Cinnamon Ginger Cookies and cream Cheese Frosting

Cinnamon ginger cookies
1 c butter
1 1/2 c sugar
3 Tb light corn syrup
2 eggs
3 c flour
1 c quick oats
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves

cream butter and sugar. add corn syrup and eggs. mix well. add dry ingredients to the butter mixture and mix well. roll into teaspoon sized ball (refrigerate if dough is too soft) and bake at 350 for 6 min or until bottom edges are barely brown.
remove cookies from oven and press flat with a glass dipped in sugar (spray bottom of glass with cooking spray for first 'press' and dip back into sugar between each cookie thereafter). Let cookies cool 1 min on baking sheet before removing to colling rack.
To make sandwich cookies spread a layer of cream cheese frosting between cookies.

Cream Cheese frosting

1/4 cup butter
8 oz cream cheese
1.2 tsp vanilla
1 1/2 c powdered sugar

cream butter and powdered sugar. Add vanilla and mix until smooth. Add powdered sugar until desired consistancy is reached; you want a thick frosting to hold the cookies together. If frosting is too thick, thin with evaporated milk. If frosting is too thin, thicken by adding more powdered sugar. Spread between cookies when cookies are cool. Makes about 2 dozen sandwich cookies.

Lemon Tart

Crust

1c all purpose flour
1/3 c powdered sugar
pinch of salt
1 stick unsalted butter (cold cut in smaller pieces)

Preheat oven to 425 degrees. In food processor or mixer combine ingredients for crust. Pulse together until a dough starts to form in clumps. Press into tart pan, making sure to cover bottom and sides evenly. Pierce the bottom of the crust with a fork and place in freezer for 10-15 min. Place tart pan on a cookie sheet and bake until crust is a golden-brown color, approximately 12 min, Remove from oven and let cool

Filling

5oz cream cheese
1/2 c sugar
3/4 c fresh lemon juice (about 2 large lemons)
2 large eggs
zest from one lemon (zest before juicing)

Reduce oven temp to 350 degrees. Mix cream cheese with electric beaters until smooth. Add sugar. Mix until well blended. Add the eggs one at a time, mixing thoroughly after each egg. Stop and scrape bowl halfway through. Add the lemon juice and zest and mix until smooth.
Pour filing into tart crust and bake on cookie sheet for 20-30 min or until filling is set. Let tart cool in wire cooling rack. Cover and refrigerate until well chilled.
Use whipped cream as a optional topping. It can be piped on in stars or served on top with each piece for extra flavor in whipped cream, add a teaspoon of lemon zest.

Cheese Cake

Crust:

1 cup flour
1/4 c. packed brown sugar
1/4 c. chopped nuts
2/3 stick butter.

Combine flour, nuts, and brown sugar. Cut in butter until mixture resembles cornmeal. Press into shallow baking pan. Bake at 375 for 15 minutes. Cool. Crumble and press into cheesecake pan (or pie pan).

Filling:

1 c. sugar
3 eggs
1 tsp. lemon juice
3 8 oz. packages of softened Phil. Cream Cheese
3/4 tsp. vanilla

Reduce heat to 300. Beat cream cheese well. Add sugar a little at a time. Add eggs one at a time. Add vanilla and lemon juice. Combine thoroughly. Pour into crust. Fill to within 1/2" of top to allow for topping. Bake at 300 for 50 minutes or until center looks done and even.

Topping:
1 c. sour cream
1/2 tsp. vanilla
3 T. sugar

Gradually mix sugar into sour cream. Add vanilla. Pour over cheesecake and return to oven for 10 minutes. Cool. Refrigerate overnight.

Quick Cobbler

1/4 c. butter
1 c. flour
3/4 c. milk
1/2 c. sugar
2 tsp. baking powder

Mix dry ingrdients. Cut in butter and mix in milk. Blend until smooth. Pour into greased 8" square pan. Cover with berries or small pieces of fruit. (peaches are delicious). Sprinkle with sugar and add 1 c. juice (can be reserved from canned fruit). Bake at 350 for 45 minutes. Batter will rise to the top of the fruit and brown.

Delish (AKA Guadalupe Pie)

Mix Together:

1 cup Flour
1 Cup finely chopped nuts
1 stick soft butter

Press into 9x13 glass pan. Bake at 350 for 20 to 30 minutes or until light brown, cool completely.

Second Layer:

1 cup powdered sugar
1 8 oz package of cream cheese

Mix until creamy then fold in 8 oz. of Cool Whip

Third Layer:

1-3/4 cup milk
1 large package of instant chocolate pudding

Mix together until the pudding starts to set then spread on top of cream cheese layer.

Fourth Layer:

1-3/4 cup milk
1 large package of instant vanilla pudding

Mix together until the pudding starts to set then spread on top of chocolate layer.

Top with cool whip and chopped nuts.