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Pineapple Whip
Snack American

Pineapple Whip

4.7

Prep
10 min
Cook
Total
400 min

Instructions

  1. 1 Whisk cream, pineapple juice, and sugar together in a bowl until sugar is dissolved; stir in lemon juice. Refrigerate until well chilled, at least 6 hours.
  2. 2 Pour pineapple mixture into an ice cream maker and process according to manufacturer's instructions.

By House of Aqua

Fresh Applesauce
Snack American

Fresh Applesauce

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Gather all the ingredients.
  2. 2 Place apples in a large saucepan barely covered with water over medium-low heat; simmer until apples are tender, 15 to 20 minutes. Drain.
  3. 3 Run apples through a food mill (or purée in a blender); return to the saucepan. Stir in sugar and lemon juice; cook over medium heat until sugar is dissolved and sauce is thickened, 3 to 5 minutes.

By Rachel

Simply Roasted Artichokes
Snack American

Simply Roasted Artichokes

4.3

Prep
5 min
Cook
80 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Place artichokes stem-side down in a bowl and drizzle with lemon juice.
  3. 3 Slightly separate the artichoke leaves with your hands. Insert a knife blade into the center of each artichoke to create a garlic clove-size space.
  4. 4 Drizzle each artichoke with olive oil and press 1 clove of garlic into the center of each artichoke; season with salt.
  5. 5 Tightly wrap each artichoke twice with heavy-duty aluminum foil; place in a baking dish.
  6. 6 Bake in the preheated oven until sizzling, about 1 hour 20 minutes
  7. 7 Serve hot and enjoy!

By John Mitzewich

Wild Raspberry Sherbet
Snack American

Wild Raspberry Sherbet

4.3

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Heat raspberries and sugar in a small saucepan over low heat, stirring until sugar dissolves, about 5 minutes. Press raspberry mixture through a strainer into a bowl; discard seeds.
  2. 2 Stir milk, lemon juice, and cinnamon into raspberry mixture; refrigerate until cold, about 1 hour.
  3. 3 Pour raspberry-milk mixture into an ice cream maker and freeze according to manufacturer’s instructions.

By SHORECOOK

Quaker® Yogurt & Oat Pops
Snack American

Quaker® Yogurt & Oat Pops

Prep
15 min
Cook
Total
360 min

Instructions

  1. 1 In food processor, puree raspberries, 1/3 cup (75 mL) water, 2 tbsp (30 mL) honey, and lemon juice. Set aside.
  2. 2 Reserve 1 tbsp (15 mL) oats; mix together remaining oats and honey, and yogurt.
  3. 3 Spoon 2 tsp (10 mL) raspberry puree into each of 10 ice pop moulds. Divide yogurt mixture evenly among moulds; top evenly with remaining raspberry puree. Swirl together using butter knife or spoon.
  4. 4 Sprinkle remaining oats evenly over top of each mould. Insert ice pop sticks into moulds; freeze for about 6 hours or until set.

By Quaker

Copycat of Starbucks Lemon Bread
Snack American

Copycat of Starbucks Lemon Bread

4.2

Prep
15 min
Cook
50 min
Total
115 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
  2. 2 Combine cake mix, pudding mix, oil, eggs, sour cream, milk, and 6 tablespoons lemon juice into bowl of stand mixer; beat for 2 minutes and pour into prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 20 minutes before removing from pans to cool completely on a wire rack.
  4. 4 Whisk confectioners' sugar and 3 tablespoons lemon juice together in a bowl until smooth; spoon evenly over the loaves and let set before slicing, about 30 minutes.

