Lemon Curd

 INGREDIENTS

1/2 c. fresh squeezed lemon juice

1 Tbs. lemon zest

4 egg yolks

3/4 c. sugar

pinch of salt

1/2 c. butter, cold and cubed

INSTRUCTIONS

In a small saucepan, whisk together the lemon juice, lemon zest, egg yolks, sugar and salt.  Cook over medium-low heat, stirring constantly until thick enough to coat the back of a spoon.  About 20 minutes.  (The mixture will bubble slightly, that's okay).  

When the mixture is thick, remove from heat and whisk in the cold butter until smooth.  Cover with plastic wrap touching the curd.  Cool in the fridge.  It is ready to use when completely cooled.  Store in the fridge, leftovers freeze well!

from saracooking.com

Easy Cheesecake

 INGREDIENTS

16 graham crackers
1/2 c. butter, melted
1 pkg. Dream Whip*
1- 8oz. pkg. cream cheese
1/2 c. powdered sugar
1 pkg. Danish Dessert*
2-3 c. frozen raspberries or strawberries

INSTRUCTIONS

Crush the graham crackers and mix with the butter.  Gently press into a 9x13 inch pan.  Bake at 375 degrees for 8 minutes.*  Cool completely.

Make the Danish Dessert according to package directions using 1 3/4 c. water.  Mix in the berries and cool.

Make the Dream Whip according to package.  

Mix the cream cheese and the powdered sugar.  Gently mix in the prepared Dream Whip.  Pour over the cooled graham cracker crust.

When the Danish Dessert mixture has cooled, pour over the cream cheese mixture.  Best if chilled 3-4 hours before serving.

*NOTES

You can use 2 c. of cool whip in place of the Dream Whip.

You can use pie filling instead of Danish Dessert and frozen berries.

You don't have to bake the graham cracker crust, it will be more crumbly.

from Grandma Mickelsen

Rice Pudding

6-8 servings

INGREDIENTS

2 c. cooked rice
2 c. milk
1 Tbs. cornstarch
1/4 tsp. salt
1/2 c. sugar
2 eggs
pinch of nutmeg
pinch of cinnamon
1 tsp. vanilla

DIRECTIONS

Combine milk, cornstarch, salt, sugar, egg, nutmeg, & cinnamon in a pot.  Whisk to combine.  Heat over medium heat, stirring constantly, until the mixture thickens.  Turn heat to low, stir in the rice and heat through.   Remove from heat and add vanilla.  Serve warm or cold.

NOTES
This is a great way to use up leftover rice!

Raspberry Bread Pudding

Bread Pudding 
1 1/2 loaves white bread, cut into 1 1/2 inch cubes
4 c. cream
3 c. sugar
1 egg
1 tsp. vanilla

Fruit
5 c. raspberries, fresh or frozen (or blueberries are great!)
1 c. sugar
1/2 c. apple juice

Vanilla Cream Sauce
1 1/3 c. butter
5 Tbs. flour
3 c. cream
1/2 tsp. salt
2 tsp. vanilla
2/3 c. sugar

In a large bowl, combine cream, sugar, egg, and vanilla and beat until well combined.  Add the bread cubes and stir, coating the bread well.  Let the bread sit in the cream mixture for 30 minutes, stirring occasionally to allow cream to absorb.

In another bowl, mix the berries, sugar, and apple juice.  Stir until sugar is dissolved.

Layer in a 9x13 inch pan: 3/4 full with bread, pour fruit evenly over top, then top with remaining bread.

Bake for 40 minutes at 375.

While the pudding is baking, make the cream sauce:

Melt the butter in a medium saucepan over medium heat.  Add the flour and stir.  Cook for about 10 minutes, stirring, until it has a nutty aroma, but make sure not to brown.  Add salt, cream, and sugar and stir until mixture becomes thick.  Remove from heat and stir in vanilla.

Serve bread pudding warm topped with vanilla cream sauce.

Awesome Brownies

1 c. unsalted butter, melted & cooled
2 Tbs. vegetable oil
1 1/4 c. sugar
1 c. packed brown sugar
4 large eggs, at room temperature
1 Tbs. vanilla extract
3/4 tsp. salt
1 c. all purpose flour
1 c. unsweetened cocoa powder
1 c. roughly chopped chocolate chips

Preheat oven to 350.  Lightly grease a 8x12 baking pan and line with parchment paper.

Combine melted butter, oil, and sugars together in a medium sized bowl.  Whisk well to combine.  Add the eggs and vanilla; beat until lighter in color (another minute).  Sift together the flour, cocoa, and salt.  Gently fold the dry ingredients into the wet ingredients until just combined (do not over beat!)

