LEMON SWEET ROLLS

Ingredients:

2 1/2 Cups Warm Milk (water can be substituted)

2 Tablespoons Yeast

2 Tablespoons Sugar

1 teaspoon Salt

3 Tablespoons Oil

6 drops lemon oil Lorann Oils

1 ¼ cups sugar

5 1/2 -6 Cups Flour (use approximately 5 cups all purpose flour and 1 cup self rising flour)

Zest from 5 lemons

½  cup butter with 6 drops of lemon oil Lorann Oils mixed in

Butter flavored cooking spray

Glaze:

1 cup powdered sugar

¼ cup milk

3 drops lemon oil Lorann Oils

Preheat your warming drawer on your oven to the lowest setting.

First:  Add yeast and then sprinkle the sugar over the 2 1/2 cups of milk.  Stir until sugar dissolves.  Let it sit for about five minutes until you see the yeast get all bubbly on top.

Next:  Stir in the salt, oil, sugar and 4 cups flour.

Then: Stir in the lemon zest and lemon oil (do not add these ingredients before this or they will curdle your milk)

Then: Stir in the remaining flour

Then:  Knead (or use the pastry hooks on a blender) the dough for a few minutes until it is smooth and pulls away from..then transfer to a floured pastry mat and Knead the final strokes until it is smooth.

Then cover your bowl with a warm wet towel and let the dough sit for about 1 hour.
If you have a warming drawer in your oven, turn it on the lowest setting and let rise in the warming drawer.

To make the dough into rolls:

After the dough rises, split the dough into two balls of dough.  One at a time, roll out a ball of dough into a circle with the dough about 1/8 inch thick (I use a silicone pastry mat and a pastry rolling pin, but these are not essential).  Spread ¼ cup * (1/2 cube) of softened lemon butter on the circle (I use a raised spatula to spread the butter) Cut the circle into 8ths (like you are making slices of pizza).   Roll up each slice beginning with the wide end.  Tuck in the pointed end into the roll so that it does not unroll in the oven.  Place each roll on a baking stone or a greased baking sheet (I use a baking stone).  Let rise 20 minutes in a warm room.  Bake for approximately 20 minutes in a preheated oven…but TURN your baking pan at least once during baking to help with even baking.  NOTE YOU WILL USE AN ENTIRE CUBE OF BUTTER FOR THIS RECIPE.

Immediately after the rolls come out of the oven drizzle the lemon glaze over the rolls.

The tools I use to make rolls are:  A silicone pastry mat, a large mixing bowl, a medium mixing bowl and a small mixing bowl.  A 2 cup dry measuring cup, a one cup dry measuring cup, measuring spoons, a hand mixer with bread hooks, a batter spoon, a knife (I use a special pizza cutter), a angled spatula (or a butter knife), a pastry rolling pin (or a regular rolling pin)., 2 baking stones or cookie sheets. Also bring several "tea towels" - kitchen towels.......a basket or paper bag to put your rolls in.

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

WHITE CHOCOCLATE RASPBERRY MOUSSE

Ingredients:

¼ cup cold water

1 package unflavored gelatin

¼ cup boiling water

½ cup white chocolate chips or baking chocolate

2 tablespoons butter

12 oz. raspberries (about 2 cups)

2 teaspoons lemon zest

1/8 cup sugar

1 cup heavy cream, whipped

1 drop of raspberry extract, optional

Chocolate shavings for garnish

Raspberries for Garnish

Whipping Cream for Garnish

Directions:

Pour the cold water into a small bowl and sprinkle with the gelatin.  Let stand for 2 minutes.  Pour the boiling water over the gelatin and whisk until the gelatin is dissolved.

Melt the butter over low heat until it is mostly melted, add the white chocolate, stirring constantly.  Just before it is completely melted, remove from heat and continue stirring.  Set aside.

Wash the raspberries and set aside about 6 for garnish.

Place the gelatin mixture, raspberries, lemon zest and sugar into a blender or the bowl of a food processor and puree smooth.  Add the white chocolate and blend again until combined.

Whip the cream until soft peaks form.  Pour the raspberry mixture over the whipped cream and gently fold the ingredients together.  Spoon the mixture into parfait or stemmed glasses.  Cover, and refrigerate for at least 3 hours. 

Garnish with shaved chocolate, whipped cream and a raspberry.

Ingredients

Gelatin

White Chocolate Chips and Butter

Melted Chocolate

Ready to Puree

Raspberry Mixture

Adding White Chocolate

Whipping Cream

Adding Raspberry and Chocolate Mixture to Whipping Cream

All Mixed Up

Ready to Chill

Ready to Serve

STRAWBERRY MOUSSE

Ingredients:

¼ cup cold water

1 package unflavored gelatin

¼ cup boiling water

2 ¼ cups strawberries

2 teaspoons lemon zest 

½  cup sugar

1 ½ cups heavy cream

4 to 6 mint leaves (optional)

Directions:

Pour the cold water into a small bowl and sprinkle with the gelatin.  Let stand for 2 minutes.  Pour the boiling water over the gelatin and whisk until the gelatin is dissolved.

Wash and hull the strawberries and set aside about 6 for garnish.

Place the gelatin mixture, strawberries, lemon zest and sugar into a blender or the bowl of a food processor and puree smooth.

Whip the cream until soft peaks form.  Pour the strawberry mixture over the whipped cream and gently fold the ingredients together.  Spoon the mixture into parfait or stemmed glasses.  Cover, and refrigerate for at least 3 hours. 

Garnish with shaved chocolate, whipped cream and/or a strawberry.

Ingredients

Gelatin all dissolved

lemon zest

strawberry mixture

whipping cream

all mixed up

ready to chill

ready to eat

CHILLY AND REFRESHING - LEM'N KEY LIME PIE

Garnished with Whipping Cream and Chocolate Syrup

“A Frozen Festival of Flavors”

A duet of delights come together in this mouth watering frosty favorite….The citrus chiefs lemon and Key lime, combine with Greek Yogurt and sweetened condensed milk to make this an easy and fun-filled dessert.  

Ingredients:

2 cups plain Greek yogurt (sour cream may be substituted)

1 (14 oz) can sweetened condensed milk

3 tablespoons lemon juice

3 tablespoons Key lime juice

1 tablespoon lemon zest (or the zest from one huge lemon)

1 Keebler shortbread crust (or graham crust)

Yellow food coloring

Green food coloring

Heavy whipping cream for garnish

Triple berry freezer jam or chocolate syrup for garnish
Frozen yogurt drops for garnish, optional

Garnished with Triple Berry Freezer Jam

Garnished with Triple Berry Freezer Jam and Frozen Yogurt Bites

Directions:

BEAT yogurt, sweetened condensed milk, lemon juice, Key lime juice and lemon zest together in a large bowl with an electric mixer until smooth and blended.   DIVIDE the filling evenly into two small mixing bowls.  SQUEEZE a few drops of yellow food coloring into one of the bowls of filling and a squeeze a few drops of green food coloring into the other bowl of filling.  MIX each bowl well.  POUR half of the green filling into the crust and smooth it with a spatula.  Next, POUR half of the yellow filling on top of green filling.  Gently SMOOTh it over the green.  REPEAT with the green and yellow filling alternating until the crust is full.  Then, take a tooth pick and gently MOVE it in circular motions to SWIRL the filling colors together. PUT in the freezer and freeze over night or until completely frozen.  GARNISH with piped whipping cream and berry freezer jam or chocolate syrup.

Ingredients

Ingredients Mixed

Yellow Filling

Green Filling

Green Layer

Layer 2 - Yellow Layer

Layers 3 and 4

Swirled and Ready to Freeze