Not Dairy Queen! Ice Cream Sandwich Cake Recipe

www.Wow6Weeks.com This ice cream sandwich cake recipe is better than Dairy Queen. This fun dessert is not healthy at all so eat it in moderation. You can make this recipe with kids, for a birthday party, for National Ice Cream Sandwich Day on August 2nd or just for fun. The only thing you need is ice cream sandwiches, milk, instant pudding mix, cool whip and a couple of cookies. http Deborah Bixler is committed to making a improvement in children's vigor through nutrition and wellness instruction. Using superior for you grocery choices and healthy cooking classes,Bixler teaches families fun, fast and natural food meal solutions so that they can spend more quality time enjoying good for you foods and live a long and healthful life. www.WowYouAreReallyLucky.com Deborah provides vigorous living workshops to businesses, schools, organizations and not for profit groups. Programs are customized for each presentation taking into consideration special needs and circumstances of the group's goals. As a wellness and healthy living living instructor Deb's cooking classes focus on fun, fast and health recipes and tips. Some of the many special needs cooking courses that she has presented for special events have included diabetic, autism, vegetarian, vegan, lactose intolerant, gluten free, heart healthy and more. Deb brings whole food recipes for everyone in attendance and a call to take action so that your audience actually make changes in their lives. For good food recipes and tips ...



http://www.youtube.com/watch?v=kmOQUfEyVm8&hl=en

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Betty's Version of Maker's Mark Bourbon Balls Recipe

In this video, Betty demonstrates how to make delicious and seasonal Bourbon Balls, made from the recipe of Maker's Mark. I received this recipe when Rick and I went on a tour of Maker's Mark Distillery at Loretto, Kentucky. (If you are interested in the tour, please view my video, Bettys Trip to Maker's Mark Distillery with Rick.) I wanted to share this recipe with you, because it is a perfect candy to have on hand as the holiday season approaches. This candy freezes well, so you can make it early on, and have it ready for guests at a moments notice! I also like them when I have a taste for just a little something sweet. I actually like them better frozen! Ingredients: 1 pound box confectioner's sugar 1 stick melted butter ½ cup Makers Mark Bourbon whisky 1 cup chopped pecans (Also needed: chocolate and parafin for coating) Soak nuts in Bourbon overnight. Combine all ingredients (except coating materials) and refrigerate until firm. Roll in small balls and dip in Bakers semi-sweet chocolate melted with paraffin. (I used a 12 oz. bag of semi-sweet chocolate chips, mixed with 1 oz. paraffin in a double boiler. I then coated the Bourbon balls with the chocolate mixture, and placed them on waxed paper to set up. I placed a single half-pecan piece on the top of each piece of candy, and pressed it lightly while the coating was still hot. I let the finished Bourbon balls cool. You can use a refrigerator or freezer to speed up the process. Then I placed them in a candy dish for ...



http://www.youtube.com/watch?v=5Lm98H8FtiM&hl=en

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Zeppole, Another Fun Recipe

Image : http://www.flickr.com

Now that I have your appetites peaked for another yummy Italian Desserts, let's get down to the business of a recipe that I found for it. This is a fairly simple recipe and looks like fun to make. It is adapted from a recipe that I found on The Food Network. Here goes:

ZEPPOLE RECIPE:

1 vanilla bean
½ cup sugar plus 3 tablespoons
2 tablespoons ground cinnamon
1 stick of butter
¼ teaspoon salt
1 cup water
1 cup all purpose flour
4 eggs
Olive oil for frying

