For the Love of Cheesecake and Cheesecake Desserts

A little information you might know about the delicious cheesecake.  Cheesecake is loved by almost everyone in every country.  But did you know it's origins are not based in New York, but it actually dates back to ancient Greece.

Small cheesecakes were served to the athletes at the first Olympic games held in 776 B.C. on the Isle of Delot.

In 230 A. D. a Greek writer by the name of Athenseus wrote the basic recipe and ingredients and it's considered the oldest surviving Greek recipe; take cheese and pound it until smooth and pasty; put cheese in a brazen sieve; add honey and spring wheat flour; heat in one mass, cool and serve.  Hummm, not that great sounding to me!

Also in 776 B.C. Greek brides and grooms were known to use cheesecake as their wedding cake.  Did it come in chocolate, raspberry, lemon or mocha flavors?  I'm willing to guess not if they used that recipe from above.

When the Romans conquered Greece the cheesecake recipe was just one spoil of war.  The Romans modified it by including crushed cheese and eggs.  These ingredients were baked under a hot brick and it was served warm.  Still not lovin it, where is the sugar and flavorings?

On occasion the Romans would put the cheese filling in a pastry - well at least they are getting closer to what we are used to dining on.  The Romans called it "libuma" and served it on special occasions.  A Roman politician by the name of Marcus Cato in the first Century BC is credited as recording the oldest Roman cheesecake recipe.

As Romans expanded their empire they brought cheesecake recipes to the Europeans.  Great Britain and Eastern Europe began experimenting with the cheesecake using different shapes and ingredients.  Jumping ahead to 1545 the first cookbook was printed and cheesecake was described as; flour based sweet food.  Henry VIII's chef cut up small pieces of cheese and soaked them in milk for 2 hours.  Then he strained the mixture added eggs, butter and sugar.  Now we are starting to get somewhere, cheesecake it taking on a new look and taste. 

In 1872 American dairymen attempting to reproduce the Neufchatel cheese of France hit upon a richer and creamier version; cream cheese.  In 1880 Kraft Foods began producing Philadelphia Cream Cheese and the rest is history.

Once again, lets jump ahead to the famous New York cheesecake.   The  New York version is pure with no fancy ingredients added to the cheesecake or placed on top of it.  Made with pure cream cheese, eggs and sugar you can't get any simpler.  According to New Yorkers only great cheesecake makers are located in New York.  Well what do they know, New Yorker's think everything is better in New York!

In the 1900's cheesecake was very popular and each restaurant in New York had their own version of the infamous New York cheesecake.  I have to wonder if it only had those few ingredients how much more creative can you get?

1929 New York Turf Restaurant; Arnold Reuben owner of the restaurant located on 49th and Broadway claimed his family served the first cream cheese based recipe.  Other bakeries at the time used cottage cheese.  Legend says he was at a private home for a dinner party and the hostess served a cheese pie that he fell in love with.  Reuben took her recipe and began experimenting and developed his own version.

I hope you enjoy the recipes listed below and make a delicious decision as to what cheesecake to serve your family tonight.

Tropical Key Lime Cheesecake


1 1/4 cup graham cracker crumbs
1/4 cup butter, melted
1 Tbl. fresh lime zest


Filling
3 (8 oz.) packages cream cheese, soft
3/4 cup sugar
1/4 cup whipping cream
1/2 tsp. pure vanilla extract
2 limes, juiced and zested
3 eggs


Preheat oven to 350 degrees.  Mix graham cracker crumbs, butter and zest into a bowl and press into bottom and partially up sides of 9-inch springform pan.  Bake crust 10 minutes and remove from oven to cool.  Wrap heavy duty foil around cheesecake pan and place pan into a roasting pan.  In a bowl of electric mixer beat cream cheese until fluffy, add sugar, whipping cream, vanilla, lime juice, zest and mix thoroughly.  Beat in eggs one at a time until incorporated.  Pour this into springform pan.  Place roasting pan into oven and carefully add hot boiling water to roasting pan going up about 1- inch of cheesecake pan. Be careful not to get any water into cheesecake mixture.  Bake about 1 hour or until cheesecake is just a little jiggly.  Carefully remove roasting pan from oven.  Let rest for about 10 minutes then carefully take springform pan out and place on cooling rack.  Let cheesecake completely cool.  Place in fig.  To serve; cut slices and add dollops of freshly whipped cream with lime zest garnish.


Praline Cheesecake Squares


2 1/2 cups all purpose flour
1 cup butter, melted
2/3 cup pecans, finely chopped
2 Tbl. powdered sugar


Filling
3 (8 oz.) packages cream cheese, soft
2/3 cup sugar
1 (14 oz.) can sweetened condensed milk
1 tsp. pure vanilla extract
1 tsp. fresh lemon zest
4 eggs, lightly beaten


Topping
1 cup brown sugar, packed
1 cup heavy whipping cream
1 cup pecans, chopped
1 1/2 tsp. pure vanilla extract


In a large bowl, combine flour, butter, pecans and powdered sugar.  Press into a ungreased 13x9 baking dish.  Bake in 350 degree oven for about 20 to 25 minutes or until lightly golden brown.  Remove from oven and cool on wire rack.

In large bowl of electric mixer, beat cream cheese and sugar until smooth. Add the milk, vanilla and lemon zest, mixing to combine.  Add eggs and beat just to combine.  Pour over crust.  Bake in 350 oven for 35 to 40 minutes or until edges are lightly browned.  Cool on rack.


In a small saucepan, combine brown sugar and cream.  Cook stirring over medium until mixture comes to a boil. Reduce heat; simmer uncovered for 10 minutes.  Remove from heat; stir in pecans and vanilla. Pour over cake and refrigerate overnight.  Cut into squares. 


Mocha Cheesecake


1 1/2 cups chocolate crumbs, finely crushed
1/4 cup butter, melted


Filling
3 Tbl. instant coffee granules
1 Tbl. boiling water
1/4 tsp. cinnamon
4 (8 oz.) packages cream cheese, soft
1 1/2 cup sugar
1/4 cup all purpose flour
2 tsp. pure vanilla extract
4 eggs, lightly beaten
2 cups semisweet chocolate chops, melted and cooled


Glaze
1/2 cup semisweet chocolate chips
3 Tbl. butter


In a bowl, combine crumbs and butter, press into the bottom of 9-inch springform pan.  Wrap pan with heavy duty foil.  In a small bowl, combine coffee granules, water and cinnamon, mixing well; set aside.


In large bowl of electric mixer, beat cream cheese, sugar, flour and vanilla until smooth.  Add eggs and beat to combine.  Divide batter in half.  Stir melted chocolate into one portion of batter and pour over crust.  Stir coffee mixture into half of the portion of batter and spoon over chocolate layer in pan.  Place springform into roasting pan and add 1 inch of of hot boiling water to roasting pan being careful not to get any into cheesecake.


Bake at 325 degrees for 55 to 60 minutes or until center is set.  Carefully remove springform from roasting pan and place on wire rack to cool.  Cover with plastic wrap and refrigerate overnight.  To serve; melt chocolate chips and butter together stirring until smooth.  Spread over cheesecake.


Apple Cheesecake


1 cup all purpose flour
1/3 cup sugar
1/2 cup cold butter, cubed
1/3 cup raspberry jam


Filling
2 (8 oz.) cream cheese, soft
1/2 cup sugar
2 eggs, lightly beaten
1 tsp. almond extract
1 tsp. pure vanilla extract
1 tsp. apple pie spice


Topping
1/3 cup sugar
1 tsp. apple pie spice
3 1/2 cups crisp tart apples, peeled, cored and thinly sliced (spritzed with fresh lemon juice)
1/2 cup slice almonds, lightly toasted


Preheat oven to 350 degrees.  In a small bowl, combine flour and sugar; cut in butter until crumbly.  Press onto the bottom and up sides of 9-inch springform pan; prick with fork.  Place on baking sheet and bake in oven for 10 minutes.  Remove to wire cooling rack.  Spread jam over crust.  In large bowl of electric mixer, beat cream cheese and sugar until smooth.  Add eggs, vanilla and apple pie spice.  Spread over jam.  In a large bowl, combine sugar and apple pie spice, add apples and toss to coat.  Spoon over filling and sprinkle with almonds.  Bake at 350 for 55 to 60 minutes or until center is just set. Remove to cooling rack for 10 minutes.  Run sharp knife around edge of pan to loosen and continue cooling.


Gingersnap Pumpkin Cheesecake - one of our favorites


32 gingersnap cookies, crushed
3/4 cup pecans, chopped and lightly toasted
3 Tbl. brown sugar
6 Tbl. butter, melted


Filling
3 (8 oz.) packages cream cheese, soft
1 cup brown sugar, packed
1 1/2 cups canned pumpkin
1/2 cup heavy whipping cream
1/4 cup pure maple syrup
2 tsp. pure vanilla extract
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. ground cloves
4 eggs, lightly beaten


In a food processor add pecans and process until ground.  Add gingersnaps, brown sugar and butter; cover and pulse until blended.  Press into bottom and up sides of 9-inch springform pan.  Wrap springform pan in heavy duty foil.  In large bowl of electric mixer beat cream cheese and brown sugar until smooth.  Beat in pumpkin, whipping cream, maple syrup, vanilla and spices.  Add eggs and beat to just combine.  Pour batter into crust.  Place foil wrapped pan into large roasting pan and fill up to 1-inch with hot boiling water, being careful to not get any water into cheesecake mixture.  Bake in oven for 60 to 70 minutes or until center is just set.  Remove carefully from oven and place on cooling rack for 10 minutes.  Remove cheesecake pan from roasting pan and continue cooling.  Cover and refrigerate until ready to serve.  To serve; whip some heavy whipping cream with 3 Tbl. powdered sugar and 1 tsp. pure vanilla extract.  Slice pieces of cheesecake and top with dollop of whipped cream.


