So, I’ve got a few Desserts ….

by | Mar 31, 2011

Janet Scott

It is a cold rainy day here so it would be a great day for a fire in the fireplace and a good book!  Our trip last week to Naples was wonderful, I enjoyed having the time with Bill and the sun! 

If you are ever looking for a great Romance/Suspense Novel I would encourage you to find my friend Lynette Eason’s books!  I am a very picky reader and she keeps me glued to every page waiting to see what happens next and then feeling like I just lost my best friend when I am finished with the book!

If you haven’t subscribed to our ladies Bible study or if  you have a teen that is interested in our Xtreme Bible study you can sign up on our website at   

Children’s Health:

As the old saying goes, “If Mama ain’t happy, ain’t nobody happy!”  Children often adopt the emotional state of their mothers, according to new research. The study, conducted by the National Institute of Mental Health, looked at 80 moms with depression and the effects that her symptoms had on her kids. Mental health problems in moms tended to spark psychological problems in kids, such as behavioral problems and depression.  But the study has a bright side: When a mother’s emotional symptoms eased, so did her child’s. That means getting effective treatment for depression not only benefits you, the parent — there’s a great upside for your youngster, too.  If you or anyone you know are looking for a godly Christian counselor in your area you can check our website at  and click on find a counselor, just put your zip code in and go!

Ok, now for some DESSERTS:  My daughter Danielle just had a birthday and her favorite cake for her birthday is my Cheesecake, well really we call it “Alex’s Cheesecake” because Alex was the little old gentleman who first made this cake for her birthday when she turned 5 (she is now 23) and he gave us the recipe.

Servings:  It depends on how thin you slice it.  🙂


1/3 C. Butter Melted

1 ¼  C. Graham Cracker Crumbs

¼  C. Sugar

1 – (14 oz) Can of Eagle Brand Sweetened Milk

3 Eggs

¼ C Lemon Juice

2 Pkgs. (8 oz.)  Cream Cheese Softened

Top with 8 oz. Sour Cream


Preheat oven – 300*

Combine:  Butter, Graham Cracker Crumbs and sugar in small mixing bowl until all crumbs are moistened.  Pat firmly in the bottom of 9 inch Spring Form pan.

In a large mixing bowl:  Beat cream cheese until fluffy, add milk and beat until smooth.  Add the eggs and lemon juice, mix well and pour mixture over the graham cracker crust in Spring Form pan.

Bake for 50-55 min. or until the cake springs back when touched.  Cool to room temperature and then refrigerate for an hour.  Run a knife around the edges of pan and then release the sides of pan to remove cake.  Top with sour cream and your favorite topping.

Lemon Meringue Muffins

Servings: 12     Prep: 25 Min   Bake 25min


  • 6 tablespoons butter, softened
  • 1 cup sugar, divided
  • 2 eggs
  • 1/2 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1/4 teaspoon lemon extract
  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 egg whites


  • In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the yogurt, lemon juice, peel and extract. Combine the flour, baking powder and baking soda; add to creamed mixture just until moistened.
  • Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18 minutes. Meanwhile, in a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
  • Transfer meringue to a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe onto muffins. Bake 5-8 minutes longer or until meringue is golden brown and a toothpick inserted into the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1 dozen.

Raspberry Coconut Cookies



  • 1/2 cup shortening
  • 1/2 cup packed brown sugar
  • 6 tablespoons sugar
  • 1 egg
  • 1/4 cup water
  • 1/2 teaspoon almond extract
  • 1-1/2 cups plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup flaked coconut
  • 1/3 cup seedless raspberry jam


  • In a large bowl, cream shortening and sugars until light and fluffy. Beat in the egg, water and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Stir in coconut (dough will be sticky).
  • Set aside 2/3 cup dough; roll remaining dough into 1-in. balls. Using the end of a wooden spoon handle, make a 3/8-in. deep indentation in the center of each ball. Fill each with 1/2 teaspoon jam. Cover jam with a teaspoonful of reserved dough; seal and reshape into a ball. Repeat.
  • Place 2 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 2-1/2 dozen.

Ok, I think I have a sugar rush going and I haven’t eaten any of these this morning!  I promise to have some healthy things to share on Monday!  🙂  Have a great weekend!  Be Blessed!