Jane Madsen's Pumpkin Chiffon Pie

Pumpkin Chiffon Pie In Traditional Pie Crust

Jane Pembroke, the elegant and refined daughter of a Southern Colonel, and the mother of Auntie Iris Marie, always served this light and delicious pie at Thanksgiving.

Ingredients:
1 9 inch pie crust, baked

1 envelope unflavored gelatin
1/4 cup water
1/2 cup firmly packed brown sugar
1/4 teaspoon salt (optional)
1 1/2 pumpkin pie spice or 1/2 teaspoon each ginger, cinnamon & nutmeg
3 eggs, separated
1/2 cup milk
1 1/2 cups canned pumpkin
1/2 cup white sugar
whipped cream (optional)

Method: 
In a small bowl, sprinkle gelatin over water and set aside. Combine brown sugar salt and spices in a saucepan. Beat egg yolks slightly and stir in milk, gelatin mixture and pumpkin; add to sugar mixture. Cook over medium heat, stirring constantly, to just below simmering point.
Set in a pan of ice water (or refrigerator); stir occasionally until mixture is cold and slightly thickened.
In a bowl, beat egg whites until thick; add white sugar, about one tablespoon at a time, and beat well after each addition. Beat until egg whites hold firm peaks. Fold gelatin mixture into the beaten egg whites.
Pour into pie crust and chill at least 4 hours, or overnight.If desired, serve with whipped cream.

Note: Jane served her pie in a traditional crust with fresh whipped cream. It can also be prepared in a gingersnap or graham cracker crust.

Pumpkin Chiffon Pie In Gingersnap Crust

Gingersnap Crust
Combine 1 3/4 cups fine ginger cookie crumbs with 1/4 cup sugar. Stir in 5 tablespoons melted butter. Press into the bottom and sides of a 9 inch pie pan. Bake at 350* for 10 minutes. Cool  completely.

Jane Pembroke Madsen with Grandson Craig

Orange Glazed Pumpkin Bars

These delicious and moist cake-like bars
are easy and quick to make.

Ingredients:
1/2 cup butter, softened
1 cup brown sugar, firmly packed
1 egg
1/2 cup canned pumpkin
1 1/2 cups unsifted all purpose flour
1 teaspoon cinnamon
1/2 teaspoon each ground ginger, allspice and baking soda
1/2 cup chopped pecans
1/2 cup chopped dates (optional)
1 1/2 cups unsifted powdered sugar
7 teaspoons orange juice concentrate
(or 7 teaspoons Gran Marnier, or 1 teaspoon grated orange peel & 7  teaspoons orange juice)
1/2 teaspoon brandy or rum extract (omit if using Gran Marnier)

Method: 
Preheat oven to 350*. In a large bowl cream together the butter and brown sugar. Add the egg and pumpkin and beat well. Blend the flour with the spices and soda and sift into creamed mixture. Add pecans and dates; mix well. Spread evenly in a greased 9 x 13 baking pan. Bake in a 350* oven until the cake begins to pull away from the sides of the pan and a toothpick inserted in center comes out clean; 16 - 20 minutes.Stir together powdered sugar with orange concentrate (or alternatives). Spread onto baked cake. Cool and cut into squares. Store in refrigerator. Makes about 3 dozen 2 inch squares.

Flavorful and moist little squares.

Notes: See my recipe for "Orange Glazed Candied Pecans." These pecans can be used on top of the glaze to garnish each square, if you would like to dress these up a bit. (Candied pecans can also be purchased at Trader Joe's Markets.) 

One 1/2 cup of pumpkin is about 1/3 of a 15 ounce can. To find other uses for the remaining pumpkin, please see my recipes for "Organic Pumpkin Dog Biscuits" and "Pecan & Pumpkin Cinnamon Rolls With Butter Rum Frosting."

Packaged to give to family at Thanksgiving.

Date & Pecan Cookies

These moist cookies are wonderful! Even my husband, 

who doesn't like dates, was thrilled with these cookies.

Ingredients:

 1 1/2 cups chopped dates

3 cups brown sugar, firmly packed

3/4 cup water

2/3 cup butter flavored shortening

2 eggs

1 teaspoon vanilla

4 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon cream of tartar 

1/2 teaspoon salt (optional)

2/3 cup chopped pecans

Method: 

Filling: In a saucepan, combine dates, 1 cup of the brown sugar, and water; simmer about 10 minutes, or until mixture thickens, stirring constantly. Remove from heat and cool.

