7-Up Salad
1 pkg. lemon jello
1 pkg. lime jello
2 cups boiling water
2 cups 7-Up
1 banana
1 can crushed pineapple, drained but reserve juice
1 package mini marshmallows
1/2 cup sugar
1 tsp. flour
1 egg
8 oz. Cool Whip
Add boiling water to jello stir till dissolved add 7-UP, stir, add banana, drained pineapple (save juice) and marshmallows refrigerate until set. Cook pineapple juice, sugar, flour, and egg until thickened. Cool; add cool whip. Spread over set jello.
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30-Minute Peach Crisp
two 16-oz cans sliced peaches, well drained
1/4 cup raisins
3-3/4-oz pkg. butterscotch instant pudding mix
1/2 cup all-purpose flour
1/3 cup chopped dry roasted peanuts
1/4 cup rolled oats
1/2 cup butter
Heat oven to 400ºF. In 8" square baking dish place peaches and raisins; set aside. In small bowl combine remaining ingredients; cut in margarine until crumbly. Sprinkle over peaches and raisins. Bake for 15 to 20 minutes or until bubbly around edges. Serves 6.
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Almond Chocolate Mousse
1/2 cup butter
1 cup semisweet chocolate mini chips
2 Tbsp. amaretto
4 eggs, separated, at room temperature
1/4 cup sugar
3 Tbsp. water
1/4 tsp. cream of tartar
2 Tbsp. sugar
sweetened whipped cream
slivered almonds
Melt butter in small saucepan; remove from heat. Add mini chips; stir until melted. Blend in amaretto; set aside. Beat egg yolks in small mixer bowl until thick and lemon colored. Heat 1/4 cup sugar and the water in small saucepan until mixture boils rapidly; immediately pour hot mixture in thin stream into egg yolks, beating constantly. Continue beating 3 minutes on high speed or until doubled in volume. Carefully fold reserved chocolate mixture into egg yolk mixture; chill 20 minutes. Beat egg whites with cream of tartar in large mixer bowl until foamy; gradually beat in 2 Tbsp. sugar. Beat until stiff peaks form. Carefully fold beaten egg white into chocolate mixture; spoon into 4-oz. dessert dishes. Chill several hours or until set. Garnish with sweetened whipped cream and almonds just before serving. Serves 8-10.
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Apple Blueberry Crunch
21 oz. can apple pie filling
14 oz. package frozen blueberries
1 cup sugar divided
18-1/4 oz. package white cake mix
1/2 cup butter or margarine melted
1 cup chopped walnuts toasted
ice cream or whipped topping
Spread apple pie filling on bottom of a lightly greased 13x9”pan. Toss together frozen blueberries and 3/4 cup sugar and spoon over apple pie filling. Sprinkle cake mix evenly over fruit and drizzle with melted butter. Sprinkle with chopped walnuts and remaining 1/4 cup sugar. Bake at 350ºF for 45 to 50 minutes or until golden and bubbly. Serve with ice cream. Makes 8 to 10 servings.
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Apple Cherry Cobbler
from Better Homes & Gardens
2/3 cup all-purpose flour
2 Tbsp. whole wheat flour, or all-purpose flour
2 Tbsp. sugar
1/2 tsp. baking powder
2 Tbsp. butter or margarine
1 egg
1 Tbsp. milk
2 medium Granny Smith apples, peeled, cored, and thinly sliced (2 cups) or other cooking apples
1 1/2 cups tart cherries, (red) pitted
1/4 cup sugar
2 Tbsp. water
1 Tbsp. cornstarch
1 tsp. sugar
1/4 tsp. ground cinnamon
1/4 cup half-and-half, optional (or light cream)
For biscuit topping, in a medium mixing bowl combine flour, whole wheat flour, the 2 Tbsp. sugar, and baking powder. Cut in margarine or butter until mixture resembles coarse crumbs. Combine egg and milk; set aside. For filling, in a medium saucepan combine apples, cherries, the 1/4 cup sugar, and 1 Tbsp. of the water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes or until apples are almost tender, stirring occasionally. Combine cornstarch with the remaining water; add to fruit. Cook and stir over medium heat until thickened and bubbly. Transfer hot filling to a 1-quart casserole. Place on a baking sheet to catch any spills. Add the egg-milk mixture all at once to the dry ingredients, stirring just until moistened. Immediately spoon topping into 4 mounds atop hot filling. Stir together the 1 tsp. sugar and cinnamon; sprinkle over dough. Bake in a 400ºF. oven about 15 minutes or until a toothpick inserted into topping comes out clean. Serve warm with half-and-half or light cream, if desired. Makes 4 servings.
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Apple Cranberry Cookie Cobbler
from Pampered Chef
5 Granny Smith apples
1 can whole cranberry sauce
2 Tbsp. flour
1/4 cup brown sugar
1 roll refrigerated sugar cookie dough
Preheat oven to 375ºF. Peel, core and slice apples. Cut in half and place in bottom of 13x9" baking pan. In microwave safe bowl, place cranberry sauce, brown sugar and flour. Mix well and microwave until warm. Pour over apples. Cut cookie dough into thin slices and place on top of mixture. Sprinkle with cinnamon. Bake 25 minutes, or until apples are soft and cookies are golden brown.
