Lemon Meringue Pie

yields one 9" pie

Crust:
2 cups sifted flour
1 1/4 tsp  salt
1/2 cup wesson oil
1/4 cup cold milk

Mix flour and salt together.  In a cup, pour in oil and milk.  Do not mix!  Then, pour into flour and salt mixture.  Work dough into a ball. You can only stir it a little, then just push and shove the flour in.  Then it's ready to roll.  Bake at 350 for about 25 minutes. 
(Brush the crust with lightly beaten egg white during the last five minuets of baking to seal it.)

Filling:
1 cup plus one tablespoon granulated sugar
2/3 cup cold water
1/2 cup corn starch
3/4 cup lemon juice
2 teaspoons finely grated lemon zest (almost two lemons)
4 large egg yolks
pinch kosher salt

1 1/4 cups boiling water

Meringue:
4 large fresh egg whites, room temperature
1 tablespoon of cornstarch
1/4 cup water
1/2 cup sugar
1/2 teaspoon cream of tartar


Preheat your oven to 350°F and set a rack near the bottom of your oven.

Stabilizer for meringue:
Combine the cornstarch and water and then place over medium high heat stirring constantly until it has thickened into a gel (about two minutes) and set aside.

Meringue directions:
In a large bowl, lightly beat the egg whites and cream of tartar to dissolve. Begin beating on medium-low speed until foamy and begin slowly sprinkling the sugar in while beating, giving the sugar time to dissolve (this is very important). Continue to beat on medium speed until stiff glossy peaks form. Then add the corn starch gel and beat to combine.
 
Filling directions:
In a medium heavy bottom sauce pan, combine all the ingredients for the filling with the exception of the boiling water. Whisk until starch has dissolved and the mixture is thoroughly combined.

Whisk in the boiling water and then place the sauce pan over medium-high heat. Bring the mixture to a boil stirring gently with a silicone spatula or wooden spoon. Then reduce heat to medium-low and cook for up to one minute and no longer (it's done when it thickens), continuing to stir gently.

Immediately pour the filling into your prepared pie crust.

Right away, apply a large dollop of meringue. Spread the meringue to the edges of the pie.  Seal the pie completely by pressing the meringue against the crust. Add the remaining meringue and fluff (or smooth) with a spatula in such a way that pleases your own personal aesthetics.

Bake the pie for 12-15 minutes until golden brown. Do not over cook as this will cause beading on the top of your pie.  I let it cool almost completely on the counter before moving to the fridge.  Enjoy!


Recipe found HERE

Pistachio or Chocolate Cream Cheese Dessert

1 stick butter
1 cup flour
2 Tbsp powdered sugar
1/2 cup chopped nuts
1 pkg (8 oz) cream cheese
1 cup powdered sugar
1 large container Cool Whip
2 pkgs instant pudding
2 1/2 cups cold milk

Melt butter and place in 9x13 pan.  Sprinkle with mixture of flour and powdered sugar.  Pat on bottom pan with a cold, wet hand.  Sprinkle with nuts.  Bake at 350 for 15 minutes.  Cool.  Blend cream cheese, powdered sugar till smooth.  Mix with half of Cool Whip.  Spread over crust.  Prepare pudding according to package directions BUT with the amount of milk on the recipe, NOT the package.  Spread over cream cheese layer.  Cover with rest of Cool Whip.  Top with chopped nuts.  Refrigerate.

Peanut Butter Fudge

8 oz butter
1 cup peanut butter
1 tsp vanilla
16 oz powdered sugar

Line a 8x8 inch baking dish with crisco, then wax paper.  Lightly grease with butter.  Combine butter and peanut butter in a pan and melt, stirring constantly.  Remove from heat.  Add in vanilla, then sugar.  Stir till mixed.  Spread in pan.  Refrigerate till cool, then take out chunk of fudge with the wax paper and cut into squares.

Pumpkin Nut Crunch

From Mary Tucker

16 oz can pumpkin
12 oz evaporated milk
3 eggs
1 1/2 cup sugar
4 tsp pumpkin pie spice
1 pkg yellow cake mix
1 cup melted butter
1 cup chopped walnuts or pecans

Combine everything except for cake mix, nuts and butter.  Pour wet mixutre into a 9x13 pan.  Sprinkle cake mix on top, then nuts, the melted butter.  Bake at 350 for 50-55 minutes, may take a bit longer though.

