Desserts, Pies and Tarts


1-1/2 cups sugar
3 Tbsp cornstarch
3 Tbsp flour
dash salt
1-1/2 cups hot water
3 slightly beaten egg yolks
2 Tbsp butter
1/2 tsp grated lemon peel
1/3 cup lemon juice
9″ baked pie crust
Meringue (see below)

Directions: In a glass bowl, combine sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Microwave in 1-2 minute increments until boiling and thickened.
Stir small amounts of hot mixture into eggs, then return to hot mixture. Return to boiling in microwave. Add butter and lemon peel. Add lemon juice. Mix well. Pour into pie crust. Spread meringue over filling. Bake at 350 degrees for 12 to 15 minutes. Cool before serving

Meringue ingredients:

3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tarter
6 Tbsp sugar

Meringue directions:

Beat egg whites at high speed with vanilla and cream of tarter until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form and sugar is dissolved.


Cake, Desserts


  • 2 cups dark chocolate chips
  • 3/4 cup whipping cream


  • In a microwave safe bowl, add dark chocolate chips and whipping cream.
  • Microwave on HIGH for 1 minute and 10 seconds.
  • Whisk together until completely combined.
  • Store any unused ganache in refrigerator.


4 avocados, diced
1/2 cup red onion, chopped
1/2 cucumber , chopped
1 small tomato chopped
1 Tbsp red wine vinegar
Juice of 1/2 small lime
1 small garlic clove, chopped
1/2 cup feta cheese
Salt and pepper to taste

Mix together. Chill. Serve with pita chips or tortilla chips.

Breakfast, Muffins & Sweet Breads

3/4 cup oat bran
1/4 cup greek yogurt
1/4 cup milk
1 tsp vanilla
1/2 cup flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 tbsp melted butter or oil
1 large egg
1/4 honey
1/4 cup mollasses
1/4 cup brown sugar
3/4 cup cooked carrots, chopped
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup golden raisins

Combine bran, greek yogurt, milk and vanilla. Blend in remaining ingredients. Bake in 350 degree oven for about 20 minutes.

Dinner, Uncategorized

Salmon fillets cut in to bite-sized pieces.
1 cup of prepared rice
Thinly-sliced cucumber
Sliced Avocado
Sesame Seeds
Hot/Spicy Mayo
1 Tbsp honey
2 Tbsp dijon mustard
1 tsp paprika
1 tsp salt

Marinate/Season the Salmon with paprika, honey, dijon mustard and salt mixture. Serve over rice. Add cucumbers, avocado, and sesame seeds. Drizzle with hot/spicy mayo



2 eggs
2 Tbsp Pesto
protein Tortilla wrap
1/4 cup feta
1/4 cup mild cheddar cheese
2 cups spinach
salt & pepper
butter or cooking spray

Put 1 Tbsp butter or cooking spray in large frying pan. Heat to medium. Pile spinach in pan, add pesto, saute a bit to stir in pesto. Crack eggs over the top of the spinach. Cover and cook over medium heat until eggs are mostly cooked through. Gather spinach mixture to center of the pan. Place tortilla over spinach mixture, flip over. Fold in half, holding shape of tortilla for a minute or two. Brown both sides before serving.

Appetizers, Entertaining


2 packages 8 oz cream cheese
2 crescent rolls
2 Tbsp dill weed
3/4 cup mayo
2 Tbsp milk
1/2 tsp sugar
1/2 tsp. garlic salt

about 1 cup of each:
Chopped broccoli florets
Chopped carrots
Chopped califlower
Chopped red, orange and yellow peppers

1/2 cup chopped green onion
1 cup shredded cheddar cheese
1 small can sliced black olives

Directions: roll out crescent rolls onto a flat sheet pan lined with parchment paper. Bake as directed.

Combine cream cheese, dill, mayo, milk, sugar and garlic salt. Spread over cooled crescent roll crust.

Layer vegetables over the cream cheese layer, top with shredded cheese and black olives. Keep well chilled.



1-1/4 cup flour
1 Tbsp sugar
1/2 tsp salt
8 Tbsp butter
1 egg yolk
3-4 Tbsp cold water

7 oz. almond paste
1 stick of butter
1/4 cup sugar
2 eggs
1/4 tsp salt
1/4 cup flour
1 tsp almond extract

Pear halves (very ripe or canned)
Sliced almonds
Apple Jelly or clear preserves


Prepare the crust by cutting butter into the flour, sugar, salt mixture in food processor or by hand. Stir in egg yolk and water to form dough.

Refrigerate at least 1 hour, overnight preferred.
Roll out dough and put it in a tart pan with removable bottom. Freeze for about an hour while preparing filling.


Combine almond paste, butter, sugar, eggs, salt, almond extract and flour.

Add filling to crust. Arrange pear halves on the filling.

Bake in 375 degree oven for about 45 minutes until golden brown.

Brush pears with clear jelly (apple works best), sprinkle with sliced almonds.

Barb Painter, Cookies

1/2 cup butter or shortening
1/2 cup brown sugar
1 egg
1/2 cup molasses
1/2 cup buttermilk
2-1/2 cups sifted flour
1 tsp baking soda
1 teaspoon cinnamon
1 tsp ginger
1/4 tsp cloves
1/4 tsp salt
1/2 cup chopped raising or 1/2 cup chopped, crystalized ginger

Cream butter and brown sugar together. Beat in egg and molasses. Sift together flour, baking soda, spices and salt. Mix buttermilk and flour mixture in to batter. Stir in chopped raising or ginger.

Drop the batter from a teaspoon onto a parchment-lined cookie sheet. Bake for 8-12 minutes.

Optional: frost with orange or rum-flavored frosting.