Best Grandmas Lemon Kisses Recipes
MELISSA'S GRANDMA'S GINGER LACE COOKIES
If you've ever wondered why our pastry chef Melissa is so good, you need only dig into her family history to realize that she comes from a long line of talented bakers. This recipe from her great-grandmother Formanek dates from the WWI era, hence no butter. These freeze well.
Provided by Vista Verde Ranch
Time 30m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat 2 cups sugar, shortening, and molasses together in a bowl using an electric stand mixer until uniform, making sure not to overbeat. Add eggs and mix for 30 seconds.
- Whisk flour, baking soda, cinnamon, ginger, and salt together in a separate bowl. Add flour mixture to sugar mixture and mix until just combined and dough is stiff.
- Pour 2 tablespoons sugar in a shallow bowl. Form cookie dough into 1-inch balls. Roll in sugar, making sure not to flatten. Place on ungreased cookie sheets.
- Bake in the preheated oven until cookies crackle on top for 'lace' design, 6 to 8 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 113.5 calories, Carbohydrate 15.6 g, Cholesterol 5.5 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.3 g, Sodium 125.9 mg, Sugar 8.6 g
GRANDMA'S LEMON PIE
This recipe comes from my Grandma Mapel, a true country woman from Iowa. Growing up to me meant going to Grandma's house on the farm and eating the best food ever. Her lemon pie is tops!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven temperature to 350°., In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir 1 cup of hot filling into egg yolks; return all to pan stirring constantly. , Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lemon juice, vinegar and extract. Pour hot filling into pastry shell. , For meringue, combine water and cornstarch in a saucepan until smooth. Cook and stir until thickened and clear, about 2 minutes. , Meanwhile, in a large bowl, beat the egg whites, vanilla and salt on medium speed until stiff peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Gradually add cornstarch mixture, beating well on high. Immediately spread evenly over hot filling, sealing edges to crust, Bake at 350° until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 378 calories, Fat 13g fat (6g saturated fat), Cholesterol 96mg cholesterol, Sodium 186mg sodium, Carbohydrate 61g carbohydrate (41g sugars, Fiber 0 fiber), Protein 3g protein.
GRANDMA'S MINI LEMON BREADS
This was one of those recipe's that my grandma said no one would ever have and she refused to give it out. I feel that no recipe should be kept secret! But after she moved I found her recipe for this sitting in the pantry under our flour container. (not sure if she did it on purpose or by mistake) She used to make these as a "stocking stuffer" and passed them out to EVERYONE! This was one of the FEW things she knew how to make well. I think this would be good to cut into slices and serve with other goodies at parties for the holidays.
Provided by ChrissyVas
Categories Breads
Time 45m
Yield 5 mini loaves
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Grease and flour 5 mini loaf pans (the aluminum foil kind work well for this) or 2 small loaf pans.
- Fill the loaf pan half way with batter.
- Bake at 350 for approximately 40 minutes.
- Let cool and enjoy!
Nutrition Facts : Calories 804.4, Fat 40.5, SaturatedFat 6.2, Cholesterol 150.8, Sodium 995.5, Carbohydrate 101, Fiber 2.5, Sugar 44.7, Protein 10.8
GREAT-GRANDMA'S LEMON CAKE
"Baking and giving" is a hobby of mine, and I love to bake my gifts by using old-fashioned recipes like this one, which was my great-grandmother's. There aren't too many shortcuts in these directions, but I enjoy aspect of "measuring and mixing"! This is one of my favorites, copied down from my mother's old cookbook.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 2 cakes (24 servings).
Number Of Ingredients 9
Steps:
- Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar. In a small bowl, beat egg yolks until thick and lemon-colored. Add to creamed mixture and beat well. Stir in lemon zest and juice. Combine flour and baking soda; add alternately with milk. In another bowl, beat egg whites on high speed until stiff peaks form; fold into batter., Pour into two well-greased 9x5-in. loaf pans. Bake at 325° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust tops with confectioners' sugar.
Nutrition Facts : Calories 262 calories, Fat 9g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 122mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA'S LUSCIOUS LEMON CREAM PIE
This is a creamy lemon pie that is a great dessert on a hot summer day. Garnish with whipped cream.
Provided by Marie Clare
Categories Desserts Pies No-Bake Pie Recipes
Time 3h
Yield 8
Number Of Ingredients 10
Steps:
- Combine sugar and cornstarch in a saucepan. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly, about 10 minutes. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
- Stir a small amount of hot filling into the egg yolks; return all to the pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and lemon zest. Gently stir in lemon juice. Cool to room temperature, about 30 minutes.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Fold whipped cream and sour cream into the lemon filling. Pour into the prepared pastry shell. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 481.7 calories, Carbohydrate 46 g, Cholesterol 218.4 mg, Fat 31.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 15.9 g, Sodium 201 mg, Sugar 27 g
GRANDMA'S LEMON KISSES
Steps:
- Mix flour, baking soda, and salt into mixing bowl and set aside. Cream butter, sugar and egg until fluffy. Beat in lemon juice and lemon peel. Gradually add dry ingredients.
- Ball dough on wax paper and roll into a log. Cut into 1/4 in. slices and place on a regular cookie sheet (do not use nonstick). Sprinkle with sugar.
- Cook for 12 minutes at 315 degrees F.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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