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| Lemons: Sunshine for Every Occasion |
by Brenda HydeLemons are so versatile for main dish recipes, garnishes and vegetables, but lemon desserts and beverages add a bit of sunshine to the table! Your dinners, parties, baby showers or wedding showers will shine with the addition of beautiful yellow lemons. The following recipes are easy and delicious. Be sure to decorate with yellow crepe paper, white doilies, a plate of lemon wedges decoratively placed, and a centerpiece of daisies and daffodils. Rain or shine your guests will feel festive and bright. Be sure to buy firm, heavy, deep yellow lemons with fine-textured skin. Avoid coarse skin and light weight. You may store in the refrigerator uncovered up to 6 weeks; not touching each other. When cut, the unused portion should be wrapped with plastic wrap on the cut edge.
Lemon Cheesecake Pie Ingredients: 12 ounce can evaporated milk, undiluted 1 (3 1/2 ounce) package instant lemon pudding mix 2 (8 ounce) packages of cream cheese 1 (6 ounce can) frozen lemonade concentrate, thawed 1 premade graham cracker crust 1 cup whipped topping In a small mixing bowl, combine evaporated milk and pudding mix, beat 2 minutes. Set aside. In large mixing bowl, beat cream cheese, until light. Gradually add lemonade concentrate; continue beating until smooth, light and fluffy, 3-4 minutes. Fold pudding mixture into cream cheese, blending. Pour filling into crust. Chill 3-4 hours or overnight. Top with whipped cream. NOTE: This may also be placed in pretty glasses, without a crust, alternating with the whipped topping. Top with a thin lemon slice, cut into the middle and placed on the edge of the glass, when serving. Lemon Crisps Ingredients: 1 stick butter or margarine (not spread) softened 3/4 cup sugar 1 large egg 1 tablespoon freshly grated lemon peel 1 1/2 tablespoons fresh lemon juice 3/4 tsp. vanilla 1/2 tsp. baking powder 1/4 tsp. baking soda 1 1/4 cups all-purpose flour Garnish: 1/2 cup crushed or sliced almonds Heat oven to 350 degrees. Beat butter and sugar in large bowl until fluffy. Beat in remaining ingredients except flour until well blended. On low speed, beat in flour just until blended. Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with almonds. Bake 10-12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store airtight at room temperature up to one week. Makes about 44 cookies. Zesty Lemon Spread Ingredients: 3 eggs, beaten 2 cups sugar 1/2 pound butter, cut into tablespoon size pieces 3/4 cup fresh lemon juice Grated peel of one lemon In the top of a double boiler, combine all ingredients. Cook and stir over boiling water until thickened like pudding. Remove from heat and cool. Chill until ready to serve. Spread on muffins (almond poppy seed mini muffins are wonderful), rolls, or serve over ice cream. Keeps in the refrigerator up to 2 weeks Sparkling Lemonade Ingredients: 1 cup sugar 1 cup lemon juice from concentrate 6 1/2 cups club soda Ice Fresh lemons In a large pitcher, dissolve sugar in concentrate. add club soda. Mix well, and serve over ice with a fresh lemon wedge. |
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About the Author: Brenda Hyde is the the owner and editor of Old Fashioned Living.com
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