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The secret to this decadent, rich cream pie is that you 'll have to beat the ingredients into a froth, so use a blender. Half-and-half, whipping cream, butter, sugar, and an egg are whirred until smooth and perfectly combined. The filling is then poured into a pie shell, given a generous sprinkling of cinnamon, and baked until set.
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This is an excellent dessert to bring for the Holidays. You can use either Brandy or Rum. These do need some time to set up so it is best to make them the night before. If you don't care for walnuts, the balls can be rolled in confectioners' sugar or cocoa powder.
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A not too sweet cake packed with raisins. Perfect with coffee or tea and a wonderful departure from the typically sweet holiday goodies.
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This cake is practical and can be for many uses. You can also add fruit in it if you wish.
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Sweet and just a little tart, these cookies are a lovely little treat. For best results do not bake these cookies in hot and humid weather and be sure to line baking sheets with parchment paper to prevent these cookies from sticking.
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This is a recipe for Amish style pickled eggs that are yellow in color. They go nice with the red beet pickled eggs!
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Enjoy this mango orange slush with a touch of ginger and lime on a hot summer day.
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Light cookie with the taste of an Almond Joy candy bar.
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These crowd-pleasing sourdough waffles are crisp on the outside and thick and soft on the inside, great for camp-outs or large breakfasts.
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Muffin tins are lined with paper baking cups and a vanilla wafer "crust," then filled with a lemony cheesecake batter and baked. Top with your favorite fruit pie filling, if desired.
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Brussels sprouts are sauteed in bacon drippings with a handful of caraway seeds, and then tossed with fresh spinach and vinaigrette. Serve topped with crumbled bacon.
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My kids love them, they all ways want me to make them. I drizzle them with melted chocolate and vanilla-flavored candy coating. Delicious!