Best Mrs Ronzos Lemon Balls Recipes

LEMON PARMESAN RISOTTO BALLS

Steps:

• For the risotto: Heat the vegetable stock in a pot next to the risotto pot. Keep a ladle in it to use.
• Saute the onion in the olive oil until wilted, add in the garlic and cook for another minute or so. Add in the Arborio rice and saute for a few minutes. Add in just enough stock to cover the rice and stir frequently.
• As the rice absorbs the stock add the remainder of the stock and let the risotto cook through. (16 to 20 minutes). If it is not tender add some hot water until the risotto is tender.
• When cooked through add in the lemon juice, lemon peel, Parmesan, mozzarella and half-and-half. Mix thoroughly. Let it cool for 1 hour or so.
• To fry the balls: Heat the oil to 375 degrees F in a large pot. Place the panko bread crumbs in a shallow dish. Using a small spoon or small ice cream scooper form the risotto into 1-inch balls and roll them in the bread crumbs. Set aside until complete. Place a few balls in the hot oil at a time. Cook the balls for 2 to 3 minutes. Drain them on paper towels. Sprinkle with Parmesan and serve.

MRS. RONZO'S LEMON BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Blend the white sugar and shortening until light. Beat in the eggs, milk, vanilla and 1 teaspoon lemon extract. Mix until well blended.
• Combine the flour, baking powder and salt. Add the flour mixture to the shortening mixture. Mix until combined (the dough will be sticky). Drop spoonfuls of dough onto parchment paper lined baking sheets.
• Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Let cookies cool then frost with icing.
• To Make Icing: Combine the confectioners' sugar, water and lemon extract to taste. Beat until smooth and make icing thick enough to spread on cooled cookies

LEMON BLOSSOM COOKIE BALLS

Steps:

• Mix cream cheese, cookie crumbs and zest until blended.
• Shape into 40 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Fit tubes of icings with star tip; use to pipe small flower onto top of each ball. Gently press nonpareil into center of each.
• Refrigerate 1 hour or until firm.

MRS. RONZO'S LEMON BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Blend the white sugar and shortening until light. Beat in the eggs, milk, vanilla and 1 teaspoon lemon extract. Mix until well blended.
• Combine the flour, baking powder and salt. Add the flour mixture to the shortening mixture. Mix until combined (the dough will be sticky). Drop spoonfuls of dough onto parchment paper lined baking sheets.
• Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Let cookies cool then frost with icing.
• To Make Icing: Combine the confectioners' sugar, water and lemon extract to taste. Beat until smooth and make icing thick enough to spread on cooled cookies

MRS. RONZO'S LEMON BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Blend the white sugar and shortening until light. Beat in the eggs, milk, vanilla and 1 teaspoon lemon extract. Mix until well blended.
• Combine the flour, baking powder and salt. Add the flour mixture to the shortening mixture. Mix until combined (the dough will be sticky). Drop spoonfuls of dough onto parchment paper lined baking sheets.
• Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Let cookies cool then frost with icing.
• To Make Icing: Combine the confectioners' sugar, water and lemon extract to taste. Beat until smooth and make icing thick enough to spread on cooled cookies

ROSEMARY LEMON ORZO PILAF

Steps:

• In a 1-quart heavy saucepan sauté orzo in butter over moderately high heat, stirring, until browned lightly and stir in remaining ingredients. Bring liquid to a boil and cover. Reduce heat to low and cook 15 minutes, or until liquid is absorbed. Remove pan from heat and let stand, covered, 5 minutes.