Lemon Bars With Olive Oil and Sea Salt

 For the Crust

1¼cups/155 grams all-purpose flour

¼cup/50 grams granulated sugar

3tablespoons/25 grams confectioners’ sugar

1teaspoon finely grated lemon zest

¼teaspoon fine sea salt

10tablespoons/142 grams cold unsalted butter, cut into cubes

For the Curd

4 to 6lemons

1½cups/300 grams sugar

2large eggs plus 3 yolks

1½teaspoons/5 grams cornstarch

Pinch of fine sea salt

4tablespoons/57 grams butter

¼cup/60 milliliters fruity extra-virgin olive oil

Confectioners’ sugar and flaky sea salt, for sprinkling

Step 1

Heat oven to 325 degrees and line a 9-by-9-inch baking pan with enough parchment to hang over two of the sides (to be used as handles later to lift the bars out of the pan).

Step 2

To make the shortbread base, pulse together the flour, granulated sugar, confectioners’ sugar, lemon zest and salt in a food processor, or whisk together in a large bowl. Add butter and pulse (or use two knives or your fingers) to cut the butter into the flour until a crumbly dough forms. Press dough into prepared pan and bake until shortbread is pale golden all over, 30 to 35 minutes.

Step 3

While the shortbread is baking, prepare the lemon curd: Grate ½ tablespoon zest from lemons and set aside. Squeeze lemons to yield ¾ cup juice.

Step 4

In a small saucepan, whisk together lemon juice, sugar, eggs and yolks, cornstarch and fine sea salt over medium heat until boiling and thickened, 2 to 5 minutes. Make sure mixture comes to a boil and stays there for 30 seconds or so; you should see it thicken up before you take it off the heat. But once it boils do not cook for longer than 1 minute or you risk the curd thinning out again. Remove from heat and strain into a bowl. Whisk in butter, olive oil and lemon zest.

Step 5

When the shortbread is ready, take it out of the oven and carefully pour the lemon curd onto the shortbread base; return the pan to the oven. Bake until topping is just set, 10 to 15 minutes more. Allow to cool to room temperature, then refrigerate until cold before cutting into bars. Sprinkle with confectioners’ sugar and flaky sea salt right before serving.

"Fried" Ice Cream Dessert

Ingredients

1 container (1.75 quart) vanilla ice cream

1/2 cup butter

3 cups crushed Corn Flakes cereal

1/2 cup granulated sugar

1 container (8 ounces) Cool Whip, thawed

1/2 teaspoon ground cinnamon

1/4 cup honey

Chocolate syrup

Caramel sauce

Instructions

Take the vanilla ice cream out of the freezer and let sit at room temperature for 30 minutes or so, to soften.

Melt butter in a medium skillet, over medium heat. Add the crushed corn flakes and granulated sugar. Stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. *Be careful not to burn. This may take less than 5 minutes*

Take a 9×13-inch baking dish and spread 1/3 of the corn flakes mixture into the bottom of pan. Set aside.

In a large bowl, add the softened vanilla ice cream and Cool Whip. Sprinkle with cinnamon. Using a spatula, stir and mix well to combine. Spread ice cream mixture evenly over the corn flake mixture.

Spread the remaining corn flake mixture evenly over the ice cream. Drizzle the honey over the top. Cover pan, and place in freezer. Freeze ice cream for at least 6 hours, or overnight.

Cut into squares and serve with drizzles of chocolate syrup and caramel sauce (and if you’re feelin’ frisky add some whipped cream and a cherry on top) Enjoy! ♥

Spudnuts (Glazed Yeast Doughnuts)

Dough:

• 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
• 1 1/2 cups warm water (120-130°F)
• 1 cup mashed potatoes (warm, not hot)
• 2/3 cup granulated sugar
• 2/3 cup shortening
• 2 large eggs
• 1 1/2 teaspoons table salt
• 6 to 7 cups all-purpose flour
• 1 quart vegetable oil (for frying)

Glaze:

