What's for dessert-#1 2009

Tracey that looks wonderful. Where's the recipe?

This cheesecake is always requested when I throw my annual Christmas party.

Expresso and Chocolate Swirl Cheesecake

Crust

1 9-ounce chocolate wafer cookies
6 Tbsp unsalted butter, melted, cooled

Filling
2 Tbsp instant espresso powder
1 Tbsp water
3 8-oz pkgs cream cheese, room temperature
1 cup sugar
3 large eggs
1/4 cup unsalted butter, melted, cooled
1 Tbsp finely ground coffee

6 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 c whipping cream

For crust: Position rack in center of oven and preheat to 400 degrees. Grind cookies in processor. Add butter and process using on/off turns until crumbs are moist. Press crumbs on bottom and 1 1/2 inches up sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with aluminum foil.

For filling: In a small bowl, dissolve instant espresso in 1 Tbs water. Using a electric mixer, beat cream cheese in a large bowl until smooth. Add sugar and continue beating until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in espresso mixture, butter and ground coffee beans.

Combine chocolate and cream in a small saucepan. Stir over low heat until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 Tbsp melted chocolate mixture by Tbsp around edge of filling, spacing evenly. Use a sharp knife to swirl chocolate into filling. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by Tbsp into center 6 inches of filling, spacing evenly. Swirl mixture together using tip of knife.

Bake cheese cake until edges are puffed and begining to crack and top is golden brown, about 40 minutes. (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.)

Run a sharp knife around edge of pan to loosen cheesecake. Release pan sides. Let stand at room temperature 30 minutes. Transfer to platter and serve.

Serves 10.
Bon Appetit
March 1991

Yesterday was George Washington's birthday, and I made our traditional cherry pie. I always enjoy making the lattice. It's fun and it looks pretty with the bright red cherries peeking through. We picked the cherries last summer; this was the first time I vacuum-sealed some of the ones I froze, and it seemed to me they might taste even better than usual. I like cherry pie fairly tart, and thickened with tapioca.

tracey - what a fantastic photo - it looks really good. I am living vicariously through all of you on this thread - LOL. But once in awhile, you've got to indulge, right? I'm going to look for that recipe, too. I've had CC pie before but I don't remember it being so "cookie- like"

CC - your pie sounds delicious! And mst, I think I have that cheesecake in my saved files - yum.

Stacy

Ms. T-that cheesecake recipe looks wonderful! I only make cheesecake on special occasions because the kids won't eat it and DH and I do not need an entire cheesecake in the house!

Christine-I've never made a cherry pie or a lattice crust. Pie crusts are one thing that continue to elude me. What a great way to celebrate George's bday!

And Stacy, I indulge way too much. I honestlly believe if I quit eating sugar all together, I'd lose 10 lbs in a few weeks. But at least it's homemade and not filled with chemicals, right?

Here's the pie recipe from the food network.

Chocolate Chip Pie:
2 3/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 1/4 teaspoons baking powder
1 cup (2-sticks) unsalted butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 tablespoon vanilla extract
3 cups semisweet chocolate chips
2 cups chopped walnuts, optional
Whipped cream:
2 pints (4-cups) heavy cream
1/4 cup confectioners' sugar
1/4 cup miniature semisweet chocolate chips
Directions
Preheat oven to 350 degrees F. Grease 2 (9-inch) pie plates; set aside.

In a large bowl, sift together the flour, salt, baking soda, and baking powder. In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar. Add the eggs, 1 at a time, beating until incorporated. Beat in the vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in the 3 cups chocolate chips and, if desired, the walnuts. Divide the dough between the prepared pie plates and smooth the tops with a spatula.

Bake about 30 minutes or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack.

While the pies cool, whip the cream and confectioners' sugar until soft peaks form (tips curl). Fold in the chocolate chips. Refrigerate whipped cream until ready to use. Spread the whipped cream over the pies and serve.

Tracey, that sure looks yummy.......great photo!

Man, I'm going to love this thread! Tracey, that looks and sounds great. CC and mst both of those sound good too. I made a recipe from AnnT's book tonight that I was going to make for the ginger cookalong. Cookies count as dessert don't they?? These have a good bite and a lot of heat to them. Loved them! Thanks to AnnT and Karen!!

David

Gingersnaps - Extra-Spicy Gingersnaps
=====================================
Posted by:
KarenInSeattle on Thu, Oct 17, 02 at 19:14

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon ground ginger, or more
to taste
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
8 tablespoons (1 stick) cool unsalted
butter, cut into pieces
1/2 cup granulated sugar, plus extra
for rolling
1 cup light brown sugar, packed
1/3 cup molasses (not blackstrap)
1/4 cup egg whites (from about 2
eggs)
. Combine the flour, baking soda, and
spices in a mixing bowl and set aside.
Cream the butter until smooth and
fluffy in a mixer fitted with a paddle
attachment (or using a hand mixer).
Add the sugars and mix. Add the
molasses and mix. Add the egg whites
in 2 batches, mixing to combine after
each addition. Add the dry ingredients
in three batches, mixing to combine
after each addition.

Heat the oven to 350 degrees F.
Spread a few tablespoons of
granulated sugar on a small plate.
Roll the dough into 3/4-inch balls, then roll
each ball in the sugar until
lightly coated. Transfer to parchment
sheets, leaving 1-inch of space between each
cookies. Bake until browned 8 10
minutes. Let cool on wire racks.
store in an airtight
container.

yield: 60 cookies

David, those gingersnaps look perfect. Yum!

I made these granola bars for DH for breakfast bars, but they aren't super healthy so I've been eating them for dessert instead of a meal. I used Bob's Red Mill muesli instead of plain oats. It's from allrecipes.

[

](http://s110.photobucket.com/albums/n112/singer75/?action=view%C2%A4t=2009_0224Image0053.jpg)

INGREDIENTS (Nutrition)
3 cups quick-cooking oats
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter, melted
1 cup flaked coconut
1 cup sliced almonds
1 cup miniature semisweet chocolate chips
1/2 cup sweetened dried cranberries

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.
Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

Thanks for the recipe Tracey. I'm going to give it a try. Good looking Gingersnaps David and Tracey nice looking granola.

I'm getting into the cookie mood...nice gingersnaps David.

Tracey, your granola bars look good too. This posting of desserts is going to be way too yummy!

Sunday I made some turnovers. Not from the little square boxes that are right next to the puff pastry sheets. I've done those and think I make better fillings. So I made two different fillings, one cherry and the other apple. Used the whole pkg of puff pastry.

[

](http://s121.photobucket.com/albums/o214/wizardnm/1%20Cooking%20Forum%202009/?action=view&current=2009FoodPics137.jpg)

Nancy

Tracy:
I had a piece of my Fluffy Cheese Cake that I made for my Daughters Valentines Birthday.
I went to Cheese Cake Heaven and came back.
Still have a piece left. Enough for another trip.
Lou

Oh wow - those Gingersnaps look great! I am definitely making them soon.

Love the turnovers too and the chocolate chip pie... the granola looks just too healthy for me though LOLOLOL!

Here are the ONLY pics I got from Sunday - before everyone started to arrive. Sigh - it is always the same, I get caught up with the guests and forget to photograph!

Ann T's Chocolate Peantu Butter Tarts

Chocolate covered strawberries
[

](http://s23.photobucket.com/albums/b361/caliloo/a%20junk%20illed%20album/?action=view&current=P1040323.jpg)

This thread is going to cause me to pack on the lbs... I can see it now!

