Tag: Dessert

Lemon Cream Pie

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Lemon Cream pie

Birthdays, special occasions, my mom always makes this pie for my dad. It’s a great alternative for cake and still tasty! Using fresh lemons would make this great also!

Lemon Cream Pie, RRR 4, pg. 261

When entertaining a large crowd, offer a wide variety of desserts as well as the chocolate favorites. A good mix includes something lemony and something nutty as well as something to please the chocolate addicts.

Ingredients:

  • 1 cup sugar
  • 3 1/2 tablespoons cornstarch
  • 1 tablespoon grated lemon zest
  • 1 cup milk
  • 1/2 cup lemon juice
  • 3 egg yolks, lightly beaten
  • 1/4 cup margarine melted
  • 1 cup sour cream
  • 1 baked 9 inch pie shell
  • 1 cup whipping cream, whipped
  • 4 lemons thinly sliced and twisted

Instructions:

Combine the sugar, cornstarch, and lemon zest in a saucepan and mix well.  Stir in the milk, lemon juice and egg yolks.  Cook over medium heat until thickened, stirring constantly.  Stir in the margarine until blended.  Let stand until room temperature.  Add the sour cream to the lemon mixture and mix well.  Spoon into the pie shell and spread with the whipped cream, sealing to the edge.  Top with the lemon twists.  Store, covered, in the refrigerator.

Below are some photos of the pie!

 

Cinnamon Cookies

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With Mardi Gras coming up, I thought these cinnamon cookies would be perfect to bring to a party or a parade snack! I added some Mardi Gras colored sprinkles to make them more festive! I would recommend greasing the pan before baking, they did stick to the pan.

Cinnamon Cookies, RRR 1, pg 193

Ingredients:

    2 sticks butter
    1 cup sugar
    2 egg yolks
    1 cup flour
    1/2 teaspoon baking powder
    4 teaspoons cinnamon
    2 egg whites
    1 cup chopped nuts

Instructions:

Set oven to 300 degrees. Cream butter and sugar. Add egg yolks, flour, baking powder and cinnamon. Spread thin on an ungreased cookie sheet. Over this spread two egg whites stiffly beaten. Sprinkle with chopped nuts. Bake for 40 minutes. Cut into squares to serve.

Below is a photo of the finished cookie!

Claire’s Chewy Chocolate Cookies

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Claire’s Chewy Chocolate Cookies, RRR III, pg 224

With Valentine’s Day coming up, I thought I’d share a healthy treat to share with you and your loved ones. In case you didn’t know, RRR 3 is the healthy cookbook so I found some tasty chocolate cookies that will crave your sweet tooth!

Ingredients:

  • 2/3 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 eggs or 1/2 cup egg substitute
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 3/4 cup cocoa powder
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 1 1/4 cups broken pecan pieces

Instructions:

Cream oil and sugar. Add eggs and vanilla. Blend well. Combine flour, cocoa, soda and salt and add to creamed mixture. Stir in pecans. Drop by teaspoonfuls on ungreased cookie sheet. Bake in a 350 degree oven for 8-10 minutes, being careful not to over-bake.

Yield- 7.5 dozen cookies.

My batch made much less though, but my cookies were larger.

Each cookie has 52 calories. This is significantly lower than any store bought candy. Here is a link for calorie comparison in candies as well as photos of my cookies!

http://www.cnn.com/FOOD/resources/food.for.thought/sweets/compare.candy.bar.html

Fool’s Toffee

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If you visited our booth at Hollydays, you may have tasted Fool’s Toffee already and should know how awesome it is!! This is a great dessert for the Holidays or really any occasion!

Saltine crackers may seem like an unusual ingredient to use in a toffee recipe, but do not be “fooled” into thinking this is a mistake. This secret ingredient makes the toffee much lighter and crispier than using graham crackers. Teenagers love to make this candy. Makes a great gift for teachers, coaches and friends.

Ingredients:

  • 36 to 40 saltine crackers (1 sleeve)
  • 1 cup (2 sticks) of butter
  • 1 cup of packed dark brown sugar
  • 2 cups (12 ounces) milk chocolate chips
  • 1/2 to 1 cup chopped pecans

Instructions:

Line a 10 X 17 inch baking pan with foil and coat the foil with butter. Arrange the saltine crackers in a single layer with sides touching in the prepared pan. Combine 1 cup butter and brown sugar in a saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 minutes, stirring constantly.

Pour the butter mixture over the crackers. Using a wooden spoon, spread the mixture evenly over the crackers. Bake at 350 degrees for 5 minutes. Sprinkle with the chocolate chips and let stand for 2 minutes or until chocolate chips soften. Spread the chocolate evenly over the prepared layers using a knife or metal cake spatula. Sprinkle with the pecans and press lightly. Chill for 30 minutes or until set. Break into pieces and store in a covered container in the refrigerator.

Here are some photos of the finished dessert!

Fool's Toffee

Fool’s Toffee

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This foolishly easy treat is found in River Road Recipes IV: Warm Welcomes on page 235. Check out our original post here!

