Facebook recipes reflect personalities

Lately, it seems like several of my friends have posted recipes on facebook, and they look wonderful. It is interesting that the recipes my friends post actually reflect the personalities of the person. I can guess certain friends will always post desserts and some will always post entrees or salads. I find it very interesting our favorite foods reflect who we are and our personalities. These recipes today are all from my family and friends and I hope you enjoy them, no matter what your personality is.

Lemon Loaf

1 1/2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 eggs, room temperature

1 cup sugar

2 tablespoons butter, softened

1 teaspoon vanilla extract

2 teaspoons lemon extract

1/3 cup lemon juice

1/2 cup oil

zest of one lemon

Glaze:

1 cup powdered sugar

2 tablespoons whole milk

1/2 teaspoon lemon extract

* Preheat oven to 350 degrees. Grease and flour a 9 × 5-inch loaf pan.

* In a large bowl, combine flour, baking soda, baking powder and salt. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.

* Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well.

* Pour into loaf pan and bake for 45 minutes until toothpick comes out clean.

* Remove from oven and pour glaze over it, then cool in pan on a rack. For the glaze, whisk to combine

Peanut Butter "Cheese Ball"

1 package (8 ounces) cream cheese, at room temperature

1 cup powdered sugar

3/4 cup creamy peanut butter (not all-natural)

3 tablespoons packed brown sugar

3/4 cup milk chocolate chips

3/4 cup peanut butter chips

Graham cracker sticks, Teddy Grahams, and/or apple slices for dipping

* Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.

* Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.

* Freeze for 1 hour 30 minutes or until firm enough to keep its shape.

* Place peanut butter and chocolate chips in flat dish.

* Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.

* Place ball on serving dish; cover and freeze for 2 hours or until almost firm.

This recipe can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving. Serve with graham cracker sticks, Teddy Grahams, or apple slices for dipping or spreading.

Apple Crisp Pizza

Pastry for 9-inch single-crust pie

2/3 cup sugar

3 tablespoons all-purpose flour

1 teaspoon ground cinnamon

4 medium apples (like Gala, Honey Crisp, Fiji, Braeburn, Empire) peeled and diced into 1/4 inch pieces

For the topping:

1/2 cup all-purpose flour

1/3 cup packed brown sugar

1/2 cup old-fashioned rolled oats

1 teaspoon ground cinnamon

1/4 cup salted butter, softened

For topping drizzle:

1/2 cup caramel topping

* Preheat oven to 350 degrees.

* Roll pastry to fit a 12 inch pizza pan; fold under edges to give the pizza a bit of a raised crust.

* Combine sugar, flour and cinnamon in a medium bowl. Add peeled, diced apples and toss.

* Arrange the apples in a single layer over the pie crust to completely cover it.

* For the topping: Combine the flour, brown sugar, oats, cinnamon, and butter in a bowl. Mix well. Sprinkle topping evenly over the apples.

* Bake at 350 degrees for 35-40 minutes or until apples are tender.

* Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream. Makes 12 servings.

Individual Chicken Pot Pies

For the chicken mixture:

1 tablespoon vegetable oil

1 pound boneless skinless chicken breasts, cut into bite-size pieces

1 medium onion, chopped (1/2 cup)

1/2 cup chicken broth

1 cup frozen peas and carrots

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground thyme

1 cup (4 ounces) shredded Cheddar cheese

For the filling:

1/2 cup original buttermilk baking mix

1/2 cup milk

2 eggs

* Heat oven to 375 degrees.

* Start with buttermilk baking mix, milk and eggs. Combine and start with a little less than a tablespoon in each greased muffin cup or use muffin liner.

* Next add your filling. Add about 1/4 cup of the mixture to each cup.

* Finally, top it off with one more tablespoon of the biscuit mixture.

* Bake for 25-30 minutes then pop them out of the pan. Serve piping hot.

Pecan Pie Cake

It's best to make the filling the night before, because you want this to chill really well.

Pecan Pie filling:

1/2 cup firmly packed dark brown sugar

3/4 cup dark corn syrup

1/3 cup cornstarch

4 egg yolks

1 1/2 cups half-and-half

1/8 teaspoon salt

3 tablespoons butter

1 teaspoon vanilla extract (the real stuff)

* Whisk together the first 6 ingredients in a heavy 3-quart saucepan until smooth.

* Bring to a boil over medium heat, whisking constantly, and boil for 1 minute, or until thickened.

* Remove from heat; whisk in butter and vanilla.

* Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill at least 4 hours.

For the cake:

3 cups finely chopped pecans, toasted and divided

1/2 cup butter or margarine, softened

1/2 cup shortening

2 cups sugar

5 large eggs, separated

1 tablespoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk

3/4 cup dark corn syrup

* Sprinkle 2 cups pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat bottoms and sides of pans.

* Beat butter and shortening at medium speed with an electric mixer until fluffy, and gradually add sugar, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in vanilla.

* Combine flour and baking soda. Add to butter mixture alternating with the buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

* Stir in remaining 1 cup pecans. Beat egg whites at medium speed until stiff peaks form, and fold one third egg whites into batter. Fold in remaining egg whites. (Do not over mix).

* Pour batter into prepared pans. Bake at 350 for about 20-25 minutes. Check for doneness with the toothpick inserted into center.

* Cool in pans on wire racks for about 10 minutes, then invert onto the wire racks. Put some wax paper down under the wire racks. Brush the tops and sides of layers with corn syrup, and cool completely.

* Spread half of pecan pie filling on one layer, pecan side up. Place second layer, pecan side up, on filling, and spread with remaining filling. Top with remaining layer, pecan side up. Garnish as desired.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.