1 C whipped cream
3 beaten egg whites
1 lemon (juice and rind)
3 egg yolks
3/4 C sugar
Combine yolks, sugar, juice, and rind and beat well. Fold in whipped cream. Fold in egg whites. Line pan with crushed graham wafers. Pour in filling and sprinkle crumbs on top. Freeze. Serve with strawberries or raspberries.
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Thursday, August 5, 2010
Frozen Grasshopper Pie
18-20 oreo cookies crushed in blender
3/4 gallon vanilla ice cream, softened
1 small container cool whip
peppermint flavoring
green food color
Press crumbs into 9x13 pan. Mix remaining ingredients (flavor to taste) and pour over crust. Sprinkle with crushed oreos. Freeze.
3/4 gallon vanilla ice cream, softened
1 small container cool whip
peppermint flavoring
green food color
Press crumbs into 9x13 pan. Mix remaining ingredients (flavor to taste) and pour over crust. Sprinkle with crushed oreos. Freeze.
Fresh Strawberry Pie
1 qt strawberries
3 oz strawberry jello
1/2 C sugar
3 T cornstarch
1 C cold water
whip cream
graham cracker crust (crushed graham crackers mixed with melted butter. press into pie pan)
Mix sugar, cornstarch, and water. Bring to a boil on med. Add jello, mix well. Add strawberries when cool. Fill crust, refrigerate. Serve with whip cream.
Strawberries can be substituted with peach, blueberry, raspberry. Sometimes I like to make instant chocolate or vanilla pudding and put a layer of it in the crust before I add the fruit filling.
3 oz strawberry jello
1/2 C sugar
3 T cornstarch
1 C cold water
whip cream
graham cracker crust (crushed graham crackers mixed with melted butter. press into pie pan)
Mix sugar, cornstarch, and water. Bring to a boil on med. Add jello, mix well. Add strawberries when cool. Fill crust, refrigerate. Serve with whip cream.
Strawberries can be substituted with peach, blueberry, raspberry. Sometimes I like to make instant chocolate or vanilla pudding and put a layer of it in the crust before I add the fruit filling.
Apple Cream Croustata
375F
1/4 C sliced almonds, grated
2 pkgs Pillsbury crescent rolls
250 g cream cheese, softened
1 egg, separated
1 lemon
1/4 C icing sugar
2 T flour
1 can apple pie filling
2 firm red baking apples, divided
1/2 t cinnamon
1 T sugar
Sprinkle almonds around outer edge of lge round stone. Unroll/separate dough. Arrange around stone, wide ends out, points towards centre. Pinch dough to seal in centre. Get juice and zest of lemon. Mix with yolk, icing sugar, flour, and cream cheese. Whisk until smooth. Spread mixture over centre of dough, leaving 2" border around edge. Coarsely chop one apple, mix with pie gilling and sinnamon. Spoon evenly over cream cheese mix. Lightly brush edges of dough with reserved egg white. Fold edges of dough towards centre, overlapping. Place one apple slice from remaining apple in between each layer. Sprinkle with sugar over turned up edge. Bake 25-30 mins, until crust is golden brown.
1/4 C sliced almonds, grated
2 pkgs Pillsbury crescent rolls
250 g cream cheese, softened
1 egg, separated
1 lemon
1/4 C icing sugar
2 T flour
1 can apple pie filling
2 firm red baking apples, divided
1/2 t cinnamon
1 T sugar
Sprinkle almonds around outer edge of lge round stone. Unroll/separate dough. Arrange around stone, wide ends out, points towards centre. Pinch dough to seal in centre. Get juice and zest of lemon. Mix with yolk, icing sugar, flour, and cream cheese. Whisk until smooth. Spread mixture over centre of dough, leaving 2" border around edge. Coarsely chop one apple, mix with pie gilling and sinnamon. Spoon evenly over cream cheese mix. Lightly brush edges of dough with reserved egg white. Fold edges of dough towards centre, overlapping. Place one apple slice from remaining apple in between each layer. Sprinkle with sugar over turned up edge. Bake 25-30 mins, until crust is golden brown.
