Pull Apart Coffee Cake

                                                                                                                                     

Matt.28:6 He is not here, for he has risen, as he said. Come, see the place where he lay.

2 boxes of frozen puff pastry, thawed

Lemon Sugar Filling

1/2 cup granulated sugar

Zest of three lemons

1 tablespoon finely grated orange zest

2 ounces unsalted butter, melted

Tangy Cream Cheese Icing

3 ounces cream cheese, softened

1/3 cup powdered sugar

1 tablespoon whole milk

1 1/2 tablespoons fresh lemon juice

Mix the sugar, lemon zest, and orange zest.  Preheat the oven to 350°F. Grease a 9″x5″ loaf pan.

Forming the loaf:  Use a pastry brush to thickly coat the dough with the melted butter. Use a pastry cutter to cut each package of puff pastry into 6 strips. Sprinkle 1 ½ T lemon sugar over each strip and press sugar into pastry. Continue until you have a stack of 6 strips stacked on top of each other. Cut into 3 stacks and stand the squares on their side to bake.

Bake the loaf for 20 minutes and then check to make sure that top isn't browning too quickly. If it is, just cover the top of the loaf with tinfoil and continue baking. My loaf took a little over 40 minutes to bake completely. When done, transfer to a wire rack and let cool in the pan for 10 to 15 minutes.

Meanwhile, make the cream cheese icing. Beat the cream cheese and powdered sugar in a medium bowl with a wooden spoon until smooth; add the milk and lemon juice. Stir until creamy and smooth. Spread over the warm bread (you might want to put some plastic wrap or parchment paper under the bread to catch the drips)

Macie's Corn Souffle

                                                                                                                 

Matt.26:28 for this is my blood of the covenant, which is poured out for many for the forgiveness of sins.

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 3/4-ounce) can cream-style corn

1 (8-ounce) package corn muffin mix (recommended: Jiffy)

1 cup sour cream

1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.  Let stand for at least 5 minutes and then serve warm.

Limoncello Mousse with a Cookie Crumb Crust

                                                                                                                                         

1 Samuel 15:22 
And Samuel said, “Has the Lord as great delight in burnt offerings and sacrifices, as in obeying the voice of the Lord? Behold, to obey is better than sacrifice, and to listen than the fat of rams.

4 Egg Yolks, plus 1 whole egg, beaten

 1 C. Sugar

 ½ C. Fresh Lemon Juice (about 3 lemons)

 Pinch of Salt

 ½ C. Unsalted Butter, room temperature

 ¼ C. Limoncello

 1 C. (35%) Whipping Cream

Cookie crust

Crushed biscotti or Graham crackers

Prepare by melting 1/2 c butter and adding the crushed cookies. Spoon into glasses.

Grahams-10 cookies

Biscotti- 6 cookies

Directions

In a saucepan over med heat, whisk together beaten egg yolks & whole egg, sugar, lemon juice & salt. Switch to a spoon & stir for 10-15 min, or till mixture thickens. It thickens up even more when cooled. Remove pot from heat & stir in butter, a few pats at a time, till incorporated. Stir in Limoncello till incorporated. If you want it perfectly smooth, strain . Let curd cool & thicken, stirring every so often, then cover & place in the fridge for 1 hr. Place crust in each of the 4 wine glass and let, in fridge, cool 1 hr. When curd is cold, whip whipping cream till stiff peaks form. In a lg. bowl, fold whipping cream into the lemon curd, reserving a few dollops of plain whipped cream for garnish. Spoon mousse into 4 wine glasses, top with a touch of whipped cream.

Crunchy Mac and Cheese

                                                                                                             





Deut.32:39 "'See now that I, even I, am he, and there is no god beside me; I kill and I make alive; I wound and I heal; and there is none that can deliver out of my hand.

1 pound Barilla Elbow Noodles
6 cups Sharp Shredded Cheddar Cheese
3/4 cup skim milk
(Salt and pepper to taste)


Pre-heat oven to 350 degrees and lightly grease a 9 X 13 glass pan.
Boil the pasta until it is al dente (almost cooked all the way).
Drain and place 1/2 the pasta in the lightly greased pan.
Top the pasta with 3 cups of the cheese.
Place the other 1/2 of the pasta on top of the cheese.
Add the rest of the cheese on top.
Pour milk over the top and salt and pepper to taste.
Bake for 30 to 45 minutes, until top is as "crunchy" as you like.

Kluski

                                                                                                         

Luke 5:32 I have not come to call the righteous but sinners to repentance."

1 small head of cabbage julienned (about 3 cups)

1 medium onion

1/2 lb. of bacon – crisped in a large frying pan – reserved a little of the bacon grease in the pan

3 T butter

1/4 cup Chicken Stock

Salt and pepper

8oz. of wide egg noodles cooked to al-dente per package directions and drained.

After frying the bacon to well-done crispness, leave a little of the bacon grease and add the butter.  In the same pan fry the cut-up cabbage and onion to almost brown (caramelized).  Salt and pepper as needed.  Add the chicken stock and let that reduce just a bit.  Add in the cooked egg noodles and mix into the cabbage and onions then add crumbled bacon.  Blend together, re-season and serve.