Sugar Cookies

 2 1/4 Cup sugar

1 Cup butter

3 eggs beaten

3 TBS milk

1 1/2 tsp vanilla

5 Cups flour

2 1/2 tsp baking powder

3/4 tsp salt

 

Cream sugar and butter.  Add eggs, milk, and vanilla, sift dry ingredients together and beat into creamed mixture, combining thoroughly.  With hands, shape dough in a ball; wrap and refrigerate 2 to 3 hours or overnight until easy to handle.  On lightly floured board, roll one-half or one third of the dough at one time, keeping the rest refrigerated.  Bake at 400 degrees for about 8 minutes or until light brown.

 

Deb Perelman's Chocolate Chip & Walnut Brittle Cookies

 

 

 

 

1 cup granulated sugar, divided

1 cup chopped walnuts

1 tsp. flaky salt, divided, plus more for garnish

½ cup (4 oz.) unsalted butter, cut into ½-in. cubes, cold but slightly softened

½ cup packed light brown sugar

1 large egg, at room temperature

1 tsp. vanilla extract

¾ tsp. baking soda

½ tsp. baking powder

1⅔ cups (about 7⅛ oz.) all-purpose flour

1/2 cup (4 oz) unsalted butter, cut into 1/2 inch cubes, cold but slightly softened.

8 oz. semi- or bittersweet chocolate chips (about 1⅓ cups)

1. Preheat oven to 350°. Line 3 baking sheets with parchment paper. Pour ⅔ cup granulated sugar into a 10-inch skillet; cook, undisturbed, over medium-high heat until sugar is partially liquefied, 3 to 4 minutes. Whisk until sugar is completely melted; cook, whisking constantly, until sugar is copper-colored and slightly smoking, 30 seconds to 1 minute. Remove from heat; quickly stir in walnuts.

2. Scrape brittle onto 1 baking sheet; quickly spread as thin as possible using a spatula. Sprinkle with ¼ teaspoon flaky salt. Chill in freezer until solid, 10 to 15 minutes.

3. Beat together butter, brown sugar, ⅓ cup granulated sugar and ¾ teaspoon flaky salt with a stand mixer fitted with the paddle attachment on low speed just until combined, about 2 minutes. Increase speed to medium; beat until butter is softened and somewhat fluffy, 3 to 4 minutes, stopping to scrape down sides as needed. Add egg and vanilla; beat until combined, about 30 seconds.

4. Add baking soda and baking powder; beat until combined, about 10 seconds. Add flour; beat on low speed just until a few floury patches remain, about 30 seconds.

5. Smash chilled brittle into bite-size chunks. Add brittle and chocolate to dough; beat on low speed just until incorporated, about 10 seconds. Scoop dough into 3-tablespoon-size balls, spaced 2 inches apart on the 2 baking sheets.

6. Bake in oven, one pan at a time, until edges are golden brown and set but centers are soft, 10 to 14 minutes. Cool on pan on a wire rack, 5 minutes; garnish with flaky salt. Serve warm.

Serves: 15
Active time: 45 minutes
Total time: 1 hour, 20 minutes

Quick tip! "While you can bake it right away, the dough will keep for several days in the fridge," says Perelman. The brittle can be frozen for up to three months.

Best Flourless Chocolate Cake

 

Rich fudgy cake with a chocolate ganache glaze. An amazing gluten free cake!

Prep Time 30 minutes

Cook Time 25 minutes

Additional Time 3 hours

Total Time 3 hours 55 minutes

Ingredients

Cake

• 1/2 cup butter
• 1 cup semi sweet or bittersweet chocolate chips (or half of each)
• 3/4 cup sugar
• 1/8 tsp salt
• 1 tsp vanilla
• 3 large eggs
• 1/2 cup unsweetened cocoa powder

Glaze

• 3 Tbsp butter
• 2/3 cup high quality semi sweet chocolate chips

Instructions

1. Line a round 8" cake pan with parchment paper and spray with non-stick spray. Set aside. Preheat oven to 375°.
2. Melt butter in a large glass mixing bowl in the microwave. Add the chocolate chips and let sit for 3-4 minutes. Stir together till chips melt, adding additional cooking time if needed. Let cool for 5 minutes.
3. Whisk the sugar, salt, and vanilla into the chocolate mixture. Add the three eggs and whisk till well blended. Stir in the cocoa powder.
4. Pour batter into prepared pan and spread evenly. Bake at 375° for 25 minutes or till toothpick comes out clean.
5. Let cake cool in pan for about 10 minutes, then invert onto a cooling rack. Immediately flip right side up onto another cooling rack. Cool completely.

