Lemon Bars

Ingredients:

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour

Confectioners' sugar, for dusting

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Directions

Preheat the oven to 350 degrees

For the crust:

Cream the butter and sugar until light in the bowl of an electric mixer.

Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. 

Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. 

Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling:

Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. 

Pour over the crust and bake for 30 to 35 minutes, until the filling is set. 

Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

Ina Garten

Sugar Cookie Icing

Ingredients:

½ cup butter softened, room temperature, salted or unsalted
3 cups powdered sugar
2 teaspoons clear vanilla extract 1 teaspoon if using traditional vanilla
3 tablespoons heavy cream substitute half and half or milk

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Directions:

In a large mixing bowl or stand mixer, whip butter until light and fluffy. Gradually add powdered sugar. Add vanilla and heavy cream and mix until smooth.

Allow cookies to cool 10 minutes and ice while warm, or allow them to cool and melt your icing in the microwave for 30 seconds.

Using a measuring cup, pour icing on each cookie individually and using a cake spatula, smooth your icing before moving onto the next cookie or dip cookies in a bowl of warm icing.

Place the frosted cookies on parchment paper. Immediately add sprinkles if desired.

Sugar Cookies

Ingredients:

3 cups all-purpose flour, spooned & leveled
2 teaspoons baking powder
½ teaspoon salt
1 cup shortening
1 cup granulated sugar
1 large egg at room temperature
2 tablespoons milk (whole, lowfat, skim)
2 teaspoons pure vanilla extract

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Directions:

Preheat the oven to 350°. Line two large baking sheets with parchment paper or silicone baking mats and set aside.

In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl using an electric mixer, cream the shortening and sugar together for 1 to 2 minutes or until well combined. Mix in the egg, milk, and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.

Add the dry ingredients and mix until fully combined. The mixture will be a little crumbly at first but it will come together as you continue mixing it. Once the dough comes together, use your hands to form it into a ball.

Divide the dough in half. Lightly flour a piece of parchment paper, add half of the dough, top with another piece of parchment paper, and roll the dough out ¼-inch thick between both pieces of parchment paper. Repeat with the other half of the dough between two separate pieces of parchment paper. This dough doesn't require any dough chilling, but if you prefer colder dough so that it's easier to work with you can place both pieces of rolled out dough between the parchment paper on a baking sheet and refrigerate for 30-60 minutes.

Peel off the top layer of parchment paper. Cut the cookie dough into shapes and place them onto the prepared baking sheets. Leave a little room between each one. If needed, flour a thin spatula and use that to transfer the cut out cookies to the baking sheet. Re-roll any scrap pieces of dough between the parchment paper and continue cutting out shapes.

Bake 9 to 12 minutes or until the tops of the cookies are set the bottom edges are lightly browned.

Kris Kringle Krinkles

Ingredients:

1 cup Butter (softened)
1 ½ cups Granulated Sugar
2 Eggs
1 teaspoon Vanilla
1 teaspoon Peppermint Extract (or Almond, Lemon or Mint)
½ teaspoons Baking Soda
3 cups all-purpose Flour
Powdered Sugar

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Directions:

Cream the butter and sugar until completely combined.
Add eggs, vanilla and peppermint extract and mix until the dough is fluffy.
Add Baking Soda.
Mix in the flour, a third at a time.
Split into two portions and color one red and one green.
Refrigerate the dough for 2 hours.
Roll dough into balls.
Place the cookie dough ball in a bowl or plate of powdered sugar and roll the cookie dough ball in the powdered sugar until it is covered.

Bake at 350 degrees for 9-10 minutes.

Bourbon Balls

Ingredients:

¼ cup (½ stick) butter, at room temperature
1 package (16 oz) confectioners’ sugar, sifted
1 cup finely chopped toasted pecans - to toast a bit of olive oil and put into 350 oven for about 7 minutes, checking often.
2 Tablespoons Pure Vanilla Extract
¼ cup bourbon
3 packaqges (4 oz) dark chocolate baking chocolate (I used chips and they melt when you are eating)
36 pecan halves, (½ c)

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Directions:

Blend butter and sugar until the consistency of cornmeal.  Stir in pecans, vanilla and bourbon.  Using 1/2 tbsp (¼ oz scoop) scoop out balls.  Place on parchment paper lined tray.

Freeze 15 minutes or until firm.  Roll into smooth balls.  Store in freezer until ready to dip in chocolate

Melt chocolate as directed on pkg.  Remove 12 balls from freezer.  Using a toothpick or fork, dip each ball into melted chocolate then immediately top with pecan 1/2.  Place on parchment paper lined tray.  Freeze 5 minutes or until chocolate is firm.  Repeat dipping with remaining balls.  Store in airtight container in the refrigerator.

