Desserts, Pies, Cakes, Ice Cream, Candies &
Cookies
(Desserts)(Pies)(Cakes & Cupcakes
)(Cheesecake)(Ice Cream
)(Candies)(Cookies)
| Strawberry Cheesecake Tarts | OSAGEGIRL | Strawberry Cheesecake Tarts |
These do not last very long.
2 (8 oz) pkg of Cream Cheese (lite, low fat or regular)
1
cup of sugar
1 tsp vanilla
2 eggs
1 can of fruit pie filling
(Strawberry or Cherry)
Place softened cream cheese in bowl, beat with
portable mixer until
fluffy, add sugar, beat until well mixed. add vanilla,
mix, add egg, one at a time, beating well after each.
Place one vanilla
wafer cookie flat side down in each well of a muffin tin you have lined with
paper cupcake liner. Pour cheesecake mixture into each well till almost full.
Bake for 20 minutes at 350 degrees.
While cooling the center of the tart
will fall, this makes a perfect
place to put your pie filling. I used
Strawberry.
Makes 12 Tarts
They are delicious.
| Cheesecake | NYYYCEandEEEEZY | Cheesecake Recipes |
4 Packages Cream Cheese
1 1/2 C Sugar
4 Eggs
12 oz
Sour Cream
1 1/2 tsp Vanilla
Blend softened cream cheese and sugar
together until smooth.
Blend in 4 eggs, one at a time.
Add sour
cream and vanilla stirring until mixed in.
Pour into 10 1/2" buttered
spring-form pan.
Bake at 350F 35-45 minutes or until lightly browned.
Will
be done when a toothpick or thin knife is inserted and comes out clean. Note:
you may notice some cracking around the edges—that's normal.
Cool
thoroughly before removing spring pan, Chill until ready to serve.
Best if
made a day ahead.
Add cherries or other garnish if desired. Bon
Appetito!
| Cheesecake (variation) | nickmac96 | Cheesecake Recipes |
My recipe is same as above, except with the eggs. I separate the eggs and blend the yolks in with cream cheese and sugar. With the whites I whip them up nice and fluffy then fold into the mix as the final step before cooking.
I like to include seasonal toppings with a fresh fruit syrup. Usually a heat a cup of berries, a tad of water, sugar to taste until berries are mushy but flavor is extracted. Strained then a dash of triple sec liquor. Serve cheesecake on a plate with the berry syrup on it and topped with fresh berries.
| ARIZONA STATE FAIR CHEESECAKE | TexasShadow | Cheesecake Recipes |
Source: Arizona State Fair Blue Ribbon Recipes
Publisher:
Golden West Publishers
Ingredients:
2 cups finely crushed graham
crackers
1 1/2 tsp. cinnamon
1/2 cup sugar
1/2 pound melted butter, (1
stick)
Butter a spring-form pan liberally. In a small bowl combine all
ingredients. Line pan firmly with crumb mixture, covering bottom and up the
sides to about 2". Crumbs should be about 1/4" thick. Put in freezer to chill,
or into oven and bake for 10 minutes at 350 degrees. Both ways work. Set
aside.
2 pkgs. (8 oz. each) cream cheese, softened
1 cup sugar
1
teaspoon vanilla
1 ctn. (16 oz.) sour cream
4 eggs
In a large mixer
bowl combine the first 4 ingredients. Add eggs and beat on medium speed until
mixture is blended and smooth.
Pour into graham crust and bake at 350
degrees for 40 minutes. Then turn oven off. Let cheesecake stay in oven for 1
1/2 to 2 hours. Do not open door.
8 oz. cream cheese, softened
1
teaspoon vanilla
1 small can of crushed pineapple, drained well
1/3 cup
sour cream
2 tablespoons sugar
In a small mixer bowl, combine
ingredients and whip at high speed for 5 minutes. Spread on top of cooled cake.
Decorate with a slice of pineapple and fresh raspberries.
Keep cheesecake
refrigerated; it is best after 2nd day.
| Pumpkin Cheesecake | rolbuddy | Cheesecake Recipes |
2 cups vanilla wafers, crushed
1/4 cup margarine,
melted
16 ounces cream cheese
3/4 cup sugar
1 cup pumpkin,
canned
1/4 teaspoon nutmeg
1 teaspoon vanilla
3 eggs
3/4 teaspoon
cinnamon
Crust: combine crumbs, margarine and press into a 9" spring-form
pan, bottom and sides.
Pie filling: combine cream cheese, sugar and vanilla,
mix at medium speed, add eggs, one at a time. Reserve 1 cup cheese mixture. Add
pumpkin, spices and the remaining sugar, mix well. layer 1/2 the pumpkin mixture
and put in 1/2 the reserved cheese mixture and repeat until gone. Cut through
the batter to give a marbled look. Bake @ 350 for 55 min
| Lemon Cheese Cake | rv_4ever | low carb dessert |
1-8 ounce package of Philly Cream Cheese
3/4 cup heavy
whipping cream
1 tsp. vanilla extract
Juice of 1/2 of a lemon (the juice
bottles just don't work here so get the real
thing)
1/2 package of
sugar-free lemon Jello
Blend the whipping cream, Jello, juice, and vanilla
extract until fluffy, add the
cream cheese and
break into chunks, beat
until smooth. Refrigerate for about one hour and enjoy.
Makes about 3
good
size servings or 6 small servings.
| Creamy Lemon Cheesecake | rv_4ever | low carb dessert |
2/3 cup boiling water
1 pkg. (4-serving size) JELL-O
Brand Lemon Flavor Sugar Free Low Calorie Gelatin
1 cup BREAKSTONE'S or
KNUDSEN Cottage Cheese
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut up,
softened
2 cups thawed COOL WHIP Whipped Topping (for low-carb make your own
whipped cream with heavy cream and Splenda)
STIR boiling water into
gelatin in large bowl at least 2 minutes until completely dissolved. Cool 5
minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed
until smooth, occasionally scraping down side of blender container.
POUR into
large bowl. Gently stir in whipped topping. Pour into 8- or 9-inch spring-form
pan or 9-inch pie plate sprayed with cooking spray.
REFRIGERATE 4 hours or
until set. Loosen cake from side of pan; remove rim. Store leftover cheesecake
in refrigerator.
| Lemon White Chocolate Cheesecake Desserts | Leo Benson | low carb dessert |
1 box SF lemon jello
1 box SF white chocolate
pudding
lite or FF cream cheese
lite or FF sour cream
skim
milk
optional: fresh or frozen blueberries
In a measuring cup, place 2
Tbsp cream cheese. Top with skim milk to make 2 cups. Put in blender, mix well.
Add 1 box white chocolate pudding. Blend, and pour into 5 1 cup containers.
Don't pour all the pudding out, save a little in the bottom of the
blender.
Next, heat 1/2 cup water to boiling in a Pyrex measuring cup. When
boiling, add 1 box lemon jello, stir well. Add crushed ice to make 1 cup. add 2
Tbsp of sour cream, 2 Tbsp lite cream cheese, and then enough skim milk to bring
it up to 2 cups. Exact measurements are not necessary for the sour cream and
cream cheese, just plop some in, then add milk to the 2 cup mark. Pour this in
the "dirty" blender and blend til smooth. Optional: if you have some carbs to
spare, add a few blueberries over the white chocolate mixture. Now pour the
lemon mixture over the top. Chill. Only takes about 5 minutes to set. Delicious.
My kids wanted more.
| Chocolate Chip Cookie Cheesecake Crust | OSAGEGIRL | Cheesecake Recipes |
2 packages of refrigerated chocolate chip cookie
dough
(your recipe for the cheesecake)
Substitute the cookie dough for
your crust, add your cheesecake
mixture and bake as
usual. If you like you can add another
cookie dough package
as a topping. This is very rich, a little
goes a long way.
| Lemon White Chocolate Cheesecake | Leo Benson | Lemon White Chocolate Cheesecake Desserts-SBD friendly |
1 box SF lemon jello
1 box SF white chocolate
pudding
lite or FF cream cheese
lite or FF sour cream
skim
milk
optional: fresh or frozen blueberries
In a measuring cup, place 2
Tbsp cream cheese. Top with skim milk to make 2 cups. Put in blender, mix well.
Add 1 box white chocolate pudding. Blend, and pour into 5 1 cup containers.
Don't pour all the pudding out, save a little in the bottom of the
blender.
Next, heat 1/2 cup water to boiling in a Pyrex measuring cup. When
boiling, add 1 box lemon jello, stir well. Add crushed ice to make 1 cup. add 2
Tbsp of sour cream, 2 Tbsp lite cream cheese, and then enough skim milk to bring
it up to 2 cups. Exact measurements are not necessary for the sour cream and
cream cheese, just plop some in, then add milk to the 2 cup mark. Pour this in
the "dirty" blender and blend til smooth. Optional: if you have some carbs to
spare, add a few blueberries over the white chocolate mixture. Now pour the
lemon mixture over the top. Chill. Only takes about 5 minutes to set. Delicious.
