Pear Tart

Pear tart with cream cheese and it is very tasty.

2 folded refrigerated unbaked pie crust (room temp)
3 pears, peeled, thinly sliced
Sprite or Ginger Ale
2 pkg 8oz cream cheese, softened
4 beaten egg whites
1 cup orange marmalade
2 tsp vanilla extract
6 tbs of pineapple juice

After peeling and slicing pears allow them to soak in soda to prevent brown spots.

Unfold one pie crust and press into the bottom of Veranda Chip and Dip platter, tart pan or onto a pizza pan. Use second crust to fill in rest of pan. Fold under 1/2 inch of crust and pinch to create a fluted edge.

With mixer beat cream cheese until smooth. Add egg whites, juice, 1/2 cup marmalade, and vanilla.

Spread cheese mixture over pie crust. Arrange pear slices on cheese. Start on the outer edge and work your way into the middle, creating a spiraling fan.

Use foil to cover and to prevent crust from burning. Bake at 375 degrees for 30 minutes, remove foil and bake until crust is golden; about 5-10 minutes. Warm marmalade in microwave and while tart is still warm brush remaining marmalade on top and add more if needed. Enjoy!

Colette's Bread Puddin'

My family was introduced to the joy of bread pudding from our friend Colette Shultz. She also taught us about grilled PB&J sandwiches. We are larger and happier.

2 cups sugar
5 eggs
2 cups of 1/2 and 1/2
3 cups of stale French or Italian bread into 1" cubes
1/2 cup of brown sugar
1/2 cup butter softened
(optional) 1/2 cups raisins and 1/2 cup of nuts

Put bread into a casserole dish. Mix sugar, eggs and milk together add vanilla. Pour over bread cubes. Let sit for about 10 minutes. In another bowl mix together brown sugar, butter, raisins, and nuts. Sprinkle over the top of bread mixture and bake at 350 degrees for 40 minutes.

This is a very rich dessert and you can top with vanilla ice cream or whipped cream just a little dab will do.

Cookie Shooter Cookies

1 box white cake mix
2 1/2 cups of all purpose flour
1 lb of unsalted butter
1 tsp almond extract

Melt 2 sticks of butter in microwave. Cut next two sticks into one inch pieces into melted butter. Mix until creamy consistency.

Sift cake mix and flour together to remove any lumps. Add cake mix to butter and mix until well blended.

Bake at 350 degrees; until lightly golden.

Variations:
*Replace half of the butter with a 1/2 of peanut butter
*Use different flavored cake mix such as lemon or chocolate
*Make a gingerbread buy replacing a 1/4 cup of flour with cocoa powder and add ground ginger and/or pumpkin spice

Peanutbutter Cookies

Laney making Peanutbutter Cookies
Originally uploaded by cncarter108

3/4 cup peanut butter
1/2 cup shortening
1/4 cup brown sugar
3 tbs milk
1 tsp vanilla
1 egg
1 3/4 cup flour
3/4 tsp baking soda
3/4 tsp salt

With a mixer cream together peanut butter, shortening,sugar, milk and vanilla. Add egg and give it a quick mix. Then slowly add in flour. Roll dough into 1 inch balls and place onto an ungreased cookie sheet. Press a fork into cookies to create the all important criss cross pattern. Dip fork into some cold water to prevent it from sticking to cookies. Bake at 375 degrees for 10 minutes until lightly browned. These are awesome with Nutella drizzled on them. Just warm the Nutella in the microwave to make it drizzable. Drizzable, like it? Its my new word.

Blueberry Bread

Robbie made bread!!
Originally uploaded by cncarter108

BREAD:

2 & 1/4 cups all purpose flour
1 tablespoon baking powder
1 cup sugar
1/2 cup shortening
2 eggs
1 tsp vanilla extract
2/3 cup milk
2 cups of fresh or thawed frozen blueberries

CRUMB MIXTURE:

1 cup sugar
1 cup flour
1/2 cup (1 stick) butter
1/2 tsp almond extract
1/2 cup sliced almonds

Mix together flour and baking powder with a wire wisk and set aside

Beat sugar and shortening in a mixing bowl until light and fluffy. Beat in eggs and vinilla until well blended.

Add the dry ingredients alternately with the milk, mixing well after each addition. Fold in blueberries and spoon into two loaf pans sprayed with cooking spray.

Mix together crumb mixture (minus the almonds) until crumbly. Sprinkle topping over bread and then sprinkle with almonds.

Bake at 350 degrees for 45 minutes or until a toothpick inserted comes out clean.

Chocolate Chip Cookies

3/4 cup of butter flavored shortening
1 1/4 cup of light brown sugar
2 tbsp milk
1 tbsp vanilla
1 egg
1 3/4 cup all purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup chocolate chips
1 cup of chopped nuts (optional)

Heat oven to 375 degrees. Combine shortening, brown sugar, milk and vanilla. Mix at medium speed until blended. Add egg to mixture. In a separate bowl combine flour, salt, and baking soda. Give the dry ingredients a whirl with a wire whisk to break up any lumps. Mix flour mixture into creamed mixture until blended. Stir in chips and nuts. Drop dough by spoonfuls onto ungreased baking sheet. Bake for 8 to 10 minutes.

Orange Cake

1 box of orange cake mix
1 box of instant vanilla pudding
4 eggs
1 cup orange juice
1 cup oil
1/2 cup of candied orange peel, chopped

Mix together with mixer for about 2 minutes. Bake in a lightly greased bundt pan in a 325 degree for 45 to 50 minutes.

Glaze
1 cup sugar
1 stick of unsalted butter
1/2 cup of orange juice

Bring to a boil for 3 minutes. Pour over cake while it is till hot and let stand for 30 minutes. Remove from pan and serve.