Serve balls at room temp.  (I like them colder)

Apple Crisp

Filling:
5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice

Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans

For the Filling:
Mix all the ingredients together. Place into 7 to 8-ounce ramekins.

For topping:
Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.

Preheat oven to 350 degrees.

Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

I didn't use the pecans but they would be good, or any nuts.

Angel Food - Pineapple Cake

Take a box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box.) Combine it with a 20 ounce can of crushed pineapple in its own juice. (No need to use a mixer, just stir it with a spoon). The mixture will start to froth & turn into an amazingly airy, fluffy bowl of deliciousness right before your eyes.

Once it's all mixed up, grease and simply pour it into a 9 x 13 cake pan & bake 350 for 30 minutes

Compliments of Connie Mac
Note: add some brown sugar to top before baking. It adds a nice flavor. You can also make an ice glaze to swirl on the top after baking.

Powdered sugar, vanilla and butter with a little milk.

Brown Butter Salted Caramel Snickerdoodles

Prep time: 30 minutes
Cooking time: 8 minutes

Serves: 24

INGREDIENTS:
2½ cups all-purpose Gold Medal flour
1 teaspoon baking soda
2 teaspoons cream of tartar
½ teaspoon ground cinnamon
½ teaspoon sea salt
1 cup unsalted butter, sliced
1¼ cup dark brown sugar
½ cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
1 cup caramel squares, cut into ¼’s
¼ cup granulated sugar
2 teaspoons ground cinnamon
Coarse Sea salt for sprinkling on completed cookies


INSTRUCTIONS: 
In a medium sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside.

To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently. You will notice the butter starting to become frothy on the top and brown specks will start to form along the bottom. You have to watch it closely because the turn happens quickly and you don’t want it to burn. You will start to smell a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature.

While the butter is cooling, cut the caramel squares into ¼’s.

In a stand mixer, combine the brown butter and brown sugar, and ½ cup granulated sugar. (The ¼ cup sugar will be used for rolling in the cookies). Mix until blended and smooth.
Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined.

Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.

Once you are ready to bake preheat the oven to 350 degrees. Measure about 2 tablespoons of dough and roll into a ball. Flatten the ball and place 1-2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won’t stick to the pan.

Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place on a cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt. (I used course sea salt)
Bake for 8-10 minutes, or until the edges turn lightly brown. The centers will be soft. Allow to cool for 2-3 minutes, and transfer to a wire cooling rack to cool completely.

Emily Murphy shared this with me! The best cookies I've had in a long time 9/20/2014

I Love My Pear Salad

Ingredients:

1- 15 oz pear halves
1- 3 oz pkg lemon jello
1- 8 oz pkg cream cheese
1/2 c chopped pecans
2 cups cool whip (thawed)

Instructions:
Drain pears and reserve 1 c syrup (if needed add water to equal 1 c)
In a saucepan over medium-high heat, combine syrup and gelatin.  Bring to a boil and stir until gelatin is dissolved.  Remove from heat and chill until partially set.

In a lage bowl, blend the cheese and pears until smooth.  Add gelatin mixture, pecans and whipped topping.  blend until smooth.  Pour into mold or leave in bowl. chill for 3 hours until firm.

Thanksgiving, 2013

New York Style Cheesecake with strawberry sauce

1 (9-inch) cheesecake, 8 to 10 servings

Ingredients:
1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter
1 1/2 tablespoons sugar
2 1/2 pounds cream cheese, softened
1 1/2 cups sugar
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream
Strawberry Sauce, optional, recipe follows
Blueberry Sauce, optional, recipe follows
Pineapple Sauce, optional, recipe follows

Directions:
Preheat oven to 375 degrees F.

Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Increase oven temperature to 500 degrees F.

In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees F and bake for 1 hour more. Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.

To serve, top with sauce of choice. Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.

Strawberry Sauce:
2 pints fresh strawberries
1/2 cup sugar
1 cup water
1 teaspoon finely grated lemon zest
2 tablespoons kirsch or brandy

Combine berries, sugar, water and zest and cook until berries are soft and the liquid is thick, about 10 minutes. Stir in the kirsch or brandy and cook for 1 minute.

Remove from the heat and let cool. Spoon on top of the cheesecake and serve.


