Lemon Bars

ingedients:
2 1/4 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup butter, softened
4 eggs
1 1/2 cups white sugar
1/2 cup lemon juice
1 tablespoon lemon zest
directions:
Preheat oven to 350 degrees F (175 degrees C).
Mix 2 cups of flour and confectioner's sugar together. Cut in the butter or margarine. Mix well until the dough resembles pie dough consistency. Press the dough into a 9x13 inch baking pan.
Bake 15 to 20 minutes or until golden brown.
Beat together eggs, sugar, 4 tablespoons flour, lemon juice and lemon rind for at least 1 minute. Pour the mixture over the baked crust.
Bake the bars another 20 minutes, or until the lemon topping has set. Sprinkle with confectioner's sugar when cooled.

Belgian Waffles

1 pkg. (2 1/4 tsp.) dry yeast

2 C. lukewarm milk

4 eggs, separated

1 tsp. vanilla

2 1/2 C. sifted flour

1/2 tsp. salt

1 Tbs. sugar

1/2 C. melted butter

Directions: Sprinkle yeast over warm milk. Stir to dissolve. Beat egg yolks and add to yeast mix with vanilla. Sift together flour, salt, and sugar. Add to liquid ing. Stir in melted butter and combine thoroughly. Beat egg whites till stiff peaks form. Carefully fold into batter. Let mix stand in warm place 45 minutes or until mix doubles in bulk. Use approx. 1/2-3/4 C batter per waffle. May vary w/ waffle griddle.

Coconut Dipping Sauce

I was looking for a good recipe for a coconut dipping sauce for our coconut battered shrimp today and ended up creating this one! It was delicious!
1/4 C. lite Coconut milk
2Tbs. honey
1/4 C. sweetened condensed milk
mix and serve

Lemon Loaf (the perfect lemon fix!)

1/2 C butter

1 C. sugar

2 eggs

1 1/2 C flour

1tsp. salt

1 tsp. b.powder

1/2 C milk

zest of 1 lemon

Mix all ing. in mixer till creamy and smooth, pour into loaf pan (I like to use a 4-loaf pampered chef stone for giving away, however, cut baking time to about 1/2) and bake @ 350 degrees for 50-60 min.

Glaze:

Juice of lemon

1/2 C sugar

Pour over top of baked loaf and bake for remaining 3-5 min. This creates the perfect crispy glaze crust. Uh...Heaven!

Chocolate Lover's Cheesecake

2 pkgs. cream cheese, softened
7/8 C white sugar
1/2 C unsweetened cocoa powder
2 teaspoons vanilla extract
2 eggs
1 C semisweet chocolate chips
1 (8oz) cont. sour cream
1 1/2 C graham cracker crumbs
1/3 C white sugar
1/3 C melted butter
directions:
To make cracker crust, stir together cracker crumbs and 1/3. C sugar. Blend in melted butter or margarine. Press into bottom and 1/2way up sides of 9inch springform pan. Preheat oven to 375 degrees F.
In large mixer bowl, beat cream cheese, 3/4 C sugar, cocoa, and 1 tsp. vanilla until light and fluffy. Add eggs; blend well. Stir in choc. chips. Pour into the prepared crust.
Bake for 20 min. Remove from oven and let cool for 15 min. Increase oven temp. to 425 degrees F.
In small bowl, stir together sour cream, remaining 2 Tbs. sugar and remaining 2 tsp. vanilla. Stir until smooth. Spread evenly over baked filling. Bake 10 min. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cook completely; remove side of pan. Refrigerate before serving. Cover and refrigerate leftovers-if you have any!

Grammy Buxton's Sugar Cookies

1 C Butter (no substitutions)

½ C Sugar

1 egg

2 tsp. Vanilla

3C flour

1/2 tsp. baking powder

1/8 tsp. salt

Cram butter & Sugar until fluffy. Add egg & vanilla,

mix. Sift dry ingredients. Stir into creamed mixture

gradually. Roll ½ dough to ½" thick on floured wood

surface. Cut in different shapes. Bake in moderate

oven 350 degrees for 12-15 min.

Cram butter & Sugar until fluffy. Add egg & vanilla,
mix. Sift dry ingredients. Stir into creamed mixture
gradually. Keep mixing until dough passes the crumbly state.
Roll ½ dough to ½" thick on floured wood
surface. Cut into different shapes. Bake in moderate
oven 350 degrees for 12-15 min.

Sweet Way to Start the Day French Toast

1 C Milk
1/4 C Sweetened condensed milk
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. pumpkin pie spice
1 loaf Texas Toast bread
olive oil or pam
directions:Heat griddle with oil. Mix all remaining ing. except bread in a wide container that will fit toast without deforming. After well mixed, dip bread and place on hot, oily skillet till golden brown, turn and cook then serve! The oil makes the bread crusty, crispy. We love it this way. If you prefer, use pam instead. Another variation is to cut bread in strips and make them strip dippers with hot syrup. YUM!recipe created by: Michele Alger