Amy's Lemon Bars

2 sticks butter (yikes--I know)...I tried margarine once....YUCK!  Stick with butter...
2 C flour
1/2 C confectioners sugar
4 beaten eggs
2 C sugar
4 T Flour
1/4 C lemon juice (fresh squeezed is best!!)
1 T finely grated lemon peel
sifted confectioners sugar

Heat oven to 325. Blend butter, 2 c flour and 1/2 c confect. sugar. Pat into pan and bake 18-20 min.

For filling blend together eggs, sugar, 4 T flour, lemon juice and peel.

Pour over 1st layer AFTER it gets out of the oven (maybe cool it for 5 min first).

Return to oven and bake 20 min.

Immediately after removing from oven, sprinkle with conf. sugar. The recipe also says to loosen the edges while it is warm (not sure what this means exactly).

YUM! Enjoy!

This one is from my sister Amy! Wanted to post it up here before it got lost. :)

12/20/24 - This has also been in draft form since 2008.  I haven't personally tried it, so if you try it, let me know if it's good...and if I have it typed up correctly.  

Ris a la Mande (Rice Pudding)

 1 vanilla pod (I usually just use vanilla...these are PRICEY)
4 Cups whole milk
1/2 Cup Rice
Salt
Blanched Almonds (almonds with skin removed), you really only need 1
1 Cup Heavy Cream
1/3 Cup Sugar

Split the vanilla pod and removed the beans.  In a covered pot, boil the vanilla beans, milk, rice and a little salt over low heat for about 45 minutes.  Stir the pudding now and then.  Remove the vanilla beans and cool the pudding.  Stir the almond into the cold pudding.  Whip the cream and carefully fold it into the pudding.  Taste to see if it needs to be any sweeter.  

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Normally we serve this with a cherry topping you can get.  You make it almost like thicker fruit Jello.  However, last year, I made it with another old recipe I had Rote Grutze.  It's a german fruit pudding. It's normally served with a cream sauce on top...but I found that everyone really loved putting it on their Ris a la Mande...so it might be the new tradition.  :D

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This is another Christmas Eve tradition for us.  The person who finds the almond wins a prize (usually some fancy chocolate).

Again, I don't have Tina's (my mother in laws) actual recipe in hand.  If I did, it would probably be written in Danish.  I found this one in a cookbook called Secret Recipes! Worldwide Ward Cookbook by Deanna Buxton (page 221).  I made it in 2023 and everyone loved it.  No complaints...so it's a keeper.

Kentucky Butter Cookie

 

1 stick, butter softened
1/3 cup white sugar
2 Tbs brown sugar
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1 egg
1 tsp vanilla
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1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
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Butter Sauce
2 Tbs butter
1/4 cup powdered sugar
2 tsp water

Cream together, softened butter, and sugars.  Add egg and vanilla continue mixing.  Add dry ingredients and mix only until combined.  Do not over mix.

Use cookie scoop of desired size (she uses 2 tbs...I like them smaller)and pat down so the are shaped like hockey pucks. 

Bake at 350 for 10 to 11 minutes, they just need to be slightly brown, don't overcook.

While cookies are baking, prepare butter sauce.  Melt butter, add in powdered sugar, water and vanilla stiring constantly.  Stir until powdered sugar is dissolved.  Do not bring to a boil.  Remove from heat and let it set for 5 minutes

When cookies come out of the oven, let cool slightly and top with butter sauce.  Once they have cooled completely, sprinkle with powdered sugar.

Background: I found this recipe on TikTok (user Brook Miller).  She got the recipe from (LifestyleOfAFoodie).  I made this once for my family, then made a craft retreat.  People loved them!  I like them because I basically have all the ingredients on hand at any given time.  They are also not super sweet.  Would make a great cookie for Santa!  :D

Strawberry Pretzel Salad

6 oz Strawberry Jell-O

2 cups boiling water

1 1/2 cups salted pretzels (measured before crushing)

1/4 cup granulated sugar

8 Tbsp unsalted butter

8 oz package cream cheese, softened

1/2 cup granulated sugar

8 oz cool whilp, thawed in fridge

1 lb fresh strawberries, hulled and sliced

1. Pre-heat oven to 350 degrees.  Combine Strawberry Jell-O with 2 cups boiling water and stir until completely dissolved.  Set aside to cool to room temperature.

2. Crush pretzels in a sturdy ziploc bag

3. In saucepan, melt butter then add 1/4 cup sugar and stir.  Mix in crushed pretzels.  Transfer to 9 x 13 glass casserole dish, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350 degrees.  Then cool to room temperature.

