Easy Lemon Cream Squares Recipe

Materials:

• 1 egg
• 1 (18.25 ounces) box lemon cake mix (recommended: Betty Crocker)
• 1 stick butter, softened

AND

For Top Layer:

• 16 ounces cream cheese (recommended: Philadelphia) softened
• 2 eggs
• 1/3 cup sugar1 (3-ounce) box lemon or lime gelatin (recommended: Jell-O)

Preparation:

Set up grill for indirect cooking over medium heat. (No heat source under cookies). Spray 9 by 13-inch foil pan with cooking spray and set aside.
For lemon layer:
In a large mixing bowl, beat with an electric mixer on low speed the cake mix, butter, and egg until well combined and smooth. Press cake mixture evenly into prepared pan; set aside.
For top layer:
In a medium mixing bowl, beat cream cheese, sugar, and lemon or lime gelatin on medium speed until creamy. Add eggs and beat until smooth.
Spread cream cheese mixture over cake layer. Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking. Remove from grill and cool completely before cutting into squares.
Indoor:
Preheat oven to 350 degrees F.
Spray 9 by 13-inch baking pan lightly with cooking spray; set aside. Prepare cake layers as directed above. Bake for 40 to 45 minutes or until cake barely start to pull away from sides. Cool completely before cutting into squares.

Lemon Spritz Squares

Materials:

• 2 eggs
• Powdered sugar, for garnishing
• 1 (1 pound, 1.5 ounce) package dry sugar cookie mix (recommended: Betty Crocker)
• 1/2 to 3/4 teaspoon lemon extract
• 1 to 1 1/4 cups all-purpose flour
• 4 ounces cream cheese, softened
• Flour, for dusting work surface
• 1 tablespoon grated lemon zest

Preparation:

Preheat oven to 350 degrees F.
In the bowl of an electric mixer, combine the sugar cookie mix and cream cheese. Add the flour in 3 parts. Add eggs and lemon extract, and mix until just incorporated. Fold in the in lemon zest.
On lightly floured surface, roll out dough to a 12 by 14-inch rectangle. Using a fluted pastry cutter, cut dough into 2-inch squares.
Place cutouts 1-inch apart on ungreased cookie sheet. Freeze 10 minutes. Bake for 10 to 12 minutes, until bottoms are golden brown and tops are set. Cool completely on cooling rack. Dust with powdered sugar

Lemon Bars (Classic Movie)

Materials:

Crust:

• Vegetable oil, for greasing
• 1 1/2 sticks unsalted butter, diced
• 2 cups all-purpose flour
• 1/4 cup packed light brown sugar
• 1/2 cup confectioner's sugar, plus more for garnish
• 1/4 teaspoon salt

Filling:

• 4 large eggs, plus 2 egg yolks
• 2 cups granulated sugar
• 1/3 cup all-purpose flour, sifted
• 1 teaspoon grated lemon zest
• 1 cup fresh lemon juice (from about 8 lemons)

Preparation:

Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.
Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving.
 

Special Lemon Bars

Materials:

 crust:

• 1/2 pound unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

 filling:

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 to 6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting

Preparation:

1. Preheat the oven to 350 degrees F.

2. For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

3. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

4. For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.

Lemon Vinaigrette (Vinegar)

Materials:

• 6 tbsps extra-virgin olive oil                              
• 2 tbsps lemon juice (1 12 teaspoons freshly squeezed)                      
• 1, 1/2 tsps lemon zest (finely grated)                      
• 1 tsp dijon mustard                              
• freshly ground pepper
• coarse salt

 

 

 

Preparation:

 

Combine mustard, lemon zest, and juice in a jar; season with salt and pepper. Add some of the oil, then cover and shake to combine. Continue adding more oil and shaking until all the oil is incorporated and mixture is thickened and uniform in color. Serve immediately.

