March 1, 2010 at 2:40 pm (7 ingredients or less, canned pumpkin, dark corn syrup, freezer, graham cracker crust, no-cook, nondairy whipped topping, pie, pumpkin pie spice, walnuts)
Prep Time: 20 minutes
Freeze Time: 3 to 4 hours
Yield: 1 pie
1 C canned solid-pack pumpkin
1/3 C dark corn syrup
1/2 C coarsely chopped walnuts
1 1/2 t pumpkin pie spice
2 C (about 4 oz) frozen whipped topping, thawed
1 9-inch graham cracker crust
Additional whipped topping for garnish, optional
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Combine pumpkin, corn syrup, walnuts and pumpkin pie spice in a medium bowl. Fold in whipped topping. Spoon into crust. Cover. Freeze 3 to 4 hours or until firm. Let stand at room temperature 15 minutes before serving. If desired, garnish with additional whipped topping.
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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.
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August 28, 2009 at 3:37 pm (all-purpose flour, baking soda, brown sugar, butter, cookies, eggs, freezer, granulated sugar, oven, quick oats, semisweet chocolate chips, vanilla, vegetable shortening, whole wheat flour)
Makes approximately 72 cookies.
3/4 cups flour
3/4 whole wheat flour
1 tsp baking soda
1/2 cup butter
1/2 cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
3 cups quick cooking rolled oats
6-oz semisweet chocolate pieces
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Combine both flours and baking soda in a large mixing bowl. Add butter and shortening and beat for 30 seconds. Add both sugars, beat until mixture is fluffy.
Next, beat in eggs and vanilla. Stir in oats and chocolate. Combine well, and roll into one inch balls. Place on wax paper lined cookie sheets. Flash freeze then transfer to a freezer bag.
To bake, preheat oven to 375F. Place frozen cookies (do NOT thaw) on cookie sheet and bake for 12 minutes. Place cookies on cooling rack.
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August 28, 2009 at 3:19 pm (7 ingredients or less, almond extract, Desserts, freezer, half-and-half, maraschino cherries, nondairy whipped topping, oreo cookies, pistachio instant pudding mix, slivered almonds, vanilla instant pudding mix, vanilla wafers)
Prep Time: 10 min
Total Time: 3 hr 10 min
Makes: 8 servings
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1-2/3 cups cold half-and-half
1/2 tsp. almond extract
1-1/2 cups thawed nondairy whipped topping
4 Oreo cookies, chopped
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Beat pudding mix, half-and-half and extract in large bowl with whisk 2 min. Gently stir in whipped topping.
Spoon into 8 individual dessert dishes or paper-lined medium muffin cups. Sprinkle with chopped cookies.
Freeze 3 hours or until firm. Freeze leftovers.
Variations: Prepare as directed, substituting 1/4 cup chopped, drained maraschino cherries and 2 Tbsp. toasted slivered almonds for the chopped Oreo cookies.
Prepare as directed, using pistachio flavor instant pudding and substituting 1/2 cup chopped vanilla wafers for the chopped Oreo cookies.
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August 21, 2009 at 12:39 pm (7 ingredients or less, balsamic vinegar, blender, Desserts, food processor, freezer, frozen sour cherries, granulated sugar, sour cherries, stovetop)
Makes 1 quart
* 2 pounds fresh or frozen sour cherries, thawed and pitted
* 1 teaspoon balsamic vinegar
* 3 tablespoons sugar
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1. Set a colander over a bowl, and drain cherries, reserving all the liquid.
2. Place cherries in a food processor or in a blender, and puree. Pass the purée through a fine sieve, set over a medium bowl. Using the back of a spoon, press cherries to extract the juice. If any solids remain in juice, pass juice through the sieve again. Discard pulp left in the sieve.
3. Add reserved liquid from step one and vinegar to the strained juice.
4. In a medium saucepan, combine sugar with 2/3 cup water; cook over medium-high heat until sugar has dissolved, about 4 minutes. Remove the pan from heat, and let stand until cool.
