Recipes

 Anyone wishing to share their recipes I will put them on this page. Maybe a cookbook sometime in the future.

June 2026

Lemon Curd

from Patsy W. 

Active Time: 30 min                       Total Time: 8 hours (includes chilling)

Ingredients  For lemon curd:

1 teaspoon finely grated fresh lemon zest 

For lemon curd:

1 teaspoon finely grated fresh lemon zest

½ cup fresh lemon juice

½ cup sugar

3 large eggs

½ stick (¼ cup) unsalted butter, cut into small pieces

For crust:

1 ⅓ cups finely ground graham cracker crumbs (5 oz)

⅓ cup sugar

⅛ teaspoon salt

5 tablespoons unsalted butter, melted

 For filling:

3 (8-oz) packages cream cheese, softened

1 cup sugar

3 large eggs

¾ cup sour cream

1 teaspoon vanilla

Accompaniment: blueberries 

Special Equipment

a 9- to 9½-inch (24-cm) springform pan

Preparation   Make lemon curd:

Whisk together zest, juice, sugar, and eggs in a 2-quart heavy saucepan. Add butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 6 minutes.

 Force lemon curd through a fine-mesh sieve into a wide shallow dish, scraping bottom of sieve, then cover surface with wax paper. Cool completely, stirring occasionally, about 30 minutes. 

Make and bake crust:    Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack. 

Make filling and bake cheesecake:

Reduce oven temperature to 300°F.

Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined. 

Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd. 

Bake cheesecake until set 1 ½ inches from edge but center trembles when pan is gently shaken, about 45 minutes. (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving. Yield: 10 servings

 Cooks' Note

·Lemon curd can be made 1 week ahead and chilled, covered.
·Crust (without filling) can be made 1 day ahead and kept, covered, at room temperature.
·Cheesecake can be chilled, loosely covered, up to 2 days. Cheesecake must be completely chilled before covering to prevent condensation on its surface.

 

June 2025

Jane Blacquiere's

Chocolate Brownies and Frosting 

She said she uses one less tablespoon of cocoa and one

more of flour.

March 2025

   Patsy Williamson's 
    Coconut Pound Cake

6  eggs
1 cup shortening
½ cup butter
3 cups sugar
½ teaspoon almond extract
½ teaspoon coconut extract
3 cups sifted flour
1 cup milk
2 cups grated coconut

 Separate eggs, placing whites in one large bowl and yolks in another large bowl.  Let whites warm to room temperature, about 1 hour.  Preheat oven to 300°.  Grease 10 inch tube pan.  With mixer at high speed, beat yolks with shortening and margarine till blended.  Gradually add sugar, beating until light.  Add extracts.  Blend.  At low speed beat in flour in fourths alternately with milk in thirds.  Add coconut.  Blend.  Beat egg whites just until stiff peaks form.  Gently fold whites into batter.  Turn into tube pan.  Bake 2 hours or until cake tester comes out clean.  Cool in pan 15 minutes.  Remove from pan and cool thoroughly on wire rack.  Dust top with 10X sugar.  Has a nice macaroon-like top.

Jennifer's Apple Cake 

February 2025

Cranberry Cheese dip

from Wendy Dec. 2024

Polish Tea Cakes Cookies 

(CIASTKA ZKONISERWIL)

Patsy's Recipe   (June 2024)

½ cup butter, softened

½ cup granulated sugar

1 egg, separated

½ teaspoon vanilla extract

1 cup all-purpose flour

½ teaspoon salt

1 teaspoon water

1 cup pecans, chopped

Raspberry jam

Preheat oven to 325 degrees F. In mixing bowl, cream butter and sugar. Add egg yolk and vanilla; beat until combined. In separate bowl, combine flour and salt; add to butter mixture and mix well. Shape into 1-inch balls. In separate bowl, whisk egg white and water until frothy. Dip balls in egg white, then roll in pecans. Place on parchment paper-lined cookie sheets; press down center of ball with finger or end of wooden spoon. Bake at 325 degrees for 5 minutes. Remove from oven; again press down center. Return to oven; bake additional 10 to 15 minutes. Cool on wire cooling racks. Fill middle of cookie with jam. Pipe Sour Cream Frosting around jam. Makes about 2 dozen.

Sour Cream Frosting

3 tablespoons butter, softened

1 cup powdered sugar

2 tablespoons sour cream

In small bowl, beat butter, sugar and sour cream until smooth.

Gluten-Free Vegan Chocolate Cake

March 2024

Celery and Fennel Gratin

from Jennifer Dec. 2023

Celery and Fennel Gratin

This is from Jennifer, Sept. 2023 

Wonderful cherry chocolate cake from Pam, March 2023

"My mom’s name was Julie Ann Dietz Dorn.  She passed in 1986 and made the cake before this.  She often shared her recipes.  She was a dessert maker; I am not so I treasure her dessert recipes.  Pamela"

If you can't make out the recipe above, let me know and I will retype it.  Love the recipe card in Pam's Mother's handwriting though.

Wendy

Click on the links to find the recipe.

Celery Casserole (Jennifer)

Celery Casserole

So, I used 5 cups of celery (called for 4 cups), chopped up the water chestnuts, didn't use the pimento, used Panko instead of soft bread crumbs (since that's what I have on hand), and didn't use the extra butter in the topping.  And I made up my own "mushroom soup" from the recipe at the end with mushrooms I'd cooked yesterday (with Thyme added I think)--- be sure to squeeze out the extra water.

Add 1 tsp of ground sage for a little extra flavor.

Beef and Black Bean Taco Dip (Priscilla)

Beef and Bean Taco Dip