The Luck of the Irish Cheesecake

1 (10 oz.) package chocolate covered mint cookies, crushed (like the girl scout ones)
3 Tbl. butter, melted


Filling
3 (8 oz.) packages cream cheese, soft
3/4 cup sugar
5 tsp. cornstarch
3 eggs, lightly beaten
1 egg yolk, lightly beaten
1/2 cup heavy whipping cream
2 tsp. pure peppermint extract
green food coloring paste
1 tsp. pure vanilla extract
1 cup miniature semisweet chocolate chips


Preheat oven to 325 degrees.  In a bowl, combine cookie crumbs and butter.  Press onto the bottom and partially up sides of lightly greased 9-inch springform pan.  In a large bowl, beat cream cheese, sugar and cornstarch until smooth. Add eggs and egg yolk beat until combined scraping down sides of pan.  Stir in extracts and food coloring.  Note:  on food coloring you just want a nice fresh spring green color, so don't get heavy handed with the food coloring.  Fold in the chocolate chips.  Pour into crust and place on a baking sheet.  Bake for 50 to 60 minutes or until center is almost set.  Remove to cooling rack to cool for 1 hour.  Lightly cover and refrigerate until ready to serve. 


Black Forest Cheesecake Pie - one of my mom Dorothy's recipes


1 (8 inch) chocolate pie crust (homemade or store bought, of course my mom always made her own)
1 (8 oz.) package cream cheese, soft
1/3 cup sugar
1 cup sour cream
2 tsp. pure vanilla extract
1 (8 oz.) carton Cool Whip, thawed
1/4 cup cocoa
1 Tbl. powdered sugar
1 (21 oz.) can cherry pie filling (good quality)


In large bowl of electric mixer beat cream cheese and sugar until smooth.  Beat in sour cream and vanilla.  Fold in Cool Whip.  Spread half of the mixture over crust.  In the remaining half of mixture blend in cocoa and powdered sugar until mixed.  Carefully spread this over the first layer.  Refrigerate about 4 to 6 hours.  To serve; slice into serving pieces and add spoonful of cherry pie filling on top of each piece. 

Layered Blueberry Cream Cheese Dessert

1 1/2 cups graham cracker crumbs
3/4 cup sugar, divided
1/2 cup butter, melted
1 (8 oz.) package cream cheese, soft
2 eggs.
1 tsp. pure vanilla extract
2 tsp. lemon zest
1 (21 oz.) can of blueberry pie filling (good quality) or make your own
1 1/2 cups heavy whipping cream
3 Tbl. powdered sugar
Fresh blueberries (garnish, optional)

Preheat oven to 350 degrees.  In a bowl combine graham cracker crumbs, 1/4 cup sugar and butter mixing well.  Press into a lightly sprayed (PAM cooking spray) 13x9 baking dish.  In a bowl of electric mixer, beat cream cheese and remaining sugar until smooth, add eggs, vanilla and lemon zest.  Pour over crust.  Bake for about 15 to 20 minutes or until set.  Remove from oven and place on cooling rack.  When cooled pour on blueberry filling and spread out.  In bowl of electric mixer add whipping cream and powdered sugar, beating until almost stiff peaks form.  Spread over blueberry filling.  Refrigerate before serving.  Garnish with fresh blueberries if desired.

Raspberry Frozen Cheesecake

1 1/2 cups chocolate cookie crumbs
1/4 cup butter, melted
1 (8 oz.) package cream cheese
3/4 cup powdered sugar
1 (10 oz.) package frozen raspberries, thawed
3/4 cup cranberry raspberry juice, divided
1 tsp. fresh lemon juice
2 cups heavy whipping cream, whipped to almost stiff peaks
Chocolate syrup - for garnish when serving
Fresh raspberries - for garnish when serving

Combine cookie crumbs and butter, mixing well and pressing into the bottom of a 9-inch springform pan.  In a large bowl of electric mixer beat cream cheese and powdered sugar until smooth.  Beat in raspberries, 1/2 cup cran-raspberry juice and lemon juice until well blended.  Fold in whipped cream and pour into crust.  Spoon remaining cran-raspberry juice over cheesecake and with a knife swirl it though the mixture.  Cover and freeze overnight. Remove from freezer 15 minutes before serving.  Cut into pieces and if desired drizzle over chocolate syrup.  Garnish with fresh raspberries.

Creamsicle Cheesecake - love this - I think I've had this recipe since the early 80's

2 cups graham cracker crumbs (you can also use chocolate crumbs too, because we all know chocolate and orange are amazing together)
1 tsp. orange zest
1/2 cup butter, melted

Filling
1 package (3 oz.) orange jello
3 (8 oz.) packages cream cheese, soft
1 1/4 cups sugar
1 (5 oz.) can evaporated milk
1/3 cup thawed orange juice concentrate
1 tsp. pure vanilla extract
1 tsp. fresh lemon juice
1 envelope unflavored gelatin
2 Tbl. cold water
2 Tbl. boiling water
1 (8 oz.) carton Cool Whip

Topping
2 cups Cool Whip
1/4 cup powdered sugar

In a large bowl, combine crumbs, orange zest and butter, mixing well. Press into bottom of a lightly greased 10-inch springform pan.  Refrigerate for 30 minutes.

Prepare orange jello according to package directions.  Set aside 1/2 cup at room temperature.  Chill remaining jello until slightly thickened about 1 hour.  In a large bowl of electric mixer beat cream cheese and sugar until smooth.  Beat in the milk, orange juice concentrate, lemon juice and vanilla.  Beat another 2 minutes. 

In a small bowl, sprinkle unflavored gelatin over cold water; set stand for 2 minutes.  Stir in boiling water until gelatin is completely dissolved.  Stir into the room temperature orange jello.  Stir into cream cheese mixture then fold in Cool Whip and pour into crust.

For topping; in a large bowl beat whipped topping and sugar. Beat in refrigerated orange jello (mixture will be thin)  Chill for 30 minutes.  Gently spoon over filling.  Refrigerate cheesecake overnight.  To serve; remove from springform pan, slice into pieces and garnish with orange slices.

Frozen Cheesecake Chocolate Loaf

2 cups chocolate crumbs
3 Tbl. butter, melted
1 (8 oz.) package cream cheese, soft
1 (14 oz.) can sweetened condensed milk
1 tsp. pure vanilla extract
2 cups heavy whipping cream, whipped to almost stiff peaks
2 Tbl. instant coffee granules
1 Tbl. hot water
1/2 cup chocolate syrup

Line a 9x5 loaf pan with foil, making sure foil hangs over edges (try to get foil very smooth in pan).  In a bowl, combine cookie crumbs and butter.  Press firmly onto the bottom and up sides of pan.  In a large bowl of electric mixer beat cream cheese until light and fluffy.  Add milk and vanilla and mix well.  Fold in whipped cream.  Spoon half of this mixture into another bowl and set aside.  Dissolve coffee in hot water and fold into remaining cream cheese mixture, then fold in chocolate syrup. 

Spoon half of the chocolate mixture over crust.  Top with half of the reserved cream cheese mixture.  Repeat layers.  With a kitchen knife gently cut through layers with a knife to swirl the chocolate, but don't touch the crust or foil. Cover and freeze overnight. To serve; lift out of pan, remove foil and cut into slices.  Drizzle with more chocolate syrup if desired.

Peanutty and Chocolate Cheesecake - my daughter Brittany made this and said I have to try it.  I will say it's delicious!

Crust
1 1/2 cups pretzels, crushed
1/3 cup butter, melted

Filling
5 (8 oz) packages cream cheese, soft
1 1/2 cups sugar
3/4 cup creamy peanut butter
2 tsp. pure vanilla extract
4 eggs, lightly beaten
1 cup peanut butter chips - good quality
1 cup semi sweet chips - good quality

Topping
1 cup sour cream
4 Tbl. creamy peanut butter
1/2 cup sugar
1/2 cup chopped peanuts

In small bowl add pretzels and butter, mix and press into bottom and partially up sides of 10-inch springform pan.  Place on baking sheet and bake in 350 degree oven for 6 minutes.  Remove and cool.

In bowl of electric mixer beat cream cheese until fluffy, add sugar and beat.  Beat in peanut butter, vanilla, eggs to incorporate and scrape down sides of pan.  Stir in peanut butter and semisweet chocolate chips.  Pour batter into crust and bake on baking sheet for 50 to 55 minutes.  Remove from oven, leaving on baking sheet and let stand for 15 minutes. 

Topping; In a bowl combine sour cream, peanut butter, sugar and pour over cheesecake. Sprinkle on nuts and bake an additional 5 minutes. Remove from oven to cool for 10 minutes.  With sharp knife run around cheesecake pan.  Refrigerate for a few hours or overnight before serving. 

Cheesecake Cranberry Bars - this was a favorite recipe of my mom's

2 cups plus 2 Tbl. all purpose flour, divided
1 cup quick cooking oats
3/4 cup packed brown sugar
1/2 cup butter, melted
1 (8 oz.) package cream cheese, soft
1 (14 oz.) can sweetened condensed milk
4 egg whites
1 tsp. pure vanilla extract
1 (14 oz.) can whole cranberry sauce (good quality)
2 Tbl. cornstarch

Preheat oven to 350 degrees.  In a large bowl, combine 2 cups flour, oats, brown sugar and butter, mixing until crumbly.  Press 2 1/2 cups of crumbs into a greased 13x9 baking dish.  Bake for 10 minutes.  In large bowl of electric mixer beat cream cheese until smooth.  Beat in milk, egg whites, vanilla and remaining flour.  Spoon over prepared crust.  In a small bowl, combine the cranberry sauce and cornstarch, mix and spoon over cream cheese mixture.  Sprinkle with remaining crumb mixture.  Bake for 30 to 35 minutes or until center is almost set.  Remove from oven and cool on wire rack.  To serve; cut into squares.  These are also great for Christmas holiday giving.