Alexa

OMG, you all are killing me! Tracy is that a Tollhouse Pie, it looks incredible!
David, I've made those Gingersnaps and they are the best. They remind me of Ivan's Gingersnaps. We had them growing up and you can only get them in the Philly area!
Tracy, those granola bars look sinfully good!
And Alexa..OMG, both the tarts and strawberries are screaming my name! How was your hubby's party? We want details and pictures!
I don't have anything sinful to add, we don't eat dessert, but you all are making me drool And on Ash Wednesday to boot! I love this topic, I can live vicarously through all of you and not gain any weight! Gina

Everything looks great! Alexa, those tarts are perfect and Nancy, I love turnovers! Lou, cheesecake is something I could eat day or night.

Gina, this is just a chocolate chip pie. It doesn't have a crust and I think the toll house pie does. This was a super easy dessert. Oh, and seriously I can't even comprehend the words "we don't eat dessert". I don't have many vices in life, but dessert is certainly one of them. More power to you :)

How about some chocolate chocolate chip gelato? I had some left over cream from Ann T's scones and decided to make some ice cream. I'm still trying to master my kitchenaid ice cream attatchment so I'm sure this will the first batch of many. Thankfully I have many tasters in the house.

[

](http://s110.photobucket.com/albums/n112/singer75/?action=view&current=2009_0228Image0010.jpg)

Tracey. Is it a good recipe? Can I get it? Thanks.

I really like the recipe because it does not involve cooking a custard base and it is still has a very creamy texture. It's a Dorie Greenspan recipe from epicurious. I subbed mini chocolate chips for the toffee because I didn't have any and I did not put in the cinnamon.
Chocolate-Cinnamon Gelato
1/2 cup sugar
2 tablespoons cornstarch
1 1/4 teaspoons ground cinnamon
Pinch of salt
2 cups whole milk, divided
5 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

1/2 cup chilled heavy whipping cream

1/3 cup coarsely crushed toffee candy (such as Skor, Heath bar, or Almond Roca)

Preparation: Whisk sugar, cornstarch, cinnamon, and salt in heavy medium saucepan until blended. Gradually add 1/4 cup milk, whisking until cornstarch is dissolved. Whisk in remaining 1 3/4 cups milk. Whisk over medium-high heat until mixture thickens and comes to boil, about 6 minutes. Reduce heat to medium and cook 1 minute longer, whisking occasionally. Remove from heat; add chocolate. Let stand 1 minute, then whisk until melted and smooth.

Transfer gelato base to medium bowl. Mix in cream. Place bowl over large bowl filled with ice and water and cool, stirring often, about 30 minutes.

Process gelato base in ice cream maker according to manufacturer's instructions, adding toffee during last minute of churning. Transfer to container; cover. Freeze at least 3 hours and up to 2 days.

I made lemon curd cakes last night with Meyer lemons from our tree. It was just what we needed to cap off our dinner of pasta puttanesca. I just need to time it better to have them ready for dessert right out of the oven - they look so good when the tops are stilled puffed up and airy. Always delicious though puffy or not

The recipe is from dishesdone:

RECIPE: Lemon Custard Cakes
Posted by dishesdone (My Page) on Thu, Feb 17, 05 at 14:07

I made these today. They're very light! I could have eaten all six of them!
Lemon Custard Cakes

Unsalted butter, room temperature, for custard cups
3 large eggs, separated
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 to 3 teaspoons grated lemon zest (1 lemon)
1/4 cup fresh lemon juice
1 cup milk
1/4 teaspoon salt
Confectioners sugar, for dusting

Preheat oven to 350°. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan.

In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest.

With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).

Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners sugar. from Everyday Food

Oh Tracey, can I come and live with you? I am really, really rethinking the "no dessert" thing!!! :0) Gina

Lemon custard cakes sound wonderful, I've really been craving lemon lately. Too much chocolate over the holidays I think. I was wanting to make lemon bars recently, but short an ingredient, so tried a recipe for lemon brownies. Good, but not what I was wanting. Today I tried a new recipe-not sure where I got it, but probably someone here. Couldn't make lemon since my son was here for lunch & he doesn't like lemon. This was really moist, very easy & quick to put together, unusual method. It would be really nice for a potluck when you want to make something quick. The almond extract was a bit strong, I'll reduce it or use vanilla next time for our tastes. It calls for a 15x10 pan, I used my 15x10 jelly roll pan which was barely tall enough. I wonder if you couldn't substitute some lemon juice for the water-as I said, I'm really wanting lemon!
White Texas Sheet
1 cup butter
1 cup water
2 cup flour
2 cup sugar
2 eggs, beaten
½ cup sour cream
1 tsp almond extract
1 tsp salt
1 tsp baking soda
½ cup butter
¼ cup milk
4 ½ cup powdered sugar
½ tsp almond extract
1 cup walnuts
Boil butter & water, remove from heat & stir in flour, sugar, eggs, sour cream, almond extract, salt & baking soda. Pour into 15x10 pan, bake 375 20-22 minutes. Cool 20 minutes. For frosting, mix butter & milk in pan, boil, remove from heat, add sugar & extract, mix well. Add nuts, spread over warm cake.

Just tried this "cake" twice in the past 3 days. Has passed the most diehard chocoholics possible and they are in love with it.

Even though it is called "Too good to be called Passover cake" and is the perfect cake for passover, there is no flour, matzo meal or anything else in it and everyone will enjoy this.

Hubby got a piece quicker than I could grab the camera and I'm not the best at the picture taking

[

](http://s28.photobucket.com/albums/c210/littleonefb/cooking%20pics/?action=view&current=S3600043.jpg)

I did get a pic of the piece he cut before he ate it

[

](http://s28.photobucket.com/albums/c210/littleonefb/cooking%20pics/?action=view&current=S3600044.jpg)

From Better Homes and Gardens March 2009.

TOO GOOD TO BE CALLED PASSOVER CAKE

Makes 16 servings

INGREDIENTS

8 ounces coarsely chopped unsweetened chocolate

4 ounces coarsely chopped semisweet chocolate

1 1/3 cups sugar

1/2 cup water

1 cup unsalted Kosher for Passover margarine or unsalted butter or plain unsalted margarine

5 eggs

DIRECTIONS

Preheat oven to 350 degrees. Butter a 9-inch round cake pan. Line bottom of pan with parchment paper and butter the paper.

In food processor combine chopped chocolates. Process until finely chopped.

In saucepan bring sugar and 1/2 cup water to boil. Stir to dissolve sugar.

With food processor running, add boiling sugar syrup to chocolate through feed tube. Add margarine, 2 tablespoons at a time. Add eggs. Process only until smooth.

pour chocolate mixture into prepared pan. Place cake pan inside roasting pan. Pour enough hot water in roasting pan to reach half way up sides of pan.
Place roasting pan on rack in center of oven. Bake for 25-30 minutes until knife inserted in center comes out with just a few specks of chocolate clinging to the tip of the knife and cake begins to pull away from edges of pan.
Transfer cake pan to a wire rack. Cool for 10 minutes.

Using a small sharp knife loosen cake from pan sides. Cover cake surface with plastic wrap and invert onto baking sheet. lift off pan, remove parchment. Invert a cake plate over cake, turn plate and baking sheet so that cake is right side up. Remove plastic wrap.

Serve warm or cold.

SOME CHANGES I MADE

I don't have a food processor, so I chopped the chocolate as fine as I could by using a chefs knife and slicing thin slices off the chocolate.

I used mazola stick unsalted margarine

After bringing the sugar and water to a full boil, I turned off the burner. Then added the chocolate, one kind at a time and stirred till melted with a wooden spoon. Then just added one stick of margarine sliced at a time until melted. Then added eggs stirring well. Then I used a metal wisk to stir and be sure all was melted well and mixture was smooth.