My kids wanted more.
FF= fat free, SF = sugar free.
SBD = South Beach Diet
| Kahlua Chocolate Cheesecake | BonL | Cheesecake Recipes |
Crumb Crust
1 pkg (8 1/2 oz) chocolate wafers, crushed
fine (about 2 cups)
1/4 cup granulated sugar
1 tsp ground cinnamon
6
TBS butter, melted
Filling
3 1/2 (8 oz) cream cheese at room temp
1
cup granulated sugar
1 cup (6 ounces) chocolate chips, melted and cooled
3
large eggs
1 tsp vanilla
1/3 cup Kahlua
Heat oven to 400 degrees.
Have a 9 inch spring-form pan ready.
Crust: Mix crust ingredients in small
bowl, press firmly onto bottom and 2 inches up sides of un-greased spring-form
pan. Bake 10 minutes. Remove from oven to rack to cool. Reduce oven temp to 300
degrees.
Filling: Beat cream cheese in large bowl with electric mixer until
smooth. Add sugar and chocolate; beat until well blended and fluffy. Add eggs,
one at a time, beating well after each. Beat in vanilla and Kahlua. Pour into
cooled crust. Bake in middle of oven 60 to 65 minutes until filling is set.
Remove to rack to cool. Carefully run small spatula between sides of pan and
crust to loosen when cool. Do not remove sides of spring-form pan. Chill several
hours or overnight before removing sides of pan. I like to let it sit in the
fridge overnight. When ready to serve we use a can of Comstock cherries for the
topping. I have found that the cheesecake will freeze well. Don't add the
cherries before freezing.
| Cheesecake Recipe Variations | Heathertee2002 | Cheesecake Recipes |
You can make variations on your own basic recipe, which as
you know is a very smooth and delicious filling.
Chocolate swirl: Keep about
a third of the batter back when you pour it into the crust; add 2 ounces of
melted bittersweet chocolate to it and blend, swirl into the remaining batter
and bake as usual.
Lemon or Key Lime: Omit the vanilla. Add 2 tablesp. lemon
juice and the finely grated zest of one lemon or equivalent amounts of lime to
the mixture. When cool, garnish with a curl of the appropriate citrus
rind.
Make a berry topping with fresh or frozen berries and glaze with heated
sieved apricot jam.
Flavor the batter with your favorite liqueur, such as
Cointreau, Chambord, or Kahlua. About 2 ounces should be enough. The alcohol
will evaporate during cooking, leaving only the flavor.
The possibilities are
endless.
| Cheesecake with Oreo Crust | Islandgirl | Cheesecake Recipes |
I have one I make that is excellent. The crust is made from whole Oreo Cookies run thru a food processor and melted butter. Press in pie plate. The filling is your regular cheesecake filling of cheese, sugar, Cool Whip. Chill till semi firm then poke holes with a spoon. Put raspberry jam in the holes and swirl with a knife. Very good.
| No Lose Cheesecake | azrobbie | Cheesecake Recipes |
4 pkg Philly Cream Cheese
8 oz.1 small tub sour cream
[good quality]
3 eggs
2 C sugar
2 T flour
1 ½ tsp. Vanilla
¼
teaspoon almond extract
¼ teaspoon ground lemon peel (spice)
1 ¼ teaspoon
orange peel (spice)
1 ½ tablespoons lemon juice
1 wrapped pkg grahams,
powdered
1 c sugar
1 stick butter, melted
Allow cream cheese to
soften at room temperature (or in microwave at 1 minute intervals). Take one
package from a box of Honey Maid (or other brand) grahams. Add to a zip-lock bag
and smash into small granules (you can also put in a food
processor).
Melt the butter. Add crumbs to butter and mix well. Press
mixture onto bottom only of spring-form pan. Bake for five minutes in preheated
350 degree oven, to set. Remove from oven.
Add softened cream cheese to
mixing bowl. Blend in sour cream. Mix well. Add flour, mix well. Scrape down
bowl. Add eggs, one at a time, mixing well between eggs; scrape down bowl. Add
sugar, blending in gradually. Add vanilla, almond extract, lemon peel, orange
peel, lemon juice mix well. Scrape down bowl, to make sure all ingredients are
mixed throughout. Pour into spring form pan. Bake at 350 degrees until set,
around 1 hr. Turn oven off and open oven door to allow the cheesecake to cool
SLOWLY. Remove from oven once heat has dispersed. Allow to cool at room
temperature.
| Bavarian Apple Torte | azrobbie | Cheesecake Recipes |
BASE:
¾ C butter, softened
½ C sugar
1½ C
flour
½ tsp vanilla
FILLING:
2 packages cream cheese
[16 oz
total], softened
¼ C sugar
2 eggs
¾ vanilla
2 tsp lemon
juice
TOPPING:
3 C thinly sliced peeled tart apples
½ C sugar
1
tsp ground cinnamon
½ C melted chocolate chips [or
caramel]
Combine the first 4 ingredients. Press into
bottom of
un-greased, spring form pan,
In mixing bowl, beat c cheese and sugar.
add
eggs and vanilla, mix well. Pour over crust.
combine topping ingredients;
spoon over filling.
Bake at 350º for 55 – 65 minutes. When cool
drizzle
chocolate over the top.
| Lo-Fat Cheesecake | 27bshornet | Cheesecake Recipes |
This one is very good & you would never know that it is
low-fat. Even if you don't like cottage cheese you will like this:
Crust: 1
C. crushed graham crackers 3T. sugar 3T. melted
butter
Mix together,
press into spring form pan Bake 350
degrees
for 10
minutes
Filling: 8oz. low-fat or fat free cream cheese
softened
16oz. low fat
cottage cheese
one
fourth plus 2T. flour
one & one fourth C.
sugar
4 egg
whites
1t.
vanilla
2T. cocoa
powder !T. low fat milk
Process in food processor cream cheese &
cottage cheese until smooth. Add flour, 1C. & 2T. sugar, egg whites, &
vanilla. Whirl until well blended. Remove one third C. of filling stir in the
cocoa, milk, & 2T. sugar. Pour plain mixture onto crust. Spoon chocolate
mixture in mounds over plain, swirl to make marble patter. Bake at 325 degrees
for 50 minutes. Turn off oven, open door slightly & let sit in oven 1hr.
Remove cool completely. Can omit cocoa & milk just bake it plain & add
your favorite fruit topping when ready to serve.
| Cheesecake with Milky-Way Candy | otis-agnes | Cheesecake Recipes |
I'm a terrible baker, but have found a very easy cheesecake
recipe
1 pie crust (oreo or graham cracker)
3 packages cream
cheese
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 Milky Way candy-bar
(chopped into small pieces)
Beat cream cheese, sugar, vanilla until
smooth. Add eggs until smooth. Mix in half the Milky Way pieces. Pour into pie
crust. Sprinkle remaining Milky Way pieces on top. Bake 350 for 35-40 min.
Yummy!
| Cherry Cheesecake Pie | audreyv | Rescued Recipes(a home for the orphans) |
Here is another variation to the Cherry cheesecake
pie.
1 8 oz. cream cheese at room temp. Cream 'til smooth.
1 cup milk
- add to above and continue mixing.
1 pkg. lemon instant pudding - Add to
above mixture.
1 small container 'cool whip' type topping. Stir in 1/2
container to above mixture.
1 graham cracker crust
1 can cherry pie
filling. Put 1/2 can contents in crust to cover bottom.
Add cream
cheese/pudding mixture to crust/cherry base. Top with other half of topping and
refrig for 3-4 hrs. Serve wedges topped with remaining cherry pie
filling.
PS: I have experimented with other flavored instant puddings and
fruit. Anything goes and so easy to make. Let your taste buds do the deciding.
| No Bake Cherry Cheesecake | TundraStruck | Rescued Recipes(a home for the orphans) |
Here is an easy dessert for unexpected company. Hope you all
enjoy it!!
Graham Wafer Crumb Crust
Mix graham wafer crumbs with
melted butter or margarine. Spread the crust over the bottom of a square cake
pan, then put off to the side.
Cheesecake Filling
1 block of
Philadelphia Cream Cheese
1 can of Eagle Brand Condensed Milk
1/3 cup of
Real Lemon Juice
1 tsp of vanilla
Mix all ingredients with a hand
mixer until creamy smooth. Spread over top of the crust and refrigerate for 2 to
3 hours.
