Dessert Recipes You'll Love to Make

BLUEBERRY BUCKLE

INGREDIENTS:

1 stick butter (1/2 cup)
1 1/4cup sugar
1 cup flour
1 1/4 tsps. baking powder
1/4 Tsp. salt
1 cup milk
2 cups blueberries, fresh or frozen, rinsed and drained
2 Tbsps. sugar

INSTRUCTIONS:

Preheat oven to 350 degrees. Melt the butter in a microwave safe dish. Mix together the sugar, flour, baking powder, and salt in a large mixing bowl. With a large wooden spoon, mix in the milk and melted butter, stirring until just incorporated. Spray a 9-inch square baking dish with cooking spray and pour in the batter. Sprinkle the blueberries over the top evenly. Sprinkle the top with 1 tablespoon of sugar and place in the oven for 40 minutes. Sprinkle with remaining tablespoon of sugar and continue baking 15 to 20 more minutes or until golden and bubbly.

ENJOY!

Z’S FLORIDA BLUEBERRY STREUSEL MUFFINS

INGREDIENTS:

2 cups all-purpose flour (King Arthur flour works best)
1 ½ tsp baking powder
½ tsp salt
½ cup (1 stick) unsalted butter, softened
1 cup sugar
2 extra Lg or jumbo eggs, at room temperature
2 tsp vanilla extract
½ cup whole milk
Fresh grated rind from 1 lemon
1 tbsp fresh lemon juice
2 cups blueberries, fresh or frozen

STREUSEL TOPPING

4 tbsp sugar
1 tbsp flour
2 tsp olive oil

INSTRUCTIONS

Preheat oven to 425 degrees
Lightly grease a muffin tin with cooking spray or vegetable oil, or line with TALL tulip-style paper muffin liners.
Prepare streusel topping and set aside.
In a small bowl, whisk together flour, baking powder and salt and set aside.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs, vanilla and milk, lemon rind and juice.
Add flour mixture and stir until just combined. Do not overmix. Fold in Blueberries.
Fill cups 2/3 full, put 1 tsp of streusel mix on top of each muffin.
Place muffin tin into oven, turn oven temp down to 350 degrees.
Bake 30 – 35 minutes. Do toothpick test remove muffins to cool on wire rake. They freeze well.

ENJOY!

JACKIE’S OHIO NORWEGIAN CROWN COOKIE

INGREDIENTS:

1/2 cup butter
2 hardboiled egg yokes
1/4 cup sugar
1 cup flour
1/2 tsp vanilla

INSTRUCTIONS:

Cream together butter, hardboiled egg yolks, add sugar, flour and vanilla.
Drop very small size of a quarter spoonful on a cookie sheet.
Bake at 350 degrees for 12 minutes. You will want to bake until set not brown.
Let cool and enjoy! Best cookie ever!

ENJOY!

P’S FLORIDA “WORLD CLASS" CHOCOLATE CHIP COOKIES

INGREDIENTS:

½ cup granulated sugar
¾ cup brown sugar (packed)
1 teaspoon salt
½ cup unsalted butter (melted)
1 large egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
2 1/4 cups semi-sweet chocolate chips

INSTRUCTIONS:

In a large bowl, whisk together the sugars, salt, and butter until a paste form with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix).
Fold in the chocolate chips, then chill the dough for at least 30 minutes. Preheat oven to 350°F.
Line a baking sheet with parchment paper.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, until the edges have started too barely brown.
Cool completely before serving. Tastes great with a glass of ice cold-milk!

ENJOY!

STRAWBERRY LEMON BLONDIES

INGREDIENTS:

1 cup (2 sticks) unsalted or salted butter, at room temperature (I use salted butter in my baking and don’t see much difference)
3/4 cup granulated sugar
1 large egg
1/4 cup fresh squeezed lemon juice
2 1/4 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup diced fresh strawberries

GLAZE:

1 cup powdered sugar
1 Tbsp. strawberry puree (2 large strawberries,
1 Tbsp. lemon juice, or just enough to thin the glaze to a spreadable consistency)

INSTRUCTIONS:

Preheat oven to 350 degrees. Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later. Cream the butter and sugar until fluffy. Beat in the egg. When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point and that’s ok. Whisk together the flour, baking powder and salt, then add wet ingredients, mixing until no more dry flour is present. Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible. The dough is thick, so take your time. Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don’t over bake these, or they will dry out. Let cool on a rack. Trim the 2 large strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 tablespoon of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it’s too thick, add more lemon juice. Spread the glaze over the cooled blondies. Let the glaze set up before slicing.

ENJOY!

LOUISIANA 2-INGREDIENT CREAM CHEESE FROSTED CUPCAKES

INGREDIENTS:

1 15.25 oz box spice cake mix
1 15 oz can pumpkin puree

FROSTING:

2 cups powdered sugar
1 cup whipped cream cheese

INSTRUCTIONS:

For the cupcakes: preheat the oven to 350 degrees F. Line a 12-cup cupcake pa with paper liners and set aside.
Combine the spice cake mix and pumpkin puree in a bowl. Beat with an electric mixer on medium speed until smooth. Portion the mixture into the prepared cupcake pan. Bake until a toothpick inserted in the centers comes out clean. 12 to 17 minutes. Let cool completely.
For the frosting: Meanwhile, combine the powdered sugar and whipped cream cheese in a bowl. Beat with an electric mixer until smooth. Frost the cupcakes with an offset spatula.

ENJOY!

BETTY’S NEW YORK CLASSIC BISQUICK PEACH COBBLER

INGREDIENTS:

1 cup Original Bisquick mix
1 cup milk
1/2 tsp ground nutmeg
1/2 cup butter, melted
1 cup sugar
1 can (29 oz) sliced peaches, drained. You can also use canned cherries, blueberries and apples in place of peaches.

