Bread pudding with lemon sauce

1 loaf day old French bread torn into pieces
1/3 cup golden raisins
4 large eggs
2 cups sugar
1 teaspoons vanilla
4 cups whole milk
½ teaspoon cinnamon
2 pinches nutmeg
½ cup butter 1 to 1 ½ cups confectioners’ sugar
¼ cup lemon juice

To make Pudding:

Preheat oven to 350 degrees
Spray 9 x 13 baking pan
Scatter bread pieces and raisins on bottom of pan
Whish together eggs sugar, vanilla milk, cinnamon and nutmeg
Pour mixture evenly over bread
Let stand ½ hour for bread to absorb liquid
Bake for 1 hour until pudding puffs up and browns slightly on top

To make sauce

Melt butter. Wish in confectioner’s sugar and lemon juice until smooth. Can thin out with a little water if needed.

Serve warm or at room temp with warm sauce.

Adams  Family Cookbook

Magic Lemon Pie

I guess I'm just in pie mode, and Gram has been on my mind lately. She made the best pies It's a wonder we didn't weigh 400 pounds. Going through her cookbook, I found the Magic Lemon, Yummy another favorite. Enjoy

Ingredients:

• 3 eggs, separated
• 2 tsp  grated lemon rind
• 1 can  Eagle Brand® sweetened condensed milk
• ½ cup  lemon juice
• 1 9" baked pastry shell or prepared graham pie crust
• ¼ tsp  cream of tartar
• ¼ cup  sugar

Preparation:

1. Beat egg yolks; whisk in lemon rind, sweetened condensed milk and lemon juice. Pour into prepared crust.
2. Bake in preheated 325°F oven for 25 minutes. Remove from oven. Increase oven temperature to 350°F.
3. Beat egg whites with cream of tartar until foamy; gradually add sugar beating until stiff peaks form but not dry. Spread meringue on top of hot pie, sealing carefully to edge of crust.
4. Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired.


Adams Family Cookbook

Pork Chops with Asparagus and Lemon Sauce

Spring! Time for young asparagus. yum...

• 1 pound of boneless pork chops
• 1 cup chicken broth
• 1/4 cup lemon juice
• 2 tablespoons cornstarch
• 2 teaspoons minced onion
• 1 teaspoon garlic salt
• 1 teaspoon sea salt
• 1 teaspoon ground pepper
• 1 pound of fresh asparagus
• 3 tablespoons of butter

brown pork and set aside. steam asparagus in chicken broth. after the asparagus has cooked to crisp tender, about 15 minutes, add the chicken broth to the pan that the pork cooked in. don't pour out any of the pan juices.

stir in the butter, lemon juice, onion and garlic. when the butter is melted and the mixture is simmering, whisk in the cornstarch. whisk until smooth

add back the port and asparagus. salt and pepper to taste.

serve with boiled potatoes or steamed rice.

enjoy

Lemony Garlic Pork

1 2 pound pork roast

1 fresh lemon

2 teaspoons minced garlic

2 teaspoons dried rosemary

2 teaspoons uncrushed sea salt

1 teaspoon fresh ground black pepper

Place the roast in a shallow backing dish. Rub with salt, pepper and garlic. 

Slice the lemon in 5 or 6 thin slices. Place on the top of the roast. Sprinkle with rosemary. 

Squeeze the juice from the lemon over the pork. 

Bake a 400 for 45 minutes, or until heated through to 160. 

Lemon Chicken Pizza with Spinach

Cute. This happens to be one of those things to reproduce at home. This cute little bite of culinary bliss came from Old Chicago. 

It is a thin crust topped with a lemon garlic sauce, grilled chicken, sun-dried tomatoes, fresh spinach, and a lemon vinaigrette. The cheese tasted like an Asiago Parmesan blend. 

The drinks were a sparking effervescent mix of pomegranate and ginger ale.  

The only set back--The pizza was not warm enough. 

