Wednesday, November 23, 2011
My Dad loved lemon pie. Those of you that knew him, know he was not much of a cook or baker. On occasion, he'd make a lemon pie from scratch though. Sometimes it didn't turn out quite right, but usually it was pretty good.
The day he went in the hospital, I made him this lemon pie. We snuck a piece in for him that night. Yum. I made us another one today for Thanksgiving.
My go to lemon pie recipe comes from this cookbook:
My Mom had this book for as long as I remember and it was our 'go to' book for several things.
Lemon Meringue Pie
1-1/2 cups sugar
3 tbs cornstarch
3 tbs flour
1-1/2 cups hot water
3 slightly beaten egg yolks
2 tbs butter
1/3 cup lemon juice
Mix sugar, cornstarch, flour, and salt. Gradually add hot water, stirring constantly. Cook and stir over med high heat until thick and boiling. Stir and boil 2 minutes.
Remove from heat.
Add a bit of hot mixture to egg yolks. Gradually return to hot mixture. Bring to boiling and cook 2 minutes, stirring constantly. Add butter and slowly add lemon juice, mixing well. Pour into pie shell.
meringue: beat egg whites until stiff, add sugar. Spread over pie and bake at 350 degrees until lightly browned.
Cool before serving.
Not perfect, but still cute enough. There were NO cupcakes left at all!! So I guess that would mean everyone liked them.
Tuesday, August 16, 2011
I made these a few weeks ago for the kids. And Wow...these were SO good!! Very sweet, but simply awesome. I'll be making them again! Cookies n cream icing is the best also and would make a good cake filling. hmmm!
Cookies and Cream Cupcakes
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs
1 cup shortening
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
2 or more teaspoons Oreo cookie crumbs
For the cupcakes:
- Preheat oven to 350 degrees.
- Line tray with 12 baking cups.
- Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
- Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
- Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
- Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. You should have a little left over.
- Bake for 16-18 minutes.
Makes at least 12 cupcakes
For the frosting:
- Beat the shortening in a mixer until smooth.
- Add vanilla and mix until combined.
- Add the powdered sugar in three additions, scraping down the sides after each addition.
- Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
- Add the cookie crumbs and mix until completely combined. You can add more if you like, but I just wanted a light speckling to show off the white frosting.
- Place frosting in a decorator bag with a 1M tip and swirl on top of each cupcake.
- Insert a cookie on top of each cupcake.
- You can also apply frosting on each cupcake in a mounded shape. Turn upside down and roll the top around in a small bowl of cookie crumbs to coat.
Tuesday, July 5, 2011
Tuesday, June 28, 2011
Monday, June 27, 2011
Sunday, June 19, 2011
Friday, May 27, 2011
Thursday, May 26, 2011
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan.
- Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven.
- Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
Tuesday, May 3, 2011
- 1 cup (2 sticks) salted butter, softened
- 1/2 cup sugar
- 1 1/2 cup packed brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2 3/4 cups (12 oz) all-purpose flour
- 3/4 tsp. smallish-medium coarse sea salt **
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 2 1/4 cups semi-sweet chocolate chips
- Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy. Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!