Banana Caramel Ice Cream
2 Tb. butter
¾ C. firmly packed brown sugar
2 ¼ C. light cream
1 C. mashed bananas (3 medium bananas)
¼ C. chopped walnuts
1 Tb. vanilla
Stir butter and sugar, over a low heat, in a medium sauce pan until sugar dissolves.
Add cream and stir until smooth.
Remove from heat.
Pour into a medium bowl and add bananas, walnuts and vanilla.
Mix well.
Chill for 1 hour.
Put mixture into the container of a 1 quart ice cream maker.
Crank until the mixture becomes ice cream.
Serve with sliced bananas and caramel sauce.
Makes one quart
Caramel Sauce for ice cream
1 C. firmly packed light brown sugar
¼ C. milk
2 Tb. butter
1 tsp. vanilla
Combine all of the ingredients in a small saucepan.
Bring to a boil and stir until smooth.
Add sliced Bananas if desired or serve bananas separately.
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Lime Frost
1 package of lime flavored gelatin
1 pt. of vanilla ice cream
1 Tb. fresh lime juice
½ C. whipping cream
½ cup of coconut
Prepare the gelatin as directed and chill to the consistency of egg whites.
Beat in slightly softened ice cream.
Add lime juice.
Pour into glasses and refrigerate.
Garnish with whipped cream, coconut and a lime slice.
You can also use this recipe for a cold lime pie.
Just pour the mixture into a graham cracker crust and freeze.
Garnish as above.
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Chocolate Malt Torte
1 package German Chocolate cake mix
Bake as directed for a 2 layer cake.
When the layers are completely cool carefully cut
each layer in half horizontally to make four thin layers.
Filling
1 pt. whipping cream
½ C. instant malted milk powder
4 Tb. powdered sugar
¾ C. unsweetened cocoa
Whip cream
Add malted milk powder, powdered sugar, and cocoa and blend.
Spread between the layers and on the top of the cake. Refrigerate
for at least an hour. Store in the refrigerator. Cover to prevent the cake
from drying out. This is a great warm weather treat.
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Bavarian Apple Torte
Crust –
Cream-
½ C. butter
1/3 C. sugar
¼ tsp. vanilla
Blend in -
1 C. flour
Filling –
1 – 8 oz. package cream cheese
¼ C. sugar
1 egg
½ tsp. vanilla
Topping –
4 C. Golden Delicious apples (diced)
1/3 C. sugar
½ tsp. cinnamon
¼ C. almonds
Preheat oven to 450 degrees
Spread the crust mixture on the bottom of a 9 inch spring form pan and 1 ½ inch up the sides.
Pour the filling on top and then add the apple mixture.
Top with the almonds.
Bake at 450 degrees for 10 minutes.
Reduce temperature to 400 degrees and continue to bake for 25 minutes longer.
Cool and serve.
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Butterflies
My kids and I have made butterflies for many years and it has been a wonderful memory for all of us. They are simple to make and a joy to eat! You will need a Rosette and Timbale set. They come in many different shapes. Mine has a butterfly form and that is the form we always use. Pick your favorite shape and enjoy!
1 C. King Arthur All Purpose Flour
1 C. milk
½ tsp. salt
3 tsp. sugar
1 egg
Confectioners sugar
Mix all the ingredients until smooth, and chill in a covered, bowl at least 1 hour before making.
Pour 2” of cooking oil into a shallow pan and heat to 365 degrees.
Place your Rosette and timbale into the oil and heat it for about 3-5 minutes.
Dip your rosette into the batter making sure that you do not completely submerge the rosette into the batter.
Dip Rosette into the oil and hold it until the rosette turns a golden brown and the batter is completely cooked.
Turn the rosette out onto a paper towel and repeat the process until all the batter is gone.
As you make each layer of rosettes be sure to sift a little confectioner’s sugar over them.
These are great with coffee, tea, and ice cream.
This Swedish treat is usually served at Christmas, but they are too good to have just once a year!
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Chocolate Peanut Brownies
2/3 C. peanut butter (chunky)
¼ C. butter
1 C. brown sugar
2/3 C. sugar
1 tsp. vanilla
3 eggs
¾ C. all purpose flour
¾ tsp. baking powder
¼ tsp baking soda
1 (12 oz.) package chocolate chips
Cream peanut butter, butter, brown sugar, sugar, and vanilla in a large mixing bowl.
