Showing posts with label Dessert Recipes. Show all posts
Showing posts with label Dessert Recipes. Show all posts

Wednesday, October 11, 2017

Sugar Free Strawberry Ice Cream


My family loves this delicious "Sugar Free Strawberry Ice Cream". Always remember though there is no added sugar fresh fruits have natural sugars. Serving size is two scoops or one 8 oz cup. You'll need an ice cream machine for this recipe.

Ingredients:

4 large egg's yokes
1 cup heavy cream
1 cup whole milk
1/3 cup Splenda Granulated Sugar
1 cup finely chopped fresh ripe strawberries

Directions:

Change your beater to whisk on your mixer.

Place in the mixing bowl the egg yokes and sugar.

Whisk until light and fluffy; like whip cream.

In a small pot add milk, heavy cream and strawberries. Fresh fruit is always best but you can use frozen.

Constantly whisking bring to just before it starts to boil but you see steam releasing from the mixture.

Turn off heat.

While constantly whisking add one ladle of egg and sugar mixture slowly until you have added all of the mixture into the milk.

Return to high heat constantly whisking and cook for 5 minutes.

Remove from heat and place in fridge for 1 hour or until the mixture has cooled.

Pour the mixture into the ice cream machine and turn on. Usually takes about 45 minutes for the machine to make the ice cream.

Put ice cream in an airtight container and set in the freezer for at least 30 minutes to  1 hour.

Serve.

Thursday, November 20, 2014

Creamy Raspberry Custard Bars



"Creamy Raspberry Custard Bars" is a twist on the classic raspberry bars with a creamy custard filling and topped with a crunchy streusel. This pie is easy to make and great for any occasion and can be served warm or cold.


Ingredients


3 cups fresh raspberries, rinsed and dried 
1 Tablespoon lemon juice
3/4 cup raspberry preserves

Custard Filling

1 c granulated sugar
1/3 cup flour
1/8 tsp salt
2 eggs, beaten
1⁄2 cup sour cream

Streusel Topping

1⁄2 cup light brown sugar
1⁄2 cup flour
1⁄4 cup cold butter
1/4 cup oats


Directions


Preheat oven to 350̊

Place pie crust in pie plate.

Combine all custard ingredients together.

Pour custard mix into pie plate.

Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.

Spread raspberries evenly on top of the custard.
Combine sugar, oats, and flour for streusel topping.

Cut in cold butter until crumbly.

Do not over mix!

Sprinkle streusel topping over entire pie.

Bake on middle oven rack for 50 to 55 minutes, or until lightly browned and filling is just set.

Cool for 30 minutes on counter before serving.


Creamy Blueberry Custard Pie


"Creamy Blueberry Custard Pie" is a twist on the classic blueberry pie with a creamy custard filling and topped with a crunchy streusel. This pie is easy to make and great for any occasion and can be served warm or cold.
by: A. Hilton


Ingredients

1 pie crust
3 cups blueberries

Custard Filling

1 c granulated sugar
1/3 cup flour
1/8 tsp salt
2 eggs, beaten
1⁄2 cup sour cream

Streusel Topping

1⁄2 cup white sugar
1⁄2 cup flour
1⁄4 cup cold butter



Directions

Preheat oven to 350̊

Place pie crust in pie plate, and arrange blueberries into crust.

Combine all custard ingredients together.

Pour custard mix over blueberries.

Combine sugar and flour for streusel topping.

Cut in cold butter until crumbly.

Do not over mix!

Sprinkle streusel topping over entire pie.

Bake on middle oven rack for 50 to 55 minutes, or until lightly browned and filling is just set.

Cool for 30 minutes on counter before serving.




Sunday, November 9, 2014

Triple Chocolate Delight Cookies


These "Triple Chocolate Delight Cookies" are chewy, rich chocolate, are absolutely delicious.They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton


Ingredients

1 cup butter or margarine; softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon Vanilla extract
1 pkg (3.4 oz.) Chocolate pudding mix
1 bag Chocolate Chips
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup pistachios; chopped
1/4 cup Cocoa Powder
Additional sugar in separate bowl


Directions

Preheat oven to 350 degrees

Cream butter, oil, and sugars in large mixing bowl.


Beat in eggs, extract, and pudding mix.


In separate bowl, stir together flour, cocoa powder, baking soda, and cream of tartar.


Slowly add dry mixture to creamed mixture.


Fold in chips and nuts until they are well blended within the dough.


Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.


Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.


Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  


Press down cookie balls with glass. 


Dip glass into sugar and repeat on all.  


The cookie will not bake correctly if this step is skipped!


Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.


Let cool completely before removing from pan!


They are very tender and fragile when hot.



