My new cookbooks arrived yesterday, all 997 of them. I’m so excited to finally get another cookbook done. There’s 200 plus recipes — all of which have been featured in this column, on “Live at 5 at 4” and on your plate at Miss Olivia’s Table at one time or another. It’s a pretty book and coil bound so as to lay flat when in use. The recipes are not continued onto the next page so you don’t have to turn pages with sticky fingers. The second helping is already in progress.

Speaking of second helpings, you’ll want at least one more of all today’s recipes. I next to never use maraschino cherries in my cooking. A) They’re expensive and B) lots of folks leave them on the side of their finished plate. You’ll eat these. Lemon Cheese Creams probably won’t have anything but a few crumbs left on the plate. Be sure to save your dessert until you’ve had a serving of Layered Dinner with a nice green salad.

Cherry Squares

For the crust:

1 cup all purpose flour

3 tablespoons powdered sugar

1 stick cold butter, cubed

Preheat oven to 350 degrees. In a medium bowl, whisk together flour and sugar. Cut butter into the dry ingredients to resemble crumbs. Press into a 9x13 baking dish. Bake until golden.

For the filling:

2 eggs

1 cup sugar

1 teaspoon vanilla

In a medium bowl, combine. Set aside.

1/4 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

In a small bowl, whisk together. Set aside.

3/4 cup chopped pecans

1/2 cup drained and quartered maraschino cherries

1/2 cup coconut

Stir dry ingredients into the egg mixture. Stir in coconut, pecans and cherries. Spread evenly over baked crust. Bake until firm, about 20 minutes.

Lemon Cheese Creams

For the crust:

1 cup all purpose flour

1/3 cup brown sugar

1/2 cup chopped pecans

1/3 cup melted butter

Preheat oven to 350 degrees. In a medium bowl, combine flour, sugar and melted butter til crumbly. Stir in pecans. Reserve 1/3 cup of the mixture. Press remaining mixture into an 8x8 inch baking dish. Bake until golden and set. About 12minutes.

For the filling:

8 ounces cream cheese, at room temperature

1/4 cup sugar

1 egg, at room temperature

2 tablespoons half and half

1 tablespoon fresh lemon juice

1 teaspoon vanilla

In a medium bowl, beat cream cheese and sugar until smooth. Add egg, milk, lemon juice and vanilla, beating until smooth after each. Pour mixture over baked crust. Sprinkle reserved crumb mixture over the top. Bake til firm and golden, 20-25 minutes. Cool before cutting.

Layered Dinner

1 1/2 pounds, ground beef

1 large onion, thinly sliced

3 medium potatoes, thinly sliced

1 large green bell pepper, chopped

2 ribs celery, thinly sliced

1/4 teaspoon dried basil or your favorite dried herb blend

Salt and pepper to taste

1 (14.5-ounce) can stewed tomatoes

Shredded cheese of your choice, optional

Preheat oven to 350 degrees. Spray a 9x13 baking dish with Pam. Layer ingredients in the order given. Cover and bake until vegetables are tender. Uncover and sprinkle with cheese of your choice, if desired. Bake until cheese is melted and golden.

Cherry Squares

For the crust:

1 cup all purpose flour

3 tablespoons powdered sugar

1 stick cold butter, cubed

Preheat oven to 350 degrees. In a medium bowl, whisk together flour and sugar. Cut butter into the dry ingredients to resemble crumbs. Press into a 9x13 baking dish. Bake until golden.

For the filling:

2 eggs

1 cup sugar

1 teaspoon vanilla

In a medium bowl, combine. Set aside.

1/4 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

In a small bowl, whisk together. Set aside.

3/4 cup chopped pecans

1/2 cup drained and quartered maraschino cherries

1/2 cup coconut

Stir dry ingredients into the egg mixture. Stir in coconut, pecans and cherries. Spread evenly over baked crust. Bake until firm, about 20 minutes.

Lemon Cheese Creams

For the crust:

1 cup all purpose flour

1/3 cup brown sugar

1/2 cup chopped pecans

1/3 cup melted butter

Preheat oven to 350 degrees. In a medium bowl, combine flour, sugar and melted butter til crumbly. Stir in pecans. Reserve 1/3 cup of the mixture. Press remaining mixture into an 8x8 inch baking dish. Bake until golden and set. About 12minutes.

For the filling:

8 ounces cream cheese, at room temperature

1/4 cup sugar

1 egg, at room temperature

2 tablespoons half and half

1 tablespoon fresh lemon juice

1 teaspoon vanilla

In a medium bowl, beat cream cheese and sugar until smooth. Add egg, milk, lemon juice and vanilla, beating until smooth after each. Pour mixture over baked crust. Sprinkle reserved crumb mixture over the top. Bake til firm and golden, 20-25 minutes. Cool before cutting.

Layered Dinner

1 1/2 pounds, ground beef

1 large onion, thinly sliced

3 medium potatoes, thinly sliced

1 large green bell pepper, chopped

2 ribs celery, thinly sliced

1/4 teaspoon dried basil or your favorite dried herb blend

Salt and pepper to taste

1 (14.5-ounce) can stewed tomatoes

Shredded cheese of your choice, optional

Preheat oven to 350 degrees. Spray a 9x13 baking dish with Pam. Layer ingredients in the order given. Cover and bake until vegetables are tender. Uncover and sprinkle with cheese of your choice, if desired. Bake until cheese is melted and golden.

Miss Olivia Sipe is the owner of Miss Olivia’s Table in Maryville.

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