Roll into balls. Flatten slightly. Fork top.
Bake at 350 degrees for about 20 minutes.
Cream together by hand butter and sugar then fold in peanut butter. Add crackers and use hands to mix all together. Press into a 9 x 13 pan. Set aside.
Mix all topping ingredients together until smooth. Cover the pressed peanut butter mixture with the topping and place in refrigerator for 15 minutes – NO MORE, NO LESS. Cut into squares and place back in refrigerator until ready to serve.
Mix all of the above with mixer for filling
Crust:
Cream butter and sugar. Add egg and remaining ingredients. Add flour mixture in halves. Turn onto board and knead well. Let rest.
Preheat oven to 350 degrees. Fit ½ of the dough in
a pie shell and brush with egg white.
Add custard. Roll remaining dough to 1/8 inch thickness and cut in 10 strips, each ½ inch wide. Criss cross 5 across and 5 at 90 degrees. Brush with egg yolk and 1 T. water. Place foil 2 inches wide around edge of crust to prevent over browning.
Bake 50 minutes. Cool and refrigerate 8 hours or overnight.
Heat oven to 325 degrees. Butter baking dish or ramekins. I use either a 9×13 baking dish or 10-11 ramekins. You need a roasting pan large enough to put the baking dish or all of the ramekins inside and then be able to add hot water to the pan. Separate the eggs and put the whites in a bowl large enough to whip them. In a medium sized bowl combine the yolks with the milk, lemon zest and lemon juice. In a large bowl, combine the sugar, flour and salt. Add the wet mixture (yolks, zest and juice) to the dry mixture and stir until blended. Using an electric mixer, whip the egg whites until soft peaks form. Fold the whipped egg whites, about 2 cups at a time, into the bowl with the lemon batter until it is all combined. Be careful not to over mix so that it goes flat. Spoon the mixture into the prepared pans. For the 6 oz ramekins, I fill them up until about ½ inch from the top. Set the baking dish or ramekins inside the larger roasting pan and add hot water until it reaches about halfway up the sides of the baking dishes. Bake for about 30-35 minutes or until set. The top will puff up and become golden, but the bottom will still be very soft. Remove from the oven and from the roasting pan and set the baking dish(s) on a wire rack to cool for 30 minutes. Best served warm or at room temperature.
*This recipe works well cut in half if you don’t want to make so much.
Preheat oven to 350 degrees. Finely grate 1 T. zest from lemons, and then squeeze ¼ cup plus 2 T. of juice. Whisk together flour, salt, and ½ cup plus 2 T. sugar into large bowl. Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking until just combined. Beat whites in another bowl until they hold soft peaks. Beat in remaining ¼ cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about ¼ of whites into batter to lighten, and then fold in remaining whites gently, but thoroughly. Batter will be thin. Pour into a buttered 1 ½ quart ceramic gratin or other shallow baking dish and bake in a hot water bath (water ½ way up sides of baking dish) until puffed and golden, 45-50 minutes.
Transfer to rack and serve warm or at room temperature.
Preheat oven to 400 degrees. Drop almonds in boiling water and skin. Place on baking sheet and put in oven 2 minutes to dry. Remove and chop. Put filberts in oven for 5 minutes. Chop roughly. Reset oven to 250 degrees. Get a 1 ½ qt. bowl and line it with damp cheesecloth. Cut pound cake into 3/8 inch slices.
Cut each slice on the diagonal.
Moisten each section with sprinkles of cordials and place inside bowl
with narrowest end at the bottom. Have crust side meet non crust. Whip cream
with sugar. Mix in almonds, filberts, and 3 oz of chocolate chopped. Divide in
half. Spoon half into bowl. Melt 2 oz. chocolate. Fold into remaining cream. Spoon into bowl. Seal top of bowl with remaining cake. Cover with plastic crap and chill for one or two days.
Cream butter and sugar well. Gradually add flour. Roll tiny balls. Press gently with a sliver of almond. Bake at 300 degrees for 20 minutes.
Stir together coffee and water. Cool. Cut cake into 14 slices. Cut each
slice in half diagonally. Place triangles in bottom and up sides of a 9” deep dish pie plate. Drizzle coffee mixture over cake. Beat cheese, sugar and syrup until
smooth. Add 2 ½ cups of topping and beat until fluffy. Spread over cake. Dollop remaining whipped topping around edges. Chill 8 hours.
Wash berries, remove stems, cut large ones in half. About an hour before serving, add sugar and toss. Just before serving add vinegar and toss. This makes berries which are hard and whitish looking mellow up real well.
Sift flour and baking powder. Cream butter and sugar. Add egg and almond extract, along with a couple drops of green food coloring. Add dry ingredients gradually. Press out of cookie press. Bake at 375 degrees for 10-12 minutes.