Sunday, December 9, 2012

Mini pumpkin pie croissants



These start with 2 tubes of Pillsbury refrigerated crescent rolls.  Roll each crescent roll out and cut lengthwise in 2.  This recipe will make 32 mini croissants.  Each croissant will get a generous teaspoon of this luscious cream cheese pumpkin pie filling:

4 oz. (1/2 block) of softened cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 - 2 T pumpkin pie spice (adjust to taste)
3 - 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter)

Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.


Sorry for the poor photo quality - the lighting in my kitchen is terrible!
They are a little  messy to roll up and you'll probably need to lick your fingers :)  Now here is the fun part!  Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!

Bake at 375* for about 13-15 minutes - you want them to be lightly browned and the dough baked through.  I use baking stones, so baking times may vary.

These are sweet but not so-much-so - sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any fall celebration.  Or even just because!
Refrigerate leftover filling ... it is delicious on bagels or toast and it makes a great dip for cinnamon graham crackers, green apples and ginger snaps!



http://www.shakentogetherlife.com/2011/10/taste-this-tuesday-fall-baking-series_10.html

Wednesday, April 25, 2012

Blow Pop Cupcakes

Ingredients
  • 1 cup room temp butter
  • 1/2 cup vegetable shortening
  • 3/4 cup Marshmallow Fluff
  • 6 cups powdered sugar
  • 2 Tbsp milk
  • 1 (0.10oz) package Duncan Hines Bubble Gum Flavored "Frosting Creations"

How to Make
  1. On medium speed cream butter and shortening together until smooth.
  2. Add in Marshmallow Fluff until combined.
  3. On low speed add powdered sugar, one cup at a time
  4. Add milk and flavor package stir 15 seconds.
  5. Turn mixer up to medium and mix for 30 seconds or until flavor package is incorporated evenly, scraping sides as needed.

Notes
Makes enough frosting for 24 cupcakes If you pipe a high swirl it will only make enough for 12 cupcakes.



S’mores Cupcake

Makes 24 cupcakes

Ingredients:
  • 1 box chocolate cake mix, batter prepared according to package directions
  • 1 1/2 cups crushed graham crackers
  • 1/4 cup sugar
  • 5 Tbsp butter, melted
  • 5-6 full sized Hershey's Milk Chocolate Bars (1.55 oz each)
  • 2 cups mini marshmallows, for garnish
  • double batch marshmallow buttercream

How to Make:
  1. Preheat oven to 350°
  2. Line 2 muffin tins with cupcake liners, 24 cupcakes
  3. In a medium bowl combine graham cracker crumbs, melted butter and sugar. Drop tablespoon amount of graham cracker mixture into each liner and press down to form crust.
  4. Bake the crusts for 5 minutes and transfer to wire rack.
  5. Prepare cake mix according to package directions. Fill liners 2/3 full.
  6. Bake 15-20 minutes, until cupcakes are set.
  7. Break Hershey's bars into small pieces and melt in microwave, 30 seconds on 50% power, stirring after every 30 seconds. Repeat until melted.
  8. Spoon a tablespoon amount of chocolate on top of each cupcake, spreading to cover.
  9. Chill cupcakes in fridge until chocolate is set.
  10. Make a double batch of  Marshmallow Buttercream
  11. When chocolate is set, frost cupcakes.
  12. Drizzle with remaining chocolate, if desired. (you might need to reheat)
  13. To toast marshmallows, spread marshmallows on a baking sheet. Turn oven to broil.
  14. When oven is ready, place baking sheet on top rack. Toast marshmallows under broiler for 15 SECONDS. They toast VERY quickly, so stay close.
  15. Remove from oven and garnish cupcakes
Marshmallow Buttercream:

Ingredients:
  • 1/2 cup butter room temp
  • 1 cup Marshmallow Fluff
  • 2 cups powdered sugar
  • 2 Tbsp milk

How to Make:
  1. Mix butter and Fluff until smooth on medium speed until smooth.
  2. Slowly add in powdered sugar with mixer on low.
  3. Add in milk and turn speed up to medium and mix until all combined and smooth.
  4. Color frosting if desired.