Glaze:

1. Combine butter and chocolate chips in a glass bowl. Microwave for 1-3 minutes or till melted, stirring every 30 seconds.
2. Spread glaze over cake. Let sit for several hours till chocolate sets.
3. Serve cake as is, or with fresh berries, whipped cream, or ice cream.

Picture and recipe courtesy of Creations By Kara

Compost Cookies

 

16 tbsp unsalted butter, room temperature

1 cup granulated sugar

2/3 cup light brown sugar, packed

1 tbsp light corn syrup

1 large egg

1/2 tsp vanilla extract

1 1/3 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1 tsp kosher salt

1 1/2 cups chocolate chips

1/3 cup old-fashioned rolled oats

2 cups potato chips (I recommend Cape Cod potato chips!)

1 cup mini pretzels

Step 1:  Combine the butter, sugars, and corn syrup in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes.

Step 2: Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

Step 3: Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.

Step 4: Still on low speed, add the chocolate chips, oats, and  mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, until just incorporated. Be careful not to over mix or break too many of the pretzels or potato chips.

Step 5: Using a 2 ¾ ounce ice cream scoop (or a ⅓ cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.

Step 6: Heat the oven to 375°F. Arrange the chilled dough a minimum of 4 inches apart on parchment-lined sheet pans (no more than 6 large cookies per half sheet pan). Bake for 15 to 16 minutes. The cookies will puff, crackle, and spread. They should be very faintly browned on the edges yet still bright yellow in the center.

Step 7: Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Barely Baked Chocolate Chip Cookies

Ingredients

4 sticks butter

2 tablespoons vanilla

3 eggs

1 cup sugar

2 1⁄2 cups brown sugar

1 1⁄2 teaspoons salt

1 1⁄2 teaspoons baking soda

5 cups flour

1 bag of good chocolate chips (I use Ghirardelli)

Step 1: Soften the butter until partially melted. Stir in brown sugar, sugar, vanilla, and eggs.

Step 2: Combine salt, baking soda, and flour in a bowl.

Step 3: Add the wet ingredients to the dry ingredients and mix by hand. Do not over mix! Stir in chocolate chips.

Step 4: Using an ice cream scoop, spoon generous balls of cookie dough onto a greased and lined baking sheet. Refrigerate at least 30 minutes (or overnight).

Step 5: When you are ready to bake, preheat the oven to 375°F on the convection setting.

Step 6: Put the cold cookie dough tray into the oven and bake until the edges are brown but centers are still gooey (about 10 minutes). They will look “barely-baked.” 

RUTH’S PRO-TIP:

I often double or triple this recipe and freeze the raw dough in pre-scooped balls so we can have warm cookies whenever the mood strikes.

4 sticks butter

2 tablespoons vanilla

3 eggs

1 cup sugar

2 1⁄2 cups brown sugar

1 1⁄2 teaspoons salt

1 1⁄2 teaspoons baking soda

5 cups flour

1 bag of good chocolate chips (I use Ghirardelli)

Step 1: Soften the butter until partially melted. Stir in brown sugar, sugar, vanilla, and eggs.

Step 2: Combine salt, baking soda, and flour in a bowl.

Step 3: Add the wet ingredients to the dry ingredients and mix by hand. Do not over mix! Stir in chocolate chips.

Step 4: Using an ice cream scoop, spoon generous balls of cookie dough onto a greased and lined baking sheet. Refrigerate at least 30 minutes (or overnight).

Step 5: When you are ready to bake, preheat the oven to 375°F on the convection setting.

Step 6: Put the cold cookie dough tray into the oven and bake until the edges are brown but centers are still gooey (about 10 minutes). They will look “barely-baked.” 

RUTH’S PRO-TIP:

I often double or triple this recipe and freeze the raw dough in pre-scooped balls so we can have warm cookies whenever the mood strikes.

