How To make Lemon Cats' Paws
Cookie dough 3/4 c Sliced unblanched almonds
2 1/4 c Plus 2 tablespoons
All-purpose flour, divided 2/3 c Granulated sugar
1/3 c Confectioners' sugar
1/2 ts Salt
1 c (2 sticks) unsalted butter,
Chilled and cut into 1/2 -inch cubes
1 lg Egg, chilled
4 ts Vanilla extract
4 ts Finely grated lemon zest
Assembly: 15 oz Swiss dark chocolate,
Coarsely chopped
Make the cookie dough: 1. Position a rack in the center of the oven and preheat to 375~F. Put three heavy, large ungreased baking sheets in the refrigerator 2. In a food processor fitted with the metal chopping
blade, process the almonds with 1 cup of the flour for 3O to 45 seconds, or until the mixture is ground to a
fine powder. Add the remaining 1 1/4 cups plus 2 tablespoons flour; granulated sugar confectioners' sugar and salt. Process for 10 to 15 seconds, or until the mixture is thoroughly blended. 3. Evenly distribute the butter cubes in a circle
around the chopping blade. Add the egg, vanilla and lemon zest. Process for 45 to 60 seconds, or until the mixture is creamy. (Make sure that the butter is completely blended into the batter) 4. Fill a pastry bag fitted with a closed star tip
(such as Ateco #6) with one-fourth of the cookie dough. (Slightly open the teeth on the end of the pastry tip so that any small nut particles do not get caught between the points as you pipe.) 5. Remove a chilled baking sheet from the
refrigerator. Starting at the left-hand side of the midsection of the baking sheet, pipe 1 1/2-inch long "cats' paws" about 2 inches apart, across the center of the baking sheet. (This will enable you to pipe straight and even lines across the baking sheet.) Continue piping until the bottom half of the baking sheet is covered with piped cookies. Turn the baking sheet 180 degrees and continue piping cats' paws onto the other half of the baking sheet. 6. Refrigerate the baking sheet for 10 to 15 minutes,
or until the piped cookie dough is firm. Pipe the rest of the cookie dough onto the remaining chilled baking sheets and refrigerate. 7. Bake the cookies one baking sheet at a time for 12
to 15 minutes, or until lightly browned. Turn the baking sheet halfway through baking for even browning. Using a metal pancake spatula, immediately transfer the cookies to wire racks to cool. Assemble the cookies: 8. Melt the dark chocolate according to the melting
instructions in the Chocolate Key OR temper the chocolate following the tempering instructions on page 72. Scrape the chocolate mixture into a small heatproof bowl. Place the bowl of chocolate over a smaller bowl of warm (86~F to 90~F) water. 9. Using a small metal cake spatula, coat the flat
side of half of the cookies with a thin layer of melted or tempered chocolate. Top each chocolate-coated cookie half with a second cookie. Place the cookies on a waxed paper-lined baking sheet and refrigerate for 5 to 10 minutes or until the chocolate is set. 10. Dip the pointed tips of the cookies halfway into
the melted or tempered chocolate. Place the cookies back onto the waxed paper-lined baking sheet and refrigerate 5 to 10 minutes, or until the chocolate is set. Store the cookies dipped in melted chocolate in a airtight container in the refrigerator for up to two weeks. The cookies filled with tempered chocolate may be stored in an airtight container at room temperature for up to three weeks. Source: Chocolatier magazine, January 1991 Makes Approximately 35 cookies PREPARATION: 1 1/2 hour plus baking, chilling and cooling times. FROM: Sallie (Austin) Krebs From : Pat Stockett 1:107/614 Fri 02 Jun 95 05:57 ... On the eighth day, God created cats and was promptly ignored. ~-- GoldED 2.42.G1121 * Origin: The Cafe & General Store - 'Tween Early & Zephyr, Tx (1:19/102)
How To make Lemon Cats' Paws's Videos
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GARLIC BUTTER LEMON PEPPER LOBSTER TAILS
#shorts #youtube #short
Ingredients
- 6 lobster tails
- 5 tablespoons salted butter
- 2 tablespoons minced garlic
- 1 table spoon lemon pepper
- 1 table spoon sugar
- 200ml blended coconut water (blend 200ml coconut water with a 1/4 cup of garlic cloves)
- Optional 1/8 teaspoon msg
Optional garnish: chopped parsley
1. Prepare/clean your lobster
2. Add butter to a small pot or pan on medium low heat. Melt the butter then add minced garlic. Fry on low until fragrant
3. Add the lemon pepper and sugar continue to fry for another minute
4. Next add the blended garlic coconut water. Simmer and reduce by a quarter.
5. Taste to adjust the seasoning
6. Brush the sauce on the lobster then bake at 400 degrees for 15-20 minutes. Cook time will vary feeling on the size of your lobster
7. When it’s done remove, brush with Elmore sauce and garnish with parsley
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How I Make Homemade Preserved Lemon Syrup for Lemonade And Tea /KOREAN STYLE ????????????
