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Ingredients: 1/3 Cup(s) Firm Stick Margarine 1 1/4 Cup(s) All-Purpose Flour 1/2 Cup(s) Quick-Cooking Oats 3 Tablespoon(s) Sugar 2 1/2 Teaspoon(s) Baking Powder 2 Teaspoon(s) Grated Lemon Peel 1/4 Teaspoon(s) Salt 1 large Egg, beaten 1/2 Cup(s) Raisins 6 Tablespoon(s) Half-and-Half Directions: Heat oven to 400F degrees. Cut margarine into combined flour, oats, sugar, baking powder, lemon peel, and salt in a medium bowl, using a pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in 1 egg, the raisins, and just enough half-and-half so dough leaves the side of the bowl. Turn dough onto a lightly floured surface. Knead lightly 10 times. Roll or pat into a 1/2-inch thick rectangle and cut into diamond shapes with a sharp knife. Place on ungreased cookie sheet. Brush dough with remaining beaten egg. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to wire rack. Serve warm if desired.
Check some related videos Similar recipes: Wok flashed salt and pepper shrimp with lemon basmati rice Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. In a large bowl, mix peppercorns, salt and cornstarch. Dredge shrimp in mixture. In a very hot wok, add oil and fry the shrimp quickly. Add the scallions. Cook until shrimp ar Lemon and thyme marinade This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling Lemon berry pie Beat together lemon pudding mix, 1 cup of cool whip, and the package of cream cheese (softened) in a large bowl. Add a large pinch of sugar if you'd like a slightly sweeter pie. Mix well and pour this mixture into the graham cracker crust. Top with t Lemon herb potatoes 1. Bake potatoes until done. Cool. 2. Saute onions and garlic in unsalted margarine. Scoop out potatoes and mash. Beat in onion mixture, hot skimmed milk, lemon and pepper. Mix in dill and parsley. Refill skins. Sprinkle with paprika. 3. Bak Lemon glazed vegetables Bring a large saucepan of salted water to a boil over high heat. Add the carrots, reduce the heat to medium, and cook, covered, for 5 minutes. Add the cauliflower to the pan and continue to cook 3 minutes. Add the broccoli and cook 3 minutes more. "field of greens" wilted spinach w/ lemon and pine nuts Sort throught spiach, discarding stems and bruised or yellow leaves. Wash spinach in plenty of cold water; if sandy, wash the second time, then spin dry. (or dy on paper toweling. And water left on the leaves will help it to wilt quickly.) Heat Barbecued goat with lemon salad and almond pesto Light barbecue or grill. Rinse and pat dry goat legs. In a blender, mix garlic, mint leaves, pepper and olive oil until smooth paste is formed. Rub paste all over both legs and season with salt. Place on barbecue and cook, turning frequently, un Asparagus with toasted pine nuts and lemon vi Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving plat Lemon chicken pailards Place chicken between two sheets of waxed paper and pround to 1/4" thickness. Season each side or chicken with saltand pepper. In a large non-stick skillet, heat half of Betty's Butter. Cook chicken over medium-high 3 minutes on ea Lemon butter cookies Beat the sugars, butter and oil in a large bowl until light and fluffy. Add the lemon peel, lemon juice and egg and blend well. Stir in the flour, cream of tartar, baking soda and salt; mix well. Cover with plastic wrap and refrigerate for 1 hour for e Lemon blueberry crunch Reserve 1/4 cup crushed cookies for topping. In large bowl combine remaining crushed cookies and margarine; mix well. Press lightly in bottom of 13 x 9-inch pan. Refrigerate 10-15 minutes. Spread half of the ice cream in prepared pan. Spoon pie Frosty lemon ice Stir boiling water into gelatin in a medium bowl at least 2 minutes until completely dissolved. Stir in seltzer, lemon peel, and juice. Pour into 9-inch square pan; cover. Freeze 3 hours or until frozen. Let stand at room temperature 10 minutes. Beat with Lemon-barley pilaf Melt butter in heavy medium saucepan over medium heat. Add onion; sprinkle with salt and pepper. Saut until onion is beginning to soften, about 5 minutes. Add barley; cook 3 minutes, stirring constantly. Add chicken broth and bay leaf; bring to boil. Redu Lemon baked cod If fish fillets are large, cut into serving pieces. Mix margarine and lemon juice. In another