lemon – Recipes Sovereigns

Lemon Cookies: ask your children to help you make them and then enjoy them all together, If you like let us your HELLO and give me your liked LOOK…

receitas — Wed, 16 May 2018 16:25:03 +0000

Lemon Cookies: ask your children to help you make them and then enjoy them all together…

If it’s lemon it’s all mine. So that must mean I get this entire batch of cookies to store away for myself. I used to hate pretty much anything lemon when I was younger but good thing tastes change as we get older and much wiser right? We grow up and realize spaghettios, boxed pop-tarts and playdough/superman ice cream aren’t everything we thought them to be (I’m still totally a sucker for bubblegum ice cream and applesauce with cream and cinnamon though, some childhood favorites will just never change). If I tried these as a kid though, they might have changed my mind about lemon!

Ingredients

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
10 Tbsp unsalted butter , softened
1 cup + 2 Tbsp granulated sugar
1 Tbsp lemon zest (from about 2 medium lemons)
1 large egg
1 large egg yolk
1 1/2 Tbsp fresh lemon juice
3/4 tsp lemon extract
1/2 tsp vanilla extract
5 drops yellow food coloring(optional)
1/2 cup powdered sugar

Instructions

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl). Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time (25g each) and shape into a ball, then drop in powdered sugar and roll to evenly coat. Transfer to a parchment paper or Silpat lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10 – 13 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.

Thank you!!!

Recipe Source: Cooking Classy

If you have 1 liter of milk, yogurt and 1 half a lemon, you can prepare THE BEST cheese! If you like let us your HELLO and give me your liked LOOK…

receitas — Wed, 16 May 2018 11:55:13 +0000

Do you know how to prepare your own cheese at home? If you don’t, don’t worry – we’re going to give you a great recipe that will help you prepare the best cheese all by yourself!

he process is simple – you don’t need to be a renowned chef. The homemade cheese is extremely delicious, healthy and economical, and won’t take much of your time. Here’s what you need to do:

INGREDIENTS

1 L. OF MILK
1 CUP OF PLAIN YOGURT
½ A LEMON

Instructions

Boil the milk for about 15 minutes, then add the yogurt and lemon juice and stir well.

Once the mixture boils again, leave it to sit for 3 hours, then put a towel in a colander, and the colander in a pan.

Next, pour the mixture in the cloth in order to strain it and separate the whey.

Now, take the part of the cheese left on the cloth and cover it, then store it in the fridge for half an hour.

Afterward, uncover it and add some salt, and let it stay in the fridge again for about 8 hours.

The cheese should be done afterwards – try it and you will be amazed by the taste!

LEMON DROP BARS, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 19:30:58 +0000

HOW TO MAKE LEMON DROP BARS, IF YOU LIKED IT SAY HELLO

Ingredients

Graham Cracker Crust
1½ cup graham cracker crumbs
1/3 cup granulated sugar
6 tbsp butter melted

Lemon Filling

1 14 oz can sweetened condensed milk
5 egg yolks
½ cup lemon juice
2 tbsp lemon zest

Topping

candied lemon zest recipe below
powdered sugar optional

Candied Lemon Zest

2 tbsp lemon zest
1/4 cup granulated sugar
2 tbsp key lime and/or lemon zest optional

Instructions

Graham Cracker Crust

Preheat the oven to 375F.
Spray an 8-inch or 9-inch square pan with cooking spray and line with parchment paper.
Combine graham cracker crumbs, butter, and sugar in a small bowl and stir until combined.
Press the graham cracker crumb mixture into the bottom of the prepared pan and press down firmly. Use the bottom of a measuring cup to really pack it in.
Bake the graham cracker crust for 7 minutes. Remove from the oven and let cool.

Lemon Filling

Preheat the oven to 350F.
Whisk the sweetened condensed milk, egg yolks, lemon juice and zest together in a medium bowl.
Pour over cooled crust and bake for 25 minutes. Let the bars chill for at least 2 hours before serving.

Candied Lemon Zest

SKINNY LEMON RASPBERRY CHEESECAKE TRIFLE, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 19:01:46 +0000

HOW TO MAKE SKINNY LEMON RASPBERRY CHEESECAKE TRIFLE, IF YOU LIKED IT SAY HELLO

Ingredients

No Bake Cheesecake Filling

8 oz light cream cheese 3 packages
1 1/2 tsp vanilla extract
3/4 cup granulated sugar
8 oz Cool Whip I used lite

Lemon Pudding

3.4 oz instant lemon pudding mix 2 packages
2 1/2 cups Almond Breeze almondmilk
8 oz Cool Whip I used lite
1 Angel Food Cake prepared or store-bought, could also use pound cake or other cake
2 pints fresh raspberries

Instructions

No Bake Cheesecake Filling

Beat cream cheese until light and fluffy.
Add in vanilla and sugar and beat until well combined.
Fold in Cool Whip and refrigerate until needed.

Lemon Pudding

Whisk lemon pudding mixes and milk together for two minutes. Fold in Cool Whip. Refrigerate for at least 5 minutes.
Cut angel food cake into bite-sized pieces and layer half in the bottom or a large bowl or trifle dish.
Top with half of the cheesecake mixture.
Gently pour on half of the lemon pudding mixture and spread with an offset spatula.
Place half of the raspberries on top of the pudding.
Repeat layers, decorating the top with raspberries, if desired.