Raspberry Pretzel Delight
350F
Crust:
1/2 C crushed pretzels
1/4 C sugar
1/2 C marg or butter, melted
Mix all together and spread evenly in 9x13 pan. Bake 8 mins, cool.
Filling:
1 can eagle brand
1/2 C water
3.4 oz instant vanilla pudding
4 oz container frozen whipped topping, thawed
1 can raspberry pie filling (or any other kind)
Combine milk and water, blend well. Add pudding mix, beat 2 mins. Refrigerate 5 mins. Fold in cool whip. Spread on cooled crust. Refrigerate 1 hr. Spoon topping over filling, refrigerate overnight.
Crust:
1/2 C crushed pretzels
1/4 C sugar
1/2 C marg or butter, melted
Mix all together and spread evenly in 9x13 pan. Bake 8 mins, cool.
Filling:
1 can eagle brand
1/2 C water
3.4 oz instant vanilla pudding
4 oz container frozen whipped topping, thawed
1 can raspberry pie filling (or any other kind)
Combine milk and water, blend well. Add pudding mix, beat 2 mins. Refrigerate 5 mins. Fold in cool whip. Spread on cooled crust. Refrigerate 1 hr. Spoon topping over filling, refrigerate overnight.
Chocolate Fondue
9 oz callebaut chocolate
1 C heavy cream
1/4 t cloves
1/4 t cinnamon
Melt slowly together. Put in fondue pot. Dip fruit and angel food cake.
1 C heavy cream
1/4 t cloves
1/4 t cinnamon
Melt slowly together. Put in fondue pot. Dip fruit and angel food cake.
Spring Berry Parfait
500 ml whipping cream
1/4 C icing sugar
2 t orange flavoring
1 pint raspberries
1/2 pint blueberries
1 C crushed gingersnap cookies
In a large bowl, beat cream with sugar and orange flavor until soft peaks form. Spoon a generous dollop of cream into bottom of 6 parfait glasses. Sprinkle with a layer of berries. Cover with a heaping spoonful of cookie crumbs. Repeat until all ingredients are gone. Can be served immediately, or refigerated up to 4 hours.
1/4 C icing sugar
2 t orange flavoring
1 pint raspberries
1/2 pint blueberries
1 C crushed gingersnap cookies
In a large bowl, beat cream with sugar and orange flavor until soft peaks form. Spoon a generous dollop of cream into bottom of 6 parfait glasses. Sprinkle with a layer of berries. Cover with a heaping spoonful of cookie crumbs. Repeat until all ingredients are gone. Can be served immediately, or refigerated up to 4 hours.
Coconut Caramel Mango Dessert
350F
Wafer Baskets:
1/2 C sugar
3/4 C unsweetened coconut
2 T flour
1 t baking powder
2 egg whites
5 T unsalted butter, melted
1 t lemon juice
Blend first 4 ingredients until coconut is finely ground. Slowly add egg whites, then melted butter. Do not overmix. Blend in lemon juice. Cover and refrigerate 1 hr, or until cold.
Line baking sheet with parchment paper. Form wafers by spooning 1 1/2 T of batter for each wafer onto baking sheet. Spread batter to about 5 1/2" rounds. Bake until golden, about 10-12 mins. Using metal spatula, gently lift wafer off paper (work quickly, while still warm). Place wafers over upturned glasses and mold gently around bottom of glass. Cool wafers completely.
Caramelized Mangoes:
1/2 C sugar
2 T water
1/3 C unsweetened coconut milk
2 mangoes, cut in cubes
Mix sugar and water over med heat until sugar dissolves. Simmer until light golden color, about 5 mins. Add coconut milk and stir until smooth. Simmer about 1 min to thicken slightly. Add mangoes and toss gently to coat. Fill each wafer basket with coconut ice cream and cover with mangoes.