Cream shortening and the remaining sugar, until  in light, then beat in the eggs and vanilla. Sift flour, measure and sift again with the soda, cream of tartar and salt. Stir flour mixture into the shortening mixture gradually to make a stiff dough. Divide in half. Roll out each portion on a lightly floured surface, making a rectangle about 8 by 10 inches and 1/4 inch thick. Spread with half the cooked date filling and sprinkle with half of pecans.

Roll up dough and filling like a jelly roll.

Wrap in waxed paper and chill thoroughly, preferably 12 hours or overnight.

Cut into slices 1/4 inch thick with a sharp knife; place on an ungreased or parchment lined baking sheet.

Bake in 400* oven for 8 to 10 minutes. Makes about 4 dozen.

I like to give samples of my baked goodies as gifts, so I save empty salsa jars. Soak the jar to remove the label, then use "Goo Gone," or some other sticky residue remover, to remove any adhesive left by the label. Put 1/4 cup baking soda in jar and fill with water. Put on lid and shake to mix contents. Let sit for a few hours or overnight. Rinse and set aside to pack with cookies. Placing a small piece of wax paper between each cookie prevents them from sticking to each other.

Cousin Katy's Fresh Cranberry Relish

This recipe came from my cousin, Katy Jenssen. 
It quickly became another family favorite
because it is so refreshing, tasty and easy to make! 

Ingredients:

6 ounces fresh cranberries, halved and seeds rinsed off
1 small tangerine or thin skinned orange (or 1/2 of a large orange), seeds removed
1 small apple or 1/2 of a large apple (choose whatever variety you like best), seeds removed
1/4 cup raw sugar (may substitute white sugar and use more or less as desired)
Cinnamon, nutmeg and cloves (if desired)

Method:
Combine all ingredients in a blender or food processor. Process until everything is chopped and well blended. (If using a blender, chop small amounts, adding to bowl, until all of the fruits are blended.) Place in serving bowl. Chill and serve. Makes about 2 cups. (Recipe may be doubled.)

Note:
If the tangerine, or orange is thin skinned, include all of the skin in the blender. If it is thick skinned, Grate the outer skin into the blender and throw away the thick white "inner skin". This fresh relish goes well with a variety of dishes, not just turkey. (The leftovers also make a nice addition to fruit smoothies.)

Favorite Stuffing (Dressing) Recipe With Chicken Apple Sausage

Everyone who has tried this recipe loves it. My mother, and grandmother, always made stuffing from a boxed kit. In the early 1980's, Grandma Kathy taught me how to make homemade stuffing. I have adapted her recipe and technique to create our family's favorite Thanksgiving side dish.

Ingredients:
1 cup chopped onion

1/2 cup butter

1 teaspoon sage
1/4 cup snipped parsley
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
salt & pepper to taste
raw (uncooked) chicken apple sausage (from Trader Joe's or The Butcher Shop)
8 cups dry bread cubes
3/4 - 1 cup chicken or vegetable broth

Method:
Remove casing from 2 or 3 sausages. Crumble and pan fry until cooked through. Set aside 1 cup of cooked sausage, for the stuffing. Saute the onion in the butter until tender, but not brown. Remove from heat. Place bread in a bowl. Sprinkle the herbs and seasonings evenly over the bread. Stir in the sausage and the onion & butter. Drizzle with enough broth to moisten, tossing lightly. Use to stuff a inside of a turkey, goose, chicken or ducks.. Makes 10 - 15 servings.

To cook outside of a bird, use a little extra broth and grease a casserole dish. Add the stuffing mixture in an even layer. (Do not pack it gown too much. It should be light, moist and fluffy, not like stuffing bricks!) Cover with foil and bake at 325*F for one hour. Let sit, covered, for 15 minutes, before serving.

Notes:
I save bits of leftover bread, in the freezer, throughout the year, to make stuffing with. To dry the bread, place in a single layer inside cold oven, overnight. Or, watch closely and dry in a 200* oven for 10 - 20 minutes. Or, very, very lightly toast each slice in toaster. (Grandma Kathy used to remove the crusts.) Have fun, experimenting with different varieties and combinations of bread.

