Uses for lemon
 

Yeah, somebody will give me grief for this but I was going through lemons
like crazy and probably bought too many. Tomorrow I will make lemon chicken.
I also like a chicken and rice soup with lemon. It's Avgolemono without the
Avgo because I don't have egg. I've also made a raw cookie recipe called
"chewy lemon". Will have to look for that but not sure if I can make it or
not. I no longer have my food dehydrator but can't remember if that was
required or not. It was some kind of nuts with a ton of lemon zest and
juice, I think pulsed the dough in the food processor them shaped in balls
and stored in the refrigerator. Was really good!

None of us are interested in pie or lemonade. Anyone have any other ideas?
Perhaps some candy or cookies I could make for Christmas and if necessary
keep in the freezer? Not sure the lemons will keep for another two weeks. My
mom keeps saying she wants "lemon bars" because she loves them, but nobody
is sure what it is that she wants. We have shown her or bought her things
from bakeries with that label and they are never what she wants.

Thanks!

Uses for lemon
 

On Mon, 11 Dec 2017 21:20:13 -0800, "Julie Bove"
> wrote:

>Yeah, somebody will give me grief for this but I was going through lemons
>like crazy and probably bought too many. Tomorrow I will make lemon chicken.
>I also like a chicken and rice soup with lemon. It's Avgolemono without the
>Avgo because I don't have egg. I've also made a raw cookie recipe called
>"chewy lemon". Will have to look for that but not sure if I can make it or
>not. I no longer have my food dehydrator but can't remember if that was
>required or not. It was some kind of nuts with a ton of lemon zest and
>juice, I think pulsed the dough in the food processor them shaped in balls
>and stored in the refrigerator. Was really good!
>
>None of us are interested in pie or lemonade. Anyone have any other ideas?
>Perhaps some candy or cookies I could make for Christmas and if necessary
>keep in the freezer? Not sure the lemons will keep for another two weeks. My
>mom keeps saying she wants "lemon bars" because she loves them, but nobody
>is sure what it is that she wants. We have shown her or bought her things
>from bakeries with that label and they are never what she wants.
>
>Thanks!

this cake is a favorite of mine. It will use maybe 3 lemons, rind and
juice.
Janet US

62ND STREET LEMON CAKE

East 62nd Street Lemon Cake (her daughter's creation)

3 cups sifted flour
2 tsp baking powder
1/2 tsp salt
1 cup butter
2 cups sugar
4 eggs
1 cup milk
grated rind of 2 lemons


Preheat oven to 350. Butter a 9 x 3 1/2" tube pan and dust lightly
with fine
dry bread crumbs (or flour).

Sift together flour, baking powder, and salt and set aside. In large
bowl of
mixer cream the butter; add sugar and beat for 2 - 3 minutes. Beat in
eggs
individually, scraping bowl as necessary. On low speed, alternately
add the
dry ingredients in three additions and the milk in two additions,
scraping as
necessary and beating only until smooth after each addition. Stir in
lemon
rind. Pour into prepared pan. Level top. Bake for 1 hour and 10 to
15 minutes
until cake tester comes out dry.

Let cake stand in the pan for about 3 minutes and then cover with a
rack and
invert. Remove pan, leaving the cake upside down. Place over
aluminum foil or
wax paper and prepare glaze.

Glaze
1/3 cup lemon juice
3/4 cup sugar

Stir the lemon juice and sugar together until well mixed and brush
immediately
over hot cake until absorbed. Let cake cool completely. Using metal
spatulas
or a cookie, turn cake over. Do not cut for several hours.

(The earliest reference I could find on r.f.c. in the Google archives
was
7/3/99, although it was probably brought up even earlier. Anyway, the
recipe was credited to Maida Heatter in her cookbook "Maida Heatter's
Cakes.")

Uses for lemon
 

That sounds really good. Saved and thanks.

Cheri


"U.S. Janet B." > wrote in message
...