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Apple Crisp
I have tried several recipes for Apple Crisp, and they're all just a little different from each other, so I've included all of them here. Try them all and decide which you prefer!
4 cups apples, pared and sliced
1/3 cup sugar
2 Tbsp. flour
1/2 tsp. cinnamon
1 Tbsp. butter
2 Tbsp. lemon juice
Topping:
3/4 cup brown sugar
3/4 cup flour
1/2 cup butter
1/2 cup chopped nuts
Arrange apple slices in an 8" x 8" pan. Mix sugar, flour, cinnamon and butter in a food processor and pulse on and off for 20 seconds, NO longer! Sprinkle over the apples; pour lemon juice over all. To make Topping, combine all ingredients and put into a food processor until crumbly, about 10 seconds. Sprinkle over apples and spread all over evenly until firm on top. Bake at 350ºF for 40 minutes.
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Apple Crisp #2
5 cups peeled apple slices
1/2 to 3/4 cup sugar (sweeten to your taste)
1/2 cup butter or margarine
1 cup quick cooking rolled oats (Quakers)
1/2 cup unsifted all purpose flour
1/2 cup brown sugar
1/2 cup chopped walnuts (if desired)
Combine apple slices and sugar in bottom of a 2 quart casserole. Melt butter and mix in a small bowl with rest of ingredients. Sprinkle mixture over apples. Bake in preheated 350ºF. oven for about 1 hour until topping is browned and apples are tender. Serve warm, plain or topped with ice cream.
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Apple Crisp #3
6 large apples, peeled and cored
1 cup water
1 pkg. yellow or white cake mix, dry
1 cup brown sugar
1 tsp. cinnamon
1/2 cup melted butter
Arrange apples in a 9x13" pan. Pour water on top. In another bowl, mix cake mix, brown sugar, cinnamon, and butter. Combine well and dump on top of the apples, but DO NOT STIR! Bake at 350ºF. for 50-55 minutes.
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Apple Crisp #4
4 cups apple slices
1/3 cup of sugar
2 Tbsp. flour
1/2 tsp. cinnamon
1 Tbsp. butter
2 Tbsp. lemon juice
Topping:
3/4 cup brown sugar
3/4 cup flour
1/2 cup butter
1/2 cup chopped nuts (optional)
Pare and slice apples. Place in 8x8" pan. Mix sugar, flour, cinnamon and butter in food processor pulse on and off for 20 seconds. Sprinkle over apples in pan. Pour lemon juice over top. To make Topping: Mix all topping ingredients in food processor for 10 seconds only. Sprinkle over top of apples and pat down loosely until firm on top. Bake at 350ºF. for 40 minutes.
NOTE: This is VERY sweet.
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Apple Crisp #5
6 baking apples, cored and sliced
1 cup flour
1 tsp. baking powder
3/4 tsp. salt
2/3 cup sugar
1 large egg
1/3 cup butter, melted
1 tsp. ground cinnamon
Preheat oven to 350ºF. and lightly grease a 6x10" baking dish. Place the prepared apple slices in the baking dish. Sift together the flour, baking powder, and salt. Add the sugar, egg, and melted butter; mix. Pour the mixture over the top of the apples. Sprinkle the cinnamon over the top and bake for about one hour, or until the apples are tender. Serve warm; it's fantastic with a scoop of plain vanilla ice cream.
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Apple Crisp Pizza
Pastry:
2 cups flour
3/4 tsp. salt
1/2 cup unsalted butter, cut into pieces and chilled
1/4 cup shortening, cut into pieces and chilled
4-5 Tbsp. cold water
Filling:
2/3 cup sugar
3 Tbsp. flour
1 Tbsp. ground cinnamon
4 medium baking apples, peeled and cut into 1/2" slices
Topping
1/2 cup flour
1/3 cup packed brown sugar
1/3 cup rolled oats
1 tsp. ground cinnamon
1/4 cup butter, softened
1/2 cup caramel ice cream topping
For pastry, mix flour and salt in bowl. With pastry blender or fingertips, combine butter and shortening into flour mixture until texture of coarse meal. Gradually add water, tossing with fork, until mixture begins to mass together. Shape dough into a ball, then flatten slightly to a disk. Wrap in plastic wrap and refrigerate until well chilled, about 45 minutes. Roll pastry to fit a 12" pizza pan, between 1/8 and 1/2" thick; trim and flute edges. Combine sugar, 3 Tbsp. flour and 1 tsp. cinnamon in a bowl. Add apples and toss. Arrange apples in a single layer in a circular pattern to completely cover pastry. Combine the first 5 topping ingredients with the leftover cinnamon-sugar mixture from the apples. Sprinkle over apples. Bake at 350ºF. for 40 minutes or until apples are tender. Remove from the oven and immediately drizzle with caramel topping. Serves 12.
NOTE: Use the caramel ice cream topping in a squeeze bottle for easier drizzling.
