1 cup white sugar
1/4 cup water
1 cup milk
1 (8 ounce) can frozen all-purpose flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1 egg
1/2 cup water
1/4 cup lemon juice
1 (3 ounce) can crushed pineapple in syrup
1 1/2 teaspoons lemon zest
1 teaspoon vanilla extract
1 ripe orange, sliced
2 tablespoons lemon juice
1/4 cup chopped pecans
In a medium bowl, mix sugar, water, milk, flour, baking powder, vanilla, egg, lemon juice, pineapple, lemon peel and orange peel. Chill in refrigerator for 1 hour or longer for possible cracking.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with foil.
Draw a line from the bottom of the prepared pan to the top of the foil. Set aside.
Shape lemon slices into small balls. Roll lemon slices into small balls. Scoop the lemon slices and place in the bottom of the foil lined pan.
Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes or until lightly orange and crisp. Remove from oven and sprinkle with pecans. Let cool in pan until the sugar mixture can be absorbed.