he potatoes in ice-cold water for 1 hour, drain, and
ith a few cups of water on the bottom rack of
tablespoon of freshly grated lemon peel. Toss in 2 slices
While warm, drizzle lightly with Lemon Frost. Cool on racks.
Preheat oven to 350\u00b0.
Grease
9
x
9
x 2-inch baking pan. In large
bowl
combine
flour, sugar, ginger, cinnamon, baking soda, baking powder,
cloves and salt.
Stir in Country Crock, water and molasses
until well blended.
Pour into pan. Bake 40 to 50 minutes
or until cake tester inserted in center comes out clean.
Cool slightly on wire rack.
Serve warm with Lemon Sauce. Makes 9 to 12 servings.
Squeeze juice from a lemon.
Recipe uses 4 tablespoons lemon juice.
Grate
add egg yolks, corn oil, water, lemon rind and juice.
With
lace a dollop of Preserved Lemon Dressing on a plate and
Fill a tall glass with ice and add 6 crushed mint leaves. Pour in 1/4 cup of Lemon Syrup and 1 cup of sparkling water.
Garnish with a twist of lemon.
Finely grate the rind and squeeze the juice of 7 of the lemons into a large heatproof bowl.
Remove any seeds.
Finely slice the remaining lemon and set aside 4-6 slices to use for serving. Stir the remainder into the juice.
Stir the sugar into the bowl and add the boiling water. Let cool to room temperature. Chill until serving.
To serve, strain into a serving pitcher and dilute with cold water to taste. Stir in extra sugar is desired.
Serve in chilled glasses, garnishing each one with a slice of lemon.
In a pitcher, mix the water, cucumber, 3 mint sprigs and lemon. Let it rest on the fridge for 24 hours. If you prepare the water at the last minute, cut the first cucumber in three or four pieces. Then, squeeze the cucumber pieces to release all the juice.
Before serving remove the cucumber slices used to flavor the water. Then stir with a wooden spoon, add some ice cubes, 6 or 7 fresh cucumber slices and the remaining 2 mint sprigs. Enjoy this refreshing drink.
our baking sheet under cool water before reusing. If you try
Mix water, margarine, flavoring and cake mix in large mixing bowl.
Mix for 1 minute.
Then add eggs and beat on medium speed for 2 more minutes.
Pour into a tube cake pan that has been greased.
Bake at 350\u00b0 for 1 hour.
When done, turn out of pan and leave it bottom side up.
When cool, ice it with Lemon Icing recipe.
Combine cake mix and sugar in a large mixing bowl.
Add vegetable oil and next 4 ingredients.
Beat at medium speed with an electric mixer for 6 minutes.
Stir in poppy seed.
Pour batter into a 10-cup Bundt pan coated with cooking spray.
Bake at 350\u00b0 for 40 minutes or until a wooden pick inserted in center of cake comes out clean.
Cool in pan on a wire rack 10 minutes.
Remove from pan.
Drizzle with Lemon Glaze and cool completely on wire rack.
Makes 24 servings.
In a large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt.
Heat milk, butter and water until very warm. Butter does not need to melt.
Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add egg yolks and 1/2 cup of the flour.
Beat 2 minutes at high speed.
With spoon, stir in remaining flour. Cover.
Let rise in a warm place until doubled in size, about 1 hour or more.
cup boiling water and all ingredients except Warm Lemon Sauce.
Juice the lemons, put juice and the rest of the lemon in a large pot or jug.
Add the rest of the ingrediants, stir untill the sugar has dissolved the leave to steep.
when cooled strain into bottles.
mix with ice cold water (flat or fizzy) approx 1:6 ration or to taste.
store in the fridge.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
br>Add the wine (or lemon water) to the rice, turn the
late with some of the Lemon Dressing and serve immediately with