LEMON BLUEBERRY CRUNCH CAKE
Lemon and blueberry are one of my favorite flavor combos. They really pop in this yummy sweet-tart cake. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Time 1h30m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Let eggs and buttermilk stand at room temperature 30 minutes., Cream butter and granulated sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon peel. In another bowl, sift together 3 cups flour, baking powder, baking soda and salt. In a separate bowl, combine 3/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixture to batter alternately, beating well after each addition, beginning and ending with flour mixture. Stir in crushed cookies., Toss blueberries and remaining flour; fold into batter, taking care not to crush berries. Pour into two greased and floured 8x4-in. loaf pans lined with parchment paper. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes., Stir glaze ingredients together. Remove cakes from pans and place on wire racks. Drizzle glaze over cakes, allowing some to run down sides. Sprinkle with lemon peel and, if desired, additional crushed cookies.
Nutrition Facts : Calories 450 calories, Fat 15g fat (9g saturated fat), Cholesterol 77mg cholesterol, Sodium 261mg sodium, Carbohydrate 75g carbohydrate (51g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON CRUNCH BLUEBERRY MUFFINS
These muffins are different because the lemon flavor is a nice addition with the blueberry even though the lemon is just on the top of the muffin. These muffins are a great way to start of the day and are low in fat. If you are using frozen blueberries, DO NOT defrost them, just throw them in frozen!
Provided by BestTeenChef
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- In bowl combine flour, wheat germ, sugar, baking powder and salt. Stir well.
- Combine milk, oil and egg in a small bowl. Beat well.
- Add liquid ingredients to dry ingredients. Stir just to moisten. Fold in blueberries.
- Fill greased or paper lined muffin tins 2/3 full. Combine sugar and lemon zest. Sprinkle on muffins before baking. Bake at 425 F for 20-25 minutes.
LEMON CRUNCH CAKE
Tender, lemony butter cake lies beneath a crisp, crunchy, crackling shell for a delicious contrast in every bite of this cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Brush an 8-by-2-inch square cake pan with butter. Line with parchment, leaving a 2-inch overhang on all sides; brush parchment with butter and dust with flour, tapping out excess.
- Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in another bowl. Beat butter on medium-high speed until pale and fluffy, about 3 minutes. Add 1 1/3 cups granulated sugar in a steady stream and beat, scraping down sides of bowl as needed, until pale and fluffy, about 3 minutes. Beat in finely grated lemon zest and juice.
- Reduce speed to low. Add flour mixture in 3 batches, alternating with milk mixture; beat until just combined.
- In a large bowl, whisk egg whites until soft peaks form. Fold half into batter, then fold in remainder. Transfer to prepared pan, smoothing top. Sprinkle with remaining 1/4 cup granulated sugar, julienned lemon zest, and sanding sugar.
- Bake until a tester inserted in center comes out clean, about 40 minutes. Let cool in pan on a wire rack 30 minutes. Using parchment, carefully transfer to rack; let cool completely. Slice with a serrated knife, dollop with whipped cream, and serve.
LEMON CRUNCH PIE
Make and share this Lemon Crunch Pie recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Filling: Combine pie filling mix, sugar, and 1/4 cup of water in a saucepan; blend in egg Add remaining water and cook according to directions on package.
- Stir in lemon juice and cool slightly.
- Crunch: Cream butter and brown sugar together.
- Toss cereal, coconut, flour and salt together.
- Add to butter/sugar mix and blend until crumbly.
- Press 1/3 of mixture into bottom of an ungreased 8" square pan.
- Spread lemon filling over bottom layer.
- Squeeze handfuls of crumble mixture together and break into large pieces over the surface of the filling to form chunky topping Bake for 30-35 minutes until golden brown.
- Cool slightly and serve.
Nutrition Facts : Calories 393.1, Fat 16.9, SaturatedFat 11.6, Cholesterol 56.9, Sodium 247.1, Carbohydrate 59.6, Fiber 1.6, Sugar 33, Protein 3
LEMON CRUNCH
From Company's Coming's "Most Loved Treats". I am intrigued by these bars as they contain soda crackers! Will let you know when I try them out!