Honey Sesame Chicken Recipe (Easy Meal Prep Bowl)

Ingredients

Chicken

•  1/3 cup cornstarch
•  1 teaspoon garlic powder
•  1/2 teaspoon salt
•  1/4 teaspoon pepper
•  2 medium boneless skinless chicken breasts, cubed (about 3 cups or 1 1/2 lbs)
• 1/4 cup olive oil
  

Sauce

•  1/3 cup honey
• 1 Tablespoon tomato paste
• 1 Tablespoon tamari (or soy sauce/coconut aminos)
•  1 teaspoon sesame oil
•  1 teaspoon ground ginger
• 1/4 teaspoon salt
•  1 Tablespoon sesame seeds

Rice

•  1 cup jasmine rice
•  1 teaspoon lime juice

Veggies

•  2 Tablespoons olive oil
•  1 cup snow peas
•  2 cups halved Brussels sprouts (used broccoli)
  
• 1 cup shredded carrots
• 1/2 teaspoon garlic powder
•  1/2 teaspoon salt
• 1/4 teaspoon pepper
•  1 green onion stalk, chopped (for garnish)

Instructions

• In a medium bowl combine cornstarch, garlic powder, salt, and pepper.
• Add in the cubed chicken and toss until well coated.
• In a large non-stick skillet, add the avocado oil, heat over medium-high heat, and add in your chicken.
• Let pan fry for 5-8 minutes before flipping and cooking for another 5-8 minutes until the outsides are golden brown and the chicken is fully cooked. Once cooked stir a bit to break up the pieces.
• Transfer to a paper towel to allow any excess oil to drip off.
• While the chicken cooks – In a large bowl mix your sauce ingredients. Set aside about 1/4 cup of the sauce.
• Once the oil has dripped off the chicken add to the large sauce bowl and toss/mix until fully coated.
• Add more avocado oil to the pan and bring up to medium-high heat.
• Add in the snow peas and Brussels sprouts, cooking for about 15 minutes.
• Add the shredded carrots and seasonings, then cook for another 4-5 minutes, stirring occasionally, until the veggies start to soften.
• While the veggies cook, cook rice according to instructions, add lime juice, and fluff before adding to prep bowls.
• Assemble the bowls – evenly divide the cooked rice, veggies, chicken, and top with chopped green onions. Drizzle each bowl with the extra sauce and enjoy!

Recipe and image courtesy of Jar Of Lemons

Panera's Broccoli Cheddar Soup

 Ingredients

• 1/4 cup butter
  
  
  
• 1/2 medium chopped onion
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken broth
• 1/2 lb broccoli, (about 3 cups), chopped into bite size pieces
• 1 cup carrot, julienned (can buy matchstick carrots in produce section)
• 1/4 teaspoon nutmeg, (optional but brings out the flavor)
• 8 ounces grated sharp cheddar cheese (2 cups)
• salt and pepper

Instructions

 

• Melt the 1/4 cup butter and sautee the onions in the butter until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
• Whisk in the half & half and chicken stock. Bring to a boil then reduce heat to medium.
• Add the broccoli and carrots. Cook over medium-low heat for 20-25 minutes or until the broccoli and carrots are tender.
• Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (that's what I do). Return to low heat and add the cheese. If your heat is too high your soup can get grainy. Stir in the nutmeg if desired.

  
  

Peach Jam

 

Ingredients

4 cups prepared fruit (about 3 lb. fully ripe peaches)

2 tbsp fresh lemon juice

1 tsp produce protector

1 box SURE-JELL Fruit Pectin

1/2 tsp butter or margarine

5-1/2 cups sugar, measured into separate bowl

Instructions

Step 1

Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Step 2

Peel and pit peaches. Finely chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-quart saucepot. Add lemon juice and fruit protector; stir until well blended. Stir in pectin. Add butter to reduce foaming, if desired. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

Step 3

Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Step 4

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

 

Each batch fill 8 pint jars

Peach Pie

 Graham Cracker Crust

1 1/4 Cups Graham Cracker Crumbs

1/4 Cup sugar

6 TBS Butter

Bake at 375 6-8 minutes or chill for 45 minutes

Cream Pie Filling

3 oz cream cheese at room temperature

1 Cup powdered sugar

1 Cup whipped cream

1 tsp vanilla

Cream cream cheese and powdered sugar, whip cream and then fold together and put into pie shell.

Slice peaches for top and then make glaze

Glaze

2 mashed up peaches

1/2 Cup sugar

1 TBS corn starch

1 tsp lemon juice

1/2 tsp almond flavoring

1 TBS butter

Bring to a boil then put in blender and gently toss with the prepared peaches when the glaze is cooled.  Top the pie and refrigerate

Taco Chicken

 Ingredients

• 1 pound chicken breasts or thighs
  
• 2 limes
• A splash of red wine vinegar
• 2-3 cloves garlic pressed or coarsely chopped
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

• Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.
• Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.
• Place chicken on lightly oiled grill over medium heat and close the lid. Cook for 7 minutes, then flip the chicken, close the lid, and cook for another 7 minutes, or until the internal temperature reaches 165°F.
• Remove from the grill, lightly cover with foil, and allow to stand a few minutes so it doesn’t lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.

