Grandma's Lemon Meringue Pie

I found this recipe delightfully entitled, "Grandma's Lemon Meringue Pie"at: http://allrecipes.com/recipe/grandmas-lemon-meringue-pie/detail.aspx?event8=1&prop24=SR_Title&e11=grandma%27s%20lemon%20meringue%20pie&e8=Quick%20Search&event10=1&e7=Recipe for... Grandma's Birthday! It was easy to make and it turned out beautifully!

Ingredients

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 2 lemons, juiced and zested
• 2 tablespoons butter
• 4 egg yolks, beaten
• 1 (9 inch) pie crust, baked
• 4 egg whites
• 6 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Apricot Glazed Carrots

This is a tasty side dish that is sure to complement ham very well! Found at: http://allrecipes.com/recipe/apricot-glazed-carrots/detail.aspx?event8=1&prop24=SR_Title&e11=apricot%20glazed%20carrots&e8=Quick%20Search&event10=1&e7=Recipe

Ingredients

• 2 pounds carrots, peeled and diagonally sliced
• 3 tablespoons butter, melted
• 1/3 cup apricot preserves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 teaspoon orange zest
• 2 teaspoons fresh lemon juice
• chopped fresh parsley for garnish

Directions

1. Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
2. Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley. (we skipped the parsley) 

Easter Resurrection Rolls

What a great way to tell kids about the Resurrection of Christ on Easter morning! Found this one at: http://allrecipes.com/recipe/resurrection-rolls/detail.aspx?event8=1&prop24=SR_Title&e11=resurrection%20rolls&e8=Quick%20Search&event10=1&e7=Recipe. This will definitely be made a tradition in our family!

• 1 (10 ounce) can refrigerated crescent dinner rolls
• 8 large marshmallows
• 1/4 cup melted butter
• 2 tablespoons ground cinnamon
• 2 tablespoons white sugar

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Separate crescent rolls into individual triangles.
3. In a small bowl, mix together cinnamon and sugar.
4. Dip a marshmallow into melted butter, then roll in sugar mixture. Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts. Place on a baking sheet. Repeat.
5. Bake in a preheated oven until golden brown, about 15 minutes.

Easter Chick Rolls

Found this fun recipe at: http://allrecipes.com/recipe/bird-rolls/detail.aspx

• 1 (.25 ounce) package active dry yeast
• 1 cup warm milk (110 to 115 degrees F)
• 1/4 cup butter or margarine, melted
• 1/4 cup packed brown sugar
• 3 eggs
• 1 teaspoon salt
• 3 1/2 cups all-purpose flour
• 1 tablespoon water
• black peppercorns for eyes

Directions

1. In a mixing bowl, dissolve yeast in warm milk. Add the butter, brown sugar, 2 eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide into 16 pieces. Roll each into a 12-in. rope; tie each into a knot. To form beak, pinch front of head with fingers. Push two black peppercorns into place. With a sharp knife or scissors, cut two slits on opposite end to form tail feathers. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Beat remaining egg with water; brush over dough. Bake at 350 degrees F for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool.

Valentine's Blueberry Muffins

These blueberry muffins with a streusel topping were the perfect Valentine's Day breakfast for my wife! It is a modified recipe from Allrecipes.com and has been adjusted for high altitude.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 - 2 cups fresh blueberries, or frozen and thawed
  
• 1/2 cup butter, softened but not melted
  
• 3/4 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• zest of 1 large orange
  
• 3/4 cup milk
• 2 tablespoons all-purpose flour
• 5 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons cold butter, diced

Directions

1. Preheat oven to 375 degrees F. Grease or butter 12 muffin cups or line with paper muffin liners.
2. Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
3. In a large bowl, beat 1/2 cup of softened butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and orange zest. Fold in dry ingredients alternately with milk in 3 parts (1/3 of the flour and 1/4 cup milk each part). Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
4. Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons cold butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
5. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

Best White Bread

Wow! This white bread will knock your socks off! Super tasty! Found this recipe in the instruction manual for our KitchenAid Stand Mixer.

1/2 cup low-fat milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter or margarine (I used 1 1/2 T. of each)
.4 Oz active dry yeast
1 1/2 cups warm water (I run the water in the faucet until it gets hot)
5 to 6 cups all-purpose flour

1. Combine milk, sugar, salt, and butter into a small saucepan. Heat over medium heat until butter is melted and sugar and salt have dissolved. Allow mixture to cool to luke warm.

2. While mixture is cooling, warm mixing bowl by swirling with hot water. Add 1 1/2 cups of warm water. Sprinkle in yeast. Allow to sit for 5 minutes and stir if necessary. Add lukewarm mixture and 4 1/2 cups of flour.

3. Mix on level 2 for 1 minute and 1/2 cup at a time, add remaining flour. Allow to continue mixing with dough hook until dough sticks to the hook, and cleans the sides of the bowl.

4. Place dough into greased bowl, flipping 1x. Cover with tea towel and allow to rise for 1 hour in a warm, draft free location. (I warmed the oven to 400 for 1 minute and then turned it off and placed bowl on center rack) Removed dough from bowl and divide in half. Roll dough out onto floured surface with floured rolling pin. After dough is rolled out to approximately 14x9, roll dough tucking and pinching ends. Place into 9x5 bread pan.

5. Allow to rise 1 hour covered in warm location. Preheat oven to 400 for baking. Bake for 30 minutes in a 400 degree oven. Remove from pan immediately and allow to cool on a rack.

ENJOY!

Baked Macaroni

My mom has made this recipe for years. Once you try it, you'll love it!

2 cups uncooke macaroni noodles.
1/2 cup of butter or magerine
2 tablespoon flour
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon pepper
2 cups grated cheddar cheese (We like sharp)

Boil macaroni noodles and drain. Melt butter in saucepan, add flour and allow to cook. Stir constantly for 2 minutes. Do not allow the butter to brown. Stir in cheese, milk, salt & pepper. Cook until smooth and thickened. Add macaroni and mix. Pour into 11x17 inch casserole dish. Top with slices of tomatoes and sprinkle remaining cheese ontop. Bake, covered in 350 degree oven for 35 minutes.