Magic Lemon Pie

I guess I'm just in pie mode, and Gram has been on my mind lately. She made the best pies It's a wonder we didn't weigh 400 pounds. Going through her cookbook, I found the Magic Lemon, Yummy another favorite. Enjoy

Ingredients:

• 3 eggs, separated
• 2 tsp  grated lemon rind
• 1 can  Eagle Brand® sweetened condensed milk
• ½ cup  lemon juice
• 1 9" baked pastry shell or prepared graham pie crust
• ¼ tsp  cream of tartar
• ¼ cup  sugar

Preparation:

1. Beat egg yolks; whisk in lemon rind, sweetened condensed milk and lemon juice. Pour into prepared crust.
2. Bake in preheated 325°F oven for 25 minutes. Remove from oven. Increase oven temperature to 350°F.
3. Beat egg whites with cream of tartar until foamy; gradually add sugar beating until stiff peaks form but not dry. Spread meringue on top of hot pie, sealing carefully to edge of crust.
4. Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired.


Adams Family Cookbook

Creamy Chicken Bake

2 cups coded chicken cubed  
1 can cream of celery soup
1 10 oz mixed veggies
2 cups biscuit mix
1/4 cup chopped onions
2 teaspoons minced garlic

1cup Milk

Punch of Salt

1 cup shredded cheddar Cheese 

Mix the biscuit mix and the milk together and set aside. 

In a baking dish add the chicken, veggies, salt garlic and onion. Add the soup and the rest of the milk. 

Mix to combine. 

Next add the biscuit mix and top with the cheese. 

Bake at 350 for 20 to 25 minutes, or until it is coked through and the top is golden brown. 

Easter Brunch

How about a nice Easter brunch? There are lots of great ideas out there. Here's one from Walmart. With my version I also add bell pepper and onion.

Pretty,  isn't it?

 

Ingredients

• 3 tablespoons butter
• 2 cups Ore-Ida Potatoes O'Brien
• 6 eggs
• 2 tablespoons milk
• 1/4 cup chopped bell pepper
• 2 Tbs. chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup pepper jack cheese
• 1/2 cup shredded cheddar cheese
• 1 cup bacon , crumbled

Instructions

1. Heat oven to 350°F.
2. Melt butter in a microwave-safe pie dish; add potatoes, bell pepper and onion,  microwave for 10 minutes.
3. Stir together eggs, milk, salt, pepper and pepper jack cheese. Pour over potatoes.
4. Bake for 20 minutes or until eggs have set. Remove from oven, and sprinkle with cheddar cheese and bacon. Serve immediately.

One bowl chocolate cake

1 cup flour

1 cup sugar

1/2 cup cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp baking powder

3/4 cup milk 

1/3 cup oil

1 egg

1 tsp vanilla

Lightly mix flour, sugar, cocoa, soda, baking powder and salt together in a large bowl with a fork. 

Add milk, oil, vanilla and mix well with a wire wisk. Add the egg. Continue beating until it smooth and silky. Make sure there are no lumps. 

Spray a 8x8 dish with cooking spray. Pour in the batter and bake at 350 degrees for 30 mins. 

Let it cool completely. Then frost with favorite frosting or glaze. 

The Story of Cheese

In the beginning God created the cow, and He saw that the cow was good, and He gave the cow to man. He said " take this cow for she gives milk. It will sustain you."

Man was very pleased and took the cow and the milk. Man enjoyed the fresh milk and declared it good. 

But soon man was not pleased, for the milk soured. He wanted his milk to be portable as he traveled through out the land, and he asked God how can he make the milk portable and keep it from souring? 

God told man in order to make the milk portable and not sour he needed to make the milk solid. 

Man was so excited by this, but yet puzzled. "How Lord do we make the milk solid?  Surely only you can do this". And God smiled. 

"Take the rennet from the sheep's stomach and add it to the milk. Mix it well, and that will make the milk solid." 

So man went off excited. He found a way to extract the rennet and added it to the milk. 

Man mixed and stirred the milk. And lo the milk started to separate and solids formed. Man was in awe. He took the solids and ate of them and declared them good. 

Then man said to God "what should call this wonderful treasure?"And God said "you shall call it cheese. And it will be good and portable and won't sour."

And man took his cheese with him though out the land and it was good. 

Butterscotch pie

4 tbls butter
1 cup brown sugar
1/3 cup flour
3 egg yolks
2 cups milk
2 tsp vanilla
.... And a mound of whipped cream


 in saucepan, Melt butter until a light brown.  Add brown sugar and flour, Mix untill well blended. In a small bowl blend milk,  egg yolks and vanilla. Add milk beaten eggs and vanilla. Add egg mixture a little at a time so The eggs dont currdle  Continue cooking until thick and bubbly. Pour into a pre-baked pie shell and cool. When ready to serve top with whipped cream.

