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Pat’s Pantry: My love of lemons

By Pat Mills

When I ran across a recipe book with lots of lemon baked goods, I couldn’t resist passing them on. I wish I could print pictures, because you would want to make everyone of these. Most of the recipes have very simple ingredients. – PatEasy lemon cookies

1 (18.25 oz) box lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
1/3 cup confectioners sugar

Preheat oven to 375 degrees. Pour cake mix into a large bowl. Stir in eggs, oil and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioners’ sugar. Roll them around until they’re lightly covered. Once sugared, put them on an ungreased cookie sheet. Bake for 6 to 9 minutes in preheated oven. The bottoms will be lightly brown, and the insides chewy.

Lemon lush

2 cups all-purpose flour
1 cup butter, softened
2 (8 oz) packages cream cheese
1 cup sugar
2 (3.4 oz) packages instant lemon pudding mix
3 ½ cups milk
1 (12 oz) container frozen whipped topping, thawed

Preheat oven to 350 degrees. In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9 x 13-in. baking dish. Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely. In a medium bowl, beat the cream cheese and sugar together until smooth and well blended spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer, chill until set. Then top with whipped topping.

Lemon pie bars

2 ¼ cups all-purpose flour
½ cup confectioners’ sugar
1 cup butter, softened
4 eggs
1½ cups white sugar
½ cup lemon juice
1 tablespoon lemon zest

Preheat oven to 350 degrees. Mix 2 cups of flour and confectioners sugar together. Cut in butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough onto a 9 x 13-in baking pan. Bake 15 to 20 minutes or until golden brown. Beat together eggs, sugar, 4 tablespoons flour, lemon juice, and lemon rind for at least 1 minute. Pour the mixture over the baked crust. Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioners sugar when cooled.

Lemon Bundt cake

1 (18.25 oz) package lemon cake mix
1 (3.4 oz) package instant vanilla pudding mix
¾ cup vegetable oil
4 eggs
1 cup lemon-lime flavored carbonated beverage

Preheat oven to 325 degrees. Grease and flour a 10-in Bundt pan. In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs one at a time, stir in the lemon-lime soda. Pour batter into prepared pan. Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

FOOD FACTS
• The best lemons for juicing should have a thin skin; thick-skinned lemons are best for zesting.
• Scrub lemons before zesting to remove any food-grade wax from the skin.

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