The proceeded with the directions for baking.

My roasting pan that would fit the 9 inch cake pan was oval and fairly deep, 4 inches. I'm not sure if the depth of the roasting pan would make the cake take longer to cook, BUT, I found that the cake took about 45-50 mintues to cook instead of 25-30 minutes that the directions stated.

Hope you enjoy this.

Fran

Tracey oh:
How about a Belguim Waffle with 2 big dips of
Vanilla Ice Cream ( that's all I had )
Sliced Peaches, Strawberry Preserves, Dribbled with Chocolate Syrup and a big Swirrel,
of Whipped Cream.
There is a Waffle under there.
Lou
PS: If you eat this during Lent you're in trouble,
No matter what religon you are.

Thanks Tracey. I think I will make that later this week. After looking at this thread I think I am doing some baking today!

Yum. I thought I smelled chocolate.

Luigi, having looked at your dessert, I may very well go to hell in two religions.

Anyway, I'm tickled to see you back! And I hope to aid and abet your disturbance of the peace.

Sol

Fran, here is another chocolate Passover cake. This one uses ground nuts which produces a surprisingly cake-like texture.

Low-Fat Chocolate Nut Torte
adapted from Classic Home Deserts by Richard Sax
added ingredients marked with *

1/2 cup walnut pieces
1/2 cup whole almonds
1/2 cup unsweetened cocoa powder
1 cup sugar
3 tbsp vegetable oil
1 tbsp dark rum or cognac (optional - I omit)
*1/2 lemon - juice and zest
*1 tsp cinnamon
*1 tsp grated ginger (or ground ginger)
*1 tsp nutmeg
*1/4 tsp cloves
8 large egg whites
pinch salt
Confectioners' sugar for sprinkling (I sometimes omit)

9-inch springform pan

Preheat oven to 350 degrees F. Put the nuts on a baking sheet and toast about 10 minutes stirring twice - they
should be fragrant but not burnt. Let the nuts cool.
Coat the springform pan with oil lightly. Sprinkle with sugar and shake out excess.

Combine the cocoa, 3/4 cup of sugar and oil.

Put the nuts and 1/4 cup of sugar in a food processor and process until powdery but no t oily. It helps to pulse.
(My food processor instructions say to use the blade blunt side first for grinding nuts and they do come out
more powdery that way.)

Add nuts, lemon juice and zest, and spices to the cocoa mixture and stir until smooth - the batter will be quite
stiff at this point.

Beat egg whites with salt until nearly stiff.

Fold a quarter of the egg whites into the batter. Then fold in the rest being careful not to overmix.

Put the batter into the pan.

Bake until the cake is puffed and mostly set. You can test with a toothpick which should be not quite clean
when you pull it out. About 30 minutes.

Cool on a wire rack for 10 to 15 minutes. Run a knife around the edge and remove the sides of the pan. Sprinkle
top with confectioners' sugar. You can sprinkle a bit more before serving. Best served at room temperature.

You can make a Passover Confectioners' sugar substitute by whirring 1 cup sugar and 1 tbsp potato starch in a
blender or food processor to get a fine powder.

This was good with the original recipe but the extra ingredients make the flavor a bit more interesting - kind of
like the difference between regular hot chocolate and Mexican hot chocolate.

Sol:
Guess I'm going with you, because I smell the Chicolate now and a lot of other goodies.
Thanks for your vote.
Lou

Oh Wow! Some delicious looking desserts here. Tracey, great idea to start a What's For dessert Thread. And what a way to kick it off with your Chocolate Chip Pie. Great picture. And I know that both Moe and I would like your granola bars. Anything with condensed milk does it for me. And the only flavour of ice cream I like is chocolate. Yours looks very rich.

David, your Gingersnaps look great. Those are a favourite here. I'm not sure why I only bake them at Christmas. I should bake those more often.

Nancy there is no doubt in my mind that you would make better fillings. Your picture has my mouthwatering for a warm apple turnover.

Alexa, I only make those cookies for others because I don't like peanut butter. Yours looks so pretty with the filling piped in. I'd be happy with a few of your chocolate dipped strawberries.

Fran, what is not to enjoy. That looks amazing.

Lou, that waffle looks like it would feed a family of four. Looks delicious.

I made crepes for dinner yesterday and used a few of the extras to make a dessert I haven't had in years. Dulce de Leche and goat cheese filled crepes. A recreation of Matthew's favourite dessert from a Mexican Restaurant in Toronto.

Oh, I'm loving all these beautiful desserts. Not one thing here I would turn my nose up at :) I'm keeping all these cake recipes because they all look so good-lemon anything does it for me, and I know we would love both the passover cakes and the white texas sheet cake.

Lou, when I saw your waffles, I was inspired to dust off my waffle maker and make some waffles. My DH and munchkins thank you :) P.S-I'm not even going to tell the munchkins you can eat ice cream on waffles. They will want them at every meal.

Ann, love the idea of a dulce de leche crepe! Do you make the crepes ahead of time or when you are ready for dessert?

I'm on an ice cream tear-still trying to master my Kitchenaid ice cream attatchment. Here's some vanilla that actually turned out pretty well.

[

](http://s110.photobucket.com/albums/n112/singer75/?action=view&current=2009_0302Image0014.jpg)

No picture but I had a craving for sweets so... cinnamon toast drizzled with chocolate syrup. Made the chocolate monster go lay down for awhile.

: )
lyra

[

](http://s41.photobucket.com/albums/e262/Yasou/?action=view&current=DSC_1173.jpg)

I made these small (1oz) dessert cups as part of a buffet for a fundraiser on Friday night. I layered lemon mousse, raspberry sauce, whipped cream and topped each off with a fresh raspberry. I love anything lemon!!!

Oly

Moar phood pron!!!!

Mmmm, those mousse cups are look wonderful!

And I know what you mean about the chocolate beast-I honestly can't fathom how people don't like chocolate. How is that possible???

We had cinni-mini's tonight. The kids act like I've created a culinary masterpiece whenever we have these-"mom, cinni mini's are the best things ever!" I know they look like they are drowning in soupy icing, I promise it wasn't that bad-a little thin but not watery.

[

](http://s110.photobucket.com/albums/n112/singer75/?action=view&current=2009_0305Image0006.jpg)

Jessica, you're so bad!!! My mind didn't even go there... now I can't look at the pic without seeing things.

Oly

Wow, everything looks so good. I sure couldn't let this thread get lost, because I actually made dessert! Ashley ate this, the last piece of peanut butter cheesecake:

I also made banana bread, that'll be breakfast for the office tomorrow, not really dessert. Well, kind of, LOL.

[

](http://s18.photobucket.com/albums/b110/annie1992/Food/?action=view&current=IMG_2373.jpg)

I also had strawberry shortcake last week, it was OK but the berries weren't local and they didn't taste like much but it was sure pretty:

I baked up some cinnamon "bread" and that was our dessert. Very yummy!

[

](http://s7.photobucket.com/albums/y291/soozur/?action=view&current=CinnBrd.jpg)

The original recipe is at allrecipes and I read a few of the reviews and made some revisions as suggested. Delish!

Ok-I would love to try a peanut butter cheesecake. Peanut butter is probably my favorite food if I had to pick so I know I would love a pb cheesecake. And I'm definitely keeping that cinnamon bread recipe. That would be great for a brunch.

I finally made nanaimo bars again. It's been years since I've made them, but the recent thread on them made me want some. I used chocolate chips for the top layer so it wasn't as pretty as it could have been.