Southwest Pasta Salad

 Ingredients

• 1/2 lb bowtie pasta
• 1 14 oz can black beans drained and rinsed
• 2 roma tomatoes diced or about 3/4 C or halved cherry tomatoes
• 1 large red yellow, or orange bell pepper, diced small
• 1/2 cup sliced green onions
• 1/2 cup frozen fresh corn
• zest from 2 limes
• optional: 8 oz diced cooked chicken this is fantastic
• 1/2 cup Queso Fresco or Cotija Cheese or you could sub grated jack, cheddar or pepperjack

Dressing:

• 6 Tbs fresh lime juice about 3 juicy limes
• 1/4 C white wine or rice vinegar
• 4-5 cloves garlic roughly chopped
• 1 1/2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp kosher or sea salt
• 2 tsp sugar add a touch more if your limes are extra sour/bitter
• 3/4 C canola oil
• 1/2 C roughly chopped cilantro

Instructions

• Boil pasta in salted water according to package directions.  While it's cooking, prepare dressing.
• First zest your limes and place the zest in a large salad bowl.
• Place the lime juice, vinegar, garlic, chili powder, cumin, coriander, salt and sugar in a blender.  (Basically everything except the cilantro and oil)  Process until smooth.  With the motor running slowly, add the oil in a steady stream until incorporated.  Add the cilantro and pulse so it gets broken up, but some pieces still remain in tact.
• When pasta is done cooking, drain and rinse immediately with cold water to cool.  Place the pasta in the large salad bowl with the lime zest.  Add black beans, tomatoes, diced pepper, green onions, corn (no need to thaw the corn),  and chicken if desired.  Toss with dressing.  Taste, and add additional salt and pepper to taste.  For best results, chill for 1 hour before serving.  Right before serving, sprinkle cheese on top.  Serve with extra lime wedges if desired.
• Makes about 4-6 dinner sized servings or 10-12 side servings
   
  Picture and recipe from Our Best Bites - Sara Wells
  

Cornwalls Tostadas

2-3 Bell Peppers- we try to get a few different colors

1 cup of corn

2-3 Shredded Chicken Breasts Cooked 

(I always have little bags of chicken breast pre cooked in my freezer 

so its easy to grab and toss in)

Fresh Salsa

1 package Corn tortillas

Cheddar Cheese

Instructions:

1. Preheat the oven to 375.
2. Put 1-2 TBS of oil on a foil covered baking sheet (helps with cleanup) or a 9x13 glass dish.
3. Cut up peppers and place them in your baking dish and put them in the oven for 10-15 minutes or 
   until soft- remove from oven.
4. Add chicken, corn and ½ cup of fresh salsa to the cooking dish and mix. Place back in the oven for 
   10 more minutes.
5. While the meat and veggies are cooking place 4-5 corn tortillas on a baking sheet. Put 1 TBS of shredded 
   cheddar cheese on top of each tortilla (more if you like extra cheese).
6. Place the baking sheet in the oven for 3 minutes or until cheese is melted then remove and make 
   another batch (you can keep the veggies in or take them out while you do this.)
7. Once you have enough (for your family) tortillas- serve a small amount of meat and veggies on 
   each tortilla

7 Up Cake

 3 cubes of butter ( 1 1/2 cups)

3 Cups sugar

5 eggs

3 Cups flour

2 TBS lemon juice

3/4 Cups 7-up

Mix all the above ingredients together.   Pour into a well-greased and floured bundt pan. Bake at 325 for 55-65 minutes or until very golden brown.  Turn out onto a cake plate and sprinkle with powdered sugar.

Homemade Egg Noodles

 Ingredients

• 1 large egg, beaten
  

• 2 tablespoons milk

• ½ teaspoon salt

• 1 cup sifted all-purpose flour, or more as needed

Directions

1. Combine egg, milk, and salt in a bowl. Add sifted flour and stir until a dough forms, adding more flour as needed, a little at a time, for the dough to come together. Separate into two balls.

2. Sprinkle a work surface with flour and roll out each piece of dough as thin as you like. Let rolled dough rest for 20 minutes.

3. Cut into strips and spread to dry, dusting with a bit of flour so the noodles don't stick together. Let dry for approximately 2 hours.