By SB

Macadamia Fat Bread
Snack American

Macadamia Fat Bread

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a loaf pan with parchment paper.
  2. 2 Place coconut butter and macadamia nuts in a food processor and process on high to achieve a part-butter, part-chunky nut meal. Reduce speed to medium-low and add 1 egg. Run processor to combine, about 10 seconds. Add remaining eggs, one at a time, blending until mixture is creamy.
  3. 3 Turn off the food processor and add stevia, baking soda, and salt; process to combine, 10 to 15 seconds. Scrape down the sides of the bowl and process until mixture is evenly blended. Pour in lemon juice and reduce speed to low; blend well. Scrape the sides of the bowl again and mix once more to thoroughly combine.
  4. 4 Pour mixture into the prepared loaf pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool before transferring to a wire rack.

By Linda Nofsinger

Lemony Cream Cheese Fruit Dip
Snack American

Lemony Cream Cheese Fruit Dip

4.6

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine white sugar, water, lemon juice, and ⅛ teaspoon salt in a heavy-duty pot; bring to a boil, stirring often. Reduce heat to low, cover, and simmer, about 3 minutes. Uncover the pot; continue to cook, stirring often, until sugar and salt dissolve, about 3 minutes more. Cool for 5 minutes; pour syrup into a large bowl.
  2. 2 Add confectioners' sugar, egg white, and remaining ⅛ teaspoon salt to syrup; beat until thick, 5 to 10 minutes. Beat in vanilla extract until well combined, about 1 minute. Add cream cheese; beat until smooth.

By mjsmitsz

Maman's Fresh Strawberry Rhubarb Pie
Snack American

Maman's Fresh Strawberry Rhubarb Pie

4.6

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Mix graham cracker crumbs and melted butter together in a bowl; press into the bottom of a 9-inch pie dish. Line bottom of pie crust with one layer of strawberry halves.
  2. 2 Place remaining strawberries in a saucepan; crush (there should be about 1 cup of crushed berries). Stir sugar, water, rhubarb, and cornstarch into crushed berries; bring to a boil over medium-low heat, stirring often, until mixture thickens and becomes translucent. Turn off the heat, let mixture stand until slightly cooled, about 2 minutes; stir in lemon juice. Pour mixture over strawberry halves in pie dish.
  3. 3 Refrigerate until completely chilled, about 1 hour.

By Sophie

Spicy Salmon Jerky
Snack American

Spicy Salmon Jerky

4.8

Prep
10 min
Cook
Total
610 min

Instructions

  1. 1 Slice salmon into 4 equal sections, width-wise. Rotate each section 90 degrees and slice lengthwise, about 1/4-inch thick. Remove pin bones with needle-nose pliers. Don't slice bony sections near center of fillet.
  2. 2 Whisk soy sauce, molasses, sugar, Worcestershire sauce, lemon juice, liquid smoke, black pepper, and hot sauce together in a large glass or ceramic bowl. Add salmon and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 hours.
  3. 3 Remove salmon from marinade and shake off excess. Pat salmon dry using paper towels. Discard remaining marinade.
  4. 4 Place salmon strips in a dehydrator; run according to manufacturer's instructions until desired doneness reached, about 6 hours. Check every few hours for doneness.

By Allrecipes Member

Apple Butter in the Oven
Snack American

Apple Butter in the Oven

5.0

Prep
15 min
Cook
205 min
Total
220 min

Instructions

  1. 1 Combine apples, apple cider, sugar, and salt together in a large Dutch oven over medium heat. Add cinnamon, star anise, allspice, and cloves. Bring to a simmer. Cover partially and cook until apples are soft, 20 to 25 minutes.
  2. 2 Preheat the oven to 275 degrees F (135 degrees C).
  3. 3 Remove and discard allspice and cloves with a slotted spoon. Remove and reserve cinnamon and star anise. Purée apples with an immersion blender until smooth. Stir in lemon juice and reserved cinnamon and star anise.
  4. 4 Bake uncovered in the preheated oven, stirring every 30 minutes, until mixture thickens and deepens in color, about 3 hours total. Let cool completely. Discard cinnamon and star anise before transferring to airtight containers.