> this cake is a favorite of mine. It will use maybe 3 lemons, rind and
> juice.
> Janet US
>
> 62ND STREET LEMON CAKE
>
> East 62nd Street Lemon Cake (her daughter's creation)
>
> 3 cups sifted flour
> 2 tsp baking powder
> 1/2 tsp salt
> 1 cup butter
> 2 cups sugar
> 4 eggs
> 1 cup milk
> grated rind of 2 lemons
>
>
> Preheat oven to 350. Butter a 9 x 3 1/2" tube pan and dust lightly
> with fine
> dry bread crumbs (or flour).
>
> Sift together flour, baking powder, and salt and set aside. In large
> bowl of
> mixer cream the butter; add sugar and beat for 2 - 3 minutes. Beat in
> eggs
> individually, scraping bowl as necessary. On low speed, alternately
> add the
> dry ingredients in three additions and the milk in two additions,
> scraping as
> necessary and beating only until smooth after each addition. Stir in
> lemon
> rind. Pour into prepared pan. Level top. Bake for 1 hour and 10 to
> 15 minutes
> until cake tester comes out dry.
>
> Let cake stand in the pan for about 3 minutes and then cover with a
> rack and
> invert. Remove pan, leaving the cake upside down. Place over
> aluminum foil or
> wax paper and prepare glaze.
>
> Glaze
> 1/3 cup lemon juice
> 3/4 cup sugar
>
> Stir the lemon juice and sugar together until well mixed and brush
> immediately
> over hot cake until absorbed. Let cake cool completely. Using metal
> spatulas
> or a cookie, turn cake over. Do not cut for several hours.
>
> (The earliest reference I could find on r.f.c. in the Google archives
> was
> 7/3/99, although it was probably brought up even earlier. Anyway, the
> recipe was credited to Maida Heatter in her cookbook "Maida Heatter's
> Cakes.")

Uses for lemon
 

"U.S. Janet B." > wrote in message
...
> On Mon, 11 Dec 2017 21:20:13 -0800, "Julie Bove"
> > wrote:
>
>>Yeah, somebody will give me grief for this but I was going through lemons
>>like crazy and probably bought too many. Tomorrow I will make lemon
>>chicken.
>>I also like a chicken and rice soup with lemon. It's Avgolemono without
>>the
>>Avgo because I don't have egg. I've also made a raw cookie recipe called
>>"chewy lemon". Will have to look for that but not sure if I can make it or
>>not. I no longer have my food dehydrator but can't remember if that was
>>required or not. It was some kind of nuts with a ton of lemon zest and
>>juice, I think pulsed the dough in the food processor them shaped in balls
>>and stored in the refrigerator. Was really good!
>>
>>None of us are interested in pie or lemonade. Anyone have any other ideas?
>>Perhaps some candy or cookies I could make for Christmas and if necessary
>>keep in the freezer? Not sure the lemons will keep for another two weeks.
>>My
>>mom keeps saying she wants "lemon bars" because she loves them, but nobody
>>is sure what it is that she wants. We have shown her or bought her things
>>from bakeries with that label and they are never what she wants.
>>
>>Thanks!
>
> this cake is a favorite of mine. It will use maybe 3 lemons, rind and
> juice.
> Janet US
>
> 62ND STREET LEMON CAKE
>
> East 62nd Street Lemon Cake (her daughter's creation)
>
> 3 cups sifted flour
> 2 tsp baking powder
> 1/2 tsp salt
> 1 cup butter
> 2 cups sugar
> 4 eggs
> 1 cup milk
> grated rind of 2 lemons
>
>
> Preheat oven to 350. Butter a 9 x 3 1/2" tube pan and dust lightly
> with fine
> dry bread crumbs (or flour).
>
> Sift together flour, baking powder, and salt and set aside. In large
> bowl of
> mixer cream the butter; add sugar and beat for 2 - 3 minutes. Beat in
> eggs
> individually, scraping bowl as necessary. On low speed, alternately
> add the
> dry ingredients in three additions and the milk in two additions,
> scraping as
> necessary and beating only until smooth after each addition. Stir in
> lemon
> rind. Pour into prepared pan. Level top. Bake for 1 hour and 10 to
> 15 minutes
> until cake tester comes out dry.
>
> Let cake stand in the pan for about 3 minutes and then cover with a
> rack and
> invert. Remove pan, leaving the cake upside down. Place over
> aluminum foil or
> wax paper and prepare glaze.
>
> Glaze
> 1/3 cup lemon juice
> 3/4 cup sugar
>
> Stir the lemon juice and sugar together until well mixed and brush
> immediately
> over hot cake until absorbed. Let cake cool completely. Using metal
> spatulas
> or a cookie, turn cake over. Do not cut for several hours.
>
> (The earliest reference I could find on r.f.c. in the Google archives
> was
> 7/3/99, although it was probably brought up even earlier. Anyway, the
> recipe was credited to Maida Heatter in her cookbook "Maida Heatter's
> Cakes.")

