recipes:
GayR: Abby Dodge Fine Cooking Magazine Lemon Cornmeal Shortbread
CathyZ: Lemon Batter Bread
Gay, the shortbread worked out perfectly. I only made 1/4 of that recipe (which would have made a 9x13" pan) and doing the math, was able to use my new 6" cast iron skillet to bake it in. I remembered that CI trick of cutting out the middle, but then forgot to leave the spice lid in to keep the space. Ah well, they still turned out delicious.
Cathy, I made half your recipe, thinking it would make two mini loaf pans (I picked up those disposable ones.) However, it only made enough batter for one mini loaf and then about 1" of batter that I baked in a coffee mug. This worked out well because I was able to test the final product with the lemon soaking and it's very good. Just surprised that a full loaf recipe didn't make more. Sandy loves lemons so I used the full amount of zest in this, rather than half.
The third lemon treat is one I had photocopied from a recipe book (Carla...something. Beautiful Food network chef that wears outre glasses all the time) because it sounded just strange enough to try: Lemon Citrus Tea Cookies. You actually take loose-leaf citrus-flavored tea and crush it, then add to the flour mixture to flavor. They end up looking a bit like poppy seed cookies, but every so often you get a hit of dried orange or lemon (I used Lemon-Ginger tea and Constant Comment because that's what I had). I was WAY too lazy to roll out the dough to 1/4" thickness, then cut out circles, then lift circles to cookie sheet and then bake. All I did was roll the "still-wrapped in saran" chilled dough to 1/2" thickness and then cut a half-inch grid pattern. Lifted each square of dough to cookie sheet, refrigerated it again to chill and then pressed with back of metal measuring cup to flatten to 1/4" or thereabouts. Made tiny 1" lop-sided circles (or mis-shapen squares depending on how you look at them). Whatever, that was a LOT easier than the normal steps.
(Oh! Just found her recipe online: Carla Hall. Mine do not look that perfect. Mine have a "trapped in quarantine, Groundhog Day, used whatever to get it done" kind of look.)
My thanks for the assist.
GayR: Abby Dodge Fine Cooking Magazine Lemon Cornmeal Shortbread
CathyZ: Lemon Batter Bread
Gay, the shortbread worked out perfectly. I only made 1/4 of that recipe (which would have made a 9x13" pan) and doing the math, was able to use my new 6" cast iron skillet to bake it in. I remembered that CI trick of cutting out the middle, but then forgot to leave the spice lid in to keep the space. Ah well, they still turned out delicious.
Cathy, I made half your recipe, thinking it would make two mini loaf pans (I picked up those disposable ones.) However, it only made enough batter for one mini loaf and then about 1" of batter that I baked in a coffee mug. This worked out well because I was able to test the final product with the lemon soaking and it's very good. Just surprised that a full loaf recipe didn't make more. Sandy loves lemons so I used the full amount of zest in this, rather than half.
The third lemon treat is one I had photocopied from a recipe book (Carla...something. Beautiful Food network chef that wears outre glasses all the time) because it sounded just strange enough to try: Lemon Citrus Tea Cookies. You actually take loose-leaf citrus-flavored tea and crush it, then add to the flour mixture to flavor. They end up looking a bit like poppy seed cookies, but every so often you get a hit of dried orange or lemon (I used Lemon-Ginger tea and Constant Comment because that's what I had). I was WAY too lazy to roll out the dough to 1/4" thickness, then cut out circles, then lift circles to cookie sheet and then bake. All I did was roll the "still-wrapped in saran" chilled dough to 1/2" thickness and then cut a half-inch grid pattern. Lifted each square of dough to cookie sheet, refrigerated it again to chill and then pressed with back of metal measuring cup to flatten to 1/4" or thereabouts. Made tiny 1" lop-sided circles (or mis-shapen squares depending on how you look at them). Whatever, that was a LOT easier than the normal steps.
(Oh! Just found her recipe online: Carla Hall. Mine do not look that perfect. Mine have a "trapped in quarantine, Groundhog Day, used whatever to get it done" kind of look.)
My thanks for the assist.