Molasses Cookies

This recipe makes a huge batch of cookies! They are a family favorite and the only thing my father-in-law wants for a gift on his birthday and every holiday. When one uncle tried one, he said: "I am going to have to hide these." Another uncle said: "These make a man lose his willpower."

Ingredients:

1½ cups white sugar

1 cup shortening

2 eggs

1 cup molasses

4 cups flour

½ teaspoon salt

4 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon ginger

"Raw" Sugar

Method:

With an electric mixer, cream white sugar and shortening for 3 – 4 minutes. 

Add eggs and molasses and mix until well blended. 

Sift flour with salt and spices. Add to creamed mixture and mix until all of 

the ingredients are well blended. 

Refrigerate 1 hour, or longer, to make the dough easier to handle. 

Preheat oven to 375*.

Line cookie sheets with parchment paper or aluminum foil. 

Take small amounts of dough and form into 1 inch balls. 

Roll the balls in a small bowl of raw sugar. 

Place balls 2 inches apart on lined cookie sheet. Bake 9 - 12 minutes. 

Cool on cookie sheet 10 minutes, then transfer to cooling rack to finish cooling. 

(These cookies become firmer as the cool.) 

Store in an airtight container, in the refrigerator. Makes about 9 dozen.

Notes: 
Regular white sugar can be used to roll the dough in, but I prefer the coarser “Sugar In The Raw”. Even though both work well, I think the raw sugar adds a nicer texture and flavor.

I like to give samples of my baked goodies as gifts, so I save empty salsa jars. Soak the jar to remove the label, then use "Goo Gone," or some other sticky residue remover, to remove any adhesive left by the label. Put 1/4 cup baking soda in jar and fill with water. Put on lid and shake to mix contents. Let sit for a few hours or overnight. Rinse and set aside to pack with cookies. Placing a small piece of wax paper between each cookie prevents them from sticking to each other.

Orange Glazed Candied Pecans

Ingredients:

1/2 cup packed brown sugar
1 tablespoon orange juice concentrate
3 ½ tablespoons water
1/2 teaspoon vanilla
1/4 teaspoon sea salt (or kosher salt)
3 cups pecan halves

Method:
Preheat oven to 300*.
In a small bowl, combine brown sugar, orange concentrate, water, vanilla, and salt, stirring to combine. (It is okay if all of the sugar and salt don’t dissolve.) Set this aside.
In a dutch oven or large frying pan, over medium heat, toasting pecans for 4 minutes, stirring occasionally to prevent burning. When you begin to smell a nutty aroma, they’re done toasting. Drizzle the sugar mixture over the pecans, stirring the nuts as you drizzle. Stir constantly for about 20 seconds, until the pecans are thoroughly coated. Immediately remove from heat.
Spread the pecans on a parchment lined baking sheet. Bake in a 300* oven for 30 minutes, stirring every 10 minutes. Cool completely. Store in the refrigerator in an airtight container. Makes about 3 cups

Note: Great for snacks, on salads, or on ice cream and other desserts.

Carrie's Traditional Whole Berry Cranberry Sauce (Simple & Delicious!) ~ Family

This is my favorite whole berry sauce. The key to what makes this sauce great is in the technique; cutting the berries and rinsing away the seeds makes for an improved texture and flavor. It is so easy and quick to make, that there is no need to purchase sauce that comes in a metal can.

Ingredients:
1/2 cup sugar
3/4 cup orange juice
6 ounces fresh cranberries, halved and seeds rinsed off

Method:
Combine sugar and orange juice in a saucepan; stir to dissolve sugar. Heat to boiling; boil 5 minutes. Add cranberries. Cook 10 to 15 minutes, until a bit thickened. Pour into small mold or bowl and refrigerate. Makes 1  1/2 cups.

Notes:
If desired, stir in 1 Tablespoon of Gran Marnier at the end of cooking, before refrigerating. Recipe may be doubled. Make a quadruple batch if you would like to preserve in canning jars or give as gifts.

"The Villa Gourmet" Deviled Eggs (Extremely Low Carb)

I learned how to make these delicious deviled eggs, in 1982, when I worked at "The Villa Gourmet" Delicatessen and European Foods Shop, in the town Chico, in Northern California.
They are a family favorite and the best I have ever tasted.

