Strawberry Cheesecake Ice Cream

A friend posted in her Facebook status about making Cheesecake Ice Cream. Since A. we have made it a tradition to make homemade ice cream on Fridays when we grill out on our roof with our neighbors, and B. we would have made up such a tradition if we hadn't already, just to try Cheesecake Ice Cream, we decided to make this our Flavor of the Week (I feel like I should write it on a chalkboard).

CS (aka "the neighbor") suggested we add strawberries, so it became Strawberry Cheesecake Ice Cream. Oh yes, we did. Don't worry, I made it healthy by substituting plain yogurt for half of the sour cream, because we only had one cup of sour cream I'm concerned about the health of my family and neighbors.

CS also suggested adding the crackers (we use "petit buerre" tea crackers here). It was a yummy touch.

Suffice it to say, this flavor will be going into our repertoire to pull from for the future. It reminds me of Marble Slab Cheesecake Ice Cream with a strawberry mix-in.

Oh, and I just froze it in our freezer, rather than making it in the ice cream maker, as Julie had said it was too thick for theirs, and they ended up just freezing it, anyway. There were a few ice crystals, but it was still incredible. And ML was happy to have the week off from babysitting the ice cream maker.

12 oz cream cheese
1 C sour cream
1 C plain yogurt
2 C heavy whipping cream
1/2 C sugar
6 T lemon juice
2 T vanilla flavoring

3-4 C frozen strawberries, chopped

graham crackers (optional)

Beat cream cheese until smooth.
Slowly add sugar and then beat in sour cream, yogurt, and heavy cream.
Add vanilla and lemon juice and mix until thick and smooth.
Stir in strawberries.
Cover and freeze for 4-6 hours.
Serve garnished with 2-3 graham crackers per bowl to be crushed and eaten with the ice cream or for dipping.

Vanilla Ice Cream

After ranting and raving about the family vanilla ice cream recipe, I thought I should probably post it.

I thought for sure I'd already posted it or at least had it saved on my computer when I went to mix it up last week, but I couldn't find it. I knew I'd seen the actual recipe card (you remember those old fashioned things, don't you?) somewhere in my kitchen recently, so I looked in all of the usual places: the clip where I used to hang cards back when I used them, the miscellaneous basket, I even resorted to looking through the actual recipe card box. The entire thing (which is a mess, because Z dumped it out one time, and I haven't put it back together since, so I had to look through every.single.card). Couldn't find the recipe. I was about to call Mom and have her read it to me or e-mail it to me when I looked one last place: it was magneted to the refrigerator. In plain sight the whole time. Fortunately, I had a friend to chat with on the phone while I was looking, so it wasn't too much of a pain.

Recipe found, I proceeded to mix it up, stick it in the freezer and go directly to the computer to type it in. An hour later (because you don't go "directly" to do anything in this house), it was safely saved in my recipe file. And, just for safe keeping, and because you all really have to try this, here it is for the www, too.

• 4 eggs
• 2 C sugar
• 3-4 C 1/2 & 1/2 or light cream
• 2 T vanilla, preferably Mexican
• 1/2 t salt
• 5-6 C milk (enough to raise mixture level to “fill line” of cylinder)

1. Beat eggs until light.
2. Add sugar gradually, beating until mixture thickens.
3. Add salt and vanilla and some 1/2 & 1/2. Mix
4. Pour into cylinder.
5. Add remaining 1/2 & 1/2 and milk to “fill line.”
6. Chill in fridge.
7. Freeze according to ice cream freezer instructions.

Yes, it has raw eggs in it. And my mother, who has had salmonella and strongly discourages me from eating raw cookie dough as a result (so I don't; nope; not ever), still makes it. It's that good. Live dangerously.

Oh, and when it says "preferably" on the vanilla, referring to Mexican vanilla, that means "only if you want it to be the best homemade vanilla ice cream you've ever tasted." If not, feel free to use regular vanilla flavoring.

