Peanut Butter Ice Cream
2 large eggs
3/4 cup sugar
2 cups heavy whipping cream
1 cup milk
1/2 cup peanut butter (I prefer extra creamy)
Whisk the eggs in mixing bowl until light and fluffy (1-2 minutes). Whisk in the sugar, a little at a time, then continue whisking until completely blended (about 1 minute more). Warm milk on stove and dissolve peanut butter completely in milk (milk doesn't have to be hot). Pour in the whipping cream and milk/peanut butter mixture and whisk to blend. Transfer mixture to ice cream freezer and freeze according to manufacturer's instructions. Makes 1 quart
Back to the top
![[IMAGE]](line03.gif)
Peanut Butter Ice Cream Pie with Fudge Topping
recipe by Bon Appétit
24 peanut butter sandwich cookies, (about 12)
5 Tbsp. unsalted butter, melted
1 jar hot fudge topping, (18 ounce)
3 pints vanilla and peanut butter swirl ice cream, softened
peanuts, dry-roasted unsalted, chopped
Finely grind cookies in processor. Add butter; blend until moist crumbs form. Press crumb mixture over bottom and up sides of 9-inch-diameter springform pan with 2-3/4-inch high sides. Heat sauce in microwave or in small saucepan until warm. Pour 1 cup sauce over bottom of crust. Freeze 1 hour. Spoon ice cream over sauce in pan; smooth top. Freeze until firm, about 2 hours. Rewarm remaining sauce in microwave or saucepan until warm. Pour over ice cream, covering completely. Sprinkle nuts in 1-inch-wide border around edge of pie. Freeze until set, about hour. (Can be prepared 1 week ahead. Cover and keep frozen.) Run small sharp knife around pan sides to loosen crust. Release pan sides. Cut pie into wedges and serve. It should be left out about 10 minutes before serving, otherwise it's too hard to eat. Serves 12.
Back to the top
Peanut Butter Ice Cream Topping
recipe by Taste of Home magazine
1 cup brown sugar, packed
1/2 cup light corn syrup
3 Tbsp. butter or margarine
pinch salt
1 cup creamy peanut butter
1/2 cup evaporated milk
vanilla ice cream
peanuts, optional
Combine brown sugar, corn syrup, butter and salt in a 1-1/2 quart microwave-safe baking dish. Cover and microwave on high for 4 minutes or until mixture boils, stirring twice. Add peanut butter; stir until smooth. Stir in evaporated milk. Serve warm over ice cream. Sprinkle with peanuts if desired. Cover and store in the refrigerator. To reheat, microwave at 50% power for 1-2 minutes or until heated through. Yield: 2-3/4 cups.
Back to the top
Peanut Butter Shells with Chocolate-Almond Cream
2 cups (12 oz.) peanut butter chips
2 Tbsp. shortening (NOT butter, margarine or oil)
Chocolate-Almond Cream Filling, below
Melt peanut butter chips and shortening in top of double boiler over hot, not boiling, water; stir until smooth. Remove from heat; cool slightly. Place 15 paper baking cups in muffin pans. Using a narrow, soft-bristled pastry brush, thickly and evenly coat the inside pleated surface and bottom of each cup with peanut butter mixture. Reserve any remaining mixture for touch-ups. Chill 10 minutes; coat any thin spots. If peanut butter mixture thickens, stir over hot water until mixture becomes fluid again. Cover; chill at least 1 hour or until firm. Remove only a few peanut butter shells from refrigerator at a time; carefully peel paper from each cup. (Unfilled cup will keep for weeks in an airtight container in the refrigerator.) Fill each cup with filling; chill several hours or overnight. Makes 15 desserts.
Chocolate-Almond Cream Filling: Cut 8-oz. milk chocolate bar with almonds into pieces, chopping almonds into small pieces. Place in top of double boiler and melt with 1-1/2 cups (or 15 large) marshmallows and 1/3 cup milk over hot, not boiling, water, stirring until chocolate and marshmallows are melted and mixture is smooth. Remove from heat; cool. Whip 1 cup heavy or whipping cream until stiff and fold into chocolate mixture. Cover; chill until ready to use.
Back to the top
Pecan Strawberry Shortcake
2 cups flour
1/2 cup finely ground pecans
1/4 cup granulated sugar
2 tsp. baking powder
1/2 cup butter
1 beaten egg
2/3 cup milk
1 Tbsp. finely shredded orange peel
6 cups sliced fresh strawberries
1/4 cup granulated sugar
1 cup whipping cream
2 Tbsp. granulated sugar
1/2 tsp. vanilla
whole strawberries, optional
In a medium bowl, stir together flour, ground pecans, 1/4 cup sugar and the baking powder. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of mixture. In small bowl, combine eggs, milk and 2 tsp. orange peel. Add to dry mixture, all at once. Using fork, stir just until moistened. Drop dough from Tbsp. onto ungreased baking sheet, making 8-10 mounds. Flatten each with back of spoon until about 3/4” thick. Bake at 450ºF. for 7-8 minutes, or until golden. Transfer shortcakes to wire rack and cool about 10 minutes. Meanwhile, stir together sliced berries, the 1/4 cup sugar and remaining 1 tsp. orange peel. Let stand 20 minutes. To whip cream, in chilled, medium bowl, combine whipping cream, the 2 Tbsp. sugar and the vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Using sharp serrated knife, cut each shortcake in half horizontally. Carefully lift off top layers. Spoon half of the strawberries and half of the whipped cream over bottom layers. Replace shortcake tops. Top with remaining strawberries, then spread remaining cream directly onto strawberries. If desired, top with a whole strawberry. Serve immediately. Serves 8-10.
