Lemon Extract Recipes

(Scroll to view all)

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.

Pound Cake with Blueberry Sauce
1 cup butter, softened
3 cups sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon Spice Barn Lemon Extract
3 cups flour
6 eggs
1/4 teaspoon baking soda
1 cup sour cream
3 cups fresh blueberries

Cream butter and sugar with electric mixer. Beat in extracts; add eggs beating after each one. Combine dry ingredients; add to egg mixture alternately with sour cream. Fold in blueberries carefully being careful not to mash. Spoon into two prepared loaf pans. Bake at 350 degrees for 1 hour or until done. Cool for 10 minut4s before removing from pan to wire racks.
Sauce: combine 1 cup sugar, 1/4 cup cornstarch, and 1/2 cup cranberry juice concentrate until smooth. Add 6 cups fresh blueberries. Bring to a boil and cook for 2 minutes or until thickened. Serve with pound cake.