Table of Contents:
Lemon Cut-Out Cookies
Zucchini & Carrot Cake
Banana Mallow Pie
Toffee Pecan Bars
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Lemon is my favorite dessert flavor -- and these cut-out cookies are
really good, and make a lot! Lisa B.
LEMON CUT-OUT COOKIES
1 cup butter or margarine, softened
1 cup sugar
3 oz cream cheese, softened
1 egg yolk
2 Tbsp RealLemon lemon juice from concentrate
1 tsp vanilla extract
1/4 tsp salt
2 1/4 cups unsifted all-purpose flour
Glaze: 4 cups unsifted powdered sugar
1/4 cup RealLemon juice
Combine all cookie ingredients except flour; beat with electric mixer
until well blended. Blend in flour and beat until incorporated. Divide
dough in half; wrap in plastic wrap. Refrigerate at least 1 hour. On a
well-floured surface, knead one portion of dough into a smooth ball.
Roll out to 1/8th inch thickness. Cut out with various cookie cutters.
Place 1 inch apart on ungreased baking sheets. Bake in preheated 375*F
oven for 7 to 10 minutes, or until lightly browned at edges. Cool.
Repeat with remaining dough.
Glaze: Using electric mixer, combine powdered sugar and lemon juice. Add
additional lemon juice to get thinner spreading consistency.
Ice cookies with glaze and let glaze set up. Makes 5 dozen 2-inch
cookies.
_______________________________________
Zucchini and Carrot Cake
1 1/4 cups sugar
2 eggs
2 teaspoons vanilla essence
1/2 CUP Oil
2 teaspoons Parisian essence
3 cups finely grated zucchini, squeezed dry
1 cup carrot, finely grated
1/2 cup walnuts, chopped
Sift together:
1 cup self-raising flour
1/2 cup Plain flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
2 teaspoons cinnamon
Lemon Icing
3 Tbsps Margarine
1/4 cup honey
125g ( 4 ozs) cream cheese, softened
1 cup powdered milk
1/2 teaspoon vanilla essence
1 teaspoon grated lemon rind
Method
1. Place eggs in food processor. Beat until fluffy, gradually adding
sugar, beat until thick,
2. Pour the mixture into a large bowl, add grated carrot and zucchini.
3. Add oil and essences. Mix well. Add sifted dry ingredients,
including the walnuts.
4. Pour into a LINED and greased 2 Quart microwave safe casserole dish
or cake dish.
5. Place casserole in microwave.
6. Cook on HIGH for 15 minutes.
7. Allow to cool slightly before removing from dish.
8. Ice with lemon icing.
Lemon Icing
1. In a food processor place all ingredients, beat until smooth.
2. Spread over cake.
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BANANA MALLOW PIE
Crust:
1/3 cup margarine
3 cups coconut
Melt margarine in skillet over low heat. Add coconut. Stir frequently
until golden brown.
Spread in bottom of a 9 x 13 pan. (save a little coconut for the top)
Refrigerate.
Filling:
2 4 oz. pkgs vanilla pudding
2 cups thawed cool whip
3 cups miniature marshmallows
4 bananas
Prepare pudding as directed on the package using 3 1/2 cups milk.
Cover and refrigerate until slightly thick.
Mix until well blended. Mix in cool whip and marshmallows. Spread half
of mixture over crust.
Slice bananas evenly over pudding. Top with remaining pudding. Sprinkle
the remaining browned coconut over the top.
Refrigerate until served.
Serves 12 - 16.
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Toffee Pecan Bars
1 Box (18.25 oz) Yellow Cake Mix
1/3 Cup Butter, softened
1 Egg, beaten
1 Can Sweetened Condensed Milk
1 Egg
1 tsp Vanilla Extract
1 Cup Pecans or Walnuts, chopped
1 Heath Bar, chopped (or 1/2 cup Heath Bits)
Mix together cake mix, butter, and beaten egg. Pat batter into a greased
13 x 9-inch cake pan and set aside.
Combine condensed milk, egg and vanilla extract together; Beat well.
Stir in the nuts and Heath bar. Pour over batter creating a crust.
Bake at 350 degrees for 25 minutes. Cool and cut into bars.
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