Reverse Lemon Meringue Pie....

Made this for the first time at bunko too and REALLY liked it!! Not too heavy of a lemon flavor, and meringue crust is perfect!!!

4 eggs, seperated
1 cup sugar
1/4 tsp. cream of tartar
1/2 cup sugar
3 Tbsp. lemon juice
1 Tsbp. grated lemon rind
1/4 tsp. salt
2 cups Whipping Cream

Beat the 4 egg whites, gradually add 1 cup of sugar and cream of tarter. Beat until stiff but not day. Spread on bottom and sides of buttered 9 inch pie pan.

Bake at 350 degrees for 45-60 minutes.

Cool.

Take the 4 egg yokes and beat slightly. Stir in the 1/2 cup sugar, lemon juice, and lemon rind, and salt. Cook until thickened in the microwave for 4 minutes, stirring every 30 seconds. Let cool.

Whip 2 cups whipping cream and fold 1/2 of the whipped cream into the cooled lemon mixture. Pour into cooled meringue shell/crust. Top with the remaining whipped cream. Chill for 24 hours!

Candy Bar Cake

Candy Bar Cake

1 C packed light brown sugar
1/2 C granulated sugar
2 C flour
8 tablespoons (1 stick) butter, softened
1 C buttermilk
1 large egg
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
5 full sized Milky Way bars, chopped

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.

In a large bowl, mix together the sugars, flour and butter. Crumble these ingredients together with a pastry blender, until the mixture is crumbly and coarse. Set aside 1/2 cup of the crumbs to a small bowl.

In another bowl combine the remaining crumbs, the buttermilk, egg, vanilla, baking soda and salt. Mix well.


Pour the batter into the prepared pan, smoothing it to the edges. Sprinkle the top of the cake with the reserved crumbs and chopped Milky Way bars. Bake for 25-30 minutes until the center is no longer gooey but a toothpick inserted comes out with moist crumbs.

The cake may fall slightly in the center leaving the edges raised. No worries. It still is amazing!

Eclair cake

I wish I'd taken pictures but you will have to try it on your own!

1 stick of butter (1/2 cup)
1 cup water
1/4 teaspoon salt
1 cup flour
4 eggs

Melt the butter, water and salt in a sauce pan on the stove. While still on the stove, add the flour. Remove from heat and add in the eggs, one at a time, until well blended. The mix will be super sticky and look fairly shiny.

Grease a half pan and your hands. Pat the batter down into the pan. Bake at 400 degrees for 25-30 minutes. The crust will be brown and puffy. Pat down while warm and allow to cool.

Mix together:
1 package of softened cream cheese
2 small packages of instant vanilla pudding (I have often thought chocolate would be good too!)
3 cups of milk
Mix unti smooth. Spread over the pastry when cool.

Top with 12oz cool whip. Drizzle with Hersheys chocolate syrup when ready to serve.

Super easy and YUM! I also did some with the raspberry sauce and it was awesome :)

Easy Chocolate Ice Cream

This is the partner to the easy vanilla...have not tried it but before I lose the recipe :)

2 Cups half and half
1 1/2 cups sugar
1/2 cup cocoa
1 teaspoon vanilla
2 cups whipping cream

Combine half and half, sugar, cocoa and vanilla in a blender until cocoa is uniform in the mix and the sugar has dissolved. Add that plus the cream in your ice cream maker cannister and freeze as directed.

Super and Easy Vanilla Ice Cream

I found this in my recipe box and had not tried it...so we did this weekend and it was awesome! Super easy and small list of ingredients.

In your ice cream maker cannister mix:
2 cups whipping cream
2 cups half and half
1 cup sugar
1 Tablespoon vanilla

Put it in your ice cream maker, layer as directed and freeze. YUM!

If you want some additions...

10 crushed oreos for Cookies and Cream
2/3 of a cup of mini choco chips after its done for chocolate chip
1/ cup chocolate sauce for one revolution of the mixing paddle for Fudge Ripple

Perfect Lemon Cupcakes...for Diane

Cake:
1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small package lemon instant pudding
Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick. For cupcakes, bake them at 350 degrees for 20 minutes (I was able to get 24 very full cupcakes from the recipe). For regular cake, pour into a greased 9×11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don’t over bake or the cake will be too dry! The toothpick test works to check to see if they’re done.
The original recipe said that the cupcakes will fall after they come out of the oven, but this is normal and to just fill up the indentation with more frosting. I didn’t have this problem at all!
Lemon Buttercream Frosting:
1 cup (2 sticks) butter, very soft
6-8 cups powdered sugar
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest
Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)
Garnish with berries, if desired right before serving

Crepes

1 c all-purpose flour
2 eggs
1/2 c milk
1/2 c water
1/4 tsp salt
2 T butter or margerine, melted

Place ingredients in blender in order given. Blend 30 seconds, stop and stir down sides, Blend 30-60 seconds until smooth. Makes about 16 crepes.