Pistachio Pleasure Cookies


These  "Pistachio Pleasure Cookies" with white chocolate chips are chewy, rich, and absolutely delicious.They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton


Ingredients

1 cup butter or margarine; softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon Pistachio extract
1 pkg (3.4 oz.) Pistachio pudding mix
1 bag White Chocolate Chips
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup pistachios; chopped
Additional sugar in separate bowl


Directions

Preheat oven to 350 degrees

Cream butter, oil, and sugars in large mixing bowl.

Beat in eggs, extract, and pudding mix.

In separate bowl, stir together flour, baking soda, and cream of tartar.

Slowly add dry mixture to creamed mixture.

Fold in chips and nuts until they are well blended within the dough.

Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.

Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.

Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  

Press down cookie balls with glass. 

Dip glass into sugar and repeat on all.  

The cookie will not bake correctly if this step is skipped!

Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.

Let cool completely before removing from pan!

They are very tender and fragile when hot.



Peanut Delight Cookies


Wow oh wow, I love peanut butter and these "Peanut Delight Cookies" are absolutely worth going wild for. They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton


Ingredients

1 cup butter or margarine; softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon Vanilla Extract
1 pkg (3.4 oz.) Butterscotch pudding mix
1 bag Peanut butter chips
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup peanuts; chopped
Additional sugar in separate bowl


Directions

Preheat oven to 350 degrees

Cream butter, oil, and sugars in large mixing bowl.

Beat in eggs, vanilla, and pudding mix.

In separate bowl, stir together flour, baking soda, and cream of tartar.

Slowly add dry mixture to creamed mixture.

Fold in chips and nuts until they are well blended within the dough.

Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.

Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.

Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  

Press down cookie balls with glass. 

Dip glass into sugar and repeat on all.  

The cookie will not bake correctly if this step is skipped!

Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.

Let cool completely before removing from pan!

They are very tender and fragile when hot.



Lemon Dream Cookies


These thin, crisp, lemony cookies, slightly tart from plenty of lemon zest, sweetened with white chocolate chips and loaded with almonds nuts makes them "Lemon Dream Cookies". They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton


Ingredients

1 cup butter or margarine; softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon Lemon extract
1 pkg (3.4 oz.) Lemon Pudding mix
1 bag White Chocolate Chips
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 cup almonds; chopped
Additional sugar in separate bowl


Directions

Preheat oven to 350 degrees

Cream butter, oil, and sugars in large mixing bowl.

Beat in eggs, vanilla, and pudding mix.

In separate bowl, stir together flour, baking soda, and cream of tartar.

Slowly add dry mixture to creamed mixture.

Fold in chips and nuts until they are well blended within the dough.

Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.

Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.

Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  

Press down cookie balls with glass. 

Dip glass into sugar and repeat on all.  

The cookie will not bake correctly if this step is skipped!

Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.

Let cool completely before removing from pan!

They are very tender and fragile when hot.



The World’s Softest Sugar Cookies

Sugar Cookies

These are "The World’s Softest Sugar Cookies" I have ever made! My family begs for these cookies several times a month, LOL! They stay soft and moist for weeks in a container. These are great cookies to ship to family members and friends for the holidays.
by: A. Hilton


Ingredients

1 cup butter or margarine, softened
1 cup vegetable oil
1 cup granulated sugar
1 cup powdered sugar
2 eggs
1 teaspoon vanilla
1 pkg (3.4 oz.) vanilla pudding mix
4 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
Additional sugar in separate bowl


Directions

Preheat oven to 350 degrees

Cream butter, oil, and sugars in large mixing bowl.

Beat in eggs, vanilla, and pudding mix.

In separate bowl, stir together flour, baking soda, and cream of tartar.

Slowly add dry mixture to creamed mixture.

Chill for 1 to 2 hours, if not chilled dough will be too sticky for next step.

Roll chilled dough into balls and place on ungreased cookie sheet 2 inches apart.

Coat the bottom of a glass in oil (first cookie only), and dip into bowl of sugar.  

Press down cookie balls with glass. 

Dip glass into sugar and repeat on all.  

The cookie will not bake correctly if this step is skipped!

Bake until edges of cookies are just golden, not entire cookie, between 10 to 15 minutes depending on oven and size of cookies.

Let cool completely before removing from pan!!!! They are very tender and fragile when hot.



Cinnamony-Sweet Pumpkin Seeds


Clay's favorite for the holidays is "Cinnamon-Sweet Pumpkin Seeds" these are a sweet twist on the usually roasted salty pumpkin seeds.
by: A. Hilton


Ingredients

2 cups pumpkin seeds
1/4 cup butter, melted
1 Tablespoon brown sugar
2 teaspoons cinnamon
1/4 teaspoons nutmeg
1/4 teaspoons salt
1/4 cup white sugar ( to sprinkle when stirring)


Directions

Preheat oven to 350 degrees.