• 1 1/2 cups powdered sugar (sifted)
• 3-4 tablespoons milk
• 2 teaspoons vanilla

Directions:

 

1. Combine the yeast, water, potato, sugar, shortening, eggs and salt in the bowl of a stand mixer and mix with the paddle attachment until combined. Add 3 cups of the flour and mix until combined. Replace the paddle with the dough hook and continue to add flour and mix until the dough forms into a ball and doesn’t stick to the sides of the bowl. Continue to knead the dough for 5-7 minutes and the dough is satiny and smooth. Remove the dough from the bowl, spray the bowl with non stick spray and place the dough in the bowl. Cover and let rise for 1 1/2 to 2 hours or until the dough has doubled in size.
2. Gently remove the dough from the bowl. Roll the dough into a large circle approximately 1/2 inch thick. Using a doughnut cutter, or a cup (and a smaller lid for the inside circle) cut the doughnuts out of the dough. Place on a greased pan or counter top, cover and let rise for 30-45 minutes or until the dough is light and airy.
3. Cook the doughnuts in oil that has been heated to 350-375°F. You’ll need to watch the temperature and adjust as needed. The doughnuts should cook and become golden brown on each side within 30-45 seconds each. Remove from oil and drain on paper towels.
4. Combine the ingredients for the glaze and stir until smooth.
5. Dip the warm doughnuts in the bowl of glaze and then set them on cooling rack until the glaze sets.

HONEYCOMB ICE CREAM

Homeycomb Candy:

1 cup granulated sugar

1/4 cup Golden Syrup

2 tablespoons honey

1/2 cup water

2 teaspoons baking soda

Line 8x8 pan with parchment paper.  If you crumple it will stay in pan better but the hot liquid will weigh it down.

In heavy-bottom saucepan, add sugar and give it a shake so it lays flat in the pan.  Add golden syrup and honey and the water, so all of the sugar has been moistened.  Do not stir.  Turn the heat to medium high, and watch closely as the sugar starts to dissolve and the ingredients start to meld together.

Cook the mixture to 300°F, which should take about 5-10 minutes, depending on the strength of your stove, then remove the pan from the heat, Whisk in the baking soda for about 5 seconds, and once it has stopped foaming up, immediately pour the mixture onto the parchment paper.  Le cool at least one hour or until hardened, then whack the honey comb to break in pieces.  Must be used immediately or it will absorb moisture from the air and soften.  It can be stored in an airtight container.

ICE CREAM

Use the regular cooked ice cream recipe but only add 1/2 cup of golden syrup for the 1 cup corn syrup.  Cool as usual.  Just before freezing throw in about 1/4 of the honeycomb candy that has been broken up into the mix.  Freeze as usual.  As soon as the ice cream is removed from the freezing container and put into a large bowl, stir in the remaining honeycomb candy that is broken into piece and store in freezer

Apple And/Or Cherry Crisp

This is a recipe grandma used and turned it into the most perfect delicious cherry crisp. I have not figured out the perfect recipe (it always ends up runny for me) to do that but when she makes it again she will come on here and tell us all how.

4 cups sliced pared tart apples
2/3 c brown sugar
1/2 c all purpose flour
1/2 c oats
3/4 t cinnamon
3/4 t nutmeg
1/3 c butter, softened

Heat oven to 375. Grease square pan. Place apple slices in pan. Mix remaining ingredient thoroughly. Sprinkle over apples. Bake for 30 minutes or until apples are tender and topping is golden brown.

Chocolate Marshmallow Cookies

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1/3 cup baking cocoa
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 16 to 18 large marshmallows
• ICING:
• 6 tablespoons butter, softened
• 2 tablespoons baking cocoa
• 1/4 cup milk
• 1-3/4 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• Pecan halves

Directions

1. In a large bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking soda and salt; beat into creamed mixture.
2. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 8 minutes. Meanwhile, cut marshmallows in half. Press a marshmallow half, cut side down, onto each cookie. Return to the oven for 2 minutes. Cool completely on a wire rack.
3. For icing, in a small saucepan, combine butter, cocoa and milk. Bring to a boil; boil for 1 minute, stirring constantly. Cool slightly; transfer to a small bowl. Beat in confectioners' sugar and vanilla until smooth. Spread over the cooled cookies. Top each with a pecan half. Yield: about 3 dozen.

