Brysons Sugar Cookies

1 pound Butter (softened)
3 Eggs
2 cups Sugar
2 tsp Vanilla
2 tsp Lemon Extract
6 Cups Flour
1 tsp Soda
1 tsp Salt

Use Betty Crocker Lemon Frosting

Cream Sugar and Butter, add eggs, vanilla, lemon.  Mix well.  Add Dry ingredients.  Refridegerate for at least 1 hour.  Roll out, cut bake 375 degrees for 8-10 minutes.  let Cool completely.  Frost

Chicken Marinade

1/2 cup Olive Oil
1/2 cup Balsamic Vinegar
1/4 cup Soy Sauce
1/8 cup Lemon juice (fresh squeezed)
3/4 cup Brown Sugar
1 tsp Rosemary or 1 tsp Penni French Vinegrette Seasoning
2 T Dijon mustard
2 tsp Salt
1 tsp Black Pepper
1 T Minced Garlic (fresh or squeezed)

This will do 6-8 Large Chicken Breasts.  Put chicken in a gallon size ziploc bag and then pour in the marinade, put in the refridgerator for at least 4 hours or overnight.

Raspberry Lemonade

Ingredients:
1 cup water
1 cup sugar
1 cup fresh squeezed lemon juice
1 1/2 cups fresh or frozen raspberries
Extra sugar for the rim of your glass
Directions:

Bring the cup of water to a boil. Add the sugar and stir constantly for one minute until sugar is thoroughly dissolved; remove from heat and add to a blender with raspberries. Puree until smooth. Add puree to 2-quart container with lemon juice and enough water to make 2 quarts. Chill before serving. Serve over ice in sugared glasses.

To sugar your glass, run one of your lemon rinds around the edge of the glass to moisten. Dip rim into dry sugar until coated to your liking.
Makes 2 quarts

Lemon Brownies

Brownies

3/4 cup all-purpose flour

3/4 cup granulated sugar

1/4 teaspoon salt

1/2 cup (1 stick) butter, softened

2 large eggs

2 1/2 teaspoons lemon zest

2 tablespoons lemon juice

 

Lemon Glaze

1/2 cup powdered sugar

1 tablespoon lemon juice

2 teaspoons lemon zest

 

Preheat oven to 350°F. Spray an 8-by-8-inch baking dish with cooking spray and set aside.

 

Zest and juice two small lemons; set aside.

In the bowl of an electric mixture fitted with the paddle attachement, beat the flour, sugar, salt, and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes.

 

Pour into baking dish and bake for 25 minutes, or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing.

 

When brownies are cooled completely, make the glaze by whisking together all three ingredients. Spread over the brownies with a rubber spatula, cut into bars, and serve!

Raspberry Lemon Cheescake

Crust Ingredients:
3/4 cup graham cracker crumbs
1 tablespoon sugar
3 tablespoons unsalted butter, melted
Directions:
In a medium bowl, stir together the graham cracker crumbs and 1 tablespoon of sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

Filling Ingredients:2/3 cup sugar
zest of 2 lemons
1 (8 ounce) package cream cheese, softened
2 teaspoons fresh lemon juice
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
1 cup fresh raspberries, slightly mashed with a fork

In a large bowl, mix together the sugar and lemon zest until the sugar becomes moist and fragrant. Add cream cheese and beat with an electric mixer until smooth. Add lemon juice and vanilla mixing to combine. Using a rubber spatula, fold in the whipped topping until well blended, then fold in the raspberries.
Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. If desired, garnish with fresh raspberries.

Garlic, lemon and oil Salad dressing

4 cloves garlic, minced or finely chopped
1/4 tsp of black pepper
1 tsp salt
1/4-1/2 cup Extra Virgin Olive Oil
3-5 fresh lemons, squeezed (1/2 cup)

Mix all ingredients into a container with secureable lid, or use a whisk to blend very well.

Use with Romaine Lettuce mixed with fresh spinach and tomatoes, fresh grated parmessan cheese, croutongs if desired for a wonderful salad. Great with soups!

Lemon Pound Cake

Recipe By: Wendy Connors

Ingredients
2 Cups Flour
1 Egg
2 tsp baking Powder
1 Cup Milk
1 cup sugar
1 tsp Vanilla Extract
1 tsp salt
1 tsp Lemon Extract
1/2 cup Butter

Directions
Preheat oven to 350 Degrees, grease and flour a 8x4 inch pan

Mix Flour, powder, sugar and salt. Cut in butter. Break one egg into a measuring cup and then fill to the 1 cup line with milk. Add dry ingredients and beat well. Add Vanilla and Lemon flavorings.

Pour batter into greased pan, bake for 30 minutes or until toothpick comes out clean.

Lemon Loaf

Recipe By: Wendy Connors

Ingredients
1/3 Cup Shortening
1/4 tsp Salt
1 Cup Sugar
1/2 Cup Milk
2 Eggs
2 tsp Lemon Peel
1 1/2 Cup Flour

Topping:
1 1/2 tsp Baking Powder
2/3 Cup Sugar
1/3 Cup Lemon Juice

Directions
Cream Butter and sugar, add eggs, one at a time beating well after each one. Combine the Flour, powder, salt and creamed mixture alternately with milk Stir in lemon peel.
Pour into greased 9 in loaf pan. Bake at 350 degrees for 55-65 minutes until toothpick comes out clean.
Combine sugar and lemon juice. Spoon over bread while still in pan. Cool for 10 minutes before moving to wire rack.