Bubble Gum Cupcakes

Bubble Gum Cupcakes
Ingredients:
  • 1 pkg. Duncan Hines® Classic White Cake Mix
  • 3 large egg whites
  • 2 tbsp. vegetable oil
  • 1 1/3 cups water
  • 2 cans Duncan Hines® Frosting Creations™ Frosting Starter
  • 2 packets Duncan Hines® Frosting Creations™ Bubble Gum Flavor Mix
  • 1 cup nonpareils, for decoration

Preparation:
  1. Preheat oven to 350°F. Place cupcake liners in muffin pans.
  2. Prepare cake batter as directed on package.
  3. Pour batter into cupcake liners, filling them no more than two-thirds full.
  4. Bake 18 to 24 minutes or until toothpick inserted into cupcakes comes out clean. Let cool completely.
  5. Pour 1 packet of Duncan Hines® Frosting Creations™ Bubble Gum Flavor Mix into 1 can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Repeat with second can and packet.
  6. Transfer the Bubble Gum frosting you just created to a piping bag with a round decorating tip.
  7. Pipe a circle of frosting around the outside edge only of each cupcake.
  8. Put nonpareils in a shallow bowl.
  9. Holding a cupcake by the bottom, tilt cupcake and dip the frosted edges into the nonpareils. Rotate cupcake and repeat until frosting is covered in nonpareils.
  10. To finish cupcakes, pipe a swirl of frosting in middle of your cupcake, taking care not to disturb decorated edges of cupcake.

Tip:
After applying nonpareils to the frosted edge of cupcakes, you can refrigerate the cupcakes for 15 minutes before adding the rest of frosting. This will adhere the nonpareils more firmly to the cupcake.

Cotton Candy Cupcakes

Cotton Candy Cupcakes
Ingredients:
  • 1 pkg. Duncan Hines® Classic Yellow Cake Mix
  • 3 large eggs
  • 1 1/3 cups water
  • 1/3 cup vegetable oil
  • 1 can Duncan Hines® Frosting Creations™ Frosting Starter
  • 1 packet Duncan Hines® Frosting Creations™ Cotton Candy Flavor Mix
  • Colored sugar
  • Cotton candy

Preparation:
  1. Preheat oven to 350°F. Place cupcake liners in muffin pans.
  2. Prepare cake batter as directed on package.
  3. Pour batter into prepared cupcake liners, filling them no more than two-thirds full.
  4. Bake 18 minutes or until toothpick inserted into cake comes out clean.
  5. Let cupcakes cool for 5 minutes, then remove from pans and cool completely.
  6. Pour packet of Duncan Hines® Frosting Creations™ Cotton Candy Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
  7. Frost cupcakes with the Cotton Candy frosting you just created and sprinkle with colored sugar.
  8. Garnish with pieces of cotton candy.

Tip:
Heat and moisture will affect the cotton candy; therefore, add your cotton candy garnish right before serving.

Mint Chocolate Cake Cones

Mint Chocolate Cake Cones
Ingredients:
  • 1 pkg. Duncan Hines® Devil's Food Cake Mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 1/3 cups water
  • 18 flat bottom ice cream cones
  • 2 cans Duncan Hines® Frosting Creations™ Frosting Starter
  • 2 packets Duncan Hines® Frosting Creations™ Mint Chocolate Flavor Mix
  • 1/2 cup finely chopped bittersweet chocolate

Preparation:
  1. Preheat oven to 350°F and prepare cake batter as directed on package.
  2. Using a standard muffin/cupcake tin, put a sheet of foil over whole pan, securing it around edges.
  3. Using a knife or skewer, poke a hole in foil above each muffin cup. Gently enlarge hole until ice cream cones just fit through it.
  4. Repeat for all cones. Your cones should now be supported by the foil.
  5. Fill cones two-thirds full with cake batter and bake 18 to 20 minutes or until toothpick inserted into cake comes out clean.
  6. As soon as cones come out of oven, use a skewer or toothpick to poke 3 holes in bottom of cone to let steam and moisture escape.
  7. Cool cones completely.
  8. Pour 1 packet of Duncan Hines® Frosting Creations™ Mint Chocolate Flavor Mix into 1 can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Repeat with second can and packet.
  9. Mix the chopped chocolate into the Mint Chocolate frosting you just created and transfer frosting to a piping bag with an open star decorator tip.
  10. Pipe the frosting in a swirling motion around your cones and serve.

Tip:
Cake cones are best served the day they are made, as the cones will lose their crispness the next day.