I have a crepe maker that I got at Bed Bath and Beyond. It makes great crepes. Otherwise, I have heard you can make them in a pan over the stove.

Fill with whatever you want!

Pie crust

one crust pie
1/3 cup plus 1 tablespoon shortening
1 cup all purpose flour
1/4 teaspoon salt
2 to 3 tablespoons cold water

two crust pie
2/3 cup plus 2 tablespoons shortening
2 cups flour
1 teaspoon salt
4 to 5 tablespoons cold water

use a pastry cutter to cut shortening into flour and salt. until it resembles coarse crumbs. sprinkle with cold water, 1 tablespoon at a time, until all the flour is moistened. up to 2 tlbl of additional water can be added, depending on humidity. the dough should NOT get sticky.
gather it into a ball, or 2 if 2 crust pie, wrap in plastic wrap and form into a disc. I like to refrigerate the dough for up to a day. its easier to work with it when it has chilled.
roll it out and follow your pie recipe.

Lemon sauce

We love this sauce.

1/2 cup sugar
2 tablespoon corn starch
3/4 cup water
1/4 cup fresh lemon juice
1 tablespoon lemon zest
2 tablespoon stick margarine or butter

mix the sugar and cornstarch, add the water and cook over medium heat. stir constantly, until it thickens and boils. boil 1 min and remove from heat, add remaining ingredients. serve warm over angel food cake.

Angel Food Cake

This is from the Americas Test Kitchen Cookbook. I love everything I have baked from it, but have found its important to follow it exactly.


3/4 cup cake flour (can use 7/8 cup all purpose flour with 2 tbl cornstarch, but not quite same lift)
1 1/2 cup sugar
12 egg whites room temp
1 tea cream of tarter
1/4 tea salt
1 1/2 tea fresh lemon juice
1 1/2 tea vanilla extract
1/2 tea almond extract (you can omit this if your allergy needs require it)

heat oven to 325 degrees, whisk the flour and 3/4 cup of the sugar together, and set aside. whip the egg whites in your mixer until foamy. then add the cream of tarter and salt until it forms soft billowy mounds. Increase speed to med and add the remaining 3/4 cup sugar one tablespoon at a time until the whites are shiny. and starts to form soft peaks. add the lemon juice and extracts.
slowly fold in the flour mixture, about 1/5 cup at a time. it should take 6 or 7 times to add and fold.
pour into angel food cake pan, and smooth. bake aprox 50 to 60 minutes. rotating the pan halfway through baking.
if your pan has legs, invert it. if it doesn't have legs, use a soda bottle in the hole of the pan to invert it while cooling. cool completely, 2 or 3 hrs.
run a knife around the edge and center to loosen the cake, and flip it onto a platter.


can be served with berries and cream, or lemon sauce. (see other post)

Shar's Cake Balls

Thanks Shar for sending this one through. She found it on a Dave Ramsey Forum. YUM!! I've also seen where they use a sucker stick to attach the ball to and then dip holding the stick. Too Cute!

Last year for Christmas, I made these for teachers and friends. Quick and easy, and the kids can help!

1) Bake a boxed cake mix.
2) Let it cool.
3) Scrape the whole thing into a big bowl. Really. Just smash it in.
4) Add an entire container of frosting.
5) Mix.
6) Using a cookie baller/scoop, place "balls" of cake and frosting on wax paper, then in the freezer to set.
7) Melt chocolate. We used cheap chocolate chips (more wax in them).
8) Pull the scooped cake from the freezer, and roll in your hand to get a more perfect ball. Dunk in chocolate, then place on wax paper again.

Ta da!

We got the best compliments on these combinations:
Chocolate cake, chocolate frosting, chocolate coating. Yum!
White cake, vanilla frosting, some crushed candy canes in the mix, dipped in white chocolate.
Spice cake mixed with cream cheese frosting, dipped in white chocolate.
Lemon cake mixed with lemon frosting, dipped in dark chocolate.

It looks so much nicer than it sounds. Kinda like a cross between a petit four and truffle, but fast and easy. And we don't tell other people that we call them "cake balls"... we just say something like, "Oh, they're just a sweet little treat." LOL

Chocolate Zucchini Bread

3 eggs, gently beaten
1 C sugar
1 C brown sugar
1 C oil (I actually use a cup of applesauce instead)
2 C grated zucchini
1/2 tsp almond extract
3 T cocoa
2 C flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon

In a bowl, gently beat eggs and add sugar, brown sugar, oil (or applesauce), zucchini, and almond. Mix well. Mix in cocoa, flour, salt, baking soda, baking powder and cinnamon. Pour in two greased bread loaf pans. Bake at 350 degrees for 50-60 minutes.

Tastes fabulous with homemade cream cheese frosting. Of course I can't have that right now but discovered that Duncan Hines vanilla frosting is yummy on it too!

Ice Cream in a Bag

This is so much fun to do with the kids and let them do the shaking!! No need to have an ice cream maker either!! Once ice cream is finished you can add add ins too, crushed oreo's, gummy bears, m&m's, cookie dough, whatever you like!! Enjoy!!