Thanks! Probably won't make this now but will keep the recipe for when my
mom's birthday rolls around. She loves lemon cake.

Uses for lemon
 

"U.S. Janet B." wrote in message
...

this cake is a favorite of mine. It will use maybe 3 lemons, rind and
juice.
Janet US

62ND STREET LEMON CAKE

East 62nd Street Lemon Cake (her daughter's creation)

3 cups sifted flour
2 tsp baking powder
1/2 tsp salt
1 cup butter
2 cups sugar
4 eggs
1 cup milk
grated rind of 2 lemons


Preheat oven to 350. Butter a 9 x 3 1/2" tube pan and dust lightly
with fine
dry bread crumbs (or flour).

Sift together flour, baking powder, and salt and set aside. In large
bowl of
mixer cream the butter; add sugar and beat for 2 - 3 minutes. Beat in
eggs
individually, scraping bowl as necessary. On low speed, alternately
add the
dry ingredients in three additions and the milk in two additions,
scraping as
necessary and beating only until smooth after each addition. Stir in
lemon
rind. Pour into prepared pan. Level top. Bake for 1 hour and 10 to
15 minutes
until cake tester comes out dry.

Let cake stand in the pan for about 3 minutes and then cover with a
rack and
invert. Remove pan, leaving the cake upside down. Place over
aluminum foil or
wax paper and prepare glaze.

Glaze
1/3 cup lemon juice
3/4 cup sugar

Stir the lemon juice and sugar together until well mixed and brush
immediately
over hot cake until absorbed. Let cake cool completely. Using metal
spatulas
or a cookie, turn cake over. Do not cut for several hours.

(The earliest reference I could find on r.f.c. in the Google archives
was
7/3/99, although it was probably brought up even earlier. Anyway, the
recipe was credited to Maida Heatter in her cookbook "Maida Heatter's
Cakes.")

==

Oh that sounds wonderful! I could never make it just for myself though ...
D is not fond of lemons:(

Enjoy!

--
http://www.helpforheroes.org.uk

Uses for lemon
 

Julie Bove wrote:
>
> None of us are interested in pie or lemonade. Anyone have any other ideas?
> Perhaps some candy or cookies I could make for Christmas

How about candied lemon, Julie? Easy to make and they will last
well. If you don't like them use for Christmas gifts (like a
plate of cookies, lemon things, etc).

Uses for lemon
 

On 12/11/2017 11:20 PM, Julie Bove wrote:
> Yeah, somebody will give me grief for this but I was going through
> lemons like crazy and probably bought too many. Tomorrow I will make
> lemon chicken. I also like a chicken and rice soup with lemon. It's
> Avgolemono without the Avgo because I don't have egg. I've also made a
> raw cookie recipe called "chewy lemon". Will have to look for that but
> not sure if I can make it or not. I no longer have my food dehydrator
> but can't remember if that was required or not. It was some kind of
> nuts with a ton of lemon zest and juice, I think pulsed the dough in
> the food processor them shaped in balls and stored in the
> refrigerator. Was really good!
>
> None of us are interested in pie or lemonade. Anyone have any other
> ideas? Perhaps some candy or cookies I could make for Christmas and if
> necessary keep in the freezer? Not sure the lemons will keep for
> another two weeks. My mom keeps saying she wants "lemon bars" because
> she loves them, but nobody is sure what it is that she wants. We have
> shown her or bought her things from bakeries with that label and they
> are never what she wants.
>
> Thanks!

*Whiskey Sours . Add a drop or two of grenadine for a burst of color
and flavor .

* --

* Snag

Uses for lemon
 

On 12/12/2017 12:20 AM, Julie Bove wrote:
> Yeah, somebody will give me grief for this but I was going through
> lemons like crazy and probably bought too many.
(snippage)

This is not me giving you grief but merely a simple suggestion. Shop
with a list. You already had lemons but you said (in another post) you
forgot. And they were a great price! Now you've got a ton of lemons
and don't know what to do with them. :(

I suppose you could freeze them. The texture will be affected but at
least you wouldn't have to use them up in a rush.