By LauraF

Mock Apple Pie I
Snack American

Mock Apple Pie I

4.4

Prep
20 min
Cook
45 min
Total
125 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Roll out half of the pastry and line one 9 inch pie plate. Place the crackers in the prepared crust.
  3. 3 In a saucepan, over high heat, bring water, sugar and cream of tartar to a boil and then simmer for 15 minutes. Stir in lemon juice and rind then let cool.
  4. 4 Pour syrup over the crackers. Dot top with butter or margarine and sprinkle with cinnamon. Roll out remaining pastry and place over pie. Trim, seal and flute edges. Slit top crust to allow steam to escape.
  5. 5 Bake in preheated oven for 30 to 35 minutes or until crust is crisp and golden. Let pie cool completely before serving.

By Carmela Sagendorf

Crab and Jack Pretzel
Snack American

Crab and Jack Pretzel

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Beat cream cheese, mayonnaise, and horseradish in a large bowl until smooth. Stir in garlic, onion, lemon juice, and hot pepper sauce. Gently fold in the crabmeat, and season with white pepper to taste. Spoon mixture evenly over the pretzels, and sprinkle each with 1/2 cup shredded cheese.
  3. 3 Place pretzels in the preheated oven until the cheese is melted and the topping is bubbly, about 20 minutes.

By Ms Chef Esh

Matzo Apple Kugel
Snack American

Matzo Apple Kugel

4.7

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place crushed matzo crackers in a medium bowl and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Do not squeeze.
  2. 2 Add beaten eggs, applesauce, 1/4 cup sugar, salt, and lemon juice to soaked crackers; stir to combine. Mix in apples and dried cranberries until incorporated. Spread evenly into a 2-quart casserole dish.
  3. 3 Mix together remaining 1/4 cup sugar and cinnamon in a small bowl until well combined; sprinkle over the top.
  4. 4 Bake in the preheated oven until the top is golden and apples are soft, about 45 minutes.

By Cindy Faigin

Cheesecake in a Jar
Snack American

Cheesecake in a Jar

4.8

Prep
55 min
Cook
Total
175 min

Instructions

  1. 1 Mix cookie crumbs, butter, and 2 tablespoons sugar in a bowl until combined. Divide mixture evenly among jars, about 3 1/2 tablespoons each, and gently press (do not pack) into bottoms.
  2. 2 Halve 6 strawberries for garnish, and set aside. Chop remaining strawberries.
  3. 3 Beat cream cheese, 1/2 cup sugar, and lemon juice in bowl with an electric mixer at medium speed until smooth. Fold in whipped cream and chopped berries; divide evenly among jars, about 1/2 cup each. Top each with a 2 berry halves and cover with lids. Chill at least 2 hours and up to 3 days.

By RuthE

Best Date Squares Ever
Snack American

Best Date Squares Ever

4.6

Prep
20 min
Cook
30 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x11-inch baking pan; line with parchment paper.
  2. 2 Heat dates, orange juice, and lemon juice in a large saucepan over medium-low heat, stirring often, until dates are soft, about 6 minutes.
  3. 3 Whisk whole wheat flour, oats, brown sugar, baking powder, baking soda, and salt together in a large bowl; stir in melted butter. Press 1/2 oat mixture evenly into the prepared pan.
  4. 4 Spread date mixture evenly over oat mixture; sprinkle remaining oat mixture evenly over date mixture and press lightly.
  5. 5 Bake in the preheated oven until golden, about 20 minutes. Cool in the pan to room temperature, about 30 minutes. Refrigerate until chilled before cutting into squares, about 1 hour.

By Suzanne Poynter

Sweet and Spicy Venison Jerky
Snack American

Sweet and Spicy Venison Jerky

4.7

Prep
15 min
Cook
240 min
Total
1695 min

Instructions

  1. 1 Whisk teriyaki sauce, Worcestershire sauce, sugar, soy sauce, liquid smoke, pepper, onion powder, garlic salt, lemon juice, paprika, and hot pepper sauce together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours, stirring it a few times as it marinates to ensure even absorption of marinade.
  2. 2 Remove venison strips from marinade and squeeze off excess. Discard remaining marinade. Arrange venison on the racks of a food dehydrator in a single layer.
  3. 3 Dry venison on High until dry but still pliable, about 4 hours. Jerky should bend without breaking. Store jerky in an airtight container or in a resealable plastic bag.

