INGREDIENTS
COOKIES:
1 1/4 cups (9.25 ounces) granulated sugar
2 tablespoons lemon zest (from about 3 medium lemons)
1 cup butter (8 ounces, 16 tablespoons), softened
3/4 cup neutral-flavored oil (canola, vegetable, grapeseed, etc)
3/4 cup (3 ounces) powdered sugar
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
3 to 4 tablespoons fresh lemon juice
2 large eggs
5 1/2 cups (27.5 ounces) all-purpose flour (I use unbleached)
Granulated sugar for pressing the cookies
FROSTING:
1 cup (8 ounces, 16 tablespoons) butter, softened
1 tablespoon sour cream
1/2 to 1 tablespoon lemon zest (from about 1 medium lemon)
5 cups (20 ounces) powdered sugar
1/4 cup fresh lemon juice
INSTRUCTIONS
Preheat the oven to 350 degrees F (or 325 degrees F for convection bake) and line several half sheet pans with parchment paper.
In a medium bowl, add the granulated sugar and lemon zest and rub the mixture together with your fingers until well-combined and it smells very lemony. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld electric mixer), add the butter, oil, granulated sugar/lemon zest mixture, and powdered sugar. Sprinkle the baking soda, cream of tartar, and salt across the top of the sugars (don’t add the baking soda and cream of tartar in one lump or it might clump while mixing). Mix until well-combined and super creamy, 1-2 minutes, scraping down the sides of the bowl as needed.
Add the lemon juice and eggs and mix until well-combined, 1-2 minutes, again scraping down the sides of the bowl as needed.
Add the flour and mix until no dry streaks remain and the mixture is evenly combined; don’t overmix.
Scoop the dough into about 3-tablespoon sized portions (I use a #20 cookie scoop) and roll into balls. Place several inches apart on the prepared baking sheets. Add about 1/2 cup granulated sugar to a shallow dish or bowl. Lightly spray the bottom of a flat-bottomed glass with cooking spray and dip the bottom of the glass into the sugar. Press each cookie into an even thickness dipping the bottom of the glass into the sugar between each press (no need to spray it again with cooking spray after the first time). The edges of the cookie will ruffle out a bit. It’s really up to you how thick or thin to press the cookies. I like them between 1/4- and 1/2-inch thick.
Bake the cookies for 10-12 minutes until just set. Try not to let them get golden on the edges or very much on the bottom – that means they’ve baked too long and they may be dry and crumbly instead of creamy and soft.
Let the cookies cool for a few minutes on the baking sheets before removing to a cooling rack to cool completely.
For the frosting, in a medium bowl (can use a handheld or stand mixer) combine the butter, sour cream and lemon zest. Mix until thick and smooth and creamy, 1-2 minutes. Add the powdered sugar and lemon juice, and mix until well-combined and creamy, scraping down the sides of the bowl as needed. Add additional lemon juice, sour cream or milk/cream, if needed, to adjust the consistency of the frosting so it is thick and creamy but still soft and spreadable.
Frost the cooled cookies and decorate with a bit of fresh lemon zest or sprinkles (optional).
NOTES
You can really amp up the lemon flavor if you add lemon extract to the dough and/or frosting.

Be careful not to overflour the dough or the cookies might be dry instead of soft after baking. If you don’t weigh your ingredients, make sure to fluff the flour in the container before scooping in the measuring cup and leveling (don’t pack or shake the flour into the cup!).

INGREDIENTS

• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoon lemon zest
• 1 1/2 cups milk
• 1/2 cup fresh lemon juice
• 2 eggs
• 3 tablespoons unsalted butter, melted and slightly cooled
• 2 teaspoons vanilla extract
• 1/4 cup granulated sugar

1. Place the flour, baking powder, baking soda and salt in a large bowl. Whisk to combine. Add the lemon zest and whisk in.
2. In another bowl (or a large liquid measuring cup) combine the milk, lemon juice, eggs, butter, and vanilla. Whisk until combined completely. Stir in the sugar.
3. Make a well in the center of the dry ingredients. Add the milk mixture and whisk just until combined. Do not overmix – a few lumps are ok, but you don’t want big clumps of flour.
4. Heat an electric griddle or a skillet over medium high heat. If the surface is not nonstick, melt a bit of butter or use a nonstick cooking spray. Using a 1/3 cup measuring cup, pour the batter onto the griddle. Cook until the pancake bubbles and the bottom is browned. Flip and cook until the second side is browned.
5. Remove from the griddle and continue to cook until all of the pancakes are cooked.
6. Serve with Homemade Buttermilk Syrup.

