FAMOUS LEMON BARS

I got this recipe out of the July 1999 Country Living magazine. I had never found a lemon bar recipe I loved until this one, and after this one, well, I stopped looking. Not too eggy or lemony. My kids request it for 4th of July, but I like to make it for any summer get-together or pot-luck. Last year I tried placing whole, fresh raspberries onto the batter before baking it. That worked. This recipe is plain and simple creamy lemony goodness. MMMMMmmm.

P.S. This recipe is for a 9x9 pan. I always ALWAYS double this recipe and make an extra thick 9x13 pan or a 9x13 pan AND a 9x9 pan. It makes enough.
Well, there's never enough, ha.

Shortbread Crust:
1 1/2 c. flour
3/4 c. butter, softened
1/2 c. powdered sugar
1/4 tsp. salt

Combine flour, sugar and salt. Cut in butter. I do this in my KitchenAid mixer with the wire whisk and it works fine.
Press mixture in an even layer over bottom of pan. Bake at 350 for 15-18 minutes.

Lemon Filling:
4 eggs
1 1/2 c. granulated sugar
1/2 c. flour
1/2 c. fresh squeezed lemon juice (2 large lemons should do it)

Mix ingredients with mixer until well blended and smooth. Pour over crust.

Reduce oven heat to 325. Bake 25-30 minutes longer. Allow to cool 30 minutes. Dust with powdered sugar through a sieve. Cut into squares.

Apple Custard Pie

This delicious pie is deceiving. It looks like Martha Stewart made it. It is so easy: no top crust, only two apples per pie, and a custard that takes you all of five minutes to beat up. It may take you less to EAT up. AND the recipe makes two pies. I have always said, it is just as easy to make two pies as it is to make one, and more worth the efforts. I'm making two for the church Christmas party tomorrow. Jacob said, "I hope I get in line quick enough." Me too.

PIE CRUST for 2 shells (3 cups PIE CRUST MIX)
4 large baking apples, like Granny smith or Jonathan), peeled, cored, and sliced
3 1/2 c. sugar
6 eggs
1/2 c. flour + 2 tsp.
1 1/2 tsp. vanilla
dash nutmeg
2 c. milk
1 c. cream

Roll out bottom crusts for two pies. Place in pie plates and crimp edges. Set aside (do not bake).
Beat sugar and eggs until creamy. Add four, vanilla, nutmeg, milk, and cream. Beat until frothy.
Use 2 apples per pie, arranging slices around pie over crust.

Pour custard mixture gently and evenly over apples in both pie plates.

Bake at 400, 15 mins. Then 325, 40-50 mins., until they jiggle a bit in the center, but are no longer liquid.

Allow to cool and serve with whipped cream.

Hot Cocoa- Family Style

 This is the entertainment version of HOT COCOA- SINGLE. We had outdoor family portraits today... 40 degrees. 22 with wind chill. I made this with ENCHILADAS WITH RED SAUCE. Warmed us right up. Not sure how the portraits will turn out, but I was silly to worry about my hair. Ah, windy Wyoming.

2 c. sugar
3/4 c. cocoa powder
1/2 tsp. salt
6 c. water
4 c. milk
2 tsp. vanilla

In pot, blend sugar, cocoa, and salt. Slowly mix in water and milk over HI heat. Bring just to boil, stirring constantly, and remove from heat. Add vanilla.

Ultimate Pumpkin Cookies

These soft, chewy cookies are a gift from my friend Annette Redford, who only lived in Cody a year, then moved away. Just one of those instant friends. I used her for her cookie recipe. *wink*

1/3 c. butter
3/4 c. sugar
3/4 c. brown sugar
2 egg whites
1 tsp. vanilla
1- 15 oz. can pumpkin
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2 c. flour
1 c. oatmeal
1 c. chocolate chips

Cream together butter and sugars. Add egg whites. Mix in vanilla and pumpkin.
Combine dry ingredients and add to pumpkin mixture. Mix well.
Drop by tablespoon on cookie sheet. Bake at 350 for 20 mins.
Makes about 4 dozen cookies.

Peanut Butter Oatmeal Cookies

This chewy cookie is modified from my Fannie Farmer Cookbook, held together by duct tape. The duct tape is losing. I prefer my peanut butter cookies chewy and soft and I was so happy to find this one years ago. 

