Grandma May's Lemon Berry Pie

4 oz. cream cheese
1 Tbsp. milk
1 Tbsp. sugar
1 Tbsp. lemon juice
2 tsp. lemon peel
1 1/2 cups cool whip
1 cup milk
1 pint strawberries cut in half
1 small pkg. instant lemon pudding
Graham crust

In small bowl, beat cream cheese, milk and sugar until blended. Mix in lemon juice and peel. Spread in pie crust and top with strawberries.
Mix milk and pudding together. Once thick, fold in 1/2 cup cool whip. Spoon over strawberries.
Cover and refrigerate 2 hours. Garnish with remaining cool whip.

Coconut Cream Pie (Southern Living)

3/4 cup sugar
1/4 cup plus 2 teaspoons cornstarch
1/8 teaspoon salt
3 egg yolks, beaten
3 cups milk
1 1/2 Tablespoons butter
1 1/2 teaspoons vanilla extract
3/4 cup flaked coconut
1 baked 9-inch pastry shell
1 cup whipping cream
1/3 cup sifted powdered sugar
1/3 cup flaked coconut, toasted

Combine first 3 ingredients in a heavy saucepan; stir well. Combine egg yolks and milk; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 3 minutes, stirring constantly. Remove from heat; stir in butter, vanilla, and 3/4 cup coconut.
Immediately pour filling into pastry shell. Cover with plastic wrap. Cool 30 minutes; then chill until firm.
Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over filling; sprinkle with toasted coconut. Chill.

Cookie Salad

1 cup buttermilk
1 large (6 oz.) pkg. instant vanilla pudding
1 tub Cool Whip, thawed
1 pkg. Keebler Fudge Striped cookies
Mandarin oranges, bananas, grapes, any fruit of choice.

Mix buttermilk, pudding, and cool whip together. Mix in fruit. Crumble cookies, mix in or just leave on top.

Chocolate-dipped Coconut Macaroons

These are light and airy-but still have plenty of coconut yumminess!

Chocolate-dipped Coconut Macaroons
Ingredients:

2 egg whites
2/3 cups granulated sugar
1/2 tsp vanilla
1 1/2 cups sweetened flaked coconut
parchment paper
Semi-sweet chocolate pieces
crisco

Method:

Preheat oven to 325 and line 2 rimmed baking sheets with parchment paper. Trust me - you want to have parchment paper on there or you may not get your cookies off!

1. Whip egg whites on high speed until good and foamy.
2. SLOWLY add the sugar while continuing to whip at high speed. The end result will be a stiff-peak consistency and glossy. Add vanilla.
3. Gently fold in coconut with a spatula until thoroughly incorporated.
4. Drop by mounded teaspoon (note - these will rise slightly while baking... you CAN make them bigger, but you will need to adjust your baking time and be careful not to burn...) onto parchment-lined pans with an inch or two space between.
5. Bake for 20min at 325 on the middle rack(you may want to check at 15min if your oven runs hot...). Allow to cool a few minutes before removing to rack to cool completely. NOTE - if you eat one right away, you may notice it is still a bit gooey inside. No worries! It continues to cook while cooling and will be just fine!


Dipping:
Place chocolate pieces in a microwaveable dish with short-ish sides (you will need to get your hand in there to dip the cookies!) and microwave 30 min intervals, stirring inbetween, until melted. I add a teaspoon or two of crisco to make the chocolate thinner for dipping.
When completely cooled, dip bottoms of macaroons in chocolate and set on parchment to cool.

Pumpkin White Chocolate Cheesecake

Crust

25 (2 inch) Gingersnap Cookies

2 Tbsp. Sugar

3-4 Tbsp. Butter

Crush the gingersnaps and mix in sugar and butter. Press into bottom of springform pan. (If I don't have the gingersnaps, I substitute about 7 graham crackers and add about 1/2 tsp. each of ginger and cinnamon.)

Filling

3 (8oz. ea.) packages Cream Cheese- softened

1 C. Sugar

3/4 C. canned Pumpkin

1 C. White Chocolate Chips (1/2 C. of it melted)

3 Eggs

1 tsp Vanilla

1 tsp Cinnamon

1/4 tsp ground Nutmeg

Blend cream cheese and sugar. Mix in pumpkin, eggs, vanilla, cinnamon and nutmeg. Finally add in both melted and nonmelted white chocolate chips. Pour over crust and bake @ 350 degrees for 55-60 minutes. Sprinkle on topping if desired. Allow to cool then put in refrigerator to set up (at least 4 hours).

