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S’mores Ice Cream Cake

17 Apr

smores cake

This wonderfully delicious ice cream cake is another one of my favorites! Through many trials and errors this recipe is, by far, worth the effort.  Everyone has had s’mores ’round a campfire, right? I have many pleasant memories of family times spent by a campfire. Whether it was camping with my parents and sisters as a kid or spending a quiet evening with my husband by our garden fire pit, memories come flooding back. Let me know what your favorite campfire moments are! Maybe this ice cream cake will conjure up old memories of good times spent around a campfire or will put you in the mood to make some new memories. Either way, this ice cream cake is sure to please!

You will need:

10 graham crackers

2 Tbsp. butter, at room temperature

4 oz. bittersweet chocolate

1 14 oz. can sweetened condensed milk

1 1/2 tsp. pure vanilla extract

2 cups heavy whipping cream

1 cup mini marshmallows

1/4 cup mini chocolate chips

Firstly, go over and preheat Mister Oven to 350 degrees. Nice & toasty! Next, line the bottom (only) of an 8 inch springform pan with parchment paper. Parchment paper has become my new best friend!! Now, in a food processor, pulse 8 graham crackers, until finely ground. If you don’t have a food processor, the old-fashioned way of using a plastic bag and rolling-pin to crush the crackers will suffice. Add the butter now until well mixed. Press the graham cracker mixture into the bottom of your prepared pan. Bake until golden brown, about 8 – 10 minutes. Let cool completely, about 25 minutes.

Now, you are ready to make the sinful chocolate layer! Start by melting the chocolate (not the chips) in the microwave, let cool slightly. Use your electric mixer to beat the chocolate along with, half the sweetened condensed milk and 1/4 tsp. of vanilla in a large bowl until completely combined. Add 1 cup of the heavy cream and beat until you have thick, stiff peaks form. Fold in the marshmallows. Now we are ready to spoon the mixture on top of the cooled crust. Spread it evenly. Are you getting excited yet?! Clean the bowl. We are going to use the same bowl to make our ice cream for the top. Using an electric mixer, beat the heck out of the remaining condensed milk, vanilla and heavy cream until thick, stiff peaks form (again!). Usually, 3 – 5 minutes. Fold in 1/2  cup of the mini chocolate chips. Spread this on top of the chocolate layer. Almost done!! Next, break the remaining 2 graham crackers into tiny pieces. Sprinkle them along with the rest of the mini chocolate chips over the top. Cover it well and freeze until firm, at least 8 hours.

When you are ready to serve, unmold your creation and transfer to a pretty platter. Let it sit for 5 minutes before slicing. Viola…….one scrumptious, s’mores ice cream cake!! Enjoy…….

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Lemonade Stand Pie

12 Apr

lemonade pie  When you eat this pie it takes you back to the days of lemonade stands. I remember have a lemonade stand with my sister Lisa. Growing up in Florida, we would have a lemonade stand just about every weekend! I hope this pie will remind you of your childhood too.

Ingredients:

1/3 C. Lemonade Drink Mix (Sweetened)

1/2 C. Cold Water

2 C. Vanilla Ice Cream, thawed

1 18 oz. Cool Whip, thawed

1 Graham Cracker Crust

Mix drink mix and water until dissolved, set aside. Add ice cream. Mix until well blended. Add Cool Whip. Freeze mixture until it is hard enough to mound. Spoon mixture into graham cracker crust. Freeze 4 hours or until firm. Remove from freezer 15 minutes before serving. Let stand at room temperature before cutting. Store leftover pie in freezer.

Serves 8

Sweet Potato Pie

10 Apr

sweet pot. pie  Most people associate Sweet Potato Pie with Thanksgiving and Fall. But, it is a delicious dessert anytime of the year. Being from the South, we enjoyed Sweet Potato Pie year round and with this recipe, so can you.

Ingredients:

29 oz. Can of Sweet Potatoes ( I prefer Bruce’s brand)

1 C. Sugar

1/4 C. Milk

3 Eggs, Separated

1/8 Pound of Butter

1/2 Teaspoon Nutmeg

1 Teaspoon Vanilla Extract

1 9 Inch Unbaked pie shell ( Deep dish works best)

Preheat oven to 350 degrees. Drain and mash sweet potatoes, add remaining ingredients except egg whites. Place mixture in the pie shell. Bake for approximately 45 minutes.

You may also add a scant amount of brown sugar and walnuts or pecans.