Wafer Baskets:
1/2 C sugar
3/4 C unsweetened coconut
2 T flour
1 t baking powder
2 egg whites
5 T unsalted butter, melted
1 t lemon juice
Blend first 4 ingredients until coconut is finely ground. Slowly add egg whites, then melted butter. Do not overmix. Blend in lemon juice. Cover and refrigerate 1 hr, or until cold.
Line baking sheet with parchment paper. Form wafers by spooning 1 1/2 T of batter for each wafer onto baking sheet. Spread batter to about 5 1/2" rounds. Bake until golden, about 10-12 mins. Using metal spatula, gently lift wafer off paper (work quickly, while still warm). Place wafers over upturned glasses and mold gently around bottom of glass. Cool wafers completely.
Caramelized Mangoes:
1/2 C sugar
2 T water
1/3 C unsweetened coconut milk
2 mangoes, cut in cubes
Mix sugar and water over med heat until sugar dissolves. Simmer until light golden color, about 5 mins. Add coconut milk and stir until smooth. Simmer about 1 min to thicken slightly. Add mangoes and toss gently to coat. Fill each wafer basket with coconut ice cream and cover with mangoes.
Rosemarie's Pumpkin Pie
425F
1 can pumpkin
1 C sugar
1 t salt
3 t cinnamon
1 t cloves
1 t ginger
1 t allspice
1 t nutmeg
2 cans of milk
4 eggs
Mix 1/2 can pumpkin, 1 can milk, all spices, sugar, and eggs in blender. Move to a bowl. Then mix the rest of the pumpkin with the other can of milk in blender. Mix all together. Place in unbaked shells (rolled VERY thin). Bake for 15 mins. Reduce heat to 325F and bake another ~35 mins, until knife comes out clean.
1 can pumpkin
1 C sugar
1 t salt
3 t cinnamon
1 t cloves
1 t ginger
1 t allspice
1 t nutmeg
2 cans of milk
4 eggs
Mix 1/2 can pumpkin, 1 can milk, all spices, sugar, and eggs in blender. Move to a bowl. Then mix the rest of the pumpkin with the other can of milk in blender. Mix all together. Place in unbaked shells (rolled VERY thin). Bake for 15 mins. Reduce heat to 325F and bake another ~35 mins, until knife comes out clean.
Wednesday, August 4, 2010
Mom's Chocolate Cake
350F
2 C flour
2 C sugar
1 t baking soda
1 t salt
1/2 t baking powder
3/4 C water
3/4 C buttermilk
1/2 C margarine or butter
2 eggs
1 t vanilla
1/2 C cocoa
grease/flour 9x13
Mix all together on low, scraping constantly for 30 seconds, then high for 3 minutes scraping occasionally. Bake 30-35 minutes, until toothpick comes out clean.
Peppermint Butter Frosting:
3 C powdered sugar
1/3 C margarine or butter
1-1 1/2 t peppermint extract (to taste)
2 T milk
Mix sugar and marg, add flavor and milk. Beat until smooth.
2 C flour
2 C sugar
1 t baking soda
1 t salt
1/2 t baking powder
3/4 C water
3/4 C buttermilk
1/2 C margarine or butter
2 eggs
1 t vanilla
1/2 C cocoa
grease/flour 9x13
Mix all together on low, scraping constantly for 30 seconds, then high for 3 minutes scraping occasionally. Bake 30-35 minutes, until toothpick comes out clean.
Peppermint Butter Frosting:
3 C powdered sugar
1/3 C margarine or butter
1-1 1/2 t peppermint extract (to taste)
2 T milk
Mix sugar and marg, add flavor and milk. Beat until smooth.
Peach Crisp
375F
1/2 C quick cooking oats
1/2 C honey sweetened granola
3 T flour
1/2 C brown sugar
1/4 C butter
5 C fresh peaches
1 T flour
1 t cinnamon
1/2 t nutmeg
1/4 t allspice
1/4 C chopped pecans (optional)
Combine first 4 ingredients, then cut in butter. Mix last 6 ingredients. Spread peach mixture in 9x13 pan, then spread oat mixture on top. Bake 30 mins, or until golden brown.
