Easy Lemon or Lime Pie

1 can sweetened condensed milk
1/2 cup lemon or lime juice
1 tablespoon lemon or lime zest
whisk together until blended, then whisk in
1 cup cool whip ( about 1/2 of a small size container)

Put into a baked cooled pie shell and refrigerate for 1-2 hours before serving.

Grape Pie   (Elsie)

4 cups seedless Coronation grapes (can use Concord grapes but it's a lot more work to remove all the seeds)
3/4 cup sugar
2 Tablespoons Minit Tapioca

Place grapes in a bowl and mash slightly with your fingers. Stir in sugar and tapioca.
Pour into deep 9" unbaked pie shell.This pie does tend to run over while baking,so place it on a cookie sheet lined with foil for easier cleanup.
Bake at 400 degrees for 25 minutes and then add crumb topping and return to oven to bake another 25 minutes.

Crumb Topping
1 cup flour
1 cup oatmeal
1 cup brown sugar
1/2 cup melted butter
Mix ingredients together and crumble over pie.

I used a little less than half of this recipe for the pie.
The leftover crumbs store well in the refrigerator in a airtight container.

Panettone Bread Pudding

Panettone Bread Pudding

1 - 1 lb loaf of panettone bread, trim hard crusts if needed, cut or break into 1 inch pieces
8 large eggs
1 1/2 cups heavy cream
2 1/2 cups whole milk
Sugar may be added to taste but the panettone is sweet enough on it's own

Lightly butter a 9x13 baking dish
Arrange bread cubes in pan
Whisk eggs, cream and milk and sugar if using to blend
Pour over bread cubes and press bread cubes gently to submerge
Let stand for 30 minutes occasionally pressing the bread cubes into the custard mixture
Preheat oven to 350 F. Bake the pudding until it puffs and is set in the centre about 45 minutes.
Cool slightly . Spoon into bowls and drizzle with warm sauce.

Sauce
1/2 cup heavy cream
1/2 cup whole milk
2- 3 Tbsps sugar  ( I use 2 Tbsp of white sugar and then add about 1 tsp of brown sugar because I like the flavor)
1/4 cup amaretto liqueur (I substituted brandy, I think maybe a combination of brandy and orange liqueur might be good)
2 tsps cornstarch

Bring cream, milk and sugar to a boil in a small heavy saucepan ( or use a double boiler) over medium heat stirring frequently .
In a small bowl mix amaretto or brandy and cornstarch to blend ,then whisk it into cream mixture.Simmer over medium- low heat,stirring constantly until sauce thickens about 2 minutes.
Keep warm or refrigerate up to 3 days and reheat to serve.

Bread Pudding

Bread Pudding. ( Elsie)

8 slices of leftover bread, may use hamburger buns,brown bread,French bread etc
1/3 cup brown sugar
1/2 tsp cinnamon
1/3 cup raisins
Adding a little orange zest and lemon zest adds a nice flavour

4 eggs
1/3 cup sugar
1tsp vanilla
1/2 tsp salt
2 1/2 cups whole milk

Butter an 8x10 rectangular pan
Cut or break up bread into 1 or 2 inch pieces and place in pan
add raisins & cinnamon and brown sugar ,mix with bread
In blender combine  eggs, white sugar, vanilla,salt, and whole milk.
Blend about 1 minute and pour over bread.Press bread into milk mixture and let stand about 30 minutes.
Bake @ 350 for about 40 minutes or until knife comes out clean.

You can place pan in a larger pan of very hot water about 1" deep . It keeps the bottom of the pudding from browning. I've baked it both ways and it's just personal preference.
If you need more liquid add 1 egg combined with 1/2 cup milk

Pear Gingerbread Pudding (Jennifer)

2 large pears, cubed
2 Tbsp liquid honey

Topping
1/2 cup soft butter
1/2 cup granulated sugar
1/4 cup fancy molasses
1 egg
3/4 cup all purpose flour
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp baking powder
pinch salt
2/3 cup hot water

Grease 8" square baking dish. Spread pears in dish, drizzle with honey.
In a large bowl, beat butter & sugar, then add molasses and egg. Beat until combined.
In a separate bowl mix the remaining dry ingredients.
Stir into molasses mixture alternating with hot water, making 3 additions of dry ingredients and 2 of hot water.
Pour over pears. Bake @ 350 for about 30 minutes.
Serve warm.

