May 5, 2014
Unforgetable Brownies
Florence
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
- 2/3 Cups Butter
- 5 oz. Unsweetened Chocolate cut into pieces
- 1 3/4 Cups Sugar
- 2 tsp. Vanilla
- 3 Eggs
- 1 Cup Flour
- 1/2 Cup Chopped Walnuts optional
Preheat oven to 350°F.
Grease 9x9 Pan.
Heat butter and chocolate over medium heat until melted, stirring constantly. Cool.
Mix together all other ingredients.
Mix in chocolate mixture.
Pour into pan.
Bake for 40 to 45 minutes
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May 4, 2014
Delicious Chocolate Cake
Florence
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American
- 2 Cups Flour
- 2 Cups Sugar
- 1/2 Cup Shortening or Butter
- 3/4 Cups Water
- 3/4 Cups Milk
- 1 tsp. Baking Soda
- 1 tsp. Salt
- 1 tsp. Vanilla
- 1/2 tsp. Baking Powder
- 2 Eggs
- 4 oz. unsweetened Chocolate melted and cooled
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April 20, 2014
Struffoli
Florence
- 3 large eggs
- 2 cups sifted flour
- 1 tablespoon softened butter
- 1/2 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 cup sugar
- 1 cup honey
Whisk together the butter and eggs with 1 tsp of sugar until foamy
Sift flour together with baking powder
Stir flour and baking powder into the egg mixture
Use your hands to kneed the mixture into a soft dough
Quarter the dough and place on a floured cutting board
Roll each piece of dough into a rope about the size of your index finger and 12 inches long
Cut each rope into 1 inch pieces
Toss the rope pieces with flour and shake off the excess, you only need a light coating
Using a deep saucepan, heat 3 inches of vegetable oil to 375F
Place a couple of your struffoli into the pan at a time and fry until golden brown and puffed
Use a slotted spoon to transfer struffoli to a paper towel and allow to drain
Combine 1/2 cup sugar and the honey in a large saucepan
Heat over low heat, stirring until the sugar has dissolved then keep at a low heat.
Add your fried struffoli balls a few at a time
Use a wooden spoon to turn your struffoli to coat all sides of them with your honey and sugar mixture
Remove the struffoli from the pan and transfer them to a large plate
Using wet hands, build a pyramid with the balls
Sprinkle the pyramid with colored sprinkles and let stand for 1 to 2 hours
When it is cool, just break of pieces with your hands and enjoy
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April 18, 2014
Heath Bar Pie
Florence
Course Dessert
Cuisine American
- 1 package crushed chocolate wafers
- 1 teaspoon almond or vanilla extract
- 1/3 cup melted butter
- 1 pint softened chocolate ice cream
- 1 cup peanut butter chips
- 1 pint softened vanilla ice cream
- 3 chopped health bars
- **HOT FUDGE SAUCE**
- 2 cups semi sweet choc. chips
- 1 cup whipping cream
- 1/3 cup corn starch
In a medium bowl, mix together cookies, melted butter and extract of your choice.
Use mixed to press in to a buttered pie pan to make a crust.
Preheat oven to 350°F
Bake crust for 7 minutes
Let cool, placing in freezer for approximately 20 minutes.
Remove from freezer and spread chocolate ice cream over bottom of crust.
Sprinkle peanut butter chips evenly on top of the ice cream.
Freeze for 20 minutes or until firm.
Remove from freezer and spread vanilla ice cream over top.
Sprinkle chopped Heath bars on top.
Store in freezer.
Serve with Hot Fudge Sauce.
**HOT FUDGE SAUCE**
Melt the chocolate chips in a double boiler
Add whipping cream and corn starch
Mix together
Server on top of pie.
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April 11, 2014
Mouthwatering Plum Pie
Florence
Course Dessert
Cuisine American
- 2 T lemon juice
- 4 C purple plums sliced
- 1 C sugar
- 2 T quick cooking tapioca
- 1/2 t cinnamon
- 1/2 t nutmeg
- Freezer pie crust for 2 crusts
- 2 T butter or margarine
- Heavy duty aluminum foil
Put the plums into a large mixing bowl and sprinkle with lemon juice.
In a second bowl, mix the sugar, tapioca, nutmeg, and cinnamon.
