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.
Strawberry Ice Cream
February 2, 2010 at 8:14 pm (7 ingredients or less, freezer, granulated sugar, heavy cream, ice cream, salt, Spring, strawberries, Summer, sweetened condensed milk, vanilla)
Yields about 2 quarts.
2 – 3 C mashed strawberries
2 C whipping cream, whipped to soft peaks
1 1/4 C sweetened condensed milk
1 C cold water
6 T sugar
1/2 t vanilla
1/4 t salt
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Chill all ingredients. In mixing bowl, beat all ingredients together with an electric mixer. Pour into a 9 x 13-inch pan and freeze until mushy, 3 – 4 hours. Remove from freezer and return to mixing bowl. Beat until smooth but not melted. Return to pan and freeze another 3 hours.
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.
Classic Ice Cream Sandwiches
July 9, 2009 at 9:58 pm (Aldi ingredients, all-purpose flour, butter, cocoa, Desserts, eggs, freezer, granulated sugar, ice cream, made from scratch, oven, salt, vanilla)
Serves 8
1/2 cup unsalted butter, melted, plus more for pan
1/2 cup sugar
1 egg
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
2 pints ice cream (any flavor), softened
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1. Preheat oven to 350. Butter a 15-by-10-inch jelly-roll pan; line with parchment paper, leaving a 2-inch overhang on the two shorter sides.
2. In a medium bowl, whisk together butter and sugar until combined; whisk in egg, vanilla, and salt until combined. Add flour and cocoa, and mix just until smooth. Spread in prepared baking pan. Bake until cake is dry to the touch and edges begin to pull away from the sides, 10 to 12 minutes. Cool completely in pan.
3. Using paper overhang, lift cake onto a work surface. With a serrated knife, halve crosswise. Place one half of cake, flat side down, on a large piece of plastic wrap. Spread with ice cream, then top with remaining half of cake, flat side up. Return ice-cream sandwich to baking pan, and wrap tightly in plastic. Freeze until firm, about 2 hours.
4. Unwrap sandwich; using a serrated knife, cut into 8 rectangles, wiping off blade between each cut. Serve ice-cream sandwiches immediately. (To store, wrap individually in plastic, and freeze up to 1 week.)
Blueberry-Pear Crisps
June 22, 2009 at 4:58 pm (all-purpose flour, apple pie spice, Autumn, blueberries, brown sugar, butter, Desserts, frozen blueberries, ice cream, old-fashioned oats, oven, pears, quick oats, whole wheat flour)
Prep Time:15 min
Start to Finish:45 min
makes:2 servings
1 small pear, peeled and coarsely chopped
1/2 cup fresh or frozen blueberries
2 tablespoons brown sugar
2 tablespoons all-purpose or whole wheat flour
1 tablespoon quick-cooking or old-fashioned oats
1/8 teaspoon apple pie spice
1 tablespoon butter
Low-fat ice cream or frozen yogurt, if desired
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1. Heat oven to 375°F. Grease two 6-ounce custard cups. Mix pear and blueberries; divide between custard cups.
2. Mix brown sugar, flour, oats and apple pie spice in small bowl. Cut in vegetable oil spread with pastry blender or fork until mixture is crumbly; sprinkle over fruit.
3. Bake about 30 minutes or until topping is golden brown and pear is tender. Serve warm with 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
~~~~~~~~~~~~~~~~~
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.
Strawberry Panna Cotta
May 25, 2009 at 8:38 pm (blender, freezer, granulated sugar, heavy cream, ice cream, milk, Spring, stovetop, strawberries, Summer, unflavored gelatin, vanilla, vegetable cooking spray)
Prep Time: 25 minutes
Total Time: 5 hours (includes chilling)
Serves 8
Cooking spray
1 lb strawberries, hulled
1/2 C plus 1 T sugar
1/2 t vanilla extract
1 packet unflavored gelatin
1/4 C water
1 1/2 C whole milk
1 C heavy whipping cream
Sliced strawberries for garnish (optional)
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1. Lightly grease eight 4-oz ramekins or cups with nonstick cooking spray.
2. Puree strawberries and sugar in a blender until very smooth. Press through a sieve into a bowl; discard seeds. Stir in vanilla. Remove 1 C for the panna cotta; reserve remaining puree.
3. Sprinkle gelatin over 1/4 C water in a small custard cup; let stand 5 minutes to soften. Place cup in a small skillet of simmering water; stir until gelatin is dissolved. Simmer milk in saucepan. Remove from heat; stir in dissolved gelatin. Transfer to a 1-qt glass measure; stir in reserved 1 C strawberry puree and the cream until well blended. Pour into ramekins. Chill, covered, until firm, about 4 hours or up to 2 days.
4. To unmold, run a small knife around each; invert onto plates, gently shaking to remove. Spoon some of the reserved strawberry sauce onto panna cotta.
Double Strawberry Ice Cream
March 18, 2008 at 1:26 pm (7 ingredients or less, egg yolks, food processor, freezer, granulated sugar, heavy cream, ice cream, ice-cream maker, salt, strawberries, vanilla)
Double Strawberry Ice Cream
Makes: 8 servings
Prep: 15 minutes
Cook: 12 minutes.
Refrigerate: 3 hours
Freeze: at least 4 hours or overnight
2 cups heavy cream
1 cup plus 1/2 cup sugar
4 large egg yolks
1/8 teaspoon salt
2 teaspoons vanilla extract
1 quart strawberries, hulled and cut into 1/2-inch slices
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1. In medium-size heavy saucepan, combine heavy cream, 1 cup sugar, egg yolks and salt. Heat over medium-low heat, stirring constantly with wooden spoon, until mixture registers 160°F on instant read thermometer, 12 to 14 minutes. Strain mixture through fine sieve into bowl. Stir in vanilla. Cover; refrigerate custard until well chilled, 3 hours or overnight.
2. Meanwhile, in same saucepan, combine strawberries and remaining 1/2 cup sugar. Bring to boiling over medium-high heat; boil, uncovered, 3 minutes or until syrupy. (You should have about 1 2/3 cups.) Cover; refrigerate until ready to use.
3. To finish: Puree 1 cup strawberry mixture in food processor (keep remaining refrigerated); stir pureed strawberries into chilled custard. Freeze in ice-cream maker according to manufacturer’s directions. Transfer to shallow 2 1/2-quart container. Dollop remaining strawberry mixture on top; run metal spatula through to swirl. Cover; freeze 4 hours.
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