Ingredients:
9 eggs*

1 tablespoon vinegar
dash salt
3 tablespoons mayonnaise
1 teaspoon Dijon style mustard
dash cayenne pepper
smoked or regular paprika (optional)

Method:
Place eggs in pan. Add water to cover, vinegar and salt. Bring to a boil over medium heat. Boil 10 minutes. Remove pan from heat. Carefully place in sink and run cold water into the pot until the hot water is gone. Peel eggs under cold running water. Place on paper towels to remove excess water. Slice eggs in half lengthwise. Remove yolks and place in a bowl. Place empty whites on tray or plate. Using the fine side of a cheese grater, grate the egg yolks into a bowl. Add mayonnaise, mustard and cayenne. Mix well with an electric hand mixer or small food processor until smooth. Using a pastry bag**, pipe the yolk mixture into the egg whites. If desired, garnish with a sprinkle with paprika.
Makes 18 servings.

*Older eggs are easier to peel. Choose eggs between 1 to 2 weeks old for for making hard boiled eggs.

.

**If you do not have a pastry bag, you can fill a plastic baggie with the yolk mixture. Cut off one corner of the baggie and fill the egg whites. 

Nutritional info per serving, approximately:
52 calories ~ 4 grams fat ~ .2 grams net carbs ~ 3.18 grams protein

Sweet & Savory Pumpkin Bread Croutons

These croutons have a nice flavor and texture. They make a nice addition to Autumn & Holiday salads and soups. Use your favorite recipe for Pumpkin bread, or see my recipe: "Patricia's Pumpkin Bread."

Ingredients:

4 tablespoons butter

2 tablespoon lemon or unflavored olive oil

1 teaspoon orange juice concentrate

3 teaspoons brown sugar 

2 teaspoons dried sage leaves

1 teaspoon ground ginger 
1 loaf pumpkin bread, cubed

Method: 

Place on a foil lined baking pan, inside the oven, overnight to dry, or dry in 250* oven for 20 minutes. 

 Heat butter and orange concentrate in a large microwaveable bowl, at 25 second intervals, until melted. With a small mortar and pestle grind together sage and ginger. (If you do not have a mortar and pestle, rub sage between your palms, over the bowl with the butter and orange concentrate.) 

Add olive oil, brown sugar, sage and ginger. Stir with a fork. Add bread cubes and gently stir with a rubber or silicone spatula to coat with butter & spice mixture. 

Return to the foil lined baking pan, and bake at 300* for 20 - 25 minutes or until lightly browned and crunchy, stirring frequently, so that they do not burn.

 Cool completely. Store in the refrigerator in an airtight container. Makes about 6 cups. 

Note: I hadn't planned to create this crouton recipe, but I burnt just the sides and bottoms of two loaves of pumpkin bread! I trimmed away the burnt areas and made croutons. These are wonderful on salad, butternut squash soup and tomato bisque. (My husband liked them so much that he snacked on these croutons by themselves.) They are a "happy mistake."

Tomato Bisque Soup with Savory Pumpkin Bread Croutons

 

"Cheddar Bay" Biscuits

These biscuits are very much like the ones served at "Red Lobster" restaurants. They are a "drop" biscuit, so they are very simple and quick to make.

Ingredients: 

1 ½ cups of high quality buttermilk biscuit mix

1 ½ cups shredded cheddar cheese

½ cup milk

2 tablespoons butter

1 teaspoon dried oregano flakes (not ground)

¼ teaspoon salt (optional)

½ teaspoon garlic powder

Method:

Preheat oven to 400* 

Line cookie sheet with parchment paper or coat with non-stick cooking spray.

Put biscuit mix, cheese and milk in a bowl and mix well, by hand, to form a 

sticky dough. (I use a large fork to mix these.)

Using a spoon, drop lumps of dough onto cookie sheet 1 1/2 inches apart. 

Bake for 10 minutes.

In a small bowl, melt butter in microwave oven. 

Add oregano, salt and garlic powder.

After baking 10 minutes, remove from oven and brush tops with butter mixture. 

Return to oven for 5 more minutes at 400*.

Reduce heat to 350* and cook an additional 5 minutes.

Serve immediately. Makes 10 - 12 savory biscuits.