Nutrition

LEMON COOKIES (ALSO KNOWN AS LEMON WHIPPERSNAPS), IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 18:58:18 +0000

HOW TO MAKE LEMON COOKIES (ALSO KNOWN AS LEMON WHIPPERSNAPS), IF YOU LIKED IT SAY HELLO

Ingredients

15 oz package lemon cake mix with pudding in the mix
2 cups Cool Whip
1 egg lightly beaten
1 tbsp lemon zest
2 tbsp lemon juice
1/2 cup powdered sugar

Instructions

Preheat oven to 350F.
Line a cookie sheet with parchment paper.
Combine cake mix, Cool Whip, egg, lemon zest, and lemon juice in a large bowl.
Stir until completely combined.
Place powdered sugar in a small bowl.
Use a cookie scoop to scoop cookie dough.
Drop cookie dough into the powdered sugar and roll to thoroughly coat.
Place on the parchment-lined cooke sheet.
Bake for 10 to 12 minutes. Let cool for several minutes on the cookie sheet before moving to a cooling rack.

EASY LEMON CHICKEN PICCATA, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 18:40:36 +0000

HOW TO MAKE EASY LEMON CHICKEN PICCATA, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

- 1 pound spaghetti
- 1 pound boneless, skinless chicken breasts, cut crosswise in half
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1/4 cup diced shallots
- 3/4 cup chicken broth
- 1/4 cup dry white wine*
- Juice of 1 lemon
- 1/2 cup heavy cream
- 1/4 cup capers, drained
- 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes; season with salt and pepper, to taste. Stir in capers.
Serve immediately with pasta and chicken, garnished with parsley, if desired.

NOTES:

*Additional chicken broth can be used for white wine as a non-alcoholic substitute.

BAKED LEMON BUTTER TILAPIA, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 18:32:35 +0000

HOW TO MAKE BAKED LEMON BUTTER TILAPIA, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

1/4 cup unsalted butter, melted
3 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice, or more, to taste
Zest of 1 lemon
4 (6-ounce) tilapia fillets
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 425 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. In a small bowl, whisk together butter, garlic, lemon juice and lemon zest; set aside.
3. Season tilapia with salt and pepper, to taste and place onto the prepared baking dish. Drizzle with butter mixture.
4. Place into oven and bake until fish flakes easily with a fork, about 10-12 minutes.
5. Serve immediately, garnished with parsley, if desired.

LEMON STRAWBERRY TRIFLE, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 18:24:09 +0000

HOW TO MAKE LEMON STRAWBERRY TRIFLE, IF YOU LIKED IT SAY HELLO

Ingredients

2 3.4 oz instant lemon pudding mix
2½ cups unsweetened vanilla almondmilk
16 oz whipped topping thawed
2 lbs strawberries sliced
2/3 cup lemon curd
14 oz Angel food cake

Instructions

Whisk lemon pudding mixes and almondmilk together for two minutes. Fold in 8 oz of whipped topping. Refrigerate for at least 5 minutes.
Cut angel food cake into small, bite sized pieces. Set aside.
In a separate bowl, combine remaining 8 oz of whipped topping with lemon curd, folding together again thoroughly combined. Set aside.
Layer half of the angel food cake in the bottom or a large bowl or trifle dish.
Top with half of the pudding mixture, half of the sliced strawberries, and half of the lemon curd mixture.
Repeat layers.
Garnish with fresh strawberries and lemon slices if desired.
Keep refrigerated until ready to serve.

Nutrition

LEMON BUTTER SCALLOPS, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 18:15:03 +0000

HOW TO MAKE LEMON BUTTER SCALLOPS, IF YOU LIKED IT SAY HELLO

INGREDIENTS:

1 tablespoon unsalted butter
1 pound scallops
Kosher salt and freshly ground black pepper, to taste

FOR THE LEMON BUTTER SAUCE

2 tablespoons unsalted butter
2 cloves garlic, minced
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

EASY LEMON CURD RECIPE, IF YOU LIKED IT SAY HELLO

receitas — Sun, 14 Sep 2014 14:38:30 +0000

HOW TO MAKE EASY LEMON CURD RECIPE, IF YOU LIKED IT SAY HELLO

Ingredients

1/2 cup unsalted butter
1 1/4 cups granulated sugar
3 eggs
1 egg yolk
1 cup fresh lemon juice
lemon zest from 3 lemons

Instructions

Melt butter in microwave, set aside to cool slightly.
Whisk together sugar and eggs in a medium-sized microwave-safe bowl.
Whisk in lemon juice and zest.
Finally whisk in the butter.
Microwave on 50% power for one minute. Stir.
Continue microwaving at 100% power in one minute intervals, stirring after each interval until the mixture is thick enough to coat the back of a spoon. (The curd will thicken as it cools.)
Strain curd through a fine-mesh sieve to remove zest.
Pour curd into sterile jars and store for up to three weeks in the refrigerator.

Notes

Makes 1 pint or 2 cups.

Nutrition