Sweet Lemon Rolls

I made this recipe up and I loved the flavor. They’re easy to make and can be made in large hotel pans.

1 cup milk
1 1/4 cups water
2 Tablespoons yeast
1/2 cup sugar
2 cups flour
2 teaspoons salt
4 tablespoons butter, melted
2 eggs
6 cups flour
2 cups white sugar
2 cups brown sugar
Zest from 1 lemon
4 drops lemon extract
1- 1 1/2 cups butter (depending on how much filling you want)
Cream cheese frosting or buttercream or simple glaze

Mix water and milk. Heat to 110 degrees.  Put in Bosch or a bowl.
Add yeast, sugar and 2 cups flour.  Mix in Bosch or by hand.  Cover and let sponge for 35-45 minutes covered..
Add salt, butter and eggs.  Stir.
Mix in remaining flour 1/2 cup at a time until it cleans the side of the bowl.  Knead 6-8 minutes.
Let rise till doubled (apx. 45 minutes). Punch down.  Divide into thirds.

Working with one quarter at a time, roll into a 1/4 inch thick rectangle, apx 10.5 inches wide.  
Mix together filling ingredients until they form a thick paste (use pastry blender or hand mixer).  Spread one third of filling on dough, spreading right to edges.
Roll dough tightly.  Pinch seam.  Using dental floss, cut into 1 1/2 inch wide pieces.  Place, pretty side up on a greased round cake pan.  
Repeat with other two sections of dough and filling.
Cover and let rise 30 – 45 minutes. Top each roll with a slice of lemon.
Bake at 350 degrees for 20-25 minutes.
To bake in morning, complete through till ready to put in oven.  Cover with plastic wrap and place in fridge.  In the morning, let pans set at room temperature for 30 minutes.  Bake as usual.
To serve, invert onto plate and frost.  These really need milk with them.

Wilson’s Lemon Tassies

This recipe was given to us years ago by some friends. My younger sister loves making them and they have a habit of disappearing before some of us even get one. 🙂 They are soooo good!

1/2 cup butter, softened
1 3 ounces package cream cheese, softened
1 1/4 cups flour
3/4 cup sugar
2 tablespoons cornstarch
1/2 teaspoon lemon rind, grated
1/3 cup water
1/3 cup lemon juice
1 large egg, lightly beaten
Cool Whip
lemon zest

Beat butter and cream cheese at medium speed with mixer until creamy.
Gradually add flour, beating well.  Shape pastry into 24 1″ balls.  Press balls into miniature muffin pans coated with baking spray.
Bake at 350 degrees for 20 – 22 minutes or until golden.  Cool in pans on wire racks 10 minutes.  Remove from pans and let cool completely on wire racks.
Combine sugar, cornstarch and lemon rind in a pan.  Gradually add water and lemon juice; stir until blended.  Cook over medium heat, stirring constantly until thickened.  Boil 1 minute, stirring constantly.  Remove from heat.
Gradually stir about 1/4 of hot mixture into egg; add to remaining hot mixture, stirring constantly.  Cook over medium heat, stirring constantly, 1 minute or until thickened.  Remove from heat.  Let cool.  Cover and hill thoroughly.
Spoon filling evenly into pastry shell.  Top each with Cool Whip and lemon zest.

Coffee Frosting

This is delicious and simple. It is awesome over our brownies.

1/2 cup butter, softened
1 teaspoon vanilla
2 cups powdered sugar
1 1/2 tablespoons milk
2 – 3 teaspoons instant coffee

Cream butter and vanilla.
Add powdered sugar and mix in well on medium speed.
Dissolve instant coffee in milk and add to mixture.
Beat on high until light and fluffy.