Bubble Gum Candy cake

Bubble Gum Candy Cake
Ingredients:
  • 1 pkg. Duncan Hines® Butter Golden Cake Mix
  • 3 large eggs
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2/3 cup water
  • 2 cans Duncan Hines® Frosting Creations™ Frosting Starter
  • 2 packets Duncan Hines® Frosting Creations™ Bubble Gum Flavor Mix
  • Assorted candies for decorating: candy-coated chocolates, lollipops, gumdrops, etc.

Preparation:
  1. Preheat oven to 350°F. Grease and flour a 9" x 13" pan.
  2. Prepare cake batter as directed on package.
  3. Pour cake batter into prepared pan and bake for 25 to 35 minutes or until toothpick inserted into cake comes out clean.
  4. Let cake cool completely and remove from pan.
  5. Pour 1 packet of Duncan Hines® Frosting Creations™ Bubble Gum Flavor Mix into 1 can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Repeat with second packet and can.
  6. Frost cake with the Bubble Gum frosting you just created. Transfer any additional frosting to a piping bag with a decorator tip.
  7. Pipe borders and decorative elements. Decorate with candy and serve.

Tip:
To unify your candy design, stick with either one shape of candies or a specific color palette.

Dulce de Leche

Dulce de Leche Cake
Ingredients:
  • 1 pkg. Duncan Hines® Classic Yellow Cake Mix
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 1/3 cups water
  • 1 (12 oz.) can evaporated milk
  • 1 (14 oz.) can sweetened condensed milk
  • 8 oz. half-and-half
  • 1 can Duncan Hines® Frosting Creations™ Frosting Starter
  • 1 packet Duncan Hines® Frosting Creations™ Caramel Flavor Mix
Instructions:
  1. Preheat oven to 350°F. Grease and flour a 9" x 13" pan.
  2. Prepare cake batter as directed on package.
  3. Pour into prepared pan and bake for 25 to 35 minutes or until toothpick inserted into cake comes out clean.
  4. While cake is baking, combine evaporated milk, sweetened condensed milk and half-and-half. Mix well.
  5. Let cake cool completely. Using a skewer, poke many holes in top of cake.
  6. Pour half of milk mixture over cake. Cover cake with plastic wrap and refrigerate overnight. Refrigerate remaining milk mixture.
  7. The next day, pour packet of Duncan Hines® Frosting Creations™ Caramel Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
  8. Frost chilled cake with the Caramel frosting you just created.
  9. Cut cake into squares. Put a few tablespoons of milk mixture in bottom of a shallow bowl. Place a piece of cake on top and serve.

Tip:
Because the cake contains dairy, keep cake refrigerated before and after serving.

Tuesday, April 24, 2012

Dessert Crescent Rolls

Ingredients
  • 1 8oz package Pillsbury Crescent original dinner rolls
  • 8 TB nutella
  • 8 TB peanut butter
  • 1 symphony bar (optional)
Directions
Lay out your crescent rolls on a cookie sheet. Spread a light coat of peanut butter on the rolls. Then spread the nutella on top and lay one square of chocolate on the edge. Roll up your crescent and bake at 350 for 8 minutes.
Enjoy your chocolate crescent rolls!

Orange Rolls

orange rolls
INGREDIENTS
2 cups milk
1/2 cup sugar
1/2 cup cup canola oil
2 eggs whipped
2 Tb. yeast 2 small pkg's
2 tsp. salt
51/2-61/2 cups bread flour or all purpose start with 5 1/2 and add more if dough is still sticky
3 tsp. orange zest grated orange
1/2 cup salted butter softened, not melted
1 cup sugar
2 tsp. orange zest 1 orange
1 Tb. orange juice
2 cups powdered sugar
1 juice of orange
INSTRUCTIONS

