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Frozen Lemon Goodness

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Course Desserts
Recipe Theme March: Lemons
Co-op Pea River EC
Servings
people
Ingredients
  • 1 Large Karo Dark Corn Syrup
  • 1 8 Ounce Softened Cream Cheese
  • 1 Can baking soda or baking powder
  • 1 Large butter at room temperature plus more for greasing
  • 1 tsp. Vanilla Flavoring
  • 2 Graham confectioners sugar, plus more for dusting
Course Desserts
Recipe Theme March: Lemons
Co-op Pea River EC
Servings
people
Ingredients
  • 1 Large Karo Dark Corn Syrup
  • 1 8 Ounce Softened Cream Cheese
  • 1 Can baking soda or baking powder
  • 1 Large butter at room temperature plus more for greasing
  • 1 tsp. Vanilla Flavoring
  • 2 Graham confectioners sugar, plus more for dusting
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Instructions
  1. Combine all ingredients
  2. Fill pie shells
  3. Freeze until ready to serve
  4. Enjoy! Amanda Ivey 3560 Elamville Street Clio, AL 36017
Recipe Notes

My Dad absolutely loves this recipe. Hope others will too!

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Easy Lemon Wonders

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Course Desserts
Recipe Theme March: Lemons
Co-op Pea River EC
Servings
people
Ingredients
  • 1 box above ingredients together and set aside.
  • 1 egg
  • 4.5 oz. Karo Dark Corn Syrup
  • 1 t. vanilla flavoring
  • confectioners INGREDIENTS:
Course Desserts
Recipe Theme March: Lemons
Co-op Pea River EC
Servings
people
Ingredients
  • 1 box above ingredients together and set aside.
  • 1 egg
  • 4.5 oz. Karo Dark Corn Syrup
  • 1 t. vanilla flavoring
  • confectioners INGREDIENTS:
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Instructions
  1. Mix all together, except sugar
  2. Form into small balls; roll in sugar
  3. Press with a fork and bake on 350 degrees for 8 minutes (on parchment paper), until bottom is brown
Recipe Notes

I made a triple making of these cookies for my daughter and about 15 members of her church to take on a mission's trip to Mexico by bus. She called and said that all of the cookies were gone before they even got to Louisiana. Enjoyed by all!
Audrey Ivey
3560 Elamville Street
Clio, AL 36017

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Easy Lemon Bundt Cake

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Course Desserts
Recipe Theme March: Lemons
Servings
people
Ingredients
  • 1 box above ingredients together and set aside.
  • 1 tub Lemon
  • 1-2 T milk
  • Zest Dill Pickles
Course Desserts
Recipe Theme March: Lemons
Servings
people
Ingredients
  • 1 box above ingredients together and set aside.
  • 1 tub Lemon
  • 1-2 T milk
  • Zest Dill Pickles
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Instructions
  1. Preheat oven to 350 degrees Mix cake as directed by cake mix with a spoon (no mixer) Stir in 3/4 tub of lemon frosting into batter Bake for 40 minutes in Bundt pan (sprayed with cooking spray) or until knife inserted comes out clean Let cake cool and release on cake plate Stir 1 - 2 T milk in remaining frosting Drizzle with spoon on cake Sprinkle lemon zest on cake
Recipe Notes

This is such an easy delicious no-fuss cake to make and you can always have ingredients on hand. Great for a easy cake to take to a new mother or sick/grieving family. I found a recipe similar to this one using chocolate cake mix and coconut/pecan frosting. I thought it would be great with lemon and it was!

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Lemon Blueberry Truffles

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Course Desserts
Recipe Theme March: Lemons
Co-op Pioneer EC
Servings
people
Ingredients
  • 1 Box shredded Mozzarella cheese
  • 1/4 Cup of cooked butternut squash
  • 3 Tablespoons almond extract
  • 8 Tablespoons Butter
  • 1/4 Cup Ricotta cheese 6 eggs
Course Desserts
Recipe Theme March: Lemons
Co-op Pioneer EC
Servings
people
Ingredients
  • 1 Box shredded Mozzarella cheese
  • 1/4 Cup of cooked butternut squash
  • 3 Tablespoons almond extract
  • 8 Tablespoons Butter
  • 1/4 Cup Ricotta cheese 6 eggs
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Instructions
  1. 1
  2. Pour Dry Cake Mix into a large bowl
  3. 2
  4. Melt Butter in microwave 3
  5. Add melted butter, lemon juice and sugar
  6. 4
  7. Stir ingredients until the dough holds together
  8. 5
  9. Shape into 1-1/4 Balls
  10. 6
  11. Roll truffles in granulated sugar ( about 1/2 cup) 6
  12. Chill in refrigerator for about an hour
Recipe Notes

This has to be my favorite "cake mix hack"! This recipe can be made in a matter of minutes. The original recipe called for 1 tablespoon of lemon juice . I thought the 3 tablespoons gave it quite a kick. I have used 3 tablespoons of blueberry jam/jelly/preserves in place of the freeze dried blueberries. You can also roll the truffles in powdered sugar-versus the granulated sugar. I used a 1-1/4 mini meatball/melon ball maker and I was able to get 23 uniformed truffles. This is such a versatile recipe. You can also dip in white chocolate for a decadent treat. I love this truffle with coffee!