Mint Chocolate Chip Ice Cream

We had been looking for a while for a grill to go halvsies on with the other family in our building, and since we finally found one, we've been grilling at least once/week. After a couple of times getting started after the guys got home from work (7:30ish) and not having food to feed the kids until way past their bedtime, we decided that Friday (our Saturday) would be the best day to grill. And, since family tradition is *so* important, I proposed reinstituting my mom's family's tradition of making homemade ice cream when grilling. I mean, family traditions are important, right?

So, the first week, we made the traditional family recipe of vanilla. With Mexican vanilla. Because it is just wrong to make homemade vanilla ice cream with anything besides Mexican vanilla. Really, really wrong.

But I digress.

This week, we decided to break with tradition, I mean, make our own traditions by trying a new flavor. Polls were taken. Votes were cast, and allrecipes was searched. We ended up with Mint Chocolate Chip. Because, since I'm making the mix, my vote trumps. And there were a few other people that wanted it, too. (I think CS, the wife of the downstairs family, was a tad disappointed, so look for a chocolate ice cream recipe next week.)

I found this recipe but, of course, had to make some modifications, not the least of which being to adjust it to the amount required for a *real* ice cream freezer, not one of those mamby pamby countertop versions (do I sound a little bitter, because we have a 110 countertop ice cream maker that we got as a wedding present sitting in our attic in TX? well, I'm not). Plus, there will be none of this "fat free" business. This is ice cream. And that stuff's not good for you, either.

So, without further ado (because there's been enough ado already), here's the recipe we ended up with.

• 3 C half and half
o or 3 C water + 2 C full cream powdered milk
• 2 (14 oz.) cans sweetened condensed milk
• 2 envelopes powdered whipped topping mix
• 1/4 t peppermint extract
• 4 drops green food coloring (optional)

• 3-4 C whole milk (to “fill line” of freezer)

• 2-4 (1 oz.) squares semisweet chocolate, coarsely chopped
o or 1-2 C mini semisweet chocolate chips

1. In a large mixing bowl, mix half and half, condensed milk, whipped topping mix, extract and food coloring on high speed for 3 minutes.
a. Or use stick blender to mix directly in ice cream freezer canister.
2. Pour into canister.
3. Add whole milk to “fill line.”
4. Cover and refrigerate 2 hours (or overnight).
5. Freeze according to freezer directions.
6. Pour into container and allow to firm up 24 hours in refrigerator freezer.

Caveat: when it says "allow to firm up 24 hours in refrigerator freezer," it means it. The stuff never "set" like ice cream normally would in the ice cream maker itself (could have been one of the ingredients we used being different, since they're local). But it had enough crystals in it to set up fine once we poured it into containers and put it in the freezer overnight. Good things come to those who wait, I guess.

Caveat #2: you will want to eat *way* too much of this stuff. Even if you don't like mint.

Peanut Butter Frosting

Back in December, I went to open my traditional Buttercream Icing recipe when I noticed an intriguing file name: Peanut Butter Frosting. Hmmm . . .

I was making a chocolate chunk cookie cake, and it sounded like a match made in heaven. It was.

I made the icing again for the chocolate/white chocolate swirl cake for MA's birthday. Again, it was a hit. Today, it's topping a dark chocolate mocha chocolate chunk cake. Oh yes, I did. And I mentioned it in my FB status. So I had to post the recipe to link it. Plus, it really should be shared.

courtesy of Ruth fr SL

• 1 stick butter
• 1 C peanut butter
• 1-2 T milk
• 1/2 t vanilla
• 2-4 C powdered sugar

1. Cream butter and peanut butter.
2. Add milk and vanilla and mix.
3. Add powdered sugar gradually until desired consistency.

Enjoy!

Easy Oil Pie Crust

I have a deep, dark secret: I have not ever successfully made a rolled pie crust. There, I said it. I feel better.

A while back, a friend and I made a deal: I make the cheesecakes, she makes the pies. She moved. I'm up a creek.

Oh, and often my mom comes for Thanksgiving and makes the pies. She doesn't really enjoy making pies, though (she's adopted Mrs. Smith as a member of the family, so she can claim "old family recipe").

At one point, I got desperate and tried the oil pie crust recipe in Better Homes & Gardens. It flopped.

