Lemon Cookies

1 cup butter

2.5 cups powdered sugar

2 Tbsp lemon zest

.5 tsp salt

2 c flour

2 Tbsp sugar

4 oz cream cheese

Preheat oven to 350. Beat butter, 1 cup powdered sugar, 1 Tbsp lemon zest and salt until combined. Add flour. Turn dough onto piece of plastic wrap; pat into 1/2 in thick disk; wrap and chill until firm, about 1 hr. Un wrap dough; place on lightly floured parchment paper and roll about 1/8 in thick. Cut out cookies and place 1 in apart on baking sheets; sprinkly with granulated sugar. Bake until barely beginning to brown, 15-20 min. Cool. Make lemon filling by mixing cream cheese and 1 Tbsp lemon zest until smooth; gradually add 1 cup powdered sugar, mixing until smooth; mix in another 1/2 cup powdered sugar or enough to create a firm but spreadable filling. Form sandwiches by placing 1 tsp filling between two cookies, sugar side out, and squeezing gently.

Dilly Bread

Start yeast with 3/4 cup warm water, 2 Tblsp yeast, 1 Tblsp honey
Heat in separate pan:  6 Tblsp butter, then add the following and heat to lukewarm
      3 cups cottage cheese
      6 Tblsp. honey
      2 Tblsp minced onions
      2 Tblsp. dill weed
      3 eggs
      2 tsp. salt
      3/4 tsp. soda
Pour this into yeast mixture.
Add 6 3/4 cups flour (dough will be very sticky).
Knead in bowl 1-2 minutes.
Let rise 1 hour or until double in bulk.
Punch down and put into greased pans.  Rise 1/2 hour.
Bake at 350 degrees for 35-40 minutes.
3 regular loaves or 7 small

Scottage Cream

Scottage cream is a yummy sour cream substitute. It was originally made as a sauce for asparagus but has since become a favorite for smothering over potatoes.

Tub of cottage cheese
1/3 c. Milk
1 Tbsp Lemon juice

Blend all ingredients until creamy. Consistency should be similar or slightly thinner than sour cream.

Porketta Roast

4 lbs Boneless pork roast
2 Tbsp Olive oil
1 Tbsp Dill seeds
1 Tbsp Fennel seeds
1 Tbsp Anise seeds
1 Tbsp Parsley
2 tsp Sea salt
1 tsp Lemon pepper
1 tsp Oregano
1/2 tsp Onion powder
1/2 tsp Garlic powder

Rub entire roast with olive oil.

In small bowl combine all seasonings. Roll roast in seasonings until all seasonings coat the roast. Toss roast in the crockpot with other yummy things like carrots and red potatoes. By the time you get home from church your house will smell yummy and the roast will be baked to perfection.

Chocolate Pecan Pie Bars

1/2 cup unsalted butter, room temperature
2 Tbsp unsalted butter, melted
1/4 cup light brown sugar, packed
1-1/4 cups all-purpose flour
1/2 tsp salt
3 large eggs
3/4 cups light corn syrup
1/2 cup granulated sugar
2 cups semi-sweet chocolate chips
2 cups pecans, coarsely chopped

1. Preheat oven to 350°.
2. Line bottom and sides of a 9x13-inch baking pan with aluminum foil.
3. In the bowl of an electric mixer, beat 1 stick room-temp butter, brown sugar, flour,and salt until coarse crumbs form.
4. Pour mixture into prepared pan; press firmly into bottom.
5. Bake until lightly browned, 25-30 minutes.
6. Let cool, 10 minutes.
7. Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and 2 TBS melted butter until well combined.
8. Add chocolate chips and pecans; spread over crust.
9. Bake until set, 25-30 minutes.
10. Cool completely in pan before lifting out (use foil to lift).
11. Cut into 32 bars.

Panera's Cream Cheese Potato Soup

Ingredients:
4 c. chicken broth
4 c. peeled and cubed potatoes
1/4 c. minced onion
1/2 t. seasoning salt
1/4 t. pepper
1/4 t. ground red pepper
1 (8oz) package cream cheese, cut into chunks

Directions:
1. Combine broth, potatoes, onion, and spices.
2. Boil on medium heat until potatoes are tender.
3. Smash a few potatoes to release starch for thickening.
4. Reduce to low heat.
5. Add cream cheese.
6. Heat, stirring frequently, until cheese melts.

From Food.com
Trust me, the cream cheese will melt in about five minutes.  Top with things like green onion, bacon bits or chives.  Good soup for a cold night.

Pumpkin Recipes

I have been trying out new recipes involving pumpkin to celebrate Fall. Here are a few favorites:

Pumpkin Whoopie Pies:

(Recipe found at MarthaStewart.com)


Pumpkin Swirl Brownies:



These were so good eaten warm right out of the oven. And equally good the next day. Perfect mix of pumpkin and chocolate.
(Recipe found at MarthaStewart.com)


Pumpkin Cinnamon Rolls with Cream Cheese Frosting:

(These were soooo yummy. Especially good warm with a cup of cocoa.)

Pumpkin Cinnammon Rolls
(recipe found on GoodLife Eats)

Ingredients:

Roll Dough:
1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or canned
1 tablespoon melted butter
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat Flour
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

Filling:
1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Cream Cheese Frosting:
4 ounces cream cheese
1 stick (4 ounces) butter, softened
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
2-3 cups powdered sugar

Directions:

In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring. Add milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour (all purpose), a little at a time, until you have a dough stiff enough to knead. Start with about 1 1/2 cups and increase if necessary. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.

Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a small bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.

Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.

While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar)

Frost warm rolls with the cream cheese frosting and serve immediately.

Pumpkin Pie Oatmeal:



These were quick to make and an unbelievably delicious way to start the day. Pumpkin pie has a little whipped cream on top, so why not this oatmeal?

Pumpkin Pie Oatmeal
(Recipe found at GoodLife Eats)

• 1 cup old fashioned oats, not quick cook
• 1 Tbs whole flax seeds, optional
• 2 1/2 Tbs brown sugar, packed
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/8 tsp nutmeg
• 1/2 tsp lemon zest
• 1/4 tsp salt
• 1/2 tsp vanilla
• 2 tsp butter, softened
• 3/4 cup pumpkin puree
• 3/4 cup milk

Topping:

• 1/4 cup pecans, chopped
• 2 tsp butter, softened
• 1 Tbs brown sugar

Preheat oven to 375 degrees F. Grease 4 individual sized ramekins. Set aside.

Combine the oats through salt in a medium sized bowl. Stir well. In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.

Divide mixture evenly between 4 individual sized ramekins. Place ramekins on a baking sheet (this makes it easier to move in and out of the oven.). Bake at 375 degrees F for 10 minutes.

Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. After the oatmeal has baked for 10 minutes, remove and divide topping mixture evenly between the ramekins. Bake and additional 7 minutes. Cool for 5 minutes before serving. Top with a splash of milk and raisins, if desired.