Fudge Cheesecake

1 cup chocolate crumbs
3 Tbl. sugar
3 Tbl. butter, melted

Filling
2 cups semisweet chocolate chips (good quality)
2 (8 oz.) packages cream cheese, soft
3/4 cup sugar
2 Tbl. all purpose flour
2 eggs, lightly beaten
1 tsp. pure vanilla extract

Preheat oven to 350 degrees.  In a bowl, mix chocolate crumbs and sugar, stir in butter.  Press into the bottom of 9-inch springform pan; set aside.  Over a double boiler melt chocolate chops until smooth; set aside.  In large bowl of electric mixer beat cream cheese, sugar, flour mixing until smooth. Add eggs beating on low until combined.  Stir in vanilla and melted chocolate just until blended.  Pour over crust.  Bake 40 to 45 minutes or until center is almost set.  Cool on wire rack for about 10 minutes.  Refrigerate overnight.  To serve; remove from springform pan, slice into pieces and garnish with fresh berries or chocolate sauce.

Peanut Butter Cream Cheese Pie - very easy

1 8-inch chocolate crust (store bought or make your own)
1 (8 oz.) package cream cheese, soft
1 cup, plus 2 Tbl. creamy peanut butter, divided - don't use natural type of peanut butter
1/2 cup sugar
1 (12 oz.) carton Cool Whip, thawed and divided
2/3 cup hot fudge topping
Peanuts, chopped
Caramel topping

In large bowl beat cream cheese until smooth.  Beat in 1 cup peanut butter and sugar.  Fold in 3 cups Cool Whip and spoon into crust.

In microwave bowl heat 2/3 cup hot fudge topping for 30 seconds.  Pour over peanut butter layer and spread to edge of crust.  Refrigerate for 2 hours.  Spoon remaining whipped topping over pie and sprinkle with chopped peanuts, drizzle over remaining hot fudge topping and caramel topping. 

Pineapple Cheesecake Bars

1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1 egg
2 to 3 Tbl. whole milk
6 Tbl. butter, soft
5 Tbl. sugar

Filling
1 (20 oz.) can unsweetened crushed pineapple
2 (8 oz.) packages cream cheese, soft
2/3 cup sugar
2 Tbl. all purpose flour
5 eggs, separated
2 Tbl. fresh lemon juice
2 tsp. pure vanilla extract
cinnamon

In a large bowl, combine butter and sugar.  Combine flour and baking powder; add to butter mixture. Add egg, mixing well until blended and crumbly.  Add milk and blend until dough becomes soft ball.

Preheat oven to 325 degrees.  Pat dough onto bottom and up sides of a lightly greased 13x9 baking pan.  Place pineapple in a sieve over a 4-cup glass measure, press with the back of spoon to squeeze dry.  Spread pineapple evenly over bottom of crust, reserving juice in glass measure; set aside.  Bake for 55 minutes or until filling is set.  Cool on wire rack and chill before serving.

In large bowl of electric mixer beat cream cheese, sugar and flour.  Add egg yolks, lemon juice and vanilla; mix well.  Add enough milk to reserved pineapple juice to measure 2 1/2 cups.  Stir milk mixture into cream cheese mixture until well combined.

In a large bowl beat egg whites on high until stiff.  Fold filling mixture into egg whites. Pour into crust and sprinkle with cinnamon.

Bon Appetit

"For who can eat and who can have enjoyment without Him?"

Ecclesiastes 2:25

Easter Dinner

With Easter just a few weeks away I've decided to get this Easter post up a little early to help give you some ideas about what to serve. 

Wishing you a very happy and blessed Easter - Glory to God!  This year, my table setting for Easter dinner is lilac and cream.  I'm stringing lavender, violet and tones of cream colored eggs and tying them together with wide lilac satin ribbons for a festive garland.  The centerpiece will be a large basket painted a lovely celery green color and filled with soft green moss, fresh pansies, violets and little yellow fluffy chicks (faux of course) peaking about with cascading lilac and cream ribbons.  The tablecloth will be cream colored with lilac napkins and dishes are creamy white, crystal stemware with silver flatware.  Also included in the gathering will be large chocolate bunnies surrounding the centerpiece.  In addition, I have a few vintage Easter pieces to fit into the display.


On Easter Sunday, Christians celebrate the resurrection of the Lord, Jesus Christ. We believe according to Scripture, that Jesus came back to life and was raised from the dead three days after his death on the cross.  As part of the Easter season, the death of Jesus Christ by crucifixion is commemorated on Good Friday, always the Friday just before Easter.  Through his death, burial and resurrection, Jesus paid the penalty for sin, thus purchasing for all who believe in Him, eternal life in Christ Jesus.  What more of a blessing could you possibly ask for?  For bible passages in Scripture accounting Jesus death on the cross and resurrection, please read; Mark 15, Matthew 27, 1 Corinthians 15, Philippians 3:10, John 11:25 -26


After Jesus was crucified, Joseph of Arimathea had Christ's body placed in his own tomb.  An extremely massive and heavy stone covered the entrance and soldiers guarded the sealed tomb.  On the third day, a Sunday, several women including Mary Magdalene, Joanna, Salome and Mary the mother of James, who are mentioned in gospel accounts went to the tomb at dawn to anoint the body of Jesus.   A violent earthquake took place as an angel from heaven rolled back the stone.  The guards shook in fear as the angel, dressed in bright white, sat upon the stone.  The angel announced to the women that Jesus who was crucified was no longer in the tomb, "He is Risen" just as he said.  The angel then instructed the women to inspect the tomb and see for themselves. Next he told them to go inform his disciples.  With a mixture of fear and joy they ran to obey the angel's command, but suddenly Jesus met them on their way.  They fell at His feet and worshiped Him.  Jesus then said to them, "Do not be afraid, go tell my brothers to head to Galilee and there they will see me."  When the guards reported what had happened to the chief priests, they bribed the soldiers with a large sum of money, telling them to lie and say that the disciples had stolen the body in the night.


The Easter bunny which is also associated with Easter is not a modern invention, but has been around for some time.  In the early 1700's eggs were dyed by Pennsylvania Dutch German Settlers.  Today, children hunt for colored eggs and place then in pretty Easter baskets along with all types of chocolate candies, marshmallow chicks and various other candies associated with Easter.  When my sister Kristin and I were children we would get up on Easter morning and like most parents, ours had hidden the colored eggs.  Kristin and I would run around inside and outside trying to find the most eggs.  I have older siblings, (Sandy, Terry and David) but they usually didn't partake in this activity, but still enjoyed the candy my parents had for all of us in beautiful Easter baskets my mom prepared.  After all that excitement we would get dressed in our "finest" new Easter clothing.  Kristin and I felt always felt special in our new black shiny patent shoes and new shiny patent purses and off to church our family would go.  When we came home mom would always have a lovely Easter dinner; usually baked ham, hot rolls, scalloped potatoes, jello salads, tossed green salad, some type of fresh vegetable and always angel food cake with fresh strawberries and whip cream, pies and cake.   Sometimes we had relatives attending; including grandparents, aunts, uncles and cousins.  What a fun and memorable time in our childhood. 


I hope you enjoy the recipes listed below and remember the real reason for Easter.


Refreshing Springtime Raspberry Lemonade - easy


1 (12 oz.) can frozen lemonade
1 cup frozen raspberries
3 cups cold water
2 Tbl. fresh lime juice
1 (12 oz.) bottle 7-up
crushed ice
Fresh raspberries
mint leaves


Add lemonade, raspberries and water to a blender and puree.  Pour this mixture into a large bowl, combine with fresh lime juice, mix well.  Stir in 7-up and place this mixture into a large pitcher.  For each glass; add crushed ice, lemonade, a couple of fresh raspberries and garnish with mint leaf. For an adult version you could add some vodka.

Italian Sodas - love these

3 -4 Tbl. Italian syrup - (my favorites are; peach, raspberry, blackberry, pomegranate and blood orange)
1/4 cup heavy whipping cream
1/4 cup whole milk
Club soda
ice
whipping cream, whipped for topping if desired

To a large glass (16 oz.) add syrup, cream, milk and ice and mix well.  Stir in club soda to top off glass then add a dollop of whipped cream.


Belini with Caviar (appetizer) - Best eaten shortly after being prepared, but you can make them ahead, cool to room temp and freeze in airtight containers.  Place paper towels between layers and when ready to serve place frozen belini on baking sheet, heat in 200 degree oven until warmed through about 15 minutes.  I have made hundreds of these for catering and making ahead is the best plan.  This recipe comes from friend, Fred D. in Olympia, WA.

1/4 cup whole wheat flour
1/2 cup buckwheat flour
2 cups all purpose flour
1 1/4 tsp. active dry yeast
1 tsp. sugar
1 cup warm water (110)
1 cup whole milk
3 eggs, separated
1/2 tsp. salt
2 Tbl. butter, melted
Caviar
Creme Fraiche
Vegetable oil for frying

In a small bowl, combine whole wheat flour, buckwheat flour, 1 cup of all purpose flour, yeast, sugar and warm water, stirring until blended.  Cover with plastic warp and let stand in warm place about 1 1/2 hours.  In small saucepan, over medium, scald the milk (cooking to just under a boil) and let cool to room temperature.  In large bowl, whisk egg yolks and salt until light in color, then whisk in butter until smooth.  Stir in scalded milk, 1 cup all purpose flour until smooth.  Fold in the whole wheat flour mixture until smooth. Cover with plastic wrap and let stand in warm place to rise 35 minutes.  In mixing bowl, whisk egg whites until stiff peaks form.  With a spatula fold egg whites into the batter and let stand for 10 minutes.  In large nonstick saute pan or griddle over medium, add a little oil to coat pan and with a Tablespoon drop the batter into pan.  Do not overcrowd and cook about 3 minutes per side.  Fill serving pretty bowl with crushed ice, and place caviar in it's tin on top of ice and serve with mother of pearl spoons.  Note: keep caviar in frig and take out 15 minutes before serving.  If you have any left, place caviar lid back on top and place in frig.

