Lemon Meringue Pie

Lemon Meringue Pie
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Lemon Meringue Pie
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Ingredients
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Second
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Servings:
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Instructions
  1. Mix sugar, corn starch, salt, and water and put in microwave on high until thick (3 min. or more)
  2. Combine Egg Yolks and Butter, and mix a little of the hot mix into the eggs, to keep yolks from curdling. Return to microwave for 1 more minute.
  3. Stir in Lemon Juice and Zest and place in baked pie shell
  4. (For lime pie, reduce corn starch to 1/3 c.)
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Lemon Bars

Lemon Bars
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Lemon Bars
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Ingredients
Crust
Filling
Instructions
  1. Mix crust and press into 9x13” baking pan.
  2. Bake at 350° for 20 min.
  3. Meanwhile, in small bowl beat eggs until light.
  4. Gradually add sugar beat until mixture is thick and lemon-colored.
  5. Add lemon zest, juice, and remaining 1/3 c. flour, and baking powder.
  6. Pour lemon mixture over baked crust and return to oven, bake for 15 to 20 min, or until topping is pale golden.
  7. Place on a rack to cool. While still warm sift powdered sugar lightly over top.
  8. Cut in 2 ½ in. bars. Store in airtight container.
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Lemon Bars

Lemon Bars
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Lemon Bars
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Ingredients
Crust
Filling
Instructions
  1. Mix ingredients for crust and press into an 8 x 8 inch pan.
  2. Bake at 350°F. for 20 minutes.
  3. Mix ingredients for filling.
  4. Pour on crust and bake 20-25 minutes or until set.
  5. Sprinkle with confectioner's sugar and cut into squares.
  6. This recipe is easily doubled. Note: To prepare lemon zest, you can use a zester or a knife beingmcareful not to get the white part. The white part is bitter.
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Cinnamon-Apple Squares

Cinnamon-Apple Squares
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Cinnamon-Apple Squares
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Ingredients
Instructions
  1. Preheat oven to 350 F. Lightly grease a 9 13 inch pan and set aside.
  2. Beat egg whites 30 seconds with an electric mixer.
  3. Add next 4 ingredients and beat 1 more minute.
  4. Stir in applesauce and fold apples into batter.
  5. Combine next 4 ingredients in a separate bowl and add to batter.
  6. Spoon mixture into prepared pan and bake 50-60 minutes or until center springs back when gently pressed. This recipe serves 16.
Recipe Notes

Exported from MasterCook II

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Raspberry Citrus Bars

Raspberry Citrus Bars
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Raspberry Citrus Bars
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Ingredients
Instructions
  1. A takeoff on all-time favorite lemon bars, these cookies make a tempting snack or dessert for large get-togethers. For the crust, beat butter with an electric mixer on medium speed for 30 seconds to soften.
  2. Add the 3/4 cup powdered sugar. Beat till combined.
  3. Add the 2 cups flour; beat till combined. Press mixture onto the bottom of a greased 13x9x2-inch baking pan.
  4. Bake in a 350 F. oven for 20 minutes or till golden.
  5. Meanwhile, for filling, in a large mixing bowl combine eggs, granulated sugar, lemon juice, orange peel, the 1/4 cup flour, and baking powder. Beat for 2 minutes with an electric mixer till combined.
  6. Sprinkle berries over crust. Pour filling over berries, arranging berries evenly with a spoon.
  7. Bake in a 350 F. oven for 30 to 35 minutes or till light brown and filling is set. Cool thoroughly in the pan on a wire rack.
  8. Cut into triangles and/or bars. Just before serving, sprinkle with powdered sugar.
  9. To store, cover and chill for up to 2 days. Makes about 30 bars. Make-Ahead Tip: Up to 3 months ahead, make, bake, and cut into bars. Place cut bars into a storage container or freezer bag and freezes. Thaw, covered, in the refrigerator for 24 hours or till no longer frozen.
Recipe Notes

Exported from MasterCook II

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Fig Bars # 2

Fig Bars # 2
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Fig Bars # 2
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Ingredients
Instructions
  1. For filling: finely chop figs and mix in saucepan with sugar, water and lemon juice. Place over medium heat; cook, stirring for 10 min. or until thick & jam- like.
  2. Remove from heat; cool. Cover and chill.
  3. With mixer, beat together butter, sugar, eggs & vanilla until well blended.
  4. Mix flour, salt & baking soda. Stir into first mixture; dough will be stiff.
  5. Wrap in plastic wrap and chill 3-4 hours or overnight.
  6. When ready to bake, turn dough out onto lightly floured surface. Roll into a 14x12 rectangle. Cut into 4 strips 3-1/2 x 12 inches long.
  7. Spoon filling evenly down center of strips. With spatula, turn in sides of strips. Press edges together to seal.
  8. Cut each strip into 10 pieces. Arrange seam side down on baking sheets.
  9. Bake at 375 for 10-12 min. or until firm and lightly browned. Cool on racks. Store airtight. Note: chilling dough overnight is best.
Recipe Notes

Exported from MasterCook I

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Lemon Pudding Cake

Lemon Pudding Cake
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Lemon Pudding Cake
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Ingredients
Instructions
  1. Beat together egg yolks, lemon juice, lemon rind, and butter until thick and lemon colored.
  2. Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
  3. Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer.
  4. Pour into 8 inch square baking dish.
  5. Place a pan of hot water in the oven, and set the baking dish into the pan.
  6. Bake at 350 degrees F (175 degrees C) for 45 minutes.
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Great Cheesecake (no crust)

Great Cheesecake (no crust)
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Great Cheesecake (no crust)
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Ingredients
Instructions
  1. All ingredients must be at room temp. Blend cream cheese, sour cream and butter.
  2. Add cornstarch, sugar, vanilla and lemon juice. Beat until well-blended.
  3. Beat in one egg at a time, continuing to beat until mixture is light and smooth.
  4. Pour into well greased 9” springform pan. (Place the pan on a large square of aluminum foil, and bring the foil up around the sides tightly to prevent water seeping in during baking.) Place the filled pan in a larger pan containing warm water to come halfway up the sides of the springform pan.
  5. Bake at 375° for one hour until the top is golden and center is fairly firm. Turn oven off and let cake cool in it with door open for a least one hour.
  6. Allow to stand at room temp to cool completely about 2 hours. Then cover and refrigerate several hours. About 20 minutes before serving, take out of refrigerator, remove ring and place on cake platter.
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Cheesecake Factory Recipe

Cheesecake Factory Recipe
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Cheesecake Factory Recipe
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Ingredients
Crust
Filling
Instructions
Crust
  1. Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
Cheesecake
  1. All the filling ingredients should be at room temperature.
  2. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
  3. Add the sugar a little at a time and continue beating until creamy.
  4. Add flour, vanilla and lemon juice, mix well.
  5. Add one egg at a time and beat after each egg.
  6. Add the sour cream and beat well.
  7. Pour cream cheese mixture into the springform pan.
  8. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
  9. When time is up turn oven off, prop open oven door and leave in oven for one hour.
  10. Remove from oven and let cool then refrigerate for 24 hours.
Recipe Notes

Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

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Chicken Asparagus Casserole

Chicken Asparagus Casserole
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Chicken Asparagus Casserole
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Ingredients
Instructions
  1. Layer asparagus in buttered 9 x 13 x 2-inch baking pan; top with cooked chicken.
  2. Mix soup, mayonnaise, and lemon juice; pour over chicken and asparagus.
  3. Top with cheese and bread crumbs.
  4. Bake at 350° for 30 to 40 minutes.
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