bowl, mix flour, salt, and white pepper. Dip fish into margarine mixture; coat fish with flour mixture. Place fish in an ungreased 8X8 inch square baking Lemon drop Cardamom lemon-peel muffins Preheat oven to 400F. Spray two muffin tins with vegetable oil spray or use paper muffin cups. In a medium bowl, combine bran, flour, cardamom, baking powder and baking soda. Mix well. In a large bowl, combine applesauce, oil, honey, egg whites, Grilled pesto-stuffed chicken with lemon butter Run fingers between skin and flesh of breast to make a pocket, being careful not to tear or remove skin. Stuff 1 tablespoon of pesto sauce into each pocket. Secure with toothpicks if necessary. Heat butter and lemon juice in a small saucepan until butte Sweet candied orange and lemon peel Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside. In medium saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil and cook until mixture reached threa "gold room" scones Preheat the oven to 425F. Combine the flour, sugar, baking powder, and salt in a large bowl. Mix well. Cut the butter into the flour mixture with a pastry blender until the mixture resembles coarse cornmeal. Add the eggs, milk and raisings. Stir q Preserved lemon & pink peppercorn viniagrette remove pith from lemons and rinse the skins well. place all ingredients except oil in blender. rub blender and drizzle in oil. Pan-baked lemon sole with spinach, olives, and tomatoes Make sauce: Cook garlic in 2 tablespoons oil in a 2-quart flameproof gratin dish over moderate heat (on stovetop), stirring until softened (but with no change in color), 1 to 2 minutes. Add wine and boil until reduced by half, about 3 minutes. Add tomatoe Apple and honey scones In a large bowl, combine flour,wheat germ, baking powder, cinnamon, baking soda, salt and nutmeg. Cut in the butter until the mixture resembles coarse crumbs. combine the apple, milk and honey, add to dry ingredients just until moistened. Turn onto a flou Lemon rice and peas In a medium saucepan, bring the water toa boil over high heat. Add the rice, cover, reduce the heat, and simmer until the water is absorbed, 30 to 40 minutes. Remove from the heat. Heat the olive oil in large skilet over medium heat. Frozen lemon cream pie Separate Eggs. 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 Banana & lemon pancakes Mix the sugar, nutmeg, salt & lemon juice in a small bowl. Slice the bananas & mix them gently in the lemon-spice mixture. Heat a skillet & add a little vegetable oil. Fry each crepe on both sides. Spread each cooked crepe with the Brown sugar scones In a large bowl stir together flour, baking powder and sugar. Cut in butter until the mixture is like coarse meal. Mix raisins evenly through dry ingredients. Add milk and stir until sticky dough forms. Divide dough into 3 equal portions. With floured han Italian lemon butter chicken 1. coat chicken with flour, salt and pepper. 2. cook in hot oil. 3. remove the chicken and set aside. 4. stir bacon, mushrooms, artichokes and capers into the remaining oil and cook until mush rooms are soft. 5. cut the chicken into strips and return to t Lemon couscous salad -Bringer the water and lemon juice to a boil, add the couscous. -Cover and remove from heat. -Allow to steep for 5 minutes. -Fluff the couscous with a fork and toss with the remaining ingredients. -Season with salt and pepper. makes about 5 pounds. Per se Lemon butter sauce 1. Heat wine and lemon juice in saucepan at medium heat until reduced by 1/3rd. 2. Stir in cream and stir until it thickens. 3. Gradually add butter, a bit at a time. 4. Season with salt and pepper. Lemon-mustard chicken I use one of those cut-up chickens and I also usually double the amount of glaze. Rinse chicken; pat dry. Place chicken pieces, skin side down, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20 minutes or ti Lemon squares Mix and pat into 9x13 inch pan • 1 cup butter • ? cup powdered sugar • 1 ? cup flour Bake at 350 degrees for 20 minutes Beat and pour over above ingredients over crust: • 3 eggs • 3 T. Flour • 1/3 c. lemon juice • 1 T. lemon rind Bake an additional 15-20 Lemon garlic baked chicken Place chicken in greased pan. Combine garlic, salt, lemon rind, and pepper. Sprinkle over chicken. Pour lemon juice and water over all. Bake 45 minutes at 375 degrees, basting occasionally with pan j uices. Lemon & banana whip 1. Finely grate rind of lemon and squeeze juice 2. Cut 6 slices from one banana and brush with lemon juice and put aside. 