Sour Cream Lemon Pie

This is the only pie that I've made in a while because Hiram and I LOVE it. Enjoy!

Sour Cream Lemon Pie

Mix 1 c. sugar and 1/4 c. corn starch in pan. Gradually stir in 1 1/4 c. milk. Add 3 egg yolks (slightly beaten). Add 1 heaping tsp of lemon zest and 1/3 c. lemon juice. Add 1/4 c. butter (margarine is okay, too).

Stir over heat and bring to a boil until thick. Be careful not to let it burn.

Chill 45-60 minutes. Fold in 1 c. sour cream.

Put in baked pie crust and chill until served.

Serve with whipped cream.

Lemon Bars

This recipe is one of the benefits of being married to a Knapp. I have inherited this recipe and LOVE it. It's super yummy. Dad really likes it, of course, because it's got a fruity taste. Enjoy!

Lemon Bars

Crust
1 c. butter
1/2 c. powdered sugar
1/2 tsp. salt
2 c. flour

Cream butter and powdered sugar together. Add salt and flour and mix well. Pat into a 9" x 13" greased baking pan. Bake at 350 for 15-20 minutes.

Filling
4 eggs, beaten slightly
2 c. sugar
1/2 tsp. baking powder
1/4 c. flour
1/4 can lemon juice (I don't really know how much this is...I just squirt some in!)
Rind of one lemon, grated

Mix filling ingredients together and pour over hot crust. Bake at 350 20-25 minutes. When done, sprinkle with powdered sugar. Cut when cool.

Peanut Butter Cups

Peanut Butter Cups 

Filling

Mix together:

2 c. peanut butter

2 cubes butter, softened (margarine works, though)

1 lb. powdered sugar

Roll this mixture into little balls and flatten them slightly.

Melt milk or dark chocolate. (In the West, we just bought bulk chocolate from Winco, but we haven’t found it here so we just use chocolate chips. Not quite the same, still yummy). Do not use metal utensils on the chocolate! It disintegrates into a grainy lump. Plastic or wood.

Line a cookie sheet with small baking cups. Coat cup with chocolate. You can brush this on, but I usually just put a little spoonful in because I’m lazy and less aesthetic than I should be.  Place a PB ball in each cup, coat with chocolate. Let them set up in a cool place (not necessarily a fridge unless you must). Enjoy! And share: people will know if you don’t! 

Coconut Milk Whipped Cream

Wo--you have got to seriously check this out! I was super excited to find this (actually, Erin found it for me) and have a new idea of something dairy free for Chad. It was yummy.

http://nuttykitchen.com/2010/06/01/coconut-whipped-cream/

Basically, you refrigerate a can of coconut milk overnight. Then, scoop out the firm milk product. (My whole can was cream). Whip it and add vanilla and sugar. Yum!

Ginger Spice Cookies

Chewy Caramel Corn

Sugar Cookie Truffles