[

](http://s110.photobucket.com/albums/n112/singer75/?action=view&current=2009_0326Image0086.jpg)

I miss this thread -

Even though we are having snow flurries I made chocolate ice cream

[

](http://s301.photobucket.com/albums/nn66/alanddem/?action=view%C2%A4t=Whatsfordessert001.jpg)

Some oatrageous cookies
[

](http://s301.photobucket.com/albums/nn66/alanddem/?action=view&current=Whatsfordessert.jpg)

And stuffed strawberries ala Martha Stewart
[

](http://s301.photobucket.com/albums/nn66/alanddem/?action=view%C2%A4t=WhatsForDinner014.jpg)

Di

Oh man, I knew I'd love this post even though I've not been here in a while. Cake, crepes, stawberries, ice cream....I'm drooling here y'all. I'm always baking something but my picture taking events seem to be lacking. Here are a few from the last month or more.

Carrot Cake...from the carrot cookalong that I missed for the most part.

I'll be making LindaC recipe for this weekend...this one is Marilyn's.

Last Sunday was a nasty cold day.....besides making bread, bean soup, and chicken and dumplings I made some sweets for for the office crew. Okay, myself too, yes, I have a major sweet tooth!!

Pam's Brown Butter CCC

They are wonderful and worth the extra effort for sure. This coming from a toll house fan for years.

A family favorite...Scotcharoos.

I'll be back...y'all know I LOVE dessert!

David

You guys are KILLING ME!! (or at least my diet). sigh. thank you for so many recipes I've had to copy and paste...

And the beautiful pictures!!

Everything, as usual looks fabulous! Di, do you mind posting your chocolate ice cream recipe? And those cookies look so good. If that's the Quaker Oats recipe for oatrageous cookies, I've made them and mine are nowhere near that nice looking.

David, I could make an entire meal of Scotcheroos. They are one of my eat till I get sick foods (sadly there's a long list of these foods:) The carrot cake looks too die for as do the cookies. I agree, I LOVE dessert :)

Still on an ice cream kick here. My absolute favorite is Starbucks Mud Pie Ice cream, which of course living here in Podunk I can no longer find. I found a recipe for mocha ice cream and I swirled in some chopped up oreos and chocolate fudge sauce. It's close enough to mud pie that I'm happy.

[

](http://s110.photobucket.com/albums/n112/singer75/?action=view&current=2009_0408Image0076.jpg)

Tracey, the ice cream recipe came with my Rival ice cream maker, we like it alot!

Chocolate Ice Cream-4 Quart

2 2/3 C sugar
2 Tbsp. corn starch
1/2 tsp. salt
6 C milk
4 eggs, beaten
*6 squares semisweet chocolate, melted
1 1/3 C half and half
2 C whipping cream
2 tsp. vanilla extract

Combine sugar, corn starch and salt in a saucepan. Gradually stir in milk.

Cook over medium heat until mixture comes to a simmer, stirring constantly. Gradually stir about 1 C of the hot mixture into the beaten eggs. Add to remaining hot mixture, stirring constantly. Cook and stir over low heat until slightly thickened (about 2 minutes). Stir in melted chocolate. Beat with a whisk until mixture is smooth. Stir in half and half, whipping cream and vanilla. Cover and refrigerate 2 hours. Freeze as directed.

*I just whisk the chocolate directly into the hot mixture, no need to melt first.

I haven't seen the Quaker Oats recipe for Oat-rageous cookies. It may be the same one I got from a poster (monique)on another forum. I will post the recipe just in case. I make these 2-3 times a week. DH takes them to work and has the crew addicted to them, they call them healthy cookies!

Oat-rageous Cookies

1/2 C shortening
1/2 C sugar
1/2 C brown sugar
1 egg
1 Tbsp water
1 tsp vanilla extract
1 C all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 C quick cooking oats
1 C semisweet chocolate chips
3/4 C cranberries
1/2 C chopped walnuts
1/2 C English toffee bits

In a mixing bowl, cream shortening and sugars. Beat in egg, water and vanilla.

Combine flour, baking soda and salt. Gradually add to the creamed mixture. Stir in remaining ingredients.

*Drop by rounded Tbsp 2" apart onto ungreased baking sheets.

**Bake at 375 for 10-12 minutes or until lightly browned.

*I use a cookie scoop and get 32-36 cookies per batch.

**I prefer to bake them at 365 for 15 minutes.

Di

Tracey, I forgot to say how good your ice cream looks(I'm on a kick too). Oreos and fudge sauce are on my shopping list. I wonder if they still make mint oreos?!

Di

Wow, what good looking desserts.

I baked/decorated 9 dozen one bite cookies for the family Easter dinner. They were a pain, being only an inch long and less than that wide I resorted to just using sugar sprinkles on half of them and yes, they look like a kid did them!

[

](http://photobucket.com)

[

](http://photobucket.com)

Thanks for the recipes Di. They both look good.

Marigene, those cookies are beautiful! I'm sure everyone will love them.

We've been eating on this deep dark chocolate cake for a few days. I think this is probably the kids favorite dessert and something I make often.
[

](http://s110.photobucket.com/albums/n112/singer75/?action=view&current=2009_0409Image0084.jpg)

I had to go looking for this thread.

So many wonderful desserts.

Tracy your ice cream looks so good. I might have to get that attachment for my Kitchenaid. My Cuisinart ice cream maker got tossed in our move. It wasn't working and it wasn't worth getting fixed.

Marigene, your cookies are so pretty. Perfect Easter treat.

One day last week I made a Meringue Roulade filled with whipped cream and fresh strawberries. I love this dessert. The meringue is crispy on the outside and soft and chewy on the inside.

And a few days ago I baked Oatmeal cookies. I was up early so I baked them before going to work.

Oh all these desserts look wonderful. That's a lovely meringue cake Ann!

We keep desserts simple or skip them altogether so today I made a fruit salad from strawberries, banana, pear, dark grapes and papaya.

Juice was from freshly squeezed orange and two tangerines mixed.

SharonCb

OMG..this thread is a killer..They all look so good, the cakes, the brownies, Marigene your cookies are a labor of love!The start with the choc chip pie, and those ice creams!

Ann, your meringue roulade looks so light and delicious..
Everything looks so delicious and sinful, except Sharon's fruit..that looks delicious but virtuous!

I was playing a game with an online friend that was making a bunch of different cupcakes to take to work. One that she mentioned sounded so good, I just had to try it.

Pineapple Upside Down Cupcakes
[

](http://s121.photobucket.com/albums/o214/wizardnm/1%20Cooking%20Forum%202009/?action=view&current=2009FoodPics300.jpg)

She used a recipe that called for a cake mix, I found one that did it all from scratch. They are good and not overly sweet.

Nancy

It's probably not dessert, but since I eat it with a spoon, it is to me, LOL. I made Colleenoz's microwave lemon curd tonight.

I got these at Trader Joe's last week with Elery:

I made three nice jars of lemon curd.

[

](http://s18.photobucket.com/albums/b110/annie1992/Food/?action=view%C2%A4t=IMG_2638.jpg)

One is for Ashley, one for Amanda and one is all for me. I don't need anything at all to put it on, but I might bake some mini tart shells, we'll see.

The Monkey Princess and I made some no-bake cookies today but I was smart enough to leave them ALL there for her to share with Bruvver, who's getting tubes in his ears tomorrow morning, so he needs a treat.

[

](http://s18.photobucket.com/albums/b110/annie1992/Food/?action=view%C2%A4t=IMG_1967.jpg)

Annie

Some very good looking desserts! Now that I am older, I have broadened my definition of dessert to include fruit and that fruit salad looks wonderful Sharon! Ann, I love the roulade. So pretty! I've been very happy with the ice cream attatchment so far-mainly because I can store it in my deep freeze and that's one less small appliance sitting around. Annie, it doesn't get much better than no-bake cookies with grandma. Those have always been a favorite of mine and something I make with my kids. So what did you think of the Meyer lemons? I almost bought those the last time I was in OH at Trader Joe's but I put them back.