INSTRUCTIONS:

Heat oven to 375 degrees.
Stir together Bisquick mix, milk and nutmeg in ungreased 8-inch square (2-quart) glass baking dish. Stir in butter until blended. Stir together sugar and peaches, spoon over batter.
Bake 50 to 60 minutes until golden.

ENJOY!

CRESCENT CHEESE DANISHES

INGREDIENTS:

2 Crescent Roll Tubes
1 – 8 ounce package of cream cheese softened
2 Tbsps. butter melted
1 tsp. lemon juice
1/4 cup of light brown sugar
1/2 cup of regular white sugar
1 tsp. pure vanilla extract

GLAZE:

1/2 cup powdered sugar
1 tsp. pure vanilla extract
4 tsps. of milk

INSTRUCTIONS:

Preheat oven to 350 degrees. In a medium bowl, use a mixer to combine the softened cream cheese, lemon juice, pure vanilla extract and the white sugar until well combined. Set aside. Open your crescent roll tubes but do not unroll them. Use a sharp knife to cut through them- slicing them. Cut 8 slices per roll. This will make thick slices. Lay each slice on a parchment lined cookie sheet. Using a small shot glass (bottom dipped in melted butter to prevent sticking), press into the center of the slice to create a wall around the edges. This will hold the filling in. Using a brush, take the melted butter and add in the 1/4 cup of light brown sugar and mix. Brush the mixture over each of the danishes. Dollop even amounts of the filling into each of the danishes. Bake at 350 degrees for 16 to 18 minutes or until slightly golden brown. Let cool and add a drizzle of glaze. To make the glaze, in a small bowl combine all 3 ingredients and stir until smooth, then drizzle over each cooled danishes. You can top with cherry, blueberry or strawberry jam. I used apricot jam and it was delicious!

ENJOY!

BARB’S WISCOSIN SOUTHERN HOSPITALITY PIE

INGREDIENTS:

TOPPING

1 1/2 cups chopped pecans
2 cups coconut, shredded or flaked
1/2 cup butter

PIE

1 (8 oz.) cream cheese
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) Cool Whip Topping, thawed
2 large graham cracker pie crust

GARNISH

caramel ice cream topping
chocolate ice cream topping

INSTRUCTIONS:

Melt butter in skillet over low heat. Add pecans and coconut stirring constantly to brown. Cool. Mix cream cheese and sweetened condensed milk until smooth. Fold in non dairy whipped topping. Pour evenly into crust. Sprinkle with coconut and pecan mixture. Drizzle with the caramel and chocolate toppings. Cover and freeze until frozen hard. Remove from freezer 10 – 15 minutes before serving.

ENJOY!

KEY LIME POUND CAKE WITH KEY LIME CREAM CHEESE ICING

INGREDIENTS:

1 cup butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1/4 cup key lime juice
Zest of 2 key limes
1 tsp. vanilla extract

ICING:

8 ounces cream cheese, softened
1/4 cup butter, softened
4 cups powdered sugar
2 Tbsps. key lime juice
Zest of 1 key lime

INSTRUCTIONS:

Preheat oven to 325 degrees. Grease and flour a 10 inch bundt pan. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the butter milk. Begin and end with the dry ingredients. Stir in the key lime juice, key lime zest, and vanilla extract, mixing until just combined. Pour batter into the prepared bundt pan and smooth the top with a spatula. Bake for approximately 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer it to a wire rack to cool completely. While the cake is cooling, prepare the key lime cream cheese icing. In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the key lime juice and zest, and continue to mix until the icing is smooth and creamy. Once the cake has cooled, drizzle the key lime cream cheese icing over the top of the cake. Slice and serve.

ENJOY!

DIANE’S MONTANA WHITE CHOCOLATE AND CRANBERRY COOKIES

INGREDIENTS:

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 Tbsp. brandy
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
3/4 cup white chocolate chips
1 cup dried cranberries

INSTRUCTIONS:

Preheat oven to 375 degrees F. Grease cookie sheets. You can also use parchment paper to line the cookie sheets. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonful’s onto prepared cookie sheets. Bake 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely. Recipe makes 2 dozen.

ENJOY!

N’S – PA CHOCOLATE CHOCOLATE MOUSSE

INGREDIENTS:

3 large eggs, separated
3 tsps. dark brown sugar
3 1/2 oz. dark chocolate
1 1/2 cups heavy cream
1 tsp. olive oil

INSTRUCTIONS:

Wisk the egg yolks and sugar together in a small heatproof bowl. Place the bowl over a saucepan of barely simmering water and continue whisking until thick and creamy. Remove from the heat. Put the chocolate in a small heatproof bowl and place over the simmering water to melt, whisk olive oil into the melted chocolate and pour into the egg yolk mixture, stir to combine and set aside to cool. Whip 1 cup of the cream in a small bowl until soft peaks form. In a separate bowl, whisk the egg whites until soft peaks form. Fold the cream and whites together. Stir 1 spoonful of the egg white mixture into the chocolate. Add the remaining whites and gently fold until combined. Pour the mousse into serving cups or bowls. Cover with plastic wrap and refrigerate for 2 hours or until required. Whip the remaining cream in a small bowl. Spoon into a pastry bag fitted with a star nozzle. Squeeze a small amount on top of each mousse. Decorate with shaved extra chocolate. Serves 4.

ENJOY!

