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Ingredients: 7 large Eggs, separated 3/4 Cup(s) Sugar 2 Cup(s) Pecans, coarsely ground 1 Tablespoon(s) On, lemon rind 1 Tablespoon(s) On, lemon juice 2 Tablespoon(s) Ons, matzo meal 1 large Egg yolk 1/3 Cup(s) Lemon juice 1 Teaspoon(s) Unsalted butter Directions: For the torte: Whisk together the egg yolks and the sugar in a large bowl until blended. Stir in the pecans and the lemon rind. In a separate bowl beat the egg whites and the lemon juice until the whites are stiff, but not until dry peaks form. Stir one fourth of the whites into the yolk mixture. Gently fold in the remaining whites until blended. Scrape into a greased 9 inch springform pan that has been dusted with matzah meal. Bake in a preheated 325 degree oven for 1 hour or until firm to the touch in the center. Cool in the pan on a wire rack for 15 minutes. The cake may sink in the center. For the glaze: Meanwhile, prepare the glaze. Combine the egg yolk, lemon juice, sugar, and butter or margarine in a small saucepan. Bring to simmering over medium heat, whisking constantly. Remove from the heat. Stir in the lemon rind. Poke holes in the top of the cake with long skewers so that the glaze can soak in. With the cake still in the springform pan, spoon the glaze over. Let the cake stand a few minutes until the glaze seeps into the cake. Then remove the cake from the pan by running a thin knife around the rim to release the cake. Garnish with lemon rind, if you wish. Per serving (excluding unknown items): 291 Calories, 14g Fat (42% calories from fat), 6g Protein, 37g Carbohydrate, 187mg Cholesterol, 48mg Sodium
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Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating unt Pineapple-lemon chicken Preperation: Pound each chicken breast half to flatten. Place chicken in a bowl and add salt, pepper, and sherry; stir to coat. Set aside for 30 minutes. To make lemon sauce, whirl pineapple slices in a blender until smooth. Then combine with re Fruit sweet and sugar free - pineapple pecan muffins Preheat oven to 375 degrees. Lightly spray regular size or mini muffin tins with lecithin spray. Toast the pecans in the oven for 7-10 minutes, stirring occasionally. Allow the nuts to cool, then coarsely chop the nuts with a knife or with a pu Caramel-chocolate pecan pie Sprinkle pecans evenly in unbaked pastry shell; sprinkle with chocolate pieces and drizzle with caramel topping. Set aside. In a medium mixing bowl combine cream cheese, sour cream, sugar and vanilla; beat with an electric mixer on medium speed un Grilled lemon-herb marinated chicken Put chicken in a large bowl with remaining ingredients and salt to taste and turn chickens to coat. Marinate chickens, covered and chilled, turning occasionally, 1 day. Prepare grill for cooking. Discard marinade and season chickens with salt and pepper. Caramel pecan bars CRUST: Combine all ingredients in food processor or with electric mixer until blended. Press evenly in 15"X10"X3/4" (2L) jelly roll pan. Bake at 350F for 15 minutes. FILLING: Spread pecans evenly over crust. In large, heavy saucepan Pecan petite bars Crust: Sift together flour, baking powder, and salt. Stir in brown sugar. Cut in butter with pastry blender until well mixed. (It will seem very dry.) Pat evenly into bottom of well-buttered 9 x 13-inch pan and bake at 325F degrees for 12 minutes. Ziti with asparagus, peas and lemon cream (From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster). Place the peas in a vegetable steamer, set over simmering water, and steam, covered, for 3-5 minutes or until just tender. Remove and run under cold water to sto Lemon drop English lemon cake Cream butter and 1 cup sugar in a mixer bowl. Add eggs and mix well. Add dry ingredients and milk; mix until smooth. Pour into a 9X5X3-inch greased loaf pan. Bake at 350F degrees for 45 minutes to 1 hour. Combine lemon juice, 1/3 cup sugar, and le Perfect lemon bars 1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees. Lightly butter a 13-by-9-inch baking dish and line with one sheet parchment or wax paper. Dot paper with butter, then lay second sheet crosswise over it. 2. Pulse flour, c Cappuccino torte CRUST - Preheat oven to 350. Butter 10" springform pan. Grind graham crackers to crumbs in processor. Add nuts, sugar andsalt; chop coarsely. Add butter & process until crumbs are evenlymoistened. Press crumbs into bottom of prepared pan. Lemon cream dressing Place all ingredients in a blender and blend until the mixture is smooth. Cool and use as desired. Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. : ISBN: 0-89815-377-8 : Typed for you by Karen Mintzias Caper, raisin, and lemon pesto With a vegetable peeler, remove six 2 inch strips zest from a lemon and finely chop. Halve lemon and squeeze enough juice to measure 4 teaspoons, or to taste. In a food processor combine capers, zest, juice, parsley, raisins, shallot, water and pe Asparagus with lemon and butter Peel lower half to two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 7 minutes. Drain well in a colander, then return to pot and toss with but Pecan penuche Oil a jelly-roll pan or an 8 X 8-inch pan. Combine the sugar, milk and salt in a heavy 3-quart pot, stirring to mix well. Place over medium heat and bring to a boil, stirring constantly, until the sugar dissolves. Cove and let boil for 2 to 3 minutes. Pumpkin-pecan spice bread Process the ingredients according to the manufacturer's instructions for the basic bread setting. Remove the bread from the bread pan to a rack to cool. Wrap in aluminum foil ior a paper bag to store. Bring all ingredients to room tempera 15 min lemon cheesecake Mix sugar; crumbs, and oleo. Bake as for crumb crust. Mix cream cheese until smooth. Gradually blend in 1/2 cup milk until smooth and creamy. Add remaining milk and pudding mix. Beat slowly with egg beater for 1 minute. Do not overbeat. Pour into Warm lemon-cumin chicken on pita bread salad Combine chicken and 1/4 cup oil in large bowl. Add garlic, 3 tablespoons lemon juice, 5 teaspoons cumin, and lemon peel. Rub mixture into chicken to coat. Cover and refrigerate overnight. Preheat oven to 400F. Combine remaining 6 tablespoons oil, 3 tables Brownie pecan pie bars Heat oven to 350 degrees. Grease and flour 9x9x2 inch pan. Melt butter in 2-quart saucepan, remove from heat. Mix in cocoa, sugar and eggs. Stir in remaining ingredients except topping. Spread in pan. Bake 23 minutes. Meanwhile, prepare topping: Chile lemon chicken Wash the chicken in cold water, drain, pat dry and reserve. Mix together all other ingredients. Place the chicken in this marinade and coat well. Cover and marinate in the refrigerator for 3 to 4 hours. Grill or broil the chicken until it is tende Lemon pickle relish Salt the lemon wedges on all sides and pack into a quart jar. Cover the jar and let stand for 4 to 5 days at room temperature. Add the garlic and pepper, mixing them through the lemons. Heat the oil in a saucepan until very hot and pour it over lemons. Le Lemon frosting SOURCE: Sugar Free...That's Me! by Judith S. Majors, copyright 1978, ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Melt butter. Add juice, dry milk powder and sweetner. Mix thoroughly and spread. Serves 4. 1 servi Roasted lemon asparagus Preheat oven broiler and toss asparagus with olive oil. Arrange in a single layer on a rimmed baking sheet and broil for 8 to 10 minutes, stirring every 2 to 3 minutes. The asparagus should be crisp and browned and slightly softened but not mushy. While a Lemon rice Saute vegetables. Add rice, water, lemon juice. Add salt and lemon zest. Bring to a boil. Lower heat and simmer 20 minutes, covered. Fluff. Lemon-rosemary salmon In a small bowl combine lemon juice, rosemary, oil, and garlic; mix well. Place salmon in a shallow nonmetal dish; pour lemon mixture over fish. Let stand at room temperature for 30 minutes to marinate. Meanwhile, heat the grill. When ready to gri Banana-oatmeal-pecan bread Preheat oven to 350F. In a medium sized bowl, cream together butter (or margarine) and honey till mixture is smooth. Beat in eggs one at a time. Stir in bananas, buttermilk and vanilla. When well blended, mix in baking powder, soda and salt. Blend in Caramel apple pecan pie 1. Preheat oven to 375 degrees. Ease 1 round of pastry into a 9-inch pan. 2. In a large bowl, toss together apples, pecans, sugar, caramels, flour and milk. Spoon mixture into pie shell. 3. Top with the remaining pastry. Fold the edge of the top p