Note: Recipe may be doubled. To reheat, use toaster oven, or wrap in foil and heat for 10 minutes in a 350* oven. (Packaged "Cheddar Bay" biscuit mixes are available at the grocery store, but I prefer to make my own, so that the cheese is fresh and no chemical preservatives are added.) You can find quality buttermilk biscuit mixes at "Trader Joe's", "Whole Foods" and other healthy markets.

"Peanut Butter Cup" Bon Bons

Peanut Butter Cup Bon Bons topped with chocolate
sprinkles and gold colored sugar.

These special treats taste very much like Reese's Peanut Butter Cups. 

Ingredients: 

¾ cup powdered sugar

1 stick butter, melted

1 - 1 1/4 cups crushed graham crackers

1 cup peanut butter

12 ounces semi sweet chocolate chips

2 - 3 Tablespoons butter flavored (or regular) shortening
chocolate sprinkles (optional)
gold sugar sprinkles (optional)

 

Method:

Mix melted butter, sugar, crackers and peanut butter. 

Chill at least 1 hour in refrigerator. 

Roll spoonfuls of peanut butter mixture into bite-sized balls. 

Place on waxed or parchment paper lined plated or pan and chill 

in the freezer for 20 minutes. In top of a double boiler, melt chocolate 

and shortening. Pierce each chilled ball with a wooden skewer and dip in the melted chocolate, tapping gently on side of pot to shake off excess chocolate. 

Place on a waxed paper lined tray, using the second wooden skewer to slide the truffle off of the first skewer. Cover the small hole the toothpick leaves in the top of each truffle, with a little bit of chocolate from the end of one skewer. If using decorative sprinkles, sprinkle or place a little on top of each truffle, before the chocolate sets. (One chocolate at a time.)

Return dipped balls to freezer for 30 minutes.

Remove from freezer and store in an airtight container, in the refrigerator. (Place a sheet of waxed paper between layers of bon bons.)

Makes about 40

Notes: 
To make these extra special, serve or give as gifts in individual “candy bon bon cups”, which can be found in many stores and online. (Especially where Wilton supplies are sold.)

Sometimes, at Easter, I shape them like eggs and decorate them with icing and personalize with people's names.

Super Simple & Festive Cranberry Pudding Cake (For Brunch & Dessert)

This festive cake is easy to make! The result is a moist and flavorful cake that would be perfect to serve at brunch or any time. Cut into small squares to give as gifts. 

Ingredients: 

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries (rinsed, dried and any stems removed)

parchment paper (optional)

Method:

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan, or line the baking dish with parchment paper. (This step makes it easier to lift the cooled caked from the pan and cut.) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 45 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1" x 2", and placed them inside of cupcake liners, so that they could be easily eaten at a party. Enjoy!

Note: This cake is does not require a lot of work, but if you have the extra time, cut the cranberries in half and rinse away the seeds. This added step is nice, but purely optional.

Organic Pumpkin Dog Biscuits

I think it is fun to make these biscuits in the shape of little 

gingerbread men and women, but any shape will do.

Ingredients:

2 organic eggs

½ cup organic pumpkin puree

2 Tablespoons dry milk powder

2 ½ cups whole wheat flour

Method:

Preheat oven to 350*.

Mix all ingredients until well blended. Add 2 teaspoons

(or more) of water: just enough to hold dough together.

Roll on lightly floured surface to ½ inch thick. 

Cut with tiny cookie cutters, or cut into small 1 inch squares. 

Place 1 inch apart on an ungreased, or parchment lined, baking sheet. 

Bake 20 minutes at. Turn over and bake another 20 minutes, until the 

biscuits are hardened. Make certain that these are completely cooked 

(but not burned), otherwise they will be soft and will become moldy.

Cool 5 minutes on baking sheet. Transfer to a baking rack and cool completely.

Store in an airtight container in the refrigerator. Makes about 46 small biscuits.

Note:

We do not have a dog in our home, but many of our family members and friends do. Once or twice a year, I give these treats, as gifts, for their doggies. Both big and small breeds love these! Since we are acquainted with so many pooches, I triple the recipe and use one 15 ounce can of organic pumpkin.

(Some dogs have special diet guidelines. Please show this recipe to your vet to see if it is suitable for your pet.) 

Cinnamon Caramel Bars

These cookies are delicious and addicting!  (My husband didn't know that he 
liked pecans, until he tried these cookies. They immediately became a favorite.)

