Luscious Lemon Bars

LUSCIOUS LEMON BARS
Crust:
1 cup soft butter or margarine
dash salt
2 cups flour
½ cup powdered sugar
Combine and mix well. Press into 9x13 pan. Bake 350 degrees for 15 minutes or until lightly browned.
Filling:
4 eggs, beaten
2 cups sugar
1/4 cup flour
6 tablespoons lemon juice
Mix flour and sugar. Add eggs and lemon juice. Pour over crust. Bake 350 degrees for 25 minutes or until set. Sprinkle with powdered sugar. Cool before cutting.

Cheese Cake from Philly

PHILLY 3-STEP CHEESECAKE
2 (8 oz.) Pkgs. Cream cheese, softened
½ cup sugar
½ teaspoon vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (9 inch or 6 oz.)
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Pour into crust.
Bake at 350 degrees for 40 minutes or until center is almost set. Cool.

Scotch-A-Roo's : Posted by Ann Maas but its the Boyds

This one is TOTALLY yummy!

1c. Sugar
1 C. Carol Syrup
1 C. Peanut Butter

Dissolve sugar and syrup and then add PB

7 C. Rice Crispies
Poor mixture over the cereal, and placed in a greased pan...let cool.

In microwave melt 1 C. Chocolate Chips with 1 C. Butterscotch Chips...mix often.
Poor over the cereal, cool till set.

Pumpkin Chiffon Pie

Mix and set aside:
2 Tbs Gelatin
1/2 C. Cold water

Cook on low heat:
1/2 tsp Salt
3/4 c. Brown Sugar
2 tsp Cinnamon
1/2 tsp. Ginger
1/2 tsp. Allspice
1/2 tsp. Cloves
1/2 tsp. Nutmeg
3 Large Egg yolks (don't get rid of the whites)
1/2 c. Milk
1 1/3 c. Mashed pumpkin

Boil 1 min. Remove ffrom heat and stir in softened gelatin. Cool until partially set. beat until smooth. ( container must not be warm...set side till its cooled completly)

Beat to stiff peak:
3 egg whites
1/4 tsp Cream of Tarter
1/2 C. Sugar

Fold in meringue into cool pumpkin mix. Pile into cooled, baked pie shells. Refrigerate 2 hours before eating.

Makes 2 Pies 1 for dessert and 1 for breakfast!

Butterscotch Syrup: Robinson Style

In a Large Pan:
1 1/2 C Buttermilk
3 C. Sugar
1/2 C. Carol Syrup
3 Cubes butter
2 tsp Soda
- Boil 7 minutes
2 tsp Vanilla

Oatmeal Chocolate Chip Cookies: Amy Hughes

Oatmeal Chocolate Chip Cookies
Very large batch, I usually only make 1/2 batches.
Preheat oven to 385 degrees.

2 cups sugar
2 cup brown sugar
1 lb. butter (room temp)
4 eggs

Cream sugar, butter and eggs, then add…

1 t. salt
2 t. baking soda
2 t. baking powder
2 t. vanilla
4 cups flour
5 cups quick oats
2 packages of chocolate chips or chunks or to taste
(I like 1 package of semi-sweet and one package of milk chocolate)

-Place in large balls on cookie sheet, about 6 cookies per sheet.
-bake 8-11 mins. Then let cool on sheet for 2 mins. before placing on wire rack.

-Makes about 3 dozen large cookies

Magnolia's Famous Banana Pudding: Amy Hughes

Magnolia's Famous Banana Pudding
1 (14-ounce) can sweetened condensed milk
1 1/2 cups ice cold water
1 (3.4-ounce) package instant vanilla pudding mix (preferably Jell-O brand)
3 cups heavy cream
1 (12-ounce) box Nabisco Nilla Wafers (no substitutions!)
4 cups sliced ripe bananas

In a small bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In a large bowl, on the medium speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5-quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 hours, but no longer! - before serving.