|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.
Tip: Try lemon preserve for more results.
1 - 10 of 20 for sweet lemon preserve
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Preheat oven to ... bowl with the lemon juice and pour ... bowl, combine the preserves, butter, and ... crisp. Serve with Sweet and Sour Sauce ... stirring occasionally. Makes 6 servings
Mix ingredients and put over a low flame, long enough for the sugar to melt. I use this sauce on my baked chicken, which is cut criss-cross all over ...
Preheat oven to ... cream cheese, sugar, lemon juice and peel. ... decorate, combine peach preserves and lemon juice. ... squares. Makes 32 cheesecake squares.
Measure and mix together by hand and set aside. Cream and add: Measure and mix together by hand. Sift: Add: As you add the flour put in your jams and ...
1. Preheat the ... the sugar and lemon rind. Dot with ... them in a bowl, add a little lemon juice and toss. The acid in the lemon juice prevents oxidation.
Combine cheese, sugar, vanilla, lemon peel, salt, whipped ... serving brush with melted butter and sprinkle with sugar. Serve with preserves. Makes 12 crepes.
Heat oven to ... Add milk, vanilla, lemon peel and egg; ... spread 1/2 teaspoon preserves over bottom of ... glaze over assembled cookies. 6 dozen cookies.
Preheat oven to 400 degrees. To prepare crust: Combine flour, sweetener, and salt. Cut in butter. Beat egg yolk with milk. Mix into flour. Pat into a ...
This is one ... them. Strain apricot preserves, add remaining ... with chocolate curls. I make curls by scraping a vegetable peeler down the chocolate bar.
Butter one 9 ... pan; spread raspberry preserves over dough. Roll ... Allow to cool about 10 minutes before removing sides of springform. Serves 10 to 12.
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