Butterscotch Ice Cream Pie

 

Butterscotch Ice Cream Pie

Butterscotch Ice Cream Pie

1 (3 5/8 ounce) box instant butterscotch pudding
1/4 cup water
1/2 cup butter, melted
4 (2.1 ounce) Butterfinger candy bars, crushed
21 graham crackers, finely rolled (1 1/2 cup)
1 quart vanilla ice cream
1 cup prepared whipped topping (for garnish)
1/2 cup light corn syrup

Blend pudding and 1/4 cup water; stir in corn syrup and 2 tablespoons of the butter; chill for 15 minutes.

Reserve 1/2 cup crushed Butterfinger candy bar for garnish. Combine graham cracker crumbs, remaining crushed candy bar and butter. Press onto bottom and side of 9-inch pie plate; chill 10 minutes.

Pour 1/2 cup butterscotch sauce over bottom of prepared crust. Scoop ice cream into balls; arrange over sauce. Drizzle with remaining sauce. Sprinkle with remaining candy bar. Freeze until firm, about 4 hours. Let stand at room temperature 10 minutes before serving; garnish with whipped topping if desired.

Makes 8 servings.

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Delicate White Cake with Lemon Filling

Delicate White Cake with Lemon Filling

Delicate White Cake with Lemon Filling

White Cake
1/2 cup shortening
1 1/2 cups granulated sugar
2 1/4 cups sifted cake flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup water
1/4 teaspoon vanilla extract
5 egg whites, stiffly beaten

Cream shortening; add sugar gradually and cream thoroughly. Sift flour, baking powder and salt together and add to sugar mixture alternately with the milk and water mixed. Add vanilla extract and fold in egg whites. Pour into 2 well-greased and floured 8-inch cake pans. Bake at 350 degrees F for 30 to 35 minutes. Cool. Remove from pans.

Lemon Filling
5 egg yolks
1 cup granulated sugar
1/2 cup lemon juice
2 tablespoons grated lemon rind
Confectioners

Apricot Cream Fondue

Apricot Cream Fondue

1 (30 ounce) can unpeeled apricot halves, drained
1/3 cup granulated sugar
1 tablespoon cornstarch
3/4 cup whipping cream
1 tablespoon lemon juice
Angel food cake cubes
Apple slices
Banana slices
Pineapple chunks

Blend apricots in blender. In fondue cooker, combine sugar and cornstarch. Stir in apricots, cream and lemon juice. Cook and stir until thickened and bubbly. Place on fondue burner. Use fruit as dippers.

Apple Chocolate Brownies

 

 

Apple Chocolate Brownies

Apple Chocolate Brownies

1/2 cup butter or margarine
2 squares unsweetened chocolate
2 eggs
1 cup granulated sugar
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped walnuts or pecans
1 cup chopped apple
1 teaspoon vanilla extract

Melt butter and chocolate over low heat. Beat eggs and add sugar. Stir in chocolate mixture and beat well. Stir in dry ingredients, then apples, nuts and vanilla. Bake in a greased 8-inch square pan at 350 degrees F for 25 to 30 minutes. Cool. Dust with confectioners

Chocolate Raspberry Pot Pies

Chocolate Raspberry Pot Pies

 

Crust
9 tablespoons (1 stick plus 1 tablespoon) cool
    unsalted butter, cut into pieces
3/8 cup granulated sugar
1 egg yolk
1/4 teaspoon pure vanilla extract
1/4 teaspoon baking powder
Scant 1 1/2 cups all-purpose flour
1/4 cup cocoa powder, preferably Dutch-process,
    plus extra for rolling

Filling
6 egg yolks
4 eggs
1/4 cup granulated sugar
18 ounces semisweet chocolate, melted
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, melted
1 cup raspberries
Whipped cream for serving, optional

Equipment
10 to 12 ramekins

Crust: Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until fluffy. Add the egg yolk and vanilla and mix. Stir the remaining ingredients together, then add to the butter mixture and mix. Form the dough into a disk, wrap in plastic, and chill for 1 hour. Meanwhile, sprinkle a work surface with cocoa. Roll the dough out to about 1/8-inch thick, then cut rounds to fit the tops of the pies.

Filling: Heat the oven to 375 degrees F. Combine the egg yolks, the whole eggs, and the sugar in a mixer fitted with a whisk attachment and whip until fluffy and light. Stir the melted chocolate into the egg mixture. Stir in the melted butter.

