“Delicious recipe if you love lemon meringue but are looking for something a little different. Huge hit with my family, anyway! Tip: Place the cooled cake on parchment paper before topping with lemon filling and meringue and baking, to easily move cake from baking sheet to serving plate.” 

Ingredients
1/4 cup butter, softened
1/2 cup sugar
1 egg plus 2 egg yolks
1 cup flour
1 teaspoon baking powder
1/3 cup milk
1/2 teaspoon vanilla extract

FILLING:
2 egg yolks
1 cup water
3/4 cup sugar
1/3 cup flour
1/2 teaspoon grated lemon peel
1/4 cup lemon juice
1 tablespoon butter

MERINGUE:
4 egg whites, room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar

1. In a bowl, cream butter and sugar. Add egg and yolks; mix well. Combine flour and baking powder in a separate bowl; add to creamed mixture alternately with milk. Mix well. Add vanilla.

2. Pour into greased and floured 9-inch round cake pan. Bake at 350 degrees (F) for 25-30 minutes or until a toothpick inserted into center comes out clean. Cool in pan 10 minutes then remove to wire rack and cool completely.

3. In heavy saucepan, combine egg yokls, water, sugar, flour and peel; bring to a gentle boil over medium heat, stirring constantly. Cook and stire for 2-3 minutes or until thickened. Stir in lemon juice and butter. Place cake on baking sheet; spoon filling on top of cake to 1/2 inch from the edge.

4. Beat egg whites until foamy. Add cream of tartar, beat on high for 1 minute. Add sugar one tablespoon at a time, beating well after each. Beat until stiff peaks form, about 3 minutes. Carefully spread over filling, sealing to edges of cake. Bake at 305 degrees (F) for 12-15 minutes or until lightly browned.

(Submitted by Tiffany)

“This are delicious and so moist! They’re the perfect compliment to any fall mean I didn’t have a jelly roll pan (and I have no idea what that is), so I used a 11×14″ baking dish. They came out more like cake than bars for me. So, so good though!”

Ingedients
2 cups all-purpose flour
2-1/4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 cup granulated sugar
1/3 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
2 large eggs
2 large egg whites
1 can (15 oz.) 100% Pure Pumpkin
1 cup finely shredded carrot
4 ounces light cream cheese, softened
1/4 cup sugar
1 Tablespoon milk

1. Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan.

2. Combine flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well. Spread into prepared pan.

3. Combine cream cheese, 1/4 cup sugar and milk in small bowl. Mix well. Drop teaspoonfuls over batter; swirl mixture with spoon.

4. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.

(Submitted by Tiffany)

“I made these last Christmas and loved them!  I practically ate one by myself because they were so tasty!  I took the rest to a holiday dinner and they were a hit.”

Ingredients
1 1/4 cups butter, softened
2 3/4 cups sugar
5 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (14-ounce) can sweetened condensed milk
2 cups quartered maraschino cherries, well drained (two 16-ounce jars or three 10-ounce jars), well drained
Powdered sugar

1. In large bowl, with electric mixer, beat butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy.

2. Combine flour, baking powder and salt. Add dry ingredients alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.

3. Fold in cherries. Turn batter into greased and floured mini loaf pans.

4. Bake at 350°F 45 to 50 minutes or until toothpick inserted near center comes out clean.

5. Let cool in pans 5 minutes; invert cakes onto rack and let cool completely.

6. Dust with powdered sugar just before serving.

Note: This recipe may also be prepared in a 10-inch Bundt pan. Use only 1/2 cup sweetened condensed milk. Increase baking time to 55 minutes plus 15 to 20 minutes covered loosely with foil, shiny side out.

 (Submitted by Tiffany)

“I didn’t have a full 2 cups of strawberries, so I halved the recipe.   Oh, and these are delicious!”

Ingredients
Strawberry sauce:
2 cups of fresh strawberries, cut in half and stem removed
sugar to taste

Cupcakes:
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 to 3/4 cup strawberry sauce
1/4 cup milk

Cream cheese frosting:
8 ounces cream cheese, room temperature 
1/4 cup (1/2 stick) butter, room temperature 
4 cups sifted powdered sugar
approximately 1/4 cup of strawberry sauce

Strawberry sauce
1. Put strawberries in a small saucepan and heat over medium heat with lid on. Cook strawberries for approximately 15 minutes till strawberries cook down and become soft and saucy. Adjust sweetness with sugar until you get the desired sweetness.

2. Using a hand blender, puree until you get the desired smoothness or chunkiness. Cool before using.

Cupcakes
1. Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beat for 30 seconds between each.

2. Whisk together flour, baking powder, baking soda, and salt in a bowl.

3. Measure out milk and strawberry sauce together. Add about a fourth of the flour to the butter/sugar mixture and beat to combine. Add about one third the milk/strawberry sauce mixture and beat until combined. Repeat above, alternating flour and milk and ending with the flour mixture.