Melon Balls with Prosciutto (appetizer) - always a hit for caterings

18 thin slices of Prosciutto or Serrano ham
1 honeydew or cantaloupe melon

Peel melon, remove seeds and slice into thin wedges.  Wrap slices of ham around melon slices, place on platter and sprinkle with freshly ground black pepper if desired. Note; you can also slice the melon pieces and ham in half to serve more. 

Creamy Asparagus Soup

2 lbs. fresh asparagus
1/2 stick butter
1 leek, cleaned and sliced (use only white to light green part)
1 medium onion, diced
3 garlic cloves, minced
1/4 cup dry vermouth
3 cups chicken stock - good quality - I like Kitchen Basics
salt and freshly ground black pepper
3/4 cup heavy whipping cream


Snap off tough ends of asparagus spears.  Chop asparagus into 1-inch pieces.  In a large Dutch oven, melt butter and add onion, leek and garlic cooking until tender and soft.  Add vermouth and cook until almost evaporated.  Add asparagus and stock.  Season with salt and pepper.  Bring to a boil, reduce to medium low. Cover and cook about 25 minutes or until tender.  With an immersion blender, puree soup until smooth. Pass the soup through a sieve into clean saucepan if desired or otherwise leave as is, I usually do this.  Add cream and more stock (if desired) and cook to a thickened consistency.  Taste and adjust seasoning.  Serve with homemade croutons floating on top.  For croutons; thinly slice a French baguette, lightly rub slices with a garlic clove and spread with some butter.  Place onto baking sheet and place in 350 oven until lightly golden brown.


Olive Rosemary Bread - hubby Jerry loves making this bread

3 cups bread flour
1 1/4 cups warm water (110)
1 Tbl. cornmeal
2 tsp. active dry yeast
2 Tbl. sugar
1 tsp. salt
1/2 heaping cup of Kalamata olives, chopped (not too small)
3 Tbl. olive oil
3 Tbl. fresh rosemary, chopped
Note:  you can also use sun dried tomatoes packed in oil, chopped up if desired

In large bowl mix flour, yeast, sugar, salt, olives, rosemary, olive oil and water.  Turn dough out onto floured work surface.  Knead until smooth and elastic (10 minutes) if adding sun dried tomatoes add them now. Set aside lightly covered with clean kitchen towel and let rise about 45 minutes or until doubled in size.  Punch down, knead again about 10 minutes. Let rise (lightly covered) about 30 minutes until doubled in size.  Preheat oven to 500 degrees and place a pan of water in bottom shelf of oven.  Turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.  Bake in 500 degree oven for 15 minutes.  Reduce heat to 375 degrees and bake 30 minutes more or until done.  Remove to cooling rack and let cool before cutting into.  I know it's hard, but just wait.  Get out the softened butter so when you cut into that warm bread you can smear it with butter.  I can taste it now!

Roasted Pepper Salad with Feta and Pine Nuts

6 bell peppers - red, orange, green
1/2 cup feta cheese, crumbled
1/4 cup pine nuts
1/4 cup olive oil
2 Tbl. red wine vinegar
2 Tbl. fresh lemon juice
1 tsp. Dijon
1/4 cup fresh Italian parsley, chopped
3 Tbl. capers, chopped
2 garlic cloves, finely minced
2 tsp. fresh oregano, chopped
pinch of red pepper flakes
salt and freshly ground black pepper

In a small saute pan add pine nuts and lightly toast for a couple of minutes, remove and set aside.  Rub peppers with a little olive oil and place over a grill and char until blackened.  Remove to either a paper bag or bowl with plastic wrap.  Let cool, then peel, seed and slice into large strips.  In a bowl, add garlic, oregano, red pepper flakes, Dijon, vinegar, lemon juice and whisk in olive oil.  Taste and season with salt and pepper adjusting flavors if needed.  I like more vinegar to olive oil taste.  On a serving platter, add sliced peppers, sprinkle on capers, parsley, nuts and feta cheese.  Drizzle dressing over mixture and lightly toss.

Garlic and Rosemary Leg of Lamb


1 (6 lb.) leg of lamb
10 garlic cloves, sliced in half
salt and freshly ground black pepper
1/4 cup fresh oregano, chopped
3 rosemary sprigs, chopped
2 fresh lemons, juiced
1 cup olive oil
1 cup dry white wine
12 whole shallots, peeled


Wash and pat dry the lamb.  With a sharp paring knife place incisions all over the lamb and stuff with garlic pieces.  Season well with salt and pepper over entire lamb.  In a bowl, whisk together oregano, rosemary, lemon juice, white wine and olive oil.  Place lamb in a large roasting bag and pour in marinade, seal well and place on roasting pan in frig to marinate for overnight, turning once.  When ready to cook remove lamb from marinade and place on roasting pan (discard marinade).  Place in 450 degree oven for 15 minutes, then reduce heat to 375 and roast for 20-25 minutes per pound or 30 minutes per pound for well done.  About 30 minutes into cooking time, add shallots and drizzle with olive oil and let roast along with lamb.  When lamb is done remove from oven and let rest for about 15 minutes before slicing.  Remove to serving platter, surround with roasted shallots and garnish with fresh parsley and rosemary sprigs.


New Potatoes with Lemon and Herbs


3 lbs. small new potatoes, unpeeled
2 Tbl. butter, melted
1/4 cup olive oil
3 Tbl. fresh lemon juice
salt and freshly ground black pepper
1/2 tsp. paprika
1 Tbl. fresh basil, chopped
1/2 Tbl. fresh thyme, chopped
2 Tbl. fresh chives, chopped
2 Tbl. fresh parsley, chopped


Preheat oven to 425 degrees.  In a large bowl, whisk together melted butter, olive oil, lemon juice, and paprika.  Add potatoes, sprinkle with salt and pepper and stir together with your hands.  Remove to baking sheet or roasting pan and cook for about 45 minutes to 1 hour, turning about every 15 minutes until golden brown. Remove to serving platter or bowl and sprinkle on fresh herbs, mixing together.  Note:  If desired you can also sprinkle with a little freshly grated Parmesan cheese.

Creamy Raspberry Cheesecake

Crust
1 cup graham cracker crumbs or you can use chocolate crumbs
3 Tbl. sugar
1 Tbl. fresh lemon zest - only if using graham cracker crumbs
1/4 cup butter, melted
Filling
1 (10 oz.) package frozen raspberries, thawed
1/4 cup cold water
1 envelope unflavored gelatin
1 (8 oz.) package cream cheese, soft
1/2 cup sugar
1 cup heavy whipping cream, whipped to almost stiff peaks
Fresh raspberries - garnish
Whipped cream - garnish

Combine crumbs, sugar, butter and zest and mix well. Press into bottom of an 8-inch springform pan. Bake in 350 degree oven for 10 minutes.  Remove to cooling rack and cool.  For filling; drain raspberries and reserve juice.  Set berries aside.  In a small saucepan, combine juice, cold water and gelatin.  Let stand for 5 minutes.  Cook and stir over low heat until gelatin dissolves. Remove from heat; cool 10 minutes.  In a bowl of electric mixer beat cream cheese and sugar until blended.  Add berries and gelatin mixture; beat on low until thoroughly combined.  Chill until partially set.  Watch carefully as mixture will set up quickly.  By hand, gently fold in whipped cream to mixture.  Spoon into crust and chill covered for 8 hours or overnight.  Just before serving, run a thin sharp knife around edge of pan to loosen.  Remove sides of pan.  Top with piped rosettes of freshly whipped cream and a raspberry in each rosette or just lavishly cover entire cheesecake with freshly whipped cream and scatter fresh berries on top. 


Frozen Fruit Terrine - absolutely love this and it's a great catering menu item

4 egg yolks
7 Tbl. superfine sugar (Note: also called castor sugar.  If you can't find make your own by using a clean dry spice grinder and adding a little more granulated sugar than recipe calls for.  Grind about 1-2 minutes then measure out for recipe)
5 Tbl. water
6 moist dried figs cut into 4 pieces
2 Tbl. candied ginger, chopped
1 Tbl. candied orange peel
1 Tbl. candied lemon peel
7 candied red cherries, halved
1/3 cup pistachios
1/2 tsp. cinnamon
1/4 tsp. ground cardamon
1 1/4 cups heavy whipping cream, whipped to almost stiff peaks
2 Tbl. kirsch

In a saucepan over medium combine sugar and water.  Heat, stirring to dissolve sugar then bring heat up and boil.  Boil without stirring until mixture reaches 240 degrees (soft ball) on candy thermometer.  In a bowl beat egg yolks with mixer, when sugar mixture is ready, pour into eggs in a slow stream while constantly beating.  Beat until the mixture has cooled and doubled in volume.  Fold in figs, ginger, lemon, orange, cherries, pistachios, cinnamon and cardamon. Gently fold in the whipped cream and fold in kirsch.  Pour this mixture into a loaf pan.  Cover with plastic wrap and freeze for at least 8 hours.  Run a warm knife blade around sides of mold and invert onto a serving platter. Soak a kitchen towel with hot water, wing out and place on bottom of mold to release terrine and lift off mold.  Return to freezer, covered to firm up.  Garnish with sliced figs, cut into slices and serve.

Greek Butter Cookies - These are similar to Russian tea cakes, Mexican wedding cookies

1 cup unsalted butter
2 1/2 cups all purpose flour
1/8 tsp. baking powder
1/2 cup almonds, finely chopped
1 Tbl. orange zest, finely minced
1 cup powdered sugar (plus extra for rolling cookies into)
1 egg yolk
1 Tbl. brandy (not extract, the real stuff)

Preheat oven to 350 degrees.  In a mixer bowl of electric mixer add butter and powdered sugar mixing until lightly and fluffy, stir in egg yolk, zest and brandy.  In a small bowl, add flour and baking powder and mix together.   Mix this mixture into the butter sugar mixture a little at a time until dough doesn't stick to your fingers.  Add almonds and mix them in.  If too dry, add a little bit of milk, 1 tsp. at a time.  Knead dough and make into small balls.  Place on parchment lined baking sheet, bake for 15 to 20 minutes or until lightly golden brown.  Roll in powdered sugar, then cool and roll in powdered sugar again.