Topping (optional)

1/2 C. chopped Almonds

2 Tbsp Butter

1 tsp Sugar

Process all ingredients in food processor. Spread out on baking sheet and bake @ 350 degrees for 10 minutes (or until toasted).

Heather Farar

German Cheese Cake

Crust

1/2 Stick (4 Tbsp) Butter- softened, but not melted

1 C. Flour

1 tsp. Baking Powder

1/4 C. Sugar

1 Egg

1 Tbsp. Milk (or water)

Beat first four ingredients, then add egg and milk. Press into bottom of spring form pan. (Butter your fingers to keep them from sticking to the dough.)

Filling

2 packages (8 oz. each) Cream Cheese- softened

2 C. (1 pint) Cottage Cheese

1 1/2 C. Sugar
2 tsp. Vanilla

1/2 tsp. Salt

6 egg yolks

1/3- 1/2 C. Flour

6 egg whites- beaten stiff

Mix cream cheese, cottage cheese, and sugar. Add vanilla, salt, and egg yolks. Blend in flour. Batter should be smooth (except for cottage cheese bits) and fluffy. Carefully fold in beaten egg whites. Pour over crust then bake @ 350 degrees for 70 minutes. Top will be quite dark and will probably crack. When time is up, do not remove cake, turn off oven, and insert wooden spoon in oven door to allow cake to cool slowly. Leave cake in oven until completely cool (overnight). Remove sides of pan and dust top of cake with powdered sugar.

PS- This recipe is for a large (10 in.) springform pan. If you have a smaller one, I believe a half recipe would be just about right. (Otherwise just bake any leftover in a bread pan.)

Heather Farar

Cheese Pie

(Sorry about the color, my daughter wanted me to make it purple)

Crust

10 Graham Crackers

1/4 Cube (2 Tbsp) Butter- melted

~2 Tbsp Sugar

~1 tsp Cinnamon

Crush crackers in large ziploc bag. Add butter, sugar and cinnamon and shake. Spread in pie pan and bake for 5 minutes @ 375 degrees. Do not overbake because it will bake two more times.

Middle

9 oz. Cream Cheese

2 Eggs

1/4 C. Sugar

1 tsp. Vanilla

Soften cream cheese then blend all ingredients together. Pour into baked crust and bake for 8 minutes @ 375. Allow this layer to cool (at least until you can touch the pan without hot pads) before adding top layer.

Top

1/2 pint Sour Cream

1/4 C. Sugar

1 tsp. Vanilla

Blend all ingredients and carefully spread over middle layer. Bake for 5 minutes (at 375). Allow to cool, then put in refrigerator until fully set (overnight is best).

Heather Farar

Sweet Potato-Pecan Cupcakes with Cream Cheese Frosting

Prep: 15 min.
Bake: 40 min.
Cool: 1 hour

Ingredients:
1 cup coarsely chopped pecans
2 cups sugar
1 cup butter, softened
4 large eggs (I use the equivalent in egg beaters)
1 (16-oz.) can mashed sweet potatoes
2/3 cup orange juice
1 tsp. vanilla extract
3 cups all-purpose flour (I use whole wheat and it cooked fine, may be moister with all-purpose)
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. salt
Coarsely chopped pecans (garnish)

1. Place pecans in a single layer in a shallow pan and bake at 350 degrees for 8-10 minutes or until toasted.

2. Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs 1 at a time, beating until blended after each addition.

3. Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.

4. Bake at 350 degrees for 28 - 30 minutes or until a toothpick comes out clean. Remove immediately from pans, and cool completely. Spread cupcakes evenly with Cream Cheese Frosting. Garnish if desired.

Cream Cheese Frosting

Ingredients:
12 ounces cream cheese, at room temperature
1/2 cup powdered sugar
1 tablespoon vanilla extract
1 tablespoon orange juice

Combine all ingredients in the bowl and beat at low speed until sugar is incorporated.

