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Vanishing Oatmeal Raisin Cookies-Grandma Bev and Grandpa Bob Brocklehurst

Ingredients:

  • 1 stick (1/2 cup) plus 6 Tablespoons butter, soffened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 cups Quaker Oats (old fashioned, uncooked)
  • 1 cup craisens
  • 1 cup white chocolate chip morsels

Directions:

Heat oven to 350. In large bowl, beat butters and sugars on medium speed with electric mixer until creamy. Add eggs and vanilla and beat well. Add combined flour, baking soda, cinnamon and salt and mix on lower speed. Add oats and craisens and mix by hand. Add white chocolate chips and mix into batter.

Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 minutes or until light brown. Cool 1 min on cookie sheet, remove to wire rack and cool completely. Store in container or zip lock to keep safe.

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Lemon Butter Pie

Prep Time 10minutes mins

Cook Time 15minutes mins

chilling 4hours hrs

Total Time 4hours hrs 25minutes mins

Equipment

  • shallow 9 1/2 inch pyrex or metal pie plate, you want something that can go in the freezer if you plan to freeze your pie.
  • instant read thermometer
  • silicone whisk and spoonula are very handy but optional

Ingredients

crust

  • 1 1/2 cups graham cracker crumbs (Stephanie made this for my birthday and it was so much graham crackers. Maybe cut in 1/2)
  • 4 Tbsp butter, melted

lemon butter filling

  • 1/2 cup fresh squeezed lemon juice
  • 3 large eggs
  • 1 large egg yolk
  • 3/4 cup granulated sugar
  • 1 cup unsalted butter, cut in 1 tablespoon sized pieces. The butter should be firm but not cold. Room temperature is good.

(My coworker tripled the recipe and put it in 2 9X13 pans and served in squares like lemon bars. This would be good for a big group.)

Instructions

  • Preheat oven to 350F. Butter a shallow 9 inch pie dish.
  • Mix the graham cracker crumbs with the melted butter. I find this works best if I use my fingers. Once it’s all combined and evenly moistened, gently press it into your pie dish. Don’t worry about messy edges, one of the charms of this lemon pie is the ragged crumb crust.
  • Bake the pie crust for 8 minutes, then set aside to cool.
  • To make the lemon butter filling put the lemon juice, eggs and yolk, and sugar into a medium sized heavy saucepan. Whisk everything together well.
  • Heat, whisking or stirring constantly, over medium to medium high heat until the mixture thickens and reaches 180F. Note: if you haven’t made curd or egg thickened sauces or puddings before you may want to stick to medium heat.
  • Push the lemon curd through a strainer to remove any stray lumps of egg. Stir to cool the curd to 140F (this won’t take long.)
  • Transfer to a food processor and turn the machine on. Add the pieces of butter, one at a time, letting each incorporate before adding the next.
  • Turn the creamy lemon into your pie crust and spread out evenly. Refrigerate the pie for at least several hours before serving. If you would like a firmer consistency you can pop the pie in the freezer.
  • Serve the pie cold, or even frozen. If serving straight from the freezer you may want to let it sit on the counter for 10 minutes or so to soften a bit.

(Author: Sue Moran) https://theviewfromgreatisland.com/wprm_print/lemon-butter-pie

Nutrition

Calories: 344kcal | Carbohydrates: 26g | Protein: 3g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 287mg | Potassium: 65mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 813IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg

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Homemade Coconut Cream Pie

Ingredients

  • 1 unbaked pie crust
  • 4 large egg yolks
  • 1/4 cup (30g) cornstarch
  • 1 (14 ounce) can full fat coconut milk
  • 1 cup (240ml) half-and-half
  • 2/3 cup (130g) granulated sugar
  • 1/4 teaspoon salt
  • 1 cup (80g) sweetened shredded coconut
  • 2 Tablespoons (30g) unsalted butter, softened to room temperature
  • 1 teaspoon pure vanilla extract
  • optional: 1/2 teaspoon coconut extract

Whipped Cream

  • 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream
  • 3 Tablespoons (20g) confectioners’ sugar or granulated sugar
  • 3/4 teaspoon pure vanilla extract
  • optional for garnish: unsweetened coconut shavings, coconut chips, or sweetened shredded coconut

Instructions

  1. Pie crust: I like to make sure my pie dough is prepared before I begin making coconut cream pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
  2. Preheat oven to 375°F (190°C). Fully blind bake the pie crust. (Follow how to blind bake pie crust instructions through step 9. I skip the optional dough strip trick in step 4, though that trick guarantees thick pie crust edges. Crimp or flute the pie crust edges before baking.)  Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.
  3. Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
  4. The pudding will immediately begin to bubble and thicken. Stand back and use caution as the bubbles may burst. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the coconut, butter, vanilla, and coconut extract (if using).
  5. Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.
  6. For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
  7. Pipe or spread the whipped cream on top. I used Ateco 849 piping tip to pipe. Garnish with extra coconut, if desired. Chill the pie uncovered up to a few hours or you can serve it immediately.
  8. Cover leftovers and store in the refrigerator for up to 5 days.

sallysbakingaddiction.com/coconut-cream-pie/#tasty-recipes-69101

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Hello Dolly/Magic Cookie Bars (Sydney renamed them Old Lady Bars – HAHAHA)

Melt 1 stick of margarine (1/2 cup) om 9X13 pan.

Over this sprinkle 2 cups of graham cracker crumbs.

