Pumpkin Pie

Ingredients
* 1 1/2 pints vanilla ice cream, softened
* 3 eggs
* 1 3/4 cups pumpkin puree
* 3/4 cup white sugar
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 1/4 teaspoon ground nutmeg
* 2 (9 inch) unbaked pie shells

Directions
Preheat oven to 425 degrees F. Place ice cream near the warm oven to soften. In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells. Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F, and bake an additional 30 to 40 minutes, or until filling is set.

Note
To use fresh pumpkin, preheat oven to 325 degrees F. Wash, and halve pie pumpkin(s). Scoop out seeds. Place pumpkin halves cut side down in baking pan. Bake for 45 minutes to 1 hour, or until pumpkins are soft to the touch. Remove from oven, and let cool. Scrape out pumpkin meat, and puree in food processor or blender. (This can be done several weeks in advance and the puree stored in the freezer.)

Orange Sugar Cookies

2/3 C shortening (or butter or ½ of each)
¾ C sugar
1 t vanilla
½ t grated orange peal (or the whole orange)
1 egg
4 t milk
2 C flour
1 ½ t baking powder
¼ t salt

Mix all together and chill for one hour before rolling out. Bake at 375 for 6-8 minutes.

Lazy-Daisy Cake

3 eggs cream with 1 ¼ C sugar
Dry ingredients:
1 ½ C flour
1 ½ t baking powder
½ t salt
Mix this with egg mixture. Then add:
¾ C milk
1 ½ T butter
1 ½ t vanilla

Bake at 365 for 25 min.

Icing (doubled):
10 T butter melted
8 T cream
1 ½ C brown sugar
½ C coconut shredded
Put on cake a few minutes after out of oven. Bake at 365 for 17 more minutes.

Maine Cream Pie

5 C milk
5 egg yolks
5 heaping T cornstarch (not too big)
1 C sugar

Whisk together then put on medium heat until it bubbles (not hard boil). Cook 1 min, while bubbling then take off heat and add a dash of salt and 1-1 ½ t vanilla. Bake at 350 for 10 min. One recipe makes 2 pies.

For a chocolate cream pie, add ½ cup coco while cooking on the stove.
For coconut pie, add coconut after pie has cooked on stove

Gram Cracker Crust:
1 ½ C cracker crumbs
3 T sugar
1/3 C melted butter

Frosting

1 cube softened butter to 3-4 C powdered sugar
cream of hot milk
1 t vanilla
½-1 t cream bouquet (if you can find at a speciality store)

Fresh Apple Pie

3 ½ blanched, fresh apples in 1/2” slices
¾ c sugar
½ t cinnamon
1/8 t nutmeg
3 T. cornstarch OR 3 T. Ultra Gel OR 6 T. flour
½ c cold water
½ c apple juice
2 T. bottled lemon juice
dough for one double crust pie

Peel, core and slice apples into medium bowl. Cover with plastic wrap and microwave on high for 5 min. Shake bowl to stir apple slices and microwave until apples are tender. Combine dry ingredients in medium saucepan. Add water, apple juice, and lemon juice and cook on medium heat until thick and bubbly. Fold in drained apple slices. Turn into unbaked pie crust. Cover with top crust and seal edges well. Prick and decorate as desired. Brush lightly with milk, avoiding crimped edges, and sprinkle lightly with coarse sugar. Bake at 400 F for 20 min, reduce heat to 350 F and bake 30-40 min. until crust is golden brown. Yield: 1 double crust pie.

Blueberry Pie

Preheat oven to 450. Cook on lower third of the oven.
Combine in a bowl and let stand for 15 min.
5 cups blueberries
¾ to 1 cup sugar
3 ½ to 4 Tablespoons quick-cooking tapioca or cornstarch (or 6 Tablespoons Ultra Gel)
1 Tablespoon fresh lemon juice
1 teaspoon grated lemon zest
½ teaspoon salt
Pour the mixture into the bottom crust and dot with 1 to 2 Tablespoons butter, cut into small pieces. Cover with vented top or a lattice. Bake the pie for about 55-65 minutes total (10 min at 450 then reduce heat to 350 and cook about 40 min).

Basic Pie Crust

2 c. all-purpose OR pastry flour
½ t. salt
1 c. shortening
Ice water to make soft dough

Combine flour and salt. Cut in shortening to the size of peas. Gradually add ice water to form a soft dough. Divide into 2 disks, wrap in plastic wrap and refrigerate for 10 min. Shape as desired. Bake single crust pie at 400 F for about 13-15 min. Bake double crust pie according to filling instructions. Yield: 2 single-crust pie shells or 1 double-crust pie.

Caramel Popcorn

Popcorn:

2/3 cup unpopped popcorn

4 Tbsp. canola oil (optional if using an airpopper)(**Or you can just 3-4 bags of microwave popcorn)

Prepare popcorn according to manufacturer directions. (I use an old-fashioned stovetop popper and it takes two batches 1/3 cup popcorn plus 2 Tbsp. oil.) Set aside in a very large bowl.

