1 serving
1/2 C watermelon, cantaloupe or honeydew chunks
Approximately 1 C vanilla ice cream
1/4 C milk
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Place melon in blender. Add ice cream and milk. Cover and blend till smooth. Serve immediately.
Melon Shake
May 14, 2011 at 2:16 pm (7 ingredients or less, Beverages, blender, Desserts, milk, no-cook, Quick Dishes, vanilla ice cream)
Deep Dish Cherry Pie
March 1, 2010 at 3:01 pm (9" unbaked pie crust, almond extract, butter, canned tart red cherries, cornstarch, granulated sugar, lemons, light corn syrup, oven, pie, red food coloring, salt, vanilla ice cream)
Prep Time: 30 minutes
Bake Time: 50 minutes
Yield: 1 pie
2 cans (14.5 oz each) tart red cherries
1/4 C cornstarch
1/2 C sugar
1 t grated lemon peel
1/4 t salt
1 C light corn syrup
1 T butter, melted
1/2 t almond extract
4 drops red food coloring
2 (9″) unbaked pie crusts
Vanilla ice cream, optional
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Preheat oven to 400 degrees.
Drain cherries and reserve juice. Combine 1/2 C cherry juice with cornstarch. Add sugar, lemon peel, salt, corn syrup, butter, almond extract and food coloring; stir until combined. Stir in cherries.
Place one crust in pie pan. Pour in filling. Place remaining pie crust over filling. Flute edges and cut slits in top crust. Bake for 10 minutes; reduce heat to 350 degrees and bake 40 minutes longer or until lightly browned. Serve warm with vanilla ice cream, if desired.
Peach Crisp
August 12, 2009 at 10:46 am (Aldi ingredients, all-purpose flour, canola oil, cinnamon, coarsely chopped almonds, Desserts, granulated sugar, lemon juice, oven, peaches, quick oats, salt, stovetop, Summer, vanilla ice cream)
Prep: 35 minutes
Total: 1 hour 10 minutes
Serves 6 to 8
For the Topping:
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup canola oil
2 tablespoons water
1/3 cup coarsely chopped almonds
For the Filling:
3 1/2 pounds ripe peaches (about 11 medium peaches)
1 tablespoon fresh lemon juice
2 tablespoons all-purpose flour
1/4 cup sugar
For Serving:
Vanilla ice cream (optional)
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1. For the topping: Preheat the oven to 375 degrees with rack in the middle position. In a large bowl, whisk together flour, oats, sugar, cinnamon, and salt. Stir in oil and water until blended. Topping will look like clumpy wet sand. Stir in almonds and set aside.
2. For the filling: In a large saucepan of boiling water, working in batches, blanch peaches for 1 minute. Remove them with a slotted spoon and transfer to a bowl of cold water. When cool enough to handle, peel off skin. Halve, pit, and cut peaches into 1/2-inch wedges.
3. In a medium bowl, mix together peaches, lemon juice, flour, and sugar. Place filling in an 8-inch square baking pan. Sprinkle topping evenly over peaches. Bake until the topping turns a deep, golden brown and the filling is bubbling around the edges, 30 to 35 minutes. Serve warm or at room temperature with vanilla ice cream, if desired.
Blueberry Grunt
July 17, 2009 at 4:39 pm (all-purpose flour, baking powder, blueberries, cinnamon, Desserts, light brown sugar, milk, nutmeg, Quick Dishes, salt, stovetop, Summer, vanilla ice cream)
Makes: 8 servings
Total Time: 30 min
4 cups blueberries, rinsed, stemmed and patted dry
1 cup light brown sugar, divided
1 cup unbleached flour
1/2 cup whole wheat pastry flour
2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup milk
Vanilla ice cream
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In a large non-aluminum saucepan, combine berries and 1/2 cup brown sugar. Cook over medium heat, stirring occasionally, until berries come to a boil.
Meanwhile, sift flours, baking powder, salt, remaining sugar, cinnamon and nutmeg into a medium bowl. Add milk, mixing just enough to moisten the dry ingredients.
Drop dumplings by tablespoonfuls into boiling berries. Cover with a tight-fitting lid. Lower heat slightly. Cook without lifting the lid for about 15 minutes.
To serve, using a large spoon, transfer dumplings into a bowl. Surround with berries. Break dumplings open with two forks. Serve warm, topped with vanilla ice cream.
Petite Cherry Pies
May 26, 2009 at 3:20 pm (baking powder, butter, cinnamon, cornstarch, flour, frozen cherries, ground ginger, lemon juice, light brown sugar, old-fashioned oats, oven, pie, salt, Summer, vanilla ice cream)
Serves 5.
5 C fresh or frozen (thawed) pitted cherries
1 T cornstarch
1/2 C light brown sugar
2 T lemon juice
6 T flour
1 1/2 C old-fashioned oats
6 T light brown sugar
1/2 t baking powder
1/2 t salt
1/4 t ginger
1/4 t cinnamon
8 T unsalted butter
Vanilla ice cream, if desired
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1. Heat oven to 375 degrees. In a bowl, mix cherries, cornstarch, 1/2 C light brown sugar and lemon juice. Set aside.
2. In a nother bowl, whisk together flour, oats, 6 T light brown sugar, baking powder, salt, ginger and cinnamon. Cut in butter with a pastry blender or your hands until mixture looks like coarse crumbs (texture will be like crumbly cookie dough).
3. Fill 5 mini aluminum pie tins with cherry mixture; top with crumbs. (Use an 8×8″ pan if you don’t have pie tins.) Bake for 30 minutes (40 to 45 minutes if you use a pan) until topping is golden and juices are slightly thick. Serve warm with ice cream, if using.