1 c. butter
1 c. applesauce
2 c. chunky peanut butter
2 c. brown sugar
2 c. sugar
4 eggs
2 tsp. vanilla
2 tsp. salt
2 tsp baking soda
4 c. flour
2 c. rolled oats or rolled whole grain mix

Preheat oven to 350.  Cream butter, applesauce, and peanut butter together.  Beat in the sugars well, then add eggs and vanilla.  Mix dry ingredients in a separate bowl and add to butter mixture.  Mix thoroughly.
Arrange by teaspoonful on cookie sheet.  Press each one flat with a glass or the back of a fork dipped in sugar.  Bake about 7-9 minutes, until firm.

Dark Chocolate Peppermint Bundt

I make this for parties during the holidays. I'm making it today for our church Christmas party! It is rich and delicious, and just special enough, nobody guesses how easy it is.

1 CHOCOLATE MAGIC CAKE recipe, using 12 T. cocoa instead of 8 T.

Make cake batter according to directions. Grease and flour bundt pan well. Pour batter evenly into pan and bake at 350° for one hour, until toothpick inserted in highest portion of cake comes out clean. Cool for 15 minutes. Slide slender spatula or knife down all edges of cake. Invert cake plate over top of bundt pan and turn whole cake pan upside down. Allow cake to gently fall onto plate, and remove bundt pan.

Chocolate Glaze:

1/2 c. chocolate chips
2 T. butter
2 T. honey
1-2 tsp. hot water

Heat chocolate chips, butter, and honey over low heat, stirring constantly until smooth. Remove from heat and cool slightly. Stir in water, 1 tsp. at a time, until desired consistency. Drizzle over cooled cake, allowing to drip over sides and down center.

Vanilla Glaze:

1/3 c. butter
2 c. powdered sugar
1/2 tsp. vanilla
2-4 T. hot water

Heat butter until melted. Stir in powdered sugar and vanilla. Stir in water, 1 T. at a time, until desired consistency. Drizzle over bundt cake, over chocolate glaze, allowing to drip down side and center.

2 peppermint candy canes

Place candy canes in plastic bag and close. Finely crush candy with rolling pin. Sprinkle crushed candy over top of glazes, and serve.

Maple Pecan Bars

These are melt-in-your-mouth good! I found these in Family Fun magazine, tore out the recipe, then didn't make them until just 2 years ago. Good luck eating just one.... ooohhhh.

Crust:

¾ c. butter, softened

1/3 c. sugar

½ tsp. salt

½ c. oats, quick or old-fashioned

1 ¾ c. flour

1 T. cold water

Heat oven to 350. Grease 9x13” pan. Cream butter, sugar, and salt. Stir in oats. Stir in flour a third at a time, making coarse crumbs. Sprinkle on water and mix briefly. Press dough into pan. Chill for 15 mins. Bake pastry in oven for 15 mins. Cool thoroughly.

Filling:

½ c. real maple syrup

½ c. packed brown sugar

1/3 c. heavy cream

3 T. butter, cut into several pieces

½ t. vanilla

2 c. coarsely chopped pecans

Combine maple syrup, brown sugar, cream, and butter in saucepan. Bring mixture to full boil. Boil for 40 seconds, then remove from heat and stir in vanilla and pecans. Immediately pour over crust, spreading evenly with spatula. Bake for 15 mins. Cool thoroughly in pan. Cover and refrigerate bars for 1-2 hours before slicing.

Makes approx. 30 1 ½”x2” bars.

Peppermint Sticks

I have been making these yummy cookies nearly every Christmas since 1999, when I found the recipe in Woman's Day magazine. They are eye-catching, tasty, and inexpensive. This year, I'm bringing them to the cookie swap!

1 c. butter, softened

1 c. sugar

½ t. vanilla

2 large eggs

2 ¾ c. flour

¼ t. salt

2 tsp. mint extract

24 drops red food color

In mixer, beat butter, sugar, and vanilla until fluffy. Beat in eggs, one at a time. On low speed, gradually add flour and salt; beat just until blended. Divide dough in half. Shape one half into a 6” disk; wrap and refrigerate.

Stir mint extract and red food coloring into other half. Divide dough in half and shape each portion into a 5” disk; wrap and refrigerate one hour until firm.

Heat oven to 350.

Cut uncolored dough in 12 equal wedges. Cut each tinted disk into 6 equal wedges. On a lightly floured surface, roll one plain wedge and 1 tinted wedge in to 15” long ropes (keep rest of dough refrigerated as you work). Place side by side. Cut crosswise in quarters. Holding ends, twist each section together. Handle gently. Place 1” apart on cookie sheet. Repeat. Bake 11-13 mins. until edges are lightly browned. Remove to wire racks to cool.

Decoration:

1 ½ c. powdered sugar

1 ½ T. water

2-3 candy canes, crushed (place in sturdy plastic bag and tap with heavy rolling pin or saucepan)

Mix powdered sugar and water until smooth, adding more water if needed for a glue-like consistency. Dip ½” of both ends of cookie in glaze, then in the crushed candy canes. Place on wax paper to dry.

