DIANA'S LEMON SPREAD
Mary B's BISCOTTIS- PECAN CRANBERRY
Mary B's BLUEBERRY MINI CHEESECAKES
John's MANGO ICE CREAM
Dianas's   MAPLE WALNUT COOKIES
Mary's CHOCOLATE CAKE
Trudy's GLUTEN FREE COOKIES
Linda's  PECAN BARS

DIANA'S LEMON SPREAD
                  3 Large Eggs plus 1 extra yolk
                  1 Cup Sugar
                  1/2 cup unsalted Butter
                  3 Lemons (good size) = rind 1+1/2Tablespns and juice about 3/4 cup 
                                              
You will need a double saucepan or a heatproof bowl that will fit over a pan of hot water without the water touching the base of the bowl.
  1. Half fill the bottom pan with water and bring to just below boiling
  2. Measure the sugar and butter into the top of the pan.
  3. Grate the washed lemons on a fine grater and squeeze the lemons, measure and add to the  pan.
  4. Beat eggs and egg yolk together in a separate bowl, whisk very well and then strain into the bowl containing the rest of the ingredients. (This is to remove the stringy membrane that balances the yolks)
  5. Place top pan over the water and gently stir contents to mix well and continue until the mixture is silky smooth and thick.It should "flake" from the spoon when the spoon is held above the mixture and not run in a stream. (If the heat is too hot the mixture could curdle, if this happens place bottom of top container in a pan of cold water and beat vigorously)
  6. Remove from heat and pour into hot sterilized jars, seal and allow to cool.Refrigerate.
(brought by Diana Johnson. in Summer, 2009)   

Mary's BISCOTTIS- PECAN CRANBERRY 

1 ½ cups pecan halves toasted
1 tsp baking powder
2 ½ cups flour (any range from ½ whole wheat to all whole wheat)
1 ¼ cups dark brown sugar
¼ tsp salt
3 large eggs
2 large egg yolks
1 tsp vanilla
1 cup dried cranberries
zest from one lemon

 Heat oven to 350 degrees.  Finely chop the pecans.  Zest one lemon.  Set aside.  In bowl, combine baking powder, flour, sugar, and salt.  In mixer, beat eggs, egg yolks, and vanilla.  Add dry ingredients; mix on medium low until sticky dough is formed.  Stir in pecans, cranberries, and zest.

Turn sticky dough out onto well-floured board, sprinkle with flour; knead slightly.  Shape into two 9” by 3 ½’ logs.  Transfer to prepared baking sheet (lightly oiled).  Bake 25-30 minutes, until golden brown.  Let cool enough to handle, about 10 minutes.  Reduce oven to 275 degrees.

On cutting board, slice logs on diagonal into ½ inch thick pieces.  Return pieces cut side down to baking sheet.  Bake until lightly toasted, about 20 minutes.  Turn over.  Bake 20 minutes, or until slightly dry.  Cool on wire rack.  Store in airtight container. 

(brought by Mary Basrai to several events and christmas cookie sharing)
                                             

MARY'S BLUEBERRY MINI CHEESECAKES
Crust:
1 1/2 cups chopped nuts      3 tbls melted butter     1 tbls. sugar
Mix together and drop about 1 tbls of mixture into each muffin cup (use paper holders)
  Bake 3 minutes at 325.
Batter:
2 packages creme cheese (8 oz each) softened        1/2 cup sugar
2 large eggs at room temperature                 1 tsp vanilla extract.
With mixer, add creme cheese, then sugar, then eggs (one at a time) and vanilla.  Make sure all are
well combined.  Drop batter onto crust filling to 3/4 full.  Bake 350 for 10-15 minutes.
Topping:
2 cups blueberries      1/2 cup sugar     2 Tbls. butter   2 Tbls. lemon juice  2 Tbls. cornstarch
Bring blueverries, sugar and lemon juice to a boil.  Mash some of the fruit.  Add cornstarch and mix with whisk until syrup thickens.  Pull off stove top and add butter.  Blend well.  Let cool before putting on top of cooled mini cheesecake.   (leftoer topping wonderful pancake or jogurt topping)    about 18-20 