This lemon syrup recipe is easy to make. All you need are a few ingredients to get started! Lemon syrup can be used in hot lemon tea, cold lemonade or to prepare savory dishes.
If you want to prepare drinks or dishes with lemon, it is good to have a jar of lemon syrup. Lemon syrup adds tons of lemon flavor to everything and makes drinks and meals delicious!
Have you tried Korean lemon syrup called lemon cheong (레몬청)? You don't need to cook anything.
All you have to do is cut the lemons into wedges, then remove the seeds if there are any. Sprinkle with sugar and put in a sterilized glass jar.
It is! Just wait a few days for the sugar to dissolve naturally and you'll have a wonderful vegan lemon syrup that has many different uses.
Ingridients
Lemon and sugar!
Use an equal amount of sugar to the lemon.
The ratio is 1:1. If you use 1 kg of lemons you will need 1 kg of sugar.
Baking soda to wash off the wax coating.
Sterilized jars
Method
Wash the lemons in cold water. Scrub with baking soda and rinse.
Cut the lemons into slices, clean all the seeds.
Mix lemon wedges with sugar in a large mixing bowl.
Stir well until most of the sugar has dissolved.
Pour the lemon and sugar syrup into the prepared mason jars.
Keep the jars for 3 days at room temperature and shake to dissolve all the sugar. Then store in the refrigerator!
WHAT CAN YOU USE LEMON SYRUP FOR?
There are many ways you can use this lemon syrup.
Lemonade – Mix with plain ice cold water or sparkling water.
Lemon Tea – Place a few slices of lemon and the syrup in a teacup or mug, pour hot water over.
Pancakes – Spread hot pancakes
Cold Remedy – Add 1-2 thin slices of fresh ginger along with lemon and syrup in a glass. Pour boiling water and let them soak for 1-2 minutes.
Salad Dressing – Whisk together a little oil and a splash of your favorite vinegar to dress up any salad.
If you have any questions feel free to email me or write a comment.
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#letscooktogether #recipe #homemade #2023 #howtomake #lemonsyrup#lemonade#koreanstyle#lemonchung#레몬청
How To Make a Lemon Meringue Pie Cat ~ Polymer Clay Tutorial
Hi, everyone! :) Watch in HD!
In this polymer clay tutorial, I share how to make a cat in a lemon meringue pie! ???????????? This is a little more advanced than a beginner charm/figurine, but it has lots of tips and tricks for you to make your own version(s). You could even switch up the colours and/or fruits and make different flavoured pies! ????????????
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Tools used:
- Crown seal/bottle cap
- Needle tool
- Tweezers
- Popsicle sticks
- Acrylic rolling pin
- Polymer clay: vanilla, any scrap colour, yellow, white, light pink, light brown
- Large round cookie cutter
- Blade
- Liquid clay: Sculpey Translucent (TLS), Sculpey Oven Bake Adhesive (Bake and Bond), Fimo Deco Gel
- Chalk pastels: yellow, brown, pink
- Paintbrush
- Dotting tools
- Baking paper
- Spatula tool
- Aluminium lid
- Craft knife
- Needle tool
- Lemon cane slice
- Oven
Music:
Daily Beetle - Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Social Links - Follow Me:
Instagram: instagram.com/cloudfetti
Facebook: facebook.com/cloudfetti
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How To Make Crab Legs with Lemon Garlic Butter Sauce
Hi everyone in today's video I will show you guys how to make a crab leg boil with a lemon butter garlic sauce. If you like this video please like subscribe and comment down below your thoughts.
INGREDIENTS
Crab Legs - cook time 10-12 minutes
Shrimp
Corn
Potatoes
Smoked Sausage
Olive Oil
Louisiana boil seasoning
LEMON GARLIC BUTTER SAUCE INGREDIENTS
Lemon
Butter
Onion powder
Chopped Chives
Lemon Pepper Seasoning
Chopped garlic