Creamy Ice Cream Pie Recipe

It’s summertime and really hot… so my first choice for dessert is ice cream! Here is a very delicious recipe courtesy of Betty Crocker. Enjoy!

Creamy Orange Ice Cream Pie
Creamy Orange Ice Cream Pie. photo courtesy of Betty Crocker Recipes

Ingredients:

# 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
# 1/2 cup butter or margarine, softened
# 2 pints (4 cups) orange sherbet
# 1 pint (2 cups) vanilla ice cream

Directions:

1. Heat oven to 375°F. In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly).

2. Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour.

3. Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes.

4. While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.

High Altitude (3500-6500 ft): If crust is too puffy after baking, gently press with back of spoon to flatten slightly.

Find more recipes at www.bettycrocker.com.

Fluffy Baked Doughnuts Recipe

Today we customized one of the most delicious doughnuts recipes out there. The original recipe can be found here.

Preparation Time: approx. 20 minutes
Baking Time: approx. 10 minutes
Total time: approx. 30 minutes
Servings: 12

fluffy doughnutsIngredients:
#  2 cups cake flour
# 3/4 cup white sugar
# 2 teaspoons baking powder
# 1/4 teaspoon ground nutmeg
# 1/2teaspoon ground cinnamon
# 1 teaspoon salt
# 3/4 cup buttermilk
# 2 eggs, beaten
# 1 teaspoon vanilla extract
# 1 tablespoon melted butter
# 200g milk chocolate
# 200ml fresh cream
# grated nestle peppermint crisp

Preparation:
#  Preheat oven to 338F/170c. Lightly grease a doughnut pan.
# In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in buttermilk, eggs, vanilla and butter. Beat together until well blended.
# Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.

Ganache:
# Bring the cream to boil, remove from stove and add your chocolate. Mix until all chocolate is melted.
# Dip cooled doughnuts into ganache and top with grated peppermint crisp.

My kids finished these within an hour…LOL. I got to taste just one.

Enjoy!! And let us know if you liked them!

Mini Snowballs Recipe

Preparation Time: approx. 45 minutes
Baking Time: approx. 10 minutes
Total time: approx. 55 minutes
Servings: +- 20

Ingredients:
125g (4.4 oz) butter
2 large eggs
5ml (1 teaspoon) vanilla extract
500ml (2 cups + 2 tablespoons) cake flour, sifted
10ml (2 teaspoons) baking powder
200ml (7/8 cup) milk

mini-snowballsSyrup ingredients:
250ml (1 cup + 1 tablespoon) sugar
pink food colouring
300ml (1 1/4 cups) fine dessicated coconut

Preparation:
Heat oven to 180 C/ 356 F.
Cream the butter and sugar until light.
Beat in the eggs, one at a time, then beat in the vanilla.
Fold in the flour and baking powder alternately with the milk to form a batter with a dropping consistency.
Spoon into greased mini cupcake trays.
Bake for about 10 mins until skewer comes out clean.
Remove from the oven and cool on a rack.

mini-snowballs-recipeTo make the Syrup:
Add the sugar and 250ml (1 cup + 1 tablespoon) water to a saucepan.
Bring to the boil, then reduce the heat and simmer until the mixture thickens slightly.
Remove from the heat and stir in a few drops of colouring.
Dip the cool cakes into the syrup, then roll in coconut.

Enjoy!!

Strawberry Cinnamon Sugar Muffins Recipe

Cooking time: approx. 18 minutes.

Servings: 12 muffins

strawberry-muffinsIngredients:
2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2/3 cup sugar
few drops lemon extract
2 eggs
1 cup milk
1 teaspoon vanilla
6 tablespoons salted butter, melted
1 cup diced strawberries
sweet and spicy sprinkle, for sprinkling on top

Sweet and Spicy Sprinkle Recipe:
1/2 cup ground brown sugar (grind in food processor)
1 tsp. cinnamon powder
1/4 tsp.allspice
1/4 tsp. clove powder
1/4 tsp. vanilla extract

Also wonderful on hot pancakes, rub into peaches before grilling, add a tsp. to hot chocolate, sprinkle over cakes or muffins before baking.

Directions:
Preheat oven to 180 C degrees. Line a muffin tin with paper liners .

In a bowl, whisk together the flour, baking powder, salt, ground nutmeg, and ground cinnamon.

In a separate large bowl, use your fingers to rub together the sugar until the sugar is moistened . Add the eggs, milk and lemon extract and gently whisk together until blended. Add the melted butter and whisk until thoroughly combined.

Add the dry ingredients to the wet ingredients and fold together with a rubber spatula. Add the diced strawberries and fold in, just until distributed.

Spoon the muffin batter into the muffin cups. Sprinkle spicy sprinkle on top of each, then bake for 15-18 minutes, until the tops are golden brown and spring back when lightly pressed with your finger.

Serve with lemon curd; just as delicious when served plain.

Enjoy!

If you have tried this recipe, please feel free to leave a message. We’d love to hear from you!

