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cooking.nytimes.com
This recipe is by Celia Barbour and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a recipe I discovered about 25 years ago when grape gelatin was hard to find! It's a terrific side dish or a delicious dessert. It's very rich in flavor and can be made ahead of time. Also good with cherry gelatin and cherry pie filling.
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Plenty of lemon juice and lemon zest make these lemon brownies very refreshing and a crowd-pleasing dessert.
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This is an easy fruit salad recipe and people always ask for it.
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A beautiful crimson gelatin salad filled with delicious stuff--jellied cranberry sauce, pineapple, sweet-pitted cherries and chopped pecans. This lovely mixture is stirred into cherry gelatin and chilled.
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Sandra Lee knows cooking for Halloween doesn't have to be a frightening experience.
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Whipped topping is folded into canned pears blended with cream cheese, lemon gelatin, and chopped pecans. Allow this salad to set and chill before serving.
Ingredients: pear, lemon, cream cheese, pecans
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These tart gelatin shooters are made with a sweet, fresh lemon syrup and lemon-flavored vodka for a tasty 21-and-over treat.
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This alcoholic shot, a combination of vodka and lemon juice, tastes just like the classic lemon drop candy and is a fun drink for parties.
Ingredients: vodka, lemon juice, sugar, lemon
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When my brother about broke his teeth on the crust of some lemon bars, I thought I would try to make them chewier with graham cracker crumbs as the crust.
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Lemon Whippersnappers, lemon crinkles, same thing! This is a formed (ball) cookie rolled in powdered sugar, like chocolate crinkle cookies, only flavored with lemon.
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Popcorn balls in a fruit-flavored hard coating--a simple favorite.