050119

the sun made of
lemon custard:
hot dog!

090618

mackerel sky
after the cyclone
lemon tree unfurls

072217c

no-bake cheesecake

Ingredients

3 ounces of lemon flavored gelatin

1 cup boiling water

8 ounces of cream cheese

half cup sugar

1 teaspoon vanilla

one tall can MILNOT (13 ounces) with

3 cups graham cracker crumbs

half cup butter or margarine, melted

Directions

Dissolve gelatin in boiling water. Chill until slightly thickened. Cream together cheese, sugar and vanilla; add gelatin and blend well. Fold in stiffly whipped MILNOT. (This can be done with electric mixer.) Mix graham cracker crumbs and melted butter together; pack two thirds of mixture on bottom and sides of 9 x 13 x 2 inch pan (or larger). Add filling and sprinkle with remaining crumbs. Chill several hours. Cut into squares and serve plain or garnished with fruit.

071317b

Lemon tea muffins

Ingredients

1 cup sifted all-purpose flour

1 teaspoon baking powder

one quarter teaspoon salt

one half cup butter or margarine

one half cup sugar

two eggs, separated

three tablespoons lemon juice

1 teaspoon grated lemon peel

two tablespoons sugar

one quarter teaspoon ground cinnamon

Preheat oven to 375°F

Sift together flour, baking powder, and salt. Cream butter and one half cup sugar till light and fluffy. Beat egg yolks till thick and lemon colored; blend well with creamed mixture. Add flour mixture alternately with lemon juice. (Do not overmix.) Beat egg whites until stiff peaks form. Carefully fold whites and lemon peel into batter. Fill small greased 2 inch muffin pans two thirds full. Combine two tablespoons sugar and cinnamon; sprinkle about one half teaspoon over each muffin. Bake at 375°F for 15 to 20 minutes. Makes about 18 muffins.

040617c

the lemon tree comes
inside in its big gray pot
two more cold nights