Tuesday, March 29, 2011

Tasty Tuesday


              The calender says it's spring, but Mother Nature has other plans for alot of us. Rainy and cold here but I'm thinking ahead to Easter and the menu, one of these days, I'll get ALL my recipes organized and put in order, you should see my recipe drawer! But a tasty treat in springtime is lemon, of course it's good anytime of the year, but spring and summer it just tastes better for some reason.  I made these little lemon drops one Easter and they were a huge hit, so why not share them with you, I know I will be making more soon!

Little Lemon Drops

1 box lemon cake mix
1 pkg. (3.4 oz.) instant vanilla pudding
4 lg.eggs
1 1/4 c. sour cream
1/2 c. milk
Lemon Glaze
1 lb. box powdered sugar
2 tsp. grated lemon
2 Tbsp. unsalted butter, melted
1/4 c. lemon juice and hot water
Sugared raspberries or cranberries
Preheat oven to 325. Line mini muffin pans with paper liners or spray with non stick coating. Beat ingredients in large bowl with mixer on med. for several minutes. Transfer batter into 2 one gallon zip lock bags, seal. Cut off one corner of each bag and pipe batter into cups, about 2/3 full. Bake 12-15 mins. Remove pans to wire rack to cool for 2 min. Invert muffins onto rack and repeat till batter is baked. Prepare lemon glaze by beating all ingredients in a bowl till smooth. Dip each mini muffin in glaze to coat rounded tops and sides. Place on rack to set. Top with sugared berries and serve in airtight container till serving time.

       Kids love these little lemon drops, just their size and full of sweetness! Time to think about Easter since April begins at the end of the week, make these a family favorite too, anytime of the year!

    Just had a couple of questions I wanted to answer: they should make about 100 if you don't fill the cups too full and if freezing them, I would freeze without the glaze, do that afterwards for best outcome. Enjoy!

7 comments:

  1. These sound wonderful Sue! Thanks for posting :) Can you tell me what the yield is? (Unless I missed it) I would like to make these for church some Sunday. Thanks so much for sharing and have a great day!
    ~Sharon

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  2. Sue--would these freeze okay without the glaze or something?

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  3. They should make around 100 or close to it, just don't fill the cups up too full. Cheyenne, not sure how they would freeze, they might do well if you don't glaze them, do that afterwards. Enjoy!

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  4. Oh these are so cute and I am sure delicious. The little girl I take care of loves lemon anything. I will have to make some for her...and my family. :)
    Thanks for the recipe.

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  5. These are adorable and yummy looking Sue! SO PRETTY!!! I think I'll make some for my sisterchicks bible study night soon! LEMON ANYthing is always a hit and these just look special!
    Thanks for sharing!! xoxo

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  6. Sue, these look delicious! I love anything lemon and I think I'm going to try these. So glad I came across your blog. I'm a new follower.

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  7. Those sound delicious~I love lemon! Thanks for the recipe, Sue:)

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