Slit to open the vanilla bean lengthwise. You'll need to collect the seeds that are inside the vanilla bean by scraping them out of the bean shell. This can be accomplished easily with the back of a knife.
Place the scraped out vanilla bean seeds into a bowl and add the ½ cup sugar and the cinnamon.
Mix these together and set aside.
Now get a medium-sized sauce pan and mix together the butter, salt, 3 tablespoons of sugar and water.
Cook over medium heat until the mixture comes to a boil.
Remove pan from heat and add the flour and mix well.
Return the sauce pan mixture to the heat and cook, stirring constantly, until the mixture forms a ball of dough. This should take approximately 3 to 5 minutes.
Place this mixture into a medium-sized mixing bowl and get out your hand electric mixer.
Next, you will add the eggs, one egg at a time, while beating on low speed. Make sure that you completely and thoroughly combine each egg into the dough mixture before adding the next one.
Beat the mixture until it is smooth. If you're not going to cook the Zeppole dough right away, then you'll need to cover the dough mixture with plastic wrap and refrigerate until you're ready to cook it.
To cook them, you'll need a frying pan that will accommodate a 2-inch depth of oil.
On medium heat, warm the oil to a temperature of 375 degrees F on a deep fry thermometer.
Place dollops of the dough into the hot oil by using a small ice cream scoop or 2 small spoons. You'll be using approximately 1 tablespoon of dough for each Zeppole.
Frying in batches, cook them until they are golden brown on all sides. This may require turning them several times.
The approximate cooking time for each should be around 5 minutes.
Remove the cook Zeppole with a slotted spoon or spatula and place on paper towels or other absorbent paper to drain.
Toss them with cinnamon & sugar combination and arrange on a plate or platter.
Serve them immediately.
Other recipes I found also incorporate Ricotta cheese into the batter / dough mixture to add a little different flavor to the finished product. You can still toss them with any cinnamon, granulated sugar or powdered sugar combination you like.

Have fun with this recipe. Be creative and marvel at the admiration from your family and friends when you serve them this yummy Italian Dessert.

Bon Appétit!

Beer Brewing

Easy Pie Crust Recipe - Best Easy Pie Crust Recipe

Making homemade pie crust is easier than you think. Here is a basic recipe for pie crust, yes, it really has just 4 ingredients. To make your pie crust even better, before starting, chill the bowl and pastry cutter in the refrigerator. Use ice cold water for the mix.

2 cups all-purpose flour

1 teaspoon salt

1 cup shortening

1/2 cup water

Directions

In a large bowl, combine the flour and salt. With a fork or pastry cutter, cut in the shortening until the mixture resembles coarse crumbs. Stir in the water until the mixture forms a ball.

Divide the dough in half. Shape dough into balls. Wrap in plastic and refrigerate for 4 hours or overnight.

Roll out the dough on a floured counter. Don't over work the dough.

=> Flaky Pie Crust Recipe: Five Star Flaky Pie Crust Recipe

Making a flaky pie crust is every home cooks dream. If your dough is too dry, add an extra tablespoon of water to the dough mixture. For easier handling, roll out the dough between two sheets of wax paper.

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup shortening, chilled

3 tablespoons ice water

Directions

Whisk the flour and salt together in a medium sized bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons of ice water over flour.

Toss the mixture with a fork to moisten, add more water, a few drops at a time, until the dough comes together.

Gently gather dough particles together into a ball. Wrap the dough in plastic wrap, and chill for 30 minutes before rolling.

Roll out the dough and put it into a pie plate.

=> Pie Dough Recipe: Award Winning Pie Dough Recipe

This is a great pie dough recipe to use for your special pies. For flakier crust, after turning the dough into the pie pan, put it in the refrigerator for 40 minutes, then put in the freezer for 20 minutes, then quickly add filling and bake immediately.

3/4 cup cake flour

3/4 cup all-purpose flour

1 teaspoon white sugar

1/2 teaspoon salt

1/8 teaspoon baking powder

4 tablespoons unsalted butter

5 tablespoons shortening

1 egg yolk

2 teaspoons distilled white vinegar

3 cubes ice

1/2 cup cold water

Directions

Measure the butter and shortening onto a plate, put into the freezer for 20 minutes.

Measure the cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.

Take 1/2 of the cold butter and 1/2 of the cold shortening, put into food processor with the dry ingredients and pulse on and off for about 1 minute. Scrape the bowl down twice while doing this.

Take the remainder of the cold butter and cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. NOTE: Do not over process at this stage.

In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Chill mixture for 3 to 4 minutes.