Top with a Can of Cherry pie filling and Serve!!!
| No Bake Cherry Cheesecake | Cruzette | Cheesecake Recipes |
4 1/2 oz Cool Whip (defrosted)
1 pkg. cream cheese (8 oz)
softened
1/2 cup granulated sugar
1 9" graham cracker pie crust (make or
buy)
1 can of cherry pie filling (20 oz)
In a mixing bowl, beat cream
cheese until smooth. Beat in sugar. Once the cream cheese and sugar are
thoroughly blended, beat in the Cool whip.
Pour into the graham cracker
crust and top with pie filling. Chill for a couple of hours before
serving.
One variation I love is to beat the cherry pie filling into the
cheese mixture and then stir in some micro mini chocolate chips before pouring
into the pie shell. Chocolate cherry cheesecake!
Let your imagination go
here, try different flavored pie shells like chocolate or vanilla wafer. Beat in
chocolate syrup or other ice cream toppings for different flavors. Try different
pie fillings for the topping, or blend into the cream cheese mixture. The
possibilities are endless!
| Creamy Lemon Cheesecake | Cruzette | Cheesecake Recipes |
I went to the Kraft Web site and found another Cool Whip
Cheesecake:
2/3 cup boiling water
1 pkg. (4-serving size) JELL-O Brand
Lemon Flavor Sugar Free Low Calorie Gelatin
1 cup BREAKSTONE'S or KNUDSEN
Cottage Cheese
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut up,
softened
2 cups thawed COOL WHIP Whipped Topping
STIR boiling water
into gelatin in large bowl at least 2 minutes until completely dissolved. Cool 5
minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed
until smooth, occasionally scraping down side of blender container.
POUR into
large bowl. Gently stir in whipped topping. Pour into 8- or 9-inch spring-form
pan or 9-inch pie plate sprayed with no stick cooking spray.
REFRIGERATE 4
hours or until set. Loosen cake from side of pan; remove rim. Store leftover
cheesecake in refrigerator.
| Fluffy Mocha Cheesecake | Cruzette | Cheesecake Recipes |
2 squares BAKER'S Semi-Sweet Baking Chocolate
1 Tbsp.
butter or margarine
1 OREO Pie Crust (6 oz.)
1 pkg. (8 oz.) PHILADELPHIA
Cream Cheese, softened
1/3 cup sugar
1/3 cup GENERAL FOODS INTERNATIONAL
COFFEES, any flavor
2 cups thawed COOL WHIP French Vanilla Whipped
Topping
MICROWAVE chocolate and butter in small microwavable bowl on HIGH
1 minute or until butter is melted. Stir until chocolate is completely melted.
Spread onto bottom of crust. Refrigerate 10 minutes to harden chocolate.
BEAT
cream cheese and sugar in medium bowl with electric mixer on high speed until
well blended. Add flavored instant coffee; mix well. Gently stir in whipped
topping. Spoon into crust.
REFRIGERATE 3 hours or until firm.
| Tropical "Philly" Cheesecake | Cruzette | Cheesecake Recipes |
1 cup BAKER'S ANGEL FLAKE Coconut
2 Tbsp. flour
2
Tbsp. margarine, melted
1 envelope KNOX Unflavored Gelatine
1/4 cup
water
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup
sugar
1 tsp. grated lime peel
1/4 cup lime juice
Few drops green food
coloring
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
MIX coconut,
flour and margarine. Press firmly onto bottom of 9-inch springform pan. Bake at
350°F for 12 to 15 minutes or until very lightly browned.
SOFTEN gelatin in
water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or until
gelatin is dissolved, stirring occasionally.
BEAT cream cheese and sugar with
electric mixer on medium speed until well blended. Add dissolved gelatin, lime
peel, juice and food coloring; mix well. Gently stir in whipped topping; pour
over crust.
REFRIGERATE several hours or until firm. When ready to serve, run
knife or metal spatula around rim of pan to loosen cake; remove rim of pan.
| Cheesecake Squares | Heathertee2002 | What would you want to get for Christmas- |
Filling (have all ingredients at room temperature):
1 egg
yolk (save the white)
8 oz package cream cheese
3/4 cup sugar
1 teasp.
vanilla
Beat together till well blended.
Oven at 350 F.
2 cans
crescent rolls
Buttered 9"X 13" pan
1 egg white, beaten till frothy
1/2
cup chopped pecans
1/4 cup brown sugar
Unroll one can of rolls and lay
flat in the pan. Don't worry about the little gaps; they'll fill themselves
in.
Spread the filling over the bottom layer. Cover with the other can of
rolls. Brush the egg white over the top. sprinkle with nuts, then the sugar.
Bake for 28 minutes at 350. Cool before cutting. If any are left over, wrap
loosely in foil and refrigerate.
It takes longer to type the recipe out than
it does to make them!
| No-Bake Cheesecake | KrazyJay | No-Bake Cheesecake |
It takes about 10 minutes to prepare and can chill as you
travel down the road.
8 ounce package cream cheese at room
temperature
14 ounce can sweetened condensed milk
1/3 cup lemon juice
1
teaspoon vanilla
1 store-bought graham cracker pie crust
Put the cream
cheese, sweetened, condensed milk, lemon juice and vanilla into the blender and
blend until smooth. A hand "Shake" mixer and a bowl work just as
well.
Pour the mixture into the pie crust. You can use a spatula to get
it all out of the blender.
Refrigerate it for about 3 hours.
You
can add fruit on the top for a strawberry, blueberry or cherry
cheesecake.
Or you could make a chocolate marble cheesecake by using a
chocolate cookie crust. Before refrigerating it, drizzle chocolate syrup on top
of the pie and then run a butter knife through. This will give it a marbleized
look.
Whichever way, serve and enjoy!
| Poor Mans Cheesecake | bluemnm | Poor Mans Cheesecake |
1 box graham crackers
2 boxes instant pudding (any
flavor, 4 serving size)
8 oz Cool Whip softened
1 can (or equiv)
frosting
13x9 pan
Single layer grahams on bottom of pan. Mix 1 box
pudding with 1-1/4C milk until thickened and add 1/2 tub of Cool Whip, then
spoon over grahams. Top with another single layer of grahams. Mix 2nd pudding
with 1-1/4C milk till thickened and add remaining cool whip and spoon over
grahams. Another single layer of grahams over top. Then spread frosting over
that. Best if chilled about 3-4 hours. Everyone loves it. Beside you can make
all different variations by using different flavors of pudding and frosting. I
don't see why you can't add fruit to pudding layer. I personally make Hershey's
frosting from scratch to frost it (better than any canned!). Enjoy
| No Guilt Cheesecake | Leo Benson | Quick and easy Deserts |
In glass measuring cup, put about 2-3 tbsp lite cream cheese. Fill to 2 cup mark with milk. Put in blender and puree until smooth. Rinse cup. Add water to 1/2 cup mark, boil in microwave. Add 1 box of SF lemon Jello, stir. Add cold water to 1 cup mark, stir. Add skim milk to 1 1/2 cup mark. Place in blender with other mixture, blend. Add 1 box SF white chocolate instant pudding, blend, pour in to serving dishes, pie crust or tart crusts. Voila no guilt cheesecake. I put some blueberries in the dessert dishes when I put the pudding/Jello mixture in.
Ice Cream (Back to Category)
| Good Old Fashioned Vanilla Ice Cream | JustJunkin | Good Old Fashioned Vanilla Ice Cream |
2 1/2 cups of sugar
4 eggs
1
Tbs. (real) vanilla
1/2 tsp. salt
1 qt. of half & half
1 qt.
whipping cream
Beat all of this together until sugar is dissolved. Dump into
container and finish topping off with whole milk.
Freeze until solid, use
lots of ice, lots of salt. Usually takes about 20 minutes.
20060102
|
My Uncle’s Ice Cream Store Vanilla Ice Cream |
Duuserdog | Good Old fashioned Vanilla Ice Cream |
1 Can Eagle brand canned milk
(sweetened, condensed)
2 Cans Carnation canned milk
1 & 1/2 Cup
sugar
1 TBsp Vanila
1 carton cream (optional)
3 envelopes Knox
gelatin
1/2 gallon (or more) milk
Put 2 cups milk in double boiler
& sprinkle gelatin in after it starts to get warm. Heat until it feels warm
to your finger then stir to dissolve gelatin (with heat off). Put other
ingredients in freezer and add gelatin mix, stirring while adding. If you mix a
few hours ahead and put in refrigerator to age, it will be smoother.
He
also added chocolate sometimes, only Ghirardelli (said it didn't "freeze" out).
20060102
| Five Threes Sherbet | Trishy | Heirloom Recipes-- What is your Favorite- |
This is another recipe my best friend & I use to make in
the Summer. This was back in the good old days--you know, the late 50s.
