Fit to A Tee Recipes
Popcorn Balls and Spaghetti Sundae
Thanksgiving is upon us and from all of us at First Tee – Cleveland, we wish you all a safe, and joyous Thanksgiving. Attached is the recipe for week #2!
It’s a great way to use some of those yummy leftovers – so be sure to ask for, or save some, leftover turkey!
Thanksgiving Side Dishes
Looking for something to do? Join Coach K on Youtube as she makes a class favorite
LEMON POPPYSEED CRISPS Source: Martha Stewart PREHEAT OVEN TO 350* Makes About 30 cookies INGREDIENTS: ¼ cup fresh lemon juice - about 2 large lemons or 3 small ones 3 ½ tsp finely grated lemon zest DIVIDED-3 large lemons 1 cup (2 sticks) room temp unsalted butter DIVIDED 2 cups all-purpose flour (½ white ½ wheat is fine) 1 tsp baking powder ½ tsp table salt 1 ½ cup sugar. DIVIDED 1 CUP & A ½ CUP 1 large egg 1 TBLS poppy seeds (they’re still good if you don’t have these)
Bring lemon juice to a slow boil. WATCHING CAREFULLY, cook until it is reduced to 1/8 cup. (3-5 minutes) Remeasure it in a LIQUID measuring cup.
Stir 1 stick of the room temperature butter into the warm lemon juice. Set aside.
Whisk together flour, baking powder, salt
Cream the other stick of butter with 1 c sugar until smooth. Then add the egg and reserved lemon butter. BEAT for 3 minutes until pale yellow. Then add vanilla and 2 tsp of the lemon zest
Add the flour mixture and the poppyseeds. Mix just until flour is incorporated. NOTE: IF IT SEEMS TOO THIN ADD UP TO ½ CUP MORE FLOUR! Chill for 20 minutes or more.
Mix ½ cup sugar and the rest of the zest (1 ½ tsps)
Roll the chilled dough into golf ball size balls. Roll the balls in the sugar/zest mixture.
Placing the balls 2” apart, bake on parchment lined cookie sheets 12-14 minutes. Cool and enjoy!
Lemon Poppy Seed Crisps recipe