DIANA'S LEMON SPREAD
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
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.
(brought by Diana Johnson. in Summer, 2009)
- Half fill the bottom pan with water and bring to just below
- Measure the sugar and butter into the top of the pan.
- Grate the washed lemons on a fine grater and squeeze the lemons,
measure and add to the pan.
- 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
- 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
- Remove from heat and pour into hot sterilized jars, seal and
allow to cool.Refrigerate.
1 ½ cups pecan
1 tsp baking
2 ½ cups
(any range from ½ whole wheat to all whole wheat)
1 ¼ cups
¼ tsp salt
3 large eggs
2 large egg
1 tsp vanilla
1 cup dried
zest from one
oven to 350
degrees. Finely chop the pecans. Zest one lemon. Set
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.
dough out onto well-floured board, sprinkle with flour; knead slightly. Shape into two 9” by 3 ½’
logs. Transfer to prepared baking sheet
oiled). Bake 25-30 minutes, until golden
brown. Let cool enough to handle, about
10 minutes. Reduce oven to 275 degrees.
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
and christmas cookie
MARY'S BLUEBERRY MINI
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
Bake 3 minutes at 325.
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.
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)
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
2 1/2 cups WALNUTS (GROUND )
cup WHOLE WHEAT PASTRY FLOUR
GROUND FLAX SEED
cup CAROB CHIPS
cup MAPLE SYRUP
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
CHECK OFTEN TO PREVENT BURNING
COOL BEFORE REMOVING FROM COOKIE
(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
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
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
magazine- Lake Street Market, Boyne City)
1/2 sticks butter
C light brown sugar
-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.
oz. pecans (2 c) -coarsely chopped (I always add a little more)
1 C light brown sugar
TB heavy cream
heavy saucepan, melt butter, then stir in brown sugar, honey and cream.
Simmer mixture, stirring occasionally -1 minute and then stir in pecans.
mixture over hot shortbread and spread evenly. Bake in middle of oven
until bubbling , about 14-16 min.
completely before cutting into bars. (careful, they are very
(contributed by Linda S. at her house, feb. 2015)