This year, though, I got desperater (yeah, I know). I looked at the BH&G recipe again. And I went to my source of all sources (well, for recipes: allrecipes.com), as well. As I am wont to do, I took a little from each, and I love the result.

Woo hoo! I can make pies! :-P

• 1 1/2 cups all-purpose flour
• 1T sugar
• pinch salt
• 1/2 cup vegetable oil
• 2 T milk

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place all ingredients in 9 inch pie pan.
a. Or place in medium bowl.
3. Stir together with fork.
4. Pat mixture into bottom and up the sides of the pan.
5. Poke holes in bottom and side of crust.
6. If your recipe calls for a pre-baked crust, bake for 15 minutes in the preheated oven, or until light brown.
7. Use as directed in favorite pie recipe.

http://allrecipes.com/Recipe/Easy-Pie-Crust/Detail.aspx

White Chocolate Macchiato Cheesecake

We hosted a guys' get-together tonight to celebrate ML's birthday, which was yesterday. My original plan was to just make our traditional Washington Cheesecake and maybe pop some kettle corn. Then, I saw this recipe (linked on a SL thread, of course), and the rest was history. I was now out to make a White Chocolate Macchiato Cheesecake (white chocolate, because I didn't have caramel sauce, and I didn't have dark baking chocolate). We're not that fond no-bake cheesecakes, and I didn't have plain gelatin, anyway, so I just modified our standard cheesecake recipe to incorporate the coffee and the white chocolate and, of course, the Oreo, excuse me "chocolate sandwich cookie," crust. I was a little concerned, because the liquid I was replacing from the original recipe (the milk and the vanilla) was a good deal less than the amount of coffee I was substituting. No need to be concerned. The result was delicious. So, without further ado, I will share.

White Chocolate Macchiato Cheesecake

• 18 chocolate sandwich cookies (aka Oreos)
• 4 T butter (1 stick), melted

• 1/4 C white chocolate chips (or chopped baking white chocolate)
• 1/4 C instant coffee granules
• 1/2 C boiling water

• 3 8oz. pkgs cream cheese, softened
o or 41 Laughing Cow cheese triangles
o or 33 Kiri cheese squares
• 3/4 C sugar
• 2 T flour

• 3 eggs

• 1/4 C white chocolate chips (or chopped baking white chocolate), melted

1. Pulse cookies in food processor until finely ground.
2. Add butter; process to blend.
3. Press over bottom of 8in. spring-form pan.
4. Bake 10 mins at 325*.
5. Place in freezer until needed.

6. Meanwhile, stir boiling water into coffee granules and white chocolate chips in small bowl or glass measuring cup.
7. Let sit 1 minute & stir again.

8. Combine softened cream cheese, sugar and flour at medium speed until well blended.
9. Add eggs, one at a time, until blended.
10. Blend in coffee mixture.

11. Pour over crust.
12. Bake at 350* for 30-40 mins. or until cake is set except for a 1-2 in. circle in middle.
13. Loosen cake from edge of pan (with table knife) and allow to cool.

14. Drizzle with melted white chocolate.

Oh, and we skipped the kettle corn. I don't think anyone could have tolerated more sweetness. Besides, I was busy putting the kids down.

Cream Cheese Pound Cake

This recipe was requested after I listed "My mom's cream cheese pound cake fresh from the oven" as one of my favorite smells. It is actually my grandmother's recipe and inspire the cute-little-boy quote, "Mrs. Mattingly, could you make this where it is all the outside?" (the "crust" is really yummy; of course, the inside is, too). I went on to intersect with that "little boy" at several different points in my life, and he actually did the interior decorating for both our home church and many James Avery locations.

I haven't made it in a really long time, so I don't have any tips. My mom makes it often to take to get-togethers and to give to families with a meal.

• 3 sticks butter
• 1 8 oz. pkg cream cheese (or 7 Laughing Cow triangles)
• 3 C sugar
• 6 lg. Eggs
• 1 t vanilla
• dash of salt
• 3 C flour

1. All ingredients must be at room temperature.
2. Cream butter and cream cheese.
3. Add sugar gradually.
4. Add eggs one at a time and beat.
5. Add vanilla and salt.
6. Add flour gradually.
7. Bake in greased and floured tube pan.
8. Bake at 300* (starting with a cold oven) for 2 hours.

