Cherry Coke Ice Cream

Cherry Coke Ice Cream

2 cups cherry coke
1 dash salt
2 (12 ounce) cans evaporated milk
2 cups granulated sugar
1 pint whipping cream
1 jar maraschino cherries, drained and chopped
Milk, as needed, to fill freezer

Mix all of the ingredients together, except for the milk, and pour into a 4- or 5-quart ice cream freezer. Add milk to reach the fill line. Freeze according to freezer manufacturer’s instructions.

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Cherry Baby Cakes

Cherry Baby Cakes

Makes about 60.

If you make the mini cakes, you’ll have plenty to stash – unfrosted – in the freezer in tightly covered containers for up to three months. Thaw and frost when ready to eat more. Or use the batter to make about 16 full-size cupcakes.

1 1/3 cups flour
2/3 cup granulated sugar
2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup milk
1/4 cup butter, softened
1 egg
1 teaspoon vanilla extract
2/3 cup cherry marmalade or cherry preserves,
    large pieces snipped if necessary

2 1/2 cups sifted confectioners’ sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
60 maraschino cherries with stems, drained

To make cupcakes: Preheat oven to 350 degrees. Line 60 (1 3/4-inch) muffin cups with miniature paper bake cups; set aside.

In a large mixing bowl combine flour, sugar, baking powder and salt. Add milk, butter, egg and vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute. Spoon 1 scant teaspoon of batter into each muffin cup. Add 1/2 teaspoon of cherry marmalade and top with 1/2 teaspoon additional batter.

Bake cupcakes about 12 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely on wire rack.

To make icing: In a small bowl, combine confectioners’ sugar, vanilla extract and milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency.

To garnish: Pat cherries dry with clean paper toweling. Drizzle each cupcake with about 1/2 teaspoon icing. Dip half of each cherry into remaining icing; place on top of cakes.

Nutrition information per serving: Calories 63; Carbohydrates 13 g; Protein 0 g; Fat 1 g, including sat. fat 1 g; Cholesterol 6 mg; Sodium 36 mg; Dietary fiber 0 g

Banana and White Chocolate Ice Cream :)

banna white  chocalate and icecream 

Banana and White Chocolate Ice Cream

Source: Bon Appetit 1991 Yearbook

Makes 5 cups

3 cups whipping cream, divided
1 cup half-and-half
3/4 cup granulated sugar
4 large eggs
8 ounces white chocolate, melted
1 1/2 pound (about 4) very ripe bananas
3 tablespoons fresh lemon juice

Bring 1 cup cream, half-and-half and sugar to simmer in heavy medium saucepan, stirring occasionally. Whisk yolks in medium bowl. Whisk in hot cream mixture. Return mix to saucepan and stir over medium low heat until custard thickens and coats spoon (about 5 minutes); do not boil.

Strain into large bowl. Add white chocolate; whisk until well blended. Mix in remaining 2 cups cream. Refrigerate until cold.

Peel and slice bananas. Puree bananas with lemon juice. Mix puree into custard. Transfer custard to ice cream maker and process according to manufacturer’s instructions.

Fire Roasted Chicken Kabobs

Fire Roasted Chicken Kabobs

2 pounds boneless, skinless chicken breast
3 lemons
1 small onion, peeled
1 pinch saffron
1 tablespoon salt
1 teaspoon black pepper

Trim chicken and cut into 2-inch chunks and place in a glass or stoneware bowl.

Cut the lemons in half and juice into the bowl, add the rinds as well.

Coarsely chop the onion and add with the salt and black pepper.

Grind the saffron in with a lump of sugar in a mortar and pestle, place the powder in a cup and add 1/2 cup boiling water. Allow to cool before using.

Add the saffron tea to the bowl and mix well, cover and let chicken marinate for 12 hours.

When ready to cook light the grill and while it is getting hot thread the chicken onto metal skewers. You may add any vegetables you like to the kabobs.

When the grill is hot, cook the kabobs until done and serve with rice and salad of your choice.

Brandied Pumpkin Cheesecake

Brandied Pumpkin Cheesecake

1 1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup granulated sugar

Combine crumbs, sugar and butter in a bowl and mix well. Press crumb mixture firmly into bottom of 10-inch springform pan and 2 inches up sides. Bake at 350 degrees F for 10 minutes.

