Vanilla Base Ice Cream

Vanilla Ice Cream:

•  2 c cream
• 2 c whole milk
• 1 c sugar (divided for strawberry)
• 2 tsp vanilla

Directions:

1. Whisk in bowl and let rest 10 min
2. Whisk again to make sure sugar is dissolved
3. Churn in ice cream maker

STRAWBERRY:

• 2 c blended up strawberries:  About 6 c strawberries fresh or frozen and thawed 

With Strawberry Swirl or use as a topping:

• 2 c blended up strawberries
• 3 Tbs granulated sugar (just a little more)
• 1 1/2 tsp cornstarch

Strawberry Ice Cream Directions:

• Place 1/2 c sugar with blended strawberries.  Let sit 15-20 min to let strawberries release their juices.  
• In a large bowl, add the 2 c cream, 2 c whole milk, 1/2 c sugar, and 2 tsp vanilla.  Let sit 10 min. Then, add the strawberries.
• Churn in ice cream maker.

Make strawberry swirl by mixing strawberries, sugar, and cornstarch in a small sauce pan.  Bring to a boil and lightly boil for 1-2 min.  Reduce heat and cook about 5 more min until a little thickened.  Use as a sauce or swirl in the actual ice cream.

*Or 

Monster Cookie Bars

 

Monster Cookie Bars

Yield: 24 Bars (9X13-inch pan)

 

Prep Time: 15minutes mins

Cook Time: 25minutes mins

Total Time: 40minutes mins

Ingredients

• 2 large eggs
• ⅔ cup (141 g) granulated sugar
• ⅔ cup (141 g) packed light brown sugar
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup (255 g) creamy peanut butter
• ⅓ cup (75 g) salted butter, softened to room temperature
• 1 ½ cups (255 g) chocolate chips
• 1 teaspoon baking soda
• 3 cups (300 g) quick oats
• 1 cup (198 g) M&M's

Instructions 

• Preheat the oven to 350 degrees F. Grease a 9X13-inch baking pan with cooking spray.
• In a large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter and butter. Mix until creamy and well combined. Stir in the chocolate chips, baking soda and oatmeal. Mix well.
• Spread the batter into the prepared pan and press lightly into an even layer. Sprinkle the M&M's evenly across the top and gently press them into the dough.
• Bake for 20-25 minutes until the edges are golden and set. Let the bars cool completely in the pan. For a cleaner cut, refrigerate the bars before slicing and serving.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/monster-cookie-bars/

• Jelly roll pan:  Make 1 1/2 the recipe.  Bake 23 min to be gooey.  Perfect the next day though.

Raspberry Thumbprint Cookies

Ingredients

•  1 c butter
• 2/3 c white sugar
• 2 c flour
• raspberry jam
• 1/2 c powdered sugar
• 1-4 tsp milk

Directions:

• Preheat oven to 350
• Beat butter and sugar until creamy.  
• Add flour and mix until dough comes together.  (It will be a little crumbly, if it's too crumbly add a few splashes of milk.)
• Roll dough into 1" balls and place on cookie sheets about 2" apart.  
• Use thumb to press down and make a dent in the center of each ball, then fill with jam.
• Bake in batches for about 14 min; allow to cool on cookie sheet for a few minutes. (don't let them get brown or they will be too hard)
• Mix powdered sugar and milk together in zip lock bag until smooth.  Cut small corner of the bag and drizzle lightly over warm cookies. 

From Amelia Lusk

Strawberry Lemonade Cupcakes

CAKE: 

1 strawberry cake mix with ingredients that go with it EXCEPT, replace 1/4 c water with 

1/4 c fresh squeezed lemon juice

(Get lemon zest for frosting first)

Bake into 21-22 cupcakes

FROSTING:

4 oz cream cheese, softened

1/4 c butter, softened

2 tsp zest

2 Tbs lemon juice

1 tsp vanilla

5 c powdered sugar

Mix cream cheese, butter, lemon juice, zest, and vanilla.  Add 3 c powdered sugar and mix, then 2 c and mix.  

