Frosted Strawberry Squares

Mix and spread into a 9 x 13 pan:
1 C. flour
½ C. brown sugar
½ C. chopped walnuts or pecans
½ C. melted margarine
Bake at 35o degrees for 10 minutes, stirring a couple of times.
Cool
Combine & beat at high speed until creamy:
1 10 oz. pkg. frozen strawberries
2 egg whites
2 t. lemon juice
2/3 C. sugar
Fold in:
1 C. whipping cream, whipped.
Crumble nut crust and spread 2/3 on bottom of baking dish.
Spread creamed mixture over crumbs and top with remaining crumbs.
Cover and freeze 4-6 hours before serving.

Martha Stewart’s Easter Pastiera (Ricotta Cake) April 2003

Bring to a boil in a large saucepan over medium high heat:
1 quart whole milk
Stir in:
¾ C. Arborio rice
1 t. ground cinnamon
½ t. salt
1 vanilla bean, split lengthwise.
Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
Remove pan from heat. Stir in:
¾ C. granulated sugar.
Cover; let cool, stirring occasionally. Discard vanilla bean.
Preheat oven to 350 degrees. Butter & flour an 9 inch spring form pan.
In a large bowl, combine:
the rice mixture
3 pounds fresh ricotta cheese, drained
3 large eggs
3 egg yolks
½ C. sugar
Pour into prepared pan.
Bake until golden on top and almost set in the center 65 to 70 minutes; cover with foil if starting to brown too much.
Cool, run knife around edge to loosen from pan and gently remove ring. Transfer cake to a service platter.
Sprinkle with:
Powdered confectioners’ sugar.
Serve at room temperature, with strawberry sauce along side wedge of cake.

Strawberry Sauce

Combine in a medium non-reactive saucepan:
1 pint strawberries, halved
2 T. sugar
2 t. lemon juice
Cook over medium-low heat, stirring occasionally, until strawberries are soft, 5-7 minutes.
Serve warm or at room temperature.

The Quilted Giraffe’s Rice Pudding Recipe from The Oregonian

Combine, bring to a boil, reduce heat, cover and simmer for 20 minutes:
1 C. long grain rice
½ t. salt
1 ½ C. water
Remove from heat and add:
1 ½ C. sugar
½ C. finely chopped fresh ginger
3 T. chopped candied orange peel
1 vanilla bean, cut in half
2 T. lemon juice
Let stand 15 minutes.
Strain milk mixture and gently whisk in:
12 egg yolks
Stir milk mixture into cooked rice and turn into a 9 x 13 inch baking dish. Place in a larger pan containing hot water to come halfway up sides and bake 45 minutes at 300 degrees.
Remove from water bath and cool then chill. Spoon fruit topping over pudding.

Fruit topping:

Combine & marinate 30 minutes:
1 pt sliced, fresh strawberries
1 C. raspberries
¼ C. candied orange peel strips
2 T. honey
2 T. lemon juice

Lemon Soufflé from Sunset Magazine

Whisk together in a 3 quart pan over medium high heat:
4 T. melted butter
¼ c. flour
1 C. half and half
1/3 C. granulated sugar
Whisk constantly until mixture comes to a boil and boil 30 seconds.
Remove from heat & whisk in:
1/3 c. lemon juice
6 egg yolks
2 t. grated lemon peel
Beat until foamy:
6 egg whites
Add:
¼ t. cream of tartar
and beat until soft peaks form.
Beat in one tablespoon at a time until whites hold straight, glossy peaks when beaters are lifted:
1/3 C. sugar
Stir into yolk mixture:
1 C egg whites
Gently fold yolk mixture into whites until no streaks remain.
Spoon mixture evenly into 1¼ to 1½ C. sized ramekins. (they’ll be full)
Bake in a 375 degree oven until softly set (when gently shaken, soufflés should ripple in center only) 12 to 13 minutes. For a drier texture, bake 20 minutes.
Meanwhile, in a 1 to 2 quart pan, combine:
2 t. cornstarch
6 T sugar
½ C. lemon juice
Stir over medium high heat until bubbling 3 to 5 minutes.
Stir in:
½ t. lemon peel
Spoon a hole in the center of each soufflé and pour in sauce then sift with:
powdered sugar
Serve immediately!!!

Blueberry Crunch

Mix together:
2 T. flour
¼ t. salt
½ C. sugar
Stir in:
1 pt. blueberries
2 T. lemon juice
½ C. water or
blueberry juice
Spread into an 8 x 8 inch pan.
Combine & sprinkle on top::
¼ C. flour
½ C. oatmeal
¼ C. brown sugar
½ t. salt
¼ C. shortening
Bake for 25 minutes at 375 degrees.
Serve with:
Vanilla ice cream or
Whipped cream topping

Dan’s Famous Peach Cobbler

Filling
Combine:
3 lbs. fresh ripe peaches, sliced & ¼ C. water or
2 cans 1 lb. 14 oz sliced peaches & ¼ C. peach juice
½ C. sugar
2 T. flour
1 T. lemon juice
½ t. vanilla
¼ t. almond extract
½ t. ground cinnamon
¼ t. salt
Place in 8 x 8 baking dish
Dot with 2 t. butter

Topping
Mix together until smooth:
1 C. flour
1 C. sugar
1 t. baking powder
¼ t. salt
4 T. softened butter
2 eggs
Spread on top of filling.
Bake at 357 degrees 50 minutes.
Serve with:
vanilla ice cream or light cream

Mix:
1 C. butter
½ C. powdered sugar
2 C. flour
Spread in 9 x 13 pan and bake 15 minutes at 350 degrees. Cool slightly.
Combine:
2 C. sugar
¼ C. flour
1 T. grated lemon rind
6 T. lemon juice
4 eggs, beaten
pinch salt
½ t. baking powder
Spread on crust and bake 350 degrees for 25 minutes or until set.
Cool and sprinkle with powdered sugar. Chill and cut in squares.