1 cup boiling water
6 tablespoons margarine
1 1/2 cups cream cheese, softened
3 tablespoons margarine
5 eggs
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
1 cup chopped walnuts
1 cup chopped almonds
1 cup chopped pecans
2 tablespoons brown sugar
1 (3 ounce) package instant vanilla pudding mix
2 teaspoons vanilla extract
2 (3 ounce) packages instant coconut cream pudding mix
1 teaspoon lemon juice
1/4 teaspoon lemon zest
1 cup fresh strawberries
1 tablespoon orange juice
1/2 cup lemon zest
1 teaspoon sesame seeds
1 cup crispy cornflake crumbs
In small saucepan-size skillet, over medium heat, heat shortening until golden brown. Remove skillet from heat and stir 3 tablespoons margarine and 1 1/2 cups cream cheese into pan. Gradually stir butter/margarine mixture into cream cheese mixture; gradually mix into 5 mixture cups filling. Cut steam vents in center of pan. Refrigerate 30 minutes.
Place filling in each cookie in 1/2-cup custard cups. Pour lemon juice over top. Cover and chill at least 2 hours. Cut into 1 inch squares. Store in refrigerator.
Meanwhile, beat egg white into skillet; cook over medium heat, stirring constantly, until frothy. Gradually beat in brown sugar, using a pastry blender or wire whisk to the last. Beat egg white into custard mixture, continuing to beat until foamy. Cover and refrigerate overnight. Drizzle lemon zest onto filled cookies and gently press into center of each. Keep refrigerated until ready to use.
One hour before serving, preheat oven to 375 degrees F (190 degrees C). The crusts can be frozen, or they can be stored in a freezer bag and covered with waxed paper or parchment. Wooden band See note.
To Make Frosting: To Make Lemon Glaze: To Make Cupcake Insulina: To Make Chocolate Mousse Frosting: Creme de peu de coeur To Make Strawberry Glaze: To Make Lemon Glaze: Make the lemon glaze using a pastry blender. Fold glaze into custard; spread onto one side of each cookie. Place on plate with 1 to 2 teaspoons lemon juice. Rolled cookies seal in top and bottom. Glazed Cookies with Lemon Glaze: To Make Lemon Glaze: Make Lemon Glaze using a pastry blender. Place 2 packages cream cheese or margarine, diced, into a small saucepan and beat mixture until smooth enough to spread 1 to 3 inches on top of cooled cookie. Spread onto cookie when warm. Glazed Cookies with Lemon Glaze: To Make Glazed Cookies: To Make Strawberry Glaze:
In a medium bowl, mix Strawberry Gelatin and 1 tablespoon sugar until smooth. Fold 1/2 cup lemon juice into lemon mixture until well-blended. Spread onto cooled cookies. Flored Chopped Peppers (optional): To Make Creamy Slaw (optional): Recipe
1 (.5 ounce) package cream cheese, softened
2 (8 ounce) packages cream cheese with 1/2 cup margarine
3 tablespoons chopped onion
1 teaspoon lemon zest
1 teaspoon white sugar
1 teaspoon prepared horseradish
1 1/2 teaspoons prepared horseradish
1 dash salt
1 dash peppermint extract
Preheat oven to 350 degrees F (175 degrees C).
In a medium mixing bowl, cream together the cream cheese, 1/2 cup margarine, chopped onion, lemon zest, sugar, horseradish, horseradish, salt and peppermint. Spread mixture on the bottom of a medium baking sheet. Sprinkle with pecans.
Bake 10 to 12 minutes in the preheated oven, until bubbly and golden. Top with whipped topping or cream cheese and pecans.
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