Reese's Peanut Butter Cup Cookies

1 cup butter
3/4 cups brown sugar
3/4 cup sugar
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
12 oz Reese's peanut butter cups chopped fine
1 cup chopped pecans

Preheat the oven to 375.
Cream sugar and butter together until smooth with an eclectic mixer. Then add the vanilla and the eggs one at a time. blend 3 to 5 minutes. The batter should be smooth. Next and the salt, soda and 1/2 cup of the flour. Start the the mixer on low. Add the rest of the flour a little at a time--about 1/2 a cup. Mix for 3 to 5 minutes. Make sure the batter is smooth and soft. Stir in the peanut butter cups and the nuts. Mix with a rubber spatula until well mixed.

Spray the cookie sheets with cooking spray, then scoop out a teaspoon of the mixture, drop onto the cookie sheet. On a large cookie sheet put no more than 12. Space them about 1 1/2 to 2 inches apart.

Cook each pan for 10 minutes. let the pan cool for a few minutes then transfer to a cooling rack. Continue baking.

Enjoy with a nice cold glass of milk.

 

Apple Pecan Cake

This comes under the title what to do with a bag of apples, when you know you can't eat them all. I started by coring the apples and dicing them up. Then put them in a large stock pot with 1/4 cup sugar and a tablespoon on cinnamon, added just a little water and simmered them for 2 hours. 

I put them in a container and refrigerated overnight. Cooked apples can be used in many ways, but this is about cake. 

 

Cake:

1 box yellow cake mix

Eggs, oil water 

1/2 can cream cheese frosting

1 1/2 cups cooked apples.

1 tablespoons cinnamon

1 cup chopped pecans

Frosting:

3 cups powdered sugar

1/2 cup butter

1/4 cup milk

3 tablespoons sour cream

1 teaspoon vanilla extract

Cake directions

Make the cake batter following the instructions on the back of the box. Add the cinnamon, apples, and pecans. Pour the batter into two greases 9 inch cakes pans. Bake according to package direction. Use the higher end of the time range. 

A toothpick should test cleanly when they are done, and should be a nice golden brown. Let them cool before turning out on a cake plate. Use the 1/2 can of cream cheese frosting for the first layer. Make sure in is spread evenly, then carefully put the other layer on top. Pour the frosting over the cake, spread until smooth. Let the frosting set up before cutting and serving. 

Frosting directions:

Bring the butter to room temperature. Add the sugar, milk and vanilla, and sour cream all at once. Beat until smooth.

Kimmie's Corn Chowder

I am ready rename the Midwest the Freezer. yes, it is winter, and winter is cold, and I did move here for the change in seasons, but I'm done. I am ready for spring.

On that note, the being cold part, I have been thinking about my favorite soups and stews. Tonight we will be having corn chowder, and as I  am always trying to loose weight, again, I will be making a light version. It will still be thick and yummy, but here is the regular version first.



Ingredients
1 12 to 16 oz bag of frozen corn
2 cans whole kernel corn, drained
1 can creamed corn
1/2 onion copped
1/4 green bell pepper, chopped
4 medium potatoes, peeled and diced
4 oz lean ham diced.
1 quart cream of celery soup
2 chicken bullion cubes
1/2 cup milk
2 tablespoons butter
salt and pepper to taste
1 tablespoon sugar

Garnish
sour cream
chives
crumbled bacon

Start by putting the corn in the bottom of the crock pot. next add the onion, bell pepper, an the potatoes.

 Stir together. Add the celery soup. Turn the crock pot on high, and bring to a simmer.

After it has simmered together for 2 hours, add sugar, salt and pepper. mix well.  Take about a quarter of the soup and put in a blender; blend until smooth. Add back to the pot. Turn down to low for two more hours. 

Serve with sour cream, bacon and chives.

To lighten this up, substitute cream of celery soup for low fat chicken broth, use low fat milk and light sour cream,  and turkey bacon. 

To get the same flavor, you'll need to add 1/3 cup finely diced celery and 1 teaspoon celery seeds. Add these at the beginning when mixing the corn onion and potato.

Butterscotch Pudding

Well the curmudgeon broke a tooth this weekend. He needed something smooth this evening. So we made soup and pudding. I found a really good recipe for butterscotch. Enjoy.

