Pbaumgartner's profile page
Recipes
LEMON CURD
By pbaumgartner
In a heavy saucepan, beat eggs and sugar
- 3 eggs
- 1 c. sugar
- 1/2 c. lemon juice (about 2 lemons)
- 1/4 c. butter, melted
- 1 Tbs. grated lemon peel
CHAMPAGNE PUNCH
By pbaumgartner
(Peg's recipe)
- 2 c. sugar
- 2 c. water
- 1 1/4 c. lemon juice
- 2 c. apricot nectar
- 6-oz. can frozen orange juice
- 3 c. apple juice
- 2 c. pineapple juice
- 2 qt. ginger ale, chilled
- 2 regular-size bottles champagne, chilled
FLOUR TORTILLAS
By pbaumgartner
Put flour in mixing bowl, sprinkle with salt, stir to mix
- 2 c. unsifted flour
- 1 tsp. salt
- 1/4 c. lard
- 1/2 c. lukewarm water
PUMPKIN PIE SQUARES
By pbaumgartner
Beat custard ingredients to mix well
- 1 c. flour
- 1/2 c. oatmeal
- 1/2 c. brown sugar
- 1/2 c. butter or margarine
- Mix and press into a 9 x 13” pan. Bake at 350° for 20 minutes or until light golden. While baking, prepare the custard.
- 2 c. pumpkin
- 1 (13 oz.) can evaporated milk
- 2 eggs, beaten
- 3/4 c. white sugar
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
TUCSON LEMON CAKE
By pbaumgartner
(Jeanine's recipe)
- 1 1/2 c. sugar
- 1/2 c. margarine or butter, softened
- 3 eggs
- 2 1/2 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. buttermilk
- 1/4 c. poppy seed
- 2 Tbs. grated lemon peel
- 2 Tbs. lemon juice
- Lemon Glaze (below)
PINEAPPLE ICE BOX PUDDING
By pbaumgartner
(Peg’s recipe)
- Cream together:
- 2 c. sugar
- 1/2 c. butter
- 2 eggs
- Add:
- 1 can crushed pineapple, drained
- 1/2 c. chopped pecans
- Let cool on wire rack; chill thoroughly. Garnish with whipped cream and Praline Topping.
- Praline Topping:
- 1/4 c. brown sugar
- 1/4 c. chopped pecans
- 1 Tbs. butter
- 1 tsp. water
ARTICHOKE AND ROASTED RED PEPPER DIP
By pbaumgartner
Preheat oven to 350º. Melt butter in saucepan over medium heat
- 2 Tbs. butter
- 1 leek, diced
- 2 (6.5 oz.) jars marinated artichoke hearts, drained and chopped
- 1 (7 oz.) jar roasted red peppers, drained and chopped
- 3/4 c. freshly grated Parmesan cheese
- 3 Tbs. mayonnaise
Artichoke Spinach Lasaagn
By pbaumgartner
Preheat oven to 350 degrees F (175 degrees C)
- cooking spray
- 9 uncooked lasagna noodles
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 (14.5 ounce) can vegetable broth
- 1 tablespoon chopped fresh rosemary
- 1 (14 ounce) can marinated artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
- 1 (28 ounce) jar tomato pasta sauce
- 3 cups shredded mozzarella cheese, divided
- 1 (4 ounce) package herb and garlic feta, crumbled
CHAMPAGNE LEMONADE
By pbaumgartner
(Janet’s recipe)
- 1 c. sugar
- 3 c. water
- 1 1/2 c. fresh lemon juice
- 1 bottle Champagne or sparkling wine
- Thin lemon slices for garnish
AMARETTO CHICKEN
By pbaumgartner
(Peg's recipe)
- 10 boneless, skinless chicken breasts
- 3 Tbs. flour
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 tsp. paprika
- 1/2 tsp. garlic salt
- 1 Tbs. oil
- 3 Tbs. butter
- 1 1/2 tbs. Dijon mustard
- 1 can (6-oz.) frozen orange juice
- 1 c. Amaretto