“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)

“Very tasty cherry pie filling/topping! Delicious on cheesecake Your’s probably shouldn’t come out as thick as mine, unless that’s how you like it. I’m pretty sure I used a little too much cornstarch. Tammy recommends Clear Jel because it is easier to see the thickness hot or cold, unlike cornstarch, which is probably why mine was too thick.”

Ingredients:
3 cups pitted sour cherries
1-1/2 cups sugar
clear jel or cornstarch, for thickening

1. Combine fruit and sugar in a pan and stir together. Bring to a boil.

2. Mix cornstarch or clear jel with some cold water or reserved cherry juice (about 1/3 c of each), whisking to remove lumps.

3. When cherries are boiling, add thickener while stirring constantly to prevent lumps. Add enough thickening to make the consistency you desire.

“Very easy – and delicious - cheesecake recipe.  I made this with two packages of nonfat cream cheese and one regular, no walnuts, no cinnamon, no lemon peel, and topped it with homemade cherry pie filling.”

Ingredients
1-1/2 cups finely crushed graham crackers
1/4 cup finely chopped walnuts
1 tablespoon sugar
1/2 teaspoon ground cinnamon (optional)
1/2 cup butter, melted
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 cup milk
3 eggs, slightly beaten
1/2 teaspoon finely shredded lemon peel (optional)

1. Preheat over to 375 degrees (F)

2. For crust, combine graham crackers, walnuts, 1 tablespoon sugar and cinnamon in a bowl. Stir in melted butter. Press crumb mixture onto bottom and two inches up the sides of an 8- or 9-inch springform pan. Set aside.

3. For filling, in large mixing bowl, beat cream cheese, 1 cup sugar, flour and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs and lemon peel.

4. Pour filling into crust-lined pan. Place pan in shallow baking pan. Bake for 40 – 45 minutes for 8-inch pan, about 35 minutes for a 9-inch pan, or until a 2 1/2-inch area around the outside edge appears set when gently shaken.

5. Cool in pan on a wire rack for 15 minutes. Using a sharp knife, loosen the crust from the sides of pan; cool for 30 minutes more. Remove side of pan; cool cheesecake completely on rack. Cover and chill at least four hours before serving.

Ingredients
3/4 cup butter or margaring, softened
3/4 cup packed light brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoons salt
1 2/3 cups (10-ounce package) butterscotch chips
1 cup chopped nuts (optional)

1. Heat oven to 350 degrees (F). Grease 13x9x2-inch baking pan.

2. Beat butter and sugars in large bowl until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, blending well. Stir in butterscotch chips and nuts, if desired

3. Bake 30-35 minutes or until top is golden brown and center is set. Cook completely in pan on wire rack. Cut into bars.

(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 this last year for one of our family suppers and everybody loved it!”

Ingredients
8 oz. fresh or frozen cranberries
1/2 cup sugar
1/2 cup orange juice
6 oz. white chocolate, chopped
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
1 (9-inch) chocolate crumb pie crust

1. Combine all puree ingredients in medium saucepan; bring to a boil, stirring to dissolve sugar. Simmer over low heat 10 minutes; cool. Place in blender; blend until smooth.

2. Microwave chocolate and 3 tablespoons water in small microwave-safe bowl on medium 3 to 4 minutes or until melted; stir until smooth. Pour into medium bowl; cool until about 85°F. (a small dab on your upper lip will feel slightly cool).

3. Beat cream in medium bowl at medium-high speed until soft peaks barely form. Beat in vanilla. Carefully fold into cooled chocolate mixture (it will seem very soft).

4. Spread 3 tablespoons of the puree over bottom of crust. Spoon half of the mousse over puree; spread evenly. Drop 8 to 10 tablespoons of the puree over mousse; with small knife, swirl puree with mousse. Repeat with remaining mousse and puree. Refrigerate until set, 6 hours or overnight. Store in refrigerator.