3
oranges 3 C sugar
3
lemons 31/4 C water
3
bananas 3 egg
whites
Make a syrup of sugar & water. Allow to cool. Squeeze juice from
lemons & oranges. Peel bananas & mash. Mix all together. Pour into
refrigerator trays & freeze. When partly frozen, remove & add stiffly
beaten egg whites. Return to freezer.
Great on a hot day.
A Tasty Sorbet you can make in a
flash
SparV
A Tasty Sorbet you can make in a flash
Servings: 6
•
2 (16-ounce) cans sliced or halved pears in heavy syrup
• 2 ripe bananas,
frozen
• 2 tablespoons fresh lime juice
• 2 tablespoons dark rum
Freeze the unopened cans of pears until solid, at least 18 hours.
Submerge the frozen cans in hot water for one minute. Open them and slide out
the contents onto a cutting board. Using a very sharp knife, slice into
1-inch-thick slices, then into large chunks. Place the chunks in the bowl of a
food processor. Slice the bananas and add to the procesor along with the lime
juice and rum. Process, pulsing on and off until smooth. Serve immediately or
transfer to a storage container and freeze until ready to serve.
20060102
| Homemade Chocolate Ice Cream | SLO jim | Homemade ice cream for the 4th |
Here's my recipe for an easy chocolate ice
cream....
1 quart heavy whipping cream
1/2 cup sugar
1 tablespoon
vanilla
1/8 teaspoon salt
1 large bottle Hershey's chocolate
syrup
Mix and freeze
Sometimes I add....
Semi-sweet
chocolate shavings (the more the better)
4 or 5 tablespoons instant coffee
(to taste)
1 teaspoon almond extract
| Homemade Vanilla Ice Cream | The Dunks | Homemade ice cream for the 4th |
We are making my Grandma's homemade ice cream (her recipe)
for the 4th and I want to share the recipe with you! WARNING-this recipe
contains raw eggs, so if that makes you nervous, skip this recipe and post the
one you use!
3 1/2 cups sugar
8 eggs (beaten)
Add sugar to beaten
eggs
1 can Eagle Brand Milk (the sweetened, condensed kind)
1 1/2 tsp
vanilla
1 quart Half&Half
Mix all above ingredients well and pour into
a 4 quart ice cream maker. Fill to "fill" line with regular milk, stir and
freeze.
Be careful-will cause a brain freeze!!
| Homemade Vanilla Ice Cream | tedln | Ice cream recipe... |
This recipe is for vanilla ice cream, but it can be adapted
to any flavor by adding chocolate, peaches, or any flavor you choose. You can
even crumble up some Oreos and the result will be Oreo ice cream.
When
you look at the quantities in the recipe, you will realize that the required
amounts do not add up to either a gallon or 1.5 gal. Please remember that when
you freeze the ice cream, it expands. You will have a full container of ice
cream. Follow the instructions and you will do okay.
Source: Bonnie
Bates
5 eggs
1 can Carnation evaporated milk
1 can Eagle Brand
1
cup sugar
1 tsp vanilla
Beat eggs until very creamy and add sugar
slowly. Add other ingredients and pour into ice cream freezer. Complete filling
ice cream freezer can with additional milk. Leave two or three inches of space
at top of can to allow for expansion. Makes one gallon of ice cream.
For
1 ½ gallon freezers, Change the ingredients as follows.
9 eggs
2 can
Carnation
1 can Eagle Brand
1 ¾ cup sugar
2 tsp vanilla
| Ice Cream Freezing Technique | ljguidry | Camping ice cream |
I've been urged to share some experiences about conducting a
workshop for chemistry teachers in the Philippines. The lesson was to
demonstrate the method of depressing the freezing point of liquids.
In
our workshop we made ice cream, using a gallon and a quart sized ziploc bags.
The teachers went totally ballistic and were looking forward to presenting this
contextual lesson in their classrooms.
For all you cooks, the
recipe is below. For all of you teachers cum campers, I have also included the
procedure for doing the experiment. This recipe was made several times, both as
plain vanilla and with added tropical fruits. It is a great project for kids to
do while out camping -- they can learn a great lesson and get to eat the
"fruits" of their labor as well!
We hope you all will try this and enjoy
this.
Freezing Point Depression and Collagulative
Properties
Materials
· 1/2 cup milk
· 1/2 cup whipping cream
(heavy cream)
· 1/4 cup sugar
· 1/4 teaspoon vanilla or vanilla flavoring
(vanillin)
· 1/2 to 3/4 cup sodium chloride (NaCl) as table salt or rock
salt
· 2 cups ice
· 1-quart ZiplocTM bag
· 1-gallon ZiplocTM bag
·
thermometer
· measuring cups and spoons
· cups and spoons for eating your
treat!
Procedure
1. Add 1/4 cup sugar, 1/2 cup milk, 1/2 cup
whipping cream, and 1/4 teaspoon vanilla to the quart zip locTM bag. Seal the
bag securely.
2. Put 2 cups of ice into the gallon ziplocTM bag.
3. Use a
thermometer to measure and record the temperature of the ice in the gallon
bag.
4. Add 1/2 to 3/4 cup salt (sodium chloride) to the bag of ice.
5.
Place the sealed quart bag inside the gallon bag of ice and salt. Seal the
gallon bag securely.
6. Gently rock the gallon bag from side to side. It's
best to hold it by the top seal or to have gloves or a cloth between the bag and
your hands because the bag will be cold enough to damage your skin.
7.
Continue to rock the bag for 10-15 minutes or until the contents of the quart
bag have solidified into ice cream.
8. Open the gallon bag and use the
thermometer to measure and record the temperature of the ice/salt mixture.
9.
Remove the quart bag, open it, serve the contents into cups with spoons and
ENJOY!
Explanation
Ice has to absorb energy in order to melt,
changing the phase of water from a solid to a liquid. When you use ice to cool
the ingredients for ice cream, the energy is absorbed from the ingredients and
from the outside environment (like your hands, if you are holding the baggie of
ice!). When you add salt to the ice, it lowers the freezing point of the ice, so
even more energy has to be absorbed from the environment in order for the ice to
melt. This makes the ice colder than it was before, which is how your ice cream
freezes. Ideally, you would make your ice cream using 'ice cream salt', which is
just salt sold as large crystals instead of the small crystals you see in table
salt. The larger crystals take more time to dissolve in the water around the
ice, which allows for even cooling of the ice cream.
You could use other
types of salt instead of sodium chloride, but you couldn't substitute sugar for
the salt because (a) sugar doesn't dissolve well in cold water and (b) sugar
doesn't dissolve into multiple particles, like an ionic material such as salt.
Compounds that break into two pieces upon dissolving, like NaCl breaks into Na+
and Cl-, are better at lowering the freezing point than substances that don't
separate into particles because the added particles disrupt the ability of the
water to form crystalline ice. The more particles there are, the greater the
disruption and the greater the impact on particle-dependent properties
(collagulative properties) like freezing point depression, boiling point
elevation, and osmotic pressure. The salt causes the ice to absorb more energy
from the environment (becoming colder), so although it lowers the point at which
water will re-freeze into ice, you can't add salt to very cold ice and expect it
to freeze your ice cream or de-ice a snowy sidewalk (water has to be present!).
This is why NaCl isn't used to de-ice sidewalks in areas that are very
cold.
Stolen from unknown author
| Keep the Kids Busy Making Ice Cream Technique | Desert Rat-59 | Comments & Suggestions on Recipe Archive |
This really isn't a recipe but my 9 yr old loves to do this when we're camping. We use 2 coffee cans (1 large, 1 small). Put the ingredients for ice cream in the smaller one and put on the lid. Then put the small one in the large can and surround it with ice and rock salt and put on its lid. Then its time to rock & roll back & forth on the floor for about 20 min and you have ice cream.
| Vanilla Ice Cream in a Baggie | 123Herewego | camping ice cream |
MAKE YOUR OWN ICE CREAM
In a pint size zip type
freezer bag mix:
1/2 cup milk
1 Tab. sugar
1/2 tsp. Vanilla
Seal the
bag
Fill the Gallon freezer zip type bag half full of crushed or cubed
ice.
Add: 6 Tab. salt
Place the smaller sealed bag inside and seal larger
bag.
Shake or squish for about 5 minutes, or until ice cream
thickens.
Makes one serving
| VANILLA ICE CREAM | galtgirl | Ice cream recipe... |
6 eggs
3 cups sugar
1 T vanilla
1 can evaporated
milk
1 qt. half and half
Beat the eggs and sugar together. Add the
vanilla and evaporated milk. Pour into freezer can. Add 1/2 and 1/2 to the fill
line.