19 ounces cream cheese (at room temperature)
1 cup granulated sugar
4 medium eggs
1 (14 ounce) can pumpkin (no spices added)
2 1/2 teaspoons ginger
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/3 cup brandy
Whipped cream
Preserved ginger

Beat together cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition until smooth and creamy. Add pumpkin, ginger, cinnamon, nutmeg, cloves and brandy and mix until well blended. Pour cheese mixture into crust and bake at 325 degrees F for 50 or 60 minutes, or until well risen. Turn off heat and let cheesecake cool in oven. When cold, decorate top with whipped cream and sliced ginger.

Almond Pretzels



Almond Pretzels

Almond Pretzels

Source: St. Francis Xavier Church, 4715 N. Central, Phoenix, Arizona 85012

Using the symbolism of the pretzels as a reminder to pray, this food can be integral part of our Lenten diet and program. These pretzels are a sweet cookie dough. Surprise the family with sweet pretzels on Sundays during Lent – great for Easter also!

1 cup granulated sugar
1 cup butter
1 to 2 egg yolks
2 eggs
1 teaspoon baking powder
1/4 cup cultured sour cream
2 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon lemon rind, grated
Sugar and chopped almonds

Beat butter till soft. Gradually add sugar; beat till light and fluffy. Beat in eggs, egg yolks and sour cream. Stir in sifted flour. Add baking powder, cinnamon and lemon rind. Chill dough several hours.

Shape dough into long thin rolls and make into pretzel shape. Place on greased tin. Brush with yolk of an egg. Sprinkle with sugar and chopped almonds. Bake at 375 degrees F for 10 to 15 minutes.



1 sheet frozen puff pastry, thawed
1 egg, mixed with 1 tablespoon water
1 cup vanilla pudding
2 cups fresh fruit or berries, such as blueberries,
strawberries, sliced kiwi or peaches

Carefully unfold puff pastry sheet on a large cutting board. With a sharp knife, trim away a 1-inch wide strip from each vertical side of the pastry sheet. With a pastry brush, paint some egg mixture onto each of the cut sides, going in at least an inch. Place pastry strips on top of egg-washed dough, pressing down lightly to seal. Carefully transfer pastry to a greased cookie sheet. With the tines of a fork, prick pastry all over (this will ensure even puffing). Refrigerate dough for at least 30 minutes.

While dough is chilling, preheat oven to 400 degrees F.

When pastry has chilled, paint it all over with a thin layer of egg wash. Bake pastry 10 to 15 minutes, or until it is puffed and golden. Remove from oven and cool completely.

When pastry is cool, fill the space between the puffed borders with vanilla pudding. Arrange fruit on top in whatever pattern you like. Serve immediately.

Makes 6 to 8 servings.

Chicken Turnovers

Chicken Turnovers

1 (8-count) tube refrigerated crescent rolls
2 cups chopped cooked chicken
3 ounces cream cheese, softened
3 tablespoons chopped green onion
2 tablespoons milk
Dash of pepper (optional)
2 tablespoons margarine, melted
2 tablespoons seasoned crumbs

Preheat oven to 350 degrees F.

In large mixing bowl combine softened cream cheese, milk, pepper, green onion and chopped chicken. Separate rolls into four 6-inch squares. Spoon 1/4 of the mixture into each square. Bring corners together and seal. Place on ungreased cookie sheet. Brush with melted margarine and sprinkle with seasoned bread crumbs. Bake for 20 to 25 minutes.

Serves 4.

Butterscotch Popcorn Crunch

Butterscotch Popcorn Crunch
Butterscotch Popcorn Crunch

1/2 cup unpopped popcorn
1 cup light brown sugar, packed
1/2 cup light corn syrup
1/2 cup butter
1/4 cup butterscotch chips
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups walnuts, toasted

Heat oven to 250 degrees F. Grease a 14 x 10-inch roasting pan.

Pop the popcorn. Put nuts and popcorn in a very large bowl. Bring brown sugar, corn syrup and butter to boil, stirring until sugar is dissolved. Reduce heat and cook for 5 minutes. Remove from heat; stir in butterscotch chips, vanilla extract, baking soda and salt until blended and smooth. Working quickly and using two wooden spoons pour syrup over popcorn and nuts, stir to coat thoroughly. Pour mixture into pan; bake 45 minutes, stirring occasionally. Remove from oven, cool mixture in pan about 15 minutes. Turn mixture out of pan onto foil to cool completely.