Ingredients

• 1 cup dark brown sugar
• 3/8 cup cornstarch
• 1/2 teaspoon salt
• 2 eggs, beaten
• 2 cups milk
• 1 teaspoon vanilla extract
• 1/4 cup butter

Directions

1. In a 1 quart saucepan, stir together sugar, cornstarch and salt. Place over medium-low heat and stir in eggs and milk. Cook, stirring, until mixture thickens enough to coat the back of a metal spoon. Stir in vanilla and butter. Let cool briefly and serve warm, or chill in refrigerator until serving. 

By: KITTYANN 

"This recipe is good as pudding or as pie filling!"

French Silk Dream

Once upon a time, in a dream far away... there was pie. I like pie... who doesn't. Wait it wasn't a dream it was IHOP on Colorado Blvd in Denver.  That would be International House of Pies. Oh my they had everything. Oh French Silk... Chocolate clouds, dreamy creamy...
A girl, a pie, Soul Train playing on the TV... what I wonderful dream....

INGREDIENTS

CRUST

• 30 chocolate wafers, (see Tip)
• 2 tablespoons chopped pitted dates
• 2 tablespoons water
• 1 tablespoon canola oil
• 
  

FILLING

• 1 tablespoon brewed coffee
• 1 tablespoon water
• 1 1/2 teaspoons unflavored gelatin
• 1 large egg
• 1/2 cup low-fat milk
• 8 tablespoons packed light brown sugar, divided
• 1/3 cup unsweetened cocoa powder, preferably Dutch-process
• 2 ounces bittersweet chocolate, chopped
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons dried egg whites, (see Ingredient Note), reconstituted according to package directions
• 1/2 teaspoon cream of tartar

PREPARATION

1. Preheat oven to 325°F. Coat a 9-inch deep-dish pie pan with cooking spray.
2. To prepare crust: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan.
3. Bake until crisp, about 10 minutes. Cool completely on a wire rack.
4. To prepare filling & garnish: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften.
5. Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160°F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes.
6. Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy.
7. Whisk one-fourth of the meringue into the cooled chocolate mixture until smooth. Scrape the chocolate mixture into the remaining meringue and fold in with a whisk. Spoon the filling into the crust and chill, uncovered, until set, about 3 hours.

From EatingWell:  September/October 2008, October 1997, The Essential EatingWell Cookbook (2004)

Kickin Cream Corn

Ingredients

3 bags (12 oz each) Green Giant® Valley Fresh Steamers® Niblets® frozen whole kernel corn

4 packages (3 oz each) cream cheese, cut into cubes

1 cup milk

2 jalapeños, seeded, and chopped

1/2 cup butter or margarine, melted

2 teaspoons sugar

1/4 teaspoon pepper

1 teaspoon salt

Directions

1. Spread corn over bottom of 3- to 4-quart slow cooker. Top with cream cheese cubes. In small bowl, stir together remaining ingredients; pour over corn and cream cheese.
2. Cover; cook on High heat setting 2 to 3 hours.
3. Stir well before serving. Corn will hold on Low heat setting up to 2 hours; stir occasionally.

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Glazed Lemon Bread

The recipe is presented without resizing, providing 9 servings



Ingredients:

1 1/2 cups All-purpose flour
1 teaspoon Salt
1 cup Sugar
Peel of 1 lemon grated
1 tablespoon Baking powder
1/2 cup Whole milk
2 large Eggs beaten
1/2 cup Unsalted butter (1-stick), melted
Juice of 1 large lemon
1/2 teaspoon Vanilla extract
-- Lemon Glaze --
Juice of 1 large lemon
1/4 cup Sugar (up to 1/3 cup) (depending on amount of lemon juice)

Preparation:
Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees F. Grease the bottom and sides of a 9- by 5-inch loaf pan; dust with flour, tapping out the excess.

Whisk the flour, salt, sugar, lemon peel and baking powder together in a large bowl; set aside.

In a medium bowl beat eggs with milk, butter, lemon juice and vanilla. Add egg mixture to the dry ingredients and stir until just combined. Scrape the batter into the prepared loaf pan.

Bake until the loaf is golden brown and a tester or toothpick inserted in the center comes out clean, about 45 to 50 minutes. (Do not remove the bread from the pan.)

To prepare Lemon Glaze: While the bread is baking, combine lemon juice and sugar in a small saucepan, stir over medium heat until sugar is dissolved.

After removing the bread from the oven (and still in the pan), use a long wooden skewer to poke numerous holes in hot bread, piercing all the way to the bottom. Slowly drizzle hot glaze over bread and baste top several times. Allow time between bastings for glaze to soak in. Let bread cool in pan on a wire rack until glaze is set, about 20 minutes, then remove from pan and let cool completely on rack.

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Cream of Broccoli Soup

Well here's another soup. For some reason my curmudgeon just can't get enough soup. Chicken noodle, cream of mushroom, cream of chicken. ... Loves the asparagus and the zucchini soup.