Remove mixed flours and shortening from the food processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you don't want a wet dough and you don't want to over mix.

Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).

Remove from refrigerator and roll out. Double the recipe for a 2-crust pie.

Breakfast Cereals

Mash Recipe with the Kenwood Cooking Chef

For more information visit our website: www.kenwoodworld.com Thenew Kenwood Cooking Chef is the first appliance to fully combine food preparation and Induction cooking. This total food preparation concept will revolutionise the way you prepare - and cook - food. Kenwood kitchen appliances are synonymous with quality and reliability. Whatever your need, we are sure you will find just the right solution for your everyday cooking and food preparation from our range of kitchen machines, food mixers, food processors, blenders, smoothie makers, ice cream makers, juicers, bread makers, kettles, coffee machines, toasters, deep fryers, food steamers and kitchen scales.



http://www.youtube.com/watch?v=Ua3uIFcpGvk&hl=en

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Frozen Margarita Pie Recipe - Best Margarita Pie

To make this dessert you'll need: 2 cups miniature pretzel twists, sugar, margarine or butter, 1 can frozen limeade concentrate - thawed, 1 quart vanilla ice cream - slightly softened, grated lime peel, tequila or frozen concentrated margarita mix - thawed and orange flavored liqueur or orange juice.

Preheat oven to 375 degrees.

In a food processor with metal blades or a blender, process 2 cups of miniature pretzel twists until they are crumbs. Add in 2 tablespoons of sugar and pulse process to mix.

Add in 2 tablespoons of margarine and mix well. Keep the machine running and add in 2 tablespoons of limeade concentrate, and continue processing until well mixed.

Pour mixture into an ungreased 9-inch pie pan. Using the back of a spoon, press margarita mixture firmly into the bottom and up the sides of the pan.

Bake for 5 to 7 minutes or until completely set. Place the baked pie shell in the freezer or the refrigerator for 10 to 15 minutes to cool.

Meanwhile, in a clean blender or food processor with metal blades, combine 1 quart of vanilla ice cream, remaining limeade, 1 teaspoon of grated lime peel, 3 tablespoons of tequila and 1 tablespoon of orange liqueur; process just until all is well blended. Spoon mixture into the cooled pie shell.

Freeze for 2 hours or until completely firm.

Makes 8 servings.

Bonus Recipe: Creamy Lime Colada Pie

To make this recipe you'll need: 1 frozen deep dish pie crust, 1 (3 oz.) package of cream cheese - softened, 1 box of coconut cream instant pudding mix, milk, 1 can frozen limeade - thawed, green food coloring, reduced fat whipped topping and shredded toasted coconut.

Preheat oven to 400 degrees.

Bake the pie crust according to directions for a one crust shell. Let crust cool completely or for 30 minutes.

Meanwhile, in a medium bowl, beat 1 package of cream cheese on medium speed until nice and smooth. Beat in 1 box of pudding mix until well blended. Gradually beat in 2/3 cup of milk.

Add in the limeade and a few drops of food coloring (if desired); beating until mixture is slightly thickened. Gently stir in 1 cup of whipped cream topping. Pour mixture into the pie crust. Refrigerate at least 5 hours or until set.

Right before serving, sprinkle 3 tablespoons of toasted coconut over the pie. Garnish with whipped cream topping. Store in refrigerator.

Makes 6 servings.

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Italian Dessert Cannoli Recipe

Cannolis are a great Italian dessert and they were said to have been developed by Sicilians in Palermo, Italy. These fried wafers are filled with a mixture of ricotta, candied fruit, chocolate, and other ingredients, and they are very, very tasty! Sicilians are supposed to have created this great dessert recipe, and I think that they are just delicious. I hope that this recipe is fairly easy to follow. You will need some type of dowel or metal tube that you will use to form out your cannoli shells. If you have a 3 ½ inch in diameter ring or even a 3 inch ring, you will need this to form the shape of your shells, also. You will also need a deep fryer, or a pan that is deep enough for these shells to float in oil.