5. Add cooled syrup to juice mixture, and stir until combined. Pour this new mixture into a shallow metal pan large enough to hold the liquid; place in freezer until ice crystals begin to form around edges, about 1 hour. Using a fork, stir the ice crystals into the center; return to the freezer. Stir ice crystals once an hour until all the liquid has frozen and has a grainy consistency, about 5 hours. Serve, or store in the freezer, covered, up to 2 days.
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August 21, 2009 at 11:55 am (7 ingredients or less, buttermilk, coarse kosher salt, Desserts, food processor, freezer, granulated sugar, ice-cream maker, lemon juice, light corn syrup, milk, peaches, stovetop, Summer)
Makes about 1 quart
4 large ripe yellow peaches (about 1 3/4 pounds), pitted and quartered
3/4 cup sugar
1/4 cup light corn syrup
3 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
1 1/2 cups buttermilk
1 cup whole milk
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1. Bring peaches and sugar to a gentle simmer in a medium saucepan over medium heat. Cover, and cook, stirring occasionally, until peaches are soft, about 20 minutes. Let cool 10 minutes. Puree peaches and their syrup in a food processor. Pass through a medium sieve into a bowl; discard solids.
2. Whisk together corn syrup, lemon juice, and salt, and pour into peach puree. Whisk in buttermilk and milk. Cover, and refrigerate 30 minutes.
3. Freeze in an ice cream maker according to the manufacturer’s instructions, until thick and creamy, 35 to 45 minutes. Transfer to an airtight container. Sherbet can be frozen for up to 1 week.
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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.)
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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.
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May 3, 2009 at 11:15 am (freezer, garlic, grape tomatoes, kalamata olives, lemon juice, olive oil, oregano, pepper, quinoa, red onion, Salad, salt, scallions, sheep's milk feta, Summer)
Prep time: 20 minutes
Cook time: 15 minutes
Serves 6.
1 C quinoa
2 C water
3 T olive oil
3/4 C fresh lemon juice
1 t dried oregano
1 clove garlic, minced
1/4 C kalamata olives
1 bunch scallions, chopped
1 pint grape tomatoes, halved
7 oz sheep’s milk feta cheese, cubed
1/4 C diced red onion
Salt and pepper to taste
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Place quinoa in a strainer and rinse under cold running water. Add water and quinoa to a medium saucepan. Bring to a boil and reduce to a simmer. Cook 15 minutes until quinoa is almost translucent.
Spread cooked quinoa on a large dinner plate and place in freezer for 15 minutes to chill. Meanwhile, in a small bowl, combine olive oil, lemon juice, oregano and garlic. Toss with quinoa.
Add olives, scallions, grape tomatoes, feta cheese and red onion. Gently mix ingredients. Season with salt and pepper and serve.
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March 18, 2008 at 1:40 pm (7 ingredients or less, freezer, frozen blueberries, granulated sugar, milk, powdered milk, puddings, refrigerator, sour cream, stovetop, unflavored gelatin)
Blueberry Bavarian
1 cup 1% milk
1/4 cup fat-free dry milk
24 oz frozen blueberries, thawed
1/4 teaspoon salt
1/2 cup plus 1 tablespoon sugar
1 cup fat-free sour cream
1 packet unflavored gelatin
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1. Combine milk and dry milk; whisk. Freeze for up to 30 minutes.
2. Mix berries, salt and 1/2 cup sugar in saucepan over low. Bring to a simmer; cook until sugar dissolves and berries break up (10 minutes). Cool. Add 2/3 cup sour cream.
3. Sprinkle gelatin over 1/4 cup cold water in heatproof cup. Let sit 5 minutes. Set cup in saucepan of simmering water; heat until gelatin melts. Cool.
4. Beat chilled milk until thick, soft peaks form. Beat in gelatin mixture. Fold milk mixture into blueberry mixture. Spoon into 6 bowls. Chill. To serve, top with remaining sour cream.
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