Berry Lemon Scones

(from http://www.recipe.com/)



3-1/4  cups  all-purpose flour

2/3  cup  sugar

1  tablespoon  baking powder

1  teaspoon  baking soda

3/4  teaspoon  salt

6  tablespoons  cold unsalted butter, cut into small cubes

1  tablespoon  lemon juice plus enough milk to equal 1 cup

1  cup  fresh blueberries

1  teaspoon  grated lemon peel

1    egg, lightly beaten

1    egg white

2  tablespoons  granulated sugar

 

Heat oven to 400 degrees F. Spread a large sheet of parchment paper on countertop.

 

Combine flour, sugar, baking powder, baking soda and salt in large bowl. Add butter; mix with pastry blender or fork until mixture resembles coarse crumbs. Gently stir lemon-juice-milk mixture into dough, along with blueberries, lemon peel and egg, just until combined.

 

With floured hands, pat half of the dough into a 7-inch circle on one end of the parchment paper. Repeat, with remaining dough, spacing 2 inches apart. Brush with egg white; sprinkle with sugar. Cut halfway down but not through each circle, 6 wedges for each round. Slide paper with dough onto baking sheet.

 

Bake at 400 degrees F for about 18 minutes or until golden brown. Remove to wire rack to cool slightly. Pull apart at cut lines. Serve warm or at room temperature.

Ladyfinger Lemon Dessert

(photo and recipe from http://www.tasteofhome.com;/ originally submitted by Tawana Flowers of California)



1 @ 12 oz can evaporated milk

1 @ 3 oz pkg. of ladyfingers, split

1 @ 3 oz pkg. of lemon gelatin

1 cup boiling orange juice

1/2 cup sugar

1/3 cup lemon juice

2 teas. grated lemon peel

1 cup reduced fat whipped topping

1.  Pour milk into a small metal bowl;  place mixer beaters in the bowl.  Cover and refrigerate for at least two hours or overnight.  Line the sides of a nine inch springform pan with ladyfingers; set aside.

2.  In a large bowl, dissolve gelatin in orange juice.  Stir in the sugar, lemon juice and peel; cool to room temperature.

3.  Beat chilled milk until soft peaks form; fold into the gelatin mixture.  Pour into prepared pan.  Refrigerate for at least three hours of until firm.  Spread with whipped topping.  Remove sides of pan.  Refrigerate any leftovers.