4. When pretzels have cooled, use an electric hand mixer to beat cream cheese and 1/2 cup sugar until fluffy.  Mix in cool whip. Spread mixture over cooled pretzels, spreading to the edges of the dish to create a tight seal.  Refrigerate 30 min.

5. Hull and slice strawberries then stir into room temperature Jell-O.  Refrigerate until set (2-4 hours)

This is the first recipe that comes up when you google pretzel Jell-O salad.  It's by Natasha Kravchuk from her site natashaskitchen.com I always "wing" the portions of everything because I use a pan that's a bit bigger than 9 x 13.  Most times, I'm basically doubling the recipe because people LOVE IT! Enjoy!

Fruitcake Cookies

1/2 cup butter or margarine, soft (1 stick)
1/2 cup brown sugar, packed
2 eggs, beaten
1/4 cup buttermilk
1 1/2 cups self-rising flour
1/2 teaspoon soda
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
2 cups candied cherries, chopped (1 lrg container)
1 cup candied pineapple (or a little more, 1 sm container)
2 cups candied pitted dates, chopped (buy whole and chop)
1 1/2 cups raisins (optional, Michelle and Diane don't like raisins)
3 cups pecans, chopped

Combine butter and sugar and cream until light and fluffy. Add eggs and buttermilk and cream again. Mix all dry ingredients in a separate bowl and stir into wet ingredients.

Stir in remaining ingredients (fruits and nuts).

Drop by teaspoonfuls onto greased baking sheets.

Bake at 300 degrees F for 20 minutes. I like them chewy. They don't rise much. If you like a chewy consistency cook a couple minutes less.

Makes 7 dozen cookies.

Tips: Use a HUGE BOWL!!!
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This recipe comes from Michelle S. and Diane H. They make these cookies each year for the holidays and it's become one of my favorites. It calls for alot of ingredients...but it's well worth it!

Watermelon Sorbet

3 cups of watermelon pulp and juice
1 cup sugar (may possibly be reduced)
3/4 cup water

Combine sugar and water in a saucepan and dissolve sugar. Combine with watermelon juice and chill overnight. Put in ice-cream maker until frozen. Can be used for a water melon bomb or eaten plain.

Watermelon Bomb:
Line a bowl with saran wrap and chill. Spread slightly melted green pistachio ice cream (2 pints) inside bowl and chill for 45 minutes. Put slightly melted vanilla (1 pint) on top of the pistachio and chill for 45 min. Put chopped up chocolate cookies in the sorbet and fill remaining cavity of mold. Place a sponge-type of cake on top of the bowl. Freeze until ready to serve. To serve remove from mold and smooth edges with a butter knife. Cute and delicious!

Source: Martha Stuart Magazine

Treasure Cookies

1 1/2 cups Graham cracker crumbs
1/2 cup unsifted flour
2 tsp baking powder
1 can (14 oz) sweetened condensed milk
1/2 cup margarine or butter softened
1 1/3 cups flaked coconut
12 oz pkg. semi-sweet chocolate chips
1 cup (more if desired) chopped walnuts

Preheat oven to 375°F. In a small bowl, mix graham cracker crumbs, flour and baking powder. In a large mixer bowl, beat sweetened condensed milk and margarine until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9 to 10 minutes or until lightly browned. Store loosely covered at room temperature.

Yield: about 3 dozen

Texas Sheet Cake

Dry Ingredients:
1 cups sugar
1 cups flour
1/4 tsp salt
1/2 tsp soda

Wet Ingredients:
1/4 cup buttermilk
1 eggs
1/2 cup butter flavored Crisco
1/2 cup water
2 Tbs cocoa
1/2 tsp vanilla

Frosting ingredients:
1 stick margarine
4 Tbs cocoa
6 Tbs buttermilk
4 cups powdered sugar

Combine dry ingredients together. Melt the wet ingredients in a sauce pan. Combine the wet and dry ingredients.

Bake in a greased 9x9 inch pan at 350°F until completely cooked through. If doubling recipe use a large casserole pan. Let cool slightly and pour frosting on top.

Source: Sherie K (my Mom)

Now I don’t know if Texas sheet cake originated in Texas, but you’d be hard pressed to find a Texan who doesn’t serve this rectangular chocolaty dessert. It’s a mainstay at barbecues, pot-lucks, birthday parties, picnics, bake sales or any event you need a portable sweet that can feed tons of people.

So how did it get its name? Nobody really knows. Most say it’s called Texas sheet cake because of the size of the thing, though it’s not that big. Others have said that the Texan part of its moniker stems from its popularity within the state, though I reckon you can find chocolate sheet cake just about anywhere. Then there has been speculation that a long time ago, a Texan sugar or flour company printed a sheet-cake recipe on a package and added the word "Texas" to make it more appealing.

