OLD FASHIONED KENTUCKY PEANUT BUTTER ROLLS (CANDY)

INGREDIENTS

2 1/2 c white sugar
1/2 c water
1/2 c corn syrup, light
1 tsp vanilla extract
3 egg whites
creamy peanut butter
enough powdered sugar to well coat working surface

Directions
1 First beat the 3 egg whites until stiff.
Next prepare the surface to roll out the candy. Cover the surface with wax paper and spread a thick layer of powdered sugar.
Next mix all ingredients except vanilla, egg whites, and peanut butter in a large pot and boil. Stirring continuously, until ball forms. (Like when making fudge or candies) the ball should be hard and have a soft crack. Add vanilla.
Slowly pour the mixture over the egg whites while mixing with a blender the whole time. Continue to mix until the candy has cooled and resembles the texture of marshmallow cream.
Pour onto powdered sugar working surface and roll thin (powder sugar your roller)
Spread a thin layer of peanut butter.
Roll up and cut. (Cut the pieces using a piece of thread to keep its form and layers).

From a friend of mine in Kentucky.

LEMON CAKE WITH LEMON VANILLA SAUCE

I got this recipe years ago from a friend.

Lemon Cake with Lemon Vanilla Glaze 

3 cups all-purpose flour 
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
1 teaspoon vanilla extract
3 lemons, zested
3 tablespoons lemon juice
3/4 cup buttermilk 
3 large eggs, at room temperature, lightly beaten
1 large egg yolk, at room temperature
1 cup plus 2 tablespoons butter, room temp (2 1/4 sticks) 
2 cups sugar 

Preheat oven to 350 degrees. Generously spray 12-cup Bundt pan with nonstick baking spray or brush the pan with butter and sprinkle with flour. Zest lemons until you have 2 tablespoons. Squeeze lemons to get 3 tablespoons. Combine lemon juice and zest in a small bowl and set aside.

Next, whisk flour, baking powder, baking soda, and salt in large bowl. In a separate medium bowl, mix together your lemon/zest mixture, vanilla, and buttermilk. In small bowl, gently whisk eggs and yolk to combine. With electric mixer, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula. Then at medium speed add the eggs, mixing until incorporated. Reduce to mixer to low speed and alternate adding flour and then buttermilk, mixing until just incorporated. Then mix at medium-low speed until batter is thoroughly combined, . Pour batter into prepared bundt pan.

Bake on center rack until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes. Cool cake in pan on a wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack.

GLAZE

2-3 tablespoons fresh lemon juice
4 tablespoons unsalted butter, melted
2 cups confectioners' sugar (8 ounces)
2 teaspoons grated lemon zest

Whisk 2 tablespoons lemon juice, melted butter, and confectioners' sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable. Once cake has cooled, pour half of glaze over warm cake and let cool for 1 hour. Come back after an hour and pour the remaining glaze evenly over top of cake and continue to cool to room temperature. Cut cake into slices and enjoy!

NOTE: This recipe calls for a 12 cup bundt or tube pan. For the cake in the photo I used two 7 inch mini tube pans which was a perfect size to share one and keep one. 

CHOCOLATE-PEANUT BUTTER SHEET CAKE

2 cups all-purpose flour

2 cups sugar

1 tsp baking soda

1/2 tsp salt

1 cup water

1/2 cup butter, cubed

1/2 cup creamy peanut butter

1/4 cup baking cocoa 

3 eggs

1/2 cup sour cream

2 tsp vanilla extract

Frosting:

3 cups confectioners' sugar

1/2 cup creamy peanut butter

1/2 cup milk

1/2 tsp vanilla extract

1/2 cup chopped peanuts, salted or unsalted

Preheat oven to 350-degrees. Grease a 9x13-inch baking pan, set aside.

In a large bowl, whisk flour, sugar, baking soda and salt. In a small saucepan, combine water, butter, peanut butter and cocoa, bring just to a boil, stirring occasionally. Add to the flour mixture, stirring just until moistened.

In a small bowl, whisk eggs, sour cream and vanilla until blended, add to the flour mixture, whisking constantly. Transfer batter to the prepared pan and bake 25-30 minutes or until a toothpick inserted in the center comes out clean.