But I will be attempting to make this succulent wonder at home soon. Wish me luck. 

Recipe for Lemon Pudding with Raspberries and Meringue Cigars from Epicurious.com

Meringue cigars:

4 large egg whites
1/4 teaspoon salt
1 cup sugar
3 tablespoons unsalted pistachios (preferably not roasted), finely chopped

Lemon pudding:
2 teaspoons finely grated fresh lemon zest
1/2 cup strained fresh lemon juice
1/2 cup sugar
3 large eggs
3/4 stick (6 tablespoons) unsalted butter, cut into pieces
1 cup heavy cream
1/2 cup confectioners' sugar
1 pound raspberries, trimmed and halved, or quartered if large

Special equipment: 2 large baking sheets; parchment paper; a stand mixer or a powerful handheld electric mixer; a pastry bag fitted with a plain, round 1/2-inch tip (we used Wilton 1A)

For meringue cigars: Heat oven to 200°F with racks in upper and lower thirds. Line baking sheets with parchment paper. Use a pencil to mark parchment with parallel lines 5 inches apart; these lines will be your guides when piping. Turn paper over.
Beat whites with salt in stand mixer at high speed (or in a large bowl with handheld mixer) until they just hold soft peaks. Gradually add sugar, beating, and continue to beat at high speed until meringue holds stiff, glossy peaks. Secure paper to baking sheets with dabs of meringue.
Spoon some meringue into pastry bag and pipe 5-inch-long cigars (3/4 to 1 inch wide) onto 1 baking sheet, about 1 inch apart. Add more meringue to pastry bag and pipe more cigars in same manner on other baking sheet.
Sprinkle cigars generously with pistachios.
Bake cigars in oven, switching position of sheets halfway through baking, until crisp but still white, about 2 hours.
Turn off oven and cool meringue cigars in oven 1 hour, then transfer to wire racks to cool completely.

Make lemon pudding while meringue cigars are baking: Set a large fine-mesh sieve over a large bowl.
Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until butter melts, curd is thick enough to hold marks of whisk, and first bubble appears on surface, 6 to 9 minutes.
Immediately force lemon curd through sieve into bowl and chill curd, its surface covered with a round of wax paper, until cold, at least 1 hour.
Beat cream and confectioners' sugar in another bowl with cleaned beaters until mixture just holds soft peaks. Fold one third of whipped cream into lemon curd to lighten, then fold in remaining cream. Divide among individual bowls and chill, covered, if not using right away.
Top with raspberries and serve with meringue cigars.



Cooks' notes:
•Meringue cigars can be made up to 3 days ahead and stored in layers, separated by wax paper, in an airtight container.
•Curd can be chilled up to 1 week.



Photo by Gourmet Live
April 2012
by Gina Marie Miraglia Eriquez

Want to see how other cooks rated and reviewed this recipe? Go to http://www.epicurious.com/recipes/food/views/Lemon-Pudding-with-Strawberries-and-Meringue-Cigars-395394?mbid=ipapp

Stuffed Tomatoes

What you need

1/2 lbs turkey breast, shredded

1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise

1 stalk celery, finely chopped (about 1/3 cup)

¼ cup chopped almonds

2 Tbsp finely chopped red onion

2 Tbsp chopped bacon

 Grated peel and juice from 1/2 of a medium lemon

4 medium tomatoes

 PREMIUM Unsalted Tops Saltine Crackers

 parsley

Make it

MIX turkey, mayo, celery, onion, almonds, bacon, lemon peel and juice.

CUT each tomato into wedges, cutting down to within 1/2 inch of bottom. (Do not cut all the way through tomato.)

