Kelli's Birthday Pie

Lemon Icebox

 

Brandon's twist: homemade whipcream with food coloring swirled & carmelized lemon slices

 

Ingredients:

For the crust:

• 14 whole graham crackers
• 1/4 cup sugar
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, melted and still warm

For the filling:

• 2 (14-ounce) cans condensed milk
• 1 1/4 cups strained lemon juice (from the 2 zested lemons below plus an additional 4–6)
• Zest of 2 lemons
• 8 large egg yolks

For the chantilly cream:

• 2 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 cup confectioners' sugar

Preparation

To make the crust:
Heat the oven to 325°F. Break the graham crackers into small pieces and place in the bowl of a food processor along with the sugar and salt. Pulse 8 times, until the cracker crumbs are semi-fine (they shouldn't be powdery but not in large shards either) and the crackers and sugar are combined. Pour in the butter and pulse until the butter is blended in and the mixture isn't crumbly and holds its shape when you squeeze it, about twelve 1-second pulses. Transfer the crust to a 9-inch springform pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan. Use the bottom of a measuring cup to press the crust into place. Set aside.

To make the filling:
Whisk the condensed milk with the lemon juice and set aside. Whisk the zest with the egg yolks in a medium bowl until pale, 30 to 60 seconds, and then whisk in the lemon juice-condensed milk mixture.

Place the springform pan on a rimmed baking sheet, pour the mixture into the crust, and carefully transfer the baking sheet to the oven. Bake until the center jiggles slightly, like a soft-setting custard, about 25 minutes. Remove from the oven and cool for 1 hour on a cooling rack. Loosely cover the pan with plastic wrap (be careful not to let the plastic wrap touch the top of the pie) and freeze for at least 6 hours or overnight.

To make the chantilly cream:
Pour the heavy cream into the bowl of a stand mixer (or in a large bowl if using a hand mixer). Add the vanilla and sift in the confectioners' sugar. Whip on low speed to combine and then increase the speed to medium-high and whip until medium-stiff peaks form, about 1 1/2 minutes.

Before serving, wrap a wet, warm kitchen towel around the edges of the springform pan to release the pie from the pan's sides. Unclasp the pan and remove the pie. Fill a pitcher with hot water, dunk your knife in, wipe off the blade, and slice. Top with a dollop of chantilly cream and serve immediately, or keep in the freezer for up to 1 week.

Iced Pumpkin Cookies

 

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract

 Icing

• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. 
   
4. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
5. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

-The first time WE made these I just talked to Brandon's sisters and Mom hahaha....but I remade them after that! ;) Brandon did a GREAT job!

Marlee's Magical Chocolate Frosting

1 stick Butter, melted
1/3 C Cocoa Powder
1t Vanilla
1T Milk
3C Powdered Sugar

Melt Butter in microwave using a glass bowl. Add vanilla, milk and cocoa-mix thoroughly. add powdered sugar to desired consistency.

*this usually will look freaky but just let it cool and mix well and it will be awesome. this tastes exactly like grandma calaways frosting recipe (the boys all said "hey this is gma's frosting!) but i dont really like to have chips in the house because i will eat them!

Choclate Truffle Cakes

5T Butter
1T Flour
14 ounces Semisweet chocolate, chopped
2T Sugar
1/4t Salt

Put chocolate, butter and 1 T sugar in heat proof bowl and set over pan of simmering water, whisk occasionally till smooth. Remove from heat and let stand till cool, 3-5 minutes. Process eggs and remaining tablespoon sugar in a food processor unitl pale and doupled in volume, about 2 minutes. sift flour and salt into egg misture, pulse to combine. Add chocolate mixture 1/4C at a time, pulse each addition until combined, about 10 times. (Batter will be thick).
Spoon mixture into buttered and floured muffin tins, filling cups three quarters full, swirl tops with back of spoon. Bake until tops are springy to the touch, 18-20 minutes. Immediately turn out onto wire racks, turn right side up, and let cool.

*makes 6 muffins.
*these are best made a day ahead. after cooling wrap well in plastic wrap and refrigerate. serve chilled or at room temperature.
*i got this from martha stewart magazine and made them and then the next week dad and i went out to a fancy-smancy restrant and they had these for dessert. EXACT same thing. cool! they topped theirs with gourmet vanilla ice cream.

