Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.
– Voltaire
This is going to be a bit of a mixed up post. I have a few odds and ends to get out of the way.
First, for my sister who has asked for my cinnamon bun recipe. I’ve finally gotten around to posting it here. Enjoy 🙂
Lemons
Secondly, we have a had a bag of lemons that were not going to last much longer without going bad. I had to decide what to do with them. Now, it turns out that not that long ago I read a blog post for candied lemon slices. I really wanted to give it a try, and it really did turn out to be good.
Anyway, that wasn’t enough to use all of my lemons. So, I ended up squeezing the juice from them, and freezing it in ice cube trays. Now at least, I can keep the lemon juice for a while.
So, I’ve got candied lemon slices and lemon juice. Sounds like I need to make a lemon meringue pie. Yum!
I’m glad you liked the candied lemons! Your pie looks great.
Thanks Lynn.
Yes, I really enjoyed the candied lemons. I’m thinking of trying the same thing with some oranges.
This sounds like a delightful pie. I have never tried candied lamon before. It sounds so amazing 🙂
Thanks Tes.
I had never tried the candied lemon before either, but I must say that after this experience I’ll try it again. I really liked the way they turned out.
I can’t wait to try out the cinnamon bun recipe, mostly the filling/sticky sauce!
I have been making my own bread for a while now and like to make a small batch of cinnamon buns whenever I do to fulfill my sweet tooth. The bread recipe is close enough, I don’t always use egg though, but the filling and glazing leaves something to be desired and is a concoction I make a little different each time. Be neat to do it the right way, they look really yummy!
Thanks for the comment.
I wouldn’t say that there is a right way or a wrong way to make the filling or the glazing. Everyone is going to like something different. In fact, the recipe that I originally used as a guide using only about half the amount of sauce that I use, and the filling called for chopped pecans but no raisins.
Anyway, I hope you enjoy this recipe.