4. Cook noodles in boiling salted water, or hot soup, until tender, about 10 minutes.

Brioche Bread

 Brioche - makes three large loafs

Ingredients
1 kg bread flour 2.2 pounds or 7 1/2 Cups
400 grams sugar (2 cups)
5 eggs
250 ml Warm Whole Milk (1 cup)
3 packages of yeast (7 grams each)
pinch of salt
80 ml sunflower oil (1/3 Cup)
80-100 grams butter (1/2 Cup) - unsalted - Pulgra or President
(Available at Tropicana)
Raisins if desired (rinsed)
1 tsp Vanilla
1 TBS lemon zest
For the greatest success make the dough in a warm room - 82 degrees plus. Have all the ingredients at room temperature and be careful of drafts. Sift the flour twice. Place flour into a large bowl and make a well in it. Reserve 1-2 Cups of the flour for incorporating during the mixing. In a separate bowl begin to proof the yeast by placing yeast in the milk that has been warmed to around 95 degrees. Add 1 TBS of the flour and ½ tsp of sugar to the milk mixture to feed the yeast. Add the remaining sugar and the pinch of salt into the bowl with the flour. Make a well in the dry ingredients. Crack the 5 eggs into the well of the dry ingredients and slowly begin to incorporate the eggs and flour. Work the dough slowly with a wooden spoon in one direction. Add the yeast mixture. Add the vanilla and the lemon zest. Melt the butter and combine with the oil. Add this butter mixture several tablespoons at a time. Knead until small bubbles appear. You will not use all the butter mixture or all the flour but keep for additional steps. The dough is a
soft dough but shouldn’t be too sticky because of the butter. Place in a bowl. Cover with plastic wrap and then a towel. To hasten the proofing process you can heat the oven to 100 degrees, turn off the oven and place your bowl in the oven. Let double in size, about 1 ½ hours. Butter your loaf pans with the remaining butter and dust with flour. Punch down dough and incorporate more butter. Divide dough into three equal balls. Separate each of those balls into three even
balls by greasing your hands with the butter and continue to work it into the dough. Roll each ball to a 16" x 6" rectangle. Roll the rectangle up longwise. Do this with all three pieces of the dough. Bread in a Dutch braid pattern. Place dough, being careful to tuck under the ends into
the loaf pan. Repeat with other loaves. Drizzle with butter. Let the dough raise (in the oven if preferred) until double in size (takes about 30-40 minutes). Make an egg wash with 2 eggs and a tablespoon of milk. Brush on the raised loaves. Sprinkle with turbinado sugar. Bake at 325 on lower rack for 30-40 minutes or until golden brown.

Warm Cider

8 cups fresh apple cider or apple juice
2 teaspoons or 2 cinnamon sticks
1/8 teaspoon grated nutmeg
4 whole cloves
1 orange, cut into slices

Sausage and Tortellini Soup

    * 3/4 - 1 LB. Italian sausage (hot or mild)

    * 1 can (14 1/2 oz) Diced Tomatoes with Basil, Garlic & Oregano
    * 1 pkg (9 oz.) fresh or frozen cheese tortellini
    * 1 can (14 oz) beef broth
    * 1 c. water
    * 1 tsp. oregano
    * 1 tsp. basil
    * 1/4 tsp. hot pepper
    * 1 Tbsp. garlic
    * 1 small onion chopped
    * 1can black beans
    * fresh grated Parmesan cheese


    Brown sausage & drain. Add remaining ingredients, except beans, tortellini & cheese. Bring to a boil. Add tortellini, cover, reduce heat and simmer until pasta is nearly done. Add beans and simmer until heated through. Sprinkle with finely grated fresh parmesan cheese and serve.

    For the crockpot version: Brown & drain sausage. Put rem. ingred., expect beans, tortellini & cheese in crockpot. Cook on low 4 - 5 hours. Turn crockpot to high. Add tortellini and beans. Continue cooking until tortellini is tender. Serve with a sprinkling of cheese.
    Makes 4 generous servings.
    Good hot, warm or surprise, cold! Enjoy.

