GRANDMA'S CHOCOLATE CHIP ICE CREAM PIE

Note: This pie needs to freeze approximately one hour before serving!

1/2 cup chocolate syrup
1/3 cup semisweet chocolate morsels
2 cups crispy rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream, softened

Lightly spray the bottom of sides of a 9-inch pie plate with butter-flavored nonstick cooking spray; set aside.

In a small microwave-safe bowl combine the chocolate syrup with the chocolate chips. Microwave on high about 45 seconds or until hot. Stir until all the chips have melted and the mixture is smooth. Reserve 1/4 cup of the mixture.

In a medium bowl combine the remaining chocolate mixture with the crispy rice cereal and mix well to coat all the cereal with chocolate. Press the mixture onto the bottom and sides of the pie plate to form a crust. Put in the freezer until the crust is firm. This should take about 15 minutes. Allow ice cream to soften during this time.

In a small bowl combine the reserved chocolate mixture and the sour cream; mix well.
Spread half of the ice cream in the prepared pie shell. Drizzle half the sour cream mixture over the ice cream in the crust. Top with the remaining half of the ice cream and drizzle with the remaining sour cream mixture. Cover and freeze for about an hour or until firm.

Note: This picture is a similar recipe used for reference only.

LIGHTLY SWEET TASTING SUGAR COOKIES

 

6 tbsp butter, softened

1/2 cup sugar
1/2 cup packed brown sugar
1 egg or 1/4 cup egg substitute
1 tsp vanilla
2 tbsp canola oil
1 tbsp white corn syrup
1 1/2 cups all-purpose flour
1/4 cup cornmeal (not cornbread mix)
1/2 tsp baking powder
1/2 tsp salt
1 1/4 cups colored sugar (use all one color or a variety; 1 1/4 cups total)

In a mixing bowl, beat butter, sugar, and the brown sugar together for two minutes. Add egg or egg substitute and vanilla, mix in well. Gradually beat in the canola oil then gradually the corn syrup.

In a separate bowl, combine the flour, cornmeal, baking powder, and salt; add to the butter mixture just until blended. Divide the dough in half and wrap each half separately in plastic wrap. Refrigerate for at least two hours.

Preheat oven to 350 degrees. Spray cookie sheets lightly with cooking spray.

On a lightly floured surface, roll out the dough (working with only half of the dough at a time) to a 1/4" thickness. Using your favorite cookie cutters that are lightly floured, cut the dough into shapes. Place about 2-inches apart on the prepared cookie sheets. Sprinkle each cookie with approximately two teaspoons of the colored sugar. Bake at 350 degrees for 7 to 9 minutes or until the cookies are set and bottoms are lightly browned.

Yield: 2 1/2 dozen.

Examples of colored sugar.

STRAWBERRIES WITH FLUFFY CITRUS CREAM CHEESE DIP

 

1 pkg (8-oz) cream cheese, softened

2 cups powdered sugar
2 tsp vanilla extract
1 tbsp grated lemon rind*
1 cup whipped cream
fresh whole strawberries

Using an electric mixer at medium speed, beat the cream cheese, powdered sugar, vanilla extract, and lemon rind together until fluffy. Fold in the whipped cream.
Serve with the fresh berries for dipping.

Variation: Use lime or orange zest if desired.

File Photo

APRICOT BARS

1 cup + 2 tbsp whole-wheat flour

1/2 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
3/4 cup packed brown sugar
2 tbsp canola oil
2 tbsp frozen orange juice concentrate
1 tsp vanilla
2 tsp butter

Filling:

1 3/4 cups chopped dried apricots
3/4 cup orange juice
3/4 cup water

Cook and stir the apricots, orange juice, and water together in a 1-quart saucepan. Over medium heat, heat just to boiling. Reduce the heat to low, cover and simmer for about 30 minutes, stirring occasionally, or until the apricots are tender and the mixture has thickened. Set aside to cool.

Meanwhile, heat the oven to 350 degrees. Spray a 9-inch square pan with nonstick cooking oil spray; set aside.

In a medium bowl, stir together 1 cup of the whole-wheat flour, the all-purpose flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat the egg, brown sugar, oil, orange juice concentrate, and the vanilla at medium speed until smooth. Stir in the flour mixture just until blended. Reserve 1/2 cup of this dough mixture for the topping. Pat the remaining dough into the prepared pan. Spead the apricot filling over the dough.

To the reserved dough add the remaining 2 tablespoons whole wheat flour and the butter; blend with a pastry blender or a fork until crumbly. Sprinkle over the apricot filling.

Bake at 350 degrees for 25 to 30 minutes or until the top is a golden brown and firm. Cool completely before cutting into 16 bars.

Note: The orange juice replaces some of the fat in this recipe plus the majority of the flour is whole-wheat, thus making this recipe healthier than most bars.