FOR DOUGH: Combine milk, sugar, oil and salt in a large mixing bowl. Stir until dissolved. Add 2 cups of flour and beat well. In a separate bowl whisk the 2 eggs. Add the egg mixture to the large bowl and stir until combined. Dissolve the yeast in warm water and add to the large bowl. Slowly add in 2 1/2 cups of flour and 3 tsp. orange zest. Beat on medium speed for 2 minutes. Slowly add the other cups of flour and beat on medium speed. You want the dough to be smooth, not sticky. Pour 1/2 Tb oil around the sides of the bowl and cover with a towel. Let rise in a warm place until double in size. Once dough has risen divide into 4 parts. Roll each into a circle. 
FOR FILLING: Mix together butter, sugar and 2 tsp. orange zest and 1TB orange juice. Spread evenly over your circle of dough and cut into 8 wedges. Roll into a crescent roll. Place onto a greased cookie sheet and let rise for at least 1 hour. Bake at 350 degrees for 10-12 minutes. 
FOR GLAZE: Beat powdered sugar and orange juice for 1 minute. Drizzle glaze on top. Enjoy!
orange rolls
Butter…sugar…orange zest…things are getting good around here!
 orange rolls recipe
Spread it on nice and thick!
 orange roll
These bad boys fresh out of the oven drizzled with glaze.

King Cake

Yield: About 8 to 10 servings

Prep Time: About 3 hours (includes two inactive rise times) | Bake Time: 25 minutes

For the Dough:
2 tablespoons unsalted butter
8 ounces sour cream
5 tablespoons granulated sugar, divided into 4 tablespoons & 1 tablespoon
Pinch of salt
1 package (2¼ teaspoons) active dry yeast
¼ cup warm water (between 100 and 110 degrees)
1 egg
3 to 3½ cups all-purpose flour
Oil for your hands and the bowl

For the Filling:
2 teaspoons cinnamon
½ cup granulated sugar
4 tablespoons of melted butter

For the Icing:
2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon unsalted butter, melted
4 tablespoons whole milk
Pinch of salt

For the Colored Sugars:
1½ cups superfine sugar (not powdered sugar), separated into ½ cups
Food coloring – Yellow, Green, Blue & Red

1. To Make the Dough: Preheat the oven to 375 degrees F. In a small or medium saucepan over medium heat, add the butter, 4 tablespoons of the sugar and the salt; stir. Once the butter has melted, add the sour cream and heat to luke warm, about 105 degrees. Meanwhile, in a mixing bowl, add ¼ cup warm water, yeast, and 1 tablespoon of the sugar; stir. Allow the yeast to sit for about five minutes until it bubbles and becomes active.

2. Once the yeast is active, whisk in the warm butter and sour cream mixture, the egg, and 1 cup of the flour. Whisk until smooth. Using an oiled wooden spoon, being mixing in small amounts of the remaining flour until you form a soft dough. This will take about another 2 cups of flour. You want the dough to be tacky, but not sticky.

3. Turn the dough out onto a clean surface lightly dusted with flour. With oiled hands, knead the dough until and elastic, about 5 to 10 minutes, adding more flour by the teaspoon if needed.
4. Place the ball of dough into a large, well-oiled bowl, then flip the dough so all of the surface area of the dough is oiled. Cover the bowl with oiled plastic wrap and a hand towel, then set the bowl in a warm, draft-free area and allow the dough to rise until it has doubled in size, about 1 hour.

5. While the dough is rising make the filling. Combine the melted butter, cinnamon and sugar in a medium bowl and stir to fully combine.

6. Once the dough has doubled in size, turn it out onto a lightly floured surface. Lightly flour the dough and a rolling pin. Roll the dough into a rectangle about 18 inches long by 14 inches wide.
Spread the cinnamon sugar mixture evenly over the dough, leaving a 1-inch border around the outside of the dough.

7. Roll the cake up jellyroll-style and pinch the seams shut.
Carefully move the roll to a parchment-line baking sheet, seam-side down. Bring the ends together to form an oval and press the edges together to completely seal the cake into an oval.
8. Once again, cover the cake with oiled plastic wrap and a hand towel and allow it to rise for another 30 minutes.

9. During the second rise, make the colored sugars. Place ½ cup of superfine sugar into three separate bowls. Using the food coloring, make one bowl of green sugar, one bowl of yellow sugar, and one bowl of purple sugar (by mixing the blue and red). Use the back of a spoon or a pestle, work the food coloring into the sugar by grinding it against the side of the bowl and working the coloring throughout all of the sugar. Continue this until the sugar is uniform in color and there are no clumps. I used 12 drops of food coloring total for each of the colors.
10. Once 30 minutes have passed, remove the plastic wrap and hand towel from the cake and bake in the upper third of the oven for about 25 minutes, or until the cake is golden brown. Immediately transfer the cake to a cooling rack after removing it from the oven. Allow the cake to cool for at least 20 minutes before icing the cake.
11. Once the cake has cooled for 15 minutes, make the icing. Whisk together the powdered sugar, salt, vanilla, melted butter and milk until smooth. You want the icing to be able to drizzle easily but not just run right off the cake, so if the icing is to thin, just whisk in more powdered sugar and if the icing is too thick whisk in a touch more milk. After the cake has had a chance to cool, move the cake to whatever platter you wish to serve it on. (At this point, stick a dried bean or little plastic baby into the cake through the bottom. It’s tradition in Louisiana that whoever gets the baby has to spring for the next cake! Elsewhere, it’s a sign of good luck.) Slide pieces of wax paper under the cake so that it can catch any icing or sugar drips.