Jill

Uses for lemon
 

On Tue, 12 Dec 2017 09:50:20 -0000, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>this cake is a favorite of mine. It will use maybe 3 lemons, rind and
>juice.
>Janet US
>
>62ND STREET LEMON CAKE
>
>East 62nd Street Lemon Cake (her daughter's creation)
>
>3 cups sifted flour
>2 tsp baking powder
>1/2 tsp salt
>1 cup butter
>2 cups sugar
>4 eggs
>1 cup milk
>grated rind of 2 lemons
>
>
>Preheat oven to 350. Butter a 9 x 3 1/2" tube pan and dust lightly
>with fine
>dry bread crumbs (or flour).
>
>Sift together flour, baking powder, and salt and set aside. In large
>bowl of
>mixer cream the butter; add sugar and beat for 2 - 3 minutes. Beat in
>eggs
>individually, scraping bowl as necessary. On low speed, alternately
>add the
>dry ingredients in three additions and the milk in two additions,
>scraping as
>necessary and beating only until smooth after each addition. Stir in
>lemon
>rind. Pour into prepared pan. Level top. Bake for 1 hour and 10 to
>15 minutes
>until cake tester comes out dry.
>
>Let cake stand in the pan for about 3 minutes and then cover with a
>rack and
>invert. Remove pan, leaving the cake upside down. Place over
>aluminum foil or
>wax paper and prepare glaze.
>
>Glaze
>1/3 cup lemon juice
>3/4 cup sugar
>
>Stir the lemon juice and sugar together until well mixed and brush
>immediately
>over hot cake until absorbed. Let cake cool completely. Using metal
>spatulas
>or a cookie, turn cake over. Do not cut for several hours.
>
>(The earliest reference I could find on r.f.c. in the Google archives
>was
>7/3/99, although it was probably brought up even earlier. Anyway, the
>recipe was credited to Maida Heatter in her cookbook "Maida Heatter's
>Cakes.")
>
>==
>
>Oh that sounds wonderful! I could never make it just for myself though ...
>D is not fond of lemons:(
>
>Enjoy!

I thought that you had a Food Saver and a deep freeze. Think, girl! A
year's supply of cake for you whenever you wish!
Janet US

Uses for lemon
 

In article >, says...
>
> Yeah, somebody will give me grief for this but I was going through lemons
> like crazy and probably bought too many. Tomorrow I will make lemon chicken.
> I also like a chicken and rice soup with lemon. It's Avgolemono without the
> Avgo because I don't have egg. I've also made a raw cookie recipe called
> "chewy lemon". Will have to look for that but not sure if I can make it or
> not. I no longer have my food dehydrator but can't remember if that was
> required or not. It was some kind of nuts with a ton of lemon zest and
> juice, I think pulsed the dough in the food processor them shaped in balls
> and stored in the refrigerator. Was really good!
>
> None of us are interested in pie or lemonade. Anyone have any other ideas?
> Perhaps some candy or cookies I could make for Christmas and if necessary
> keep in the freezer? Not sure the lemons will keep for another two weeks. My
> mom keeps saying she wants "lemon bars" because she loves them, but nobody
> is sure what it is that she wants. We have shown her or bought her things
> from bakeries with that label and they are never what she wants.
>
> Thanks!

Bet she'd like this. You won't be able to eat this because of the
eggs, but little jars make great gifts. It lasts a couple of weeks and
must be stored in the fridge.

Lemon curd.

https://www.goodhousekeeping.co.uk/i...deos/jams-and-
fruit-curds/how-to-make-lemon-curd

I use white sugar and free-range eggs for best colour.

Janet UK

Uses for lemon
 

On Mon, 11 Dec 2017 21:20:13 -0800, Julie Bove wrote:

> Anyone have any other ideas?

It just so happens that the *only* recipe so far in my personal
not-for-profit website is for citrus loaf. Here is the link:

http://mduffy.x10host.com/recipes.htm

You can use any vegetable oil. You can omit the Angostura.

Uses for lemon
 

"U.S. Janet B." wrote in message
...

