Kristen's Recipes

8 ounces cream cheese, at room temperature
3 large eggs
1 yellow cake mix
1 small box lemon or vanilla instant pudding
3/4 C. milk
1/2 tsp lemon extract
3 T. lemon zest

Preheat oven to 350. In a large bowl, beat cream cheese at medium speed with electric mixer until smooth and fluffy. Add eggs one at a time, beating well after each egg. In a separate bowl, mix together cake mix and pudding. In two or three intervals, add pudding/cake mix powder alternately with milk into the cream cheese mixture. Beat just until smooth. Gently stir in the lemon extract and zest. Pour batter into greased and floured bundt pan.  Bake 50-55 minutes.

1 Bar of cooking chocolate, such as 60 or 70% bittersweet, 100 g
1/2 C., plus one T. of tahini
1 1/2 C. all-purpose flour
1 heaping tsp. baking powder
1 C. powdered sugar
~ 2/3 C. combination of rum and orange juice

Preheat the oven to 350F. Melt the chocolate in a double-boiler. Meanwhile, mix the tahini, orange juice and rum in a large bowl. Add the melted chocolate and the powdered sugar. Mix well. Sift the flour and baking powder into the mixture, and again mix well. Grease an 8 inch baking pan and line with parchment paper. Pour in the batter, spreading it as evenly as possible. Bake for 15 to 20 minutes, until the outside is crispy, and still slightly gooey inside.

6 – 8 Tart Apples, peeled, cored and quartered
1/3 C. Rum
1/3 C. Sugar
2 tsp. Cinnamon
1 171/4 oz. pkg. Frozen Puff Pastry
1 Egg
2 T. Water

Place apple quarters in a bowl and sprinkle with rum, sugar and cinnamon. Let stand for 30 minutes. Roll both sheets of frozen puff pastry to about 1/4 to 1/8 inch thickness and cut out squares large enough to enclose apple quarters. Place one quarter in the center of a pastry square; lift 4 corners towards the center and pinch the sides together. Bend the corner tips back so part of the apple is visible at the top. Repeat with remaining apples. Beat the egg with the water. Brush pastries with the mixture and chill 30 minutes. Preheat oven to 450 degrees. Bake apple quarters for 5 minutes, then reduce heat to 350 degrees and bake for 15 to 20 minutes more.

Yield: 24 to 32 pieces

Crust:
1/4 cup granulated sugar
3 tablespoons butter or stick margarine, softened
1 cup all-purpose flour
Topping:
3 large eggs
3/4 cup granulated sugar
2 teaspoons grated lemon rind
1/3 cup fresh lemon juice
3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
2 teaspoons powdered sugar

Preheat oven to 350°. To prepare the crust, beat 1/4 cup granulated sugar and the butter at medium speed of a mixer until creamy. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Gradually add 1 cup flour to sugar mixture, beating at low speed until mixture resembles fine crumbs. Gently press mixture into bottom of an 8-inch square baking pan. Bake at 350° for 15 minutes; cool on a wire rack. To prepare topping, beat eggs at medium speed until foamy. Add 3/4 cup granulated sugar and next 5 ingredients (3/4 cup granulated sugar through salt), and beat until well-blended. Pour mixture over partially baked crust. Bake at 350° for 20 to 25 minutes or until set. Cool on wire rack. Sift powdered sugar evenly over top.

1 Package Trader Joe’s Vanilla Cake & Baking Mix (requires 2 eggs, 1 stick melted butter or 1/2 cup oil, and 1 cup cold milk)
Zest of 2 lemons, about 2 T. (use a lemon zester to make it easy)
1/2 cup finely chopped fresh basil

Blueberries &/or Whipped Cream for Garnish

Preheat oven to 350 degrees. Mix together cake batter as directed. When the batter is smooth, stir in lemon zest and basil. Spread batter in oiled 8×8-inch pan. Bake 40-43 minutes or until toothpick inserted in center comes out clean. Cool and remove from pan. When serving slices, top with blueberries or whipped cream.

1 (14oz) can sweetened condensed milk (Eagle Brand)
1/2 C. lemon juice
1 (8oz) tub cool-whip
1 9-inch graham cracker crust

Whisk together milk and lemon juice. Carefully fold in cool-whip. Pour into prepared graham cracker crust. Refrigerate 4 hours, or until firm.