Rote Grütze

2 (12 oz) pkgs unsweetened mixed berries
1 can cherry pie filling
3 cups apple juice
3 Tbs corn starch

Topping:
1 carton whipping cream
Vanilla (to taste-small amount)
Powdered sugar (to desired consistency)

Put fruit in a strainer and drain out water. In large pot bring pie filling, fruit and juice to a boil for 5 minutes. Dissolve cornstarch in water so it does not clump. Stir cornstarch into fruit mixture and stir constantly until thick. Remove from heat and put it in containers to chill. For best results chill completely overnight. Note: Cranberry juice can be used but will make the recipe much more tart.

Source: Dorothy M (my first Mother-in-law)

***NOTE: The title of this recipe is in German. Loosely translated it means 'Red Grits'. It's almost like a fruit pudding. I used to request this recipe for my birthday dinner each year. Finally my first Mother-in-law decided to walk me through how to make it. I've changed it up just a little, but it is still pretty much the same recipe she used to make for me. Tommy loves this one. :)

Rolled Buttercream

(same consistency as fondant but tastes better)

1 cup Crisco (shortening) or Sweetex
1 cup Karo clear corn syrup
1/2 tsp popcorn salt
1/4 tsp lemon oil
1/4 tsp orange oil (or 1/2 teaspoon total of any citrus oils)
2 lbs (7 to 8 cups) powdered sugar
Paste food coloring, if color desired

Using heavy-duty mixer, measure all ingredients into the bowl. If you wish to colr the entire batch, add paste color at this time. (make slightly darker than desired finished color). Beat till almost mixed together, the texture of soft pie dough.

At this point, take out a small amount and store tightly wrapped in a plastic bag. This is used to soften icing if it gets to stiff (water cannot be added).

Turn out onto countertop lightly dusted with powdered sugar. Knead by hand for 2 to 3 minutes till all mixed. Check consistency frequently by taking a small piece and 'polishing' it with the palm of your hand. When it becomes glossy without sticking to your hand, enough sugar has been added. If it feels sticky, knead in more powdered sugar. Store tightly wrapped in double plastic bags in the frig. Allow to age at least 2 to 3 days. It may be kept, tightly wrapped for several weeks. Bring to room temperature before using.

Source: www.baking911recipes.com

Quick Almond Brittle

2 sticks Sweet Cream Butter (no substitutes)
1/2 cup Brown sugar
8 oz. Slivered Almonds
(12 to 18) Graham Crackers

Place plain grahams on a foil lined cookie sheet.

Boil the butter and sugar until butter is melted and sugar dissolved, stir in almonds. Cook another two minutes.

Immediately spoon over the grahams. Bake in a 350° oven for 8 minutes. Let cool for 1 hour, then break apart.

Source: Stampin' Up Club (August '05) - Laura L

***STORY: This should be nominated as the official dessert of the Woodlands, Texas Stamp Club. It seems like we have this almost every month. :) It's good though. I might even put it under the candy category too...very YUMMY!

Poppy Seed Cake

(16.3 oz) of Box Duncan Hines Yellow Cake Mix (DO NOT follow box directions)
3/4 cup sugar
1/4 cup butter, softened
1/2 cup oil
4 eggs
1 carton (8 oz) sour cream
Poppy Seeds (about 1/8 to 1/4 cup)

Icing (not for use on jar cakes):
1 cup powdered sugar
1 tsp oil
1 tsp milk
1/4 tsp vanilla

Preheat oven to 350°F. Mix all ingredients. Grease bundt pan and dust with sugar. Pour in batter. Bake for 40 to 45 minutes (test for doneness). When done let cool 5 minutes then turn out of pan onto a plate. Glaze with icing while warm.

***COMMENT: Another option for this low-fat bread (NOT!) is jar cakes. I have made these often around the holidays as gifts. Very cute and very well received.

Let me explain. You get a fairly small WIDE-MOUTH jar (you got to be able to get the cake OUT). You butter the inside and sugar it like you would on the regular sized cake. Then you fill the jar 2/3 full. Don't overfill or you will have a mess so big that you will probably just throw the jars away rather than try and start again. :) I've done that, so trust me on this one. Also trust me when I say that you definitely want to bake these on top of a cookie sheet instead of trying to balance them on the rack...I KNOW WHAT I'M TALKING ABOUT HERE.

