Ingredients:
6 eggs
1 C. sugar
1 can Eagle Brand milk
1 pt. whipping cream
1 qt. half-&-half
1 tsp. vanilla
1 tsp. butter flavoring
1 tsp. maple flavoring
dash of salt
1-3 C. pecans, toasted and chopped
Directions:
Place pecans in pan with 2 T. butter per 1 cup of pecans and lightly brown. Place in 350 degree oven for about 20 minutes, stirring several times. Set aside.
Combine all other ingredients together. Add whole milk to freezer to the fill line. Freeze and enjoy!
Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts
FRUIT PIZZA
Ingredients:
1-16 oz. pkg. refrigerated sugar cookie dough
1-8 oz. pkg. cream cheese, softened
1/3 C. sugar
Sliced fruit of your choice (strawberries, kiwi, banana, grapes, mandarin oranges, pineapple, etc.)
Directions:
Roll out sugar cookie dough on round pizza stone or cookie sheet. Bake at 375 degrees for 12-15 minutes or until golden brown. Mix cream cheese, sugar and 1 T. juice (from fruit) or milk together to make frosting. Spread on cooled crust. Top with fruit. (Can also make with brownie, just make brownies according to directions and line sheet with parchment paper).
1-16 oz. pkg. refrigerated sugar cookie dough
1-8 oz. pkg. cream cheese, softened
1/3 C. sugar
Sliced fruit of your choice (strawberries, kiwi, banana, grapes, mandarin oranges, pineapple, etc.)
Directions:
Roll out sugar cookie dough on round pizza stone or cookie sheet. Bake at 375 degrees for 12-15 minutes or until golden brown. Mix cream cheese, sugar and 1 T. juice (from fruit) or milk together to make frosting. Spread on cooled crust. Top with fruit. (Can also make with brownie, just make brownies according to directions and line sheet with parchment paper).
ICE CREAM DESSERT
Ingredients:
2 C. flour
½ C. oats
1 C. nuts
½ C. sugar
1 C (2 sticks) butter or margarine, melted
½ gallon vanilla ice cream, softened
1-12 oz. jar caramel topping
Directions:
Mix together flour, oats, nuts, sugar, and margarine. Spread on cookie sheet. Bake 15 minutes at 375 degrees. Crumble while hot. Put a layer of crumbs in bottom of a 9x13 inch pan. Spread ice cream over crumbs. Top with caramel. Sprinkle remaining crumbs over caramel. Cover and freeze until time to serve. (Sometimes this dessert is hard to cut; you may want to let it sit at room temperature for a few minutes. Just don’t let it get too soft.)
from Aunt Joy Cleek
2 C. flour
½ C. oats
1 C. nuts
½ C. sugar
1 C (2 sticks) butter or margarine, melted
½ gallon vanilla ice cream, softened
1-12 oz. jar caramel topping
Directions:
Mix together flour, oats, nuts, sugar, and margarine. Spread on cookie sheet. Bake 15 minutes at 375 degrees. Crumble while hot. Put a layer of crumbs in bottom of a 9x13 inch pan. Spread ice cream over crumbs. Top with caramel. Sprinkle remaining crumbs over caramel. Cover and freeze until time to serve. (Sometimes this dessert is hard to cut; you may want to let it sit at room temperature for a few minutes. Just don’t let it get too soft.)
from Aunt Joy Cleek
STRAWBERRY-RHUBARB CRUNCH
Ingredients:
1 C. flour
¾ C. Old Fashioned oats
1 C. brown sugar
½ C. (1 stick) butter, melted
1 C. sugar
2 T. cornstarch
1 C. water
1 T. vanilla
2 C. rhubarb, diced
2 C. strawberries, sliced
Directions:
Mix flour, oats, brown sugar and melted butter together. Press half of mixture into an ungreased 9x9 pan. Cook sugar, starch, water and vanilla on stovetop at medium heat until thick and clear. Pour this over strawberries and rhubarbs and stir. Add the rhubarb mixture to the 9x9 pan. Crumble the remaining oat mixture on top of berries/rhubarb. Bake at 350 degrees for 45-60 minutes.
Variation: May also use 4 cups of other berries, apples or peaches, but reduce cornstarch to 1 T and water to ½ C.
from friend Shelly Brantly
1 C. flour
¾ C. Old Fashioned oats
1 C. brown sugar
½ C. (1 stick) butter, melted
1 C. sugar
2 T. cornstarch
1 C. water
1 T. vanilla
2 C. rhubarb, diced
2 C. strawberries, sliced
Directions:
Mix flour, oats, brown sugar and melted butter together. Press half of mixture into an ungreased 9x9 pan. Cook sugar, starch, water and vanilla on stovetop at medium heat until thick and clear. Pour this over strawberries and rhubarbs and stir. Add the rhubarb mixture to the 9x9 pan. Crumble the remaining oat mixture on top of berries/rhubarb. Bake at 350 degrees for 45-60 minutes.
Variation: May also use 4 cups of other berries, apples or peaches, but reduce cornstarch to 1 T and water to ½ C.
from friend Shelly Brantly
STRAWBERRIES ROMANOFF
Ingredients:
1 C. fresh strawberries, stems removed
½ C. sour cream
3 T. brown sugar
1 T. brandy or vanilla
Directions:
Mix sour cream, sugar and brandy or vanilla until smooth (may need to let sit a few minutes to let sugar crystals dissolve.) Slice strawberries if desired. Place berries in individual parfait dishes. Layer or top with sauce.
1 C. fresh strawberries, stems removed
½ C. sour cream
3 T. brown sugar
1 T. brandy or vanilla
Directions:
Mix sour cream, sugar and brandy or vanilla until smooth (may need to let sit a few minutes to let sugar crystals dissolve.) Slice strawberries if desired. Place berries in individual parfait dishes. Layer or top with sauce.
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