• Buttermilk Syrup
• 1 1/2 cups sugar
• 3/4 cup buttermilk
• 1/2 cup butter, cut into cubes
• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

1. In a large saucepan (at least 3 quarts), combine the sugar, buttermilk, butter, corn syrup, and baking soda and stir to combine.
2. Bring the mixture to a boil, stirring frequently, then reduce the heat to low. You want to make sure that it is still bubbling. Cook, stirring frequently, until the syrup becomes a rich, golden brown, about 10 minutes*.
3. Remove the syrup from the heat and stir in the vanilla.
4. Serve the syrup warm. It will start to firm up as it cools, so heat as needed to loosen the syrup.

Ingredients
1/2 cup margarine
1/2 cup sugar
1/2 cup molasses
1 egg yolk
2 cups sifted all-purpose flour
1/2 teaspoon salt

1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
1/2 teaspoon ground nutmeg
Directions
In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

Ingredients

1 cup butter (room temperature)
2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
1/4 cup fresh squeezed lemon juice
1 tablespoon lemon zest
4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup Lemon Head candies slightly crushed
For Glaze
1/3 cup fresh squeezed lemon juice
2 cups powdered sugar
Instructions

Preheat oven to 350.
Cream butter in a stand mixer. Add sugar and beat until fluffy. Add eggs, vanilla and lemon juice. Beat until well combined.
In another bowl, mix together the dry ingredients.
Add the dry ingredients to the butter and beat slowly until just combined. Add lemon zest and Lemon Heads, just until evenly distributed.
Scoop out golf ball sized cookies onto a lined cookie sheet. Bake for 10-12 minutes. The cookie should just just be set on the top, not shiny. The bottom should not be browned.
Let the cookies sit on the cookie sheet for a few minutes before trying to transfer to a cooling rack.

rib mop sauce

You can replace cider with fruit puree. Apply every 40 minutes to an hour

3 tablespoons unsalted butter
1 cup apple cider
3 tablespoons bourbon, or 3 more tablespoons apple cider
3 tablespoons soy sauce

Bring to a boil. Take off heat. Then generously slab onto meat 🙂

This recipe was clipped using ChefTap. ChefTap is the first app to automatically clip your favorite recipes from any web site or blog, without copying and pasting. Find out more at http://cheftap.com

INGREDIENTS:
SHORTBREAD CRUST:
1 1/2 cups (7.5 ounces) all-purpose flour
1/2 cup (2 ounces) powdered sugar
1/4 teaspoon salt
1 cup (16 tablespoons, 8 ounces) butter
LEMON/CREAM LAYERS:
4 tablespoons cornstarch
1/2 cup + 1/3 cup granulated sugar (you’ll use 1/2 cup first and 1/3 cup later)
2 cups water
2/3 cup fresh lemon juice
Zest of 1 lemon
6 egg yolks
2 tablespoons butter
6 ounces white chocolate, chopped (see note)
16 ounces cream cheese, softened to room temperature
1 1/2 cups heavy cream

