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Lemon Spice Puffs
LEMON SPICE PUFFS THE TAMPA TRIBUNE
¼ c. water (105-115F.) 2 TB. poppy seed
1 pkg. active dry yeast 1 TB. grated lemon peel
1 c. warm milk(105-15) 1 tsp. salt
½ c. sugar 3 c. all-purpose flour
5 TB. butter, or margarine softened
2 eggs 2 tsp. ground nutmeg
Place warm water in large warm bowl. Sprinkle
in yeast; stir until dissolved. Stir in warm
milk, 6 tablespoons sugar, butter, poppy seed,
lemon peel, salt and 2 cups flour; blend well.
Add eggs and remaining flour, stirring until
smooth.
Card 1 Back:
Cover; let rise in warm, draft-free place until
doubled in size, about 1 hour. Stir batter
down.
Grease 18 (2½") muffin pan cups. Spoon batter
into cups, filling half full. In small bowl,
combine remaining 2 tablespoons sugar & nutmeg.
Sprinkle about ½ teaspoon sugar mixture evenly
over each cup. Cover; let rise in warm place
until doubled in size, about 30-45 minutes.
Bake at 375 F. for 20 minutes or until done.
Remove from cups. Let cool on wire racks.
Yield: 1½ dozen puffs.
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# Lemon Spice Puffs
*The Tampa Tribune*
*Yields 1 1/2 dozen puffs*
## Ingredients
- 1/4 cup water (105–115°F)
- 1 pkg. active dry yeast
- 1 cup warm milk (105–115°F)
- 1/2 cup sugar, divided (6 Tbsp + 2 Tbsp)
- 5 Tbsp butter or margarine, softened
- 2 eggs
- 2 Tbsp poppy seed
- 1 Tbsp grated lemon peel
- 1 tsp salt
- 3 cups all-purpose flour, divided (2 cups + 1 cup)
- 2 tsp ground nutmeg
## Instructions
1. Place warm water in a large warm bowl. Sprinkle in yeast; stir until dissolved.
2. Stir in warm milk, 6 tablespoons sugar, butter, poppy seed, lemon peel, salt, and 2 cups flour; blend well.
3. Add eggs and remaining flour, stirring until smooth.
4. Cover; let rise in a warm, draft-free place until doubled in size, about 1 hour. Stir batter down.
5. Grease 18 (2 1/2") muffin pan cups. Spoon batter into cups, filling half full.
6. In a small bowl, combine remaining 2 tablespoons sugar and nutmeg. Sprinkle about 1/2 teaspoon sugar mixture evenly over each cup.
7. Cover; let rise in warm place until doubled in size, about 30–45 minutes.
8. Bake at 375°F for 20 minutes or until done.
9. Remove from cups. Let cool on wire racks. -
Stir 'n Drop Sugar Cookies
Stir 'n Drop Sugar Cookies
Crisp sugar cookies, rather porous in texture.
2 eggs 2 teaspoons vanilla
3/4 cup sugar 2 cups Gold Medal® flour*
2/3 cup salad oil 2 teaspoons baking powder
1 teaspoon grated lemon peel, 1/2 teaspoon salt
if desired
Heat oven to 400°. Mix eggs, sugar, salad oil, lemon peel and vanilla thoroughly.
Stir in remaining ingredients. Drop dough by teaspoonfuls about 2 inches apart
onto ungreased baking sheet. Flatten with greased bottom of glass dipped in
sugar. Bake 8 to 10 minutes. 4 dozen cookies.
High Altitude: No adjustments are necessary.
*If using self-rising flour, omit baking powder and salt.
® Reg. T.M. of General Mills, Inc.
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# Stir 'n Drop Sugar Cookies
*Makes 4 dozen cookies*
## Ingredients
- 2 eggs
- 3/4 cup sugar
- 2/3 cup salad oil
- 1 tsp grated lemon peel, if desired
- 2 tsp vanilla
- 2 cups Gold Medal flour*
- 2 tsp baking powder
- 1/2 tsp salt
*\*If using self-rising flour, omit baking powder and salt.*
## Instructions
1. Heat oven to 400°F.
2. Mix eggs, sugar, salad oil, lemon peel, and vanilla thoroughly.
3. Stir in remaining ingredients (flour, baking powder, and salt).
4. Drop dough by teaspoonfuls about 2 inches apart onto an ungreased baking sheet.
5. Flatten each cookie with the greased bottom of a glass dipped in sugar.
6. Bake 8 to 10 minutes.
**High Altitude:** No adjustments are necessary. -
Lemon Cookies, Portuguese Style
LEMON COOKIES, PORTUGUESE
STYLE
(shown on page 96)
Brittle-crisp, with a tang of lemon and a
touch of salt, these are similar to the Por-
tuguese teatime cookies called Braga Corn-
flowers. Very easy and quick to make by
the standard method, they are even easier
with a food processor.
