X-Rated Recipe ---Sour-On-Sex-Pie

As you well know, the Crow's are pie makers. And I was so excited when I stumbled onto this recipe today... Sour-On-Sex-Pie. (I just had to say it twice.) I must admit, it was the name that drew me to it.  And I laughed at the fact I found the recipe at the gynecologist's office. I was so happy I came home with more than just a pap smear!

Food with the word "Sex" in it??? It has to be good right? I'm not going to expound here. I'm going to keep my x-rated thoughts to myself. Although when I get the pie made, I might be forced sit in bed and eat it naked. Oh dear, I probably ruined your appetite!

Ok, so come this weekend, you know what I'll be doing... I love lemons!

Crust
1 1/4 gingersnap cookie crumbs (I read the first ingredient ---gotta be good!)
3 tablespoons sugar
4 tablespoons unsalted butter melted

Filling
1/2 cup FRESH lemon juice (about 2 lemons)
1 cup of sugar
4 large egg yokes
2 large eggs
6 tablespoons butter, cut into pieces
1 tablespoon lemon zest (about one lemon)
1 cup whip cream

Preheat the oven to 350 degrees.

The crust: Stir together all ingredients, and press into a 9 inch deep dish pie plate. Bake 8 to 10 minutes. Cool.

The filling: In a wide sauce-pan, whisk together lemon juice, sugar, egg yolks and eggs. Cook over medium low heat, whisking constantly until the mixture thickens, about 5 minutes. Immediately pour it through a sieve set over the metal bowl of an electric mixer; whip on medium speed, adding the butter, piece by piece, until incorporated. Turn mixer to high, and continue whipping until mixture is fluffy and cool, about 10 minutes. Add zest. In a separate bowl, whip the cream into soft peaks . Mix a third of the cream into the lemon mixture; fold in the rest.

Freeze 4 to 5 hours. Thaw slightly before serving.

Recipe by Susan Spungen

May is, 'Make Your Favorite Dish' Madness! Hurry Join IN!

This is my darling granddaughter. And this is the face your going to get if you don't participate!

Everyone LOVES a good recipe. So ladies, or gents, although I doubt there are any guys who read this blog, cough it up! Yes, I said, "Cough it UP!!!" I want your yummy recipes.

My girls were suppose to be participating in this venture. Hello ---where are you?

This blog is lacking and I need something new and fun to cook. I'm sure you can agree. Everyone gets into a cooking rut. So send away! It can be any delicious recipe. Anything from your favorite desert to the meal you are cooking up tonight that your family constantly demands. And you can send as many as your want.

Can I beg ---please, please, please!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Here's how it works.

Send me your #1 favorite recipe and a hundred bazillion more - LOL! Add a photo if you can. Email it to:

allflapdoodle@gmail.com

That's it.

Vegetable Soup

Now, I don't know how many of you are home canners, personally I hate home canning, but I find myself doing it anyway, because no matter how hard I try I just can't duplicate the deliciousness of home canning. So, for those of you who engage in this messy business of putting up good food, you are going to love this recipe! This recipe is for the down to earth vigilant home canner. It comes from the kitchen of Kitty Call, but my cute little daughter's father-in-law is the one who passed it onto me. Yes he is a man who loves home canning. I know, clone him!

Home Canning: Vegetable Soup

1 pound pearled barley (soak 2hrs and cook)
1/2 Bushel tomatoes (scald, peel and cut. Cook in large kettle until they boil down and make their own juice.
2 large Onions cut fine.
1 large bunch of Celery diced.
2 green Peppers cut fine.
1 bunch of Parsley cut fine.
15-20 Carrots diced.

Cook vegetables together.

When done add:
1/3 Cup Sugar
1/2 Cup Salt
Add Vegetables to Tomatoes and Barley and mix.

Bring to a full rolling boil, let simmer for a few minutes. Bottle immediately and process the same time as tomatoes.

Makes 17 Quarts

PS, better make plenty, because it disappears in half of a heart beat!
Thanks Lynn :)

Lemon Sugar Cookies

Ingredients

* 3/4 cup butter, softened
* 1 cup vegetable oil
* 1 cup confectioners’ sugar
* 1 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 teaspoons lemon extract
* 4 cups all-purpose flour
* 1 teaspoon cream of tartar
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 cup white sugar for decoration

Directions
1. Preheat the oven to 375 degrees. Sift together flour, cream of tartar, baking soda and salt. Set aside.
2. In a large bowl cream together butter, oil, confectioners’ sugar, white sugar until well blended. Stir in eggs, vanilla and lemon extracts. Gradually mix in the dry ingredients until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten cookies to 1/8 inch thickness using the bottom of a glass dipped in sugar. Colored sugar may be used if you do not plan to frost cookies later.
3. Bake for 9 to 12 minutes in the preheated oven, or until the edges are golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.