Place plums into the bowl with the sugar mixture and toss to cover them.
Let stand for 15 minutes.
Cover a 9 in pie plate with aluminum foil. Be sure to extend the foil at least 6 inches past the edge of the pie plate.
Fill the pie plate with the plum filling mixture.
Fold the edges of the foil over the top.
Freeze for at least three hours ( overnight works well ).
Add another layer of foil over the top and secure it tightly over the filling.
Store in freezer for up to six months.
When it is time to bake, remove the crust and filling from the freezer.
Wait until the crust comes to room temperature.
Preheat oven to 425 degrees.
Roll out an eleven inch circle from one of the crusts and place it in the pie plate.
Fill pie plate with the filling you made previously.
Roll out a ten inch circle out of the second pie crust.
Place dots of butter on the filling.
Lay the second pie crust on top of the pie, crimp the edges, and be sure to cut off any extra.
Cut four slits into the upper crusts to release steam.
Bake your plum pie for 45 minutes at 425 degrees or until golden brown.
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April 10, 2014
Frozen Rosette Dessert Decorations
Florence
- 1 pt heavy cream
- 1/4 C confectioners' sugar
- Food coloring
- Aluminum foil
- Cardboard
- Freezer bags
Put the heavy cream and sugar in a large mixing bowl.
Whip until mixture becomes stiff.
Split into individual bowls for each color and add the food coloring. ( Use as much or as little as your creative design leads you to. )
Wrap the cardboard with aluminum foil.
Use a rosette tip on a pastry bag to pipe the mixture onto the aluminum foil.
Freeze for at least 2 hours, or until Rosettes are firm.
Remove from freezer and quickly transfer to freezer bags.
These can be stored frozen for as long as two months.
Have fun decorating cakes, deserts, and anything else that comes to mind with these Rosettes.
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April 8, 2014
This is great if you are having a few friends over for wine. Making these is quick and easy. My favorite pie topping is strawberries.
Mini Cheesecakes
Florence
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine American
- Nilla Wafers
- 3 Packages of Cream Cheese
- 3 Eggs
- 1 Cup Sugar
- 1 teaspoon Vanilla
- Your Favorite Pie Topping
Take Cream Cheese out of refrigerator about an hour before you want to make this recipe to make it easier to work with the Cream Cheese.
Put all 3 packages of cream cheese in a large mixing bowl and add one egg and put mixer on low. Add eggs in one at a time until completely mixed.
Add vanilla and sugar.
Place 1 Nilla Wafer in to foiled cupcake lined cup cake tins.
Fill to approximately 2/3 full.
Preheat oven to 350°F.
Bake for 20 Minutes
3 Packages of Cream Cheese
3 Eggs
1 Cup Sugar
1 teaspoon Vanilla
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March 18, 2014
Devilish Mocha Pie
Florence
Course Dessert
Cuisine American
- 2/3 Cup butter flavored syrup
- 2 1/2 Cup toasted rice cereal
- 1 pint chocolate ice cream
- 1 pint mocha or coffee flavored ice cream
- 1/3 Cup chopped pecans
- 1 C whipped topping
- Aluminum foil
Place a small sauce pan over medium heat.
Add the syrup and bring to a boil.
Reduce heat to low and simmer 2 minutes being sure to stir often.
Place the cereal in a large bowl.
Pour the syrup over the cereal.
Mix together with a rubber spatula being sure cereal is completely covered.
Very lightly butter a 9 in pie plate.
Press cereal mixture into bottom and up the sides of the pie plate.
Freeze 30 minutes.
Place chocolate ice cream in the refrigerator to soften so it will be easier to spread.
Remove the cereal crust from the freezer.
Spread the chocolate ice cream over the cereal crust.
Return to freezer until ice cream becomes firm again.
Soften the mocha or coffee ice cream.
Add the pecans and stir together well.
Spread over the chocolate ice cream in the pie.
Return to the freezer until firm.
Remove and wrap tightly in freezer wrap until ready to serve.
Before serving, top with the whip topping.
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March 17, 2014
What a great way to cool off on a hot summer day. Colorful and yummy so the kids will love them.
Frozen Easter Eggs
Florence
- 3 pt soft vanilla ice cream
- 1 C mixed candied fruit
- 1/4 C light rum
- 1 C heavy cream
- 2 T sugar
- Pastel food coloring
- Plastic mold such as a melon egg or ice cube tray
- Freezer wrap
Place the ice cream in a large mixing bowl.
