SWEET LEMON SNACK MIX
Provided by Food Network Kitchen
Time 45m
Yield 10 cups
Number Of Ingredients 9
Steps:
- Line 2 baking sheets with parchment paper. Toss the cereal, pretzels and cookies in a large bowl. Combine the white chocolate chips, butter, lemon curd and lemon zest and juice in a medium bowl. Microwave at 50 percent power in 15-second intervals, stirring, until melted, 1 to 1 1/2 minutes; whisk until smooth.
- Pour the white chocolate mixture over the snack mix; toss to coat. Sprinkle with 1 cup confectioners' sugar and the powdered gelatin and toss again. Spread on the prepared baking sheets and let dry, 30 minutes. Toss with the remaining 1/2 cup confectioners' sugar. Divide among cellophane bags.
LAYERED LEMON DESSERT SQUARES
I found this recipe in an old cookbook and changed it to be extra citrusy. If you're a fan of Key lime pie, substitute lime for the lemon flavors. -Dawn E. Lowenstein, Huntingdon Valley, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, mix cracker crumbs, 3/4 cup sugar and cinnamon; stir in butter. Reserve half of mixture for topping. Press remaining crumb mixture onto bottom of a greased 13x9-in. baking dish., In a large bowl, beat cream cheese and remaining sugar until smooth. Gradually beat in cream and extract until soft peaks form. Spread half of the cream cheese mixture over crust. Gently spread lemon curd over cream cheese layer. Spread with remaining cream cheese mixture. Sprinkle with reserved cracker crumb mixture. Refrigerate, covered, overnight. Freeze option: After assembling; cover and freeze dessert. To use, thaw in refrigerator overnight.
Nutrition Facts : Calories 676 calories, Fat 42g fat (25g saturated fat), Cholesterol 136mg cholesterol, Sodium 361mg sodium, Carbohydrate 71g carbohydrate (56g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON SWEET CRACKERS
While looking for answers about an old 1920-30's recipe that that I found I ran across this one which is similar to Grandma's Ammonia Cookies. I want to make this until I get the correct measurements on the other one. These are very fragile, light, tender lemon cookies.
Provided by barefootmommawv
Categories Dessert
Time 28m
Yield 6 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Prepare baking sheet(s) by greasing or by lining with Kitchen Parchment.
- Thoroughly combine the flour, salt and Bakers' Ammonia. Set aside.
- Cream shortening and sugar well. Add egg white and beat until light.
- Add flour mixture to shortening mixture alternately with milk.
- Add lemon extract.
- Roll out and cut into 3" squares. Bake about 8 minutes.
Nutrition Facts : Calories 526.9, Fat 18.4, SaturatedFat 4.8, Cholesterol 2.9, Sodium 214.2, Carbohydrate 82, Fiber 1.7, Sugar 33.5, Protein 7.7
LEMON-PEPPER PARMESAN CRACKERS
Steps:
- In a bowl stir together the Parmesan, the flour, the zest, and 3/4 teaspoon of the pepper and with a pastry blender blend in the butter until the mixture resembles coarse meal. Make a well in the center, add the water and the lemon juice, and combine the mixture with fork until it just forms a dough. On a work surface knead the dough until it is just combined, transfer it to a sheet of wax paper, and using the wax paper as a guide form it into an 11- by 1 1/2-inch squared-off log. Chill the dough, wrapped in the wax paper, for 1 hour, or until it is firm enough to slice. (The dough may be made 2 days in advance and kept wrapped well and chilled.)
- Preheat the oven to 375°F. Cut the dough into 1/4-inch-thick slices, arrange the slices 1 inch apart on baking sheets, and bake them in batches in the middle of the oven for 10 minutes, or until they are golden around the edges. Transfer the crackers carefully with a spatula to a rack, let them cool, and sprinkle them with the additional pepper.
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