Lemon Cream Pie

Ingredients

1 1//4 cups sugar

1/4 tsp salt

6 T cornstarch

1/ 1/2 cups boiling water

3 eggs, slightly beaten

6 T lemon juice

1/4 tsp grated lemon rind

2 T butter

1 cup heavy cram, whipped and sweetened

Baked 9 inch pie shell

Directions

Combine sugar, salt, and cornstarch in a 2 or 3 quart saucepan.  Blend well.  Place over medium heat and add boiling water, stirring rapidly until smooth and thick.  Bring to a full boil to thoroughly cook the cornstarch.  Remove from heat.  Add a little of the hot pudding to the eggs while stirring rapidly.  Return egg mixture to hot pudding and reheat, stirring constantly, just until smooth.

Remove from heat and add lemon juice and rind and butter.  Pour filling into baked pie shell.  Chill.  Serve topped with whipped cream.

Chocolate Oreo Cake

Ingredients

Chocolate Cake 

2 cups flour

2 cups sugar

3/4 cup Hershey’s Special Dark Cocoa powder

2 tsp baking soda

1 tsp salt

2 large eggs

1 cup buttermilk

1 cup vegetable oil

1 1/2 tsp vanilla

1 cup boiling water

Oreo Icing

1 1/2 cups butter

1 1/2 cups shortening

8-9 cups powdered sugar

3 cups Oreo crumbs (about 30 Oreos)

1 tsp vanilla extract

6-7 tbsp water

5 Oreos, chopped, optional

NOTE: You'll need at least one full package of Oreos. If you plan to decorate the outside of the cake with more Oreos and crumbs, as shown, you might need a second package.

Instructions

1. Prepare three 9 inch cake pans with parchment paper circles in the bottom, and grease the sides.

2. Add all dry ingredients to a large bowl and whisk together.

3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.

4. Add vanilla to boiling water and add to mixture. Mix well.

5. Pour into three 9 inch cakes pans and bake at 300 degrees for about 25-28 minutes, or until a toothpick comes out with a few crumbs.

6. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

7. Make icing while cakes cool. Beat together butter and shortening until smooth.

8. Slowly add 4 cups of powdered sugar and mix until smooth.

9. Add vanilla and Oreo crumbs and mix until smooth.

10. Add another 4-5 cups of powdered sugar and mix until smooth. Add water or milk until you get a smooth consistency.

11. Set aside about 3 1/2 cups of icing for the filling inside the cake and add chopped Oreos, if using.

12. Once cakes are cool, remove cake domes from top with a large serrated knife.

13. Place first layer of cake on cake plate. Spread 1/2 of the icing with the chopped Oreos on top in an even layer.

14. Add second layer of cake and add the rest of the of icing with chopped Oreos on top in an even layer.

15. Add final layer of cake on top and ice the outside of the cake with remaining icing.

16. Finish cake off with chopped Oreos and crumbs, if desired.

Dutch Oven Caramel Apple Pie

Ingredients

Crust:
4 cups flour
1 1/2 tsp salt
1 2/3 C butter flavored Crisco
1/2 - 1 C cold water

Filling:
8-10 Fuji apples, peeled and slice
1 1/2 C sugar
2 tsp cinnamon
1 tsp nutmeg
1/4 cup corn starch
3 T butter

Egg Wash:
1 egg
1 tsp water

Caramel Butter Sauce:
1 C butter
1/3 C brown sugar
1/3 C corn syrup
1/3 C sweetened condensed milk

Directions
Crust: Place parchment paper in bottom of a 12 inch Lodge Dutch oven.  Combine flour and salt.  Cut in the shortening until pieces are the size of small peas.  Stir in enough cold water until the dough forms a ball.  Let the dough chill and rest while mixing the filling.

