Alison
2/3 cup brown sugar
½ cup flour
½ cup oatmeal
¾ tsp cinnamon
¾ tsp nutmeg
1/3 cup margarine
Mix to a crumble stage. Sprinkle over pie filling. Bake 30 min at 375.
Gigs In Slovakia #10 '26
5 weeks ago
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Friday, September 2, 2011
Fruit Crisp
This is a link to the crisp I made for the last RS meeting.
I added 2 cans of peaches, drained and rinsed to the can of blueberry pie filling before adding the topping.
Enjoy!
I added 2 cans of peaches, drained and rinsed to the can of blueberry pie filling before adding the topping.
Enjoy!
Sunday, July 17, 2011
Grasshopper Dessert Squares
Jennifer S.
1 1/2 cups chocolate cookie crumbs (from 15-oz package)
1/4 cup sugar
6 tablespoons butter or margarine, melted
2 packages (8 oz each) cream cheese, cubed, softened
2/3 cup crème de menthe syrup. You'll find the syrup in the ice-cream toppings section of your supermarket.
1 1/2 jars (7 oz each) marshmallow creme (2 1/4 cups. See Tip below.
1 1/2 cups whipping cream
1 Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.
2 In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
3 In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.
4 Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.
Tips
Shave off 65 calories and 8 grams of fat per serving by replacing the beaten whipping cream with 3 cups of reduced-fat whipped topping.
To easily scoop the marshmallow creme out of the jars, lightly spray a rubber scraper with cooking spray.
Top each serving with a dollop of whipped cream and chopped chocolate mint candies.
1 1/2 cups chocolate cookie crumbs (from 15-oz package)
1/4 cup sugar
6 tablespoons butter or margarine, melted
2 packages (8 oz each) cream cheese, cubed, softened
2/3 cup crème de menthe syrup. You'll find the syrup in the ice-cream toppings section of your supermarket.
1 1/2 jars (7 oz each) marshmallow creme (2 1/4 cups. See Tip below.
1 1/2 cups whipping cream
1 Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.
2 In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
3 In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.
4 Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.
Tips
Shave off 65 calories and 8 grams of fat per serving by replacing the beaten whipping cream with 3 cups of reduced-fat whipped topping.
To easily scoop the marshmallow creme out of the jars, lightly spray a rubber scraper with cooking spray.
Top each serving with a dollop of whipped cream and chopped chocolate mint candies.
Frozen Key Lime Torte
Jennifer S.
1 pint (2 cups) lime sherbet
1 pint (2 cups) lemon sorbet
1 pint (2 cups) vanilla frozen yogurt
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter or margarine, melted
1 tablespoon Key lime juice
1/4 cup coconut, toasted*
1 Place sherbet, sorbet and frozen yogurt in refrigerator to soften while preparing crust.
2 In small bowl, mix graham cracker crumbs, sugar and butter. Press mixture in bottom of 9-inch springform pan. Freeze 15 minutes.
3 Spoon or scoop softened sherbet, sorbet and frozen yogurt into large bowl. Add lime juice; stir gently to mix. Spoon mixture over crust in pan, spreading evenly. Sprinkle with coconut; lightly press into sherbet mixture. Freeze until firm before serving, at least 4 hours.
4 To serve, let stand at room temperature for 15 minutes. Cut into wedges.
Tips
Frozen desserts like this one are easier to cut if left out at room temperature for 10 to 15 minutes before serving.
1 pint (2 cups) lime sherbet
1 pint (2 cups) lemon sorbet
1 pint (2 cups) vanilla frozen yogurt
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/4 cup butter or margarine, melted
1 tablespoon Key lime juice
1/4 cup coconut, toasted*
1 Place sherbet, sorbet and frozen yogurt in refrigerator to soften while preparing crust.
2 In small bowl, mix graham cracker crumbs, sugar and butter. Press mixture in bottom of 9-inch springform pan. Freeze 15 minutes.
3 Spoon or scoop softened sherbet, sorbet and frozen yogurt into large bowl. Add lime juice; stir gently to mix. Spoon mixture over crust in pan, spreading evenly. Sprinkle with coconut; lightly press into sherbet mixture. Freeze until firm before serving, at least 4 hours.