For one large shortcake: Grease an 8” round baking pan. Prepare dough as directed. Use rubber spatula to spread dough in pan. Build up edges slightly so when the cake bakes and the center rises it will be the same level as the sides of the cake. Bake at 450ºF. for 15-18 minutes or until wooden toothpick inserted near the center comes out clean (do NOT overbake). Cool in pan on wire rack 10 minutes; remove from pan. Use long serrated knife to cut shortcake in half horizontally. Use wide spatula to carefully lift off top layer. Fill and garnish as above.
Back to the top
Peppermint Chocolate Pizza
1 log of Pillsbury sugar cookie dough
12 oz. white chocolate morsels
crushed peppermints
chopped nuts
Spread dough onto a round cookie sheet and bake according to directions. As soon as you remove it from the oven sprinkle the white chocolate morsels over hot cookie. Let is sit for a couple of minutes until the chips begin to melt. Spread evenly with the back of spoon and immediately sprinkle peppermints and nuts on top of the chocolate. Cool and slice. Delicious!
Back to the top
Peppermint Ice Cream Gems
3 cups finely crushed creme-filled chocolate sandwich cookies
1/2 cup butter, melted
14-oz. can sweetened condensed milk
1/4 cup white creme de menthe
2 Tbsp. peppermint schnapps
red food coloring, optional
2 cups (1 pint) whipped cream, whipped
Combine crumbs and butter; press 2 rounded tablespoons into each of 24 (2-1/2") paper cup-lined muffin cups. In large bowl, combine milk, creme de menthe, schnapps and food coloring; fold in whipped cream. Spoon into cups. Freeze 6 hours or until firm. Garnish; freeze leftovers. Makes 2 dozen.
Back to the top
Pina Colada Freeze
1 cup fresh very ripe pineapple, crushed, or 1 cup canned crushed pineapple
1/2 cup coconut milk or coconut cream
1/2 cup fresh squeezed orange juice
1/2 oz. light rum (recipe states that rum extract can be substituted but
does not give an amount)
1/2 oz. Triple-sec
2-3 Tbsp. heavy cream, if needed
1/2 cup sweetened coconut for garnish
Begin preparation at least 24 hours in advance. If you are using fresh pineapple, it may be crushed by using the metal blade. Stir together the pineapple, coconut milk, orange juice, rum and Triple-sec. Pour into a divided ice cube tray and freeze solid for about 24 hours. Just prior to serving, or up to 4 hours in advance, finish the dessert. Put ice cubes into work bowl of food processor. Pulse until the cubes are finely chopped, then run continuously to make a smooth, ice cream-like texture. It is usually necessary to add 2-3 Tbsp. heavy cream to achieve the desired consistency. Spoon into dessert bowls or glasses and freeze until serving time. Garnish with coconut, if desired. Serves 3 to 4.
Back to the top
Pina Colada Fruit Dip
8-oz. can crushed pineapple in its own juice, undrained
3-1/2 oz. pkg. instant coconut pudding and pie filling mix, see note
3/4 cup milk
1/2 cup sour cream
In a blender or a food processor with a metal blade, combine all ingredients. Cover; blend 30 seconds. If using a blender, stir after 15 seconds. Refrigerate several hours or overnight to blend flavors. Serve with assorted fruits for dipping. Makes 2-1/2 cups.
NOTE: If you cannot find coconut pudding mix, or a coconut pie mix where you can save the crust for a different pie, I have used vanilla pudding with 1/2 tsp. coconut flavoring.
Back to the top
Pineapple Crispy Crumb
1-3/4 cups flour
2 tsp. baking powder
1/2 tsp. salt
1/8 cup shortening
1/4 cup sugar
1 egg
4 Tbsp. powdered milk
1/4 cup water
1 cup sugar or honey coated corn flakes
2 Tbsp. margarine
1/4 cup honey
1/2 cup shredded coconut
2/3 cup canned crushed pineapple and all the juice
Mix salt, baking powder, flour, shortening, sugar, and egg all together and mix well. Next, mix well the dried milk, pineapple juice and water together in a separate bowl. Mix the two together thoroughly. Spread evenly in a pan that has been coated lightly with cooking spray and set aside. Mix the margarine, honey, and shredded coconut, and pineapple then lightly crush the corn flakes and mix them in. Spread this mixture evenly over the top of the batter in the pan. Bake at 425ºF. for about 30 minutes.