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Apple Crumb
5 large apples
1 cup rolled oats
2/3 cup brown sugar
1/2 cup all-purpose flour
6 Tbsp. butter
1 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. allspice
2 Tbsp. apple or orange juice
Preheat the oven to 375ºF. Lightly butter an 8" square baking pan or a casserole of equivalent size, then dust it with flour. Peel, core and slice the apples and arrange them in the pan. In the bowl of an electric mixer, blend the oats, brown sugar, flour, butter, cinnamon, salt and allspice on low speed until it forms a coarse meal. Crumble the mixture evenly over the apple slices and sprinkle with the juice. Bake for 35 minutes, or until the topping turns golden brown.
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Apple Crumb Kuchen
1-3/4 cups all-purpose flour, divided
1/3 cup sugar
1 package fast-rising yeast
1/2 tsp. salt
1 cup 100% bran cereal
1/2 cup margarine or butter
1/2 cup water
1/4 cup milk
2 eggs
2 cups sliced unpeeled baking apples (about 2 apples)
nutty crumb topping, recipe follows
Mix 3/4 cup flour, sugar, undissolved yeast and salt in large bowl; set aside. Heat bran, margarine or butter, water and milk in small saucepan until very warm (125-130ºF); spread does not need to melt. Beat bran mixture And yeast mixture with electric mixer at medium speed for 2 minutes, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. With spoon, stir in remaining flour to make a stiff batter. Spread in greased 9-inch springform pan. Arrange apple slices over batter in a circular pattern, overlapping slightly; top with nutty crumb topping. Cover; let rise in warm, draft-free place until almost doubled in size, about 40 to 50 minutes. Bake at 375ºf for 35 to 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove side of pan; cool completely on wire rack. Garnish as desired.
Nutty Crumb Topping: Combine 1/2 cup pecans, chopped, 1/4 cup packed light brown sugar, 1/4 cup all-purpose flour, 2 Tbsp. granulated sugar and 1/4 tsp. ground cinnamon; cut in 2 Tbsp. margarine or butter until crumbly.
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Apple Crunch
1 can apple pie filling
1 box yellow cake mix
1 tsp. lemon juice
6 Tbsp. butter, melted
Spread pie filling in bottom of 9" square pan. Sprinkle with lemon juice. Spread cake mix over pie filling. Drizzle with melted butter. Bake at 350ºF for 45-50 minutes until golden brown.
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Apple Delight
two 21-oz. cans apple pie filling
18-1/2 oz. package yellow cake mix
1/4 cup butter, melted
Preheat oven to 350ºF. Pour apple pie filling into a 9x13-inch pan. Sprinkle cake mix over apples. Drizzle melted butter on top. Bake 30 minutes. Serve hot or cold.
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Apple Dumplings
4 medium apples (Macintosh)
1 quart orange juice
1/2 cup butter
1 cup sugar
1 can crescent dinner rolls
Spice Mixtures:
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 allspice
1/4 cup sugar
Cut apples in half and core. Separate crescent rolls. Put apples on dough, core side up. Sprinkle with spice mixture. Wrap apples with dough (make sure dough is not torn). Arrange apples in buttered casserole dish, folded side down. Pour in half of orange juice (more if you wish) sprinkle in 1 cup of sugar. Add 1/2 cup sliced butter. Baste dumplings with orange juice before baking. Sprinkle rest of spice mixture over dumplings. Bake in 350ºF oven until golden brown. Baste frequently with orange juice during baking. If orange juice starts to cook out before dumplings finish baking, make more by adding orange juice, sugar, spices and butter in sauce pan, bring to a boil and pour in casserole dish. Make sure enough juice is left in dish after baking to baste dumplings before serving. Can be served hot with vanilla ice cream or ice cream of your choice. Serves 8
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Apple Pecan Crisp
Fruit Mixture:
3/4 cup sugar
2 Tbsp. self-rising flour
1/2 tsp. cinnamon
6 cups sliced, peeled golden delicious apples
Topping:
1 cup self-rising flour
1 cup firmly packed brown sugar
10 Tbsp. butter
1 cup rolled oats
1/2 cup chopped pecans
Heat oven to 350ºF. Grease 13x9" baking dish. In large bowl, combine sugar, 2 Tbsp. flour and cinnamon; mix well. Add apples; stir to coat evenly. Pour into greased baking dish. In bowl, combine 1 cup flour and brown sugar; mix well. With pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in oats and pecans. Sprinkle crumb mixture evenly over fruit mixture. Bake 30-35 minutes or until topping is golden brown. Serves 8.
NOTE: If desired, two 21-oz. cans apple pie filling can be substituted for the fruit mixture.
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Apple Pizza
Crust:
2-3/4 cups flour
1 pkg. dry yeast
3 Tbsp. sugar
1/2 cup water
1/4 cup milk
1/4 cup butter
1 egg
Apple Topping:
2 Tbsp. butter
2 large cooking apples
1/2 cup sugar
2 Tbsp. flour
1 tsp. cinnamon
Cheese Topping:
4 oz. cream cheese
2 Tbsp. sugar
1 Tbsp. lemon juice
1/4 tsp. nutmeg
Streusel Topping:
1/3 cup flour
1/3 cup sugar
1/4 cup soft butter
Blend flour, yeast, sugar and salt in a large mixing bowl. Heat water, milk and butter until very warm; add to flour mixture and beat three minutes. By hand, stir in enough flour to make a soft dough. Cover and let rise 15 minutes. Pat dough onto a large oiled pizza pan, forming a rim around the edge. Mix the cheese topping and spread it on, then apple topping over the cheese. Mix the streusel topping and sprinkle it over the top. Cover and let rise for 15 min. Bake at 375ºF for 25-30 min. Serve warm or cold.