Lightly beat the eggs and add them to the peanut butter mixture.
Combine the dry ingredients and add them to the creamed mixture.
Stir in the chocolate chips.
Bake in a greased 13”X9”X2” pan at 350 degrees for 30-35 minutes.
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Bessie’s Lemon Bars
Crust - 2 C. all purpose flour
¾ C. butter
¾ C. sugar
Filling – 4 eggs
2 C. sugar
2 tsp. grated lemon peel
¼ C, lemon juice
¼ C. all purpose flour
1 tsp. baking powder
Glaze – 1 C. confectioner’s sugar
1 tbsp. butter
2 tbsp. lemon juice
½ tsp vanilla
In a mixing bowl combine the crust ingredients and mix for 2 to 3 minutes scrapping the bowl frequently.
Pat crust mixture into a 12”X9”X2” baking dish.
Bake at 350 degrees for 20 minutes.
In a mixing bowl combine; eggs, sugar, lemon peel, and lemon juice.
Blend for 2 minutes.
Add the flour and the baking powder and blend well.
Pour the filling into the hot crust and bake for another 25 minutes.
Cool completely.
Mix the ingredients for the glaze and brush over the bars.
Makes 24 bars.
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Sunny Day Cake
Cake – 1 package yellow cake mix
1 (10 oz.) jar orange marmalade
2 tsp. grated orange peel
Glaze – ¾ C. powdered sugar
1 tsp grated orange peel
2 tsp orange juice
Grease and flour a 12 C. bundt pan.
Prepare the cake mix according to directions except decrease the water to 1 cup.
Add marmalade and orange peel to the cake mixture.
Bake at 350 degrees for 45 to 50 minutes or until done.
Cool.
Blend all of the glaze ingredients adding a little more orange juice, if necessary to make the desired consistency.
Drizzle glaze on the cake.
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Really Good Strawberry Pie
1 C. boiling water
1 C. sugar
2 tbsp. corn starch
½ tsp. salt
Red food coloring
2 tbsp. strawberry flavored Jello
Fresh Strawberries
Bake and cool a 9” pie shell.
Combine the water, sugar, corn starch, and salt in a sauce pan and boil until thick and clear.
Add 2 tbsp. Strawberry Jello stirring until the Jello is completely dissolved.
Add red food coloring to the desired shade.
Cool.
Place the cleaned and topped strawberries in the pie shell.
Be sure the strawberries are completely dry before coating with the glaze.
Pour the Jello mixture over the strawberries and chill for at least 3 hours.
Top with whipped cream and serve.
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Easy Flavored Ice Cream
Here’s a great idea born out of frustration, as many great ideas are. The problem was that I LOVE peppermint ice cream, but you only find it during the holiday season and I like it all year ‘round. Sometimes you can find it in the summer months in specialty ice cream stores, but even then it is hard to find and it usually means a special trip or going out of your way. Here’s a solution and a challenge!
I solved my peppermint ice cream cravings by buying peppermint candy and a half gallon of vanilla ice cream. I let the ice cream soften just a very little. Then I put a layer of ice cream into my blender and sprinkled some crushed peppermints in top. Another layer of ice cream and sprinkle peppermints on top and so forth until you have blended all the ice cream with crushed peppermint. Place the mixture back into the carton or into a freezer container and put it in the freezer. Allow to refreeze. There you are! Peppermint ice cream!
I started thinking about all the flavors that one could make themselves. The possibilities are really endless. Sanders Candies makes an ice cream sauce that is out of this world good. Its apple caramel sauce and it has chunks of apple mixed into the caramel sauce. I was thinking that if you took canned apple pie filling and caramel sauce it might make a good ice cream. I blended the apples with the ice cream (to taste) and swirled caramel sauce through it. Yum!
That’s the solution. Now for the challenge.
Sit down with your kids and ask them what flavors of ice cream they would like to make. Chocolate M&M? Just mix mini-M&M’s with chocolate ice cream. Chocolate/raspberry ice cream? Orange/chocolate ice cream? What could you make using sherbets? Ices?
