1/2 cup warm water
2 cups milk
1/2 cup sugar
8 cups all purpose flour
2 whole eggs
2 tsp salt
Soften yeast in warm water with a teaspoon of sugar. Heat milk for about 2 minutes in the microwave.
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter, sugar, lemon juice and lemon zest until mixture is light and fluffy. Beat in eggs, one at a time. Gradually mix in the flour at low speed, making sure to incorporate all of the flour and scraping down the sides of the bowl as necessary. Place remaining 2-3 tbsp sugar in a small bowl
Shape 1-inch balls of dough, roll in the sugar and place on prepared baking sheet.
Bake for 9-11 minutes, until set. Edges should be slightly firm.
Cool cookies on the pan for a minute, then transfer to a wire rack to cool completely.
Store in an airtight container.
Makes about 4 dozen
1 In a small saucepan on medium high heat, make a simple syrup by heating sugar and water until the sugar has completely dissolved. Remove from heat and let cool. Mix in the lemon juice and zest. Chill, either in the refrigerator, or by placing in a metal bowl over an ice bath.
2 Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it the the freezer to freeze firm. Then put in a food-processor or blender to process until smooth.
Place sorbet in an airtight container and freeze until ready to serve.
3 Scoop out preferably with a melon-baller. Garnish with mint. Makes 2 1/2 cups.
3 - cups quick cooking oatmeal
1 - cup unsalted almonds (chopped in the food processor)
1 - cup golden raisins
1 - cup dried cranberries
1- cup of coconut
1/2 cup of mini chocolate chips
2 tsp cinnamon
14 oz can sweetened condensed milk
1/2 - cup butter, melted
Preheat oven to 325. Line a 15x10x1 in baking sheet with
aluminum foiland spray with non stick baking spray. Stir all
the ingredients together ina large bowl. Pour into prepared
pan and spread out the mixture.Press down to make it even.
Bake for 25-30 minutes or until golden brown.Cool 5 minutes
in the pan then cut into bars. Place the bars on a wire rack
and cool completely. Store loosely covered at room temperature.