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Lemon Lassie - Recipe

Baked Goods No Comments »
1/2 c Butter or margarine

1 c Sugar

1 ts Ground cinnamon

1/2 ts Baking soda

1/4 c Molasses

1 Egg

2 1/4 c All-purpose flour

3 Eggs yolks; slightly beaten

1 ts Lemon peel; finely shredded

1/4 c Lemon juice

1 c Flake coconut

Melted candy coating (opt’l) Beat butter or margarine in a mixing bowl with an electric mixer on medium speed for 30 seconds. Add 1 cup sugar, cinnamon, baking soda, and 1/4 tsp.
salt; beat till combined.
Beat in molasses and eggs till

combined.
(Use either unsulfured or sulfured molasses in recipes calling for molasses.
Unsulfured molasses has a lighter sugarcane flavor than sulfured molasses, which is produced when sulfur is used in processing).
Beat in as much flour as you can.
Stir in remaining flour.
Divide dough in half; cover and chill till easy to handle.
Meanwhile, for filling, combine the egg yolks, lemon juice, 1/8 tsp.
salt, and 1 tbsp.
water in a small saucepan.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir 1 minute more.
Stir in coconut and lemon peel.
Cool.
Roll each portion of dough on a lightly floured surface into a 15×6-inch rectangle. Spread one fourth of the filling in a 1-inch-wide

strip lengthwise down center of each rectangle.
Fold each long side of dough over filing, overlapping slightly in center; seal. Place seam-side down on working surface.
Flatten slightly.
Cut crosswise into 1 1/2-inch bars.
Place bars 1 1/2 inch apart on ungreased cookie sheets.
Bake in a 350~F oven about 12 minutes or till set.
Cool cookies on wire racks.
If desired, drizzle with melted candy coating.
Makes 40.
Source: BH&G Christmas Cookies 1995.
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Chocolate Ginger lychees recipe

Chinese No Comments »

Chocolate Ginger Lychees

1 (20 ounce) can whole peeled lychees
2 ounces preserved candied ginger
6 ounces semisweet baking chocolate
1 tablespoon vegetable shortening

Drain lychees.
Spread lychees round side up between several layers of paper toweling.
Let stand until dry, about 1 hour.

Cut ginger into sliver or tiny pieces.
Carefully stuff ginger inside cavities of lychees.
Combine chocolate and shortening in small saucepan or in top of double boiler over boiling water.
Cook over low heat, stirring constantly, just until chocolate melts. Remove from heat.
Cool slightly.
Dip each lychee in chocolate to coat completely.
Carefully lift lychee out of chocolate and place round side up on greased parchment or wax paper.
Drizzle remaining chocolate over lychees.
Refrigerate until cold.

Makes about 24.

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