NOTE: If you would like to use a pizza stone, follow the instructions above and when it calls for rolling it out and putting it on a pizza pan, put it on a cornmeal covered pizza peel. Then continue with the instructions. When it comes to baking it, slide it off the peel, and onto the pizza stone (which has been warming in your oven). Adjust the baking time to approximately 15 minutes, although it may be less.
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Apple-Raspberry Cobbler
4 tsp. cornstarch
3/4 cup sugar
1 cup fresh raspberries or 10-oz. pkg. frozen whole berries, thawed and drained
2 medium tart apples, peeled, cored and diced
1 Tbsp. lemon juice
1-3/4 cups flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
6 Tbsp. butter, chilled and cut into pieces
1/4 cup hot water
Preheat oven to 400ºF. In medium saucepan, combine cornstarch, 1/4 cup of the sugar, raspberries, apples and lemon juice. Cook 3-5 minutes, stirring, until apples are just tender and juices are thickened. Pour into ungreased 2-quart shallow baking dish. Combine flour, remaining sugar, baking powder, baking soda and salt. Mix in butter until blended and mixture resembles moist crumbs. Add hot water and stir just until soft dough forms. Drop spoonfuls of dough onto hot fruit mixture. Bake 20-25 minutes or until topping is lightly browned. Serve warm with nonfat vanilla frozen yogurt or light ice cream. Serves 8.
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Apple Streusel Dessert Pizza
Streusel Topping:
2/3 cup sugar
2/3 cup flour
1/2 cup butter, softened
Pizza:
2 apples, peeled and finely chopped
1 tsp. ground cinnamon
1/3 cup sugar
12" pizza crust
2 Tbsp. butter, softened
Icing:
2 Tbsp. butter, melted
2 Tbsp. milk
1 cup powdered sugar
1 tsp. vanilla
Preheat oven to 425ºF. For topping, place sugar and flour in shallow bowl. Add butter. With pastry blender, cut in butter until well combined and crumbly; refrigerate until ready to use. In microwave-safe bowl, combine apples, cinnamon and 1/3 cup sugar. Mix well and microwave on high power for 2 minutes; set aside. Brush pizza crust with softened butter. Sprinkle crust with 1/2 of the streusel topping. Top with apple mixture, then with remaining streusel topping. Place pizza directly on oven rack and bake 8-10 minutes, until topping is golden brown. While pizza is baking, combine icing ingredients in small bowl; mix well. Drizzle icing over warm pizza. Cut into wedges to serve. Serves 8.
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Apple Walnut Cobbler
1/2 cup sugar
1/2 tsp. cinnamon
3/4 cup coarsely chopped walnuts
4 cups thin sliced pared tart apples
1 cup sifted flour
1 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 well beaten egg
1/2 cup evaporated milk
1/3 cup butter or margarine melted
Mix 1/2 cup sugar, the cinnamon and 1/2 cup of walnuts. Place apples in bottom of greased 8-1/4 x 1-3/4 inch round ovenware cake dish. Sprinkle with cinnamon mixture. Sift together dry ingredients. Combine egg, milk and butter; add dry ingredients all at once and mix until smooth. Pour over apples; sprinkle with remaining walnuts. Bake in slow oven 325ºF. about 50 minutes or until done. Cut in wedges. Serve with cinnamon topped whipped cream. Makes 8 servings.
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Apple Walnut Streudel
2 apples
1/3 cup walnuts (chopped)
1/4 tsp lemon juice
1/4 cup margarine
1/3 pound phyllo leaves
bread crumbs
Peel, core and chop apples. Combine apples, walnuts and lemon juice in mixing bowl; fold to mix. Melt margarine. Place 2 phyllo leaves on a lightly dampened, lightly bread-crumbed cloth. Brush leaves lightly with melted margarine. Lay a second leaf on top of each leaf. Brush each layer lightly with melted margarine. Repeat using all the leaves. Place apple filling 2 inch in from long edges. Fold long edges in over the filling. Fold over the ends. Roll up dough, jelly-roll fashion. Score top into 10 pieces with a sharp knife or scissors and place on greased cookie sheet. Bake at 350f for 25 minutes or until lightly browned.
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Apricot Cream Cheese Shortcake
Shortcake:
Almond Drop Biscuits, below
Filling:
2 cups water
6-oz. pkg. dried apricots, cut into bite-sized pieces
1/2 cup sugar
2 Tbsp. butter
1/2 tsp. vanilla
Topping:
6 oz. cream cheese, softened
2 Tbsp. sugar
6 Tbsp. whipping cream
Prepare and bake shortcakes as directed; cool completely. Meanwhile, in medium saucepan, combine water and apricots. Bring to boil. Reduce heat; cover and cook 15 minutes or until apricots are tender. Stir in 1/2 cup sugar and the butter. Simmer 30-40 minutes or until thickened, stirring frequently. Cool 30 minutes or until completely cooled. Stir in vanilla. In small bowl, combine all topping ingredients; beat until smooth and creamy. Split shortcakes. Fill and top with apricot mixture and cream cheese topping. Store in refrigerator. Serves 10.