Blueberry Sauce:
1 1/2 cups sugar
3 tablespoons cornstarch
1 1/2 cups water
1/2 cup fresh-squeezed orange juice
2 tablespoons Grand Marnier liqueur
1 1/2 teaspoons orange zest
1 1/2 cups blueberries, picked over and rinsed
1 1/2 tablespoons unsalted butter

In a small saucepan over medium-high heat stir together the sugar, cornstarch, water, orange juice, and orange zest. Cook, stirring occasionally, until thickened, about 5 minutes. Stir in the blueberries and simmer the mixture, stirring occasionally, until the berries have burst, about 5 minutes. Add the butter and stir until melted. Remove from heat and let cool before pouring over the cheesecake.

Pineapple Sauce:
3 cups fresh 1/2-inch diced pineapple chunks
1/4 cup sugar, plus more to taste
1 cup water
1 teaspoon finely grated orange zest
2 tablespoons light rum

Combine pineapple, sugar, water and zest, and cook until pineapple is tender and the liquid is thick, about 15 minutes. Stir in the rum, and cook for 1 more minute. Remove from the heat and let cool. Spoon on top of the cheesecake and serve.

Raspberry Cheesecake

Ingredients

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract

For the topping:
1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries

Directions:
Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

Sputnec (Coconut Balls)

2 lb powdered Sugar
1/2 c margarine
1tsp vanilla
1 can Eagle Brand Sweetened Milk
1 lg bag coconut
12 pkg. semi-sweet chocolate chips
2T shortening

Mix vanilla, sugar, margarine and milk.  Add coconut to sugar mixture.  Refrigerate.
Melt chocolate in double boiler add shortening to give it a glossy look.  Form small balls with coconut mixture and roll in chocolate to coat.

all done!
Makes 100 balls

From Diane Griego cookie party 2012

Red Velvet White Chocolate Chip Cookies

Yields about 3 dozen
Ingredients:
2 1/4 cups all-purpose flour
2 1/2 Tablespoon cocoa powder*
1 1/2 teaspoon cornstarch
3/4 teaspoon baking soda
1/2 teaspoon salt
7 Tablespoon butter, at room temperature
6 Tablespoon all vegetable shortening, at room temperature
1 1/2 cups granulated sugar
1 large egg
1 large egg yolk
1 1/2 teaspoon white vinegar
1 1/2 teaspoon vanilla extract
1 Tablespoon red food coloring
1 1/3 cups white chocolate chips, divided

Directions:
Preheat oven to 375 degrees. In a mixing bowl, whisk together flour, cocoa powder, cornstarch, baking soda and salt, set aside. Add butter, shortening and sugar to the bowl of an electric stand mixer and mix on medium speed until very pale and fluffy about 4 minutes. Add egg and egg yolk and mix until combine. Add vinegar, vanilla and food coloring and mix until well blended. Slowly add in dry ingredients and mix just until combine. Mix in 1/2 cup white chocolate chips. Scoop dough out by the heaping tablespoonfuls (about 1 1/2 Tbsp) and roll into balls and place on buttered or Silpat lined cookie sheets. Gently press about 6 white chocolate chips into the top of each cookie, being careful not to flatten the cookies (if you do flatten them a bit just reshape them to the height they had before adding the chips) and bake in preheated oven 8 - 9 minutes. Allow to cool several minutes on baking sheet before transferring to a wire rack to cool. Store cookies in an airtight container.

*If you want a more chocolaty cookie you could replace 1 - 2 Tbsp flour with an additional 1 -2 Tbsp cocoa, the red just won't be quite as vibrant. Or, you could replace the white chocolate chips with chocolate chips.

**Note: this recipe has been completely revised as of 9/7/12 due to comments stating cookies are flat and not red enough. I myself thought them to be flat. This recipe completely eliminates both of those issues. These are thick, vibrantly red and completely delicious (they better be, these were my 4th batch. Fourth times a charm right =).

Made for the 2012 Christmas Cookie Party

Dutch Apple pie

Ingredients:
1 your favorite homemade pie crusts or 1 ready-made pie crust
5 1/2 cups peeled cored sliced cooking apples
1 Tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup brown sugar, packed
3 Tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg

Topping:
3/4 cup flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup butter or 1/3 cup margarine, room temperature

Directions:
Preheat oven to 375°F.
Fit pie crust into pie plate.
In a large bowl, mix sliced apples, lemon juice, both sugars,flour, cinnamon and nutmeg.
Pile into crust.

Prepare topping:.
In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled.

Sprinkle evenly over apples.

Bake at 375°F for 50 minutes.

