The Perfect Lemon Bar ( a bit more healthy)

 

 I have served and shared this recipe many, many times and have not found a better, more original lemon tasting bar, ever! 

Ingredients:

1/2 cup softened butter

1/2 cup white sugar

2 cups all-purpose flour

lemon zest

4 eggs beaten

1 1/2 cups white sugar

1/4 cups all-purpose flour

2 lemons, juiced

lemon zest

Original recipe calls for 1 cup butter and not to grease pan.  Do one or the other.

Preheat over to 350 degrees.  Grease a 9" x 13" pan and set aside. 

In a medium bowl, blend together butter, sugar and 2 c flour and zest from 1 lemon.  Press into the bottom of pan, not a hard press.  Bake for 15 to 20 minutes or until golden and firm.

Remove from over and set aside.

In another bowl whisk together the 1 1/2c sugar, 1/4 cup flour. pour into that bowl the lemon juice and beaten eggs and lemon zest.  Mix well.  Pour over baked crust while crust is still hot.

Bake for 20 - 25 minutes.  The bars will firm up as they cool.   After bars are cooled you can sprinkle with powder sugar.

Refrigerate left overs with a good covering to keep any moisture out - up to 5 days.

Aunt Val's Rich Chocolate Zucchini Bread

 

Makes 1 Regular 9-b-5 inch loaf pan or 2 Medium Loaves - 4 Small Aluminum loaf for gifts.

1 cup all purpose flour 

1/2 c Dutch process cocoa or unsweetened 

1 t baking soda

1/2 t sea salt

2 large eggs at room temperature

1/4 c unsalted butter, melted and slightly cooled

1/4 c melted coconut oil 

3/4 c packet brown sugar

1 t pure vanilla extract

1 1/2 packed shredded zucchini 

3/4 cups chocolate chips, your preference the darker the better but not 100% cacao (I mix and match)

1/4 mini dark chocolate chips 

Instructions

1. Preheat your oven to 350F. Grease and set aside loaf pans

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda and sea salt. Set aside

3. In a large bowl, add the eggs, melted butter, oil, vanilla extract and brown sugar. Stir with wooden spoon until smooth, so not over mix.

4. Stir the dry ingredients into the wet ingredients, again do not over mic.  Stir in the shredded zucchini until just combined.  Stir in the 3/4 cup of chocolate chips.

5. Pour batter into prepared pan(s).  Sprinkle the remaining 1/4 cups of mini chips over the top of the bread.  Bake for 50-60 minutes (for a full loaf pan) or until a toothpick inserted into the center comes out clean, you might have some melted chips on the toothpick which would be fine. You just don't want gooey batter.

6. Remove the pan from the oven and set on a wire cooling rack.  Let cool at least 15 minutes.  May be frozen :)

Re-published Award Winning Key Lime Pie

Double Winner!! 2022 El Cajon Stake Pioneer Day Pie Contest

1987 Van Nuys Stake Pie Contest

Key Lime Pie

For crust - OR make it easy and buy the graham cracker crust! You can cheat here.

• 1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted

For filling - You can not cheat here, you do not have to use Key Limes but do not use pre -squeezed, this must be from real limes.

• 1 (14-ounce) can sweetened condensed milk - Carnation ONLY
• 4 large egg yolks
• 1/2 cup plus 2 tablespoons fresh Key Lime juice  (8 - 10 Limes)
• 2 t grated lime peel, plus more for garnish
• 4 egg yolks, beaten until foamy

For topping

• 3/4 cup chilled heavy cream
• 1/2 cup powdered sugar

Make crust:

1. Preheat oven to 350°F. 
2. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
3. Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.

Make filling and bake pie:

1. In a large bowl whist yolks until fluffy.
2. Add in the condensed milk and whisk to combine well.  
3. Add juice and zest, using a wooden spoon or rubber spatula  (mixture will thicken slightly).  
4. Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 4 hours.

Make topping:

1. Just before serving, beat cream and sugar in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream and a twist of lime.

Submitted by Shauna Oakes

Grasshopper Ice Cream Pie

My mom and I found this limited edition ice cream after I had Jake and ate it every night while she was with me. I've missed it so much, that I combined a couple ice cream recipes and this one is pretty dang close to the original- enjoy!

