Strawberry Lemonade Cookies

The Strawberry Lemonade Cookie was a market favorite.  I know why... it is soooooo gooooood!

Lemon Rum Cake

Happy Easter!  I have made another flavor of rum cake to take to mom's for Easter dinner.  Not that we will need another dessert as I know there will be lots of goodies to be had!  If you follow me on Instagram make sure to check in and I will post some pictures of  all the goodies we have today.

Lemon Bread Pudding with Lemon Curd

Oh so good Lemon Bread Pudding with Lemon Curd.  Sounds like a lot of lemon but it was really refreshing and delicious!

Lemon Sweet Roll Cake

 

If you have been around awhile you will know that Lemon is one of my favorite flavors.

Lemon Meringue Pie

Tonight we used some of our left over Christmas ham and made Scalloped Potatoes and Ham.  We are out of Christmas pie so I made this Lemon Meringue Pie.

Lemon Meringue Pie Cookies

These little gems taste just like a slice of Lemon Meringue Pie!  I think they also look like little meringue pies... they turned out so cute!

Lemon Creme Ice Cream

 Happy 4th of July.  I have for you today some more Yummy ice cream.  I am loving my ice cream maker.

Limoncello Chiffon Pudding Cakes

For the Lemon Liquor Spiked Recipe Challenge I decided to make Limoncello Chiffon Pudding Cakes.  The cakes were really moist and the warm gooey lemon pudding surprise in the bottom of the dish was heavenly.

Thanks to Carrie from Frugal Foodie Mama and Julie from This Gal Cooks for hosting the awesome Spiked Recipe Challenge!!  Be sure to visit their blogs to see all the other amazing Lemon Liquor Submissions.

Limoncello Chiffon Pudding Cakes
adapted from: Southernfood.about.com

4 eggs, separated
1/3 C Lemon Liquor
1/2 t Lemon extract
1 T melted butter
1 1/2 C sugar
1/2 C flour
1/2 t salt
1 1/2 C half and half
whipped cream or whipped topping to garnish

In medium mixing bowl, beat the egg yolks until light and fluffy.  Beat in lemon liquor, lemon extract and melted butter.  In another bowl combine sugar, flour and salt.  Add to lemon mixture, alternating with the half and half, beating well after each addition.  The batter will be thin.  Beat the egg whites until soft peaks form, fold into the batter. Divided between 6 buttered ramekin dishes.  Set ramekins into a pan (I used baking sheet with sides) and place about 1 inch of hot water into the pan. place in a 350 degree oven and bake for 35 to 40 minutes.  Allow to slightly cool.  Serve warm with whipped cream.

Changes made from original recipe: Lemon Liquor (in place of Lemon Juice), Lemon Extract (in place of Lemon Peel) , half and half (in place of milk). I baked mine in 6 ramekins (in place of 1 1/2 quart baking dish), Also changed the recipe name from Lemon Pudding Cake to Limoncello Chiffon Pudding Cakes.

Lemon Pound Cake

I am a lucky girl ....... Billy and Cally are both home from College this weekend.  For lunch on Friday, Cally and I went to a place we had never been before.  It was Tea Berries.  Tea Berries is a cute little tea room.  They serve lunch daily.  I had a cup of loaded potato soup and a half ham croissant. Cally had a turkey bacon wrap and a cup of loaded potato soup.  The loaded potato soup was super delicious.  It was cream of potato soup with cheese and bacon on top.  Next time I make potato soup I am going to make the loaded version.  Our soup cups were served on a plate with a paper doily under them, it was such a girly lunch.  We loved it!

Tea Berries is know for their Orange Bread.  I had heard a lot about the bread but until Friday had not tasted it.  We brought home a loaf to share with the guys.  The bread was really good and reminded me more of cake than a loaf of bread.  It was real similar to my Iced Orange Pound Cake.

Lemon Pound Cake 
Duncan Hines

Cake:
I package Duncan Hines Lemon Supreme Cake Mix
1  (3.4oz) instant lemon pudding
4 large eggs
1 C water
1/3 C oil

Glaze:
1/2 C Duncan Hines Lemon Creamy home-style frosting

Preheat oven to 350 degrees.  Grease and flour 2 loaf pans

Combine cake mix, pudding mix, eggs, water and oil in large bowl.  Beat at medium speed with electric mixer for 2 minutes.  Pour into pans

Bake 350 degrees for 45 to 50 minutes or until toothpick inserted in center comes our clean.  Cool in pans for 25 minutes.  Invert onto heat resistant serving plate.  Cool completely.

For Glaze
place frosting in microwave safe bowl.  Microwave on high power for 10 to 15 seconds.  Stir until smooth.  Drizzle over cake.