Lemon Madeleines

Ingredients

• 2 egg yolks                      
• 2 tbsps fresh lemon juice (3 lemons total)                     
• 1/2 tsp baking powder
• 1/4 tsp coarse salt
• 3/4 cup unsalted butter (1 12 sticks melted plus more for pans)                             
•  confectioners sugar (dusting optional)                              
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 2 tbsps lemon zest (finely grated)
• 1.5  cups cake flour (sifted)                     
•  3 eggs        

 

Preparation:

 

1. Preheat oven to 400 degrees. Butter two madeleine pans; set aside. Sift flour, baking powder, and salt into a bowl; set aside.

 

2. Put eggs, egg yolks, granulated sugar, vanilla, and lemon zest and juice in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and thickened, about 5 minutes. Mix in butter. Using a spatula, fold flour mixture into egg mixture. Let rest 30 minutes.

 

3. Pour batter into buttered pans, filling the molds 3/4 full. Bake cookies, rotating pans halfway through, until edges are crisp and golden, 7 to 8 minutes. Let cookies cool slightly in pans on wire racks. Invert, and unmold. Dust with confectioners' sugar, if desired.

Easy Lemon Souffles Recipe

Ingredients

• 6 large egg yolks (10 large egg whites room temperature)                      
• 1/2 cup granulated sugar (dishes)
• 1 cup milk                      
• 2 tbsps all-purpose flour
• 1/4 cup fresh lemon juice (plus 2 tablespoons, 2 lemons plus 2 tablespoons finely grated lemon zest)
• 2 tbsps unsalted butter (room temperature for dishes)                              
• confectioners sugar

 

 

Preparation:

 

1. Preheat oven to 375 degrees. Butter six 12-ounce souffle dishes, and then dust with granulated sugar. Whisk together yolks, flour, zest, and 2 tablespoons granulated sugar.

 

2. Bring milk to a boil in a small saucepan. Slowly pour milk into yolk mixture, whisking constantly to prevent yolks from cooking. Return mixture to pan, and whisk until thick like a pudding, 1 to 2 minutes. Strain through a sieve, and whisk in butter and lemon juice.

 

3. Beat whites until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons granulated sugar, and beat until stiff peaks form. Stir a third of the whites into the yolk mixture. Gently fold in the remaining whites using a rubber spatula.

 

4. Fill each souffle dish to the top, and smooth. Run your thumb around edges to remove batter from rims.

 

5. Bake on a rimmed baking sheet until souffles rise and are golden, about 16 minutes. Dust with confectioners' sugar, and serve immediately, before souffles lose their height.

 

BENEFİTS OF LEMON ZEST

Today we will talk about the lemon peel and grated

One of the easiest ways to infuse a citrus flavor into a baked good of some kind is to add lemon, lime or orange zest to it.  Zest is not the same thing as the peel, or rind, of a lemon, although it is a part of the peel. The zest is the colorful outer layer of the citrus peel. The soft, white part of the peel just underneath the zest is the pith. The reason that the zest is so desireable is that it contains lots of essential oils that make for a strong, pleasant flavor. The pith has a bitter flavor, with very little citrus taste when eaten on its own.

The pith can actually give your baked good a bitter or slightly unpleasant taste if you incorporate it into a recipe (there are some recipes that call for using a whole fruit, but those usually compensate with extra sugar), so it is important to remove only the zest from the citrus rind when you are using it. The zest can be removed very carefully with a sharp pairing knife, but the easiest and best way to remove the zest is with a microplane. Wash your fruit very, very well before zesting it – or try to buy organic/unwaxed fruit – so that you don’t incorporate any unwanted elements into your zesting. A zested lemon can be wrapped in plastic wrap to keep it from drying out, and stored at room temperature for several days.

Zest can be added to cookies, cakes and all kinds of other recipes. Unlike lemon or orange juice, it doesn’t throw off the chemistry of the recipe (either by adding more acidity or more liquid), so you can feel confident adding a teaspoon or a tablespoon of zest to just about any recipe you want to make a little brighter. Adding zest to a recipe that already has citrus juice is a great way to enhance the flavor that is already there, as well.