I made this Lemon Buttermilk Sherbet yesterday and I am loving it! It's got a tang from the lemons and buttermilk but it's very good. Definitely something I will make again and a bonus because it's lighter than regular ice cream-no cream or eggs.
[

](http://s110.photobucket.com/albums/n112/singer75/?action=view&current=2009_0428Image0005.jpg)

tracey, I love the Meyer lemons. I made some lemon and vanilla bean marmalade last year, and they are mild enough I could just about eat them like oranges. lpinkmountain and I made those lemondrop martinis with Meyer lemons and vodka, and I just couldn't pass them up.

Of course, there's no such thing as bad lemon curd, the Meyers were just a bonus.

Annie

Nancy, forgot to say how wonderful those cupcakes look! I've never made pineapple upside down cake, but I love it. I think I could handle making those cupcakes. Thanks for posting the recipe.

Annie, you've convinced me that I need to pick up the Meyer lemons next time I'm in OH.
Tracey

Oh boy, I had to rescue this from the bottom of page two. We've been getting some desserts in the WFD and other threads so I think we've been neglecting this one.

It's been so rainy and dreary here and it promises to rain all week, plus it's back to the dentist tomorrow for me, that I thought we deserved a nice dessert tonight. A few weeks or so ago I had some apples that needed to be used up so I cooked them together and made a pie filling to be used later. There were 3 big granny smiths and 3 yellow delicious. I like the combo for pies quite a bit. I lined a pyrex pie plate with plastic wrap, put the filling in, covered with plastic and froze. Today I made a double crust and filled my large pie pan that has a cover, with the bottom crust, and put the frozen filling in. The pyrex is a 9" but the aluminum covered pan is bigger and deeper. Since I had a bit of room left I made some custard and filled the crust up with that. Then since I had the top crust dough made I got inspiration from Ann's leaves and made some leaves to put on top of the pie later. I then made cinnamon crisps out of rest of the dough. No pics of them. Smiles. That's what Mom always did with the extra crust. Love it. The pie was delicious. I love apple and custard together.

Yes, I did break one of the leaves.
[

](http://s480.photobucket.com/albums/rr168/CFireRaven/?action=view&current=011.jpg)

[

](http://s480.photobucket.com/albums/rr168/CFireRaven/?action=view&current=010.jpg)

Doesn't that custard look good?
[

](http://s480.photobucket.com/albums/rr168/CFireRaven/?action=view&current=018.jpg)

Wow! Very nice, I never would have thought to put custard with apple, wish I had a piece. Pretty presentation too!

Di

All desserts, cupcakes and lemon curd look lovely. I wish I could taste them all. And coconut that custard in the pie does look good. One of the German bakeries here makes a custard and apple tart a bit similar to yours, but they put the custard on the bottom, apples on top. The combination is delicious.

Today I made a 6 fruit salad. Can you tell we like fruit salad? Honeydew, papaya, strawberries, banana, kiwi, grapes and orange juice.
So sweet I didn't need to add one grain of sugar this time.

[

](http://canarybird.smugmug.com/photos/528207408_txFAT-XL.jpg)

SharonCb (bought new roses)

You can blame this on Ann T. After her beautiful rhubarb pie, I found this rhubarb for 99 cents a pound at my local grocery.

[

](http://s18.photobucket.com/albums/b110/annie1992/Food/?action=view&current=IMG_2656.jpg)

I didn't have the time or inclination to roll pie crust, so I made rhubarb crisp:

[

](http://s18.photobucket.com/albums/b110/annie1992/Food/?action=view&current=IMG_2659.jpg)

It was so good, I had to take the rest of the pan to Amanda, I knew I'd eat way too much of it. I really like rhubarb.

Annie

Coconut, your pie looks amazing. Love the idea of a custard. And your leaves look perfect.

Annie, you sure got a better deal on the rhubarb than I did. I had to pay $2.75 a pound at a fruit and vegetable market out in Sidney and the grocery stores here have it at $3.99 a pound. Crazy.

I found a recipe for chocolate and caramel roasted almonds on another blog. Piggy's Cooking Journal. Made them last night. Double batch. Half with Callebaut dark chocolate and the other half with Callebaut white chocolate. I liked the white chocolate best.

Thanks Ann. Caramel roasted almonds sounds great to me.

Annie that rhubarb looks so good. I think maybe it's time I tried to grow some again. Our farm stand did have asparagus today but no rhubarb.. humph.

Well since Christy is so good and is taking off two days to help get the yard under control I made her a cake today. She's also a great Mother to our 8 cats and one dog. She deserved it. I used the old Hershey's cake recipe and also used Hersheys cocoa for the frosting. Since I like a lot more icing than she does I frost one end of a cake thick and one end thinner. LOL.. compromise.

Here's my nice covered pan she got me one XMas. The name does come in handy when you lend out your pan with food in it. LOL.
[

](http://s480.photobucket.com/albums/rr168/CFireRaven/?action=view&current=001-2.jpg)

This is after our two pieces for tonights dessert. I had one off her end this evening. Smirk.
[

](http://s480.photobucket.com/albums/rr168/CFireRaven/?action=view&current=003-2.jpg)

Since I forgot to take a pic of our pieces I sacrificed and cut myself a piece off my end for a midnight snack. What I do for you people. Besides the measly icing from her end didn't satisfy my craving. Note how nice and thick my end's icing is. LOL
[

](http://s480.photobucket.com/albums/rr168/CFireRaven/?action=view&current=009-1.jpg)

I can see at this rate that I'm going to have to freeze most of the rest of this cake. It was too darn good.

ann t,

Thank you so much for the Strawberry Meringue Roulade recipe. I have made it twice; weekend before last, and for my mother-in-law for Mother's Day. It was a big hit both times. Amazingly, it is even good left over. Thank you so much. The one thing I did learn was to butter the parchment paper before spreading the meringue on it to bake. Other than that is seems fairly foolproof--AND delicious. Thank you.

Valerie

Valerie, It really is good isn't it? And so easy. Moe's birthday is the end of May and I think I will make it again then. I'm just wondering why you needed to butter the parchment. I have not had a problem with the meringue sticking to it.

Ann

well, this is an amazing thread. I hate it, but I love it.

I will be going off to Ann's blog to check on that roulade.

All the ice cream and gelato, reaffirm my desire to get an ice cream maker or the attachment for my KA.

so many wonderful recipes, great ideas and GORGEOUS photos.

Tracey, I made your chocolate chip pie yesterday for a neighbor who just had a baby. Kept one for us, and Will won't stop asking for more. I had a little taste and boy is it good.

And can you explain cini-mini's? and how do you make them?

Thanks!
Stacy

Oh Coconut -- those chocolate cake slices are killing me! I decided to make this week a 'week without dessert', as I felt I'd been eating too much... But seeing that piece of cake is nearly sending me over the edge! Maybe if I lick my screen...

I'll be checking out that meringue roulade recipe too, as I just made a batch of strawberry rhubarb sauce that would be nice spread in there with the whipped cream. Man, I can't wait until 'no dessert week' is over!

Em, stop licking that screen, it's messing the pictures all up.....ooops, sorry, that was ME, licking the screen, LOL.

My latest desserts were on the WFD thread, I keep forgetting about this one.

For Mother's Day I made brownies with fudge frosting and a rhubarb cheesecake. I used Sherry's recipe for the brownies, and they were good. I know, because I ate one but I left the rest of the pan full at Amanda's, LOL.

