Reserve 1/4 cup crushed cookies for topping. In large bowl combine remaining crushed cookies and margarine; mix well. Press lightly in bottom of 13 x 9 inch pan. Refrigerate 10 15 minutes. Spread half of the ice cream in prepared pan. Spoon pie filling over ice cream layer. Top

1. Combine sugar and cornstarch in small saucepan; stir in water.&20; 2. Cook, stirring constantly, until mixture boils and thickens.&20; 3. Remove from heat; stir in butter untuil melted.&20; 4. Add bourbon, lemon rind and juice; mix well.&20; until fish flakes easily.&20;

Place all ingredients into breadmaker pan in the order above, select white bread and push start. From Loafing It by DAK     strongServings:1/strong  

Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o clock. Select "white bread" and push Start. In hot & humid weather, use 1/8 c less water. Tested in DAK R2D2. Sylvia s comments: From

Lemon Bread Pudding Soak bread in milk 5 minutes. Add 1/2 c sugar, tehn beaten yolks and lemon rind. Bake in buttered baking dish at 300 degrees until firm like a custard, about 30 minutes. Beat egg whites until stiff. Add 2 Tbsp sugar and spread over top and brown. Mix sau

Grease and flour a 9x5 loaf pan for each loaf of bread you are making. Combine sugar, milk, butter, and eggs; mix well. Blend in flour, baking powder, salt and grated lemon rind. Turn mixture into pan and bake 1 hour in preheated 350 degree oven. Cool slightly, remove from pan,

Mix all ingredients (except those for glaze) together in the order given. Put the mixture in greased loaf pan. Bake 45 mintues to 1 hour at 350 degrees. After removing from the oven, glaze the top with mixture of confectioner s sugar and lemon juice while the bread is still hot.

Prepare broccoli, wash and drain. Split stalks. Place in large sauce pan with boiling water and salt. Cover and cook untill tender (10 minutes). Drain. Heat garlic and oil in a small pan. Add broccoli; sprinkle with lemon juice and salt. Cook till broccoli is heated through.br

Put lemon juice, peppercorns and mace into a small saucepan. Bring to a boil and boil until liquid is reduced by half. In a bowl, combine egg yolks with 1 tablespoon of butter and beat well. Strain hot lemon liquid into butter mixture, beating constantly with a wooden spoon

Sift together flour, baking powder and salt. Cream butter with extract. Gradually add sugar, creaming well, 5 to 8 minutes. (The more you beat the better the cake). Blend in eggs, one at a time; beat 1 minute after each. Add the dry ingredients; blend thoroughly. Turn into 9 or

In a small heatproof bowl, stir together the first amount of lemon juice and the lemon zest. Sprinkle on the gelatin and set aside to soften for 10 minutes. Set the bowl in a saucepan of hot water over low heat and stir to dissolve the gelatin. Remove from the heat and let cool

Mix ingredients. Serve with fish. Recipe By : Debbie Collin From:     strongServings:1/strong  

Stir to combine. This is enough to spread 8 slices of bread. The fresh lemon brings out the flavor of fruit filling and seafood fillings.     strongServings:8/strong  

Recipe by: Leon Gerst <[email protected]> Pastry: Sift flour with baking powder and salt. Cut in shortening; gradually add ice water. Blend until dough just holds together; then form into a ball. Divide in two parts and roll out 1/8 inch thick. Cut with 2 1/2 inch cookie

In a small mixing bowl, cream butter until softened. Add juice and peel. Blend until well mixed. Drop by tablespoonfuls onto waxed paper. Greeze until firm. Remove to a resealable plastic bag. Top piping hot vegetables or fish with 1 2 lemon balls just before serving. Yield: 8 t

In the large bowl of an electric mixer, beat the butter until smooth and add the sugar, beating until creamy. Beat in the eggs, scraping down the sides of the bowl. Add the flour, beating just until combined. Add the lemon zest and almonds, stirring until well incorporated. Cove

Cream the butter and sugar thoroughly; add the eggs and mix well. Add the water and lemon juice and rind. Cook in top of double boiler until thick. Source: Pennsylvania Dutch Cook Book Fine Old Recipes, Culinary Arts Press, 1936.     strongServings:

Mix all ingredients together in small bowl. (Can be prepared 5 days ahead. Chill.) Note from me: I would suggest adding a drop of Tabasco to this mixture. Some white pepper wouldn t hurt if it still needs flavor. Bon Appetit, March, 1991.     stron

Wash and peel carrots and slice in 1/4" rounds. Bring water to boil in saucepan, add carrots and salt. Cook until tender (10 to 15 minutes) covered. Drain. In saucepan add remaining INGREDIENTS until butter is melted. Toss like a salad to coat all carrots. Serve hot. Food E

Make the cookie dough: Position a rack in the center of the oven and preheat to 375 F. Put three heavy, large ungreased baking sheets in the refrigerator. In a food processor fitted with the metal chopping blade, process the almonds with 1 cup of the flour for 3O to 45

Make the cookie dough: 1. Position a rack in the center of the oven and preheat to 375~F. Put three heavy, large ungreased baking sheets in the refrigerator 2. In a food processor fitted with the metal chopping blade, process the almonds with 1 cup of the flour for 3O to 4

