Submitted by Benji the Hunted
| 1lb. fresh cranberries (frozen okay) | 1 c. sugar | |
| ½ c. orange juice (pulp is good) | ½ c. lemon juice | |
| ½ c. Grand Marnier | zest of whole orange |
Combine all ingredients in a large sauce pot & simmer on low heat, stirring frequently until all the cranberries pop. Chill before serving.
Submitted by JamiSings
Dough Ingredients:
| 3 c. flour | ½ c. almonds, finely ground | |
| 1½ tsp baking powder | ¼ tsp salt | |
| ½ c. sugar | Zest of one lemon | |
| ½ lb. unsalted butter or margarine | 1 egg | |
| 2 tbsp cold water | 1 tbsp lemon juice | |
| 1 egg white, beaten |
Poppy Seed Filling Ingredients:
| 4 oz. poppy seeds | ½ c. milk | |
| 1 tbs unsalted butter or margarine | ¼ c. seedless raisins, plumped | |
| ¼ c. toasted walnuts, pecans, or almonds | 1 tbsp honey | |
| ½ tsp vanilla extract |
1. Preheat oven to 350°F.
2. Combine all filling ingredients in a bowl & blend thoroughly. Set aside.
3. In a large bowl combine the flour, almonds, baking powder, salt, sugar, & lemon zest. Blend or cut in the butter until the mixture resembles very fine crumbs.
4. In a small bowl beat the egg, water, & lemon juice until well blended. Add to the flour mixture & beat until completely blended & the mixture begins to form a dough. Do not overmix.
5. Transfer to a floured board & knead the dough into a ball. Divide the ball into 6 or 7 equal portions for easier handling. Flatten each portion with the palms of your hands & roll it out to ¼” thick. With a scalloped cookie cutter, cut into 3½” rounds.
6. Place 1 heaping tsp of filling in the center of each round. Fold the edges of the dough toward the center to form a triangle, leaving a bit of the filling visible in the center. Pinch the edges to seal them.
7. Place the hamantaschen on a lightly greased foil-like baking sheet & brush with the egg white. Bake for 20 minutes or until lightly browned. Transfer to racks to cool.
Submitted by *Vilification*
Cake Mix:
| 6 oz. butter | 6 oz. fine sugar | |
| 6 oz. self-rising flour | 3 eggs | |
| 1 tbsp Cadbury’s drinking chocolate (any hot chocolate power, for ordinary use with milk) |
Topping:
| 500g block of Cadbury’s dairy milk or any good chocolate. |
Filling:
| 8 oz. Icing Sugar | 4 oz. butter | |
| Squirt of lemon juice | 2 tsp hot chocolate powder |
1. Beat together butter & sugar until fluffy. Beat eggs in separate bowl until well mixed (the more air in the mix at this stage the better). Add eggs to mixture a bit at a time, mixing well after each add. Add chocolate powder to flour & sieve into mixture. Mix well & pour into greased baking tin.
2. Bake at 180°C for approximately 20 minutes (depending on oven). To test when ready, place a knife into the center of the cake. Knife should come out clean when ready. Cool on wire rack.
3. For filling, place butter in bowl. Add chocolate powder to Icing sugar & sift onto butter. Add squirt of lemon juice. Beat together until smooth. Slice cake in half & add to middle.
4. For topping, cover in melted chocolate. Allow to harden & enjoy!
Submitted by Foghorn Leghorn
| 6 eggs | 3 c. sugar | |
| 8 oz. Philadelphia cream cheese | 3 c. flour | |
| 1 tsp vanilla | 3 sticks salted butter | |
| ½ c. powdered sugar | 2 tbsp concentrated lemon juice |
1. Layout cream cheese & butter to soften at room temperature. Then in a mixing bowl add butter& cream cheese together & mix in a mixer.
2. Add sugar to mixture. Then add flour & eggs alternately.
3. Add vanila.
4. Spray bunt cake pan with cooking spray, preferably the kind made for baking with flour.
5. Bake in a preheated 325°F oven for 1 hour 25 minutes.
6. Let the cake rest in the pan for 10 minutes, then invert onto a serving tray or plate.
7. You can also make a glaze for the top of the cake. Mix the powdered sugar & lemon juice & drizzle over the top while still warm.
Chef’s Note: To change up the taste of your cake, you can add 1 tsp of either coconut or lemon flavoring instead of the vanila.
Submitted by jennifer_ann7
| ½ c. flour | 1 tsp salt | |
| 1 tsp paprika | ¼ c. margarine or butter | |
| 1-2 lb boneless/skinless chicken breasts, cut into chunks | 1/8 c. honey | |
| 1/8 c. butter | 1/8 c. lemon juice |
1. Preheat oven to 400°F.
2. Combine flour, salt, pepper, & paprika.
3. Dredge chicken pieces in flour.
4. Melt butter & pour into a baking pan.
5. Add pieces of floured chicken in single layer, turning chicken to coat with butter.
6. Bake for 10 minutes.
7. Make honey butter sauce: Melt 1/8 c. butter in a pan. While melting add 1/8 c. lemon juice & 1/8 c. honey to butter, & mix with a whisk.
8. After the chicken has cooked 10 minutes, pour honey butter sauce over chicken & cook an additional 10 minutes or until cooked through.
