Richard’s Fruit Tart

 Ingredients

 1/2 cup confectioner's sugar

1 1/2 cups all purpose flour

1 1/2 sticks softened and sliced unsalted butter

1 (8 oz) package softened cream cheese

1/2 cup plus 1/4 cup granulated sugar

1 teaspoon vanilla extract

For topping: fresh strawberries, kiwi slices, blueberries, and raspberries 

Glaze

1 (6 oz) can thawed frozen limeade concentrate

1 tablespoon cornstarch

1 tablespoon fresh lime juice

Directions

Preheat oven to 350 °F.

For the crust: In a food processor, combine the confectioner’s sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

For the filling and topping: Beat the cream cheese, sugar and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart.

For the glaze: Combine the limeade, cornstarch, lime juice and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze. Save remaining glaze in a container to drizzle over top when served, if desired.

Jack-Jack Nom Nom Cookies

 

Ingredients

• 2 sticks salted butter softened or browned
• 1 1/4 cups packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 2 tablespoons pure vanilla extract
• 3 cups all purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 1/4 cups milk chocolate chunks
• 1/4 cup chocolate chunks for tops of cookies

Instructions

• Preheat oven to 350 degrees F. and place 8 cookie liner cups onto large baking sheet.Place butter and sugars into a large mixing bowl, beat until well combined.  Note: For another variation, try browning the butter first. Let butter cool for 15 minutes then continue with this recipe. Add eggs and vanilla stirring until well combined.  Add flour, salt and baking soda, stir slowly until dough forms.  Stir in 1 1/4 cups chocolate chunks.
• Scoop about 3 heaping scoops of cookie dough into each cookie liner cup.  Press each cookie so dough is even then top with more chocolate chunks, pressing slightly into tops of dough.  Bake for 22-24 minutes, until baked through, starting to turn golden on top.  Remove and let cool for 5 minutes.  Serve warm.

Chocolate Cream Pie

1 baked pie crust

2/3 cup sugar

1/4 cup unsweetened cocoa powder

3 tablespoons cornstarch

1/4 teaspoon salt

2 cups whole milk, 2%, or nonfat

1 teaspoon vanilla

1/2 cup chocolate chips

1 cup heavy whipping cream

1/4 cup powdered sugar

Mini chocolate chips or grated chocolate for garnish, optional

Whisk sugar, salt, cocoa powder, cornstarch, and milk in a medium saucepan, then switch to a wooden spoon or heat-safe spatula. Cook over medium-low heat until thickened, stirring constantly, about 5-8 minutes or longer. Be sure to get in the corners of the pan when you’re stirring. Cook until the consistency of medium-thick pudding. Remove from heat and stir in vanilla and chocolate chips; stir until chocolate is completely melted. Pour into prepared crust. Cool at room temperature, then cover tightly with plastic wrap and chill 4 hours or overnight. Before serving, make the whipped cream. Beat cold heavy whipping cream in a bowl until stiff peaks form, adding powdered sugar slowly during the mixing process. Spread on the pie and garnish with mini chocolate chips or grated chocolate, if desired. Double recipe if using a deep dish pie pan. This recipe makes enough for an 8-inch pie.

Pumpkin Dump Cake

 

Ingredients

• 1 15 oz can pumpkin puree (not pie filling)
• 1 10 oz can evaporated milk
• 3 eggs
• 1 cup brown sugar
• 3 tsp pumpkin pie spice
• 1 box yellow cake mix (just the dry mix)
• 2 sticks butter melted

Frosting glaze

• 2 cups powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract

  Instructions

  • Mix the pumpkin, milk, eggs, sugar and pumpkin pie spice in a bowl with a whisk.
  • Pour the pumpkin pie filling in a greased 9x13 baking pan.
  • Sprinkle yellow cake mix evenly over the top.
  • Pour melted butter over the cake mix.
  • Bake at 350° for 45-50 minutes, until center is set and a toothpick come out clean.

