Category Archives: Desserts

Desserts, Pies & Pastries

Lemon Meringue Pie

Lemon Meringue Pie

Print Recipe

Ingredients
  

First

  • 1 1/2 cup Sugar
  • 1/3 cup Corn Starch
  • 1 tbsp Corn Starch
  • 1 tsp Salt
  • 1 1/2 cup Water

Second

  • 3 ea Egg Yolks Beaten
  • 3 tbsp Butter

Third

  • 1/2 cup Lemon Juice
  • 2 tsp Lemon Zest

Instructions
 

  • Mix sugar, corn starch, salt, and water and put in microwave on high until thick (3 min. or more)
  • 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.
  • Stir in Lemon Juice and Zest and place in baked pie shell
  • (For lime pie, reduce corn starch to 1/3 c.)
Cookies, Desserts

Peter Pumpkin Squares

Leave a comment

Peter Pumpkin Squares

Print Recipe

Ingredients
  

  • 16 oz can pumpkin
  • 1 2/3 cups brown sugar
  • 4 eggs
  • 3/4 cup oil
  • 3 1/2 cups flour
  • 1 1/2 cups oatmeal
  • 1 tbl Cinnamon
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp soda

Frosting

  • 3 oz cream cheese
  • 1/4 cup butter
  • 1 tsp vanilla
  • 2 cups powdered sugar
  • 1/2 cup chopped nuts
  • 1/2 cup chopped nuts

Instructions
 

  • Mix first four ingredients.
  • Add dry ingredients. Mix well.
  • Bake in greased jelly roll ran at 350° for 25-30 minutes.
  • Mix all ingredients for frosting.
  • Cool and frost.
Cookies, Desserts

Peanut Chews

Leave a comment

Peanut Chews

Print Recipe

Ingredients
  

Crust

  • 1 1/2 cups flour
  • 2/3 cup brown sugar
  • 1/2 tsp salt
  • 1/4 tsp soda
  • 1/2 cup soft margarine
  • 1 tsp vanilla
  • 2 egg yolks
  • 2-3 cups mini marshmallows

Topping

  • 2/3 cup corn syrup
  • 1/4 cup margarine
  • 2 tsps vanilla
  • 12 oz peanut butter chip
  • 2 cups Rice Krispies
  • 2 cups cocktail peanuts

Instructions
 

  • Combine ingredients with pastry blender until crumb mixture forms.
  • Press into 9”x13” pan and bake at 350˚ for 12-15 min.
  • Immediately sprinkle with 2-3 c. miniature marshmallows.
  • Return to oven for 1-2 minutes, or until marshmallows puff up.
  • Cool while preparing topping.
  • Heat corn syrup, margarine, vanilla and chips until melted and smooth; stir in peanuts and krispies.
  • Spread over crust. Chill, but take out of fridge and bring to room temp. to cut. Do not need to be stored in refrigerator.

Notes

From Deb Cure (Ed’s Debbie)
Cookies, Desserts

Lemon Bars

Leave a comment

Lemon Bars

Print Recipe

Ingredients
  

Crust

  • 1 cup butter softened
  • 1/2 cup powdered sugar
  • 2 cup flour

Filling

  • 4 eggs
  • 2 cups granulated sugar
  • 1 tsp lemon zest
  • 6 tbl lemon juice
  • 1/3 cup flour
  • 1 tsp baking powder
  • 1 tsp baking powder

Instructions
 

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

Lemon Bars

Leave a comment

Lemon Bars

Print Recipe

Ingredients
  

Crust

  • 1/2 cup butter
  • 1/4 cup powdered sugar
  • 1 cup flour
  • 1/2 tsp salt

Filling

  • 2 eggs
  • 1 cup sugar
  • 1/2 tbl lemon zest
  • 2 tbl flour
  • 2 tbl lemon juice
  • 2 tbl lemon juice

Instructions
 

  • Mix ingredients for crust and press into an 8 x 8 inch pan.
  • Bake at 350°F. for 20 minutes.
  • Mix ingredients for filling.
  • Pour on crust and bake 20-25 minutes or until set.
  • Sprinkle with confectioner's sugar and cut into squares.
  • 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.
Cookies, Desserts

Brownies

Leave a comment

Brownies

Print Recipe

Ingredients
  

  • 3/4 cup cocoa
  • 1/2 tsp soda
  • 2/3 cup oil
  • 1/2 cup boiling water
  • 2 cups sugar
  • 2 eggs
  • 1 1/3 cups flour
  • 1 tsp vanilla
  • 1/2 tsp salt

Instructions
 

  • Stir cocoa and soda in mixing bowl, blend in 1/3 c. oil.
  • Add boiling water, stir until mixture thickens.
  • Stir in sugar, eggs, and remaining 1/3 c. oil Sir until smooth.
  • Add flour, vanilla and salt, blend completely.
  • Pour into lightly greased 13”x9” pan.
  • Bake at 350° for 35 to 40 minutes.
Cookies, Desserts

