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Kelly’s Lemon Sugar Cookies

From Somebody Like You

Yield: 3 dozen cookies

Cook Time: 8-10 minutes

Ingredients

• 2 3/4 cups all-purpose flour
• 
1 teaspoon baking soda
• 
1/2 teaspoon baking powder
• 
1/2 teaspoon salt
• Zest of 2 large lemons

• 1 1/2 cups granulated sugar
• 
1 cup unsalted butter, at room temperature
• 
1 large egg
• 
1/2 teaspoon vanilla extract
• 
2 tablespoons fresh lemon juice
• 
1/2 cup granulated sugar (for rolling cookies)

Directions

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.

2. In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

3. Using a mixer, beat together butter and sugar until smooth and creamy.

4. Add lemon zest, egg, vanilla extract, and lemon juice. Mix until combined. Gradually blend in the dry ingredients.

5. Roll rounded tablespoons of dough into balls and roll in sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set. Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.

Kelly’s Lemon Sugar Cookies

From Somebody Like You

Yield: 3 dozen cookies

Cook Time: 8-10 minutes

Ingredients

• 2 3/4 cups all-purpose flour
• 
1 teaspoon baking soda
• 
1/2 teaspoon baking powder
• 
1/2 teaspoon salt
• Zest of 2 large lemons

• 1 1/2 cups granulated sugar
• 
1 cup unsalted butter, at room temperature
• 
1 large egg
• 
1/2 teaspoon vanilla extract
• 
2 tablespoons fresh lemon juice
• 
1/2 cup granulated sugar (for rolling cookies)

more…

Kelly’s Lemon Sugar Cookies

From Somebody Like You

Yield: 3 dozen cookies

Cook Time: 8-10 minutes

Ingredients

• 2 3/4 cups all-purpose flour
• 
1 teaspoon baking soda
• 
1/2 teaspoon baking powder
• 
1/2 teaspoon salt
• Zest of 2 large lemons

• 1 1/2 cups granulated sugar
• 
1 cup unsalted butter, at room temperature
• 
1 large egg
• 
1/2 teaspoon vanilla extract
• 
2 tablespoons fresh lemon juice
• 
1/2 cup granulated sugar (for rolling cookies)

Directions

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.

2. In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

3. Using a mixer, beat together butter and sugar until smooth and creamy.

4. Add lemon zest, egg, vanilla extract, and lemon juice. Mix until combined. Gradually blend in the dry ingredients.

5. Roll rounded tablespoons of dough into balls and roll in sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set. Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.

Kelly’s Lemon Sugar Cookies

From Somebody Like You

Yield: 3 dozen cookies

Cook Time: 8-10 minutes

Ingredients

• 2 3/4 cups all-purpose flour
• 
1 teaspoon baking soda
• 
1/2 teaspoon baking powder
• 
1/2 teaspoon salt
• Zest of 2 large lemons

• 1 1/2 cups granulated sugar
• 
1 cup unsalted butter, at room temperature
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1/2 cup granulated sugar for rolling cookies.

Directions:

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.

2. In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.

3. Using a mixer, beat together butter and sugar until smooth and creamy.

4. Add lemon zest, egg, vanilla extract, and lemon juice. Mix until combined. Gradually blend in the dry ingredients.

5. Roll rounded tablespoons of dough into balls and roll in sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set. Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.

Dean’s Delicious Double Chocolate Chip Banana Muffins

From Any Given Christmas

Preheat oven to 350 degrees.

Line cupcake pans with paper cupcake liners.

Ingredients

• 1¾ cups flour
• ¾ cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 egg
• ½ cup vegetable oil
• ½ cup plain yogurt
• 1 tsp vanilla flavoring
• 1 cup mashed ripe bananas
• 1 cup semisweet chocolate chips

more…

Dean’s Delicious Double Chocolate Chip Banana Muffins

From Any Given Christmas

Preheat oven to 350 degrees.

Line cupcake pans with paper cupcake liners.

Ingredients

• 1¾ cups flour
• ¾ cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 egg
• ½ cup vegetable oil
• ½ cup plain yogurt
• 1 tsp vanilla flavoring
• 1 cup mashed ripe bananas
• 1 cup semisweet chocolate chips

Directions

In large bowl combine flour, sugar, baking powder, baking soda and salt. In separate bowl combine egg, oil, yogurt and vanilla. Stir egg mixture into dry ingredients until moistened. Fold in bananas and chocolate chips. Fill paper-lined muffin cups two-thirds full.

Bake for 22-25 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pans and transferring to wire racks.

Dean’s Delicious Double Chocolate Chip Banana Muffins

From Any Given Christmas

Preheat oven to 350 degrees.

Line cupcake pans with paper cupcake liners.