  Frosting Glaze

• Mix the powdered sugar, milk and vanilla in a bowl with a whisk until smooth. Pour over the top of the cake while it's still warm. Let it cool and harden to a sweet crackled glaze on the top. 

Lemon Cream Cheese Frosting

 Ingredients

• 1 package (8oz) cream cheese, softened
• 1/4 cup butter, softened
• 2 to 3 teaspoons freshly squeezed lemon juice
• 4 cups powdered sugar
• 1 teaspoon lemon zest

Instructions

• In a large bowl, with electric mixer, beat cream cheese and butter until fluffy. Add powdered sugar and lemon juice; beat until light and fluffy. Stir in lemon zest.
• If frosting seems too thick, beat in additional juice, ½ teaspoon at a time. If frosting is too thin, add powdered sugar, ¼ cup at a time. 
• Frost completely cooled cake. For best results, chill frosted cake before cutting

Notes

• Frosts a 9x13 inch cake, or 24 cupcakes. Make 1 1/2 batch for layer cakes, double batch to frost and fill layer cake.

Lemon Filling

Ingredients

• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 3/4 cup cold water
• 2 egg yolks
• 1 teaspoon grated lemon peel
• Juice of medium lemon
• 1 tablespoon butter or margarine

Instructions

1

In small saucepan, combine sugar, cornstarch and salt. Gradually add water and whisk until well blended. Whisk in egg yolks and lemon juice.

2

Cook over medium heat, whisking constantly, until thickened and boiling, about 5 minutes. Boil for one minute; remove from heat. Strain through fine mesh strainer.

3

Stir in lemon zest and butter. Cool to room temperature, without stirring.

Marilyn’s Lemon Bars

The lemon zest and fresh lemon juice are the key to this recipe!

Crust:

1 cup butter 

1/2 cup powdered sugar

2 cups flour

Dash of salt

Combine and mix. Press into 9 x 13” pan. Bake at 325° for 15 minutes or until slightly golden on top.

Filling:

Four eggs, beaten

1/4 cup flour

2 cups sugar

6 tablespoons lemon juice, freshly squeezed

Zest of 1 lemon

Combine flour and sugar. Mix in eggs, lemon juice, and zest. Pour onto cooled crust. Bake 25 minutes until set. Cool. Sprinkle powdered sugar on top.

Peach Ice Cream

Ingredients

• 2 cups heavy whipping cream
• 2 14-ounce cans sweetened condensed milk
• 1 quart half and half
• 4 cups fresh ripe peaches
• 1/2 cup sugar
• 1 tsp vanilla 
• 1/4 tsp almond extract

• Milk 

Instructions

• Peel and chop 4 cups of peaches. Place in large bowl and mix in remaining ingredients.
• Pour ice cream mixture into 4 to 6 quart canister of ice cream freezer.
• Add milk to fill the canister to the freezer line.
• Freeze according to the ice cream maker instructions.

Churro White Chocolate Chip Cookies

Ingredients

• 12 tablespoons butter
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups white chocolate chips

Churro Topping

• 1/2 cup granulated sugar
• 1 tablespoon cinnamon

  Instructions

  • Place butter into a small saucepan over medium heat. Cook and swirl butter in pan to melt butter. Continue to swirl pan while butter bubbles and cooks. Watch carefully as butter browns. When butter is brown, carefully pour into a heat proof bowl, scraping brown bits from pan too. Let butter cool for 30 minutes or you can place in refrigerator for 15 minutes.
  • Preheat oven to 325 degrees and line a baking sheet with parchment paper. Place brown butter into a large mixing bowl. Stir in brown sugar and granulated sugar, stirring until well combined. Add eggs and vanilla, stirring until well combined. Stir in flour, baking soda, and salt. Stir until dough forms, and then add white chocolate chips, stirring until combined.
    

