LEMON SUGAR
You may substitute oranges or limes to make other citrus sugars. Use instead of plain granulated sugar in baking, or try sprinkling over cookies or stirring into hot tea for a delicious citrusy treat. The sugar will keep for several months in an airtight container in the refrigerator.
Provided by Martha Stewart
Yield Makes about 1 pound
Number Of Ingredients 2
Steps:
- Using a citrus zester, remove the zest. (Alternatively, using a paring knife or a vegetable peeler, remove the zest; then scrape as much of the bitter white pith off it as possible.) Roughly chop zest; transfer to a food processor, and add 1 cup sugar. Pulse until zest has been finely ground, about 3 minutes.
- Transfer the ground mixture to a medium bowl. Add remaining cup sugar, and toss until evenly mixed.
- Spread the lemon sugar on a baking pan, and let sit at room temperature until dry, about 1 hour.
CRISP LEMON SUGAR COOKIES
I have had this recipe for about 40 years, and in that time I've made a few changes. These cookies are my husband's favorite, so I bake them for him almost every week. One of my daughter's friends still remembers having these special treats when she stopped in on her way home from school. -Dollie Ainley, Doniphan, Missouri
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg, milk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. , Shape into 1-in. balls or drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. , Bake at 400° for 9-11 minutes or until edges are lightly browned. Immediately remove to wire racks to cool.
Nutrition Facts : Calories 96 calories, Fat 5g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 87mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
LUSCIOUS LEMON SNAPS
This is THE cookie for the lemon lover. Not overly sweet, but tangy from fresh lemons.
Provided by Juanita Peek
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F ( 175 degrees C ). Grease cookie sheets.
- In a medium bowl, stir together the flour, sugar, baking soda, salt, and lemon zest. Make a well in the center and fill it with the oil, lemon juice, and vanilla. Stir everything together until it forms a dough. Alternate method: Put everything into the food processor and blend until dough forms.
- Drop cookie dough by teaspoonfuls, about 2 inches apart, onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. For a softer cookie, bake for only 7 minutes. Cool on racks, and store in an airtight container.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 23 g, Fat 7 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 129.5 mg, Sugar 12.7 g
LEMON SUGAR SNAPS
Steps:
- In a bowl, whisk together flour, baking soda, cream of tartar, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add the egg and lemon zest and juice; beat until combined. Add the flour mixture; beat until just combined, scraping down the sides of the bowl as needed. Transfer dough to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F. Line two large baking sheets with parchment paper. Place sugar in a shallow bowl. Shape leveled tablespoons of dough into 1-inch balls. Roll balls in sugar to coat completely, and place about 3 inches apart on the prepared baking sheets. Bake, rotating sheets halfway through, until the edges just begin to turn golden brown, 12 to 15 minutes. Transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 5 days.
LEMONY SUGAR SNAP PEA STIR-FRY
Try this fresh side in the spring when sugar snap peas are in season -- the tart lemon flavor brings out the sweetness of the peas.
Provided by Annacia
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet heat oil over medium-high heat add lemon slices; cook 4 minutes, turning once.
- Remove lemons; set aside.
- Add pea pods and leek to skillet; stir-fry 3 to 4 minutes or until pea pods are crisp tender.
- Stir in dill (if using) and reserved lemon slices.
- Season to taste with salt and pepper.
SUGAR SNAP PEAS WITH LEMON BUTTER
Make and share this Sugar Snap Peas With Lemon Butter recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Blanch the peas in a saucepan with boiling salted water for 1 minute.
- Drain and plunge them into a bowl of ice and cold water to stop the cooking. Drain peas well again.
- In a large skillet, melt the butter with the zest. Add the peas, then salt and pepper to desired taste.
- Heat the peas over moderately low heat until they are hot, stirring occasionally.
SUGAR SNAP PEAS WITH LEMON BUTTER
Categories Side Vegetarian Quick & Easy Pea Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 3
Steps:
- In a large saucepan of boiling salted water blanch the snap peas for 1 minute, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the peas well. The peas may be prepared up to this point 1 day in advanced and kept covered and chilled. In a large heavy skillet melt the butter with the zest, add the peas and salt and pepper to taste, and heat the peas over moderately low heat, stirring, until they are hot.