W’S – NEW JERSEY LEMON RECTANGLES

INGREDIENTS:

2 sheets frozen puff pastry, thawed
1/2 cup heavy cream
1/2 cup lemon curd
1 Tbsp. powdered sugar
1/2 tsp. lemon juice
Strawberries for in between the layers

INSTRUCTIONS:

Preheat the oven to 400 degrees. Cut each sheet of puff pastry into six rectangles (2 1/2 x 5 in). Lay the pastry on two baking sheets and bake for 10-15 minutes until puffed and golden brown. Remove from the oven, flatten slightly and leave to cool. Whip the cream in a small bowl until soft peaks form. Add the lemon juice to the lemon curd and stir to combine. Mix lemon curd mixture into cream. Spread half of the lemon cream over four pieces of the pastry. Top with another piece of pastry and repeat the process, finishing with the last pastry sheet. Dust with powdered sugar, garnish with fruit and serve immediately. Serves 4.

ENJOY!

MARY ANNE’S WYOMING WALNUT CHRISTMAS BALLS

INGREDIENTS:

1 cup walnuts
2/3 cup powdered sugar, divided
1 cup butter or margarine, softened
1 tsp. vanilla
1 3/4 cups all-purpose flour
Chocolate Filling recipe to follow

INSTRUCTIONS:

Preheat oven to 350 degrees. In food processor or blender, process walnuts with 2 tablespoons of sugar until finely ground; set aside, In large bowl, cream butter and remaining sugar. Beat in vanilla Add flour and 3/4 cup of the ground walnuts; mix until blended. Roll dough into about 3 dozen walnut-size balls. Place 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or until just golden around edges. Remove to wire racks to cool completely.

CHOCOLATE FILLING:

Chop 3 squares (1 ounce each) semisweet chocolate into small pieces; place in food processor or blender with 1/2 teaspoon vanilla. In small saucepan, heat 2 tablespoons each butter or margarine and whipping cream over medium heat until hot; pour over chocolate. Process until chocolate is melted turning machine off and scraping side as needed. With machine running, gradually add 1 cup powdered sugar: process until smooth. After preparing chocolate filling, place generous teaspoonful of filling on flat side of half of cookies. Top with remaining cookies, flat side down, forming sandwiches. Roll chocolate edges of cookies in remaining ground walnuts. Makes 1 1/2 dozen cookies.

ENJOY!

SARAH’S WHITE CHOCOLATE CRANBERRY TART

INGREDIENTS:

6 ounces graham crackers (11 sheets)
4 Tbsps. unsalted butter, melted and slightly cooled
2 Tbsps. granulated sugar

FOR THE CRANBERRY FILLING

12 ounces cranberries, fresh or frozen
1/2 cup granulated sugar
2 tsps. cornstarch
1/2 cup water

FOR THE WHITE CHOCOLATE GANACHE FILLING

12 ounces white chocolate, chopped
1/2 cup heavy or whipping cream
4 Tbsps. unsalted butter
For the garnish
sugared cranberries
plain cranberries
rosemary sprigs

INSTRUCTIONS:

Make the crust: Pre-heat the oven to 350 degrees. Spray a 9″ fluted tart pan with removable bottom with non-stick cooking spray. Place the graham crackers, melted butter and sugar into a food processor and pulse till fine crumbs form. Pour into your prepared pan and use a flat-bottomed glass or measuring cup to press the crumbs firmly into the bottom and sides of the pan. Place on a baking sheet and bake till light golden brown, about 8 minutes. Remove from the oven and let cool. Make the cranberry filling: Place the cranberries, sugar, cornstarch and water into a medium saucepan. Bring to a boil over medium heat, stirring frequently. Reduce the heat and simmer for 10 minutes, stirring frequently and breaking down the cranberries with you spoon (there will be some pieces remaining , which in fine). Remove from heat and cool completely (you can pop the pan in the fridge to speed things up if you like). Make the white chocolate ganache filling: Place the chopped chocolate into a medium bowl. Heat the cream and butter in a small saucepan, stirring frequently, till the butter is melted and small bubbles appear around the edges. Immediately pour the cream over the chocolate and whisk till smooth. Assemble the tart: Spread enough of the cranberry filling into the tart to come about halfway up the sides (you may have some leftover filling, which is delicious on toast or over ice cream!) Use a small angled spatula to smooth and level. Pour the ganache over stopping when it comes level with the top of the crust (any leftover ganache can be stored in the fridge – check the notes section on ideas to use!) Refrigerate overnight. Before serving, garnish with sugared cranberries and rosemary sprigs if using. Notes: Crust can be baked and frozen in advance (no need to thaw before filling). Cranberry filling can be made up to a week in advance and kept covered, in the fridge. Ganache can be made up to 2 weeks in advance and kept covered, in the fridge. If it is too stiff to pour into the tart, gently warm it over a low heat or atop a pan of barely simmering water. Leftover ganache can be rewarmed and poured over ice cream, stirred into warm milk for hot chocolate or chilled, scooped and rolled into truffles. A 9″ springform pan may be substituted for the tart pan.

ENJOY!

Z’S FLORIDA CRANBERRY CRUNCH SQUARES

INGREDIENTS:

1 cup rolled uncooked oats
1/2 cup flour
1 cup brown sugar
1/2 cup butter
1 16 oz. can whole cranberry sauce

INSTRUCTIONS:

Preheat oven to 350 degrees. Grease an 8 x 8 baking pan. Mix together the oats, flour, brown sugar and cut in soften butter until crumbly. Place half mixture into 8 x 8 greased baking dish. Top with cranberry sauce. Top with rest of oat mixture. Bake at 350 degrees for 45 minutes. Cut into squares. Can be served with warm with vanilla ice cream or just by itself.

ENJOY!

