Lemon Bar Deluxe

This recipe was given to me many, many summers ago... while visiting my Dad in Denver, Colorado. So it is Ode to Denver Summers...

 

• Crust:
• 2 cups sifted flour
• ½ cup sifted powder sugar
• 1 cup butter

• Filling:
• 4 beaten eggs
• 2 cups sugar
• 1/3 cup lemon juice
• ¼ cup flour
• ½ teaspoon baking powder

• Sift flour and powder sugar.  Cut in butter until mixture clings together. 

• Press in a 13”x9”x2” baking dish.  Bake at 350° for 20-25 minutes or until lightly brown.

• Beat together eggs, sugar, and lemon juice.  Sift ¼ cup flour and baking powder. 

• Stir in egg mix and pour over crust.

• Bake for 25 minutes or longer.  Remove pan, let sit until cooled, cut into squares.

Madewood Plantations Pumpkin LaFourche

 We stayed at Madewood Plantation in 1999, they served Pumpkin LaFourche for dessert - we, of course, asked for the recipe...
 
               1 can     Pumpkin

               3 cans     Yams, drained

        6 medium     Apples, peeled, cured & sliced

              2 cups     Sugar
                1 cup     Golden Raisins
                 1 tsp     Vanilla Extract
                 1 tsp     Ground Cinnamon
               ½ tsp     Ground Nutmeg
               1 stick     Butter

Mix pumpkin and yams until smooth.

 

Add apples, sugar, raisins, vanilla, cinnamon and nutmeg, and mix.

Melt butter and mix thoroughly.

Bake at 250º for about 30 minutes.


http://www.madewood.com

Crème Brulee

Josie's favorite recipe...

3 qt cream (boiled)

1 qt milk (boiled)

40 ea egg yolks (broken up)

2 lbs granulated sugar

4 ea vanilla beans (split)

Method:

Bring cream, milk, vanilla beans, and ½ of the sugar to a boil. Mix the egg yolks with the other half of the sugar until smooth. Pour 1/3 of the cream mixture into the egg yolk mixture, and mix well. Return all to the boiling pot stirring well for 30 seconds. Remove from heat, and pour into the crème brulee dishes. Bake in a non-convection oven at 340 degrees in a water bath 30 – 60 minutes until set.

Pumpkin Cheesecake

Recipe from Dave Henninger, pastry Chef at Triolgy Restaurant

Crust:
    1¾ cup   Graham Cracker Crumbs

     ½ cup   Toasted Ground Almonds

          2 T   Sugar

        2 tsp   Cinnamon

     ½ cup   Butter

 

Filling:

         2 lb   Cream Cheese, room temp

  13/8 cup   Sugar

             4   Eggs

       1 cup   Sour Cream

         9oz   Heavy Cream

     ¼ cup   Butter

        8 oz   Pumpkin Puree, fresh or canned

        1 tsp   Cinnamon

      ½ tsp   Ground Ginger

      ½ tsp   Ground Cloves

      ½ tsp   Vanilla

Technique:

v  Stir together all the ingredients for the crust.  Grease & line with parchment paper one 10” cake pan.  Line the bottom of pan with the crust.

v  Cream together Cream Cheese & Sugar.  Add Eggs and scrape bowl.  Add Sour Cream and scrape bowl.  Add Heavy Cream and scrape bowl.  Add Pumpkin Puree and remaining ingredients, mix and scrape the bowl.

v  Bake at 350^o in a water-bath for 1½ -2 hours or until the center is almost set and the top is puffed slightly.

Yield: 10” Cheesecake

Aunt Marcella's Fantastic Dessert

Aunt Marcella

Part 1

               1 stick     Butter

                1 cup     Flour

              ½ cup     Chopped Pecans

              ¼ cup     Powdered Sugar

Melt butter, then mix with sugar, flour, and nuts. 

Press into a 9” x 13” baking pan. 

Bake 15 minutes at 375º, or until brown.  Remove and let cool.

 

Part 2

                8 oz.     Cream Cheese

                1 cup     Cool Whip

                1 cup     Powdered Sugar

Mix well and spread on cooled first layer.

Part 3

              1 large     Package Vanilla Instant Pudding

              1 small     Package Chocolate Instant Pudding

        3-3½ cups     Milk

Beat until thick, about 3-4 minutes.  Spread on top of the second layer. 

Top with a thin coat of Cool Whip and sprinkle with thin shavings of German Sweet Chocolate and nuts.

Serve chilled.

Stan's Apple & Cherry Pie

Stan's Apple Pie

Crust

2-1/2 Cups all-purpose flour

1-1/2 sticks of chilled butter (cut into ½ inch pieces

3 Tbs sugar

½ teaspoon salt

¼ cup chilled vegetable shortening (Crisco)

1 large egg

3 tablespoons ice water

Blend flour, sugar and salt in bowl/mixer for ten seconds.  Then add butter followed by the butter while mixing.  Beat one egg and with the ice water and add to bowl and continue mixing until a dough ball forms.  Stop mixing and remove dough ball and split in half.  Form two discs wrap and chill in refrigerator for 1 hour.

 

Apple Pie Filling

20 medium apples cored and sliced (about 10 pounds)

4-1/2 Tbs flour

1-1/2 Cups Sugar

¾ tsp cinnamon

4-1/2 Tbs milk

3 Tablespoons Butter

Preheat oven to 375 degrees.  Mix flour, sugar, and cinnamon and then coat apples pieces.  Place mixture into an unbaked pie crust formed into a deep dish pie plate.  The apples should form a very large mound.  Dab with the butter and pour the milk over the apple mixture.  Place a large piece of pie dough over the top of the pie and poke with fork on the top to allow air to escape.  Cover the whole pie with foil and bake for one hour and 15 minutes.  Then remove foil and bake for an additional 30 minutes or until the crust is golden brown.  Note – place foil or large cookie sheet below the pan to collect juices from the pie that may drip out while baking.  Otherwise it will burn on the bottom of the oven.  After pie removed from oven cover with foil and allow at least 1-2 hours to cool prior to eating.

 

Stan’s Cherry Pie

Pie Crust – same as apple pie

Filling

1-1/2 Cups sugar divided in ½

5 Tbs cornstarch

3 cans of bing cherries pitted and packed in water.  Drain and save ½ cups of liquid

1 Tbs butter

½ teaspoon of almond extract

Topping

2 Tbs milk

2 Tbs sugar

¼ cup toasted sliced almonds

In medium sauce pan combine ¾ cup of sugar and the cornstarch.  Stir in cherry liquid and bring to boil stirring constantly with whisk.    Cook for 1 – 2 minutes and then whisk in the butter, almond extract and remaining sugar.  After all sugar melted and blended smoothly, remove from heat.  Then fold in the cherries.

In a small saucepan, combine milk, sugar and almonds for the topping and bring to bowl while stirring and cook for approximately 3 minutes.

Preheat oven to 375 degrees.  Place mixture into an unbaked pie crust formed into a deep dish pie plate.  Create a lattice (½-inch pieces) of crust over the over the top of the pie by weaving the pieces.  Brush the almond sugar topping over the pie crust.  Cover the whole pie with foil and bake for 45 minutes.  Then remove foil and bake for an additional 15-30 minutes or until the crust is golden brown.  Note – place foil or large cookie sheet below the pan to collect juices from the pie that may drip out while baking.  Otherwise it will burn on the bottom of the oven.  After pie removed from oven cover with foil and allow at least 1-2 hours to cool prior to eating.