DIRECTIONS:
For the shortbread crust, preheat the oven to 375 degrees F. Combine the flour, powdered sugar and salt in a bowl or in a food processor. Add the butter and cut in with a pastry blender (or process in the food processor) until the butter is in tiny pieces and the mixture is coarsely crumbled.
Press the mixture evenly in the bottom of a 9X13-inch baking pan and bake for 10-12 minutes until lightly golden. Remove from the oven and let cool completely.
For the lemon curd, in a medium saucepan, whisk together the cornstarch, 1/2 cup granulated sugar, water, fresh lemon juice and lemon zest. In a separate medium bowl, whisk together the egg yolks and 1/3 cup granulated sugar until well-combined and fluffy, 2-3 minutes. Add to the saucepan with the other ingredients and whisk to combine.
Stirring constantly, bring the mixture to a boil over medium heat. Once bubbles pop at the surface and the mixture has thickened, remove from the heat and stir in the butter.
Strain the mixture through a fine mesh strainer into a bowl. Remove about 2 cups of the mixture to a separate bowl, cover, and set aside to cool completely.
To the remaining lemon curd, add the white chocolate and stir until melted. Let cool to room temperature. Add the cream cheese and whip with an electric mixer until light and fluffy.
Remove 1 cup of the creamy mixture to another bowl, and spread the rest of the cream cheese mixture evenly on top of the shortbread crust.
Combine the reserved 1 cup mixture and the whipping cream. Beat until thickened and soft peaks form that mostly hold their shape, 2-3 minutes.
Spread the reserved 2 cups cooled lemon curd (with nothing added to it) on top of the cream cheese layer. It helps to dollop in large spoonfuls across the bars before spreading.
Spread the whipped cream mixture on top of the lemon curd (again, dollop spoonfuls of it across the bars before spreading).
Refrigerate the bars for at least an hour before cutting and serving (can be refrigerated 8-12 hours before serving).
NOTES:
I have not used white chocolate chips for this recipe – I use the Ghirardelli chocolate bars (not almond bark) because sometimes white chocolate chips don’t melt well, but you can certainly experiment.

To make the prep of this recipe a bit easier, if you have a storbought brand of lemon curd you love, you can try using that (you’ll need about 4 1/2 cups).

INGREDIENTS:
8 ounces (about 1 1/3 cups) semisweet or bittersweet chocolate chips (see note)
3/4 cup heavy cream
4 tablespoons (2 ounces) butter
1/4 cup light corn syrup
2 tablespoons packed light brown sugar (optional)
2 tablespoons natural unsweetened or Dutch-process cocoa powder (sift the cocoa powder before using if it is extra lumpy)
1 teaspoon pure vanilla extract

DIRECTIONS:
In a medium saucepan, stir together the chopped chocolate (or chocolate chips), heavy cream, butter, corn syrup, brown sugar (if using), and cocoa powder. Heat the mixture over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth, 3-5 minutes. Don’t let the mixture overheat or scorch! Add additional milk or heavy cream, if needed, for a thinner consistency.
Remove the pan from the heat and stir in the vanilla.
PEANUT BUTTER-CHOCOLATE VARIATION: use milk chocolate chips (or half milk chocolate/half semisweet), add 1/3 cup creamy peanut butter to the mixture before heating, and increase the heavy cream to 1 cup.
BUTTERSCOTCH-CHOCOLATE VARIATION: use half milk chocolate/half semisweet chocolate, add 2/3 cup butterscotch chips (about 4 ounces) to the mixture before heating, decrease the cocoa to 1 tablespoon, and increase the butter to 6 tablespoons.
Use immediately or store the sauce in the refrigerator for 1-2 weeks. Reheat in a saucepan over low heat, stirring constantly just until heated (don’t let it boil or simmer) or in the microwave for 20-30 seconds at a time – thin with additional milk or heavy cream, if needed.
NOTES:
The hot fudge sauce (any flavor) will only be as good as the chocolate you use! I almost always use Ghirardelli or Guittard chocolate chips. They melt better than other brands I’ve tried, but ultimately, just use chocolate chips you love the flavor of!

As much as I love dark chocolate, in the PB and butterscotch versions, it really does help to lighten up and go with at least part milk chocolate, otherwise the chocolate flavor overwhelms the add-in flavors of peanut butter or butterscotch. The sauce is still very rich and chocolatey.

Ingredients
8 corn tostada shells
1 (16 ounce) can refried beans
2 cups shredded Cheddar cheese, divided
1 (7 ounce) can chipotle peppers in adobo sauce (or green chilis)
1/2 (8 ounce) jar salsa

2 cups chopped fresh cilantro, divided
1 (15 ounce) can black beans, drained
1 tablespoon butter, or as needed
8 eggs

Directions
Preheat an oven to 500 degrees F (260 degrees C).
Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.

Ingredients
1/2 cup butter, melted
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour

1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup chopped walnuts
2 medium bananas, sliced

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Ingredients
1 (9 inch) unbaked pie crust
3 eggs, beaten
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

1 egg white
2 1/2 cups scalded milk
1/4 teaspoon ground nutmeg
3 drops yellow food coloring (optional)
Directions

Preheat oven to 400 degrees F (205 degrees C).
Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.