Strawberry Sour Cream Jello Salad

Ingredients:
4 boxes strawberry Jello
1 lb. frozen strawberries, whole or mashed
2 fresh bananas, sliced
1 pint sour cream

Directions:
Mix 2 boxes of Jello with 2 cups water (1 cup hot, 1 cup cold). Mix it in half of banana slices, with strawberries (mashed or whole), in 9 x l3" Pyrex dish. Refrigerate two hours or until hard. Spread sour cream onto hard Jello. Mix remainder of ingredients (2 boxes Jello, prepared as above; leftover fruit), and pour second layer. Refrigerate again until hard. Serve with whipped cream as a dessert; or on lettuce to accompany an entree.

I am going to use raspberry jello and only make a 1/2 batch using 1 large of box jello

Oreo Cookie Layer Dessert

Ingredients:
1 pkg of regular Oreo cookies
1/2 cup butter
1 large box of instant chocolate pudding
2 8 oz containers of cool whip
8 oz cream cheese, softened
1 cup powdered sugar

Directions:
Crush the whole package of cookies either with a food processor or in a bag with a rolling pin. (I used a hand potato masher)

Save a 1/2 cup to sprinkle on top of the dessert when done. Pour remaining crumbs in a 9 x 13 pan. Melt butter and pour into crumb mix. Stir it up good and press the crumbs in the bottom of the pan to make a crust.

Make the chocolate pudding according to package directions and let it setup in the refrigerator.

In a mixing bowl blend the cream cheese until it is nice and smooth. Add the powdered sugar and mix. Then fold in 1 8 oz container of cool whip. Top oreo layer with cream cheese mix, then pudding, then your last 8 oz container of cool whip. Sprinkle the remaining Oreos on top. Cover and refrigerate until ready to serve.

Peach Cobbler with Bisquick crust

Ingredients:
3-4 cups peaches (fresh, sliced)
1/2 cup sugar ( to taste, if the peaches are sweet you don't need much)
1 Tablespoon cornstarch
3/4 cup water
2 1/3 cup bisquick
3 Tablespoon sugar
3 Tablespoon butter (melted)
2/3 cup milk

This recipe is on the box. I add some cinnamon for flavor

vanilla ice cream or whip cream

Directions:
Cook peaches, sugar, cornstarch and water on stove until thick. This takes only about 5 minutes, you are just trying to sweeten and soften the fruit.
Place in baking dish.. I like more fruit than crust, so I would use more peaches. You don't need to increase the other ingredients.
Mix Bisquick, sugar, melted butter, and milk. plus cinnamon
Drop on top of peach mixture. Spread so it isn't too thick. I will raise
Bake 20-25 minutes at 375 degrees.
Serve warm with ice cream or whipped cream.

Blue Berry Peach Cobbler with Bisquick crust

Ingredients:
1 1/2 cup peaches (fresh sliced)
1 1/2 cup blueberries (fresh)
1/3 cup sugar
1 1/2 teaspoon cornstarch
1/2 cup baking mix (Bisquick)
2 Tablespoons nuts (chopped)
4 Tablespoons brown sugar
1/2 teaspoon cinnamon
4 Tablespoons skim milk
2 cup low-fat vanilla ice cream

Directions:
Preheat oven to 350
Prepare fresh fruit, and mix with sugar and cornstarch in large bowl.
Transfer to an 8-inch baking pan.
In medium mixing bowl, combine Bisquick, nuts, brown sugar, and cinnamon.
Add milk and stir just until moistened.
Drop topping in small mounds over fruit.
Bake 20 minutes or until topping is light golden brown and a toothpick inserted into the topping comes out clean.

Serve warm with vanilla ice cream.

Nilla Wafer Pudding

Ingredients:

2 small pkg Butterscotch Pudding (cook n serve is better but instant works)
3-4 ripe bananas
Nilla Wafers
Whip cream or Cool Whip

Directions:
Layer an 8x10 pan with Nilla Wafers
slice bananas and layer on cookies
Prepare pudding according to package instructions
Pour pudding over bananas and cookies
Let set in refrigerator for 30 minutes
spread whipped cream on top
Decorate with more Nilla Wafers

A favorite that dad brings to pot lucks

Fantasy Fudge

Ingredients:
3/4 cup butter
3 cups sugar
2/3 cup evaporated milk
1 pkg (12oz) semi-sweet chocolate chips
1 jar (7 oz) marshmallow creme
1 teaspoon vanilla
1 cup chopped walnuts (optional)

Directions:
Grease 9x9 pan

Mix butter, sugar & milk in heavy pan, bring to full rolling boil stirring constantly. Continue boil 5 minutes stirring constantly to prevent scorching. Remove from heat

Gradually stir in chips and marshmallow cream until melted.

Add vanilla and walnuts. Mix well.

Pour into prepared pan and let cool at room temperature.

Cut into squares and store in Christmas tin.