3 beaten eggs 1 1/2 C sugar 3 T flour 1/3 C lemon juice 1 T lemon zest
powdered sugar, for dusting
Instructions:
1. Mix crust ingredients and press into greased 9 x 13 pan and bake at 350 degrees for 15 minutes.
2. While the crust is baking, stir together topping ingredients.
3. Pour mixture over hot crust and bake for an additional 20 minutes.
4. Sprinkle powdered sugar on top. Allow to cool and cut into bars.
This recipe is from Tammy’s Recipes.
Trifle
Fluffy angel food cake surrounded by whipped cream and fruit
Yield:
14 servings
Ingredients:
1 can (14 oz.) sweetened condensed milk 1 carton (8oz.) lemon yogurt 1/3 cup lemon juice 2 teaspoons grated lemon peel 2 cups whipped topping 1 angel food cake (10 inches) cut into 1-inch cubes 2 cups fresh strawberries 1/2 cup flaked coconut, toasted
Instructions:
1. In a bowl combine first four ingredients. Fold in whipped topping.
2. Place half the cake cubes in a trifle bowl or 2 qt. serving bowl. Top with half of the lemon mixture.
3. Repeat layers. Top with strawberries. Garnish with coconut. Store in refrigerator.
This recipe is from Tammy’s Recipes.
Cherry Rhubarb Dessert
Tangy cherry and rhubarb filling layered between pie crusts and sprinkled with sugar
Yield:
12-16 servings
Ingredients:
3 c flour 1Â t salt 1 c (2 sticks) butter 1/2 c milk 1 egg 1 c cornflakes 4-5 c diced fresh or frozen rhubarb, thawed 1 1/2 c sugar 21 oz (1 can) cherry pie filling (or use homemade) 1 t vanilla
Instructions:
1. In a bowl, combine flour, salt, and butter. Cut in until crumbly. Add milk and egg and mix well.
2. Divide dough in half. On a lightly floured surface, roll each half into a 9″ x 13″ rectangle.
3. Place one rectangle in the bottom of a greased 13″ x 9″ x 2″ baking dish. Sprinkle with cornflakes.
4. In another bowl, combine the rhubarb and sugar. Stir in the pie filling and vanilla. Spread over cornflakes.
5. Cut slits in remaining pastry and lay on top of filling. Sprinkle top with sugar.
6. Bake at 350 degrees for 50-55 minutes or until crust is golden brown. Cool on wire rack. Store in refrigerator.
This recipe is from Tammy’s Recipes.
Dark Chocolate Cheesecake (baked)
A rich, creamy cheesecake bursting with dark, rich semi-sweet chocolate
Filling 6 oz. semi-sweet chocolate 12 Tablespoons cocoa powder (baking cocoa) 4 Tablespoons butter 28 ounces cream cheese, room temperature (4 1/2 8 oz. packages) 1 cup sugar** 2 teaspoons vanilla extract 4 eggs, room termperature 3/4 cup sour cream (6 oz.)
Optional: 1 Tablespoon cornstarch mixed in 1 Tablespoon cold water
Instructions:
1. Preheat oven to 350 degrees. Place a metal or glass bowl on the bottom rack with bottledwater.
2. Crust: Mix the graham cracker crumbs, melted butter, and sugar. Grease a 9 inch springform pan (sides and bottom) and press the graham cracker mixture evenly along the bottom of the springform pan.
3. Mix the baking cocoa and butter until smooth. Then add the mixture and semi-sweet chocolate chips to a sauce pan on low on the stove and cover. Stir mixture periodically until all the chips are melted and the mixture is mixed.
4. In a large bowl beat the cream cheese with a mixer until smooth. Add vanilla and sugar. Slowly add one egg at a time while beating with an electric mixer on low, doing a scrape down of the bowl with a spatula periodically. Add and mix in sour cream. (Optional: Also add cornstarch mixture and mix in).
5. Slowly beat in chocolate mixture–beat just enough to mix in evenly.
6. Pour into crust.
7. Bake for 60-80 minutes, depending on desired doneness
8. Cool and then remove rim. Refrigerate before serving. Best served 24 hours or longer after you begin refrigeration.
This recipe is from Tammy’s Recipes.
Basic Cheesecake
Creamy vanilla cheesecake, waiting to be topped with your favorite fruit
Yield:
8 servings
Ingredients:
12 ounces cream cheese, softened 4 ounces (1/2 cup) sour cream 3/4 cup sugar 2 eggs 1 teaspoon vanilla one 9-inch graham cracker crust*
Instructions:
1. In a large bowl, beat cream cheese, sour cream, sugar, eggs, and vanilla until smooth.
2. Pour into crust and bake for 45 minutes at 350 degrees. Remove from the oven and let cool.
3. Chill for at least 4 hours or up to two days before serving. Top with fruit topping (photo shown with cherry topping), whipped cream, or just eat plain!
This recipe is from Tammy’s Recipes.
Cherry Pie Filling
Colorful homemade cherry pie filling
Yield:
About 3 cups
Ingredients:
3 cups pitted sour cherries* 1 1/2 cups sugar approximately 1/2 cup water approximately 1-2 tablespoons clear jel or cornstarch, for thickening
(Please see additional notes before making!)