Provided by Redsie
Categories Bar Cookie
Time 50m
Yield 36 squares, 36 serving(s)
Number Of Ingredients 10
Steps:
- Bottom Layer: Combine all 6 ingredients in medium bowl until crumbly.
- Reserve 1 cup for topping.
- Press remaining crumb mixture firmly in ungreased 9x9 inch pan.
- Bake in 350F oven for 15 minutes.
- Remove from oven.
- Lemon Filling: Beat eggs in heavy medium saucepan.
- Add remaining 3 ingredients.
- Heat and stir on medium until thickened.
- Spread evenly over crumb layer in pan.
- Sprinkle reserved crumb mixture over top.
- Bake for about 20 minutes until golden brown.
- Let stand in pan or wire rack until cool.
- Cut into 36 squares.
Nutrition Facts : Calories 125.2, Fat 7.8, SaturatedFat 2.9, Cholesterol 17.6, Sodium 104, Carbohydrate 13.1, Fiber 0.7, Sugar 8.6, Protein 1.3
PUCKER-UP LEMON CRUNCH PIE
OMG..... If you love lemons this is the one for you! Cooking time is also chilling time. Mr. Food I think has this in one of his cookbooks.
Provided by LAURIE
Categories Pie
Time 2h25m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Combine cookies and butter and mix well.
- spread over bottom and up sides of 9 inch deep dish pie pan to form a crust.
- Bake 10 minutes and cook completely.
- In meantime mix pudding according to package directions using milk.
- Spoon evenly into cooled crust.
- Carefully fold the crushed candies into the cool whip.
- Spread over the pie filling.
- Cover loosely and refrigerate at least 2 hours to meld flavors.
Nutrition Facts : Calories 3755.1, Fat 189.4, SaturatedFat 103, Cholesterol 215.9, Sodium 4396.7, Carbohydrate 488.7, Fiber 4.5, Sugar 170.2, Protein 38.8
BUTTER CRUNCH LEMON-CHEESE BARS
Make and share this Butter Crunch Lemon-Cheese Bars recipe from Food.com.
Provided by Mirj2338
Categories Bar Cookie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- Spray an 8-by-8-inch square baking dish with nonstick spray.
- To prepare the crust, in a mixing bowl beat together on medium speed the butter, dark brown sugar, salt and mace until smooth.
- Spoon 1 cup flour lightly into a dry measuring cup and level with a knife.
- Add the flour to the butter mixture and beat at low speed until well blended.
- Press the crust into the prepared baking dish and bake for 20 minutes.
- Meanwhile, prepare the filling.
- In a food processor fitted with the metal blade, process the cottage cheese for 2 minutes or until smooth, scraping sides of the bowl once.
- Add the sugar, flour, lemon zest, lemon juice, baking powder, egg and egg white.
- Process until well blended.
- Pour the filling over the baked crust.
- Bake at 350 degrees for 25 minutes or until set (the edges will get lightly browned).
- Remove from the oven and cool.
- When cool, cover and chill for 8 hours.
- To serve, cut into bars.
LEMON GINGER AND CRANBERRY CRUNCH COOKIES
A delightfully crisp cookie with the tang of fresh ginger and the chewiness of dried cranberries to make one fabulous cookie to have with your morning coffee.
Provided by Slocan cook
Categories Lemon
Time 40m
Yield 32 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Combine all the dry ingredients in a medium size mixing bowl and set aside.
- Grate the lemon and ream the juice into a small bowl. Chop ginger finely and set alongside the prepared lemon.
- Put the butter in a large mixing bowl and add the sugar. Cream butter and sugar together. Add the eggs separately beating after each addition. Add the grated ginger and lemon zest and juice to the wet ingredients and mix well. Pour in the dry ingredients slowly and stir until smooth and glossy.
- Drop a small amount onto a parchment covered baking sheet and place 2 inches apart.