Back to the top
Pineapple Sherbet
1 quart milk
1 cup sugar
juice of 2 oranges and 1 lemon
1 large can crushed pineapple
Mix all together. Put in ice cube trays and put in freezer until set about 1" around edges. Take out and beat until fluffy. Put back in trays. Place in freezer until frozen solid.
Back to the top
Pineapple Vanilla Parfaits
3 cups milk
5.1-oz. pkg. instant vanilla pudding mix
2 cups fresh pineapple, diced
12 oz. Cool Whip
1 cup vanilla wafer crumbs, about 32 wafers
Blend mix and pudding mix. Chill 10 minutes. Assemble parfaits in tall glasses, layering crumbs, pudding, pineapple and whipped topping. Repeat. Chill before serving. Serves 4.
Back to the top
Pink Lemonade Pie
from Lynda
1-3/4 cups COLD skim milk
two 4 oz. boxes fat-free vanilla instant pudding mix
6 oz. can pink lemonade, frozen concentrate
8 oz. Fat Free Cool Whip
1 fat-free graham cracker crust, Keebler Ready Crust
Lemon slices
Pour milk into large bowl. Add pudding mixes and beat with whisk for 30 seconds. Add lemonade concentrate and beat with whisk an additional 30 seconds. Stir in Cool Whip and pour filling into crust. Top with lemon slices. Chill several hours, until thick enough to slice.
Back to the top
Pistachio Cream Dessert
3.4-oz. package instant pistachio pudding mix
2 cups cold milk
1 pint heavy cream
2 tablespoons white sugar
9-oz. package chocolate wafers
10 chocolate-covered almond buttercrunch candies, crushed
Prepare pudding with milk as directed on package. Chill in refrigerator. Whip cream with sugar until stiff peaks form. Fold one-quarter of whipped cream into pudding. In a 9x13 inch dish, spread a thin layer of pudding mixture. Top with a layer of wafers. Spread one-third of whipped cream over wafers. Sprinkle one-third of crushed candy over whipped cream. Repeat layers until all ingredients are used. Chill 2 hours before serving.
Back to the top
Pistachio Pudding Salad
1 pkg. instant pistachio pudding
1 can undrained crushed pineapple
10 oz. Cool Whip
1/2 cup chopped nuts
1/2 cup or more mini marshmallows
Combine pudding mix and pineapple; set aside. Stir together Cool Whip, nuts and marshmallows. Mix all together and chill until ready to serve.
Back to the top
Pumpkin Apple Dessert
21-oz. can apple pie filling
2 cups flour
1-1/4 cups packed brown sugar
1 cup canned pumpkin
3/4 cup fat-free cholesterol-free egg product
1/3 cup vegetable oil
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. baking soda
Grease 3-1/2- to 6-quart crockpot. Spoon in pie filling; spread evenly. Beat remaining ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over filling. Cover and cook on High 1-1/2-2 hours or until toothpick inserted in center of cake comes out clean. Serves 12.
Back to the top
Quick Chocolate Mousse
14 oz. sweetened condensed milk
4-serving size instant chocolate pudding mix
1 cup cold water
1/2 pint (1 cup) whipping cream
In large mixer bowl, beat milk, pudding mix and water; chill 5 minutes. Fold in whipped cream. Spoon into serving dishes; chill. Garnish as desired.
Back to the top
Quick Fruit Cobbler
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup milk
1 tsp. baking powder
1/3 cup butter
Pinch of salt
1 pint of fruit
Use 1-1/2-qt. dish. Dot dish with butter and melt in oven. Sift together flour, sugar, baking powder and salt. Add milk. Stir well. Pour in dish with melted butter. Add fruit. (If using canned fruit, drain about 1/2 of the juice off first.) Bake at 350ºF for 40 minutes or until golden brown.
Back to the top
Quick Fruit Cobbler #2
21-oz. can fruit pie filling, any flavor
1 cup Bisquick
1/4 cup milk
1 Tbsp. sugar
1 Tbsp. butter, softened
whipped topping, optional
Spread pie filling in ungreased 1-1/2-quart casserole. Place in cold oven. Heat oven to 400ºF; let heat 10 minutes. Remove casserole from oven. While pie filling is heating, stir remaining ingredients until soft dough forms. Drop dough by 6 spoonfuls onto warm pie filling. Sprinkle with additional sugar if desired. Bake 18-20 minutes or until topping is golden brown. Serve with whipped topping. Serves 6.
For fresh berry cobbler: Use 3 cups fresh berries (blueberries, raspberries, sliced strawberries) instead of the canned fruit. Add sugar to taste to the berries and about 3/4 cup water. Continue as directed.
Back to the top
Quick Strawberry Ice Cream
from "Recipe Hall of Fame Quick and Easy Cookbook"
3 cups whole frozen strawberries
1/2 cup whipping cream
2 eggs
1/3 cup granulated sugar
2 tsp. lemon juice
1/2 tsp. vanilla
Soften berries a few minutes before beginning. Mix cream, eggs and sugar in blender or food processor. Turn machine on and off quickly, processing just enough to mix ingredients. With motor running, feed in frozen strawberries one at a time. Blend or process until mixture is smooth, stopping to stir with a spatula if necessary. Add lemon juice and vanilla in last few seconds of processing. Serve at once or store in your freezer. If you store the ice cream in freezer, remove about 15 minutes before serving got soften slightly. Makes about 4 servings. (To double the recipe, prepare in two batches.)