Bon Appetit

Praise be to the God Father of our Lord Jesus Christ!  In His great mercy

He has given us new birth into a living hope through the resurrection

of Jesus Christ from the dead...  1 Peter 1:3

Blast From the Past

I was recently going through a box of old recipes some of them dating back to when I was in high school!  I decided to share some of these recipes, many of them are very easy to make and heaven forbid use prepackaged products - YIKES what was I (we) thinking?  Some of these are from when I had 3 wonderful roommates in Seattle where we rented a house in West Seattle. I know back then we thought we were quite sophisticated cooks.  One roommate, Debbie only drank Perrier water and I was hooked on drinking TAB. Do you recall we didn't start really using cilantro, cumin and avocados until the 1970's and quiche and grilled vegetables were the "in thing" to dine on.  Other famous foods from the 70's were; tater tot casserole, zucchini bread, spinach dip, carrot cake with cream cheese frosting, clam dip, and grape jelly cocktail meatballs. And of course we can't forget Starbucks made its big debut in Seattle and coffee drinking was never the same again. 

In the 1980's that awful Nouvelle cuisine was on every menu, thankfully that trend didn't last too long.  Chef's were blackening everything, the Caesar salad was finally showing up on every menu, except nobody knew how to make it authentic unless you went "fine dining"  Sushi, stir-fry, wine coolers, flavored popcorn, breakfast burritos, frozen yogurt, raspberry vinaigrette, breakfast strata's, hot artichoke crab dip, deep fried potato skins, pesto, coconut shrimp, pastas of all types, pates, muffins, muffins and more muffins were big hits. Did you know the veggie burger (Gardenburger) was created in 1981 by Paul Wenner in Gresham, Oregon using a soy meat protein? I happen to love veggie burgers, especially the Gardenburger.  During the 80's in S. CA and I'm sure elsewhere all dinner parties ended with a fabulous warm souffle; mine were of the chocolate and lemon variety.  My favorite lemon souffle is a Julia Child recipe, but it's just too long and most home cooks probably would not make it.  I have a simpler version of a lemon souffle and apparently the person I thought I received the recipe from says she never gave it to me.  

"No one who cooks, cooks alone.  Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present,

the wisdom of cookbook writers."  Laurie Colwin 1944-1992

I hope you enjoy the recipes listed below.

Breakfast Burritos

1 (16 oz.) bag frozen Southern style hash browns
12 eggs
1 large white onion, chopped
1 red bell pepper, seeded and chopped
1/2 lb. pork sausage
12 (10-in) flour tortillas
1 jalapeno, seeded and minced
1/4 cup fresh cilantro, chopped
1/2 cup chunky salsa, drained
3 cups sharp cheddar cheese, shredded
1 can refried beans - optional
Accompaniments; sour cream, salsa, jalapenos, seeded and sliced

In a bowl, beat eggs with salt, pepper and 3 Tbl. milk.  In a large saute pan, add a small amount of oil and hash browns, frying until golden brown.  Heat refried beans in a saucepan.  In a large saute pan, add sausage, onions and red bell pepper, cooking until sausage is browned and onions, peppers are tender.  Drain any fat from pan, add jalapenos, and eggs to mixture cooking and stirring until eggs are softly scrambled. Add back hash browns, cheese and salsa.  Mix well.  On each tortilla, smear with some beans (if desired) add about 3/4 cup filling on each tortilla.  Sprinkle on some cilantro.  Roll sides in and then roll up burrito.  Place on lightly sprayed baking sheet seam side down.  Sprinkle more cheese on top if desired.  Bake in 350 oven for about 10 to 15 minutes.  Remove and place on platter.  Serve sour cream and salsa on side.  Serve with orange juice, fresh fruit and coffee. 

Curried Cream Cheese Appetizer - I'm sure back in high school or college I would have thought this recipe to be quite exotic, especially using sherry and chutney


1 (8 oz.) package cream cheese, soft
8 oz. sharp cheddar cheese, shredded
1 Tbl. curry powder - good quality (I would now use curry paste)
2 Tbl. sherry (buy the good stuff)
3 garlic cloves, minced
1/2 cup chutney
1 scallion, minced including green part
4 Tbl. chopped cashews


In a large bowl, mix the cream cheese, cheddar cheese, curry, sherry and garlic.  Shape into a ball and chill wrapped in plastic wrap for about 4 hours.  Remove to pretty serving plate, top with chutney and sprinkle with scallions and cashews.  Serve with crackers or baguette slices.

Knorr Spinach Dip - always a favorite

1 (10 oz.) package frozen chopped spinach, thawed
1 package (Knorr) dry vegetable soup mix
1 1/2 cups sour cream
1 cup mayonnaise
1 (8 oz.) can water chestnuts, drained and chopped
1 small jalapeno, seeded and minced (this is not from original recipe, but I like to include)
3 scallions, chopped including green part
1 large sourdough bread

Slice a portion of the top of bread off and hollow out bread; set aside. Thaw spinach and squeeze dry with a clean kitchen towel or paper towels.  In a bowl, stir dry soup mix, sour cream and mayonnaise until blended.  Stir in spinach, water chestnuts, jalapeno and scallions.  Cover and chill about 2 hours before serving.  Place dip inside hollowed out bread and use cubed bread for dipping.  Fresh vegetables, crackers or baguette slices too.  Oh, I almost forgot, sourdough bowls were used for everything from soup to dip back then.


Hot Crab Dip - this is my sister Sandy's recipe


1 (8 oz.) package cream cheese, soft
1 stick butter
1 lb. fresh crab meat
5 scallions, finely chopped including green part
1 Tbl. Worcestershire sauce
1/4 cup dry sherry
salt
1/2 tsp. garlic powder
Tabasco, to taste
Note:  you can also add chopped artichokes to this dish


Place cream cheese and butter into a large dish and place in microwave (not too many people had microwaves back in the 70's. I know when my mom first got hers it was considered very trendy) and melt together, mixing well.  Gently mix in the crab meat, scallions, Worcestershire, sherry, garlic powder, salt and Tabasco.  Place back into microwave, cover with plastic wrap and heat until hot.  Carefully remove and place in serving bowl with assorted crackers, crisp vegetables; such as carrot slices, celery, bell peppers, etc.

Easy Oat Bran Muffins - Back in the 80's there was almost a muffin shop on every corner


2 eggs
3/4 milk
1/4 cup honey
1/2 cup sugar
1/4 cup vegetable oil
1/2 cup all purpose flour
2 1/2 cups oat bran cereal
1 Tbl. baking powder
1 cup fresh blueberries
1 Tbl. fresh lemon zest
1/2 cup chopped pecans

Preheat oven to 400 degrees.  In a large bowl of electric mixer beat eggs, milk, honey, sugar and vegetable oil.  Add flour, bran cereal and baking powder, beating until dry ingredients are just moistened.  Do not overbeat.  Stir in blueberries, lemon zest and pecans.  Divide batter into 18 paper lined muffin cups.  Bake for about 20 minutes or until tester comes out clean. Remove to cooling rack and let rest for about 10 minutes before serving. 


Mexican Layer Dip - have always loved this and I know all of my friends and I served it in the 80's in San Diego


1 (16 oz.) can refried beans
1 lb. ground beef or ground turkey
3 Tbl. taco seasoning mix (I make my own blend now)
1 (8 oz.) container sour cream
1 cup black olives, sliced
2 large ruby red tomatoes, diced
1 small white onion, diced
2 scallions, chopped including green part
1 (4 oz.) can green chiles, drained
1 cup chunky salsa
1 cup Monterey Jack cheese, shredded
2 cups sharp Cheddar cheese, shredded
Tabasco (I like to mix a little into the sour cream)
Iceberg lettuce, shredded


In a saucepan add beans and taco seasoning mix, mix well and heat beans.  In a saute pan, add ground beef or turkey, season with salt and pepper and break up into small pieces, cooking until nicely browned.  Drain well in colander. Note:  you could also season with a little taco seasoning too.  On a large platter or casserole type baking dish, layer cooked beans, cooked meat, Cheddar cheese, lettuce, tomatoes, Jack cheese, onions, olives, sour cream, chiles, Cheddar cheese, salsa, a little more sour cream and scatter scallions on top.  Serve crisp tortilla chips alongside.


Brandy Slush - my roommates Deanne, Kathy, Debbie and I would serve this at parties we had in West Seattle in the late 70's


9 cups cup water
2 cups sugar
4 tea bags
1 (12 oz.) can frozen lemonade concentrate, thawed
1 (12 oz) can frozen orange juice concentrate, thawed
2 cups brandy
Lemon lime soda


Boil 7 cups of the water with sugar for 10 minutes, stirring well.  In another saucepan, bring remaining 2 cups water to a boil and steep the tea bags for 20 minutes.  Mix the tea with the sugar water and add lemon and orange concentrates, stirring well. Add brandy, stir well.  Put into the freezer.  To serve; scoop a tablespoon or so of slush into glass and top with ice and lemon lime soda.  I wonder who came up with this concoction?

Kathy's Sophisticated Drink - my roommate Kathy came up with this one and we all loved it!  This serves 4 so you will want to make more


2 cups vanilla ice cream
1 cup cranberry juice
2/3 cup vodka
4 strawberries


In a blender, add ice cream, cranberry juice and vodka.  Puree until smooth.  Pour into "fancy" glasses and garnish with strawberry.


The "Girls" Party Daiquiri's - Really, we did other things besides have parties!


1 pint fresh strawberries, sliced (or you can use frozen)
1 (6 oz.) can frozen lemonade concentrate, thawed
2 Tbl. powdered sugar
1 cup light rum
Whole strawberries, for garnish


In a blender add strawberries, lemonade, sugar and rum.  Puree to mix well.  Add ice to the 5 cup level, cover and blend until smooth.  Pour into glasses and garnish with whole strawberry.