Almond Drop Biscuits: Add additional milk until soft dough forms. Drop dough by spoonfuls onto greased cookie sheet. Top with 1/4 cup sliced almonds. Bake as directed.
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Autumn Apple Shortcakes
2 cups Bisquick
1/2 cup water
2 Tbsp. sugar
2 tsp. shredded orange peel
Cranberry-Apple Filling, below
whipped cream
Heat oven to 450ºF. Grease cookie sheet. Stir Bisquick, water, sugar and orange peel until soft dough forms. Drop by 6 spoonfuls onto cookie sheet. Sprinkle with additional sugar if desired. Bake 8-10 minutes or until golden brown. Prepare filling. Split shortcakes horizontally. Till and top shortcakes with filling and whipped cream. Serves 6.
Cranberry-Apple Filling:
2 cups cranberries
1/3 cup apple juice
2 cups thinly sliced peeled cooking apples
2/3 cup sugar
1/2 cup apple juice
1 Tbsp. cornstarch
Heat cranberries and 1/3 cup apple juice to boiling in 2-quart saucepan. Stir in apples; reduce heat. Simmer uncovered about 5 minutes or until apples are softened. Mix remaining ingredients; stir into cranberry mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Serve warm.
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Baklava
from AOL holiday area
2-1/2 cups sugar
1-1/2 cups water
1 Tbsp. lemon juice
1 pound pecans, chopped
1/4 cup sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1 pound filo dough
1 cup butter, melted
Prepare syrup first: bring to boil 2-1/2 cups sugar and water; add lemon juice. Simmer until it is a pale yellow color. Syrup should be thick and cold when poured over hot Baklava. Mix nuts, 1/4 cup sugar, and spices; set aside. Butter 9x13" cake pan thoroughly. Keep filo pastry covered with a damp tea towel while working with individual sheets. Layer sheets in baking pan, one at a time, brushing each layer with melted butter. After layering six or so, begin alternating layers of filo pastry with nut mixture. Brush one layer with butter and sprinkle the next with 1/2 cup nut mixture. Continue to alternate buttered layers and nut-covered layers until all but ten of the sheets have been used. Layer the last ten sheets as you did the bottom six, brushing each with butter. Bake at 325ºF. for 1-1/2 hours. Remove from oven and let cool for five minutes. Score pastry into diamond shapes about 1-1/2x2". Pour cold syrup over hot pastry. Allow to cool to room temperature before cutting and removing from pan.
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Banana Split Brownie Pizza
21-oz. pkg. brownie mix
16 oz cream cheese, softened
2/3 cup sugar
8-oz. can crushed pineapple, drained
banana slices
strawberry slices
1/2 cup chopped nuts
1 oz semi-sweet chocolate
1 Tbsp. butter
Preheat oven to 375ºF. Prepare brownie mix in bowl to package directions. Place parchment paper on 15” baking stone or cookie sheet (NOTE: Paper is crucial!!). Spread brownie mix into 14” circle on stone/sheet. Bake 15-20 minutes or until set. Cool to room temperature. Mix cream cheese and sugar until smooth. Spread over brownie. Top with fruit and nuts. Melt chocolate and butter together, stirring until smooth. Drizzle over pizza. Chill. Cut into wedges. serves 12-16
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Ben & Jerry's Peanut Butter Ice Cream
recipe from "Ben and Jerry's Ice Cream and Dessert Book"
2 large eggs
3/4 cup sugar
2 cups cream
1 cup milk
1/3 cup smooth peanut butter
1/2 cup chopped roasted peanuts
salted or unsalted, chopped
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Pour about 1 cup of the cream base into a separate bowl and whisk in the peanut butter, a little at a time. Return the peanut butter mixture to the remaining cream base and stir until well blended. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. If you like a chunky peanut butter ice cream, add the peanuts when the ice cream begins to stiffen (about 5 minutes before it is done), then continue freezing until the ice cream is ready. Makes 1 generous quart.
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Ben's Chocolate Ice Cream
4 ounces unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy or whipping cream
1 tsp. vanilla extract
1 pinch salt
Melt unsweetened chocolate in top of double boiler over hot, not boiling, water. Gradually whisk in milk and heat, stirring constantly, until smooth. Remove from heat and let cool. Whisk eggs in mixing bowl until light and fluffy, 1-2 minutes. Whisk sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in cream and vanilla and salt; whisk to blend. Pour chocolate mixture into cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer mixture to ice cream maker and freeze following manufacturer's instructions. Makes 1 quart.
NOTE: Ben's Chocolate Ice Cream is about as rich as they come. The pinch of salt helps to bring out the chocolate flavor.