KARA’S WYOMING CREAM CHEESE COOKIES

INGREDIENTS:

1/2 cup butter flavored Crisco
1 pkg. (3 oz.) cream cheese, softened
1 cup sugar
1/2 tsp. vanilla
2 Tbs. milk
1 cup all-purpose flour
1/2 cup chopped pecans

INSTRUCTIONS:

Preheat oven to 375 degrees. Combine Crisco, cream cheese and milk in medium bowl. Beat at medium speed of electric mixer until well blended. Beat in sugar and vanilla. Mix in flour. Add nuts. Drop dough by level measuring tablespoonfuls, 2 inches apart, onto ungreased cookie sheet. Bake at 375 degrees for 10 minutes. Remove to cooling rack. Makes 3 dozen.

ENJOY!

J’S VERMONT MILK CHOCOLATE FLORENTINE COOKIES

INGREDIENTS:

2/3 cup butter or margarine
2 cups quick oats, uncooked
1 cup sugar
2/3 cup all-purpose flour
1/4 cup corn syrup
1/4 cup milk
1 tsp. vanilla extract
1/4 tsp. salt
One 11 1/2-ounce package ( 2 cups) milk chocolate morsels

INSTRUCTIONS:

Preheat oven to 375 degrees

Melt butter in medium saucepan over low heat. Remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by measuring teaspoonfuls, about 3 inches apart, onto foil-lined cookie sheets. Spread thin with rubber spatula. Bake 5 to 7 minutes. Cool on cookie sheets. Peel foil away from cookies. Melt milk chocolate morsels over hot (not boiling) water; stir until smooth. Spread chocolate on flat side of half the cookies. Top with remaining cookies. Makes 3 1/2 dozen sandwich cookies.

ENJOY!

OLIVIA’S ARKANSAS PINEAPPLE RAISIN COOKIES

INGREDIENTS:

2 cans (8 ounces each) crushed pineapple in juice
1/2 cup margarine, softened
1/2 cup sugar
1 tsp. vanilla extract
1 cup all-purpose flour
4 tsps. grated orange peel
1 cup blanched slivered almonds, toasted
1 cup raisins

INSTRUCTIONS:

Drain pineapple well, pressing out excess liquid with back of spoon. Beat margarine and sugar in large bowl until light and fluffy. Stir in drained pineapple and vanilla. Beat in flour and orange peel. Stir in almonds and raisins. Drop by heaping tablespoonfuls, 2 inches apart, onto greased cookie sheets. You can also line your cookie sheets with parchment paper for easy clean up after baking. Bake in 350 degree oven 20 to 22 minutes until firm. Cool on wire racks. Makes 2 to 2 1/2 dozen cookies.

ENJOY!

GEORGIANNE’S RHODE ISLAND HOLIDAY FRUIT DROPS

INGREDIENTS:

1/2 cup butter, softened
3/4 cup packed brown sugar
1 egg
1 1/4 cups all-purpose flour
1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
Pinch salt
1 cup (8 ounces) diced candied pineapple
1 cup (8 ounces) red and green candied cherries
8 ounces chopped pitted dates
1 cup (6 ounces) semisweet chocolate chips
1/2 cup whole hazelnuts
1/2 cup pecan halves
1/2 cup coarsely chopped walnuts

INSTRUCTIONS:

Preheat oven to 325 degrees. Lightly grease cookie sheets or line with parchment paper. Cream butter and sugar in large bowl. Beat in egg until light and fluffy. Mix in flour, vanilla baking soda, cinnamon and salt. Stir in pineapple, cherries, dates, chocolate chips, hazelnuts, pecans and walnuts. Drop dough by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 15 to 20 minutes or until firm and lightly browned around edges. Remove to wire racks to cool completely. The cherries, hazelnuts and pecans halves are not chopped, but left whole. Makes about 8 dozen cookies.

ENJOY!

CINDY’S MASSACHUSETTS PECAN DATE BARS

INGREDIENTS:

CRUST

1/3 cup cold butter or margarine
1 package moist deluxe white cake mix
1 egg

TOPPING

1 package (8 ounces) chopped dates
1 1/4 cups chopped pecans
1 cup water
1/2 tsp. vanilla extract
Confectioners’ sugar

INSTRUCTIONS:

Preheat oven to 350 degrees. Grease and flour 13×9 inch pan. For crust, cut butter into cake mix with a pastry blender or 2 knives until mixture is crumbly. Add egg; stir well (mixture will be crumbly). Pat mixture into bottom of pan. For topping, combine dates, pecans and water in medium saucepan. Bring to a boil. Reduce heat and simmer until mixture thickens, stirring constantly. Remove from heat. Stir in vanilla extract. Spread date mixture evenly over crust. Bake 25 to 30 minutes. Cool completely in pan on wire rack. Dust with confectioners’ sugar. Makes 32 bars. Pecan Date Bars are moist and store well in airtight containers. Dust with confectioners’ sugar to freshen before serving.

ENJOY!

RENEE’S FLORIDA CHOCO-COCO PECAN CRISPS

INGREDIENTS:

1/2 cup butter or margarine, softened
1 cup packed light brown sugar
1 egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 cup chopped pecans
1/3 cup unsweetened cocoa
1/2 tsp. baking soda
1 cup flaked coconut

INSTRUCTIONS:

Cream butter and sugar in large bowl until light and fluffy. Beat in egg and vanilla. Combine flour, pecans, coca and baking soda in small bowl until well blended. Add to creamed mixture, blending until stiff dough is formed. Sprinkle coconut on work surface. Divide dough into 4 parts. Shape each part into a roll, about 1 1/2 inches in diameter; roll in coconut until thickly coated. Wrap in plastic wrap; chill until firm, at least 1 hour or up to 2 weeks. (For longer storage, freeze up to 6 weeks.) Preheat oven to 350 degrees. Line cookie sheets with parchment paper or leave ungreased. Cut rolls into 1/8-inch-thick slices. Placer 2 inches apart on cookie sheets. Bake 10 to 13 minutes or until firm, but not overly browned. Remove to wire rakes to cool. Makes about 6 dozen cookies.