Granny's Cinnamon Rolls

2C Water
2t Yeast
1C Sugar
3/4C Shortening (melted)
2t Salt
8C Flour
6 Eggs

Mix together to make a soft dough. Let raise once. Roll out, put melted butter, cinnamon, and brown sugar. Roll up like jelly roll. Cut and place in greased baking pan. Let raise. Bake at 350* for 20 minutes. frost.

Glaze
4C Powdered Sugar
8T Milk
1t Vanilla

*a girl in my mia maid class made these and brought them one sunday. it was for part of her value project. is her grandmothers recipe and they were amazing!

*i will probably use butter as crisco is a little....ummm, you know.

Grandma Calaway's Famous Chocolate Frosting

1 1/2 large handfulls of Semi-Sweet Chocolate Chips
3 T Butter, melted

Melt in microwave and then mix in:

Powdered Sugar, Milk and Vanilla.

There is no measurements so just guess. lol. Sometimes this will separate and look wacky, just leave and as it cools it will come together.

Grandma Calaway's Famous Chocolate Cake

3 C Flour
2 C Sugar
1/2 C Cocoa
2t Soda
1t Salt
1 C Oil 
2 Eggs
1 C Buttermilk or Sour milk (regular milk with 1 or 2 T vinegar)
1 C Boiling water

Mix liquid together, mix dry ingredients together and add to liquid mixture. mix together. Bake 350* in a regular cake pan for 45-55 minutes.

*sometimes i use melted butter instead of olive oil.
*i add a little vanilla because it seems odd not having any.
*i like to use a glass pan as the cake is moister than a metal pan.
*in the recipe from jane it says bake for 30 minutes but i have found it takes longer for   me so watch it.
*makes two 9 inch round cakes and awesome for cupcakes too!!!

Grandma Reynolds Dump Cake

1 can (21 Oz.) Cherry Pie Filling
1 can (15 Oz.) Crushed Pineapple
1 box (about 18 Oz.) Yellow Or White Cake Mix
1 stick of butter
Whipped Cream
Preparation Instructions
Dump cherry pie filling and crushed pineapple into baking dish. Stir together.
Sprinkle cake mix over the top of the fruit. Slice butter and distribute over the surface of the cake mix.
Bake at 350 degrees for 45 minutes to 1 hour. Then whip some cream and put a dollup on top.

For some reason i thought that Grandma Reynolds invented this recipe. This recipe just reminds me of her. I quickly learned once i came to Texas that this is a very common recipe, i even had it at enrichment once. I also thought there was more thought and work put into the recipe because it always tasted so amazing. Nah, its basically the easiest thing IN THE WORLD! But SOOO good!

Low Calorie Key Lime Pie

1 small tub of cool whip (I use the light one)
1 individual size key lime pie yogurt (I use the Weight Watchers one, but any will work)
sugar free lime jello powder (small box).
graham cracker pie crust

Stir these all together and pour into a graham cracker crust and put it in the freezer for at least 3 or 4 hours until it's hard.

- Jan 2011 My friend Caryn brought this by when she made dinner for me after i had Rhett i really liked this and when i found out it was low in calories i just liked it that much more :)

Ice Cream Cake

Ingredients (for a 7-inch springform pan*)
2 cups chocolate wafer cookie crumbs (oreo crumbs)

4 tbsp unsalted butter, melted
1/2 gallon good quality chocolate or vanilla ice cream
1 cup + 1/4 cup roughly chopped peanut butter cups, oreos, butterfinger, snickers etc...

1 jar of Hot fudge or homemade ganache

Special equipment: springform pan (7-inch, or 9- or 10- inch)
*Note: If you’re using a 9- or 10-inch springform pan, double the ice cream and peanut butter cups.
Directions
To crush the cookies, place them in a large ziploc bag and seal it, pressing out the air. Pound the cookies with a meat mallet (smooth side) or a rolling pin. In a pinch, the edge of a plate works too.
In a medium bowl, combine the cookie crumbs with the melted butter, stir to combine. The mixture should be sort of clumpy and moist, but not like a dough. Press the mixture into the bottom of the springform pan. It’s easier to just press it into a flat layer on the bottom, rather than worrying about going up the sides – you’ll just make a nice crunchy cookie crust. Place into the freezer for about an hour.

