Wednesday, August 21, 2019

The Bryan Times - August 19, 2019 - Lemons

While I do remember I shared some lemon recipes with you a few months ago, there are so many options using this citrus fruit loaded with Vitamin C, I just had to share more ideas. And I did say I'd share some lemonade recipes, so here you are...

I'm sure you've heard the old saying, "When life hands you lemons, make lemonade". While that's a great perspective, we can do so much more with lemons and their peel. 

Use juice or peel to freshen your microwave, and help you get it clean in no time! Add lemon rinds (or juice) to a microwave-safe bowl (I use my glass measuring cup) filled with 2 c. water. Microwave on high for four or five minutes. Let stand another five minutes, allowing the water to steam the walls and top of the oven. Remove the hot bowl (carefully!) and wipe away the mess with a towel. AND the microwave will smell clean and fresh. You're Welcome!

If your fridge needs a pick-me-up, dab a cotton ball or sponge in lemon juice and leave it in the refrigerator for a few hours to neutralize odors. 

My sis-in-love, Carol Herman, shared this dessert with us at a recent Baker Sibling gathering.  We all went a little crazy over it. The only thing I changed was to cut the amount of cold water in half. 


1 box (18 ozs) lemon cake mix
1 c. very hot water
1/2 c. cold water
2 sm. boxes (4-serving size) lemon jello, dry
1 c. milk
1 sm. box (4-serv. size) instant lemon (or vanilla) pudding mix
1 tub (8 ozs.) frozen whipped topping, thawed

Prepare cake and bake in a 9" x 13" baking dish, according to package directions. Remove from oven then poke holes all over the top of the cake with a fork. 

In glass bowl, combine 1 c. hot water with 1 box lemon jello; stir until dissolved; add 1/2 c. cold water, then pour mixture over warm cake. Chill in refrigerator until cool. 

In a large bowl, whisk together milk, instant pudding mix and second box of lemon jello until powders are dissolved, and not grainy.  Fold in whipped topping and spread over cake.  Refrigerate until serving. Yield: 12 - 15 servings

Hope you enjoy these fruity, refreshing drinks. Great to help you 'chill'.                       

(Sugar Free Option) 


1 scant cup (just less than) sugar or sweetener
1 c. water
7 c. water (sparkling - for a 'kick') 
1 c. fresh squeezed (or bottled) lemon juice 
1 lemon, quartered, for serving
1 lemon sliced, for serving

Make a simple syrup by adding sugar and 1 c. water to a saucepan; heat until sugar is dissolved. (I used a microwave safe dish and warmed it for 2 minutes - stir until sugar dissolves). Allow to cool. 

Add 7 cups water and lemon juice to 2-qt. pitcher.  Add simple syrup and stir well. Pour into tall glasses filled with ice. Add a slice or two of lemon...garnish the rim with a lemon wedge and serve with a smile. Yield: 6 - 8 servings.  Recipe can easily be doubled to make a gallon! TIP:  I suggest not adding slices to lemonade until ready to serve as the peel can make the lemonade bitter if it sits too long. 


2 c. water
3/4 - 1 c. sugar 
(or xylitol..or your fav sugar substitute)
1 c. freshly squeezed lemon juice (strained) 
(about 6 - 8 lemons)
2 generous cups of cubed watermelon (seeds removed)
2 c. cold water or sparkling water

In a medium saucepan, bring the water and sugar to a boil.  Reduce the heat and simmer, stirring occasionally, until sugar dissolves. Remove from heat and cool.  Meanwhile, puree watermelon in blender and strain to remove any seeds.  You should have about 1 c. watermelon juice.  Add lemon juice, watermelon puree to the simple syrup (sugar water); add water; chill.  Serve over ice.

Lady Bird Johnson once said  “Children are likely to live up to what you believe of them."


  1. Ooooh another luscious lemon recipe to try! My ladies group would love this!!

  2. Oh that cake is SO flavorful and moist!Do hope you get to taste it! 😘

  3. I made the Lemon cooler cream cake for treats at church, everyone REALLY liked it.

    1. SWEEET! I am so happy to know...thanks for taking time to share with me.