Make sure that the top surface of the jar is clean before putting in the oven. Bake until you can stick a toothpick in it and tell it's done. Now, heres the tricky part...take the lid and put it on the hot jar...top should still be clean! Then screw the other part on top. This is a hot job so be careful. As the jars begin to cool...one by one you will hear them pop. They are sealing themselves.

Now you have jar cakes. They are supposed to be able to keep on the shelf for a couple months...but I've never had one last that long...so I cant guarentee. I've also never used larger jars...so I'm not sure how well that would work either.

I just know that people LOVE 'em. ENJOY!

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Note 09 JAN 2024 - I noticed over the years that this recipe was no longer working correctly.  I was very sad. I thought it might be because I was living up in the mountains.  Then I found an article that talked about how Duncan Hines has changed the amount of ingredients in their box.  The original recipe in one box was 16.25 oz of powder.  To reduce cost of the years, it's gone as low as 14.25 oz.  I think when I weighed my most recent one it was even lower than that.  To get the recipe to work as designed, you will have to purchase 2 boxes and measure out 16.25 oz.  Most scales only round to the nearest 10th...so measure 16.3 oz.  Then IT WORKS!!!
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Source: Patty L (my boss at Theurgy, Inc., way back in 1997...can you believe it!?!?!)

Pig Picken Cake

1 Yellow Cake Mix
4 eggs
3/4 cup oil
1/2 Tbs vanilla
1 (11 oz.) can Mandrine Oranges, undrained

Frosting:
1 Large package of Cool Whip
1 Large can of crushed pineapple, in syrup
1 box of vanilla pudding powder

Mix cake mix, eggs, oil, vanilla and oranges. Bake at 325 degrees for about 25 minutes. Cool completely. Mix all frosting ingredients and frost cooled cake.

Cooking Tips: Maybe try this recipe as individual muffin sized servings.

Source: Cyndee H (my Wonderful Step-Mother)

Pecan Pie Crust (Cheese Cake)

Crust:
1/2 cup brown sugar
1 cup flour
1 stick margarine
1/2 cup pecans

Cheese Cake:
8 oz cream cheese
1 cup powdered sugar
1 cup Cool Whip
1 tsp vanilla

1 Mix crust ingredients gently. Bake 10 minutes stirring couple of times

2 Mix ingredients for Cheesecake pour into crust and chill.

Source: Georgia A

***NOTE: She's the one that used to cut our hair when we were little. She had a salon in her house, I saw this recipe in my Mom's recipe box and it looks good. This is another one of those rare recipes that I'm hanging on to but haven't actually tried myself yet.

Peach Cobbler

Crust:
1 stick Butter, melted
1 1/2 cups Sugar
3/4 cup Flour
1/2 tsp Salt
Heaping tsp Baking Powder
2/3 cup Milk

Filling:
4 cups Peaches
1/2 cup Sugar
2 tbs Cinnamon

Topping:
1/2 stick Butter
1/2 cup Sugar
1 cup Flour
Cinnamon

Mix the crust ingredients and pour them into a 9 x 13-inch pan. Mix the filling ingredients in a saucpan and bring to a boil. Pour mixture over the crust. Combine the topping ingredients and sprinkle on top of the peaches. Bake at 400° for 30 minutes or until brown.

Source: Diane H (my Mother-in-law)

***NOTE: Diane is the resident expert on peaches. She can fix them any way you want them. She lives on a peach farm...so if you are looking for a tried and true Peach Cobbler recipe...go NO futher. I'm sure she has tried alot of recipes, but this is the one she makes time and time again.

New Orleans Peanut Butter Pie

Crust:
3 cups vanilla wafers, crushed (this equals 1 - 12 ounce box)
1 stick melted butter

Filling:
1/2 lb ream chceese, softened
1/2 cup creamy peanut butter
1 tub (8 - 10 oz) tub frozen whipped topping, thawed
1 cup powdered sugar
1/2 can (14 oz) sweetened condensed milk

1 In a large mixing bowl, moisten crumbs with butter and put a thin layer on sides and bottoms of 2 - 9 inch pie pans. Bake at 350 for 7 to 15 minutes or until crust begins to turn golden.

2 In a large mixing bowl, beat cream cheese, peanut butter and sweetened condensed milk with mixer until creamy. Add powdered sugar gradually. Fold in whipped topping. Pout into cooled pie shells and frost with more whipped topping if desired. Garnish with chocolate shavings, peanuts or chocolate morsels. Refrigerate until chilled. Pie also may be frozen.

Source: Marie F (a friend of the Muse Family)

***Story: This is another recipe that reminds me of Julie (my step-daughter). It also reminds me of speech class. Julie and I both have done this recipe for our demonstrative speech in school. I did mine first. This was during the time she was staying with us...she liked the idea and liked the recipe so she decided to do it in her speech class as well. She was very nervous...but handled it like a pro.