    • Place sugar and cinnamon into a shallow bowl. Stir to combine.
    • Scoop cookie dough with a medium size cookie scoop and gently roll into cinnamon/sugar mixture. Place onto baking sheet 1 inch apart and bake for 10-11 minutes. Remove from oven and let cool.

Panna Cotta

I had this delicious treat in Italy, and I’ve been obsessed ever since!

INGREDIENTS

1 envelope unflavored gelatin (about 1 tablespoon)

2 tablespoons cold water

2 cups heavy cream

1 cup half and half

1/3 cup sugar

1 1/2 teaspoons vanilla extract

PREPARATION

In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.

In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.

Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

Chocolate Cake Supreme

1 pkg. Pillsbury Plus Devils Food Cake Mix

1 c. sour cream

3/4 c. water

1/3 c. oil

3 eggs

Heat oven to 350 degrees.  Grease and flour 2 10-inch round cake pans.  In bowl combine all cake ingredients and mix at low speed until moistened.  Beat 2 minutes at highest speed.  Pour into prepared pans.  Bake for 20-25 min. or until toothpick inserted in center comes out clean.  Cool 15 min. and remove from pans.

Grandma Anderson's Oatmeal Cake

½ cup butter

1 cup sugar

1 cup brown sugar (packed)

2 eggs

1 tsp. soda

½ tsp. salt

1 tsp. cinnamon

1 ½ cup flour

1 cup oats

1 cup nuts - optional (walnuts or pecans)

Pour 1 ½ cups boiling water over 1 cups oats.  Let stand 20 min.  Cream 1st four ingredients; add dry ingredients.  Add oatmeal and nuts.  Bake at 350 for 45 to 50 min.  Use 13" x 9" pan.  

Frosting

1 3 ounce pkg. cream cheese

½ box powdered sugar (2 cups)

1 tsp. vanilla

¼ cup butter

Soften butter and cream cheese at room temp. for 1 hour.  Cream together until smooth, frost.

Carrot Cake - Mema

3 c finely shredded carrots
1 c chopped nuts (optional)
1 3/4 c sugar
1 c vegetable oil
4 eggs
2 c flour
1 tsp salt
2 tsp baking soda
2 tsp cinnamon

Prepare carrots and nuts and set aside. Beat sugar, oil, and eggs in a large bowl. Mix dry ingredients into egg mixture. Add carrots and nuts. Fold in gently. Pour batter into well greased and floured pan. Bake at 350 degrees until cake tests done (50-60 minutes).

Butter Pie Crust

Makes 2 crusts

2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold butter
1 teaspoon apple cider or white vinegar
1 tablespoon sugar
5 tablespoons cold water (or more)

Cut cold ingredients together until mixture forms a ball.

White Chocolate Lemon Streusel Bars

 Ingredients:

• 1 can (14 oz.) sweetened condensed milk
• 1/2 cup lemon juice
• 1 teaspoon lemon zest
• 2 cups White Chips, divided
• 2/3 cup butter, softened
• 1 cup brown sugar
• 1-1/2 cups all-purpose flour
• 1-1/2 cups oats
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg

 Instructions:

1. Using a paddle attachment in a stand mixer, mix together the butter, brown sugar, flour, oats, baking powder, and salt.
2. Scoop out 1-2/3 cups of the mixture, and add 1/4 cup of white chocolate chips. Mix in with a fork. Set aside.
3. Add an egg into the stand mixer and mix well. Scrape the batter into a well greased 9×9 baking dish.
4. In a medium bowl, whisk together the sweetened condensed milk and the lemon juice. Mix in the rest of the white chocolate chips. Pour this mixture over the crust batter.
5.  Crumble the remaining dough over the top of the sweetened condensed milk mixture.
6. Bake at 350º for 30 minutes. Let cool completely before serving.

Mint Brownies

Prepare 1 box of brownie mix as directed, adding 1 extra egg to the mixture.  Bake brownies in a greased 9 x 13" pan according to directions.  