Banana Shake

Blend: 

1 frozen banana

1 c milk

1 tsp vanilla

1/4 tsp cinnamon

sprinkle of nutmeg

1 egg (optional)

Ericka's Rosemary Candied Pecans

 2 c halved pecans

2 Tbs freshly chopped rosemary

1/4 tsp cinnamon

1 Tbs sugar

3 Tbs maple syrup

1 tsp coarse salt

Mix together in large bowl and spread out on parchment paper on large baking hseet.  
Bake at 375 for 7 min and then flip them over and roast another 5 min.

Spread out flat to cool and sprinkle a little more salt and rosemary on top.

Mitzi's Chocolate Cake and Whipped Cream Frosting

Mitzi's Chocolate Cake and Whipped Cream Frosting

2 c whole wheat flour

3/4c cocoa powder

1 3/4 c sugar

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 c buttermilk

2 eggs

1/2 c coconut oil

2 tsp vanilla

1 c boiling water

Frosting:

2 c Whipping cream

2/3 c (?) powdered sugar

In bowl, pour whipping cream and add powdered sugar.  beat until it is firm.

Twinkie Cake

 Make 1 yellow cake mix in 2 nine inch rounds

Frosting: (Our Best Bites)

Ingredients

• 6 tablespoons all-purpose flour
• 1 cup milk whole milk is best, but I've used non-fat when it's all I have and it's actually fine
• 1 cup real butter slightly softened (I prefer salted, but you can use also unsalted and add salt to taste)
• 1 cup granulated sugar (*I think I accidentally used 2 c and loved it)
• 2 teaspoon vanilla extract or other flavor if you wish

Instructions

• Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.
• Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan. Continue to cook until mixture has the consistency of thick pudding or paste.
• Put  mixture in the fridge and let it cool completely; it's fine if it stays in there long enough to get chilly, you just don't want it warm at all. As it's cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top. You can also do this quickly in the freezer, just keep an eye on it so it doesn't freeze.
• Using the whisk attachment on an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. While beating, add in the thickened milk mixture and the flavor extracts. Beat to combine and then scrape down the sides. Mixture will separate and look messy, keep beating!  Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies.  Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.

Nicole's Brownie's

 Cream together:

• 4 eggs, well beaten
• 2 c sugar
• 1 stick butter

Then add:

• 2 tsp vanilla
• 1 1/2 c flour
• dash of salt
• 1/4 c cocoa

Mix well then pour into a greased 9x13 pan.  

Add to top:

• chocolate chips
• nuts
• coconut

Bake at 350 for 25-30 min.

*Double for a sheet pan

*From Nicole Smith

Chocolate Chip Cookie Bars / Mrs. Field's Cookies

 Preheat oven to 375

Cream together in Bosch:

• 1 c butter
• 1 c sugar
• 1 c brown sugar

Add:

• 2 eggs
• 1 tsp vanilla

In separate bowl mix:

• 2 c flour
• 2 1/4 c oats for bars or 2 1/2 c for cookies:  measure, then grind in blender until flour-like 
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp soda

Add dry ingredients to wet and then mix using pulse motion.

Add and pulse again:

• 12 oz chocolate chips (or take out about a 1/2 c and add 1/2 c m&ms to the top)
• 1 1/2 c chopped nuts (opt)

Cookie bars:  bake in lined or sprayed jelly roll pan for 15 min.  (17 min in old oven)

Cookies:  Make golf ball size cookie mounds, place 2" apart on lined cookie sheet for 8-10 min.

(From Amy Street)

Maple Glaze

 

Maple Glaze

Author: Jamielyn Nye

This smooth maple glaze is infused with sweet maple syrup and is the perfect way to make your desserts next level delicious. Use on donuts, cookies, cake, cinnamon rolls and more!