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Berries 'n' Cream Frozen Dessert
1/4 cup firm butter
2 cups Bisquick
2 Tbsp. sugar
1/2 gallon vanilla ice cream
4 cups mixed fresh or frozen (thawed) berries: sliced strawberries, raspberries, blackberries, blueberries
Heat oven to 375ºF. Cut butter into Bisquick and sugar until mixture resembles fine crumbs. Press into ungreased 9" square pan. Bake 15 minutes or until light brown; cool. Let ice cream stand at room temperature about 10 minutes, or until softened. Cut ice cream into about 1" slices. Arrange slices evenly on crust; smooth with metal spatula. Cover and freeze at least 4 hours. Cut into squares and top with berries. Serves 9.
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Berry Berry Shortcakes
3 cups sliced strawberries (1-1/2 pints)
3 cups raspberries (1-1/2 pints)
1 cup sugar
3 eggs
3/4 cup sugar
1 cup + 2 Tbsp. flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/3 cup hot water
1 tsp. vanilla
1/2 tsp. lemon extract
whipping (heavy) cream
Mix berries and 1 cup sugar; let stand at least 1 hour. Heat oven to 350ºF. Grease and flour 9" square pan. Beat eggs in small bowl on high speed until very thick and lemon colored. Gradually beat in 3/4 cup sugar. Beat in flour, baking powder and salt on low speed. Gradually beat in water, vanilla and lemon extract on low speed. Pour into pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cut warm cake into 9 squares; split shortcakes. Fill and top each with berries. Serve with whipping cream. Serves 9.
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Berry Cobbler
4 cups (1 quart) raspberries, blackberries, blueberries, or a combination
3-4 Tbsp. cornstarch
1 cup sugar
1 Tbsp. lemon juice
1-3/4 cups flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
6 Tbsp. butter, chilled and cut in pieces
1/4 cup hot water
Preheat oven to 400ºF. In large glass bowl, combine berries with cornstarch, 1/2 cup of the sugar and lemon juice. Cover and cook in microwave at high power for 10 minutes, or until berries are cooked and juices are thickened. Or place mixture in saucepan, add 1/4 cup water and place over medium heat. Cook, stirring, until mixture comes to a boil and thickens. Turn into 3-quart shallow casserole. Combine flour, remaining sugar, baking powder, baking soda and salt. Mix in butter until blended and mixture resembles moist crumbs. Add hot water and stir just until soft dough forms. Drop spoonfuls of dough onto hot fruit mixture. Bake 20-25 minutes or until topping is lightly browned. Serve warm with nonfat vanilla frozen yogurt or light ice cream. Serves 8.
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Berry Crunchy Dessert Pizza
3 Tbsp. butter
2 Tbsp. granulated sugar
1/2 tsp. vanilla
12" pizza crust
1 Tbsp. orange liqueur
1/3 cup fruit-only strawberry or raspberry jam or preserves
1 cup pecans or walnuts, chopped]
3 Heath chocolate-covered toffee candy bars, frozen (do not unwrap)
8 oz. cream cheese, softened
1 cup sifted powdered sugar
1 cup sliced fresh strawberries
3/4 cup fresh red raspberries
3/4 cup fresh blueberries
whipped cream for garnish
Preheat oven to 425ºF. In small saucepan or in microwave, melt butter. Add sugar and vanilla; stir until sugar is dissolved. Brush mixture over pizza crust. Bake directly on oven rack 8-10 minutes, watching carefully. Remove form oven; cool on wire rack. In small bowl, combine liqueur and jam; stir well. Spread evenly oven crust, avoiding rim. Sprinkle with nuts. With wooden mallet, break wrapped candy bars into bite-sized pieces. Unwrap and sprinkle over nuts. In small bowl, mix cream cheese and powdered sugar until smooth. Carefully spread over pizza. Transfer to serving platter. Arrange berries decoratively over cheese mixture. Chill until serving time. Garnish individual servings with whipped cream. Serves 10.
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Berry-Peach Crisp
3 cups fresh blueberries
4 peaches, peeled and sliced
3 Tbsp. sugar
1 Tbsp. cornstarch
2 Tbsp. lemon juice
1/2 cup quick-cooking oatmeal
1/3 cup flour
2 Tbsp. firmly packed brown sugar
1 tsp. cinnamon
1/2 tsp. grated nutmeg
3 Tbsp. cold butter, diced
Preheat oven to 375ºF. Spray 8" square baking pan with Pam. In medium bow, combine blueberries, peaches, sugar, cornstarch and lemon juice. Transfer to pan and smooth. In small bowl, combine oatmeal, flour, brown sugar, cinnamon and nutmeg. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Sprinkle evenly over fruit mixture. Bake until top is golden and the fruit is hot and bubbling, about 40 minutes. Cool on a rack 15 minutes; serve warm. Serves 8.
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Big Boy Strawberry Pie
9" deep-dish baked pie shell
4 cups strawberries, cleaned and hulled
1 cup sugar
3 Tbsp. cornstarch
1 cup water
1/2 cup water
1 package strawberry Jell-O
Combine sugar and 1 cup water in a saucepan; bring to boil. Stir in paste of cornstarch and 1/2 cup water. Boil gently until clear and thick. Stir in strawberry gelatin. Cool slightly. Either arrange strawberries in shell and pour cooled mixture over all, or fold strawberries into cooled mixture and pour all into pie shell. Chill and serve with whipped cream.
