Honeyed Lemon Whip Recipes

HONEYED LEMON-BERRY SNACK CAKE

Steps:

• For the cake: Position a rack to the center of the oven and preheat the oven to 350 degrees F. Spray an 8-inch square, light-colored metal baking pan with nonstick cooking spray, and then line the pan with an 8-inch wide strip of parchment paper, leaving several inches of overhang on the opposite sides of the pan.
• In a medium bowl, sift together the flour, baking powder, salt and baking soda. In a separate medium bowl, using a handheld mixer, beat the egg whites to stiff peaks.
• In another medium bowl, whisk together the egg yolks, honey, applesauce, oil, lemon juice, vanilla extract and lemon zest. Pour the wet ingredients into the flour, and fold gently to blend. Add about one-third of the whipped egg whites to the batter, and stir to blend well. Add the remaining whipped whites, and fold gently just until no visible clumps of the egg white remain.
• Remove the berries from the freezer. Scrape half of the batter into the prepared pan and smooth evenly. Sprinkle half of the frozen berries over the batter. Pour and smooth the remaining batter, and then scatter with the remaining berries. Bake until the cake is deep golden brown and a toothpick inserted in the center comes out with a few moist crumbs, 50 to 55 minutes.
• Cool for 10 minutes in the pan set on a wire rack.
• For the glaze: Whisk together the honey and lemon juice in a small bowl.
• Spoon the glaze over the warm cake, letting it absorb before adding more. Cool the cake completely, and then slice and serve.

LEMON WHIP

Steps:

• Bring 3 cups of water to a boil. Dissolve jello in boiling water. Add frozen lemonade concentrate and mix.
• Refrigerate until a spoon drawn through it leaves a definite impression (about 1 1/2 hours).
• Add Cool Whip and whip in electric mixer.
• Pour into serving dish and refrigerate several hours.

PEACHY LEMON WHIP

Steps:

• Mix crumbs and butter together. Reserve 1/4 cup for topping.
• Press 2 TBS into bottom and up sides of 8 dessert dishes and chill.
• Prepare pudding mix as for pie. Cool, stirring often.
• Whip canned milk until stiff. (This works best if you have the bowl and beaters chilled as well. I always chill my milk in the freezer until ice crystals begin to form).
• Add lemon juice to the whipped milk.
• Beat cooled pudding until light and fluffy.
• Fold the pudding and whipped milk together.
• Spoon into dessert dishes. Top with drained peach slices and sprinkle with remaining crumbs. Chill to serve.

CHEWY HONEY LEMON COOKIES

Steps:

• Preheat oven to 350°F
• In a small bowl, combine flour and baking soda. Beat honey, butter, sugar and lemon peel with an electric mixer, in a large bowl, until creamy. Add egg substitute and beat until smooth. Reduce speed to low and gradually stir in flour mixture until blended.
• Drop dough by rounded teaspooons 2 inches apart on nonstick or lightly greased cookie sheets. Bake for 7 to 8 minutes or until lightly browned. Cool completely on wire racks.
• While cookies cool, blend powdered sugar and lemon juice until smooth. Drizzle over cooled cookies.
• Makes 24 cookies.

LEMON HONEY BUTTER

Steps:

• Beat all ingredients together.
• It's that easy.