12. Drizzle the icing evenly over the cake and allow it ooze down the sides. Before the icing has a chance to set, sprinkle on rotating strips of colored sugar. Slide the wax paper pieces out from under the cake and discard. King cake can be served warm or at room temperature.

Mint Chocolate Chip Ice Cream

Mint Chocolate Chip ice Cream
Yield: About 1 quart

Prep Time: 20 minutes | Custard Chill Time: 8 hours | Churn Time: 20-30 minutes

2 cups heavy cream, divided
1½ cups whole milk
¾ cup granulated sugar
Pinch of salt
4 egg yolks
1 teaspoon vanilla extract
1½ teaspoons mint extract
3 drops green food coloring (optional)
½ cup chocolate chips

1. Warm 1 cup of the heavy cream, whole milk, granulated sugar and pinch of salt in a medium saucepan over medium-low heat, stirring occasionally, until the sugar dissolves.

2. Pour the remaining 1 cup of heavy cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

3. Stir the mixture constantly over medium heat with a  heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (if using a thermometer, it should be right around 170 degrees F). Pour the custard through the strainer and stir it into the cream. Add the vanilla and mint extracts and the food coloring (if using), and stir until cool over an ice bath.

4. Chill the mixture thoroughly in the refrigerator (preferably overnight). Churn according to your ice cream maker’s directions, adding the chocolate chips during the last 5 minutes of churning.

Strawberry-Rhubarb Pie

Yield: One 9-inch pie (8 servings)

Prep Time: 1 hour 15 minutes | Bake Time: 1 hour 5 minutes

For the Crust:
2¼ cups all-purpose flour
1 teaspoon salt
2 tablespoons granulated sugar
11 tablespoons butter, cut into ¼-inch cubes
7 tablespoons vegetable shortening, chilled
1/3 cup ice water

For the Pie Filling:
3 cups strawberries, hulled and sliced
3 cups rhubarb, trimmed and cut into 1-inch pieces
¾ cup granulated sugar
1 tablespoon grated orange zest
2 teaspoons lemon juice
¼ teaspoon vanilla extract
4 tablespoons quick-cooking (instant) tapioca
2 tablespoons unsalted butter, cut into small pieces

1. To Make the Crust: Place the flour, salt and sugar in a food processor and pulse a few times to combine. Scatter the pieces of butter over the flour mixture, using your fingers to toss and coat the butter with some flour. Cut the butter into the flour mixture with five 1-second pulses. Add the shortening and continue to pulse until the flour is ple yellow and resembles coarse cornmeal with butter bits no larger than small peas, about four more 1-second pulses. Turn the mixture into a medium bowl.

2. Sprinkle all but 1 tablespoon of the ice water over the mixture. Use a rubber spatula to fold the water into the flour mixture. Press down on the dough with the spatula until the dough sticks together, adding up to 1 tablespoon of remaining ice water if the dough does not come together. Divide the dough into two balls, one slightly larger than the other. Flatten each into disks, dust lightly with flour, wrap separately in plastic wrap and refrigerate for at least 30 minutes.

3. Remove dough from the refrigerator; let stand at room temperature to soften slightly, about 10 minutes. Preheat oven to 400 degrees.

4. Make the Filling & Assemble the Pie: Toss the fruit with sugar, orange juice, lemon juice, vanilla extract and tapioca; let stand for 15 minutes.

5. Roll the larger dough disk on a lightly floured surface into a 12-inch circle, about 1/8-inch thick. Transfer and fit dough into 9-inch pie plate, leaving dough that overhangs the lip in place. Turn the fruit mixture, including juices, into the pie shell. Scatter the butter pieces over the fruit. Refrigerate until ready to top with the remaining dough.