Orange Rolls

2 pkgs dry yeast (about 2 TBS)

1/4 Cup warm water
3 eggs, well beaten
4 ½ Cups flour
1 Cup warm water
½ Cup shortening
½ Cup sugar
2 tsp salt
Butter

Soften yeast in 1/4 Cup warm water.  Let stand 10 minutes.  Combine dissolved yeast, eggs, 2 ½ Cups flour, 1 Cup warm water, shortening, sugar, and salt in a large bowl.  Beat until smooth. Add remaining flour to make a soft dough.  Cover.  Let rise until double in bulk.  Punch down and refrigerate overnight. (You can skip this step if you need to.) Three hours before baking, roll out as desired.  Divide dough in half.  Roll each half into a ½” thick rectangle.  Spread with a mixture of 1/3 cups butter, at room temperature, ½ cup sugar and the rind of orange grated.  Roll up jelly-roll style.  Cut in 1" slices.  Place in greased muffin tins, cut side down.  Cover.  Let rise 3 hours.  Bake in 400 degree oven for 12 to 15 minutes.  Yield 2 ½ dozen rolls.  Frost with powdered sugar icing while hot.

6 Threes Ice Cream

3 cups sugar

3 cups milk
3 cups cream
juice of 3 lemons
juice of 3 oranges
3 mashed bananas

Mix in ice cream freezer and churn until completed

Homemade Peach Ice Cream - Wendy Hodgkinson

4 Cups Sugar

1 Quart Milk
1 Pint Cream
1 Can Evaporated Milk
Juice of 3 lemons and 3 oranges
½ tsp salt
6 fresh peaches

Puree peaches, add sugar and juices, whip cream and add the rest of the ingredients.  Put in Ice Cream freezer and churn until completed.

Burnt Almond Fudge Ice Cream - Shirl and Lenore Cornwall

 Burnt Almond Fudge Ice Cream

Ingredients                            4 Quarts        6 Quarts

Eggs                                            4            6
Sugar                                    2 2/3 Cups        4 Cups
Semi Sweet Chocolate Squares    2            3 ½
Salt                                                1/3 tsp            ½ tsp
Vanilla                                        2 tsp            1 TBS
Whipping Cream                        1 1/3 Cup        2 Cups
Canned Milk                                2 2/3 cans        4 cans
Regular milk                            4 Cups        6 Cups
*Chopped Almonds                    5-6 ounces        9 ounces

Beat eggs in mixer with ½ of the sugar.  Melt chocolate and add salt and vanilla.  Cool chocolate.  Add to egg mixture.  Beat well.  Add remaining sugar and canned milk.  Pour into freezer can and add cream and milk last to about 4 ½ inches from the top of can.  Freeze, and when starting to stiffen add nuts.

*Toasted salted chopped almonds - spread whole almonds on cookie sheet and sprinkle with vegetable oil and stir.  Bake 5 minutes at 400 stirring and watching until pale tan.  Watch carefully so they don’t brown too much or they become bitter.  Remove to a bread board and chop some (or you can use slivered almonds).  Sprinkle with a little salt, let cool.

Bev's Strawberry Dessert

1  Cup flour

1/4 Cup brown sugar
1/2 Cup chopped pecans
1/2 Cup melted butter

2 egg whites
1/2 cup sugar
2 1/2 cups sliced fresh strawberries
2 TBS lemon juice
 Cup heavy cream, whipped

Combine flour, brown sugar, pecans and butter.  Spread out on a large cookie sheet 1/4 to 1/2 inch thick.  Bake in preheated 350 oven for 15 minutes until just brown.  Cool, then crush with a rolling pin to make crust.

Place egg whites, sugar, strawberries and lemon juice in large mixing bowl and beat with an electric mixer until thick and creamy - about 10 minutes.  Fold in whipped cream.  Sprinkle approximately 2/3 of crumbs on bottom of 9 x 13 pan.  Spread strawberry mixture over crust and top with remaining crumbs.  Cover and freeze at least 6 hours.   I have used frozen strawberries - that works fine.  I usually top with a dollop of whipped cream and then a sliced and swirled strawberry garnish like the picture that is attached.  

Lion House Lemon Bars

1/2 cup butter  softened
1/4 cup  powdered sugar
1 cup flour

Preheat oven to 325. In a large bowl, cream butter and 1/4 cup powdered sugar; add 1 cup flour. Spread in an 8x8-inch pan and bake for 15-20 minutes. While crust is baking, prepare filling.

Filling:
2 eggs
1 cup sugar
2 Tbsp. flour
2 Tbsp. lemon juice
grated rind of 1/2 lemon

In a medium bowl, beat eggs slightly and add sugar, 2 Tbsp. flour, lemon juice and lemon rind. Mix well and pour over hot crust immediately after removing it from the oven. Bake for 15 to 20 minutes. Remove from oven and sprinkle with sifted powdered sugar. Cool slightly before cutting into 2-inch squares. Serve with vanilla ice cream, if desired. Makes 16.