3 1/2 cups peaches, pealed, sliced and sugared
3 oz. pkg. lemon Jello
1 pt. vanilla ice cream
9 inch baked pie shell
3 oz. softened cream cheese
8 oz. Cool Whip
1/4 cup powder sugar
1 tea. vanilla
Let peaches and sugar stand for 15 minutes. Drain peaches into measuring cup and add enough water to make 1 cup. Heat to boiling, add Jell-o and stir until dissolved. Add cut ice cream into mixture. Chill until thickened and add sliced peaches.
Cream softened cream cheese until smooth. Add powder sugar and vanilla. Beat in Cool Whip. Spread onto baked pie shell. Pour peaches on top. Chill.
Showing posts with label Dessert. Show all posts
Showing posts with label Dessert. Show all posts
September 21, 2009
August 16, 2009
Pie Crust
4 cups flour
2 tablespoons sugar (for fruit pies)
1 teaspoon salt
1 2/3 cup shortening
1/3 cup cold water
1 egg, beaten
2 tablespoons vinegar
Combine flour, sugar and salt. Cut shortening into flour mixture so that there are pieces of shortening the size of peas and some like meal. (Bigger pieces make the crust flaky and smaller pieces make it tender.)
Add remaining ingredients to the flour mixture and roll out to 1/4 inch thickness. Cut for you pie pan and bake at 375 degrees for 10-15 minutes.
2 tablespoons sugar (for fruit pies)
1 teaspoon salt
1 2/3 cup shortening
1/3 cup cold water
1 egg, beaten
2 tablespoons vinegar
Combine flour, sugar and salt. Cut shortening into flour mixture so that there are pieces of shortening the size of peas and some like meal. (Bigger pieces make the crust flaky and smaller pieces make it tender.)
Add remaining ingredients to the flour mixture and roll out to 1/4 inch thickness. Cut for you pie pan and bake at 375 degrees for 10-15 minutes.
July 27, 2009
Lemon Pie
1 10 inch pie crust
2 cups sugar
½ cup cornstarch
2 cups water
4 egg yolks, beaten
¼ cup butter
2 teaspoons lemon zest
2/3 cups lemon juice
Mix sugar and cornstarch in medium saucepan. Stir in water and cook over medium heat, stirring constantly until the mixture thickens. Bring to a boil and let boil for 1 minute while stirring. Gradually stir in egg yolks and blend into mixture. Boil and stir for 2 minutes. Remove from heat. Stir in butter, zest and juice. Pour into crust.
Variations:
Mix 1 package cream cheese with 1 tub Cool Whip and layer in the bottom of the crust before adding the lemon filling.
Layer ½ of the filling in the bottom of the crust. Mix the other half with sour cream and pour over the first half.
2 cups sugar
½ cup cornstarch
2 cups water
4 egg yolks, beaten
¼ cup butter
2 teaspoons lemon zest
2/3 cups lemon juice
Mix sugar and cornstarch in medium saucepan. Stir in water and cook over medium heat, stirring constantly until the mixture thickens. Bring to a boil and let boil for 1 minute while stirring. Gradually stir in egg yolks and blend into mixture. Boil and stir for 2 minutes. Remove from heat. Stir in butter, zest and juice. Pour into crust.
Variations:
Mix 1 package cream cheese with 1 tub Cool Whip and layer in the bottom of the crust before adding the lemon filling.
Layer ½ of the filling in the bottom of the crust. Mix the other half with sour cream and pour over the first half.
July 12, 2009
Tami's Cowboy Cookies
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
4 cups coconut
2 cups quick oats
2 cups golden grahms (can use 4 cups and omit quick oats)
2 cups chocolate chips
*Optional: add white chocolate chips, cranberries, butterscotch or peanut butter chips
Cream together butter and sugars. Add eggs and vanilla. Add dry ingredients and fold in condiments, cereal and chocolate chips.
Bake at 350 degrees for 11 minutes.
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
4 cups coconut
2 cups quick oats
2 cups golden grahms (can use 4 cups and omit quick oats)
2 cups chocolate chips
*Optional: add white chocolate chips, cranberries, butterscotch or peanut butter chips
Cream together butter and sugars. Add eggs and vanilla. Add dry ingredients and fold in condiments, cereal and chocolate chips.
Bake at 350 degrees for 11 minutes.