If you want to add other ingredients, freeze until it's getting thick
and then add to the can; that way they won't all end up on the bottom of the ice
cream can. I often add chopped semi-sweet chocolate since my husband loves
chocolate chip ice cream.
I've been eating and enjoying this since I was
a little kid back in the 50's. It's still my all time favorite and my husband
agrees it's the best he's tasted. It doesn't have that "cooked" taste custard
based ice creams have. The only downside is that you're eating raw eggs, so if
you have a problem with that then you better stick to a cooked base for your ice
cream.
| Brownie Sundae Pie | Cruzette | Ice Cream Desserts |
Brownie mix
1 gallon of Vanilla ice cream
Chocolate
Syrup
Nuts
Whip cream
Cherry
Bake your favorite brownie mix in a
spring form pan, allow to cool.
Allow the ice cream to stand at room
temperature for 10 - 15 minutes. Spoon on top of brownie mix and spread to cover
evenly. Put brownie and ice cream in freezer until ready to serve.
Remove
the brownie/ice cream from the freezer and let set for 10 minutes at room
temperature. Remove the outer ring of the spring form pan, cut into pie wedges
and plate on serving plate.
Drizzle with chocolate syrup, add whip cream,
nuts and top with a cherry. Serve immediately, freeze any left overs.
You
can also use different flavors of ice cream and syrup, let your imagination go
wild!
| Ice Cream in a Can | Cruzette | Ice Cream Desserts |
Using a small and a large coffee can you can recreate an
ice
cream maker.
approx. 30 Minutes. Makes 4 servings.
1 egg
1/2
cup white sugar
1 tablespoon instant vanilla
pudding mix
1 cup
milk
1 cup half-and-half cream
1 teaspoon vanilla extract
1 cup rock
salt
1 pound crushed ice
In a medium bowl, whisk together the egg,
sugar, instant pudding, milk, half and half and vanilla. Pour the mixture into a
12 ounce size coffee can. Cover the top with plastic wrap, and then the plastic
lid. Place the filled coffee can into an empty 34.5 ounce coffee can (the big
ones). Fill the empty space with crushed ice, sprinkle generously with rock
salt, and cover with the plastic lid.
Roll the cans around on the floor
for about 20 minutes.
Note: If the center of the ice cream is still soft,
place the containers in the freezer to harden.
| Individual Ice Cream in a bag | Cruzette | Ice Cream Desserts |
1/2 cup of milk
1 tablespoon of sugar
1/4 teaspoon
vanilla
6 tablespoons of Rock salt
1 pint-size plastic baggie (1 per
person)
1 gallon-size plastic baggie (1 per person)
spoons
Ice (large
bag)
Give each person a pint-size plastic zip lock bag. Add vanilla,
milk, and
sugar into each bag. Seal bag.
In the gallon-size bags, add
about 2 cups of ice (filled it half way) and
add the Rock salt on top of
it.
Place the bagged ice cream mixture top of the ice and we closed the
big bag.
Shake bag for about 5 minutes.
Remove the pint-size bag from
gallon bag; wipe off excess water and salt. Open bag and eat with a spoon!
| Homemade Vanilla | The Dunks | Ice Cream Desserts |
Here is our family's recipe for Homemade Vanilla
3
1/2 cups sugar
8 eggs-beaten
add sugar to eggs and mix well, next add
1
can Eagle Brand Sweetened Milk
1 1/2 - 2 tsp Vanilla (if you have vanilla
from Mexico, its the best)
1 quart 1/2 & 1/2
Mix all together
well, pour into your ice cream container and fill the rest with whole milk and
freeze. The old fashioned way by crank or the electric way.
This is a
sure "brain freeze" winner!
| Fried Ice Cream | julieandjay | Rescued Recipes(a home for the orphans) |
In a tupper ware container, we crunch up corn flakes. Add a
dash of cinnamon and a few dashes of sugar.
Roll up ice cream in a
ball...yes you can use your hands.
Roll it in the cornflake mixture until
evenly coated.
Put in freezer until its hard, as it will be a little
drippy and messy.
When its hardened, drop it into a pot of deep frying
oil (the same stuff you'd use for french fries) Careful, careful....don't let it
float around in there for long, or it will disappear on ya! Just a few seconds,
long enough for the cornflake stuff to get crispy.
Scoop it out, put it
in a dish and top with butterscotch or chocolate sauce.
Very yummy!
| Fried Ice Cream | jeannie_rdh | Rescued Recipes(a home for the orphans |
Before I get started there isn’t a wrong way to make this,
with one obvious exception, Don’t overcook it! I’ll explain the easy way first,
for the first timers to do, than I’ll tell you, How I make it. There are
Variations of this, this is just two, once you get the hang of it,
experiment!
Things you need;
? Box of ice-cream of your favorite
flavor, try Vanilla or Neapolitan the first time. Keep the ice-cream as hard as
possible! (Don’t, I repeat don’t thaw over night)
? Toppings of your choice
(Chocolate, strawberries, Blue berries, Brandied cherries), what ever your heart
desires. Just make sure it’s Low Cal. Yeah right!
? Box of cereal ( explained
later) I like “Grape Nuts” or crushed “Wheatie”s or “Corn Flakes”
? Griddle(
Pre heated, about the same temp as for flap jacks, “when little beads of water
kind of dance on the surface”) notice quotation marks.
? Oil or Butter (May
not need either one if you are using non-stick)
? Spoon to stir with (just
kidding, you won’t need this)
? A medium size shallow bowl or dish, a
casserole dish will work. (explained later)
? Wax paper
? Tray or plate,
that fits in your freezer
? A large sharp knife (for the men, to slit your
wrist, for screwing up the kitchen. For the women, to do it for him, because he
lost his nerve!)
What to do.( By now you think that I have lost it, in
reality, it happened a long time ago.)
1. 2-3 hours before you start
cooking, Better the night before ( take a Valium to settle your nerves, only
kidding) make pieces of wax paper, (the size is up to you)
2. Open the box of
ice cream, so you can slice it in ½-¾” thick slices, place on a piece of wax
paper and cover with another sheet and layer the next slice. It’s better if the
tray or dish is pre chilled in the freezer. After you have the amount of slices
you want, place back in freezer to harden up.
Time to cook, I must stress
here, that you have to work fast!! (It is easier if you have a helper, wife will
do. Just don’t let her near the knife) Pre heat the griddle. (Dancing water
drops) Place a slice of ice cream (without the wax paper) on the griddle, just
for a few seconds and flip it over (how you do this, is your problem. I don’t do
warning labels) quickly remove( or you will need a spoon) and place in a
cereal/soup bowl. Have your helper do the toppings and serve to your
unsuspecting guess.( by now, have a look on their face like “What in the H is
this?”) After the first bite, you are the King or Queen of the Kitchen. (unless
you have been banished to the dog house for screwing up.)
Now the way I
make it (explanation for later) do every thing the same as above with this
exception at the time of preparation: pour the cereal in the shallow dish and
roll the ice cream in it before you place it on the wax paper or on the griddle.
| Grilled Pineapple Rings n' Ice Cream | Dmbluk | Ice Cream Desserts |
If you really want to make that ice cream taste good add
some pineapple on top.
First put aluminum foil on grill & then Light your
grill
Second Dip pineapple rings in a bowl of milk.
Third Dip pineapple
rings in a bowl of cinnamon & sugar mixture
Forth Lay pineapple rings on
Aluminum foil on grill and grill until caramelized
Last put in bowl with ice
cream and enjoy.
| Frozen Peanut Butter Torte | Cruzette | Ice Cream Desserts |
I haven't tried this, but it sure looks good, found it in my
Taste Of Home magazine.
1/2 cup flour
1/3 cup quick-cooking
oats
1/4 cup of sugar
1/4-cup butter (softened)
1/4 tsp. baking
soda
1/2 cup crunchy peanut butter
1/3 cup light corn syrup
2 Tbs.
Honey
1/2-gallon vanilla ice cream (softened)
3/4 cup chopped salted
peanuts
Combine the first five ingredients; mix well. Pat into a greased
9-inch square-baking pan. Bake 350 degrees for 15-17 minutes or until light
brown. Cool to room temperature.
Combine the peanut butter, corn syrup
and honey; carefully spread half of this mixture over the baked crust. Spread
half of the ice cream over the honey layer. Drop remaining peanut butter mixture
over the ice cream layer. Sprinkle with half the nuts. Top with remaining ice
cream and nuts. Freeze until firm 3-4 hours. Let stand at room temperature 5-10
minutes before serving. Yield; 9-12 servings.
| Mississippi Mud Pie | Cruzette | Ice Cream Desserts |
Crust:
2 cups graham cracker crumbs
1/4 cup
sugar
1/2 cup butter or margarine--softened
Filling:
12 ounces Cool
Whip
3/4 cup sugar
8 ounces cream cheese--softened
1 small package
instant pudding--chocolate
1 small package instant pudding--butterscotch
3
cups milk
Thoroughly blend crust ingredients. Press firmly in bottom of
pan. Blend together half of the cool whip, sugar, and cream cheese.
