Apple Crisp
Paper Bag Apple Pie
Chocolate Turtle Cheesecake
Lemon Tart
Chocolate Fudge Cake
Lorna's Banana Split
Method 1:
1 cup flour
1 cup oatmeal
1 cup brown sugar
½ cup butter
dash cinnamon
Method 2:
2 cups flour
1 cup brown sugar
½ cup butter
dash cinnamon
Both methods: spread apples in casserole dish. Sprinkle some crumbs throughout. Sprinkle with cinnamon and pat the rest of the topping mixture over top. Bake at 350 F for 30 minutes.
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4-5 large baking apples, peeled, cored, sliced
½ cup granulated sugar
2 tbsp. flour
½ tsp. nutmeg
2 tbsp. lemon juice
½ cup sugar
½ cup flour
½ cup butter
½ pie shell pastry
· Combine remaining ingredients and mix until crumbly. Sprinkle over apples in crust to cover.
· Place pie inside of a large heavy paper bag. Fold to close and bake at 450 F for 45-60 minutes.
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2 cups vanilla wafer crumbs
6 tbsp. melted butter
14 oz bag of caramels
5 oz can evaporated milk
2 (8 oz) pkgs. cream cheese
½ cup white sugar
1 tsp. vanilla
2 eggs
½ cup chocolate chips, melted
· Combine crumbs and butter. Press into the bottom and up sides of 9" square pan. Bake at 350 F for 10 minutes.
· Melt caramels and milk until smooth. Pour over crust.
· Combine cheese, sugar, and vanilla. Add eggs one at a time, mixing well. Blend in melted chocolate chips. Bake at 350 F for 40-45 minutes.
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Crust:
1 cup all purpose flour
¼ cup granulated sugar
¼ cup butter
1 egg, slightly beaten
Filling:
3 eggs
½ cup granulated sugar
1 tbsp. grated lemon rind (1-2 lemons)
1 cup lemon juice (3-4 lemons)
¾ cup ground almonds
1/3 cup melted butter, cooled
Fresh berries & cool whip (optional) - I like raspberry puree
Crust: Combine flour and sugar. Cut in butter until resembles course meal. Stir in egg and mix well, using hands to get smooth dough. Press into sides and bottom of a 9" flan pan with removable sides. Prick pastry with fork well. Chill ½ hour. Bake at 375F on lower oven rack for 10-12 minutes. Cool.
Filling: Whisk eggs, sugar, and lemon rind and juice together thoroughly. Stir in almonds and cool melted butter. Pour carefully into pastry shell. Bake at 375F for 25-30 minutes, or until filling is set and pastry is golden. Cool completely. Serve with fresh berries and/or cool whip.
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1 cup flour
1 cup unsweetened cocoa powder
4 tsp. baking powder
½ tsp. salt
¼ cup softened butter
1 ½ cups granulated sugar
8 eggs, separated
2 cups milk
1 tsp. vanilla
1 tsp. grated orange rind
½ tsp. ground nutmeg
· Mix together: flour, cocoa, baking powder & salt in a medium bowl. Set aside.
· In a large bowl cream butter and sugar. Add egg yolks one at a time, beating well after each addition.
· Add flour mixture and milk alternately mixing well after each addition. Stir in vanilla, orange rind and nutmeg.
· Beat egg whites until stiff peaks form. Fold into cake base.
· Bake in greased 9" round cake pans at 350 F for about 35 minutes or until toothpick inserted in the center comes out clean.
· Place cooled cake (1st layer upside down) on a plate and ice. Garnish with toasted almonds and grated or and lemon rind.
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1st layer: 2 cups graham wafer crumbs
½ cup melted butter
2nd layer: 1 ½ cups icing sugar
½ cup soft butter
8 Eggs
Topping: 5-7 bananas, sliced
20 oz crushed pineapple, drained
1 cup whipped cream, whipped
¼ cup chocolate syrup, to drizzle
½ cup chopped pecans
1st layer: mix together and press firmly in a 9X9 in baking pan.
2nd layer: beat ingredients together on high speed for 10 minutes. Spread over 1st layer and chill.
Topping: layer ingredients in order listed.
Garnish with chopped cherries. Chill overnight and serve.
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