Break popcorn into smaller pieces; store in airtight containers in cool dry place up to 2 weeks.

Makes about 4 quarts.

Baked Apples

Baked Apples

Baked Apples

6 large red baking apples
1 tablespoon butter
6 tablespoons granulated sugar
1 teaspoon cinnamon
1/2 cup water
1/2 cup corn syrup

Wash and pare apples one-third of the way down from stem end. Remove cores, leaving apples whole. Place apples in a flat baking dish. Place pared end up. In the center of each apple put 1/4 teaspoon butter, 1 tablespoon of sugar and cinnamon mixture. Combine water and syrup and pour over apples. Bake at 350 degrees F for approximately 45 minutes. Baste occasionally to keep juicy and to glaze.

Mix the following together and pour over apples before baking.

1 cup raw oatmeal flakes
1/2 cup butter
1 cup brown sugar
1 cup hot water

Cheesecake Elegante

Cheesecake Elegante

Cheesecake Elegante

1 1/2 cups graham cracker crumbs
1/4 cup confectioners’ sugar
1 teaspoon ground allspice
1/3 cup melted butter

Combine all ingredients. Spread in bottom of a 9-inch springform pan, pressing some of the crumbs up the sides to form a rim about 1 1/2 inches high.

Cheese Layer
32 ounces cream cheese (at room temperature)
4 eggs, lightly beaten
1 1/3 cups granulated sugar
1 tablespoon pure vanilla extract

Beat cheese until soft and creamy. Add eggs, sugar and vanilla extract, beating until thoroughly creamed and smooth. Pour into prepared crust. Bake at 325 degrees F for 1 hour and 15 minutes, then top with sour cream layer.

Sour Cream Layer
1 pint dairy sour cream
1/3 cup granulatedsugar
1 tablespoon pure vanilla extract
1/4 teaspoon rum extract

Combine all ingredients. Spread over cheese layer. Return cheesecake to oven. Increase temperature to 450 degrees F and bake for 7 minutes. Remove from oven and cool, then chill.

Cherry Lasagna

Cherry Lasagna

Source: Daisy King – cookbook author

2 cans cherry pie filling
8 lasagna noodles, cooked
1 container ricotta cheese
3 eggs
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/3 cup plus 3 tablespoons firmly packed light brown sugar
1/4 cup quick-cooking or old-fashioned rolled oats
3 tablespoons butter, softened
1/2 teaspoon ground cinnamon
1/2 cup sour cream

Preheat oven to 350 degrees F. Coat a 9 x 13-inch dish with cooking spray.

Spread 1 can of pie filling in the bottom of the dish. Layer four noodles evenly over the filling.

In a medium bowl, combine the ricotta, eggs, and granulated sugar. Mix well. Spread over the noodles and top with the remaining four noodles. Top with remaining pie filling.

In a small bowl, combine flour, 1/3 cup brown sugar, the rolled oats, butter and cinnamon until crumbly. Sprinkle over pie filling and bake for 40 to 45 minutes, or until heated through. Allow to cool for 15 minutes.

Meanwhile, in a medium bowl, combine the sour cream and the remaining 3 tablespoons of brown sugar; mix well. Drizzle over the top of the lasagna and serve warm.

Amish Christmas Cookies



Amish Christmas Cookies

Amish Christmas Cookies

1/2 cup butter
1 cup brown sugar
1 cup light molasses
1 egg, beaten
4 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg

Preheat oven to 350 degrees F. Grease cookie sheets.

Cream butter and sugar. Blend in molasses and eggs.

Sift dry ingredients together and stir into molasses-egg mixture. Roll out dough on lightly floured board and cut into shapes with cookie cutters. Bake for 10 to 12 minutes.

Andrea’s Pineapple Walnut Cookies




Andrea's Pineapple Walnut Cookies

Andrea’s Pineapple Walnut Cookies


Source: Andrea Cassoni

1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup shortening
1 egg
1/2 cup crushed pineapple
2 cups sifted flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon lemon extract
2/3 cup chopped walnuts

Cream sugars, shortening and egg. Add pineapple and then sift flour, salt, soda, baking powder together and add to sugar mixture. Add lemon extract and walnuts.