Date And Walnut Loaves

Today, we’d like to talk about a very delicious recipe that is definitely worth trying. Here we go:

date-and-walnuts-loaves

Preparation time: approx. 25 minutes
Total cooking time: 1 hr
Makes: 2 loaves

Ingredients:
3/4 cup self-raising flour
3/4 cup cake flour
1/2 tsp.baking soda
1/2 tsp. allspice
1/2 tsp. cinnamon powder
1 cup chopped walnuts
100g butter
3/4 cup soft brown sugar
1 1/2 cups chopped dates
1 egg, lightly beaten

Preparation:
Preheat the oven to 180c.
Brush two 17 by 8 cm tube tins (nut roll tins)and their lids with oil or melted butter.
Sift the flours, soda and spice into a large bowl.
Add the walnuts and stir to combine.
Make a well in the centre of the mixture.
Combine the butter, sugar, water and dates in a pan.
Stir continuously  over low heat until the butter has melted and the sugar dissolved.
Remove from the heat and leave to cool slightly.
Add the butter mixture and egg to the flour mixture and stir until combined.
Spoon the mixture evenly into the prepared tins.
Bake, with the tins upright, for 1 hour or until the skewer comes out clean when inserted into the centre of the loaves.
Leave the loaves in their tins, with the lids on, for 10 mins, then turn out onto a wire rack to cool.

Enjoy!

If you have tried this recipe, please feel free to leave a message. We’d love to hear from you!

Banana Chocolate Pancakes with Caramel Sauce Recipe

Preparation Time: approx. 30 minutes
Cooking Time: approx. 15 minutes
Total time: 45 minutes
Servings: 10-12,depending on size

banana pancakesIngredients:
– 250ml (1 cup) cake flour
– 15ml (1 TBLSP) baking powder
– 2ml (1/2 tsp) cinnamon
– 2ml (i/2 tsp) salt
– 45ml (3 TBLSP) castor sugar
– 2 eggs
– 1 can (310g) NESTLE DESSERT CREAM
– 1 banana,mashed
– 125ml (1/2 cup) dark chocolate,chopped
– 15ml (1 TBLSP)melted butter
– 1 can NESTLE TREAT-CARAMEL
– 150ml (1/2 cup+ 2 TBLSP) milk

Preparation:
1. Sift flour. baking powder,cinnamon and salt into a bowl and add sugar.
2. Beat in eggs and nestle cream.
3. Stir in banana and chocolate….leave to stand for 15 mins.
4. Lightly oil a heavy based frying pan and place on med. heat.
5. when hot, drop spoonful of batter onto the pan and cook until bubbles appear on the surface and underneath is golden brown.
6. Turn over and cook the other side.
7. Serve with caramel sauce or sauce of your choice.

To make the sauce :
Simply heat the nestle treat in a saucepan with the milk,stirring, until heated through and sauce is of pouring consistency.

Enjoy!

Black Bottom Banana Cream Pie Recipe

Another yummy-licious dessert recipe from pillsbury.com.

DESCRIPTION
What a clever idea! A fudgy layer on the crust keeps the crust from getting too soggy… and it provides a fabulous chocolate surprise in every bite.

INGREDIENTS

1 box (4-serving size) vanilla pudding and pie filling mix (not instant)
2 cups milk
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
2/3 cup hot fudge topping
2 cups sliced ripe bananas (about 2 large bananas)
1 cup whipping cream, whipped
Chocolate curls, if desired

Black Bottom Banana Cream Pie
Black Bottom Banana Cream Pie

DIRECTIONS

1.Make pudding mix with milk as directed on box for pie. Cool 30 minutes, stirring 2 or 3 times.

2.Meanwhile, heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 10 minutes.

3.Spread fudge topping in bottom of shell. Top with bananas, pudding and whipped cream. Refrigerate at least 4 hours until serving time. Garnish with chocolate curls. Cover and refrigerate any remaining pie.

High Altitude (3500-6500 ft): No change.

Mouthwatering Chocolate Cake Recipe

chocolate_cakeIngredients:
-> 375ml(1 1/2 cup) sugar
-> 5ml (1tsp) vanilla extract
-> 5 x-lg eggs ,separated
-> 200ml (3/4 cup) cooking oil
-> 200ml (3/4 cup) water
-> 450ml (1 3/4 cup) cake flour
-> 15ml (1 TBLSP) baking powder
-> 60ml (1/4 cup) cocoa
-> 2ml (1/4 tsp) salt

Syrup
-> 375ml (1 1/2 cup) water
-> 5ml (1tsp) vanilla extract
-> 375ml (1 1/2 cup) sugar
-> 15ml (1 TBLSP) coffee powder

Preparation:
Preheat oven to 190c.
Beat the sugar,vanilla extract and egg yolks together.
Add the oil and water, beating well.
Add the dry ingredients and mix well.
Beat the egg whites until stiff and fold into batter.
Turn the batter into a greased 24cm by 34cm oven pan or scoop  into cupcake liners.

Bake for approx. 30 minutes (if you chose to make it into cupcakes bake only for 15-20 minutes).
I used muffin size cupcake liners.
Makes 21 cupcakes.

Syrup
Heat the ingredients together and pour over the hot cake . Leave it to cool.

Chocolate Ganache

300g callebaut or lindt
250ml double thick fresh cream

Bring the cream to boil, remove from stove and add your chocolate. Mix until all chocolate is melted. Pop into the fridge and stir every 10 minutes until it reaches the desired consistency for piping.
You can add some coffee in your cream when boiling for coffee ganache.

Looking at the ingredients, one is inclined to think that this cake is very sweet, but that is not the case at all.
It can also be served as a dessert.