Prep Time: 10minutes minutes

Cook Time: 20minutes minutes

Total Time: 30minutes minutes

Servings: 12

Ingredients 

• 3 Tablespoons unsalted butter
• ⅓ cup maple syrup
• ½ teaspoon vanilla extract
• 1 ½ cups powdered sugar , plus more if needed
• Pinch salt

Instructions

• In a small saucepan, melt the butter over medium heat. Whisk in the maple syrup until melted. Remove from the heat. Whisk in the vanilla, powdered sugar, and salt until smooth.  (*Or just microwave butter, then add syrup*)
• Dip donuts into the glaze or drizzle on top of your favorite cakes.

Notes

Storage: This glaze is best the same day. Store in a covered container until ready to use.
https://www.iheartnaptime.net/wprm_print/181171/

Peach Cake with Brown Sugar Frosting

Brown Sugar Peach Cake

This Brown Sugar Peach Cake is a classic yellow cake loaded with fresh peaches, and topped with a brown sugar caramel icing ~ it's the dessert of the summer!

Prep Time15minutes mins

Cook Time28minutes mins

Total Time43minutes mins

Ingredients

• 15 ounce yellow cake mix 
• 3 large eggs or the amount specified by your cake mix
• 1/3 cup vegetable oil or the amount specified by your cake mix
• 1/2 cup peach nectar or peach juice
• 1 lb peeled and chopped peaches (about 3-4)

brown sugar frosting

• 1/2 cup unsalted butter, cut in pieces
• 1/2 cup heavy cream
• 1 cup packed brown sugar
• 1 tsp vanilla extract
• 2 1/2 cups confectioner's sugar, sifted

Instructions

• Preheat oven to 350F
• Blend together the cake mix, eggs, oil, and nectar and food coloring, if using, until well combined. Fold in the peaches and turn the batter into a lightly sprayed 9x13 pan. Bake for about 28 minutes, or until done...you can check with a toothpick, it should come out without batter clinging to it, but moist crumbs are fine.
• Put the butter, cream, and brown sugar in a saucepan and bring to a boil, stirring constantly. Take off the heat at add the vanilla and the sifted sugar. Whisk until well blended and the little lumps of sugar have disappeared. Put it back on a low heat if necessary.
• Pour the frosting over the cake, trying to get it evenly coated on the first try, because it will set up quickly and you won't be able to spread it without cracking the surface.
• Let the frosting harden at room temperature or in the refrigerator before cutting.

*The cake is delicious!!  The Frosting is delicious!!  I would like to try the peach cake warm with vanilla ice cream or whipping cream instead though.  The frosting would taste really good on an oatmeal cake...pumpkin?

Zucchini Banana Cookies

 Zucchini Banana Cookies

2 cups rolled oats

1/2 cup peanut butter

2 1/2 large bananas mashed

1 cup zucchini, shredded

One egg

1 teaspoon baking soda

1 teaspoon vanilla

1/4 teaspoon salt

1/4-1/3 cup chocolate chips (I like the semi sweet mini ones, so they spread out a little further and have a little stronger flavor;)

Mix all ingredients, scoop onto  cookie sheet and bake 15 minutes at 350°

*From Kyla

Peach Cobbler

 4 c fruit, sliced

1 c flour

1 c sugar

1 tsp baking powder

1 egg, beaten

1 stick butter

Butter an 8" dish.  Put the fruit in the bottom of the dish.  In a bowl, mix together together the flour, sugar, and baking powder.  Add the beaten egg and mix well with a fork or your fingertips until the flour is dampened and in small clumps.  Scatter the flour mixture over the fruit.  Drizzle the melted evenly over the top.  Using the back of the spoon or your fingers, distribute the butter over all.  

Bake in a 375 oven from about 25.  serve warm.

