Lemon Spice Puffs Recipes

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

Steps:

• Combine melted butter and graham cracker crumbs until evenly soggy.
• Pat down into the bottom of a greased 9x13 pan.
• Bake at 350 degrees for 5 minutes.
• In a separate bowl, combine softened cream cheese, sugar, and cool whip.
• Blend with a hand mixer until light and fluffy.
• Pour and spread the fluffy mixture over the graham cracker crust.
• Refrigerate for 30 minutes
• In a different bowl, combine and mix together lemon pudding and milk until it is thick.
• Spread over the cream cheese topping.
• Top the dessert off with the remaining whip cream, lemon zest, and raspberries.

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, sugar, shortening, lemon zest, salt, lemon juice, eggs and 1-1/2 cups flour. Beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in remaining flour (batter will be thick). Do not knead. Cover; let rise in a warm place until doubled, about 1 hour., Stir dough down. Fill greased muffin cups half full. Cover and let rise until doubled, about 30 minutes. , Combine sugar and cinnamon; sprinkle over the dough. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.

Steps:

• Place warm water in large, warm bowl.
• Sprinkle in yeast; stir until dissolved.
• Stir in warm milk, 6 tablespoons sugar, butter, poppy seeds, lemon peel, salt and 2 cups flour; blend well.
• Add eggs and remaining flour; stirring until smooth.
• Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
• Stir batter down.
• Grease 18 muffin pan cups.
• Spoon batter into cups, filling half full.
• In small bowl, combine remaining 2 tablespoons sugar and nutmeg.
• Sprinkle about 1/2 teaspoon sugar mixture evenly over each cup.
• Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
• Bake at 375 degrees F.
• for 20 minutes or until done.
• Remove from muffin cups; cool on wire racks.

Steps:

• In a large saucepan, bring the water, butter, nutmeg and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs., For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Just before serving, fill puffs with whipped cream and peaches. Dust with additional confectioners' sugar.