Spend family time creating a family favorite and share it at barbeques. Share this idea too. Send your best ice cream recipes to me and I’ll put them on the Craft Village cooking page for all to see and try. Have fun with this idea!
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Pecan Pie
3 eggs
½ C. sugar
1 C. corn syrup
1/8 tsp. salt
1 tsp vanilla
¼ C butter (melted)
Plain pie pastry
1 C. pecans
Beat the eggs thoroughly.
Add to this mixture the sugar, syrup, salt, vanilla, and butter.
Line your pie pan with a plain pastry.
Layer the pecans on the bottom of the pastry in the pie pan.
Carefully pour the mixture on top of the pecans.
Bake at 350 degrees for 50 to 60 minutes.
The pecans will rise to the top and form a crusty topping.
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Shoo fly Pie
1 pastry (unbaked) for 9 – inch pie
¾ C. sifted flour
½ C. sugar
¼ Tb. butter
½ C. boiling water
¼ C. molasses
½ tsp. baking powder
In the first mixing bowl combine flour, sugar and butter.
Mix until crumbly.
In a second bowl combine water, molasses and baking soda.
Beat until foamy.
Pour the foamy mixture into the unbaked pie shell.
Add the crumbly mixture and stir well.
Bake at 350 degrees for 35 minutes.
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Orange Breadcrumb Macaroons
½ C. flour
1 ½ tsp baking powder
½ tsp salt
2 eggs beaten
¼ C. butter, melted and cooled
2/3 C. sugar
2 tsp grated orange
1 tbsp orange juice
2 ¼ C. soft bread crumbs
Sift flour, baking powder, and salt.
Stir cooled butter into eggs.
Mix in sugar gradually.
Add orange rind and juice.
Add dry ingredients and bread crumbs.
Drop by teaspoons full on to greased cookie sheet.
Bake at 400 degrees for 10 minutes or until browned.
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Funny Cake
1 pastry (unbaked) for 9-inch pie
Bottom layer -
½ C. sugar
1/3 C. cocoa
1/3 C. hot water
½ tsp. vanilla extract
Top layer –
2/3 C. sugar
1/3 C. shortening
1 egg, well beaten
2/3 C. milk
1 tsp. baking powder
1 C. sifted all-purpose flour
1 tsp vanilla extract
Line pie pan with pastry
Bottom layer -
Mix the sugar, water, cocoa and vanilla
Pour the mixture into the pan
Top layer –
Blend sugar with shortening
Beat in the egg and the milk.
Stir in the baking powder and flour
Stir in the vanilla
Beat until smooth
Pour this mixture over the first.
Bake at 350 degrees for 45 minutes or until the top spring back when touched.
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Apple Pan Dowdy
1 qt. apples (sliced)
1 C. light brown sugar
½ tsp cinnamon
1/8 tsp. clove
1/8 tsp nutmeg
4 Tb. butter
½ C. cider
1 container biscuit dough
Butter the bottom and sides of an 9 X 9 or 10 X 10 inch baking dish.
Line the bottom of the dish with apples.
Sprinkle the sugar over the apples.
Sprinkle the spices over the sugar.
Dot the top with butter.
Gently pour the cider over the apples and spices.
Cover with the biscuit dough.
Cut a few holes for the steam to escape.
Bake at 350 degrees until apples are tender and the crust is well browned.
Serve topped with whipped cream.
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Indian Pudding
¼ C. corn meal
2 C. hot milk
¼ C. sugar
1/8 tsp baking soda
½ tsp salt
½ tsp ginger
½ tsp cinnamon
¼ C. molasses
1 C. cold milk
Whipped Cream
Nutmeg
Using s double boiler slowly combine corn meal and hot milk.
Cook stirring constantly for about 15 minutes or until thick.
Remove from heat and set aside.
In a mixing bowl combine the sugar, baking soda, salt, ginger, and cinnamon.
Stir this into the corn meal mixture.
Add the molasses and the cold milk and mix completely.
Pour this into a greased casserole dish.
Bake at 350 degrees for 1 ¾ to 2 hours.
Serve warm with whipped cream sprinkled with nutmeg.
