Lemon Custard Bars

 

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I’m trying to make more things from the Riesberg Recipes cookbook. These are the yummy lemon custard bars. I made them using my mini muffin tins to create ready to serve pieces. The last time I made these I used my brownie pan and they ended up burning, so this time I really watched them closely since I was making them even smaller. I don’t think I baked them long enough as most broke in half. They still taste great!

Lemon Custard Bars

1 c flour
¼ c powdered sugar
½ c butter
Pat in 8” pan and bake 20 min @ 325°.

2 eggs
1 c sugar
3 Tbsp lemon juice
Beat until creamy. Fold in 2 Tbsp. flour and ½ tsp. baking powder. Spread over crust. Bake 25-30 min @ 350°.

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Lasagna

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I dove into the family cookbook to make some lasagna. There are a few recipes to choose from the Riesberg Recipes, this one is easy and of course I made some alterations to it. Below I have both the original recipe and the substitutions I have made.

Lasagna

8 oz lasagna (I’ve been using no boil)
1 lb hamburger (ground turkey)
32 oz spaghetti sauce
15 oz cottage cheese
12 oz grated mozzarella cheese (riccota, from a deli it comes in a pie shape)
¼ c grated Romano or Parmesan cheese
spices as desired (i.e. oregano, basil, ground pepper)

In greased (or lined) 9×13 pan place small amount of spaghetti sauce, put 3 layers of 3 strips of uncooked lasagna, spaghetti sauce with hamburger, cottage cheese and mozzarella. Top with Parmesan cheese. Cover and bake at 375° for 30 minutes, remove cover and continue baking for 30 minutes. Let stand 10 minutes.

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Rhubarb Bread

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On an extra warm day I decided it would be a good idea to turn on the oven to bake some bread. This is from the family cookbook. I did have some rhubarb to harvest and thought this would be a good use for it.

The sugar has been cut down and I replaced ¼ cup of the flour with coconut flour just for fun. Doesn’t taste half bad. I also wanted to take the idea from making cheesecake and placed the 4 loaf pans on a cookie sheet with water on it. Kept the bread very moist, actually more of a sticky moist…so might not have been the best idea ever, but hey that’s what experimenting is, right?

Rhubarb Bread

⅔ c brown sugar
⅔ c unsweetened applesauce
2½ c flour
1 egg
1½ c diced rhubarb
1 c sour milk
1 tsp salt
1 tsp baking soda
1 tsp vanilla

Topping
½ c sugar
1 Tbsp soft butter
1 Tbsp Cinnamon

Combine sugar & applesuace, add egg, milk, vanilla, beat well. Stir dry ingredients. Add to sugar mix. Add rhubarb. Pour into 4 greased & floured loaf pans sprinkle topping on. 325°- 40 min.

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Oatmeal A, B, C

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From the family cookbook.
This one is from my late Grandma’s kitchen. It has ingredients you will recognize! I used my small spoon scoop thing for cookies to make these. It makes a wonderful little snack that way, keeping the cookie count up and the calorie count down.

Oatmeal A, B, C

½ c (1 stick) butter
½ c applesauce
1 tsp soda
1 tsp cinnamon
1 c firmly packed brown sugar
1 c sugar
1 tsp salt
¾ c chopped nuts (optional)
2 c quick oatmeal
c all purpose flour
1 c raisins
½ c mini chocolate chips
2 eggs

In large bowl cream sugar and butter until light and fluffy. Beat in eggs. Add flour, soda, cinnamon and salt. Mix well. Stir in remaining ingredients. Cover. Refrigerate until chilled or overnight. Preheat oven to 350°. Put a tablespoon of dough 2” apart on baking sheet. Bake 12-15 min. or until golden brown.

And voilà you have these awesome homemade oatmeal (and fruit), with chocolate 🙂 cookies!

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Pecan Tassies

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Another recipe from the family cookbook. This one is from my aunt’s kitchen and will use a little cream cheese, your mini muffin tin, and of course those pecans that are just sitting around.

Pecan Tassies

1 (3 oz) pkg cream cheese
½ c butter
1 c sifted flour

Filling:
1 egg
¾ c brown sugar
1 tsp vanilla
1 Tbsp butter softened
Dash of salt
⅔ c pecans

Blend cream cheese and butter. Add flour. Chill 1 hr. form into small balls and shape into muffin pans. Beat together egg, brown sugar, 1 Tbsp butter, vanilla and salt until blended. Divide pecans among pastry-lined pans. Add egg mixture. Bake at 325° for about 25 min. or until filling is set.

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Rhubarb Coffee Cake

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This recipe comes from the family cookbook. It was listed as being my grandma’s. In a way I’m using her rhubarb. My mom got her rhubarb from my grandma’s garden, and I got mine from my mom. It’s a wonderful cake, that while says it’s for coffee, I say it goes great with some vanilla ice cream. I have made a couple of modifications to the recipe using applesauce and a combination of sugars and flours. Oh and it’s great if you need to use up some sour milk.

Rhubarb Coffee Cake

4 Tbsp butter
¼ c applesauce
18 tsp granulated sugarrhubarb coffee cake_0613_01
18 tsp raw sugar
1 egg
1 c sour milk
2½ c flour
1½ tsp baking soda
1 tsp salt
1 tsp vanilla
2 c diced rhubarb
½ c brown sugar
1 tsp cinnamon

Cream sugar, butter, applesauce, egg and vanilla. Add milk, flour, baking soda and salt. Stir in rhubarb. Put in greased 9×13 pan. Sprinkle with brown sugar and cinnamon. Bake 30 minutes at 350°. Best warm with ice cream. (At least that’s my preference, some people like it cold with ice cream or Cool Whip)

Right before it went into the oven.

Right before it went into the oven.