ENJOY!

LUCY’S MARYLAND LEMON NUT BARS

INGREDIENTS:

1 1/3 cups flour
1/2 cup packed brown sugar
1/4 cup granulated sugar
3/4 cup margarine
1 cup old fashioned or quick oats, uncooked
1/2 cup chopped nuts
1 8-oz pkg. cream cheese softened
1 egg
3 Tbsp. lemon juice
1 Tbsp. grated lemon peel

INSTRUCTIONS:

Preheat oven to 350 degrees. Stir together flour and sugars in medium bowl. Cut in margarine until mixture resembles coarse crumbs. Stir in oats and nuts. Reserve 1 cup crumb mixture; press remaining crumb mixture onto bottom of greased 13×9-inch baking pan. Bake 15 minutes. Beat cream cheese, egg, juice and peel in small mixing bowl at medium speed with electric mixer until well blended, pour over crust, sprinkle with reserved crumb mixture. Bake 25 minutes. Cool; cut into bars. Makes 3 dozen.

ENJOY!

JOY’S FLORIDA CHOCOLATE PEANUT BUTTER BALLS

INGREDIENTS:

1 cup crunchy peanut butter
1/4 cup margarine or butter, softened
2 cups Rice Krispies cereal
1 cup confectioners’ sugar
1 package (14 oz.) chocolate candy coating
2 Tbsps. shortening
White candy coating, melted (optional)

INSTRUCTIONS:

In a large bowl, combine peanut butter and margarine. Add Rice Krispies cereal and sugar, mixing until evenly combined. Portion cereal mixture, using a rounded measuring teaspoon. Roll into balls; set aside. In top of double boiler, over hot water, melt chocolate coating and shortening. Dip each peanut butter ball in coating and place on waxed paper lined baking sheet. Drizzle with melted white coating if desired or you can dip some of the peanut butter balls in chocolate coating and some of them in the white coating instead. Refrigerate until firm. Place in small candy paper cups to serve. Note one package (12 oz) semi-sweet chocolate morsels may be used in place of chocolate candy coating. Makes 4 1/2 dozen.

ENJOY!

BEA’S FLORIDA FAMOUS CARROT CAKE

INGREDIENTS:

2 cups granulated sugar
1 1/3 cups vegetable or canola oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1-pound carrots, grated
1/2 cup crushed pineapple with juice

FROSTING:

3/4 pounds of cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar, sifted

INSTRUCTIONS:

Preheat oven to 350 degrees. Butter two 8-inch round cake pans. First, completely butter both pans, then line the bottom of the pans with parchment paper. Then, butter the parchment paper and flour the pans. Don’t skip this step! The cakes won’t release from the pans unless you complete this step. Believe us, it has happened! Beat the sugar, oil and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients. Toss the raisins with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well. Divide the batter equally between the two pans. Bake for 55-60 minutes, or until the toothpick comes out clean. Allow cakes to cool completely in the pans set over a wire rack. FROSTING: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with a paddle attachment until just combined. Add the sugar and mix until smooth. Place one-layer, flat side up, on a plate or cake stand. With a knife, or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, spread the frosting evenly on the top and sides of the cake.

ENJOY

GRANNIE’S SUGAR COOKIES

INGREDIENTS:

2 sticks butter
2 cups sugar
2 eggs
1 cup oil
2 tsp. vanilla
5 cups flour
2 tsp. baking soda
2 tsp. cream of tartar

INSTRUCTIONS:

Cream butter and sugar. Add eggs, oil and vanilla. To flour, add baking soda and cream of tartar. Combine all ingredients, mixing well, and for small balls. Roll each in granulated sugar. Place on nonstick cookie sheet. Press each one down with bottom of a glass or decorated cookie press. If glass sticks to cookie, dip into sugar before pressing next one. Bake in 350-degree oven for 12 minutes or until they are light brown. Sprinkle with powdered sugar or you can decorate with icing and

sprinkles to look more festive.

ENJOY!

GOOEY BUTTER COOKIES

INGREDIENTS:

8 oz. cream cheese
1 stick butter
1/4 tsp. vanilla
1 egg
1 butter cake mix
Powder sugar

INSTRUCTIONS:

Mix cream cheese, butter, vanilla and egg until light and fluffy. Add cake mix and stir until well blended. Refrigerate 1/2 hour. Preheat oven to 350 degrees. Spray cookie sheet with Pam. Drop dough by spoonful into powdered sugar. Roll into balls. Place on cookie sheet and bake for 12 minutes.

ENJOY!

SNOWBALLS

INGREDIENTS:

1 cup semisweet chocolate chips
1/3 cup evaporated milk
1 1/4 cups sifted confectioners’ sugar
1/2 cup chopped walnuts
1 1/3 cups flaked coconut

INSTRUCTIONS:

In a medium saucepan, combine chocolate chips and milk, stirring over low heat until chocolate melts. Remove from heat and stir in confectioners’ sugar and walnuts. Cool mixture and roll in 1-inch balls. Roll in coconut.

ENJOY!

CINNAMON VANILLA SUGARED PECANS

INREDIENTS:

1 large egg white
3 cups pecan halves
1/3 cup cinnamon vanilla sugar
1/4 tsp. salt

INSTRUCTIONS:

If you don’t have cinnamon vanilla sugar, you may use a cinnamon and sugar mixture. For a cinnamon sugar mixture, use 1 tablespoon cinnamon to 1/4 cup sugar. Be sure to use good quality cinnamon. Heat oven to 300 degrees. Whisk the egg white in a cup. Poor the egg whites over the nuts, stirring until the nuts are coated with egg white. In a small bowl, stir the cinnamon vanilla sugar and salt together. Add the cinnamon sugar mixture to the nuts, a little at a time, while stirring. Spread the coated nuts on an ungreased baking sheet. Bake for 20 minutes without stirring. Use a spatula to remove the nuts from the hot baking sheet immediately. Allow to cool thoroughly before storing in tightly closed container. Store in a cool place.