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Sugar on Snow
1 pt. shaved ice (or clean new fallen snow)
½ pt. maple syrup
Boil the maple syrup in a pot until it reaches the thread stage.
The thread stage is when a bit of syrup dropped into water will form a liquid thread and will not ball up.
Divide the ice into individual bowls and pour the syrup over it.
As children growing up in Michigan we used to take cups of the hot syrup outside and write our names or draw simple shapes in the deep snow. When the syrup was cold we would eat our creations. YUM!
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Cream pie is one of my favorites and you can make the simplest cream pie elegant with no trouble at all. Here are some ideas, but the wonderful thing about cream pie is that you can take a simple recipe and twist it into anything you want.
Cream Pie
1 graham cracker crust
1 package of instant pudding
Milk
(are we up to $8.00 yet?)
Mix the instant pudding as per the package directions for pie.
Place in the refrigerator.
That’s it! C’est Fini. Ready in less then an hour!
Here’s the fun part. You can make any cream pie your own by using a little imagination and very little time.
Idea #1
Take two graham cracker crusts and two different packages of pudding.
Mix both packages of pudding in separate bowls.
Pour ½ of the pudding from bowl #1 in puddles in the first crust and1/2 into the second crust.
Do the same with the pudding from bowl #2.
Take a knife and swirl the two puddings together.
Refrigerate.
You can make coconut/chocolate, vanilla/pistachio, banana/chocolate or whatever combinations that you desire.
Idea #2
Are you making this pie for a special occasion? Let the pie reflect the occasion!
If it is the 4th of July why not make a vanilla pie and after mixing separate the pudding into 3 bowls.
Add a little blue food coloring to one bowl and a little red to one of the others.
Allow the pudding to set and then spoon it into the graham cracker shell in stripes.
Red, white and blue sprinkles would be fun too!
You can do a similar decoration for Christmas, Hanukkah, birthdays, and for Baby Showers.
Idea#3
How about making a chocolate pie with whipped cream and chopped nuts?
A banana pie with a layer of sliced bananas, whipped cream and chocolate sprinkles?
Ok. Now it’s up to you. Save money by making this one yourself and make your cream pie as spectacular as I know you can!
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5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
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Fried Bananas with dipping sauce
!/2 to 1 banana for each guest.
Start ½ stick of butter melting in a frying pan.
Butter should be bubbling when the bananas are added to the pan.
Cut bananas into slices that are ½ to ¾ of an inch thick
Beat 2 eggs on a small bowl
Place unseasoned breadcrumbs 2 inches deep into a small bowl
Dip banana slices, one at a time, into the egg mixture and then into the breadcrumbs.
You can double dip if you want a crunchier crust on your bananas.
Place the slices into the frying pan and fry until they are golden brown.
Turn and continue cooking until the second side is golden.
Place banana slices on paper towel to drain.
Serve hot with raspberry jam and chocolate sauce for dipping.
For an added taste treat you can dip the banana slices once, as above.
And a second time into a bowl of breadcrumbs and toasted coconut.
Cook as before.
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Pat’s Red Velvet Cake
This is the real deal with no shortcuts.
It’s difficult to make, but try it a couple of times and you’ll get the hang of it.
This is the way Red Velvet Cake should taste.
2 oz. red food coloring
3 tbsp. cocoa
1 ½ C. sugar
½ C. shortening
2 eggs
1 C. buttermilk
2 ¼ C. cake flour
1 tsp. salt
1 tbsp. vanilla
1 tsp. baking soda
1 tbsp vinegar
Combine food color and cocoa to make a paste.
Cream sugar, shortening, and eggs.
Add paste to the creamed ingredients and beat for 10 minutes.
Add buttermilk slowly.
Remove from mixer.
Add flour and salt.
Add vanilla.
Combine vinegar and soda and FOLD slowly into the batter.
DO NOT BEAT BATTER!
Pour into 2 layer pans.
Bake at 350 for 30 – 35 minutes.
Butter Cream Frosting
1 lb. box of Domino Confectioners sugar
¼ lb. soft butter
1/8 tsp. salt
1 tsp. real vanilla
3-4 tbsp whole milk
Cream 1/3 of the confectioners sugar with the butter and salt.
Blend in the vanilla extract, milk, and remaining sugar.
Whip until fluffy.
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