There are many days when I just need “a little cheering up.” And…..I will often head to the kitchen and start a very messy baking project as my antidote. In her infinite wisdom, my Mom made sure I had my own little “kitchen” in a closet playroom growing up along with my very own Easy Bake Oven. I am sure we ordered and re-ordered those cake batter packets hundreds of times, but the preoccupation with my Easy Bake kept me out of Mom’s way in the real kitchen!!!
Mom was not much of a gardener, either, though we lived on 3 acres surrounded by beautiful farmland. So, I took it upon myself to begin my education in plant life by purchasing an Encyclopedia of Gardening through some mail-order offer. I remember sending in my money and thanking the Publisher for helping me to enjoy “gardening through the mail”!
All this to say, a little something sweet baking in the kitchen and something pretty and green in a pot usually go a long way towards cheering me up whenever I feel down. And I am “feeling” the back-to-school furor and dread that many parents do this time of year. A new beginning marks an ending too soon forgotten – and a day closer to our babies leaving the nest. I have many friends who dropped their beautiful children off at college this weekend for the first time – the day they never thought would happen arrived. And so, in the spirit of “cheering everyone up,” I offer this post with a new yummy lemon recipe to enjoy.
Moist Lemon Tea Cakes
Ingredients:
- 3/4 cups butter, softened
- 4 ounces cream cheese, softened
- 1-1/2 cups sugar
- 3 eggs
- 1 1/2 tablespoons lemon juice
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 1 teaspoon grated lemon peel
- 1 1/2 cups flour
Glaze:
- 2 cups confectioner’s sugar
- 1/4 cup 2% milk
2 teaspoons lemon extract
Directions
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon peel. Add flour; beat until just moistened.
- Fill 2-dozen greased miniature muffin cups two-thirds full. Bake at 325 degrees for 15 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely.
- In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.