4 To serve, let stand at room temperature for 15 minutes. Cut into wedges.
Tips
Frozen desserts like this one are easier to cut if left out at room temperature for 10 to 15 minutes before serving.
Frozen Strawberry-Pistachio Dessert
Jennifer S.
Crust
1 1/2 cups chocolate cookie crumbs (from 15-oz. pkg.)
1/4 cup powdered sugar
1/4 cup chopped pistachios or almonds
6 tablespoons butter, melted
Strawberry Layer
1 (1/2-gallon) container strawberry or cherry ice cream
Pistachio Layer
1 (1/2-gallon) container vanilla ice cream
1 (3.4-oz.) pkg. instant pistachio pudding and pie filling mix
1 cup half-and-half
Fudge Sauce
2 cups powdered sugar
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
1/2 cup butter
1 (12-oz.) can (1 1/2 cups) evaporated milk
1 teaspoon vanilla
Frozen whipped topping, thawed, if desired
Fresh strawberries, if desired
1 Line 13x9-inch pan with foil, extending foil over all sides of pan. In medium bowl, combine all crust ingredients; mix well. Press evenly in bottom of foil-lined pan. Freeze 30 minutes. Place strawberry ice cream in refrigerator to soften.
2 Spoon softened strawberry ice cream onto crust; smooth with back of spoon. Freeze 30 minutes. Place vanilla ice cream in refrigerator to soften.
3 Place softened vanilla ice cream in large bowl; stir with spoon until smooth. In small bowl, combine pudding mix and half-and-half; stir until blended. Add to ice cream; mix with electric mixer at low speed until well blended. Spoon over strawberry ice cream. Freeze 4 hours or until firm.
4 Meanwhile, in large saucepan, combine powdered sugar, chocolate chips, butter and evaporated milk; stir to mix. Bring to a boil over medium heat, stirring occasionally. Boil 5 minutes, stirring frequently. Remove from heat. Stir in vanilla. Cool at least 1 hour before serving.
5 To serve, let dessert stand at room temperature for 15 minutes. Cut into squares. Serve each with fudge sauce, whipped topping and strawberries.
Tips
To save prep time, use purchased fudge ice cream topping.
The fudge sauce for this dessert is delicious; try it over sundaes.
Instead of spooning the fudge sauce over the dessert, drizzle it on the plate before adding the dessert square.
Crust
1 1/2 cups chocolate cookie crumbs (from 15-oz. pkg.)
1/4 cup powdered sugar
1/4 cup chopped pistachios or almonds
6 tablespoons butter, melted
Strawberry Layer
1 (1/2-gallon) container strawberry or cherry ice cream
Pistachio Layer
1 (1/2-gallon) container vanilla ice cream
1 (3.4-oz.) pkg. instant pistachio pudding and pie filling mix
1 cup half-and-half
Fudge Sauce
2 cups powdered sugar
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
1/2 cup butter
1 (12-oz.) can (1 1/2 cups) evaporated milk
1 teaspoon vanilla
Frozen whipped topping, thawed, if desired
Fresh strawberries, if desired
1 Line 13x9-inch pan with foil, extending foil over all sides of pan. In medium bowl, combine all crust ingredients; mix well. Press evenly in bottom of foil-lined pan. Freeze 30 minutes. Place strawberry ice cream in refrigerator to soften.
2 Spoon softened strawberry ice cream onto crust; smooth with back of spoon. Freeze 30 minutes. Place vanilla ice cream in refrigerator to soften.
3 Place softened vanilla ice cream in large bowl; stir with spoon until smooth. In small bowl, combine pudding mix and half-and-half; stir until blended. Add to ice cream; mix with electric mixer at low speed until well blended. Spoon over strawberry ice cream. Freeze 4 hours or until firm.
4 Meanwhile, in large saucepan, combine powdered sugar, chocolate chips, butter and evaporated milk; stir to mix. Bring to a boil over medium heat, stirring occasionally. Boil 5 minutes, stirring frequently. Remove from heat. Stir in vanilla. Cool at least 1 hour before serving.