Use a ladle or pitcher to divide the filling among 10 to 12 ramekins. Gently push 3 raspberries down into each one. Arrange the ramekins on a baking sheet. Bake the pie filling for 6 minutes. Remove the pies but leave the oven on. Top each pie with a round of chocolate crust and bake another 8 to 10 minutes, until crisp. Let cool slightly and serve with whipped cream. Or let cool completely and rewarm before serving. Serve the same day.

Yield: 10 to 12 servings

Baked German Pancake

Baked German Pancake

1 large egg, separated
1/2 cup skim milk
2 1/2 teaspoons grated lemon zest
2 teaspoons granulated sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons stick margarine, melted
1/2 teaspoon butter flavoring
3 egg whites
2 tablespoons lemon juice
2 teaspoons confectioners’ sugar

Preheat oven to 450 degrees F. Spray an 8-inch oven-proof skillet or cake pan with nonstick cooking spray.

In large bowl, beat egg yolk with milk, lemon zest and sugar. Sift flour, baking powder and salt together, and gradually whisk into yolk mixture. Add margarine and butter flavoring, and beat until smooth.

In another bowl, beat the four egg whites until stiff but not dry; fold into yolk mixture.

Pour into prepared skillet and bake 10 minutes. Reduce heat to 350 degrees F and bake 7-10 minutes more, or until a wooden pick inserted near center comes out clean.

Sprinkle with lemon juice and confectioners’ sugar, and serve immediately.

Makes 4 servings, each serving 1/4 of pancake.

Diabetic Exchange: 1/2 Fat, 1/2 Protein, 1/2 Bread, 40 Optional Calories

Per serving: 134 Calories, 7 g Protein, 4 g Fat, 18 g Carbohydrate,431 mg Sodium, 54 mg Cholesterol, 0 g Dietary Fiber

Coffee Jell-O

coffe jell-o

Coffee Jell-O

1 tablespoon plain gelatine powder
1/4 cup cold water
6 tablespoons granulated sugar
Dash of salt
1 3/4 cup hot strong coffee

Soak gelatine in cold water for five minutes. Add remaining ingredients and stir. Chill until firm.

Serves 4.

Ambrosia Cream Pie

 

Ambrosia Cream Pie

Ambrosia Cream Pie

1 (11 ounce) can mandarin orange segments, well drained
1 (8 ounce) can crushed pineapple, well drained
1 cup milk
1 small box vanilla instant pudding and pie filling mix
1 cup frozen nondairy whipped topping thawed
1/2 cup sweetened coconut flakes
1 (6 ounce) crumb pie shell
Additional whipped topping (optional)
Additional coconut (optional)

Chop orange segments. Lightly press orange pieces and pineapple between layers of paper towels to remove excess moisture.

In medium bowl, combine milk and pudding mix; stir well. Add whipped topping; stir well. Add coconut, oranges and pineapple; stir well. Pour into crust. Cover; refrigerate overnight or until firm enough to cut.

Garnish with additional whipped topping and coconut if desired.

Coconut Chicken Breasts

coconut chicken breasts

4 boneless chicken breast halves
1 tablespoon cornstarch
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 cup all-purpose flour
2 egg whites
2 tablespoons honey
1 1/2 cups sweetened shredded coconut
1 (12 ounce) jar orange marmalade

Wash hands with warm water and soap. Remove chicken pieces from the refrigerator and clean under cold running water. Dry the chicken pieces by patting with paper towels. Cut up each chicken breast into 8 pieces, each about the size of a quarter.

Cover a cookie sheet with aluminum foil and spray with vegetable cooking spray. In a plastic bag, mix together cornstarch, coriander, salt and flour.

In a bowl mix the egg whites and honey. Place the coconut in a second bowl.

Place chicken pieces in bag and shake. Coat pieces in the egg and honey mixture. Roll chicken in coconut and place on a cookie sheet. Wash hands.

Bake at 400 degrees F for 17 minutes or until thermometer reads 170 degrees F.

At the end of the first 10 baking minutes, rotate the tray in the oven to assure even cooking. After an additional 5 to 7 minutes baking, check the temperature. When coconut chicken chops have cooled slightly, lightly cover them with orange marmalade.

Spear the chicken with long wooden picks to serve as appetizers.

