Mel’s Favorite Fare


 I do love carbohydrates!

Lemony pie

 1 ready-made shortbread crust

 2 3.4-oz. boxes lemon instant pudding mix (do not prepare)

 2 C whole milk

 1 TBS fresh lemon juice, about 1 lemon

 1-1/2 C heavy whipping cream

 3 TBS powdered sugar

 Combine lemon instant pudding mix, whole milk, and fresh lemon juice in a mixing bowl. Whisk together until pudding is thick (about 2 minutes). Spread 1-1/2 cups onto prepared crust.

 Beat heavy whipping cream and powdered sugar in bowl of a stand mixer, or with a handheld blender, until stiff peaks form. This takes about 5 minutes. Add half of freshly whipped cream into remaining lemon pudding mix and whisk together until combined. Spread over lemon pudding in piecrust.

 Top pie with remaining whipped cream. Cover with enclosed lid and let refrigerate for at least 3-4 hours before serving. For best results make it the night before and let it sit in fridge overnight.


Apple bread

3 C all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

3 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. Cloves

1 C sugar

1 C brown sugar, packed

3 large eggs

1 C vegetable oil

1 TBS vanilla extract

2 C apples, peeled, cored, and diced

1 C pecans, chopped

Praline glaze:

1/4 C unsalted butter

1/2 C brown sugar, firmly packed

3 TBS milk

1 tsp. vanilla extract

1 C powdered sugar

1 C pecans, chopped

 Preheat oven to 350 degrees. Spray two 8×4-inch baking pans with nonstick cooking spray. In a large bowl, whisk together first nine ingredients. In a separate bowl, mix eggs, oil, and vanilla. Add egg mixture to flour mixture and combine. (The batter will be extremely thick.) Mix in apples and 1 cup chopped pecans until evenly distributed through batter.

 Spoon batter evenly into prepared pans and smooth out top of batter with back of a spoon. Bake in preheated oven for 50-55 minutes or until a toothpick inserted into center of loaf comes out clean and edges of bread are just pulling away from baking pan.


 In a heavy-bottomed 2-quart saucepan, bring brown sugar, butter and milk to a boil over medium heat. Boil 1 minute, whisking constantly. Remove from heat. Add vanilla and powdered sugar. Using a hand-held electric mixer, beat on medium speed until smooth. Pour half of glaze immediately over each loaf of cooled bread and sprinkle evenly with pecans.


Stuffed crescent rolls

1 pkg. Pillsbury Crescent Rolls – 8 count

8 strawberries (cut 1/2 lengthwise)

1/2 C blueberries

4 oz. cream cheese

powdered sugar for garnish

 Unroll crescent rolls and separate. Place 1/2 oz. cream cheese on large end of each crescent roll. Place two 1/2 strawberries side by side on top of cream cheese. Add 4-5 blueberries. Roll crescent dough around fruit and cream cheese (the sides will be open).

 Bake at 375 degrees for 12-14 minutes. Remove from oven and sprinkle with powdered sugar. Serve hot.


She said, “To the teenager who used that rude “finger expression” at me for honking at you – your cell phone is on the roof of the car!”

If you would like to share a recipe with me, just send it to the J-T or email it to me.

(Melanie Behrens –

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