1 cup heavy cream
5 tablespoons unsalted butter, cubed
1 teaspoon large flake sea salt (Recommended: Maldon)
1½ cups sugar
¼ cup light corn syrup
¼ cup water

Line an 8-inch square baking pan with lightly oiled parchment paper. Combine the heavy cream, cubed butter, and sea salt in a medium saucepan over medium heat and bring it to a boil. Once it’s reached a boil, remove it from the heat and set it aside. In a separate medium saucepan, combine the sugar, corn syrup and water and place it over medium heat, bringing it to a boil and swirling until it is golden brown in color. Do not stir. Carefully stir the cream mixture into the sugar mixture. Be careful, as it will bubble up. Continue cooking the mixture until it reaches 248ºF on a thermometer, about 12 minutes. Once the mixture has reached 248ºF, immediately pour it into the prepared pan and let cool for at least 2 hours. Once the caramel has cooled completely, use a sharp knife to cut the block into 40 candies. Store candies in an airtight container until ready to eat. Kelly’s Notes: Use a very small amount of oil to grease the parchment paper, otherwise the caramels are coated in the oil and lose their flavor. For an added salty kick, top the caramels with additional sea salt after you’ve poured the hot mixture into the prepared pan. Or, go a step further and coat the hardened caramels in chocolate and garnish with sea salt.

Yield: 2 loaf cakes (or one bundt)

2 sticks (225 grams or 8 ounces) unsalted butter, at room temperature
2 1/2 cups (500 grams) sugar
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups (375 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon (5 grams) kosher salt
3/4 cup (175 ml) plus 3 1/2 tablespoons (50 ml) freshly squeezed lemon juice
3/4 cup (175 ml) buttermilk, at room temperature
1 teaspoon (5 ml) vanilla extract
2 cups (240 grams) confectioners’ sugar, sifted.

1. Heat oven to 350 degrees F (175 degrees C). Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans, and line the bottoms with parchment paper.

2. Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.

3. Sift together flour, baking powder, baking soda and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour. Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

4. Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

5. When cakes are done, let them cool 10 minutes. Invert them onto a rack set over a tray, and spoon lemon syrup over cakes. Let cakes cool completely.

6. For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. Pour over top of cakes, and allow glaze to drizzle down the sides.

2 cups raspberry sorbet, softened

1pkg.  (1 oz.) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

1 cup cold fat-free milk

1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed

1 cup fresh raspberries

SPOON sorbet into foil-lined 9×5-inch loaf pan; freeze 10 min. BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP; spread over sorbet. FREEZE 3 hours or until firm. Unmold onto plate; remove foil. Let dessert stand 10 min. to soften slightly before slicing to serve. Top with berries.

1 package store-bought biscuits
Vegetable oil, for frying
2 T. ground cinnamon
2 T. ground nutmeg
2 T. ground ginger
2 T. powdered sugar
Sugar glaze:
1 cup powdered sugar
1/2 cup milk

Preheat oil to 360 degrees F. Divide each biscuit into 4 pieces and roll each piece into a ball. Add to hot oil and fry until golden brown. Remove the nuggets to a paper towel lined plate to soak up some of the oil. In a large paper bag combine the cinnamon, nutmeg, ginger, and powdered sugar. Add the nuggets to the bag and shake to coat. Place the warm nuggets onto a platter. In a small bowl add the powdered sugar and slowly pour in the milk until the glaze is smooth and at the desired consistency. Drizzle the glaze over the nuggets and serve.

1 box Lemon Jell-O (3 Ounces)

1-¾ cup Very Hot Water

¼ cups Lemon Juice

1 cup Sugar

Lemon Zest, optional

1 can Evaporated Milk (12 Ounces), Chilled

2-½ cups Vanilla Wafers, Crushed

Combine the Jell-O, hot water, lemon juice, lemon zest (if using) and sugar in a mixing bowl and stir until Jell-O is dissolved. Chill till partially set, about 1 hour. Just before Jell-O is set, pour the chilled evaporated milk into a large mixing bowl and whip until stiff peaks form. Fold together with Jell-O mixture. Pour 2 cups of vanilla wafer crumbs into the bottom of a 13 x 9 inch pan. Top with Jell-O mixture, then sprinkle with remaining vanilla wafer crumbs. Chill until set; a minimum of two hours, but best if allowed to chill at least 4 hours.

