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p. 2
oreo ice cream layer dessert 1 large package ½ gallon 1 jar desired amount 1 medium tub 1 stick oreos vanilla ice cream chocolate fudge syrup warm crushed peanuts cool whip butter spray pam on 9x13 pan crush oreo s and set aside 1 cup melt butter mix with crushed oreo s and press into pan place in freezer for 30 minutes to harden cut ice cream and layer on crust add syrup add nuts add layer of cool whip sprinkle with leftover cup of oreo s freeze several hours in advance or overnight recipe website[close]
p. 3
chocolate chip ice cream dessert 1 pouch1 lb 1.5 oz ½ cup 1 1 bottle7.25 oz 1 container 1.5 quart chocolate chip cookie mix butter or margarine softened egg chocolate topping that forms hard shell chocolate chip cookie dough ice cream heat oven to 375°f spray bottom and sides of 13x9-inch pan with cooking spray in large bowl stir cookie mix butter and egg until soft dough forms 2on ungreased cookie sheet make 5 cookies by dropping dough by tablespoonfuls bake 9 to 11 minutes or until edges are golden brown cool 2 minutes remove from cookie sheet to cooling rack 3meanwhile press remaining dough in pan using moistened fingers dough will be sticky bake 8 to 10 minutes or until set cool completely about 30 minutes 4spread 1/3 cup chocolate topping over baked crust freeze 10 to 15 minutes or until[close]
p. 5
5meanwhile remove ice cream from freezer to soften spread softened ice cream evenly over chocolate-topped crust 6crumble 5 baked cookies sprinkle over ice cream layer drizzle remaining chocolate topping over cookie crumbs cover freeze 2 hours to serve let stand at room temperature 5 minutes before cutting for serving pieces cut into 5 rows by 3 rows store covered in freezer recipe website[close]
p. 6
cream puffs 2 packages 3.5 oz 2 cups 1 cup ½ cup 1 cup ¼ teaspoon 1 cup 4 instant vanilla pudding mix heavy cream milk butter water salt all-purpose flour eggs 1 mix together vanilla instant pudding mix cream and milk cover and refrigerate to set 2 preheat oven to 425 degrees f 220 degrees c 3 in a large pot bring water and butter to a rolling boil stir in flour and salt until the mixture forms a ball transfer the dough to a large mixing bowl using a wooden spoon or stand mixer beat in the eggs one at a time mixing well after each drop by tablespoonfuls onto an ungreased baking sheet 4 bake for 20 to 25 minutes in the preheated oven until golden brown centers should be dry 5 when the shells are cool either split and fill them with the pudding mixture or use a pastry bag to pipe the pudding into the shells recipe website[close]
p. 8
oatmeal chocolate chip cake 1 cup 1 cup ½ teaspoon ½ teaspoon ½ cup ¾ cup ½ cup oats cooked in 2 cups of water and left to cool whole wheat flour baking soda salt honey peanut butter chocolate chips cook the oatmeal on the stove just like for breakfast and set it aside to cool preheat the oven to 350° combine the flour baking soda and salt in a mixing bowl and grease a square cake pan we like to use coconut oil when the oatmeal has cooled not cold just cooled from simmering mix in the honey and peanut butter and add to the other ingredients stir in the chocolate chips if you want the chips to stay separate you ll have to wait for the oats to cool otherwise you get chocolate swirl cake[close]
p. 9
pour into the pan and bake for 20 to 25 minutes or until a knife inserted into the cake comes out clean serve hot for a treat with ice cream think hot fudge sundae or cool it completely and serve as cake recipe website[close]
p. 10
s more brownies 6 tablespoons 1 ½ cups 2 tablespoons pinch brownie 8 tablespoons 1 stick 4 ounces 1 cup ¾ cup 1 ½ teaspoons ½ teaspoon 4 1 cup topping 4 cups unsalted butter melted crushed graham cracker crumbs sugar fine salt unsalted butter unsweetened chocolate chopped packed light brown sugar white sugar pure vanilla extract fine salt large cold eggs all-purpose flour large marshmallows[close]
p. 11