Mocah Fudge Sauce

What to do with a failed mocha fudge recipe? Serve it over ice cream and make sure you have it written down to enjoy over and over and over again in the future.

• 2 cans sweetened condensed milk
• 1 (12 oz) package semi-sweet chocolate chips
• 5 T instant coffee dissolved in 2 T warm water
• 1 t vanilla

1. Heat sweetened condensed milk and chocolate over medium heat (or in the microwave) until chocolate is melted.
2. Stir in coffee mixture and vanilla.
3. Serve warm over ice cream, brownies, or just eat with a spoon.

Mom's Fudge

And by "Mom's Fudge," I mean the fudge that Mom's always made. Yes I'm aware that the recipe's straight off of the jar of marshmallow creme (or "marshmallow fluff," as I was reminded it's branded when I google'd it).

However, my mother shares my philosophy of cooking/baking. In case you haven't figure it out by now via my recipes it's "make good-tasting things that don't take too, too much time/preparation." If it's worth an extra step, I'll do it. If I can find an alternative that's just as yummy, you can bet I'm going to make that instead (i.e. my mother is the one who has adopted Mrs. Smith, so she can claim her pies as an old family recipe*).

So, this is our old family recipe for fudge (and, by the fact that it's been used by three, if not four, generations, I think it actually qualifies, even without adopting Mr. Fluff).

• 3 C sugar
• 3/4 C butter
• 2/3 C evaporated milk (170g/159ml)
• 1 12 oz. pkg chocolate chips
• 1 7 oz . jar marshmallow crème
• 1 t vanilla
• 1 C nuts, optional

1. Combine sugar, butter, and milk in 2 1/1 qt. saucepan.
2. Bring to full rolling boil, stirring constantly.
3. Continue boiling 5 mins. over med. heat, still stirring.
4. Remove from heat.
5. Stir in chocolate chips until melted.
6. Add marshmallow cream, vanilla and nuts, if desired.
7. Beat until well blended.
8. Pour into greased 9x13 pan.
9. Cool at room temperature.

*Just to clarify, my mom's a great cook. I love eating at their house and making her recipes. She just isn't enamored with extra steps that aren't necessary. And I whole-heartedly agree.

Washington Cheesecake

When we got married, ML's mother photocopied most of their family recipes and his sister cut them apart and glued them to recipe cards for me (and made a set for herself and their other sister at the same time). The notation on the card for this recipe said, "ML's favorite." I took the hint and learned how to make the cheesecake before we even left the States.

To me, it is simple. Plus, it's saved me from ever having to bake pies. My ex-pat friend, whom we've been with all our years overseas, and I decided there was no reason for me to learn to make pies, if I would just make cheesecake, and no reason for her to learn to make cheesecake, if she would just make pies. We specialized. :-)

makes about 12 servings
from a seminary friend of ML’s mother

• 1 C graham cracker (or petit beur) crumbs
• 3 T sugar
• 3 T butter, melted
• 1/2 t cinnamon
• 1/3 C finely chopped walnuts or pecans (optional)

• 3 8oz. packages cream cheese
o or 41 “Laughing Cow” cheese triangles
o or 33 “Kiri” cream cheese squares
• 3/4 C sugar
• 2 T flour

• 3 eggs

• 2 T milk
• 1 t vanilla

• 1 C mini chocolate chips or chopped baking chocolate (optional)

• 1 can pie filling (optional)

1. Combine crumbs, sugar, butter, cinnamon and nuts and press into bottom of spring-form pan. Bake at 325* 10 mins.
2. Increase oven temp to 350*
3. Combine softened cream cheese, sugar and flour, mixing at medium speed until well blended.
4. Add eggs, one at a time, mixing well after each addition.
5. Blend in milk and vanilla.
6. Stir in chocolate chips/chunks.
7. Pour mixture over crust. Bake at 350* 30-40 minutes or until cake is set except for a 1-2 inch circle in the center.
8. Loosen cake from rim of pan (with table knife). Cool before removing rim completely.
9. Serve topped with pie filling, if desired.

