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!


Related Posts Plugin for WordPress, Blogger...