Prepare the frosting while the cake bakes. In a large bowl, beat the confectioners' sugar, peanut butter, milk and vanilla until smooth.

Remove cake from oven to a wire rack. Spread the frosting, immediately over the cake and sprinkle with peanuts. Allow to cool completely before cutting to serve.

Yield: 15 servings

toh 2015

DOUBLE DECKER MARBLED MELTAWAY FUDGE FROM HERSHEY'S

This is an old recipe ad for some delicious chocolate-peanut butter marbled fudge.

 

CINNABON CINNAMON ROLLS COPYCAT RECIPE

For those of you who love these rolls and want to try your hand at making them, here is a recipe my friend shared.

makes 12 cinnamon rolls

Rolls
2 ¼ teaspoons yeast
1 cup water warm (110-120)
½ cup granulated sugar
¼ cup buttermilk
2 eggs
7 tablespoons butter, divided
5 ½-6 cups all-purpose flour
2 teaspoons kosher salt

Filling
½ cup butter, softened
1 ½ cups light brown sugar, packed
2 tablespoons ground cinnamon
1 teaspoon cornstarch

Frosting
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 cups powdered sugar
½ tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon kosher salt

In the bowl of a stand mixer fitted with a dough hook; add water, sugar and yeast.  Swirl to combine.  Allow yeast to bloom, about 5-7 minutes.  

In the meantime:  melt 6 tablespoons of butter in a microwave safe bowl.  Combine buttermilk, eggs and butter. Beat with a fork until eggs are mixed.

Once yeast mixture is bubbly and frothy, add buttermilk mixture to bowl of stand mixer.  Mix on low and add 4 cups of flour, one cup at a time.  Add salt.  Once flour is mixed in, add remaining flour slowly until dough becomes a ball and completely pulls away from the walls of the mixer.  Your perfect dough ball will clean the bowl.  Mine takes 5 ½ cups total.  Knead dough on medium-high for 5 minutes.

Lightly dust countertop with flour.  Turn dough out onto countertop.  Knead a few turns, shape dough into a ball.  

Add 1 tablespoon butter to bowl and heat in microwave until melted.  Place dough into bowl upside down, flip dough over and cover loosely with plastic wrap and drape bowl with a towel.  Set bowl in a warm place in your kitchen.  Allow dough to rise for 60-90 minutes until nearly doubled in size.

Meanwhile combine light brown sugar, cinnamon and corn starch in a medium bowl.  Stir with as fork until combined.  Set aside.

Turn dough out onto a lightly floured surface.  Knead the dough a few turns, then using a rolling pin, roll out into an 18” tall  x 24” wide rectangle.  Spread softened butter around dough leaving the bottom 1” uncoated.  

Sprinkle buttered dough with brown sugar mixture, leaving the bottom 1” uncoated.  Press sugar mixture into dough by gently rolling with your rolling pin.

Starting at the top, tightly roll dough toward you, using the last 1” to seal roll.  Cut dough roll in half and then cut those halves in half, giving you 4 pieces.  Cut each of those pieces into 1/3rd.   You will have 12 pieces.

Grease (2) 9”x13” baking dishes.  Place rolls in pans evenly spaced out, 2 rows of 3 rolls in each.  Make sure to put the end pieces upside down.  Loosely cover with plastic wrap and drape a towel over pans.  Set pans in a warm place and allow rolls to rise another 60-90 minutes until rolls have doubled in size and are touching.

Preheat oven 350°F.  

Bake for approximately 20 minutes until golden brown and cooked through.  Halfway through baking time rotate the pans.

In the meantime prepare frosting; add cream cheese and butter in a large mixing bowl.  Beat with an electric mixer until light and fluffy.  Add sugar, lemon juice, vanilla and salt.  Beat until mixture is light and fluffy, about 5 minutes.  Set aside.  

Remove rolls from oven.  Spread ¼ of frosting over each pan of rolls.  Allow to cool slightly and repeat.  Serve and enjoy!

HOMEMADE CHOCOLATE FROSTING

This recipe is from my Grandma's Vintage Recipes blog.

