Lemon Hummus

3 cans organic Garbanzo beans
2 T. of juice from one can of Garbanzo beans
5 cloves, finely minced garlic
1 t. garlic salt
1/4 t. red pepper flakes
1/3 c. extra virgin olive oil plus 1 T.
1/4 c. tahini
juice squeezed from 1 lemon (minus the seeds, hopefully)
1 t. smoked paprika
1 T. chopped parsley


Puree the garbanzo beans, juice from garbanzo beans, lemon juice, garlic, garlic salt, red pepper flakes, tahini and olive oil.  Spread the hummus evenly in a pretty dish. Make criss-crosses with a fork.

Gently sprinkle 1 Tb. olive oil around over the criss-crosses.  Lightly sprinkle some paprika on top. Garnish with parsley.

Serve wtih pita triangles; pita chips; and assorted vegetables. (Carrots; red and green sweet peppers; celery). (Recipe from our very favorite preK teacher, J. Nilsen)

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Lemon Mint Tea

10 individual serving tea bags
4 lemons, sliced or quartered
3 T. crushed fresh mint leaves
2 c. boiling water
1 1/4 c. fresh orange juice
16 oz can frozen lemonade concentrate
1/2 c. sugar
8 1/4 c. water

Place tea bags and mint leaves in bottom of a large pitcher (I like this one). Add boiling water. Cover and steep for 5 minutes. Strain out tea bags and mint leaves. Stir in orange juice, lemonade concentrate, sugar and rest of water. Cover and chill 4 hours. If desired, strain mixture. Add lemons to pitcher. Serve over ice. Yields 3 qts.

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Mamma Jean’s Five Flavor Cake

Oh this cake comes with a really good story. I posted it here for your amusement and laughter. It is a treasure of a recipe, though. It comes from my friend Holly S.’s grandmother. You WILL want to try this. It is delicious and rich. A sure hit…unless made at high altitude (and without adjusting for high altitude).

2 sticks butter
1/2 c. shortening
3 c. sugar, plus 1 c. sugar for glaze
5 eggs, well beaten
3 c. flour
1/2 t. baking powder
1 c. milk
1 t. coconut extract, plus 1 t. for glaze
1 t. rum extract, plus 1 t. for glaze
1 t. butter extract, plus 1 t. for glaze
1 t. lemon extract, plus 1 t. for glaze
1 t. vanilla extract, plus 1 t. for glaze
1/2 c. water for glaze

Cream butter, shortening and 3 c. sugar ’til light and fluffy. Add eggs, one at a time. Alternate adding dry ingredients and milk. Stir in flavorings (1 t. of each kind)–mixing all together thoroughly.

Pour into greased 10″ tube pan (make sure filling is no more than 3/4 full in the pan). Bake at 325 degrees for 1 1/2 hours. Cool 10 minutes and pour glaze evenly over the top.

Glaze: In a small sauce pan blend together 1 c. sugar, 1/2 c. water and 1 t. each of the flavorings. Boil until sugar is melted and pour over hot cake in pan. Cool in pan for 30 minutes. Turn onto your favorite cake plate and serve.

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Lemon Poppy Seed Muffins

I cannot think of a better weekend breakfast offering than muffins. They are truly my weakness. In the afternoon, they make a good snack, too. You can take this recipe and substitue plain yogurt for the heavy cream and sour cream for a lighter recipe.

3 c. flour
1 T. baking powder
1/2 t. baking soda
1/2 t salt
2 T. poppy seeds
10 T. butter, melted
1 c. sugar
2 eggs
1/2 c. heavy cream
1 c. sour cream
1 T. lemon zest
3 T. lemon juice
1 c. powdered sugar

Blend together in a large bowl flour, baking powder, baking soda, salt, sugar, lemon zest and poppy seeds. Make a well in the center and add butter, eggs, heavy cream and sour cream. Blend all together thoroughly. The dough will be sticky.

In a large or two small, greased muffin pans, fill each cup to the top with dough. Bake at 375 degrees for 25 minutes.

In a small bowl blend lemon juice and powdered sugar until the consistency is the way you like it (add more lemon juice if it is too thick). After pulling the muffins from the oven, ice them generously. Let slightly cool and enjoy!

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Chewy Lemon Wafers

2 egg whites
1 1/2 c. flour
1/2 t. baking soda
1/4 t. salt
1 c. sugar
1/2 t. cinnamon
1/3 c. margarine
2 t. grated lemon rind
1 t. lemon extract (can substitute vanilla extract)

Preheat oven to 350 degrees. In a large mixing bowl, beat egg whites until foamy. Add flour, baking soda, salt, sugar, cinnamon, margarine, lemon rind and lemon extract. Blend well. Shape into 1 inch balls. Place 2 inches apart on cookie sheet. Bake in oven for 7-8 minutes. Cool and enjoy!

Makes 4 dozen cookies.

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Vera Mae’s Lemon Dessert

This is a family heirloon recipe.  It is fresh and rich tasting.  They are a wonderful dessert to bring with you to gatherings!

1 small lemon jello
1 c. boiling water
1 – 8 oz. cream cheese
1 c. sugar
1/3 c. lemon juice
1 large carnation sweetened condensed milk
1 box vanilla wafers
2 T. butter, melted

Freeze carnation milk for 30 minutes. Crush vanilla wafers. Set aside 1/4 c. of this mixture for topping. Blend rest with butter and press into the bottom of a 9X11 inch pyrex dish.

Dissolve lemon jello in boiling water. Blend together cream cheese, sugar and lemon juice. Add in lemon jello mixture and blend thoroughly. Get carnation milk out and whip until stiff. Fold this into jello mixture. Pour into vanilla wafer shell and top with remaining crushed wafers. Refrigerate for 1 hour before serving.

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Ricotta-Lemon Pancakes

When my dear, high school journalism teacher, Mrs. Lewis, went on vacation earlier in the year, she had these wonderful, light and fluffy pancakes in California.  I never thought I would like ricotta cheese in pancakes.  But OH!  They are very wonderful.

1 c. ricotta cheese
1/4 c. milk
3 large eggs, separated
2 T. sugar
1/3 c. all purpose flour
1 T. grated lemon zest
1/4 t. salt
1/8 t. cream of tartar
4 c. mixed berries
1 T. fresh lemon juice
2 T. canola oil
4 T. powdered sugar

Place the ricotta in a large bowl and add milk, egg yolks, and sugar–whisk together until blended. Add flour, lemon zest, and 1/4 teaspoon salt. Fold until just blended.

In a separate bowl, combine egg whites and cream of tartar. Using a whisk or a handheld electric mixer set on medium speed, beat until soft peaks form. Carefully fold the beaten whites into the ricotta mixture just until blended.

In a bowl, combine the berries and lemon juice and stir gently to blend. Set aside.

On medium high heat, put 1 T. oil on a large cast iron skillet (add other tablespoons as the pan dries). For each pancake, pour 1/3 cup batter onto the hot surface. Reduce the heat to a medium-low and cook until small bubbles appear around the edges of the pancakes and the bottoms are lightly browned, 4-5 minutes. Carefully turn and cook until the other sides are lightly browned, 2-3 minutes longer. Makes 12 pancakes.

Dust the warm pancakes generously with confectioners’ sugar to taste. Serve the pancakes with the berries on the side. From Williams-Sonoma Essentials of Healthful Cooking. Found this recipe on Erin Cooks, which looks like a fun cooking website!

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