Store airtight at cool room temp. up to 1 week.

My Cherry Pie

My sister-in-law, Holly, gave me the idea to add applesauce to huckleberry pie, to thicken it. (We had just gone berry picking in the Blue mountains) I tried it and it was wonderful. I transferred the idea to my cherry pie recipe, which always turned out a little runny. Not any more! This is so much better that the canned filling!

prepared double PIE CRUST
3/4 c. sugar
4 T. flour
2 cans red tart cherries in water
1 c. applesauce
1/8 tsp. almond extract
*2-3 drops red food coloring
1 T. butter
1 tsp. milk
1 tsp. sugar

Heat oven to 400°. Drain the cherries, reserving juice from one can. In a saucepan, combine sugar and flour. Stir in cherry juice and cook over MED HI heat, stirring constantly with whisk, until thickened. Stir in applesauce and continue stirring until thick. Remove from heat. Gently stir in cherries, almond extract, and food coloring, if desired. Roll out bottom crust and line pie plate. Pour cherries into crust. Dot with bits of butter. Roll out top crust, cutting vents for steam to escape, and cover pie. Seal top and bottom crusts together. Brush top with a little milk and sprinkle with sugar. *To prevent over-browning of crust, see APPLE PEAR PIE instructions for foil edge. Bake 30-40 minutes, until crust is golden brown and filling is bubbly. Cool pie to allow filling to thicken. Serve with whipped cream or ice cream.

Apple Pear Pie

One Thanksgiving I decided to add the mellow taste of pears and the zing of ginger to my basic apple pie recipe. A star was born.

prepared double PIE CRUST
1 1/2 c. sugar
1/2 c. flour
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. salt
6 tart apples &
6 green pears, OR
12 tart apples (granny smith, pippin, jonathan)
1 lemon, juiced
2 T. butter

Heat oven to 425°. Core, slice, and pare apples and pears and place in large bowl, sprinkling with lemon juice as you fill the bowl. In a small bowl, mix sugar, flour, nutmeg, cinnamon, ginger, and salt. Stir into apples. Set aside. Roll out bottom crust and place in pie plate. Fill with apples. Roll out top crust and cut vents for to steam to escape. Dot apples with bits of butter, then cover with top crust. Seal edges of top and bottom crust. *To keep crust from over-browning on edges, make a 3" wide strip of aluminum foil (connect three 3 x 12" strips by folding ends of strips together) to gently cover the edge of the pie crust. Fold ends of strip together to make a ring, and gently form to pie. Bake 30 minutes and remove foil. Bake 15 more minutes until crust is golden brown and juice is bubbling through slits. Serve warm with ice cream, or cool with whipped cream.

Pie Crust Mix & How To Roll A Pie Crust

My Mother-in-law, Virginia, taught me how to make really simple, good pie crusts. Once I finally got it down, I was a pie-making fool.

8 c. flour
1 tsp. salt
3 c. Crisco shortening

In a large mixing bowl, blend flour and salt. Cut in shortening with pastry blender or two table knives pulled across each other in shortening and flour. Blend until crumbly. Store in airtight container in pantry. Keeps indefinitely.

For Pie Crust:

1 1/2 c. mix
5 T. ice water
flour

Place flour in deep, medium mixing bowl. Make a "dip" in center of mix. Add ice water to "dip". Using large table spoon, slice into water and mix using up and down strokes with the edge of the spoon. Mix just until dough leaves the side of the bowl and has a smooth, "smooshy" consistency. Should not be sticky. Do not over mix or crust will be tough. Makes pastry for one crust. Pat into 1" thick patty and use immediately, or wrap and refrigerate or freeze for later use. Bring to room temperature before rolling. When ready, on a clean, floured surface, a pastry cloth, marble slab, or countertop, set patty on flour. Sprinkle patty with flour. Flour rolling pin by taking some flour in the palm of your hand and running the rolling pin through your palm. Set it on the center of the patty and using even pressure, roll out dough, top to bottom, side to side, as needed to create a round crust. Roll it out so it is at least 1 " in diameter bigger than pie plate. For bottom crust, place rolling pin at bottom of circle, lift up edge of dough and gently roll up circle around rolling pin. Place rolling pin of dough above top of pie plate, and gently unroll dough over pie plate to the bottom, centering the circle. Fill with pie recipe, or if making single crust pie, follow recipe directions. For top crust, gently fold circle of dough in half, then again in quarters. With sharp knife, make 2 or 3 short slices along edges of folds. Move crust, still folded, to filled pie. Place on one quarter of pie and carefully unfold top crust to cover. If you wish to make a more artistic design, like a simple apple or leaf, or a word, like "DAD", while top crust is still a flat circle, take sharp knife and make design in center of crust. Do not make completely connected figures or they will be left behind when you lift up the crust. Do not get too close to edges. Roll up crust with rolling pin as with bottom crust, and place carefully on filled pie, centering design if needed. Trim top and bottom crust, if needed, to 1/2" overhanging pie plate. Turn under both crusts together and seal with a pinch and twist around the edge, a pressed fork around the edge, or sealing the dough by pushing the index finger on one side of the edge of dough, into the space between the thumb and index finger of the other hand, on the other side of the edge of dough, moving around the pie to make a wavy patterned edge. Bake according to pie directions.