Ingredients for Cannoli Shells:

3 Cups of unsifted flour

1/4 Teaspoon of cinnamon

1/2 Teaspoon of salt

3 Tablespoon of granulated sugar

2 eggs

2 Tablespoon of firm butter cut into small cubes

1/4 Cup of a good Marsala wine

1-2 egg whites, whisked slightly

First thing is to sift the flour with salt, cinnamon, and granulated sugar. You will make a well in the center of your sifted flour mixture. In the middle of the well you have made you will add the egg and butter and start mixing with a fork. You will work the egg mixture with the fork from the center out, to incorporate the moist egg with the flour mixture. You will then add your Marsala wine slowly until dough begins to come together like a playdough mixture. You will then start working the dough with your hands to form the dough into a dough ball. You will then cover and let the dough rise for about 10-15 minutes.

If you have a stainless area to work on great, if not you will need a wooden cutting board. You will need to slightly dust the area you plan to work on with a small amount of flour. You will then roll out the dough into 1/4 inch thickness. You will then use your 3 ½ rings and cut the cannoli shell circles. You will then use a rolling pin to roll the circles into oblongs or ovals. You will then take your dowels or tubes and wrap the dough around cannoli forms. You will then whisk your egg white, and seal your dough edges by using a brush or very clean hands if you have no brush. You will then roll up ever so slightly the ends so they will have a very faint lip or ring on the edge of the cooked product.

At some point when you are ready to get your shells into the oil to start cooking them you will heat your oil to around 350 degrees. Once it is at the proper temperature you will begin to fry two, or three at a time in deep hot fat for about 1 minute, or until lightly golden. Remove with tongs to paper towels to drain, you will then let cool for about 30 seconds to one minute and then slip out cannoli form, holding shell carefully so you will not break it. Cool shells before filling. Let them hang out while you will start to make your filling.

Ingredients for the Cannoli filling:

3 lb. ricotta cheese, that has had moisture removed

2 1/2 Cup of confectioners' sugar

1/4 Cup of semi-sweet chocolate pieces or grated sweet chocolate

1/4 Cup candied cherries, finely chopped

1/2 Teaspoon of cinnamon

1/2 Cup of chopped pistachio nuts

Confectioners' sugar to dust each of the finished Cannoli's maybe about 1/2 Cup

First thing you will want to do is take your ricotta and place into cheesecloth and wrap it into a ball and then you will tie a knot in the top part of the ball you have made. You will want to hold over night if possible to drain the water from the ricotta. If you have some way to hang the cheese ball in your refrigerator that would be best. You will need to have a bowl under the cheese to catch all of the moisture that will drain off of the ricotta. The shells that you have made will hole for a couple of days if you want to make these in stages. They are worth the wait, and the time taken to make these little delicacies.

First you will take the drained ricotta and get it into the bowl and work it for a minute or two to get it more pliable. You will gently start to combine the cheese, and the sugar into a mixing bowl, and fold in with a spatula until you obtain a light, airy blend of ingredients. You will start to fold in the minced candied fruit and the chocolate very gently. You will then start to spoon the cheese filling into a pastry bag, or a large Ziploc if you do not have a pastry bag. You will then twist the top into a knot to keep the filling from emerging, and fill each of the Cannoli shells, squirting the filling in from either end.

Once you have all of the shells filled you will dip the ends of the cannoli in the pistachios. You will then arrange all of the Cannolis on a platter, and sprinkle with a little powdered sugar, and they're ready. If you would like to garnish you can save some of the candied cherries and place them on the center of each Cannoli after the powdered sugar has been applied. Then serve, and enjoy.

English Scones - Delicious English Scones Recipe

You will need:

- 2 cups all purpose flour

- 6 tbs. sugar

- 1 tbs. baking powder

- 1/2 tsp. salt

- 6 tbs. cold butter cut in cubes

- 1 egg

- 1 cup cream or whole milk

- 1/2 cup raisins or chocolate chips (optional)

Start by preheating the oven. Combine dry ingredients all together then add small butter pieces into mixture. Break butter into small pieces using finger tips. In small bowl, beat egg and cream. Reserve 2 tbs of egg mix to use later in brushing the scones. Add raisins or chocolate chips to mixture.

