Peanut Butter Cup Trifle

Dangerous, but oh so delicious!

Brownie Layer:  

Just mix up your favor 9x13 pan of brownies (I used a mix)

Peanut Butter Layer:  

8 oz cream cheese, softened

3/4 cup peanut butter

Cream above together, 

then stir in 1 c powdered sugar, 

a splash of milk, 

and a splash of vanilla

Fold in about 1 cup of whipped cream.  You can make your own or use Cool Whip

Peanut Butter Cup Layer: I used about 6 packages (12 cups in all) and chopped them up

Chocolate Mousse Layer: I used a store-bought mix and whipped up about 2 cups of mousse.  You can also use Jell-o pudding if you want

Repeat layers again and top with Whipped Cream--if you made your own, you could use about 2 cups heavy cream whipped up total and use half of it for your peanut butter layer.  Or use Cool Whip if you are running out of bowls and whipping utensils!

Finish off with about 8 peanut butter cups chopped up!

This was a huge hit and fed a big crowd.  We will be serving it again when we have people over for dinner!

S'Mores Cookie Bars

I have no picture because these get eaten so quickly!

I found the recipe on Pinterest and have made these 4 times already.

1/2 cup butter, room temperature

1/4 cup brown sugar

1/2 cup sugar

1 large egg

1 tsp vanilla extract

1 1/3 cups flour

3/4 cup graham cracker crumbs

1 tsp baking powder

1/4 tsp salt

2 King sized Hershey bars

1 1/2 cups marshmallow creme/fluff

Directions:

1. preheat oven to 350 degrees.  grease an 8 inch square baking pan

2. in a large bowl, cream butter and sugar until fluffy.  Beat in egg and vanilla.  Add dry ingredients and mix at low speed until combined.

3.  divide dough in half and press half the dough into an even layer on the bottom of the pan

place chocolate bars on top of the dough

spread marshmallow on top of the chocolate

4.  use wax paper and press the last 1/2 of the dough into an 8 inch square shape and then lay on top of marshmallow

5.  Bake for 30-35 minutes, until lightly browned.  Cool completely before cutting into bars

Pumpkin Recipes for Fall

I did these for a RS activity and they are really good--they came from Better Homes and Gardens 28 yummy recipes--just in case you can't get enough pumpkin, there's 24 more you could try!

Pumpkin Recipes

Pumpkin/Cream Cheese Spread

Ingredients

• 1  8-ounce package cream cheese, softened

• 1/2  cup canned pumpkin

• 1/4  cup sugar

• 3/4  teaspoon pumpkin pie spice

• 1/2  teaspoon vanilla

directions

Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).

Pumpkin Marmalade

ingredients

• 2  cups cooked fresh pumpkin puree or one 15-oz. can pumpkin

• 1  cup orange marmalade

• 1  tsp. grated fresh ginger

• 2  Tbsp. lemon juice

•   English cheddar cheese, white cheddar cheese, or Parmesan cheese (buy about 2 oz. for each person you'll be serving)

•   Assorted hearty breads

directions

In a medium saucepan combine cooked fresh pumpkin puree, marmalade, and ginger. Bring to boiling. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Stir in lemon juice. Transfer to a serving bowl. Cover and cool. Serve as a spread with cheese and bread. Makes about 3 cups or 24 (2-tablespoon) servings. Spread will keep in the refrigerator up to 1 week. Makes about 3 cups spread (24, 2 tablespoon servings)

Autumn Pear & Pumpkin Soup

ingredients

• 1/2  cup chopped onion

• 1/2  cup water

• 2  teaspoons instant chicken bouillon granules

• 1  15-ounce can pumpkin

• 2-1/2  cups half-and-half or light cream

• 1-3/4  cups pear nectar

• 1/4  teaspoon ground ginger

• 1/4  teaspoon white pepper

•   Pear slices (optional)

directions

1. In a large saucepan combine onion, water, and bouillon granules. Bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until onion is very tender; cool slightly. Do not drain.

2. Transfer mixture to a blender container or food processor bowl. Add pumpkin. Cover and blend or process until smooth. Return pumpkin mixture to saucepan. Stir in half-and-half or light cream, pear nectar, ginger, and white pepper. Cook and stir until heated through.