Back to the top
Quick Strawberry Shortcakes
2-1/3 cups Bisquick
3 Tbsp. sugar
3 Tbsp. butter, melted
1/2 cup milk
sweetened sliced strawberries
whipped cream
Heat oven to 425ºF. Stir Bisquick, sugar, butter and milk until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Split shortcakes; fill and top with strawberries and whipped cream. Serves 6.
High Altitude: Heat oven to 450ºF. Decrease sugar to 1 Tbsp.
Back to the top
Rainbow Ice Creams
4-serving size pkg. fruit-flavored gelatin
1/2 cup boiling water
14-oz. can sweetened condensed milk
2 cups (1 pint) half-and-half
2 cups (1 pint) whipping cream
1 cup pureed or mashed fruit, optional
In large bowl, dissolve gelatin in water. Stir in remaining ingredients. Pour into ice cream freezer container. Freeze according to manufacturer's instructions. Freeze leftovers. Makes about 1-1/2 quarts.
Flavor suggestions: Lime: Add 2 Tbsp. lime juice. Lemon: Add 1 Tbsp. grated lemon rind. Orange: Add 1 Tbsp. grated orange rind.
Back to the top
Raspberry-Almond Shortcakes
two 10-oz. pkgs. frozen raspberries, thawed
1 Tbsp. cornstarch
1/4 cup Bisquick
1/4 cup sugar
2 Tbsp. firm butter
1/4 cup sliced almonds
2-1/3 cups Bisquick
1/2 cup milk
3 Tbsp. sugar
3 Tbsp. butter, melted
3/4 tsp. almond extract
Sweetened Whipped Cream, below
Heat oven to 425ºF. Mix raspberries and cornstarch in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool. Mix 1/4 cup Bisquick, 1/4 cup sugar and 2 Tbsp. butter until crumbly. Stir almonds into streusel mixture; set aside. Mix remaining ingredients except whipping cream and 2 Tbsp. granulated (or powdered) sugar until soft dough forms. Gently smooth into ball on lightly floured cloth-covered surface. Knead 8-10 times. Roll dough 1/2" thick. Cut with 3" cutter dipped in baking mix. Place on ungreased cookie sheet; sprinkle with streusel mixture. Bake 10-12 minutes or until golden brown. Split shortcakes; fill and top with raspberry mixture and whipped cream. Serves 6.
Sweetened Whipped Cream: To make 1-1/2 cups sweetened whipped cream, beat 3/4 cup whipping (heavy) cream and 2 Tbsp. granulated or powdered sugar in small chilled bowl until stiff.
Back to the top
Raspberry-Blackberry Cobbler
1/2 cup flour
3/4 tsp. baking powder
1/8 tsp. salt
2 Tbsp. butter
1/2 cup granulated sugar
2 Tbsp. cornstarch
1/4 tsp. ground nutmeg
1/3 cup water
2 cups fresh raspberries or frozen lightly sweetened red raspberries
2 cups fresh blackberries or frozen unsweetened blackberries
1 egg
1 Tbsp. honey
1 Tbsp. milk
For topping, in small bowl, stir together flour, baking powder and salt. Use pastry blender to cut in butter until mixture resembles coarse crumbs. Make well in center of dry mixture; set aside. For filling, in medium saucepan, stir together sugar, cornstarch and nutmeg; add water. Cook and stir over medium heat until slightly thickened and bubbly. Add fruit; cook and gently stir until boiling. Reduce heat; keep mixture hot. In small bowl, use fork to beat together egg, honey and milk; add all at once to dry mixture. Using fork, stir just until moistened. Transfer hot filling to ungreased 2-quart square glass baking dish. Immediately spoon topping into 6 mounds on top of filling. Bake 20-25 minutes at 400ºF. or until wooden pick inserted in center of dumpling comes out clean. Serve warm. Serves 6.
Back to the top
Raspberry Crumble
from "Gooseberry Patch: Celebrate Spring"
1 lb. raspberries, rinsed
6 to 8 Tbsp. sugar
Topping:
1/2 cup butter or margarine
1-2/3 cup whole wheat flour
2/3 cup rolled oats
1/2 cup soft brown sugar
Preheat oven to 350ºF. Line bottom of pie pan with raspberries and sprinkle sugar over them. In a mixing bowl, cut butter into flour and blend with pastry blender until crumbly. Stir in the oats and brown sugar and mix well. Sprinkle on top of the berries. Bake for 40 to 45 minutes until the top is golden.
