Bake for 7 minutes and then rotate the pan 180 degrees and lower the heat to 350 degrees. Bake for an additional 5-8 minutes, or until the muffins are puffed, lightly golden brown, and a toothpick ...

Fresh lemon — including the juice and the peel — is one of my all-time favorite ingredients, in part because it’s just so versatile. It can be the star of the show (as in this recipe) or a ...

Lemons are among the most useful, versatile foods, adding a fresh, zingy note to sweet and savory dishes alike. Even plain ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. FILE - This March 2, 2016 photo shows lemon raspberry pound cake muffins in Concord, N.H. This dish is from a recipe by Sara ...

Most folks have one or two classic family recipes that remind them of time spent in the kitchen with loved ones, and Giada De Laurentiis is no exception. The former Food Network star took to ...

This is the lemon yoghurt mixture for the parfait. For the raspberry coulis: In a separate bowl, mash 100g of the fresh raspberries with a fork or blend them briefly to create a smooth puree.

LEMON BUTTER WAFERS. 3/4 cup (1 1/2 sticks) unsalted butter. 1 cup sugar. 2 large eggs. 1 1/4 cups sifted flour. 2 tablespoons very finely minced lemon zest (see note) 1/3 cup ground almonds (see ...

Prepare a baking dish (8”x 8”), line it with the cookies, soak with the raspberry liquid and allow for absorption, repeat until the cookies are well soaked.