LEMON RECIPES

turkish cuisine... Materials: • 4 c. sifted cake flour • 2 c. sugar • 1 1/2 c. cocoa • 4 t. baking soda • 2 c. cold water • 2 c. mayonnaise at room temperature • 1 T. vanilla Preparation: Mayonnaise, the secret ingredient in this cake, makes it especially moist and rich. Sift together flour, sugar, cocoa and baking soda into large bowl. Add water, mayonnaise and vanilla. Beat until smooth. Pour into greased 13 x 9-inch pan lined with buttered wax paper. Bake at 350° for 45 minutes until toothpick inserted in center comes out clean. Cool for 15 minutes. Turn out onto cake rack and remove waxed paper. Frost with fudge icing.

turkish cuisine... There are two important features of the Turkish yoghurt . Firstly, the consistency of yogurt secondly : high acidity . a taste that is slightly sour . This is a reality that this is to get yogurt , you must use the first order, sheep or goat 's milk . Unfortunately , nowadays produced yogurts are made from cow's milk because of commercial concerns . So , for yoğurd sold on the market , " Turks yoghurt " is impossible to say . However , In Turkey is not difficult to find pure Turkish yoghurt . At home, how-to make Turks yoghurt ? first use and use of sheep or goat milk And the milk , should be with oil. Before the brewing process , put the kick on the cooker , will need some heating. Then , before falling into the brewing process you want to kick a yogurt container. Place the  container on a still . because it should not move at all . homemade yogurt or plain ...

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