Winning Ticket Lemon Bars

By Derby Entertaining McClanahan

2 sticks (8 ounces) butter

2 cups flour

1/2 cup confectioners' sugar

4 beaten eggs

2 cups sugar

4 tablespoons flour

4 tablespoons lemon juice

confectioners' sugar

Blend butter, 2 cups flour and confectioners' sugar. Pat into a 13x9x2-inch pan. Bake in a preheated 325° oven for 20 minutes. To prepare second layer blend together eggs, sugar, 4 tablespoons flour and lemon juice. Pour over first layer. Return to oven and bake at 325° for 20 minutes. Loosen around edges, cut into bars and sift confectioners' sugar over the top while warm.

Flan

¼ cup Sugar

¼ tsp Salt

½ tsp vanilla

1 can evaporated milk (14oz)

2 eggs, slightly beaten

¼ cup milk

4 TBL Carmel Sauce (below)

Prepare custard and bake in custard cups as for Crème Caramel (below). Chill. Un-mold in serving dishes.

Carmel Sauce

1 ½ cup Sugar

1 cup Hot water

1 TBL Butter

1/8 tsp Salt

½ tsp Vanilla

Put sugar in heavy frying pan over medium heat; stir constantly until sugar is melted and becomes light brown. Remove syrup and heat and add water slowly and carefully (the syrup steams up quickly, and it is easy to get a steam burn). Return pan to heat and boil slowly while stirring until caramel is melted and slightly thickened (238°). Remove from heat; stir in butter, salt, and vanilla. Use immediately, or store in glass jar until ready to use. We keep this in the refrigerator for quick use. If it gets too thick, put the glass jar in a simmering pan of water until sauce melts again.

Crème Brulee

2-1/4 cups cream

3 ounces brown sugar

6 egg yolks

1/2 teaspoon vanilla

Scald the cream and sugar, then remove from heat. In a separate mixing bowl, mix the egg yolks and vanilla. Gradually add hot cream mixture, whisking while adding. Place 4-ounce ramekins in a deep (at least 3 inches) pan. Strain the mixture into the ramekins. Bake in a hot water bath at 350 degrees for approximately 50 minutes. Remove from oven and bath and chill. Right before serving, top with one packet raw or brown sugar, then place under broiler until the sugar is a medium brown.

*For chocolate Creme Brulee, add 3 ounces semi-sweet chocolate chips to the cream while it is hot

Pumpkin Roll

3 eggs

1 c. sugar

1 tsp lemon juice

1 tsp baking soda

¼ tsp salt

1 tsp ginger

½ tsp nutmeg

½ tsp cinnamon

¾ c. flour

2/3 c. pumpkin

1 cup nuts (optional)

Filling:

1 c. powdered sugar

8 oz. cream cheese softened

¼ c butter softened

1 tsp vanilla

Beat eggs on high for 1 minute. Add sugar, lemon juice and spices. Fold in flour and pumpkin. Mix up and spread on cookie sheet. Spread nuts on top. Bake @ 375˚F for 15 to 20 min.

Take a dish towel. Sprinkle towel with powdered sugar. Rollup cake with towel inside roll. Do this while the cake is still warm. Let cool. Then unroll and spread with filling. Roll up again and wrap in aluminum foil; refrigerate.

Marshmallows

By Martha Stewart

2 ½ TBS Unflavored gelatin

1 ½ C sugar

1 c light corn syrup

¼ tsp salt

2 TBS pure vanilla extract

Powder Sugar (for dusting)

Combine gelatin and ½ cup cold water in bowl of an electric mixer with whisk attachment. Let it stand for 30 min. Combine sugar, corn syrup, salt and ½ c of water in a small (I would use large) heavy saucepan on low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals. Clip on candy thermometer, raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm ball stage). Immediately remove pan from heat. With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume about 15 min. Add vanilla, beat to incorporate. Generously dust 8X12 glass pan (or just on a piece of waxed paper) with powdered sugar. Pour marshmallow mixture into pan. Dust with powdered sugar; let stand overnight, uncovered, to dry out.

Lime Chiffon Dessert

By Quick Cooking

1 ½ c crushed graham crackers

1/3 c sugar

½ c melted butter

Filling: 1 pkg (3 oz) lime gelatin

1 c boiling water

2 pkg cream cheese, softened

1 c sugar

1 tsp vanilla

8 oz whipping cream, whipped

Combine the 1^st 3 ingredients, set aside 2 TBS for topping. Press remaining crumbs onto ungreased 13 X 9” dish. In a bowl, dissolve gelatin in boiling water; cool. In mixing bowl, beat cream cheese and sugar, add vanilla; mix well. Slowly add gelatin until combined. Fold in whipped topping. Spoon crust; sprinkle with reserved crumbs. Cover and refrigerate for 3 hrs.