Spread
mixture on top of crust. Whip together the puddings and milk and
spread on top of cream cheese mixture. Top with remaining cool whip.
| Ice Cream Ginger Ale Cups | Jim@HiTek | Looking for easy homemade spaghetti sauce recipe |
In fruit cups or pudding cups, 1 for each guest,
1
scoop French Vanilla Ice cream (use a good brand)
4ea 1/4 scoop of orange
sherbet spaced around the vanilla
sprinkle with shaved orange peel
1 curl
of unprocessed vanilla
pour a small amount of ginger ale into each
cup
Let sit 5 minutes (depending on weather), serve.
| Chocolate Peanut Butter Freeze | Cruzette | Ice Cream Desserts |
Oh this one sounds yummy, I just found it in my new "Taste of Home" magazine. It's my favorite magazine, if no one hasn't noticed
2 cups confectioners' sugar
1 can (12 oz) evaporated
milk
1 cup butter, divided
2/3 cup semisweet chocolate chips
1 package
(14 oz) chocolate cream filled sandwich cookies
1/2 gallon vanilla ice cream,
softened
1 1/2 cups salted peanuts, coarsely chopped
In a large
saucepan, combine the confectioners' sugar, evaporated milk, 1/2 cup butter and
chocolate chips. Bring to boil, stirring constantly. Cook & stir for 8
minutes or until slightly thickened. Refrigerate until cool.
Meanwhile,
in a food processor or blender, cover and process cookies until finely crushed.
In a large bowl, melt remaining butter; stir in crushed cookies. Press into a
13-in. x 9-in. x 2-in. casserole dish. Refrigerate until firm.
Spread ice
cream over crust; freeze. Stir peanuts into chilled chocolate mixture. Spread
over ice cream. Cover and freeze for 3-4 hours or until firm. Remove from the
freezer for 5-10 minutes before serving. Yield 15-18 servings.
| Campfire Banana Splits | Cape Westy & Ditto | Campfire Banana Splits |
Just sitting around thinking about what to bring on our
first weekend out and thought about these little treats.
For those not
familiar with Campfire Banana Splits, you'll need:
Bananas, one pp, slightly
under ripe is best
mini marshmallows or regular cut up
Hershey's Chocolate
bar (s) or if you are feeling special, Dove dark chocolate
walnuts or pecans
broken up (optional)
Split open the banana lengthwise, through the skin
on top but leave the bottom uncut.
Between the split banana add a sprinkling
of the other ingredients
Wrap in foil and put in the hot coals for about 15
minutes, more or less until everything melts. Peel back the foil & enjoy.
Careful.....VERY HOT!!!!
Candies (Back to Category)
| Peanut Butter Balls | deeratpond | Peanut Butter Balls |
I make Peanut Butter Balls for our Christmas party at work.
They are easy to make, but time consuming. They taste just like a Peanut Butter
Cup!! God, are they GOOD!!
INGREDIENTS: 1 box of Confectioners
Sugar
2
sticks of softened margarine or
butter
3/4
cup of peanut
butter
Large
bag of Nestles Choc.
Chips**
1/3
bar of paraffin wax
Combine box of confectioners sugar
with 2 sticks of butter. Cream together until mixed well together. Add 3/4 cup
of peanut butter. Roll into small balls and place in refrigerator until quite
firm--about 2 hours. Insert a toothpick into each
ball.
Melt a large bag of Nestles
Choc. Chips with a 1/3 bar of Paraffin wax.. Use a double boiler style pan. I
use a pan of boiling hot water under my chocolate. Prevents the chocolate from
burning!!
Take each ball and dip into chocolate and place
onto wax paper.
When removing the toothpicks, using the tip of a spoon, pour
some chocolate over the hole with a swirl!! When finished, put
balls back into refrigerator and let them set for an hour or
more!!
These make about 3 dozen small peanut butter
balls. Keep them small, as it's easier for dipping
them!!
** Use Nestles Choc. Chips-- I tried using store
brand chips and they didn't melt good. Nestles melts well, and doesn't clump!!
| Chewy Chocolate Peanut Bars | BrendaB | home made eatmore bars |
Makes 48 bars
1 cup white corn syrup
3/4 cup
peanut butter
1 and 1/2 cups semisweet chocolate chips
1 tsp vanilla
2
and 1/4 cups quick cooking oats
1 and 3/4 cups unsalted peanuts without
skins
Put corn syrup, peanut butter, and chocolate chips in a medium
saucepan. Bring to the boil, stirring constantly. Boil for 5 minutes. Remove
from heat and stir in remaining ingredients. Turn into a well greased cookie
sheet with sides. When cool enough, pat flat to cover pan.
Refrigerate
overnight, Remove from fridge 20 minutes before cutting into bars. Each bar is
about 1 x 2 inch.
Per bar: 114 calories, 3.1 g protein, 6.6 g fat, 12.3 g
carbohydrates, 1.4 g fiber, 12 mg calcium, 8 mg. iron.
| Peanut Patties | Sango | Peanut Patties, any recipes out there- |
Ingredients
3 C.
sugar
3 C. raw peanuts
1 C. light corn syrup
1/2 C. water
1/2 C.
unsalted butter
1 T. vanilla extract
1/4 tsp. salt
Few drops red food
coloring
Method
Lay
a large piece of wax paper on a dishtowel on a counter. In a heavy saucepan,
combine sugar, peanuts, corn syrup and water.
Cook the mixture to soft ball
stage (240°F), stirring constantly over medium heat. Remove the pan from the
heat. Stir in the remaining ingredients, adding enough food coloring to get a
very bright red shade. Stir the mixture frequently for approximately 20 minutes,
or until it cools to about 125°F. The mixture will become very thick and creamy
opaque, and the peanuts will be suspended.
Immediately spoon the mixture into
large patties on the sheet of wax paper. Let the patties sit for at least 1 hour
before eating them. Their texture should be chewy like nougat. Wrap them in
plastic wrap for storage. They will keep for about one week.
| Boule Rouge (red ball) | Cajun Cook | Heirloom Recipes-- What is your Favorite- |
Most times the words are reversed in Cajun French.
red
coconut balls
1 can condensed milk
14 oz. coconut
2 3oz. box
strawberry jello
1 1/2 tablespoon sugar
few drops of red food coloring
(also green color and you have Christmas colors)
Pour cond. milk in bowl,
add jello, sugar, and mix well. Slowly add coconut and mix thoroughly. Add food
coloring and stir till color you desire. Chill mixture in ref. for 2 hours. Form
balls and roll in granulated sugar.
Most stores have pint mason jars with
these on the counter next too the Pickled Quail eggs, and homemade pralines.
| Fried, Battered Mars Bars | del_boy | Sounds gross but tasty really |
this recipe is enjoyed mainly in the north of England, and
is usually purchased in fish & chip (fries) shops, and eaten with a large
portion of thick cut chips (fries) cooked in the same oil first before the mars
bars.
You can substitute the Mars bar with your favorite chock bar if you
wish.
1 mars bar per person
3" deep oil of fat for deep frying in high
sided pan. 6-8" high ideal
batter mix
4oz plain flour
pinch of
salt
1 egg
1/4 pint milk or milk & water
1: mix together flour
and salt, break in the egg.
add the liquid gradually, beating until
smooth.
2: heat oil or fat to 177-188'c
3: when oil is hot dip each Mars
bar in the batter mix
4:lower gently into the fat with tongs or frying
basket
5Deep fry until golden brown
6Remove from oil & place on
kitchen towel to remove excess oil
7Enjoy
| Christmas Whiskey Balls | Kathleen | Christmas Whiskey Balls |
2 sticks butter, melted
1 box (4c) 10x powdered
sugar
1 c finely chopped nuts
1/4c Jack Daniels whiskey
6oz
chocolate chips (semisweet or milk chocolate)
3T half &
half
Combine butter, sugar, nuts & whiskey in a bowl until well
blended. Chill several hours, until firm enough to handle. Roll into small balls
& place on a cookie sheet lined with wax paper. Chill until firm.
In
a bowl or 2 cup measuring cup, melt chocolate chips with half & half &
blend well. Drizzle over whiskey balls; chill until firm.
| Pig Candy | TexasShadow | Pig Candy |
Thick-Sliced bacon
dark brown sugar
(optional: finely
minced pecans)
Place a rack on a cookie sheet (covered with foil to avoid
scrubbing). Preheat oven to 350 degrees.