- Bake for 12 to 15 minutes or until brown around the edges then remove from the oven and put on a plate for serving.
Nutrition Facts : Calories 84.3, Fat 3.3, SaturatedFat 1.9, Cholesterol 19.2, Sodium 90.6, Carbohydrate 12.8, Fiber 0.4, Sugar 6.4, Protein 1.3
LEMON-BLUEBERRY CRUNCH DESSERT
Lemon and blueberry add a delightful flavor to this crunchy granola dessert that's made using Bisquick® mix - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In medium bowl, stir Bisquick mix, sugar, milk, butter, lemon peel and lemon juice until soft dough forms. Spread in pan.
- Bake about 15 minutes or until golden brown; cool.
- Cut shortcake into 2-inch squares. For each serving, in tall parfait glass or dessert dish, layer shortcake, 1/2 container yogurt, 1/4 cup blueberries and 1 tablespoon granola; repeat layers.
Nutrition Facts : Calories 520, Carbohydrate 82 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 4 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 42 g, TransFat 2 g
LEMON CRUNCH DESSERT
This dessert is so light and airy, it's going to be real hard not to eat the whole pie at once. It's sweet, tangy, and bursting with lemon flavor. The gingersnap cookie crust and the ginger/almond topping add a nice crunch to the pie. It will be a favorite at your next party.
Provided by Goldie Barnhart
Categories Puddings
Time 1h45m
Number Of Ingredients 16
Steps:
- 1. Have a 9 1/2 or 10-inch pie plate ready.
- 2. Crust: Crush cookies in food processor until you have fine crumbs. Add softened butter until moist. Then save a 1/4 cup of the crumb mixture for topping.
- 3. Press remaining crumb mixture in bottom and up the sides. Refrigerate for at least 30 minutes or until crust is firm.
- 4. Meanwhile, make the mousse. In a large bowl, dissolve gelatin in boiling water.
- 5. Stir in lemon sherbet until melted, then yogurt until blended. Refrigerate 15 minutes, stirring once or twice, or until mixture starts to set up and thick enough to hold its shape when dropped from a spoon. Gently stir in whipped topping until well blended.
- 6. Spread slightly less than half the mixture over the crust. Top with sliced strawberries.
- 7. Then add remaining mousse mixture, mounding slightly in center. Refrigerate up to 2 days at this point.
- 8. Topping: Mix the reserved 1/4 cup crumb mixture, the almonds, and sugar in a small (preferably non-stick) pan. Stir constantly over med-low heat 2 to 3 minutes (watch carefully it may burn). Cool completely.
- 9. Before serving sprinkle on top of pie and garnish with fanned strawberries and lemon slices.
- 10. NOTE: I made this for Easter and decided to use a springform pan. It turned out great! It should be easier to cut this way than in a pie plate.
LEMON CRUNCH PIE
Like a cheese cake with added ginger
Provided by mooparsons
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Crush biscuits
- Melt butter
- Mix biscuits into butter
- Press into the base of loose bottomed sponge cake tin
- Mix together other ingredients except cream
- Slowly add the cream and stir together (can use fork or blender)
- Pour onto crumb base and leave in the fridge to set
NO COOK LEMON CRUNCH DESSERT RECIPE - (4.5/5)
Provided by kayjayjohnson
Number Of Ingredients 8
Steps:
- Combine pretzels, margarine, and vanilla wafers. Press into a 9x13 inch casserole dish. Combine cream cheese and sugar. Beat until smooth. Fold in 8 oz Cool Whip. Spread over crust. Combine milk and lemon juice and spread over second layer. Top with remaining 8 oz Cool Whip. Store in refrigerator. Garnish with crushed pretzels or crushed vanilla wafers if desired
LEMON CRUNCH PIE RECIPE - (4.4/5)
Provided by Susan52
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. In a medium bowl, combine the crushed cookies and butter; mix well. Spread into the bottom and up the sides of a 9-inch deep-dish pie plate, forming a crust. Bake 10 minutes, then remove from the oven and allow to cool completely. Spoon the pudding evenly into the pie crust. In a large bowl, combine the whipped topping and crushed candy; mix well. Spread over the pie filling, then cover loosely and chill at least 2 hours before serving. Notes You can use a blender or a food processor to crush the lemon drops. And you can even put them in a resealable plastic storage bag, seal, and pound with a mallet! Make sure to crush the lemon drops to a very fine powder before mixing with the whipped topping. Otherwise, they'll weigh it down.
