1/2 c. shortening
2 sticks (1 cup) butter
3 3/4 c. powdered sugar
2 c. all-purpose flour
3/4 t. salt
1 T. lemon extract (you can use any flavor extract you like)
In the bowl of an electric mixer, beat together shortening, butter, and powdered sugar. Add eggs, one at a time, mixing in between each.
Add flour, salt and lemon extract, and mix until well-combined. Pour into an un-greased angel food cake pan.
Put an oven-safe bowl filled with water on the bottom rack (below the cake) of the oven while baking to make cake moist). Bake at 325 degrees Fahrenheit for 1 to 1 1/2 hours (baking time varies, but ours was done in 1 hour and 10 minutes).
1 1/2 cups sugar
2/3 cups whole milk or cream
1/2 stick of butter
2-3 drops yellow food coloring (if desired)
10 oz. white chocolate chips
1 tbsp. lemon extract
1 tsp. lemon zest (optional)
Grease a small plate or pan with butter or cooking spray, and set aside.
Mix together sugar, milk, butter, and food coloring in medium-sized pan. Bring mixture to a boil over medium-high heat.
Boil for 5 minutes without stirring. Actually I boiled it for 6 minutes the first time and it set up right away but it was a little riskier. If you want to be safe just do 5 minutes and then expect it to take longer to completely set.
Remove from heat and stir until smooth. Stir in white chocolate chips until melted. Stir in lemon flavoring (you might have to do this to taste, because if your fudge is still hot some of the flavoring will burn off). Stir in lemon zest if desired.
Spread in prepared dish.
Let cool, then cut into pieces.
3 1/2 cups flour
2 tablespoons baking powder
1/2 cup + 2 tablespoons unsalted butter
1/2 cup sugar
1 tablespoon lemon zest , optional
1 1/3 cup whole milk
1 cup blueberries , fresh preferred.
1 egg yolk
1 teaspoon water
Preheat your oven to 400F Grease a baking sheet.
Mix the flour and baking powder in a large bowl. Cut in the butter, salt, lemon zest, and sugar until the mixture looks like crumbs. Add the milk and berries and gently mix to make a soft dough.
Turn out onto a floured surface. Roll dough (gently!) out to 3/4 inch thickness. Cut into rounds with a cutter or into wedges with a knife.
Place the scones on the greased baking sheet.
Mix the egg yolk and water and brush on the tops of the scones. Sprinkle with some sugar crystals, if desired.
Let stand for 15- 20 minutes. If the kitchen is hot put them in the fridge during this time.
Bake for 12 – 15 minutes or until the tops are golden brown.
1 tablespoon sugar, plus
3 cups sugar, divided
1 cup butter, softened
3 mashed bananas
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
3 cups flour
1/4 teaspoon baking soda
1 cup sour cream
Preheat oven to 325 degrees and grease a bundt pan with cooking spray. Sprinkle tablespoon of sugar onto pan. Set aside.
In a large bowl, beat butter and sugar until fluffy, about 5 minutes. Once fluffy, add eggs, one at a time, beating well after each addition. Add mashed bananas and extracts.
In a seperate bowl, mix together flour and baking soda.
Add flour mixture alternatley with the sour cream to the butter mixture.
Pour finished batter into the prepared bundt pan and bake for 75-85 minutes.