When Life hands you Lemons......Use them!!

What a fun activity! Our RS committee did a great job! We missed all of you who couldn't attend!

Someone looked exhausted and we hadn't even started the activity!!

New Look for Pam! We love it!

Thanks again K'lyn for  all you did!

Early Bird was a container of Lemon Drops!  What a great idea!!  :)

 .

Great ideas on how to clean by Danielle

 What? It smells like lemons??

Thanks to Melody for showing us how to make a Lemon Scrub. Our hands where so soft!

Did we mention we had Lemon Desserts? They were all so different and yummy! Look for some of the recipes at the end of the pictures.

We wondered why the Bishop showed up!! The desserts were the best!

It must be over, there is just enough desserts for me to take home!  Thanks again everyone!

Lemon Trifle Recipe

Ingredients

-		1 package angel food cake mix - prepared according to instructions on package
-		1 1/4 cups sugar
-		4 1/2 tablespoons cornstarch
-		2 cups water
-		1/2 teaspoon salt
-		1/4 cup butter
-		1 cup lemon juice - with zest 2 small pkg instant white chocolate pudding
-		12 ounces whipped topping

Directions

·         Prepare the angel food cake mix as instructed on the package. Allow it to cool completely. ·         Combine the sugar, cornstarch, water, and salt in a saucepan and stir until the cornstarch is dissolved. ·         Cook these ingredients over medium heat until the mixture is clear and has come thickened. Cook it until it just comes to a boil. ·         Remove from the heat and add the butter; stir until melted. ·         Pour in the lemon juice and stir until completely mixed. ·         Allow it to cool and then refrigerate the mixture so that it thickens a little more. It should be about the consistency of pudding. ·         Mix the instant white chocolate pudding according to the package. ·         Remove the lemon mixture from the refrigerator and begin to layer all the ingredients. Begin by putting a layer of torn pieces of cake on the bottom of a trifle bowl. Use a little less than half the cake. ·         Spread half the lemon mixture over the cake ·         Add half of the pudding mixture and sprinkle with coconut. ·         Add half of the whipped topping and spread out evenly. ·         Repeat the layers of cake, lemon mixture and pudding. You will probably end up with a little of the cake leftover. ·         Next add the rest of the whipped topping ·         Sprinkle coconut over the entire top of the trifle. ·         Serve the trifle immediately or it can be refrigerate for a few hours before serving.

·

Glazed Lemon Zucchini Bread

Ingredients

• 2 cups cake flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 1/3 cups sugar
• 2 TB lemon juice
• 1/2 cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini
Glaze ingredients:
• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk
• 
  

Instructions

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Oreo Cookie by Pam Jensen

1.  1 cake mix (any flavor)
2.  2/3C margarine
3.  2 Eggs

Mix together and put on cookie sheet about the side of a quarter. The stiffer the dough, the less they will spread and flatten out.
Add flour to stiffen the dough, the dough should not be real sticky.

Bake 350 for 5-8 min. Do not over cook.
Cool and fill with frosting.

Frosting

1. 1 8oz pkg of cream cheese.
2.  Powder Sugar
3.  Vanilla
4.  2 or 3 tsp of margarine