Drop by teaspoonsful onto a greased cookie sheet and flatten with the bottom of a glass dipped in sugar. Bake at 350 degrees F for 12 minutes.

Alfredo Sauce (Heavy Cream)

Alfredo Sauce (Heavy Cream)

Alfredo Sauce (Heavy Cream)

Yield: 6 servings

2 tablespoons butter or margarine
1 teaspoon fresh nutmeg, grated
1 small onion, thinly sliced
1/2 teaspoon salt
4 cups whipping cream
1/2 teaspoon pepper
2 tablespoons Parmesan cheese

Heat margarine in skillet, over medium heat. Saut

Cherry Cake Pudding

Cherry Cake Pudding

1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
4 tablespoons margarine
1/2 cup granulated sugar
Cherry Cake Pudding

Cherry Cake Pudding

2 eggs, well beaten
1/2 cup milk
1/4 cup cherry juice
1/2 teaspoon vanilla extract
2 cups canned red cherries, pitted

Preheat oven to 400 degrees F. Lightly grease a 1 1/2-quart baking dish.

Combine cake flour with baking powder and salt. Cream margarine; add sugar and cream until light and fluffy. Add eggs; beat until blended. Add dry ingredients alternately with combined milk and cherry juice, beating smooth after each addition. Stir in vanilla extract. Place drained cherries in baking dish. Pour batter over cherries. Bake 30 to 35 minutes or until done.

Serve warm, plain or with whipped cream.

Amaretto Popcorn

Amaretto Popcorn

Amaretto Popcorn

3 quarts popped popcorn
1 cup unblanched whole almonds
1/2 cup butter or margarine
1/2 cup brown sugar, packed
1/2 cup Amaretto

Heat oven to 250 degrees F. Arrange popcorn on 2 jellyroll pans; sprinkle almonds over popcorn.

In small saucepan, melt butter over low heat; stir in the brown sugar and amaretto. Bring to a boil, stirring occasionally. Boil 3 minutes. Remove from heat. Pour over popcorn; toss until thoroughly coated. Bake at 200 degrees F for 1 hour; spread on foil or wax paper to cool. Store in loosely covered container.

Chocolate Raspberry Ice Cream Pie

Chocolate Raspberry Ice Cream Pie

Makes one 9-inch pie.

1 small box raspberry gelatin
2/3 cup boiling water
1 cup (1/2 pint) vanilla ice cream
2 cups frozen nondairy whipped topping, thawed
1 cup fresh raspberries
1 prepared 9-inch chocolate cookie crumb crust, cooled

Completely dissolve gelatin in boiling water. Add ice cream by spoonsful, stirring until melted and smooth. Blend in whipped topping and raspberries. Chill, if necessary, until mixture mounds. Spoon into crust. Chill about 3 hours or freeze until firm.

Garnish with chocolate curls and additional whipped topping and fruit, if desired.

Cheesy Vegetable Sauce

Cheesy Vegetable Sauce

Cheesy Vegetable Sauce

1/2 cup shredded Cheddar cheese
1/2 cup sour cream
1/4 cup butter or margarine
2 tablespoons chopped fresh parsley
1/2 teaspoon garlic powder

Combine all ingredients in a 1-quart glass bowl. Microwave at MEDIUM-HIGH (70% power) for 2 minutes or until cheese melts, stirring at 1-minute intervals with a wire whisk. Serve sauce over baked potatoes or other vegetables.

Makes 1 cup.

Ambrosia Bavarian


Ambrosia BavarianAmbrosia Bavarian

1 small box orange Jell-O
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup boiling water
1 cup orange juice
1 (8 ounce) container Cool Whip, thawed
1 (8 ounce) can crushed pineapple, drained, juice reserved
1/2 cup flaked coconut

In a medium bowl, dissolve Jell-O, sugar and salt in boiling water. Stir in orange juice and syrup from pineapple. Chill until thick as unbeaten egg white. Beat until fluffy light with beater.

Stir in Cool Whip until well blended, then fold in pineapple and coconut. Pour into large bowl and chill.

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