Welcome to our Recipe Blog.  Remember to put who is contributing the recipe and tag or label your recipe so we can find them easily.  Happy Cooking!

Tuesday, November 17, 2009

Lemon Ripple Cheescake Bars

I saw this on another blog and thought it looked great.


  • 1 Cup all-purpose flour
  • ¼ CUP sugar
  • 1 t finely grated lemon zest
  • pinch salt
  • 1 stick (4 ounces) unsalted butter, cubed & chilled
  • 2 T cornstarch
  • ½ cup cold water
  • 2 large egg yolks
  • 1 ¾ cups sugar
  • ¼ cup fresh lemon juice
  • 1 t finely grated lemon zest
  • 1¼ pounds cream cheese, softened [I only used 500gm - ie two packs)
  • 2 tablespoons all-purpose flour
  • 3 large eggs, at room temperature
  • ¼ cup sour cream
  • 1 teaspoon pure vanilla extract
Preheat the oven to 325 F and position a rack in the center. Butter a 9-inch-square baking pan. In a food processor, pulse the flour with the sugar, lemon zest and salt. Add the butter and pulse until a soft, crumbly dough forms. Press the dough evenly over the bottom and a scant ½ inch up the side of the pan. Bake the crust for 20 minutes, or until golden and firm.

In a small bowl, dissolve the corn starch in the water. In a medium sauce pan, whisk the egg yolks with 3/4 cup of the sugar and the lemon juice. Whisk in the cornstarch mixture and cook over moderate heat, whisking gently, until the sugar is dissolved and the lemon mixture is hot, about 4 minutes. Boil over moderately high heat for 1 minute, whisking constantly, until the mixture is thick and glossy. Strain the lemon mixture into a heatproof bowl. Stir in the
lemon zest and let cool.

In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup of sugar until smooth. Beat in the flour until blended. Add the eggs, 1 at a time, beating well between additions. Add the sour cream and the vanilla and beat until the batter is smooth. Pour the cream cheese batter over the crust and smooth the surface with a spatula. Dollop the lemon mixture on the cheesecake batter and care fully swirl it into the batter; take care not to cut into the crust.

Bake the cheesecake for about 40 minutes, or until golden around the edge and just set. Run the tip of a knife around the edge to loosen the cheese cake from the side of the pan. Let cool on a wire rack for 1 hour, then refrigerate the cheesecake until thoroughly chilled. Cut into 16 bars and serve.

The cheesecake bars can be refrigerated in the pan for up to 3 days. For the best results, slice the cheese cake bars with a warm knife, wiping off the blade between cuts.

Maggie's Queso Dip

Love, Love, Love this dip

1/2 package taco seasoning
1 can of bean dip
1 cup sour cream
1 8 ounce cream cheese

Mix together and put into a shallow dish.
Top with grated cheese.
Bake in 350 degree oven for 15-20 minutes.

Monday, July 27, 2009

Witty's Crazy Landlady White Bread

Crazy woman... great bread!

5 T sugar
5 tsp salt
3 T shortening
5 1/3 cups dry milk
6 cups hot water

10 cups white flour
2 T yeast
3 beaten eggs

Beat until mixed (low about 2 minutes)

5 cups flour

Auto knead about 3-5 minutes

Let rise 1 hour
Shape loaves
Let rise 1/2 hour
Bake 350 for 35 minutes

Monday, June 22, 2009

Mom's- Nadean's Carrot Cake

We all remember this creation. I have the recipe in Mom's hand. She wrote it for me when Josh was a baby so that is almost 40 years ago. Wow. Taking a look at the ingredients you may want to make several changes but it is fun to remember.

2 C sugar
1 1/3 C Wesson oil ( would use a different oil)
4 eggs
2C flour ( use unbleached white)
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt


3C grated raw carrots
1C raisins dark

Turn into greased loaf pan

Bake: 350 for 50 minutes.


1/2 Box Powdered Sugar
4 oz Cream cheese
1 tsp Vanilla
1/4 stick Margarine ( yikes Mom) (Definitely butter)

Whip together and spread over loaf when slightly cool


Christmas Gingerbread Cookies-The real thing!

I got this recipe from Marilyn Nelson in Cleveland. It was a recipe she finagled (sp?)out of a Seattle chef who was known for his gingerbread. The kids and I made them at Christmas to give to friends when they came to the house throughout the holidays. I think Witty might remember....Great memories!


2 C dark black strap molasses
1 1/2 C butter
1 C sugar
1 tsp ginger
1/2 tsp cinnamon
1 tsp cloves

ADD: 3 Egg yolks

ADD: 1 T Baking soda dissolved in 1C HOT water

STIR IN: 9-11 C unbleached white flour. Add flour gradually and do not add too much.

CHILL: 2 hours or Freeze: 10-15 min.

DECORATE: RAISINS, NUTS, CHOCOLATE CHIPS ETC. Do not use mold cutters as this dough does not hold when baked.
BAKE: 375 8-10 MIN. Cookies will be soft when done and firm up as they cool. You can poke a hole in them, wrap them and hang on a tree or just put out for Christmas Cheer. Enjoy!


Thursday, May 28, 2009

Fruit Slushi Punch

4 cup water

4 cup sugar

Boil together


4 cup cold water

1/2 cup lemon juice

Mix together, put in bowl and freeze

Take out about hour before serving


2 small cans of pineapple tidbits

frozen berries

fresh banana

Claudia's Spaghetti Sauce

1 onion

3 T olive oil

3 clove garlic

15 oz Tomato Sauce

2 6 oz tomato paste

2/3 cu beef broth

2 T brown sugar

2 t Worcestershire sauce

1 t oregano

1 t basil

1 t salt

1/2 t pepper

mix together

Wednesday, May 27, 2009

Tutti Fruity Ice Cream

This is from Mike & Cherise Dodson

1 large package instant vanilla pudding mix

2 cups milk

1 quart half and half

1 pint whipping cream

2-3 bananas, chunked

1 container (used 16 oz.) frozen, sweetened strawberries (defrosted)

1 16 oz. can crushed pineapple, drained

1 ½ cups chopped pecans

1 ½ cups sugar

Mix the milk and the pudding together. Add all other ingredients.  Use ice cream freezer according to directions.

Chocolate Chip Cookies

1 cup sugar
1 cup brown sugar
1 1/4 cup shortening
2 eggs
1 tsp vanilla
1 tsp baking soda
3/4 tsp salt
3 cups flour
chocolate chips

Cream sugars and shortening.  Add eggs and vanilla and mix.  Add dry ingredients to wet and mix thoroughly.  Add chocolate chips.  Bake ungreased cookie sheet at 350 for 7 to 8 minutes.