3 ounces cream cheese, softened for 10 seconds in the microwave.
3 tbsp strawberry jam
A few sheets of graham crackers, broken into squares
Mix cream cheese and jam and spread a little onto each graham cracker. You get the "taste" of cheesecake without all the calories and fat.
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
1/11/11
12/24/10
Apple Nachos
36 caramels
1 Tbsp. water
30 large marshmallows
1/3 cup butter, cubed
4 medium tart apples, peeled and cut into 1/4 inch slices
1/3 cup chopped dry roasted peanuts
1/3 cup minature semisweet chocolate chips
3 Tbsp. Halloween (or other holiday) sprinkles
In a microwave-safe bowl, melt caramels with water; stir until smooth.
Meanwhile, in a large saucepan, melt marshmallows and butter. Arrange apple slices on a large platter. Drizzle with caramel, top with marshmallow mixture. Sprinkle with peanuts, chocolate chips and sprinkles. Serve immediately.
1 Tbsp. water
30 large marshmallows
1/3 cup butter, cubed
4 medium tart apples, peeled and cut into 1/4 inch slices
1/3 cup chopped dry roasted peanuts
1/3 cup minature semisweet chocolate chips
3 Tbsp. Halloween (or other holiday) sprinkles
In a microwave-safe bowl, melt caramels with water; stir until smooth.
Meanwhile, in a large saucepan, melt marshmallows and butter. Arrange apple slices on a large platter. Drizzle with caramel, top with marshmallow mixture. Sprinkle with peanuts, chocolate chips and sprinkles. Serve immediately.
3/8/10
Peach Cobbler
Serves: 6
1/2 cup sugar
1 Tbsp. flour
1 tsp. cinnamon
1 tsp. grated lemon zest
1/4 tsp. salt
6 cups peach slices (fresh: peeled or frozen: thawed)
1 Tbsp. fresh lemon juice
Topping:
2 cups flour
1/2 cup plus 2 Tbsp. sugar, divided
2 tsp. baking powder
3/4 tsp. salt
3/4 cup (1 1/2 sticks) cold butter, cut into small pieces
1. Preheat oven to 425. Spray a 9 inch square baking dish or pan with nonstick cooking spray.
2. For the filling, mix the sugar, flour, cinnamon, lemon zest and salt in a large bowl. Add the peach slices and lemon juice. Toss until well combined. Pour into the prepared dish and bake until bubbly, about 15 minutes.
3. Meanwhile, for the topping, place the flour, 1/2 cup sugar, baking powder and salt in a medium bowl. Mix well. Cut in the butter with a pastry blender or 2 knives until coarse crumbs form. Add 1/2 cup water, stirring just until the dry ingredients are moistened.
4. Remove the dish from oven, drop the dough by heaping tablespoonsfuls onto the peach filling. Sprinkle the remaining sugar over the top of the dough. Bake until the topping is golden brown, about 2o minutes longer. Serve warm or at room temp.
1/2 cup sugar
1 Tbsp. flour
1 tsp. cinnamon
1 tsp. grated lemon zest
1/4 tsp. salt
6 cups peach slices (fresh: peeled or frozen: thawed)
1 Tbsp. fresh lemon juice
Topping:
2 cups flour
1/2 cup plus 2 Tbsp. sugar, divided
2 tsp. baking powder
3/4 tsp. salt
3/4 cup (1 1/2 sticks) cold butter, cut into small pieces
1. Preheat oven to 425. Spray a 9 inch square baking dish or pan with nonstick cooking spray.
2. For the filling, mix the sugar, flour, cinnamon, lemon zest and salt in a large bowl. Add the peach slices and lemon juice. Toss until well combined. Pour into the prepared dish and bake until bubbly, about 15 minutes.
3. Meanwhile, for the topping, place the flour, 1/2 cup sugar, baking powder and salt in a medium bowl. Mix well. Cut in the butter with a pastry blender or 2 knives until coarse crumbs form. Add 1/2 cup water, stirring just until the dry ingredients are moistened.
