Apple Custard Pie

Makes enough filling for at least 2 pies

2 uncooked pie shells

Apple Filling:
10 c. sliced apples
1/2 c. sugar
1 tsp cinnamon

Custard:
3/4 c. Sugar
2 Tb flour
1/4 tsp salt
3 eggs
1 3/4 c. buttermilk
1 tsp vanilla extract

Streusel:
2/3 c. flour
1 tsp cinnamon
2/3 c. brown sugar
5 Tb chilled butter, cut in pieces

Apple filling: Heat a large nonstick skillet coated with cooking spray over medium heat. Add sliced apples, sugar, and cinnamon. Cook until apple is tender, stirring occasionally. Spoon apple mixture into pie crust.

Custard: Combine sugar, flour, salt and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325 for 30 minutes, then reduce temp to 300 (do not remove from oven). Sprinkle streusel over the top and bake 40 minutes more until set. Let stand 1 hour before serving. Keep cold.

Streusel: Combine flour, brown sugar, and cinnamon in medium bowl. Cut in butter with pastry blender or fork, or do it in a food processor. Combine until it resembles course mill. Keep chilled until ready to use.

Easy Sugar Cookies for Fruit Pizzas and Frosting

1 c. Vegetable oil
1 c. margarine (butter will make them cook faster)
1 c. powdered sugar
1 c. white sugar
2 eggs
4 1/2 c. flour
1 t. salt
1 t. cream of tartar
1 t. baking soda

Beat first five ingredients together with mixer. Add flour, salt, cream of tartar, and baking soda to the blended mixture. Roll into Tbsp sized balls and flatten onto cookie sheet. Bake 375 for 10 minutes or until set. Makes 100 cookies

Frosting
2  8 oz packages cream cheese
1 c. white sugar
4 t. vanilla
Mix together and refrigerate 2-3 hours.

Frost cookies and top with fruit.

From joyisathome.blogspot.com

O'Henry's

1 c. sugar
1 c. corn syrup
1 c. peanut butter
1 c. salted peanuts
3 c. rice Krispies
6 oz milk chocolate chips
6 oz butterscotch chips

Bring sugar and corn syrup to a boil
Add peanut butter and peanuts, stir until melted
Add rice Krispies and mix well. Press into a buttered 9X13 pan. Pour chips on top and let melt a little and smooth over the top.

Peanut Butter Fingers

1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
2/3 c. peanut butter
1 t. vanilla
2 c. flour
1 t. soda
1/2 t. salt
2 c. oats
1 c. chocolate chips
preheat 350. Grease cookie sheet. Bake 20 minutes. Sprinkle chocolate chips on top.
Frosting:
1/2 c. powdered sugar
1/4 c. peanut butter
1/4 c. heated milk
Drizzle over all

Beth's Brownies

4 squares 100% margarine
1 C. cocoa
4 c. sugar
8 eggs
4 t. vanilla
2 2/3 c. flour

Melt margarine and cocoa together and cool. Mix in the rest of the ingredients. Bake 350 for 20 minutes.

Cream Cheese Pie

Crust:
1 1/2 C. graham cracker crumbs
3 T. sugar
6 T. butter
1 t. cinnamon

Press into pie pan.

Filling:
8 oz cream cheese
1 can sweetened condensed milk
1/3 c lemon juice
1 t. vanilla

Cream the cream cheese and milk together Add lemon juice and vanilla. Refrigerate 3 hours then pour in pie shell.

Eclaire Cake

12 oz Whipped Cream (or the large container of cool whip)
 8 oz Cream Cheese (one package)
1 large and one small box instant vanilla pudding
Milk-- as much as called for on the pudding boxes to make pudding
1/2 c. chocolate chips
1 T. butter

Crust:
1 C. water
1/2 C. butter
1 t. salt
1 C. flour
4 eggs

Preheat oven to 400. Lightly grease a cookie sheet. Boil butter and water together, pour into mixing bowl and add flour and salt. While mixing add eggs one at a time. Mix until shiny. Pour onto cookie sheet and bake for 20 minutes. It will puff up. Let cool and gently smash down any bumps.

For filling, soften cream cheese and whip with a mixer until smooth. Add the pudding and as much milk as directed on the pudding package to make pudding. Mix until semi-stiff. Pour over cooled crust. Spread Whipped Cream over the pudding. Melt the chocolate chips and butter together in the microwave in 15 second increments, stirring inbetween, and being careful not to overcook. Drizzle the chocolate over the whipped cream layer. Let chill for 1 hour.

Chocolate Oatmeal Cake

Chocolate Oatmeal Cake
1 3/4 cup boiling water
1 cup uncooked instant oatmeal

Let stand for 10 minutes

Add:
1 cup brown sugar
1 cup white sugar
1/2 cup butter or margarine (softened) or applesauce
2 large eggs
1 tsp. vanilla
1 3/4 cup flour (half whole wheat, half regular)
1 tsp. soda
1/3 cup cocoa

Add:
1 cup chocolate chips to batter. (I use a mix of milk chocolate and semi-sweet)

Mix well. Grease & flour a 9x13 pan. Pour batter in.

