105987 classic citron lemon Recipes

ready made shortcrust pastry, fresh lemon juice, lemons , zest of, fresh finely grated, creme fraiche, caster sugar, eggs, beaten, icing sugar , to sprinkle

biscuits , ginger nut or 250 g arrowroot, margarine, evaporated milk, lemon jelly , packets, cheese , cream philly, vanilla, lemons , medium, water, hot, sugar, granulated

lemon-flavored vodka , citron, cointreau liqueur or 1/2 oz triple sec, lemon juice, freshly squeezed, sugar, lemon wedge

ritz mock apple pie, you gotta trust me..this is delicious and great for, all of us on a budget, classic pie , featuring ritz crackers baked in a golden crust, is perfect any time ., years old and came about during early wwii., it is amazingly delicious ., i started making this myself in the 1960 s, look ma no apples, pastry for two-crust 9-inch pie, ritz crackers, coarsely broken (about 1 3/4 cups crumbs), water, sugar, cream of tartar, lemon juice, grated peel of 1 lemon, margarine or butter, ground cinnamon, roll out half the pastry and line a 9-inch pie plate. place, cracker crumbs in prepared crust ; set aside., heat water , sugar and cream of tartar to a boil in saucepan, over high heat ; simmer for 15 minutes. add lemon juice and peel, pour syrup over cracker crumbs. dot with margarine or butter, sprinkle with cinnamon. roll out remaining pastry; place over pie., trim , seal and flute edges. slit top crust to allow steam to escape., bake at 425 f for 30 to 35 minutes or until crust is crisp, cool completely .

citron vodka, lemon juice, triple sec liqueur, maraschino cherries

eggs, sugar, kosher salt, lemons , juice and zest, heavy cream, vanilla extract

sugar, sugar, butter, eggs, milk, cornstarch, lemon , zest of

classic pie crust, sugar, cornstarch, salt, tepid water, egg yolks, fresh lemon juice, grated lemon zest, unsalted butter, egg whites, cream of tartar, salt, sugar

lemons, chicken cutlets , pounded thinly into scallopini, salt and pepper, flour , for dredging, extra-virgin olive oil, butter, garlic, peeled, caper berries, green olives, dry white wine, chicken stock or broth, chopped italian parsley

classic omelet, this makes an omelet for 1., eggs, water, salt, pepper, butter

classic campbell s scrambled eggs, condensed cheddar cheese soup, egg, beaten, pepper, margarine or butter

all-purpose flour, all-purpose flour, powdered sugar, kosher salt, unsalted butter (8 oz cold cut into small pieces), granulated sugar, eggs, fresh lemon juice (from 5 medium lemons), lemon zest (finely grated from 1 medium lemon)

black sambuca (such as opal nera), lemon twist, absolut citron vodka or regular vodka (about 3 oz)

flour, butter, almonds, ground fine, sugar, vanilla extract, sugar, apples, almonds, chopped citron, lemon juice, sugar, lemon juice, lemon zest

unsalted butter (room temperature ), confectioners sugar, salt, vanilla extact, egg, lightly beaten, all- purpose flour, almond meal or flour, lemons , zested, and sectioned, butter, melted, cooled slightly, granulated sugar, eggs

lemons, chicken cutlets , pounded thinly into scallopini, salt and pepper, flour , for dredging, extra-virgin olive oil, butter, garlic, peeled, caper berries, green olives, dry white wine, chicken stock or broth, chopped italian parsley, sauteed spinach , recipe follows, extra-virgin olive oil, garlic, peeled, spinach, salt and pepper

classic cranberry nut bread, flour, sugar, baking powder, salt, baking soda, orange juice, grated orange peel, shortening, egg, well beaten, fresh or frozen cranberries, coarsely chopped, chopped nuts, preheat oven to 350of. grease a 9 x 5-inch loaf pan., mix together flour , sugar, baking powder, salt and baking soda in a medium mixing bowl. stir in orange juice, orange peel, shortening and egg. mix until well blended. stir in cranberries and nuts. spread evenly in loaf pan., bake for 55 minutes or until a toothpick inserted in the center comes out clean. cool on a rack for 15 minutes. remove from pan; cool completely. wrap and store overnight. makes 1 loaf (16 slices).