How To make Carla's Lemon Cookies
4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup margarine
1 1/2 cups sugar
1 large egg
1/2 cup sour cream
2 teaspoons lemon extract
2 tablespoons lemon peel -- grated
3 tablespoons lemon juice
1. Sift flour with baking powder, baking soda and salt.
2. In large bowl of electric mixer, beat margarine, sugar and egg at
medium speed until light and fluffy. At low speed, beat in sour cream, lemon extract and grated lemon peel until smooth. 3. Gradually add flour mixture, beating until well combined. Form dough
into a ball, wrap in foil and refrigerate overnight. 4. Divide dough into 4 parts. Refrigerate until ready to roll out. On
floured surface roll dough, one part at a time, 1/4-inch thick. Using a 2 to 3-inch cookie cutter or glass, cut out cookies. Use a spatula to carefully pick up and place cookies on a lightly greased cookie sheet 2 inches apart. 5. Lightly brush cookies with lemon juice and sprinkle with additional
sugar. Use colored sugar for decorative look. 6. Bake in preheated 375-degree oven for 10-12 minutes until golden
brown. Do not overcook. Remove cookies to wire rack to cool completely. Complete baking using one part cookie dough at a time, greasing the pan each time.
How To make Carla's Lemon Cookies's Videos
Carla FINALLY Makes Meatballs
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I’ve made meatballs a thousand times and never once written down the recipe! It’s scary to commit to “the” official version and easier to riff and chalk failures up to experimentations and credit wins to magic and luck. But it was time to grow a pair of meatballs and optimize my method. These balls are exceptional for a few reasons: j'approve. I am over the moon for these balls and hope you love them too! Plus: low-prep marinara sauce that's delicious meat-free. xoxo
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Carla Makes Seared Scallops with Brown Butter & Lemon Sauce | From the Test Kitchen | Bon Appétit
Juice lemons. Spoon out capers. Heat pan. Cook scallops. Make sauce in same pan. Serve.
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Carla Makes Seared Scallops with Brown Butter & Lemon Sauce | From the Test Kitchen | Bon Appétit
Easy No Spread Sugar Cookies
These no-spread sugar cookies are great for cutouts, perfectly sweet, and totally delicious. Unlike other sugar cookies that become a gloopy mess at room temperature this dough is easy to work with and needs minimal chilling, and of course they Keep their shape when you bake them! Perfect for cut out cookies.
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Ina Garten's Lemon Bars | Barefoot Contessa | Food Network
These easy-to-make lemon bars are a great portable dessert for a picnic!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lemon Bars
Recipe courtesy of Ina Garten
Total: 1 hr 35 min
Prep: 10 min
Inactive: 30 min
Cook: 55 min
Yield: 20 squares or 40 triangles
Level: Intermediate
Ingredients
For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners' sugar, for dusting
Directions
Preheat the oven to 350 degrees F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.
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Ina Garten's Lemon Bars | Barefoot Contessa | Food Network
The Best Banana Egg Cakes - Gâteaux aux œufs de Banane - Cake recipe
#ASMR #BananaEggCakes #EggCakes #Cakerecipe
- Title: The Best Banana Egg Cakes - Gâteaux aux œufs de Banane - Cake recipe
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Lemon Drizzle Experiment Cake | Carla's Kitchen | Lockdown Baking
This week I've had a go at using a segmented traybake tin for baking a lemon drizzle cake!
Link to the kind of tin I used:
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Email for business requests CarlaJenkinsBiz@outlook.com
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Some of the items I use in my reselling business:
Neewer Photography Lighting Kit
Parcel Tape Gun
Parcel Tape 12pk
Phillips Debobbler that really works:
Parcel Scales
Rotating Mug Stand
Zebra Label Printer (for postage labels)
Dymo Labelwriter 450 (for stock labels)
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