4. Scoop into cupcake papers about half to three-quarters full (depending on whether you want flat or domed cupcakes). Bake for 20-22 minutes at 350 degrees (F) or until a cake tester comes out clean.

Cream cheese frosting
1. Sift powdered sugar into a bowl. Beat butter and cheese at medium speed until creamy. Add half of the sugar, beat until combined. Add strawberry sauce until you achieve the right color and flavor, making sure not to add too much or the frosting will be too soft. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.

(Submitted by Webmaster)

Ingredients
1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F)
1/2 cup milk
1/4 cup white sugar
1/4 cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour
3/4 cup butter
3/4 cup brown sugar
1 cup chopped pecans, divided
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/4 cup melted butter

1. In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand 10 minutes or until creamy. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.

2. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

4. While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9×13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.

5. Turn dough out onto a lightly floured surface, roll into an 18×14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F.

6. Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

(Submitted by Webmaster)

Ingredients
1  cup all-purpose flour
2 1/4  cups sugar, divided
1/2  cup unsweetened cocoa
2  teaspoons baking powder
1/4  teaspoon salt
3/4  cup 2% reduced-fat milk
1/4  cup melted butter, divided
1  teaspoon vanilla extract
1 1/2  cups water

1. Preheat oven to 375°.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, 3/4 cup sugar, cocoa, baking powder, and salt over a large bowl. Add milk, 3 tablespoons butter, and vanilla, stirring until smooth. Set aside.

3. Combine 1 1/2 cups sugar and water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat.

4. Place a 10-inch cast-iron skillet in a 375° oven for 15 minutes. Place 1 tablespoon butter in preheated pan, swirling to evenly coat pan. Add batter, spreading evenly over pan. Pour water mixture slowly over batter; do not stir (mixture will bubble). Bake at 375° for 28 minutes or until cake is set. Let stand 10 minutes before serving.

(Submitted by Webmaster)

Ingredients
1-1/2 cups flour
1/2 cup sugar
2 Tbsp. poppy seed (I used only one tablespoon)
1 tsp. Baking Powder
1/4 tsp. baking soda
1/4 tsp. salt
2 eggs
1/2 cup Sour Cream
1/4 cup (1/2 stick) butter, melted
1 Tbsp. grated lemon peel
2 Tbsp. lemon juice
1/2 tsp. vanilla

1. Preheat oven to 350°F. Mix flour, sugar, poppy seed, baking powder, baking soda and salt in large bowl; set aside. Beat eggs in smaller bowl. Add sour cream, butter, lemon peel, lemon juice and vanilla; mix well. Add to flour mixture; stir just until moistened.

2. Spoon batter into 12 greased medium muffin cups, filling each cup two-thirds full.

3. Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 5 min.

(Submitted by Webmaster)

“I made this in a big bunny pan for easter.  Everybody loved it!  I had frosting left over (b/c I didn’t frost the whole thing) so I halved the recipe & made it again for a dozen cupcakes”

Ingredients
4 beaten eggs
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon (optional
1/2 teaspoon baking soda
3 cups finely shredded carrots
3/4 cup cooking oil
1 recipe cream cheese frosting
1/2 cup finely chopped pecan, toasted (optional)

1. Allow eggs to stand at room temperature for 30 minutes.  Meanwhile, grease and flour two 9×1.5-inch round cake pans; set aside.  In a large mixing bowl, stir together flour, sugar, baking powder, cinnamon and baking soda

2. In a medium bowl, combine eggs, carrots and oil.  Add egg mixture to flour mixture; stir until combined.  Pour batter into prepared pans

3. Bake in a 350 degree (F) oven for 30-35 minutes or until a wooden toothpick inserted near center comes out clean.  Cool on wire racks for 10 minutes.  Remove from pans.  Cool thoroughly on racks.

4. Frost tops and sides with cream cheese frosting (I used a recipe different from the one in the cookbook).  If desired, sprinkle chopped pecans over frosting.  Store cake in refridgerator up to 3 days.

* – Carrots should be finely shredded or they may sink to the bottom of pan during baking

(Submitted by Webmaster)

Makes 2 dozen muffins

“These are so delicious! I made a dozen with cranberries and a dozen with raisins. I can’t even choose which I like best! They’re perfectly moist and the cranberries add a touch of color to go with any thanksgiving dinner.  I was a bit skeptical about using unsweetened cranberries, but the flavors just go so well together!”

Ingredients

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 eggs
2 cups sugar
1 cup pumpkin
1/2 cup vegetable oil
1 cup frozen or fresh cranberries, chopped (or raisins)

1. Preheat oven to 400 degrees F. Combine first four ingredients.

2. Mix eggs and sugar in separate bowl. Add pumpkin and oil; mix well. Stir into dry mixture, just until moist. Fold in cranberries or raisins.

3. Pour into lined cupcake pan. Bake 18-22 minutes. *These taste SO much better the next day!*

(Submitted by Tiffany)