Not being a fan of cheesecake, I didn't try that, but Elery loves the stuff and says it was "the best he'd ever had". Yeah, that man knows he's gotta live with me someday. (grin)

[

](http://s18.photobucket.com/albums/b110/annie1992/Food/?action=view&current=IMG_2744.jpg)

Annie

Yay! I'm so glad this thread is still going strong. Everything looks wonderful, as usual!

Annie, I can't even comprehend not liking cheesecake. I could eat every bite of yours in probably 2 days :) Ann, those nuts look awesome! Definitely saving that recipe.

Stacy, I'm so glad you enjoyed the chocolate chip pie. I think it's about time for me to make another one :) Here's the cinni-mini recipe. I usually only make one pan because we do not need two pans of these sitting around. Last time, I added a little bit of butter to the icing which is always soup-like because noone in my family bothers to wait until they are cooled off to eat them. They hover around the oven waiting for the timer to go off so they can devour them.

Cinni-Minis
2 8oz cans crescent rolls (reg or reduced fat)
6 T softened butter
1/3 c brown sugar
1/4 c chopped pecans (optional)
1 T granulated sugar
1 t cinnamon
2/3 c powdered sugar
1 T milk or 1/2 and 1/2
1/4 t almond or vanilla extract
1/8 t salt

-Unroll crescent rolls and separate each dough portion along center perforation to form 8 rectangles. Press seams to seal.
-Stir together butter and next 4 ingredients then spread evenly over 1 side of each rectangle. Roll up, jelly roll style, starting at the long end. Gently cut each log into 6 slices using a serrated knife. Place rolls, 1/4" apart into 2 greased 8" cake pans.
-Bake at 375° for 15 to 18 mins until golden. Cool 5-10 mins.
-Stir together powdered sugar and remaining 3 ingredients. Drizzle over warm rolls.

oh Tracey - thank you - I think Will is going to react the same way your family does...:-) dumb question: how do you eat them? in a bowl with a spoon? a couple on a plate with a fork? Just out of the pan with a big ol tablespoon - LOL?

Thanks,
Stacy

Stacy, I just cut a few out with a knife and put them on a plate. My boys consider forks optional so they just dig in with their fingers as soon as they are cooled off enough to eat. I use a fork because the icing is so drippy. I hope Will enjoys them :)

Hi, again.

Ann, the first time I made this the parchment paper would not let go of the meringue, so I had to peel it away inch by inch with a spatula. Fortunately, rolling with the whipped cream hid all the rips and holes.

Every other meringue roulade recipe I found on the internet said to butter or oil the parchment paper. Very little extra effort to save possible problems later, I figure.

Another trick I figured out the with the second roulade is to use my egg slicer for the strawberries. So fast and easy! And they covered the surface neatly and rolled very well that way.

BTW, I am really enjoying this entire topic--you all are amazing!! I try to avoid desserts, but I've got quite a list to try now--thank you all for the wonderful pictures and inspiration.

Valerie

Decided I needed to post on here since it's been so long! Not that I've been avoiding dessert, but I haven't really tried many new recipes. Here's some blueberry gelato I tried for the first time. I adapted it from a strawberry recipe and it's not bad. I wish I would have strained out the blueberries before adding them to the cream because the skins are a little tough. Overall good flavor though!

[

](http://s110.photobucket.com/albums/n112/singer75/?action=view&current=2009_0601Image0002.jpg)

School's out, so the munchkins require treats! They are not a fan of my exotic ice creams so I made some of the Jacque Torres cc cookies. I subbed half barley flour and half white wheat flour for the regular flour so we can at least pretend they are somewhat healthy :)

[

](http://s110.photobucket.com/albums/n112/singer75/?action=view&current=2009_0605Image0007.jpg)

I thought it was time to drag this back up. Smiles. We have been eating a lot of strawberries. Last night I made strawberry shortcake using my favorite drop biscuits for the shortcake. No sugar, just plain old drop biscuits. I used the last of my homemade baking mix for them. I like the berries cut in hunks instead of slices and lots of sugar to make plenty of juice since that's the part Christy likes best on her shortcake. Lots of juice and a few berries. I also like the whipped cream with no sugar.

Tonight we had strawberry and banana slices with mascarpone. Yummy too.

Sorry about the blurry pics. I have no idea what happened. The camera was set for food and I thought I was steady. Sigh... grrr... Smiles. Better luck next time I guess.

I froze some of these biscuits so she can take them to work for breakfast.
[

](http://photobucket.com)

This is my bowl. Lots of berries underneath. Ok, plenty of everything.
[

](http://photobucket.com)

The recipe for the baking mix is from the HillBilly Housewife.
White Flour Biscuit Mix

Posted By The Hillbilly Housewife On April 25, 2009 @ 12:59 pm In Breads : No Comments

Recipe using all-purpose flour:

* 9 cups all-purpose flour
* 1 1/2 tablespoons salt
* 1/4 cup baking powder
* 2 cups solid vegetable shortening

Recipe using self-rising flour:

* 10 cups self-rising flour (this already has salt and baking powder added to it)
* 2 cups solid vegetable shortening

You can use either recipe above and come up with the same results. The procedure for making Biscuit Mix is the same for both recipes. Choose the recipe that fits the status of your ingredients the best.

Get out a very large bowl, or a clean, dry dish pan. Mix all of the dry ingredients together first. Then measure the shortening by using a one cup measure to scoop up a big glob of shortening. Pack it down tightly, and level off the top with your finger or a dull knife. Your fingers will get greasy; its alright, you can wash them later. Scoop the shortening out of the measuring cup into the bowl or dishpan. Measure another cup of shortening the same way. You should put a total of two cups of shortening into the flour. Now use your hands to mix the shortening into the flour. It should only take a few minutes before the mixture resembles lumpy cornmeal in texture. Now you are done. Easy, wasnt it?

Store the Biscuit Mix in a tightly sealed canister or clean coffee can. These recipes make about 11 or 12 cups of Biscuit Mix. Use it anywhere else you see Bisquick or Biscuit Mix called for.

Note by Coconut: To make the biscuits with this mix use 2 1/4 cups of mix to 2/3 cup of milk for regular biscuits. To make them drop I use about 1 cup of milk. I just eyeball the milk so they're a little looser than cut out biscuits. Place on an ungreased baking sheet [I use parchment]. Bake at 450 for 10 minutes. If I make them large they can take 15 minutes. If you want a sweet shortbread just add 1T of sugar to the mix.

These biscuits are quite tender and you can make them like scones by adding fruit or raisins and using about 3/4 cup of milk instead of the 2/3. Just pat out gently on parchment paper on the baking sheet.

This baking mix is what I use for the Impossibly Easy Coconut Pie by Betty Crocker

1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Original Bisquick® mix
1/4 cup butter or margarine, softened
2 cups milk
1 1/2 teaspoons vanilla
4 eggs

1.Heat oven to 350ºF. Grease 9-inch pie plate with shortening or cooking spray.
2.In medium bowl, stir all ingredients until blended. Pour into pie plate.
3.Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

This is the first time I've seen this thread! Some luscious-looking desserts here.

My most recent dessert creation was a fresh fruit tart. Since I'm on a baking jag right now, I sent it home with my brother for his family. But I did get a little taste of the filling while I was making it. I found the recipe at JoyofBaking.com. Delish!

Lori

Of COURSE we've had dessert, LOL.

I made some blackberry cobbler for supper on Monday, I was at Elery's and he invited his son and DIL with their two kids over for ribs in the smoker.