SPOON tuna mixture into tomatoes. sprinkle with parsley and Serve with crackers

Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa

Ingredients


1 small tomato, chopped
3 green onions, finely chopped
0.5 jalapeño pepper, fresh or canned, seeded and finely chopped
2 Tablespoons chopped cilantro
1 Tablespoon freshly squeezed lemon or lime juice
4 large eggs
2 Tablespoons water
1 Tablespoon unsalted butter, divided
3 Pieces slices bacon, cooked until crisp, crumbled
0.5 Haas avocado, peeled and sliced
4 Ounces grated Monterey Jack cheese

Directions

Prepare salsa: In small bowl, combine tomato, green onions, jalapeño, cilantro and lime juice and mix well. Season to taste with salt and pepper. Set aside.

In medium bowl, whisk eggs with water and season with salt and pepper.

Melt half the butter in a small nonstick skillet over medium-high heat. When foam subsides, add half the egg mixture. Tilt pan to coat bottom and cook 1 minute, until almost set. Sprinkle half the omelet with half the bacon, avocado and cheese and cook 1 minute.

Fold empty half of omelet over filling and slide omelet onto a plate. Keep warm.

Repeat with remaining butter, egg mixture, bacon, avocado and cheese. Serve with salsa.

Glazed Lemon Bread

The recipe is presented without resizing, providing 9 servings



Ingredients:

1 1/2 cups All-purpose flour
1 teaspoon Salt
1 cup Sugar
Peel of 1 lemon grated
1 tablespoon Baking powder
1/2 cup Whole milk
2 large Eggs beaten
1/2 cup Unsalted butter (1-stick), melted
Juice of 1 large lemon
1/2 teaspoon Vanilla extract
-- Lemon Glaze --
Juice of 1 large lemon
1/4 cup Sugar (up to 1/3 cup) (depending on amount of lemon juice)

Preparation:
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Grease the bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out the excess.

Whisk the flour, salt, sugar, lemon peel and baking powder together in a large bowl; set aside.

In a medium bowl beat eggs with milk, butter, lemon juice and vanilla. Add egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared loaf pan.

Bake until the loaf is golden brown and a tester or toothpick inserted in the center comes out clean, about 45 to 50 minutes. (Do not remove the bread from the pan.)

To prepare Lemon Glaze: While the bread is baking, combine lemon juice and sugar in a small saucepan, stir over medium heat until sugar is dissolved.

After removing the bread from the oven (and still in the pan), use a long wooden skewer to poke numerous holes in hot bread, piercing all the way to the bottom. Slowly drizzle hot glaze over bread and baste top several times. Allow time between bastings for glaze to soak in. Let bread cool in pan on a wire rack until glaze is set, about 20 minutes, then remove from pan and let cool completely on rack.

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Lemon Roasted Potatoes

It's almost that time. Easter that is. Easter is a time of family and tradition. There are truly some amazing holiday traditions, especially with food. One is roast lamb, another is baked ham. What the have in common are great side dishes-like roasted potatoes. often said that the best potatoes are cooked right along with the meat so that they absorb the flavors which is wonderful, but a bit heavy tasting sometimes. I found this surfing for Easter recipes. The lemon brightens the flavor, without being too oily or heavy.

It's a great vegetarian dish too, if you substitute vegetable broth.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

5-6 potatoes, peeled and cut in to evenly sized wedges
1/2 cup olive oil
1 tsp. dried oregano
1 tsp. garlic powder
Two lemons, juiced (plus more for serving)
1/2 cup chicken broth
Salt and freshly ground black pepper to taste

Note: If you serving lamb or beef, try adding a teaspoon of dried rosemary to the mixture and that works very well.

Preparation:

Preheat the oven to 400 degrees.

In a large mixing bowl, add the sliced potatoes and toss them with the remaining ingredients until they are well coated.

Lightly grease a non-reactive half sheet pan with olive oil. Place the coated potatoes in a single layer and drizzle them with any remaining marinade left in the bowl.

Bake in a 400 degree oven for approximately one hour. Carefully turn the potatoes halfway through cooking to prevent them from sticking and to brown them evenly.

Re-season with salt and pepper and squeeze a bit more lemon juice (if desired) when they are fresh out of the oven.