Back to the top
Raspberry Puff Ring
1 recipe Cream Puff Pastry, below
8 oz. cream cheese, softened
1 cup granulated sugar
1 tsp. vanilla
1 tsp. finely shredded orange peel
1 Tbsp. cold water
3/4 tsp. unflavored gelatin
1-1/2 cups whipping cream
2 cups fresh raspberries, strawberries or blueberries
2 Tbsp. orange liqueur or honey
powdered sugar, optional
Grease baking sheet. Prepare pastry as directed. Drop by rounded Tbsp. into 8” ring on prepared baking sheet. (For easier serving, spoon 15 mounds.) Bake 30-35 minutes at 400ºF. or until golden and puffy. Carefully slide ring from baking sheet onto wire rack; cool completely. For filling, in large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until creamy. Stir in orange peel; set aside. Wash and dry beaters. In 1-cup glass measuring cup or custard cup, combine cold water and gelatin. Let stand 2 minutes. Place measuring cup in saucepan of boiling water. Cook and stir about 1 minute or until gelatin is completely dissolved. Place whipping cream in clean mixing bowl. Use clean beaters to beat with electric mixer on medium speed while gradually adding gelatin. Continue beating until soft peaks form. Fold whipped cream mixture into cream cheese mixture. Cover and chill until ready to use. In serving bowl, combine berries and orange liqueur. Cover and chill up to 4 hours. To assemble, cut off top third of ring. Use fork to remove any soft dough from inside. Place bottom on flat serving plate. Spoon filling into ring, spreading evenly. Replace top of ring. If desired, cover and chill for up to 2 hours. Just before serving, set bowl of berries in center of ring. If desired, sprinkle with powdered sugar. Cut into sections to serve. Serves 15.
Cream Puff Pastry
1/2 cup butter
1 cup water
1/4 tsp. salt
1 cup flour
4 eggs
In medium saucepan, combine butter, water and salt. Bring mixture to boiling, stirring until butter melts. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn’t separate. Remove from heat and cool 10 minutes. Add eggs to butter mixture, one at a time, beating with wooden spoon after each addition for 1-2 minutes or until smooth. Use as directed in recipes below.
Chocolate Cream Puff Pastry: Prepare as above, except: In small bowl, combine the flour, 3 Tbsp. unsweetened cocoa powder and 2 Tbsp. granulated sugar. Add flour mixture all at once to boiling mixture, stirring vigorously. Continue as directed.
Back to the top
Raspberry Sauce
2 pints fresh raspberries (okay, frozen if you must!)
1/2 cup water
1/2 cup granulated sugar
2 Tbs. cornstarch
1 tsp. fresh lemon juice
1 cinnamon stick (optional)
Mash the raspberries in a glass bowl and press them through a sieve or strainer to remove the seeds. Place the raspberry puree in a saucepan and add the water, sugar, cornstarch, and lemon juice. Stir until the fruit mixture is smooth. Add a cinnamon stick, if desired. Cover and cook over medium heat, stirring frequently, until thick. This should make about 3 cups of sauce. Once again, refrigerate and store in a glass container, but serve at room temperature.
Back to the top
Raspberry Sauce #2
3 Tbsp. sugar
2 tsp. cornstarch
1/3 cup water
10-oz. pkg. frozen raspberries in syrup, thawed and undrained
Mix sugar and cornstarch in 1-quart saucepan. Stir in water and raspberries. Cook over medium heat, Stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Strain sauce through a strainer to remove seeds if desired. Serve sauce warm or cool. Store covered in refrigerator up to 10 days.
Back to the top
Raspberry Shortcakes with Two Sauces
1 cup flour
1 cup sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/4 cup water
1/2 cup buttermilk
1/4 cup shortening
1 egg
1/2 tsp. almond extract
2 oz. unsweetened chocolate, melted and cooled
1/2 cup chopped almonds, optional
Hot Fudge Sauce, below
Creamy Almond Sauce, below
3 cups raspberries or sliced strawberries (1-1/2 pints)
Heat oven to 350ºF. Grease and flour 8 or 9" square pan. Beat all ingredients except sauces and raspberries in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Prepare sauces. Cut cake into 9 squares; split shortcakes. Fill each shortcake with sauces and about 1/4 cup berries. Top with fudge sauce. Garnish with remaining berries. Serves 9.
Hot Fudge Sauce: Heat 12-oz. can evaporated milk, 2 cups (12 oz.) semisweet chocolate chips and 1/2 cup sugar to boiling in 2-quart saucepan over medium heat, stirring constantly; remove from heat. Stir in 1 Tbsp. butter and 1 tsp. vanilla.
Creamy Almond Sauce: Mix 1/4 cup sugar and 1 Tbsp. cornstarch in 2-quart saucepan. Gradually stir in 1-1/2 cups milk. Cook over medium heat, stirring constantly, until mixture thickens. Gradually stir at least half of the hot mixture into 2 beaten eggs; stir into hot mixture in saucepan. Boil and stir 1 minutes; remove from heat. Stir in 1/4 tsp. almond extract.