My mother was here yesterday and had some of the leftover cobbler along with homemade ice cream:

The kids had just ice cream with chocolate syrup. Makayla had sprinkles on hers, Bruvver wanted green colored sugar!

I'd tried an old pastry crust recipe that I've always had problems with. Another poster mentioned that dough rolled out on a silpat wouldn't stick. I just had to try it, LOL, and it didn't work for me. Of course. I couldn't get the dough off the silpat, so I cut it into stars and put it on top of the rhubarb/strawberry filling:

I think it might be a great 4th of July dessert!

Annie

I should post this on "What's for Dinner" since it's what I had last night, but it's not what most people would eat. I also wanted to contribute and keep it going since I refer to this thread occasionally. Hadn't thought of it in years, but had to make them when I saw the recipe again. Sorry no picture, but I don't have a camera yet, blasted divorce ;)

New Orleans Pralines
1 ½ cup brown sugar
1 ½ cup sugar
¼ teaspoon salt
2/3 cup milk
½ cup rum

2 cups pecan halves
¼ cup butter
½ teaspoon vanilla

Combine brown sugar, sugar, salt, milk, and rum in a pan. Bring to a boil. Cook until mixture reaches soft ball consistency (235°), scraping the sugar crystals off the sides of the pan. Cool to 220 degrees. Add pecan halves, butter, and vanilla. Drop by tablespoons onto greased wax paper.

Tip: if you leave enough paper around each praline, you can cut a square around it and wrap the candy for storage.

I made Blondies the other day. Haven't had them in years. They were so moist and chewy. I need to make them more often:

Blondies

1/2 cup unsalted butter
2 cups brown sugar
2 eggs
1 teaspoon vanilla
2 cups (scant) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

Preheat oven to 350 F.

In a 2-quart saucepan, melt butter over low heat. Remove pan from heat and stir in brown sugar. Add eggs, beating well after the addition of each one. Stir in vanilla.

Add dry ingredients; mix thoroughly. Spread in greased 13-inch x 9-inch baking pan. Bake 25 minutes. Cut in bars while warm; remove from pan when almost cool.

Source: Adapted from Better Homes and Gardens New Cookbook

Lori

bump

I've been on jag making ice cream and sorbet lately. My most recent experiment was with Birthday Cake Ice Cream with crushed malted milk balls mixed in. It's my favorite flavor at Marble Slab Creamery.

Birthday Cake Ice Cream Recipe
Philadelphia Style

Prep Time: 12 minutes
Chill Time: at least 2 hours
Ice Cream Maker Time: Approximately 20-25 minutes
Makes: 1 1/2 quarts
Servings: Ten 1/2 cup servings

1 1/2 cups milk
1/2 cup granulated sugar
2/3 cup cake mix
1 1/2 cups heavy whipping cream
1 tsp vanilla extract
1/3 to 1/2 cup add-ins

In a saucepan over medium low heat, combine milk, sugar, and cake mix. Stir constantly until mixture starts to bubble. Remove from heat and cool completely in refrigerator (about 2 hours). Stir in cream and vanilla. Pour into ice cream maker. Mix approximately 15-20 minutes or according to manufacturer's instructions. Pour in add-ins. Mix in ice cream maker for 5 more minutes. Scoop it out and enjoy!

Source: serving-ice-cream.com

Lori

Well CRUD!!!! Me and my allergy. Everytime I eat this kind of stuff, I break out in fat.

And LoriJean: I noticed you live in zone 7a. Where did you get the bougainvillea flower?

Joe

Lol Joe!
Tonight's dessert was ice cream sandwiches. I got the wafers at an Amish grocery store a few counties away

[

](http://photobucket.com)

and filled them with home made vanilla ice cream

[

](http://photobucket.com)

[

](http://photobucket.com)

Di

I made this tonight for my BFF's birthday. We're celebrating tomorrow. I'm taking her out to dinner and then we're returning to my home for dessert. I know she won't eat the whole thing, so we're gonna share it. The flowers are from my garden.

It's a mini-cake, about 3 inches tall, made with almond-scented white cake, with two layers of filling (Amaretto buttercream and black currants), crumbcoated with Amaretto buttercream, then white chocolate melted over it (twice). The pink "skirt" on top is very thin homemade marshamallow fondant, and the swan and rose and rosebud are also made with the same fondant. It's the first time I ever made a swan.

I can hardly wait to have some!

[

](http://s7.photobucket.com/albums/y291/soozur/?action=view&current=Littlebdaycake.jpg)

Joe, I got the bougainvillea from a nursery in Midlothian. I bought it back in April, and it has flowered twice since then.

Lori

Btw, Sooz, your little cake looks amazing. The swan is beautiful - I can't believe that's your first one!

Diinohio, I love ice cream sandwiches. I'll have to see if I can find some of those wafer cookies.

Lori

This week I made a Watermelon-Lime Sorbet. I loved the flavor - so refreshing on a hot summer's day!

Watermelon-Lime Sorbet

8 cups cubed (1 inch) watermelon, seeds and rind discarded
1 cup Simple Syrup*
Zest of 1 lime
Juice of 1 lime

Puree the watermelon cubes in a food processor. Measure 4 cups of the puree and place in a bowl. Add the simple syrup, lime juice, and lime zest, and stir well. Freeze in an ice cream maker according to the manufacturer's instructions.

*Simple Syrup:
1 cup granulated sugar
1 cup water

Combine sugar and water in saucepan. Bring to boil and simmer 5 minutes. Cool completely. Store in refrigerator.

Yield: 1-1/2 quarts

Source: Adapted from epicurious.com

Lori

holy cow. This thread is so amazing. such beautiful pics. Sooz, your friend must have loved that beautiful little cake!

Di, homemade ice cream sandwiches - I never even thought about making them. mmmm.

Lori, that watermelon lime sorbet photo is breathtaking. The colors are gorgeous. This thread is going to cost me. I HAVE to have an ic maker...

I made Lorijean's Blondie's the other day. Man, I'd forgotten how wonderful they are. Just plain & simple. And still good a few days later heated up in the microwave with a scoop of vanilla ice cream on top.

Today: spice cake with cream cheese frosting. Per Mom's request.

Yay! Glad to see this is still going. I haven't been on much due to vacations and getting ready for school which starts next week! I did buy some peaches at a farm stand and used Annie's blueberry crisp recipe to make a peach crisp. Yum! The only trouble I had was it got a little soupy. Any ideas on how to thicken it up? Maybe some cornstarch? The flavor was great and I'll definitely make it again.

[

](http://s110.photobucket.com/albums/n112/singer75/?action=view&current=2009_0726Image0140.jpg)




[

](http://s110.photobucket.com/albums/n112/singer75/?action=view&current=2009_0726Image0142.jpg)

I too made Lori's blondies last week..I sprinkled the top ith chocolate chips before baking and on one half chopped maple glazed nuts I made.

Yummmmy

Tracey, peaches are much juicier than blueberries, so I'd probably toss the peach slices with a little flour, maybe 1/4 cup to start. That's what I do when I make fresh peach pie.

Annie

I made Blueberry Scones using Ann's recipe. Good for breakfast, good for dessert, too!

Lori

Before Keebler bought them in 1996, the Sunshine Biscuit Co. used to make some wonderful cookies called Lemon Coolers. My friend, Gina, and I have been discussing the merits of said cookies for well over two years now. I searched the internet high and low and found this recipe. Gina's 40th birthday was last week, but I missed it, so I whipped up a batch of these and took them to her last night. Lo, and behold, they are very close the Sunshine Biscuit Co.'s and made her very happy.

