Orange Julius

From: Kristina Barney

Yields: 6 Cups

 

1 Can (6oz) frozen orange juice

1 Cup milk

1 Cup water

½ Cup sugar

1 tsp. vanilla extract

10-12 ice cubes

 

Combine all the ingredients in a blender and blend until smooth.  Serve immediately.  ***(I also pour into popsicle molds and freeze for a refreshing treat on a hot afternoon.)

Lemon Blueberry Cheesecake Bars

For Base:

Butter, for greasing

2 tablespoon sugar

1/8 tablespoon ground cinnamon

9 graham crackers

1/2 stick unsalted butter, melted

 

For the Filling:

16 ounces cream cheese, room temperature

2 eggs

2 lemons, zested and juiced

1/2 cup sugar

1 1/2 cups fresh blueberries

 

For the Base:

Preheat oven to 325 degrees

Grease the bottom of a 9 by 9-inch baking pan with butter.  Then place parchment paper over the top, pressing down at the corners.  In a food processor, process the sugar, cinnamon and graham crackers until you have the consistency of breadcrumbs.  Add the melted butter and pulse a couple of times to fully incorporate.  Pour into the lined baking pan and firmly pat down with the bottom of a glass.  Bake for about 12 minutes, or until set.

 

For the filling:

Add cream cheese, eggs, lemon zest, lemon juice, and sugar to the food processor and pulse until well combined.  It should have a smooth consistency.  Pour onto the cooked graham cracker base and then sprinkle with blueberries.  They will sink slightly but should be half exposed.

 

Bake in the oven for 35-45 minutes, or until the center only slightly jiggles.  Remove from the oven and cool completely before Refrigerating for at least 3 hours.  Once set, remove from pan using the parchment lining and slice into 10 rectangular bars.

Chilled Strawberry Soup

1 cup apple juice

1 cup water, divided

2/3 cup sugar

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

2 cups fresh strawberries

2 cups (16 ounces) strawberry yogurt

 

In a small saucepan, combine the apple juice, 3/4 cup water, sugar, cinnamon and cloves; bring to a boil over medium heat. Remove from the heat; cool.

 

Place strawberries and remaining water in a blender; cover and process until smooth.

 

Pour into a large bowl. Add apple juice mixture and yogurt. Chill.

 

Garnish with additional strawberries if desired. Yield: 6 servings.

Banana Bars

 

1 cup sugar

1/4 cup milk

2 eggs

1 teaspoons lemon juice

1/2 teaspoons salt

1/2 cup shortening

1 1/2 cups flour

1 1/2 medium bananas

1/2 teaspoons baking soda

 

mix together and put in a 9x13 cake pan. bake @ 375 for 25 minutes. let cool for 5 minutes and then spread on glaze.

 

Banana Glaze

1/2 banana

2 tablespoons margarine

2 cups powdered sugar

1/2 teaspoons vanilla

dash salt

Mini Lemon Cheesecakes with Strawberries

12 Keebler Sandies cookies

8 ounces cream cheese

2 teaspoons grated lemon zest plus 1 tablespoon juice

1/2 cup sweetened condensed milk

2 large eggs

8 ounces strawberries, hulled and sliced thin (1-1/2 cups)

1 tablespoon sugar

 

Adjust oven rack to middle position and heat oven to 300 degrees. Line a 12 cup muffin tin with paper or foil liners. Place 1 cookie in each muffin cup.

 

Using stand mixer fitted with paddle, beat cream cheese and lemon zest on medium-high speed until light and fluffy, about 2 minutes. Gradually beat in condensed milk until incorporated, about 1 minute, scraping down bowl as needed. Add eggs, one at a time, and beat until smooth, 2 to 3 minutes. Add lemon juice and mix until just incorporated, about 15 seconds.

 

Divide batter evenly among muffin cups. Bake until set, about 20 minutes. Let cheesecakes cool in tin, about 30 minutes. Wrap tin with plastic wrap and refrigerate until cakes are chilled and firm, at least 1 hour. (Cheesecakes can be refrigerated for up to 1 day.)

 

Before serving, toss strawberries with sugar and let sit until juicy,  about 10 minutes. Remove cheesecakes from muffin tin, fan sliced strawberries attractively over top of each cake, and serve.

Earthquake Cake

1 cup nuts

1 cup coconut

German Chocolate Cake Mix (oil, egg,)

1 cube margarine

8 ounces cream cheese (softened)

1 teaspoon vanilla

2 cups powdered sugar

1 cup chocolate chips

 

Generously grease and flour 9x13

Sprinkle nuts and coconut in bottom of pan and set aside

Prepare box of German chocolate cake mix according to the directions. Pour over the nuts and coconut.

In separate bowl, mix margarine, cream cheese , vanilla,  and powdered sugar. Mix well then add chocolate chips.

Drop by teaspoonful onto batter. Bake at 350 for 50 min.