Pumpkin Gooey Butter Cake

Several people mentioned this cake on SL a while back as an option to use canned pumpkin. Since I discovered how easy it is to make my own pumpkin puree', I tucked it away as a good option. It sounded kind of like dump cake, only with pumpkin, instead of pie filling.

Wouldn't you know, though, there were no yellow cake mixes to be found in-country. Cake mixes are available at every little corner grocery here (and every corner has at least one grocery), but all of the sudden, none of them had yellow cake mix. Every other flavor under the sun. But no yellow.

I'd looked at all of the big grocery stores in the capital, even, as I happened to be in them over the course of a couple of months. About a week ago, I stopped at a slightly-larger-than-small grocery store to pick up a lunch option for the kids on my way home from a friends' house. Guess what they had? Yellow cake mix, of course. In our city. In a little grocery store.

And I happened to have a pumpkin that needed baking and pureeing. And friends coming over for a Numb3rs-watching evening. What a perfect combination of circumstances!

The cake was a hit, to understate the reaction. It is delicious, and I will definitely be making it again.

(And don't anyone dare plug this into any kind of nutritional calculator. Or, if you do, I do not want to know. I'll stick my fingers in my ears. I will. It's a dessert. It's a treat. I don't want to know.)

Cake:
• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter (2 sticks), melted

Filling:
• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin (1 3/4 C)
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter (2 sticks), melted
• 1 (16-ounce) box powdered sugar (2 C)
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

1. Preheat oven to 350 degrees F.
2. Combine the cake mix, egg, and butter and mix well with an electric mixer.
3. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
4. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
5. Add the eggs, vanilla, and butter, and beat together.
6. Add the powdered sugar, cinnamon, nutmeg, and mix well.
7. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. (Make sure not to overbake as the center should be a little gooey.)
8. Serve with fresh whipped cream.

Variations:
• For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
• For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
• For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Buttercream Icing

And our traditional icing. It was the first really tasty icing recipe we’ve found that is actually smooth enough to use with decorating tips.

Buttercream Frosting

• 2/3 cup butter softened (no substitutes)
• 1/3 cup shortening
• 1-2 tsp vanilla
• 2-3 TBSP milk
• 4-4 1/2 cups sifted powdered sugar

1. Mix butter, shortening, vanilla 1-2 TBSP milk with blender on med.
2. Gradually add p. sugar and rest of milk until desired consistency.
3. Start
4. with blender on low and move to med once mixed.

Can add coloring to make desired color for decorating.

I just use 1 C of butter, instead of 2/3 butter and 1/3 shortening. It's easier, but as I think about it, it's also healthier, too.

Chocolate Buttercream Frosting

• 1 cup butter softened (no substitutes)
• 1 cup cocoa
• 6 cups sifted powdered sugar
• 4 tsp vanilla
• 4-5 TBSP milk divided

1. Mix butter, vanilla and 2-3 TBSP milk with blender on med.
2. Gradually add cocoa and p. sugar and rest of milk until desired consistency.
3. Start with blender on low and move to med once mixed.

Rumbaugh Cake

This is our traditional cake that the kids have for their birthday parties. They get to pick the cake mix flavor that is used as the base (although we have forever vetoed mango after MS's 5th birthday, I think; yuck!). It is super rich, moist and delicious. I don't even want to know how many calories it has in it.

Named after the ex-pat friend I got the recipe from.

• 1 box cake mix (flavor of your choice)
• 1 box instant pudding (flavor of your choice-4serving size)
o or 4 T canned custard powder
• 1/2 cup sugar
• 1 cup sour cream
o or 3/4 C leban or lebaneh
• 3/4 cup oil
• 3/4 C water
o or 3/4 C hot water + 4-6 T instant coffee granules (with a chocolate cake mix for a mocha cake)
• 4 eggs
• 1 cup choc chips
o or small choc block chopped into small pieces (big ones will sink to the bottom)

1. Preheat oven 350 degrees.
2. Mix powder cake mix, pudding mix (or custard powder), and sugar in a bowl.
3. Add sour cream (or yogurt), oil and water. Mix on low speed until moistened.
4. Add eggs one at a time and mix well after each addition.
5. Fold in chocolate chips.
6. Pour into greased bunt pan, 9x13, or two rounds.