Fold in 3/4 of the chocolate pieces.  Pour batter into prepared pan, smoothing out the top evenly.  Top with remaining chocolate pieces.  Bake for 25-30 minutes for just underdone brownies (fudgier texture) or until the center of the brownies no longer jiggles and is just set to the touch (toothpick will come out dirty).  OR 35-40 minutes if you like brownies more set and firm.

Brownies will continue baking and set in the hot pan out of the oven.  Allow to cool in pan for 15-20 minutes.  Carefully remove brownies from the pan and allow to cool to room temperature before slicing and serving.

You can use different size pans, you just need to adjust the cooking time up or down.

Note: Sharalen likes to bake these brownies on the top shelf of the oven...the middle shelf cooks them a lot faster, slightly burns them on the top and dries them out.

from Sharalen Benson

German Apple Pound Cake

Cake:

3 eggs
1 1/2 c. oil (vegetable or canola)
2 c. sugar
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
2 tsp. vanilla

3 c. flour
3 large apples, cut up small 
1 c. nuts (optional)

Sauce:

1/2 c. butter
1/2 c. brown sugar
2 Tbs. milk

Preheat oven to 325.

In a stand mixer, beat eggs for 3 minutes.  Add oil and sugar, mix.  Add the cinnamon, salt, baking soda, and vanilla.  Mix, then add flour.  Gently fold in the apples and nuts if using.

Pour batter into a well greased bundt pan (or another tube pan) for about 1 hour 20 minutes.

Cool and remove from pan.

To make the sauce:

Heat sugar, butter, and milk in a saucepan.  Bring to a boil over medium-high heat and cook for 6-8 minutes, stirring constantly, until thick.  Pour over cake and serve.

from Heather Nethercott

Red Berry Pie Tone (from Kitchen Kneads)

 This is a homemade Danish Dessert.

2 c. water
1 pkg. powdered drink mix (like red kool aid, about 1 tsp.)
1 c. sugar
9-10 tsp. ultraset
1 tsp. lemon juice

Whisk water, drink mix, & sugar until dissolved.

Gradually add ultraist to desired thickness.

Stir in lemon juice.

If making pies: add fruit, pour into pie shells & chill.

Can store up to 2 weeks in the fridge.

Pumpkin Dip

 INGREDIENTS

1- 8 oz pkg. cream cheese, softened
2 c. sugar
1/2 tsp. ginger
1 tsp. cinnamon
18 oz. pumpkin puree

DIRECTIONS

Beat cream cheese until smooth.  Mix in sugar and spices, then add in pumpkin.  Mix well.  Transfer to serving bowl.  Refrigerate at least one hour before serving.

Serve with apples, gingersnaps, etc.

Homemade Pudding

1/2 c. sugar

2 Tbs. cornstarch

1/4. tsp salt

2 c. whole milk

2 egg yolks

2 Tbs. butter

1 tsp. vanilla

For chocolate pudding add:

1 1/2 Tbs. cocoa 

1.  In a saucepan, mix the sugar, cornstarch, and salt (and cocoa if needed).

2.  Add milk and egg yolks and whisk together.

3.  Turn on stove to medium heat.

4.  Cook, whisking continually until thick and bubbly (5-8 minutes).

5.  Remove from heat and add butter and vanilla.  Stir until melted.

6.  Enjoy while still warm!

From: Angie Chandler

Cookie Dough Dip

1 8-oz package cream cheese

1/2 c. butter

1 c. powdered sugar

2 Tbs. brown sugar

1 1/2 tsp. vanilla

1 c. mini chocolate chips

1 c. toffee bits

1.  Soften cream cheese and butter and cream together.

2.  Add all remaining ingredients and mix until well combined.

3.  Serve with apples, bananas, graham crackers, etc!

Raspberry Rice Salad

2 c. rice
4 c. water
2 tsp. salt
1/2 c. sugar (heaping)
2 tsp. vanilla
4 c. whipping cream
1/2 c. powdered sugar

16 oz. frozen raspberries
1 box Raspberry danish dessert

Combine rice, water, salt, and sugar in a sauce pan.  Bring to a boil, cover, reduce heat to low, cook for 15 minutes.  Stir in 1 tsp. vanilla.  Cool completely.  (You want the rice to have a slight crunch to it.)

Whip the cream with the powdered sugar and 1 tsp. vanilla.  Fold into cooled rice.

Make the danish dessert and mix frozen raspberries in.

Layer rice, raspberry mixture, rice, raspberry mixture.  Serve!

Macie's Lava Cake

8 oz. semi-sweet chocolate
12 Tbs. butter
1 c. sugar
3 Tbs. cornstarch
4 whole eggs plus 4 egg yolks

4-6 Ramekins- mine are 3 1/2 inches across, 2 1/2 inches tall.  Cooking time will vary greatly if you have a different size.  You want them to still be a little jiggly when you take them out of the oven.  They can go from perfect to over done in less than a minute, so watch them closely!

