#1701 - Lemon Sugar Cookies

(by Shirley McNevich)

1 lemon (room temperature)
2 sticks softened butter
1 1/4 cups white sugar
1 egg
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
3 cups flour

Grate 1 TBSP zest from the lemon rind, and squeeze 1 TBSP lemon juice from the lemon. In a mixer add butter and white sugar--beat. Add egg--beat. Add vanilla, lemon juice and lemon zest--beat. Add baking powder and salt--beat. Slowly add flour--beat. Divide the dough into 4 equal pieces. Place each dough ball on separate pieces of Saran wrap and flatten each--refrigerate overnight. The next day start with one dough piece--unwrap it, flour your counter, place the dough on the floured counter and flour the top of the dough. Use a rolling pin to roll the dough to 1/4" thick. Use cookie cutters to cut the cookies. Repeat with all dough. Place cookies on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes or until lightly browned. Cool completely. Frost or glaze if desired.

#993 - Montgomery Pie

(by Aunt Hazel [Haupt] Herman)

Makes TWO pies.

Cake: 2 eggs; 2 cups white sugar; 1/2 cup softened butter; 1 cup milk; 3 tsp. baking powder; 1 1/2 tsp. cream of tartar; 1 tsp. baking soda; 3 1/2 cups flour
Bottom: 1 egg; 1 tsp. vanilla; 1 whole lemon; 1 cup white sugar; 1 cup dark Kayro corn syrup; 1 cup water; 2 TBSP flour

You need two 10" pie doughs--make your own or buy them frozen. Spray two deep 10" pie plates with Pam. Place one pie dough in each pie plate--flute the edges and spray the insides with Pam. In a mixer add cake ingredients a few at a time and beat after each--once all ingredients have been added, beat until smooth--set aside.

Bottom: in a bowl add 1 egg--beat with a fork. Add 1 cup white sugar--stir. Add Kayro--stir. Squeeze the juice from the lemon and add to the bowl--stir. Remove as much of the lemon rind as you can with a grater and add to the bowl--stir. Add vanilla, water, and 2 TBSP flour--stir well.

Pour 1/2 of the cake batter into each pie dough. Separate the lemon mixture in half. For each pie spoon lemon mixture all over the top of the cake batter (this will float to the bottom so make sure you don't spoon it all in one place--spread it out). Place pies on cookie sheets (to catch drips) and place pies on center oven rack. Bake at 375 degrees for 35-40 minutes--test with a toothpick for doneness.

#378 - Raspberry Cheesecake

(by Shirley McNevich)

2 - 8oz. packages Philly cream cheese (softened)
1 - 4oz. box Jell-O lemon instant pudding/pie filling
1 cup cold milk
2 tsp. grated lemon peel
2 cups thawed Cool Whip
1/2 cup raspberry preserves
1 ready-made graham cracker crust

Beat cream cheese, pudding mix, milk and lemon peel in large bowl with wire whisk until well blended. Stir in 1 cup of Cool Whip. Spoon 1/4 cup of the raspberry preserves onto bottom of crust, then pour pudding mixture evenly over the top. Top with remaining 1/4 cup preserves and remaining 1 cup of Cool Whip. Refrigerate at least 4 hours (preferably overnight).

#268 - Lemon Chiffon Cake

(by Shirley McNevich)

2 cups Pillsbury flour
1 1/2 cups white sugar
3 tsp. baking powder
1 tsp. salt
1/2 cup canola oil
7 eggs, separated
3/4 cup cold water
2 tsp. grated lemon rind
1 tsp. vanilla
1/2 tsp. cream of tartar

Beat eggs whites with mixer and add cream of tartar--beat at high speed until stiff. Set aside. In a mixer, add flour, sugar, baking powder and salt, then add canola oil, egg yolks, water, lemon rind, and vanilla--mix until smooth. Pour the egg white mixture into the flour mixture and mix thoroughly. Pour batter into a tube or angelfood cake pan and bake at 325 degrees for 65 minutes.