I never would have thought of the molasses or to cook it on the stove instead of the oven. I'll have to try yours, thanks!

Here's the recipe I use.



Lemon Pie

½ cup fresh lemon juice (about 4-5 lemons)
3 egg yolks (or for a creamier pie, two whole eggs)
1 (14 oz.) can sweetened condensed milk
lemon zest (optional)
1 pre-made graham cracker crust (or see recipe below)


Preheat oven 350 degrees.
Whisk all three ingredients together until smooth.
Pour into the graham cracker crust.
Bake for 30 minutes.
Let it chill overnight to firm or freeze for 4 hours.


Graham Cracker Crust

1 ¼ cup graham cracker crumbs
¼ cup sugar
¼ cup butter or margarine, melted

Combine all ingredients together and press firmly into the bottom of a pie pan.

Thank you dear lady I will try yours. Thank you for sharing.

Thank you as well. And don't forget lots of whipped cream on top.

I like to make lemon pudding and top the pie with that. You get two kinds of textures, to add to your eating fun. Also crush up lemon drops and place them on the top.

Oh my, that much lemony goodness would make my mouth pucker >.<

I can add more lemon stuff to food. I indeed like the lemon taste. Drinking lemon aid now. The lemon drops do add a little sour taste.

LEMON CREAM CHEESE BARS


1/2 cup of butter, room temperature
1 1/4 cup of all-purpose flour
1/2 cup of quick cooking oatmeal
1/2 cup of firmly packed brown sugar
1/4 tsp. sea salt

FILLING:

1 (8 oz.) pkg. cream cheese
1/2 cup of sugar
1 tsp of lemon extract
2 eggs beaten
2 tsp. grated lemon rind
3 tbsp. lemon juice
1/4 cup of whole milk

Combine first 5 ingredients. Using a pastry blender, cut in butter until crumbly. Press half of mixture into bottom of pan, 8 or 9 inch square.

Combine remaining ingredients; beat until smooth and creamy. Pour over crust. Top with remaining crumb mixture.

Bake for 30 to 35 minutes at 350 degrees.

Cool. Cut into bars and store in refrigerator.

LEMON CURD


3/4 cup of lemon juice (can use orange juice)
1 tbsp. grated lemon peel
1/4 cup of butter, cut into pieces
1 1/4 cup of sugar
4 eggs, lightly beaten

Use to fill dessert pastry shells or spread it on toast or English muffins.
In a double boiler over simmering water, combine lemon juice and peel, butter and sugar, stirring until butter has melted. Add beaten eggs to lemon mixture, stirring constantly with a wooden spoon.


Continue to stir over medium to low heat until mixture is quite thick, it should coat the back of the spoon. (Be careful not to over cook or it will separate.) Remove from heat.

Pour into sterilized canning jars (the curd will thicken as it cools), seal and refrigerate. Keeps up to 1 month, in the refrigerator..

Here is a recipe for sweet potato bake. Hope you enjoy dear lady.


SPICY SAUSAGE SWEET POTATO CASSEROLE

First Bake
Butter to prepare the casserole dish
2 cups of thinly sliced sweet potatoes or Yams
1 lb. of sweet or hot Italian sausage, cut in small pieces
1/2 lb of slice thin strips of ham
1/2 cup of diced red onion
1/2 cup of chopped red peppers
2 minced jalapenos with seeds and veins removed

Second Bake
6 eggs
1/2 c. milk
3/4 tsp. baking powder
1/4 c. grated Parmesan cheese
1/2 cup of your favorite spaghetti tomato sauce
6 oz. shredded Mozzarella cheese

Use the butter to prepare the 2 quart casserole.

Arrange the first bake ingredients in casserole. Bake in moderate oven (375 degrees) 35 to 40 minutes.

Beat together the eggs, milk, baking powder. Salt and, pepper to your taste. Pour over first mixture. Reduce heat to 325 degrees and bake 30 minutes.

Spoon the tomato sauce over the top of the bake mixture. Sprinkle the Mozzarella cheese over the casserole. Then sprinkle the Parmesan cheese to top off the casserole.

Bake 10 minutes more.

CORN AND CRAB CAKES

2 cans (6 oz each) crabmeat, drained checked for shell pieces
1 can (8.25 oz) cream style corn
2 tbsp of milk
2 green onions, trimmed and finely chopped
1 diced roasted red bell pepper
1 1/2 cups seasoned bread crumbs, divided
3 tbsp of olive oil

Mix the crabmeat, corn, scallions, roasted red bell pepper, and 3/4 cup bread crumbs soak with 2 tbsp of milk. In a medium mixing bowl until well blended.

Spread the remaining breadcrumbs on a sheet of foil; sprinkle the bread crumbs with paprika.

Divide the crab mixture into 8 even portions (about 1/3 cup each).

Roll each portion in bread crumbs until the surface is well coated, and form into 1/2-inch thick patties.

Heat a large non-stick frying pan over medium-high heat. Pour olive oil (about 3 tablespoons). When the oil is hot, brown the crab cakes on both sides, about 4 minutes per side.

Okay dear lady here is one without seafood.


JALAPENO CORN CAKES

1 sm. jalapeno pepper, about 1 tbsp. minced
1 tbsp of minced onions
1/2 cup of yellow cornmeal
1 tsp. of baking powder
Sea Salt and pepper (1/2 tsp. each)
2 eggs beaten
1/4 cup of whole milk
2 cup of corn kernels
2 tbsp. oil

Mince the jalapeno pepper, and the onion.