Pour wet ingredients into flour mixture and then stir all together. The dough should be soft and slightly sticky. If the dough sticks to your fingers, correct the texture by adding some flour. If dough is stiff add some cream. Divide dough in half and shape into 2 balls. Place each ball on a greased baking sheet and press down to form circles about 6 inches across and 1 inch thick. Cut each circle to 6 wedges and pull wedges slightly away from one another. Lightly brush with reserved egg mixture and then bake for about 12 minutes or until lightly brown. Yield 12 scones.

Note: You can reduce the amount of sugar and do not add the raisins or chocolate chips to the scones. That would yield biscuit like scones, that you can eat savory(with cheese or cream potatoes) or sweet ( with cherry or berries jam and butter). Incredible rich taste.

For a lighter version & for those who worry about their weight, try reducing butter amount and use skimmed milk. Taste may not be as rich but it would still taste nice, warm and delicious.

Recipe For an Old Fashion Gingerbread Cake

Image : http://www.flickr.com

Does any one food say "Christmas" anymore than gingerbread? While it is always good, we seem to gravitate toward it in the fall and the Christmas holidays. I can remember my late aunt Gertrude, who was a great cook, serving her homemade gingerbread topped with homemade whipped cream. It was yummy! Serve your family this old-time treat topped with some whipped cream sprinkled with cinnamon. This is a great dessert with a cup of coffee, hot chocolate, tea, or spiced cider. Your family is going to love you for making this old dessert for them.

OLD FASHIONED GINGERBREAD

2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup shortening
1/2 cup sugar
1 egg, lightly beaten
1 cup molasses
1 cup hot water

Preheat oven to 350 degrees. Line the bottom of a 9-inch square baking pan with waxed paper; set aside.

In a medium bowl, sift together the flour, baking soda, cinnamon, ginger, cloves and salt.

In a large mixer bowl, with an electric mixer on medium speed, beat the shortening and sugar together until light and fluffy. Beat in the egg.

In a small bowl, mix the molasses and hot water together. Add the flour mixture and the molasses mixture alternately to the creamed sugar mixture, beating well after each addition.

Pour the batter into the prepared pan and bake at 350 degrees about 45 minutes or until a wooden toothpick inserted in the center comes out clean.

Serve topped with whipped cream sprinkled lightly with cinnamon, if desired.

Enjoy!

Recipe For A Sour Cream Raisin Cake With Raisin Topping

I am often surprised by the number of people who want recipes using raisins. (It goes to prove that one has to be careful not to transfer their preferences to their readers!) So for all of you out there who enjoy "raisin desserts" here is a recipe for a great little Sour Cream Raisin Cake with a Raisin Topping. I guess by now you have figured out that I am not a big fan of raisins. However, some of the members of my family are so we do have our share of raisin recipes. To be honest with you, I have never tasted this cake. But the others tell me it is very good. I'll let you decide for yourself!

SOUR CREAM RAISIN CAKE & RAISIN TOPPING
1/2 cup butter
2/3 cup packed brown sugar
2 eggs
1/3 cup dairy sour cream
1/3 cup orange juice
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg 1 cup raisins

Topping:

1/4 cup dairy sour cream
1 cup confectioners' sugar
1/4 cup raisins

Preheat oven to 350 degrees. Grease and flour 9 x 9 x 2-inch; set aside.

In a large mixing bowl cream butter, brown sugar, eggs, and sour cream until light and fluffy. Add orange juice, flour, baking soda, baking powder, salt and nutmeg. Using an electric mixer, beat at low speed until blended. Scrape bowl constantly while blending. Beat at medium speed for 1 minute, scraping down the bowl. Stir in the raisins. Pour the batter into the prepared pan.

Bake for 35 to 40 minutes at 350 degrees or until a wooden toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.

Make the topping by combining the sour cream and confectioners' sugar in a small bowl. Beat until smooth. Stir in the raisins and spread over the cooled cake.

Enjoy!