1/2 medium banana
1/4 c. light coconut milk
1 c. chopped fresh pineapple
1/4 c. cold pineapple juice
1/2 c. crushed ice
Blend together and enjoy!
Sunday, January 13, 2013
Peaches & Cream Smoothie
1 1/2 c. sliced fresh peaches
1/2 c. buttermilk
1/2 medium banana
2 tsp. honey
1/2 c. crushed ice
Blend together. Enjoy!
1/2 c. buttermilk
1/2 medium banana
2 tsp. honey
1/2 c. crushed ice
Blend together. Enjoy!
Frosty Pumpkin Squares
1 qt (4 c.) vanilla ice cream
1 1/4 c. graham cracker crumbs (about 16 squares)
1/4 c. butter or margarine, melted
1 c. canned pumpkin (not pumpkin pie mix)
1/2 c. packed brown sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
Let ice cream stand at room temperature for 30-45 minutes to soften.
Meanwhile, in a small bowl, mix cracker crumbs and butter. Reserve 2-3 Tbsp. crumb mixture.
In ungreased 8 or 9-inch square pan, press remaining crumb mixture firmly and evenly over the bottom.
In a large bowl, beat remaining ingredients with wire whisk until well blended. Stir in ice cream with spoon. Spread over the crumb mixture in pan. Sprinkle reserved crumb mixture over top.
Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm. Then cover and return to freezer until serving time. Let stand at room temperature 15-20 minutes before cutting.
It is recommended to cut 3 rows by 3 columns. Store in freezer.
You can make them up to 2 weeks in advance.
1 1/4 c. graham cracker crumbs (about 16 squares)
1/4 c. butter or margarine, melted
1 c. canned pumpkin (not pumpkin pie mix)
1/2 c. packed brown sugar
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
Let ice cream stand at room temperature for 30-45 minutes to soften.
Meanwhile, in a small bowl, mix cracker crumbs and butter. Reserve 2-3 Tbsp. crumb mixture.
In ungreased 8 or 9-inch square pan, press remaining crumb mixture firmly and evenly over the bottom.
In a large bowl, beat remaining ingredients with wire whisk until well blended. Stir in ice cream with spoon. Spread over the crumb mixture in pan. Sprinkle reserved crumb mixture over top.
Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm. Then cover and return to freezer until serving time. Let stand at room temperature 15-20 minutes before cutting.
It is recommended to cut 3 rows by 3 columns. Store in freezer.
You can make them up to 2 weeks in advance.
Wednesday, January 9, 2013
Pumpkin Crisp
15 ounce can pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 package butter yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Whipped cream
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 package butter yellow cake mix
1 cup chopped pecans
1 cup butter, melted
Whipped cream
Directions:
Preheat oven to 350 degrees. Combine pumpkin, evaporated milk, sugar, vanilla, cinnamon, and nutmeg.
Pour into a 9×13 baking dish. Sprinkle cake mix over pumpkin mixture in an even layer.
Arrange pecans on cake mix.
Pour butter evenly over pecans, moistening all the cake mix.
Bake for 70-80 minutes, or until golden brown. Allow to cool and top with whipped cream. Serve warm.
French Silk Pie
- 4 ounces, weight Unsweetened Baking Chocolate
- 1 cup Salted Butter, Softened
- 1-1/2 cup Sugar
- 1 teaspoon Vanilla Extract
- 4 whole Eggs
- 1 package Baked Pie Shell
Preparation Instructions
In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).
Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Plop a heap of whipped cream and garnish with a few chocolate curls if you’re feeling sassy.
pictures and more in-depth directions can be found at: http://thepioneerwoman.com/cooking/2008/02/the_meal_of_love_part_iv_de-licious_chocolate_pie/
Sunday, January 6, 2013
Gesine's Pie Crust
2 c. cold all-purpose flour
1 c. unsalted butter (cut into small pieces and chilled in the freezer for about 10 minutes)
1 Tbsp. sugar
1 tsp. salt
1/2 c. ice-cold water
1 tsp. lemon juice
In the bowl of the food processor fitted with the blade attachment, pulse together flour, butter, sugar and salt until mixture resembles coarse cornmeal. In a small bowl whisk together water and lemon juice. Slowly add to the flour mixture, pulsing until dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Follow pie recipe for dividing and refrigerating dough.
1 c. unsalted butter (cut into small pieces and chilled in the freezer for about 10 minutes)
1 Tbsp. sugar
1 tsp. salt
1/2 c. ice-cold water
1 tsp. lemon juice
In the bowl of the food processor fitted with the blade attachment, pulse together flour, butter, sugar and salt until mixture resembles coarse cornmeal. In a small bowl whisk together water and lemon juice. Slowly add to the flour mixture, pulsing until dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape. Follow pie recipe for dividing and refrigerating dough.
Meringue Topping
8 egg whites
1 2/3 c. sugar
pinch of salt
In a large glass bowl combine egg whites, sugar, and salt. Place bowl over a large saucepan half-filled with simmering water. Beat with a handheld electric mixer until egg whites are warm to the touch. Continue beating and remove when egg whites exceed 160 F when tested with a candy thermometer, about 15 minutes. If necessary, continue beating until stiff, shiny peaks form.
1 2/3 c. sugar
pinch of salt
In a large glass bowl combine egg whites, sugar, and salt. Place bowl over a large saucepan half-filled with simmering water. Beat with a handheld electric mixer until egg whites are warm to the touch. Continue beating and remove when egg whites exceed 160 F when tested with a candy thermometer, about 15 minutes. If necessary, continue beating until stiff, shiny peaks form.
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