Lemondoodles

Ingredients

• 2 sticks of butter (16 tablespoons)
• 1 cup of white sugar
• Zest of two lemons
• ½ cup of firmly packed dark brown sugar
• 3 cups of all purpose flour
• 1 teaspoon of baking soda
• ½ teaspoon of kosher salt
• 3 eggs
• 1 teaspoon of pure vanilla extract

Additional, for coating cookie dough:

• ½ cup of white sugar
• Zest of three lemons
• Mash zest and sugar together with a fork to create lemon sugar.

Instructions

1. Start by browning butter. Melt 1½ sticks of butter in a skillet over medium heat, stir continually until butter starts to foam and is light golden brown. Immediately remove from heat and add remaining ½ stick of butter to pan and set aside to cool.
2. Line baking sheets with parchment paper and preheat oven to 425 degrees.
3. In the bowl of a stand mixer, combine sugar and lemon zest and mix on low speed until well combined.
4. Add brown sugar, flour, baking soda, and salt. Mix dry ingredients together on lowest speed just until combined.
5. Add cooled butter, eggs, and vanilla and mix again just until combined.
6. Scoop out two tablespoons of dough and form into a ball.
7. Roll balls in lemon sugar mixture to coat and place on cookie sheet. Flatten the cookie dough balls slightly by using the back of a measuring cup.
8. Bake for about 7 minutes and let cool.
9. They are best slightly underdone.
10. When they come out of the oven, the middle should fall in just a little and the cookie should crackle as it settles.

Lemon Rice

Lemonade
Rice

In a rice cooker, pour in the desired amount of rice.  Replace water with lemonade and pour in the appropriate amount of juice.  Let the rice cook.  If the rice does not have a strong enough flavor of lemon after it is cooked, add freshly squeezed lemon juice to taste.  If desired, add lemon zest too.

Lemon Cheesecake

This recipe came from blogchef.net. They have step by step instructions and great pictures too. You can find it at http://blogchef.net/lemon-cheesecake-recipe/. Enjoy!

Ingredients:

Crust-

2 cups graham cracker crumbs

1/2 cup butter (melted)

1/4 cup sugar

Filling-

3/4 cup sugar

8 oz. cream cheese (softened)

1 (3 oz.) package lemon jello

3/4 cup water (boiling)

1 tsp lemon extract

1/4 cup lemon juice

1 (12 oz) can evaporated milk (chilled)

Instructions:

Place a large bowl and beaters in the freezer to chill.

Mix the crust ingredients and press them into a 9x13" pan.

In a bowl mix together cream cheese and sugar until fluffy.

In a separate bowl mix together jello and boiling water. Then add the lemon juice and lemon extract and mix well. Set it aside and let cool.

Once bowl and beaters are chilled, whip evaporated milk on high until it thickens and holds a peak. Turn the beater to low and slowly mix in cream cheese, followed by the lemon jello mixture.

Pour filling over crust in the pan, and top with sliced fresh strawberries (If desired). Chill in the refrigerator until filling sets. Cut into squares.

Lemon Jell-O Cake

Cake Batter:

• 1 pkg Lemon Jello, 6 oz. (or 2 Lemon Jello, 3 oz.)
• 1 cup Milk
• 4 Eggs
• 1 tsp. Vanilla
• 3/4 Wesson (or any veg) oil
• 1 box Lemon Supreme Duncan Hynes Cake mix
• Flour (recipe says 3 Tbs., but for Sierra Vista's elevation I used the cake box's flour amount 1/3 cup Flour)

First, mix jell-0, vanilla, milk, eggs & oil in large bowl and beat for "10" minutes with electric mixer.

Add cake mix & flour and beat another 5 minutes.

Bake for 45 - 55 mintues at 350 deg. F. in a lightly sprayed (Baker's Pam w/ flour) bundt pan or tubed Angel Food pan with wax paper on the bottom. (I use the bundt pan with just the Baker's Pam w/ flour).

While cake is baking, with just a minute to go, make the topping.

TOPPING:

• 1/4 stick (2 Tbs) butter
• 1 cup powdered sugar
  
• juice of 2 lemons or 6 Tbs lemon juice concentrate

Put butter & lemon juice in a small bowl or Liquid Glass Measuring cup and heat for about 1 minute or until butter is melted. Then add the powdered sugar mixing in with wire wisk.

Pour warm liquid mixture over hot, just out-of-oven cake. If you forget to pour over cake right away, or bake the cake night before, just reheat cake in 200 deg. F. oven, make the liquid and pour.

Either way you do it, let liquid covered cake (still in pan) to sit for atleast 20 minutes to soak.

When ready, just turn cake over onto a cake platter/plate. It should just come out beautifully.

Enjoy!

Baked Lemon Pasta

This recipe comes from The Pioneer Woman's website. Here is the link (she has very detailed instructions with many, many pictures). http://thepioneerwoman.com/cooking/2009/05/baked-lemon-pasta/

Ingredients

• 1 pound Thin Spaghetti
• 4 Tablespoons Salted Butter
• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 whole Lemon, Juiced And Zested
• 2 cups Sour Cream
• ½ teaspoons Kosher Salt, Or More To Taste
• Plenty Of Grated Parmesan Cheese
• Flat-leaf Parsley, Chopped
• Extra Lemon Juice

Preparation Instructions

Preheat oven to 375 degrees. Cook spaghetti until al dente.

In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.

Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)

When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.

Lemon Bars

Anne Ivie's recipe:

1 cup butter
2 cups flour
1/2 cup powdered sugar

Mix and press in bottom of 9x13 pan. Cook at 350 degrees for 15 min.


4 well beaten eggs
2 cups sugar
4 T lemon juice
1/2 cup flour
1 tsp baking powder

Mix, pour over cooked crust and bake additional 25 minutes.

When cool, sprinkle with powdered sugar.

Lemon-Berry Trifle

Ingredients

• 1 (14 ounce) can fat free sweetened condensed milk
• 1 (8 ounce) carton non-fat reduced sugar lemon yogurt
• 1/3 cup lemon juice
• 2 teaspoons grated lemon peel
• 1 (8 ounce) container reduced-fat whipped topping, thawed, divided
• 1 (16 ounce) package angel food cake mix, prepared and cut into 1-inch cubes
• 1 cup sliced fresh strawberries
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 2 tablespoons slivered almonds, toasted

Directions

1. In a large bowl, combine the milk, yogurt, lemon juice and peel. Fold in 2 cups whipped topping.
2. In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries.
3. Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.