A) Shaker citrus crumble B) Midwest lemon tart C) North Union lemon cake D) Ohio lemon pie
A) Seeds B) Peel C) Pulp D) Pith
A) Late 1800s B) Early 1800s C) Early 1700s D) Mid 1900s
A) French bakeries B) Midwestern grocery stores C) Shaker religious communities D) British households
A) The local soil was too acidic B) They were a gift from international travelers C) They were cheaper to buy than grow D) They could not be grown in the Midwestern climate
A) Two hours B) One hour C) Twelve hours D) Four hours
A) Lemons, white sugar, and eggs B) Lemons, brown sugar, and cream C) Lemons, flour, and butter D) Lemons, honey, and egg whites
A) One inch B) Paper thin C) Half inch D) Quarter inch
A) Marmalade and lemon curd B) Jam and custard C) Jelly and pudding D) Syrup and lemon butter
A) Limes or honey B) Meyer lemons or brown sugar C) Grapefruits or maple syrup D) Oranges or agave
A) Whisked continuously B) Stirred every few hours C) Heated on the stove D) Kept in the freezer
A) Ginger B) Nutmeg C) Cinnamon D) Vanilla
A) It crystallizes B) It dissolves C) It turns into caramel D) It burns
A) No crust B) Lattice or full top C) Crumb topping only D) Graham cracker base
A) Raspberries B) Strawberries C) Blueberries D) Blackberries |