By Kristi Whittington

Fig and Honey Jam with Walnuts
Snack American

Fig and Honey Jam with Walnuts

4.7

Prep
15 min
Cook
95 min
Total
110 min

Instructions

  1. 1 Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a pot; bring to a boil. Reduce heat; simmer until figs are soft, about 1 hour and 15 minutes.
  2. 2 Purée fig mixture with an immersion blender until jam reaches desired consistency; stir in walnuts. Continue cooking until flavors meld, about 15 minutes more.
  3. 3 Pour jam into a container. Store in the refrigerator for up to one month.

By Rachel Swiger-Imhoff

Chai Butter Tarts
Snack American

Chai Butter Tarts

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Place tart shells on a baking sheet.
  2. 2 Beat brown sugar and butter together with an electric mixer until creamy; beat in eggs, corn syrup, vanilla extract, lemon juice, cardamom, cinnamon, nutmeg, and ginger.
  3. 3 Divide raisins evenly into the bottom of tart shells; pour about 2 tablespoons syrup mixture into each tart shell.
  4. 4 Bake in the preheated oven until pastry is golden and filling is set, about 20 minutes; remove to cool on a wire rack.

By Jody

Ricotta-Blueberry Muffins
Snack American

Ricotta-Blueberry Muffins

4.7

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup jumbo muffin tin with extra-large paper liners.
  2. 2 Beat white sugar, butter, and lemon zest together in a bowl with an electric mixer until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract.
  3. 3 Whisk flour, baking powder, baking soda, and salt together in a separate bowl; stir into butter mixture until just combined, batter will be thick. Carefully fold in blueberries.
  4. 4 Divide batter among the prepared muffin cups; sprinkle 1 teaspoon turbinado sugar over each muffin.
  5. 5 Bake in the preheated oven until muffins are golden on top and a toothpick inserted into centers comes out mostly clean with some crumbs, 26 to 28 minutes. Transfer to a wire rack to cool, 15 to 20 minutes.

By Annie

Classic Buttermilk Pie
Snack American

Classic Buttermilk Pie

Prep
30 min
Cook
65 min
Total
155 min

Instructions

  1. 1 In a medium mixing bowl, combine the flour, salt and sugar. Use hands to cut in the butter until the mixture resembles coarse breadcrumbs and no pieces are larger than a pea. Stir in the cold buttermilk until mixture starts to clump together. Use hands to form the dough into a tight ball, pat it into a disk about 1 1/2-inch thick and wrap tightly in plastic wrap. Chill for a least an hour and up to a day.
  2. 2 Preheat oven to 425 degrees F. On a floured surface, roll pie crust into large circle. Press dough into a pie pan. Line the crust with a sheet of Reynolds Wrap® Aluminum Foil and fill the foil with pie weights or dried rice/beans. Make sure to get the weights into the corners of the pie and press into the bottom and sides. Chill the crust for 15 minutes and then bake for 15 minutes. Remove piecrust from the oven and remove the weights and foil. Reduce the oven to 350 degrees F and let the crust cool while you make the filling.
  3. 3 Beat egg whites in a stand mixer with whisk attachment until soft peaks form. Set aside. Using the whisk attachment, cream butter and sugar. Add yolks to butter-sugar mixture and combine well. Add the flour, lemon juice, nutmeg and salt to the mixture. Slowly add in buttermilk and mix for 1 minute. Buttermilk will curdle slightly but will smooth out upon baking.
  4. 4 Gently fold the egg whites into the buttermilk mixture. Pour mixture into the crust. Smooth with spatula and bake for 45-50 minutes or until golden and set in the middle. Cool thoroughly on a rack before serving.

