Lemon Cream Pie

You’ll Need:

8 servings

1 1/4 cups granulated sugar
1/3 cup cornstarch
3 tablespoons flour
1/4 teaspoon salt
2 cups water
2 large eggs
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1 (9-inch) baked pastry shell
1 cup (1/2 pint) heavy cream
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract

Procedures : In a medium saucepan, combine sugar, cornstarch, flour and salt. Stir in water until smooth. Bring mixture to a boil, stirring constantly. Boil 1 minute.

In a small bowl, beat eggs with an electric mixer until fluffy and thick. Gradually fold in 1/3 of thickened sugar mixture. Return egg mixture to sugar mixture in saucepan and stir to combine. Bring just to a boil, remove from heat.

Fold lemon zest and lemon juice into thickened filling. Transfer lemon filling to pastry shell. Cool to room temperature on a wire rack.

Refrigerate 2 to 3 hours or until set and firm before serving.

To serve, beat cream with confectioners’ sugar and vanilla extract. Spread over lemon filling. Cut into 8 pieces and transfer to dessert plates

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Eva’s Savory Turkey Legs

You’ll Need:

2 cups dry bread cubes
1 large stalk celery, minced
1/3 cup dried cranberries
1/4 cup chopped walnuts
1 small yellow onion, diced
1/4 teaspoon minced garlic
1/2 teaspoon ground sage
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg
1/4 cup hot water
2 turkey legs
1 1/2 tablespoons butter

Procedures : Preheat oven to 375 degrees F (190 degrees C). Place a large sheet of aluminum foil on a medium baking sheet.
In a medium bowl, mix the bread, celery, cranberries, walnuts, onion, and garlic. Season with sage, marjoram, salt, and pepper. Stir in the egg and enough hot water to moisten.
Arrange turkey legs on the foil sheet, and season with salt and pepper. Spoon the bread mixture around the legs, and dot with butter. Tightly seal the foil around the legs and bread mixture.
Bake 1 hour in the preheated oven, or until the turkey leg meat has reached an internal temperature of 180 degrees F (80 degrees C)

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Barley Pudding

You’ll Need:

2 cups barley, washed
5 cups water, boiling
1 cup milk, scalded
4 eggs
1 cup sugar
1 teaspoon lemon extract
salt

Procedures : To prepare this Barley Pudding Recipe, first boil the barley in the water with salt for about 40 minutes. Mix eggs, sugar and lemon extract together. Add gradually the milk and mix well. Mix milk and egg mixture with the barley. Pour into baking dish. Set baking dish in a pan of water. Bake in moderate oven for about 30 to 35 minutes

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Lemon-Chocolate Cookies

You’ll Need:

3/4 cup sugar
1 1/2 cups butter or margarine, softened
1 tbsp lemon extract
2 3/4 cups flour
1 1/2 cups finely chopped almonds
13 oz. milk chocolate candy kisses, unwrapped
Powdered sugar
1/2 cup semi-sweet chocolate chips
1 tbsp shortening

Procedures : In large bowl, combine sugar, butter or margarine and lemon extract; beat until light and fluffy. Lightly spoon flour into measuring cup; level off. Add flour and almonds; beat at low speed until well blended. Cover with plastic wrap; refrigerate at least 1 hour for easier handling.
Heat oven to 375? F. Shape scant 1 tbsp dough around each kiss, covering completely. Roll in hands to form ball; place on ungreased cookie sheets.
Bake at 375? F for 8 to 10 minutes or until cookies are set and bottom edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.
Lightly sprinkle cooled cookies with powdered sugar. In small saucepan, combine chocolate chips and shortening; stir over low heat until melted and smooth. Drizzle over cooled cookies. Store in tightly covered container

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Dried Apple Stack Cake

You’ll Need:

1 (18.25 ounce) package spice cake mix
1 cup dried apples
1 cup chopped pecans
1/2 cup shredded or flaked coconut
1/3 cup currants
3 eggs
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 cup butter
2 cups apple butter

Procedures : Preheat oven to 350 degrees F (175 degrees C). Lightly grease bottoms of two 9 inch round layer cake pans.
In a large bowl, mix the spice cake mix, dried apples, pecans, coconut, currants, eggs, brown sugar, vanilla extract and butter. Pour the mixture into the cake pans.
Bake in the preheated oven 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Split each cake layer into four sections. Spread apple butter between the sections and reassemble layers