Dredge bacon slices in brown
sugar )and pecans if using them). Place on rack on back about 20 minutes until
as crispy as you like. You can bake without a rack, but need to turn them about
halfway.
Cool and eat and kiss your diet and your coronary arteries good-bye.
| Turtle Caramel Apples | Leo Benson | T. Marzetti Caramel Apple Dip |
Here's my favorite caramel apple recipe:
4 large
apples
1 14 oz bag caramels (I use Kraft, it comes with sticks)
2 Tbsp
water
your favorite nuts (I like macadamia or toasted pecans, or
hazelnuts)
~ 4 oz milk chocolate pieces, and/or
~ 4 oz white chocolate
pieces
Wash and dry apples
unwrap caramels, place in pan with water.
Melt on low heat until thinned out and smooth. (can use microwave, low setting,
few seconds at a time)
Put sticks in apples. Dip apples in caramel. (scrape
bottom off against pan or bowl so extra caramel goes back in pan)
Immediately
roll apples in your favorite chopped nuts. (may need to press with your hands to
get them to stick)
Put chocolate pieces into separate zip lock bags. Heat in
microwave gently, squeezing to mix, or melt in bag in double boiler type set up.
Clip off corner of bag and pipe or drizzle chocolate over apples in a thin
swirling stream. (can do just one type of chocolate, or do one, let it harden,
then do the other)
Place in refrig, loosely covered. Chocolate and caramel
will set up firm.
I have also used the bags of Skor or Heath bar pieces,
very good, and have used mini candy corn for halloween. Disgustingly sweet but
catches kids' eyes.
Cookies (Back to Category)
| Whiskey Balls | Cajun Cook | Christmas Whiskey Balls |
I called my 82 year old mom and she knew this recipe by
heart. (that's scary) anyway here it is.
1 lb. vanilla wafers, rolled till
fine
2 level tablespoonfuls cocoa
1 1/2 cups pecans chopped
fine
powdered sugar for rolling
1 cup granulated sugar
3 tablespoonfuls
white corn syrup
3-4 jiggers whiskey
Roll vanilla wafers until finely
crushed. add sugar, cocoa, syrup, and nuts. Mix well, Add whiskey and mix again.
Roll into small balls about one inch in size and roll in powdered sugar.
If
balls won't hold together, add a little more whiskey. Wrap individually in waxed
paper and store in Icebox. Will keep a very long time.
| Pecan Lace Cookies | Top Dog | Looking for the absolute best recipes for......... |
1 1/3 cups, pecans chopped
1 cup sugar
4 tbs.
flour
1/3 tsp. baking powder
dash of salt
1 stick melted butter
2
tsp. vanilla
1 egg beaten
Mix well the pecans, sugar, flour, baking
powder and salt. Add the melted butter, vanilla and egg. Drop onto cookie sheet
in small teaspoon amounts. Be sure the cookie sheet has been lined with
parchment paper, or aluminum foil. Place about 3 inches apart. Bake in a 350
degree oven for 8 to 12 minutes, depending on your oven. Let cool. Peel off the
parchment. Enjoy!
| Sour Cream Cookies | OSAGEGIRL | Sour Cream Cookies |
These are delicious.
2 cups sugar
1 cup
butter
1 cup sour cream
3 eggs
1 tsp. salt
1/8 tsp. nutmeg
1 tsp.
baking soda
6 cups of flour
Cream sugar and butter together, add
remaining ingredients, blending well. Roll dough out on a floured surface and
cut with your favorite cookie cutters. Bake at 350 degrees for 8 minutes, or
until lightly golden. When cool, frost with your favorite icing. If your cookie
dough is well-hilled it will roll easily on a floured surface without using
plastic wrap or a pastry cloth.
| Sugar Cookies | Steve B. | Heirloom Recipes-- What is your Favorite- |
1/2 cup shortening
1/2 tsp. baking soda
1/2 tsp.
nutmeg
2 eggs
2 cups flour
1/2 tsp. salt
1/2 tsp. vanilla
1 cup
sugar
2 tablespoons milk
1 tsp. baking powder
Mix shortening, salt,
soda, vanilla and nutmeg. Add sugar gradually. Add eggs and milk, mix well. Add
flour and baking powder. Drop by spoonfuls onto cookie sheet, sprinkle with
sugar. Bake at 350 for 10 min. or until set and bottoms are lt. brown.
| Chewy Chocolate Chunk Cookies | ol'blue | Chewy Chocolate Chunk Cookies |
1 cup softened butter
1 cup sugar
1 cup light brown
sugar
2 eggs
2 teaspoons vanilla extract
2 cups flour
3/4 cup sifted
cocoa
2 teaspoon baking powder
1 teaspoon salt
2/3 cup coarsely chopped
Bittersweet chocolate or semi-sweet chocolate chips
Beat butter, sugar,
and brown sugar together until fluffy. Add eggs and vanilla extract, and mix
well. In a separate bowl, sift flour, cocoa, baking powder, and salt together,
and stir into butter mixture. Add chocolate and mix. Drop batter by rounded
tablespoons onto greased or parchment paper lined cookie sheet. Bake at 350 for
8 to 12 minutes. Makes 4 dozen. 20041006
| Chewy Chocolate Chunk Cookies Filling | retiredandjustnuts | Chewy Chocolate Chunk Cookies |
2 tsp. very hot water
1/4 tsp. salt
1 7-0z jar
marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp.
vanilla
Combine the salt with the hot water in a small bowl until salt is
dissolved. Let this mixture cool.
Combine the marshmallow creme,
shortening, powdered sugar, and vanilla in a medium bowl and mix with an
electric mixer on high speed until fluffy. Add the salt solution and combine.
Makes 1-1/2 cups.
When the cookies are done and cooled, spread the
filling over the bottom of one cookie, then place a second cookie on top of the
filling. (This filling tastes like the filling in hostess twinkies.) 20041006
| Apricot Chocolate Chip | DocInBird | cookies that is |
Here's one that never fails. Buy a block of white chocolate
and a block of milk or semi-sweet chocolate, some dried apricots, and some
walnuts. Make the cookie dough from any of the standard recipes (as long as it
is a brown sugar and butter recipe). Chop the chocolate, apricots and walnuts
into good size pieces. Mix together and pop in the oven.
Your neighbors
will be lined up outside your coach, waiting to introduce themselves. Better
make a double batch...
| Chocolate Rice Krispie Cookies | ol'blue | Chocolate Rice Krispie Cookies |
My mother used to make these for our lunches when I was a
kid, they are so good you won't be able to eat just one.
1 cup chocolate
chips
1 cup butterscotch chips
2 tablespoon creamy peanut butter
4 cups
rice krispies
Melt chips and peanut butter in double boiler or microwave
add to rice krispies, stir until coated, drop by tablespoon onto cookie sheet
covered with wax paper, put in refrigerator until firm. Store in a cool place or
in refrigerator.
| Chocolate Rice Krispie Cookies (Haystack variation) | INSAYN | Chocolate Rice Krispie Cookies |
Exchange the rice krispies for Chinese noodles, and you end up with haystacks. Equally as good!
| Christmas Cookies | admin | I'm now ready |
2/3 cup margarine
¼ cup milk
1 cup sugar
1
tablespoon vanilla
2 eggs
4 cup flour or Bisquick
1 tablespoon Arm
& Hammer baking soda
¼ tablespoon salt
Mix cream margarine and
sugar.
Beat in eggs.
Dissolve soda in milk and add to above
mixture.
Add vanilla.
Stir in flour gradually and add salt.
Chill dough
30 minutes.
Roll to 1/8” thickness and cut to shape as
desired.
Bake 375 degrees for 8-10 minutes.
Makes 4
dozen large cookies.
Cut the recipe in half if too many
cookies.
Frosting
When cookies have cooled, live it up and
decorate.
Put cookies on wax paper or aluminum foil.
Mix powdered sugar
with a few drops of water.
Mix to desired thickness.
Add more drops of
liquid if too thick.
Add food coloring and spread on cookies
Add sprinkles
immediately before frosting sets up
Let set for one hour
Enjoy – We do
| New Old-fashioned Oatmeal Cookies | babe1002 | Oatmeal cookies |
It is fall and our thoughts turn to food!! Having received the premiere issue of Cottage Living, I want to share the recipe for Oatmeal Cookies - they are wonderful, lots of butter makes them chewy.
