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.

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.