Key Lime Cheesecake

Key Lime Cheesecake

Ingredients

Crust

• 1 3/4 cups graham cracker crumbs
• 1 T. granulated sugar
• 5 T. butter melted

Cheesecake

• 24 oz. cream cheese softened
• 1 1/4 cup granulated sugar
• 2 eggs
• 3/4 cup key lime juice
• 14 oz. sweetened condensed milk

Whipped Cream

• 3/4 cup heavy cream
• 2 T. powdered sugar
• zest of 1 lime for garnish
• 3 slices of lime quartered

Instructions

Crust

• Preheat oven to 325.
• In a mixing bowl, add the graham cracker crumbs, sugar, and melted butter. Stir until the butter coats all the crumbs.
• Press the crumbs into a 9.5-inch springform pan. Press the crumbs up the side of the pan as well as the bottom of the pan.
• Place in the oven and let bake for 15 minutes.
• Remove from the oven and let cool.

Cheesecake

• In a mixing bowl, add in the cream cheese and granulated sugar. Mix until completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in your batter.
• Add in the eggs one at a time. Mix each egg completely before adding the next. Scrape down the bowl after adding each egg.
• Add in the key lime juice and sweetened condensed milk. Mix until incorporated.
• Line the outside of the springform pan with heavy duty tin foil. I double wrap it to prevent the water from leaking in.
• Pour the cheesecake filling into the cooled crust.
• Place the springform pan in a slightly larger baking pan. Fill the outer pan with about an inch of water.
• Place in the oven at 325 degrees and let bake for 1 hour and 15 minutes or until done. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for an hour or two. I kept mine in the oven for about 2 and half hours and then placed it in the fridge.

WILL APPARENTLY BE VERY LIQUIDY, WHEN YOU THINK IT'S DONE, LET IT SIT IN THE OVEN A WHILE (IT WILL HARDEN MORE THERE AND IN THE FRIDGE)

Almond Crust

Almond Crust

Ingredients:

1 1/2 Cups Almond Flour
4 Tablespoons Butter (Melted)
1 Tablespoon Sugar Substitute


Preheat oven to 350°F.
Mix the almond flour, butter and sugar substitute in a bowl. Spray 8x8 square pan (or pie plate) with cooking spray, and press this mixture evenly into the pan.
Place this crust in a preheated oven and bake for 12-15 minutes, or until lightly golden browned and slightly pulling away from the sides of the pan. Remove the crust from the oven, and let it cool while you make the filling.

Donut Holes

Donut Holes

1/3 c. sugar

1/2 c. milk

1 egg

2 tbsp. oil

1 1/2 c. flour

2 tsp. baking powder

1/2 tsp. salt

Oil for frying

Combine all ingredients until just moistened. Drop by teaspoons into hot oil. Drain when brown on paper towels.

Chocolate Pudding For One (Microwave)

Chocolate Pudding For One

Ingredients
1-1/2 teaspoons cornstarch
Pinch salt
1/2 cup milk
1/4 cup semisweet chocolate chips
Whipped cream and baking cocoa, optional

Directions

In a 2-cup glass measuring cup, combine the cornstarch, salt and milk until smooth; add chocolate chips. Microwave, uncovered, on high for 45 seconds or until hot but not boiling; stir. Cook 20-30 seconds longer or until mixture just begins to boil; stir. Cool. Pour into a small bowl. If desired, top with whipped cream and sprinkle with baking cocoa.

Pumpkin Chiffon Pies

Pumpkin Chiffon Pies

FOR THE CRUST
32 gingersnaps, coarsely broken
1/4 cup granulated sugar
1/4 teaspoon coarse salt
4 tablespoons plus 2 teaspoons unsalted butter, melted
FOR THE FILLING
1 envelope unflavored gelatin (1 scant tablespoon)
1/4 cup cold water
1 1/4 cups canned pumpkin (from a 15-ounce can) or fresh pumpkin puree (see Cook’s Note below)
3 large eggs, separated
1/4 cup granulated sugar
1/2 cup whole milk
1/4 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg

For adding to the egg whites later:

1/2 cup of sugar

1. Make the crust: Preheat oven to 350 degrees. Process gingersnaps, granulated sugar, and salt in a food processor until finely ground. Add butter, and process until combined. Divide mixture among six 5-inch pie plates, pressing into bottom and up sides. Place on a baking sheet, and bake until darkened and firm, 11 to 13 minutes. Let cool 5 minutes. Using an offset spatula, carefully unmold crusts, and return to sheet to cool. (Crusts can be stored in pie plates in airtight containers for up to 2 days.)
2. Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softened, about 5 minutes.
3. Combine pumpkin, egg yolks, 1/4 cup granulated sugar, milk, salt, and spices in a saucepan over medium heat. Cook, stirring, until mixture begins to thicken, about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved (RIGHT AFTER REMOVING FROM HEAT- It is easy to forget and let it cool without adding the gelatin). Let cool completely.
4. Beat egg whites with a mixer until soft peaks form. Gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form. Whisk one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites. (Filling can be refrigerated, covered, overnight.) Spoon into pie shells, and refrigerate for at least 1 hour (or up to 2 hours).

THIS only makes 1 and 1/4,  9 inch pie. Probably want to double it to make two.

Coconut Chocolate Meringue bites

Coconut Chocolate Meringue bites

Ingredients
3/4 Cup of Butter
1/2 Cup Brown Sugar
1/2 Cup Sugar
3 Eggs, Separated
1 Tsp Vanilla
2 Cups Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Soda
1/4 Teaspoon Salt
6 Oz. Chocolate Chips
1 Cup Flaked Coconut
1 Cup Brown Sugar


 Preheat Oven to 350F

Spray 13/9 Pan

Mix Butter, 1/2 cup of Brown Sugar, Sugar, Egg Yoks, VAnilla.  Beat 2 Minutes at Medmium Speed.  Or 300 Vigorous Strokes, scrapign bowel constantly.  

Blend Flour, Powder, Soda and Salt together.  Add to and mix with the wet mixture thoroughly. Spread in pan.  

Sprinkle on Chocolate Chips and Coconut.

Breat Egg Whites until frothy.  Add 1 cup brown sugar gradually.  Beat until stiff.  Spread ove rnuts.

Bake 35-40 inutes 

Cool and Cut.

Divine Divinity

Divine Divinity


Ingredients

2 1/2 Cups Sugar
2/3 Cup Light Corn Syrup
1/2 Cup Water
2 Large Egg Whites
1 1/2 Teaspoons Vanilla


Line a baking sheet with waxed paper.  In a large heavy saucepan, combine the sugar, corn syrup, and water.  Bring to a boil over moderately high heat, stirring constantly with a wooden spoon to dissolve sugar.  (Avoid splashing  mixture onto side of the pan. ) Boil for 3 minutes.  If using a candy thermometer, carefully clip to side of pan, making sure the bulb is immersed but not touching the bottom of the pan.

Cook over moderate heat, without stirring to 260 on candy thermometer, hard-ball stage (15 to 18 minutes).  Or use this cold water test:  Using a spoon, drop a small amount of hot mixture in to very cold, not icy, water.  Dip your fingers into  the water and form the mixture into a ball.  Remove the ball from the water; it should not flatten but can be deformed by pressure.

Remove pan from heat; remove the thermometer form saucepan.  In a large bowl, with very clean beaters and an electric mixer on medium to high, beat the egg whites until stiff peaks form.   Slowly pour hot syrup mixture in a fine stream over egg whites, beating with electric mixer on high for 3 minutes and scraping the side of the bowl occasionally.

Add the vanilla.  Continue beating with the electric mixer on high just until candy starts to lose its gloss and holds soft peaks (5-6 minutes), scraping the side of the bowl occasionally.  Stir in nuts (if using).   

Working quickly, drop by teaspoonfuls onto waxed paper.  If the divinity becomes too stiff, beat in very hot water, a few drops at a time, until it is a softer consistency.  Cool completely.  To store, cover tightly.

Christopher's Peanut Butter Cookies

Christopher’s Peanut Butter cookies


Ingredients

 5 Tablespoons of Butter
1/2 cup of Peanut Butter
1/2 cup of Sugar
1 Egg
1/3 Cup of Brown Sugar
1/2 tsp Vanilla
1 Cup of Flour
1/2 Cup of Oats
1 tsp Baking Soda
1/3 tsp Salt
1 Cup Chocolate Chips

Mix together as you would other cookie dough and bake.