On Tue, 12 Dec 2017 09:50:20 -0000, "Ophelia" >
wrote:

>"U.S. Janet B." wrote in message
.. .
>
>this cake is a favorite of mine. It will use maybe 3 lemons, rind and
>juice.
>Janet US
>
>62ND STREET LEMON CAKE
>
>East 62nd Street Lemon Cake (her daughter's creation)
>
>3 cups sifted flour
>2 tsp baking powder
>1/2 tsp salt
>1 cup butter
>2 cups sugar
>4 eggs
>1 cup milk
>grated rind of 2 lemons
>
>
>Preheat oven to 350. Butter a 9 x 3 1/2" tube pan and dust lightly
>with fine
>dry bread crumbs (or flour).
>
>Sift together flour, baking powder, and salt and set aside. In large
>bowl of
>mixer cream the butter; add sugar and beat for 2 - 3 minutes. Beat in
>eggs
>individually, scraping bowl as necessary. On low speed, alternately
>add the
>dry ingredients in three additions and the milk in two additions,
>scraping as
>necessary and beating only until smooth after each addition. Stir in
>lemon
>rind. Pour into prepared pan. Level top. Bake for 1 hour and 10 to
>15 minutes
>until cake tester comes out dry.
>
>Let cake stand in the pan for about 3 minutes and then cover with a
>rack and
>invert. Remove pan, leaving the cake upside down. Place over
>aluminum foil or
>wax paper and prepare glaze.
>
>Glaze
>1/3 cup lemon juice
>3/4 cup sugar
>
>Stir the lemon juice and sugar together until well mixed and brush
>immediately
>over hot cake until absorbed. Let cake cool completely. Using metal
>spatulas
>or a cookie, turn cake over. Do not cut for several hours.
>
>(The earliest reference I could find on r.f.c. in the Google archives
>was
>7/3/99, although it was probably brought up even earlier. Anyway, the
>recipe was credited to Maida Heatter in her cookbook "Maida Heatter's
>Cakes.")
>
>==
>
>Oh that sounds wonderful! I could never make it just for myself though ...
>D is not fond of lemons:(
>
>Enjoy!

I thought that you had a Food Saver and a deep freeze. Think, girl! A
year's supply of cake for you whenever you wish!
Janet US

==

Get thee behind me you wicked woman!!! I am trying to stay away from such
evil things dontcha know????

I very rarely cook anything just for me:) I tend to cook what he or the
kids enjoy. Daft? Maybe but that is what I have always done.

Hmmm something to think about though .. :))




--
http://www.helpforheroes.org.uk

Uses for lemon
 

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> None of us are interested in pie or lemonade. Anyone have any other
>> ideas?
>> Perhaps some candy or cookies I could make for Christmas
>
> How about candied lemon, Julie? Easy to make and they will last
> well. If you don't like them use for Christmas gifts (like a
> plate of cookies, lemon things, etc).

Do you mean the peel? I love the stuff but simply can't make it. I've tried
repeatedly. Never works. I also don't give much in the way of food gifts any
more. Most of the people I know have diabetes. I might give cheese or
something like that. I might bake some lemon cookies for Christmas though.

Uses for lemon
 

"Terry Coombs" > wrote in message
...
> On 12/11/2017 11:20 PM, Julie Bove wrote:
>> Yeah, somebody will give me grief for this but I was going through lemons
>> like crazy and probably bought too many. Tomorrow I will make lemon
>> chicken. I also like a chicken and rice soup with lemon. It's Avgolemono
>> without the Avgo because I don't have egg. I've also made a raw cookie
>> recipe called "chewy lemon". Will have to look for that but not sure if I
>> can make it or not. I no longer have my food dehydrator but can't
>> remember if that was required or not. It was some kind of nuts with a ton
>> of lemon zest and juice, I think pulsed the dough in the food processor
>> them shaped in balls and stored in the refrigerator. Was really good!
>>
>> None of us are interested in pie or lemonade. Anyone have any other
>> ideas? Perhaps some candy or cookies I could make for Christmas and if
>> necessary keep in the freezer? Not sure the lemons will keep for another
>> two weeks. My mom keeps saying she wants "lemon bars" because she loves
>> them, but nobody is sure what it is that she wants. We have shown her or
>> bought her things from bakeries with that label and they are never what
>> she wants.
>>
>> Thanks!
>
> Whiskey Sours . Add a drop or two of grenadine for a burst of color and
> flavor .
>

There's a thought, but I don't drink. Thanks anyway though.