Filling: In a large bowl, combine sugar, spices and cornstarch.  Combine sliced apples with sugar mixture.  Let this mixture stand to blend flavors.  After filling is placed in crust, dot apples with butter before sealing top crust.

Bake pie with 14 coals on bottom and 12 coals on top for about 60 minutes or at 325 degrees for 90-120 minutes.  Rotate oven and lid often to insure even browning but do not remove lid until you are checking for doneness.  Brush top crust with egg wash during last 10 minutes of baking time.  When pie is browned, remove from heat and allow to cool.  While pie is cooling make the caramel sauce.

To remove pie from oven, 2 people lift edges of parchment paper, lifting pie with the paper.  Remove paper.  Drizzle sauce on pie and serve with ice cream.

Zebra Cookies

Ingredients
1/2 C shortening
1 2/3 C sugar
1 tsp vanilla
2 eggs
2 1/2 squares unsweetened chocolate - melted
2 tsp baking powder
2 C sifted flour
1/2 tsp salt
1/3 C milk
1/2 C powdered sugar

Directions
Cream shortening, sugar and vanilla.  Beat in eggs and melted chocolate.  Sift dry ingredients and add to creamed mixture while alternating with milk.  Chill 2-3 hours.  Form into 1" balls and roll in powdered sugar and place on a cookie sheet 2-3" inches apart.  Bake at 350 for 12 minutes.

Chocolate Cupcake Strawberry Shortcakes

ingredients

• 1 1/2 pounds strawberries, hulled, rinsed and sliced
• 2 tablespoons orange-flavored liqueur, if desired
• 3 to 4 tablespoons sugar, or to taste
• 2 to 3 teaspoons lemon juice, or to taste
• 1 teaspoon grated orange peel
• For the cupcakes:
• 3/4 cup flour
• 1/4 cup Dutch-process cocoa powder
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons softened butter
• 1/2 cup sugar
• 1 egg, lightly beaten
• 1 ounce bittersweet chocolate, melted
• 3 ounces buttermilk
• 1/2 teaspoon vanilla
• For the whipped cream:
• 1 cup heavy cream
• 2 tablespoons powdered sugar, plus additional for sifting over cupcakes
• 1/4 teaspoon vanilla

directions

Preheat the oven to 350 degrees F. Line 8 (1/2-cup) muffin tins with paper cups.

Sift first flour, cocoa powder, baking powder and salt into a bowl. Beat butter until creamy with an electric mixer; add sugar, a little at a time, until light and fluffy. Add egg and chocolate, a little at a time, beating until just incorporated.

Whisk together buttermilk and vanilla in a small bowl. Add flour mixture to chocolate mixture alternately with buttermilk mixture, beginning and ending with flour, beating until just combined.

Spoon batter into lined muffin tins, filling 2/3 full. Bake 15 to 18 minutes or until a cake tester inserted in centers comes out clean with a few crumbs attached. Cool in pans 5 minutes, remove from pans and cool completely.

To make the whipped cream, combine heavy cream, sugar and vanilla in a bowl. Whip the cream to soft peaks with an electric mixer.

To assemble: Cut tops off 6 cupcakes. Smooth a layer of whipped cream over bottoms of cupcakes and top cream with strawberries. Place tops back on cupcakes and garnish each with a dollop of heavy cream and a strawberry. Sift powdered sugar over cupcakes.

Crack Pie

I've seen this recipe over and over but the original is from Momofoku.  I however followed the recipe from  Averie Cooks.  