Ladle into soup bowls. If desired, garnish each serving with pear slices. Makes 6 servings.

Pumpkin Gingerbread

ingredients

• 2-1/4  cups all-purpose flour

• 1/2  cup sugar

• 2/3  cup butter

• 3/4  cup chopped pecans

• 3/4  cup buttermilk (or sour milk)*

• 1/2  cup molasses

• 1/2  cup canned pumpkin

• 1  egg

• 1-1/2  teaspoons ground ginger

• 1  teaspoon baking soda

• 1/2  teaspoon ground cinnamon

• 1/2  teaspoon ground cloves

• 1/4  teaspoon salt

• 1  recipe Caramel Sauce, recipe below (optional)

•   Vanilla ice cream (optional)

•   Chopped pecans (optional)

directions

In a large bowl combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in the 3/4 cup pecans. Press 1-1/4 cups of the crumb mixture into bottom of an ungreased 2-quart square baking dish. To remaining crumb mixture, add buttermilk, molasses, pumpkin, egg, ginger, soda, cinnamon, cloves, and salt; mix well. Pour over crumb mixture in baking dish. Bake in a 350 degree F oven about 50 minutes or until center tests done. Cool 30 minutes. Serve warm with Caramel Sauce, if desired. Top with ice cream and additional pecans, if desired. Makes 9 servings.

Caramel Sauce: In a saucepan, melt 1/2 cup butter; stir in 1-1/4 cups packed brown sugar and 2 tablespoons light-colored corn syrup. Cook and stir until boiling. Stir in 1/2 cup whipping cream; return to boiling. Serve warm.

NieNie's Mud Cake Magnifique

um....yes please! If you read nie then you have probably already seen this, but man alive! I want to try this.

NieNie's Mud Cake Magnifique

with Chocolate Mascarpone Mousse & Ganache Bittercream

*

How does one go about making the PERFECT chocolate cake? I'd never done it before, and therefore went about it quite deliberately. I consulted cookbooks and cooking websites. Call friends. Window-shopped the pastry sections of my favorite bakeries. The perfect chocolate cake, I decided, (and one inspired by someone so delectably adorable) had to be simple. No frufru decor or garnish. It should be easy enough to whip up for grilled-pizza Friday's, but elegant enough to entertain at a garden party lit by candles hanging from trees tucked in baby food jars. It didn't come out right the first time, a bungled mess of brownie-like bits. It didn't work the second time. However, as it is with many worthy endeavors, a lot of tinkering and winkering was ultimately worth the price of patience. Nie's Mud Cake is everything Nie is: divinely beautiful inside and out.

*

8 oz. unsweetened chocolate (8 squares)
¾ c. olive oil
2 c. sugar
4 eggs
1 c. powdered sugar
½ tsp. salt
½ c. cocoa powder
1 c. flour
1 c. buttermilk
1 tsp. baking powder*
½ tsp. baking soda
In a microwave, melt squares of chocolate with olive oil. Once melted, beat until smooth then add sugars and egg. Beat again until well creamed. Add remaining ingredients. Beat just until all ingredients are incorporated. (If you are baking BELOW 5000 feet altitude, double baking powder). Pour batter into two 9-inch cake pans that have been generously greased & dusted with cocoa powder. Bake in an oven preheated to 375 degrees for 26-28 minutes, or just until center of cake springs back to the touch. Remove from oven. Allow to cool before inverting on a cooling rack and removing from pan. Before layering cake, use a knife to gently cut away any uneven parts at the top or sides of the cake. You'll want a nice, even surface to begin with in order to have your finished product look amazing.
*
Mascarpone Mousse
1 c. whipping cream
¼ c. sugar
1 c. 60% Bittersweet cacao chips
8 oz. mascarpone

In a large bowl, whip whipping cream until fluffly. Add sugar & mascarpone and whip until smooth. In a small bowl, melt chocolate chips in microwave, stirring every thirty seconds until smooth. Chocolate should not be warm to the touch, if it is, allow it to cool just slightly before spooning the melted chocolate into the whipping cream mixture & beating until light and fluffy. Spoon carefully atop one layer of cake. Spread evenly, then top with the second layer of cake. Refrigerate until ready to frost.