Back to the top
Raspberry Sorbet
3/4 lbs fresh raspberries
1-1/2 cup sugar
juice of 1/2 lemon
1/4 cu dry red wine
1/4 cup light corn syrup
1 cup cold water
Combine raspberries, sugar and lemon juice in mixing bowl. Cover and refrigerate at least 1 hour. When ready to freeze add red wine, corn syrup, and water. Stir gently until blended. Transfer mixture into your ice cream mixer and freeze following instructions. Makes 1 quart.
Back to the top
Raspberry Trifle
4 oz. non-fat cream cheese
4 oz. non-fat ricotta cheese
1 Tbsp. fresh lemon juice
1 Tbsp. granulated sugar, optional
1 cup fresh raspberries
1/4 cup raspberry jam or puree
about 16 vanilla wafer cookies, crumbled
6 oz. nonfat plain, vanilla, or raspberry yogurt
4 fresh mint sprigs for garnish
In a small mixing bowl, whip the cream cheese with the ricotta cheese. Add the lemon juice and (if desired) sugar to taste, as you blend with an electric mixer until a rich and creamy texture has been attained. Minimum blending time is about 8 minutes. The more blending time, the creamier the mixture, and the easier it is to spread in layers, later. In a separate mixing bowl, combine the raspberries with the raspberry jam or puree, keeping out about 12 or 16 perfect, whole berries for garnish. Either in four parfait glasses or one parfait-style glass bowl, layer the ingredients in the following order, starting from the bottom (of course): cream cheese and ricotta cheese mixture, raspberries mixed with jam or puree, crumbled vanilla wafers, cream and ricotta cheese mixture again, and a sprinkling of beautiful, whole raspberries on the top. Refrigerate your trifle for at least 2 hours prior to serving. Just before dessert, add a small dollop of non-fat yogurt and a mint leaf in the center of each serving or serving bowl.
Back to the top
Rosy Peach-a-Boos
17-1/4-oz. pkg. (2 sheets) frozen puff pastry, thawed
1 beaten egg
1 Tbsp. water
1 Tbsp. sugar
1/8 tsp. ground cinnamon
2 Tbsp. seedless raspberry jam
1 Tbsp. butter
1 large peach, peeled and finely chopped
3 Tbsp. sugar
1 Tbsp. flour
dash ground nutmeg
On lightly floured surface, unfold and trim each sheet into 12x9” rectangle Cut into twenty-four 3” squares. Place half of the squares on an ungreased baking sheet. Using 1-1/2” circle-shaped cookie cutter, cut out center of remaining 12 squares. Stir together beaten egg and water. Brush some of the mixture over squares on baking sheet. Top with squares with holes in center. Place round cutouts on baking sheet next to stacked squares. Brush stacked squares as well as round cutouts with remaining egg-water mixture. Stir together 1 Tbsp. sugar and the cinnamon. Sprinkle over squares and rounds. Refrigerate while preparing filling. For filling, melt together jam and butter. Stir in peaches, 3 Tbsp. sugar and the flour. Cook and stir until slightly thickened and bubbly. Stir in nutmeg. Cool 15 minutes. Spoon warm filling into center holes of pastry squares. Place round cutout lightly on top of filling. Bake 18-20 minutes at 400ºF. or until golden. Remove from baking sheet and cool on wire rack. Makes 12.
Back to the top
Royal Strawberry Shortcake
1-1/2 qt. strawberries
1-1/2 cups sugar
1/2 cup shortening
2 eggs, well-beaten
3 cups flour
1-1/2 Tbsp. baking powder
1/4 tsp. salt
1-1/2 tsp. vanilla extract
1-1/2 cups milk
1-1/2 cups heavy cream
Preheat oven to 375ºF. Wash strawberries. Slice 1 quart; leave remainder whole. Cream sugar and shortening together in large bowl. Add beaten eggs; mix well. Sift together flour, baking powder and salt. Stir vanilla extract into milk. Add part of flour mixture alternately with part of milk/vanilla, stirring after each addition, until both are used. Oil a 10x13" baking pan. Pour batter into pan and bake 20-30 minutes. Whip heavy cream with just enough sugar to sweeten it. Cool shortcake; cut into serving pieces and split each in half horizontally. Spread whipped cream and sliced strawberries between layers. Put more whipped cream and whole berries son top of each serving.
Back to the top
Sauteed Peaches with Butter Pecan Dumplings
Fruit Mixture:
3/4 cup firmly packed brown sugar
1/2 cup orange juice
1/4 cup butter
10 cups sliced peeled peaches
Dumplings:
1-1/2 cups self-rising flour
3 Tbsp. sugar
1/2 cup chopped pecans
1/2 cup milk
2 Tbsp. butter, melted
1/2 tsp. vanilla
In 12" skillet, combine brown sugar, orange juice and 1/4 cup butter; mix well. Bring to a boil. Stir in peaches; return to a boil. Reduce heat to low; simmer 5 minutes. Meanwhile, combine flour and sugar; mix well. Add pecans, milk, 2 Tbsp. butter and vanilla. Stir just until dry ingredients are moistened. Drop dough by tablespoonfuls onto simmering fruit mixture. Cover; simmer 8-10 minutes or until dumplings are firm. Serves 10.