Prep Time: 10 minutes

Cook Time: 15 minutes, plus at least 30 minutes refrigeration time

Level of Difficulty: Easy

Servings: 8 to 12

KITCHEN TOOLS:

  • Measuring cups and spoons
  • Wooden spoon
  • 10×17 inch baking pan
  • Aluminum foil
  • Saucepan
  • Food processor or chopping knife and cutting board
  • Butter knife or metal cake spatula

INGREDIENTS:

Photo by Lauren De Witt.

Photo by Lauren De Witt.

  • 36 to 40 saltine crackers (1 sleeve)
  • 1 cup (2 sticks) butter
  • 1 cup packed dark brown sugar
  • 2 cups (12 ounces) milk chocolate chips
  • 1/2 to 1 cup chopped pecans

INSTRUCTIONS:

  1. Gather your kitchen tools and prepare your ingredients. Preheat your oven to 350°. Using a food processor or a chopping knife and cutting board, roughly chop 1/2 to 1 cup of pecans and set aside.
  2. Line a 10×17-inch baking pan with aluminum foil and coat the foil with butter. Arrange the crackers in a single layer with sides touching in the prepared pan.
Photo by Lauren De Witt.

Photo by Lauren De Witt.

3. Combine 1 cup butter and brown sugar in a saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 minutes, stirring constantly.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

4. Pour the butter mixture over the crackers. Using a wooden spoon, spread the mixture evenly over the crackers.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

5. Bake at 350° for 5 minutes. Sprinkle with chocolate chips and let stand for 2 minutes or until the chocolate chips soften. Spread the chocolate evenly over the prepared layers using a butter knife or metal cake spatula.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

6. Sprinkle with the pecans and press lightly. Chill for 30 minutes or until set. Break into pieces and store in a covered container in the refrigerator.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

Fool's Toffee

Photo by Aimee Broussard.

River Road Recipes Potato Chip Cookies

Potato Chip Cookies

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This sweet and salty treat is found in River Road Recipes II: A Second Helping on page 210. Check out our original post here!

River Road Recipes Potato Chip Cookies

Photo by Aimee Broussard.

Prep Time: 15 minutes

Cook Time: 8 to 12 minutes

Level of Difficulty: Medium

Servings: 9-10 dozen

KITCHEN TOOLS:

  • Measuring cups and spoons
  • Wooden spoon
  • Mixing bowl
  • Electric mixer (optional)
  • Cookie sheet

INGREDIENTS:

Photo by Lauren De Witt.

Photo by Lauren De Witt.

  • 2 cups (4 sticks) butter (note: best with butter, but margarine and butter flavoring may be used)
  • 1 cup sugar
  • 3 cups flour
  • 2 teaspoons vanilla
  • 1 1/2 cups crushed potato chips (such as Lay’s Original)
  • Powdered sugar (to taste)

INSTRUCTIONS:

  1. Gather kitchen tools and ingredients. Preheat your oven to 350°. Using an electric mixer or by hand (phew!) beat the butter until light and fluffy. This will take a long time! (Note: Try setting your butter out on the counter to soften for about 30 minutes to make the process easier. Do not try to speed the process up by microwaving the butter, however. If the butter is too soft, your cookies will not hold their shape upon cooking.)
  2. Add sugar to the butter and beat well.
Photo by Lauren De Witt.

Photo by Lauren De Witt.

3. Add vanilla and flour gradually and mix.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

4. Crush potato chips with your hands and add them, mixing well.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

5. Drop batter from teaspoon onto cookie sheets.

Photo by Lauren De Witt.

Photo by Lauren De Witt.

6. Bake at 350° until slightly brown. The cookie baking time will vary dependent on oven type (conduction versus convection) and climate but will typically take between 8-12 minutes. Monitor carefully at 9 minutes. 

7. Sprinkle cookies with powdered sugar and enjoy!

Potato Chip Cookies- River Road Recipes Blog

Photo by Aimee Broussard.

Icebox Lime Cheesecake

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Hot summer nights call for cool desserts! This icebox lime (or lemon) cheesecake, found on page 201 of River Roads Recipes II, A Second Helping, is a great way to finish any meal. Make it ahead of time (it needs to be refrigerated for twenty-four hours before serving) and bring it with you to your next dinner or work party. Everyone is sure to enjoy, and it will be our little secret just how easy it is to make!

Ice Box Lime Cheesecake – RRR II

Icebox Lime Cheesecake

Crust:

  • 1 small box of graham crackers, crushed (about 20 crackers)
  • 1/2 cup of sugar
  • 1/2 cup butter or margarine, melted

Combine ingredients and pat into a spring form pan or a 15×9-inch baking dish, forming a crust.

Filling:

  • One 3-ounce package of lemon (or lime) jello
  • 1 cup boiling water
  • One 8-ounce package of cream cheese
  • 1/2 cup of sugar
  • One 13-ounce can evaporated milk, chilled
  • 2 teaspoons of vanilla extract

Dissolve jello in boiling water, then cool. Cream together cream cheese and sugar. In a large bowl whip chilled evaporated milk until stiff. Add cheese mixture, vanilla, and jello. Pour into crust and top with a few reserved crumbs. Refrigerate for 24 hours.

Take advantage of the summer season’s fresh lemons or limes to use as garnish to add a pop of color to this cool, creamy classic! Add a sprig of mint to really wow your guests. If you like this recipe, be sure to check out our delicious Lemon Cream Pie from River Roads Recipes IV, Warm Welcomes.