Crust:

1 1/2 Cups – All-Purpose Flour

3/4 Cup – Sugar

1/8 Teaspoon – Salt

3/4 Cup (1 1/2 Sticks) – Unsalted Butter, Very Cold, Cut Into Small Cubes

Filling:

2 Large Eggs

1 Cup Sugar

1/2 Cup Sour Cream

1/4 Cup Plus 2 Tablespoons All-Purpose Flour

Pinch of Salt

16 Ounces Fresh Blackberries

Preheat oven to 350 degrees. Line an 8X8 baking pan with aluminum foil, allowing the foil to extend a couple of inches on two opposing side. Spray with nonstick cooking spray. Make the crust by adding to the bowl of a food processor the flour, sugar and salt. Pulse for about 30 seconds to combine ingredients. Add the cubed cold butter and pulse until the butter pieces are about the size of peas. Remove 3/4 cup of the mixture to use as a topping and set aside until needed. Pour the rest of the crumb mixture into prepared pan and press into pan. Bake for 12-15 minutes or until the edges begin to turn golden. Cool completely. Make the filling by mixing together, in a medium bowl, the eggs, sugar, sour cream, flour and salt until well combined. Spread the berries in a single layer on the cooled crust. Spoon the filling batter over the berries. Evenly spread the reserved crumb mixture on top of the filling. Bake for 45-55 minutes, or until the filling is just beginning to turn golden and is set. Cool bars completely on a baking rack then refrigerate if desired.

1/2 cup salted pistachio nuts
1/3 cup granulated sugar
2 tablespoons water

2 cups whole milk
2 large egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
Pinch of salt
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, softened
1/2 cup pistachio nuts, chopped

Place pistachios in the bowl of a food processor. Pulse until the nuts are in small bits. Add the sugar and water, and blend until relatively smooth. Spoon Pistachio Paste into a medium saucepan. Add the milk and whisk over medium heat. Heat milk and pistachio until steamy and hot. While milk is heating, whisk together granulated sugar, egg yolks, cornstarch and pinch of salt. Mixture will be thick. Keep whisking until it’s smooth. Pour about 1/2 cup of the steaming pistachio milk into the sugar and egg mixture. Whisk together. Add another half cup of hot milk and whisk to incorporate. Return the milky egg mixture into the saucepan over medium heat. Heat pudding mixture over medium heat until thick and bubbly. Whisk almost constantly. Boil for 1 minute, or until thickened. Remove from heat and stir in butter and vanilla extract, until butter is melted. Pass cooked pudding through a fine mesh strainer set over a medium bowl. Spoon into small ramekins, place plastic wrap over the individual puddings (so the plastic touches the top of the pudding), and refrigerate for at least 4 hours, or overnight. Garnish with chopped pistachios.

1 C. finely-ground cornmeal

1 C. whole wheat pastry flour

2 C. all-purpose flour

1 1/2 tsp. finely ground sea salt

2 T. baking powder

3 T. sugar

1 C. unsalted butter, chilled, and cut into 1/4-inch chunks

1 1/2+ C. milk

1 egg, just the egg white

1/3 C. jam (any flavor(s) you like)

Preheat your oven to 425 degrees. Into a large bowl, or preferably, a food processor add the cornmeal, flours, salt, baking powder, sugar. To the dry ingredients add the butter. Using a pastry cutter or 30-35 quick pulses of the food processor, blend the mixture until it resembles tiny, sandy pebbles. Dump the mixture into a medium owl, add 1 1/2 C. of milk and with a fork stir just until everything is combined. You are going to roll out the dough, so if it is too wet, stir in a couple extra T. of flour, if it is too dry stir in an extra T. or two of milk. You don’t want to overwork the dough, or your tarts will be tough, so stir only as much as you have to. Dump the dough out onto a well-floured surface, pull it together into one large mound, and roll out until it is about 1/3-inch thick. Pat with more flour if things get sticky – sticky dough is your enemy in this recipe. Cut the biscuit dough with a medium cutter (the one I used was about 2-inches across), then cut half the rounds with a slightly smaller cutter, so each has a hole in the center. Brush the large rounds with a bit of egg white – this will give the tarts that nice golden color. Place the outer rings on top, brush those with the egg white, and fill with a bit of jam. Place the tarts on a rimmed baking sheet and bake for 10-13 minutes – larger tarts will need to bake longer. The rimmed baking sheet is important to use because these tarts tend to have a bit of runoff, and you want to prevent a mess in your oven.