1 cup flour
1/2 cup sugar
3/8 teaspoon each salt and baking soda
1/4 cup butter or margarine, softened
2 teaspoons milk
1 teaspoon vanilla
2 teaspoons grated lemon peel (see Note)
In medium bowl mix flour, sugar, salt
and soda. With pastry blender or 2
knives cut in butter until particles resemble
cornmeal. Add milk, vanilla and peel; stir
with fork to mix. (NOTE Or put all in-
gredients into food processor with metal
blade but do not grate lemon first; instead
add zest from half a large lemon. Whirl
until ingredients are thoroughly mixed and
lemon peel is chopped fine.) Gather into
ball; work with hands to form a pliant
dough. Shape in rectangle about 7x2x1
inches. Wrap in waxed paper and chill at
least 1 hour or until very firm. Slice 1/8
inch thick. If slices crack, pinch dough to-
gether. Place 1 inch apart on ungreased
baking sheet. Bake in preheated 375° oven
about 8 minutes or until golden. Immedi-
ately remove to racks to cool. Makes about
36. Per cookie: 35 cal, 0 g pro, 5 g car, 1 g
fat, 4 mg chol with butter, 0 mg chol with
margarine
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# Lemon Cookies, Portuguese Style
*Makes about 36*
## Ingredients
- 1 cup flour
- 1/2 cup sugar
- 3/8 tsp each salt and baking soda
- 1/4 cup butter or margarine, softened
- 2 tsp milk
- 1 tsp vanilla
- 2 tsp grated lemon peel (see Note)
## Instructions
1. In medium bowl mix flour, sugar, salt and soda.
2. With pastry blender or 2 knives, cut in butter until particles resemble cornmeal.
3. Add milk, vanilla and peel; stir with fork to mix.
4. **NOTE:** Or put all ingredients into food processor with metal blade but do not grate lemon first; instead add zest from half a large lemon. Whirl until ingredients are thoroughly mixed and lemon peel is chopped fine.
5. Gather into ball; work with hands to form a pliant dough.
6. Shape into a rectangle about 7x2x1 inches. Wrap in waxed paper and chill at least 1 hour or until very firm.
7. Slice 1/8 inch thick. If slices crack, pinch dough together.
8. Place 1 inch apart on ungreased baking sheet.
9. Bake in preheated 375° oven about 8 minutes or until golden.
10. Immediately remove to racks to cool. -
Lemony Fried Fish Fillets
LEMONY FRIED FISH FILLETS
1/2 pound haddock or any white fish
fillets
1/4 cup freshly squeezed lemon juice
1/2 teaspoon freshly grated lemon
peel
1/4 teaspoon garlic salt
1/4 cup flour
1/2 teaspoon paprika
1/4 teaspoon salt
1 to 1 1/2 tablespoons butter or
margarine
If fish is frozen, thaw completely. Plac
fillets in shallow marinating dish; pour
lemon juice over, sprinkle with lemon peel
and garlic salt. Cover and marinate n re-
frigerator for 2 to 3 hours.
Combine flour, paprika and salt. Re-
move fish fillets from marinade, drain and
dredge in flour mixture. Saute in butter
over medium heat until golden brown on
both sides, about 15 minutes. Serves 2.
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# Lemony Fried Fish Fillets
*Serves 2*
## Ingredients
- 1/2 pound haddock or any white fish fillets
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon freshly grated lemon peel
- 1/4 teaspoon garlic salt
- 1/4 cup flour
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1 to 1 1/2 tablespoons butter or margarine
## Instructions
1. If fish is frozen, thaw completely.
2. Place fillets in a shallow marinating dish. Pour lemon juice over, sprinkle with lemon peel and garlic salt. Cover and marinate in refrigerator for 2 to 3 hours.