4. Remove the dish from oven, drop the dough by heaping tablespoonsfuls onto the peach filling. Sprinkle the remaining sugar over the top of the dough. Bake until the topping is golden brown, about 2o minutes longer. Serve warm or at room temp.
Chocolate Surprise Cookies
Makes 25
3/4 cup butter, softened (1 1/2 sticks)
1/3 cup firmly packed brown sugar
1 1/2 tsp. vanilla
1 1/2 cups flour
25 Hershey kisses
1 1/2 Tbsp. confectioner's sugar
3/4 tsp. cocoa
Preheat oven to 350. Combine the butter and brown sugar in a medium bowl. Beat with an electric mixer set on medium speed until light and fluffly. Add the vanilla. Combine the flour and cinnamon in another medium bowl. Add the flour mixture to the butter mixture. Mix well.
Shape the dough into twenty-five 1-inch balls. Flatten each ball into a 2-inch round 1 inch apart on 2 ungreased baking sheets. Place 1 Hershey Kiss in the center of each round. Enclose the candy with the dough, making sure the candy is completely sealed in the dough. Bake until golden, about 15 minutes.
Combine the confectioner's sugar and cocoa in a small bowl and lightly sprinkl over the hot cookies. Cool the cookies on baking sheet for 10 minutes, then transfer to wire racks to cool completely.
3/4 cup butter, softened (1 1/2 sticks)
1/3 cup firmly packed brown sugar
1 1/2 tsp. vanilla
1 1/2 cups flour
25 Hershey kisses
1 1/2 Tbsp. confectioner's sugar
3/4 tsp. cocoa
Preheat oven to 350. Combine the butter and brown sugar in a medium bowl. Beat with an electric mixer set on medium speed until light and fluffly. Add the vanilla. Combine the flour and cinnamon in another medium bowl. Add the flour mixture to the butter mixture. Mix well.
Shape the dough into twenty-five 1-inch balls. Flatten each ball into a 2-inch round 1 inch apart on 2 ungreased baking sheets. Place 1 Hershey Kiss in the center of each round. Enclose the candy with the dough, making sure the candy is completely sealed in the dough. Bake until golden, about 15 minutes.
Combine the confectioner's sugar and cocoa in a small bowl and lightly sprinkl over the hot cookies. Cool the cookies on baking sheet for 10 minutes, then transfer to wire racks to cool completely.
3/2/10
Pumpkin Whoopie Pies
Cookie Dough:
1 cup shortening
2 cups packed brown sugar
2 eggs
1 tsp. vanilla extract
3-1/2 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 cup canned pumpkin
Filling:
1/4 cup flour
dash of salt
3/4 cup milk
1 cup shortening
2 cups confectioner's sugar
2 tsp. vanilla extract
In a large mixing bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt cinnamon and ginger; add to creamed mixture alternately with pumpkin.
Drop by rounded tablespoonful 2 inches apart onto greased baking pans; flatten slightly with back of a spoon. Bake at 400* for 10-11 minutes. Remove to wire racks to cool.
For filling, in a small saucepan, combine flour and salt. Grandually whisk in milk until smooth; bring to a boil. Reduce heat; cook and stir over medium heat 2 minutes or until thickened. Cover and refrigerat until completely cooled.
In a small mixing bowl, beat shortening, confectioner's sugar and vanilla until smooth. Add chilled milk mixture; beat for 7 minutes or until light and fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in fridge. Yield: 2 dozen
1 cup shortening
2 cups packed brown sugar
2 eggs
1 tsp. vanilla extract
3-1/2 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 cup canned pumpkin
Filling:
1/4 cup flour
dash of salt
3/4 cup milk
1 cup shortening
2 cups confectioner's sugar
2 tsp. vanilla extract
In a large mixing bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt cinnamon and ginger; add to creamed mixture alternately with pumpkin.
Drop by rounded tablespoonful 2 inches apart onto greased baking pans; flatten slightly with back of a spoon. Bake at 400* for 10-11 minutes. Remove to wire racks to cool.