ENJOY!

ITALIAN COOKIES (SESAME)

INGREDIENTS:

5 cups flour
1 cup lard or butter at room temperature
1 1/4 cups sugar
4 eggs
1 Tbsp. vanilla
1 1/2 tsp. baking powder
milk and sesame seeds for dipping and rolling

INSTRUCTIONS:

Mix all ingredients together well. You will have to use your hands. Roll out in size desired, dip in milk and sprinkle or roll in sesame seeds. Bake at 350 degrees until light brown on ungreased cookie sheet.

ENJOY!

BANANA NUT POUND CAKE

INGREDIENTS:

1 1/2 cups shortening
2 cups sugar
4 large eggs
2 cup mashed ripe bananas
1/4 cup plus 2 Tbsps. buttermilk
1 tsp. vanilla
3 cups all-purpose flour
1 1/4 tsps. baking soda
1/4 tsp. salt1/2 cup chopped pecans or walnuts

INSTRUCTIONS:

Beat shortening at medium speed with electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine banana, buttermilk and vanilla. Combine flour, soda and salt; add to shortening mixture alternately with banana mixture. Beginning and ending with flour mixture, mix at low speed after each addition just until blended. Stire in nuts. Spoon batter into greased and floured Bundt cake pan. Bake at 325 degrees for 1 1/2 hours or until toothpick at center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan, cool completely on wire rack. You can garnish with powdered sugar or drizzle with a powdered sugar lemon glaze.

POWDERED SUGAR LEMON GLAZE:

INGREDIENTS:

1/4 cup lemon juice (you can use fresh lemons)
1 teaspoon lemon zest (finely chopped)
¾ cup water
½ cup sugar
3 ½ tablespoons flour (or 2 tablespoons corn starch)

INSTRUCTIONS:

Heat lemon juice, lemon zest and 1/2 cup of water until it simmers. Slowly add sugar, stirring until it dissolves. Separately, mix flour and 1/4 cup of water until smooth. Slowly add flour and water mixture to lemon juice. Cook for about 4 minutes to let glaze thicken, stirring occasionally.

ENJOY!

OREO CHEESECAKE

INGREDIENTS:

1 cup sugar
1 cup sour cream
1 tsp. vanilla
4 eggs
1 lb. 2 oz. pkg. Oreo chocolate sandwich cookies, divided
1/4 cup (1/2 stick) butter or margarine, melted
4 pkgs. cream cheese softened

INSTRUCTIONS:

Preheat oven to 325 degrees. Mix crumbs. Place 30 of the cookies in the food processor container; cover. Process 30 to 45 seconds or until finely ground. Add butter, mix well. Press firmly onto bottom of foil-lined 13 x 9-inch baking pan. Bake 10 minutes. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; add eggs, one at a time, beating on low speed after each addition just until blended. Chop remaining cookies. Gently stir 1 1/2 cups of the chopped cookies into cream cheese batter. Pour over crust, sprinkle with the remaining chopped cookies. Bake at 325 degrees for 45 minutes or until center is almost set. Cool. Cover and refrigerate at least 3 hours or overnight before serving.

ENJOY!

HUMMINGBIRD CAKE

INGREDIENTS:

3 cups flour
2 cups sugar
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 cups oil
3 eggs, beaten
2 cups finely chopped ripe banana
1 cup chopped pecans
1 (8 oz. can crushed pineapple, juice and all

INSTRUCTIONS:

Mix dry ingredients. Make a well in dry ingredients and add oil, eggs, banana, pecans and pineapple. Mix well by hand. Don’t beat. Pour into 11 x 18 ungreased pan. Bake 1 hour and 20 minutes in 350-degree oven. Frost with cream cheese icing. (Good without frosting as well – very moist.)

FROSTING:

3/4 pounds of cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners’ sugar, sifted

ENJOY!

ANGEL FOOD CAKE

INGREDIENTS:

1 cup sifted cake flour
1 1/2 cups sugar
1 1/2 cups egg whites
1 1/2 tsp. cream of tarter
1/2 tsp. salt
1 1/2 tsp. vanilla
1/2 tsp. almond extract

INSTRUCTIONS:

Measure and sift flour and 3/4 cup of sugar together 3 times. Beat egg whites until foamy. Gradually add 2 tablespoons at a time of the other 3/4 cup of sugar. After last addition of sugar, continue beating until meringue in firm and holds stiff peaks. Sift flour and sugar mixture over meringue about 3 tablespoons at a time. Fold gently with wire whip or scraper. Push batter in ungreased tub pan. Do not stir. Cut through batter with knife about 5 or 6 times. Bake at 350 degrees 35 to 40 minutes. turn upside down until cool.

LEMON BUTTER ICING:

3 Tbsps. butter
2 egg yolks
3 cups powdered sugar
2 Tbsps. lemon juice
1 tsp. lemon rind

Lightly beat egg yolks. Mix softened butter, egg yolks, powdered sugar, lemon juice and lemon rind. Ice your cake.

ENJOY!

DUMP CAKE

INGREDIENTS:

1 (6 oz.) can pineapple juice
1 small can crush pineapple
1 large can fruit cocktail
1 box yellow cake mix, yellow
1/3 cup butter melted

INSTRUCTIONS:

Melt butter and pure in 9 x 13 pan. Make sure butter covers bottom of entire pan. Pour pineapple juice, pineapple and fruit cocktail. Sprinkle dry cake mix over it. Bake 35 to 40 minutes at 350 degrees.

ENJOY!