Raspberry Cheese Danish - this one actually comes from my mom, which is interesting because she always seemed to make everything from scratch


2 (8 oz.) packages crescent rolls
2 (8 oz.) packages cream cheese, soft
1 cup sugar
1 egg, separated
1 tsp. pure vanilla extract
1 (12 oz.) jar red raspberry jam (my parents used to buy the best jam made in Canada and I think it was the Empress brand - loved it and wish I could find it again)
1 cup powdered sugar
2 Tbl. milk
lime zest, minced


Preheat oven to 350 degrees.  Press 1 can of rolls out flat into a lightly greased 13x9 baking dish.  In a bowl, mix cream cheese, sugar, egg yolk and vanilla.  Spread mixture over rolls.  Spread jam heavily over the cream cheese mixture, but do not mix together.  Roll out remaining can of rolls to fit over top of jam.  Brush the top of rolls with egg white. Bake for about 30 minutes or until lightly golden brown. Cool on wire rack.  Mix the powdered sugar, lime zest and milk together and spread over cooled pastry.  Refrigerate about 6 hours.  Cut into pieces and serve with a nice hot cup of coffee.


Easy Breakfast Quiche - I wonder if I got this recipe from Bisquick? 


8 oz. fresh crab meat (we always used Dungeness)
1/2 cup fresh button mushrooms, sliced
1/2 cup mozzarella cheese, shredded
1/2 cup provolone cheese, shredded
4 eggs
1 cup sour cream
1 cup large cottage cheese
1/2 cup Parmesan cheese, shredded
1/4 cup Bisquick baking mix
Tabasco
3 scallions, sliced including green part


Preheat oven to 350 degrees.  Lightly grease a 10-inch pie plate.  Layer the crab, mushrooms and cheeses in the dish (except Parmesan).  In a bowl, add eggs, sour cream, cottage cheese, Parmesan cheese, Bisquick, Tabasco and mix with hand held electric mixer until smooth.  Stir in scallions.  Pour over crab mixture in pie plate.  Bake for about 45 minutes or until set.  Place on cooling rack for about 6 minutes and slice into pieces.  Serve with fresh fruit, orange juice and hot coffee.


Banana Coffeecake - for some reason we were really into making coffeecake back then


2 ripe bananas, mashed
1 (18 oz.) package yellow cake mix - ok, this was an unusual coffeecake
1 (3 oz.) package instant vanilla pudding mix
1/2 cup vegetable oil
4 eggs
1 tsp. pure rum extract
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup pecans, chopped
1/3 cup brown sugar, packed
Garnish; powdered sugar, fresh strawberries


Preheat oven to 325 degrees.  In a large bowl of electric mixer add; mashed bananas, cake mix, pudding mix, oil, eggs and rum extract.  Beat for 8 minutes with mixer on medium scraping down bowl occasionally. In a smaller bowl mix cinnamon, nutmeg, pecans and  brown sugar.  Pour half of the cake batter into a well greased and floured Bundt cake pan.  Sprinkle on the brown sugar/pecan mixture over the batter.  Cover with the remaining batter.  Place a knife in batter and swirl the layers into a figure eight pattern.  Bake for 1 hour.  Remove from oven and cool on wire rack for about 10 minutes.  Invert the pan and cool completely.  Dust with powdered sugar and garnish with berries.  Slice and serve with what else but a cup of hot coffee.


Zucchini Chocolate Bread - I remember making this in the early 80's and got the recipe from my sister Sandy who was the queen of using zucchini in recipes.  My note says she got the recipe from the Seattle Times.


3 eggs
1 1/2 cups water
1 cup vegetable oil
1 Tbl. pure vanilla extract
2 cups fresh zucchini, grated - squeeze out excess water with paper towels
3 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 Tbl. cinnamon
1 (3 oz.) box instant chocolate pudding mix
1/2 cup shredded coconut
1/2 cup pecans, chopped
1/2 cup chocolate chips


Preheat oven to 350 degrees.  Grease and flour two loaf pans.  In a large mixing bowl of electric mixer beat eggs, sugar, oil and vanilla.  Fold in the zucchini. In another bowl combine flour, salt, baking soda, baking powder, cinnamon and pudding mix stirring together.  Add this to the egg mixture and mix well.  Fold in the coconut, nuts and chocolate chips.  Pour into prepared pans and bake for about 1 hour or until wooden pick inserted comes out clean. Cool on wire rack for about 10 minutes.  Remove from pans and cool completely.


Asparagus Appetizer Rolls - I have also made these using small cooked shrimp, fresh dill and Tabasco, mixed and spread on bread.  Back in the late 70's and early 80's these were a hit at dinner parties


16 fresh asparagus spears
16 slices white bread, crusts removed - such as Wonder bread (I know, but what can I say)
1 (8 oz.) package cream cheese, soft
8 strips bacon, cooked and crumbled
1 scallion, minced including green part
1/2 stick butter, melted
Freshly grated Parmesan cheese


Preheat oven to 400 degrees.  Steam asparagus until crisp tender about 5 minutes.  Drain and place on paper towels to drain well.  Remove crusts from bread and with a rolling pin flatten slightly.  In a bowl with electric mixer beat cream cheese until light and fluffy.  Add cooked bacon and scallions to cream cheese.  Spread about 1 heaping tablespoon onto each slice of bread, top with asparagus spear and roll up into cylinder.  Brush with melted butter and roll in Parmesan cheese.  Cut in half and place on baking sheet.  Bake for about 12 minutes or until lightly browned.  Place on serving platter and eat while still hot.  Note: if using shrimp version, cut shrimp into pieces mix with cream cheese, dill, scallions and Tabasco.  You will not be using the bacon or asparagus in this version.  Proceed as with asparagus version. 

Chicken Lasagna - was a big hit in the 80's

Sauce
1/2 cup butter
2 Tbl. olive oil
1 cup whole milk
1/2 cup whipping cream
salt and freshly ground black pepper
Lasagna
1 large white onion, chopped
2 garlic cloves, minced
2 cups cooked chicken, shredded or chopped
2 cups chicken stock - good quality
2 cups ricotta cheese
4 cups mozzarella cheese, divided
1 cup freshly grated Parmesan cheese, divided
1 tsp. dried basil
1 tsp. Italian seasoning
1/2 tsp. red pepper flakes
1 tsp. dried oregano
salt and freshly ground black pepper
1/4 cup fresh parsley, chopped
1 package lasagna noodles
1 package baby spinach

In large pot of boiling salted water, add pasta and cook until tender.  Drain well and drizzle with olive oil so it doesn't stick together.  Set aside.  In saute pan, add some olive oil and spinach, wilting for just a couple of minutes, drain well and set aside.   In a large saucepan, add butter, olive oil, and saute onion and garlic until softened.  Stir in flour, salt and pepper, cooking for about 1 minute.  Gradually whisk in chicken stock, milk and cream.  Bring to a boil and boil about 1 minute.  Stir in 2 cups mozzarella, 1/2 cup Parmesan, basil, red pepper flakes and oregano; set aside. In a bowl, combine ricotta cheese, parsley, remaining mozzarella; set aside.  In a 13x9x2 greased baking pan, spread 1/4 of cheese sauce, cover with 1/3 of pasta, top with half of ricotta mixture, half of spinach and half of chicken.  Cover with 1/4 of cheese sauce, 1/3 of pasta and repeat again with ricotta mixture, spinach and chicken and cheese. Cover with remaining pasta and cheese sauce.  Sprinkle with remaining Parmesan cheese.  Bake in 350 degree oven for about 45 minutes to 1 hour.  Turn on broiler and let top get bubbly and lightly golden brown - watch carefully so it doesn't burn.  Remove from oven and let rest for about 10 to 15 minutes before slicing.  Serve with garlic bread, tossed salad and a nice glass of wine.

Spinach Salad - this was roommate Deanne's special salad - we have been friends for over 37 years


1 bag baby spinach, washed and spun dry or dried on paper towels
1 (11 oz.) can mandarin oranges, drained
1 small basket strawberries, sliced
6 slices bacon, sliced and cooked crisp
1 small red onion, thinly sliced
1/4 cup blue cheese, crumbled
1/2 cup walnuts or slivered almonds
Honey Mustard Dressing (see recipe below)
Croutons (garnish)


Combine all ingredients into a bowl and mix with dressing.  Place on serving platter and sprinkle with croutons and extra nuts if desired. 


Dressing
1/4 cup plain yogurt (I like the Greek style)
1/2 cup mayonnaise
1 Tbl. cider vinegar
2 tsp. Dijon
1 Tbl. honey
salt and freshly ground black pepper


Place dressing ingredients into a container with lid and shake well, taste and adjust according to your taste.

Cheese Soup was a big hit in the 70's (my mom's recipe and my dad always loved it)

1/2 onion, chopped
1/2 cup butter
1 cup carrots, small dice
1/2 cup celery, small dice
6 Tbl. all purpose flour
3 cups chicken stock - good quality
3 cups half and half
2 lbs. Velveeta cheese, cut into pieces OR if you are not a fan of Velveeta use 1 lb. sharp cheddar cheese, shredded
Tabasco, to taste
1 tsp. Worcestershire sauce
fresh parsley, chopped - garnish

In a large Dutch oven or saucepan, add butter, onion, carrots and celery cooking until vegetables are softened about 10 to 15 minutes.  Whisk in flour and cook for about 1 minute.  Whisk in chicken stock and half and half, then add Velveeta or cheddar, turn down heat and continue stirring until cheese is melted.  Add Tabasco and Worcestershire cooking for a couple of minutes.  Serve in either hollowed out bread bowls (my mom did) or soup bowls and sprinkle with parsley.  Note:  you can also steam some broccoli, add it to make broccoli cheese soup.  Note:  I like to add the chicken stock, and then with an immersion blender, blend vegetables before adding half and half and cheese.  Serve with a tossed salad and hot crusty garlic bread

Cajun Blackened Fish - living in Baton Rouge for about 1-year I learned to love all foods that were blackened, actually I loved all things Louisiana!

