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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Lemon Blossoms Recipe

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This recipe for Lemon Blossoms is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (18 oz) box yellow cake mix
1 (3.4 oz) box instant lemon pudding
4 eggs
¾ cup vegetable oil

Glaze:
4 cups powdered sugar
Zest of 1 lemon
1/3 cup fresh lemon juice
5-6 Tbsp. milk or more if you want a thinner consistency
Directions:
Directions:
Preheat oven to 350º. In a medium bowl mix ingredients until smooth. Spray mini muffin pans and fill each tin half way. (Batter should be pretty thick)
Bake for 12 minutes. Let sit in tins for 5 minute, then toss out on a wire rack. Mix together glaze. While muffins are still warm, dip tops into the glaze and set on wax paper. Cool completely before storing. Yields 60 blossoms.
Number Of Servings:
Number Of Servings:
Yields 60 blossoms
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I first made these for a Corvelli get together years ago. They were a hit. My daughter, Melissa made them often. Recipe courtesy of Paula Deen.

 

 

 

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