Lemon Extract Recipes
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Midget Fruit Cakes
3 eggs, beaten
1/2 cup butter
1/2 cup sugar
1 cup flour, sifted
1 tablespoon
Spice Barn Lemon Extract
1 pound candied chopped fruit
2 cups pecans, chopped
1 tablespoon
Spice Barn Vanilla Extract
Mix fruit and nuts in a large bowl, add flour
and mix well. Cream sugar and butter; add eggs and flavorings. Combine the
two mixtures. Bake in a miniature muffin pan at 300 degrees for 15-20
minutes. Yield: 100 fruit cakes
Lemon Ice Cream
1 3-ounce package cream cheese
3 cups sugar
1 package lemon gelatin
2 cups half and half
2/3 cup lemon juice
1 teaspoon
Spice Barn Vanilla Extract
1/2 teaspoon
Spice Barn Lemon Extract
1 cup whipping cream, whipped
8-10 cups milk
yellow food coloring (optional)
In a mixing bowl, combine the cream cheese,
sugar and gelatin; mix well. Add cream, lemon juice and extracts; beat
until smooth. Fold in the whipped cream. Stir in enough milk to measure 1
gallon. Add food coloring if desired. Freeze in batches following
manufacturer's directions. Refrigerate extra mix until it can be frozen.
Allow to ripen in ice cream freezer for 2-4 hours before serving.
Layered Lemon Dessert
6 tablespoons butter
1 cup flour
1/2 cup nuts, chopped
8 ounces cream cheese
1 1/2 cups confectioners sugar
1 1/2 cups whipped cream
2 cups sugar
1/3 cup cornstarch
1/4 cup water
3 eggs
1/4 cup vinegar
1/4 cup lemon juice
1 tablespoon butter
1 teaspoon Spice
Barn Lemon Extract
1 3/4 cups water
Mix first 3 ingredients to form crust in a
13x9 pan. Bake at 350 degrees for 15 minutes. Mix next 3 ingredients and
layer on crust, then chill. Mix sugar, cornstarch, salt and water in a
saucepan and mix till smooth. Add eggs, vinegar, juice, butter, lemon
extract, and water. Bring to boil and cook 1 minute. Cool completely.
Spread on top of cream mixture; chill. Garnish with mint and lemon slices.
Lace Cookies
2 cups quick cooking oats
2 cups sugar
3 tablespoons flour
1/2 teaspoon baking powder
2 eggs
1 teaspoon Spice Barn Pure Vanilla Extract
1 teaspoon Spice
Barn Lemon Extract
1/4 teaspoon Spice Barn Almond Extract
1 cup butter
1 cup pecans, chopped
Preheat oven to 350 degrees. Line
cookie sheets with foil. Lightly grease foil. Combine sugar,
oats, flour, and baking powder in bowl. Add eggs, one at a time,
beating well after each addition. Beat in extracts, butter, and
pecans. Drop by teaspoonfuls 3 inches apart on cookie sheets.
Bake 10-12 minutes or until golden brown. Cool completely on sheets
and carefully remove.
Lemon Pepper Pound Cake
1 cup butter, softened
3 cups sugar
3 teaspoons Spice Barn Restaurant Grind Black Pepper
2 teaspoons Spice
Barn Lemon Extract
6 eggs
3 cups all purpose flour
1 cup heavy whipping cream
In a large bowl, cream butter and sugar.
Beat in pepper and extract. Add eggs, one at a time, beating after
each addition. Add flour alternately with cream. Pour into a
greased and floured 10 inch tube pan. Bake at 325 degrees for 70-75
minutes. Cool for 10 minutes before removing from pan. Place on
wire rack to cool completely.
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