Ingredients:

Pie

1/4 c. unsalted butter, melted
1 recipe Oat Cookie (recipe follows)
1 tbsp. light brown sugar, packed
1/4 tsp. kosher salt
1 recipe Crack Pie Filling (recipe follows)
confectioners’ sugar for dusting

Oat Cookie
1/2 c. unsalted butter, softened
1/3 c. light brown sugar, packed
3 tbsp. white sugar, granulated
1 large egg yolk
1/2 c. all-purpose flour
1 c. old-fashioned rolled oats
1/8 tsp. baking powder
pinch baking soda
1/2 tsp. kosher salt

Crack Pie Filling
1 c. unsalted butter, melted
1 1/2 c. white sugar, granulated
3/4 c. light brown sugar, packed
1 1/2 tsp. kosher salt
1/4 c. corn powder (corn powder is defined as freeze-dried corn, ground to a fine powder)
1/4 c. milk powder
3/4 c. heavy cream
1/2 tsp. vanilla extract
8 large egg yolks

Directions:

To prepare the Oat Cookie crust, preheat the oven to 350°. In a stand mixer with a paddle attachment, cream butter and sugars on medium-high for 2 to 3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula. On a lower speed, add the egg to incorporate. Increase the speed back up to a medium-high for 1 to 2 minutes until the sugar granules fully dissolve and the mixture is a pale white color. On a lower speed, add the flour, oats, baking powder, baking soda, and salt. Mix 60-75 seconds until your dough comes together and all remnants of dry ingredients have incorporated. Your dough will still be a slightly fluffy, fatty mixture in comparison to your average cookie dough. Scrape down the sides of the mixing bowl with a spatula.

Pam spray and line a quarter sheet pan with parchment or a Silpat. Plop the oat cookie dough in the center of the pan and with a spatula, spread it out until it is 1/4″ thick. The dough won’t end up covering the entire pan, this is okay. Bake the oat cookie for 15 minutes. Cool completely before using in the crack pie recipe.

To prepare the pie filling, mix the dry ingredients for the filling using a stand mixer with a paddle attachment on low speed. Be sure to keep your mixer on low speed during the entire process of preparing the filling; if you try to mix on any higher than a low speed, you will incorporate too much air in the following steps and your pie will not be dense and gooey – the essence of the crack pie. Add the melted butter to the mixer and paddle until all the dry ingredients are moist. Add the heavy cream and vanilla and mix until the white from the cream has completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula. Add the egg yolks to the mixer, paddling them in to the mixture just to combine. Be careful not to aerate the mixture. Use the filling immediately.

To assemble the pies, preheat the oven to 350°. Put the oat cookie, brown sugar and salt in the food processor and pulse it on and off until the cookie is broken down into a wet sand. (If you don’t have a food processor, you can fake it till you make it and crumble the oat cookie diligently with your hands.) Transfer the cookie crumbs to a bowl and, with your hands, knead the butter and ground cookie mixture until the contents of the bowl are moist enough to knead into a ball. If it is not moist enough to do so, gently melt an additional 1-1 1/2 tablespoons of butter and knead it into the oat crust mixture. Divide the oat crust evenly over 2- 10″ pie tins.

Using your fingers and the palm of your hand, press the oat cookie crust firmly into both 10-inch pie shells. Make sure the bottom and the walls of the pie shells are evenly covered. Use the pie shells immediately or, wrapped well in plastic, store the pie shells at room temperature for up to 5 days or in the fridge for up to 2 weeks.

Place both pie shells on a sheet pan. Divide the crack pie filling evenly over both crusts (the filling should fill the crusts 3/4 way full) and bake at 350° for 15 minutes. During this time, the crack pie will still be very jiggly, but should become golden brown on top. At 15 minutes, open the oven door and reduce the baking temperature to 325°. Depending on your oven this will take 5-10 minutes – keep the pies in the oven during this process. When the oven temperature reads 325°, close the door and finish baking the pies for 5 minutes. After 5 minutes, the pies should still be jiggly in the bull’s eye centers, but not in the outer center circle. If the pies are still too jiggly, leave them in the oven an additional 5 minutes.

Gently remove the baked pies from the oven and transfer to a rack to cool at room temperature. You can speed up the cooling process by transferring the pies to the fridge or freezer if you’re in a hurry. Freeze your pie for as little as 3 hours or up to overnight to condense the filling for a dense final product – the signature of a perfectly executed Crack Pie. Just before serving finish with a dusting of confectioners’ sugar.