THUMBPRINT COOKIES

INGREDIENTS:

1/4 cup brown sugar
1/4 cup shortening
1/4 cup butter, softened
1/2 tsp vanilla extract
1 egg yolk
1 cup flour
1/4 tsp salt
1 egg white
1 cup pecans, finely chopped
6 tbsp jam

INSTRUCTIONS:

Preheat oven to 350F. In a bowl, beat together brown sugar, shortening, butter, vanilla, and egg yolk. Stir in flour and salt. Roll dough into 1-inch balls. Place egg whites and pecans in two separate bowls. Dip each ball in egg whites and then roll in pecans. Place about 1 inch apart on an ungreased cookie sheet. Gently press the thumb into center of each cookie making sure to not press too far down. Bake for 13 minutes. Immediately remove cookies from cookie sheet to a wire rack. Let cool for 30 minutes. Fill each cookie with 1/2 tsp jam.

ENJOY!

PECAN SANDIES

INGREDIENTS:

2 cups unsalted butter, room temperature (4 sticks of butter)
1/2 cup granulated sugar
1/4 cup Confectioners’ sugar, sifted
2 tablespoons cold water
1 tablespoon plus 1 teaspoon vanilla
1/4 teaspoon almond extract
4 cups all-purpose flour
2 cups chopped pecans

INSTRUCTIONS:

Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Before you start, know this is a dense dough. If it is crumbly, do not be tempted to add more liquid or butter. Use your hands to shape it; mold it into a log and chill. Cream butter and granulated sugar together for 3 minutes on medium speed of your mixer. Reduce speed. Gradually add the Confectioners’ sugar, beating until light and fluffy. Increase the speed to medium and add the water and the vanilla and beat well. Reduce the speed to low and gradually add the flour. Turn off the mixer and remove from the stand. Fold in the pecans. Turn the dough out onto plastic wrap. (The dough may be crumbly; no worries) Shape the dough with your hands and roll into a log. Chill for at least one hour. Slice into discs. Put them onto the prepared sheet about 2” apart. Bake at 325 degrees Fahrenheit for 15-17 minutes or until bottom of the cookie is golden. Don’t allow it to brown; you simply want the edges to color. Cool on a wire rack. Dust with more Confectioners’ sugar, if desired. Yield: 3-4 dozen, depending on size.

ENJOY!

EASY LEMON CURD COOKIES

INGREDIENTS: COOKIE

1 сuр unѕаltеd butter, softened
½ сuр grаnulаtеd sugar
2 lаrgе еgg уоlkѕ
1 Tbѕр grated lеmоn zest
1 Tbѕр frеѕh lеmоn juісе
½ tѕр kоѕhеr ѕаlt
2½ cup all-purpose flоur
1 сuр Lemon Curd (recipe below)

INGREDIENTS: LEMON CURD

1/4 cup fresh lemon juice (about 1–2 lemons)
2 tsp finely grated lemon zest
1/3 cup(69g) sugar
4 egg yolks
3 tbsp salted butter

INSTRUCTIONS: LEMON CURD

Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees or coats the back of a spoon. Pour the lemon curd into a heat proof bowl, cover with clear wrap pressed onto the top of the curd to avoid a film developing, and refrigerate until cold. Serve with your desired treat. Lemon curd is best when well covered and consumed within 1-2 weeks.

INSTRUCTIONS: COOKIE

Hеаt оvеn tо 350 degrees. Line two hаlf-ѕhееt-раn baking ѕhееtѕ wіth parchment. Beat buttеr and sugar іn a large bоwl wіth mіxеr untіl wеll blended. Bеаt іn уоlkѕ, lеmоn zest, lеmоn juісе, аnd ѕаlt. Beat in flоur juѕt untіl moist clumps fоrm. Gather dоugh together іn bоwl tо bіnd. Shаре ѕсаnt tаblеѕрооnѕ оf dоugh іntо 1-inch bаllѕ. Plасе balls оn рrераrеd sheets, ѕрасіng thеm 1 іnсh араrt. Uѕіng a floured fіngеr or something that wіll give a gооd rоund ѕhаре (I uѕеd the back of a small реѕtlе), make a dеер indentation іn center of еасh bаll. Bаkе cookies until fіrm and lіghtlу golden оn bоttоm, about 18 tо 20 mіnutеѕ. Rеmоvе сооkіеѕ frоm oven аnd іmmеdіаtеlу fіll іndеntаtіоnѕ with curd. Rеturn to oven and bake 2 mіnutеѕ lоngеr tо ѕеt сurd. Bake rеmаіnіng сооkіеѕ. Lightly duѕt еdgеѕ with соnfесtіоnеrѕ’ ѕugаr before serving.

ENJOY!

SNICKERS COOKIES

INGREDIENTS:

1 cup butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 medium eggs
2 3/4 cup all-purpose flour
1 tablespoon corn starch
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 mini snickers candy bars, chopped
1/2 cup mini chocolate chips

INSTRUCTIONS:

Preheat oven to 400 degrees Fahrenheit. Mix butter and sugar until creamy. Add eggs. Mix dry ingredients in a separate bowl, and fold into the sugar. With a wooden spoon, gently mix in the chopped snickers candy bar and chocolate chips. Scoop onto a baking sheet, with the largest cookie scoop (3 tablespoons per scoop). Bake at 400 degrees for 10-11 minutes. Check at 10 minutes. If the tops start to turn brown, they are done. Remove from oven and place on a cooling rack.

ENJOY!