Mix melted butter, brown sugar, spices, and salt together in medium size bowl. 

Stir in pumpkin seeds to coat.

Bake for 15 minute intervals, stirring and sprinkling with white sugar each interval.

Depending on oven and desired crunchiness, requires 3 to 4 intervals. 

Total bake time is between 45 to 60 minutes.

Cool on wax paper, and store in airtight container.



Friday, November 7, 2014

Golden Apple Pie Syrup





Apple Pie Syrup

Tired of paying high dollar for a Apple Pie Latte or Apple Pie Coffee at Dunkin Donuts?  "Golden Apple Pie Syrup" can be use to flavor coffee, cocktails or Sangria's and top: ice cream, pancakes, waffles, and desserts. Plus it's absolutely delicious and easy to make!


Ingredients

2 oz. Apple Extract
1 (16.5 oz.) Torani Caramel Sauce
1/3 cup Mrs. Butterworth's Syrup
1 teaspoon allspice; powder
2 teaspoons cinnamon; powder
1 teaspoons nutmeg; powder


Directions

In a large measuring cup add all the ingredients.

Mix until all the ingredients are blended.

Pour the mixture back into the bottle and it is ready to use.




Wednesday, November 5, 2014

Banana Chocolate Chip Muffins





"Banana Chocolate Chip Muffins" are tasty and perfect for breakfast, dessert, or a snack. . 


Ingredients

1 cup bananas, mashed (about 2 1/2 medium bananas)
1 large egg
1/2 cup applesauce
1/2 cup Splenda
1 cup whole wheat flour
1 cup regular flour
1/4 cup milk, 1%
1/4 tsp vanilla extract
2 tsp baking powder
3 tbsp semi-sweet mini chocolate chips


Directions

Mix all ingredients in large bowl.

Fill 16 muffin tins or papers about halfway.

Bake 350 degrees for 20 mins.


Cherry Dr. Pepper Chocolate Bundt Cake

Bundt Cake

" Cherry Dr. Pepper Chocolate Bundt Cake" you'll get a toothache just looking at. What a delicious treat!
by: C. Westefeld



Ingredients

1 box chocolate cake mix
1 box instant vanilla pudding
4 eggs
3/4 cup oil
1 10 oz. can of Cherry Dr. Pepper
3/4 cups dried black cherries; chopped

Glaze
3 1/4 cups powdered sugar 
1 tsp. vanilla extract 
Tbsp water
1/4 cup cold Cherry Dr. Pepper to make a a thin glaze.


Directions

Cake
Mix Cherry Dr. Pepper, oil and pudding together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add cake mix slowly.

Beat for 3-4 minutes; scrape down the sides of the bowl.

Add cherries mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze
Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.

Serve.


Dr. Pepper Chocolate Bundt Cake


"Dr. Pepper Chocolate Bundt Cake" you'll get a toothache just looking at. What a delicious treat!
by: C. Westefeld



Ingredients

1 box chocolate cake mix
1 box instant vanilla pudding
4 eggs
3/4 cup oil
1 10 oz. can of Dr. Pepper
3/4 cups walnuts; chopped

Glaze
3 1/4 cups powdered sugar 
1 tsp. vanilla extract 
Tbsp water
1/4 cup cold Dr. Pepper to make a a thin glaze.


Directions

Cake
Mix Dr. Pepper, oil and pudding together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add cake mix slowly.

Beat for 3-4 minutes; scrape down the sides of the bowl.

Add walnuts mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze
Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.

Serve.


Thursday, October 30, 2014

Gramm’s Easy Ambrosia Fruit Salad



You know when summer has arrived and barbecuing is in full swing when "Gramm’s Easy Ambrosia Fruit Salad" is being served. This sweet, creamsicle-colored concoction of pineapple, mini marshmallows, mandarin oranges, coconut, and sour cream was a tropical fruit salad a giant step beyond the hollowed out watermelon filled with fresh berries and melon. It not only looks good, it taste absolutely delicious on a hot day. A spoonful of something cold, sweet, and creamy that takes just minutes to prepare is an easy win.

Recipe Provided By: H. Westefeld 

Ingredients
20 oz. can pineapple in juice
11 oz. can mandarin orange segments
1 1/2 cup seedless grapes (use a mixture of green and red)
1 cup miniature marshmallows
1 cup flaked coconut
1/2 cup chopped walnuts or pecans
3/4 cup sour cream (or vanilla yogurt)
1 Tablespoon sugar
Directions
Drain pineapple. 

Drain oranges. 

Combine pineapple, oranges, grapes, marshmallows, coconut and nuts. 

Mix sour cream and sugar, stir into the fruit mixture. 

Chill and serve.