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brown paper packages: {lemon-alicious}

Tuesday, March 9, 2010


(Lemon Cheesecake Bars..recipe & picture courtesy Kraft Foods)

It's an unusual 53 degrees here today, and the sun has been shining for the past week. The snow is starting to melt, and I have spring fever!!
Something about lemon just speaks spring to me--light, fresh, and clean. So, since I am craving anything lemon-y, I thought I would share with you a few of our family's favorite lemon recipes.

Enjoy...and welcome spring!


3 sticks butter, softened
3 c. sugar
5 large eggs
3 c. flour
1 tsp. vanilla
1/2 tsp. lemon extract
1/2 tsp. almond extract
7/8 c. ginger ale (1 c. minus 2 tsp.)

Preheat oven to 275 degrees (yes, that's right). Cream together the butter and sugar. Add eggs one at a time, followed by the vanilla, lemon, almond extracts, and ginger ale. Add the flour, one cup at a time. Mix well. Bake in 2 loaf pans, for 1 hour and 45 minutes. Let cool in pans.


1 Lemon cake mix
1 package lemon pudding (smaller box)
4 eggs
1/2 c. flour
1/3 c. oil
1 1/2 c. water

Mix all ingredients on low speed for about 30 seconds, then beat on a higher speed for 2 minutes. Spray a bundt pan with cooking spray, then coat with granulated sugar. Pour cake batter into pan and place in a 375 degree preheated oven. Bake until toothpick comes out clean. Let it sit for at least 15 minutes before flipping onto your cake plate.
Drizzle cake with lemon butter cream frosting(see recipe below), that you have microwaved for about 30 seconds. Serve with fresh raspberries in the middle of the cake, and a few mint leaves.


I don't have an actual recipe--but this is the method I use. You can use any butter cream frosting recipe--just use lemon extract instead of vanilla or almond.

4-ish c. powdered sugar
1 stick butter, at room temperature (important)
whole milk
lemon extract
dash salt

Place in a large mixing bowl the powdered sugar and softened butter. Add a tablespoon or so of milk, then start beating with your mixer. Keep adding milk, a little at a time, until you have the consistency you want--not too thick, but not too thin. Add a cap-ful of lemon extract--or even more to taste (I like it really lemon-y), then a dash of salt. Beat well, on a high speed, letting your frosting get nice and creamy.


1-1/2 cups soft coconut macaroon cookie crumbs
2 Tbsp. butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. grated lemon peel
1 Tbsp. fresh lemon juice
1/2 tsp. vanilla
2 eggs

PREHEAT oven to 350°F. Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan.

BEAT cream cheese, sugar, lemon peel, lemon juice and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating just until blended after each addition. Pour over crust.

BAKE 20 to 25 min. or until center is almost set. Cool. Refrigerate at least 3 hours or overnight. Cut into bars to serve. Store leftover bars in refrigerator.

Another idea? Try frosting your favorite sugar cookie with lemon buttercream frosting, and slightly tinted to be a pale, pale yellow. LOVE it.



Blogger Lorie said...

Yum, Yum, YUM!

March 9, 2010 at 2:11 PM  
Blogger Kim @ said...

YUM! Sounds delicious! We have no more snow, it's fantastic!

Kim @

March 9, 2010 at 5:06 PM  
Blogger Yvonne said...

I love anything lemony, too. Everything sounds so yummy.

Enjoy your beautiful weather.

March 9, 2010 at 5:21 PM  
Blogger Meet Virginia said...

these look so yummy! i just love lemon desserts!

March 10, 2010 at 12:12 AM  
Blogger Natalie said...

oh YUM!!! Thank you for posting this! I have been having weird lemon cravings... could be the two big bags of lemons sitting on the top shelf of my fridge, waiting to be utilized. ;)

March 10, 2010 at 11:35 PM  
Blogger Seizing My Day said...

Yum... I love lemon food!! ;)
the bread sounds so yummy...!

March 23, 2010 at 1:44 AM  

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