NOTE: May substitute raspberries and raspberry Jell-O for the strawberries and strawberry Jell-O.
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Blackberry Cobbler
from "Gooseberry Patch: A Pinch of This, A Dash of That"
Judy Cheatham, Brentwood, TN
1/2 cup butter
1 cup flour
2 cups sugar
1 tsp. baking powder
1/2 tsp. nutmeg
1/2 cup half-and-half
1 tsp. vanilla
2 cups blackberries
Preheat oven to 350ºF. Melt butter in 9” square baking dish in oven. In medium bowl, whisk together flour, one cup sugar, the baking powder and nutmeg. Combine the half-and-half and vanilla in a measuring cup, then add to the flour mixture blending until crumbly. Press dough into baking dish on top of butter, some butter will spill over on the dough. In a medium saucepan, stir together berries with remaining one cup sugar. Warm over low heat and pour over dough. Bake 50-55 minutes or until crust is golden brown.
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Blackberry Cobbler #2
from Gourmet magazine
2 Tbsp. cornstarch
1-1/2 cups sugar
1 Tbsp. lemon juice
4 cups blackberries, picked over, rinsed & drained well
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
6 Tbsp. unsalted butter, cold, cut into bits
vanilla ice cream
In a large bowl, stir together the cornstarch and 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries, and combine the mixture gently but thoroughly. Transfer to an 8-inch cast-iron skillet. In a bowl, combine well the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough. Bring the blackberry mixture to a boil on top of the stove, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400ºF oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream.
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Blackberry Pecan Cobbler
from TENA5897
4 pints fresh or frozen blackberries
1-1/2 cups sugar
1/2 cup flour
1/2 tsp. ground cinnamon
1/3 cup water
2 Tbsp. lemon juice
1 tsp. pure vanilla extract
15 oz. package refrigerated piecrusts
1/2 cup chopped pecans, toasted
Vanilla ice cream
Garnish: fresh mint sprigs
Preheat oven to 450ºF. Bring first 7 ingredients to a boil in a saucepan over medium heat, stirring until sugar melts. Reduce heat to low; cook, stirring occasionally, 10 minutes. Spoon half of the blueberry mixture into a lightly greased 8" square pan. Roll 1 piecrust to 1/8" thickness on a lightly floured surface; cut into an 8"square. Place over blueberry mixture; sprinkle with pecans. Bake 10 minutes. Spoon remaining blueberry mixture over baked crust. Roll remaining piecrust to 1/8" thickness; cut into 1 inch strips. Arrange in lattice design over blueberry mixture. Bake 10 minutes or until golden. Serve with vanilla cream, 7 garnish with fresh mint sprigs, if desired. Enjoy!
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Blackberry Sauce
1-1/2 cups water
1-1/2 pints fresh blackberries
1-1/2 cups granulated sugar
2 Tbs. cornstarch
1/8 tsp. salt (optional)
2 tsp. fresh lemon juice (omit if blackberries are tart)
In a medium saucepan warm the water over medium heat and bring to a boil. Add blackberries and return to boiling. Meanwhile, combine sugar, cornstarch, and salt (if desired) in a small bowl. Stir the mixture into the boiling blackberries and cook, stirring constantly, until thickened. Stir in lemon juice, if necessary, and cool before storing in a glass container. The sauce will keep for several weeks when refrigerated, but you will want to serve it at room temperature for maximum flavor.
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Black Bottom Cherry Dessert
2/3 cup powdered sugar
1/2 tsp. almond extract
1 egg
3 oz. cream cheese, softened
13/4 cups Bisquick
2/3 cup miniature semisweet chocolate chips
21-oz. can cherry pie filling
1/4 cup white baking chips
2 tsp. shortening
Heat oven to 400ºF. Mix powdered sugar, almond extract, egg and cream cheese in medium bowl. Stir in Bisquick. Roll or pat dough into 12” circle on ungreased cookie sheet. Flute edge if desired. Bake 8-10 minutes or until crust is light golden brown. Sprinkle chocolate chips over hot crust. Bake about 1 minute or until chips are melted; spread evenly. Cool 5 minutes. Gently loosen and transfer to serving plate. Spread pie filling over chocolate. Heat white baking chips and shortening over low heat, stirring frequently, until smooth; drizzle over pie filling. Serves 8.
