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News
New to the Shores?
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Minutes
President’s Comments
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Documents & Forms (all)
All Forms
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Vacant Lots for Sale
Contact Us
Clubs
Fishing Club
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Polar Bear Club
Quilting Group
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STARS Club
Water Exercise Group
Welcome Club
Yoga Club
Calendar
LMC
Lake Management Topics
LMC Articles (All)
Lake Water Testing Program
Dredging Operations Summary
Recommended Cleaning Products
BMC
Building and Maintenance Committee
Report a Violation to the BMC
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Compost Site
Dam
Sausage and Fennel Orzotto
July 26, 2016
Uncategorized
Edit
Submitted by: Jan Hurwitz Lot # 343
Ingredients
Print Recipe
3 1/2
cup
chicken broth
low sodium
2
Tbsp
olive oil
1
lb.
Italian sausage
2
cups
fennel
sliced / reserve fronds
1
cup
onion
diced
2
tsp
garlic
minced
1/2
tsp
red pepper flakes
1/2
tsp
thyme
2
cups
dried orzo pasta
1/2
cup
dry white wine
1/2
cup
Parmesan
grated
2
Tbsp
butter
1/4
cup
parsley
chopped
2
tsp.
lemon zest
salt & pepper
to taste
Servings:
Submitted by: Jan Hurwitz Lot # 343
Ingredients
Print Recipe
3 1/2
cup
chicken broth
low sodium
2
Tbsp
olive oil
1
lb.
Italian sausage
2
cups
fennel
sliced / reserve fronds
1
cup
onion
diced
2
tsp
garlic
minced
1/2
tsp
red pepper flakes
1/2
tsp
thyme
2
cups
dried orzo pasta
1/2
cup
dry white wine
1/2
cup
Parmesan
grated
2
Tbsp
butter
1/4
cup
parsley
chopped
2
tsp.
lemon zest
salt & pepper
to taste
Servings:
Instructions
Heat broth in saucepan and keep warm while preparing remaining ingredients.
Heat oil in large sauté pan Add sausage, sauté until browned, 10-12 minutes per side. Transfer sausage to paper towel lined plate. When cooled, slice into 1/2 inch rounds and set aside.
In the sausage pan sauté fennel and onion until they begin to soften and brown (about 5 minutes). Add garlic, pepper flakes and thyme and cook stirring constantly for 2 minutes. Transfer vegetables to a bowl.
Add orzo to the sauté pan, stirring to coat pasta with residual oil in the pan; cook 2 minutes.
Deglaze pan with wine. Add 1 1/2 warm broth to orzo; cook stirring constantly until broth is nearly absorbed; another 5 minutes. Add remaining 1 cup broth; cook and stir until liquid is fully absorbed.
Stir in sausage slices, vegetable mixture, then add parmesan, butter, parsley, lemon zest and chopped fennel fronds. Season with salt and pepper.
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Lemon Sugar Cookies with Lemon Icing
April 5, 2016
Uncategorized
Edit
Servings
4 dozen
Ingredients
Print Recipe
Cookie
1
cup
butter
softened
1 3/4
cup
granulated sugar
1
-
egg
1
tsp
vanilla extract
2
tsp
pure lemon extract
2
tsp
lemon zest
1
tsp
baking soda
1/2
tsp
baking powder
1/2
tsp
salt
3
cups
flour
icing
1 3/4
cup
confectioners’ sugar
1/4
cup
lemon juice
approx. 1 lemon, squezzed
1
-
zest of lemon
1
tsp
butter
melted
Servings:
Ingredients
Print Recipe
Cookie
1
cup
butter
softened
1 3/4
cup
granulated sugar
1
-
egg
1
tsp
vanilla extract
2
tsp
pure lemon extract
2
tsp
lemon zest
1
tsp
baking soda
1/2
tsp
baking powder
1/2
tsp
salt
3
cups
flour
icing
1 3/4
cup
confectioners’ sugar
1/4
cup
lemon juice
approx. 1 lemon, squezzed
1
-
zest of lemon
1
tsp
butter
melted
Servings:
Servings
4 dozen
Instructions
Preheat oven to 350 degrees.
In medium bowl whisk together baking soda, baking powder, salt and flour.
In large bowl, cream together butter and sugar until light and fluffy.
Add egg, vanilla, lemon extract and lemon zest.
Add flour mixture, a cup at a time, and stop once combined.
Roll 2 Tbsp into a ball and place onto baking sheet, keeping them 2 inches apart.
Dip a glass into sugar and press each ball lightly, just until flattened.
Bake for 13 minutes or just until barely browned on the bottom; allow to cool.
Make lemon glaze: Mix all of the icing ingredients together in a Pyrex measuring cup with a whisk until smooth and no lumps; let it sit for a few minutes then pour/spoon it on each cookie.
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Lemon Sugar Cookies with Lemon Icing
January 14, 2016
Uncategorized
Edit
Submitted by: Carrie Morris Lot # 2451
Servings
4
dozen
Cook Time
25
minutes
Ingredients
Print Recipe
INGREDIENTS FOR COOKIE
1
c
butter
softened
1 3/4
c
granulated sugar
1
egg
1
tsp
vanilla extract
2
tsp
pure lemon extract
2
tsp
lemon zest
1
tsp
baking soda
1/2
tsp
baking powder
1/2
tsp
salt
3
c
flour
INGREDIENTS FOR ICING
1 3/4
c
confectioners’ sugar
1/4
c
lemon juice
(approx. 1 lemon, squeezed)
1
lemon
lemon zest
1
tsp
butter
melted
Servings:
dozen
Ingredients
Print Recipe
INGREDIENTS FOR COOKIE
1
c
butter
softened
1 3/4
c
granulated sugar
1
egg
1
tsp
vanilla extract
2
tsp
pure lemon extract
2
tsp
lemon zest
1
tsp
baking soda
1/2
tsp
baking powder
1/2
tsp
salt
3
c
flour
INGREDIENTS FOR ICING
1 3/4
c
confectioners’ sugar
1/4
c
lemon juice
(approx. 1 lemon, squeezed)
1
lemon
lemon zest
1
tsp
butter
melted
Servings:
dozen
Servings
4
dozen
Cook Time
25
minutes
Instructions
Preheat oven to 350 degrees.
In medium bowl whisk together baking soda, baking powder, salt and flour.
In large bowl, cream together butter and sugar until light and fluffy.
Add egg, vanilla, lemon extract and lemon zest.
Add flour mixture, a cup at a time, and stop once combined.
Roll 2 Tbsp into a ball and place onto baking sheet, keeping them 2 inches apart.
Dip a glass into sugar and press each ball lightly just until flattened.
Bake for 13 minutes or just until barely browned on the bottom; allow to cool.
Make lemon glaze: Mix all of the icing ingredients together in a Pyrex measuring cup with a whisk until smooth and no lumps; let it sit for a few minutes then pour/spoon it on each cookie.
Read More