Tami's Decadence
3 cups Chocolate Chips
¾ cups Butter
5 eggs
2 tablespoons sugar
2 tablespoons flour
Frosting:
1 cup whipping cream
2 cups Chocolate Chips
Melt the chocolate and butter together until smooth. Let cool for 10 minutes. Beat the eggs and chocolate mixture together for 10 minutes. Fold in flour and sugar. Pour into a greased spring form pan. Bake at 4oo degrees for 15 minutes.
For the frosting heat whipping cream and add chocolate chips melt together until smooth. Pour over warm cake.
¾ cups Butter
5 eggs
2 tablespoons sugar
2 tablespoons flour
Frosting:
1 cup whipping cream
2 cups Chocolate Chips
Melt the chocolate and butter together until smooth. Let cool for 10 minutes. Beat the eggs and chocolate mixture together for 10 minutes. Fold in flour and sugar. Pour into a greased spring form pan. Bake at 4oo degrees for 15 minutes.
For the frosting heat whipping cream and add chocolate chips melt together until smooth. Pour over warm cake.
Banana Ice
2 cups sugar
2 cups water
3 lemons
3 oranges
1 cup crushed pineapple with juice
3 bananas mashed
2-liter bottle of 7-up
Bring water and sugar to a boil. Cook until sugar is dissolved. Cool. Add the juice of the 3 lemons and 3 oranges. Add crushed pineapple with juice and mashed bananas. Mix well. Freeze in an ice cream bucket. Serve broken up in glasses wit6h 7-up poured over it.
2 cups water
3 lemons
3 oranges
1 cup crushed pineapple with juice
3 bananas mashed
2-liter bottle of 7-up
Bring water and sugar to a boil. Cook until sugar is dissolved. Cool. Add the juice of the 3 lemons and 3 oranges. Add crushed pineapple with juice and mashed bananas. Mix well. Freeze in an ice cream bucket. Serve broken up in glasses wit6h 7-up poured over it.
Rice Cream
¾ cup uncooked rice
1 quart milk
1 teaspoon salt
½ cup sugar
½ teaspoon Almond extract
½ cup toasted slivered almonds, chopped
1 pint cream, whipped
Bring milk to a boil. Add rice and salt and transfer to a double boiler. Cook 1 ½ hours or until fluffy, stirring occasionally. Cool completely. Add sugar, almonds and almond extract. Fold in whipped cream. Serve with strawberries. (Fred’s mother always put a whole almond in one of the servings. Who ever got this would get a box of chocolates. This was their Christmas dinner dessert tradition.)
1 quart milk
1 teaspoon salt
½ cup sugar
½ teaspoon Almond extract
½ cup toasted slivered almonds, chopped
1 pint cream, whipped
Bring milk to a boil. Add rice and salt and transfer to a double boiler. Cook 1 ½ hours or until fluffy, stirring occasionally. Cool completely. Add sugar, almonds and almond extract. Fold in whipped cream. Serve with strawberries. (Fred’s mother always put a whole almond in one of the servings. Who ever got this would get a box of chocolates. This was their Christmas dinner dessert tradition.)
Nanaimõ Bars
½ cup butter
5 tablespoons unsweetened cocoa
1 cup coconut
½ cup chopped nuts
5 tablespoons sugar
2 cups graham cracker crumbs finely crushed
1 egg
½ teaspoon vanilla
Icing:
4 tablespoons butter softened
2 tablespoons milk
2 tablespoons instant vanilla pudding
2 cups powered sugar
Topping:
2 squares semi-sweet baking chocolate, melted
1 tablespoon butter
Over double boiler, heat butter, cocoa, sugar, vanilla and egg. Mix well and cook until custard consistency reached. Mix in coconut, chopped nuts and graham cracker crumbs. Mix well. Pat into a 9x9 buttered pan.
Make icing by creaming butter. Add milk, pudding and powered sugar. Mix until creamy. Spread over chocolate mixture.
Melt chocolate squares and add butter. Mix until creamy. Spread over icing.
Chill for at least 4 hours. Cut into squares.
5 tablespoons unsweetened cocoa
1 cup coconut
½ cup chopped nuts
5 tablespoons sugar
2 cups graham cracker crumbs finely crushed
1 egg
½ teaspoon vanilla
Icing:
4 tablespoons butter softened
2 tablespoons milk
2 tablespoons instant vanilla pudding
2 cups powered sugar
Topping:
2 squares semi-sweet baking chocolate, melted
1 tablespoon butter
Over double boiler, heat butter, cocoa, sugar, vanilla and egg. Mix well and cook until custard consistency reached. Mix in coconut, chopped nuts and graham cracker crumbs. Mix well. Pat into a 9x9 buttered pan.