Next Layer:

  • 1 cup milk chocolate chips
  • 1 cup butterscotch chips (or we like to use peanut butter chips)
  • 1 cup flaked coconut
  • 1 large can sweetened condensed milk (Be sure this covers the coconut)
  • 1 cup chopped nuts

Bake at 350 degrees for 20-25 minutes, till the top is starting to turn golden brown.

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Peanut Butter Bars (Carrie Orrell)

  • 1 1/2 C Butter
  • 1 C Brown Sugar
  • 1/2 C Sugar
  • 2 Eggs
  • 1/4 C Peanut Butter
  • 1 tsp. Vanilla Extract
  • 2 C Flour
  • 1/2 tsp. Salt
  • 3/4 tsp. Baking Soda
  • 2 C Oatmeal
  1. Preheat oven to 350 degrees.
  2. Mix Cookie ingredients together.
  3. Spread cookie dough onto cookie sheet.
  4. Bake for 14 minutes or until light golden brown.
  5. When cooled, spread a thin layer of peanut butter on top of cookie bar.
  6. Top with a layer of chocolate frosting.
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Peanut Butter Fingers (Bars) (Angie Barnes)

Peanut Butter Fingers

  • 3/4 C Butter
  • 3/4 C Sugar
  • 3/4 C Brown Sugar
  • 3/4 C Peanut Butter
  • 2 Eggs
  • 1 tsp. Vanilla
  • 1/4 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 2 C Flour

Cream butter, sugars, peanut butter. Add rest of ingredients. Spread onto greased cookie sheet. Bake at 350 degrees for 10-15 minutes. When we made them the first time it took longer than 15 minutes.

Frosting

  • 1 C + 3 TBS Butter
  • 4 C Powdered Sugar
  • 9 TBS Cocoa
  • 1 1/2 tsp. Vanilla
  • 3 TBS Milk

Mix well and spread on cooled peanut butter fingers.

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Glazed Lemon Zucchini Bread

  • 2 cups cake flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • 1/2 cup canola oil
  • 1 1/2 cup sugar
  • 2 TBS lemon juice
  • 1/2 cup buttermilk
  • zest of 1 lemon
  • 1 cup grated zucchini

Glaze

  • 1 cup powdered sugar
  • 2 TBS lemon juice
  • 1 TBS milk

In large bowl beat eggs. Add oil and sugar till well blended. Blend in juice, buttermilk, and zest. Fold in zucchini. Add dry ingredients.

Pour into greased loaf pan.

Bake at 350 degrees for 40-45 minutes.

Spoon glaze over it while still warm.

Let glaze set before cutting.

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Chocolate Zucchini Bread

  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 Eggs
  • 1 tsp. vanilla
  • 2 1/4 cups flour
  • 1/4 cup cocoa
  • 1/4 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 cups grated zucchini squash
  • 1 cup chopped nuts
  • 1 cup miniature chocolate morsels
  • 1 cup shredded coconut

Combine sugar, oil, eggs, and vanilla, blending well.

Combine flour, cocoa, baking powder, baking soda, and salt. Add to egg mixture, blending thoroughly.

Stir in nuts, chocolate morsels, and coconut.

Pour into 2 greased 9X5X3-inch loaf pans.

Bake at 325 for 1 hour. Cool in pans for 10 minutes, then invert on wire cooling racks to complete cooling.

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Raspberry (or Strawberry) Cream-Filled Angel Cake

  • 1 store-bought angel food cake
  • 14 oz can sweetened condensed milk
  • 4 TBS lemon juice
  • 1-1/2 tsp almond extract
  • 1-12 oz container of Cool Whip
  • 2 pints fresh raspberries, cleaned and hulled or strawberries, cleaned, hulled, and sliced

Turn cake upside down and cut a 1 inch slice off the “top”. Lift if off carefully, set aside, and cut out the insides of your cake. Cut pieces into 1 inch cubes. Leave at least a one inch cake “cushion” all the way around the edges as well as on the bottom. You’ll be left with a hollow shell that we’ll fill with fresh berries and cream!

Combine sweetened condensed milk, lemon juice, and extract. Fold Cool Whip into milk mixture and chill for 10 minutes. Once chilled, pour 1-1/2 cups worth into a bowl and stir in cake pieces. Gently fold in raspberries (or strawberries) and spoon mixture into cake shell. Replace “top” and press to seal. Use extra cream mixture to frost cake. Chill in fridge for 2 hours – garnish with additional berries if desired. Sliced and toasted almonds also look nice sprinkled on this beautiful cake.

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Chocolate Sundae Pudding Cake – Angel Shannon

  • 1 tsp. vanilla
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 3 TBS cocoa
  • 1/4 tsp. salt
  • 1 cup sifted flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 TBS cocoa
  • 1/2 cup milk
  • 2/3 cup white sugar
  • 2 TBS butter, melted
  • 1 tsp. vanilla
  • 1/2 cup walnuts, chopped
  • 1 cup boiling water

Mix first 5 ingredients together in large bowl to create topping; set aside.

Sift together flour, baking powder, salt, and cocoa. Add to sifted mixture milk, sugar, butter, and vanilla, blending well. Add nuts.

Pour batter into 1/5 quart casserole dish and sprinkle with prepared topping. Pour boiling water over all.

Bake 1 hour (careful not to burn edges!) at 350 degrees F. Serves 6