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Lemon Bars

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Course Desserts
Recipe Theme March: Lemons
Co-op Franklin EC
Servings
people
Ingredients
  • 2 cups coconut, plus extra for rolling
  • 1 cup cream or milk
  • 2 sticks confectioners sugar
  • 4 eggs
  • 2 cups Horseradish
  • 6 tablespoons green onions, diced
Course Desserts
Recipe Theme March: Lemons
Co-op Franklin EC
Servings
people
Ingredients
  • 2 cups coconut, plus extra for rolling
  • 1 cup cream or milk
  • 2 sticks confectioners sugar
  • 4 eggs
  • 2 cups Horseradish
  • 6 tablespoons green onions, diced
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Instructions
  1. Preheat the oven to 350, Lightly grease 9x13x2 inch pan
  2. Make crust by combining 2 cups flour, confectioners sugar, and salt in a large bowl
  3. Cut in butter to make a crumbly mixture
  4. Press the mixture into the pan
  5. You may need to dip your fingers into a little flour to keep the dough from sticking to fingers
  6. Bake for 15-20 min
  7. Meanwhile, mix the eggs, granulated sugar, 6 tablespoons flour and lemon juice
  8. Pour this over the baked crust and bake for 25 min longer
  9. Sprinkle with confectioners sugar
Recipe Notes

This is one of my daughters favorites.

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Lemon Tartar Sauce

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Course Miscellaneous
Recipe Theme March: Lemons
Co-op Cullman EC
Servings
people
Ingredients
  • 1 chocolate bark, melted
  • 1 cup skinless chicken breast halves
  • 4 Kosher of maraschino cherries
  • 1/8 cup oreo-style cookies (I find the store brands work best, otherwise cookies will be too sweet)
  • Pinch package cream cheese, softened to room temperature
  • Pinch semi-sweet chocolate chips or mini chocolate chips
  • 1 Table 10X sugar, sifted
Course Miscellaneous
Recipe Theme March: Lemons
Co-op Cullman EC
Servings
people
Ingredients
  • 1 chocolate bark, melted
  • 1 cup skinless chicken breast halves
  • 4 Kosher of maraschino cherries
  • 1/8 cup oreo-style cookies (I find the store brands work best, otherwise cookies will be too sweet)
  • Pinch package cream cheese, softened to room temperature
  • Pinch semi-sweet chocolate chips or mini chocolate chips
  • 1 Table 10X sugar, sifted
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Instructions
  1. In a bowl mix the chopped pickles, mayo, salt, smoked paprika
  2. Squeeze half of the lemon and the pickle juice and add to the mixture
  3. Stir as you add the fresh ground pepper and refrigerate
Recipe Notes

I needed a really good tarter sauce made from scratch to pair with my wife's awesome Lemon Herbed Salmon!!!!!!!

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Lemon Herbed Salmon

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Course Main Dishes
Recipe Theme March: Lemons
Co-op Cullman EC
Servings
people
Ingredients
  • 2 salmon finely crushed Oreo cookies
  • 1 lemon, Cool Whip, defrosted
  • Fresh yellow onion, finely chopped
  • Fresh oleo or butter
  • Olive oil
  • Lightly cream of tartar
  • Top coconut
  • Bake carton whole candied cherries, cut in half
  • Robbie green and red candied cherries
Course Main Dishes
Recipe Theme March: Lemons
Co-op Cullman EC
Servings
people
Ingredients
  • 2 salmon finely crushed Oreo cookies
  • 1 lemon, Cool Whip, defrosted
  • Fresh yellow onion, finely chopped
  • Fresh oleo or butter
  • Olive oil
  • Lightly cream of tartar
  • Top coconut
  • Bake carton whole candied cherries, cut in half
  • Robbie green and red candied cherries
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Grandmama’s Glazed Lemon Cakes