Back to the top
Sensational Strawberry Ice Cream
recipe by "The Best Ice Cream Maker Cookbook Ever"
6 cups fresh strawberries, (3 pints) rinsed and hulled, or frozen unsweetened strawberries, thawed
1-1/2 cups sugar
2 cups heavy cream
2 cups half and half, or light cream
2 tsp. vanilla extract
In a large bowl, mash the berries into a coarse puree. Stir in 1/4 cup of the sugar. Let stand 1 hour. Add the heavy cream, half and half, remaining 3/4 cup sugar, and vanilla to the strawberries, stirring to mix and to dissolve the sugar. Refrigerate, covered, until very cold, at least 3 hours or as long as 2 days. Stir the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours. Makes 1-1/2 quarts.
Per Serving (excluding unknown items): 3724 Calories; 235g Fat (55.3% calories from fat); 29g Protein; 398g Carbohydrate; 20g Dietary Fiber; 831mg Cholesterol; 388mg Sodium. Exchanges: 4 1/2 Fruit; 3 1/2 Non-Fat Milk; 47 Fat; 20 Other Carbohydrates.
Back to the top
Shortcake Sheetcake
2 cups self-rising flour
2/3 cup sugar
2/3 cup butter
2/3 cup milk
1 egg, beaten
6 cups fresh berries, sweetened to taste
1 cup whipping cream
1 Tbsp. sugar
Heat oven to 375ºF. Grease bottom only of 13x9" pan. In large bowl, combine flour and 2/3 cup sugar; mix well. With pastry blender, cut in butter until mixture resembles coarse crumbs. Add milk and egg; stir just until dry ingredients. Spread batter evenly in greased pan. Bake 25-35 minutes or until golden brown. Serve warm or cool. In small bowl, combine whipping cream and 1 Tbsp. sugar; beat until soft peaks form. Cut shortcake into 12 squares. Split squares. Fill and top with berries. Top each serving with whipped cream. Store in refrigerator. Serves 12.
Back to the top
Simple Berry Crisp
from "Mom’s Big Book of Baking"
2 pints any combination fresh picked-over or hulled blueberries, strawberries and/or raspberries
1/3 cup + 2 Tbsp. packed brown sugar
1/2 tsp. almond extract
1 Tbsp. cornstarch
1/4 cup sliced almonds
1/2 cup flour
1/8 tsp. ground cinnamon
pinch of salt
1/4 cup butter, chilled and cut into small pieces
Preheat oven to 425ºF. Combine berries, 1/3 cup of the brown sugar, the almond extract and cornstarch in medium bowl. Stir to combine, mashing some, but not all, of the berries with back of spoon to release some of their juices. Stir once or twice while preparing topping. To make topping: Combine almonds, flour, cinnamon, salt and remaining 2 Tbsp. brown sugar in medium bowl and stir to combine. Add butter and mix on low speed with electric mixer just until clumps begin to form, 1-2 minutes. Do not overmix. Spread berry mixture across bottom of 8” square baking pan. Scatter topping over berries. Bake until berries are bubbling and topping is golden, about 30 minutes. Serve warm. Serves 6-8.
Back to the top
Simple Strawberry Mousse
recipe by Cooking Light magazine
2 cups quartered strawberries
3 Tbsp. sugar
1/2 cup low-fat sour cream
1-1/2 cups frozen reduced-calorie whipped topping, thawed
Combine the strawberries and sugar in a blender, and process until smooth. Combine strawberry puree and sour cream in a large bowl, stirring well with a whisk. Fold whipped topping into strawberry mixture. Spoon into 6 (6-ounce) custard cups. Cover and freeze 4 hours or until firm. Yield: 6 servings.
Back to the top
Slow Cooker Peach Cobbler
1/2 cup all purpose baking mix
1/2 cup packed brown sugar
1/3 cup granulated sugar
2 eggs
2 tsp. vanilla
1/2 can evaporated milk
2 tsp. melted butter
3 large ripe peaches, mashed
3/4 tsp. ground cinnamon
Lightly grease slow cooker or spray with nonstick cooking spray. In large bowl, combine baking mix and sugars. Add eggs and vanilla. Stir. Pour in milk and margarine; stir. Mix in peaches and cinnamon until well mixed. Pour into slow cooker. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Serve warm. Top with vanilla ice cream, if desired.
Back to the top
S'Mores
from Allrecipes.com, submitted by Star Truong
1 cup butter, melted
1/3 cup white sugar
3 cups graham cracker crumbs
2 cups semisweet chocolate chips
3 cups miniature marshmallows
Preheat oven to 350ºF. Butter a 9x13" baking dish. In a medium bowl, combine butter, sugar and graham cracker crumbs until well coated. Press half of crumb mixture into the bottom of the prepared pan. Top with the chocolate chips, then the marshmallows. Sprinkle the remaining graham cracker mixture over the marshmallows and press down with a spatula. Bake in preheated oven 10 minutes, until marshmallows are melted. Cool completely before cutting into squares.
