Dessert

Lemon Squares

As summer is slowly coming to a close I knew I needed to make my favorite lemon bars. This recipe has been a favorite of mine for years. Originally from a Cooking Light magazine from around 1999, I love to make these during the hot days of summer for their cool citrus flavor. And being a Cooking Light recipe I never feel guilty enjoying a couple pieces.

A shortbread crust with a smooth citrusy filling topped with a dusting of powdered sugar makes a great summer dessert.

Ingredients

  • 1/4 cup granulated sugar
  • 3 tablespoons butter or stick margarine, softened
  • 1 cup all-purpose flour
  • Topping:
  • 3 large eggs
  • 3/4 cup granulated sugar
  • 2 teaspoons grated lemon rind
  • 1/3 cup fresh lemon juice
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 teaspoons powdered sugar

Directions

Preheat oven to 350°.

To prepare the crust, beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan. Bake at 350° for 15 minutes; cool on a wire rack.

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Chicken Francaise

A couple of weeks ago on a Saturday night I tried out a new recipe.  I like to order this as an entree when we go out to dinner, but I have never made this before.  The breading was perfect and the lemon flavor was just right.  I think the only thing I would add is some capers.  Serve this with white rice to absorb the flavor of the sauce and enjoy!

4 boneless skinless chicken breast halves
1/2 cup flour
1/4 cup olive oil
3 large eggs (cold)
3 tablespoons fresh parsley (chopped, divided + more for garnish)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese (or any other hard cheese)
1/2 cup butter (cubed)
1/2 lemon
1/2 cup dry white wine



Instructions

Place chicken breasts between two sheets of plastic wrap and pound gently with a mallet to 1/2 inch thickness. Heat olive oil in a large skillet over medium heat until hot but not smoking.

While oil is heating, break the eggs into a shallow bowl and whisk lightly. Add 2 tablespoons parsley, salt, pepper, Parmesan cheese, and whisk to incorporate. Spread the flour in a shallow platter. Dredge chicken pieces in the flour (both sides), then dip into the egg batter, letting the excess drip off.

Place the chicken cutlets in the skillet, without crowding. Cook until golden brown on both sides (about 2 minutes per side). Transfer to a platter. Don’t cover, because the coating can become soggy.

Drain the oil and return the skillet to medium heat. Melt the butter. Add the wine and lemon juice, and simmer for a couple of minutes to reduce the sauce slightly. Stir in 1 tablespoon parsley.

Spoon the sauce over the chicken cutlets. Garnish with chopped parsley. You can top it with lemon slices. Enjoy!

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Lemon Cake with Whiskey Glaze

 
It  is back. Hubby made this a week ago and it was a hit!
Well now it he made it again.  You know something is good when you quickly recreate the recipe in a short period of time. 
This cake has a light lemon flavor, moist and easy to make.  The glaze has wonderful flavor with the Whiskey added.  My 89 year old mother loved it!   

Ingredients

1/2 cup (1 stick) salted butter, plus more for the pan
3 cups all-purpose flour, plus more for the pan 
1/2 teaspoon baking powder 
1/2 teaspoon baking soda 
1/4 teaspoon salt 
1/2 cup vegetable shortening 
2 cups granulated sugar 
4 large eggs 
1 teaspoon vanilla extract 
1 teaspoon finely grated lemon zest plus 2 teaspoons lemon juice 
1 cup buttermilk, well shaken 
Reba’s Royal Glaze, recipe follows
Reba’s Royal Glaze:
2 cups confectioners’ sugar
1 tablespoon Canadian whisky 
1 teaspoon finely grated lime zest plus 2 tablespoons lime juice 
1/2 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice 

Directions

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Sift the flour together with the baking powder, baking soda and salt in a bowl. Set aside. 
In a large mixing bowl with an electric mixer, beat the butter and shortening together until creamy, about 2 minutes. Add the granulated sugar and beat 5 minutes more. 
Add the eggs one at a time, beating only until the yolks disappear into the batter. Add the vanilla and lemon zest and juice.
Add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Scrape the sides of the mixing bowl and beat only until well blended. Pour into the prepared pan and bake a toothpick comes out clean, about 1 hour 10 minutes. Let cool slightly, then turn the cake out of the pan while it is still warm onto a wire rack. Let cool completely.
Drizzle with Whiskey Glaze before serving.
Whiskey Glaze:
Mix together the confectioners’ sugar, whisky, lime zest and juice and lemon zest and juice in a bowl. The glaze should be thick, yet pourable. Serve immediately.

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Lemon cookies – Can’t wait to make again!

Oh, I can’t wait for hubby to make these again.  I think they have become my favorite cookie he has ever made.  A couple of weeks ago I met my 2 sisters at my mother’s house to clean out some closets, cabinets, and prep for her new carpets and floors.While it was a necessary job to get done with little time, and finding stuff you have no idea why she kept them,  it turned out to be a good morning bonding with the “Gray girls”.  I left our house before 9 to make Pilates class, then I drove directly out to mom’s house.   My sisters had started, and I quickly jumped in.    4 hours later , I packed up the cleaning supplies and headed home to find these lovely lemon cookies waiting for me on the counter, alongwithdinner plans and yes, the wine was included . 

They were soft,sweet and just melted in your mouth.  I used restraint when eating these cookies because I was trying to be good and lose a little of the holiday weight gain and I wanted to make them last.  So I thought that by the following Wednesday there would be at least a couple left to take out to my mom, who loves anything lemon.  When I opened the pantry and grabbed the cookie dish, it was empty. Who leaves an empty cookie dish in the pantry?  

I think it’s time to fill it back up again….don’t you


Lemon Krinkle Cookie

Ingredients
1  15.25 oz package lemon cake mix ( for moist cake)
2 eggs
1/3 cup all purpose flour
1/3 cup lemon infused olive oil
2 tablespoons finely shredded lemon peel
2 tablespoons lemon juice
1 teaspoon lemon extract
1/2 teaspoon vanilla
Granulated sugar
Powdered sugar

Directions

  1. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl stir together cake mix, eggs, flour, oil, lemon peel, lemon juice, lemon extract, and vanilla until combined. (Dough will be soft.)
  2. Place granulated sugar in one bowl and powdered sugar in another bowl. For each cookie, drop 1 tablespoon of the dough into the granulated sugar; toss to coat with sugar (dough will have a soft ball shape). Toss dough in the powdered sugar to coat. Place balls 2 inches apart on the prepared cookie sheet.
  3. Bake for 7 to 9 minutes or until edges are light brown. Cool on cookie sheet for 2 minutes.Transfer cookies to a wire rack; cool.
Recipe from Better Homes and Gardens