How To make Swedish Lemon Angels
1 Egg
1/2 c Buttermilk (or 1/4 c. milk a
-nd 1/4 cup vinegar 5 ts Baking soda
1/2 ts Vanilla
1 c Lemon juice (fresh is best)
1 1/4 c Sugar
7/8 c All purpose flour
8 tb Butter or margarine, melted
PREHEAT OVEN TO 375 DEGREES 1. In a small bowl or 2 cup measuring cup, beat the egg until foamy. 2. Add the buttermilk and vanilla and blend well. 3. Add the baking soda, one teaspoonful at a time, sprinkling it in and beating until the mixture is smooth and the consistency of light cream. 4. Add the lemon juice all at once and blend into the mixture. Stir, but do not beat (you want it creamy, but without a lot of air) 5. The mixture will congeal into a pasty lump. Scoop it out of the bowl with a spatula and spread it on a floured surface. 6. Sift the flour and 3/4 cup of the sugar together and use the fingertips to work it into the egg- lemon mixture. 7. With a floured rolling pin, roll the dough out 1/32' thick and with the tip of a sharp knife, cut out 'angel' shapes and twist the edges up to form a shell-like curve about 3/8" high. Sprinkle on the remainder of the sugar. 8. Brush each 'angel' with melted butter. 9. Place the angels one inch apart on an ungreased baking sheet and bake for 12 minutes or until golden brown. NOTE: Remember
making 'volcanos' in elementary school? This is the same classic chemical reaction disguised as a cookie recipe. Anyone trying this will wind up with a kitchen counter full of egg-lemon foam about 10 seconds after completing step 4. From Penn and Teller's How to Play With Your Food.
How To make Swedish Lemon Angels's Videos
Italian Cookies with Jam/ Pizzicati Cookies Recipe
This cookie melts in your mouth, with jam of your choice. Perfect for tea, coffee or any time.
Recipe:
• 3 sticks unsalted butter ( softened)
• 8 oz cream cheese ( softened)
• 1 cup sugar
• 1/4 tsp salt
• 2 eggs
• 1 tbsp baking powder
• lemon zest from the whole lemon
• lemon juice from the half lemon
• 5 flat cups all purpose flour, less or more, as needed
Knead the dough until it’s soft and not sticky
Wrap the dough in a plastic wrap and refrigerate for 20-30 minutes
Place the dough on a lightly floured surface and roll until the dough is approximately ⅛ thick. With a cookie cutter cut squares about 3”x3”, or you can cutout circles, using a tea cup
Place half a teaspoon of jam in the center of each square or circle
Bring the sides of the dough together as if to close square or circle, and pinch the ends gently but firmly together to secure them.
Place the cookies on a baking sheet covered with parchment paper. Bake them on 375f for about 17-20 minutes, depending on your oven.
Cookie should be very light brown
You make about 60 pieces cookie
Once completely cooled, sprinkle them with powdered sugar before serving.
Store the baked cookies in an airtight container or sealed jar. Keep them in a cool spot in your kitchen or in the fridge for up to 3-4 days. Longer they stay, more delicious they are ????
You can definitely freeze them in a ziplock bag up to two months
Enjoy ☺️
LEMON BLUEBERRY CHEESECAKE
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WRITTEN RECIPE:
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3 ingredients dessert Recipe! No oven! no gelatin! no cornstarch! Quick and Delicious !
3 ingredients dessert Recipe! No oven! no gelatin! no cornstarch! Quick and Delicious !
#recipe #dessert #recipes
This dessert will be ready in 5 minutes. This easy dessert recipe is so tasty, the whole family will love it. You don't need any special ingredients to make this dessert.
3 ingredients dessert Recipe! No oven! no gelatin! no cornstarch!
ingredients :
2 cups milk (500ml).
1/3 cup of sugar (70g)
2 eggs
optionals:
1 teaspoon of vanilla extract.
Chopped nuts, or caramel sauce for garnish .
enjoy it !
