1/2 c. butter (softened)
1 c. Sugar
^^^^^^ Cream together
Add:
1 egg
1 tsp. Lemon Zest
1 Tb. Lemon Juice
Mix
1/4 tsp salt
1/4 tsp Baking Powder
1/8 tsp Baking Soda
1 & 1/2 cups Flour
Make into inch balls and roll in powdered sugar
(use between 1/4 cup to 1/2 cup)
Place an inch apart on a cookie sheet
Bake at 350 for 9-11 minutes.
Pecan Pie Bars
TIP: use parchment paper or tinfoil on the bottom of your pan before you put in the crust so you can just pull it out and set it on a wire rack. Also, it makes for easy cleanup as well as easier to cut into squares. :D
Combine:
2 cups flour
1/2 c. sugar
1/8 tsp salt
cut in
3/4 cup butter
until resembles very fine crumbs
Press mixture into a greased 9X13 pan using a piece of plastic wrap to press mixture firmly into pan
Bake at 350 for 17 to 20 mins- lightly browned
Combine in sauce pan:
1 c. firmly packed brown sugar
1 c. light corn syrup
1/2 cup butter
Bring to a boil over medium heat, stirring gently
remove from heat.
Stir 1/4 of hot mixture into 4 large beaten eggs
add eggs and hot mixture together, beating fast so the egg doesn't scramble
Stir in
2- 1/2 cups finely chopped pecans
1 tsp vanilla extract
Pour filling over cooked crust
Bake at 350 for 34-35 minutes- or until set in the middle (no longer jiggly)
Cool on a wire rack.
Denise's Zucchini Brownies
Mix well:
1/2 c. oil
1- 1/2 cups sugar
1-2 eggs (depending on how dry the zucchini is. If you want it more cake-like add both eggs)
2 cups shredded zucchini
Add:
2 cups flour
1-1/2 tsp soda
1- 1/2 tsp salt
1 tsp vanilla
3 heaping TB cocoa
Nuts optional cup crushed
Bake in 9X13 sprayed pan @350 for 25ish minutes (really have to watch it, poke the middle, take out when toothpick or fork comes out clean)
Frosting:
1/4 cube butter
1/4 cup milk (start out with less, just in case it gets too soft)
3 oz. cream cheese (or if making peanut butter flavor add about 1/2 c. peanut butter instead)
3 Tbl cocoa
1 tsp vanilla
enough powdered sugar for a nice consistency (about 2-3 cups)
Rice Pudding
2 ½ c.milk
2/3 c. min rice
1/4 c sugar.. + more
1 TB butter
1 tsp vanilla
½ tsp nutmeg
touch of cinnamon
drop of lemon extract
1/8 tsp salt
In a saucepan simmer on low-medium for about 6 minutes, stirring occasionally (be sure you don't burn the milk on the bottom of the pan)
Mix together:
<egg yolk
<2 Tb milk
Pour some of the hot milk mixture to the egg mixture, stirring together...
Beat the egg into the rest of the mixture and cook on low for 1 minute to thicken...
Now the recipe says this:
Cook until rice is tender about 20 mins low heat...
Because that's how my mom cooks, not very specific and does it herself anyway!
So let it simmer, set on low... then remove from heat and let it stand for 20-30 minutes
Serve warm or chilled
(it's better warm, personally)
Enjoy!
For the brownies:
1 cup soft butter
2/3 c cocoa
1 ½ cup flour
1 cup brown sugar
1 cup white
^mix well^
(this is super thick and cookie-dough like before adding the eggs, don't ruin your mixer!)
4 eggs- one at a time
tsp vanilla
bake in 9x13 abt 25-27 mins
¼ cup butter
1-2 cups powdered sugar
1 TB milk
make creamy
shake of salt
1tsp peppermint extract
(Vanilla if you wish)
melt ¼ cup butter
1 cup chocolate chips
Pour on the cooled brownies after the frosting has set so you don't smear it together!
No Bake Cheesecake from Good Housekeeping
Ingredients:
- 24 reduced-fat vanilla wafers
- 2 tablespoon(s) butter or margarine, melted
- 1 envelope(s) unflavored gelatin
- 1 large lemon
- 3 tablespoon(s) water
- 1/4 cup(s) water
- 2 package(s) (8 ounces each) reduced-fat cream cheese, softened
- 3/4 cup(s) sugar
- 1 teaspoon(s) vanilla extract
- 1 1/2 cup(s) low-fat buttermilk
- Raspberries, for garnish
Directions:
1. Lightly coat 9-inch springform pan with cooking spray. Line bottom with parchment paper; spray paper. In food processor with knife blade attached, pulse wafers until fine crumbs form. Add butter; pulse until well combined. Transfer to prepared pan; press onto bottom in even layer. Refrigerate.
2. In small bowl, evenly sprinkle gelatin over 3 tablespoons water. Let stand 5 minutes. Meanwhile, from lemon, grate 2 teaspoons peel and squeeze 1 tablespoon juice. In 1 1/2-quart saucepan, heat juice and water to boiling on medium-high. Remove from heat. Immediately add gelatin mixture; stir until dissolved. Return to small bowl; let cool.
3. In large bowl, with mixer on medium-high speed, beat cream cheese and sugar 5 minutes or until fluffy and smooth. Beat in lemon peel and vanilla. Reduce speed to low. Add buttermilk, then gelatin mixture, in steady stream. Beat 2 minutes or until well combined, occasionally scraping bowl.
4. Pour onto prepared crust. Refrigerate, uncovered, 4 to 6 hours or until set. Run knife around side of pan; unmold cheesecake. Serve with raspberries.
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