6. Roll the smaller disk on a lightly floured surface into a 10-inch circle. Lay over the fruit. Trim the top and bottom dough edges to ½-inch beyond the lip of the pie plate. Tuck this rim of dough underneath itself so that the folded edge is flush with the edge of the pie plate. Flute the dough or press with a fork to seal. Cut four slits at right angles on the top of the dough to allow steam to escape. Place in the freezer for 10 minutes before baking.

7. Place the pie on a baking sheet; bake until the top crust is golden, 20 to 25 minutes. Reduce the oven temperature to 350 degrees and continue to bake until the juices bubble and the crust is golden brown, 30 to 40 minutes longer.

8. Transfer the pie to a wire rack; let cool for at least 2 hours before serving so the juices have time to thicken.

Fresh Strawberry Pie


Yield: 8 servings

Prep Time: 45 minutes | Inactive Prep Time: 3½ hours | Bake Time: 25 minutes

For the Baked Pie Shell:
1¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon sugar
6 tablespoons cold unsalted butter, cut into ¼-inch slices
¼ cup chilled vegetable shortening, cut into 4 pieces
¼ cup ice water

For the Filling:
4 pints (about 3 pounds) fresh strawberries, gently rinsed and dried, hulled
¾ cup granulated sugar
2 tablespoons cornstarch
1½ teaspoons Sure-Jell for low-sugar recipes (the pink box)
Pinch of salt
1 tablespoon lemon juice

1. Make the Pie Crust: Process ¾ cup flour, salt and sugar together in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrap down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add ½ cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into a medium bowl.

2. Sprinkle the water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into a 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3. Adjust oven rack to lowest position and preheat oven to 425 degrees F. Remove dough from refrigerator and roll out on generously floured work surface to 12-inch circle about 1/8-inch thick. Roll dough loosely around a rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with 1 hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes.

4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press tines of fork against dough to flatten against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes.

5. Remove pie plate from refrigerator and use a fork to prick the bottom of the dough. Line the crust with foil, and fill with pie weights or dried beans. Bake for 15 minutes. Remove foil and weight, rotate plate, and bake for 5 to 10 additional minutes, until crust is golden brown and crisp. Let cool to room temperature.

6. Make the Filling: Select 6 ounces misshapen, underripe, or otherwise unattractive berries, halving those that are large; you should have about 1½ cups. In a food processor, process the berries to a smooth puree, 20 to 30 seconds, scraping down the bowl as needed.

7. Whisk the sugar, cornstarch, Sure-Jell, and salt in a medium saucepan. Stir in the berry puree, making sure to scrape the corners of the pan. Cook over medium-high heat, stirring constantly with a heatproof rubber spatula, and bring to a full boil. Boil, scraping the bottom and sides of the pan to prevent scorching, for 2 minutes to ensure that the cornstarch is fully cooked (mixture will appear frothy when it first reaches a boil, then will darken and thicken with further cooking). Transfer to a large bowl and stir in lemon juice. Let cool to room temperature.

8. Meanwhile, pick over the remaining berries and measure out 2 pounds of the most attractive ones; halve only extra-large berries. Add the berries to the bowl with the glaze and fold gently with a rubber spatula until the berries are evenly coated. Scoop the berries into the pie shell, piling into a mound. If any cut sides face up on top, turn them face down. If necessary, rearrange the berries so that holes are filled and the mound looks attractive. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling.

Homemade Summer Popsicles

Strawberry Coconut Popsicle Recipe
Ingredients
1 cup strawberries
1 cup blueberries
1 can light coconut milk
1 cups water
1 cup apple juice
1/2 cup honey
5 ounce Dixie cups
20-30 Popsicle sticks
Directions
Add strawberries, blueberries, coconut milk, water, apple juice and honey in a blender. Carefully pour mixture into your 5 ounce Dixie cups, filling 2/3 of the way.
Place in the freezer for 30 minutes (set your timer), insert your wooden sticks, and continue to freeze until the popsicles are completely frozen, about 6 hours.
When you’re ready to enjoy, cut and tear the Dixie cups off of the popsicles and voila – Enjoy!
Makes about 20 popsicles
Honeydew Lime Popsicle Recipe
Ingredients
1/4 cup sugar
1/4 cup water
1 (3-4lb) ripe honeydew melon, peeled, seeded, and cut into 1/2 inch pieces
2/3 cup fresh lime juice
5 ounce Dixie cups
20-30 Popsicle sticks
Directions
In a small saucepan, heat water over medium/high heat, add sugar and continue stirring until completely dissolved. Let cool.
In a blender, add your melon, lime juice and syrup and blend until smooth. Carefully pour mixture into your 5 ounce Dixie cups, filling 2/3 of the way.
Place in the freezer for 30 minutes (set your timer), insert your wooden sticks, and continue to freeze until the popsicles are completely frozen, about 6 hours.
When you’re ready to enjoy, cut and tear the Dixie cups off of the popsicles and voila, enjoy! see image below
Makes about 20 popsicles