1. Sprinkle yeast and 1/2 tsp of the sugar over very warm water in a 1 cup measure. Stir to dissolve yeast. Let stand until bubbly, about 10 minutes. 2. Combine 2 cups of the flour, salt, lemon rind and the remaining sugar in a large bowl; make a well in the middle. Beat eggs an

Combine gelatin, sugar and boiling water in blender container. cover and blend at low speed until gelatin is dissolved. about 1 minute. add ice and STIR until partially melted. add cheese. cover and blend at high speed until smooth, about 1 minute. pour into individual glassses

Soften gelatin in 2 tablespoons of water. Stir in milk. Cook and stir until gelatin dissolves. Combine cream cheese and sugar. Stir in yogurt. Gradually blend in gelatin mixture. Pour into a 3 cup mold or t 1/2 cup molds. Chill until set. Unmold and garnish with fresh strawberri

In a small mixer bowl, beat cream cheese, sugar and lemon juice at medium speed electric mixer until creamy. Beat in heavy cream until fluffy. Stir in chopped lemon balm. Set aside. Wash, dry and halves peaches. Remove pits. fill cavities with cream cheese mixture. Carefully rea

3 oz cherry or raspberry gelatin : mix 1 c boiling water 21 oz cherry pie filling 3 oz gelatin lemon 1 c boiling water 3 oz cream cheese 1/3 c mayonnaise 8 oz crushed pineapple 1 c marshmallows optional 2 TB nuts chopped 1/2 c heavy whipping

Cream sugar and butter; add eggs and milk. Beat well. Then add flour, cornmeal, lemon juice and lemon rind. Stir until thoroughly incorporated Pour mixture into pie shell; bake at 350 degrees until done, 35 to 40 minutes.     strongServings:8/str

In sauce pan soften gelatine in cold water. Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel and juice. Cook stirring constantly until sugar is dissolved and gelatine ismelted. (About 5 minutes. ) Cool stirring occasionally until firm but not hard. In large mixing bowl b

In sauce pan soften gelatine in cold water. Add slightly beaten egg yolks, 1/2 cup sugar, lemon peel and juice. Cook stirring constantly until sugar is dissolved and gelatine is melted. (About 5 minutes.) Cool stirring occasionally until firm but not hard. In large mixing bowl b

1) Blend Eagle Brand Milk, lemon juice and beaten egg yolks 2) Fold in the stiffly beaten egg whites 3) Pour the mixture into the baked pie shell and chill for 5 hours Serve with whipped cream topping.     strongServings:1/strong &n

Melt margarine in a pie plate at high for 30 45 sec. Combine graham crumbs and spices. Add to pie plate and combine well with a fork. Spread evenly over bottom of pie plate. Microwave at high for 3 5 min, watching carefully to prevent scorching. Allow to cool before filling. br

Soak gelatin in water.In double boiler over gently simmering water, beat yolks;add 1/2 cup sugar and lemon juice.Cook,stirring until mixture coats the bottom of a spoon.Add grated lemon peel,gelatin and food coloring.Stir well.Cool in refrigerator about 1/2 hour until slightly t

Servings: 6 DIRECTIONS: Combine sugar, flour, salt and butter. Add lemon juice and rind and beaten egg yolks. Beat until ingredients are thoroughly blended. Add milk and blend into mixture. Fold in stiffly beaten egg whites. Pour into a greased baking dish and set

Combine Daisy, milk, powdered sugar, and frozen lemonade concentrate. Blend one drop food coloring with approximately 1/4 of the sauce and pour into a squeeze bottle. Cover individual serving plates with uncolored sauce and arrange fruit on top. Use colored sauce to create a de

Combine Daisy or Daisy Light sour cream, milk, powdered sugar and frozen lemonade concentrate. Blend one drop food coloring with approximately 1/4 of the sauce and pour into squeeze bottle. Cover individual serving plates with uncolored sauce and arrange fruit on top. Use colore

Combine Daisy or Daisy Light sour cream, milk, powdered sugar and frozen lemonade concentrate. Blend one drop food coloring with approximately 1/4 of the sauce and pour into squeeze bottle. Cover individual serving plates with uncolored sauce and arrange fruit on top. Use colore

Combine; let stand 30 60 mins for flavors to blend. Can be stored refrigerated, up to 2 wks. Bring back to room temp before using.     strongServings:1/strong  

Place butter in a 1 cup glass measure. Microwave at HIGH for 30 seconds or until butter is melted. Stir in lemon juice. Sprinkle fillets with salt and pepper; brush both sides of each with butter mixture. Gently dredge fillets in breadcrumbs, and sprinkle with paprika. Arra

Mix together sugar and cornstarch in a saucepan. Add boiling water and lemon juice; stir in coconut. Bring to a full boil over high heat, stirring frequently. Reduce heat slightly and let boil, stirring constantly, for 1 minute. Remove from heat and stir in butter. Cool to room

Combine sugar, salt, and corn starch. Add water slowly, stirring constantly. Cook over hot water, stirring constantly, 15 minutes. Add lemon juice and coconut. Elizabeth Shaffer, Albuquerque, N.M.     strongServings:6/strong