1/2 C quick cooking oats
1/2 C honey sweetened granola
3 T flour
1/2 C brown sugar
1/4 C butter
5 C fresh peaches
1 T flour
1 t cinnamon
1/2 t nutmeg
1/4 t allspice
1/4 C chopped pecans (optional)
Combine first 4 ingredients, then cut in butter. Mix last 6 ingredients. Spread peach mixture in 9x13 pan, then spread oat mixture on top. Bake 30 mins, or until golden brown.
Mom's Pie Crust
375F
5 C flour
2 t baking powder
1 1/2 t salt
Mix, then cut in 1 lb Tenderflake.
In a 1 C measure, mix 1 egg (beat), 2 T vinegar, and enough milk to make 1 C.
Add wet to dry, only mix until combined. Handle as little as possible. Divide into 3 balls, freeze what you don't use. Each ball makes either 1 pie with top crust, or 2 pies without. Roll out on well floured surface with well floured rolling pin, and carefully move to pie pan. Fill with whatever filling and cover with top crust.
Use a fork to press all around the edges of the crust, then cut off the excess. Make sure to dip the fork in water whenever needed so it doesn't stick and tear the crust. If you're making a pie with a top crust, make sure to poke holes in crust with the fork as well, then brush the crust with melted butter and sprinkle with sugar. Bake for 1 hr.
Apple Pie Filling:
3/4 C sugar
2 T small tapioca pearls or flour
3/4-1 t cinnamon
1/4 t salt
5 C flour
2 t baking powder
1 1/2 t salt
Mix, then cut in 1 lb Tenderflake.
In a 1 C measure, mix 1 egg (beat), 2 T vinegar, and enough milk to make 1 C.
Add wet to dry, only mix until combined. Handle as little as possible. Divide into 3 balls, freeze what you don't use. Each ball makes either 1 pie with top crust, or 2 pies without. Roll out on well floured surface with well floured rolling pin, and carefully move to pie pan. Fill with whatever filling and cover with top crust.
Use a fork to press all around the edges of the crust, then cut off the excess. Make sure to dip the fork in water whenever needed so it doesn't stick and tear the crust. If you're making a pie with a top crust, make sure to poke holes in crust with the fork as well, then brush the crust with melted butter and sprinkle with sugar. Bake for 1 hr.
Apple Pie Filling:
3/4 C sugar
2 T small tapioca pearls or flour
3/4-1 t cinnamon
1/4 t salt
Very Berry Kuchen
375F
1 3/4 C flour
1 C brown sugar
1/2 C butter or margarine
2 t baking powder
1 t cinnamon
1/2 t salt
1 egg
2/3 C milk
2 C fresh berries (raspberries, blueberries, blackberries, etc.)
Mix flour and b. sugar in lge bowl. Cut in butter until mixture resembles course crumbs. Set aside half for topping. Add b. powder, cinnamon, and salt to remaining mixture. In a small bowl, whisk egg and milk; add to flour mixture, mixing just until dry ingredients are moist. Pour batter into sprayed 9x9 pan. Sprinkle with berries and remaining mixture. Bake 30-35 mins or until toothpick comes out clean.
1 3/4 C flour
1 C brown sugar
1/2 C butter or margarine
2 t baking powder
1 t cinnamon
1/2 t salt
1 egg
2/3 C milk
2 C fresh berries (raspberries, blueberries, blackberries, etc.)
Mix flour and b. sugar in lge bowl. Cut in butter until mixture resembles course crumbs. Set aside half for topping. Add b. powder, cinnamon, and salt to remaining mixture. In a small bowl, whisk egg and milk; add to flour mixture, mixing just until dry ingredients are moist. Pour batter into sprayed 9x9 pan. Sprinkle with berries and remaining mixture. Bake 30-35 mins or until toothpick comes out clean.
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