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