Are you having a party or baby shower and serving cake? A easy way to serve ice cream is to take a muffin pan and line it with cup cake cups. Take a scoop and put a large scoop of ice cream in each one and freeze. Then when you are ready to serve the cake just get it out of the freezer and seve this with the cake. Now don't ask me how to store these without crushing the cups. I guess you would have to have a lot of room in your freezer for these but they are nice when most people just like a small amount of ice cream. Even nice to have for the kids when they want some ice cream. Cheaper than buying the cups of cream. Even better if you go to KFC save the little bowls that they put the mashed potatoes in now and wash out good and put some ice cream in these. Just the right amount of serving.
Also, to save your boxed ice cream from getting ice pieces in it just put a layer of plastic wrap over it and then add the top of the lid back on. This does work.
Monday, November 14, 2011
VANILLA PUMPKIN PIE
Graham Cracker Crust:
11/2 Pack Graham Crackers (15 Cookie Sheets)
1/2 Cup Powdered Sugar
1 Stick Butter or Marg. melted
Filling:
1 Box(3oz.) Vanilla Cook and Serve Pudding
1 Cup Half-And-Half
1/2 Cup Heavy Cream
Pinch Of Cinnamon
Pinch Of Nutmeg
Pinch Of Ground Cloves
1/2 Cup(plus 3 Tablespoons) Pumpkin, not pie filling
1/2 Cup Heavy Cream (additional)
2 Tablespoons Brown Sugar
Extra Graham Cracker Crumbs, for garnish
Preheat oven to 300.
Grind graham crackers in a food processor or put in a ziplock bag and crush with a hammer or rolling pin. Add powdered sugar and melted butter and process until totally combined. Or put in a bowl and stir all together good. Press into the bottom and sides of a pie pan. Bake for 8 to 10 minutes. Remove from oven and allow crust to cool completely.
In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Can add more or less spices. Just do a taste test. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Add pumpkin and stir to combine. Pour into a glass bowl. Let cool. When cool enough place in the fridge to cool completely. When mixture is cool, remove from the fridge.
In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust. Cover and ref. for 2 hours or overnight. When ready to serve sprinkle the graham crackers crumbs on top of pie. Keep ref.
11/2 Pack Graham Crackers (15 Cookie Sheets)
1/2 Cup Powdered Sugar
1 Stick Butter or Marg. melted
Filling:
1 Box(3oz.) Vanilla Cook and Serve Pudding
1 Cup Half-And-Half
1/2 Cup Heavy Cream
Pinch Of Cinnamon
Pinch Of Nutmeg
Pinch Of Ground Cloves
1/2 Cup(plus 3 Tablespoons) Pumpkin, not pie filling
1/2 Cup Heavy Cream (additional)
2 Tablespoons Brown Sugar
Extra Graham Cracker Crumbs, for garnish
Preheat oven to 300.
Grind graham crackers in a food processor or put in a ziplock bag and crush with a hammer or rolling pin. Add powdered sugar and melted butter and process until totally combined. Or put in a bowl and stir all together good. Press into the bottom and sides of a pie pan. Bake for 8 to 10 minutes. Remove from oven and allow crust to cool completely.
In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Can add more or less spices. Just do a taste test. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Add pumpkin and stir to combine. Pour into a glass bowl. Let cool. When cool enough place in the fridge to cool completely. When mixture is cool, remove from the fridge.
In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust. Cover and ref. for 2 hours or overnight. When ready to serve sprinkle the graham crackers crumbs on top of pie. Keep ref.
NUTELLA DIP
1 Jar Nutella
1 Box Heavy Cream
Take the nutella and put in a microwave dish and let it get hot. Can use a glass measuring cup. Remove from microwave and pour some cream into it and mix good. Great to eat with strawberries or fruits or shortbreads or pecan sandies cookies. You can use as much Nutella as you like but began with a small amount of cream until you get it the thickness you like.
1 Box Heavy Cream
Take the nutella and put in a microwave dish and let it get hot. Can use a glass measuring cup. Remove from microwave and pour some cream into it and mix good. Great to eat with strawberries or fruits or shortbreads or pecan sandies cookies. You can use as much Nutella as you like but began with a small amount of cream until you get it the thickness you like.