Pecan Toffee Coffee Cake

10 Apr

I too understand the urge to bake and my family LOVES it with the urge strikes. Thank you for the great recipe and illustrations……can’t wait to make this!!

Katie at the Kitchen Door

Pecan Toffee Coffee Cake {Katie at the Kitchen Door}

Sunday afternoon I had a sudden urge to bake. I didn’t have anything planned, and didn’t even have a particularly strong desire to eat baked goods, I just wanted to do the actual baking. The whole whisking, stirring, creaming, folding shebang. Maybe, more than anything, I was just craving ritual. We’re starting to look for an apartment for next year and although I know that there’s no reason to be stressed out about it so early in the process, it can be hard to control that sort of thing. Actually, to tell the truth, I feel stressed out about a lot of things – finding an apartment, finishing planning our upcoming trip, blogging frequently enough, planning my birthday party, getting everything done that I need to at work this week, finding time to exercise, making sure things are going in to the garden on time, and so on. All small…

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Coconut Custard Pie

8 Apr

coconut custard pie This recipe is from my Aunt Recye. She was an excellent cook and she was even better at baking. I came upon this recipe that she had written down for me many years ago on an old envelope. I made this pie this morning and boy did it bring back wonderful memories. I hope you will enjoy it as well.

Ingredients:

1 3/4 C. Milk

3/4 C. Sugar

1/2 C. Bisquick mix

4 Eggs

Rind of half of an Orange

1/4 C. Butter

1 1/2 Teaspoon Vanilla extract

1 C. Baker’s Coconut, flaked

Combine milk, sugar, bisquick, eggs, orange, butter and vanilla in a medium size mixing bowl. Blend on low-speed for 3 minutes. Pour into a greased and floured 9 inch pie pan. You may use a glass pan or an aluminum disposable pie tin. Let mixture stand for 5 minutes. Sprinkle with coconut. Bake at 350 degrees for 40 minutes.

Serves 8

Maraschino Party Cake

2 Apr

maraschino party cakeThis cake has been around for a very long time and there are many variations as well. I like this recipe because you actually make it from scratch, and it is not that hard to do. We have become accustom to using  box mixes, I do as well, but nothing tastes better than a real old-fashioned home-made cake!

CAKE

2 C. Cake Flour

2 Teaspoons Baking powder

1/4 Teaspoon salt

1/4 C. Unsalted butter, softened

1 C. White sugar

2 Eggs, beaten

2 Tablespoons Maraschino cherry juice mixed with enough milk to total 2/3 cup.

1 Teaspoon Vanilla extract

1/2 C. Toasted walnuts, chopped

1/2  C. Maraschino cherries, stemmed and chopped

FROSTING

1 C. Unsalted butter, softened

3 C. Confectioners’ sugar

1 Teaspoon Milk

1 Teaspoon Vanilla extract

Extra walnuts for decoration

Heat oven to 350 degrees. Butter an 8 inch round cake pan. For the cake, whisk together flour, baking powder and salt; set aside. Beat together butter and sugar in a large bowl until light and fluffy. Add eggs and mix very well. Add flour alternately with milk and cherry juice mixture. Add vanilla. Beat until thoroughly blended. Stir in walnuts and cherries. Pour into prepared cake pan. Bake until a toothpick, inserted in the center, comes out clean. This is about 1 hour. Let cool 20 minutes.

For frosting, beat butter in a mixing bowl until smooth. Add confectioners’ sugar 1 cup at a time and beat until light and fluffy, 2 minutes. Add the milk and vanilla and stir until combined well. Frost the cake and garnish with walnuts. Then enjoy!

Italian Ricotta Cake

27 Mar

italian Ricotta cake

This recipe comes from Mrs. Pat Koisa, a friend that worked at Pats Olde Tymes Eatery in St. Cloud Florida…..our customers loved this cake. I hope you will too!!

Recipe:

1 Fudge Marble cake mix ( I prefer Duncan Hines)

2 pounds Ricotta cheese, whole – not skim

4 Eggs

1 C. Sugar

1 Teaspoon Vanilla

Pre heat oven to 350 degrees. Make cake according to directions on box. Pour into 9×13′ pan, don’t bake yet. Mix ricotta, eggs, sugar and vanilla. Spoon cheese mixture over top of cake, cover entire surface. Bake for 1 hour. Cool well.

Topping/Frosting:

1 3 oz. Instant Chocolate pudding mix

1 C. Milk

1 12 oz. Cool Whip

Mix milk and pudding, then add Cool Whip. Spread on cake as frosting. Refrigerate at least 3 hours before serving.