Lemon/Lime Cream Pie

An Eagle recipe, slightly modified.

1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1/2 cup lime juice
zest of one (or two) lime
1 cup (1/2 pint) whipping cream, whipped
1 (6-ounce) package graham cracker crumb pie crust

In medium bowl, stir together sweetened condensed milk and lime juice. Fold in whipped cream. Pour into crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.
Lemon Cream Pie: Substitute 1/2 cup lemon juice for lime juice.

My notes:
This is surprisingly good. Many people ask me for the (ridiculously simple) recipe. It really is worth a try.

Norwegian Christmas Cookies

No idea why that’s the name, but they’re a family recipe from my Grandma Rachel, and they’re absolutely essential for Christmas around here. My mom made them yesterday, muttering all the while about how much sugar is in them, all the butter, etc, but they’re the cookies that’re gone first. Really really good. Try them. And give credit to my Grandma Rachel. :)

Mix 3 T sugar, 1/2 c butter, 1.5 c flour, press firmly in a glass baking dish (a size up from the 8×8 square — 7×11?), and bake at 350 for 15 minutes.

While that’s going, mix 3 beaten egg yolks, 2 c brown sugar and 3/4 cup coconut. Add 1/2 c chopped pecans and 1 tsp vanilla. Beat egg whites until they’re at the soft peak stage, more or less, and fold in. Pour on the crust in the glass pan, and bake for 30 minutes. Then sift lots and lots of powdered sugar on top, and cut when it cools. Yum.

Chocolate Truffle Cookies

From lynn by way of YAAPS.
Chocolate Truffle Cookies

4 squares(1 ounce each) unsweetened chocolate
2 cups(12 ounces) semisweet chocolate chips, divided
1/3 cup butter or margarine
1 cup sugar
3 eggs
1 and 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 tablespoons baking cocoa
1/4 teaspoons baking powder
1/4 teaspoons salt
confectioners’ sugar

In a microwave or double boiler, melt unsweetened chocolate, 1 cup chips and butter. cool for ten minutes.

In mixing bowl, beat sugar and eggs for 2 minutes. Beat in the vanilla and the chocolate mixture.
Combine flour, cocoa, baking powder,and salt. Beat it into the chocolate mixture. Stir in the remaining choc. chips.

Cover and chill for at least 3 hours.

Remove about a cup of dough. With lightly floured hands, roll into 1 inch balls. Place on an ungreased cookie sheet.

Bake at 350 degrees for 10-12 minutes or until lightly puffed and set. Cool on the pan for 3-4 minutes before removing to a wire rack to cool completely.

Repeat with remaining dough. Dust with confectioners’ sugar.

Yeild: about 4 dozen.

Cashew Meringues

My adaptation of an allrecipes.com recipe that didn’t have cashews. DH likes these too. We’re on a roll here!

3 egg whites
1 cup white sugar
1 1/2 cups ground cashews

1. Beat egg whites until foamy, then add sugar gradually still beating until stiff peaks form. Fold in cashews.
2. Drop by heaping spoonfulls (spoonsfull?) onto baking sheet; bake at 275-300 for about 20-30 minutes. Let cook on sheet 3-5 minutes before removing to a cooling rack.

Coconut-Cranberry Chews

from Challenge Dairy, by way of Anne, by way of YAAPS

Coconut-Cranberry Chews


About 1½ cups (¾ lb.) butter, at room temperature
2 cups sugar
1 Tablespoon grated orange peel
2 teaspoons vanilla
1 large egg
3¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1½ cups dried cranberries
1½ cups sweetened flaked dried coconut


1. In a large bowl, with a mixer on medium speed, beat 1½ cups butter, sugar, orange peel, and vanilla until smooth. Beat in egg, until well blended.

2. In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes (see notes). Mix in cranberries and coconut.

3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12″ x 15″ baking sheets.

4. Bake in a 350°F regular or convection oven until cookie edges just begin to brown, 11 to 15 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Yield: About 6 dozen cookies

PREP AND COOK TIME: About 1 hour

NOTES: The mixture may look dry until it comes together as a dough. If its too crumbly to form into balls, the dough need to be mixed longer; it should be a smooth homogeneous mass.

Per cookie: 92 cal., 45% (41 cal.) from fat; 0.7 g protein; 4.5 g fat (2.8 g sat); 12 g carb (0.4 g fiber); 58 mg sodium; 13 mg chol.

My notes: I just use the zest of an entire orange. Sometimes the cookies are really orange-y, sometimes not at all, depending on the size of the orange; they’re good either way. DH really, really likes these.

