This is the best-ever Lemon Meringue Pie you could ask for. It is made with fresh lemons and fresh grated lemon peel. This is to die for---well not actually, but it has great lemon flavor and it is not that hard to make. Before putting the lemon filling in the pie shell, you will notice that a couple of tablespoons of the meringue go into the filling. It is wonderful. Once you make this you will not want to have any other.
This is a decadent, moist cheesecake that never fails. I got the recipe from my sister-in-law who brings it to every family function. There are never any leftovers!
*This cheesecake needs to be made and refrigerated one day in advance.
Hope you enjoy!
My mom learned this in Home Ec class way back in the 1930-something. It's been passed down to all the children & grandchildren as a Family Treasure!
Don't bother with homemade pound cake for this recipe- the frozen kind works perfectly!
You will need a double boiler to make this sauce.
I make this during the holidays. Super easy and nobody even cares that it came out of a box, but of course I don't tell them either. Cooking time does not include cooling time. I'm guessing at the cake package size but I think that is right.
I can't remember where this recipe came from but I have been making it for years. I just love it. I have also tried baking this in a metal coffee can. Adding walnuts to this is also an option but I usually leave then out. It makes two (large) loaves.
Tired of the traditional pumpkin pie? In my home this delicious alternative is always a hit. It's a moist and a delicious pound cake with the autumn flavors of pumpkin, cinnamon and nutmeg. Great for Thanksgiving or any other fall or winter holiday gathering. Yummy as is, but for a real treat drizzle cream cheese glaze over the top and serve with a steaming cup of dark roasted coffee or a mug of mulled cidar - It's Heaven in your mouth!