Bittercream Frosting
1 pint heavy cream
11.5 oz. 60% Bittersweet cacao chips
½ c. butter
4-5 c. powdered sugar

In a medium saucepan, melt chocolate chips and heavy cream until a thick, smooth ganache forms, to keep the mixture from burning, stir constantly. Put in fridge until chilled. Remove from fridgidaire and beat in butter & powdered sugar until frosting is a spreadable consistency. Frost. Chill cake. To serve, remove from fridge 10-15 minutes before serving.

YUM

My neighbor brought me over the BEST oatmeal cookies last night. I was in bed falling asleep when she called. These were definitely worth getting out of bed and re-brushing my teeth! I know how much our family loves cookies... so do yourself a favor and make up a batch of these delicious treats!

INGREDIENTS

• 1 cup raisins
• 1 cup water
• 3/4 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cloves
• 2 cups rolled oats
• 1/2 cup chopped walnuts... She left out the walnuts and added in Chocolate chips. If your a true Johannesen you will add a little chocolate in somewhere :)
  

DIRECTIONS

1. Simmer raisins and water over medium heat until raisins are plump, about 15 minutes. Drain raisins, reserving the liquid. Add enough water to reserved liquid to measure 1/2 cup.
2. Preheat oven to 400 degrees F.
3. Mix the shortening, sugar, eggs and vanilla thoroughly. Stir in reserved liquid.
4. Blend in the remaining ingredients.
5. Drop by rounded teaspoons about 2 inches apart onto ungreased baking sheets. Bake 8 to 10 minutes or until light brown.

Coconut Rice Custard

I found this in Real Simple. I just need to figure out how to incorporate some DARK chocolate into this. Any ideas?

1 13.5-ounce can unsweetened coconut milk
1/4 cup water
1/4 cup plus 2/3 cup sugar
1 cup long-grain white rice
3 cups half-and-half
5 eggs
1 teaspoon vanilla extract

Heat oven to 325° F.

Bring the coconut milk, water, and 1/4 cup of the sugar to a boil in a small saucepan. Stir in the rice. Reduce heat, cover, and simmer gently until the rice is tender and the liquid is absorbed, about 20 minutes.

Meanwhile, warm the half-and-half in a small saucepan over medium heat (do not allow it to boil). Whisk together the eggs, vanilla, and the remaining sugar in a medium bowl. Whisking constantly, slowly pour the warm half-and-half into the egg mixture. Skim off and discard any foam that rises to the surface. Stir in the rice. Transfer to an 8-by-8-inch baking dish. Place the dish in a larger roasting pan or baking dish and transfer to oven rack. Carefully add enough hot water to the larger pan to reach halfway up the sides of the smaller dish. Bake until the custard is set, about 1 hour. Serve warm or chilled.

Tip: Place a piece of plastic wrap directly against the surface of the custard before you refrigerate it. This prevents a skin from forming.

Yield: Makes 4 to 6 servings

NUTRITION PER SERVING
CALORIES 520(53% from fat); FAT 32g (sat 22g); CHOLESTEROL 221mg; CARBOHYDRATE 51g; SODIUM 115mg; PROTEIN 11g; FIBER 0g; SUGAR 32g

Gingerbread with Caramel Pears

GINGERBREAD WITH CARAMEL PEARS


Serve this simple yet extra-special dessert with homemade Pumpkin Ice Cream or your favorite purchased ice cream.

Prep: 50 minutes Bake: 55 minutes Cool: 30 minutes Oven: 325º

1 cup butter
1 cup milk or water
3/4 cup dark brown sugar
3/4 cup unsulphured blackstrap molasses or dark-flavored molasses
1/2 cup honey (full-flavored)
3 cups all-purpose flour
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. ground cloves
3 eggs
1 recipe Caramel Pears (below)
1 recipe Pumpkin Ice Cream, optional (below)

1. Grease a 9x9x2-inch pan; set aside. In a medium saucepan combine butter, milk, brown sugar, molasses, and honey. Cook and stir over low heat until butter is melted. Remove from heat and transfer to a large bowl; cool slightly.