Add the candied fruit and rum.
Mix together well - working quickly so the ice cream doesn't melt.
Place the ice cream mixture into the mold.
Place in freezer and freeze until firm, a few hours or even overnight.
Place a serving platter in the freezer for about 30 minutes.
Un-mold ice cream and place on the chilled platter.
Place back in the freezer for about 20 minutes.
Place the heavy cream and sugar into a mixing bowl.
Mix until stiff.
Remove ice cream and frost each egg with part of the cream mixture.
Return ice cream to the freezer.
Divide the remaining cream mixture into as many bowls as you would like colors for the eggs.
Tint each cream mixture with a different color of the food coloring.
Remove ice cream from the freezer.
Use a pastry bag or baggie with one corner cut out to pipe the colored cream mixture onto each egg.
Return to the freezer and freeze until firm.
Once firm remove and wrap each egg in the freezer wrap.
Maybe stored in the freezer for up to 1 month.
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March 11, 2014
I would suggest getting aluminum pie pans and freezing them in the pie pans, so they are easier to use when you take them out of the freezer. Why not make it easy when you want to use it.
Pie Crust from the Freezer
Florence
Course Dessert
Cuisine American
- 2 C sifted all purpose flour
- 1 t salt
- 3/4 C shortening
- 4 to 5 T ice water
- Wax paper
- Freezer wrap
Place the flour and salt together in a large mixing bowl.
Cut in the shortening with a pastry blender until mixture become crumbly. You can also use a serving fork if you don't have a pastry blender available.
Add 1 T of the ice water at a time mixing by hand. I personally like to mix it with my hands.
Push moistened ingredients to the side.
Only add ice water to dry ingredients.
Continue adding the ice water 1 T at a time until all the dry ingredients are moistened.
Dough should be moist enough to hold together but not sticky.
Divide dough in half.
Roll each half into a ball.
Wrap each ball with wax paper.
Wrap tightly in the freezer wrap and freeze for up to 2 months.
When ready to use bring to room temperature and roll out as desired.
Preheat oven to 425° and bake for 10 minutes.
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March 8, 2014
Cool Lemon Treats
Florence
Course Dessert
Cuisine American
- 1 C toasted rice cereal crushed
- 3 eggs separated
- 1/2 C sugar
- 1 T lemon peel grated
- 1/3 C lemon juice
- 1 C heavy whipping cream
- 6 small foil pie pans
- Freezer paper
Place egg whites in a mixing bowl.
Beat with an electric mixer on high speed until peaks begin to form.
Very slowly add the sugar on 2 T at a time.
Continue beating after each addition and until the peaks stiffen.
Place the egg yolks in a separate bowl.
Beat on medium speed until they begin to thicken.
Add the lemon peel and lemon juice.
Beat on low speed until mixed together well.
Use a rubber spatula and add the egg yolk mixture to the egg white mixture.
Pour the whipping cream into the mixture.
Fold together until completely combined.
Place enough crushed cereal in the bottom of each of the pie pans to cover.
Fill each of the pie pans with the lemon mixture.
Top with more crushed cereal.
Wrap tightly with the freezer paper and freeze for up to 3 months.
When ready to serve let the lemon treats set in the refrigerator for up to 1 hour.
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March 7, 2014
Chocolate Drop Peanut Butter Cookies
Florence
Prep Time 10 minutes mins
Cook Time 9 minutes mins
Total Time 19 minutes mins
Course Cookies
Cuisine American
- 1 Cup Sugar
- 1/2 Cup Crisco Shorting
- 1 egg
- 3 Tbsp Natural Unsweetened Cocoa Powder
- 1/3 Cup Milk
- 1 tsp Vanilla
- 1 3/4 Cups All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 Cup Reese's Peanut Butter Chips
Preheat oven to 400°F.
Mix together sugar, Crisco, egg, chocolate, milk and vanilla.
Stir in flour, baking soda, and salt.
After ingredients are complete combined add in Reese's Peanut Butter Chips and stir well.
Drop by spoonfuls on to greased cookie sheet.
Bake for 8 to 10 minutes. Cool. Serve.
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