Bread Pudding with Lemon Cream Sauce

• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

• LEMON CREAM SAUCE:
• 2 teaspoons cornstarch
• 1/2 cup sugar
• 2/3 cup water
• 2 tablespoons lemon juice
• 1 cup heavy cream

In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from the heat; stir in lemon juice. Cool. In a mixing bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use. For pudding, combine dry ingredients in another mixing bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. Bake at 350 degrees F for 50-55 minutes or until cake tests done. Serve warm or cold with Lemon Cream Sauce.

sugar cookie fruit tartlets

sugar cookie fruit tartlets

1 package (18oz) refrigerated sugar cookie dough

1 package (18oz) fat-free cream cheese, softened..i used regular cream cheese

1/4 cup orange marmalade

1 packet of sugar substitute or 2tsp of sugar

1 tsp of vanilla

assorted sliced fresh or drained canned fruit

spread over cookies

sugar cookie fruit tartlets

sugar cookie fruit tartlets

1 package (18oz) refrigerated sugar cookie dough

1 package (18oz) fat-free cream cheese, softened..i used regular cream cheese

1/4 cup orange marmalade

1 packet of sugar substitute or 2tsp of sugar

1 tsp of vanilla

assorted sliced fresh or drained canned fruit

spread over cookies

Pie Crust

Ingredients

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
Directions

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Triple Chocolate Oreo Balls

Triple-chocolate cookie balls
This no-bake treat that looks much more complicated than it really is.

1 pkg. Oreo cookies
1/2 cup milk
1 package JELL-O chocolate instant pudding
12 to 16 Baker's semi-sweet chocolate squares
4 to 8 Bakers white chocolate squares
In a small bowl, make a paste out of the pudding and the milk. Put 36 of the Oreos into a gallon-size zip-top bag and crush them (with a rolling pin or a mallet). Add the crushed cookies to the pudding mixture and stir will. Form the mixture into small balls and place on a wax-paper lined cookie sheet; freeze them for about 10 minutes.

While they're in the freezer, please the semi-sweet chocolate squares in a microwave-safe bowl and heat, stirring often, until melted. Dip the chilled oreo balls into the melted chocolate, place them on a fresh wax-paper lined cookie sheet, and refrigerate or freeze for another 10 minutes.

Melt the white chocolate squares, and drizzle the melted white chocolate over the cookie balls using a fork or a spoon. Return them to the refrigerator to harden briefly before serving.

Makes 40 to 45 cookie balls