2. In a medium bowl combine flour, ginger, cinnamon, baking powder, baking soda, salt, and cloves. Set aside.

3. With an electric mixer, on medium speed, beat eggs, 1 at a time, into cooled butter mixture, beating well after each addition. Add flour mixture, about 1 cup at a time, beating on low speed just until combined (batter may be lumpy). Pour batter into prepared pan. Bake in a 325° oven for 55 to 60 minutes or until a toothpick inserted near center comes out clean. Cool for 30 minutes on a wire rack. Serve warm with Caramel Pears and Pumpkin Ice Cream, if desired. Makes 12 to16 servings.

CARAMEL PEARS: In a small bowl soak 1/4 cup dried cherries in 1/4 cup cognac or orange juice for 30 minutes or until softened. Meanwhile, in a large skillet sauté 3 to 4 pears, peeled, cored, and thinly sliced, in 3 tablespoons butter and a pinch of sugar until golden brown and cooked. Drain cherries. Stir cherries into pear mixture before serving.

Per serving Gingerbread with Caramel Pears: 492 cal., 20 g fat (12 g. sat. fat), 103 mg chol., 295 mg sodium, 71 g carbo., 3 g fiber, 6 g protein.

PUMPKIN ICE CREAM
Prep: 20 minutes Cook: 6 minutes Chill: 3 hours Freeze: 3 1/2 hours

2 cups whipping cream
3/4 cup packed dark brown sugar
5 egg yolks
1 tsp. pumpkin pie spice
1/4 tsp. salt
1 tsp. vanilla
1 Tbsp. cognac (optional)
3/4 cup canned pumpkin (about 1/2 of a 15-oz. can)

1. In a medium saucepan, combine the whipping cream and brown sugar. Cook over medium heat for about 5 minutes until bubbles form around the edges of the pan, stirring to dissolve sugar.

2. In a small bowl beat the egg yolks, pumpkin pie spice, and salt. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture; continue to whisk until smooth. Pour egg mixture into cream mixture in the pan. Cook and stir over medium heat until the mixture thickens (the mixture should be thick enough to coat the back of a spoon and leave a clear trail when a finger is drawn through it), about 4 to 6 minutes. Do not boil. Strain through a fine mesh sieve into a large bowl. Stir in the vanilla and the cognac, if desired. Whisk the pumpkin into the custard. Cover surface with plastic wrap to prevent a skin from forming; refrigerate until chilled, at least 3 hours or overnight.

3. Pour the pumpkin custard into a 1 1/2- or 2-quart ice-cream maker and freeze according to the manufacturer’s directions. Pack the ice cream into a freezer-safe container. Cover and freeze until firm, for at least 3 hours or up to 3 days, before serving. Makes about 5 cups.

Chocolate Cake

This cake was so moist and delicious!! It is really dense, and if you cover it with sufficient frosting, outrageously RICH! The cake must have weighed 10 lbs once it was assembled! (much more after it was eaten I am sure!!) Super easy and fabulous
Chocolate Cake:

4 ounces (120 grams) unsweetened chocolate, chopped (I actually used a Dove bar that my dear sister Allison sent me:)

1/3 cup (28 grams) unsweetened cocoa powder (not Dutch-processed)

1 cup (240 ml) boiling water

2 1/4 cups (315 grams) all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

2 cups (400 grams) granulated white sugar

3 large eggs

2 teaspoons pure vanilla extract

1 cup (240 ml) milk

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter, or spray with a nonstick vegetable spray, and line with parchment paper, two - 9 x 2 inch deep (23 x 5 cm) round baking pans. Set aside.

In a stainless steel or heatproof bowl place the chopped unsweetened chocolate and cocoa powder. Pour the boiling water over the chocolate and cocoa powder and stir until they have melted. Set aside to cool while you make the batter.

In a separate bowl, whisk to combine, the flour, baking powder, baking soda, and salt. Set aside.

In the bowl of your electric mixer, or with a hand mixer, cream the butter. Gradually add the sugar and continue beating until the mixture is fluffy (this will take about 3-5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and melted chocolate mixture and beat to combine.

Add the milk and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are incorporated.

Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35 - 40 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Remove from oven and place on a wire rack to cool for about 10 minutes. Butter or lightly spray a wire rack with Pam before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.


To Assemble: Place one layer of cake, top side down, on your serving plate and cover with a layer of frosting. Then place the second layer of cake, top side down, onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Can garnish with fresh fruit or shaved chocolate.

