A very hard dessert bar to beat! Replace lemon juice with 1 T Limoncello Liqueur and add a few pinches of lemon zest. You have Limoncello Bars. Want even more Limoncello replace a bit of the cream. Click here for my Cheesecake Bar Recipe.
Amazingly simple topping for cakes, cookies, pies, ice cream, fruit, fruit ices, crepes. You get the picture! I love lemon and chocolate … And have served my topping over a brownie crust ice cream pie. Sounds time consuming? Simply bake your brownie recipe in a pie plate, cool, spread with softened ice cream or sorbet, and refrigerate for two hours before serving with the cooled Limoncello topping. That’s it! I have a couple of brownie recipes if you need one, Blondies and Brownies. If you use a boxed mix my suggestion is Ghirardelli or Barefoot Contessa just as noted in Cook’s Illustrated.
Our ice cream is melting in our 103 heat … So let’s get on to the recipe.
This looks more like a drink. Just a teaser until the dessert is finished. Try it! Limoncello
Pound Cake is so versatile. It’s a year around treat but in our family berry season is the most popular. It easily becomes a strawberry shortcake, or we slather it with whipped cream and an assortment of unsweetened berries. Then there’s George who really prefers no topping. That speaks volumes about this recipe.
Try these simple but delicious pies for the Holiday! Pound Cake with berries is on our menu but not yet ready. HAPPY WEEKEND
The house smells of apple muffins, and I remember what my daughter says at a time like this. Mom, this is so cozy. Especially cozy with Grandmother Rose’s vintage crystal, and Mother’s muffin recipe baking up. Things were a lot simpler in the 50’s … for our family anyway … Foods and recipes too. If you’re looking for a muffin with complex flavors and textures this is not the recipe. A simple taste with just a bit of cinnamon and apple tartness sums it up.
Lost in the Fifties Tonight.
He’s a muffin connoisseur. Only three but his muffin must be fresh, moist, and delicious, of course. This recipe is a one bowl mix you can whip up in minutes by hand. Add the topping or not. Hope you enjoy these too!
Here’s my daughter’s guy enjoying my homemade Fudge Pops awhile back. Don’t tell his mom!
My Mother was never big on sweets, or so she would say. But she was always good for a cookie, the moist and chewy variety. My Daughter is pretty much the same, good for a cookie but it better be a pretty darn good one.
These cookies fit the bill for my two favorite Moms.
My Daughter with My Mother 5 years ago.
If you haven’t visited my Daughter’s Inspirational Style Blog catch it here. Beautifully done, Miss.
This recipe, too, is one of my Mother’s … saved from the back of a Mariani Cranberries bag December 2002. I made one significant change, no melted butter. Instead I leave the butter out at room temperature until it almost loses its shape.
One delicious cookie recipe!
We’re getting a head start on this celebration. Believe me, we don’t need an excuse to celebrate with these recipes! Mexican cuisine has always been an important part of our family’s food history. I hope you enjoy viewing some of our favs and give them a try. Search our Mexican Food for more!
Taquitos
Wedding Cakes
Shredded Beef
Enchiladas
Tortilla Soup
Chicken & Chile
Plain Beans
Albondigas Soup
Enmoladas
Tres Leches Cake
Salsa
Chorizo & Eggs
Even the best Peanut Butter Cookies might not convert easily to adding jelly. And that is what happened here! But still in the mood for Peanut Butter and Jelly Cookies? I tried another simple recipe that’s been around a long time. You’ve seen it and might have even tried it with a candy kiss. It was a very popular holiday cookie in the day … hmm, about 35 years ago. Yep, it still hangs on because it’s pretty tasty. I’ve simply rolled the dough in chopped peanuts instead of sugar and added jelly before baking. Love the change up! First let me include this recipe pictured here. It wasn’t a total fail and I have some suggestions for a better outcome.