(Submitted by Tiffany)

“This is a great frosting for cream cheese lovers.  It’s so good! It’s a little tricky to make, but it turned out perfectly for me. I chilled my mixing bowl (Glass or metal – no plastic) and beaters (Be sure everything is clean and dry) before using. Always whip cream first. I whipped the cream until it was very thick, some reviews said to whip until it’s almost like butter. If it isn’t whipped long enough, the frosting will be too runny and you’ll have a hard time getting it to stay on your cake. I also let the frosting sit in the ‘fridge overnight, then let it sit on the counter for a few minutes before icing cake.”

Ingredients
1 (8 ounce) package cream cheese, room temp.
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream

1. In a small bowl beat whipping cream until stiff peaks form; set aside.
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

(Submitted by Tiffany)

“A tasty and easy way to make ice cream with your ice cream maker!”

Ingredients
6 cups milk, divided
2 cups sugar
4 eggs, beaten
1 teaspoon vanilla extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed

Also needed: Ice, waxed paper and an ice cream freezer.

1. In a large saucepan, heat 2-1/2 cups milk in 175 degrees (F), stir in sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon. Remove from heat. Cool quickly by placing pan in a bowl of ice water, stir for 2 minutes. Stir in vanilla.

2. Place remaining milk in a bowl; whisk in pudding mixtures for 2 minutes. Let stand for 2 minutes or until soft set. Stir into egg mixture. Stir in whipped topping. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.

3. Fill cylinder of ice cream freezer two-thirds full, freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to freezer container; freeze 2-4 hours before serving.

(Submitted by Webmaster)

“My mom used to make something like this for my sisters and I when we were kids. She used the Sandwich Maker we had, and used bread instead of pie curst, I think. I used my Sandwich Maker for this, and the filling is peach. I think these would be great warm topped with ice cream, or as a take-along for a picnic.”

Ingredients
1/2 cup shortening
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold water
Your favorite pie filling

1. Mix shortening, flour and salt together with fork or pastry blender until very crumbly. Add as much cold water as needed to hold together, and mix lightly with fork.

2. Divide dough in two pieces and roll, one at a time, to the size of Sandwich Maker surface. Gently place on pre-heated surface.

3. Spoon one tablespoon or so of fruit/pie filling into each pocket. Cover with second piece of dough. Close and latch Sandwich Maker and let cook until crust is golden brown.

4. Gently remove with spatula (the crusts break/crumble easily)

(Submitted by Tiffany)

Makes 18 bars

“I was a little skeptical about this recipe.  Squash in cheesecake can’t taste good, could it?  It does!  These cheesecake bars are delicious!  My anti-squash fiance loves them.  If you love cheesecake, you must try this recipe!   FYI – I used two packages of reduced-fat cream cheese.”

Ingredients

9 low-fat graham crackers (4 1/2 ounces)
1/2 cup old-fashioned rolled oats (not quick-cooking or steel-cut)
2 tablespoons plus 1/2 cup sugar, divided
1/4 cup plus 3 tablespoons all-purpose flour, divided
2 tablespoons unsalted butter
3 tablespoons nonfat milk
8 ounces nonfat cream cheese, at room temperature
8 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
1/2 cup squash puree
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

1. Preheat oven to 350°F. Coat a 9-by-13-inch baking pan with cooking spray

2. Process graham crackers, oats, 2 tablespoons sugar, 1/4 cup flour and butter in a food processor until finely ground. Add milk; pulse until completely moistened.

3. Transfer the graham cracker mixture to the prepared pan and evenly pat into the bottom. Bake for 10 minutes. Cool on a wire rack for 20 minutes.

4. Meanwhile, reduce oven temperature to 325°. Beat both cream cheeses and the remaining 1/2 cup sugar in a large bowl with an electric mixer at medium speed until creamy, scraping down the sides occasionally. Beat in squash puree until smooth. Beat in eggs one at a time. Finally, beat in vanilla, cinnamon, salt and the remaining 3 tablespoons flour. Scrape the filling into the pan, spreading evenly over the crust.

5. Bake until set and the edges are light brown, about 35 minutes. Let cool completely on a wire rack, then refrigerate for at least 1 hour before cutting into bars.

TIP: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or simply use frozen (thawed) or canned squash puree. Find frozen squash puree near other vegetables in the freezer section and canned squash near the canned pumpkin.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

(Submitted by Tiffany)