Grandma's Lemon Meringue Pie

Ingredients

• Servings: 1
• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups water
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• to make lemon filling: in a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. stir in water, lemon juice and lemon zest. cook over medium-high heat, stirring frequently, until mixture comes to a boil. stir in butter. place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. whisk egg yolk mixture back into remaining sugar mixture. bring to a boil and continue to cook while stirring constantly until thick. remove from heat. pour filling into baked pastry shell.
• to make meringue: in a large glass or metal bowl, whip egg whites until foamy. add sugar gradually, and continue to whip until stiff peaks form. spread meringue over pie, sealing the edges at the crust.
• bake in preheated oven for 10 minutes, or until meringue is golden brown.

Baked Asparagus With Balsamic Butter Sauce

Ingredients

• Servings: 4
• 1 bunch fresh asparagus, trimmed
• cooking spray
• salt and pepper to taste
• 2 tablespoons butter
• 1 tablespoon soy sauce
• 1 teaspoon balsamic vinegar

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 25 mins


• preheat oven to 400 degrees f (200 degrees c).
• arrange the asparagus on a baking sheet. coat with cooking spray, and season with salt and pepper.
• bake asparagus 12 minutes in the preheated oven, or until tender.
• melt the butter in a saucepan over medium heat. remove from heat, and stir in soy sauce and balsamic vinegar. pour over the baked asparagus to serve.

wolf's light irish cream

Ingredients

• Servings: 4
• chocolate syrup:
• 2 1/2 teaspoons white sugar
• 2 1/2 teaspoons water
• 1 1/2 teaspoons unsweetened cocoa powder
• 1 tiny pinch salt
• 1/4 teaspoon vanilla extract
• 3/4 cup confectioners' sugar
• 1 cup nonfat dry milk powder
• 2 teaspoons nonfat dry milk powder
• 1/2 cup water
• 1 tablespoon cream of coconut (such as coco lopez®) (optional)
• 1 2/3 cups (such as jameson®)
• 1 cup half-and-half
• 1 teaspoon instant coffee (such as folgers®)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• stir sugar, 2 1/2 teaspoons water, cocoa powder, and salt in a small saucepan and bring to a boil, stirring to dissolve sugar and salt. let cool and stir in 1/4 teaspoon vanilla extract.
• whisk confectioners' sugar, both amounts of dry milk powder, and 1/2 cup water in a small saucepan, bring to a boil, and reduce heat to low. simmer mixture until smooth and thick, stirring often, 15 to 20 minutes. set aside to cool and stir cream of coconut into milk mixture.
• combine chocolate syrup, milk mixture, , half-and-half, instant coffee, 1 teaspoon vanilla extract, and almond extract in a blender; blend on high speed for 30 seconds. bottle mixture and refrigerate. liqueur will stay fresh in refrigerator at least 2 months. shake bottle well before serving.

cranberry sauce

Ingredients

• Servings: 8
• 12 ounces cranberries
• 1 cup white sugar
• 1 cup orange juice

Recipe

• in a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). remove from heat and place sauce in a bowl. cranberry sauce will thicken as it cools.

Holland Boterkoek

Ingredients

• Servings: 1
• 2/3 cup butter, softened
• 1 cup white sugar
• 1 1/2 teaspoons almond extract
• 1 egg, beaten
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat the oven to 350 degrees f (175 degrees c). grease a 9 inch round cake pan or pie plate.
• in a medium bowl, mix together the butter, sugar and almond extract until light and fluffy using an electric mixer. blend in the egg. combine the flour and baking powder; stir into the mixture using a sturdy spoon until dough forms a ball. press the dough into the prepared pan.
• bake for 30 to 40 minutes in the preheated oven, until the top is light golden brown. when cool, slice into wedges to serve.

Matcha Madness

Ingredients

• Servings: 1
• 1 cup low-fat soy milk
• 1/2 cup low-fat vanilla greek-style yogurt
• 3/4 teaspoon green tea powder (matcha)
• 3 cubes ice, or as needed

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• blend soy milk, yogurt, green tea powder, and ice in a blender on high until ice is entirely crushed, about 1 minute.

Cranberry Sauce Extraordinaire

Ingredients

• Servings: 12
• 1 cup water
• 1 cup white sugar
• 1 (12 ounce) package fresh cranberries
• 1 orange, peeled and pureed
• 1 apple - peeled, cored and diced
• 1 pear - peeled, cored and diced
• 1 cup chopped dried mixed fruit
• 1 cup chopped pecans
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• in a medium saucepan, boil water and sugar until the sugar dissolves. reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. remove from heat, and let cool to room temperature.