Apple Cake

This cake is one of my favorites for Fall. The sweet chunks of apples tucked into the moist cake, topped with a crispy cinnamon crust... perfect. Serve with chilled, lightly sweetened whipped cream, if you wish, but it isn't a requirement.

2 eggs
2 c. sugar
1/4 c. applesauce
1/4 c. oil
4 c. apples, cored, peeled, and chopped
*1/2 c. walnuts, chopped
2 c. flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/2 c. sugar
1 tsp. cinnamon

Heat oven to 350°. Grease a 9 x 13" cake pan. Mix together eggs, sugar, applesauce, and oil. Add apples and nuts. In a separate bowl, mix together flour, cinnamon, baking soda, and salt. Add to apple mixture and blend. Stir in vanilla. Pour into cake pan. Combine sugar and cinnamon and sprinkle evenly over batter. Bake for 40 minutes, when toothpick inserted in center comes out clean.

Pumpkin Doughnuts

I make these for Halloween every year. We have pizza, hot cider, and these yummies.

2 eggs
1 c. sugar
2 T. butter
1 c. canned pumpkin
1 T. lemon juice
4 1/2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. milk
oil
1 c. sugar
1/8 c. cinnamon

In a bowl, beat eggs, sugar, and butter. Add pumpkin and lemon juice. Mix well. Combine dry ingredients; add alternately with milk to pumpkin mixture until blended. Cover and chill 2 hours. Turn on lightly floured surface. Knead 5-6 times. Roll to 3/8" thick. Cut with 2 1/2" donut cutter. Heat oil in deep fryer, or wok, or 1" in heavy fry pan. Pinch off a bit of dough and gently drop into oil. If dough sizzles, it is hot enough.

Fry donuts until golden and lay on paper towels or draining rack lined with paper towels. In a large ziploc bag, mix sugar and cinnamon. Add donuts 2-3 at a time and gently shake to coat. Place on serving tray. May also frost when cooled. Makes about 2 dozen.

Cranberry Orange Scones

One of the best investments I ever made was buying a breakfast cookbook called Beyond Oatmeal for my daughter for Christmas last year. I beg her to make me these tender, melt-in-your-mouth, lick your fingertips scones. She does.

2 c. flour
3 T. brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
1/4 c. butter
1/2 c. dried cranberries
1 tsp. orange zest
1 egg yolk. beaten
1 c. sour cream

In large mixing bowl, combine flour, brown sugar, baking powder, baking soda, salt, and vanilla. Cut in butter until mixture is crumbly. Add cranberries and orange peel, tossing to coat. Gently make a depression in the center; set aside.

In small mixing bowl, combine egg yolk and sour cream. Do not overmix. Pour into depression in dry mixture. Using a slicing motion with a fork, stir all until combined (mixture may seem dry). Turn dough onto lightly floured surface. Knead dough 10 - 12 times until smooth. Pat and roll dough into a 7" circle, leaving center of circle thicker. Cut into 12 wedges. Arrange wedges, 1" apart. on cookie sheet. Bake at 400° for 10-12 minutes, or until golden brown. Cool for 10 minutes.

Orange Glaze

1 c. powdered sugar
1 T. orange juice
1/4 tsp. vanilla

In small mixing bowl, whisk together powdered sugar, orange juice, and vanilla. Add more orange juice, 1 tsp. at a time, until desired consistency is reached. Drizzle over warm scones and serve.

Pumpkin Cake

Moist and delicious. This cake tastes like Fall.