"Iced" (Frozen) Coffee

"Iced" (Frozen) Coffee


Ingredients

2 Large cups of strong coffee

1 Tall glass of ice

1 Small glass of ice

8 ounces of Heavy Cream

6 Heaping teaspoons of Sugar

7 Teaspoons of Chocolate Syrup

Whipped Cream


Mix everything but the whipped cream together in blender.  top with whipped cream.


(The recipe can be modified to taste - this is just a general guideline)

Best Oatmeal Cookies

Best Oatmeal Cookies

Ingredients

1 1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder

1/2 cup butter 
1/2 cup of shortening
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
3 cups old fashioned rolled oats

Preheat the oven to 375 degrees.

1. Mix the flour, salt, baking soda, baking powder together in small bowl.  Set aside.  

2. Cream the butter and the sugars together.  Add the eggs.  Beat until the mixture is light and fluffy.

3.  Add the flour mixture to the creamed mixture and beat until combined.  Add the rolled oats and continue beating.  

4.  Place rounded teaspoons of dough on a lightly greased baking sheet.  The resulting mounds of dough should be no larger than walnuts

5.  Bake for 9 to 10 minutes or until done.  Let sit on the cookie sheet for two minutes and then remove them to a wire rack to completely cool.

Double Chocolate Cheesecake With Ganache

Double Chocolate Cheesecake With Ganache

Ingredients
1 1/2 cups cream-filled chocolate sandwich cookie crumbs (about 18 cookies) 
1 (12-ounce) package semisweet chocolate morsels 
3 (8-ounce) packages cream cheese, softened 
1 (14-ounce) can sweetened condensed milk 
2 teaspoons vanilla extract 
4 large eggs, room temperature
For the Ganache topping you will need-
3/4 cup whipping cream 
1 (6-ounce) package semisweet chocolate morsels (1 cup) 
1 (6-ounce) package milk chocolate morsels (1 cup) 


Before you start, preheat your oven to 300 degrees (around 150 Celsius, if this applies to you.)   For the crust, you have 3 ways to get your cookie crumbs. 

1. Buy them at the store pre-crushed-they are usually on the baking aisle. 

2. Place 18 cookies in a plastic zipper bag, seal it, and then smash them with a rolling pin until the cookies are crushed fine. If you happen to know a preschooler or a kindergartener, they love to help with this step. :-) 

3. Place the 18 cookies in a blender and pulse until finely crushed. I chose this option because it is the easiest next to buying the cookies pre-crushed. 

Once you have your crumbs, press them all along the bottom and halfway up the sides of your 9” springform pan.

Melt the 12 oz. of semisweet chocolate chips in the microwave (or on your stovetop, if you prefer,) being sure to stir the morsels at 20 second intervals until they are completely smooth and melted. Set this aside for now. 

Place the 3 (8 oz.) packages of softened cream cheese in your large bowl and beat on medium-high speed for 2 minutes until light and fluffy.  Add in the sweetened condensed milk and vanilla, beating at medium speed just until they have combined. Next, add in the 4 eggs, one at a time, beating at low speed just until combined after each addition.  Now go find the chocolate you melted and add into your mixing bowl slowly, beating it at low speed until it is just combined.  Pour this chocolaty mixture into your cookie crumb crust, slide it into your preheated 300 degree oven, and bake for 1 hour and 5 minutes. 

Now, this is the point where many are intimidated. How do I tell when a cheesecake is done? you ask. Well, you want it to be just ‘set’ so I recommend that, due to the varying temperatures of the ovens out there, you open your oven and do a check at the 50 minute -1 hour mark. When you pull out the oven rack that the cheesecake is on, see how jiggly it is. You want it to still be a bit jiggly, but not so much so that you cut into it the next day and out comes chocolate soup. If it jiggles a bit, and you can touch the top with your finger and it feels somewhat firm, your cheesecake is done baking. If it is still too jiggly, bake it for about 15 more minutes and then check it again.

Now, with the cheesecake still in the oven, turn it OFF. Let the cheesecake stay in the oven for 30 minutes, with the door closed (no peeking! I know that this can be hard.) Remove your cheesecake to a wire rack and let it cool completely. When it is completely cool, cover and place it in the refrigerator for at least 8 hours.