File Photo

KENTUCKY APPLE CAKE

1 cup vegetable oil

2 cups sugar
2 eggs
2 1/2 cups flour
2 tsp baking powder
1 tsp salt
1 tsp baking soda
1 tsp vanilla
3 large apples, sliced thick
1 cup chopped nuts

Mix the oil, sugar, and eggs together. Sift the flour, baking powder, salt, and baking soda together into the sugar mixture. Mix the two mixtures together well. Stir in the vanilla, apples, and nuts. Pour the mixture into a greased 9 x 13 x 2-inch baking pan. Bake at 350 degrees for 50 to 55 minutes. This cake does not need frosting.

file photo

EASY AS PIE

1 9-inch baked pie shell

1 cup lemon curd
1 tbsp grated lime zest
1 tbsp lime juice
7 drops yellow food coloring
5 drops green food coloring
16-oz carton frozen whipped topping, thawed.
thin lime slices for garnish, if desired

Combine the lemon curd, lime zest, lime juice, green and yellow food colorings together. Fold 3 cups of the whipped topping into the mixture; blend in well. Spread the mixture into the baked pie crust. Top with the remaining whipped topping. Garnish with thin lime slices, if desired.

file photo

 

CARAMEL POKE CAKE

1¾ cups flour, all-purpose

¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 eggs
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
1 teaspoon vanilla extract
Pinch of salt
1 cup milk
1 cup brewed coffee, cooled
½ cup vegetable oil
Caramel sauce (12.25 oz jar)
Small can of sweetened condensed milk (14 oz)
Chocolate sauce for garnish

1. Preheat oven to 350 degrees F. Grease and flour a 9x13 inch baking dish and set aside.
2. In a large bowl combine dry ingredients: flour, sugar, cocoa, baking soda, baking powder and salt
3. Add eggs, milk, vegetable oil and vanilla and beat on medium speed for 2-3 minutes, add coffee and mix to combine (the batter will look runny). Pour it in the baking dish and smooth the top. Bake 35 to 40 minutes, until toothpick inserted into center comes out clean. If the cake rise too much in the center and crack, you can press it gently with your palms, when it’s slightly cooled, just to smooth the top.
4. Remove the cake from oven and cool
5. In a separate bowl, mix the caramel sauce with the condensed milk
6. Poke holes all over the entire cake using the end of a wooden spoon
7. Pour caramel sauce over the cake allowing it to seep into the holes and use a spatula to spread it all over
8. Refrigerate minimum 4 hours
9. Top with chocolate sauce

Note: I got this recipe last year from  Yummiest Food blog. She talks about when she saw this recipe so I have no idea of its origin. The photo is also from her blog. It is a delicious cake but isn't everything that uses sweetened condensed milk?

file photo

HEAVENLY CHOCOLATE MOCHA MOUSSE

1 cup chocolate chips
2 egg yolks
1 tsp instant coffee granules
1/4 cup warm (not hot) water
2 cups whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla
Mini pastry tart shells, optional

In a heavy saucepan, over hot (not boiling) water, melt the chocolate chips. Add the instant coffee granules to the warm water and stir to dissolve. Beat the egg yolks with the coffee water. Gradually add the chocolate to the egg yolk mixture (do not add all at once as you will cook the yolks). Chill the mixture for 10 minutes just to cool; do not allow to set. Meanwhile, whip the whipping cream with the powdered sugar and vanilla. Gently fold the chocolate mixture and the whipped cream mixture together. Fill dessert dishes or the mini pastry shells, if desired. Chill for 2 hours before serving.

Variation: Serve with a dollop of whipped cream sprinkled with chocolate shavings.

Variation: Add 1/4 teaspoon cinnamon to the mixture.
Variation: Omit the coffee granules for a regular chocolate mousse.

File Photo

LEMON NUT BARS

 

1 1/3 cups all-purpose flour

1/2 cup packed brown sugar
1/4 cup granulated sugar
3/4 cup butter
1 cup quick oats, uncooked
1/2 cup chopped pecans
1 pkg (8-oz) cream cheese, softened
1 egg
3 tbsp lemon juice
1 tbsp grated lemon peel

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan.

In a mixing bowl, stir together the flour, brown sugar, and granulated sugar; cut in the margarine until mixture resembles coarse crumbs. Stir in nuts and oats. Reserve 1 cup of the mixture; set aside. Press the remaining crumb mixture into the bottom of the prepared pan. Bake at 350 degrees for 15 minutes.

Beat the cream cheese, egg, lemon juice, and lemon peel in a small mixing bowl using medium speed of electric mixer, until well blended. Pour the cream cheese mixture over the baked crust. Sprinkle the reserved crumb mixture over the top of the cream cheese mixture.

Bake at 350 degrees for 25 minutes. Cool before cutting into bars.

Note: File Photo for reference only.

STRAWBERRY FRUIT DIP

1 carton (8-oz) spreadable strawberry cream cheese

2 tbsp strawberry preserves

1 carton (8-oz) frozen whipped topping, thawed

1 jar (7-oz) marshmallow creme

Assorted fresh fruit for dipping

In a mixing bowl, beat cream cheese and strawberry preserves until blended. Fold in the thawed whipped topping and marshmallow creme. Cover and refrigerate until serving. Serve with assorted fresh fruit.

Yield: 4 cups

recipe and photo from TOH 2003