1.  Preheat oven to 400 degrees.  Grease each ramekin well.

2.  Place chocolate and butter in a microwave safe bowl.  Melt in 30 second intervals, stirring between, until melted and smooth.

3.  Combine sugar and cornstarch in bowl.  Add in the melted chocolate/butter mixture.  Stir until combined.

4.  In a small bowl, whisk the eggs.  Using a hand mixer to mix, slowly add the eggs to the chocolate mixture and mix at low speed until everything is combined and sugar is dissolved.  Chill until ready to use.

5.  Fill each ramekin 3/4 of the way full.  Place the ramekins on a baking sheet.  Bake on top oven rack for 12-20 minutes.  You want the top to be set, but the middle still jiggly.  You may want to test one before baking them all.

6.  Remove from the oven.  Run a knife around the edge then carefully turn upside down onto serving plate and remove ramekin.  Serve immediately!  Serve with ice cream or a dusting of powdered sugar.

Peanut Butter Chocolate Chip Scones

Scone recipe:

2 c. all-purpose flour
1/3 c. packed brown sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 c. cold butter, cut into 1 Tbs. size pieces
3/4 c. semi sweet chocolate chips
1/2 c. buttermilk
1 egg, lightly beaten
1 tsp. vanilla
1 Tbs. milk

For the glaze:

3/4 c. powdered sugar
2 Tbs. milk
2 Tbs. creamy peanut butter
1/2 tsp. vanilla

Preheat oven to 425 degrees.

Line a baking sheet with parchment paper or silpat.

In a bowl, stir together flour, brown sugar, baking powder, baking soda, and salt.

With a pastry blender (or your fingers if you don't have one), cut in the butter until mixture resembles a course meal.

Stir in the chocolate chips.

Make a well in the center of the mixture and add buttermilk, egg, and vanilla.  Stir until just combined (you want the ingredients to be mostly wet, but they may not stick together in a ball, that's okay).

Transfer dough to a lightly floured work surface and form into a ball.  Pat into an 8" circle and cut into 8 wedges.

Place on prepared baking sheet.  Brush each wedge with milk.

Bake scones until golden brown, 12-15 minutes.


Prepare glaze:

Place peanut butter in a small microwave safe bowl.
Warm the peanut butter for 20 seconds.
Add the powdered sugar, milk, and vanilla.
Stir to combine.
Add a tiny bit more milk if needed, it should be a pourable consistency.


When scones are done, remove from oven and cool on pan for 5 minutes.
Remove from pan to a wire rack.
Top with glaze.

from: afarmgirldabbles.com

Razzleberry Pie

Your favorite standard pie crust.

***Makes enough for 5 pies!

Filling:
4 3/4 c. water
3 1/3 c. sugar
1 large (6 oz.) package raspberry jello
1 1/3 c. cornstarch

Combine in large saucepan.  Stir constantly and bring to a boil.  Boil until it is clear and thick.
Fold in:
1 lb. frozen raspberries
1 lb. frozen blackberries
1 lb. frozen blueberries

You just need 3-4 lbs of a variety of berries!

Pour into pie crusts, top with crust.  Can freeze for later, or cook immediately.

Brush top crust with a little milk and sprinkle with sugar.

Bake at 375 degrees 45-60 minutes if not frozen; 60-75 minutes if frozen.  

From Lisa Clawson

Favorite Pie Crust

2 1/2 c. flour
1 tsp. salt
1 c. shortening
1 egg
1/4 c. cold water
1 Tbs. vinegar

Sift flour and salt into large bowl.  Cut in the shortening, using a pastry cutter, until you have coarse crumbs.  Do not over mix.

In a separate bowl, beat the egg and add the water and vinegar.

Slowly add the liquid to the flour mixture while "fluffing" with a fork until all the dry ingredients are moistened and starting to clump together.  Gently shape into a ball.  Store covered in the fridge if not using immediately.  You can also freeze to use later.

From Eva Barker

Dutch Oven Peach Cobbler

It also works well in the oven!

(triple the recipe for a dutch oven)

1 quart of peaches with juice (or other fruit)

Combine:
1/4 c. soft butter
1/2 c. sugar

Sift together:
1 c. flour
2 tsp. baking powder
1/4 tsp. salt

Add all ingredients together with:
1/2 c. milk

Mix up into a thick batter.
Spray or line your dutch oven (or other pan)
Pour the batter on the bottom of the pan.
Pour a quart of peaches with juice on top of the batter.
You can sprinkle with sugar if you are using a tart fruit without a sweet syrup.

Bake at 375 degrees for 45-50 minutes.

