Tequila lime pie

Margarita pie, or key lime tequila pie

I’ve got March Break on the mind. It happens to us Northerners some time in March. We’ve endured as much winter fun as one should have to, and as the days get longer, the birds start chirping a little louder and the occasional patch of muddy grass pokes through the snow piles, we start to think about warm places. March is really a mind jam – you think spring is coming, but there’s still a ways to go, and the days are frustratingly unpredictable. So many many many many of us head south for a week or so, just to give us the strength to endure the slow tease of springs unveiling.
With that in mind, I thought it might be fun this week to look for a recipe that combines the fun of a classic spring break cocktail with the sin of a sticky sweet treat. The result is a stunning dessert that will leave you feeling like you’ve indulged in a romp at a beach side restaurant without the hangover!

Ingredients

4 large egg yolks
1-14 oz can sweetened condensed milk
1 C Margarita mix (see below for homemade margarita mix)
1-2 T tequila
1-9 inch prepared graham cracker pie shell
Unsweetened whipped cream (optional)

Preparation Instructions

Position rack in the center of oven and preheat to 350. Whisk together the yolks and the condensed milk. Add the margarita mix and whisk for 1 minute. Whisk in the tequila. Pour the mixture into the pie shell and bake until filling is lightly, but evenly set and the edges of the shell are lightly browned, 12-15 minutes. Cool to room temperature, then refrigerate until ready to serve, at least 2 hours. Top wedges with whipped cream (optional) to serve.

Home made Margarita mix

1/2 cup sugar
1 cup water
1 cup fresh lime juice
Mix all ingredients. Cook in a saucepan until all the sugar has dissolved, and mixture has thickened somewhat, about 10 minutes. Let cool. Will keep refrigerated about a month.

Ultimate chocolate chip cookie

The very best oatmeal chocolate chip cookies

If you are looking for the ultimate oatmeal chocolate chip cookie, look no further. This is the perfect family recipe. They are chewy and moist and will not last 24 hours, promise! I’ve played around with different ways to incorporate the butter, and have come up with the fastest cookie method ever by simply melting the butter. No stand mixer, no creaming, and it all gets made in one bowl. Yup, one bowl moist delicious cookies you definitely need to make. You will want to create your own cookbook of cookie recipes once you know this recipe!

Ingredients

1/2 cup brown sugar
1/2 cup white sugar
1/2 cup melted salted butter
1 egg
1/2 tsp vanilla
1 cup flour
1 cup oats
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup milk chocolate chips

Instructions

Melt the butter completely.
In a mixing bowl, mix sugars, then pour in melted butter and whisk for a few minutes. Add the egg and mix for a few minutes. Add vanilla.
Dump flour, oatmeal, salt, baking powder and soda on top of mixture, and mix with a spatula until mixed. Add chocolate chips and mix.
Refrigerate dough 30 minutes min- I usually cool it for an hour or so.
Heat oven to 350.
Using a cookie scoop or spoons, spoon dough onto parchment lined cookie sheet, about 1 1/2″ apart.
Bake 10 minutes. When the cookies come out, slam the sheet down onto the counter to flatten the cookies. This makes them extra chewy.
Let cool and move to a rack.

Oatmeal Raspberry Muffin Recipe For Your Family Cookbook

Oatmeal raspberry muffins
I made these muffins the other morning for the family and they were a huge hit. Not only were they moist and satisfying right out of the oven, but they stayed soft the next day too.

Ingredients

1 cup oats
1 cup buttermilk (or milk with 1 tsp vinegar or lemon juice)
zest of one lemon (optional)
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
3/4 cup brown sugar
1 egg
1/2 tsp vanilla
1/4 cup vegetable oil
1 cup frozen berries (blueberries or raspberries are great here- cranberries would work too, but up the sugar to 1 1/2 cups)
White sugar for sprinkling on top

Preparation Instructions

Preheat oven to 375
Line muffin tin with non stick liners, or grease muffin tin
Mix milk and vinegar if you are not using buttermilk
Add egg, vanilla and oil
In a separate bowl, mix flour, sugar, baking powder and soda
Mix in frozen berries
Add wet ingredients to dry. Mix with as few strokes as possible until just blended
Spoon into prepared muffin tin, filling 3/4 of the way
Sprinkle with sugar
Bask 20-25 minutes until just set

Cool and enjoy :)
Fresh berry muffins

Cinnamon Rolls For Your Custom Recipe Book

Ingredient list

4 1/2-5 c. all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 teaspoon salt
3 eggs

3/4 cup packed brown sugar
1/4 cup all-purpose flour
1 T. ground cinnamon
1/2 cup butter

Powdered Sugar Glaze:
In a bowl, stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon corn syrup, 1/2 teaspoon vanilla and enough half & half (1-2 T.) to make of drizzling consistency.
Instructions

In a large mixer bowl, combine 2 1/4 cups of the flour, 1/2 teaspoon salt, and the yeast.

In a small saucepan, heat the milk, the 1/3 cup butter, and the 1/3 cup sugar just until warm (120-130 degrees and butter is almost melted. Add to the flour mixture, add eggs. Beat with an electric mixer on low speed for 30 seconds, then high for 3 minutes, scraping sides. Using a wooden spoon, stir in as much of the remaining flour (2 1/4-2 3/4 cups) as you can.