5 To serve, let dessert stand at room temperature for 15 minutes. Cut into squares. Serve each with fudge sauce, whipped topping and strawberries.
Tips
To save prep time, use purchased fudge ice cream topping.
The fudge sauce for this dessert is delicious; try it over sundaes.
Instead of spooning the fudge sauce over the dessert, drizzle it on the plate before adding the dessert square.
Creamy Frozen Orange Squares
Jennifer S.
2/3 cup coarsely chopped blanched almonds
5 tablespoons butter
60 vanilla wafer cookies, finely crushed (2 cups)
5 cups vanilla ice cream (from 1/2 gallon), softened
5 cups orange sherbet (from 3 pints), softened
1/2 pint (1 cup) whipping cream, whipped
Orange peel curls, if desired
1 In medium skillet, toast almonds over medium heat 2 minutes, stirring occasionally, until light golden brown. Immediately remove from heat; reserve 2 tablespoons for topping.
2 Add butter to remaining almonds in skillet; stir until butter is melted. Add cookie crumbs; mix well. Press mixture in bottom of ungreased 13x9-inch pan. Cool completely, about 10 minutes.
3 In large bowl, stir ice cream and sherbet until partially blended. Spoon over cooled crust; smooth top. Cover; freeze until firm, at least 4 hours.
4 To serve, cut dessert into squares; place on individual dessert plates. Garnish each with whipped cream, reserved toasted almonds and orange curl.
Tips
Make this dessert and freeze it up to four days ahead of time. Transfer it to the refrigerator and let it soften 20 minutes before cutting and serving.
2/3 cup coarsely chopped blanched almonds
5 tablespoons butter
60 vanilla wafer cookies, finely crushed (2 cups)
5 cups vanilla ice cream (from 1/2 gallon), softened
5 cups orange sherbet (from 3 pints), softened
1/2 pint (1 cup) whipping cream, whipped
Orange peel curls, if desired
1 In medium skillet, toast almonds over medium heat 2 minutes, stirring occasionally, until light golden brown. Immediately remove from heat; reserve 2 tablespoons for topping.
2 Add butter to remaining almonds in skillet; stir until butter is melted. Add cookie crumbs; mix well. Press mixture in bottom of ungreased 13x9-inch pan. Cool completely, about 10 minutes.
3 In large bowl, stir ice cream and sherbet until partially blended. Spoon over cooled crust; smooth top. Cover; freeze until firm, at least 4 hours.
4 To serve, cut dessert into squares; place on individual dessert plates. Garnish each with whipped cream, reserved toasted almonds and orange curl.
Tips
Make this dessert and freeze it up to four days ahead of time. Transfer it to the refrigerator and let it soften 20 minutes before cutting and serving.
Friday, July 1, 2011
Ripening Frozen Desserts
Homemade ice cream and frozen yogurts taste better, and melt more slowly, if they are "ripened" before serving.
To ripen ice cream or frozen yogurt in a traditional-style ice cream freezer, after churning, remove lid and dasher (the mixing paddle) and cover the top of the freezer can with with waxed paper or foil. Plug the hole in the lid with a piece of cloth, a cork or a ball of foil; replace the lid. Place in the outer freezer bucket enough ice and rock salt to cover the top of the freezer can, using a 4-1 ratio (4 C ice to 1 C rock salt). Cover freezer with a towel or newspaper. Ripen for 4 hours, or follow your manufactures directions for times on ripening.
When using an ice cream freezer with an insulated mixing can, after churning, remove dasher; replace lid. Cover the lid with ice and cover with a towel. Ripen 4 hours.
You will definitely want to do the ripening part inside the house here in Arizona!!
Do NOT try to ripen in the home freezer, its NOT cold enough to harden the ice cream enough.
To ripen ice cream or frozen yogurt in a traditional-style ice cream freezer, after churning, remove lid and dasher (the mixing paddle) and cover the top of the freezer can with with waxed paper or foil. Plug the hole in the lid with a piece of cloth, a cork or a ball of foil; replace the lid. Place in the outer freezer bucket enough ice and rock salt to cover the top of the freezer can, using a 4-1 ratio (4 C ice to 1 C rock salt). Cover freezer with a towel or newspaper. Ripen for 4 hours, or follow your manufactures directions for times on ripening.
