1 (3 ounce) can whipped cream
1 1/2 teaspoons instant vanilla pudding
1/2 cup finely chopped almonds
2 cup butter, melted
1 tablespoon lemon juice
1 cup all-purpose flour
1 tablespoon lemon zest
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon grated lemon zest
1/2 cup sparkling wine
1/2 cup packed light brown sugar
1 teaspoon lemon zest, divided
In a large bowl, beat cream cheese, 1/2 cup sugar, eggs and canned instant vanilla pudding (egg whites) until blended. Gradually beat in brown sugar, mixing well after each addition. Beat in lemon juice and lemon zest. Stir flour, lemon zest and salt into egg mixture.
Shape into 3 (8 ounce) balls. Place one ball in the bottom of a glass serving dish. Brush lids onto tops of cake pieces.
In a large bowl, whip butter or margarine and 2 tablespoons lemon juice until light and fluffy. Beat in brown sugar and lemon zest until blended. Using a 2 quart canning jar with a handle, whip whipped cream until stiff peaks form. Refrigerate afternoon and evening whipping cream for 2 hours, or until firm. Transfer whipped cream to jar and brush lids on top and sides of cake piece. Place cake pieces on serving platter.
In a medium saucepan, mix brown sugar, lemon zest, 1/2 cup lemon zest and 1/4 cup lemon zest. Mix together lemon zest and 1/2 cup lemon zest. Bring to a boil in a small saucepan and cook gently for 2 minutes. Pour over cream fillings in oven oven, spreading to cover.
In a large bowl, combine 1/2 cup lemon zest and remaining lemon zest. Stir in brown sugar mixture and lemon zest. Pour into pie fillings.
Cook in preheated oven for 45 minutes, or until custard is set in center.<|endoftext|>Burgundy
3 pounds medium beef chuck
2 (16 ounce) cans red wine vinegar
2 tablespoons lard
1 tablespoon lemon juice
1 (1 ounce) package frozen strawberry jam
1/2 teaspoon orange zest
1 (6 ounce) can crushed pineapple
2 tablespoons brandy
In a large saucepan, combine the beef, vinegar, lard, lemon juice and pineapple jam. Mix thoroughly, then pour over beef and vinegar sauce.
Chill in refrigerator for at least 30 minutes, stirring occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Remove roast from oven. Roll roast in brown sugar granules and tuck under the meat. Season with crushed pineapple and brandy. Place stuffed roast in the oven 25 minutes.
Bake in preheated oven 15 minutes, using ceiling fans.
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