Brownie Mix

Leave a comment

Brownie Mix

Print Recipe

Ingredients
  

  • 4 cups Flour
  • 4 tsps Baking Powder
  • 4 tsps Salt
  • 8 cups Sugar
  • 2 1/2 cups Cocoa
  • 2 cups Shortening

Instructions
 

  • Mix in large paper bag. Cut in shortening. Store covered in cool place.
  • For 8x8" pan: mix 2 c. mix 2 eggs, 1 tsp vanilla, 2/3 cup nuts.
  • For 9”x13” pan: mix 3 cups mix, 3 eggs, 1 ½ tsp vanilla, 1 cup nuts.
  • Bake at 350° for 20-20 minutes or 6 minutes in microwave oven.
Cookies, Desserts

Blondies

Leave a comment

Blondies

Print Recipe

Ingredients
  

  • 1/2 cup butter melted
  • 1 cup dark brown sugar tightly packed
  • 1 egg lightly beaten
  • 1 teaspoon of vanilla
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 pinch salt
  • 1 cup all-purpose flour
  • 1/3 cup butterscotch chips chopped walnuts and chocolate chips are equally tasty

Instructions
 

  • Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan.
  • Whisk together the melted butter and sugar in a bowl.
  • Add the egg and vanilla extract and whisk.
  • Add the flour, baking soda, baking powder, and salt, mix it all together.
  • Add the butterscotch chips or other mix-ins.
  • Pour into the pan and spread evenly.
  • Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve. Yield: Makes 9 blondies.
Cakes, Desserts

Ooey-Gooey Peanut Butter-Chocolate Brownies

Leave a comment

Ooey-Gooey Peanut Butter-Chocolate Brownies

Print Recipe

Ingredients
  

  • 3/4 cup fat-free sweetened condensed milk divided
  • 1/4 cup butter or stick margarine melted and cooled
  • 1/4 cup fat-free milk
  • 18.25 oz package devil's food cake mix
  • 1 large egg white lightly beaten
  • Cooking spray
  • 7 oz jar marshmallow creme about 1 3/4 cups
  • 1/2 cup peanut butter morsels

Instructions
 

  • Preheat oven to 350°.
  • Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff).
  • Coat bottom of a 13 x 9-inch baking pan with cooking spray.
  • Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).
  • Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer.
  • Carefully drop remaining batter by spoonfuls over marshmallow mixture.
  • Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.
Desserts

Zucchini Brownies

Leave a comment

Zucchini Brownies

These are the BEST Zucchini brownies ever! They're ooey, gooey, and SUPER fudgy. And NO one will know they have zucchini inside!
Print Recipe

Ingredients
  

FOR THE BROWNIES:

  • 2 cup All-Purpose Flour
  • 1/2 cup Cocoa Powder
  • 1 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 1/2 cup Vegetable Oil
  • 1 1/2 cup Sugar
  • 2 tsp Vanilla Extract
  • 2 cup Zucchini (1 large or 2 small Zucchinis)
  • 3-5 tbsp Water
  • 1/2 cup Chopped Walnuts Optional

FOR THE FROSTING:

  • 3 tbsp Cocoa Powder
  • 1/4 cup Butter Melted
  • 2 cup Powdered Sugar
  • 1/4 cup Milk
  • 1 pinch Salt

Instructions
 

  • Preheat oven to 350 degrees F. Line a 9x13" baking pan with foil and spray with cooking spray. Set aside.
  • In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
  • Using an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in the zucchini. Let the mixture sit for a few minutes so the batter can absorb the moisture from the zucchini. Then, if your mixture is still very powdery, add up to 5 tablespoons water (start with 1 tablespoon and work up from there, stirring well after each addition). The batter will be very thick but shouldn't be powdery. (It partially depends on how wet your zucchini is!) Add walnuts, if desired. You may need to use your hands to work the water in instead of a spoon. The dough is super thick, like cookie dough. Do not add too much water! Spread in prepared pan.
  • Bake 25-30 minutes until the brownies spring back when gently touched.
  • To make the frosting: Whisk butter, cocoa, salt, and powdered sugar. Whisk in milk and vanilla. Spread over cooled brownies. Cut into squares and chill to semi-set. The frosting hardens slightly on the top but stays wet and gooey underneath.
  • These brownies are best stored in an airtight container and eaten within 2 days. Chill them to make them last an extra day. They're what I call "fork" brownies because they are so gooey.
  • *NOTE* People have been saying these brownies are cakey. Every time I've made them they turn out super fudgy like in the photos. The problem is how much water you add. It's hard to say how much to add because every time I've made these I've added a different amount. It really does depend on your zucchini. The batter will be very thick and need help spreading in the pan. If your batter is at all liquidy or thin you're going to get a more cakey brownie.