Enjoy-- Tawny

Zucchini Brownies

Ingredients:

2 cups Flour (all purpose or whole wheat)
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Cinnamon
1/4 cup Cocoa
3 Eggs
1 tsp. Vanilla
1 cup Walnuts
2 cups Sugar
1/2 tsp. Salt
1/2 cup vegetable oil
3/4 cup milk
1 cup Chocolate Chips
2 cups Shredded Zucchini (It doesn't have to be finely shreaded...I just use a potatoe pealer and have huge strips of it, it cooks in and you won't be able to tell)

Mix all the ingredients together and bake at 350 degrees for 30 minutes.

Enjoy--Tawny

PEPPERMINT FUDGE

[ fudge layer ]

3 tsp. butter, softened (yes tsp. ... not Tbsp.)
4 oz. cream cheese, softened
4 c. powdered sugar
6 Tbsp. baking cocoa
1 tsp. milk
1 tsp. vanilla extract

[ peppermint layer ]

2 oz. cream cheese, softened
2 c. powdered sugar
1/2 tsp. milk
1/2 tsp. peppermint extract
1/4 c. crushed peppermint candy (about 10-12 candies)

Line the bottom and sides of a square baking dish with foil. Grease foil with butter; set aside. In a small mixing bowl, beat cream cheese. Gradually beat in powdered sugar, cocoa, milk and vanilla. Spread into prepared pan. Chill for an hour until firm. For peppermint layer, beat cream cheese in a small mixing bowl. Gradually beat in powdered sugar, milk and extract. Stir in peppermint candy. Spread evenly over chocolate layer. Chill for an hour or until firm. Using foil, lift fudge from pan. Gently peel off foil and cut into squares.

Notes: A double batch fits well in a 9” x 13” pan and makes about 7-8 dozen little squares of fudge. Also, to crush the peppermint candies, I place them in a thick zip lock bag and use a rubber mallet (soft hammer). This is where my kids like to help!

*Added comment: I recommend storing your fudge in the refrigerator. It's probably fine at room temperature (I think?), but that's just my personal preference. I think it tastes better chilled.

PUMPKIN PIE CRUST:

(I copied this from a friends blog. I haven't tried it yet, but it looks yummy!)

Pumpkin Pie is Pumpkin Pie is Pumpkin Pie. There. I said it. I've tasted lots of them and they all taste the same. Pumpkin-y! But...you can do something to make that pumpkin pie really shine. It's all in the crust! So, here's a GREAT crust recipe that would work for lots of pies, but is especially complimentary to pumpkin pie:

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon salt

1 tablespoon (14 grams) granulated white sugar

1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces

1/8 to 1/4 cup (30 - 60 ml) ice water

Pecan and Gingersnap Layer:

1/4 cup (25 grams) pecans, toasted and ground

1/4 cup (25 grams) crushed gingersnap cookies

Pate Brisee (That's French for Pie Crust!): In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.

After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan.

Pecan and Gingersnap Layer: Toast pecans in a 350 degree F oven for 8 minutes or until lightly browned and aromatic. Cool and then place the pecans in a food processor and process until finely ground. Combine the ground pecans with the crushed gingersnap cookies. Press this mixture evenly onto the bottom and up the sides of the unbaked pie crust. Cover and return the pastry to the refrigerator while you make the pumpkin filling.

Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling. Bake as your pie recipe directs.

Stephanie

Cranberry Almond Pound Cake

2 1/2 c. sugar
1 c. + 2 T. unsalted butter
3 t. almond extract
6 eggs
1 c. sour cream (full-fat is best for super moist cake!)

1/4 c. water
1/4 t. baking powder
1/2 t. baking soda
1/2 t. salt
3 c. flour
2 c. cranberries (fresh or frozen)

Glaze:

2 T. water
1 1/2 c. powdered sugar

Mix sugar, butter and almond extract. Add eggs and sour cream, mix well. Mix in water. Add baking powder, baking soda and salt, mix. Add flour and mix well. Fold in cranberries (rinse first to make sure there aren't twigs or bad berries in the bunch). Butter/flour a bundt pan. Pour the batter into the buttered pan and bake at 325 for 1 hour or more. Test with a toothpick. Rest for a few minutes in the pan before inverting and cooling on rack. When barely warm, drizzle with glaze.