Lemon Meringue Pie Filling

Lemon Meringue Pie Filling

This recipe is for Ethan Leaman but anyone can use it if you love Lemon Meringue Pie. It was served and shared by my good friend Jan Slocum. The filling can be used as a pudding as well as a filling for lemon meringue pie. Don't forget the lemon extract - it is the secrete ingredient!

Blind bake a 9" pie shell using your favorite recipe.

1-1/4 cups sugar
6 tablespoons cornstarch
2 cups water
3 egg yolks
1/3 cup lemon juice
3 tablespoons butter
1-1/2 teaspoons lemon extract
2 teaspoons vinegar

Mix together sugar, cornstarch and water in a saucepan. Combine egg yokes and lemon juice and add to sugar mixture.
Stir on low heat until the mixture thickens and bubbles. Remove from heat and stir in butter, lemon extract and vinegar.
Pour into a baked 9" pie shell. Add your favorite meringue, if desired, and bake according to the recipe directions. Whipped cream can be used instead of meringue.
.

No Bake Cookies

2 cups sugar
4 TBSP cocoa
1 stick butter
1/2 cup milk
1 cup peanut butter
1 TBSP vanilla
3 cups oatmeal (GF if used with gf oats)

Boil the sugar, cocoa, butter and milk in a saucepan for 1 minute. Add the peanut butter, vanilla and oatmeal and mix well. Drop by the spoonful on wax paper and let cool.

no flour peanut butter cookies

1 cup peanut butter
3/4 cup granulated sugar
1 egg
approx 1/2 cup chocolate chips (optional)

mix and bake at 375 for 18 minutes

gf pumpkin spice cake

betty crocker GF yellow cake mix
2 tsp cinnamon
3/4 tsp all spice 
3/4 tsp nutmeg
1 can pumpkin

fix according to directions

frosting

1 can sweet and condensed milk
1/2 cup cornstarch
3 TBsp vanilla
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp maple extract
1/2 stick butter

Coconut Rice Pudding w/ Fresh Strawberry Sauce

Pudding
2 cups of water 
1 cup rice 
or 3 cups left-over white rice already cooked
3 to 3.5 low fat milk
1/2 sugar
1/4 sweetened shredded coconut
2 t pure vanilla extract

1.  In a 3-quart saucepan, bring 2 C of water and rice to a boil and simmer for 15 to 20 minutes.
2.  Add the 3 cups of milk and 1/2 cup of sugar and cook for ~30 minutes or until all of the milk is absorbed. Remove from heat.
3.  Add coconut and vanilla and place in serving or individual bowls.
4.  If serving later, add extra 1/2 cup of milk before placing in serving bowl(s).
5.  I put plastic wrap on the top of the pudding if storing for several days.

Sauce
There are several ways to make the fruit sauce. The easiest is to use a package of pre-sweetened, frozen berries and whir in a blender until smooth.

Fresh Strawberry Sauce
Whir 1 cup cleaned strawberries, 2 T sugar and 2 t lemon juice in a blender or food processor until smooth. Stores well in the refrigerator and is good on bread pudding, dutch pancakes and ice cream. 

Carolyn Mentzer's Rhubarb Crunch

For those of us with easy access to rhubarb, this is a delicious and truly crunchy topping that doesn't get soggy on standing, if it lasts longer than day! Makes 8 good helpings.

Ingredients-Directions:
4 cups fresh rhubarb, chopped (you can also add an additional cup of strawberries for a juicier, sweeter filling)
1 cup sugar
2 T flour
2 T butter (optional, but does give the fruit a buttery flavor)
Mix together in a 8" or 9" pan.

In a separate bowl combine until crumbly:
1 cup sugar
1 cup flour
1 t baking powder
1/4 t salt
1 large egg
1/4 cup oatmeal
Pour the crumble over the rhubarb mixture and shake down through the fruit. Bake at 375 degrees for 40 minutes. Good warm or cold.