When using an ice cream freezer with an insulated mixing can, after churning, remove dasher; replace lid. Cover the lid with ice and cover with a towel. Ripen 4 hours.
You will definitely want to do the ripening part inside the house here in Arizona!!
Do NOT try to ripen in the home freezer, its NOT cold enough to harden the ice cream enough.
Thursday, June 30, 2011
Peach Cobbler
Kami T.
2 (16-ounce) cans sliced peaches in heavy or light syrup, or in fruit juice, your choice
1 pint fresh blueberries, optional
1/2 cup baking mix (recommended: Bisquick)
1/3 cup sugar
Ground cinnamon
Topping: for the topping, we don't melt the butter, we cut it into chunks and let it melt while it cooks.
2 1/4 cups baking mix (recommended: Bisquick)
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
1/2 cup milk
Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground cinnamon; store in an empty spice shaker jar; shake well before each use)
Directions
Spray a Dutch oven with vegetable oil cooking spray
Drain 1 can of the peaches. Combine both cans of peaches, including the juice from the un-drained can, the blueberries, if using, the baking mix, sugar, and a sprinkling of cinnamon. Place this mixture into the Dutch oven.
To make the topping: Combine the biscuit mix, sugar, butter, and milk in a resealable plastic bag. Drop bits of dough, using your fingers, on top of the peaches. Sprinkle with cinnamon sugar.
Bake for 45 minutes, until the top is golden brown and crusty.
2 (16-ounce) cans sliced peaches in heavy or light syrup, or in fruit juice, your choice
1 pint fresh blueberries, optional
1/2 cup baking mix (recommended: Bisquick)
1/3 cup sugar
Ground cinnamon
Topping: for the topping, we don't melt the butter, we cut it into chunks and let it melt while it cooks.
2 1/4 cups baking mix (recommended: Bisquick)
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
1/2 cup milk
Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground cinnamon; store in an empty spice shaker jar; shake well before each use)
Directions
Spray a Dutch oven with vegetable oil cooking spray
Drain 1 can of the peaches. Combine both cans of peaches, including the juice from the un-drained can, the blueberries, if using, the baking mix, sugar, and a sprinkling of cinnamon. Place this mixture into the Dutch oven.
To make the topping: Combine the biscuit mix, sugar, butter, and milk in a resealable plastic bag. Drop bits of dough, using your fingers, on top of the peaches. Sprinkle with cinnamon sugar.
Bake for 45 minutes, until the top is golden brown and crusty.
Saturday, June 25, 2011
Dutch Oven Peach Cobbler Recipe
Jennifer S.
Box White Cake Mix
1 Twelve Ounce Can of 7-Up
1/2 Cup of Sugar
8 Peaches
Directions
Peel and quarter your peaches. Place them in the dutch oven. Sprinkle your sugar on top of the peaches. In a separate bowl mix the white cake mix and your can of 7-Up. The mixture will be lumpy. Pour the cake mixture on top pf the peaches. Put lid on your dutch oven.
Place dutch oven on top of about 20 coals and place about 10 on top. Depending upon the heat of your coals it will take about 15-20 minutes but check occasionally to see if the cake is a golden brown.
Serve Hot.
Box White Cake Mix
1 Twelve Ounce Can of 7-Up
1/2 Cup of Sugar
8 Peaches
Directions
Peel and quarter your peaches. Place them in the dutch oven. Sprinkle your sugar on top of the peaches. In a separate bowl mix the white cake mix and your can of 7-Up. The mixture will be lumpy. Pour the cake mixture on top pf the peaches. Put lid on your dutch oven.
Place dutch oven on top of about 20 coals and place about 10 on top. Depending upon the heat of your coals it will take about 15-20 minutes but check occasionally to see if the cake is a golden brown.
Serve Hot.
Subscribe to:
Posts (Atom)