Take your cheesecake out of the fridge and remove the sides of the springform pan. It may have sunken evenly around the edges but almost all cheesecakes I have made do this. Trust me, this is good- it makes for a beautiful cheesecake slice once you put this fabulous ganache on. You’ll see! :-)

Place your cheesecake on a serving platter if it suits you. Now, get out-

3/4 cup whipping cream 
1 (6-ounce) package semisweet chocolate morsels (1 cup) 
1 (6-ounce) package milk chocolate morsels (1 cup) 

Pour your 3/4 cup of whipping cream into a saucepan on the stove and bring to a simmer over medium high heat. Remove from heat, and stir in the chocolate chips. Keep stirring, and as it comes together, switch to your whisk, stirring until it is completely combined and smooooth as silk. Let this cool slightly.


Now, pour your ganache over the cheesecake and spread out evenly. Return to the refrigerator and refrigerate until it is firm.   Once it is ready, you can either eat it right out of the refrigerator or let the cheesecake sit out until it is room temp before enjoying. 

Lambert Tip
Use a Casserole Dish Instead - It’s easier to store and easier to work with + and one batch is enough, no need to double

Laura Overholt's Coconut Ice Box Cheesecake

Laura Overholt’s Coconut Icebox Cheesecake

Crust:

3 C. sweetened flaked coconut
7 Tablespoons butter

Melt butter in skillet over medium heat.  Sauté coconut in butter till lightly browned.  Reserve 2-3 tablespoons for topping and press the remaining into bottom of a spring form cake pan.  Bake at 350 for 7 minutes.  Set aside and cool.

Filling
1/4 c. cream of coconut
1 envelope (2 3/4 tsp) unflavored gelatin
24 oz (3 ‘bricks’) softened cream cheese
1/4 c. sweetened flaked coconut 
3/4 sugar
Pinch salt
1 1/4 cup heavy cream, room temp.
1/4 cup cream of coconut
1 dram of coconut flavoring (such as LorAnn Oils used for flavoring candies and baked goods)

Soften gelatin by combing packet with 1/4 cream of coconut in a small bowl and let stand for 5 minutes.   Microwave until mixture is bubbling around edges, about 30 seconds.  Set aside and allow to cool slightly.  Beat softened cream cheese (cut into chunks) together with sugar, coconut (I usually put it in the food processor for a couple of pulses to ‘chop’ before adding to mixture), and salt until smooth, scraping down dies of bowl, about 2 minutes.  Slowly add cream and beat until light and fluffy, about 2 minutes.  Add cream of coconut, coconut flavoring, and gelatin mixture, increase speed to medium-high, and beat until smooth and airy, about 3 minutes.  Pour on cooled crust and smooth top.  Top with reserved sautéed coconut and then lightly drizzle  with  some additional crema of coconut.  Chill until set, at least 6 hours.  Remove sides of pan and serve.  Enjoy :)  

Note:  IF the gelatin mixture doesn’t cool down enough, it will seize when combined with filling

Example of the Cream of Coconut (It may be in the liquor Isle)

Grandma Houser’s Apple Cake

Grandma Houser’s Apple Cake

Ingredients:
2 cups sugar
2 eggs
1 1/4 cups Wesson oil
2 Teasp. Vanilla
1/4 Teasp. Salt
1 Teasp. Soda
3 cups flour
3 pealed + cut apples
1 cup nuts (We omit the nuts)
1 teasp. Nutmeg + 1 teasp. Cinnamon


Mix first 4 ingredients.  Sift flour, salt, soda, + spices, mix in with first four - Add nuts (We don't add nuts) + apples.  Bake at 350 for about 1 1/2 hours. 