Uses for lemon
 

"jmcquown" > wrote in message
...
> On 12/12/2017 12:20 AM, Julie Bove wrote:
>> Yeah, somebody will give me grief for this but I was going through lemons
>> like crazy and probably bought too many.
> (snippage)
>
> This is not me giving you grief but merely a simple suggestion. Shop with
> a list. You already had lemons but you said (in another post) you forgot.
> And they were a great price! Now you've got a ton of lemons and don't
> know what to do with them. :(
>
> I suppose you could freeze them. The texture will be affected but at
> least you wouldn't have to use them up in a rush.

No freezer space. I did remember the lemon green beans that I love so I can
make those.

Uses for lemon
 

"Janet" > wrote in message
.. .
> In article >, says...
>>
>> Yeah, somebody will give me grief for this but I was going through lemons
>> like crazy and probably bought too many. Tomorrow I will make lemon
>> chicken.
>> I also like a chicken and rice soup with lemon. It's Avgolemono without
>> the
>> Avgo because I don't have egg. I've also made a raw cookie recipe called
>> "chewy lemon". Will have to look for that but not sure if I can make it
>> or
>> not. I no longer have my food dehydrator but can't remember if that was
>> required or not. It was some kind of nuts with a ton of lemon zest and
>> juice, I think pulsed the dough in the food processor them shaped in
>> balls
>> and stored in the refrigerator. Was really good!
>>
>> None of us are interested in pie or lemonade. Anyone have any other
>> ideas?
>> Perhaps some candy or cookies I could make for Christmas and if necessary
>> keep in the freezer? Not sure the lemons will keep for another two weeks.
>> My
>> mom keeps saying she wants "lemon bars" because she loves them, but
>> nobody
>> is sure what it is that she wants. We have shown her or bought her things
>> from bakeries with that label and they are never what she wants.
>>
>> Thanks!
>
> Bet she'd like this. You won't be able to eat this because of the
> eggs, but little jars make great gifts. It lasts a couple of weeks and
> must be stored in the fridge.
>
> Lemon curd.
>
> https://www.goodhousekeeping.co.uk/i...deos/jams-and-
> fruit-curds/how-to-make-lemon-curd
>
> I use white sugar and free-range eggs for best colour.
>
> Janet UK

I've seen it in stores but what do you do with it?

Uses for lemon
 

"Mike_Duffy" > wrote in message
. ..
> On Mon, 11 Dec 2017 21:20:13 -0800, Julie Bove wrote:
>
>> Anyone have any other ideas?
>
> It just so happens that the *only* recipe so far in my personal
> not-for-profit website is for citrus loaf. Here is the link:
>
> http://mduffy.x10host.com/recipes.htm
>
> You can use any vegetable oil. You can omit the Angostura.

Thanks!

Uses for lemon
 

On Tue, 12 Dec 2017 21:02:36 -0800, "Julie Bove"
> wrote:

>
>"Terry Coombs" > wrote in message
...
>> On 12/11/2017 11:20 PM, Julie Bove wrote:
>>> Yeah, somebody will give me grief for this but I was going through lemons
>>> like crazy and probably bought too many. Tomorrow I will make lemon
>>> chicken. I also like a chicken and rice soup with lemon. It's Avgolemono
>>> without the Avgo because I don't have egg. I've also made a raw cookie
>>> recipe called "chewy lemon". Will have to look for that but not sure if I
>>> can make it or not. I no longer have my food dehydrator but can't
>>> remember if that was required or not. It was some kind of nuts with a ton
>>> of lemon zest and juice, I think pulsed the dough in the food processor
>>> them shaped in balls and stored in the refrigerator. Was really good!
>>>
>>> None of us are interested in pie or lemonade. Anyone have any other
>>> ideas? Perhaps some candy or cookies I could make for Christmas and if
>>> necessary keep in the freezer? Not sure the lemons will keep for another
>>> two weeks. My mom keeps saying she wants "lemon bars" because she loves
>>> them, but nobody is sure what it is that she wants. We have shown her or
>>> bought her things from bakeries with that label and they are never what
>>> she wants.
>>>
>>> Thanks!
>>
>> Whiskey Sours . Add a drop or two of grenadine for a burst of color and
>> flavor .
>>
>
>There's a thought, but I don't drink. Thanks anyway though.