Carrot Cake With Lemon

Ingredients

•                                    
• 115g (4oz) plain flour
• 350g (12oz) caster sugar
• 225g (8oz) icing sugar                
• 2 tsps bicarbonate of soda
• 250ml (9fl oz) Flora Cuisine
• 200g (7oz) self-raising wholemeal flour
• 2 tsps cinnamon               
• 4 eggs, medium
• 3 large carrots, peeled and grated               
• 2 lemons, grated                                

Prep Time

10 min

Total Time

55 min

Servings

16 servings 16

Preparation

1. Mix together all dry ingredients in a large mixing bowl.
2. Mix in carrot and gradually beat in Flora Cuisine and eggs. Pour into a greased and bottom lined 20cm (8-inch) square cake tin.
3. Bake in preheated oven 180°C, 160°C fan, gas mark 4 for 45–55 minutes. Cool on a wire rack.
4. Use a sharp knife to remove outer pith and then segment lemons. Squeeze out remaining juice and add to icing sugar in a bowl with the segments. Mix gently and spread over the cake. Sprinkle with the zest.

Spaghetti with Lemon

Materials

 

• 1/3 cup chopped fresh basil leaves
• 2/3 cup olive oil
• 1/2 cup fresh lemon juice (about 3 lemons)
• Salt and freshly ground black pepper
• 1 pound spaghetti
• 1 tablespoon lemon zest
• 2/3 cup grated Parmesan

 

Preparation.

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Health Lemon Yogurt Cake

Materials

• 2 teaspoons baking powder
• 1/3 cup freshly squeezed lemon juice
• 1 cup plain whole-milk yogurt
• 1 1/3 cups sugar, divided
• 3 extra-large eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons grated lemon zest (2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1/2 teaspoon kosher salt

 

 

For the glaze:

• 1 cup confectioners' sugar
• 2 tablespoons freshly squeezed lemon juice

Preparation:

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Lemon Pudding Cake with Berries

Materials:

• 1 tablespoon unsalted butter
• 1/4 cup all-purpose flour
• 2 eggs, separated
• 1/4 teaspoon salt
• 2/3 cup reduced fat buttermilk
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 2/3 cup superfine sugar, plus more for dusting

 

 

Garnish:

• 2 tablespoons confectioners' sugar
• 1 cup fresh raspberries
• 1 cup fresh blackberries
• 1 cup fresh blueberries

 

Preparation:

Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins (about 1-cup size).

In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and beat until well combined. Reduce the speed to low and sift in flour, sugar and salt. Continue to mix until combined. Beat egg whites until you get stiff peaks then combine the 2 mixtures by gently folding them together, a little at a time. Divide evenly amongst ramekins then bake in a water bath - set ramekins in a roasting tray and fill with water halfway up the sides of the ramekins.

Bake for 45 minutes until the top springs back when gently pressed and the cakes have a nice golden brown color. Allow to cool slightly, then carefully invert onto a plate. Serve with fresh berries and dust with powdered sugar.

CHEESE SOUFFLE OMELETTE

Would you like to learn a different omelette recipe?
Are you tired of the familiar egg recipes?
Here, a different flavor recipe  for you?

Note: This recipe is for 1 person 

Materials:

2 large and fresh  Eggs

2 Grated Cheese

1 tbsp. grated parmesan

Salt

Pepper

Enough Water
 

 
 

Preparation:

Preheat Grill
Separate Eggs

Whisk Egg Whites - to form soft peaks

Whisk Egg Yolks and season

Melt Butter in Frying Pan

Using a metal spoon fold egg yolks into whites till evenly

mixed

Fold in grated cheese

Pour mixture into frying pan - shake to distribute

Cook for about 1 minute

Slide palette knife round edge

Sprinkle with half the parmesan

Put under grill for 1 minute - until brown

Slide on to warm plate and turn in half

Sprinkle with rest of parmesan

bon Appetit

 

 

Goulash Recipe

GOULASH

It's my mum's food and very delicious.  It is not an easy meal but the taste is great.
 

