Author Archives: Andy

MARINADE FOR MEAT (2)

Posted on by

  • ¾ cup olive oil

  • ½ cup fresh lemon juice

  • 2 T. sherry wine vinegar or red wine vinegar

  • 2 T. chopped basil

  • 1 T. Dijon mustard

  • 1 bay leaf crumbled

  • ½ t. thyme

  • ½ t. marjoram

  • 1 t. rosemary

  • 2 garlic cloves minced.

MARINADE FOR LAMB

Posted on by

  • 3 cloves of garlic chopped

  • 3 anchovy fillets

  • 2 T. fresh rosemary

  • ¼ cup parsley

  • ½ t. dried thyme

  • ½ t. salt

  • Pepper to taste

  • 3 T. olive oil

  • 2 T. red wine

Put all ingredients in food processor and process.

BAKED LIME PUDDING CAKE (MARIA CRANMER)

Posted on by

  • 1 T. unsalted butter

  • Superfine sugar

  • 2 eggs separated

  • 2/3 cups reduced fat buttermilk

  • 1 T. lime zest

  • 2 T. lime juice

  • ¼ cup flour

  • 2/3 cup superfine sugar

  • ¼ t. kosher salt

  • Lime halves and leaves, for garnish

Preheat oven to 325 degrees.  Butter and lightly sugar four 6 ounce ramekins.  Using paddle attachment on a kitchen stand mixer, beat yolks, buttermilk, lime zest, and lime juice on medium speed until well combined.  Reduce
speed to low and slowly add flour, 2/3 cup sugar and salt until just
combined.  Transfer to another large bowl.  Thoroughly wash mixing bowl with
soap and hot water.  Return to stand mixer.  Using the whisk attachment beat
egg whites in the clean bowl until stiff peaks form.  Gently fold the beaten egg whites into the yolk mixture a little at a time.  Divide mixture evenly among ramekins.  Place ramekins in a roasting pan and fill pan with hot water halfway up the sides of the ramekins.  Bake about 1 hour until the top springs back when gently pressed and the cakes have a light golden color.  Remove ramekins from water, allow cooling slightly.  Carefully invert each onto a plate. Serves 4

LEMONADE PIE (Jane Cox)

Posted on by

  • 1 can (6 oz) frozen lemonade

  • 1 can Eagle Brand condensed milk

  • 1 9 oz carton Cool Whip

  • 1 pie shell

Mix lemonade and condensed mile.  Fold in Cool Whip.  Put into pie shell.  Refrigerate for 2-3 hours.  Serve with fresh fruit, like strawberries, over the top.

LEMON JELLO CAKE

Posted on by

  • 1 package of Duncan Hines Deluxe Lemon Cake mix (yellow will do if you can’t find the lemon)

  • 4 eggs

  • ¾ cup oil

  • ¾ cup water

  • 1 small package of lemon jello

  • 2 cups sifted powdered sugar

  • ½ cup REAL Lemon juice

Mix ingredients together with mixer for 2 minutes at least.
Pour into greased and floured 9 x 13 pan.  Bake at 350 degrees for 40 minutes.  When done, remove from oven and poke holes all over the top of the cake and pour in the powdered sugar and lemon juice mix.  Return to oven for 3 minutes.  This cake stays moist forever.

LEMON COOKES

Posted on by

  • 1 ¼ cup flour

  • ½ cup corn starch

  • 1/3 cup powdered sugar

  • ¾ cup butter

  • 1 t. grated lemon peel

  • 1 T. lemon juice

Mix together and form 2 8” x 1” rolls.  Refrigerate.  Cut into ¼ “ slices and bake at 350 degrees for 8-10 minutes.  Glaze with:

  • ¾ cup powdered sugar

  • ¼ cup butter

  • 1 t. lemon peel

  • 1 T. lemon juice

LEMON BUTTER COOKIES

Posted on by

  • ¾ cup unsalted butter

  • 2/3 cup sugar

  • 2 T. lemon peel grated

  • 1 large egg

  • 1 t. vanilla

  • ¼ t. salt

  • 2 cups flour

Cream butter and sugar.  Add lemon peel, egg, vanilla and salt.  Add flour one cup at a time.  Gather dough in ball, divide in half.  Flatten each disk.  Wrap in plastic and refrigerate.  Roll out to ¼  and cut out in shapes.  Place on ungreased cookie sheet.  Bake 8 minutes at 375 degrees.  Cool and sift powdered sugar over surface.  Serve with lemon sorbet and 1 # frozen blackberries sprinkled with 5 T. sugar.  Let stand about an hour and mash with fork.

LEMON BARS

Posted on by

  • 2 cups flour

  • 1 cup butter

  • ½ cup sugar

  • 4 eggs

  • 4 T. lemon juice

  • 2 cups sugar

  • 4 t. flour

  • 1 t. baking powder

Mix flour, butter and sugar (1/2 cup) and pat into a 9 x 13 pan.  Bake at 350 degrees for 15-20 minutes until light brown.  Mix together remaining
ingredients and pour over baked batter.
Return to oven and bake another 25 minutes.  Cool and frost with glaze:

  • 1 cup powdered sugar

  • 2T. lemon juice