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Lemon Candy Canes Recipe
|Active dry yeast||1⁄2 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105-115Â°F)|
|Grated lemon peel||1⁄2 Tablespoon|
|Dairy sour cream||1⁄4 Cup (4 tbs) (105-115Â°F)|
|Unsalted butter||2 Tablespoon, softened|
|Chopped candied lemon peel||1 Tablespoon|
|Walnuts||1⁄4 Cup (4 tbs), chopped|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsalted butter||2 Tablespoon|
|Icing||1 Cup (16 tbs)|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
|Vanilla extract||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 1787 Calories from Fat 892
% Daily Value*
Total Fat 103 g158.8%
Saturated Fat 46 g229.8%
Trans Fat 7.2 g
Cholesterol 370.4 mg
Sodium 1351.9 mg56.3%
Total Carbohydrates 210 g69.9%
Dietary Fiber 5.7 g22.7%
Sugars 191.4 g
Protein 15 g30.1%
Vitamin A 41.8% Vitamin C 57.5%
Calcium 16.7% Iron 17.8%
*Based on a 2000 Calorie diet
2 Add enough remaining flour to make a soft dough.
3 Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
4 Cover; let rise in warm place until smooth€”about 1 hour.
5 Punch down dough. Roll dough to an 8 x 12-inch rectangle. Make filling.
6 Spread with half the filling. Fold in half lengthwise. Pinch together long edges. Cut across in 1-inch strips. Twist strips.
7 Place on greased baking sheet. Form canes. Cover; let rise in warm place until double€”about 30 minutes.
8 Bake in a preheated 375°F oven 12€”15 minutes or until done.
9 Make icing and frost canes. Decorate with candied lemon peel.