Combine 1 cup flour, 1/2 cup butter, 1/4 cup confectioners sugar. Mix well and pat down into a greased 8 x 8 pan or glass baking dish. Bake at 350 degrees for 20 minutes.
While baking, get ready to put on top:
1 cup sugar, 2 eggs beaten well, 2 T. flour, 2 T. lemon juice (optional for best flavor: use fresh lemons), 1/4 t. vanilla.
Pour this over the first layer and bake 25-30 minutes more. When cool, add a glaze of powdered sugar, a little hot water and a pinch of salt. Add chopped nuts (walnuts or pecans) over top of the glaze before the glaze sets. Cut into small bars or squares when glaze is firm--and ENJOY!
NOTE: Double the recipe, using a 9 x 13 pan, for a larger crowd.
Want a bit of spiritual food?
See Lemon Bars--enjoy a devotional based on lemon bars!
Peggie's Easy Italian Pizza!
2 pkgs. frozen bread dough
Toppings of your choice
Italian seasonings
Thaw frozen bread dough. Preheat oven to 375 degrees.
Lightly grease two round pizza pans. Form one dough portion into a circular shape
and place on one pan. Cover with pizza sauce; add your choice of toppings:
mushrooms, pepperoni, browned sausage bits, black olives, green pepper strips,
onion. Season with Italian seasoning, oregano, parsley, and a pinch of onion
salt. Top with mozarella cheese. Add a touch of parmesan cheese if desired.
Prepare a second pan in the same manner. Bake for approximately 25 minutes, or
until done.
Serve with tossed salad, lots of love, laughs--
and
don't forget the Italian dinner music!!
Mini-Cheesecakes
This recipe, I believe, is old and from a friend who shared it, a Mrs. Eizabeth Ernst now deceased, wife of a professor at Evangel U, Spfd. Mo..
It was a part of her collection she shared with me. If you have more info, please inform me at pbohanon@peggiesplace.com.
- 2 8 oz. pkgs. cream cheese
- 3/4 cup sugar
- 2 eggs
- l T. lemon juice
- l t. vanilla or almond extract
- vanilla wafers
- 1 can cherry pie filling
- paper cupcake liners
Cream first five ingredients together; beat until smooth. Put a vanilla wafer in
each paper cup and fill half full with cream cheese mixture. Bake 20-25 minutes
at 375 degrees. Watch carefully!
Cool; then top with cherry pie filling. Makes 24-30 mini-cheesecakes.
Delicious--and especially colorful at holiday time.
Cherry Cheesecake Note: This is
the dessert that has made Peggie famous...grin...!
Preheat oven to 300 degrees.
Ingredients:
CRUST
l pkg. Duncan Hines(R) cherry cake mix (reserve 1 cup of dry cake mix)
2 T. oil
1 egg
FILLING
2 pkgs. 8 oz. Phila. cream cheese, softened
1/2 cup sugar
3 eggs
1 1/2 cup milk
1/4 cup lemon juice
1 cup of cake mix reserved above
TOPPING
2 env. Dream Whip (whip as directed on pkg.)
2 can Wilderness Brand Cherry Pie filling
In a large bowl combine ingredients for crust. Mix well, and press on bottom of 9
x 13 pan (spray with PAM first!); set aside. In same bowl, mix all the
ingredients for filling and beat until smooth. Pour over crust and bake at 300
degrees for about 90 minutes--until center is done. When cool, spread with Dream
Whip and Cherry Pie Filling.
Variation: All ingredients the same except substitute orange or chocolate cake
mix. Top with Dream Whip; sprinkle with nuts.
Peggie's Cranberry Jello Salad!
1 small box Cherry Jello - 1 cup boiling water
1 16 oz.can whole cranberry
sauce
1/2 cut sour cream
1 11-oz. can mandarin oranges
1/2 cup walnut
pieces
Mix jello and boiling water until dissolved. Add
cranberry sauce and sour cream and beat mixture.
Drain oranges (discard liquid)
and fold oranges and nuts into jello mixture. Pour into a 5-cup jello ring mold.
Refrigerate overnight. Unmold in warm water for a few seconds.
Peggie's Banana Nut Bread! (from my mom, I beieve.)
1 stick melted butter
1 cup sugar
1 tsp. vanilla
2 eggs
4 medium
bananas, mashed
2 cups self-rising flour
1 cup pecans
Mix together and pour into a greased/floured bundt pan (or two loaf pans).
Bake 350 degrees for 50 min - 1 hour. Sprinkle with confectionery sugar.
Peggie's Jello Cheesecake Dessert!
Make a graham cracker crust with crackers and one stick of melted butter. (Use 13
x 9 well-greased pan.) Bake at 350 for 8 minutes. Let cool.
Mix 1 cup hot water and 1 3 oz box of jello (any flavor); let it sit just a
minute.
Beat until fluffy: 8 oz. softened cream cheese; 3/4 cup sugar, 1 tsp. vanilla.
Whip1 can milnot milk (chilled) until it stands up.
Add all ingredients together and pour over graham cracker crust. Chill
overnight.
Suggestion: Decorate with nuts, strawberries, bananas, etc - depending on the
Jello flavor you are using.
Here's a wonderful pumpkin bread - I tasted it and am passing on the recipe to the world!
Enjoy! And thanks, Janet, by way of Linda!
Janet's Pumpkin Bread
(makes 5 little loaves or 2 big loaves)
5 cups flour
4 cups sugar
3 cups pumpkin (canned or fresh)
1 cup oil
2 tsp powdered cloves
2 tsp cinnamon
4 tsp soda
1 tsp salt
1 cup nuts (any, except peanuts)
1 cup pitted dates
Sift together the dry ingredients. Blend the other ingredients, except the
nuts and dates. Now, add the nuts and dates. Pour into greased and floured
loaf pans. Bake at 350 degrees till done. NOTE: bread is done when the
top cracks open and the consistency of the bread in the middle is not gooey.
Also, to cool the bread in the pan, put the pan on its side for no longer
than 10 minutes.)
"Peggie's Elephant Stew"
(Not really...a trickster friend sent me this fun
recipe--it's made the rounds for years. I do not know the author (if you do,
please let me know (pbohanon@peggiesplace.com) so I may give proper credit), but wanted to share it with you.
Enjoy!