Instructions:
1. Combine fruit and sugar in a pan and stir together. If cherries are soft and mushy, you won’t need additional water, but if cherries are firm, add 1/4 to 1/2 cup water. Bring to a boil.
2. Mix cornstarch or clear jel** with some cold water or reserved cherry juice (about 2 tablespoons of cold water with 2 tablespoons corn starch or clear jel), whisking to remove lumps.
3. When cherries are boiling, add thickening while stirring constantly to prevent lumps. Add enough thickening to make the consistency you desire. We like our pies fairly thick, but cheesecake topping thinner. Stir the thickening as it bubbles, just until the juices are clear. (When the filling looks clear, it’s fully cooked. Over-cooking will start to break down the filling.)
4. Pour into pie crusts (unbaked pastry) for pies (bake pies at 425 degrees for about 30 minutes or until browned) or use as topping in other recipes.
This recipe is from Tammy’s Recipes.
Basic Sweet Roll Dough
A soft white sweet roll dough that can be used in a variety of dessert recipes
Yield:
12-24 servings
Ingredients:
2 c flour 1 T dry yeast 1 c milk 1/4 c sugar 1/4 c shortening 1 t salt 2 eggs 1 1/2-2 c flour
Instructions:
1. In large mixer bowl, combine 2 cups flour and 1 T dry yeast.
2. Heat milk, sugar, shortening, and salt till warm (115-120°), stirring to melt shortening. Add to dry mixture.
3. Add eggs. Mix well by hand and then stir in 1 1/2 to 2 cups flour, making a moderately stiff dough.
4. Knead on a lightly floured surface till smooth (adding more flour as you need it, if needed). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise till double.
5. Punch down; divide in half. Cover; let rest 10 minutes.
This recipe is from Tammy’s Recipes.
Cream Cheese Brownies
Rich chocolate brownies topped with a layer of marbled “cheesecake”
Yield:
24 brownies
Ingredients:
For brownies:
1 c butter (2 sticks), melted 2 c sugar 2 t vanilla 4 eggs 3/4 c cocoa 1 c flour 1/2 t baking powder 1/4 t salt 1 c chopped nuts, optional
For cream cheese topping:
1/3 c sugar 8 oz cream cheese, softened or slightly warmed 1 egg 1/2 t vanilla
Instructions:
1. In large bowl, cream butter and sugar. Add vanilla, eggs, and cocoa, beating after each addition.
2. Add flour, baking powder, and salt. Add nuts if using. Pour batter into greased 9 x 13 pan.
3. In separate bowl, mix sugar and cream cheese until no lumps remain. Stir in egg and vanilla. Pour over brownie batter. Cut through batter with knife several times for a marbled effect.
4. Bake at 350 degrees for 35-40 minutes until cream cheese topping is slightly browned.
5. Cool and store in refrigerator.
This recipe is from Tammy’s Recipes.
Olivia’s Cheesecake
A rich, nutty cheesecake with pretzel crust
Yield:
16 servings
Ingredients:
Crust:
1 1/2 cups crushed pretzels 1/3 cup butter or margarine, melted
Filling:
40 ounces (5 [8oz.] packages) cream cheese 1 1/2 cups sugar 3/4 cup creamy peanut butter 2 teaspoons vanilla 3 eggs 1 cup peanut butter chips 1 cup semi-sweet chips
Topping:
8 ounces (1 cup) sour cream 3 tablespoons creamy peanut butter 1/2 cup sugar 1/2 cup finely chopped unsalted peanuts
Instructions:
1. To make crust: mix together crushed pretzels and butter or margarine. Press into bottom of a 10-inch springform pan.
2. Beat cream cheese and sugar well. Add peanut butter and vanilla, beat. Add eggs beating just to combine.
3. Stir in chips. Pour over crust and bake 50-55 minutes or until center is almost set. Cool 15 minutes but leave oven on.
4. Mix first 3 topping ingredients together until smooth. Spread on cake and sprinkle with peanuts. Return to oven for 5 minutes.
5. Cool on a rack 10 minutes and run knife around edge of pan. Cool another hour before refrigerating overnight. When slicing, dip knife in warm water inbetween cutting and wipe off so you don’t get a pile up around each slice.
This recipe is from Tammy’s Recipes.
Lemon Meringue Cheesecake
Creamy lemon cheesecake pie topped with whipped cream or meringue rivals lemon meringue pie
Yield:
8 servings
Ingredients:
12 oz cream cheese, softened 4 oz sour cream 3/4 c sugar 2 eggs 2 T fresh lemon juice Zest of one lemon one 9-inch graham cracker pie crust (You can make your own by combining 1 c graham cracker crumbs, 2 T sugar, and 4 T melted butter) Whipped cream, for topping
Instructions:
1. In large bowl, beat cream cheese, sour cream, sugar, and eggs. Add lemon juice and zest, and beat until smooth.
2. Pour into pie crust and bake at 350 degrees for 40-45 minutes. Remove from oven and let cool.
3. Chill for at least 4 hours before serving. Top with whipped topping to serve.