Ingredients
 

1½ lbs Beef - Stewing

8 Onions

Garlic powder or fresh to taste

2 Tomatoes

¾ Cup Yoghurt

Olive Oil

Preparation:

Brown in a little Olive Oil and remove from pan

Add Onions and cook till softened

Stir in Garlic Powder, Paprika + Flour

Add Stock and bring to the boil

Add Meat and Tomatoes

Simmer for 1½ - 2 hours till meat is tender

Just before serving stir in most of the yoghurt leaving enough
 

½oz Paprika

½oz flour

¾ pint Beef Stock
 

Cut Beef into 1 inch cubes

Vegetable Soup for Babies

Materials:

2-3 leaf spinach,
1 smal potato
1/4 zucchini
1/4 carrot
1 teaspoon vegetable oil.
1 cup water

Preparation:

Vegetables are washed, peeled and cut into small pieces.
vegetables are discarded in a small saucepan of boiling water.
Water, should be enough to cover the vegetables over.
Fire lowered, cook until vegetables are tender.
Cooked vegetables are crushed and passed through filter.
Add 1 teaspoon vegetable oil.
Instead of potatoes, 1 teaspoon rice of red lentils can also be added.

Good Appetit for your babies.

 

Important Information About Baby Food

Preparing baby food, be sure to use less salt. Babies, salt and sugar is not well, acquainted with at an early age.

Babies when they learned the taste of sugar and salt, you can never be prevented them.

Babies under 1 year of age, honey and cow's milk is not good.  I recommend beans and eggplant.

Already doctors on this issue, give parents information.

without consulting your doctor, not feed your baby with new foods.

Must give your baby the first 6 months exclusive breastfeeding. You really must want. I gave my baby breast milk from 7 months and I very comfortable with my inside...

Then healthy vegetables, fruits and of course 9 after months you can eat such as fish and meat protein mainly.

The water is very important for children's healt. often you should water your child.

I wish you and your child a healthy life...

In another papar....

 

Potato Omelette

Ingredients:

3 Boiled potates
4 Eggs
1 Water glass milk
1 Water glass flour
1 Tablespoon butter
The half of teaglass oil
100 gr parmesan cheese
2 Tomatoes
Salt, Black Pepper
Fresh Basil Leaves

Preparation:

Mash the potatoes and puree.
Mix the milk, eggs, vegetable oil and flour with the potatoes puree.
Share the mix on crepe pans with a  food bucket. Turning to cook.
On top of the cooked pancakes, butter crawl.
Place between pancakes, sliced tomatoes, grated parmesan cheese and basil leaves.
Place on top all of them.
The top on top of pancakes crawl butter and  sprinkle a little parmesan.
Cook until cheese melts (180 degre oven)
Good Appatit.

 

Carrots and Zucchini Soup

Materials:

2 Carrots
2 Zucchinis
2 Tablespoon  flour
2 Tablespoon butter
2 Waterglasses meat juice
1 Pinch Dill

Salt

Water.

Preparation:

Peel the carrots
Grate Zucchinis and carrots
Put into a pressure cooker and boil with less water.
In a pot, cook the butter and flour.
Stir the meat juice and boiled vegetables with the water's into the pot.
Place a serving dish after cooking.
Serve with dill.

Good Appatit

 

Easy Potato Casserole

Materials:
2 Cubed cheese
1 Package frozen brown potatoes

1 White Chopped Onion
1 Jar real bacon
2 Cups mayonaise

Preparation:

Preheat oven the 350F.
In the microwave melt cheese in a large microwave  or in a safe bowl.
Stir in mayannoise, onions and potatoes pieces.
Place in a 9x9 or 9x13 inch baking and top with bacon.
Bake in a preheated over for 60 minutes or until swell.
Good Appetit.
Come easy.