LEMON DROP CHEESECAKE RECIPES

SUNSHINE LEMON COOLER COOKIES RECIPE | TOP SECRET RECIPES

Sunshine Lemon Cooler Cookies Recipe | Top Secret Recipes image

Brothers Jacob and Joseph Loose had a dream of creating products in a bakery filled with sunshine. In 1912 they got their wish by opening the famous "Thousand Window Bakery" in Long Island City, New York. It was the largest bakery in the world until 1955. Today Sunshine Biscuits has moved to another location in Sayerville, New Jersey, where ovens the size of football fields bake like crazy every day. Sunshine is now owned by Keebler and continues to produce many baked treats you're familiar with, such as Hydrox Cookies, Saltine Crackers, Vienna Fingers, Cheez-it Crackers, and these sweet Lemon Coolers. By making a few simple adjustments to the Nilla Wafer clone recipe, we can create a cool copy of these awesome little citrusy wafer cookies dusted with lemon-flavored powdered sugar. To make that coating, we'll use a little unsweeteneed Kool-Aid lemonade drink mix combined with powdered sugar. Shake the cookies in a bag with this mixture—we'll call it bake 'n shake—and you've got yourself another tasty knock-off. Source: Even More Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 25 minutes0S

Prep Time 12 minutes30S

Cook Time 12 minutes30S

Number Of Ingredients 11

Ingredients

Nutrition Facts : Calories 140 calories

A LEMON CAKE TO DIE FOR! - 100K-RECIPES

A Lemon Cake to Die for! - 100K-Recipes image

I bake this lemon cake in the winter when my sister comes over for the Christmas holidays.

Provided by 100krecipes

Categories Breakfast, Brunch, Dessert

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 12

Number Of Ingredients 11

Ingredients

For the cake
1 box of yellow cake mix (15.25 oz);
1 box of instant lemon pudding mix (3.4 oz);
3/4 cup water;
3/4 cup oil;
4 eggs
For the soaking syrup
2 cups powdered sugar;
1/3 cup lemon juice;
2 tbsp unsalted butter, melted;
2 tbsp water.

Steps:

Preheat oven to 350°F. Grease 9x13 baking pan.
Beat eggs in a large bowl, using an electric mixer. Add cake mix, pudding mix, water, and oil, and mix until well combined.
Pour the cake batter into a baking pan. Bake in the preheated oven for 30-35 mins, or until a toothpick inserted into the cake comes out clean. While the cake is baking, you can prepare a syrup.
To make soaking syrup: in a bowl, combine melted butter, lemon juice, water, and powdered sugar.
When the cake is done, poke holes all over the cake with a skewer (or a fork), then pour the soaking syrup over the warm cake. Let it cool completely in a pan before serving.

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Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust., In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight., For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. , Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving.

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SUNSHINE LEMON COOLER COOKIES RECIPE | TOP SECRET RECIPES

Brothers Jacob and Joseph Loose had a dream of creating products in a bakery filled with sunshine. In 1912 they got their wish by opening the famous "Thousand Window Bakery" in Long Island City, New York. It was the largest bakery in the world until 1955. Today Sunshine Biscuits has moved to another location in Sayerville, New Jersey, where ovens the size of football fields bake like crazy every day. Sunshine is now owned by Keebler and continues to produce many baked treats you're familiar with, such as Hydrox Cookies, Saltine Crackers, Vienna Fingers, Cheez-it Crackers, and these sweet Lemon Coolers. By making a few simple adjustments to the Nilla Wafer clone recipe, we can create a cool copy of these awesome little citrusy wafer cookies dusted with lemon-flavored powdered sugar. To make that coating, we'll use a little unsweeteneed Kool-Aid lemonade drink mix combined with powdered sugar. Shake the cookies in a bag with this mixture—we'll call it bake 'n shake—and you've got yourself another tasty knock-off. Source: Even More Top Secret Recipes by Todd Wilbur.
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