"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for LEMON BLOSSOMS, by , is from Chapter Three Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, January 19, 2009


1 box yellow cake mix
4 eggs
3/4 cup oil
3.5 oz. pkg. lemon pudding mix

1 box powdered sugar, sifted
zest of one lemon
1/3 - 1/2 cup lemon juice
2 tbsp. water
3 tbsp. oil

1. Combine yellow cake mix through lemon pudding in mixer bowl until creamed.
2. Prepare mini muffin tins by spraying with Pam,
3. Fill cups 1/2 full.
4. Bake at 350 for 12 minutes. Turn out on rack to cool.
5. Mix together with whisk powdered sugar, zest, juice, water and oil until smooth and all lumps gone.
6. Stick fork in cooled muffin and immerse completely in glaze. If desired, let it harden a few minutes and re-dip.




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