Turn dough out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic, about 5 minutes. Shape into a ball; place in a greased bowl, turning once. Cover, let rise in warm place until double, about 1 hour.

For filling: combine brown sugar, 1/4 cup flour, and cinnamon. Cut in the remaining 1/2 cup butter till crumbly; set aside.

Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough to a 12-inch square.

Sprinkle filling over the dough square; roll up jelly-roll style, pinch edges to seal. Slice roll into eight pieces; arrange in a greased 13×9 inch baking pan.

Cover dough loosely with plastic wrap; let dough rise until nearly double, about 45 minutes.

Brush dough with half & half or light cream. Bake in a 375 oven for 25 minutes or until light brown. Frost with powdered sugar icing. Serve warm.

muffins

Best Morning Glory Muffins For Your Personalized Recipe Book

Ingredient list

2 cups flour
1 1/4 cups sugar
2 tsp soda
2 tsp cinnamon
1 and a 1/2 cups shredded carrots
1 and a 1/2 cups shredded apples
3/4 cups coconut
1/2 cup dates or raisins
1/2 cup nuts
3 eggs
1 cup oil
1/2 tsp salt
1 tsp vanilla
Instructions

Combine dry ingredients. Add rest of ingredients and mix. Bake at 375 degrees in muffin tins for 18 minutes or more.

Easy Lemon Frosting Cupcake Recipe For Your Family Cookbook

festive cupcake
Ingredient list

1 cup butter, softened
2 cups sugar
3 eggs
2 tsp. grated lemon peel
1 tsp. vanilla
3 1/2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 cups sour cream (16oz.)

Frosting:
3 Tbs. butter, softened
2 1/4 cups confectioner’s sugar
2 Tbs. lemon juice
3/4 tsp. vanilla
1/4 tsp. grated lemon peel
1-2 Tbs. milk
Instructions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and vanilla. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition (batter will be thick).
Fill cupcake papers with 1/4 cup of batter.
Bake at 350 degrees for 25-30 minutes.

Frosting:
Cream butter and confectioners sugar in a small mixing bowl until light and fluffy. Add lemon juice, vanilla, lemon peel and milk; beat until smooth.

Easy pound cake

loaf hor
Ingredient list

1/2 pound butter
1 1/2 cup white sugar
2 cups all purpose flour
5 eggs
1 teaspoon vanilla
Instructions

Cream butter and sugar well. Add eggs one at a time beating after each egg. Add flour in three parts beating after each addition til mixed well.

Bake 350 for 1 hour

Flaky Biscuits

biscuits hor

Ingredient list

2 c. sifted flour
3 tsp. baking powder
1 tsp. salt
1/4 c. shortening
3/4 c. milk
Instructions

Heat oven 450 degrees. Sift dry ingredients together. Cut in shortening finely. Stir in milk. Round up on a lightly floured board. Knead lightly. Roll or pat out about 1/2″ thick. Cut out. Place on un-greased baking sheet, bake 10-12 minutes until golden brown. FOR SOUTHERN: Substitute buttermilk for regular milk but use only 2 tsp. baking powder and add 1/4 tsp soda. Also add 2 more T. of shortening to recipe. Roll out to 1/4″ thick and proceed.
FOR CORNMEAL BISCUITS: Substitute 1/2 c. cornmeal for 1/2 c. flour and roll out 1/2″ thick. Cut out in diamond shapes with knife.
FOR POCKETBOOK BISCUITS: Roll out 1/4″ thick. Cut out rounds spread with butter, fold in half, press edges together and bake.

Cinnamon Sour Cream Coffee Cake For Your Family Cook

Cinnamon cake
Ingredient list

1 cup butter
2 cups white sugar
2 eggs
1 cup sour cream
1/2 tsp vanilla extract
2 cups all purpose flour

1 tsp baking powder
1/8 tsp salt
1/3 cup all purpose flour
1/2 cup packed brown sugar
2 Tbsps melted butter
1 tsp ground cinnamon
Instructions

1. Preheat oven to 350 degrees. Grease a 9×13 baking pan (I use a loaf pan)
2. In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan.
3. Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 Tbsp melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.
4. Bake 35-40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

Pumpkin muffins with cream cheese filling

Ingredient list

1 3/4 cups flour
1 tbs pumpkin spice
1 tsp baking soda
1/2 tsp salt
1 15 oz can pumpkin puree
1 cup sugar
1/2 cup brown sugar
2 eggs

1/2 cup vegetable oil (or applesauce) 1 tbs vanilla extract
FILLING:
8 oz cream cheese
1/4 cup sugar
1 egg yolk
2 tsp vanilla extract
Instructions

Preheat oven to 375. In medium bowl, whisk flour, pumpkin spice, baking soda, and salt until well combined, set aside. In large bowl, whisk together pumpkin, sugar, and brown sugar. Beat in eggs, oil, and vanilla. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full. In medium bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla, and beat until combined. Top each muffin with about 1 tbs of cream cheese mixture and use tooth pick to slightly swirl into batter. Bake muffins for 18-20 minutes.

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