7. A bunt takes approx. 50 minutes to bake.
8. 9X13 usually 45.
9. And two rounds 35.
10. Or until golden brown and set in the middle.

Possible variations:
*chocolate cake/choc pudding/choc chips
*choc cake/choc pudding/choc chips or mint flavored choc chips and add peppermint flavor
*french vanilla cake/white choc pudding/white choc chips
*french van cake/ choc pudding/assorted frozen berries in cake and on top or fresh (usually do strawberries here in Jordan but can do pie filling too)--also punch holes in top and pour sweetened condensed milk over before adding berries--yummy
*butter cake/choc pudding/ choc or peanut butter chips and do peanut butter frosting

You can come up with all kinds of variations. I have noticed white choc chips don't melt as well and tend to stick to the bottom of the pan so better to use it for cakes you want to serve directly out of the pan and it is fine--NOT good for bunt cake style or ones you want to invert and decorate!

Enjoy.

Nanny's Oatmeal Chocolate Chip Cake

This is not my own Nanny's cake. I got this recipe from Kmama on the Sonlight boards in a healthier desserts thread. I told her I had my own Nanny (my father's mother), and when we compared notes, we discovered lots of similarities between the two: older (as in 95ish), still living alone, very independent, etc. So, I like to think of this as a tribute to my Nanny, even though it's not her recipe.

from kmama

• 1 3/4 cups boiling water
• 1 cup oatmeal

• 2 large eggs
• 1 cup sucanat (or regular sugar)
• 1/2 cup honey
• 1/2 cup butter
• 1 teaspoon vanilla

• 1 1/2 cups whole wheat flour – pastry
• 2 tablespoons cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt

• 12 ounces chocolate chips
• 3/4 cup chopped nuts (optional)

1. Preheat oven to 350.
2. Grease and flour a 9x13 baking pan
3. Mix boiling water and oatmeal, let cool 10 minutes.
4. Cream honey, sucanat, butter, eggs and vanilla.
5. Beat in oatmeal mixture
6. Add dry ingredients (flour, baking soda, salt, cocoa).
7. Add 1/2 of chocolate chips.
8. Pour into prepared pan (greased and floured), sprinkle with remaining choc. chips and nuts.
9. Bake for 40 minutes at 350.

Description:
"My version of my favorite cake recipe from my grandma...modified to use healthier ingredients"

Traditionally, our kids' birthday cakes are a variation on a boxed cake mix that they get to pick the flavor of. It's delicious (I'm posting that recipe next), but not the most nutritious. I decided that Z wasn't old enough to know the difference yet, so I made his birthday cake (for his party yesterday) a slightly more nutritious version.

And, rather than using double the egg yolks as I do normally for baked goods, since ZL & MS are allergic to egg whites, I used the ground flax seed equivalent (1 heaping tablespoon of flax seed, ground + 3 tablespoons water, whisked together). It works perfectly, and I like the fact that it makes the recipe even healthier.

And it's even a nod to my own Nanny, because I learned from my dad that she was the one who tipped him off as to the health benefits of flax seeds. :-)

Chocolatier Brownies

After GfG's remark on my last brownie recipe post (which did not offend me at all, just got me thinking), I decided to think a little outside the box, and venture into new territory: I tried a new brownie recipe for the first time in 12 years! I even tried it out on company. But they are close friends, so I knew they would forgive me and still be my friends, even if they didn't turn out well. Turn out well they did, though, so I thought I'd share.

I can't tell if they're supposed to be Chocolatier Brownies, as in some one who makes chocolate, or Chocolaty-er Brownies, as in brownies that taste even more chocolaty than others. I think the former sounds fancier and more exotic, so that's what I'm going with. :-P


from MomGardens

beat well:
2 C sugar
1 C Butter (no margarine)

add and mix well:
3 eggs
1 t vanilla

mix in:
1 t salt
1 C flour
3/4 C cocoa

Bake in greased 9 x 13 pan for 30 minutes at 350. Cool in pan before cutting.

