Thursday, May 27, 2010

EASY HOMEMADE ICE CREAM

6 whole eggs
1 1/2 cups sugar
3 cans sweetened condensed milk
9 cups milk
1 1/2 tbsp vanilla extract*

In a large mixing bowl, mix together the eggs, sugar, and the sweetened condensed milk. Stir in the vanilla and milk. Pour the mixture into your ice cream freezer, following the directions for your particular freezer. Serve this vanilla ice cream with an assorted of sauces and toppings, if desired.

*You can change the flavor of the ice cream from vanilla by using other flavored extracts such as banana, etc.

Tuesday, May 18, 2010

POUND CAKE WITH LEMON AND RASPBERRY SAUCE

1 box of yellow cake mix
1 pkg (3/4-oz) vanilla instant pudding
1 cup water
3/4 cup butter, softened
2 tbsp powdered sugar
4 eggs

Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt or tube pan; set aside.

In a mixer bowl, combine the cake mix, dry pudding mix, water, softened butter, powdered sugar, and eggs. Mix at low speed of electric mixer until moistened. Beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake at 350 350 degrees for 45 to 55 minutes until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 30 minutes. Invert onto a serving plate. Make sauce:

1/2 cup sugar
2 tbsp cornstarch
1 pkg (10-oz) frozen raspberries, thawed and drained--liquid reserved
water
2 tbsp butter
2 tbsp lemon juice

In a medium saucepan combine the sugar and cornstarch; mix together well. Add enough water to the reserved raspberry liquid to make 1 cup. Gradually stir the liquid into the sugar mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from the heat. Stir in the butter and lemon juice; mix well. Fold in the raspberries.

Slice cake and serve with the sauce spooned over the cake.

Yield: 16 servings

Monday, May 17, 2010

OLD-FASHION WALNUT SQUARES

1 egg
1 cup brown sugar*
1/2 tsp vanilla
1/2 cup all-purpose flour
1/8 tsp baking soda
1/2 tsp salt
1 cup walnuts, chopped

Preheat oven to 325 degrees. Grease an 8-inch square pan; set aside.

In a mixing bowl beat the egg until foamy. Add the brown sugar and vanilla. Stir in the flour, baking soda, and salt. Add the walnut pieces and mix in well. Spread the batter into the well greased baking pan. Bake in a 325 degree oven for 25 minutes or until the top has a dull crust. Cut into squares and serve warm.

*For diabetics, substitute 1/2 cup Splenda Brown Sugar Blend

Note: Serve with a dollop of whipped cream or a scoop of ice cream, if desired.

Saturday, May 15, 2010

ELEGANT PEACH-FILLED TORTE

3 cups cake flour, sifted
2 cups firmly packed brown sugar
1/2 tsp salt
1 cup shortening
1 egg, beaten
1 cup buttermilk
1 tsp baking soda
1/2 cup finely chopped pecans

Preheat oven to 350 degrees. Grease two 9-inch round cake pans with shortening; set aside.

Combine the flour, brown sugar, and salt. Add the shortening to the flour mixture and blend until crumbly. Set aside 1 cup of the mixture.

Combine the egg, buttermilk, and baking soda. Add the blended egg mixture to the remaining flour mixture; stir well. Pour mixture evenly into the prepared pans. Add the pecans to the reserved crumb mixture and sprinkle evenly over the tops of the two pans. Bake at 350 degrees for 25 to 30 minutes until a wooden toothpick inserted in the center comes out clean.

Creamy Peach Filling:

1 cup whipping cream, whipped
1 tbsp lemon juice
1/2 cup mashed peaches
2 tbsp sugar

Combine all ingredients and place between the two torte layers. Garnish with sliced peaches and serve immediately.

Yield: 16 servings

Wednesday, May 12, 2010

DROP DOUGHNUT PUFFS

1 1/2 cup sifted all-purpose flour
2 tsp baking powder
1/3 cup sugar
1/2 tsp salt
1 tbsp instant coffee granules
1 egg
1/2 cup milk
2 tbsp vegetable oil
Oil for deep-frying
powdered sugar for dusting, if desired

In a mixing bowl combine the flour, baking powder, sugar, salt, and coffee granules; blend well. Add the egg, milk, and the 2 tablespoons of vegetable oil; mix together thoroughly. Heat the oil in a deep-fryer until hot or at the temperature your appliance suggests. Drop the batter into the hot oil one teaspoonful at a time. Fry until puffy and browned. Drain on paper towels to absorb excess oil. Sprinkle with powdered sugar, if desired.

Friday, May 7, 2010

PENNSYLVANIA COUNTRY DUTCH APPLE CAKE

1/3 cup warm milk
1/4 cup granulated sugar
1/4 tsp salt
1/4 cup butter, slightly softened
1/4 cup warm (not hot) water
1 pkg dry yeast
1 egg, beaten well
1 1/3 cups all-purpose flour
1 1/2 cup, cooked until slightly tender, apple slices; drained
2 tbsp brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
powdered sugar for garnish

Combine the warm milk with the granulated sugar, salt, and half of the butter; allow to cool to lukewarm.

Dissolve the yeast in the warm water. Stir the milk mixture, beaten egg and flour into the yeast mixture. Beat the batter until smooth. Spread the dough evenly into a greased 9-inch baking pan. Arrange the apple slices over the top. In a small bowl combine the brown sugar, cinnamon, and nutmeg; sprinkle over the apple slices. Dot the mixture with the remaining butter. Cover and allow to rise for 40 minutes in a warm spot. Bake at 400 degrees for 25 minutes.

Remove from oven and sprinkle with powdered sugar.