John's Mango Ice Cream
2 large ripe mangoes (more mango give a fuller mango flavor, 3 or 4)
1/2 cup sugar (or splenda)
1tablespoon lemon juice
1 cup heavy whipping cream

Scoop out mango flesh and chop roughly, discarding peel and seed.
Put chopped mango, sugar and lemon juice in a food processor and process
until smooth and thick. Pour puree and cream into an ice cream canister
and freeze according to ice cream maker instructions.
Makes 4 to 6 servings---Enjoy Nirvana....
(brought by John Eitzen. to Mary Evan's on July 17)


PETER AND DIANA'S MAPLE WALNUT COOKIES (1 dozen)
PREHEAT OVEN 350 F
INGREDIENTS
2 1/2 cups WALNUTS (GROUND )
2/3 cup      WHOLE WHEAT PASTRY FLOUR
1 tsp          SALT
1/3 cup      GROUND FLAX SEED
1/3 cup      CAROB CHIPS
1/2 cup      MAPLE SYRUP
2 tsp          VANILLA
METHOD
Add the ingredient in the given order. Mix well.
Drop a spoonful of dough at a time onto an lightly oiled cookie sheet and flatten with a fork
Bake 10 to 15 mins until golden brown
CHECK OFTEN TO PREVENT BURNING
COOL BEFORE REMOVING FROM COOKIE SHEET
(contributed by Peter and Diana Johnson on 10/12

Mary's CHOCOLATE CAKE
2 cups all purpose flour
2 tsp baking powder
2 tsp. baking soda
1 tsp salt
2 cups sugar
4 ounces unsweetened chocolate
6 tbls unsalted butter
1 tsp vanilla extract
2 eggs, slightly beaten
Preheat oven to 350.  Flour and butter 2 8 inch cake pans.  Line with parchment paper.
Mix together flour, baking powder, baking soda and salt.  Set aside.
In medium saucepan, combine sugar with 2 cups water.  Bring to boil over high heat and stir until sugar dissolves.   Pour into another bowl.  Add chocolate and butter and let sit, stirring occasionally until melted and slightly cooled.  Stir in vanilla.   Beat eggs into chocolate mixture.  Add dry ingredients all at once and beat until smooth.   Pour into 2 pans and bake about 20-25 minutes.  Cool and then cool on rack.
(Frosting was just a buttercream frosting with melted chocolate chips added at the end).
(contributed by Mary B at Denni's.)


Trudy's Gluten Free Cookies
1/2 cup butter or coconut oil
1 cup honey
1/2 cup cocoa powder
1/2 cup natural peanut butter
3 cups unsweetened coconut flakes
1 tsp vanilla
In a pot, combine butter, honey and cocoa powder. Bring to a boil, and boil for 1 minute, whisking constantly. Remove from heat. Stir in peanut butter and vanilla. Stir in coconut flakes. Scoop cookies onto a parchment lined sheet. Refrigerate to set. Store in an airtight container in the fridge up to 1 week and freezer up to 1 month.
(contributed by Trudy at day of gratitude 2014)

LINDA'S PECAN BARS
 (from Traverse magazine- Lake Street Market, Boyne City)
1 1/2 sticks butter
2 C flour
1/2 C  light brown sugar
1/2 tsp. salt
Oven -350*  Cut butter into 1/2" pcs. Place all ingredients in food processor & mix until small lumps begin to form. Sprinkle into 13x9x2 pan. Press evenly with metal spatula. Bake in middle oven until golden -about 20 min. Prepare topping while shortbread is baking.

Topping:
8 oz. pecans (2 c) -coarsely chopped   (I always add a little more)
1 stick butter
1 C  light brown sugar
1/3 C honey
2 TB heavy cream
In heavy saucepan, melt butter, then stir in brown sugar, honey and cream. Simmer mixture, stirring occasionally -1 minute and then stir in pecans.
Pour mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling , about 14-16 min.
Cool completely before cutting into bars.  (careful, they are very addicting.)
(contributed by Linda S. at her house, feb. 2015)