BRIE-CRANBERRY SAUCE GRILLED SANDWICH
This is a different kind of sandwich and real good. The sweet and sour combo is so good. Could eat this every day. You can use up your cranberry sauce left over from Thanksgiving or Christmas.
Camembert or Brie Cheese
Cranberry Sauce
Balsamic Vinegar
Bread
Butter
Take one piece of bread and butter it. Put a wedge of camembert or brie cheese onto the unbuttered side of the bread. (If wedge is thick then just slice it to fit all of the bread). Top with a spoonful of cranberry sauce. Drizzle some drops of balsamic vinegar over the sauce. Put the other piece of bread on sandwich and spread top with butter. Fry in pan until golden brown and cheese is melted. Cut in half and eat.
Camembert or Brie Cheese
Cranberry Sauce
Balsamic Vinegar
Bread
Butter
Take one piece of bread and butter it. Put a wedge of camembert or brie cheese onto the unbuttered side of the bread. (If wedge is thick then just slice it to fit all of the bread). Top with a spoonful of cranberry sauce. Drizzle some drops of balsamic vinegar over the sauce. Put the other piece of bread on sandwich and spread top with butter. Fry in pan until golden brown and cheese is melted. Cut in half and eat.
LOUISIANA DE-BASH CAKE
21/2 Cups Plain Flour, sifted
2 Teaspoons Baking Powder
1/8 Teaspoon Salt
1/2 Cup Butter, softened
1/4 Cup Shortening
11/2 Cups Sugar
3 Egg Yolks
3/4 Cup Milk
3 Stiffly Beaten Egg Whites
1 Teaspoon Vanilla
Cream butter, shortening, suger until creamy. Sift dry ings. together. Add milk, vanilla, egg yolks together. Mix the dry and liquid ings together. Fold in egg whites. Spray (7) 8 inch pans or may have to use two at a time. Add 3/4 cup mixture into each pan. Bake at 350 for 12 minutes. Let cool and take out of pan and put on a piece of sprayed wax paper until all cakes are baked.
Lemon Filling:
3 Tablespoons Corn Starch
3 Tablespoon Plain Flour
Dash of Salt
3/4 Cup Cold Water
1/3 Cup Fresh Lemon Juice
3 Egg Yolks
11/4 Cups Sugar
1 Tablespoon Lemon Rind
2 Tablespoons Butter
Mix cornstarch, sugar together. Mix all ings. together and put in a sacuepan. except the butter and lemon juice. Cook until thick. Remove from stove and add the butter and lemon juice. Cover with wax paper until cool.
Iceing:
8oz. Cream Cheese
3 Tablespoons Butter
16oz. Powdered Sugar
1 Teaspoon Vanilla
1 Teasppon Lemon Juice
1 Tablespoon Lemon Zest
In a bowl cream the cheese and butter until softened. Add sugar, vanilla and lemon peel and juice. Sit aside.
Take one layer of the cooled cake and put on a cake plate. Add the filling on top of this. Add another layer and continue until all the filling is gone. Make the iceing and put on top of cake and around sides. If not enough iceing then make a double batch.
2 Teaspoons Baking Powder
1/8 Teaspoon Salt
1/2 Cup Butter, softened
1/4 Cup Shortening
11/2 Cups Sugar
3 Egg Yolks
3/4 Cup Milk
3 Stiffly Beaten Egg Whites
1 Teaspoon Vanilla
Cream butter, shortening, suger until creamy. Sift dry ings. together. Add milk, vanilla, egg yolks together. Mix the dry and liquid ings together. Fold in egg whites. Spray (7) 8 inch pans or may have to use two at a time. Add 3/4 cup mixture into each pan. Bake at 350 for 12 minutes. Let cool and take out of pan and put on a piece of sprayed wax paper until all cakes are baked.
