|Lemons, Lemons, Lemons|
|by Lalitte Scott|
The zesty scent and taste of fresh lemons serve as inspiration for this delightful two-color cookbook/gift book.
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Results 1 - 10 of 13 for lemon snap cookies
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Grease cookie sheets. Preheat oven to 350 degrees. Combine cake mix, whipped topping and egg in a large bowl; stir until well mixed. Drop by teaspoon ...
Dice cabbage; put ... Alternate brown sugar, lemon juice and honey ... lemon juice, honey and brown sugar to taste. Tastes even better after frozen. Enjoy!
Bring ingredients to boil. Add coarsely shredded medium size head of cabbage. Simmer for several hours until meat can be removed from bones.
STOVE TOP: Brown meat and onions. Add all ingredients, cook 2 1/2 to 3 hours. CROCK POT: Add all ingredients. Cook on high about 4-5 hours.
Heat vinegar and ... stock from meat reserve. slice meat thin. Return to strained stock and heat slowly while adding soup and ginger snaps to thicken gravy.
Combine pudding mix and milk in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Place plastic wrap on surface of ...
Combine pudding mix with milk in saucepan and stir over medium heat until mixture comes to a full boil. Place plastic wrap on surface of pudding; ...
Whip 1-1/2 cups ... 1 tbsp. grated lemon rind, 2 tbsp. ... with water. Bake on greased cookie sheet at 250°F. for 15 minutes. Let cool on cookie sheet.
Cream butter and ... in egg, vanilla, lemon extract and milk. ... ungreased cookie sheet. Bake in 350 degree oven for 8 to 10 minutes until lightly browned.
Stir together first 7 ingredients. In a large bowl with mixer at medium speed, beat butter and sugar until blended. Add remaining ingredients; beat ...
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