Crispy Lemon Angels Recipes

CRISPY LEMON ANGELS

Steps:

• Preheat oven to 375 degrees.
• 1: In a small bowl beat the egg until foamy.
• 2: Add the buttermilk and vanilla and blend well.
• 3: Add the baking soda one teaspoon at a time, sprinkling it in and beating until the mixture is smooth. The consistency should resemble light cream.
• 4: Add the lemon juice all at once and blend into mixture. Stir, do not beat, (You want the mixture smooth an creamy without added air.
• 5: The mixture will combine into a pasty lump. Scoop it out of the bowl with a spatula and spread on a floured surface.
• 6: Sift the flour and 3/4 cup of the sugar together and use your fingertips to work it into the egg-lemon mixture. Do this carefully so as not to work in too much gluten.
• 7: With a floured rolling pin, roll the dough to 1/32 inch thickness. With the tip of a very sharp knife cut out the "Angel" shapes, or any other fun shapes you'd like. Be creative.
• 8: Brush each angel with melted butter.
• 9: Place angels one inch apart on ungreased baking sheet, and bake for 12 minutes or until golden brown.

LEMON ANGEL DESSERT

Steps:

• Mix gelatin, sugar, salt in the top of a double boiler.
• Add eggs and heat until well blended.
• Stir in thawed lemonade concentrate and water.
• Cook over boiling water, stirring constantly until mixture coats a spoon (about 5 minutes).
• Cool.
• Chill a large bowl and beaters.
• Beat chilled milk until foamy.
• Add lemon juice and whip until very stiff.
• Fold in custard from the double boiler thoroughly.
• Fold in cake pieces.
• Spoon into a spring form pan, or angel food cake pan.
• Chill until set - about 3 hours.

LEMON ANGEL CAKE BARS

Steps:

• Preheat oven to 350°. In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased 15x10x1-in. baking pan., Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Meanwhile, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cooled bars; sprinkle with lemon zest. Refrigerate at least 4 hours. Cut into bars or triangles.

ANGEL HAIR PASTA WITH LEMON AND CHICKEN (LIGHTER)

Steps:

• Prepare pasta according to package directions.
• Toss pasta with chicken, oil, butter, lemon juice, parsley, marjoram and garlic powder. Season with salt and ground black pepper, if desired.

ANGEL SUGAR CRISPS

Steps:

• In a bowl, cream butter, shortening, sugars, egg and vanilla until light and fluffy. Sift together flour, soda, cream of tartar and salt. Add to creamed mixture; mix until blended. Shape into large marble-size balls. Dip half of ball into water, then in sugar. Place, sugared side up, on ungreased baking sheets. Bake at 400° for 6 minutes or until done. Cool.

LEMON CHEWY CRISPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.
• On low speed, beat in flour just until blended.
• Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
• Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week. HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.