Blackening mixture - or create your own
2 Tbl. paprika
2 tsp. salt
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. cayenne
1 tsp. freshly ground black pepper
1 tsp. dried thyme
1 tsp. dried oregano
Fish
4 to 6 fish fillets of your choice about 1/2-inch thick; I personally like halibut or salmon
melted butter

Mix spices together in a bowl.  Place a cast iron skillet on burner and heat for about 10 minutes to get hot.  Rub fish with melted butter and then rub blackening spice onto fish.  Place fish in skillet and drizzle on a little melted butter cook about 2 - 5 minutes then flip over.  Drizzle with a little more butter cook about 2-5 minutes.  Remove to serving platter.

Tuna or Salmon Noodle Casserole - a favorite at every dinner table growing up and I still love it

1 (12 oz.) package wide egg noodles
1 (14.7 oz.) can red salmon, drained, bones picked out and skin removed OR
1 (12 oz.) can albacore tuna
1 cup sour cream
1 can cream of mushroom soup
1/4 tsp. garlic powder
1 cup frozen peas (optional, but I love them)
1/4 cup milk
2/3 cup fresh mushrooms, sliced (I personally dislike mushrooms in a jar or can, but you can use them if you care to)
salt and freshly ground black pepper
1/4 cup Ritz buttery crackers, crushed OR crushed Lays potato chips OR fresh bread crumbs
1/2 cup cheddar cheese, shredded
Fresh parsley, chopped

Preheat oven to 350 degrees.  In a small saute pan, add a little oil and mushrooms cooking for about 5 minutes.  In a pot of boiling salted water, add pasta and cook al dente, drain well.  In a large bowl, add sour cream, milk, cream of mushroom soup, salt, pepper, garlic powder, peas and mushrooms stirring well.  Gently stir in pasta and either salmon or tuna.  Place this mixture into a 2-qt casserole. Top with cheddar cheese.  If using bread crumbs, melt a little butter and mix in with crumbs the place on top of casserole.  If using either crushed Ritz or potato chips sprinkle them over the top.  Bake for about 35 to 40 minutes.  Remove from oven and sprinkle with parsley.  Serve with a dinner salad and crisp garlic bread.

Julia's Northwest Clam Chowder - if you live in the Pacific NW and don't know how to make a good chowder, well I just don't know what to say about that


5 slices bacon
1 large onion, chopped
1 carrot, small dice
2 celery stalks, small dice
1 garlic clove, minced
1 1/2 lbs. potatoes, peeled (I like Yukon Gold) cubed
5 (6 1/2 oz.) cans of clams with juice OR fresh clams, chopped
1/2 stick butter
1 bottle clam juice
1 cup dry white wine
Tabasco
1 tsp. dried thyme
1 bay leaf
2 cups heavy whipping cream
salt and freshly ground black pepper
1 Tbl. cornstarch
fresh parsley, chopped


Place chopped bacon in a large Dutch oven and fry until crisp, remove to paper towels.  Leave about 1/4 cup bacon fat in pan and remove rest.  Cook the onion and garlic in the bacon drippings. Add celery, carrots, potatoes, clam juice, and wine.  Cook until potatoes are tender about 20 minutes.  Add thyme, Tabasco, bay leaf, clams with juice, milk, salt, pepper, whipping cream and butter, cook on simmer for about 15 minutes.  Mix cornstarch with a little milk to make a slurry.  Mix in cornstarch to pot, continue stirring until thickened.  Taste and adjust seasonings.  Place chowder into bowls and top with parsley.  Serve with hot crunchy garlic bread, a tossed green salad and nice glass of chilled white wine.  Note:  when we lived in WA digging for clams was always fun for everyone.


Tasty Taco Soup - I used to be obsessed with making this in the 80's


1 1/2 lbs. ground beef or ground turkey
1 large onion, chopped
2 garlic cloves, minced
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can pinto beans, drained
2 (4 oz.) cans green chiles, chopped
1 (15 oz.) can tomato sauce
1 (15 oz.) can corn or frozen corn
1 cup chunky salsa
4 cups chicken stock - good quality
1 (28 oz.) can whole tomatoes, crushed with your fingers - use juice too
1 package Taco seasonings (or make your own)
Tabasco
1/2 cup black olives, sliced
chopped cilantro - back then I didn't use cilantro, but I would add it now
Garnishes; chopped avocado, chunky salsa, sour cream, shredded cheese, tortilla chips


In a large saucepan or Dutch oven, add a little oil and brown meat with onions and garlic.  Season with salt and pepper.  If too much moisture is in pan when cooked drain and place back into pan. Add taco seasonings and Tabasco to taste.  Stir in beans, salsa, chiles, tomato sauce, tomatoes with juice and corn, stir add chicken stock mixing well.  Cook on simmer for about 30 minutes, taste and adjust seasonings, sprinkle with cilantro.  Place garnishes in small bowls, serve soup right at the table in Dutch oven.  Ladle soup into bowls and garnish.  You can also serve with warm flour tortillas or make cheese quesadillas to go along with soup.


Marsala Chicken - first time I made this (80's) and served it at a dinner party I thought I was quite "La te da"


4 large boneless skinless chicken breasts
1/2 cup all purpose flour
salt and freshly ground black pepper
1/2 stick butter
olive oil
1/2 lb. fresh button mushrooms, sliced
2 lemons, juiced
2 cups Marsala wine
fresh parsley, minced


In a large saute pan, add some butter and olive oil. Toss in mushrooms and saute, season with a little salt and pepper.  Cook until nicely browned.  Remove to bowl with any juices from pan.  Take chicken breasts between 2 pieces of plastic wrap or inside a ziplock bag and pound to about 1/4-inch thickness with meat mallet.  Place flour into a clean ziplock bag, season with salt and pepper.  Add chicken breasts and coat each side well.  Add more butter and olive oil to pan, place chicken breasts in pan and cook until nicely golden brown on each side.  Transfer chicken to plate.  Add Marsala wine to pan and reduce by about half scraping up any bits left in pan.  Stir in lemon juice.  Return mushrooms and chicken breasts to pan, cover, reduce heat and simmer for about 10 minutes.  Remove to serving platter, pour sauce over and sprinkle on parsley.  Serve with roasted red potatoes, a vegetable and garden salad.  Serve with a nice crisp white wine.


Stuffed Burgers - for some reason I love stuffing burgers and when my friends and I lived together and had parties we were always stuffing and grilling burgers (well, back then we let the boyfriends do it)


2 lbs. ground beef or ground turkey
2 scallions, minced
1 cup sharp cheddar cheese, shredded
barbecue sauce
salt and freshly ground black pepper
buns
butter
Accompaniments; iceberg lettuce, sliced tomatoes, thinly sliced onions, ketchup, mustard, mayonnaise, pickles, relish


In a bowl, add ground beef, scallions, salt and pepper.  Form into 8 thin patties, on four of the patties, add some cheddar cheese and a tablespoon of barbecue sauce. Top with the 4 other burger patties and press to seal edges. Place on hot grill and grill to desired doneness.  Spread buns with butter and lightly grill those.  Place burgers on buns and add accompaniments.  Serve with baked beans, potato salad, etc. 


Coquilles St. Jacques - this was considered uptown to serve to company


1/2 cup all purpose flour
2 lbs. sea scallops
2 Tbl. butter
8 oz. button mushrooms, sliced
1/2 cup onion, finely chopped
2 Tbl. shallots, minced
2 Tbl. Cognac
3 Tbl. bread crumbs
2 Tbl. butter
pinch cayenne
1 garlic clove, minced
3/4 cup dry white wine
salt and freshly ground black pepper
1/2 cup Gruyere cheese, shredded
fresh parsley, minced


Place flour, salt, and cayenne in ziplock bag and add scallops; seal and shake to coat.  Remove scallops from bag and shake off excess flour.  Melt butter in large saute pan, add onion and cook for about 4 minutes, add mushrooms and cook for about 4 minutes. Add shallots and garlic cook for 2 minutes.  Add scallops, wine, thyme, salt and pepper.  Cover and reduce simmering for about 4 minutes.  Uncover and cook for 1 minute, add Cognac.  Melt 2 Tbl. butter and mix with bread crumbs and parsley. Divide the mixture evenly among four to six individual gratin dishes.  Divide cheese and top each dish with cheese and bread crumb mixture.  Place under broiler until cheese melts and is bubbly.  Serve immediately.  Serve with a nice tossed salad and grilled asparagus.


Fettuccine Alfredo - you can't go wrong with this recipe and everyone served it in the 80's


1 (12 oz.) package fettuccine
3 garlic cloves, minced
1/2 cup dry white wine
1 cup heavy whipping cream
1 cup fresh Parmesan cheese, grated
salt and freshly ground black pepper
2 Tbl. butter
fresh parsley, chopped
Options to add; grilled or sauteed vegetables, smoked salmon, sauteed chicken breasts, shrimp


Place pasta into a big pot of boiling salted water and cook al dente.  In a large saute pan, add butter and garlic cooking about 3 minutes, do not brown.  Add wine and reduce by half. Add whipping cream, bring to a boil and cook about four minutes to slightly thicken.  Season with salt and pepper and add about half of Parmesan cheese and turn off heat.  Add cooked pasta and toss to coat.  Remove to serving platter and sprinkle with additional Parmesan cheese, parsley and a good amount of black pepper.  Serve with crusty bread, tossed salad and of course a nice glass of wine.

Five Bean Casserole - I personally think my mother made the very best version!