By Reynolds KitchensR

Gluten Free Lemon Coconut Poppy Seed Bars
Snack American

Gluten Free Lemon Coconut Poppy Seed Bars

2.0

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 350 degrees F. Line an 8-inch square metal, ceramic, or glass baking pan with 2 long pieces of aluminum foil, layering the pieces across one another and crimping the overhang over the sides of the pan.
  2. 2 Make the crust: Whisk the coconut flour, almond flour, sugar, and salt together in a medium mixing bowl. Stir in the coconut, poppy seeds and lemon zest.
  3. 3 Whisk the butter, applesauce, and egg yolk together in a small bowl, then stir into the crust.
  4. 4 Press the crust evenly across the bottom of the prepared baking pan.
  5. 5 Bake the crust for 10-15 minutes, or until the edges just start to brown. (Baking time will be slightly longer for ceramic and glass pans than for metal pans.)
  6. 6 While the crust bakes, make the filling: Whisk the eggs, lemon juice, lemon zest, and applesauce together in a medium mixing bowl until the eggs are well blended.
  7. 7 Whisk in the sugar and cornstarch.
  8. 8 Pour the filling over the baked crust and return the pan to the oven.
  9. 9 Bake for 25-30 minutes more, until the filling is set.
  10. 10 Cool in the pan on a wire rack for 5 minutes, then use the long edges of the foil to carefully lift the bars out of the pan and onto the rack.
  11. 11 Cool to room temperature, then peel the foil off. Dust the bars with powdered sugar and sprinkle with poppy seeds, then cut into squares or longer bars.
  12. 12 Bars can be made up to 3 days in advance and stored in the refrigerator in an airtight container.

By Mott's

Vegan Zucchini Banana Bread Muffins
Snack American

Vegan Zucchini Banana Bread Muffins

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
  2. 2 Combine zucchini, mashed bananas, applesauce, brown sugar, oil, lemon juice, and vanilla in a large bowl; mix well. Set aside.
  3. 3 Whisk flour, baking soda, 1 tablespoon cinnamon, nutmeg, baking powder, salt, and cloves together in a separate bowl until well combined; slowly stir into zucchini mixture until batter is just combined. Spoon batter into the prepared cups, filling each ¾ full.
  4. 4 Combine white sugar and 1 teaspoon cinnamon in a small bowl; sprinkle over batter.
  5. 5 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 30 minutes.

By Natalie Mastroianni Moreau

Devil's Dentures
Snack

Devil's Dentures

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Fill a medium bowl with water and add lemon juice.
  2. 2 Create the gums: With a paring knife, cut about ½ inch in from one edge of each apple quarter down towards the core; stop about ½ inch from the bottom and don't cut all the way through. Turn the apple quarter and repeat on the other side, until the two cuts meet. Pull out center section and discard or reserve for another use. Repeat with remaining apples. Dip in lemon-water to prevent browning.
  3. 3 Add the teeth: Make little holes along one gum line with the tip of a knife, getting as close as you can to the edge. Push an almond slice into each hole. Flip apples over and make holes in the opposite gum lines, in between the top teeth.
  4. 4 Arrange on a platter and drizzle honey over top.

By John Mitzewich

Instant Pot® Pear-Applesauce
Snack

Instant Pot® Pear-Applesauce

5.0

Prep
10 min
Cook
13 min
Total
38 min

Instructions

  1. 1 Fill a large bowl halfway with water. Add lemon juice and mix. Peel, core, and slice apples and pears, putting them in the lemon water to prevent browning.
  2. 2 Drain fruit; do not rinse. Place drained fruit, 1/4 cup water, and cinnamon stick in a multi-functional electric pressure cooker (such as Instant Pot®). Set the Manual mode to high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, up to 15 minutes. Unlock lid. Remove and discard cinnamon stick. Pass the cooked fruit through a food mill; sauce will be slightly coarse. Blend fruit with an immersion blender for a smoother sauce.

By Buckwheat Queen