Chocolate Filled Croissants (sandra)

These are SUPER easy and so good! (From Cooking on the Side.com)

Petit Pain au Chocolat

From inside the La Boulange Puff Pastry package

Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes

Yield: 8 pastries

INGREDIENTS:

• 1 (16 oz) package puff pastry, thawed (2 sheets)
• 5 ounces chopped semi-sweet chocolate or chocolate chips, divided
• 1 egg
• 2 tablespoons powdered sugar

DIRECTIONS:

1. Heat the oven to 350°F. Line two baking sheets with parchment.
2. Cut each sheet of pastry into 4 (5-inch) squares, making 8 in all. Place 2 tablespoons of chocolate in the center of each square (reserve about 1/4 cup of chocolate to drizzle at the end).
3. Fold each puff pastry over the chocolate and press to seal.
4. In a small bowl, whisk the egg together with a splash of water. Brush the pastries with the egg wash.
5. Bake the pastries until they are golden brown, 35 to 40 minutes. Let them cool a bit, then sift powdered sugar over the top.
6. In a small, microwave-safe bowl heat the remaining chocolate at 50% power in the microwave for 1 minute, stir, and continue to heat it in 30-second increments until it’s melted. Drizzle the chocolate over the pastries.

Butterscotch Raisin Pie (Sandra)

This pie recipe is dedicated to Elsie, Hilda, Dorothy, Emily & Erma

Ingredients

• 1 baked pie shell
• 1/2 cup brown sugar
• 2 tablespoons Cornstarch
• 1/2 teaspoon Salt
• 2 cups milk
• 3 Eggs, Separated
• 1 teaspoon butter
• 1 teaspoon vanilla
• 3/4 cup raisins
• 1/4 teaspoon cream of tartar
• 4 tablespoons sugar

Directions

Mix brown sugar, cornstarch, salt, and milk together. Beat the egg yolks and add to the milk. Cook over medium heat until thick, stirring constantly. Remove from heat. Add butter, vanilla and raisins. Stir and pour into a baked pie shell. Beat the egg whites until frothy. Add cream of tartar and sugar. Beat until stiff. Pour over filling. Bake at 350° until golden brown.

Raspberry Cheesecake (Hilda)

Crust:     2 c   Compliments Honey Nut Oatie-O's cereal
              1/3c    Butter - melted
Cake:     3 pkg light cream cheese
              3/4 c sugar
              2 tsp vanilla
              1 tsp orange zest
              1 1/2 tsp lemon zest
              3 eggs
              1/2 c  fresh or frozen raspberries

Preheat oven to 325F.  Crush cereal until evenly fine crumbs.  Stir in melted butter . Press into an 11 "
 springform pan and bake for 10 min.
Beat cream cheese, sugar, vanilla, and zest in a large bowl until well blended.  Add eggs one at a time mixing well after each addition.  Pour into spring form pan and push raspberries into batter.  Bake for 45 min. until centre is almost set.  Turn oven off and open door slightly.  Let cool for 20 min.  Chill for 4 hours before serving.  Store in refrigerator.                   
         

Cinnamon Twists with Cardamom- Honey Dipping Sauce ( Elsie)

I tried this recipe today. It 's excellent and easy to make.

1 Tbsp ground cinnamon
1 Tbsp sesame seeds
1/2 tsp cardamom
2 Tbsp brown sugar
1 (9"x10") sheet frozen puff pastry, thawed
1 egg beaten

Sauce
1/2 cup honey
1/4 cup lemon juice
1/3 cup powdered sugar
1/2 tsp ground cinnamon
1/2 tsp ground cardamom

Directions for twists
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Set aside.
In a shallow bowl, mix together cinnamon,sesame seeds,cardamom,and brown sugar.
Cut sheet of puff pastry into quarters and then cut each quarter into 5 equal slices ( 1" x 4"each)
Twist 2 pieces of dough together to form a rope shape. Brush top of dough with beaten egg white and put into cinnamon mixture. Place on prepared baking sheet.
Makes 10 twists. Bake 12-14 minutes until puffed and golden. Cool on a wire rack.

Sauce
in a small bowl whisk together honey, lemon juice,sugar, cinnamon and cardamom until smooth.
Pour into a small dipping bowl to serve.

I didn't have cardamom so I omitted it and the twists were excellent. I also did not make the dipping sauce but next time I will.
* I did try the sauce and it was delicious. I only made 1/2 the recipe and it was plenty.
I ate one as soon as it was cool enough to handle. I could have eaten them all!

Sex in a Pan (Dorothy)

1 cup flour
1/2 cup butter (soft)
1/2 cup chopped pecans
8 oz. cream cheese
1 cup icing sugar
1 large cool whip
2 pkgs (4 portion) instant chocolate pudding
3 cups milk
extra chopped pecans

Mix flour, butter and 1/2 cup chopped pecans; press firmly into a 9x13 pan.  Bake at 350 for 15 min. Cool. Beat cream cheese & sugar together.  Fold in 1/2 container of cool whip.  Spread over crust.  Beat chocolate pudding with milk until thick.  Spread over cream cheese mixture.  Top with remaining cool whip and sprinkle with chopped pecans.  Chill several hours or overnight.

