Category: Desserts

1 cup sugar
3 tablespoons all-purpose flour
½ teaspoon salt
2 cups buttermilk
4 eggs
¼ cup butter, melted
1/3 cup lemon juice
1 tablespoon lemon peel, grated
1 teaspoon vanilla
1 9” pie crust
¼ teaspoon ground nutmeg

In a small bowl combine sugar, flour, and salt.  In a large mixing bowl beat buttermilk, eggs, butter, lemon juice, lemon peel, and vanilla.  Add sugar mixture, mix well.  Pour into crust, sprinkle with nutmeg.  Bake at 400 degrees for 10 minutes.  Reduce temperature to 325 degrees and bake 40-45 minutes longer or until knife inserted near center comes out clean.  Cool on wire rack.  Store in refrigerator.

1 (8 ounce) package cream cheese, softened
1 ¾ cup powdered sugar
1 cup peanut butter
4 tablespoons milk
2 cups non-dairy whipped topping
1 graham cracker crust, ready made

Cream together cream cheese and sugar.  Add peanut butter and milk, beat until smooth.  Fold in whipped topping.  Pour into graham cracker crust.

8 cup zucchini, peeled, seeded, and chopped
2/3 bup lemon juice
1 cup sugar
1 teaspoon cinnamon, ground
½ teaspoon nutmeg
4 cup flour
2 cup sugar
1 ½ cup country crock margarine
1 teaspoon cinnamon, ground

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes.  Add sugar, cinnamon and nutmeg.  Simmer 1 minute longer.  Remove from heat and set aside.  For crust, combine flour and sugar in a bowl, cut in margarine until the mixture resembles course crumbs.  Stir ½ cup crust mixture into zucchini and sprinkle with cinnamon.  Bake at 350 degrees for 35-40 minutes or until golden and bubbly.

2 cup flour
3 teaspoon baking powder
Pinch salt
¾ cup water
½ cut butter
1 cup sugar
2 teaspoon cinnamon
3 cup milk
1 teaspoon vanilla

Mix flour, baking poser, salt and water together to form a dough.  Roll dough out on a floured board to ¼” thickness.  Dot top of dough with butter.  Mix sugar and cinnamon.  Sprinkle dough with 6 tablespoons of sugar mixture.  Lift edge of dough and roll into 2” diameter (roll up like jelly roll).  Coat bottom of baking dish with butter.  Cut rolled dough into 3” lengths (will look like cinnamon rolls).  Place in baking dish.  Blend milk, vanilla, and 4 tablespoons sugar and cinnamon mixture.  Sprinkle remaining sugar on top.  Dot with remaining butter.  Pour milk mixture over dough, the dough will float to the top when you put it in the oven.  Bake at 350 degrees for 30-45 minutes.  Serve hot.

1 ½ cup milk
12 ounce carob chips
4 eggs, separated
½ cup fructose
½ cup almonds, finely chopped
1 envelope unflavored gelatin
1 cup whipping cream

Heat 1 cup milk to boiling.  Place carob pieces, egg yolks, and fructose in blender.  Add hot milk while blending.  Butter 9” pie plate generously, sprinkle with 2 tablespoons of the almonds to make a coating.  Whip egg whites until stiff.  Fold in 1 ¼ cub carob mixture and all but 1 tablespoon almonds.  Turn into pie plate.  Bake 3l75 degrees 20 minutes or until center is firm.  Cool on rack.  Center falls to make a shell.  Filling:  mix remaining ½ cup milk with gelatin.  Stir over low heat until dissolved.  Whip cream until stiff.  Fold in remaining carob mixture.  Chill until it begins to thicken (about 1 hour).  Spoon into pie shell.  Spoon into pie shell.  Sprinkle with the remaining 1 tablespoon almonds.  Chill.  (Pie may be frozen and serve partially thawed).

Note:  This is a health nut adaptation of a recipe I got from a friend.  I made it for a contest at our local health food store and won Grand Prize.  You, of course, can substitute chocolate, sugar, or whatever you wish.  I usually can’t leave a recipe alone.

1 pound dried apricots
1 cup sugar
1 cup margarine or shortening
1 egg
½ teaspoon salt
1 teaspoon baking powder 4 cups flour 
Sugar and margarine

Cover fruit with water, add sugar and cook until tender.  Mash with potato masher until it is a thick paste.  Set aside and mix dough.  Mix shortening and egg together until blended; add flour, baking powder and salt and mix well.  Add flour as needed to make balls of dough to what ever size you want to make your pies.  Roll out in a circle and put a large spoonful of fruit on one side.  Spread to about 1/2;” from edge.  Put ½ to 2/3 teaspoons of sugar and a small piece of butter or margarine on fruit; fold over and pinch the edges together.  Fry in skillet on low heat in small amount of butter or margarine; cover pan and cook until golden brown.

1 pound shortening
5 cups flour
1 tablespoon salt
1 egg, slightly beaten
1 tablespoon vinegar water

Cut shortening into flour and salt.  Combine egg and vinegar in measuring cup, add water to make one cup.  Ade to shortening and flour and mix well.  Makes about 5 single crusts or 3 double crusts.  It can be stored in the refrigerator for quite a while or can be frozen.  Works beautiful when its freshly made.

Crust
¾ cup butter or margarine
½ cup confectioners sugar
1 ½ cup flour

Heat oven to 300 degrees.  Beat butter and sugar until light and fluffy.  Blend in flour.  Press into bottom of 12’ round pan.  Bake 20-25 minutes or until lightly browned.  Cool

Vanilla Filling
1 2/3 cup Hershey’s vanilla chips
1/8 cup cream
1 (8 ounce) package cream cheese

Assorted fruit
¼ cup sugar
1 tablespoon cornstarch
½ cup pineapple juice
½ teaspoon lemon juice

Mix vanilla chip and whipping cream in a microwave safe bolw; heat until smooth and creamy; beat in cream cheese.  Spread on cooled crust and refrigerate while preparing fruit.  Arrange fruit on cooled filling.

Fruit Topping
¼ cup sugar
1 tablespoon cornstarch
½ cup pineapple juice
½ teaspoon lemon juice

Heat sugar, cornstarch and juices in a sauce pan until thickened.  Cool and spread over fruit.

3 eggs
1 cup sugar
1 teaspoon vanilla
1/8-1/4 cup milk, cream, half/half, or soy milk
Lemon extract (optional)

Beat eggs, sugar, and vanilla together until well blended.  Add a little milk, mix well.  Mix in clean, fresh snow to mixture, approximately 1 ½ to 2 quarts snow.  Eat immediately.  It is best to add the snow to the mixture until you get the desired consistency.  Add a little lemon flavoring if desired.

4 eggs
2 ¼ cups sugar
5 cups milk
4 cups heavy cream
4 ½ teaspoon vanilla
½ teaspoon salt
4 large Butterfinger candy bars, crushed

Add sugar gradually to beaten eggs, continue to beat until mixture is very stiff.  Add remaining ingredients, except candy bars, and mix thoroughly.  Pour into gallon freezer and freeze according to ice cream freezer directions.  When half frozen, approximately 10-15 minutes, open freezer and stir in crushed Butterfinger candy bars.  Continue freezing until motor drags and ice cream is frozen.  Serve with lots of sun and fun.