Caramel:

1 stick (1/2 cup) butter

2 cups packed brown sugar

1 (14 oz.) can sweetened condensed milk

1 cup corn syrup

pinch of salt (unless you are using microwave popcorn)

In a large saucepan (I use a 3 qt. pan) melt butter and add the remaining ingredients. Bring to a rapid boil over medium high to high heat stirring constantly so bottom does not burn. When caramel begins to boil. Turn off heat. Place lid on pan and let sit for 3 minutes without removing lid. After 3 minutes, remove lid and stir caramel well. Pour over the popcorn and stir to coat all pieces. Serve warm, if you want to. Or you can form it into balls. We eat it out of the bowl with a spoon. The bottom is the best part! Enjoy.

*cafejohnsoniarecipes.blogspot.com

Lion House Gingerbread

1/2 cup granulated sugar
1/2 cup butter, softened
1 egg, well beaten
1 cup molasses
2 1/2 cups all-purpose flour, sifted
1/2 tsp. salt
1 1/2 tsps. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1 cup very hot water

1. Preheat oven to 350 degrees. Grease a 9X13" baking pan with non-stick cooking spray or butter.
2. Cream butter and sugar until light and fluffy. Add egg and molasses; beat well.
3. Sift dry ingredients together and add in several additions to the creamed mixture.
4. Add hot water and carefully beat into other ingredients. The batter will be thin.
5. Bake for about 40 minutes (sometimes way less--check after about 30 minutes with toothpick to the center--do not overbake). Serve warm or cold with desired toppings--I recommend lemon curd and whipped cream, or bananas and whipped cream.

*cafejohnsoniarecipes.blogspot.com

Pumpkin Delight

32 Gingersnap cookies, finely chopped (1 1/3 cup)
¼ cup butter, melted
½ gallon vanilla ice cream, divided in half
2 ½ cup frozen whipped topping, thawed, divided
2/3 cup toffee bits
1 cup solid pack pumpkin
1/3 cup packed brown sugar
1 ½ tsp pumpkin pie spice

Crumb cookies, add melted butter
Press into bottom of spring form pan

Refrigerate half the ice cream for 10 min to soften
Fold in 1 cup of cool whip and all of toffee bits, just until blended
Spread evenly over crust
Freeze until firm (approx 1 hr)

Soften other half of ice cream (refrigerate 10 min)
In bowl, mix pumpkin, brown sugar and spice
Add to softened ice cream, just until blended
Spread over ice cream layer and freeze overnight

Before serving:
Refrigerate for 20 min
Run utility knife around outside, remove collar from springform pan
Smooth sides with spreader
Garnish with cool whip and spice blend

*Lindsey Jensen Recipe

Yannick's French Crepes

2 ¼ cup flour
½ cup sugar
2 T butter
3 eggs
2 cups milk
1 pinch of salt
Additional flavoring of choice: vanilla, orange zest, lemon zest, almond

Measure flour and pour in bowl to make a mound. Add half the milk around the flour and stir with wooden spoon until very smooth (for approx 3 minutes).

Add the eggs and stir the batter again very well.

Add sugar, salt, butter and any additional flavoring. Stir then add the remaining milk.
Let batter sit in fridge for one hour before making crepes.

*Lindsey Jensen Recipe

Rachel's Cinnamon Rolls

¼ c. water ½ tsp salt
¼ c. milk ½ c. sugar
½ c. melted butter 2 ¼ tsp yeast
1 tsp vanilla 4 ½ c. flour

*Mix all ingredients adding yeast last. Knead & roll into rectangle.

Filling:
1 c. brown sugar
½ c. sugar ¾ c butter
5 TBS of cinnamon OR orange
Zest of 2 oranges.

Spread filling, roll, cut into slices. Place into greased pan. Let rise 1 Hour. 325° for 20 minutes.

Frosting:
4 oz softened cream cheese
½ c. softened butter
1 ¾ c powdered sugar
1 tsp. vanilla
½ tsp lemon flavor

Beat cream cheese and butter. Add 1 cup powdered sugar and beat til smooth. Add remaining powdered sugar and beat until smooth. Add vanilla and lemon. Blend and spread on rolls.

Anziano Moscon's Mission Famous Cheesecake

1,500 Grams creamcheese
5 uova med.
13/4 cup Zucchero
3 tablespoons Farina
1 pinch of Salt
1 busta di Vanilla
* Mix it all up and spread it over the crust

Crust
* Enough ground up frollini Cookies (cheap cookies) to fill bottom of pan.
* 6-8 tablespoons burro sciolto
* Mix it all together and even it out in the pan

Oven Setting
Do not preheat the oven! Simply turn it up to the highest level of heat and let it cook for 30 minutes. Then set the oven at 93 C* and let it cook for 2 hours. But make sure you check it every half hour just incase it finishes before the two hours are up.

Sorella Himes Chocolate Peanut Butter Bars

1 c. peanut butter 1 tsp. vanilla
¾ stick butter 1 c. flour
1 ¼ c. sugar 2 c. chocolate chips
3 eggs

Combine peanut butter and butter, mix until smooth.
Add sugar, eggs and vanilla; beat well. Blend in flour.
Sitr in 1 cup chocolate chips. Pour into a 9 x 13 inch baking pan and bake 25 to 30 minutes at 350°.
Remove from oven and sprinkle the remaining 1 cup chocolate chips on the top. Let stand until chocolate can be spread evenly on top.
Let cool and cut into bars.