Oreo Ice Cream Cake

1/3 cup melted butter
1 pkg (20 oz) oreos
1 (16 oz) hot fudge
1/2 gallong vanilla ice cream
1 (8oz) cool whip
1 cup peanuts

Place melted butter in 9x13 pan.  Crush cookies (save 1 cup for topping).  Mix crumbs with the butter and press in bottom of pan.  Slice ice cream, layer over crumbs.  Pour fudge topping over ice cream.  Spread in even layer.  Sprinkle peanuts on top of fudge layer, then put cool whip on top of that.  Last, sprinkle with cookie crumbs.  Freeze. 

Pumpkin Squares

Crust:
1 egg, beaten
1 stick butter, room temp
1 box yellow cake mix (NOT with pudding in the mix!)   - SAVE 1 CUP FOR TOPPING!

Mix and press in bottom of 9x13 pan.

Filling:
1 large can plain pumpkin
3-5 eggs
2/3 cup evaporated milk
1/2 cup brown sugar
1/2 cup sugar
2 tsp cinnamon
1 tsp pumpkin pie spice

Mix and pour over crust. 

Topping:
1 cup cake mix
1/2 cup sugar
1/4 cup melted and cooled butter

Mix till crumbly and crumble on top of dessert. 

Bake at 350 for 45-50 minutes or till golden brown.  Serve with whipped cream or cool whip.

Cherry Squares - Aunt Barb

1 cup butter
1 cup sugar
1 tsp vanilla
2 eggs
2 cups flour
1 cup walnuts
1 can cherry pie filling

Cream butter and sugar.  Add vanilla and eggs. Add flour, then nuts.  Use 3/4 of batter and press into a 9x13 pan and bring it up a little on the sides.  Spread in pie filling.  Use rest of dough in pieces on top.  Bake 30-40 minutes, between 300 and 350.  Watch for when edges are brown and take out. 

Apple Butter Cake

Topping:
2/3 cup brown sugar
3/4 cup pancake (or other, like Bisquick) mix
1/2 tsp cinnamon
1/4 cup butter, softened

Cake:
1 box yellow cake mix
1 cup water
3 eggs
2 Tbsp veg oil
3/4 cup apple butter

2 cooking apples, peeled and cored, then sliced in about 16 wedges
1 tsp cinnamon, combined with 1/4 cup sugar

Combine brown sugar, baking mix, cinnamon and then cut in butter.  Set aside.

Combine cake mix, water, eggs, oil and apple butter.  Beat at low speed for 1 minute, then 2 minutes at high speed.  Pour into greased and floured pan.  Set aside.  Slice apples into a bowl and add cinnamon/sugar mixture, mixing till apples are well coated.  Place apple slices (round side out, core side in) in the batter until just the top shows in two rows of 8 lining the pan.  Bake at 350 for 20  minutes.  Remove from oven and sprinkle topping over cake, return to oven and bake for another 20 minutes or till toothpick in center comes out clean.  Let cool.  Sprinkle with powdered sugar before serving. 

Snickers Cake

1 German chocolate cake mix
1 package Kraft caramels
1/3 cup milk
1/2 cup butter
1 cup chopped nuts
6 oz chocolate chips

Mix cake according to package directions.  Put half of batter into greased 9x13 pan.  Bake for 20 minutes at 325.  Melt caramels with milk and butter.  Pour over finished cake layer, then sprinkle with nuts and chocolate chips.  Pour remaining batter over and bake at 350 for 10 minutes, then bake at 250 for 20 minutes. 

I did this with Pioneer Woman's Caramel sauce rather than Kraft Caramels.  And I used my recipe for Whipped Frosting .