Ice Cream in a Baggie:
1/2 C milk
1/4 C half and half
1 T sugar
1/4 tsp. vanilla extract
2 sandwich size Ziploc® bags
1 one gallon size Ziploc® bag
2 C ice
1 T coarse salt

Put one small Ziploc bag inside the other and add the milk, half and half, sugar, and vanilla extract to the inside bag. Seal both bags securely, removing excess air. Add ice and salt to larger bag and place smaller bag inside. Seal firmly. Let the kids shake themselves silly -- shaking, tossing, and turning the bag. Ice cream will be soft and ready to eat in 5 to 10 minutes.

White Chocolate Fondue

White Chocolate Fondue

1 cup heavy cream
½ stick unsalted butter
2 packages (12 ounces each) white chocolate morsels

Dippers: Sliced apples, bananas, strawberries, cookies, pretzels, and cubed pound cake

In a large saucepan over medium heat, combine cream and butter. Bring mixture to a simmer, stirring constantly. Remove pan from heat.
Add white morsels. Stir til melted and smooth. Cool slightly.

Transfer to a fondue pot, Serve with dippers.

Peanut Butter Bars

Thanks for giving me the chance to join you!  This recipe is one we've recently tried and love - I have a stash of these hidden in the freezer that I'm sneaking when the kids aren't around. :)

1/2 c butter
1/2 c brown sugar
1 t vanilla extract
2 c peanut butter
2 1/2 c powdered sugar
2 c chocolate chips

Combine butter & brown sugar in saucepan, I did this until it started to bubble and combined. Pour into a big bowl with all the other ingredients except chocolate chips, stir to combine and press into greased 9x13 pan. (I did use an extra 1/2 c powdered sugar.) Melt chocolate chips & pour over top, spread. Chill but defrost a minute before cutting or they'll probably be too hard.

* 2 cups of chocolate chips is too much, I did one heaping cup and it was plenty. Next time I would also mix the 1 c chocolate chips w/1 T peanut butter then melted it so the chocolate layer didn't crack when cold. These are similar to peanut butter cups.

Chocolate Butterscotch Bars

If you've ever come to a get-together at my house, you have more than likely had these!

1 cup sugar
1 cup light Karo syrup
1 cup creamy peanut butter

Melt in a pot on medium heat, stirring frequently.

Stir in:
6 cups Rice Crispies cereal and spread in greased 9x13 pan. (I line mine with wax paper and spray with non-stick spray.)

Melt:
1 cup butterscotch chips and 1 cup chocolate chips in microwave. Spread over treats, let set until hard.

Chocolate Chip Cheeseball

If you love chocolate chip cheesecake, give this appetizer/dessert a try. The recipe came to me from my Great Aunt's church cookbook from South Carolina. YUMMY!

5 Minute Chocolate Mug Cake

4 T flour 

4 T sugar 

2 T cocoa 

1 egg 

3 T milk 

3 T oil 

3 T chocolate chips (optional - or maybe some chopped nuts?)

A small splash of vanilla extract 
(or maybe almond? or mint?)
1 large mug.



Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. 
Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired. 
EAT! (This can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world ? 
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

You could mix up the three dry ingredients (and I would add a pinch of salt) and have it in a little container to just dump in a mug and throw in the liquid stuff. You know, if you needed your cake even faster.

I got this recipe off the Thaden Pierce blog. Sounds yummy!

Taralee's no bake cookies

2 cups sugar
1/2 cup margarine, softened
1/8 teaspoon salt
1/2 cup milk
1/4 cup unsweetened cocoa powder
1 teas vanilla extract
1/2 cup peanut butter
3 cups rolled oats

Combine sugar, margarine, salt, milk, and cocoa powder in a large
saucepan; mix well. bring to a boil over medium heat stirring
continually. boil, stirring continually for 1 minute. Remove
saucepan from heat. Add vanilla and peanut butter; mix until smooth.
Add rolled oats; mix well. Drop cookie dough by spponfuls onto a
surface lined with waxed paper. Let stand until cool.

Aunt Dot's Microwave Peanut Brittle

This is my mom's favorite. She made a batch up and before I even got to taste it...well, she and my dad had eaten it all gone! The recipe comes from my Great Aunt Dot in North Carolina and my mom swears its easy!

1 1/2 cups Raw shelled peanuts (with skins on)
1 cup sugar
1/2 cup light corn syrup
1/8 tsp salt
1 tsp butter
1 tsp vanilla
1 tbs baking soda

Combine peanuts, sugar, corn syrup and salt in a 2.5 quart microwave safe container. Microwave 4 minutes on high power. Stir. Microwave 4 more minutes. Stir in the butter and vanilla. Microwave for 2 more minutes.

Add baking soda and quickly stir until light and foamy. Immediately pour onto a lightly greased baking sheet and spread. Break apart and ejoy when cooled.