The verdict: yummy! Rich, moist, kind of the perfect mix of cakey and gooey. The only thing I would change, which I noted above, was to add salt. The recipe I'm used to has salt, and I like the effect.

Chocolate Chip Cookies

From our dear pediatrician (dped?), Dr. Angie S., by way of RR. Very quick to throw together and very yummy. I have taken these to ML's English students many, many times.

I usually use baking chocolate that I've chunked in my food processor, as chocolate chips are expensive (imported) and hard to come by (larger grocery stores in the capital only).

These can be made as bar cookies, as well. They take 20+ minutes to bake at that point.

A cup of nuts can be added. White chocolate with macadamia or hazelnuts (what's available here) is a great option.

The cinnamon is my addition as a nod to Tweety Cookies of Camp Mystic fame (not that I had them at Camp Mystic; Tweety's son used to bring them on debate and Mock Trial trips, but I'm sure they've been encountered by far more people via the camp). Out of curiosity, I googled Tweety Cookies, and sure enough, check out the first thing that came up (after that it was all about you-know-who and Sylvester cookie jars and shaped cookies, in case you were wondering). Too funny. I had no idea that they were so famous until a college friend mentioned them one time. A college friend who wasn't even from my home town. Turns out she'd been a Mystic camper and counselor, so I got to hear about the massive baking Tweety did each session.

• 2 1/2 C flour
• 1 t salt
• 1 t baking soda
• 1 t cinnamon

• 1 C sugar
• 1/2 C brown sugar
• 3/4 C oil
• 2 eggs
• 1 t vanilla

• 1 C chocolate chips

1. mix 2 groups of ingredients separately
2. add group 1 to group 2
3. stir in chocolate chips
4. bake until desired consistency
5. 350 @ 10 mins for drop cookies

Bek's Brownies

A staple among our group of ex-pat friends from, well, from since before we were ex-pats. ML and I first had these with CP & RR at their house on Lasker before we all began this great adventure.

serves 4-6

∑ 1 C shortening
∑ 6 T cocoa
∑ 2 T butter

∑ 4 eggs
∑ 2 t vanilla
∑ 2 C sugar
∑ 1 1/2 C flour
∑ 1 t baking powder
∑ 1 t salt

1. Melt shortening, cocoa and butter together either on the stovetop or in the microwave in a large enough glass bowl/pan to add the other ingredients.
2. Add other ingredients to the melted mixture in order, stirring/mixing after each addition (can be done by hand or with a mixer).
3. Bake at 350* for about 20 minutes (don’t overcook).

Lemon Icebox Pie

The kids and I had this pie last summer at ML's parents house before he arrived in the US for my brother's wedding. I insisted that my mother-in-law serve it again after ML joined us (totally selflessly, since he was eating with them by himself), because I *knew* he would love it (not that I had to twist her arm; it's very simple to make, especially with a prepared pie crust, and they love it, too).

It's very rich, though, so be sure to cut small slices. Plus, that way, you can go back for seconds more easily. :-/

From ML’s mom, MHK
Summer 2007

∑ 1 C graham cracker (or petit beur) crumbs
∑ 3 T sugar
∑ 3 T butter, melted
∑ 1/2 t cinnamon
∑ 1/3 C finely chopped walnuts or pecans (optional)

∑ 2 cans sweetened condensed milk
∑ 1 C lemon juice

1. Combine crumbs, sugar, butter, cinnamon and nuts and press into bottom and sides of pie pan.
2. Bake at 325* 10 mins.
3. Cool in freezer.
4. Meanwhile, combine sweetened condensed milk and lemon juice with a mixer on slow and then medium speed until combined (and continue until whipped slightly, if desired).
5. Pour mixture over crust. Freeze at least 2-3 hours.
6. Slice and serve.
7. Store in freezer.

***Late breaking news from ML's cousin, CCG, who got it from her mom, who probably shared it with my mil: the recipe came from is from Orrana Felix, who's husband, Bud, farmed Granny K's wheat farm. They later moved next door to Granny K and looked out for her as she aged.

If that doesn't make it a family recipe, I don't know what does. I love that we're getting this stuff documented while we still have the info.