Lemon Cream Cheese Pie

I love lemon and cream cheese is delicious with it.  It does need to meld and firm up for about 12 hours, so make the day ahead. 🙂

1 deep dish pie shell (9 inch), blind baked
lemon filling
1 1/4 cups sugar
6 tablespoons cornstarch
1/2 teaspoon salt
1 1/4 cups water
2 tablespoons butter
2 teaspoons lemon zest
yellow food coloring
1/2 cup lemon juice
cream cheese filling
11 ounces cream cheese , softened
3/4 cup powdered sugar
1 1/2 cups whipped topping
1 tablespoon lemon juice

For lemon filling, combine 3/4 cup sugar, cornstarch and salt. stir in water until smooth.  Bring to boil, stirring constantly.  Reduce heat; add remaining sugar.  Cook and stir for 2 minutes or until thickened and bubbly.  Remove from heat; stir in butter, lemon peel and food coloring.  Gently stir in lemon juice.  Cool to room temperature, about 1 hour.
For cream cheese, beat cream cheese and sugar in a large bowl until smooth.  Fold in whipped topping and lemon juice.  Refrigerate 1/2 cup for garnish.
Spread remaining cream cheese mixture over cooled crust; top with lemon filling.  Refrigerate overnight.
Pipe stars onto pie with remaining cream cheese filling.

Chocolate Frosting

This is by far our favorite frosting recipe. We use it on cakes, but our favorite is to put it over our brownies.

6 tablespoons butter, softened
1/2 cup cocoa
2 2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla

Cream butter.
Mix cocoa and sugar together.
Mix milk and vanilla together.
Add dry ingredients and wet ingredients alternately to butter, beating well.


Ever since I started cooking, I always liked base recipes. Recipes that could change in taste so dramatically with simple additional ingredients. This brownie recipe is one of my favorites, easy, flavorful, inexpensive… Perfect kept simple or with add-ins of any sort. I almost always divide the baked brownies into different sections and give each a different frosting to appease the many siblings!Warning: this recipe makes a 12″X16 pan of brownies!



1 1/2 cups butter
3 cups sugar
2 teaspoons vanilla
6 eggs
2 cups flour
1 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/4 teaspoons salt
Preheat oven to 350 degrees.
Grease a 12″ X 16″ pan.
Cream butter.  Add sugar, vanilla and eggs.  Beat well.
Mix dry ingredients together and mix into creamed mixture, just until blended.
Spread into pan.
Bake for 25-33 minutes until a toothpick comes out clean.  Don’t overbake.
Cool in pan.
Notes: Can half ingredients to fit a 9″ X 13″ pan.
We love ours with any of the following toppings:
-Chocolate frosting
-Coffee frosting
-Sprinkled with powdered sugar
-German chocolate
-Brickle pieces
-Frozen (trust me, these are awesome frozen!)
-With ice cream
-Turned into ice cream sandwiches, chunks stirred into homemade ice cream, bases for ice cream cakes.
-Peppermint brownies
-Peanut butter brownies


Dad’s Meatloaf

Dad found this recipe when he and Mum were just married. We still make it now and like it better than any other meatloaf we’ve eaten. It is delicious in sandwiches or served with mashed potatoes.

10 ounces tomato sauce
1 pound ground beef
1 cup rice, cooked
1 egg
1/2 teaspoon garlic, minced
1/8 cup Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
frozen peas or corn
cheese slices

Preheat oven to 375 degrees.
Set aside 1/2 cup tomato sauce.  Mix spices into remaining sauce and then add, meat, rice, egg, garlic, Parmesan  salt and pepper.
Shape 1/2 mixture on broiling pan.  Press peas or corn into loave.  Arrange cheese slices over. Press remaining meat mixture over and seal edges.  Flatten middle of loaf.  Pour the 1/2 cup tomato sauce over.
Bake for 35 minutes or until done.

These freeze really well.
Can also make into small loaves or meatballs.

Birthday Care Package

This is part of the birthday package we send one of my brothers. The cake is just add water and microwave. The frosting has the sprinkles and candles for on top. 🙂 Here are some other things we added to this package:
-Confetti (hehe)
-Party hat (we filled it with candy to keep it from getting squashed)
-Birthday candy
-Funny card