Fruit Pizza

fruit pizza
Ingredients:
  • 1 package of pre-made Pillsbury sugar cookie dough
  • 8 oz softened cool whip
  • 4 oz softened cream cheese
  • 2 TB sugar
  • 1 tsp. vanilla
  • Desired Fruit

Directions:
1. Lightly grease round glass pizza pan. Press the dough into the pan (1/8 in thick). Bake at 350 for 8-10 min. Let cool.
2. For the frosting: whip the cream cheese, sugar and vanilla. Fold in cool whip. Spread evenly over sugar cookie.
3. Add your favorite fruit to create unique designs. Our favorites are raspberries, strawberries, mandarin oranges, kiwi, bananas, cherry pie feeling, etc.

German Pancakes


IMG_6506
Ingredients:
3 T melted butter
1/2 c. flour
1/8 t salt
1/2 t vanilla
1 T sugar
1/4 c milk
3 eggs
Directions:
Preheat oven to 400 degrees
Place melted butter in an 8×11 pan. You could also just place the butter in the pan and put it in the oven to melt while you mix up the other ingredients.
Mix flour, sugar, salt in medium sized bowl. Add milk, vanilla and beat in ONE egg at a time.
Pour mixture over melted butter and bake 15-20 min. The pancakes will rise up really high in the corners and then fall down after it has been taken out. It’s really fun for the kids to watch!
Enjoy with candy syrup, maple syrup, jam or cinnamon sugar.

Homemade Ice Cream


Here is what you will need to make homemade ice cream in a baggie:
 2 TBL sugar
1 cup half & half (or light cream)
1/2 tsp vanilla extract
1/2 cup coarse salt or table salt(I used canning salt)
ice
gallon-sized Ziploc bag
pint-sized Ziploc bag
 
 Mix the sugar, half & half and vanilla extract together. Pour into a pint-sized Ziploc baggie. Make sure it seals tightly.
 
 Now take the gallon-sized Ziploc bag and fill it up halfway with ice and pour the salt over the ice. Now place the cream filled bag into the ice filled bag and seal.
 
 Make sure it is sealed tightly and start shaking. Shake for about 5 minutes (or 8 minutes if you use heavy cream.)
 
Open the gallon-sized bag and check to see if the ice cream is hard, if not keep shaking. Once the ice cream is finished, quickly run the closed pint-sized baggie under cold water to quickly clean the salt off the baggie.
 
Open the baggie and pop in a spoon.

2littlehooligans.blogspot.com/2011/06/how-to-make-homemade-ice-cream-in.html/

Pink Lemonade Cupcakes

Ingredients
 1 box white cake mix (Duncan Hines) and items needed for cake mix
1 tsp lemon zest
2 tsp vanilla extract
3 Tbsp sweetened pink lemonade drink powder
Frosting
1 lb. powdered sugar
3-5 Tbsp frozen pink lemonade concentrate, thawed
1 tsp vanilla
1/2 C butter,softened
Instructions
  1. Preheat oven to 350 degrees
  2. Line pan with cupcake liners
  3. Mix cake batter according to directions.
  4. Add in lemon zest, vanilla and lemonade powder. ]
  5. Pour batter into cupcake liners. Bake according to directions on cake box. Bake until golden and a toothpick comes out clean.
  6. Let cool.
Frosting
  1. Beat butter in mixer on medium high for 2-3 minutes or until pale and creamy. Reduce speed to medium and add sugar, 1/2 cup at a time. Beat well after each addition increasing speed to high after all sugar is added. Add in vanilla and lemonade concentrate until the desired consistency is reached.
  2. Beat until buttercream is smooth.


Cake recipe from Paula Deen
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