For filling, in a small saucepan, combine flour and salt. Grandually whisk in milk until smooth; bring to a boil. Reduce heat; cook and stir over medium heat 2 minutes or until thickened. Cover and refrigerat until completely cooled.
In a small mixing bowl, beat shortening, confectioner's sugar and vanilla until smooth. Add chilled milk mixture; beat for 7 minutes or until light and fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in fridge. Yield: 2 dozen
Carrot Cake Sandwich Cookies
1/2 cup pecans
3/4 cup flour
1/2 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup light brown sugar
1/3 cup vegetable oil
1 egg
1 large carrot, shredded
4 oz. cream cheese, softened
1/3 cup confectioner's sugar
1/2 tsp. vanilla extract
1. Arrange oven rack in upper and lower thirds of oven. Preheat oven to 375*F. Line 2 large baking sheets with parchment paper.
2. Process pecans in a food processor until finely ground. Add flour, baking powder, cinnamon, and salt. Pulse to blend.
3. In a bowl, whisk together brown sugar, oil and egg. Add to dry mixture in food processor, followed by carrot. Pusle until just blended.
4. Spoon 8 slighted rounded tablspoons of dough onto each baking sheet, spacing evenly. Bake until cookies are spring to touch, about 10 minutes. Transfer cookies to racks and let cool.
5. Using an electric beater, stir together cream cheese, confectioner's sugar and vanilla. Pair cookies of similar shape and size. Spread filling evenly over flat side of one cookie in each pair; top with second cookie to finish sandwich.
Yield: 8 cookie sandwiches Serving size: 1 cookie 299 cal. 20 g. fat 1 g fiber 28 g carb
3/4 cup flour
1/2 tsp. baking powder
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 cup light brown sugar
1/3 cup vegetable oil
1 egg
1 large carrot, shredded
4 oz. cream cheese, softened
1/3 cup confectioner's sugar
1/2 tsp. vanilla extract
1. Arrange oven rack in upper and lower thirds of oven. Preheat oven to 375*F. Line 2 large baking sheets with parchment paper.
2. Process pecans in a food processor until finely ground. Add flour, baking powder, cinnamon, and salt. Pulse to blend.
3. In a bowl, whisk together brown sugar, oil and egg. Add to dry mixture in food processor, followed by carrot. Pusle until just blended.
4. Spoon 8 slighted rounded tablspoons of dough onto each baking sheet, spacing evenly. Bake until cookies are spring to touch, about 10 minutes. Transfer cookies to racks and let cool.
5. Using an electric beater, stir together cream cheese, confectioner's sugar and vanilla. Pair cookies of similar shape and size. Spread filling evenly over flat side of one cookie in each pair; top with second cookie to finish sandwich.
Yield: 8 cookie sandwiches Serving size: 1 cookie 299 cal. 20 g. fat 1 g fiber 28 g carb
Slow-Cooker Caramel Rice Pudding
3 cups cooked white rice
1/2 cup raisins
1 tsp. vanilla extract
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 Tbsp. sugar
1 tsp. ground cinnamon
1. Spray insert of 2-3 1/2 quare slow cooker with non-stick spray.
2. Mix all ingredients together except sugar and cinnamon in the slow cooker.
3. Cover and cook on LOW for 3-4 hours, or until liquid is absorbed. Stir pudding.
4. Sprinkle pudding with sugar and cinnamon. Serve warm.
1/2 cup raisins
1 tsp. vanilla extract
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1 Tbsp. sugar
1 tsp. ground cinnamon
1. Spray insert of 2-3 1/2 quare slow cooker with non-stick spray.
2. Mix all ingredients together except sugar and cinnamon in the slow cooker.
3. Cover and cook on LOW for 3-4 hours, or until liquid is absorbed. Stir pudding.
4. Sprinkle pudding with sugar and cinnamon. Serve warm.
Slow-Cooker Hot Fudge Sundae Cake
1 cup all-purpose flour
1/2 cup sugar
2 Tbsp. baking cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbsp. vegetable oil
1 tsp. vanilla extract
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
1. Spray the insert of 2-3 1/2 quart slow-cooker with nonstick cooking spray.
2. Medium bowl, mix flour, sugar, 2 Tbsp. cocoa, the baking powder and salt. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in bottom of prepared cooker.
3. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in cooker.
4. Cover and cook on HIGH for 2-2 1/2 hours, or until toothpick inserted in center comes out clean.
5. Turn off cooker. Let cake stand uncovered 30-40 mins to cool slightly before serving.
6. Spoon warm cake into dessert dishes. Spoon sauce over top. Add vanilla ice cream!? Yum!
Serves: 6 Per Serving: 376 cals 66 g. carbs 3 g. fiber 12 g. fat
1/2 cup sugar
2 Tbsp. baking cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbsp. vegetable oil
1 tsp. vanilla extract
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
1. Spray the insert of 2-3 1/2 quart slow-cooker with nonstick cooking spray.
2. Medium bowl, mix flour, sugar, 2 Tbsp. cocoa, the baking powder and salt. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in bottom of prepared cooker.
3. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in cooker.
4. Cover and cook on HIGH for 2-2 1/2 hours, or until toothpick inserted in center comes out clean.
5. Turn off cooker. Let cake stand uncovered 30-40 mins to cool slightly before serving.
6. Spoon warm cake into dessert dishes. Spoon sauce over top. Add vanilla ice cream!? Yum!
Serves: 6 Per Serving: 376 cals 66 g. carbs 3 g. fiber 12 g. fat
Pumpkin Chocolate Chip Muffins
1 2/3 cup flour
1 cup sugar
1 Tablespoon pumkin pie spice
1 t. baking soda
1/4 t. baking powder
1/4 t. salt
2 eggs
2 c. pumpkin
1/2 c. melted butter
1 c. chocolate chips
Heat oven to 350. Mix sugar, spice baking soda, baking powder and salt in large bowl. In another bowl beat eggs, pumpkin and butter together. Stir in chocolate chips. Fold in dry ingredients. Scoop into greased muffin cups. Bake 15-20 mins for mini muffins, 20-25 for standard muffins.
1 cup sugar
1 Tablespoon pumkin pie spice
1 t. baking soda
1/4 t. baking powder
1/4 t. salt
2 eggs
2 c. pumpkin
1/2 c. melted butter
1 c. chocolate chips
Heat oven to 350. Mix sugar, spice baking soda, baking powder and salt in large bowl. In another bowl beat eggs, pumpkin and butter together. Stir in chocolate chips. Fold in dry ingredients. Scoop into greased muffin cups. Bake 15-20 mins for mini muffins, 20-25 for standard muffins.
1/29/09
No Drip Popsicles
1 (6oz) pkg. jello
1 pkg. Kool-Aid
1 cup sugar
2 cups hot water
2 cups cold water
Buy the same flavored Kool-Aid and Jello (or two that mix well!) Combine first four ingredients and stir until dissolved. Add and mix the cold water. Pour into containers. Freeze one hour, then add sticks. Freeze overnight.
1 pkg. Kool-Aid
1 cup sugar
2 cups hot water
2 cups cold water
Buy the same flavored Kool-Aid and Jello (or two that mix well!) Combine first four ingredients and stir until dissolved. Add and mix the cold water. Pour into containers. Freeze one hour, then add sticks. Freeze overnight.
1/28/09
Indoor S'mores
8 c. Golden Grahams cereal
6 c. miniature marshmallows
1 1/2 c. chocolate chips
1/4 c. light corn syrup
5 Tbs. butter or margarine
1 tsp. vanilla
1. Butter a 13x9-inch pan. Measure cereal into large bowl.
2. Microwave 5 cups of the marshmallows, the chocolate chips, corn syrup and butter in large microwavable bowl uncovered on high 2 minutes to 3 minutes 30 seconds, stirring after every minute, until mixture can be stirred smoothly.
3. Stir in vanilla. Pour over cereal in bowl; quickly toss until evenly coated. Stir in remaining 1 cup marshmallows.
4. Press mixture in pan, using buttered back of spoon. Let stand uncovered for at least 1 hour, or refrigerate for a firmer bar. For bars, cut into 6 rows by 6 rows. Store loosely covered at room temperature up to 2 days.