Make icing by creaming butter. Add milk, pudding and powered sugar. Mix until creamy. Spread over chocolate mixture.
Melt chocolate squares and add butter. Mix until creamy. Spread over icing.
Chill for at least 4 hours. Cut into squares.
Ice Cream/Sherbet
1 large package Jell-O
2 cups matching fruit
1 cup boiling water
1 cup sugar
Dissolve Jell-O in 1 cup boiling water. Sprinkle 1 cup sugar over fruit and set aside.
To Jell-O add:
3 tablespoons lemon juice
1 ½ cups sugar
1 pint cream
1 can evaporated milk
Add to fruit and pour into ice cream mixer. Add enough milk to fill ¾ full. Freeze.
Butterbrickle:
1 pint cream
1 can evaporated milk
1 can Eagle Brand sweetened condensed milk
1 quart milk
1 small package vanilla instant pudding
¾ cup sugar
4 teaspoons vanilla
Mix all ingredients. Chill for 2 hours or longer. Pour into ice cream mixer. Freeze until partially frozen, then add:
4 crushed: Butterfinger, Heath or Score candy bars.
Continue freezing until frozen.
Recipe can be modified to make any flavor by changing the flavor of pudding and the add ins.
2 cups matching fruit
1 cup boiling water
1 cup sugar
Dissolve Jell-O in 1 cup boiling water. Sprinkle 1 cup sugar over fruit and set aside.
To Jell-O add:
3 tablespoons lemon juice
1 ½ cups sugar
1 pint cream
1 can evaporated milk
Add to fruit and pour into ice cream mixer. Add enough milk to fill ¾ full. Freeze.
Butterbrickle:
1 pint cream
1 can evaporated milk
1 can Eagle Brand sweetened condensed milk
1 quart milk
1 small package vanilla instant pudding
¾ cup sugar
4 teaspoons vanilla
Mix all ingredients. Chill for 2 hours or longer. Pour into ice cream mixer. Freeze until partially frozen, then add:
4 crushed: Butterfinger, Heath or Score candy bars.
Continue freezing until frozen.
Recipe can be modified to make any flavor by changing the flavor of pudding and the add ins.
Blötkake (Norwegian Birthday Cake)
5 eggs separated
1 cup white sugar
1 cup sifted flour
almond or vanilla extract
whipping Cream
Mix half of sugar with egg whites in one bowl. In separate bowl, mix remaining sugar with egg yolks. Beat egg whites until stiff and egg yolks until sugar is dissolved and mixture is thick and lemony in color. Add egg mixtures together. Add extract to egg mixture and fold into flour.
Bake for 45 minutes at 350 degrees in a spring form pan. Allow to cool.
To assemble: Cut cake into 3 layers and then layer cake with you choice of fruit and whipping cream.
1 cup white sugar
1 cup sifted flour
almond or vanilla extract
whipping Cream
Mix half of sugar with egg whites in one bowl. In separate bowl, mix remaining sugar with egg yolks. Beat egg whites until stiff and egg yolks until sugar is dissolved and mixture is thick and lemony in color. Add egg mixtures together. Add extract to egg mixture and fold into flour.
Bake for 45 minutes at 350 degrees in a spring form pan. Allow to cool.
To assemble: Cut cake into 3 layers and then layer cake with you choice of fruit and whipping cream.
Pumpkin Cake
1 package yellow cake mix
1 can pumpkin, divided
½ cup milk
1/3 cup oil
4 eggs
1 ½ teaspoon pumpkin spice, divided
1 8 ounce package Philadelphia cream cheese, softened
1 cup powdered sugar
1 8 ox tub Cool Whip, thawed
¼ cup caramel ice cream topping
¼ cup Planters chopped pecans
Heat oven to 350 degrees Fahrenheit. Grease and flour 2- 9 inch round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon spice in large bowl with mixer until well blended. Pour into prepared pans.
Bake 28 to 30 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in Cool Whip.
Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; sprinkle with nuts.
1 can pumpkin, divided
½ cup milk
1/3 cup oil
4 eggs
1 ½ teaspoon pumpkin spice, divided
1 8 ounce package Philadelphia cream cheese, softened
1 cup powdered sugar
1 8 ox tub Cool Whip, thawed
¼ cup caramel ice cream topping
¼ cup Planters chopped pecans
Heat oven to 350 degrees Fahrenheit. Grease and flour 2- 9 inch round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs and 1 teaspoon spice in large bowl with mixer until well blended. Pour into prepared pans.
Bake 28 to 30 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in Cool Whip.
Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; sprinkle with nuts.
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