Browse Items (4 total)
Sort by:
-
Alfajores
ALFAJORES
2/3 cup butter or margarine
1 cup sugar
1 egg
2 egg yolks
1 teaspoon vanilla extract
2 teaspoons grated lemon rind
2 cups cornstarch (yes, cups)
1/2 cup flour
1 teaspoon baking powder
1 tablespoon brandy
Cream butter, add sugar and continue creaming. Add
the egg and egg yolks, beating until light and frothy. Add
the vanilla and rind. Sift the cornstarch, flour and baking
powder and add to butter mixture, mixing well. Add
brandy. Blend until dough is smooth.
Chill dough in refrigerator for a few hours, or until
firm enough to roll out. Preheat oven to 325 degrees. Roll
dough 1/2-inch thick on a floured surface. Cut into rounds
with a 1 3/4-inch floured cookie cutter. Place on buttered
baking sheet. Bake at 325 degrees for 15 to 20 minutes,
or until very lightly browned. Set aside to cool. Fill each
pair of cookies with Dulce de Leche. Roll edges in coco-
nut. Yield: 24 filled cookies.
Back: blank
---
# Alfajores
*Yields 24 filled cookies*
## Ingredients
- 2/3 cup butter or margarine
- 1 cup sugar
- 1 egg
- 2 egg yolks
- 1 tsp vanilla extract
- 2 tsp grated lemon rind
- 2 cups cornstarch (yes, cups)
- 1/2 cup flour
- 1 tsp baking powder
- 1 Tbsp brandy
**For filling and finishing:**
- Dulce de Leche (amount as needed)
- Shredded coconut (amount as needed)
## Instructions
1. Cream butter, add sugar and continue creaming.
2. Add the egg and egg yolks, beating until light and frothy.
3. Add the vanilla and lemon rind.
4. Sift the cornstarch, flour, and baking powder together, then add to butter mixture, mixing well.
5. Add brandy. Blend until dough is smooth.
6. Chill dough in refrigerator for a few hours, or until firm enough to roll out.
7. Preheat oven to 325°F.
8. Roll dough 1/2-inch thick on a floured surface.
9. Cut into rounds with a 1 3/4-inch floured cookie cutter.
10. Place on a buttered baking sheet.
11. Bake at 325°F for 15 to 20 minutes, or until very lightly browned.
12. Set aside to cool completely.
13. Fill each pair of cookies with Dulce de Leche.
14. Roll the edges in shredded coconut. -
Bake Bananas with Custard
Bake bananas with Custard.
prepare a boiled custard flavor it with
lemon rind Chill it add toasted coconut
and serve it over the baked bananas
which have been chilled too.
Back: blank
---
# Bake Bananas with Custard
## Instructions
1. Prepare a boiled custard; flavor it with lemon rind.
2. Chill it; add toasted coconut.
3. Serve it over the baked bananas which have been chilled too. -
Lemon Chiffon Pie
• lemon chiffon pie
Beat egg yolks and put in top
of a double boiler with lemon juice, salt,
and ¼ cup of sugar. Cook over hot water
until of custard consistency. Then add
gelatin which has been soaking in cold
water. When gelatin has dissolved stir in
lemon rind. Cool. When mixture begins
to thicken, fold in egg whites which have
been stiffly beaten with the remaining ½
cup of sugar. Fill a baked 9-inch pie shell
and chill in the refrigerator. Sweetened
whipped cream makes a delicious top-
ping for this pie.
½ cup lemon juice
½ teaspoon salt
¾ cup sugar
4 eggs
1 tablespoon unflavored gelatin,
dissolved in
¼ cup cold water
1 teaspoon grated lemon rind
Tested by The American Home
Back:
[photograph of lemon chiffon pie]
• lemon chiffon pie
---
# Lemon Chiffon Pie
*Tested by The American Home*
## Ingredients
- 1 baked 9-inch pie shell
- 1/2 cup lemon juice
- 1/2 tsp salt
- 3/4 cup sugar, divided
- 4 eggs, separated
- 1 Tbsp unflavored gelatin, dissolved in 1/4 cup cold water
- 1 tsp grated lemon rind
- Sweetened whipped cream, for topping
## Instructions
1. Beat egg yolks and put in top of a double boiler with lemon juice, salt, and 1/4 cup of sugar.
2. Cook over hot water until of custard consistency.
3. Add gelatin which has been soaking in cold water.
4. When gelatin has dissolved, stir in lemon rind.
5. Cool.
6. When mixture begins to thicken, fold in egg whites which have been stiffly beaten with the remaining 1/2 cup of sugar.
7. Fill a baked 9-inch pie shell and chill in the refrigerator.
8. Serve with sweetened whipped cream as a topping. -
Luscious Lemon Bars
Recipe from the
Luscious Lemon Bars kitchen of
Jerry
2 cups flour 2 cups sugar
1 cup butter 4 Tablespoons lemon juice
½ cup confectioners sugar 1 grated lemon rind
4 eggs 1 teaspoon baking powder
Combine flour, butter, & confectioners sugar;
blend well. Pat into a 9 x 13 in. pan (greased.) Bake 15
min. at 350. Beat 4 eggs; add 2 cups sugar,
beating well. Add 4 tablespoons lemon juice and
grated lemon rind; beat; add baking powder
and beat. Spread mixture on top of baked
flour-butter mixture. Bake 25 minutes at
350, or until middle is solid. Cut into bars
after cooling. Yield approx. 32 bars.
Back: blank
---
# Luscious Lemon Bars
## Ingredients
- 2 cups flour
- 1 cup butter
- 1/2 cup confectioners sugar
- 4 eggs
- 2 cups sugar
- 4 Tbsp lemon juice
- 1 grated lemon rind
- 1 tsp baking powder
## Instructions
1. Combine flour, butter, and confectioners sugar; blend well.
2. Pat into a greased 9 x 13 in. pan.
3. Bake 15 minutes at 350°F.
4. Beat 4 eggs; add 2 cups sugar, beating well.
5. Add 4 Tbsp lemon juice and grated lemon rind; beat.
6. Add baking powder and beat.
7. Spread mixture on top of baked flour-butter mixture.
8. Bake 25 minutes at 350°F, or until middle is solid.
9. Cut into bars after cooling. Yield approx. 32 bars.