Lemon Bread

Bake for 50-55min @ 350degrees in greased bread pan (8x4x2”)

•  1 3/4c flour
•  3/4c sugar
•  2t baking powder
• 1/4t salt-Stir together above ingredients. Make a well in center & set aside. In another bowl combine the next 4 ingredients. Add wet stuff to dry stuff & stir. Fold in Nuts & lemon peel. Bake!
•  1 beaten egg
• 1c  milk
•  1/4c cooking oil
• 1T lemon juice
• 2t shredded lemon peel
• 1/2c chopped almonds or walnuts

         Glaze:  Stir together 2T-lemon juice & 1T sugar. Brush over bread while hot & in the pan. Cool for 10min.

Lemon Squares

•  Crust- combine all ingredients-bake @ 350degrees in 9x13 for15min until nicely browned
• 1c butter
• dash of salt
• 1/2c sugar
•  2c flour

• Filling-
•   2c sugar
•  1/4c flour
• combine together, then mix in everything else
• 4 eggs, beaten
• 6T lemon juice
• Lemon zest (optional)
• 1/2t baking powder

     Pour Filling onto slightly cooled crust. Bake at 350degrees for 25min. or until 

Amazingly Simple Frozen Lemon Pie

2 C vanilla ice cream
8 oz. frozen lemonade concentrate
8 oz. cool whip

Stir together and put mixture into graham cracker crust. Freeze until you serve.

Lemon Crinkle Cookies

Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice *I used a lot more lemon juice like 1/2 cup or so (to taste). I have also used lime juice instead of lemon juice.
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.