6 c. miniature marshmallows
1 1/2 c. chocolate chips
1/4 c. light corn syrup
5 Tbs. butter or margarine
1 tsp. vanilla
1. Butter a 13x9-inch pan. Measure cereal into large bowl.
2. Microwave 5 cups of the marshmallows, the chocolate chips, corn syrup and butter in large microwavable bowl uncovered on high 2 minutes to 3 minutes 30 seconds, stirring after every minute, until mixture can be stirred smoothly.
3. Stir in vanilla. Pour over cereal in bowl; quickly toss until evenly coated. Stir in remaining 1 cup marshmallows.
4. Press mixture in pan, using buttered back of spoon. Let stand uncovered for at least 1 hour, or refrigerate for a firmer bar. For bars, cut into 6 rows by 6 rows. Store loosely covered at room temperature up to 2 days.
10/20/07
Pioneer Woman Chocolate Sheet Cake
Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa.
Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat.
Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.
Add: 2 beaten eggs 1 teaspoon baking soda 1 teaspoon vanilla Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:6 tablespoons milk1 teaspoon vanilla1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
2 cups flour
2 cups sugar
1/4 teaspoon salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa.
Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat.
Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.
Add: 2 beaten eggs 1 teaspoon baking soda 1 teaspoon vanilla Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:6 tablespoons milk1 teaspoon vanilla1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
Fresh Cream Cheese Peach Pie
1 (9 inch) baked and cooled pie crust
1 cup sugar
3 Tbsp. cornstarch
1 cup water
4 Tbsp. dry peach jell-o powder
1/2 cup sugar
1 (8oz.) pkg. cream cheese (room temp)
1 tsp. vanilla
4-5 fresh peaches, peeled and sliced
1 small carton cool whip
Mix first 3 ingredients in a saucepan. Boil until thick and clear, then add the jell-o. Let cool. Meanwhile, mix together sugar, cream cheese and vanilla. Cream until smooth and spread in the bottom fo the cooled pie crust. Combine the sliced peaches with the cooled jell-o mixture. Place on top of cream cheese mixture. Cover all with cool whip (or fresh whipped cream) and refrigerate a few hours before serving. Serves 8. Serving size: 1 slice, 526 cal., 23 g. fat,
1 cup sugar
3 Tbsp. cornstarch
1 cup water
4 Tbsp. dry peach jell-o powder
1/2 cup sugar
1 (8oz.) pkg. cream cheese (room temp)
1 tsp. vanilla
4-5 fresh peaches, peeled and sliced
1 small carton cool whip
Mix first 3 ingredients in a saucepan. Boil until thick and clear, then add the jell-o. Let cool. Meanwhile, mix together sugar, cream cheese and vanilla. Cream until smooth and spread in the bottom fo the cooled pie crust. Combine the sliced peaches with the cooled jell-o mixture. Place on top of cream cheese mixture. Cover all with cool whip (or fresh whipped cream) and refrigerate a few hours before serving. Serves 8. Serving size: 1 slice, 526 cal., 23 g. fat,
Raspberry Custard Ice Cream
1 container (6 oz.) fresh raspberries
1 1/4 cups sugar
1 1/2 tsp. lemon zest (2 fresh lemons)
1 3/4 cups milk
4 egg yolks
pinch of salt
6 drops red liquid food coloring
1 1/2 cups heavy cream
Follow Directions for Lemon Custard Ice-Cream, changing steps 2 and 4
2. In food processor, combine raspberries and 2 Tbsp. sugar. Puree until smooth, then force through a strainer (you should have 1/2 to 2/3 cup). Discard Solids. Stir together 2 Tbsp. sugar and the lemon zest in small bowl. Stir in raspberry puree and set aside.
4. Add raspberry mixture and food coloring to bowl, stirring well. Place wax paper on custard; refrigerate until chilled about 4 hours.