Add a lemon wedge to your favorite soda, no need to add booze.

Uses for lemon
 

Julie Bove wrote:
>
> Do you mean the peel? I love the stuff but simply can't make it. I've tried
> repeatedly. Never works.

Not just the peel, slice the entire lemon into 1/4" thick whole
slices. Easiest way is to sugar them and bake low and slow until
they semi-dehydrate. It's easy to do and even YOU can do it.

Uses for lemon
 

Gary wrote:
>Julie Bove wrote:
>>
>> Do you mean the peel? I love the stuff but simply can't make it. I've tried
>> repeatedly. Never works.
>
>Not just the peel, slice the entire lemon into 1/4" thick whole
>slices. Easiest way is to sugar them and bake low and slow until
>they semi-dehydrate. It's easy to do and even YOU can do it.

That works but wastes all the lemon juice... plus Julie isn't supposed
to have sugar... but then again candying just the peels also loads
them with sugar.
I consume a lot of lemons, like two a week... I squeeze a quarter
lemon into my drink, whether plain soda or soda with booze... then I
use the rinds to deodorize the kitchen sink drain. I also use a lot
of lemon juice in cooking, and especially when I make salad dressing
rather than vinegar. The squeezed rinds are excelent for flavoring
poultry, tuck them into chicken cavities when roasting, also add the
squeezed rinds to stir fries, then they are easily removed.
And believe it or not wild birds will eat citrus rinds. I toss them
out my office window and within five minutes the birds are pecking at
them until they are gone... also deer will eat lemon rinds too.

Uses for lemon
 

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> Do you mean the peel? I love the stuff but simply can't make it. I've
>> tried
>> repeatedly. Never works.
>
> Not just the peel, slice the entire lemon into 1/4" thick whole
> slices. Easiest way is to sugar them and bake low and slow until
> they semi-dehydrate. It's easy to do and even YOU can do it.

Hmmm... Not sure how tasty that would be, but thanks!

Uses for lemon
 

> wrote in message
...
> On Tue, 12 Dec 2017 21:02:36 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Terry Coombs" > wrote in message
...
>>> On 12/11/2017 11:20 PM, Julie Bove wrote:
>>>> Yeah, somebody will give me grief for this but I was going through
>>>> lemons
>>>> like crazy and probably bought too many. Tomorrow I will make lemon
>>>> chicken. I also like a chicken and rice soup with lemon. It's
>>>> Avgolemono
>>>> without the Avgo because I don't have egg. I've also made a raw cookie
>>>> recipe called "chewy lemon". Will have to look for that but not sure if
>>>> I
>>>> can make it or not. I no longer have my food dehydrator but can't
>>>> remember if that was required or not. It was some kind of nuts with a
>>>> ton
>>>> of lemon zest and juice, I think pulsed the dough in the food processor
>>>> them shaped in balls and stored in the refrigerator. Was really good!
>>>>
>>>> None of us are interested in pie or lemonade. Anyone have any other
>>>> ideas? Perhaps some candy or cookies I could make for Christmas and if
>>>> necessary keep in the freezer? Not sure the lemons will keep for
>>>> another
>>>> two weeks. My mom keeps saying she wants "lemon bars" because she loves
>>>> them, but nobody is sure what it is that she wants. We have shown her
>>>> or
>>>> bought her things from bakeries with that label and they are never what
>>>> she wants.
>>>>
>>>> Thanks!
>>>
>>> Whiskey Sours . Add a drop or two of grenadine for a burst of color and
>>> flavor .
>>>
>>
>>There's a thought, but I don't drink. Thanks anyway though.
>
> Add a lemon wedge to your favorite soda, no need to add booze.

I already do that.

Uses for lemon
 

Mike_Duffy wrote:

> On Mon, 11 Dec 2017 21:20:13 -0800, Julie Bove wrote:
>
> > Anyone have any other ideas?
>
> It just so happens that the *only* recipe so far in my personal
> not-for-profit website is for citrus loaf. Here is the link:
>
> http://mduffy.x10host.com/recipes.htm

Might as well be "Hollywood Loaf*" - WHERE's the PICTURE...!!!???

