1. 1 pint heavy cream
  2. 3 Tbs lemon juice
  1. heat cream
  2. add lemon juice
  3. cool
  4. poured into a cheese cloth lined colander
  5. set into a shallow pan or dish
  6. chill for 1 or 2 days

Lemon Ricotta Cake

Lemon ricotta cake
  1. 1/2 cup or 1 stick unsalted butter, room temperature
  2. 3/4 cup caster sugar
  3. 1 teaspoon vanilla extract
  4. 3 large eggs
  5. 3 tablespoons lemon juice, freshly squeezed
  6. Zest of 1 lemon
  7. 1 cup plain flour
  8. 2 teaspoons baking powder
  9. 1 cup ricotta
  10. 1/4 cup milk
  11. 1 cup heavy cream
  12. 1/2 cup mascarpone
  13. mascarpone substitute (
  14. 1 16 oz block of cream cheese
  15. 1/2 cup sour cream
  16. 1/4 cup heavy whipping cream
  17. Blend until smooth
  18. )
  19. powdered sugar
  20. fresh raspberries
  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease an 8-inch round cake tin with butter and line the bottom with parchment or baking paper.
  2. In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer until pale and creamy. Add eggs, one at a time, and beat until combined.
  3. Add lemon juice, lemon zest, flour, baking powder and ricotta and beat on a low speed. Add milk and beat briefly until combined. Cake batter may be lumpy and curdled but this is totally fine.
  4. Pour batter into prepared cake pan and place in the oven for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean (caution ignore the fact the cake appears wet and wobbly in the middle. Use the toothpick!). Leave cake to cool completely in cake pan.
  5. Add cream and mascarpone to a mixing bowl and beat using an electric mixer for a couple of minutes or until thickened.
  6. To serve, dust cake with powdered sugar. Cut into small slices and serve with mascarpone cream and fresh raspberries.
Lemon Ricotta Cake is in the middle.

Pie Crust Lard

Pie Crust w/ Lard
  1. 1-1/2 cups all-purpose flour
  2. Pinch salt
  3. 1/2 cup lard
  4. 3 to 4 tablespoons cold water
  1. In a bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Sprinkle in water, a tablespoon at a time, until pastry holds together. Shape into a ball; chill for 30 minutes. On a lightly floured surface, roll dough to 1/8-in. thickness. Transfer to a 10-in. pie plate. Flute edges; fill and bake as pie recipe directs.
  1. Excellent. I doubled the recipe for 2 deep dish 10" pies. It was a tad short, barely enough for pans. I pre-baked 10 min @ 400. After allowing the crust to cool I added the pumpkin mix. The pumpkin pie filling was wet I baked for 20 min @ 425, then 45 min @ 350. Even with the pre-bake and long cooking time, the crust was golden. The family said this was best ever pumpkin pie crust crust

Peach Cobbler

Peach Cobbler
  1. Batter
  2. 1⁄2 cup melted butter
  3. 1 cup flour
  4. 1 cup sugar
  5. 2 teaspoons baking powder
  6. 1⁄4 teaspoon salt
  7. 2⁄3 cup room temperature milk
  8. room temperature egg
  1. 1 (28 ounce) cansliced peaches, drained
  2. 1 cup sugar
  3. 1 teaspoon cinnamon
  4. 1⁄2 teaspoon nutmeg
  1. Melt butter in a 9 x 13 inch pan.
  2. Mix together flour, sugar, baking powder & salt.
  3. Stir in milk & egg.
  4. Pour evenly over melted butter.
  5. Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
  6. Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
  7. Serve warm with ice cream.

mincemeat pie

mincemeat pie
  1. beef
  2. suet
  3. golden raisins
  4. citron?
  5. Dates
  6. figs
  7. cherries
  8. apricots
  9. molasses
  10. brown sugar
  11. applejack brandy or sherry
  12. apple cider
  13. green apples
  14. quince (or bartlett or chinese pear)
  15. 1 tablespoon ground mace
  16. 2 teaspoons ground cinnamon
  17. 1 teaspoon ground nutmeg
  18. 2 teaspoons ground allspice
  19. 2 tablespoons white pepper
  20. candied orange, lemon, citron
  21. one pie crust
  1. Then bake in a 400 degree oven for about 45 minutes, or until the crust looks golden brown.

Apple Pie


Apple Pie
  1. 1/4 cup apple juice
  2. 1/2 cup brown sugar
  3. 4 tbsp light butter (stick or tub) at room temperature
  4. 4 Gala or Granny Smith or Honey Crisp apples, peeled, cored and sliced
  5. 2 tbsp cornstarch
  6. 2 refrigerated ready-made piecrusts
  7. 1 tsp cinnamon
  1. Preheat oven to 350°F. Combine apple juice, sugar, and butter in a bowl. Add apples and cornstarch. Place one piecrust in a 9" pie pan and fill with mixture. Slice the second piecrust into eight 1/2-inch-thick strips and drape over filled pie shell in a crisscross pattern; pinch edges to fasten to bottom crust. Bake 55 minutes or until golden brown. Sprinkle top with cinnamon.