Serves 8 - 10 people.

Fudgy Brownies

These are the best recipe I've ever had...

1 cup butter
4 squared unsweetened chocolate
2 cups sugar
4 eggs
1 cup flour
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups coarsely chopped nuts (optional)

Preheat oven to 350 degrees. Grease 13" baking pan. In large saucepan over low heat, melt butter and chocolate, stirring constantly. Remove from heat and stir in sugar. Cool slightly
Add eggs, on at a time, beating until well blended after each addition. Add flour, vanilla and salt; stir in nuts. Pour into pan and bake for 30-35 minutes, until toothpick inserted in center comes out clean. Cool in pan on wire rack; cut into pieces. Makes about 2 dozen brownies.
My friend made these the other day, and added cacao nibs to it...unbelievable!

Cocoa Nib Cookies

1 1/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 Tablespoon cinnamon
5 ounces bittersweet chocolate, chopped
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 eggs
6 ounces white chocolate, chopped
2 Tablespoons cocoa nibs

Mix flour, baking powder, salt and cinnamon. Set aside
Melt bittersweet chocolate in double boiler.
Beat butter, sugar and brown sugar with paddle attachment, until fluffy. Beat in vanilla extract.
Add eggs one at a time.
Add melted chocolate and beat until blended.
Add the dry mix slowly.
Fold in white chocolate chunks and cocoa nibs.
Bake at 375 degrees.

Rolo Cookies

2 1/2 cups flour
3/4 cup cocoa
2 teaspoons vanilla
1 teaspoon baking soda
1 cup sugar
1 cup brown sugar
1 cup butter
2 eggs
sugar crystals for rolling the cookies
1 bag rolos

Preheat oven to 375. Mix dry ingredients and set aside. Cream butter, sugar, brown sugar. Add eggs and vanilla. Add dry ingredients. Chill for about one hour. Make into 1 inch balls, place rolo inside each cookie and roll in sugar crystals. Bake for 10 minutes.

Black Bottom Cupcakes

Filling
8oz. Mascarpone Cheese
1/2 c. confectioner's sugar
1 large egg
Pinch of Salt
1t. pure vanilla extract
1c. miniature semi sweet morsels
Cake Batter
1 1/2c. All purpose flour
1/2 c. sugar
1/2 c. dark brown sugar
1/4 c. cocoa
1t. baking soda
1/4 t. salt
1 c. boiling water
1/3 c. vegetable oil
1T. apple cider vinegar
1t. pure vanilla extract
Topping
8 oz. semi-sweet chocolate, finely chopped
3/4 c. unsalted butter
1/4 c. light corn syrup
1 t. pure vanilla extract
Preheat oven to 350.
Make the filling: In a medium bowl cream together mascarpone, confectioner's sugar, egg salt and vanilla. Stir until smooth and creamy. Stir in chocolate chips.
Make cake batter: In a large bowl, whisk together the flour, sugars, cocoa, baking soda and salt. In a 2 cup meauring cup combine the boiling water, oil, vinegar and vanilla. Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir together just until smooth.
Place enough cake batter in each cupcake cup to cover the bottom and top with a heaping tablespoon of filling. Top the filling with enough cake batter to cover filling. Bake until the cupcakes are puffed and firm about 25 min.
Make the topping: Combine all the ingredients in a microwave-safe bowl and microwave on high for 1 min. Romove from microwave and stir until smooth. If choclate is not completely melted continue to microwave for 30 sec. until smooth.
Transfer cupcakes to a wire rack and let cool completely. When cool, dip the top of each cupcake in the glaze (feel free to double dip). Let excess glaze drip from the cupcakes for a few seconds and then place the cupcake right-side up on the wire rack until the glaze firms up before serving. (I didn't want to deal with the drippy mess, so I waited until the glaze had firmed up a bit in the bowl and just frosted the cupcakes with it).
Grab a glass of milk and ENJOY!!