Prepare Mint Icing:

5 Tbsp. butter
Dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint or peppermint extract
1-2 drops green food coloring

Soften butter. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
Spread mint icing over cooled brownies. Place brownies in the freezer for a short time to stiffen the icing.  Remove from the freezer and carefully add a layer of chocolate icing or glaze.

Glaze:

1/4 c. butter
4 squares chocolate (or 1 3/4 c. semi-sweet chocolate chips)

Melt butter and chocolate in microwave about 30 seconds at a time, stirring in between.  Pour glaze over the mint layer and spread around.  Let set and then cut into squares.

...OR you can put a layer of chocolate icing on top, in place of the glaze.  Use the mint icing recipe, omitting the mint extract and food coloring and adding 1/3 c. cocoa powder.  

Magic Cake

Yield: 9 servings

Calories per serving: 267

Fat per serving: 14.5 g

Ingredients:

• 4 eggs (separate yolks from whites) at room temperature
• 1 TB water
• 1/2 cup plus 2 TB sugar
• 1 stick butter, melted
• 3/4 C. flour
• 2 C. lukewarm milk
• powdered sugar for dusting cake

Instructions:

1. Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.
2. Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.
3. Beat the egg yolks with the sugar until light. Add butter and water and continue beating for another minute or two after.  Add the flour, and mix it in until fully incorporated.
4. Slowly start adding the milk, and beat until everything is well mixed together. Add the egg whites, a third at a time, and gently fold them in, using a spatula.  Repeat until all egg whites are folded in.
5. Pour batter into baking dish, and bake for 60 to 70 minutes or until the top is lightly golden.
6. Sprinkle some powdered sugar after cake has cooled.

Lemon Bars

This has always been one of Natalie’s FAVORITE recipes of Mema’s!

1 package lemon cake mix

3 eggs

1/3 c. shortening

½ c. sugar

½ tsp. baking powder

¼ tsp. salt

2 tsps. grated lemon peel

¼ c. lemon juice

Combine 1 egg, shortening, and dry cake mix until crumbly; reserve 1 cup.  Pat remaining mixture lightly in greased 9 x 13” pan.  Bake at 350 degrees for 15 minutes or until light brown. 

Beat remaining 2 eggs, sugar, baking powder, salt, lemon peel, and lemon juice until light and foamy.  Pour over hot crust; sprinkle with reserved crumb mixture.

Bake at 350 degrees for 15 minutes or until BARELY brown.  Sprinkle top with powdered sugar.  Cool.  Cut into bars. 

Easy Lemon Cream Pie

I was looking for a way to use up a bag of lemons and found the perfect solution...This pie is light and perfect for summer!

1 baked 9-inch pie shell
2 cans sweetened condensed milk
3/4 cup freshly squeezed lemon juice (about 4 lemons) 
2 egg yolks, beaten 

Blend together sweetened condensed milk, lemon juice, and egg yolks in medium saucepan.  Heat on low, stirring constantly.  Pour into baked pie shell.  Refrigerate until set.  Top with whipped cream, although this pie can stand on its own! 

Cherry Pie

I was looking for a way to use up our cherry crop this year, and I found this Food Network recipe...I'm not overly fond of cherries, but this recipe turned out more delicious than I would have guessed!

Ingredients

• 4 cups fresh or frozen tart cherries, pitted
• 1 to 1 1/2 cups granulated sugar
• 4 tablespoons cornstarch
• 3/4 - 1 teaspoon almond extract
• Your favorite pie crust recipe for 2 crust pie
• 1 1/2 tablespoons butter, to dot
• 1 tablespoon granulated sugar, to sprinkle

Directions

Place cherries in saucepan over medium heat, stirring constantly.  After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water--too thin, add a little more cornstarch.

Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan.  Place bottom crust in pan.  Poke crust repeatedly with fork. Pour cooled cherry mixture into the crust. Dot top of filling with butter. Place top crust on and flute the edge of the pie. Score the top crust so steam can escape. Sprinkle top of crust with sugar.
Bake for about 50 minutes at 375 degrees F.