Homemade Chocolate Frosting

Yummy recipe I've had for years. Origin??? 

 8 tbsp butter, softened 

3 tbsp unsweetened cocoa powder 

1 tsp vanilla 

1/4 tsp salt 

2 cups powdered sugar 

1/4 cup milk

Put softened butter into a mixing bowl and add the cocoa powder. Stir the mixture until it is well combined. Add the vanilla and salt and mix in well. Stir in the powdered sugar alternately with the milk. Stir until the frosting is of a creamy consistency. To thin icing add more milk, a drop at a time. To make a thicker icing add another 1 to 2 tablespoons of powdered sugar.

file photo

CREAMY PEANUT BUTTER FROSTING

Thank you, Anna Delong for sharing this recipe with us in 2013.

PEANUT BUTTER FROSTING 

1/3 cup peanut butter 
3 cups powdered sugar 
1 1/2 teaspoons vanilla 
1/4 to 1/3 cup milk

In medium bowl, beat peanut butter and powdered sugar with spoon or electric mixer on low speed until blended. Add vanilla and 1/4 cup milk; beat until smooth and spreadable. If necessary, beat in more milk, a few drops at a time

THE LATE VESTAL GOODMAN'S MOLASSES COOKIES

As readers of my blogs may have guessed, I am a big Southern Gospel Music fan.  I have always loved collecting the recipes of the singers, probably because most of them are just everyday country people like I really am.  Vestal used to make these cookies to share with her family at Christmastime.  She and her family enjoyed spending Christmas at her parents' home with extended family years agio

.She has said she loved making these cookies for those times.

1/2 cup shortening
3/4 cup sugar
1 egg
1 1/4 cups molasses
4 1/2 cups flour
2 tsp baking soda
1 tsp salt
2 tsp ginger
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 cup boiling water

Combine the shortening, sugar, egg, and molasses.  Mix well.  Sift together flour, soda, salt, ginger, cinnamon, nutmeg, and cloves.  Stir into the molasses mixture.  Add water, stirring until smooth.  Drop by teaspoonfuls onto lightly greased cookie sheet.  Bake for 8 to 10 minutes at 400 degrees.  After cookies have cooled, ice with the frosting below.

Frosting:
2 cups confectioner's sugar
1 tbsp butter
1 tsp lemon extract
3 tbsp milk

Combine all ingredients together until smooth.

file photo for reference only

FOOLS TOFFEE

When I showed this to my grandson who loves both toffee and saltines, he moaned with pleasure.  We haven't made it yet but plan to this week.  The recipe and photo are from Kim's Krazyness.

Fool's Toffee
(I love this stuff! Its so easy and yummy! I always make it!)

36 saltine crackers
1 cup butter
1 cup brown sugar
1 (12 ounce) package chocolate or white chocolate chips
1 cup of your choice of chopped walnuts, peanuts, sprinkles, crushed candy, etc...

Directions:
1 Line a cookie sheet with aluminum foil and spray with non stick cooking spray.
2 Place the saltines side by side but not over lapping each other.
3 In a sauce pan melt the 1 cup of butter and add the cup of brown sugar bring to a slow boil stirring constantly for about 3 minutes.
4 Immediately pour over the crackers try to coat as evenly as possible.
5 Bake in the oven at 375°F for 5-7 minutes immediately remove from oven and pour the entire bag of chips over the toffee (give them some time to melt) and spread evenly with a spatula. Sprinkle your choice of topping over the candy and press down lightly.
6 Refrigerate till cool then remove and break into pieces and serve!

(Crushed peppermint with white chocolate chips are awesome during Christmas. 

SNICKERDOODLE BREAD

This recipe first came to my attention by a friend in Indiana.

2 1/2 cups all-purpose flour
2 tsps baking powder
1/2 tsp salt
2 tsps ground cinnamon
1 cup butter, softened
2 cups granulated sugar
3 eggs
1 tsp vanilla extract
3/4 cup sour cream
1 pkg (Hershey's) cinnamon chips
3 tbsps granulated sugar
3 tsps ground cinnamon

Preheat oven to 350 degrees.