LEMON GINGER CRUNCH PARFAIT
The lemon filling is creamy, sweet, tart and delicious! It's fresh and very impressive. We included the candied ginger in the crust and it adds an extra punch of flavor. This crust is so good, you may consider using it with other recipes too. Yum!!
Provided by Trish Morris
Categories Other Desserts
Time 35m
Number Of Ingredients 18
Steps:
- 1. Crust: Place ginger cookies in a food processor and pulse until fine. Place in a bowl and add sugar and ground ginger. Mix. Add melted butter and press on the bottom of Parfait glasses (12 med size)
- 2. Lemon Filling: In a bowl beat eggs and egg yolks together and set aside. In a sauce pan, stir lemon juice and sugar together and place on Med heat and bring to a boil while stirring. Remove the hot lemon from the heat and slowly add it the eggs whisking quickly to prevent eggs from scrambling. Place the mixture back on med. heat stirring till the mixture thickens. Remove from heat and add lemon zest and butter a bit at a time mixing till all the butter in incorporated. Add lemon Extract. Cover and cool.
- 3. Topping: Beat cream cheese on low speed add half of the sugar and increase the speed for a minute. Add extract and scrape down the side of the bowl. Beat for another minute and set aside. Whip Cream to thick and add the rest of the powdered sugar. Whip till thick. Add 1/3 of the whipped cream to the cheese mix folding it in.. Keep adding the whipped cream into the cream cheese till its all incorporated.
- 4. Put the lemon on top of your crust layer then pipe on the cheese mixture. Garnish with a but of ginger cookie or candied ginger.
BLUEBERRY MUFFIN(S) BREAD WITH LEMON CRUNCH
Lemons and blueberries are a match made in heaven! The lemon sugar crunch on top is an extra special touch. This can be baked as muffins or in loaf form.
Provided by Susan Din
Categories Cakes
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Add zest and 1/2 c sugar in a food processor and pulse to combine well. Set aside
- 2. Grease a large loaf pan (or 24 muffin tins-may use paper liners) and set aside. Preheat oven to 350.
- 3. Measure the flour, salt, and baking powder onto wax paper or in a bowl.
- 4. Using a mixer, beat butter until creamy. Add sugar and beat until pale and fluffy.
- 5. Add eggs one at a time, beating after each addition. Beat in Vanilla.
- 6. With a large spoon, fold in half of the dry ingredients, just until incorporated. Add half of the milk, folding until smooth. Repeat with the remaining flour. Ending with the milk, folding until just smooth.
- 7. fold in the berries. Spoon into prepared loaf pan(or muffin tins) Sprinkle lemon sugar over the top.
- 8. Bake loaf for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Bake muffins for 20-25 minutes until golden and toothpick comes out clean! Cool thoroughly.
LEMON-PISTACHIO CRUNCH CAKE
Categories Cake Milk/Cream Chocolate Egg Dessert Bake Mother's Day Lemon Pistachio Spring Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 27
Steps:
- For curd:
- Whisk all ingredients in heavy medium saucepan to blend. Cook over medium-low heat until curd thickens and candy thermometer registers 170°F, stirring constantly, about 7 minutes (do not boil). Pour curd into small bowl. Press plastic wrap onto surface. Chill at least 1 day and up to 3 days.
- For pistachio crunch:
- Place large sheet of foil on work surface; butter foil. Combine sugar, butter, and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves and butter melts, occasionally brushing down sides of pan with wet pastry brush. Increase heat to medium-high and boil until syrup is medium amber color, stirring constantly, about 12 minutes. Remove from heat. Immediately add baking soda (mixture will foam up), then nuts and stir to blend well. Spread nut mixture onto prepared foil, separating nuts. Cool completely. Chop crunch into 1/4- to 1/3-inch pieces. (Can be made 2 days ahead. Store airtight at room temperature.)