Makes 3 dozen
1 1/4 c butter, softened
1 cup
firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 tsp
vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp
salt
1/4 tsp ground cinnamon
3 cups uncooked quick-cooking oatmeal (I used
old fashioned, and it worked just fine)
Preheat oven to 375
degrees
Beat butter and sugar till creamy, add egg and vanilla, beating
well. Add flour and soda, salt and cinnamon, stirring well, add oatmeal and stir
well. Bake on well oiled cookie sheets for 10 minutes. Let cool 2 to 3 minutes
and remove. This recipe suggested sandwiching 2 together with vanilla frosting
in between. Awesome!
| No Back Chocolate Oatmeal Cookies | dwp94561 | recipes |
Easy to make, only 1 bowl and 1 pot
4 Tablespoons
cocoa
1 cube butter
1/4 teaspoon salt
2 cups sugar
1 teaspoon
vanilla
1/2 cup can milk
Dry mix:
3 cups uncooked rolled oats
1/2 cup
peanut butter
Mix oats and peanut butter then set aside
Combine
remaining ingredients, and bring to a boil for 1 minute.
Poor over dry
mix and Quickly drop by tablespoon onto wax paper to cool and set
note:
time with a second hand, DO NOT over cook
| Greek Butter Cookies (Kourambiethes) | glotzenmeister | looking for greek butter cookie recipe |
Yield: 1
Servings
Ingredients
6 oz
unsalted butter, softened
3/4 c
sugar
1 lg
egg
1 tb vanilla -- (or cognac)
1 3/4
c flour
1 ts baking
powder
1/4 ts ground
cloves
1 confectioners
sugar
Instructions
Beat butter and sugar till fluffy, then beat in
egg and vanilla. Add
remaining measured ingredients and chill for 1 hr. Roll
into balls or
crescents(@ 1in.) Bake at 350 for 10 mins. Cool and dust
generously with conf. sugar. Yassoo
| Greek Butter Cookies | mmriddile | looking for greek butter cookie recipe |
1 cup butter, softened
3/4 cup white sugar
1
egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/4 cups
all-purpose flour
1/2 cup confectioners' sugar for rolling
Preheat the
oven to 400 degrees F (200 degrees C). Grease cookie sheets.
2 In a medium
bowl, cream together the butter, sugar and egg until smooth. Stir in the vanilla
and almond extracts. Blend in the flour to form a dough. you may have to knead
by hand at the end. Take about a teaspoon of dough at a time and roll into
balls, logs or 'S' shapes. Place cookies 1 to 2 inches apart onto the prepared
cookie sheets.
3 Bake for 10 minutes in the preheated oven, or until lightly
browned and firm. Allow cookies to cool completely before dusting with
confectioners' sugar.
| Ranger Cookies | ol'blue | Ranger Cookies |
These cookies are so good out camping with a good cup of hot
coffee. This recipe makes a lot.
1 cup margarine
1 cup brown
sugar
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups flour
1
teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups
corn flakes
2 cups quick oats
1 cup coconut
1 cup chopped
walnuts
Cream first 5 ingredients, mix in flour, baking powder, soda
& salt then add rest of ingredients stir well. Drop onto un-greased cookie
sheet. Bake at 375 for 12 - 14 minutes.
| Easy Peanut Butter Cookies | Bexco Bob | Easy Peanut Butter Cookies |
These are easy and good.
1 cup of peanut butter
1
cup of sugar
1 egg
Mix together and drop onto baking sheet. Should
make about 24. Spread them out and bake 15 minutes @ 350. 20041008
| Ginger Snaps | ol'blue | Ginger Snaps |
This recipe brings back such wonderful memories to me, as it
was my grandmothers recipe and she would always have them in her
house.
2/3 cup oil
3/4 cup sugar
1 egg
4 tablespoons
molasses
2 cups flour
2 teaspoon baking soda
1/2 teaspoon salt
1/2
teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon ground
ginger
Mix all spices with flour in a bowl. In mixing bowl add oil,
sugar, egg, and molasses, mix well. Add flour mixture, mix well and refrigerate
for about 1 hour. Roll to the size of a walnut or use a cookie scoop and roll in
some sugar. Bake on an un-greased cookie sheet at 350 for 20 minutes.
| Mummie Stoutenburgh’s Molasses Cookies | Greebo | Heirloom Recipes-- What is your Favorite- |
Simple recipe but good old-fashioned taste. My grandmother,
whose recipe it was, remembered seeing the covered wagons leaving for the
west.
1 Cup Molasses
½ Cup
Sugar
1 tsp Baking Soda
½ tsp
Salt
1 tsp Cinnamon
1 tsp
Ginger
2/3 Cup Shortening
1/3 Cup Water
6-8 Cup Flour (till
hard!)
Roll thin, about 1/8 inch. Sprinkle with sugar and make an x
across the top with the tines of a fork before placing in 400 degree
oven.
The dough is hard enough when it stalls out a Kitchen Aide stand
mixer. Cook till light brown. Should be very crisp, almost hard, when
cool.
| Snickerdoodles | fourkoenigs | Help with cookies--please |
| Praline Strips | SwaninWA | Help with cookies--please |
| Congo Bars | SwaninWA | Help with cookies--please |
| MONSTER COOKIES | Park and Play | Help with cookies--please |
| Oatmeal Toffee Cookies | Park and Play | Help with cookies--please |
|
Oatmeal Walnut Thins |
Heathertee2002 | Help with cookies--please |
Preheat oven to 350*.
1 cup
Crisco
1/2 cup brown sugar
1 egg
1 1/2 cup flour
1 tsp. baking
soda
1 tsp. cinnamon
1 1/2 cups quick oats
3/4 cup chopped walnuts
1
tsp. vanilla
Cream the fat and sugar together and beat in the egg and
vanilla.
In another bowl, stir the dry ingredients together until well mixed
and add gradually to the Crisco mixture, stirring well until
incorporated.
Drop by spoonfuls onto a cookie tin. If you want them pretty,
roll the balls of dough lightly between your palms and put back on the tin.
Butter the bottom of a small drinking glass and, dipping it in sugar for each
cookie, use it to flatten and sugar the tops.
Bake for 9 to 10 minutes and
cool on racks. 20051114
| Bakeless Chocolate Oatmeal Cookies | robandjanna | Help with cookies--please |
| No Bake Chocolate Cookie Triangles | retired and just nuts | Help with cookies--please |
Prep Time: 10 min
Total Time: 3
hr 10 min
Makes: 16 servings, 2 triangle each
1 pkg. (8 squares)
BAKER'S Semi-Sweet Baking Chocolate
3/4 cup (1-1/2 sticks) butter
20
NILLA Wafers, coarsely chopped (about 1 cup)
1/2 cup PLANTERS Chopped Pecans
MICOWAVE chocolate and butter in large microwavable on HIGH 2 minutes or
until butter is melted. Stir until chocolate is completely melted. Add chopped
wafers and pecans; mix well.
SPREAD into greased foil-lined 8-inch square
pan.
REFRIGERATE 3 hours or until firm. Cut into 16 squares to serve, then
cut each square into 2 triangles.
Great Substitute
Substitute 1
cup coarsely chopped NUTTER BUTTER Peanut Butter Sandwich Cookies or OREO
Chocolate Sandwich Cookies for the chopped NILLA Wafers.
NUTRITION
INFORMATION
Nutrition (per serving)
Calories 190
Total fat 16g
Saturated fat 7g
Cholesterol 25mg
Sodium 80mg
Carbohydrate 12g
Dietary fiber 2g
Sugars 8g
Protein 2g
Vitamin A 6%DV
Vitamin
C 0%DV
Calcium 0%DV
Iron 4%DV 20051114
| No Bake Cookies | retired and just nuts | Help with cookies--please |
| THE BEST SUGAR COOKIES YOU'LL EVER EAT.... | snookie | Help with cookies--please |
| Peanut Butter Cup Cookies | duuserdog | Peanut Butter Cup Cookies |
1 package chocolate chip cookie
dough
1 package miniature peanut butter
cups, at least 1 (2 is better)
mini tart pan.
Preheat your oven
to 375 degrees. Cut cookie dough into slices as directed on package. Quarter
each cookie and place quarters into mini tart pan (one per hole)... bake about 5
minutes - check and if they are puffed up and slightly brown they are done. May
take a little longer in the oven (every oven heats and bakes differently). While
they are cooking, unwrap the peanut butter cups and remove from the brown paper
so they are ready to use. When you remove the pan(s) from the oven, take a
peanut butter cup and push down into the tart with your thumb. As you press it
in, the dough will "squish" up around the candy. By the time you finish placing
the peanut butter cups into each cookie, you can go back to the first one and
gently remove it to a plate to cool.
If you read the "servings" on the
cookie dough and multiply x4 you will have about that many tartlets. I usually
purchase one package of dough to one package of mini-peanut butter cups and it
comes out close... Enjoy!
20051127
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