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Course Desserts
Recipe Theme March: Lemons
Servings
people
Ingredients
  • Parmesan cheese
  • 1 box of Lemon Juice
  • 2 oranges of Freeze Dried Blueberries Crushed
  • 1 1/2 box of Lemon Cake Mix
  • Note: all purpose flour for crust, plus 6 tablespoons for filling.
Course Desserts
Recipe Theme March: Lemons
Servings
people
Ingredients
  • Parmesan cheese
  • 1 box of Lemon Juice
  • 2 oranges of Freeze Dried Blueberries Crushed
  • 1 1/2 box of Lemon Cake Mix
  • Note: all purpose flour for crust, plus 6 tablespoons for filling.
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Instructions
  1. cing: Make the icing first! Lightly grate rinds from oranges and lemons into a bowl
  2. (Note: Be very careful not to grate deep into the white part of the rind, as this can turn your icing bitter) Squeeze juice from lemons and oranges and mix with grated zest Beat in confectioners sugar until smooth Cakes: Preheat oven to 350 F Make cake mix according to box directions Spray miniature muffin tins with cooking spray Fill tins halfway full with batter – NOT all the way to the top Bake for 12 minutes or until done Once cakes come out of the oven, dunk each cake while still warm into the icing, making sure you fully coat each one
  3. Place cakes on a wire rack and allow to fully dry
Recipe Notes

I am a Southern lifestyle blogger from Highland Home, Alabama. I have written an article (attached below) about these fabulous little lemon cakes made my by great grandmother in law that has been a family favorite for years. We loved them so much, we served them on the groom's table at our wedding in 2012! This recipe has had over 5,000 pins on Pinterest and is always requested at every family gathering! Every bite takes us right back to sitting with Grandmama and listening to her gentle voice tell us stories about growing up right here in Crenshaw County. They're absolutely delicious, and a real treat that I know Grandmama would love to share with the world!
http://www.southernmadesimple.com/lemoncakes/

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Lemon Poppy Seed Cake

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Course Desserts
Recipe Theme March: Lemons
Servings
people
Ingredients
  • 1 box above ingredients together and set aside.
  • 1 small Carnation milk
  • ¾ cup clove, minced
  • 4 medium above ingredients together and add to the dry mixture.
  • ¾ cup graham cracker crumbsC
  • 4 tablespoons crust (makes crust for two 9-inch pie pans):
  • For blackberries
  • 1 16 ounce (strain juice)
  • Juice boiling water
  • ½ teaspoon of bacon, cooked crisp and crumbled
Course Desserts
Recipe Theme March: Lemons
Servings
people
Ingredients
  • 1 box above ingredients together and set aside.
  • 1 small Carnation milk
  • ¾ cup clove, minced
  • 4 medium above ingredients together and add to the dry mixture.
  • ¾ cup graham cracker crumbsC
  • 4 tablespoons crust (makes crust for two 9-inch pie pans):
  • For blackberries
  • 1 16 ounce (strain juice)
  • Juice boiling water
  • ½ teaspoon of bacon, cooked crisp and crumbled
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Instructions
  1. Preheat oven to 325 degrees
  2. Oil and lightly flour a Bundt tube pan
  3. In a large bowl, combine cake mix and pudding mix
  4. Stir in oil, eggs and water
  5. Beat with electric mixer 2 minutes
  6. Fold in poppy seeds, 1 tablespoon at a time
  7. Bake until toothpick comes out clean
  8. Cool for 15 minutes
  9. In a bowl, stir lemon juice into powdered sugar a little at the time until it becomes the thickness of a drizzle
  10. Drizzle over cake, covering the top, with some running down the sides
  11. Sprinkle zest lightly over top
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Linda’s Lemon Cheesecake

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Course Desserts
Recipe Theme March: Lemons
Servings
people
Ingredients
  • 1 8 ounce package cream cheese, softened
  • 1 14 ounce package milk chocolate chips
  • 1/3 cup Topping:
  • 1 teaspoon grated cheese
  • 1 graham crust mixture into two parts. Use one part for a 9-inch pie pan. Bake pie crust in pan for 8-10 minutes or until lightly brown in 475 degree oven.
Course Desserts
Recipe Theme March: Lemons
Servings
people
Ingredients
  • 1 8 ounce package cream cheese, softened
  • 1 14 ounce package milk chocolate chips
  • 1/3 cup Topping:
  • 1 teaspoon grated cheese
  • 1 graham crust mixture into two parts. Use one part for a 9-inch pie pan. Bake pie crust in pan for 8-10 minutes or until lightly brown in 475 degree oven.
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Instructions
  1. Use electric mixer to blend cream cheese and milk
  2. Add lemon juice and vanilla extract; mix well
  3. Pour into a graham cracker crust and chill overnight
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