Jill's notes:  Definitely go to Averie Cooks and read her notes.  I agree with all of them.  I would add that the crust is yummy but the filling is the crack part.  Save yourself 3-4 hours and just use a graham cracker crust.  

Lion House Texas Sheet Cake

Ingredients

1/2 C butter, softened
1/2 C shortening, softened
4 T cocoa
1 C water
2 C flour
2 C sugar
1/2 C buttermilk
1 tsp baking soda
1 tsp vanilla
2 eggs, beaten
Dash salt

Frosting:
1/2 C butter
4 T cocoa
1 tsp vanilla
6 T milk
4 C powdered sugar
1 C chopped nuts

Directions
Mix together butter, shortening, cocoa, and water; bring to boil.  Pour over flour and sugar, which have been sifted together.  Mix well.  Add buttermilk, soda, vanilla, eggs and salt and mix well.  Bake 20 minutes at 400 degrees F in greased and floured jelly roll pan (10 x 15 inch).  Five minutes before cake is done, prepare frosting.

Melt butter; add cocoa, vanilla and milk, and bring to a boil.  Remove from heat and add powdered sugar and nuts.  Mix well.  Frost cake while hot.

Chocolate French Silk Pie

PREPARE:
1 baked pie crust

PLACE:
4 eggs
2/3 cup sugar
2 Tbsp. water

SPRINKLE:
8 oz. semisweet bar chocolate, very finely chopped
11/2 sticks unsalted butter, cubed and softened (12 Tbsp.) Make sure your butter doesn't melt or separate - just softened,
1/8 tsp. table salt

WHIP:
1 cup heavy cream
2 Tbsp. sugar
1 tsp. vanilla extract

Prepare pie crust according to directions and allow for it to cool completely.

Place eggs, 2/3 cup sugar, and water in a heatproof bowl set over a saucepan of simmering water. Don’t let the bowl touch the water.

Whip egg mixture with a hand mixer on medium speed, until eggs double in volume and an instant-read thermometer registers 160°, 10–12 minutes. Remove bowl from heat and continue beating.

Sprinkle chocolate into cooked egg mixture a handful at a time, with the mixer running, until it all has been added. (The mixture will deflate and lose volume.) Once chocolate melts, continue beating until mixture is no longer warm to the touch, 7–10 minutes. Beat butter into chocolate mixture a few cubes at a time. Once butter is incorporated, the mixture will be thick; beat in the salt and set aside.

Whip cream, 2 Tbsp. sugar, and vanilla using a hand mixer on medium speed until stiff peaks form, 2 minutes.

Fold whipped cream into chocolate mixture in three additions, folding until ingredients are blended. Transfer filling to pie crust. Cover pie and refrigerate 3 to 24 hours. Let pie stand at room temperature 30 minutes before serving.

Fudgy Cake Pops

Ingredients

3/4 C milk chocolate chips
1/2 C butter
3/4 C sugar
3 T cocoa
2 eggs
3/4 C flour
1/4 tsp salt
24 lollipop sticks
12 oz chocolate bark coating

Directions

Heat oven to 325 degrees.  Grease cake pop baking pan, set aside.  In medium saucepan, over low heat, melt chocolate chips and butter together, stir until smooth.  Remove from heat and pour into medium bowl.  Add sugar and cocoa; mix until blended.  Add eggs, one at a time, mixing well after each addition.  Add flour and salt; stir until blended.  Spoon batter into bottom half of pan (without holes) filling each well so it mounds over the top of the pan.  Place top half of pan on top and secure with keys.

Bake for 15-18 minutes, until toothpick inserted comes out almost clean.  Cool 5 minutes in pan, remove cake pops from pan to cool completely.  Melt chocolate according to package directions.  Dip lollipop stick into melted chocolate and insert into cakes; repeat with all cakes.  Allow chocolate to cool to secure stick in place.  Dip cake pops in melted chocolate, spinning to let excess chocolate drip off.  Decorate with sprinkles as desired.  Place on parchment paper to set.  makes about 24 cake pops.