- For frosting:
- Bring 3/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and salt; stir until smooth. Transfer frosting base to bowl. Cover; chill overnight.
- For cake:
- Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 3/4 cups sugar, beating until well blended. Beat in vanilla and lemon peel. Beat in flour mixture alternately with milk in 3 additions each. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Fold whites into batter in 3 additions. Divide batter among prepared pans.
- Bake cakes until golden and tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 15 minutes. Cut around pan sides and turn cakes out onto racks. Turn cakes right side up and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)
- Using serrated knife, cut off mounded tops of cake layers to level. Place 1 cake layer on platter, trimmed side up. Spread with half of lemon curd. Top with second cake layer, trimmed side up. Spread with remaining lemon curd. Top with third cake layer, trimmed side down.
- Whisk remaining 1 3/4 cups chilled cream into frosting base to loosen. Using electric mixer, beat until frosting holds stiff peaks. Spread frosting over top and sides of cake. Chill until frosting is firm, at least 3 hours. (Can be made 1 day ahead. Cover with cake dome; keep chilled.)
- Press crunch lightly into frosting on sides and top edge of cake. (Can be prepared 1 hour ahead and refrigerated.)
LEMON CRUNCH BARS
Make and share this Lemon Crunch Bars recipe from Food.com.
Provided by jagmichigan
Categories Bar Cookie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Stir together oatmeal, flour, nuts, brown sugar and melted butter with a fork and set aside.
- Mix sweetened condensed milk, lemon juice and lemon rind.
- Spray bottom of 9" square pan with Pam.
- Put 2/3 crumb mixture in bottom of pan.
- Spoon condensed milk mixture over crumbs.
- Sprinkle with remaining crumbs.
- Bake 30 minutes.
- Cool before cutting.
- Store in refrigerator.
LEMON CRUNCH
Creamy lemon dessert that's easier than a cheesecake, but just as lovely!
Provided by sare1983
Time 30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Blitz ginger nuts in a food processor until they are ground down.
- Melt butter in a saucepan. Take off the hob, and add the ginger nut mix to the butter. Mix well.
- Add the ginger nut mix to a 30cm flan dish, and press down well to make a strong base. Place in freezer while you complete the other steps.
- In a bowl, whisk the condensed milk, double cream, lemon juice and zest until thick and creamy
- Pour the lemon mix over the biscuit base, and grate over as much chocolate as you like. Chill overnight.
LEMON THYME CHICKEN CRUNCH
Make and share this Lemon Thyme Chicken Crunch recipe from Food.com.
Provided by Gingerbear
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In small bowl mix soup, water, lemon juice and thyme.
- Mix bread crumbs and paprika on a plate.
- Dip chicken into 1/2 cup soup mixture.
- Coat with bread crumb mixture.
- Place chicken on baking sheet.
- Spray chicken with cooking spray.
- Bake at 375 F for 1 hour or until chicken is no longer pink.
- Heat remaining soup mixture.
- Serve with chicken.
LEMON CRUNCH COOKIES
These lemon crunch cookies are very easy to make and are perfect for making large amounts very quickly.
Provided by cvggrrl
Categories Drop Cookies
Time 23m
Yield 3-4 dozen
Number Of Ingredients 4
Steps:
- Mix all ingredients well.
- Drop by spoonfuls onto cookie sheets.
- Bake at 350F for 8-10 minutes.
- If cookies need to be left overnight, it is recommended to put the cookies into an airtight container with a slice of bread to keep the cookies moist and cake-like.
Nutrition Facts : Calories 1065.8, Fat 51.8, SaturatedFat 8.8, Cholesterol 73.9, Sodium 1584.1, Carbohydrate 141.3, Fiber 1.9, Sugar 74.7, Protein 10.5
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