3. Combine flour, paprika, and salt.
4. Remove fish fillets from marinade, drain, and dredge in flour mixture.
5. Saute in butter over medium heat until golden brown on both sides, about 15 minutes. -
German Blueberry Kuchen
GERMAN BLUEBERRY KUCHEN
(Third Place Winner, Coffeecakes)
1½ cups sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon soda
¾ cup sugar
¼ cup soft shortening
⅔ cup milk
1 teaspoon vanilla
½ teaspoon grated lemon peel
1 egg
1 cup fresh blueberries
3 tablespoons sugar
1 teaspoon grated lemon peel
Sift together flour, baking powder, salt
and ¾ cup sugar. Add shortening, milk,
vanilla and ½ teaspoon grated lemon peel.
Beat with electric mixer on medium speed
3 minutes or 300 strokes by hand. Add
egg and beat with mixer 2 minutes longer
(or 200 strokes). Turn into greased 8x8x2-
inch pan. Lightly stir together blueberries,
3 tablespoons sugar and 1 teaspoon grated
lemon peel. Sprinkle over batter in pan.
Bake at 350 degrees 40 to 45 minutes or
until lightly browned. Cool slightly in
pan. Cut into squares and serve fairly
warm. Yields 9 servings.
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# German Blueberry Kuchen
*Yields 9 servings*
## Ingredients
- 1 1/2 cups sifted all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup sugar
- 1/4 cup soft shortening
- 2/3 cup milk
- 1 tsp vanilla
- 1/2 tsp grated lemon peel
- 1 egg
- 1 cup fresh blueberries
- 3 Tbsp sugar
- 1 tsp grated lemon peel
## Instructions
1. Sift together flour, baking powder, salt, and 3/4 cup sugar.
2. Add shortening, milk, vanilla, and 1/2 tsp grated lemon peel.
3. Beat with electric mixer on medium speed for 3 minutes, or 300 strokes by hand.
4. Add egg and beat with mixer 2 minutes longer (or 200 strokes).
5. Turn batter into a greased 8x8x2-inch pan.
6. Lightly stir together blueberries, 3 Tbsp sugar, and 1 tsp grated lemon peel. Sprinkle over batter in pan.
7. Bake at 350°F for 40 to 45 minutes or until lightly browned.
8. Cool slightly in pan. Cut into squares and serve fairly warm. -
Low Calorie Lemon French Dressing
LOW CALORIE
LEMON FRENCH DRESSING
1 teaspoon unflavored gelatin
1 tablespoon cold water
¼ cup boiling water
2 to 3 tablespoons sugar
½ teaspoon salt
1 teaspoon grated lemon peel
½ cup fresh lemon juice
¼ teaspoon garlic salt
⅛ teaspoon pepper
⅛ teaspoon dry mustard
¼ teaspoon Worcestershire sauce
Soften gelatin in cold water. Add boiling water and stir until gelatin dissolves.
Stir in sugar and salt until dissolved. Combine mixture with grated lemon peel, lemon juice, garlic salt, pepper, dry mustard
and Worcestershire sauce. Shake well. Serve cool, but not chilled over salad greens.
This may be covered and stored in refrigerator. If so, before serving, place container of dressing in pan of hot water for
5 minutes to reliquefy the gelatin. Yields about 1 cup, 12 to 13 calories per tablespoon.
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# Low Calorie Lemon French Dressing