In mixer bowl cream the butter, 2 cups sugar, salt, and 2 teaspoons of cinnamon until creamy and smooth; beat in the eggs. Add the vanilla extract and sour cream.

Combine the flour and baking powder; slowly add to the creamed mixture just until blended.  Stir the cinnamon chips into the batter and set aside.

Spray 4 miniature loaf pans with nonstick cooking spray and fill each about 2/3s full of the batter.

In a small bowl combine the 3 tablespoons of granulated sugar with the 3 teaspoons of ground cinnamon: sprinkle evenly over the 4 loaves.

Bake at 350 degrees for approximately 35 minutes or until a wooden toothpick inserted in the centers comes out clean.

Cool on wire racks for a couple of minutes then remove from pans and cool completely on the wire rack.

file photo

STRAWBERRY PRETZEL SALAD

3 cups finely crushed pretzels
1/2 cup sugar
3/4 cup butter, melted
1 block (8-oz) cream cheese, softened
1 cup sugar
1 carton (8-oz) frozen whipped topping, thawed
2 pkgs (10-oz each) frozen strawberries in syrup, thawed
2 boxes (3-oz each) strawberry gelatin
2 cups boiling water

Crust:
In a medium bowl combine the pretzels crumbs and the half-cup of sugar.  Add the melted butter and stir well to combine.  Press the pretzel mixture into an ungreased 3-quart baking dish.  Bake for 10 minutes. Cool in the dish on a wire rack.

In a large bowl combine the cream cheese and the cup of sugar; beat with an electric mixer on medium speed until well mixed.  Slowly beat in the whipped topping.  Spread mixture over the cooled crust.

In a separate large bowl, combine the strawberries and gelatin.  Stir in the boiling water and stir 2 minutes or until the gelatin is completely dissolved.  Carefully pour over the cream cheese layer.  Cover and chill 4 to 24 hours or until set.

 

LUBY'S CHOCOLATE ICE BOX PIE

Who remembers the ice box? I am old enough to remember when we had ice boxes instead of refrigerators! I loved going into town with my dad to purchases the big block of ice. They would have a big clamp to grab the ice block and lower it into the back of the car (the trunk area, I suppose). I wish I could remember how he got it out of the car and into the lower part of the ice box.

This is one of the most popular pies at a chain of cafeterias here in Texas. So sad we no longer have a Luby's in Grapevine.

2 1/2 cups milk, divided
1 1/3 cups granulated sugar
1/4 cup unsweetened cocoa
1 tbsp butter
7 tbsp cornstarch
3 extra large egg yolks
1 tsp vanilla extract
1 cup miniature marshmallows
1 baked 9-inch pie shell
sweetened whip cream for garnish

In a medium saucepan, combine two cups of the milk with the sugar, cocoa, and butter.  Cooking over medium heat, bring just to a boil.

In a medium mixing bowl, mix the cornstarch and remaining milk until the cornstarch is completely dissolved.  Whisk in the egg yolks and vanilla extract until well blended.  Gradually add the egg mixture to the chocolate mixture in the saucepan, whisking constantly.  Cook, stirring constantly, until the mixture is thick and smooth, approximately 2 minutes.

Remove mixture from the heat and stir in the marshmallows until melted and smooth.  Pour filling into the pie shell.  Cover with plastic wrap that you press down directly onto the filling.  Refrigerate at least 2 hours.

To serve, remove the plastic wrap, slice, and garnish each slice with whipped cream and some chocolate curls or miniature chocolate chips, if desired.

Luby's photo

ALMOND JOY BROWNIE BITES

Almond Joy has long been one of my favorite candy bars.  When I saw this recipe posted on a friend's facebook page and knew I had to save it.  I need to work on this so I can make a diabetic version.  But here is the original for you who don't have to worry about blood sugar readings!

Almond Joy Brownie Bites

Ingredients:
1 box of family size Chocolate Fudge brownie mix 
1 (14 oz.) can sweetened condensed milk 
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed

Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).

Make brownies according to package directions and pour batter only halfway up the liners.

Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.

Remove brownies from oven and spoon on some sweetened coconut.

Place bake in oven and continue to bake an additional 14-16 minutes.

Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.

file photo

SOUR CHERRY PIE

This is a recipe I got from McCall's Cooking School back in 1985.

Pastry:
2 cups sifted all-purpose flour (soft before measuring)
1 tsp salt
3/4 cup solid vegetable shortening
5 to 6 tbsp ice water

In a large bowl stir the flour with the salt.  Using a pastry blender or two knives, cut the shortening into the flour mixture until the mixture resembles coarse cornmeal.  Quickly sprinkle the ice water, 1 tablespoon at a time, over the flour mixture, tossing lightly with a fork after each addition gently pushing the dampened portion to the side of the bowl.  Sprinkle only the dry portion each time.  (Pastry should not be sticky!)  Press dough into a ball.

Preheat oven to 400 degrees.

Divide pastry in half and roll out one half on a lightly floured surface; transfer to a 9-inch pie plate.

Filling:
1 cup sugar
1/3 cup all-purpose flour
1/8 tsp salt
4 cups fresh pitted sour cherries
1/4 tsp almond extract
2 tbsp butter
1 egg yolk
1 tbsp water

In a large mixing bowl, mix the sugar, flour, and salt together.  Add the cherries and almond extract; toss lightly to combine.  Spoon the cherry mixture into the pastry-lined pie plate, mounding in the center.  Cut butter into pieces and dot over the cherry mixture.

Roll out the last half of the pastry, cut some holes for air vents, place over the cherry filling.  Seal and flute edges.  In a small bowl, beat the egg yolk with the water.  Gently brush the mixture over the top of the pastry.

Place pie on the center rack in oven and bake at 400 degrees 40 to 45 minutes until brown and bubbly through the vents.

Remove to a wire rack and allow to cool for at least an hour before cutting.

file photo

CHUNKY CHOCOLATE GOBS

This is a recipe I got from a Southern Living Christmas 2007 book.  Their test kitchen said, "These ultrachocolate cookies are, hands down, some of the best ever to come through our test kitchen."  Let me add, they are delicious.  All you chocoholics will love these cookies (unless you hate coconut - they do contain Mounds bars)!

3/4 cup unsalted butter, softened
1/3 cup butter-flavored shortening
1 cup granulated sugar
2/3 cup firmly packed brown sugar
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 tsp baking soda
1/4 tsp salt
2 cups (approx. 16 cookies) cream-filled chocolate sandwich cookies, coarsely chopped
3 bars (1.75-oz each) Mounds candy, chilled and chopped
1 to 2 cups (how chocolatey do you want?) semisweet chocolate morsels

Beat the butter and shortening together at medium speed of an electric mixer until creamy.  Gradually add the sugars to the butter mixture, beating until light and fluffy.  Add the eggs and vanilla, beating until blended.

In a separate bowl, combine the flour, cocoa, baking soda, and salt; gradually add to the butter mixture, beating until blended.  Stir in the cookies, Mounds, and chocolate morsels.  Chill the dough for half an hour.

drop dough by 1/4 cupful's 2-inches apart onto parchment lined baking sheets.  Bake at 350 degrees 10 to 12 minutes or until barely set.  Remove from oven and cool on the baking sheets for 10 minutes then remove to wire racks to cool completely.

Yield: Approximately 2 1/2 dozen.

Note: This is a file photo of this recipe.

Peanut Butter Chocolate Éclair Cake from Southern Mama~~

Today's recipe is one I got from a friend who credits it to Southern Mama.  I love chocolate and peanut butter together and I know many of you do, too.

 

1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 1/4-ounce) boxes vanilla instant pudding
1 cup peanut butter
3 1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting

Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl using an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers. Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake.

Refrigerate for at least 12 hours before serving.

 

file photo for reference

FROZEN STRAWBERRY PIE with COCONUT CRUST

2 1/2 cups lightly toasted coconut

1/3 cup butter
1 pkg (3-oz) cream cheese, softened
1 can (14-oz) sweetened condensed milk
2 1/2 cups fresh or frozen unsweetened thawed strawberries (mashed or pureed to make 1 1/2 cups)
3 tbsp Lemon juice concentrate
1/2 pint whipping cream, whipped
Additional fresh strawberries for garnish

In a 2-quart saucepan, melt the butter, remove from heat and stir in the toasted coconut. Mix well; press over the bottom and up the sides of a 9-inch pie pan; chill.