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The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
The Easiest and Best Taste Vanilla Swiss Cake Roll Recipe! Melt in your mouth! Very soft and creamy
* Ingredients
60g (4.5 tbsp) Cooking oil
80g (1/3 cup) Milk
100g (3/4 cup) Cake flour
6 Eggs
1.25ml (1/4 tsp) Vanilla extract
2g Lemon juice
65g (5 tbsp) Sugar
100g Mascarpone cheese
18g (1.5 tbsp) Sugar
1.25ml (1/4 tsp) Vanilla extract
120g (1/2 cup) Heavy whipping cream
Cake pan size: 25x40cm
170°C (340°F) Bake for 35 minutes
Refrigerate for about 1 hour
* Important tips:
1. If you don't like vanilla extract, you can omit it.
2. The main reason for the skin to fall off is not baked through, the surface is too wet so the skin will fall off when rolled later. To avoid falling off, you can increase the baking time, or bake at high temperature for 10 more minutes. If your oven has a fan function, please use the fan function to bake, so the surface is easy to dry.
3. There are two reasons for the cracking: one is that the egg whites are too dry, and the second reason is that the baking temperature is too high. Therefore, when whipping the egg whites, try to whip them a little soft, wet foam, and the whisk is a big hook. Because this baking pan is relatively large, so the chance of cracking is very small, you can use a relatively high temperature to bake.
4. Do not wait for the roll to cool down before rolling, when the temperature of the cake roll is close to hand temperature you can do, it is easier to crack the roll after it cools down
5. If you don't have mascarpone cheese, you can use cream cheese instead!
6. Refrigerate for about 1 hour then to cut and enjoy!
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Turkish Delight - Dished #Shorts
On today's Dished #shorts we're making Turkish Delight Candies
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If you love this how-to-make Turkish delight recipe let us know what you think in the comments below! #dished #turkishdelight #lokum
Ingredients for making Turkish delight:
4 cups Sugar
4 1/2 cups Water
2 tsp Lemon juice
1 tsp Lemon zest
1 1/4 cup Cornstarch
1 tsp Cream of tartar
1 tsp Vanilla Extract
2-4 drops Red Food Coloring
1/2 cup Powdered Sugar
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Die klassischen schwedischen Mazarin-Törtchen mit dem fantastischen Mandel-Geschmack endlich selber backen! Das könnt Ihr mit diesem einfachen, schnellen und überaus köstlichen Rezept. Die Törtchen werden in Schweden in jedem Kaffeehaus zur Fika (schwedische Kaffeepause) serviert und man bekommt sie sogar im Supermarkt!
Dieses köstliche Gebäck müsst Ihr unbedingt ausprobieren! Ihr werdet die Mazariner LIEBEN! ????????????
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Zutaten für ca. 15 bis 20 Stück
▶️ Für den Teig:
200 g Butter
120 g Zucker
30 g gemahlene Mandeln (ich verwende geschälte)
1/2 Fläschchen Bittermandelaroma
1 Ei (M oder L)
1 TL Vanillepaste
1 Prise Salz
180 g Weizenmehl
1 TL Backpulver
150 ml Milch
Anmerkungen: Andere Mazarin-Törtchen werden mit einem zusätzlichen Mürbeteig außen herum serviert. Wenn Ihr mögt, könnt Ihr Euren Lieblings-Mürbeteig natürlich gerne hinzufügen, aber ich bevorzuge die Törtchen so wie hier allein mit dem super weichen Innenteig.
Die Törtchen können auch in einfachen Muffin-Förmchen gebacken werden!
▶️ Für den Guss:
120 g Puderzucker
1 1/2 bis 2 EL Orangensaft
optional einige geröstete Mandelblättchen
▶️ Kapiteleinteilung:
00:00 Einleitung
02:11 Teig zubereiten
07:30 Teig füllen
10:22 Abkühlen
10:58 Guss/ Glasieren
13:20 Probieren
14:28 Wichtige Infos/ Schluss
Viel Spaß beim Nachbacken und gutes Gelingen! ????????????
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