LEMON POPPY SEED MUFFINS

LEMON POPPY SEED MUFFINS

1/2 c. butter
1 c. white sugar
2 eggs
1/2 c. milk
1/4 c. poppy seeds
1 1/2 c. flour
1 tsp. flour
1 tsp. baking powder
1/2 tsp. salt
1 grated lemon rind
1 tsp. almond extract

Directions

In large bowl mix flour, baking powder, salt and lemon rind. Pour milk into bowl. Cream butter, sugar, and 1 egg and the almond extract. Beat in second egg. Blend in milk. Pour flour mixture over batter. Add poppy seeds. Stir only to moisten. Fill greased muffin tins 3/4 full. Bake at 375 degrees for 30 to 35 minutes.






Read more about it at www.cooks.com/rec/view/0,194,149169-227202,00.html

Content Copyright © 2012 Cooks.com - All rights reserved.

Lemon Chicken and Rice

What You Need

1lb. boneless skinless chicken breasts, cut into strips
1/4cup KRAFT Asian Toasted Sesame Dressing
1/4cup lemon  juice
3cups frozen stir-fry vegetables
3cups hot cooked long-grain white rice
1/4cup chopped PLANTERS COCKTAIL Peanuts

Make It


HEAT large nonstick skillet on medium-high heat. Add chicken; stir-fry 5 to 7 min. or until done.

STIR in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 min. or until heated through, stirring occasionally.

SERVE over rice; top with nuts.


Kraft Foods

Shrimp Scampi

   1

tablespoon olive or vegetable oil

3/4

lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

1

medium green onion, thinly sliced (1 tablespoon)

1

clove garlic, finely chopped

2

teaspoons chopped fresh or 1/2 teaspoon dried basil leaves

2

teaspoons chopped fresh parsley or 3/4 teaspoon parsley flakes

1

tablespoon lemon juice

1/8

teaspoon salt

Grated Parmesan cheese, if desired

1. In 10-inch skillet, heat oil over medium heat. Add shrimp and remaining ingredients except cheese. Cook 2 to 3 minutes, stirring frequently, until shrimp are pink. (Do not overcook shrimp or they will become tough.) Remove from heat. Sprinkle with cheese.

Makes 2 servings

Atkins Broccoli Parmigiano

Ingredients:

2 tablespoons virgin olive oil
2 large cloves garlic, pushed through a press or finely minced
¼ teaspoon crushed red pepper flakes
2 pounds broccoli rabe or broccoli florets
¼ cup water
2 tablespoons freshly squeezed lemon juice
2 teaspoons fresh grated lemon zest
⅛ salt
⅛ freshly ground black pepper
½ cup grated Parmesan cheese

Directions:

Broccoli rabe has 6- to 9-inch stalks and scattered clusters of tiny broccoli-like buds. It has a more bitter taste than its more familiar cousin. It takes beautifully to sautéing or braising. Feel free to substitute broccoli in this recipe if you prefer. Cut a 2-pound head of broccoli into small florets, then peel the stems and cut in ½-inch pieces.

1. In a large, deep skillet, heat oil over medium-high heat. Add garlic and pepper flakes; sauté 30 seconds.
2. Add broccoli rabe, water, lemon juice and lemon zest; mix well. Cover skillet and cook over medium heat 8 minutes or until broccoli rabe is crisp-tender.
3. Season to taste with salt and freshly ground black pepper.
4. Transfer to a serving dish and sprinkle with Parmesan.

Lemon Cream Pie

Ingredients

1 pie crust, unbaked
4 large eggs
1 cup sugar
1/2 cup sour cream
3/4 cup fresh lemon juice (from about 4 lemons)
1/4 teaspoon salt

FOR THE TOPPING

1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
1 1/2 cups heavy cream
1/4 cup sugar

Directions

1.Preheat oven to 425 degrees. Line crust with aluminum foil; leave an overhang and fold over edge. Fill crust with dried beans, pie weights, or uncooked rice. Place crust on a baking sheet; bake until set and lightly golden, about 20 minutes. Remove foil (and beans). Bake without foil, 5 to 10 minutes more; if crust bubbles up, press down gently. Cool.