SUGAR SNAP PEA SALAD WITH LEMON AND DILL
Sugar snap peas are tossed in a lemony blend of feta cheese, dill, and sunflower seeds for a simple side dish salad that requires no cooking.
Provided by VirginiaWillis
Categories Bean and Pea Side Dishes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Slice sugar snap peas on the diagonal into 1/2-inch pieces (about 2 1/2 cups). Add sunflower seeds, juice and zest of half the lemon, feta cheese, sunflower oil, and dill. Season with salt and black pepper. Toss to combine. Garnish with slices of lemon and additional feta.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 6.5 g, Cholesterol 2.1 mg, Fat 6.3 g, Fiber 1.8 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 88.3 mg
LEMON SCENTED SUGAR SNAP PEAS
Light and refreshing :) To make ahead: after draining wrap peas in paper towels and place in zip top plastic bag. Seal and chill 8 hours.
Provided by Antifreesz
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook peas in enough boiling salted water to cover for 5 minutes or until crisp-tender.
- Drain and plunge into ice water;drain.
- Melt butter in a medium skillet over medium-high heat;add peas and sauté 3 minutes.
- Add garlic and remaining ingredients. Sauté 2 minutes or until thoroughly heated.
LEMONY SUGAR SNAPS
Make and share this Lemony Sugar Snaps recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Remove strings from both sides of sugar snap peas.
- Heat oil in large nonstick frypan over medium heat.
- Add shallots and garlic and cook, stirring, until shallots are softened, about 3 minutes Add sugar snaps, lemon zest, and salt to frypan and cook, stirring until peas are just ender, about 4 minutes.
Nutrition Facts : Calories 92.1, Fat 2.8, SaturatedFat 0.4, Sodium 439.8, Carbohydrate 16.4, Fiber 5.6, Sugar 2.7, Protein 3.7
LEMONY SUGAR SNAP PEAS WITH SHAVED PARMIGIANO
A lovely, light salad from Sally Schneider's excellent cookbook, "The Improvisational Cook" (2006).
Provided by blucoat
Categories Lemon
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice the vegetables: With a chef's knife, cut the sugar snap peas on an extreme diagonal into thirds or halves, discarding any tough stem ends. Place in a plastic bag and refrigerate until ready to serve.
- Make the dressing: Rub the cut side of one of the garlic halves over the inside of a small bowl. Add the lemon juice, salt, and sugar. Spear both garlic halves with a dinner fork. Using this as a whisk, drizzle in the olive oil until the sauce has formed a thin emulsion with a subtle garlic flavor; discard the garlic.
- Dress the vegetables: Up to 1/2 hour before serving, add the sugar snap peas and lemon zest and toss to coat; season with pepper to taste.
- Garnish with the cheese: Just before serving, using a mandoline or a vegetable peeler, shave the Parmigiano into paper-thin shavings. Scatter over the peas and toss gently.
Nutrition Facts : Calories 220.4, Fat 17.5, SaturatedFat 4.3, Cholesterol 9.6, Sodium 265.1, Carbohydrate 10.8, Fiber 4, Sugar 2.1, Protein 7.5
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LEMON SUGAR SNAPS - 365 DAYS OF BAKING
From 365daysofbakingandmore.com
Reviews 10Category DessertCuisine AmericanTotal Time 2 hrs 30 mins
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes.
- Add the flour mixture; beat until just combined, scraping down the sides of the bowl as needed. Transfer dough to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
LEMONY SUGAR SNAP PEAS | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
Reviews 21Estimated Reading Time 2 minsServings 4
- Combine the lemon juice, lemon zest, olive oil, Dijon mustard, sugar, sea salt, and freshly cracked pepper, to taste together in a bowl. Whisk until well combined.
- Bring a pot of water (seasoned with a bit of salt) to boil over high heat. Add the sugar snap peas and cook for 30 seconds. Drain and plunge into ice water to stop the cooking process and to ensure the color will stay bright green.
- Pour the sugar snap peas into the bowl with the vinaigrette and toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste, if desired. Enjoy.
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