Desserts
Ending the meal with a desert is traditional. Desserts are also good served with tea. They are nice to have on hand to offer when a guest drops in. The main problem with many deserts is that they contain too much sugar and fat, so try not to eat too much.
Lemon Squares
Makes 48 squares
Ingredients:
Crust:
2 cups white flour
2/3 cups powdered sugar
1 cup softened butter
Filling:
4 eggs
2 cups granulated sugar
1/4 cup white flour
1/2 teaspoon baking powder
1/3 cup lemon juice
2 Tablespoons powdered sugar
Directions:
To make crust:
Combine 2 cups flour, 2/3 cup powdered and butter. Beat until crumbly. Press on bottom of an ungreased 13x9-inch pan.
Bake at 350 degrees F. for 18 to 20 minutes, or until light brown.
Filling:
Beat eggs, granulated sugar, 1/4 cup flour, baking powder and lemon juice until well mixed.
Pour over hot crust. Bake at 350 F. for 20 minutes, or until the filling is set.
Cool completely. Sprinkle with 2 Tablespoons powdered sugar. Cut into squares.
Oatmeal Coconut Macaroons
Makes about 60 cookies
Ingredients:
1 egg
1/2 cup sugar
2 teaspoons melted butter
1 cup rolled oats (uncooked)
1/4 teaspoon salt
1 can (14-oz) sweetened condensed milk
5 1/3 cup (14 ounces flaked coconut
1/2 teaspoon vanilla
Directions:
Beat egg in a bowl large enough to hold all ingredients.
Beat in the sugar gradually, then stir in all the remaining ingredients.
Take rounded teaspoonfuls of the mixture and push onto a well-greased baking sheet about 2 inches apart. flatten them slightly into flat discs with a knife dipped into cold water.
Bake on the top shelf of a moderate oven 9350-degrees F.) until delicately browned, or about 10 minutes. While still warm, remove from the pan and cool on wire racks.
Pecan Pie
Makes 1 pie
Ingredients:
Crust:
11/2 cups sifted flour
1/2 teaspoon salt
1/2 cup shortening
4-5 Tablespoons ice water
Filling:
1 cup dark Karo corn syrup
1 cup sugar
1/4 cup softened butter
1 teaspoon flour
1/4 teaspoon salt
3 eggs, beaten
1 teaspoon vanilla
2 cups shelled pecans
Directions:
To make crust:
Whisk the flour and salt together in a mixing bowl.
Cut in the shortening with a pastry cutter or a fork until the mixture resembles coarse meal.
Add water a little at a time until the dough pulls away from the sides of the bowl.
Roll out on a lightly floured board and place in a pie pan.
Prick the bottom and crimp the edges as desired. Bake in a 350-degree F oven for 5 minutes to set, not to cook or brown.
To make the filling:
Mix Karo syrup, sugar, butter, flour and salt in a large bowl.
Add the beaten eggs and thoroughly combine. Stir in the vanilla, then fold in the pecans.
Pour into prepared pie crust and bake at 350 degrees F for about 40-45 minutes, or until the center of the pie is almost set, but still soft.
Do not over bake. The filling will set as it cools. Cool on a wire rack at least 1 hour before cutting.
Pretzel Surprise
Fills 9x13 cake pan
Non vegetarian (jello is made from meat)
Ingredients:
Crust
2 1/4 cups crushed pretzels (not stick type)
3/4 cup melted butter
Cheese layer
8-ounce package cream cheese
1 8-ounce container whipped topping
1 cup sugar
Jello Layer
1 large (6-ounce) package strawberry jello
10 ounces strawberries (drain if frozen, save the liquid)
1 large can crushed pinapple (drain and save liquid)
saved juices and water to make 2 cups
2 cups ice water
Directions:
Crust
Melt butter in bottom of 9 x 13-inch dish. Add crushed pretzels. Cover bottom of dish with pretzel mixture, bake 10 minutes at 350 degrees F. and cool.
Cheese layer
Mix cream cheese, whipped topping and sugar. Spread over pretzel mixture.
Jello Layer
Drain berries and pineapple. Add enough water to make 2 cups. Put in microwave for 2 minutes to bring water to boiling. Prepare Jell-O with drained liquids. Stir in 2 cups ice water and chill until slightly thickened.
Add berries and pineapple to partially jelled gelatin and pour over cream cheese layer.
Chill until very firm.
If desired, double the whipped topping mixture. Put over the jello mixture to frost the top.