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Black Bottom Strawberry Pie
21 shortbread cookies (5 oz)
2 Tbsp. packed brown sugar
3 Tbsp. butter or margarine, melted
Chocolate Layer:
1/2 cup heavy (whipping) cream
1 cup semisweet chocolate chips
Strawberry Glaze and Filling:
1 cup granulated sugar
3 Tbsp. cornstarch
1/2 cup water
1/4 cup strawberry jam
2 Tbsp. lemon juice
2 pint strawberries, hulled (24 oz)
For crust: Lightly grease 9-inch pie plate. Process cookies and brown sugar in a food processor until finely crushed and blended. Add butter and pulse just until crumbs are moistened. Press evenly and firmly over bottom and sides of pie plate. Place in freezer to firm up crust. For chocolate layer: Heat heavy cream in a small saucepan (or microwave) just until steaming hot. Remove from heat and add chocolate chips. Let stand 1 to 2 minutes, then stir until chocolate melts and mixture is thick and well blended. Spread evenly over bottom of pie crust. Refrigerate (or freeze) to firm up chocolate. For glaze and filling: Mix sugar and cornstarch in a medium saucepan. Stir in water, jam and lemon juice. Add 1 cup berries (save prettiest ones for top of pie) and mash in the saucepan with a potato masher. Bring to a gentle boil over medium heat, whisking constantly. Boil 6 to 7 minutes, whisking occasionally, until mixture is thick and syrupy. Remove from heat and let cool slightly. Meanwhile drain remaining berries, hulled side down, on paper towels. Pat dry. Pour about 1/3 of the glaze over the chocolate layer. Spread with a pastry brush to cover. Top with strawberries, points up. Pour remaining glaze over berries, using a brush to coat each berry. Refrigerate at least 1 hour to set glaze.
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Black Forest Fondue
two 12-oz. jars maraschino cherries with stems
8-oz. milk chocolate bar
8 oz. Special Dark chocolate bar
1/2 cup light cream
3 Tbsp. kirsch
Drain cherries; set aside. (Cherries may be placed on flat tray in freezer for at least one hour before serving, if desired.) Break chocolate bars into pieces; place in medium saucepan with light cream. Cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat; add kirsch. If mixture thickens, stir in additional light cream, a tablespoon at a time. Pour into fondue pot or chafing dish; dip cherries into warm fondue. Makes 2 cups.
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Black Forest Oreo Crisp
from Nabisco Recipes
16 Oreo cookies, coarsely chopped (about 2 cups crumbs)
2/3 cup slivered almonds, toasted and coarsely chopped
3 Tbsp. margarine or butter, melted
two 21-oz. cans cherry pie filling
ice cream or frozen yogurt, optional
Mix chopped cookies, almonds and margarine or butter in small bowl; set aside. Spoon cherry pie filling into lightly greased 13x9” baking pan. Top with cookie mixture. Bake at 350ºF for 30 minutes or until cherries are bubbling and topping is crisp. Serve topped with ice cream of frozen yogurt if desired.
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Black Forest Shortcakes
from Hershey’s "Chocolate for Every Season"
1-2/3 cups flour
1/2 cup cocoa
1/3 cup sugar
1 Tbsp. baking powdered
1/4 tsp. salt
1/2 cup butter
1 beaten egg
3/4 cup milk
sugar
Cherry Sauce, below
Cool Whip, thawed
Heat oven to 450ºF. Lightly grease two baking sheets; set aside. For shortcakes, combine flour, cocoa, the 1/3 cup sugar, the baking powder and salt in large bowl. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Combine egg and milk; add all at once to flour mixture and stir just until moistened. Drop dough into 18 portions on prepared baking sheets. Sprinkle with additional sugar. Bake about 8 minutes or until wooden pick inserted in centers comes out clean. Cool slightly on wire rack. Meanwhile, prepare Cherry Sauce. To serve, spoon about half of the sauce into six dessert dishes. Place three shortcakes in each dish. Spoon remaining warm sauce over shortcakes. Top with Cool Whip. Serves 6.
Cherry Sauce: Combine 1/4 cup sugar and 1 Tbsp. cornstarch in medium saucepan. Add 2 cups fresh or frozen (not thawed) pitted dark sweet cherries and 1/2 cup apple juice. Cook and stir over medium heat until bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in 1/4 tsp. almond extract. Let stand 15 minutes. Serve warm. Makes 1 1/2 cups.
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Black Magic Mousse
2 Tbsp. instant coffee powder
1/4 cup Kahlua
12 oz. bitersweet or semisweet chocolate, finely chopped
5 eggs, separated, room temperature (or 1-1/4 cups pasteurized liquid whole eggs)
2 tsp. vanilla
1/4 tsp. salt
1/2 tsp. cream of tartar
1/4 cup sugar
2 cups whipped cream, whipped to firm-peak stage
In 2-cup glass measure, combine coffee powder and Kahlua. Microwave on high for 30 seconds; stir to dissolve. Add chocolate; microwave on high 60-90 seconds. Stir until chocolate is melted and mixture is smooth. OR Combine instant coffee, Kalhua and chocolate in top of double boiler. Stir over simmering water until chocolate is halfway melted. Remove top of double boiler from bottom pan; stir until chocolate is melted and mixture is smooth. For either method, whisk egg yolks, one at a time, into chocolate mixture, blending well after each addition. Turn mixture into large bowl; stir in vanilla. Cool to room temperature, stirring occasionally; don’t let mixture set. In large bowl, beat egg whites with salt and cream of tartar at high speed to soft-peak stage. Beating constantly, gradually add sugar, 2 Tbsp. at a time. Continue beating until sugar is dissolved and whites are glossy and firm; set aside. Stir 1/3 of the whipped cream into chocolate mixture to loosen; gently fold in remaining whipped cream. Fold in egg whites, a third at a time. Spoon mousse into 2-quart glass bowl or 8-10 stemmed glasses. Refrigerate at least 2 hours. Garnish with dollops of whipped cream, if desired. Serves 8-10.
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