[* https://www.urbandictionary.com/defi...llywood%20loaf :
hollywood loaf (sex)
The act of stimulating the penis in an effort to make it look as large as possible while still mostly flaccid, likely in anticipation of showing it off.

'Dude, Gina wanted to skinny dip last night. Me being a grower and not a shower, you know damn well I gave myself a hollywood loaf before I got naked'.
by xxHOTTKARLxx December 12, 2016..."
>

> You can use any vegetable oil. You can omit the Angostura.


In the olden times gals inserted a half - lemon into the vagina, very effective as a contraceptive device...


--
Best
Greg

Uses for lemon
 

Julie Bove wrote:
> Yeah, somebody will give me grief for this but I was going through
> lemons like crazy and probably bought too many. Tomorrow I will make
> lemon chicken. I also like a chicken and rice soup with lemon. It's
> Avgolemono without the Avgo because I don't have egg. I've also made a
> raw cookie recipe called "chewy lemon". Will have to look for that but
> not sure if I can make it or not. I no longer have my food dehydrator
> but can't remember if that was required or not. It was some kind of nuts
> with a ton of lemon zest and juice, I think pulsed the dough in the food
> processor them shaped in balls and stored in the refrigerator. Was
> really good!
>
> None of us are interested in pie or lemonade. Anyone have any other
> ideas? Perhaps some candy or cookies I could make for Christmas and if
> necessary keep in the freezer? Not sure the lemons will keep for another
> two weeks. My mom keeps saying she wants "lemon bars" because she loves
> them, but nobody is sure what it is that she wants. We have shown her or
> bought her things from bakeries with that label and they are never what
> she wants.
>
> Thanks!


If you are a Tolkien fan, then you will remember the Elven Lembas
waybread. Not having a clue as to what it might be, I thought it might
be on the sweet side, so I concocted a lemon square cookie bar recipe
adapted from I believe the Joy of Cooking. If memory serves it didn't
rise very much.

Years ago when my youngest nephew was small, 3-4 or so, my brother and
his wife were worried that he wasn't eating much. They came by one day
and I suggested my version of Lembas, he tried some and wanted more. If
I recall there was only enough sweetness to keep one from puckering from
the sourness of the lemon.


From the net:
http://cookfiction.com/recipes/lembas.html


Sincerely,

A. H. Carter

Uses for lemon
 

"A. H. Carter" > wrote in message
...
> Julie Bove wrote:
>> Yeah, somebody will give me grief for this but I was going through lemons
>> like crazy and probably bought too many. Tomorrow I will make lemon
>> chicken. I also like a chicken and rice soup with lemon. It's Avgolemono
>> without the Avgo because I don't have egg. I've also made a raw cookie
>> recipe called "chewy lemon". Will have to look for that but not sure if I
>> can make it or not. I no longer have my food dehydrator but can't
>> remember if that was required or not. It was some kind of nuts with a ton
>> of lemon zest and juice, I think pulsed the dough in the food processor
>> them shaped in balls and stored in the refrigerator. Was really good!
>>
>> None of us are interested in pie or lemonade. Anyone have any other
>> ideas? Perhaps some candy or cookies I could make for Christmas and if
>> necessary keep in the freezer? Not sure the lemons will keep for another
>> two weeks. My mom keeps saying she wants "lemon bars" because she loves
>> them, but nobody is sure what it is that she wants. We have shown her or
>> bought her things from bakeries with that label and they are never what
>> she wants.
>>
>> Thanks!
>
>
> If you are a Tolkien fan, then you will remember the Elven Lembas
> waybread. Not having a clue as to what it might be, I thought it might be
> on the sweet side, so I concocted a lemon square cookie bar recipe adapted
> from I believe the Joy of Cooking. If memory serves it didn't rise very
> much.

Sorry, no. Never read any of those books.
>
> Years ago when my youngest nephew was small, 3-4 or so, my brother and his
> wife were worried that he wasn't eating much. They came by one day and I
> suggested my version of Lembas, he tried some and wanted more. If I
> recall there was only enough sweetness to keep one from puckering from the
> sourness of the lemon.
>
>
> From the net:
> http://cookfiction.com/recipes/lembas.html
>
>
> Sincerely,
>
> A. H. Carter

Thanks!