Archive for the Category » 7 Desserts «

Apple Roses

Ingredients:

  • 2 red apples
  • 2 tbsp sugar
  • 1 tbsp honey
  • 3 tbsp water
  • 1 cup flour
  • 1/4 cup margarine

Directions:

  • Slice apples thinly
  • Place apples in pot with sugar, honey and water and cook for 3-5 minutes
  • Mix margarine with 1 cup flour and 3 tbsp cooked apple water
  • Cut dough in half
  • Roll out smoothly, about 8-10″ L
  • Cut about 1″ strips
  • Place 5-6 apple slices, overlapping, on strips
  • Roll and place into cupcake mold
  • Bake at 350 for 15-18 minutes
  • Brush with  honey
  • Sprinkle with confectioners sugar and cinnamon

 

Individual Tiramisu Cups

Ingredients:

  • 4 cups whip
  • 3/4 cup confectioners sugar
  • 8 oz whipped cream cheese at room temperature
  • 2 pckg (7oz each) lady fingers
  • 2 tbsp strong instant coffee dissolved in 1/2 cup hot water
  • 1 tbsp coffee or chocolate liqueur
  • cocoa for dusting

Directions:

  • Beat whip until stiff
  • Add confectioners sugar and mix until incorporated
  • Add cream cheese and mix until smooth
  • Combine dissolved coffee and liqueur
  • Roll lady fingers in coffee mixture, do not soak, middle should be dry
  • Layer cookies in cup, top with whip and sprinkle thin layer of cocoa

 

Triple Layer ‘Ice Cream’

Ingredients:

  • 6 egg whites
  • 1/2 cup sugar
  • 2 containers whip
  • 3 1/2 oz melted bittersweet dark chocolate
  • 3 1/2 oz melted milk chocolate
  • 3 1/2 oz melted white chocolate
  • Cocoa for garnish

Directions:

  • Whip the egg whites and sugar until stiff
  • Add the whip and continue to mix until thick
  • Divide cream into 3 parts
  • Fold one type of chocolate into each bowl
  • Layer dark chocolate in pan or individual clear cups and freeze for a half hour
  • Pour milk chocolate cream over and freeze until stiff
  • Add white chocolate cream as the top layer and garnish with cocoa
  • Freeze until 15 minutes before ready to serve

Blueberry Sauce for Ice Cream

Ingredients:

  • 2 cups fresh blueberries
  • 1/3 cup sugar
  • 1/4 cup water
  • 1 tbsp cornstarch
  • 1/8 tsp cinnamon

Directions:

  • In a saucepan, over medium heat, cook all ingredients until sauce thickens, 5-6 minutes
  • Remove from heat and cool slightly
  • Spoon sauce over ice cream placed in pie crust

Blueberry Ice Cream

Ingredients:

  • 1 container whip
  • 3 eggs
  • 1/4 cup sugar
  • 1 package vanilla pudding
  • 1/2 can blueberry pie filling

Directions:

  • Beat together and freeze
  • To make vanilla ice cream, leave out pie filling and add more sugar

Vanilla Ice Cream with Crunch

Ingredients:

  • 2 sm whips
  • 4 eggs
  • 1/2 cup sugar
  • 3 tbsp vanilla sugar
  • 1 tbsp coffee disolved in 1 tbsp water
  • 2 tbsp creamy peanut butter
  • 1/2 cup honey
  • 1/2 cup crunchy peanut butter
  • 4 oz chocolate chips
  • 1 tbsp water
  • 4 cups rice crispies

Directions:

  • Melt honey, crunchy peanut butter, chocolate chips and water
  • Add rice crispies, mix well
  • Freeze flat on a pan
  • Beat whip, eggs and sugar together
  • Add vanilla sugars, coffee and peanut butter. Pour into 9×13 pan
  • Break apart frozen chocolate mixture and mix in or put on ice cream

Peanut Butter Layered Ice Cream

Ingredients:

  • 1 pie crust
  • 1/2 cup peanut butter
  • 1 cup icing sugar
  • 1 instant vanilla pudding
  • 1/2 cup coffee whitener
  • 1 10oz whip

Directions:

  • Mix peanut butter with sugar by hand until crumbly
  • Pour 3/4 into pie crust
  • Mix vanilla pudding with coffee whitener, pour over crumbs and freeze until firm
  • Beat whip and spread on top
  • Sprinkle with remaining crumbs

Hot Gooey Caramel Pie

Ingredients:

  • 1 cup margarine
  • 8oz Tofutti cream cheese
  • 1.5 cups brown sugar
  • 1/4 cup corn syrup
  • 2 eggs
  • 1 tsp baking soda
  • 2 tsp vanilla extract
  • 1 1/4 cup flour
  • 1 cup caramel chips
  • 2 graham cracker pie crusts

 

Directions:

  • Preheat oven to 350
  • Cream margarine and tofuttie cream cheese at med until smooth
  • Add brown sugar and corn syrup and beat until smooth and creamy
  • Add eggs, baking soda, vanilla, beating to combine after each addition
  • Turn to low and add flour, beat until combined, stir in caramel chips
  • Divide between two pies, bake 30-35 min until center is just set, may still be wiggly
  • Can serve hot with ice cream and caramel sauce

Chocolate Chip Pie

Ingredients:

  • unbaked 9-inch (4-cup volume) deep-dish pie shell *
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts
  • Sweetened whipped cream or ice cream (optional)

 

Directions:

  • PREHEAT oven to 325° F.
  • BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
  • BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.
  • * If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.

Kiwi Ices

Ingredients:

  • 3 egg whites
  • 1 cup sugar
  • 6 kiwis, peeled and puréed
  • 1 tbsp lemon juice

 

Instructions:

  • Beat egg whites until fluffy.
  • Add sugar, 1 tbsp at a time, until egg whites form stiff peaks.
  • Place kiwi purée in a large bowl and add lemon juice.
  • Carefully fold egg whites into kiwi mixture.
  • Pour into container and freeze until solid.

Yield: 6 servings