1/2 lb. bacon, chopped (freeze slightly, remove and chop)
1 (15 oz.) can kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
1 (15 oz.) can lima beans
1 (28 oz.) can baked beans
1 (15 oz.) can canellini beans or white navy beans
1 large onion, chopped
3 garlic cloves, chopped
salt and freshly ground black pepper
1/2 cup molasses
1/2 cup brown sugar, packed
1/2 cup ketchup
1/2 cup barbecue sauce
1 Tbl. cider vinegar
1 Tbl. Worcestershire sauce
1 tsp. dry mustard
1 lb. ground hamburger or ground turkey

Preheat oven to 375 degrees.  In a saute pan, add bacon and cook until brown and crisp, remove to paper towels. Add onion and garlic to pan and cook until softened.  Remove with a slotted spoon to large bowl, add bacon to bowl.  Remove bacon fat and add hamburger or turkey, season with salt and pepper breaking up and cooking until browned.  If any moisture is in pan, drain meat in colander.  Add meat to the bowl, all beans, mix in molasses, ketchup, vinegar, Worcestershire sauce, barbecue sauce, dry mustard, and brown sugar.  Now that all ingredients are mixed, taste and adjust seasonings.  Place mixture into a large baking casserole pan, cover with foil and bake about 1 hour.  Remove foil and bake about 15 more minutes.  This is great with hot crunchy garlic bread

California Pasta Salad - can you believe it wasn't until the 80's that pasta salads started to become the hot food item?  Just think, Baked Brie and croissants were an 80's thing too.

8 oz. farfalle
3 cups cooked chicken, chopped
1 cup red grapes, sliced in half
2 celery stalks, sliced
1/2 small red onion, thinly sliced
2 scallions, thinly sliced including green part
salt and freshly ground black pepper
1/4 cup slivered almonds
1 cup Harvarti cheese, shredded (wow, when I first discovered Harvarti  in the 70's I thought I had died and gone to heaven)
Dressing
1/2 cup mayonnaise
2 Tbl. fresh lemon juice
1/4 cup sour cream
1 Tbl. honey
3 Tbl. fresh parsley, minced
2 tsp. Dijon

In a pot of boiling salted water, add pasta and cook al dente.  Drain well and place into a bowl of ice cold water to stop cooking.  Drain pasta well and place into a large bowl.  Add cooked chicken, grapes, celery, onion, scallions, almonds, cheese and season with salt and pepper.  Mix dressing ingredients and add a little at a time, mixing to incorporate.  Chill salad covered in refrigerator for about 1 hour.  I like to save a little dressing, as it soaks into the pasta and you might need more.  Place on a serving platter, and serve with croissants.

This next recipe is called Copper Pennies and I'm sure most of you have had them.  I personally love them and they have been served at potlucks, church dinners, family reunions, etc.


2 lbs. carrots, peeled and sliced on diagonal
1/2 cup vegetable oil
1/2 white vinegar
1/2 cup sugar
1 tsp. dry mustard
1 can condensed tomato soup
1 white onion, chopped
1 green bell pepper, chopped


In a large saucepan, of boiling salted water add carrots.  Cook carrots for about 10 minutes and drain well.  In a small saucepan, bring the oil, vinegar, sugar and soup to a boil over medium high heat.  Reduce the heat to low and simmer for 5 minutes.  Layer one-third of the carrots, one third of the onion and one third of the pepper in large mixing bowl or 13x9 pan.  Repeat layers ending with carrots.  Pour soup mixture over the carrots and marinate 24 hours, covered with plastic wrap.

The Famous "Fruit Dump Cake" - Odd name, but everyone made it in the 70's and it actually tasted good.

1 yellow cake mix with pudding
2 sticks butter, melted
1 (21 oz.) can cherry pie filling or filling of your choice
1 (20 oz.) can crushed pineapple, undrained
1 cup coconut
1 cup chopped pecans

Preheat oven to 350 degrees.  Every ingredient is layered on top of the other ingredients.  Do not mix or stir.  In a 13x9 pan, pour in pineapple to cover pan, add pie filling, sprinkle on dry cake mix to cover and top with nuts and coconut over that.  Pour melted butter over all and bake about 1 hour. Remove and cool on wire rack.  Back then everyone used to top it with Cool Whip, but I personally would whip up some heavy whipping cream.

Orange Cake - also called Dreamsicle Cake - see what I mean about all these prepackaged ingredients, but they sure do taste good.  Yikes, will the chef's association come after me for making that statement?

1 (18.25 oz) Duncan Hines package orange cake mix - sometimes hard to find, but Amazon.com has it
1 (3 oz.) package orange jello
1 (5 oz.) package instant vanilla pudding mix
4 eggs
1/2 cup vegetable oil
1 1/2 cups milk
Frosting
1 (8 oz.) container sour cream
1 cup sugar
1 (5 oz.) package instant vanilla pudding mix
1 (12 oz.) can crushed pineapple, drained
1 1/2 cups shredded coconut
1 (8 oz.) container Cool Whip

Preheat oven to 350 degrees.  Grease and flour three 9-inch cake pans.  In large bowl of electric mixer combine cake mix, orange jello, vanilla pudding mix, eggs, oil and milk and mix for 3 to 4 minutes, scraping down sides of bowl.  Pour batter evenly into the pans and bake for about 25 minutes or until pick inserted comes out clean.  Cool in pans for 10 minutes, then remove from pans and cool completely. For frosting; in large bowl add sour cream, sugar, pudding mix and mix well by hand. Stir in pineapple and coconut.  Fold in the Cool Whip. Spread frosting over cooled cake and refrigerate.

Easy Simple Lemon Souffles - love these

1/2 cup sugar
1 Tbl. cornstarch
3/4 whole milk
3 eggs, separated
2 Tbl. butter
5 Tbl. fresh lemon juice
1/4 cup sugar

Preheat oven to 400 degrees.  Butter six ramekins and place on baking sheet.  In a saucepan add 1/2 cup sugar, cornstarch and whisk in milk and egg yolks. Add butter bringing to a boil over medium heat, whisking constantly about 3 minutes until mixture thickens.  Mix in lemon juice.  In a separate bowl, beat egg whites until frothy and add 1/4 cup sugar beating.  Fold in whites to lemon pudding mixture and spoon into ramekins.  Bake about 15 minutes.  Serve immediately.  Note:  You can serve with a dollop of freshly whipped cream on top and a little lemon zest.

Spicy Oatmeal Cookies - my mom Dorothy's recipe, a favorite cookie of mine

1 cup raisins
1 cup sugar
3 eggs, beaten
2 sticks butter, soft
2 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ground cloves
2 cups quick cooking oatmeal

Preheat oven to 375 degrees.  In a small saucepan add raisins and just cover with water.  Bring to a boil and remove from heat and cover, soaking for 15 minutes.  Pour off liquid and reserve 6 Tbl. of liquid.  In a bowl of electric mixer beat butter and sugar until light and fluffy, beat in eggs.  Sift flour, salt, baking soda, cinnamon, allspice, cloves and combine oatmeal.  Gradually pour into creamed butter mixture.  Add raisins and reserved 6 Tbl. of liquid, mixing well.  Lightly spray a baking sheet with cooking spray or lightly grease.  Drop cookie dough onto baking sheet and bake about 8 to 10 minutes.  Remove to cooling rack.

Black Russian Cake - I think we all made this one.  I remember it as a huge hit

1 (18 oz.) package yellow cake mix
4 eggs
1/4 cup vegetable oil
1/4 cup Kahlua
1 (5 oz.) package instant chocolate pudding mix
3/4 cup strong brewed coffee
1/4 cup vodka
Glaze
1 cup sugar
2 Tbl. butter
1/4 cup water
1/4 cup Kahlua

Preheat oven to 350 degrees.  Grease and lightly flour a Bundt pan.  In a bowl of electric mixer add cake mix, eggs, oil, Kahlua, pudding mix, coffee and vodka mixing until smooth.  Pour into pan and bake about 50 minutes.  Cool on wire rack then turn out.  For glaze; in a saucepan add sugar, butter, water and Kahlua mixing and cooking over medium. Bring to a boil then simmer for a couple of minutes. Cool slightly and pour glaze over cake.  I like to prick the cake with a toothpick so I have little holes for the glaze to get captured in.

White Sheet Cake - from my mom's recipe file and this was a big 70's hit

1 cup butter
1 cup water
2 cups all purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 tsp. almond extract
1 tsp. salt
1 tsp. baking soda
Frosting
1/2 cup butter
1/4 cup whole milk
4 1/2 cups powdered sugar
1/2 tsp. almond extract
1 cup walnuts, chopped

In a large saucepan bring butter and water to a boil.  Remove from heat and stir in flour, sugar, eggs, sour cream, almond extract, salt and baking soda until you have a smooth batter (kinda weird way of making a cake isn't it?).  Pour into a greased 15x10x1 inch baking pan.  Bake in 375 degree oven for about 20 minutes. Remove to cooling rack.  For frosting; combine butter and milk in saucepan.  Bring to a boil, remove from heat whisk in powdered sugar and extract, mixing well. Stir in walnuts and spread over warmed cake. 

Cornflake Cookies - 70's recipe from my mom, Dorothy, love these

2 sticks butter, soft
1 cup light brown sugar, packed
1 egg
1 cup vegetable oil
3 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup rolled oats
1 cup corn flakes cereal, crushed
1 cup shredded coconut
1/2 cup chopped pecans
1 cup granulated sugar

Preheat oven to 325 degrees.  In bowl of electric mixer, cream butter and brown sugar.  Add egg, oil and vanilla.  In another bowl, mix flour, baking soda and salt adding to creamed mixture with oats, corn flakes, coconut and pecans.  Mix well on medium.  Roll dough into walnut size balls and place on ungreased baking sheet 2-inches apart.  Push the balls down with a fork.  Bake for about 12 minutes.  Remove to cooling rack and sprinkle with granulated sugar.  Let cool on baking sheet for 5 minutes then remove to cooling rack.  Get a big glass of cold milk and start dunking.

Bon Appetit

"I will give thanks to the Lord according to his righteousness

and will sing praise to the name of the Lord Most High."  Psalm 7:17