Ingredients

• 1¾ cups flour
• ¾ cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt1 egg

½ cup vegetable oil

½ cup plain yogurt

1 tsp vanilla flavoring

1 cup mashed ripe bananas

1 cup semisweet chocolate chips

Directions

In large bowl combine flour, sugar, baking powder, baking soda and salt. In separate bowl combine egg, oil, yogurt and vanilla. Stir egg mixture into dry ingredients until moistened. Fold in bananas and chocolate chips. Fill paper-lined muffin cups two-thirds full.

Bake for 22-25 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pans and transferring to wire racks.

Kate’s Red Carpet Blackberry Cheesecake Squares

From Second Chance at the Sugar Shack

Preheat oven to 275 degrees F, with one shelf in the middle of the oven and one shelf lower.

Crust

• 1 pkg cinnamon graham crackers (about 10 crackers)
• 
1/2 cup granulated sugar

• 2 tablespoons melted butter

more…

Kate’s Red Carpet Blackberry Cheesecake Squares

From Second Chance at the Sugar Shack

Preheat oven to 275 degrees F, with one shelf in the middle of the oven and one shelf lower.

Crust

• 1 pkg cinnamon graham crackers (about 10 crackers)
• 
1/2 cup granulated sugar

• 2 tablespoons melted butter


Crush cinnamon graham crackers in a bowl. Mix sugar into crumbs. Mix in melted butter. The mixture will be crumbly. Press lightly into a greased 8-inch square baking dish.

Filling

• 8 ounces cream cheese
• 
3/4 cup granulated sugar
• 
1 egg
• 
1 teaspoon vanilla extract
• 
1 1/2 tablespoons lemon juice

• 1 cup sour cream


Whip cream cheese with sugar till smooth. Add egg, vanilla extract and lemon juice. Mix together then add sour cream and whip for 1 minute.

Pour cream cheese mix over the crumb layer. Place a baking tray or similar container full of hot water on the lower shelf of the oven. Bake the cheesecake on the middle shelf for approximately 50 minutes. For the creamiest possible cheese layer, allow to cool slowly in the oven with the oven door ajar, up to an hour.

Glaze

• 1 cup blackberry jelly

• 1 1/2 tablespoons cornstarch

• 2 tablespoons cold water
• 2 tablespoons lemon juice

Melt jelly in a small saucepan. Dissolve cornstarch in 2 tablespoons cold water. Add lemon juice and bring to a boil. While stirring the mix, add the dissolved cornstarch. Cook 30 seconds or until thickened; remove from heat. Check the sweetness. You may wish to adjust by adding either lemon juice or sugar. Cool glaze slightly. With a spoon, drizzle glaze over top of cheesecake.

Garnish

• 1-2 cups ripe blackberries


Rinse the blackberries and gently place them on paper towels to dry. When cheesecake is cool, arrange the berries on top.

Refrigerate, then cut into squares.

Kate’s Red Carpet Blackberry Cheesecake Squares

From Second Chance at the Sugar Shack

Preheat oven to 275 degrees F, with one shelf in the middle of the oven and one shelf lower.

Crust

• 1 pkg cinnamon graham crackers (about 10 crackers)
• 
1/2 cup granulated sugar

• 2 tablespoons melted butter


Crush cinnamon graham crackers in a bowl. Mix sugar into crumbs. Mix in melted butter. The mixture will be crumbly. Press lightly into a greased 8-inch square baking dish.

Filling

• 8 ounces cream cheese
• 
3/4 cup granulated sugar
• 
1 egg
• 
1 teaspoon vanilla extract
• 
1 1/2 tablespoons lemon juice

• 1 cup sour cream


Whip cream cheese with sugar till smooth. Add egg, vanilla extract and lemon juice. Mix together then add sour cream and whip for 1 minute.

Pour cream cheese mix over the crumb layer. Place a baking tray or similar container full of hot water on the lower shelf of the oven. Bake the cheesecake on the middle shelf for approximately 50 minutes. For the creamiest possible cheese layer, allow to cool slowly in the oven with the oven door ajar, up to an hour.

Glaze

• 1 cup blackberry jelly

• 1 1/2 tablespoons cornstarch

• 2 tablespoons cold water
• 2 tablespoons lemon juice

Melt jelly in a small saucepan. Dissolve cornstarch in 2 tablespoons cold water. Add lemon juice and bring to a boil. While stirring the mix, add the dissolved cornstarch. Cook 30 seconds or until thickened; remove from heat. Check the sweetness. You may wish to adjust by adding either lemon juice or sugar. Cool glaze slightly. With a spoon, drizzle glaze over top of cheesecake.

Garnish

• 1-2 cups ripe blackberries


Rinse the blackberries and gently place them on paper towels to dry. When cheesecake is cool, arrange the berries on top.

Refrigerate, then cut into squares.