*Yields about 1 cup, 12 to 13 calories per tablespoon*
## Ingredients
- 1 tsp unflavored gelatin
- 1 Tbsp cold water
- 1/4 cup boiling water
- 2 to 3 Tbsp sugar
- 1/2 tsp salt
- 1 tsp grated lemon peel
- 1/2 cup fresh lemon juice
- 1/4 tsp garlic salt
- 1/8 tsp pepper
- 1/8 tsp dry mustard
- 1/4 tsp Worcestershire sauce
## Instructions
1. Soften gelatin in cold water.
2. Add boiling water and stir until gelatin dissolves.
3. Stir in sugar and salt until dissolved.
4. Combine mixture with grated lemon peel, lemon juice, garlic salt, pepper, dry mustard, and Worcestershire sauce.
5. Shake well.
6. Serve cool, but not chilled, over salad greens.
> **Storage:** This may be covered and stored in the refrigerator. Before serving, place the container of dressing in a pan of hot water for 5 minutes to reliquefy the gelatin. -
Pear Honey Bread
PEAR HONEY BREAD
1 (1-pound 13-ounce) can Bartlett
pear halves
2/3 cup brown sugar
3/4 cup honey
1/4 cup salad oil
1 cup pear syrup
2 eggs
2 teaspoons grated lemon peel
3/4 cup chopped pecans
4 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
Drain pear halves, reserving two for
garnish. Finely chop remaining pear
halves. Combine brown sugar, honey, oil,
pear syrup, eggs and lemon peel. Stir in
pears and nuts. Sift flour, baking powder,
soda and salt. Add to pear mixture, stir-
ring just until blended.
Pour into two greased 4 1/2x8 1/2-inch
loaf pans. Slice reserved pear halves and
arrange over top of batter. Bake at 350
degrees for 50 to 60 minutes or until
toothpick comes out clean when inserted
in center. Remove from pans and cool.
Yields 2 loaves. (For best flavor, wrap in
foil and let stand overnight or longer.
Keeps up to one week.)
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# Pear Honey Bread
## Ingredients
- 1 (1-pound 13-ounce) can Bartlett pear halves
- 2/3 cup brown sugar
- 3/4 cup honey
- 1/4 cup salad oil
- 1 cup pear syrup
- 2 eggs
- 2 tsp grated lemon peel
- 3/4 cup chopped pecans
- 4 cups flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp salt
## Instructions
1. Drain pear halves, reserving two for garnish. Finely chop remaining pear halves.
2. Combine brown sugar, honey, oil, pear syrup, eggs, and lemon peel.
3. Stir in chopped pears and nuts.
4. Sift flour, baking powder, baking soda, and salt. Add to pear mixture, stirring just until blended.
5. Pour into two greased 4 1/2 x 8 1/2-inch loaf pans.
6. Slice reserved pear halves and arrange over top of batter.
7. Bake at 350 degrees for 50 to 60 minutes, or until a toothpick comes out clean when inserted in center.
8. Remove from pans and cool. Yields 2 loaves. For best flavor, wrap in foil and let stand overnight or longer. Keeps up to one week. -
Walnut Carrot and Raisin Loaf
Walnut Carrot and Raisin Loaf
2 cups sifted all-purpose flour 2 large eggs
3 teaspoons baking powder 1 1/3 cups finely grated carrot
1 teaspoon salt 2 teaspoons grated lemon peel
3/4 cup granulated sugar 1 cup Diamond Walnuts, chopped
2/3 cup oil 2/3 cup Sun-Maid Raisins
Resift flour with baking powder and salt. Beat sugar, oil and eggs
together well. Stir in carrot and lemon peel, then flour mixture,
blending until all flour is moistened. Set aside 2 tablespoons walnuts
for top of loaf. Stir remaining walnuts and raisins into the batter
and turn into greased loaf pan, 9 x 5 x 2 3/4 inches; sprinkle with
reserved walnuts. Let stand 10 minutes. Bake below center of oven
at 350 degrees F. about 1 hour, until pick inserted in center comes
out clean. Remove from oven and let stand in pan 10 minutes,
then turn out onto wire rack to cool. Makes 1 loaf.
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# Walnut Carrot and Raisin Loaf
## Ingredients
- 2 cups sifted all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 3/4 cup granulated sugar
- 2/3 cup oil
- 2 large eggs
- 1 1/3 cups finely grated carrot
- 2 tsp grated lemon peel
- 1 cup Diamond Walnuts, chopped
- 2/3 cup Sun-Maid Raisins
## Instructions
1. Resift flour with baking powder and salt.
2. Beat sugar, oil and eggs together well.
3. Stir in carrot and lemon peel, then flour mixture, blending until all flour is moistened.
4. Set aside 2 tablespoons walnuts for top of loaf.
5. Stir remaining walnuts and raisins into the batter and turn into a greased loaf pan, 9 x 5 x 2 3/4 inches; sprinkle with reserved walnuts.
6. Let stand 10 minutes.
7. Bake below center of oven at 350 degrees F. about 1 hour, until pick inserted in center comes out clean.
8. Remove from oven and let stand in pan 10 minutes, then turn out onto wire rack to cool.
Makes 1 loaf.