Ingredients:
1 1/2 cups  flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon salt (optional)
1 1/2 cups firmly packed brown sugar
1/2 cup (1 stick) butter, melted
2 eggs
2 Tablespoons vanilla extract
1 cup coarsely chopped pecans
1 package (14 ounce) caramels, unwrapped
1/4 cup milk

Method: 
Preheat oven to 350*. Sift flour, baking powder, cinnamon and salt. Set aside. Mix brown sugar, butter, eggs, vanilla and pecans in a large bowl until well blended. Add flour mixture; mix well. Set aside 1 cup of the batter. Spread remaining batter into a greased foil lined 9 x 13 inch baking pan. Bake for 15 minutes, or until firm.
Microwave caramels and milk in a microwaveable bowl on high for 2 - 3 minutes, or until caramels are melted, stirring after each minute. Cool 5 minutes or until slightly thickened. Pour over baked layer in pan, spreading to within 1/2 inch of the edges. Drop saved 1 cup of batter by spoonfuls over caramel layer. Cut through batter with a knife several times for a marble effect. Bake 15 - 20 minutes longer or until center is set. Cool in pan on wire rack. Lift from pan. Cut into bars. Store in an airtight container in the refrigerator.
Makes 24.

Greg's Microwave Peanut Brittle (Family)

This is a simple recipe that tastes great! It also is a
 nice homemade gift to give during the holidays.

Ingredients & Method: 
Line a cookie sheet with foil. Lightly grease the foil with butter, or spray with a natural cooking spray. Set aside.
In an 8 cup glass measuring cup (or, microwaveable bowl) mix:
1 cup Spanish Peanuts
1 cup sugar
1/2 cup corn syrup
1/8 teaspoon salt 

Set microwave at power level "7." Cook 4 minutes. Remove and stir. Return to microwave. Cook  for 3 1/2 minutes. Remove and stir.
Mix in:
1 teaspoon vanilla & 1 teaspoon butter
Cook 1 1/2 minutes.
Add:
1 teaspoon baking soda 
Stir and very quickly (because the candy quickly hardens) spread onto prepared cookie sheet. (Be careful, the candy will be very hot.)

When completely cooled, break into pieces. Store in an airtight container. Makes approximately 15 ounces. (3 cups)

Note: If you have an extra pair of hands nearby, at the end of the process, while one person is emptying the hot candy onto the cookie sheet, a second person can use a spatula, treated with cooking spray, to spread the mixture.

Norma's Lemon Pie (Family)

Decades ago the owner of a restaurant, in Burbank, California, shared this recipe with my mother-in-law, with the condition that she had to keep it a secret. I have made adjustments to the original recipe, so her promise has been kept. (I had to marry my husband to inherit the recipe!)

Graham Cracker Crust
Ingredients:
1 1/2 cups finely ground graham crackers
1/3 cup sugar
6 Tablespoons butter

Method:
Preheat oven to 375*. Place butter in medium microwave bowl. Microwave, for 25  second intervals, just until the butter is melted. Add graham crackers and sugar and mix until well blended. Press mixture into a 9 inch pie pan. Bake at 375* for 7 minutes. Cool.

Filling
Ingredients:
4 -8 ounces cream cheese, softened
2/3 cup juice from Meyer Lemons
1 can sweetened condensed milk
Whipped cream (optional)
Fresh berries (optional)


Method:
Blend the cream cheese, juice and milk with an electric mixer for 4 or 5 minutes. Pour into completely cooled cracker crust. Refrigerate until set. If desired, top with whipped cream and berries. Serves 6.

Note: Baking the graham cracker crust is not mandatory; Norma didn't bake hers.
Recipe may be doubled to make two pies. If you plan to give this pie as a gift or bring to share, place in the freezer for an hour or two, so that it will travel well.

Grandma Kathy's Peach Streusel Coffee Cake (Family)

 This coffee cake is very simple and tasty! It also makes a nice cobbler style dessert that can be served alone or topped with whipped or ice cream.

Preheat oven to 350*.
Grease and flour a square pan.
Drain: 1 15 ounce can of peaches (Reserve liquid.)

