LEMON STREUSEL QUICK BREAD

Ingredients (Bread):

2 cups all purpose flour

1 cup sugar

4 teaspoons baking powder

1 teaspoon lemon oil (http://lorannoils.com/)

½ teaspoon salt

1 cup buttermilk

1/3 cup oil

Zest from 2 lemons

2 eggs

1 drop yellow food coloring

Ingredients (Streusel Topping):

6 tablespoons sugar

½ teaspoon lemon oil (http://lorannoils.com/)

2 tablespoons butter
1 tablespoon all purpose flour

Directions:

Preheat oven to 350 degrees F.  Grease and flour a 9X5 loaf pan.  In large bowl, combine all bread ingredients; beat 3 minutes at medium speed.  Pour batter into greased and floured pan.

In a small bowl, combine streusel ingredients until crumbly.  Sprinkle over batter; swirl to marble batter and streusel. 

Bake at 350 for 45 to 55 minutes or until toothpick inserted in the center comes out clean.  Cool 15 minutes; remove from pan.  Cool completely.  Wrap tightly and store in the refrigerator.

WHITE CHOCOLATE LEMON PUDDING COOKIES

Ingredients:

1 cup butter, room temperature

1 cup sugar

1 (3.4 ounce) package instant Lemon Pudding mix 

2 1/4 cups all purpose flour

1 teaspoon baking soda 

2 eggs

1 teaspoon lemon extract

Zest from two medium lemons

1/4 teaspoon salt

1 ½ cups - 2 cups white chocolate chips

Directions:

Preheat oven to 350 degrees. 

Combine flour, baking soda, and salt in a small bowl and set aside. Cream together butter and sugar. Beat in pudding mix and lemon zest until blended. Add the eggs and lemon extract and mix well. Add the flour mixture and mix to combine. Stir in white chocolate chips. 

Place golf ball sized dough balls on a cookie sheet .  Bake at 350 degrees for 10 minutes (rotating after 5 minutes). Do not over-bake! Let cookies cool for 5 minutes on cookie sheet before moving to a cooking rack. Store in air-tight container (I suggest doing this while they're still a little warm if you like your cookies on the chewy side)

Ingredients

lemon zest

creamed butter

adding sugar

adding pudding and zest

adding egg

all mixed

adding dry ingredients

adding white chocolate

RASPBERRY LEMON BUTTER

INGREDIENTS:

1 (6 oz.) container fresh raspberries

1 cup (2 sticks) unsalted butter (brought to room temperature and cubed)

¼ - 1 teaspoon lemon zest (depending how lemony you want your butter)

4 tablespoons sugar (I used extra fine baker’s sugar)

1/8 teaspoon salt

DIRECTIONS:

In a food processor, electric food chopper or blender, gently puree raspberries and lemon zest.  Add the sugar and mix into the puree. In a food processor or blender, cream the butter.  Add the salt and mix into the creamed butter.  Slowly add the pureed raspberries to the creamed butter.  Mix until well blended. Remove from food processor and put into a tightly covered container.    If you would like to make it look elegant, pipe it into your serving container.  Store in the refrigerator…but let it soften for about 30 minutes before serving.  Serve with biscuits, bread, toast, , Easy Sweet Rolls and Bread Dough , or anything else that sounds divine.

Makes about 1 ¼ cups raspberry lemon butter

Ingredients

Raspberries and Lemon Zest

Raspberry with Sugar

Raspberry Puree Mixture

Butter Ready to Cream

Creamed Butter

Ready to put in a serving dish

Spread on a Homemade Sweet Roll

LEMON CHIFFON YO-CREAM (Greek yogurt meets heavy cream, then gets churned and frozen)

Ingredients:

2 cups plain non fat Greek yogurt (or half plain and half vanilla)

¼ plus 1/8 teaspoon pure lemon extract
¾ cup  milk or almond milk
¾ - 1 cup sugar (I used extra fine baker’s sugar)
¾ cup heavy whipping cream

6 drops yellow food coloring, optional

zest of 1 medium lemon

Directions:

In a blender, blend all of the ingredients just for about 30 seconds. Chill the blender mixture in the fridge for about an hour or so. Then churn according to your ice cream maker’s manufacturer’s instructions. Freeze for 2 -3 hours before serving.  Top with your favorite topping.

Ingredients

Blended

With Yellow

Churning

Yum

FROSTY MARGARITA FROZEN PIE (non alcoholic)/ Lemon Syrup-Candied Lemon Peel

Makes 2 pies

1 can (14 ounces) sweetened condensed milk

1 pint  (2 cups) heavy whipping cream, whipped

10 ounces Bacardi Mixers - Margarita frozen concentrate (1 can) (do not add water)

1 tablespoon lemon juice

1 tablespoon lime juice or key lime juice

A few drops of green food coloring, if desired

2 short bread or graham cracker crusts (9 inches)

In a large bowl, combine the milk, lemon juice and the margarita concentrate.  Mix well.  Mix in food coloring, if desired. Fold half of the whipped cream into margarita mixture. Fold in remaining whipped cream.  Divide and spoon into crusts.   Cover and Freeze over night.

Remove from freezer 10-15 minutes before serving.  Garnish with whipped cream.

Ingredients

Milk and Concentrates

Ready to pour into crust

Ready to Freeze

Garnished with Candied Lemon Peel and Yellow Sugar

Garnished with Yellow Sugar and Lemon Syrup

CANDIED LEMON PEEL / LEMON SYRUP

The lemon syrup can also be used for snow cones http://www.bakingbanquet.blogspot.com/2012/08/snow-cones-homemade-no-special-snow.html

Any citrus fruit can be used, but lemons work the best.

Ingredients:

2 lemons

1 ½ cups water

1 ½ cups granulated sugar

Sugar for coating

3 tablespoons lemon juice

Wash and dry two lemons.  With a vegetable peeler, peel lemons in a circular spiral motion.  Set aside.

Boil the water in a small saucepan.  Add lemon peel.  Boil for approximately 5 minutes or until the peel is tender.

Remove the peel from the water.  Add the sugar and lemon juice and bring to a very gentle boil.  While the sugar water is cooking, cut your peel into narrow strips.  

Once the sugar water is at a gentle boil, add the lemon peel.  Stir constantly.  DO NOT BOIL AT A RAPID BOIL OR IT WILL CARMELIZE AND BURN.  When the lemon peel is nearly translucent, remove from heat (approximately 15 – 20 minutes). 

Using a sieve, pour the liquid (lemon syrup) through the sieve (which catches the candied peel) and into a container for storage.

In a shallow bowl, add about 1/3 cup sugar.  Coat each peel in sugar and place separately in a storage container.  Let dry overnight.

Let the lemon syrup cool, then store in the refrigerator.

YELLOW SUGAR CRYSTAL SPRINKLES

1/8 cup Wilton’s Sprinkles – White Sparkling Sugar

1 drop yellow food coloring

In a very small bowl, stir the food coloring and the sugar.  Add more sugar to get a paler color, or add another drop of food coloring for a richer color.  Stir for approximately 5 minutes to be sure all the moister is absorbed.  Store in an air tight container.