In a large bowl, beat cream cheese until fluffy; beat in the sweetened condensed milk. Stir in the pureed or mashed strawberries and the lemon concentrate. Fold in the whipped cream.

Pour the pie filling into the chilled crust; you will have to mound somewhat. Freeze the pie for at least 4 hours or until completely firm. Before serving, garnish with fresh strawberries, if desired.

Store any leftovers in the freezer.

Note: If you don't like coconut, you can substitute a regular 9-inch baked pie crust.

file photo for reference only - not this exact recipe

CAN'T-EAT-JUST-ONE CINNAMON ROLLS

1 pkg (1/4-oz) active dry yeast

1 tbsp sugar

1/4 cup water (110-degrees)

1 cup 2% milk

1/3 cup instant vanilla pudding mix (use half of a 3/4-oz pkg)

1 egg

1/4 cup butter, melted

1 tsp salt

3 to 3 1/2 cups all-purpose flour

Filling:

3/4 cup sugar

1 tbsp cinnamon

1/4 cup butter, melted

Frosting:

1 1/2 cups confectioners' sugar

1/2 cup butter, softened

2 tsp vanilla extract

1 tsp water

In a bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a bowl, beat milk and pudding mix on low speed for one minute. Let stand one minute. Add egg, butter, salt, yeast mixture and 2 cups of the flour; beat on medium until smooth. Stir in enough flour to form a soft dough.

Turn onto a floured surface and knead until smooth, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

For filling, in a bowl, mix sugar and cinnamon. Punch down dough and divide in half. Roll each into an 18x10-inch rectangle. Brush each with 2 tablespoons butter; sprinkle with half of the sugar mixture. Roll up. starting with a long side and pinch seam to seal. Cut each into 12 slices. Place in a greased 13x9-inch baking pan. Cover, let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350-degrees.

Bake 20-25 minutes or until golden brown. In a bowl, beat frosting ingredients until creamy. Spread over the warm rolls.

Yield: 2 dozen

TOH 4015

CHILLED LEMON CHEESECAKE BARS

CRUST:

1/3 cup butter, softened
1/4 cup firmly packed brown sugar
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup all-purpose flour
cooking spray

Preheat oven to 350 degrees.

Using an electric mixer on medium speed, beat the butter, brown sugar, salt and nutmeg together until smooth.  Add the flour, beating at low speed until blended. 

Spray an 8-inch square pan with the nonstick cooking spray.  Press the crust mixture evenly over the bottom of the pan.

Bake for 20 minutes at 350 degrees.
While the crust bakes, prepare the filling.

FILLING:
1 cup low-fat (1%) cottage cheese
1 cup granulated sugar
2 tbsp all-purpose flour
1 tbsp lemon zest
3 1/2 tbsp fresh lemon juice
1/4 tsp baking powder
1 large egg
1 large egg white

Process cottage cheese in food processor for a minute or until smooth, scraping down the sides as needed.  Add the sugar, flour, lemon zest, lemon juice, baking powder, egg, and egg white; process 30 seconds or until well blended.  Pour over the baked crust.

Bake at 350 degrees for 25 minutes or until set.  Cool 30 minutes.  Cover and chill for at least 8 hours.  Cut into bars.

To serve cut into 9 squares and garnish with thin lemon slices or thin strips of lemon rind that has been curled, if desired.

file photo

TOASTED MARSHMALLOW FROSTING

12 large marshmallows

1 cup granulated sugar
2 egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
3 tablespoons water
1 teaspoon pure vanilla extract

Chop marshmallows into quarters and set aside.
Place sugar, egg whites, cream of tartar, salt and water in the top of a double boiler.
Whisk constantly in a double boiler over medium heat until sugar is dissolved and soft peaks form.
Incorporate vanilla and marshmallows, stirring until well combined and soft peaks are formed.
Pipe onto cupcakes while the mixture is still warm.
Toast the tops lightly with a culinary torch.

from cake central