From Chelsea Bohemer

Moon Cake

Ingredients:

1 c water
1/2 c butter (half oil)
1 c flour
4 eggs
3 small (3.4 oz) instant pudding - 2 chocolate, 1 vanilla
3 1/4 c milk
1 (8 oz) cream cheese
1 (8 oz) cool whip, thawed
1/4 c chocolate syrup (opt- also caramel syrup too)
opt:  slivered almonds

Directions:

• Preheat oven to 400 and lightly grease jelly roll pan
• In a med-large saucepan, bring water and margarine to a boil.  Remove from heat, and mix in flour with electric mixer.  Add eggs, one at a time, beating well after each.  Spread evenly in prepared pan.  
• Bake at 400 for 20-25 min, until lightly golden.  Cool completely. 
• In a large bowl, combine pudding, milk, and cream cheese.  Mix with electric mixer until smooth.  Spread evenly over cooled crust.  Top with cool whip and drizzle with chocolate syrup.  
• Chill in the fridge and serve cold.

*From Charlotte Russell

Peanut Butter Moo'd

 1 1/2 c chocolate soy milk

1 Tbs cocoa

1 heaping Tbs peanut butter

2-3 giant scoops vanilla frozen yogurt

1 c ice

1/2-1 banana (fresh or frozen)

4-5 strawberries (opt)

Jodie Gonzalez - Jamba Juice

Tropical Cake or Trifle

 white cake mix with ingredients

12 oz cool whip

1 large vanilla pudding mixed with 2 c milk

1 20 oz can crushed pineapple, drained

1 large can mandarin oranges, drained

Bake cake according to directions in a jellyroll plan (or half in a 9x13).  Cool.

Mix pudding with milk. Fold in cool whip.  Fold in pineapples and oranges.

Frost cake with pudding mixture.  Let sit a day or so.

For trifle:  Cut cake into cubes.  Layer pudding, cake, fruit, cool whip. 

*Can add peaches etc

Oreo Truffles

1 pkg regular oreos- 36 oreos
1 8 oz pkg cream cheese
1/4 pkg white chocolate chips
1 pkg milk (or semi) chocolate chips
2 Tbs Crisco

1. Break Oreos into 4ths, in a large bowl 
2. Microwave cream cheese for about 30 seconds until soft.  Add to Oreos
3. Crush oreos more with a wooden spoon (not tiny)
4. Use a handheld mixer and beat Oreos and cream cheese together until it resembles sand
5. Roll into 1" balls.  Chill several hours
6. Melt chocolate chips with 1 Tbs crisco in microwave, stirring every 15 seconds, until mostly melted.  Stir until completely melted
7. Roll balls in chocolate with 2 spoons.  Place on wax paper and chill in fridge
8. Melt 1/4 pkg white chips with 1 Tbs crisco.  Stir every 10 seconds
9. Use a fork (or bag) to drizzle white chocolate over balls

Caramel Sauce

1/2 c butter
1/2 c Karo syrup

1 c brown sugar

1 can sweetened condensed milk

1 tsp vanilla (opt)

pinch of salt (opt)

Directions:  In a heavy saucepan add butter, sugar, and Karo Syrup.  Bring to a full boil, stirring constantly.  Add sweetened condensed milk, and stir constantly until it returns to a boil.  Remove from heat.  Add salt and vanilla, if desired.

-Pour in crockpot to keep warm while serving

-This thickens a lot as it cools

*From Mindy McDonald

Spudnuts

Dissolve in a little bowl.  Set aside: 

2 Tbs yeast
1/2 c warm water

1/2 Tbs sugar

Cream in a large bowl:

1/2 c sugar

1/4 c shortening

Add to bowl:

1 Tbs salt

1 c mashed potatoes

Add, then add the yeast:

2 c scalded milk, cooled

2 eggs

Add:

8 c flour

Double 1-2 hours.  Roll and cut.  Double again.  Fry and glaze while hot.  Makes 40.

Glaze

4 c powdered sugar

1/2 c water

1/2 tsp vanilla

Chocolate Glaze:

2 tsp butter

2 squares chocolate (3 Tbs cocoa plus 1 Tbs oil...technically 6 Tbs cocoal and 2 Tbs oil, but I did 3 Tbs)

2 c powdered sugar

1/4 c milk

1 tsp vanilla

Melt butter, add the rest

From Haylee