1 1/4 cups sugar
1 1/2 tsp. lemon zest (2 fresh lemons)
1 3/4 cups milk
4 egg yolks
pinch of salt
6 drops red liquid food coloring
1 1/2 cups heavy cream
Follow Directions for Lemon Custard Ice-Cream, changing steps 2 and 4
2. In food processor, combine raspberries and 2 Tbsp. sugar. Puree until smooth, then force through a strainer (you should have 1/2 to 2/3 cup). Discard Solids. Stir together 2 Tbsp. sugar and the lemon zest in small bowl. Stir in raspberry puree and set aside.
4. Add raspberry mixture and food coloring to bowl, stirring well. Place wax paper on custard; refrigerate until chilled about 4 hours.
Lemon Custard Ice-Cream
1 1/4 cups sugar
1 1/2 tsp. lemon zest (2 fresh lemons)
1/2 cup fresh lemon juice
1 3/4 cups milk
4 egg yolks
pinch of salt
1 1/2 cups heavy cream
1. If using a gel-canister ice-cream maker, freeze canister overnight.
2. Stir together 1/4 cup of the sugar and lemon zest in small bowl to evenly distribute zest. Stir in juice; set aside.
3. Place a large bowl and strainer on heatproof surface near stove. Combine milk and yolks in heavy, nonstick, medium saucepan. Stir in remaining 1 cup sugar. Cook over med-low heat, stirring constantly with rubber spatula/scraper, until thermometer reads 190*, about 15-20 minutes (do not let mixture boil), or until slightly thickened. Strain immediatelhy into bowl; stir in salt.
4. Add lemon mixture to bowl, stirring until sugar dissolves. Place wax paper directly on custard and refrigerate until chilled, about 4 hours.
5. To freeze, add cream to custard, stirring just to combine. Pour into ice-cream maker; process 30 minutes as per manufacturer's directions.
6. Scrap intoa 1-1/2 quart container; freeze to firm completely, about 2 hours.
yield: 8 servings per serving: 361 calories, 21g. fat, 0 g. fiber
1 1/2 tsp. lemon zest (2 fresh lemons)
1/2 cup fresh lemon juice
1 3/4 cups milk
4 egg yolks
pinch of salt
1 1/2 cups heavy cream
1. If using a gel-canister ice-cream maker, freeze canister overnight.
2. Stir together 1/4 cup of the sugar and lemon zest in small bowl to evenly distribute zest. Stir in juice; set aside.
3. Place a large bowl and strainer on heatproof surface near stove. Combine milk and yolks in heavy, nonstick, medium saucepan. Stir in remaining 1 cup sugar. Cook over med-low heat, stirring constantly with rubber spatula/scraper, until thermometer reads 190*, about 15-20 minutes (do not let mixture boil), or until slightly thickened. Strain immediatelhy into bowl; stir in salt.
4. Add lemon mixture to bowl, stirring until sugar dissolves. Place wax paper directly on custard and refrigerate until chilled, about 4 hours.
5. To freeze, add cream to custard, stirring just to combine. Pour into ice-cream maker; process 30 minutes as per manufacturer's directions.
6. Scrap intoa 1-1/2 quart container; freeze to firm completely, about 2 hours.
yield: 8 servings per serving: 361 calories, 21g. fat, 0 g. fiber
Sour Cream Lemon Loaf
Beat together 1/2 cup sour cream, 1/2 cup veg. oil, 2 eggs, 2 tsp. grated lemon zest, 1 tsp. lemon juice; beat in a 16 oz. pound cake mix. Bake in greased 9x5" loaf pan at 350* for 1 hour. Next, stir together 1 tsp. lemon zest, 2 Tbsp. fresh lemon juice and 3/4 cup powdered sugar. Drizzle over loaf!
Banana Chocolate Chip Loaves
This one is a little bit different from the other recipe for banana choc. chip bread. It has peanut butter added!