The nice thing about soup is that you can put the whole meal in one bowl Serve with some chips, bread or apple sauce, and it's a full meal.

It's always nice when when he chops the vegetables.

Ingredients

4 cups broccoli, cooked
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1/3 cup flour
4 chicken bouillon cubes
3 cups water, boiled
2 1/2 cups milk
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/3 cup cheddar cheese, shredded

Directions:

1 In a blender, process half of the broccoli until fairly smooth.
2 Chop remaining broccoli and set aside.
3 In a large pot, melt butter. Saute onion and celery for 3 - 4 minutes or until soft.
4 Add flour, stirring for 1 - 2 minutes.
5 Crumble bouillon cubes in 3 cups of boiling water.
6 Blend into onion mixture and bring to a boil.
7 Reduce heat to medium and simmer until thick. Stirring constantly.
8 Add milk, pepper, nutmeg and broccoli.
9 Heat thoroughly.
10 Ladle into bowls and garnish with cheese.



Read more: http://www.food.com/recipe/homestyle-cream-of-broccoli-soup-223484#ixzz1uyJ8Cpb4

Iced Cranberry Pistachio Biscotti

Ingredients


1/4 cup light olive oil
3/4 cup white sugar
2 teaspoons vanilla extract1/2 teaspoon almond extract
2 eggs
1 3/4 cups all-purpose flour1/4 teaspoon salt1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups pistachio nuts

Directions

1.Preheat the oven to 300 degrees F (150 degrees C).

2.In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

3.Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

4.Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).

5.Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

Icing
 
Ingredients


1 cup white sugar
1 egg white1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/2 cup warm milk

Directions

1.In a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar, and boiling water. Beat using an electric mixer until stiff peaks form. If you have a stand mixer, use the whisk attachment.

2. Spoon over the top of the cooled cooked. and let rest til set.

Fresh Apple Cake with Caramel Frosting

Ingredients:


1 1/2 cups vegetable oil
2 cups sugar
2 large eggs
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons vanilla
2 1/2 cups flour
1 cup chopped pecans
3 cups finely chopped raw apples (or grated)


Frosting:

1/2 cup butter (4 ounces)
1 cup brown sugar
3 to 5 tablespoons milk
1 box confectioners' sugar (1 pound), about 4 cups

Preparation:

Measure vegetable oil into large mixing bowl. Add sugar and eggs. Beat on low speed until creamy. Sift flour and measure. Sift again and add salt, soda and baking powder. Add a small amount of the flour mixture at a time to the creamed mixture. Beat well after each addition. When all flour has been added, or when batter becomes very stiff, remove electric mixer. Fold in chopped pecans and chopped apples with a wooden spoon. Spread evenly into a 9"x13" pan (or 2 - 9" pans) lined with lightly greased wax paper. Bake in 350° oven for 45 to 55 minutes. Let cool in pan for 5 minutes. Carefully loosen edges and turn onto cake rack, remove wax paper, cool and frost.

Make Frosting: Cook butter and sugar together until well blended and sugar is dissolved. Add 3 tablespoons milk and 1 box of confectioners' sugar. Beat and add just enough milk to spread.

Strawberry Shortcake

Strawberries and whipping cream:

3 baskets of fresh strawberries
1/2 cup sugar
Whipping cream
Vanilla



Method

Remove the stems from the strawberries. Slice into thin (1/4" to 1/8") slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).

After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.

Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.

To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream.


Gluten-free biscuits:


1-1/2 cups Gluten Free All Purpose Baking Flour (Bob's Red Mill)
1 Tbsp. Sugar
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. Xanthan Gum
1 tsp. Guar Gum
1/2 tsp. Salt
1/4 cup Shortening
1/2 cup Milk
1 large Egg White

Preheat oven to 350º. Line baking sheet with parchment paper or grease lightly.

In food processor, pulse dry ingredients (flour through salt) with shortening until mixture is consistency of small peas. Add milk and egg white. Blend until dough forms ball, scraping down sides with spatula, if necessary. Dough will be somewhat soft.

Place dough on parchment-lined or greased baking sheet that’s been lightly dusted with rice flour. Gently pat to 3/4-inch thick circle with hands or spatula. Lightly dust dough with rice flour. Cut into ten 2-inch circles with floured biscuit cutter. Shape remaining dough to 3/4-inch thick and cut again. If dough is sticky, lightly dust with more flour. Arrange evenly on baking sheet.

Bake 12-15 minutes or until nicely browned. Best when served warm or gently reheated in microwave oven. Serves 10. (Recipe from Bob's Red Mill)

Prep time: 15 minutesCook time: 25 minutesAdd to shopping listIngredients



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