{recipe from Sticky, Chewy, Messy, Gooey by Jill O'Connor}

Heart of Darkness Brownies

Ingredients:

1 1/2 cups (3 sticks) unsalted butter

6 ounces unsweetened chocolate

2 1/4 cups granulated sugar

1 cup firmly packed light brown sugar

6 large eggs, lightly beaten

1 tablespoon pure vanilla extract

1 1/2 cups all purpose flour

1/2 teaspoon salt

1 cup very coarsely chopped raw almonds or pecans, toasted

1 cup semisweet chocolate chips

5 full-size (2.07 ounces each) Snickers Candy Bars, cut into small chunks

3 cups mini marshmallows

For the Caramel Drizzle:

6 ounces (about 25) unwrapped caramel candies

2 tablespoons heavy cream

1 teaspoon pure vanilla

extractpinch of salt

Directions:

Position a rack in the middle of the oven and preheat to 350 degrees F. Spray two standard 12-cup muffin tins with nonstick cooking spray.Melt the butter and unsweetened chocolate together in a small saucepan over medium-low heat and stir until smooth. Pour the chocolate mixture into a bowl and stir in the sugars, eggs and vanilla. Sift the flour and salt into the chocolate mixture and stir just until combined. Stir in the cooled chopped nuts, chocolate chips, and chunks of candy bar.Fill each cupcake cup halfway with batter. Bake until the surface of the brownies has a glossy, crackled surface, about 20 minutes.

Remove the brownies from the oven and top each one with 1/4 cup of the mini marshmallows {Little side note here. You'll remember that the recipe calls for 3c. of marshmallows and then tells you to top each (of the 24 cupcakes) with 1/4c....it seems to me that someone could used some brushing up on their multiplication of fractions!} Return the brownies to the oven and cook until the marshmallows start the melt and puff up a bit, but not browned too much, about 2 minutes. Transfer to a wire rack to cool just enough to handle, then remove from the cupcake cups, running a knife around the edge of each brownie to loosen it from the cup {*hint; I used a hard plastic spatula which was MUCH easier because the marshmallow and the snickers carmel that had oozed out both stuck to the knife and made a big mess}. Let cool completely on the wire rack.

While the brownies are cooling, make the caramel drizzle. Combine the caramels, cream, vanilla, and salt in a microwave-safe bowl. Microwave, uncovered, on high for 1 minute. Remove from the microwave and stir until smooth. If the caramels are not completely melted, continue heating in 30-second increments, stirring until smooth.Drizzle the brownies with melted caramel and let cool completely for the caramel to harden.

Do not chill. Serve immediately or store for up to 3 days in a covered container.

{recipe from Sticky, Chewy, Messy, Gooey by Jill O'Connor}

Raspberry Lemon Bars

These are awesome and even better on day 2.

2 c flour
1/2 c powdered sugar
2 T cornstarch
1/4 t salt
3/4 butter
4 eggs, lightly beaten
1 1/2 c sugar
3 T flour
1 t finely shredded lemon peel
3/4 c lemon juice
1/4 cup half and half or cream
1 1/2 c fresh raspberries

line a 9x13 pa with foil, extending foil over ends of pan. Grease foil.

In a large bowl combine 2 c flour, powdered sugar, cornstarch and salt.
Cut in butter til mix resembles coarse crumbs.
Press mix into bottom of pan and bake 350 18-20 min til edges are golden

Meanwhile, for filling, in a med. bowl stir together eggs, sugar, 3 T flour, lemon peel and juice and cream (half and half).
Pour over hot crust. Sprinkle raspberries over top.
Bake 20-25 min until center is set.
Cool completely in pan on wire rack. Grasp overhanging foil and lift out of pan. Cut into bars.

Raspberry_White Chocolate Scones

I had these on my blog last year, but it's worth putting in here as well.
They are scrumptious. (Right, Kristen?)

1 3/4 c flour
3 T sugar
2 1/2 t Baking powder
1/2 t salt
1/3 c butter
1 egg beaten
1/2 t almond extract
1/2 c whip cream
3/4 c frozen raspberries (or blueberries, blackberries)
3/4 c white baking chips

*In large bowl mix: sugar, flour, BP, salt
*cut in butter
*add berries and chips to dry ingredients
*mix egg, almond extract and whip cream in a small bowl add to dry ingredients
*mix til all is moistened
*pat into 8" circle on a greased cookie sheet or baking stone
*bake 18-23 min at 400. Cool til warm.

YUM!