Chocolate Peanut Butter Squares

1 stick butter
1 lb powdered sugar (4 cups)
1/2 cup brown sugar
2 cups creamy peanut butter
1/2 tsp vanilla
8-10 oz choc chips and 6 Tbsp butter (for top layer)

Mix all ingredients except chocolate chips and butter.  Press into 13,9 inch pan.  Pack it very well.  Melt 8-10 oz chocolate chips and the butter.  Spread on top.  Refrigerate to harden.  Take them out to warm them for a few minutes before you cut them. 

The Best Sugar Cookies

Recipe found here: 

Knockoff Swig Sugar Cookie Recipe

 

 

I added vanilla to both the dough and frosting.  

Cookie Dough for Cookie Dough Ice Cream

Not my recipe...recipe found HERE.



½ cup unsalted butter, at room temperature
½ cup light brown sugar
¼ cup granulated sugar
2 tablespoons heavy cream
½ teaspoon vanilla extract
¼ teaspoon salt
¾ cup all-purpose flour
½ cup miniature semisweet chocolate chips

Combine the butter and both sugars in a mixing bowl and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the cream, vanilla and salt, and mix for another minute or so, until combined. Scrape the sides of the bowl, then reduce the mixer speed to low and gradually add the flour, mixing just until incorporated. Using a rubber spatula, stir in the chocolate chips. Refrigerate for at least 30 minutes, or up to 2 days.   Just before churning the ice cream, scoop the cookie dough into ½-teaspoon to 1 teaspoon-sized balls and place on a plate or parchment-lined baking sheet and place in the freezer. Churn the ice cream according to the manufacturer's instructions. When finished churning, fold in the chunks of cookie dough and transfer to an airtight container.

Grandma Putka's Pie Crust

Makes a top and a bottom

3 cups sifted flour
1 1/2 and a touch more salt
3/4 cup wesson oil
1/4 plus 1/8 cup cold milk

Mix flour and salt together.  In a cup, pour in oil and milk.  Do not mix!  Then, pour into flour and salt mixture.  Work dough into a ball.  Roll out!  Whalah!

Apple Cider Donuts

1 cup apple cider
1 cug sugar
1/4 cup shortening
2 large eggs
1/2 cup buttermilk
3 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
veg oil for frying

Boil 1 cup cider till cider is reduced to about 1/4 cup.  (8-10 minutes time)  Cool.

Large bowl - beat sugar and shortening until smooth.  Mix in eggs and then add buttermilk and cooled cider. 

Medium bowl - stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg.  Add to wet ingredients and mix well. 

Transfer dough to a lightly floured board and pat to 1/2 inch thickness.  Cut with a 3 inch donut cutter; re-roll donut holes and scraps and keep making donuts. 

Refrigerate formed donuts on baking sheets for 20 minutes - to firm dough before frying. 

Add enough oil to fill a deep (3 inch at least!) pan; heat to 375. 

Fry several donuts at a time, turning, till browned and cooked through - about 4 minutes. 

Place on papertowels to drain, then....

Gently roll (coat) donuts in cinnamon/sugar mixture and place on wire rack to finish cooling. 

Best enjoyed when warm and fresh. 

Chocolate Chip Cookies

 Mix together:
2 1/2 cups flour
1 tsp baking soda
1 tsp salt


Cream:
1 stick butter
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs

Mix flour and creamed mixture.  Add in 1 pkg choc chips.  Bake at 350 for about 9 minutes.

Cheesecake

Crust:    ( I usually double the crust)

3/4 cup all purpose flour
3 Tbsp sugar
sprinkle of salt
6 Tbsp butter
1 slightly beaten egg yolk
1/4 tsp vanilla

Filling:
3 (8oz) pkgs cream cheese
1/4 tsp vanilla
1 cup sugar
2 Tbsp flour
1/4 tsp salt
2 eggs
1 egg yolk
1/4 cup milk

Crust: Combine flour, sugar and salt.  Cut in butter until crumbly.  Add egg yolk and vanilla.  Mix well.  If it is too crubly, add in a little splash of milk.  Pat 1/3 of dough on bottom of 8 inch springform pan (sides removed.)  Bake at 400 for about 7 minutes or until golden; cool.  Butter sides of pan; attach to bottom.  Pat remaining dough on sides to the height of 1 3/4 inches. 