LEMON RICOTTA CHEESECAKE

INGREDIENTS:

4 Tbsps. salted butter, melted
12 sheets frozen phyllo dough, thawed
2 pounds (32 oz.) whole milk ricotta cheese
1/4 cup heavy cream
1/2 cup honey, plus additional honey for serving
1/4 – 1/2 cup granulated sugar depending on how sweet you want the cake
4 eggs + 2 egg yolks
2 tsps. vanilla extract
2 tsps. lemon zest
2 tsps. lemon juice, preferably Meyer lemon
powder sugar and fresh berries, for serving

INSTRUCTIONS:

Preheat oven to 350 degrees. Butter a 9-inch spring form pan. Place 1 sheet of phyllo dough on a clean counter and brush with melted butter. Repeat layering 1 more time, placing the sheets of dough over top of each other. Carefully transfer the buttered phyllo to the prepared pan, gently pressing it to fit inside. Repeat overlapping each layer 3 more times until you have completely covered the bottom and sides of the pan to create the crust and have used 8 sheets of dough. This does not need to look perfect, just cover the pan with phyllo and it will turn out great. In the bowl of a food processor, combine the ricotta and cream, about 3-5 minutes. Add the honey, sugar, eggs, egg yolks, vanilla, and lemon juice, pulse until combined and no streaks of yellow egg remain, about 2-3 minutes. Stir in the lemon zest. Pour into the prepared pan and smooth the top. Transfer to the oven and bake for 1 hour. Turn the oven off and let the cheesecake sit in the oven another 30 minutes. Remove from the oven and let cool slightly. Cool to room temperature. Release the cake from the mold. Serve with fresh berries, a drizzle of honey, and a dusting of powdered sugar, if you like.

ENJOY!

BLUEBERRY LEMON NAPOLEON

INGREDIENTS:

2 1/4 cups blueberries, fresh, divided
2 Tbsps. granulated sugar
2 Tbsps. lemon juice
1 Tbsps. cornstarch

LEMON CURD:

1/3 cup granulated sugar
1/3 cup fresh lemon juice
2 tsps. lemon zest, finely grated
2 large eggs, room temperature
1/4 cup butter, room temperature

In a small saucepan, combine sugar, lemon juice, lemon zest and eggs. Add the butter and cook over low heat, stirring continuously with a whisk, until the first bubble appears on the surface of the mixture and the curd is thick enough to hold marks of the whisk, about 6-8 minutes. Strain the lemon curd through a fine mesh strainer if you don’t want the lemon zest in the curd. Transfer the hot lemon curd to a bowl or jar and cover the surface with plastic wrap. Refrigerate until cold, then take off the plastic wrap and replace with a lid. If you want to make your life easier, you can buy lemon curd at the grocery store and skip this part of the recipe.

NAPOLEON:

2 sheets frozen puff pastry, thawed according to package directions
1 large egg, room temperature
2 tsps. whole milk
1 cup lemon curd, divided
2 Tbsps. confectioners’ sugar, for dusting
1 1/2 cup whipped cream, divided

INSTRUCTIONS:

BLUEBERRY FILLING

In a small saucepan over medium heat, mix 2 cups of the blueberries, sugar, lemon juice, and cornstarch. Heat until the sugar is dissolved, the blueberries are broken down, and it is thick and bubbly. You may need to break down the blueberries a little more with a fork. This will make about 1 1/2 cups of filling. Set aside to cool while you prepare the rest of the ingredients. Once cool, mix in the remaining 1/4 cup of blueberries with the filling.

NAPOLEON

Preheat the oven to 400 degrees and line 2 large baking sheets with parchment paper. In a small bowl, whisk together the egg and milk until smooth. Lay one puff pastry sheet onto each lined baking sheet. Brush the egg wash over the tops of the puff pastry sheets. Cut each pastry sheet into 6 equal-sized rectangles. Leave about 1/2-inch space between each puff pastry. Bake the puff pastries for 13 to 14 minutes, or until they puff up and turn golden brown.

ASSEMBLY

On a serving dish or large plate, lay one rectangle of puff pastry. Dab 2-3 tablespoons of whipped cream over the top, spreading it out evenly. Add 2 tablespoons of blueberry filling on top of the whipped cream. Top with a second puff pastry rectangle, cut side up. Spread 2 tablespoons of lemon curd on top of the second pastry, spreading it out into an even layer. Place a third pastry rectangle over the lemon curd and dust with the confectioners’ sugar. You will have a total of 8 desserts.

ENJOY!

LEMON CREAM CHEESE POUND CAKE

INGREDIENTS:

CAKE

6 eggs
3 cups sugar
1 1/2 cups (12-ounces unsalted butter, softened)
8 ounces cream cheese, softened
1 Tbsp. lemon juice
2 tsps. vanilla extract
1 tsp. lemon extract
1/8 tsp. salt

LEMON GLAZE:

2 cups powdered sugar
1 Tbsp. butter, softened
2 tsps. grated lemon peel
2-4 Tbsps. fresh lemon juice

INSTRUCTIONS:

Preheat the oven to 325 degrees. Grease and flour a 12-cup Bundt pan. Combine the sugar, butter, and cream cheese in a mixing bowl. Beat on medium speed with an electric mixer until the mixture is fluffy. Beat in the lemon juice, vanilla extract, lemon extract, and salt. With the mixer Running, add the eggs one at a time, beating well after each egg. With the mixer running, slowly add the flour. Beat the cake batter until smooth. Mix until just well combined but do not over mix. Pour the cake batter into the prepared cake pan. Place the pan in the oven and bake at 325 degrees for about 1 hour and 15 to 20 minutes or until a toothpick inserted in center comes out clean it should be light golden brown. Remove the pound cake from the oven and let cool for 10 minutes in the pan on a wire rack. Invert the pan and carefully remove the pound cake to the wire rack. Let cool completely. While the cake is cooling, mix together the glaze ingredients until smooth, Allow to sit until cake has fully cooled, then drizzle over top of cake. You can store the cake in an airtight container at room temperature. Serves 8-10.

ENJOY!