Microwave your ice cream to a soft serve state. Mix in whatever treat you desire. Place on top of oreo crust. Freeze for another hour. Make your ganache or warm your hot fudge to luke warm. Pour over ice cream and smooth over top with additional toppings and place plastic wrap over top. Freeze for 3 hours. (I didnt freeze it for 3 hours like i should of for Joels 28th birthday so it didnt set quite as pretty as it should of but it still tasted great)

Brownie Triffle

1 Lg container or Cool Whip
1 Family size pkg. of Chocolate Pudding prepared
1 box of Brownies prepared
1 bag of Health Bits or just crush up a few Skor/Heath bars (Skor tastes the best though)

Layer in a trifle bowl 1/2 the brownies on bottom. Cut the brownies in 1 inch by 1 inch squares. Then add 1/2 the Chocolate pudding and 1/2 the Cool Whip. Add a layer or Heath bits. Then repeat, brownies, pudding, cool whip heath bits. Let it chill for a couple hours before serving."

Spreads

1 c b. sugar
1 c. butter
1 egg
2 c. flour
1/2 t. Salt
1 t. vanilla
6-8 ounces chocolate chips
Cream the butter and sugar add the egg and vanilla. Add the dry ingredients and mix. Spread dough on a jelly roll or cookie sheet about 1/4 - 1/2 inch thick bake at 350 for 15-20 mins. When its done baking spread the chocolate chips on the dough and let sit in the oven for a few seconds to melt. Smear the chocolate all over the dough. Cut in squares and serve!

Triple Chocolate Sour Cream Cake

This ones by Grandma Calaway
1 pkg (2 layer size) chocolate cake mix
1 pkg (4 serving size) Jello chocolate flavor instant pudding and pie filling
4 eggs
1 c. sour cream
1/2 c. oil
1/2 c. water
1 1/2 c. miniature semi-sweet chocolate chips

Beat cake mix, pudding mix, eggs, sour cream, oil and water with electric mixer on low speed just to moisten, scraping sides of bowl often. Beat on med speed 2 mins. Stir in chips. Spoon into greased and floured 12 c. fluted tube pan or 10 inch tube pan. Bake at 350 for 50 mins. Cool 15 mins remove from pan, sprinkle with powdered sugar.

Grandma Calaways Famous Chocolate Cake

3 c. flour
2 c. sugar
1/2 c. cocoa
2 t. soda
1 t. salt
1 c. oil
2 eggs
1 cup sour cream or buttermilk
1 c. boiling water
Mix all together and put in a 9 by 13 pan or 2 9 inch pans. Bake at 350 for 30 mins.

2/1/11-I threw in a handful of chocolate chips just for fun and drizzled it with chocolate frosting.-Jill

Jills Apple Crisp Pie

5-6 Apples thinly sliced you can do granny smith or a variety
juice of 1 lemon (i do about 1/2 a lemons juice)
1/2 c. sugar
1/4 c. b. sugar
1/4 c. melted butter
3 Tb flour
2 t. cinnamon
1/8 t. nutmeg
1 deep dish pie shell unbaked 9 inch

Toppings:
1/2 c. flour
1/2 c. sugar
6 Tb butter cut into small pieces
1/4 c. rolled oats
1/4 c. chopped pecans

Toss apples with lemon juice. Add sugar and the brown sugar, 1/4 c. melted butter, flour, and spices stir till mixture blended. Prepare pie shell. In a food processor, combine topping ingredients; pulse till crumbly. Assemble pie, place in preheated oven at 375. Bake for 45 - 60 mins until apples are tender and topping is browned. Check pie after 30/35 mins. If crust is getting to brown use a pie shield or ring of foil to protect crust.

-Nov 2007 Jill made for Gibb Thanksgiving everyone thought it was amazing. Kellen came to the Gibb thanksgiving and thought it was the best!

Ho Ho Cakes

1st Layer
2 1/4 c. flour
1 1/2 c. sugar
3 Tb cocoa
3/4 tsp salt
1 1/2 tsp soda (mom uses 3/4 tsp)
1/2 c. oil
1 1/2 Tb vinegar
1 1/2 c. cold water
Sift dry ingredients together. Make 3 holes and place each of the wet ingredients in a hole. Mix well. Pour into a 9 by 13 inch greased pan and bake at 350 for 20-25 mins.