3. Mash remaining bananas well and then place in mixing bowl with the rind, juice, sugar, cream and yogurt. 4. Whisk together unt Lemon italian ice Combine water, sugar and lemon peel in medium saucepan. Bring to a boil on medium heat, stirring constantly. remove from heat and allow to cool.Pour mixture into canister of ice cream maker. stir in lemon juice. Freeze according to manufacturer Lemon pudding cake Heat oven to 350F degrees. Grease 1-quart casserole. In a small bowl, beat egg yolks; stir in milk, lemon juice and lemon peel. Add sugar, flour and salt; beat until smooth. In another small bowl, beat egg whites until stiff peaks form. Gently fol Glazed lemon cake Preheat oven to 325F . Grease 10 inch tube pan. Cream butter and sugar until light and fluffy. Beat in eggs, one at a time, blending well after each addition. Sift together flour, baking soda and salt. Stir in dry ingredients into egg mixture alternate Lemon blueberry pound cake Preheat oven to 350F . Coat a 12 cup bundt pan with cooking spray and dust with flour. combine cake mix and next 5 ingredients in a large bowl, and beat at low speed for 30 seconds. Beat at medium speed 2 minutes; fold in blueberries. Pour cake batter Angel hair pasta with lemon & chicken In a saucepan, melt butter and add lemon juice and seasonings. Add chicken. Toss with cooked and drained pasta, and serve with French bread and a tossed green salad. Lemon yogurt poppy seed muffins 1. Preheat oven to 400?F. Grease the bottoms of the muffin-cups. 2. Beat together milk, oil, yogurt and egg in large bowl. Note: Any Yoplait 6 ounce container of yogut will do, except for Yoplait Whips. 3. Stir in flour, sugar, poppyseeds, lemon peel, b Anise lemon biscotti Preheat the oven to 350 degrees. Prepare a baking sheet with cooking spray or a very light coating of oil. In a large mixing bow, sift together flour, cornmeal, baking powder, and salt. Lightly beat the eggs and add them to the flour mixture. Stir Lancashire lemon fingers Put flour, sugar, butter, eggs and lemon rind in a bowl and beat until well blended. Spread onto a 12 by 8 inch swiss roll tin lined with baking parchment or greased greaseproof paper. Cook at 180 C for 15 minutes or until pale golden brown and springy Barbecued lemon chicken The chicken can also be baked, broiled or microwaved. Marinade can be used on firm-fleshed fish such as halibut or salmon. Arrange chicken in a medium baking dish. Combine remaining ingredients and pour over chicken. This recipe is best barbecued. Grill c Blueberry lemon coffee cake Grease round pan, 9x1 1/2 inches. Beat egg slightly; stir in 2 cups bisquick, sugar, milk and lemon peel. Mix blueberries and 1/4 cup baking mix; fold into batter. Spread in pan. Bake 20-25 minutes or until golden brown. Cool 10 minutes; remove from pa 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-poached salmon In a large skillet, combine all ingredients except salmon. Bring to a boil. Reduce heat to low; simmer 5 minutes to blend flavors. Add salmon; cover and simmer 6 to 9 minutes or until salmon flakes easily with fork. With slotted spoon, remove salm Luscious lemon ice cream Blend sugar and flour in double boiler. Slowly stir in milk. Stirring, cook until thickened. Cool. Add cream and chill. Add grated lemon rind and lemon juice. Stir freeze. Makes about 1 quart. Note: This recipe is for a 1-quart machine. Doub Chicken with lemon and mustard Bone chicken breasts; remove skin, and cut breasts in half. Cut each half into 6 to 8 bite-size squares. Melt margarine in a large skillet over high heat. Add chicken; sprinkle with flour, Accent, salt, and tarragon. Cook 5 minutes, stirri Romaine salad with lemon vinaigrette and shaved pecorino Frozen lemon souffle In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice. Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green). Cool. Ch Lightly lemon ice cream Easter. Combine sugar, milk, whipping cream, half-and-half, and lemon rind. Pour lemon juice over milk mixture; beat well. Fold in beaten egg whites. Pour mixture into freezer can of a 1-gallon hand-turned or electric freezer. Freeze according to manufac