Apple-Prosciutto Chicken

Apple-Prosciutto Chicken

 

4 boned, skinless chicken breast halves
(about 1 pound total)
4 slices prosciutto or boiled ham
1/2 cup finely chopped apple
1/8 teaspoon apple pie spice
2 tablespoons finely chopped green onion
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
2/3 cup milk (skim is fine)
1/2 cup shredded provolone cheese (2 ounces)
Hot cooked rice (optional)

Rinse chicken; pat dry. Pound breasts flat. Place one prosciutto slice atop each breast half.

Combine apple and 1/8 teaspoon apple pie spice. Place a fourth of the apple mixture on each breast half. Roll up and secure with wooden picks. Sprinkle with additional pie spice. Place in an 11 x 7-inch baking dish. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or till tender and no longer pink. Remove picks.

In a small saucepan, cook onion in margarine till tender. Stir in flour and a dash pepper. Add milk. Cook and stir till thickened and bubbly; cook and stir 1 minute more. Stir in cheese till melted.

Serve sauce over chicken rolls. Serve with rice.

Serves 4.

Banana Split Ice Cream Pie

Banana Split Ice Cream Pie

1 (9-inch) prepared chocolate cookie crumb crust
2 bananas, sliced
2 cups vanilla ice cream, softened
2 cups strawberry ice cream, softened
1 (20 ounce) can crushed pineapple, well drained
1 cup heavy whipping cream
1/4 cup chopped walnuts
1/4 cup maraschino cherries (optional)

Arrange sliced bananas over bottom of crust. Spread vanilla ice cream in an even layer over bananas. Spread strawberry ice cream in an even layer over the vanilla ice cream. Top with drained pineapple.

Whip the cream until stiff peaks form; spread over top. Sprinkle with nuts. Place pie in freezer for 4 hours or until firm.

Garnish with cherries, if desired.

Makes 8 servings.

Bing Cherry Crisp

Bing Cherry Crisp

ToppingBing Cherry Crisp
1 cup flour
3/4 cup brown sugar
1/2 cup oats
1/2 cup nuts
1/2 cup (1 stick) plus 2 tablespoons melted butter
Pinch of salt

Mix topping ingredients together.

Fruit Filling
5 cups pitted Bing cherries
2 tablespoons lemon juice
1 tablespoon lemon zest
1/4 cup flour
1/2 cup brown sugar

Mix filling ingredients together, and put into a 13 x 9-inch pan. Spread topping over fruit. Bake at 350 degrees F for 45 minutes.

Banana Cream Pie in a Bowl

Banana Cream Pie in a Bowl

Banana Cream Pie in a Bowl


Cookie Crunch (recipe follows)
1 small box banana instant pudding and pie filling mix
2 cups cold milk
3 ripe medium bananas, sliced
1 (8 ounce) container frozen whipped topping, thawed
Peanuts, if desired

Bake Cookie Crunch. Make pudding mix in large bowl as directed on package, using 2 cups milk.

Layer half of the Cookie Crunch, pudding, bananas and whipped topping in 2-quart serving bowl; repeat layers. Cover and refrigerate at least 4 hours.

Top with peanuts. Store covered in refrigerator.

Makes 6 servings.

Cookie Crunch
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup firm butter or margarine
1/2 cup peanuts

Heat oven to 400 degrees F.

Mix flour and brown sugar in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Stir in peanuts. Press evenly on bottom of ungreased 9-inch square pan. Bake about 15 minutes or until light brown. Stir to break up; cool completely. (To cool quickly, place in larger pan in freezer.)

Banana Popsicles

Banana Popsicles

Banana Popsicles

2 medium bananas
1/4 cup toasted rice cereal
1/4 cup miniature chocolate chips
3 tablespoons finely chopped peanuts
Light corn syrup
Wooden craft sticks (Popsicle sticks)

Cut each banana in half. Insert wooden craft stick into the cut end and place on a plate covered with foil. Cover banana with plastic wrap and put in freezer for 10 to 15 minutes until firm.

Combine peanuts, cereal, and chocolate chips in a small bowl and mix well. Uncover frozen bananas and brush with corn syrup. Roll bananas in cereal mixture to coat. Loosely wrap each banana with plastic wrap. Place in freezer for at least 15 minutes or until you are ready to serve them. Make a double batch and store in freezer bag for a quick grab and go breakfast!

Blackberry Sour Cream Pie

 

Blackberry Sour Cream Pie

Blackberry Sour Cream Pie

1 quart fresh blackberries *
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup all-purpose flour
1 cup sour cream
1 (9-inch) deep dish pie shell, unbaked

Wash berries and spread out to dry.