Michelle's Fudge

1 1/2 cups sugar
1 small can evaporated milk
2 Tbs butter
1/4 tsp salt
1 1/2 cups semi-sweet chocolate chips
2 cups mini marshmallows
1 tsp vanilla extract
1/2 cup chopped nuts (optional)

Combine sugar, milk, butter and salt in saucepan. Bring to a full boil over medium heat, stir constantly. Boil for 4 to 5 minutes. Remove from heat. Stir in remaining ingredients. Stir vigorously until marsh-mallows are melted. Pour into a foil lined 9-inch square pan, refrigerate for 2 hours or until firm. Cut into squares.

Source: Michelle S (my Sister-in-law)

***NOTE: This is a great fudge recipe because it's almost a no-fail type fudge recipe. I LOVE fudge...but don't ask me to pull out a thermometer and sit there and watch the temperature to get it right. This recipe isn't like that, it's easy and the marshmallow (which disappear completely) give it a less-dense-than-a-rock taste. You know what I'm talking about, right? I think this one is a little more sensitive to heat than a real fudge...but how many people set fudge in a hot kitchen anyways...

GREAT FUDGE RECIPE!

Lemonade Pie

1 small can frozen pink lemonade
1 small container frozen whipped topping
1 can sweetened condensed milk

Mix together all ingredients until smooth and pour into graham cracker crust. Chill overnight. Tastes like lemon pie. You can have many variations of this recipe. For example you may choose some sort of lime concentrate to make an imitation key lime pie.

Knock Your Socks Off Buttermilk Pie

2 3/4 cups sugar
4 eggs
2 tsp vanilla
3 Tbs flour
1 1/2 sticks butter, melted
1 1/2 cups buttermilk
1/2 cup crushed graham crackers
3/4 cup chopped pecans
2 (9-inch) pie crusts, unbaked

1 Preheat oven to 325°. In a large bowl, mix together sugar and eggs; add vanilla and flour. Stir in butter and buttermilk. Do not beat. Fold in crushed crackers and pecans. If you are afraid to spill...put your pie crusts on a cookie sheet before filling them.  

Pour into raw pie crusts, dividing mixture evenly between the 2 crusts. Bake 45 minutes or until center of pie is firm when tested with a knife. Best served warm.

EVERYONE LOVES THIS RECIPE!!! TRY IT OUT!

***NOTE: Diane H (my Mother-in-law) makes this recipe and freezes one of the pies. It makes 2 and unless you are bringing them to an event, you'll never eat that much...it's pretty rich, similar to pecan pie. 

I treid freezing it and it definitely freezes well and still tastes really good still after being frozen. 

Source: Houston Chronicle (...and yes that was the name given for the recipe...)

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modified slightly on 18 DEC 2024...just clarifying some things....and changing margarine to butter...I don't think I ever used margarine in this...  :D

Gingerbread

1/2 cup Oil
1 Egg
2/3 cup Molasses
2 3/4 cups Flour
1 tsp Cinnamon
1/8 tsp Cloves
1/2 tsp Salt
1 tsp Ginger
3 tsp Baking powder
1/3 cup Brown sugar

Frosting:
3 Egg whites
1/2 tsp Cream of Tartar
3 1/2 cups Powdered sugar

1 Mix the dry ingredients and mix the wet ingredients separately. Mix the 2 slowly to create the dough. Roll out into desired shape and cook. If making gingerbread houses roll the dough evenly onto one cookie sheet. After cooked, cut shapes out of the dough while it is still warm.

2 This frosting is the "glue" for the gingerbread houses. Beat the egg whites and cream of tartar until thick and fluffy. Add the powdered sugar and beat for 5 minutes on medium speed. Put into icing bags and pipe where needed.

I have the patterns for the gingerbread houses too...will try and remember to figure out a way to post them with this recipe soon. Will also try and find some good links to go with this too.

***STORY: I don't remember exactly when this became a family tradition...but sometime after we moved to Texas. All I know is that this THE tradition that I think I miss most now that I don't live in the same state as my Mom. Every year we got together to put our houses together. She would slave away a couple days before to make sure that we each got our OWN house to decorate.

You have to understand...at this point, it wasn't just us 6 kids, it was our spouses and more recently, our own kids. I think she must have spent the entire year looking for different candies...there were bowls and bowls of different candy. She definitely didn't want to stiffle our creativity! :D This is something that I want to try and find time to do in the near future with my own family and close friends.

They are always fun to look back at and give away to good friends each year. If you are family and you have any pics from past years...please email them!