1 ½ cups Bisquick (Trader Joe's Buttermilk Baking Mix or Homemade Baking Mix)
½ cup sugar
½ cup milk, water (or juice drained from peaches)
2 Tablespoons shortening
1 teaspoon vanilla
1egg

Beat at medium speed for an additional 4 minutes. Pour into pan. Bake for15 minutes. Remove from oven and carefully place peaches on top of partially cooked batter. Top with Streusel Topping.

Streusel Topping:
Mix 1/3 cup Bisquick (or baking mix), 1/3 cup brown sugar. ½ teaspoon cinnamon,
1/8 teaspoon nutmeg and 2 Tablespoons chilled butter until crumbly.
Return to oven for another 15 – 20 minutes or until lightly browned and toothpick inserted in center comes out clean.

Note:
I prefer peaches packed in juice. If the peaches are packed in a light or heavy syrup, do not add to batter. The nutmeg is optional. (I like it with peaches.)
Experiment by replacing the peaches with other fruits or pie filling.
This recipe can be doubled and baked in a rectangular pan.

"Magic" Hot Chocolate

 

This is supper easy and fun! There's something enchanting for kids (and me) about watching hot milk turn into hot chocolate right before their eyes.

Ingredients:
1/2 gallon of milk
12 ounces semi sweet chocolate chips
8 candy canes

Method:
Heat milk over medium-low heat. Don't let it boil. Add about 1/4 cup chocolate chips to each of 8 mugs. Then fill them with hot milk. Stir. (Instead of spoons, offer candy canes for stirring.)

Note: Since I use 2% milk, I reduce the milk by 1 1/2 cups and I add a 12 ounce can of evaporated milk, to make a creamier cup of hot chocolate.

Lumpia (Filipino Egg Rolls)

In the early 1980's, I received this recipe from 

a Filipino friend. These are not difficult to make 

and are definitely worth the effort.

  
Ingredients
2 teaspoons cooking oil
2 cloves garlic, minced
1 ½ pounds ground pork or turkey, cooked
1 16 ounce bag of shredded cabbage/coleslaw mix
½ pound bean sprouts
¾ cup thinly sliced celery
1 small onion, chopped
½ cup grated carrot
4 tablespoons chopped green onion (optional)
black pepper to taste
4 tablespoons soy sauce
2 packages egg roll wrappers

Method
Saute garlic in the oil. Add onion and saute for a few minutes. Add meat. Cook for 5 minutes. Add vegetables. Season with pepper to taste. Add soy sauce. Cook until the vegetables are half done. (The vegetables should be cooked, but still crisp when you bite into them.) Cool filling before handling. (Filling can be prepared the day before and refrigerated.) Place one egg roll wrapper with one corner facing you. (Like a diamond) Place 2 large tablespoons of filling in the center of the wrapper. Fold corner facing you snugly over filling. Fold over side corners snugly over filling. Moisten edges of remaining corner with fingers dipped in water. Fold roll over moistened edges to seal. Place seam side down on wax paper lined tray. Repeat this process until all of the filling is used. Fry the lumpia in hot oil, turning once, until lightly browned on both sides. Drain on paper towels. Serve with soy sauce and Sriracha. Makes 40

 Egg roll wrappers can be found in the 
refrigerated section of most grocery stores. 
(Sometimes, near the vegetables.)

Cranberry Cooler (A Cocktail With or Without Alcohol)

 This is a light and refreshing cocktail.

Ingredients for a Single Serving:
4 ounces cranberry juice
2 1/2 ounces orange juice
A splash of lemon or lime juice
Ginger ale or champagne
Fresh mint,Lemon, lime or orange slices for garnish (optional) 

Method:
Blend juices with 4 ice cubes, until smooth. Pour into glass and top with ginger ale or champagne. Makes one serving.

Ingredients for a pitcher of Cranberry Coolers:
5 cups (40 ounces) cranberry juice
2 1/2 cups (25 ounces) orange juice
1/4 cup lemon or lime juice

Make a day ahead. Fill 1 & 3/4 ice cube trays with juice mixture and freeze. To serve, blend juice and frozen juice cubes until smooth.
Pour 2/3 juice mixture and 1/3 ginger ale into glasses. If desired, garnish with a sprig of fresh mint or with a fresh lemon, lime or orange slice. Makes 10 servings. Enjoy.

Note: This cocktail is delicious, with or without alcohol. The ginger ale version is a perfect, festive alcohol free option.