Back to the top
Snickerdoodle Shortcake with Caramelized Apples
2 cups flour
1/4 cup sugar
2 tsp. baking powder
1/2 cup butter
1 beaten egg
1/2 cup milk
1 Tbsp. sugar
1 tsp. ground cinnamon
caramelized apples
whipped cream, optional
fresh mint leaves, optional
Stir together flour, 1/4 cup sugar and the baking powder. Use pastry blender to cut in butter until mixture resembles coarse crumbs. Make a well in the center. In small bowl, combine egg and milk; add to dry mixture all at once. Use fork to stir just until moistened. In small bowl, combine 1 Tbsp. sugar with the cinnamon. Drop dough from Tbsp. onto ungreased baking sheet, making 12 shortcakes. Sprinkle with cinnamon-sugar mixture. Bake at 425ºF. for 8-10 minutes or until wooden toothpick inserted near center comes out clean. Cool on baking sheet on wire rack 10 minutes; remove from pan. Using sharp serrated knife, cut six of the shortcakes in half horizontally. (Wrap and freeze remaining shortcakes for another use.) Spoon apples between layers and over top. If desired, garnish with whipped cream and mint leaves. Serve immediately. Serves 6.
Caramelized Apples: Peel, core and slice 8 apples to make 8 cups. In large saucepan or Dutch oven, melt 6 Tbsp. butter until it bubbles. Add apples, stirring to coat. Sprinkle 1/3 cup packed brown sugar and 1/2 tsp. ground cinnamon over apples. Continue to cook and stir gently 5-10 minutes or until apples are tender. Stir in 1/4 cup calvados, apple cider or apple juice; heat through.
Back to the top
Southern Biscuit Shortcake
2 cups self-rising flour
2 Tbsp. sugar
1/3 cup butter
3/4 cup half-and-half
6 cups sliced fresh fruit or berries, sweetened to taste
1 cup whipping cream
1 Tbsp. sugar
Heat oven to 450ºF. Lightly grease large cookie sheet. Combine flour and 2 Tbsp. sugar; mix well. With pastry blender, cut in butter until mixture resembles coarse crumbs. Add half-and-half; stir just until dry ingredients are moistened. On lightly floured surface, knead dough just until smooth. Roll out to 1/2" thickness. Cut with floured cutter or knife into desired shapes. Place 1" apart on greased sheet. Bake 9-12 minutes or until golden brown. Serve warm or cool. In small bowl, combine whipping cream and sugar; beat until soft peaks form. Split shortcakes. Fill and top with fruit. Top each with whipped cream. Store in refrigerator. Serves 10.
Back to the top
Southern Pecan Crisps
from Carol
1/2 package, (1 sheet) puff pastry
1/2 cup packed brown sugar
2 Tbsp. butter or margarine, melted
1/3 cup pecans, chopped
powdered sugar
Thaw puff pastry at room temperature for 30 minutes. Preheat oven to 400ºF. Mix brown sugar, butter and pecans. Unfold pastry on lightly floured surface, into a 15x12" rectangle. Cut into 20-3" squares. Press squares into bottom of muffin cups. Place 1 heaping tsp. of pecan mixture into center of each square. Bake 12 minutes or until golden. Remove from pan and cool on wire rack. Sprinkle with powdered sugar. Makes 20 crisps. ( Somehow I only ended up with 12 ).
Back to the top
Stir & Bake Fruit Cobbler
21-oz. can fruit pie filling
3/4 cup self-rising flour
1/3 cup sugar
3/4 cup milk
1/3 cup butter, melted
1 tsp. vanilla
Heat oven to 400ºF. Lightly grease 8" square baking dish. Pour pie filling into dish; spread evenly. In medium bowl, combine flour and sugar; mix well. Add remaining ingredients. Stir just until smooth. Pour over pie filling in dish. Bake 25-30 minutes or until golden brown. Serve warm or cool. Serves 6.
Back to the top
Strawberry Cheesecake Trifle
from Taste of Home magazine
2 quarts fresh strawberries, sliced
3 Tbsp. almond liqueur
3 Tbsp. sugar
2 8-oz. pkgs. cream cheese, softened
1 cup sour cream
12 oz. frozen whipped topping, thawed
1 angel food cake, cubed
Toss strawberries with the liqueur and sugar and set aside. Mix together the cream cheese and sour cream. Fold in the whipped topping. Tear the cake into pieces. In a pretty bowl, start with a layer of strawberries, followed by cake pieces, followed by the creamed mixture. Repeat layers two or three times, depending on how far it goes. End with strawberries on top. Cover with plastic wrap and chill.
NOTE: For red, white and blue, I'd either mix the blueberries right in with the strawberries or do them as a separate layer, alternating with the red; I don't know that you even need to sugar as with the strawberries. I'd just layer them in.
Back to the top
![[HOME]](hometab.gif)
![[E-mail me!]](emailtab.gif)
Back to Recipes Main Page
Desserts, page 1
Desserts, page 2
Desserts, page 3
Desserts, page 4
Desserts, page 5
Desserts, page 6
Desserts, page 8
|
![[FAVORITE RECIPES]](recipeshead.gif)