LEMON COOLERS KNOCK-OFF RECIPE

1/2 cup powdered sugar
1/2 cup sugar
1/2 cup shortening
1 egg
1/2 tsp. vanilla
1/8 tsp. salt
1-3/4 cups all-purpose flour
1-1/2 tsp. baking powder
1 Tblsp. water
1 cup powdered sugar
1 pkg. unsweetened Kool-Aid lemonade mix

Preheat oven to 325° F. Cream together sugars, shortening, egg, vanilla, and salt in a large bowl. Add the 1/2 tsp. Kool-aid mix, flour and baking powder. Add 1 Tblsp. of water and continue mixing until dough forms a ball. Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 14-15 minutes or until cookies are light brown.
As cookies bake, combine 1 cup powdered sugar with the 3/4 tsp. lemonade drink mix in a large plastic bag and shake thoroughly to mix. When the cookies are removed from the oven and while they are hot, add 4 or 5 at a time to the bag and shake it until the cookies are well coated. Repeat with the remaining cookies.

Makes 2½ dozen cookies.

Pat, I played with that recipe not too long ago. Here are the little changes I made and the ones I will make next time I bake these little cookies. I loved them, too!

Lemon Coolers

1/2 cup powdered sugar
1/3 cup sugar
1/3 cup shortening (I used butter)color>
1 egg
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water (next time, I will use fresh lemon juice instead of water)color>
(I also added 1 teaspoon of lemon zest to the dough)color>

Lemon Powdered Sugar
1 cup powdered sugar
rounded 1/2 teaspoon unsweetened Kool-Aid lemonade drink mix (next time, I will try 1 teaspoon grated lemon zest instead)color>

Preheat oven to 325 degrees.

Cream together sugars, butter, egg, vanilla, and salt in a large bowl. Add the flour, baking powder and 1 teaspoon of lemon zest. Add 1 tablespoon of water (or lemon juice) and continue mixing until dough forms a ball.

Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet (I used parchment-lined baking sheets). Bake for 15 to 18 minutes or until cookies are light brown.

As cookies bake, combine 1 cup powdered sugar with the lemonade drink mix (or 1 teaspoon of lemon zest, or both) in a large plastic bag and shake thoroughly to mix. When the cookies are removed from the oven and while they are hot, add 4 or 5at a time to the bag and shake it until the cookies are well coated. Repeat with the remaining cookies.

I loved these little cookies. You're right - they are very similar to the real thing!

Lori

It's not cooked and it's not sweetened with sugar, but it was dessert:

[

](http://s18.photobucket.com/albums/b110/annie1992/Food/?action=view&current=IMG_3392.jpg)

Yes, I went to the local blueberry farm and picked 12 pounds tonight. I've been snacking on them since I got home. Well, actually, I was snacking on them while I was picking them, and they're a wonderful dessert.

Annie

I made Lori's watermelon lime sorbet yesterday - it is fabulous. thanks Lori!

LoriJean - that is EXACTLY the recipe I used, but I changed the amts. on it. I also didn't note my changes (shame!!!). I added a couple drops of lemon oil to the dough. And also to the sugar used to coat the cookies too. I didn't think of using the lemon juice in place of the water, but I'll definitely note that on my recipe to do next time. Thanks for that tip!

Stacy, I'm glad you liked it. Isn't it refreshing?!

Pat, I'll have to try using a little lemon oil next time. I like that idea!

Lori

Dessert? Nah, it's supper, LOL. No, actually it was dessert for Bud and Makayla, and they helped make it.

We used to call this stuff Puppy Chow, now the Chex box calls them Muddy Buddies. Eh, whatever.

Makayla has to test the melted chocolate chips and peanut butter, before we added the cereal

[

](http://s18.photobucket.com/albums/b110/annie1992/Food/?action=view&current=IMG_3409.jpg)

After we tossed it all with powdered sugar, it looked like this:

My girls used to love this stuff, now Bud and The Monkey Princess do. I try to convince Amanda it's healthy, it has cereal and peanut butter, and chocolate is full of antioxidants. Yeah, she didn't go for it either.

Annie

lorijean44...your little lotus bowl is so cute!

Wow, everything looks amazing.

Lori, we must have been thinking along the same lines, I took some of those fresh blueberries and made some of Ann T's blueberry scones.

Of course, I never have cream, so mine got made with milk. I sprinkled the top with some coarsely ground basil sugar Elery bought on a whim and I couldn't think of what to do with, and it added a nice flavor.

I cut mine into rounds, so I can take some to a friend who is travelling back home tomorrow, road food!

[

](http://s18.photobucket.com/albums/b110/annie1992/Food/?action=view&current=IMG_3451.jpg)

Annie

Thanks, Pfmastin. That's one of my eBay treasures! :)

Annie, I still call it puppy chow. In fact, my recipe came from one of DD's friends before DD was married. It's still on the little post-it she wrote it on! I haven't made it in awhile. I'll make it to nibble on the next time my girlfriends come over. I love that you made the scones round. I like the idea of cutting them that way. I'll try that next time I make scones.

I tried a new (to me) recipe for cranberry-almond biscotti. Perfect with a cup of coffee or tea -

Lori

Lori that biscotti looks lovely! Is that the Rick Gallop recipe I posted from the glycemic index diet back in Feb. 2007?
I remember I had a terrible time trying to find dried cranberries, but it was worth it as they turned out so good.

Yours looks better than mine did at the time. :-)

I should make them again since they're a low sugar recipe.

SharonCb

No, Sharon. Actually it's a recipe I tweaked just a tad from JoyofCooking.com (added the dried cranberries and baked the sliced biscotti a little longer than the recipe suggested). It really is good!

Lori

Tracey, you know I'm another who is happy to see this post going on. I LOVE dessert! I'll take two of everything posted since my last time here! Great pics and recipes all y'all!

I'll share a couple that I took last month...

Strawberry Rhubarb Pie. Mustang's (Cathy) recipe this time.

Ina Garten's Blueberry Crumb Cake.

Lori316 sent me those lemon coolers in a cookie exchange a couple of years ago. Love, loved those big time!

Lorijean...what flavor of cake mix for that ice cream recipe? I'll confess to eating cookie dough and cake batter while bakeing. I know for sure I would love that with the crushed malted milk balls added....probably without them too! Oh man!!

David

David, just a yellow cake mix. That ice cream is unbelievably addictive!

Your pie and crumb cake look delicious. I especially love the blueberry crumb cake. I've been eyeing that recipe - I need to make it... Soon!

Lori

Last night was Limoncello-Mint Sorbet with Blackberries. Have I mentioned I love my Cuisinart Ice Cream Maker?? ;)

Lori

Does drool hurt keyboards?? If so, I may have a serious problem.

I've been lost in this thread for more time than I had to spend!! Copied many recipes and can't wait to try them.

Strawberries have been plentiful and cheap here this summer. Although we love the traditional Strawberry Shortcake with Bisquik-type "cake", I've been serving it with angel food cake instead -- almost every night, a torn-up slice of angel food cake, topped with Vanilla Bean or Double Vanilla ice cream, strawberries and blueberries.

I wonder if we'll ever get tired of it??

Thanks Lori! I put my containers in the freezer so I should be good to go this weekend.

David

You're more than welcome, David. You know I want to hear how it turns out, right?

Hostagrams, drool is definitely bad for your keyboard. I say keep a towel close by... I do! I love strawberry 'shortcake' using angel food cake. I just love the lightness of that cake and the way it really soaks up the strawberry juice.

I made oatmeal cookies for my brother and his family. I use the recipe on the Quaker Oats box, adding in dried cranberries and white chocolate chips. For the first time ever, I added in fiori di sicilia, a vanilla/citrus flavoring I purchased from the King Arthur website. I loved the very slight citrus-y background flavor it added.

Lori