Best Lemon Daisy Recipes

MISS DAISY'S LEMON ICEBOX PIE

Steps:

• Beat together whipped topping, lemonade concentrate and condensed milk.
• Pour into pie shell and freeze at least 1 hour before serving.
• Variation: Frozen limeade concentrate may be used in place of lemonade.
• Store in freezer and serve frozen.

LEMON PINEAPPLE DAISY BITES

Steps:

• Preheat oven to 350 degrees F. Line mini-muffin pan with mini-cupcake papers (1-1/2 inch in diameter).
• Stir together pineapple with juice, cake mix, gelatin, eggs, water and oil in large bowl. Spoon level tablespoon into each cupcake paper.
• Bake 10 to 12 minutes or until toothpick inserted in center comes out clean.
• Cool completely on wire racks. Pipe frosting creating a small flower on top of each cake bite, decorate with sprinkles.

LEMON DAISY CUPCAKES

Steps:

• Prepare cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1-1/2 cups into resealable plastic bag. Seal bag; cut off small corner from bottom of bag.
• Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
• Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.

LEMON DAISY CAKE

Steps:

• Preheat an oven to 325ºF. Grease and flour a daisy cake pan. Over a sheet of parchment paper, sift together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until smooth, 1 to 2 minutes. Gradually add the sugar, beating until light and fluffy, 3 to 5 minutes. Beat in the vanilla and lemon oil. Add the eggs and yolks one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and fold in the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating until smooth and combined. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Meanwhile, make the glaze: In a small bowl, stir together the water, lemon oil, sugar and rum until the sugar dissolves. Brush the warm cake with the glaze. Let the cake cool completely before serving. Just before serving, dust the cake lightly with confectioners' sugar. Serves 8. Williams-Sonoma Kitchen.

LEMON DAISY CUPCAKES

Steps:

• Prepare cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1-1/2 cups into resealable plastic bag. Seal bag; cut off small corner from bottom of bag.
• Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
• Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.

LEMON DAISY

Steps:

• Pour lemon juice and grenadine over ice in an old-fashioned glass.
• Stir well.
• Add equal parts soda and sparkling water. Stir gently.
• Add a lemon twist.

VEAL CHOPS WITH LEMON (DAISY)

Steps:

• Make dressing. Trim of all fat from meat from eye to end of bone. Pound chops to 1/4 in thick. Season with salt, pepper, oregano. Beat eggs . Coat meat with flour, eggs, then breadcrumbs & refrigerate. Heat 1/4 in oil. Fry chops until golden on each side. Lay chops on tomatoes & drizzle with dressing.

LEMON DAISY

Steps:

• Stir all ingredients together. Serve in ice-filled glasses. Tip: Picnics mean time for favorite games like hide & seek, water-filled squirt guns, kite flying...fun for kids of all ages. Top off the evening by roasting marshmallows.