2nd Layer
3 Tbs flour
1 c. milk
1 c. sugar
1/2 c. butter
1/2 c. Crisco
1 tsp vanilla
1/4 tsp salt
Mix the flour and milk, cook till thick then cool. In a bowl cream sugar, butter, Crisco, vanilla and salt. Beat till fluffy. Add thickened milk. Beat till fluffy.

3rd Layer
3 oz unsweetened chocolate
1 tsp vanilla
1 egg
1 tsp hot water
1 1/2 c. powdered sugar
1/2 c. butter melted
Melt chocolate, beat egg, vanilla, chocolate water and powdered sugar. Add melted butter and beat. (6 Tbs of cocoa powder and 3 Tbs of oil or butter can replace the 3 oz of unsweetened chocolate)

Jills Chocolate Chip Cookies

2 1/4 c. flour
1 tsp baking soda
1/2 tsp salt
1 c. butter
1/2 c. sugar
3/4 c. b. sugar
3 tsp vanilla
1 egg
2 cups chocolate chips (i like doing 1/2 chocolate chips and 1/2 butterscotch chips)
Preheat oven to 375. Cream butter and sugars till fluffy. Add vanilla and egg. Beat well. Add dry ingredients. Add chips. Bake for 10-15 mins. I have used this recipe to do bar cookies and they turned out great. You have to bake them longer but its way easier!

The BEST sugar cookies

1 c. unsalted butter softened
1 1/2 c. sugar
1 egg
1 1/2 t. vanilla ( i always double this)
1/2 t. almond extract (this is a must)
2 3/4 c flour
2 t. baking powder
1 t. salt

Preheat oven to 400 degrees. Cream butter with sugar till fluffy. Beat in egg and extracts. Mix flour, baking powder and salt. Add to creamed mixture 1 cup at a time. Do not chill dough. Dip cookie cutter in flour before using each time. Bake 6-7 mins. Makes 2 dozen cookies

Apple Dumplings

2 whole granny smith apples
2 cans (8 oz cans) crescent rolls
2 sticks butter
1 1/2 c. sugar
1. t. vanilla
Cinnamon to taste
1 can (12 oz) mountain dew soda (not diet!!)
Peel and core apples. Cut each into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 by 13 buttered pan. Melt butter, then add sugar and barley stir. Add vanilla, stir, and pour over apples. Pour mountain dew around the edges of the pan. (It will look like a ton of liquid but it works out in the end) Sprinkle with cinnamon and bake 350 for 40 mins. Serve with ice cream and spoon the sweet sauce from the pan on top! I know mom would roll over dead before she would ever make anything with crescent rolls and mountain dew in the recipe but these really are AMAZINGLY good trust me!

Pumpkin Cinnamon Rolls

Dough:
1/4 c. warm water
1 package (2 1/4 t) active dry yeast
1/3 c. warm milk
1 egg beaten
3/4 c. pumpkin puree
1 Tb melted butter
3 1/4 c. flour
1/2 c. b. sugar
1 t. salt
1/2 t. cinnamon (i always add way more)
1/4 t. ground ginger
1/4 t. ground allspice

Filling:
1 stick butter
2/3 c. white sugar
1/4 c. b. sugar
2 t. cinnamon
1/2 t. allspice
1/2 t. ginger
1/4 t. nutmeg
1/8 t. ground cloves (i never have this)

Maple Cream Cheese Frosting:
4 ounces cream cheese
1 stick butter softened
2 t. maple extract (A MUST HAVE)
2-3 c. powdered sugar
i always add a little vanilla

Directions:
Add together the yeast and water. Let sit for 5 mins. Add milk, eggs, pumpkin, butter, 1 1/4 c. flour, b. sugar, salt, cinnamon, ginger, and all spice to yeast mixture. Beat for 2 mins. Gradually add remaining flour a little at a time until dough is stiff enough to knead. Start with 1 1/2 c. and increase if necessary. Turn dough onto floured surface, knead adding flour until smooth and elastic. Put dough into an oiled bowl, cover and rise for 1 hr. Transfer bowl to floured surface and roll into a 16 by 12 rectangle. Spread with the filling. Roll up and cut into 15 rolls. Use floss to cut it will make them look a lot more professional! Cover and let rise for 45 mins or doubled. Bake at 375 for about 20-30 mins till golden. For frosting blend all till smooth add to cooled cinnamon rolls.