On top, sprinkle 1/2 cup brown sugar, another cup of chocolate chips, and a handful of Heath English Toffee Bits. (You can also add 3/4 cup chopped pecans, if desired).

Bake at 350 for 37-40 minutes.

If using applesauce instead of butter, for 16 servings: 233 calories, 1.9g fiber, 3.8g fat, 3.8g protein, 47.2 carbs. High in sugar, but low in calories.

My Aunt Melanie's recipe. She calls it colon-cleansing cake! :)

Creamy Lemon or Lime Bars

http://www.ourbestbites.com/2008/04/creamy-lemon-bars/

Amy's Cheesecake

I got this recipe in college from some girl named Amy. It's a really, really good recipe. I can never get them to look very pretty, but the taste more than makes up for it! She has instructions for 3 different flavors of cheesecake. I have only made the berry and lemon, and they are both yummy.

Makes 2 cheesecakes!

2 nine inch graham cracker pie crusts

Filling:
3--8oz packages of cream cheese
1 c. sugar
1/4 t. salt
2 t. vanilla
3 eggs

Topping:
2 c. sour cream
3 T sugar
1 t. vanilla

Berry Cheesecake:
1 c. berries
1 egg

Pumpkin Cheesecake:
1 c. pumpkin pie filling
1/2t. pumpkin pie spice
1 egg

Lemon Cheesecake:
1 c. lemon curd
1/2 t. lemon juice
1 egg

Instructions:
Preheat oven to 3oo degrees. Beat softened cream cheese (microwave for 1 1/2 minutes to soften), sugar, salt, and vanilla. Add eggs. Use half the batter to fill each pie half full. With the remaining batter, mix in whichever kind of cheesecake you choose (for example, for lemon cheesecakes, mix the batter with 1 c. lemon curd, 1/2 t. lemon juice, and one egg). Spread the flavored batter over the cheesecake batter in the pie crusts. Bake for 50 minutes. Remove and cool for five minutes. While cooling, mix up the topping. Spread over baked cheesecakes and bake for ten more minutes. Chill before serving.

July's Caramel Bars

My neighbor has made these for me a few times, and they are so good!

2 cups butter
2 1/4 cup brown sugar
3 cups quick quaker oats
1 tsp. salt
... 2 tsp soda
1 bottle Mrs. Richard's Caramel Topping
16 oz pkg milk chocolate chips
chopped walnuts (optional) I never do these...yucky :)

soften butter in microwave. In a large bowl, mix butter, brown sugar, flour, oats, salt and soda together. Take 3/4 of the mixture and press on cookie sheets (press up on sides). Bake for 8 minutes at 350. Remove and pour on caramel. Spread evenly, sprinkle on chocolate chips and walnuts. Then sprinke remaining cookie mixture on the top. Bake again for 10-12 minutes at 350. Do not over cook or the caramel goes hard.

Scotcheroos

1 c. corn syrup
1 c. sugar
1 c. creamy peanut butter
6 c. rice krispies
1 c. semi sweet chocolate chips
1 c. butterscotch chips

Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter, mix well. Add cereal, stir until evenly coated. Pour into greased 9 X 13 pan. Pat into place. While still hot, sprinkle chocolate and butterscotch chips over the top and spread until well combined. Cool at least 45 minutes.

Molasses Cookies

These are one of my favorites at Christmastime. My mom makes them and it makes the whole house smell like Christmas!
2 1/4 c. flour
2 t. ginger
1 t. baking soda
3/4 t. cinnamon
1/2 t. cloves
1/4 t. salt
1/2 c. oil
1 c. sugar
1 egg
1/4 c. molasses

Combine first 6 ingredients and set aside. Beat oil and sugar together until fluffy. Add egg and molasses; beat well. Stir in dry mixture. Shape into balls, and roll in sugar. Bake on cookie sheet for 10 minutes at 350. Let stand on cookie sheet for two minutes before removing them.

Lucious Lemon Pie

This is a favorite at Thanksgiving. It's from our Nielsen family cookbook, submitted by Sheri Nielsen.

1 c. sugar
3 T. cornstarch
1/4 c. water
1 T. butter
1 T. grated lemon rind
1/4 c. lemon juice
3 unbeaten egg yolks
1 c. milk
1 c. sour cream
1 baked pie shell
Whipped cream

Make a paste with the cornstarch and water. Combine in a saucepan with the sugar. Add butter, lemon rind, lemon juice, and egg yolks. Cook over medium heat stirring constantly until thick. Cool completely. Fold in sour cream. Spoon into baked pie shell. Chill at least 2 hours. Serve with whipped cream on top.

Apple Cake

This is one of my most favorite desserts, brought to you by my sister-in-law Jaclyn. I crave it! It's all hers, but I wanted to have the recipe easily accessible to me, so I am including it here. It's so yummy!