INGREDIENTS

2 cups 2% or whole milk (depending on how rich you want it- I like whole)
2 cups heavy whipping cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
crushed oreos (about a cup, however much you want!)


DIRECTIONS

1. In a large bowl, stir together the milk, cream, sugar, salt, vanilla and peppermint extracts until the sugar has dissolved.
2. Pour the mixture into an ice cream maker and freeze however yours works. After the ice cream has thickened (about 30-45 minutes), add oreos and let them mix in. When it's to your desired thickness, spoon into a container, and freeze for 2 hours.

Submitted by Rachel Merkley

Hot Fudge Sundae Cake

1	cup all-purpose flour
1/2	cup granulated sugar
2	tablespoons baking cocoa
2	teaspoons baking powder
1/2	teaspoon salt
1/2	cup milk
2	tablespoons vegetable oil
1	teaspoon vanilla
1/2	cup chopped nuts
3/4	cup packed brown sugar
1/4	cup baking cocoa
1 1/2	cups hot water

Preheat oven to 350.
In a 9 x 9 inch pan, mux together flour, sugar, 2 T cocoa, baking powder, and salt.
Add oil, vanilla, and milk.
Once mixed, sprinkle brown sugar and the 1/4 c cocoa over the top.  Put the cake into the oven, then pour the hot water over the top.

Bake for 40 minutes, then let stand for 10 minutes,
Serve while still warm with vanilla ice cream.

Submitted by Kathy Hansen

Pumpkin Orange Cookies

Pumpkin Orange Cookies

Here is the recipe for the cookie I made for FHE tonight. The orange glaze is reminiscent of orange rolls . . . a tasty treat without all the work!

Yields: 4 dozen cookies

Ingredients
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 can (15 ounces) pumpkin (not pumpkin pie mix!)
1 large egg
2 tablespoons orange juice
1 teaspoon grated orange peel
1/2 cup chopped nuts (optional)
Orange glaze (recipe follows)

Directions
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in medium bowl. Combine butter, granulated sugar and brown sugar in large mixer bowl; beat until creamy. Add pumpkin, egg, orange juice and orange peel; beat until combined. Gradually add flour mixture; beat until combined. Stir in nuts. Drop dough by rounded teaspoon onto ungreased baking sheets.

BAKE for 12 to 14 minutes or until edges are set. Remove to wire racks to cool completely. Spread each cookie with about 1/2 teaspoon Orange Glaze.

FOR ORANGE GLAZE:
COMBINE 1 1/2 cups sifted powdered sugar, 2 to 3 tablespoons orange juice and 1/2 teaspoon grated orange peel in medium bowl until smooth.

Pumpkin Chocolate Chip Cookies

I just helped to make these! So far so good...

Ingredients

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Directions

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips and nuts.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Apple Crisp

Hey All,

I actually made something this weekend that tasted good, and it wasn't on this blog. I went apple-picking and so I had to use a bunch of apples. This was REALLY good...

4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup Gold Medal® all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired

1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

Cougareat Mint Brownies

This recipe comes from BYU Alumni page- so I guess that means it's the official recipe.

MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.

1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.)

MINT ICING

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

Simple Carrot Cake with Cream Cheese Frosting

From mykitchencafe.blogspot.com
Ingredients:
2 1/2 c. unbleached all-purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp table salt
1 lb. medium carrots (6 to 7 carrots), peeled
1 1/2 c. granulated sugar
1/2 c. packed light brown sugar
4 large eggs
1 1/2 c. vegetable oil , safflower oil, or canola oil

Frosting:
8 oz cream cheese, softened but still cool
5 Tbsp unsalted butter softened, but still cool
1 Tbsp sour cream
1/2 tsp vanilla extract
1 1/4 c. confectioners' sugar

Directions:
Adjust oven rack to middle position; heat oven to 350 degrees. Grease and flour a 13 by 9-inch baking pan. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl; set aside.

In a food processor fitted with large shredding disk (I used a fine shredding disk), shred carrots (you should have about 3 cups); transfer carrots to bowl and set aside.