2.Reduce oven temperature to 350 degrees. In a large bowl, whisk eggs, sugar, sour cream, and salt; gradually whisk in lemon juice. Pour mixture into crust. Place on a baking sheet; bake until barely set (center of pie will still wiggle slightly), 25 to 35 minutes. Cool completely.

3.Make topping: Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften about 5 minutes. Heat mixture over very low heat, stirring, until gelatin dissolves. Let cool.

4.In a large bowl, using an electric mixer, beat cream and sugar until very soft peaks form. While beating, slowly add gelatin mixture, and continue beating until soft peaks form. Using a rubber spatula, spread over cooled pie. Refrigerate until ready to serve, at least 1 hour or, loosely covered, up to 1 day.

Lemon Baisl Pasta with Chicken

This recepie is easy and pretty Serve as romantic dinner for two, or take to work, and wow the co-workers.

8 oz farfalle pasta (bowtie)
1 lemon
1/4 cup shredded  fresh basil leaves
1/2 cup sour cream
1/3 chicken stock
1/4 cup Parmesan cheese
1 cup cherry tomatoes
2 4-oz chicken breast cutlets.
2 Tablespoons pine nuts
2 Tablespoons  butter
1/2 cup whole kernel corn
salt and pepper
flour for dredging
dried Italian seasoning


Mix flour, salt, pepper and Italian seasoning together. Dredge the chicken cutlets. Fry the cutlets  in the butter, 5 minutes on each side. set a side, and keep warm.

Zest the lemon then squeeze tout the juice.

Boil the pasta in salted water.

Cut the tomatoes in half, cut the basil in small strips if not already.

in a small sauce pan add the sour cream, corn, tomatoes stock, lemon juice and pine nuts. As soon as the cream starts to simmer, add the cheese and the pasta.

Serve with the chicken. Garnish with the basil and lemon zest.

Lemon Berry Shooters

This is from the Cooking Club of America. They are so good. I just have to share.

 These tiny parfaits pack a lemony burst of flavor in every creamy serving. Your guests will love the presentation, but as an alternative, you also could assemble the parfaits in larger, more traditional serving dishes.

1 (8-oz.) pkg. reduced-fat cream cheese

1/2 cup sweetened condensed milk

2 tablespoons lemon juice

1 teaspoon grated lemon peel

1/4 teaspoon vanilla extract

1/2 cup heavy whipping cream

1/3 cup sour cream

4 tablespoons purchased lemon curd

1/2 cup amaretti, almond or shortbread cookie crumbs

1/3 cup fresh berries

Small fresh mint leaves, if desired



1. Beat cream cheese, sweetened condensed milk, lemon juice, lemon peel and vanilla in large bowl at medium speed 30 to 60 seconds or until smooth. Beat in whipping cream at medium-high speed 2 minutes or until thickened. Fold in sour cream.



2. Microwave lemon curd in small microwave-safe bowl 5 to 15 seconds or just until slightly pourable. Spoon about 2 teaspoons cookie crumbs into each of 12 (1 1/2- to 2-oz.) shot glasses. Layer each with about 2 tablespoons cream cheese mixture, 1 teaspoon lemon curd and 2 tablespoons cream cheese mixture.* Cover and refrigerate overnight. Garnish with berries and mint leaves.



12 servings

What's in your Water?

Let’s face it, it’s summer and it’s hot. We all know we need to replace our fluids. Drinking soda and a lot of caffeinated drinks will just dehydrate you more. So, that pretty much leaves water.


OK, plain water can be boring, but we need to replenish our fluids on these hot summer days.



Here is how you can make your water fun to drink, add some fruits or veggies.



