Ingredients FOR THE FRITTERS: 2 pounds leeks, pale green and white parts only (or use 1 pound leeks and 1 pound cooked vegetables like carrots, potatoes, summer squash, beets, zucchini) Salt 2 scallions, trimmed, halved lengthwise and thinly sliced ¼ cup all-purpose flour 1 teaspoon baking powder Freshly ground black pepper Pinch cayenne 1 egg Vegetable oil, for frying FOR THE CREAM: ½ cup sour cream 1 tablespoon freshly squeezed lemon juice Pinch freshly grated lemon zest Salt
Fresh Lemon Cake withLemonCream Cheese Frosting is made with fresh lemon zest and lemon juice. In a large mixing bowl attached to your stand mixer, with the paddle attachment, beat together the lemon zest and sugar for one minute
a voracious appetite for lemons coupled with the complete inability to taste them anymore. When I went ingredients shopping without checking the recipe, I mistakenly interpreted “ice cream” literally
I had intended to make this with blackberries, but frankly couldn't be bothered to go out there and pick this morning, so I used the blueberries in the freezer
For step by step directions please visit 2 tablespoons lemon zest (more for garnish - optional). 4 large lemons, juiced (about ½ cup lemon juice). 2 cups heavy whipping cream. 24 Lemon Oreos – crush 12 of them, and cut the other 12 into quarters (plus more for garnish, if desired). 5 ½ ounces lemon curd + 1 tablespoon of water mixed thoroughly (see note)
Meyer Lemons answered the call and along with their help and a little sour cream, we created a deliciously, moist, tender crumbed cake that melts away with each bite
Today is the third Thursday and the Improv group, organized by Kristin of Frugal Antics of A Harried Housewife, is sharing recipes withlemon and sour cream
I made the filling yesterday as a experiment of sorts, and it came out so much like the original lemoncream that I nearly fell over myself figuring out what I could do with it
Lemon Glazed Gingerbread Pound Cake withLemonCream Cheese Filling Save Print Author. In Old Salem there is a restaurant called the Tavern, which, at least way back when I was there, served gingerbread withlemon sauce for dessert that was just about the best thing ever
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