Bettys Easy Lemon Crumble Slice Recipes

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GLAZED LEMON-CRUMB MUFFINS

Gold Medal® Flour Recipe Contest 2010!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 17



Glazed Lemon-Crumb Muffins image

Steps:

  • Heat oven to 375°F. Place paper baking cup in each of 12 jumbo or 24 regular-size nonstick muffin cups. In small bowl, mix topping ingredients with fork until crumbly; set aside.
  • In large bowl, mix 4 cups flour, the baking soda and 1 teaspoon salt. In another large bowl, beat eggs with electric mixer on medium speed about 2 minutes or until frothy. Add 2 cups granulated sugar and the oil; beat until creamy. Add sour cream, lemon peel, 2 tablespoons lemon juice, the lemon extract and vanilla; mix well. Stir in flour mixture just until blended. Fill muffin cups 3/4 full. Divide crumb topping evenly over batter in each muffin cup.
  • Bake jumbo muffins 22 to 28 minutes, regular-size muffins 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely.
  • In small bowl, mix glaze ingredients until well blended. Drizzle over muffins.

Nutrition Facts : Calories 760, Carbohydrate 101 g, Cholesterol 110 mg, Fat 7, Fiber 1 g, Protein 8 g, SaturatedFat 13 g, ServingSize 1 Muffin, Sodium 480 mg, Sugar 59 g, TransFat 1/2 g

1 1/4 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/8 teaspoon salt
1/2 cup unsalted butter or regular butter, melted
4 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
4 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups sour cream
1 tablespoon grated lemon peel
2 tablespoons fresh lemon juice
1 teaspoon lemon extract
1 teaspoon vanilla
3/4 cup powdered sugar
5 teaspoons fresh lemon juice

LEMON DREAM TASSIES

Prize-Winning Recipe 2007! Mmm! Lemon meringue pie flavors comes in an easy mini cookie delight.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 36

Number Of Ingredients 9



Lemon Dream Tassies image

Steps:

  • Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
  • In large bowl, stir cookie mix, ground almonds, butter and cream cheese until soft dough forms.
  • Shape dough into 36 (1 1/4-inch) balls. Press each ball in bottom and up side of muffin cup.
  • Bake 12 to 15 minutes or until golden brown. Cool completely in pan, about 30 minutes.
  • Remove cookie cups from pan. Fill each with about 1 1/2 teaspoons lemon curd.
  • In small bowl, mix frosting and whipped topping until well blended. Pipe or spoon 1 rounded teaspoon frosting mixture on top of each filled cookie cup. Top each with lemon peel and almonds. Store covered in refrigerator.

Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie Cup, Sodium 65 mg, Sugar 15 g, TransFat 1 g

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup whole almonds, ground
6 tablespoons butter or margarine, melted
1 package (3 oz) cream cheese, softened
1 jar (12 oz) lemon curd
2/3 cup Betty Crocker™ whipped fluffy white frosting
1/2 cup Cool Whip frozen whipped topping, thawed
1 teaspoon grated lemon peel
2 tablespoons sliced almonds

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