Lemon Filling:
3 Tablespoons Corn Starch
3 Tablespoon Plain Flour
Dash of Salt
3/4 Cup Cold Water
1/3 Cup Fresh Lemon Juice
3 Egg Yolks
11/4 Cups Sugar
1 Tablespoon Lemon Rind
2 Tablespoons Butter
Mix cornstarch, sugar together. Mix all ings. together and put in a sacuepan. except the butter and lemon juice. Cook until thick. Remove from stove and add the butter and lemon juice. Cover with wax paper until cool.
Iceing:
8oz. Cream Cheese
3 Tablespoons Butter
16oz. Powdered Sugar
1 Teaspoon Vanilla
1 Teasppon Lemon Juice
1 Tablespoon Lemon Zest
In a bowl cream the cheese and butter until softened. Add sugar, vanilla and lemon peel and juice. Sit aside.
Take one layer of the cooled cake and put on a cake plate. Add the filling on top of this. Add another layer and continue until all the filling is gone. Make the iceing and put on top of cake and around sides. If not enough iceing then make a double batch.
BBQ SEASONING
11/2 Cups Paprika
3/4 Cup Sugar
31/4 Tablespoons Onion Powder
1/2 Teaspoon Salt
Mix and store in a air tight container.
3/4 Cup Sugar
31/4 Tablespoons Onion Powder
1/2 Teaspoon Salt
Mix and store in a air tight container.
FRIED GREEN TOMATOES WITH BASIL SAUCE
6 Hard Green Tomatoes, sliced 1/4 inch thick
Kosher Salt
Freshly Ground Black Pepper
3/4 Cup Flour
1/4 Cup Buttermilk, shake good
Dash Hot Sauce
1/4 Cup Yellow Cornmeal
11/2 Cup Pankio Bread Crumbs
Vegatable oil for fring
Wash tomatoes, then slice. Season with salt and pepper. Place flour on a plate. Wisk together the buttermilk and hot sauces in a bowl and then pour out in another plate. Take one slice of tomato and put in the flour and then in the buttermilk mixture and then in the panko bread crumbs. Put on a sprayed baking sheet or parchment paper. Repeat until all slices are done. Heat 3/4 inch of veg. oil in a large skillet. Place the tomato slices in the oil . Fry until slices are golden brown. around 2 minutes per side. Using a slotted spoon put the tomato slices on a cookie sheet lined with a paper towel until all are fried. Turn the oven on to 200 and keep warm. Do not let oven get to hot or the towels may burn. Next make the sauce. Put the sauce over each tomato.
Basil Sauce:
2 Cups Loosely Packed Fresh Basil Leaves
1 Cup Mayonnaise
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Creole or Hot Mustard
Kosher Salt
Freshly Ground Black Pepper
Pulse the basil, mayonnaise, lemon juice and mustard in a food processor fitted with a metal balde until smooth. Then put in a small bowl. Season with salt and pepper. Can be made one day ahead. Cover and keep ref.
Kosher Salt
Freshly Ground Black Pepper
3/4 Cup Flour
1/4 Cup Buttermilk, shake good
Dash Hot Sauce
1/4 Cup Yellow Cornmeal
11/2 Cup Pankio Bread Crumbs
Vegatable oil for fring
Wash tomatoes, then slice. Season with salt and pepper. Place flour on a plate. Wisk together the buttermilk and hot sauces in a bowl and then pour out in another plate. Take one slice of tomato and put in the flour and then in the buttermilk mixture and then in the panko bread crumbs. Put on a sprayed baking sheet or parchment paper. Repeat until all slices are done. Heat 3/4 inch of veg. oil in a large skillet. Place the tomato slices in the oil . Fry until slices are golden brown. around 2 minutes per side. Using a slotted spoon put the tomato slices on a cookie sheet lined with a paper towel until all are fried. Turn the oven on to 200 and keep warm. Do not let oven get to hot or the towels may burn. Next make the sauce. Put the sauce over each tomato.
Basil Sauce:
2 Cups Loosely Packed Fresh Basil Leaves
1 Cup Mayonnaise
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Creole or Hot Mustard
Kosher Salt
Freshly Ground Black Pepper
Pulse the basil, mayonnaise, lemon juice and mustard in a food processor fitted with a metal balde until smooth. Then put in a small bowl. Season with salt and pepper. Can be made one day ahead. Cover and keep ref.
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