In bowl of standing mixer fitted with paddle attachment (or in large bowl and using hand-held mixer), beat granulated and brown sugars and eggs on medium-high until thoroughly combined, about 45 seconds. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer.

Turn off mixer and stir in carrots and dry ingredients by hand until incorporated and no streaks of flour remain. Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, about 40 minutes, rotating pan halfway through baking time.

Cool cake to room temperature in pan on wire rack, about 2 hours. When cake is cool, mix cream cheese, butter, sour cream, and vanilla at medium high speed in clean bowl of standing mixer fitted with whisk attachment (or in large bowl using handheld mixer) until well combined, about 30 seconds, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute. Frost and eat!

Rocky Road Caramel Brownies (without nuts)

1 box Betty Crocker's Fudge Brownie mix
1 cup marshmallows
1 1/2 cup semi sweet chocolate chips
Enough melted caramel to drizzle over 13 x 9 inch brownie pan

Prepare brownies as directed on the box. Add about half of the chocolate chips. Bake until toothpick can be inserted and come out dry. Sprinkle the marshmallows and remaining chocolate chips over the brownies. Return to the oven for about 3-4 minutes or until marshmallows begin to melt a little bit. Let cool. Drizzle caramel over brownies and serve. Warning: These are extremely rich and messy. :)
Tip: Use a slightly smaller pan so the brownies are thicker.

Hope you enjoy my little brownie invention!

Grandma Phyllis's Pistachio Salad

Grandma Phyllis Oakes likes to serve this salad at many family gatherings - it's always the kids favorite!

• 1 box Pistachio Instant Pudding Mix
• 1 #2 can crushed pineapple, do not drain
• 1 small packet Dream whip or 9 oz Cool Whip
  

In a mixing bowl, sprinkle pistachio dry mix on pineapple. Stir well. Fold in whipped topping until totally incorporated. Let set in refrigerator for 2 hours or until served.

MUD PIE

Ingredients

• 36 crushed Oreo cookies
• 1/2 c melted butter
• 1/2 gal ice cream (mint & chip a favorite)
• 1 can Hershey's Fudge topping
• Cool whip

Steps:

1. Mix together Oreo's and butter and line 9x13 pan with mixture. Freeze for 20 minutes.
2. Spread ice cream over cookie crust. Freeze for 20 min. or longer.
3. Spread 1 can Hershey's Fudge topping spread over the top. Freeze.
4. Add cool whip over ice cream. Freeze.

Garnish with cookie crumbs
This recipe is from Kathy's files and has been a family favorite.

Mom's Original Texas Sheet Cake

This dessert has been served at countless family gatherings, both casual and fancy. there are many versions of this easy chocolate cake that serves a large crowd. This Texas sheet cake is made with sour cream and cocoa and a frosting with chopped nuts.

Cook Time: 20 minutes

Ingredients:

• 1 cup butter
• 1 cup water
• 1/4 cup cocoa
• 2 cups sugar
• 2 cups flour
• 1/8 teaspoon salt
• 2 eggs
• 1 teaspoon baking soda
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 1/4 teaspoon cinnamon
• Frosting, below
• chopped pecans

Frosting

• 1/2 cup butter
• 1/4 cup cocoa
• 1/4 cup plus 2 tablespoons milk
• 1 box (1 pound) confectioners' sugar, sifted (4 1/4 cups sifted)
• 1/2 teaspoon vanilla

Preparation:
Cake

1. Combine butter, water, and cocoa in saucepan over medium heat; heat until butter melts.
2. Add sugar, flour, salt, eggs, soda, sour cream, and vanilla; mix well.
3. Pour into a 15x10x1-inch jelly roll pan (Cookie Sheet) .
4. Bake at 350° for 20 minutes.
5. Spread frosting over hot cake and sprinkle with chopped pecans or walnuts, OR NOT!

For frosting

1. Combine butter, cocoa, and milk in a saucepan; bring to a boil.
2. Add remaining ingredients and mix well with electric mixer.
3. Spread over the hot sheet cake then sprinkle with chopped pecans.

Heath Bar Crunch Cake

The Picture says it all!!