Mom’s Ginger Snaps

from allrecipes.com

1 cup packed brown sugar
3/4 cup vegetable oil
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda

1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/3 cup white sugar for
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
3. Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

My notes:
Double the spices, turn the heat down a bit, and bake for only 8-10 minutes. You do NOT want it firm in the middle. DH loved these.

Cream Cheese Fudge

From Anne, at YAAPS. Everything she recommends seems to be good, so I can’t imagine why this wouldn’t be.
Cream Cheese Fudge

4 (one-ounce) squares unsweetened chocolate
6 oz cream cheese, softened
4 cups powdered sugar
1/2 teaspoon vanilla extract
1 cup chopped pecans or walnuts (optional)
Pecan halves (optional)

Melt chocolate (the recipe says to do it on top of a double boiler–I’ve done it on top of the stove on low in a heavy sauce pan or in the microwave).

Combine cream cheese and sugar, beating a tlow speed until smooth. (This can get messy if you put too much sugar in at once.)

Add melted sugar and vanilla, beating well. Stir in chopped nuts. Press mixture into a lightly greased, 8-inch square pan. Chill until firm and cut into squares. Top each square with a pecan half. Store in refrigerator.

This recipe is easy to double.

Gingerbread for gingerbread houses

From Bonny at YAAPS.

5 c flour
2 tsp cinnamon
2 tsp ginger
1/2 tsp ground cloves
1/2 tsp baking soda
1/2 tsp salt
1 c shortening
1 c sugar
1/2 c molasses
2 eggs

Use cardobard or waxed paper, cut 1 pattern for each piece shown. Preheat oven to 350 degrees F. In lg bowl, combine flour, cinnamon, ginger, cloves, baking soda and salt; mix well and set aside. In another lg bowl, beat the shortening and sugar until creamy. Add molasses and eggs; beat until well combined. Slowy stir in the flour mixture until a smooth dough forms. Divide the dough into 3 balls. Place one ball of dough on the back of a cookie sheet. Using a lightly floured rolling pin, roll out the dough to a 1/8 inch thickness. Using the patterns, use a sharp knife to cut out 2 front/back pieces; remove any access dough fr around the pieces. Bake for 10 to 12 minutes, or until lightly browned around the edges. Allow to cool slightly, then remove to wire racks to cool completely. Meanwhile, repeat w anothe rdough ball, cutting and baking two side pieces. Repeat with third dough ball, cutting and baking 2 roof pieces. Form the scraps into a ball, roll out and uct and bake one base piece.

To assemble, melt sugar in cast iron pan, ala Janet’s instructions a year or two ago. Quickly edge of piece into ‘glue’, and stick to the base…continuing until the house is ‘glued’ together.

Use royal icing and pipe over edges to cover sugar glue. We use frosted mini wheats for shingles, sometimes a cornflake wreath recipe (similar to rice krispie bars, only w cornflakes and green food coloring) for shrubs, and assorted candies and cereals for decoration.

After the holidays we put it in the backyard, or on the deck, and watch the squirrels go to town devouring it. Fun!

Black Bean Casserole

From Kathy, at YAAPS.

This technically serves 6, but if you add in a couple diced, sauteed bell peppers with the onion it’ll stretch nicely to feed eight (and be that much tastier, too). Really, really tasty, especially if you add in the sour cream.

Black Bean Casserole

1 Tbs oil, butter, or margarine
1 small onion, chopped
3 cups cooked brown rice
1 15 oz can black beans, drained (or 2 cups cooked black beans)
1 15 oz can tomatoes, drained and chopped
1/2 tsp seaoned salt
1/2 cup sour cream (optional)
1/2 cup grated Parmesan or Romano cheese

Preheat oven to 325 degrees. Saute onion in oil or butter until translucent. Combine remaining ingredients and pour into a 2 quart casserole dish. Bake at 325 degrees for 20 minutes, then serve.

White Chocolate Lavender Lemon Myrtle Hot Cocoa Mix

1 lb white chocolate
1/2 oz culinary lavender
1/2 oz lemon myrtle

This stuff is AMAZING. From Moon Mountain Farm (certified organic since 1993), where the woman is ceasing business and moving to British Columbia to work with horses. So she kindly gave me the recipe, because it’s SO good and I threatened to go into withdrawal.

Directions: 1/2 cup White Chocolate Mix, 1 1/3 cups of half-and-half or milk. Bring to boil, turn off heat and infuse for 5 minutes. Pour through sieve. Enjoy!