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Anana, Cornmeal And Cocoa Pudding

You’ll Need:

2 bananas, peeled, sliced
1 cup cornmeal
? cup cocoa
3 cups milk
? cup sugar

Procedures : To prepare this Anana, Cornmeal And Cocoa Pudding Recipe, first boil together cocoa, milk and sugar. Mix bananas and cornmeal and place the mixture in a pudding dish. Pour over them the cocoa and milk mixture. Let stand for about 5 minutes. Bake slowly in oven for about 45 minutes

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Frightful Fingers

You’ll Need:

Red, black and/or green jelly beans
Circus Peanut Candies

Procedures : Cut jelly beans in half lengthwise. Press each jelly bean half into the end of a circus peanut to resemble fingernails.

This is especially frightful when using green and black jelly beans

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Hungarian Pastry

You’ll Need:

4 cup Flour
1 lb Margarine
4 x Egg yolks
8 oz Sour cream
Filling*


Procedures : Use prune lekvar, solo filling, apricot preserves, or anything!!!!! Mix flour and oleo like pie dough. Add egg yolks to sour cream, and beat well.
Pour into flour mixture and blend with hands. Put on flat plate and over with oleo paper**, cover with dish cloth and put in the refrigerator OVERNIGHT!!!(important!!) Cut off a piece and roll to a square dough. cut squares, then put filling in the middle, shape it*** brush with egg yolk.
Put in 350 F oven and cook until golden brown (10-15 minutes)
** Oleo paper- cut a paper bag into a sheet slightly bigger than your plate. With the empty oleo wrapper, oil the brown paper. Cover dough with oiled side down!
***Cookies are shaped like this, two opposite corners fold together, fasten with a little water. After baking- dust with confectioner’s sugar.

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Dinner in a Pumpkin I

You’ll Need:

1 medium sugar pumpkin
1 1/2 pounds lean ground beef
1 onion, chopped
1 clove garlic, minced
1 1/2 teaspoons white sugar
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons salt
1/8 teaspoon ground black pepper
4 cups tomato juice
3 cups shredded cabbage
1/2 pound fresh green beans, washed and trimmed
1 cup uncooked white rice

Procedures : Preheat oven to 350 degrees F (175 degrees C).
Wash pumpkin, cut off top, scrape out seeds and discard.
Place hamburger in a large, deep skillet. Crumble and cook over medium high heat until evenly brown. Drain fat, add onion and garlic; saute slightly.
Add sugar, Italian herbs, salt, pepper, tomato juice and rice; mix thoroughly.
Layer inside of pumpkin with 1/3 of cabbage, green beans and beef and rice mixture. Repeat layers, replace lid and bake for 2 to 3 hours

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Peach-a-Berry Cobbler (T&T)

You’ll Need:

1 cup flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 cup milk
1/4 cup margarine
1/4 cup brown sugar
1 tablespoon cornstarch
1/2 cup water
3 cups fresh peaches, sliced
1 cup fresh blueberries
1 tablespoon margarine
1 tablespoon lemon juice
2 tablespoons granulated sugar
1/4 teaspoon ground nutmeg

Procedures : For topping, stir together flour, 1/2 cup sugar, and baking powder. Add milk and 1/4 cup margarine. Stir till smooth; set aside.

For filling, in a medium saucepan, stir together brown sugar and cornstarch; stir in water. Add peaches and blueberries. Cook and stir over medium heat till thickened and bubbly. Add 1 tablespoon butter and lemon juice; stir until butter melts. Pour into a 1 1/2 quart ungreased casserole. Spoon topping in mounds over hot filling; spread evenly over filling. Sprinkle with a mixture of 2 tablespoons sugar and nutmeg.

Bake cobbler in a 350 degree F oven about 35 minutes or till bubbly and a wooden pick inserted into crust comes out clean. Serve warm with vanilla ice cream, if desired. Makes 6 servings.

Frozen peaches and blueberries are fine in this. If using frozen blueberries, do not add to the peach mixture until it is almost done or berries will bleed

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