For a dutch oven, remember to cook with most of the heat on the top, it is easy to burn the bottom.

Serve with fresh whipped cream.

[handed down from generations from Tim Abel]

Coconut Cream Pie

**makes 1 very large pie, or 2 smaller pies

Ingredients

For crust:  (or use a standard pie crust)

12 ounces graham crackers

⅓ cup sugar

8 Tablespoons melted butter

½ teaspoon salt

1-2 Tablespoons water (if necessary)

For filling and topping:

3 cups heavy whipping cream

¼ cup sugar

1 Tablespoon vanilla extract

8 ounces cream cheese, softened

1 (14 ounce) can sweetened condensed milk

1 cup coconut milk

1 box (3.4 ounce) instant vanilla pudding

½ cup sweetened flaked coconut

Instructions

For crust:

1. Preheat oven to 375 degrees (F).
2. Spray a 9-inch pie plate with cooking spray, set aside.
3. In a food processor, pulse graham crackers to a coarse crumb.
4. Add sugar, salt and butter, and pulse until crumbs are moistened. Crumbs should stick together when pinched. If they don't stick, add water a teaspoon at a time until proper consistency is met.
5. Pour mixture into greased pie plate, and press down to evenly cover bottom and sides of pan.
6. Bake for 8 minutes. Allow to cool completely before filling.

For Filling:

1. In a large, clean bowl (or the bowl of a stand mixer) beat whipping cream until it begins to thicken (about 2 minutes but can be up to 5 minutes.)
2. Add sugar and vanilla, and beat until thick and creamy. Set aside, or empty into another bowl if using stand mixer.)
3. In a measuring cup, whisk together instant pudding and 1 cup of coconut milk. Set aside.
4. In another bowl (or now-empty stand mixer bowl), beat cream cheese until light and fluffy.
5. Add vanilla pudding mixture and sweetened condensed milk, and beat until smooth and slightly thickened.
6. Fold in half of the whipped cream mixture. Reserve the remaining whipped cream for topping.
7. Pour filling into cooled crust. 
8. Top with remaining whipped cream.
9. Refrigerate for at least one hour. Cover with plastic wrap if necessary.
10. Before serving, toast coconut flakes over medium heat in a non-stick skillet until golden brown.

Lee's Ice Cream

I haven't tried it yet, but I am sure you could leave out the lemon and just use the rest as a base and then add your own mix in's or substitute another flavor for the lemon.

1 c. sugar
3 eggs
1 c. milk*
1 1/2 tsp. lemon zest
1/2 c. fresh lemon juice
1 tsp. vanilla
1 1/2 c. heavy cream

Combine sugar, eggs, milk, lemon zest, and lemon juice in a saucepan.  Cook slowly over medium heat until it just simmers.  Remove from heat and add the vanilla.  Strain and cool in the fridge overnight.

Remove from the fridge, add the cream and pour into an ice cream maker.

*you can substitute evaporated milk or some sweetened condensed milk.  We like 1/2 c. milk and 1/2 c. sweetened condensed milk.

from Lee Stott

No Bake Oreo Dessert

1 package Oreo cookies
1/3 c. butter
1 large box instant chocolate pudding
2- 8 oz. cool whip
8 oz. cream cheese, softened
1 c. powdered sugar

Crush the whole package of cookies.  Save 1/2 c. to sprinkle on top.  Pour remaining crumbs into a 9x13 inch pan.  Melt butter and pour into crumbs.  Mix well and press into the bottom of the pan to make a crust.

Make pudding according to package directions and let it start to set up in the fridge.

In a mixing bowl, blend cream cheese until smooth.  Add the powdered sugar, mix.  Fold in one 8 oz. container of cool whip.

Top oreo crust with the cream cheese mixture, then the pudding, then the last 8 oz. container cool whip.  Sprinkle remaining Oreo's on top.  Cover and refrigerate until ready to serve.

from www.house344.com

Blueberry Buckle

1 c. sugar
1/2 c. butter
1 egg
1/4 tsp. salt
1 c. all purpose flour
1 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. nutmeg
1/2 c. milk
1/2 c. sour cream
2 c. blueberries

Topping:
1/2 c. sugar
1/4 c. all purpose flour
1/4 c. whole wheat flour
1/4 c. butter
2 tsp. cinnamon

Cream the sugar and the butter in a mixer.  Add the egg and mix well.  Sift the dry ingredients and add them to the butter/sugar mixture, alternating with the milk and sour cream.  Mix well.  Fold in the blueberries and pour the batter into a greased/floured 9x13 inch pan.

Topping:  Combine all of the ingredients using a pastry blender, fork, or in an electric mixer with the paddle attachment.  Sprinkle over the batter.

Bake at 375 degrees for 35-45 minutes.

from Michelle Wright