Coconut Fudge Bars (Hilda)

1 1/4c           Flour                                                   300ml       sweetened condensed milk
 2/3  c           sugar                                                    1/4 c        flour                
1/4  c            cocoa                                                   1  tsp       vanilla
1/4  tsp         salt                                                        2/3 c       chopped nuts
1/2  c            butter - softened                                    1/2 c       flaked coconut
1                   egg - beaten                                           1/2 c      chocolate chips

Combine flour, sugar, cocoa, and salt.  Stir well to blend.  Cut in butter until mixture is crumbly.  Stir in egg.  Press evenly into a greased 13x9 pan.  Bake ate 350 degrees for 10 to 12 min. or until surface is dry.

Combine condensed milk, flour and vanilla.  Stir in remaining ingredients.  Spread mixture over hot crust and bake for 20 to 25 min. longer or until light golden.  Cool and cut into bars.  These freeze well.

Raspberry Cream Torte (Tara)

Wafers:
6 egg whites
1 1/2 cups sugar
1 cup flour
3/4 cup butter melted
2 tbsp water
1 tbsp vanilla

Raspberry Sauce:
1/2 to 3/4 of a bag of frozen fruit(600g),( any fruit will do, I change it up once in a while)
a little sugar to sweeten if needed

Cream:
I use one tub of cool whip or use real whipped cream if you choose

Trace 2 8inch round circles on parchment paper close together, invert and place on a baking sheet.  In a large bowl, lightly wisk egg whites, gradually wisk in sugar, flour, butter, water and vanilla until just blended.  Drop 1/3 cup of the batter on each circle and lightly spread to fill the circle.  Bake at 400 degrees for 8-10 minutes or until edges just turn brown.  Remove from oven, flip onto cooling rack and peel parchment paper off.  Reuse parchment with circles until you have made 9 wafers. Wafers can be stored for up to 2 days between sheets of wax paper in a sealed container.  Blend thawed raspberries or whichever fruit with sugar until pureed. To put together, place a wafer on a serving plate, place whip cream(about 1/2 cup), drizzle with sauce(about 1/4 cup). Fruit and cream can drizzle down the sides.Repeat and end with a wafer on top.   Refrigerate for 1-2 hours to solidify.Decorate with a few reserved pieces of fruit and sprinkle with icing sugar before serving.

Pumpkin Cake (Tara)

Cake:
4 eggs
1 2/3 cups white sugar
1 cup applesauce
1 (15oz) can pumpkin puree
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
Icing:
1 (8oz) pkg cream cheese
1/2 cup butter softened
1 tsp vanilla extract
1 1/2 cups icing sugar

Preheat oven to 350. In medium bowl, mix eggs, sugar , applesauce and pumpkin with an electric mixer until light and fluffy.  Sift together flour, baking powder, baking soda, cinnamon and salt.  Stir into the pumpkin mixture until thoroughly combined. Spread the batter evenly into an ungreased 9x13 pan.  Bake for 25-30 minutes.  Cool before frosting.  Combine cream cheese and butter together, stir in vanilla, add icing sugar a little at a time, beating until smooth.  Spread evenly onto cooled cake.

Apple Caramel Cheesecake (Tara)

Crust:
1 cup graham crumbs
3 tbsp sugar
2 tbsp finely chopped pecans
1/2 tsp ground cinnamon
1/4 cup melted butter
Filling:
3 pkgs (8oz) cream cheese softened
3/4 cup sugar
3 eggs lightly beaten
3/4 tsp vanilla extract
Topping:
2 1/2 cups chopped peeled apples
1 tbsp lemon juice
1/4 cup sugar
1/2 tsp ground cinnamon
6 tbsp caramel icecream topping sauce
2 tbsp chopped pecans
In a bowl combine the crackers, sugar, pecans and cinnamon, stir in butter.  Press into a 9 inch springform pan.  Place pan on a baking sheet, bake 350 degrees for 10 minutes. Set aside to cool.  In a large bowl, beat cream cheese and sugar until smooth.  Add eggs, beat on low until combined. Stir in vanilla.  Pour over crust. Toss apples with lemon juice, sugar and cinnamon, spoon over filling. Bake 55-60 minutes or until center is almost set.  Cool on rack, run knife around to loosen.  Drizzle with 4 tbsp caramel topping.  Cool for 1 hr, chill overnight. Just before serving drizzle with remaining caramel sauce and sprinkle with pecans.