½ c. Shortening

2 c.  Sugar

Cream sugar and shortening, then add

2 Eggs

2 c. Flour

½ t. Salt

2 t. Baking Soda

½ t. Cinnamon

½ t. Nutmeg

3 c. Shredded Apples (green apples)

Mix all ingredients and bake at 350 degrees for 35-45 minutes until completely golden brown. As soon as cake is removed from oven pour the following icing over hot cake.

Icing

1 c. Sugar

½ c. Butter

2 t. Vanilla

1/3 c. Milk

Bring to a boil and pour over cake as soon as it is removed from oven.

Serve with whipped cream.

Pumpkin Pie Cake-- 2 recipes

These recipes are both very similar and are really great in place of pumpkin pie. One is made in a 9X13, and the other in a baking sheet. I prefer the 2nd recipe for the baking sheet, but I use the first one when I don't need to make as much or don't have as many ingredients.

Crust:
1 yellow cake mix, reserve 1 c. of dry mix
1/2 c. melted butter
1 egg
Mix and pat into 9 X 13 pan. Keep 1 c. of mix for later.
Filling:
16 oz can pumpkin
1/2 c. brown sugar
2/3 c. milk
1 1/2 t. pumpkin pie spices
1 t. salt
1/2 t. ginger
1/2 t. cloves
Beat together, pour over crust
Topping:
1 c. reserved cake mix
1 t. cinnamon
1/4 c. butter, not melted
3 T. sugar
Cut butter into dry ingredients. Sprinkle on top of filling. Bake 350 for 60 minutes. Serve with whipped cream.

Doubled recipe for cookie sheet (I prefer this recipe):
Crust:
1 box yellow cake mix
1/2 c. butter
2 eggs

Filling:
29 oz pumpkin
4 eggs, slightly beaten
2 t. cinnamon
1/2 t. ground cloves
1 1/2 c. sugar
1 t. salt
1 t. ginger
1 can (12 oz) evaporated milk

Topping:
1 c. yellow cake mix from another box
1 t. cinnamon
1/2 c. sugar
1/2 c. butter

Bake at 350 for 60 minutes

Gooey Chocolate-Caramel Fanstasy

From Midwest Living Magazine

2 c. Chocolate wafer crumbs (about 38 wafers)
1/3 c. butter
30 vanilla caramels
1/2 c. caramel ice cream topping
1/4 c. whipping cream
2 c. chopped pecans
3/4 c. semisweet chocolate pieces
1/4 c. whipping cream

Preheat 350

Stir together wafer crumbs and melted butter. Press into the bottom of a 9" springform pan. Bake 10 minutes. Cool slightly on wire rack.
In heavy saucepan, meilt caramels in caramel topping over low heat, stirring often. Stire in the first 1/4 c. whipping cream. Remove from heat. Stir in nuts. Spread over crust. Cool, cover and chill for 1 hour.

For topping: In heavy duty saucepan, melt chocolate, remove from heat, stir in remaining whipping cream. Drizzle or spread over caramel-pecan mixture. Cover and chill at least 1 hour.

Ultimate Cheesecake

Tyler Florence Recipe

2 cups finely processed graham cracker crumbs
1/2 t. ground cinnamon
1 stick unsalted butter, melted

Filling:
1 lb softened cream cheese (2 squares)
3 eggs
1 c. sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract

Preheat 325

Combine crust ingredients with a fork. Lightly coat spring-form pan with cooking spray. Press crumbs into pan using the smooths side of a cup or spoon on the bottom and up to 1" on the sides. Refrigerate for 5 minutes.

Filling:
Beat the cream cheese, on low until smooth and no lumps, add eggs 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy for 1 to 2 minutes.

Add sour cream, lemon zest and vanilla. Periodically scrape the sides of the bowl while mixing. Pour filling into the pan and smooth the top with a spatula.

Set the pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the pan, the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle, it will firm after chilling, so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula, spread a layer of Warm Lemon Blueberry topping over the surface.

Warm Lemon Blueberry Topping:

1 pint blueberries
1 lemon, zested and juiced
2 T. sugar

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Best Ever Brownies

From Cooks Illustrated

1 1/4 c. cake flour
1/2 t. salt
3/4 t. baking powder
6 oz unsweetened chocolate
12 T unsalted butter
2 1/4 c. sugar
4 eggs
1 T. vanilla

Preheat 325
Whisk dry ingredients together and set aside. Melt chocolate and butter together, whisk in sugar, whisk in eggs one at a time, add vanilla. Fold in flour mixture in 3 parts. Bake 30-35 minutes. Cool 2 hours.

Sugar Cookies-- Aunt Mary's Recipe

3 1/4 c. flour
1 t. soda
1/2 t. salt
1/2 c. shortening
1 c. sugar
1 egg
2 t. vanilla
1/2 c. sour cream or buttermilk (sr. cream is better)

Bake 425 for 6-10 minutes