Lambert Tip
Use four smaller bunt pans,  they will cook faster and more thoroughly before getting too dark.  Make a pan of muffins with the leftover batter

Double Chocolate Chip Cookies

Double Chocolate Chip Cookies

Ingredients:

1-1/4 cups butter or margarine softened
2 Cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/4 cup baking cocoa
1-teaspoon baking soda
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips

In a mixing bowl, cream butter and sugar until smooth.  Beat in eggs and vanilla.  Combine the flour, cocoa, baking soda and salt;  gradually add to creamed mixture and mix well.  Stir in chocolate chips.  Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets.  Bake at 350 for 8-10 minutes or until set.  Cool for 2 minutes before removing from pans to wire racks.  YIELD:  about 9 dozen

Fluffy Mint Dessert

Fluffy Mint Dessert

Ingredients:
1 package (16.6 ounces) cream-filled chocolate sandwich cookies (about 40 cookies), crushed
 1/2 cup butter, melted
 2 cartons (12 ounces each) frozen whipped topping, thawed
 2 cups pastel miniature marshmallows
1-1/3 cups small pastel mints (5-1/2 ounces)


Reserve 1/4 cup of crushed cookies for garnish; set aside. Combine the remaining cookies with butter; press into an ungreased 13-in. x 9-in. dish. 

 Fold together the whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1-2 days before serving. Yield: 18-20 servings.

Chocolate Fudge

Chocolate Fudge

Ingredients:
6 Cups of Sugar
1 1/2 cups butter
2 cans (5 oz. each) evaporated milk (about 1 1/3 cups)
6 packages (4 ounces each) Baker’s Semi-Sweet Chocolate, chopped
1 Jar )13. oz. Marshmallow creme
2 tsps Vanilla


Line 13x9 inch pan with foil, with ends of foil extending over sides.  Bring sugar, butter and evaporated milk to full rollin gobil in large saucepan on medium heat, stirring constantly.  Cook 4 Min. or until m ixture registers 234F on candy thermometer, stirring constantly.  Remove from heat.  

ADD chocolat eand marshmallow creme; stir until melted.  Add vanilla and mix well.    our into prepared pan, spread to evenly cover bottom of pan.  Cool completely.  Use foil handles to lift fudge from pan before cutting into squares.  

* If you don’t have a candy thermometer, bring sugar mixture to full rolling obil, then begin tming 4 minutes while mixture continues to boil on medium heat, stirring constantly

Lambert Tip

USE CANDY THERMOMETER! 

Apple Crisp

Apple Crisp

FILLING
6 extra large apples (or 12 small apples)
1 1/3 Cups of sugar
1/4 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 stick of cold butter

TOPPING
2 cups brown sugar
1 1/2 cups oats
1 1/2 cups flour
1 cup (2 sticks) cold butter
2 Pinches of Kosher salt


Preheat oven to 350F.  Peel and slice the Apples.  Mix the sliced apples with sugar, salt, cinnamon and nutmeg.  Put apple mixture in casserole dish. Slice up 1/4 of a stick of cold butter and scatter the pieces on and in the Apple mixture in the pan.  Bake for half an hour and then remove from the oven.  

Mix together brown sugar, oats, flour and kosher salt. Cut the cold butter into the mixture with a fork or a pastry knife.  Spread mixture onto the apple mixture in the casserole dish.  Bake for half an hour more and then serve.  

Pots De Creme (Ree Drummond’s)

Pots De Creme (Ree Drummond's)

Ingredients:

12 ounces, weight Semi-Sweet Chocolate Chips
4 whole Eggs, Room Temperature
2 teaspoons Vanilla Extract (or Cognac, Grand Marnier, Etc.)
1 pinch Salt
8 ounces, fluid Strong Hot Coffee


Directions
First thing to do is to take your eggs out of the refrigerator ahead of time and let them come to room temperature before starting.

When eggs are at room temperature you can begin by placing the chocolate chips into a blender. Follow this with the eggs and the vanilla (or liqueur). Add a pinch of salt. Turn on the blender.

While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.

Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.

Pour the mixture into your serving glasses or little demitasse cups, leaving plenty of room to add a heap of whipped cream later.

Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.

Garnish with whipped cream and maybe a chocolate curl or two and you have an easy, delicious and yes, elegant, dessert!

Lambert Style:

We Normally Make Two Batches

Ethel's Sugar Cookies

Ethel’s Sugar Cookies

Ingredients:

3/4 cup shortening (part butter)
1 cup sugar
2 eggs
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt


Cream shortening and sugar; beat in eggs and flavoring. Combine flour, baking powder, and salt, and blend into egg mixture. Chill dough for at least 1 hour. Roll out dough to ⅛-inch thickness on a floured board. Cut into desired shapes and place on an ungreased cookie sheet. Bake for 6 to 8 minutes at 400 degrees F, until cookies are a delicate golden color.