Combine the cornmeal, baking powder, salt and pepper. Set aside.

Beat the eggs and milk together. Stir in the minced jalapeno, the minced onion. Stir the egg mixture and corn kernels into the cornmeal.

Heat 1 tbsp of oil in a non-stick frying pan over medium-high heat. For each corn cake drop about 1/4 cup batter into the pan and spread to flatten.

Cook the cakes until the edges are browned. Turnover and cook until golden brown. Repeat using remaining oil and batter.

PEANUT SOUP

1 med. Red onion, chopped
2 lg. carrots, diced
2 ribs of celery, sliced
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
3 tbsp. white flour
5 cups of chicken stock
3/4 cup of creamy or chunk style peanut butter
2 lg. tomatoes, peeled, seeded, and diced
4 cooked chicken breast meat, diced
1 cup of whole milk
white pepper
Dash of cayenne pepper
Roasted peanuts

Heat the oil in a 3-quart saucepan. Sauté onion, carrot, celery and peppers for 10 minutes.

Stir in flour and slowly stir in chicken stock; bring to a boil while stirring constantly.

Add peanut butter, reduce heat and simmer for 15 minutes. Add tomatoes, chicken meat, and milk.

Season the soup to your taste with white, and cayenne pepper. Simmer 30 additional minutes before serving.

Garnish with a handful of chopped roasted peanuts on each portion.

This a recipe that someone here at M2 wished to put on this forum, but she did not want to post it under her name. So I have taken the job to post it for her. She says that his is a really great recipe for the cookies and for the Whoopie pie.

She "hope someone tries this recipe and reports on it. She would love to hear your corresponding to your feelings on this recipe."

I to will have to try this recipe.


MINI PUMPKIN WHOOPIE PIES

COOKIES:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup LIBBY'S® 100% Pure Pumpkin
1 teaspoon vanilla extract

PREHEAT oven to 350°F. Lightly grease; or line four baking sheets with parchment paper.

COMBINE flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)

BAKE
Bake the cookies for 10 to 13 minutes; or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

CREAM CHEESE FILLING:
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups powdered sugar

BEAT cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.

SPREAD a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling.

Here is another recipe the lady wanted to post here. I have made this cake it is very grand.


CHOCOLATE COCA COLA CAKE

2 sticks butter
1/2 cup of cold Crisco oil
1 1/2 cup of miniature marshmallows
1 tsp. baking soda
2 eggs, room temperature
4 tbsp. cocoa
1 cup of Coke
2 cups of sifted flour
2 cups of fine sugar
1/2 cup of buttermilk
1 tsp. vanilla

Combine butter, cocoa, oil and Coke and bring to a boil. Add the remaining ingredients in order named above; beat well (by hand) until smooth. Pour into a large greased and floured sheet - cake pan. Bake at 350 degrees for 45 minutes. Spread Coca - Cola frosting over warm cake.

COCA - COLA FROSTING:

6 tbsp. of Coke
3 tbsp. cocoa
1 cup of chopped pecans
1 stick butter
Dash salt and 2 dashes of cinnamon
1 box powdered sugar
1 tsp. vanilla
3/4 cup of miniature marshmallows

Bring first 3 ingredients to a boil and add the rest except for the vanilla. Stir until thick and smooth. Add vanilla and spread over the cake while it is still warm. DELICIOUS!!!!

Chocolate chip cookies:

2 1/2 cups flour
1 tsp Baking soda
1 tsp salt
1 tsp vanilla
2 sticks (1 cup) butter
3/4 cups granulated sugar
3/4 brown sugar
2 eggs
As many chocolate chips as you'd like.

Mix, then bake at 375 degrees for 9-11 minutes. :)

If I followed this, mine would be chocolate chips with a little cookie.

Haha, I actually don't like that many chocolate chips in my cookies. But IF you are a serious chocolate lover, I'll be posting a recipe I'm SURE you'd love. ;D

Chocolate crinkles:

1/2 cup oil
1/4 cups baking cocoa.
4 tablespoons butter
2 cups granulated sugar
4 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt

1 cup powdered sugar

Mix oil, butter, granulated sugar, and cocoa. Blend in eggs until well mixed. Add vanilla, then flour. Stir in flour, baking powder, and salt into the mix. Chill for several hours (it'll chill a lot faster in a metal mixing bowl).

Heat oven up to 350 degrees, then roll rolled balls of dough in a bowl of powdered sugar. Place on a greased baking sheet and bake for 10-12 minutes.

I'm not that much into chocolate, but there are a few that I love to nibble on. And yeah, I love chocolate crinkles! Haha. Thanks! My friend is also looking for a recipe for it, so I'll be passing this on. :)

IRISH POTATO CASSEROLE

6 lbs. Irish potatoes
1 8 oz of cream cheese
1 1/2 cups of sour cream
2 tsp. onion powder
2 cloves of garlic crushed
1 tsp. sea salt
1 tsp. of white pepper
3 tbsp. of un-salted butter
2 tbsp. chives fresh or dry
2 tsp. of rosemary
4 red onions sliced

Boil potatoes and mash with cream cheese, sour cream, onion salt, salt and pepper.

Place in a casserole, dot with the butter and sprinkle with rosemary and chives on top. Place the sliced red onions on top.

Bake 1 hour at 325 degrees.