DIANA'S LEMON SPREAD
Mary B's BLUEBERRY MINI CHEESECAKES
John's MANGO ICE CREAM
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)