position a rack in the lower third of the oven and heat oven to 325 degrees f line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch for the crust lightly butter the foil with some of the melted butter stir the rest of the butter together with the crumbs sugar and salt in a medium bowl press the crumb mixture evenly over the bottom of the pan bake until golden brown about 20 minutes meanwhile make the brownie put the butter and chocolate in a medium microwave safe bowl melt in the microwave on 75 percent power for 2 minutes stir and microwave again until completely melted about 2 minutes more alternatively put the butter and chocolate in a heatproof bowl bring a saucepan filled with 1 inch or so of water to a very slow simmer set the bowl on the pan without touching the water stir occasionally until melted stir the light brown and white sugars vanilla and salt into the melted chocolate add the eggs and beat vigorously to make a thick and glossy batter add the flour and stir until just incorporated pour batter into the prepared pan bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean with a few crumbs about 40 to 45 minutes remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low layer marshmallows across the top and toast under the broiler until golden keep an eye on it it can go quick about 2 minutes cool on a rack gently removing the brownies from the pan using the aluminum flaps carefully separate any marshmallow from the foil and fold away cut into 12 2-inch squares recipe website[close]
p. 12
french almond cake with berries and cream almond cake 4 ounces ½ cup ½ cup 1 stick 3 ½ cup ½ teaspoon ¼ teaspoon cream cheese topping 4 ounces ¼ cup ½ cup ¼ teaspoon sweetened berries ½ pound 1 cup strawberries hulled and sliced raspberries cream cheese softened confectioner s sugar heavy or whipping cream almond extract almond paste granulated sugar butter or margarine softened large eggs all-purpose flour baking powder salt[close]
p. 13
1 cup 2 tablespoons ¼ cup blackberries confectioner s sugar seedless raspberry jam 1 prepare almond cake preheat oven to 375 degrees f grease and flour 9-inch 2 round tart pan with removable bottom or nonstick 9-inch round cake pan if using tart pan wrap outside of pan with foil to prevent leakage crumble almond paste into food processor bowl with knife blade attached add granulated sugar and pulse until almond paste is finely ground add butter and process until smooth add eggs and process until combined occasionally stopping processor and scraping side of bowl add flour baking powder and salt and process until blended spoon batter into prepared pan and spread evenly bake 20 minutes or until cake is browned and top springs back when lightly pressed with finger cool cake completely in tart pan on wire rack if using cake pan cool cake in pan 10 minutes then invert onto rack to cool completely meanwhile prepare cream cheese topping in medium bowl with mixer at low speed beat cream cheese until smooth add confectioners sugar and beat until blended add cream and extract increase speed to high and beat mixture until thick and fluffy cover and refrigerate until ready to use prepare sweetened berries in large bowl combine strawberries raspberries blackberries and confectioners sugar toss gently to combine let stand 10 minutes to allow sugar to dissolve and flavors to blend assemble cake remove tart pan side from cake with knife or metal spatula loosen cake from pan bottom place cake on serving plate spread jam on top of cake to 1/2 inch from edge spoon cream topping over jam spreading to cover spoon berry mixture over cream serve immediately 3 4 5 6 recipe website[close]
p. 14
new york style cheesecake graham cracker crumb crust 1 ¼ cups 4 tablespoons 1 tablespoon cheesecake 3 packages 8 ounces each ¾ cups 1 tablespoons 1 ½ teaspoons 3 1 ¼ cup desired amount cream cheese softened sugar all-purpose flour vanilla extract large eggs large egg yolk milk fresh berries for garnish graham cracker crumbs from 11 rectangular graham crackers butter or margarine melted sugar 1 preheat oven to 375 degrees f prepare crumb crust in 8 1/2 to 9-inch springform pan with fork mix crumbs melted butter and sugar until crumbs are evenly moistened with hand press crumb mixture firmly onto bottom and up side of pan bake 10 minutes cool crust in pan on wire rack turn oven control to 300 degrees f 2 prepare cheesecake in large bowl with mixer at medium speed beat cream cheese and sugar until smooth and fluffy beat in flour and vanilla until well combined reduce speed to low and beat in eggs and egg yolk one at a time beating well after each addition beat in milk just until blended.[close]
p. 15
3 pour batter into prepared crust bake 55 to 60 minutes until set but still slightly jiggly and moist in center and pale gold near edge 4 cool completely in pan on wire rack refrigerate overnight before serving to serve remove side of pan place cake on plate garnish with fresh fruits recipe website[close]
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