Tangy Lemon Cheesecake (Tara)

2 1/2 cups crushed gingersnap cookies
1/3 cup melted butter

Filling:
3 pkgs (8oz) cream cheese softened
1 cup sugar
3 eggs, lightly beaten
2 tbsp lemon juice
1 tbsp vanilla extract

Sauce:
1/2 cup sugar
2 tbsp cornstarch
3/4 cup water
2 tbsp butter
1/4 cup lemon juice
1 tbsp grated lemon peel

Combine cookie crumbs and butter, press into the bottom  and 2 inches up the sides of a 9inch springform pan. ( I didn't go up the sides,but had crumbs leftover). In a large bowl, beat cream cheese and sugar until light and fluffy.  Add eggs, beat on low speed just until combined. Beat in lemon juice and vanilla.  Pour onto crust.  Place pan on a baking sheet. Bake at 350 for 35-40 minutes or until center is almost set. Cool on wire rack for 10 minutes.  Carefully run knife around the edge to loosen. Cool 1 hr. longer.  In a small saucepan, combine sugar and cornstarch.  Stir in water until smooth.  Bring to a boil.  Reduce heat, cook and stir over medium heat for 2 minutes or until thickened. Remove from the heat, stir in the butter, lemon juice and lemon peel.(Store in fridge, may need to warm when serving)  Serve sauce over cheesecake when ready to eat.

Raspberry Sauce:  350g frozen raspberries(1/2 to 3/4 of the 600g bag)
                            1/3 cup sugar
Boil down on stove , great ontop of this cheesecake on it's own or combined with the lemon sauce.

Pumpkin Cheesecake with Gingersnap Crust (Kim)

Creamy and delicious! I used light cream cheese (as if that matters! lol) and omitted allspice as I didn't have any on hand.

• 1 1/2 cups gingersnap cookie crumbs
• 3/4 cup ground hazelnuts
• 3 tablespoons brown sugar
• 6 tablespoons unsalted butter, melted
•  
• 3 (8 ounce) packages cream cheese, softened
• 1 cup brown sugar
• 1 1/2 cups canned solid pack pumpkin
• 1/2 cup heavy cream
• 1/3 cup pure maple syrup
• 1 tablespoon vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 4 eggs
• 
  

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
2. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
3. With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
4. Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight (needs time to meld).
5. You can top with fresh whipped cream if you like but it doesn't need it. The crust is a little buttery. I think you could probably reduce butter by a tablespoon.

Fudgy Chocolate Souffle Cake with Warm Turtle Sauce (Sandra)

1/4 tsp sugar

1/2 c unsweetened cocoa

6 tbsp hot water

2 Tbsp butter

3 tbsp flour

3/4 c milk

1/4 c sugar

1/8 tsp salt
4 large egg whites
3 Tbsp sugar
warm turtle sauce:

6 Tbsp caramel sauce

3 Tbsp chopped, toated pecans

Preheat oven to 375F. Coat a 1/12 qt souffle dish with oil and sprinkle with 1/4 tsp sugar. Set aside. Combine cocoa & hot water ina bowl and set aside. Melt butter in a small heavy saucepan. Add flour and cook 1 min,whisking constantly. Gradually add milk, 1/4 c sugar and salt. Cook until thickened, whisking constantly (about 3 min). Remove from heat and stir in cocoa mixture. Spoon into large bowl and cool slightly. Beat egg whites at high speed until foamy. Add 3 Tbsp sugar, one at a time and beat until stiff peaks form. Gently fold 1 c egg white mixture into cocoa mixture then gently fold in remaining egg white. Spoon into prepared dish. Bake at 375F for 35 min until puffy and set. Serve warm or room temp with warmed turtle sauce.

Brownie Tarts (Sandra)

1/3 c butter
2/3 c sugar
1 c choc chips
2 Tbsp water
2 eggs
3/4 c flour
1 tsp vanilla
1/2 tsp baking powder
1/2 c coarsely chopped walnuts and/or more choc chips
20 unbaked 3" tart shells

Preheat oven to 350F. Melt butter, sugar, choc chips & water, stirring until mixture is smooth. Add eggs and whisk until smooth. Add flour, baking powder and vanilla. Spoon into tart shells, filling almost to the top. Sprinkle with walnuts and/or choc chips (skor bits are good too). Place on baking sheet and bake for 20 min.(I like to sprinkle choc chips in the tart before I fill them...and then add more on top)

Pumpkin Cake- in a cookie sheet (sandra)

4 eggs
1 c oil
2 c sugar
15oz can pumpkin puree
2 c flour
a sprinkle of cinnamon/cloves/ginger/nutmeg
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt

Mix eggs, oil, sugar, pumpkin. Mix dry ingredients and add to wet. Pout into greased 11x16 cookie sheet and bake at 350F for 20 min. Cool and frost with cream cheese icing.

Frozen Cocoa (sandra)

1 c milk
2 Tbsp cocoa powder
2 Tbsp sugar
1 tsp pure vanilla
2 Tbsp skim milk powder
2 cups ice cubes

Put all ingredients into a blender. Whirl until smooth. Makes 3 cups.