• 1 German chocolate cake mix
• eggs
• oil
• water

• 1 can sweetened condensed milk
• 1 jar Mrs. Richardson's butterscotch-caramel topping
• 12 oz. Cool Whip
• 3 Heath bars

Make cake as package requires, when cooled slightly poke holes with spoon; pour condensed milk in holes (using about 1/2 can), follow with butterscotch topping (again using about 1/2 jar). Cool completely and sprinkle with chopped Heath bars.

Nola's Hot Fudge Topping

Nola was my visiting teaching companion in Provo when Kevin & I were newlyweds. Although she is about 40 years older than me, she became one of best friends. She is an amazing cook and liked to invite us over for ice cream and hot fudge. She would make us feel so guilty if we didn't eat at least three bowls of ice cream covered in hot fudge. (= Her hot fudge recipe is delicious...you will love it!

2 cups sugar
6 T cocoa
1 cube butter
1 12 oz can evaporate milk
1 tsp. vanilla

Mix cocoa and sugar together and add canned milk and butter. Stir until blended. Boil until starting to thicken and it is smooth. Take off heat and cool a little. Add vanilla. Serve over ice cream.

Scotcharoos

This is a Dalton family favorite. Scotcharoos are kind of like a delicious chocolate, butterscotch, and peanutbutter rice krispie treat. They are SO SO good and super easy!

1 cup sugar

1 cup white karo syrup

1 1/2 cups peanut butter

6 cups Rice Krispies

1 cup chocolate chips

1 cup butterscotch morsels

Combine sugar and syrup in saucepan. Bring to boil while stirring. (BE VERY CAREFUL NOT TO OVER BOIL OR THE SCOTCHAROOS WILL BE HARD AND NOT CHEWY. I bring the sugar and syrup to a low boil and allow the sugar to melt.) Remove from heat and add peanut butter. Stir well. Add to Rice Krispies in large bowl. Mix well. Spread mix evenly in a buttered 9 x 13 inch pan. Melt morsels together on low heat, stirring constantly, or in microwave, stirring every 30 seconds. Spread evenly on top of Scotcharoo's. When cool, cut into 2 x 2 inch squares. Yummy!

Grasshopper Pie

Easy Crowd Pleaser- I won a pie contest with this one!

CRUST:
24 Oreo cookies, finely crushed1/4 c. butter, melted

FILLING:1/4 c. green Creme de Menthe1 lg. jar Marshmallow Creme2 c. heavy cream, whipped (lower fat option can be 2 pkgs. Dream Whip, whipped or 16 oz. Cool Whip)

Combine cookie crumbs and butter. Press into 9" spring pan or regular pie pan. Reserve 1/2 cup to sprinkle on top of finished pie.

Add creme de menthe to marshmallow creme. Mix until blended. Fold in whipped cream. Pour into pan. Sprinkle with crumbs, top with whipped cream and chocolate shavings. Freeze for several hours.

Cool & Simply Citrus Pie

So Simple and yet a favorite crowd pleaser!
Ingredients

• 1 can lemonade concentrate
• 1 pt. vanilla ice cream
• Yellow food coloring, if desired
• 3 1/2 c. (8 oz.) thawed Cool Whip
• 1 Keebler graham cracker pie crust

Steps- Place concentrate in large mixing bowl and beat about 30 seconds. Gradually spoon in ice cream and blend. Fold in whipped topping and add food coloring, whipping until smooth. Freeze, if necessary, until mixture will mound. Spoon into pie crust. Freeze until firm at least 4 hours. Store any leftover pie in freezer.

Eclair Cake

This is a very yummy and easy dessert!

1 c water
1/2 c butter
Melt together and bring to a boil then add the following off the heat.
1 c flour
1/4 tsp. salt

Then add 4 eggs all at once. Beat until smooth and dull. Spread on ungreased 15x10x1 pan. Bake at 400 for 35 minutes or until light pale on top. Do not over cook. Pierce bubbles with fork-cool completely.

Topping:
2 small packages instant vanilla pudding
2 1/2 c cold milk
Mix together. Then add 8 oz softened cream cheese. Beat until smooth. Spread over cooled cake. Spread 12 oz. cool whip over pudding mixture. Drizzle with chocolate syrup.
Refrigerate 1 hr longer, than eat and enjoy!!!!! :)