Mixes include. Lemons and raspberries, or cucumbers and rosemary, or lemons and limes, or strawberries and mango, oranges and pineapples, or melons, and even mint… have fun with it. You might even get a few vitamins out of it.



Start with ½ a gallon of cold filtered water and a hand full of your favorite combo, add ice and refrigerate at least an hour.



Drink and enjoy.



What to do with the fruit left in the bottom. Peel in blend it and pour into a pop cycle tray, and freeze. Yummy and refreshing.

Splenda anyone?

I know, I know, there is a lot of controversy around artificial sweeteners, but there is an epidemic of diabetes in this country, and they need to eat well. Some guide lines to pay attention to when you are cooking for a diabetic are.

Diabetes Friendly recipes have:

No more than 35% calories from fat
No more than 10% calories from saturated fat
No more than 3 carbohydrate exchanges per serving (45 grams of carbohydrate)

A recent small study done in 27 rats using saccharin ("A Role for Sweet Taste: Calorie Predictive Relations in Energy Regulation by Rats") alleges a link between low-calorie sweetener consumption and weight gain. However this study needs to be considered in the proper scientific context, especially since there are many other previously published research studies in humans that reached the opposite conclusion. In fact, a 2007 study published in Pediatrics®, the official journal of the American Academy of Pediatrics, found that using sucralose (SPLENDA® Brand Sweetener) or sucralose sweetened beverages as part of an effort to decrease caloric intake by 100 calories per day, and to increase physical activity by 2000 steps per day helped to maintain and lower body mass index in the overweight children from the 111 families who participated in the "Families on the Move" program. It is important that the cause of obesity is not over-simplified, as it has many origins.

Also smaller more frequent meals are better. that way your insulin and blood sugar seem to balance out better.

No I'm no diabetic. but cooking for blood sugar issues do run in my family.

I don't cook with artificial sweeteners but other people do. So i found this nice recipe on Splenda.com. Nice site by the way.

Angela Tustin's Blueberry and Lemon Thyme Scones with Sweet Lemon Cream




Read Reviews (3)


Prep Time: 15 Minutes
Cook Time: 8 Minutes
Serves: 12
Submitted by: Maker of SPLENDA® Sweetener Products
"Moist, light scones with a golden crusty exterior are served warm with a sweet lemon cream."
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Ingredients
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Scones:
1/2 cup all-purpose flour
1 1/2 cups soft cake flour
3 tablespoons baking powder
4 ounces butter, cubed
1/4 cup SPLENDA® Sugar Blend
1/2 cup dried blueberries
3/4 cup buttermilk
1 tablespoon lemon zest
1/2 teaspoon nutmeg
1/2 teaspoon cloves
3 sprigs lemon thyme, stems removed, whole leaves

Sweet Lemon Cream:
8 ounces Neufchatel cream cheese
3 tablespoons SPLENDA® Sugar Blend
1 lemon, zest and juice
1 teaspoon vanilla extract
Directions
Combine the first 11 ingredients except butter and buttermilk into a large mixing bowl. Add cubed butter and press butter into dry mixture by hand until butter mixture is coarse, not smooth (this is especially fun for the kiddies, but beware, it can get messy).
Add buttermilk slowly and mix dough together until lightly combined. Remove dough to a floured surface and knead until ingredients are blended but dough is not over worked.
Roll dough with a rolling pin until 2/3 inch thick. Cut out with a 2 round cutter (re- roll dough when needed) and arrange on a baking sheet lined with parchment paper. Bake for approximately 6 minutes until tops of scones are golden brown. Remove from oven and serve warm with Sweet Lemon Cream (recipe below).
Sweet Lemon Cream: Place the remaining ingredients into the bowl of an electric mixer. Whip on medium speed until mixture is fluffy and homogenous. Serve with Blueberry and Lemon Thyme Scones.
Note
Serving Size: 1 scone, 2 tablespoons sweet lemon cream



Enjoy.