Jessica's Lemon Meringue Pie Filling

Filling:
1 c. sugar
2 T. flour
4 T. cornstarch
1/4 t. salt
1 1/4 c. water
1/2 c. lemons (usually 3)
lemon zest...I usually zest 1-2 of the lemons before squeezing
4 egg yolks, beaten
2 T. butter

Meringue:
4 egg whites
6 T. white sugar

Directions:
(with this recipe, it goes really fast, so have all ingredients ready before you start!)In a saucepan, combine 1 c. sugar, flour, cornstarch, salt. Mix in water, juice and zest. Cook over medium high, stirring often, until is boils. Stir in butter. Place egg yolks in small bowl and gradually whisk in 1/2 c. hot sugar mixture. Whisk this mixture back into your saucepan. Bring to a boil, stirring constantly until thick. Pour filling into a baked shell.

Then whip egg whites until very stiff (you cannot get a stiff egg white if any fats--like egg yolk--come into contact with the whites, so be very careful and rinse beater extremely well, if you've used it for anything else.). Add the 6 T. of sugar while you are beating the whites. Place on top of filling, sealing edges and making the meringue stand up in foamy waves (everyone is very impressed with this!). Bake at 350 degrees for 10 minutes, until the meringue begins to brown.

Fran's Hot Fudge

Ingredients

5 oz semi sweet chocolate
1/2 C butter
1 lg can evaporated milk
3 C powdered sugar
1 1/4 tsp vanilla

Directions

In a 3 quart bowl, melt the chocolate and butter in microwave covered for one minute at a time at 70% power.  Once butter and chocolate are melted, mix in sugar alternately with evaporate milk and combine well.  Then, return to microwave and cook for one minute at a time until bubbling (about 2 1/2 minutes).  Then continue microwaving on 30% power and stiring every 3 minutes until it is thick and creamy, about 15 minutes.  Then stir in vanilla.  Serve warm.

* For frosting, cool 2 cups of sauce and add 2 cups of powdered sugar.  Blend well.

My Favorite Bread Pudding that isn't Mom's Raspberry Bread Pudding

2 eggs
2 tablespoons melted butter
2 tablespoons vanilla
2 1/2 cups milk
2 cups sugar
3 1/2 to 5 cups sourdough bread, cut into 1-inch cubes (used French bread that was 2 days old)
1/3 cup pecans, chopped finely  (I skipped this because Jaleese was eating it)

Preheat oven to 325 degrees. Beat together eggs, butter, vanilla, and milk. Add sugar and mix until sugar is dissoved. Arrange bread cubes tightly in a nine-inch baking dish, keeping the crust facing up around the edges in scattered within the dish. Pour liquid over the bread. Sprinkle pecans all over and bake for 55 to 70 minutes, or until crust is golden brown all over the top.

While the bread pudding is baking, make the Whiskey Cream Sauce:

1/2 cup sugar
1 stick butter
1/2 cup cream
1/4 cup Jack Daniels

Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding.
Store leftovers in fridge.

Carmel for popcorn

Caramel Sauce for Popcorn (Edith Coleman)

 

1 cup Karo syrup

2 ¼ cups brown sugar, packed

1 cube butter

1 can sweetened condensed milk

Melt butter, add Karo and brown sugar; bring to boil.

Add condensed milk and boil 7 minutes.  Stir often to

Keep from scorching. 

Brownies in a Jar

Ingredients:

1 1/4 cup packed brown sugar

1 cup granulated sugar

2/3 cup cocoa powder

1 1/4 cup all purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 cup chocolate chips

Directions:

Layer ingredients in order given into a wide mouth jar. Pack each layer firmly in place before adding the next ingredient. Attach a tag with the following instructions: Preheat oven to 350 degrees. Pour contents of jar into a mixing bowl and add: 3/4 cup melted butter and 4 beaten eggs. Mix by hand and pour into a sprayed 9 X 13 pan. Bake for 30 minutes. Cool completely before cutting.