Mix together thoroughly the 1/2 cup sugar with flour. Pour over berries and toss to cover completely, ensuring that the flour mixture is evenly distributed. Pour berries into pie shell and spread them, mounding the berries slightly in the center.

Mix sour cream with the 2 tablespoons sugar and drop by tablespoonsful over the pie. Tent the pie lightly with aluminum foil and place into a preheated 350 degree F oven for about 1 hour.

Remove the foil and continue to bake about 15 minutes or until lightly browned.

Serve either warm or cold.

* Frozen blackberries may be substituted, but do not thaw them.

Strawberry Banana Protein Smoothie

1 container Chobani Strawberry Banana yogurt
1 medium banana
1 cup sliced strawberries
1/2 cup vanilla soy milk
1 tablespoon golden flax seed meal
4-5 ice cubes

Instructions

Add all ingredients to blender.
Pulse until fully smooth.

Notes

Nutrition Analysis Per Serving

197 calories
32 grams carbohydrate
11 grams protein
3.5 grams fatStrawberry Banana Protein Smoothie

Apricot Nut Balls

 

Apricot Nut Balls

Apricot Nut Balls

2/3 cup butter
1/2 cup apricot preserves
1/4 teaspoon lemon juice
3/4 cup shredded coconut
2 cups quick cooking oats
Finely ground nuts

Beat butter until creamy. Add apricot preserves and lemon juice. Stir in coconut and oats. Shape into balls and roll in finely ground nuts. Keep refrigerated.

Almond Fudgies (T&T)

 

 

Almond Fudgies (T&T)

Almond Fudgies (T&T)

 

I sometimes add chopped toasted almonds to the batter.

8 ounces unsweetened chocolate
1 cup butter
5 large eggs
1 tablespoon vanilla extract
2 teaspoon almond extract
3 3/4 cups granulated sugar
1 2/3 cups all-purpose flour

Preheat oven to 350 degrees F. Line an 11 x 9-inch pan with aluminum foil leaving a little overhang around the edges of the pan. Butter the foil.

Melt the chocolate and butter in a small saucepan over low heat, watching carefully and stirring occasionally, just until smooth or you can do this step in a double boiler.

Using an electric mixer, beat the eggs, vanilla and almond extracts, and sugar in a large mixing bowl at the highest speed for about 10 minutes. The mixture should increase in volume and look like softened ice cream. Mix in melted chocolate mixture on low speed just until blended. Add the flour. Stir until just mixed.

Turn brownie mix into prepared pan. Bake in the center of the oven just until a hard crust forms on top and the edges are very slightly browned, about 18 to 22 minutes. The batter underneath will be runny and under baked by normal baking standards. Let the brownies cool to room temperature.

Refrigerate the brownies at least 6 hours or overnight.

Using the foil, lift brownies from pan. Remove foil and cut into 20 to 25 squares.

Coconut Pecan Popcorn

Coconut Pecan Popcorn

Coconut Pecan Popcorn

16 cups popped popcorn
1 package coconut-pecan frosting mix
1/2 cup butter
1/4 cup light corn syrup
1/3 cup water
1/2 teaspoon salt
1/2 teaspoon baking soda

Heat oven to 200 degrees F. Divide popcorn between 2 ungreased rectangular pans.

Heat dry frosting mix, butter, corn syrup, water and salt, stirring occasionally, until bubbly around edges. Continue cooking over medium heat 5 minutes, stirring occasionally. Remove from heat. Stir in baking soda until foamy. Pour over popcorn. Stir until well coated. Bake 1 hour, stirring every 15 minutes. Store in airtight container.

Makes 16 cups.

Butterfinger Cookies

 

 

 

 

Butterfinger Cookies

Butterfinger Cookies

1/2 cup butter, softened
3/4 cup granulated sugar
2/3 cup packed brown sugar
2 eggs
1 1/4 cups chunky peanut butter
1 1/2 teaspoons vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large Butterfinger candy bars, chopped

In a mixing bowl, cream butter and sugars. Add eggs; beat well. Blend in peanut butter and vanilla extract.

Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars. Shape into 1 1/2 inch balls and place on greased cookie sheet. Bake at 350 degrees F for 10 to 12 minutes or until golden brown. Cool on wire racks.

Makes 4 dozen.

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