3 c. flour
2 c. sugar
2 1/4 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/2 tsp. nutmeg

Mix dry ingredients in large mixing bowl. Using the back of a 1 cup measuring cup, make three indentations in dry ingredients. In each hole place the following ingredients:

One hole:
1/4 c. unsulphered molasses
1/4 c. applesauce

2nd hole:
1/4 c. oil
2 T. vinegar

3rd hole:
1 15 oz. can pumpkin

Pour over all:
1 1/2 c. water

Heat oven to 350°. Mix thoroughly with whisk and pour into 9 x 13" pan. No need to grease pan. Bake for 40-45 minutes, until toothpick inserted in center comes out clean. Frost with VANILLA CREAM FROSTING when completely cool, or serve warm with ice cream.

Chocolate Peanut Butter Bars

These chewy, sweet/salty bars are my mother-in-law, Virginia Jensen's version of a Reese's Peanut Butter Cup. They usually make a good, if brief, showing at most of our gatherings.

3/4 c. butter, softened
3/4 c. peanut butter
1 1/2 c. sugar
1 1/2 c. brown sugar
2 eggs
1 1/2 tsp. vanilla
2 c. oatmeal
1 1/2 c. flour
3/4 tsp. baking soda
1/8 tsp. salt

Cream butter and peanut butter with sugars. Add eggs and vanilla; mix thoroughly. In separate bowl, mix oatmeal, flour, baking soda, and salt. Blend into creamed mixture. Press into cookie sheet. Bake at 325° for 12 minutes.

1 c. peanut butter
1 1/2-2 c. chocolate chips

Take cookie base out of oven and spread with peanut butter while still warm. Sprinkle chocolate chips evenly over top and place back in oven for 1 minute. Remove from oven and lightly spread melted chocolate chips over peanut butter with spatula. Allow to cool before cutting into 1.5" x 2.5" bars.

Hot Cocoa- Single

This is easier than you think. And the taste...ohhhhh. Mixes can't duplicate this. My daughter's friend, Laura, called it, "Amazing."

2 T. sugar
1 T. cocoa powder
1 dash salt
1 c. boiling water
1/8 tsp. vanilla
milk

* dash cinnamon, for sweet zing, OR
* dash Chinese 5 spice, for mellow warmth, OR
* dash chipotle powder, for pick-me-up heat (and great for colds, too)

Place sugar, cocoa, salt, and *optional spices, if desired, in mug. Add boiling water and stir until smooth. Add vanilla, and milk, if desired.

Fry Bread

My Mom would make this for Family Night treat, or really, whenever the mood struck. We would just eat them as they came out of the fry pan. I love them dripping with butter and honey. Lip-smacking. Have a napkin.

4 c. flour

4 tsp. baking powder

1 tsp. salt

1 3/4 c. milk or water

Mix dry ingredients and add liquid to make soft dough. Knead until smooth by hand or in mixer with dough hook. Place in bowl, cover with plastic wrap, and let sit 30 minutes. Heat fry pan, or wok with 1/4" oil. Test with small pinch of dough. Oil is hot enough if dough immediately starts to sizzle and puff. Take a golf ball size portion of dough and flatten with your fingers in a pinching motion, to about 3-4 " in diameter. Gently place in oil and fry until golden, turning once. Remove to paper towels. Serve with butter, honey, jam, cinnamon sugar, or powdered sugar.

Peach Cobbler

Every year we go get a truckload of peaches and pears from an orchard in Idaho. Every year I can 5-6 boxes of peaches (scratch that, we eat a box). This is about the next best thing to just biting into one of those juicy, sweet Elbertas. And, we can eat this all year round.

4-6 c. peaches, sliced (fresh or canned in water or juice, drained)
1 T. lemon juice
1/2 c. sugar
2 T. flour
1/2 tsp. cinnamon

Heat oven to 400°. In medium mixing bowl, mix peaches and lemon juice. In small bowl, combine sugar, flour, and cinnamon. Stir into fruit. Pour fruit into buttered 9 x 13" baking dish.

Topping:

2 c. flour
2 T. sugar
3 tsp. baking powder
1 tsp. salt
6 T. shortening
1 egg
1 c. milk
more sugar

In medium bowl, mix flour, sugar, baking powder, and salt. Cut shortening into flour until crumbly. Whisk egg into milk and add to dry mixture. Drop dough by large spoonfuls evenly over fruit. Sprinkle generously with sugar. Bake 30 minutes, until cobbler is golden brown and bubbly. Serve warm with vanilla ice cream.

Chocolate Frosting

My Mother-in-law, Virginia Jensen, makes this smooth frosting. Its good. Really good. Save some for the cake.

1/3 c. butter, melted
3 T. cocoa powder
1/4 c. milk
3 1/2 c. powdered sugar
1 tsp. vanilla

With mixer, beat cocoa into butter. Add milk and powdered sugar. Add vanilla. Beat until smooth and spreadable.