Beat together: 1 cup sugar, 2 large eggs, 1/3 cup veg. oil, 1/2 cup buttermilk, 1 cup mashed ripe banana, and 1/4 cup creamy peanut butter; Beat in 2 cups flour and 1/2 tsp. baking soda. Stir in 1 cup mini chocoloate chips. Bake in 4 greased 3x6 inch loaf pans at 350* for 35 minutes.
Beat together: 1 cup sugar, 2 large eggs, 1/3 cup veg. oil, 1/2 cup buttermilk, 1 cup mashed ripe banana, and 1/4 cup creamy peanut butter; Beat in 2 cups flour and 1/2 tsp. baking soda. Stir in 1 cup mini chocoloate chips. Bake in 4 greased 3x6 inch loaf pans at 350* for 35 minutes.
Pecan Pie
1-10" pie shell
1 1/2 cups brown sugar
4 Tbsp. melted butter
2 1/2 Tbsp. flour
5 large eggs
1 1/3 cup light corn syrup
1/4 cup molasses
1 1/2 tsp. vanilla
1 1/2 cups pecan pieces
Preheat oven to 350. Combine sugar, butter, flour and eggs in bowl and whisk together. Add the syrup, molasses and vanilla. Whisk until smooth. Arrange pecan pieces in bottom of shell and pour mix over them. Bake 50-60 minutes at 350 degrees or until fillng is set in middle.
1 1/2 cups brown sugar
4 Tbsp. melted butter
2 1/2 Tbsp. flour
5 large eggs
1 1/3 cup light corn syrup
1/4 cup molasses
1 1/2 tsp. vanilla
1 1/2 cups pecan pieces
Preheat oven to 350. Combine sugar, butter, flour and eggs in bowl and whisk together. Add the syrup, molasses and vanilla. Whisk until smooth. Arrange pecan pieces in bottom of shell and pour mix over them. Bake 50-60 minutes at 350 degrees or until fillng is set in middle.
Easy Holiday Chocolate Truffles
1 (8oz.) pkg. Philly Cream Cheese, room temp.
3 cups powdered sugar
1 1/2 pkgs. (12 oz.) semisweet baking chocolates, or chocolate chips...melted
1 1/2 tsp. vanilla
Beat cream cheese in large bowl until smooth. Gradually add powdered sugar, until blended. Add melted chocolate and vanilla; mix well. Refrigerate for 1 hour. After at least 1 hour, shapt mixture into 1 inch balls (can roll in powdered sugar or nuts, etc.) Makes 5 dozen candies.
3 cups powdered sugar
1 1/2 pkgs. (12 oz.) semisweet baking chocolates, or chocolate chips...melted
1 1/2 tsp. vanilla
Beat cream cheese in large bowl until smooth. Gradually add powdered sugar, until blended. Add melted chocolate and vanilla; mix well. Refrigerate for 1 hour. After at least 1 hour, shapt mixture into 1 inch balls (can roll in powdered sugar or nuts, etc.) Makes 5 dozen candies.
Peanut Blossom Cookies
1 cup butter (2 sticks)
1 tsp. vanilla
1 cup sugar
1 cup brown sugar
2 large eggs
1 cup peanut butter
3 cups flour
1/2 tsp. salt
2 tsp. baking soda
Hershey Kisses, unwrapped
Mix butter and eggs; add vanilla and sugar and mix well. Add peanut butter and mix well. Add dry ingredients. Roll into small balls and then roll in a bowl of sugar until ball is fully coated in granulated sugar. Bake at 375 for 10 minutes. After baking, immediately place one unwrapped Hershey Kiss directly in center of cookie and press down lightly to make "blossom".
1 tsp. vanilla
1 cup sugar
1 cup brown sugar
2 large eggs
1 cup peanut butter
3 cups flour
1/2 tsp. salt
2 tsp. baking soda
Hershey Kisses, unwrapped
Mix butter and eggs; add vanilla and sugar and mix well. Add peanut butter and mix well. Add dry ingredients. Roll into small balls and then roll in a bowl of sugar until ball is fully coated in granulated sugar. Bake at 375 for 10 minutes. After baking, immediately place one unwrapped Hershey Kiss directly in center of cookie and press down lightly to make "blossom".
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