Pie Crust

Pie Crust
  1. 2 1/2 cups flour
  2. 1 teaspoon salt
  3. 1 teaspoon sugar
  4. 1 cup (2 sticks) very cold butter, cubed or cut into small pieces
  5. 6 to 8 tablespoons ice cold water
  6. Optional: Egg wash (1 egg whisked with 1 tablespoon water or milk)
  1. Makes two 9-inch piecrusts or 12 to 15 Jr. Pie piecrust rounds
  2. A few simple tips will help you make a wonderful butter crust. Make sure the ingredients are very cold. you can even chill the flour! Also, make sure not to overwork the dough, that's really the key.
  3. 1 In a large bowl or mixer, combine the flour, salt, and sugar. Add the butter pieces and cut them into the flour mixture, working until you have big crumbs (see Tip). Add ice cold water, 1 tablespoon at a time, and mix in until the dough holds together.
  4. 2 Divide the dough into 2 mounds. Wrap each mound in plastic wrap and refrigerate for 45 minutes to overnight. Let the dough stand for at least 15 minutes before rolling it out.
  5. 3 Roll out the dough on a lightly floured surface or between 2 pieces of parchment or wax paper, then place the rolled-out dough in the pie pan and press into place.
  6. 4 For pies with tops, brush a little water on the edges of the bottom crust before adding the top crust and crimp the edges of the top and bottom crusts together with your fingers to seal them all around the pie. You can use your fingers, thumb, fork, or the back of a teaspoon to add a design along the ridges. Also, gently lift the edges from the pan a bit (it helps make it easier to cut and serve slices of the baked pie later on). Make little slits in the top crust to allow steam to escape (and add a decorative charm!). Another fun flourish is to add to the top crust little pieces of scrap dough cut out in shapes such as flowers or leaves. Brush the top crust with an egg wash, place on the decorative bits, and sprinkle with sanding sugar (or regular sugar) for a sparkly top.
  7. Tip: What's best to use to cut the butter into the flour?
  8. You can use two butter knives or a fork, or pulse gently with your mixer, or use your fingers. If you want to get a fun and fancy tool, get a pastry blender, also called a pastry cutter. It's a handheld tool, kind of like a potato masher for pastry dough! Whatever you use, I recommend chilling the utensil in the freezer first, so it's nice and cold! It is important that the butter stays as cold as possible, so if you use your fingers, be careful not to warm the butter too much with your hands.
  1. I'm thinking the one in better homes and gardens is better than this one.

Peach Pie


Peach Pie
  1. 1 batch butter crust pie dough
  2. 5 to 6 cups peeled and sliced fresh peaches (see tip)
  3. 1 teaspoon lemon juice
  4. 1/2 cup dark brown sugar, or as desired
  5. 1/4 cup sugar
  6. 1/4 teaspoon ground cinnamon, nutmeg, or cardamom, optional
  7. 1/4 teaspoon vanilla extract, optional
  8. 3 tablespoons cornstarch, potato starch, or flour
  9. 3 tablespoons butter
  1. Preheat the oven to 350u00b0F.
  2. Roll out the pie dough and place the bottom crust in the pie pan. In a large bowl, toss the peaches with the lemon juice and sugars. Add the spices and vanilla, as desired. Add the thickener of your choice and stir to coat the peaches. Pour the peaches into the piecrust. Dot with butter.
  3. Add the top crust and make slits for the steam to escape.
  4. Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
  1. You can peel the peaches as they are, or blanch them in hot water for 30 to 40 seconds, then put them in a bowl of cold water to cool before peeling.

Strawberry Rhubarb Pie


Strawberry Rhubarb Pie
  1. 2 - 9" Pie Crusts
  2. 1.5 # Rhubarb, cut into 1/4 " pieces
  3. 1 # Strawberries, cut into 1/2 " pieces
  4. 1/4 cup corn starch
  5. 1 cup sugar
  1. mix strawberries, rhubarb, 1/2 cup sugar. Let stand for an hour or overnight in the fridge.
  2. Add corn starch to mixture.
  3. Add mixture to pie crust. Cover with another pie crust. Sprinkle 1/2 cup sugar on top.
  4. Bake @ 400 for 20 minutes, then another hour @ 350.

Gooey Peanut Butter Cookies

Gooey Peanut Butter Cookies
  1. u00bd cup granulated sugar
  2. u00bd cup packed brown sugar
  3. u00bd cup peanut butter
  4. u00bc cup shortening
  5. u00bc cup butter, softened
  6. 1 egg
  7. 1u00bc cups all-purpose flour
  8. u00be teaspoon baking soda
  9. u00bd teaspoon baking powder
  10. u00bc teaspoon salt
For the gooey center
  1. u00bd cup creamy peanut butter
  2. u00bd cup powdered sugar
For the topping
  1. u00bc cup peanuts, finely chopped
  2. u00bc cup granulated sugar
  3. u00bd teaspoon ground cinnamon
  1. Make the cookie dough: In the bowl of a stand mixer, combine sugars, peanut butter, shortening, butter and egg. Stir in the dry ingredients. Roll into a log shape, wrap with plastic film and refrigerate about 2 hours or until firm.
  2. Heat oven to 375u00baF.
  3. Make the topping: In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
  4. Make the filling: In another small bowl, stir the peanut butter and powdered sugar until completely blended. (A silicone spatula works well here.) Roll the mixture into 24 1-inch balls.
  5. Assemble the cookies: Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape a piece of cookie dough around a peanut butter ball, covering completely. (This will likely involve a lot of pinching, smoothing, tucking and rolling. Itu2019ll be worth it, I promise.) Repeat with remaining dough and balls.
  6. Roll each dough-covered ball in the peanut mixture; gently pat mixture onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with nonstick cooking spray; press into remaining peanut mixture. Flatten each ball to u00bd-inch thickness with bottom of glass.
  7. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
  8. Bake 10 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.