Filling: Let cream cheese stand at room temp to soften.  Beat until creamy; add vanilla and mix.  Mix sugar, flour and salt together, then gradually blend into cheese.  Add eggs and egg yolk all at once.  Beat just until blended.  Gently stir in milk.  Pour in crust lined pan.  Bake at 450 for 10 minutes; reduce heat to 300.  Bake 35 min or until center appears set. Remove from oven; cool 15 min.  Take off sides of pan.  Cool before serving. 

Crumb Topped Apple or Cherry Cake

2 1/4 cup flour
1 cup sugar
2 tsp baking powder
1/8 tsp salt
1/2 cup milk
1/2 cup butter
1 tsp vanilla
2 eggs
1 (20oz can) apple pie filling (or cherry)

Topping:
2 cups flour
1 cup sugar
1 1/2 tsp cinnamon
1 cup butter

Grease a 9x13 inch pan.  Pour first 8 ingredients into a large bowl.  Beat for 2 minutes at medium speed.  Pour into pan.  Spoon fruit pie filling evenly over the batter.  Combine topping ingredients with a pastry blender until crumbly.  Sprinkle over fruit.  Bake for 50 minutes, or till toothpick in center comes out cool.  Served warm is best.  

Pumpkin Squares - Aunt Mel

Crust:
1 egg, beaten
1 stick butter, room temp
1 box yellow cake mix - reserve 1 cup for topping

- Mix and press in bottom of 9x13 inch pan. 

Filling:
1 large can plain pumpkin
3 - 5 eggs
2/3 cup evaporated milk
1/2 cup brown sugar
1/2 cup sugar
2 tsp cinnamon
1 tsp pumpkin pie spice

- Mix and pour over crust.

Topping:
1 cup cake mix
1/2 cup sugar
1/4 cup melted and cooled butter. 

- Mix till crumbly.  Bake at 350 for 45-50 minutes.  Top with Reddi whip when serving. 

Cream Puffs

1/2 cup butter
1 cup boiling water
1 cup flour
1/4 tsp salt
4 eggs
2 (3.4 oz pkgs) instant vanilla pudding
1 pint whipping cream
2 cups whole milk
Chocolate Icing

Melt butter in boiling water.  Add salt, then flour.  Stir quickly until mixture forms a ball and pulls away from the side of the pan.  Remove from heat and cool slightly.  (You don't want the eggs to cook - they will if the mixture is too hot.)  Add eggs one at a time, beating until smooth.  Drop by heaping spoonfuls onto a greased cookie sheet.  Bake at 400 for around 25-30 minutes, until pretty golden brown and puffy.  Cool and fill with filling. 

For the filling:
Mix pudding mix, cream and milk with a beater until stiff.  Chill.  Use a pastry bag and tip with a big hole for filling puffs.  (Make a small X on the bottom of each puff first with a sharp knife to give an easy place for your tip to go in.)

Put in fridge while you make the icing.  This will help icing to cool quicker on the puff and stick. 

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Dan's Grandma's Chocolate Icing

3-4 squares Bakers unsweetened chocolate
3 Tbsp butter
3 cups powdered sugar
1/8 tsp salt
7 Tbsp milk
1 tsp vanilla

Melt chocolate and butter over very low heat, stirring constantly.  Mix powdered sugar and salt, then add milk and vanilla.  Mix well.  Add chocolate to the milk mixture and stir until it is the right consistency to spoon over creampuffs.

Lemon Bars

Crust:
1 1/3 cup flour
1/4 cup sugar
1/2 cup butter, softened

Filling:
3/4 cup sugar
2 eggs
2 Tbsp flour
1/4 tsp baking powder
3 Tbsp lemon juice

Powdered sugar for sprinkling.

In a small bowl, combine all crust ingredients and beat until mixture is crumbly.  (2-3 minutes)  Press on bottom of 8 inch square baking pan.  Bake for 15-20 mniutes or until edges are lightly browned.  Meanwhile, in a small bowl, combine all filling ingredients.  Beat at low speed, scraping bowl often until well mixed.  Pour filling over hot crust.  Continue baking for 18-20 minutes or until filling is set.  Sprinkle with powdered sugar once cool.