Vanilla Slice

 Vanilla Slice

Ingredients-:

•     3 packets (9g each) vanilla sugar
•     8 oz whipping cream + 1 stabilizer
•     150 g / 5 ¼ oz corn starch
•     2 sheets of puff pastry
•     8 egg yolks
•     200 g / 7 oz sugar
•     1,5 l / 6 1/3 cups milk

Directions:

Let the puff pastry sheets thaw, the roll them out on a lightly floured surface, and bake according to directions on a jelly roll pan. Let them cool, and then cut out the shape according to the size of the square pan you will use. I used 9 inch x 13 inch. Once you cut them to the shape of the pan, cut one sheet into squares (I made 12); that will be the top of the cake.

For Cream: Mix egg yolks with sugar, until frothy. Add a cup of milk (out of the 6 1/3 cups), and corn starch, and mix well. Set the reminder of milk with vanilla sugar added, to boil, and when it comes to a boil, slowly mix in the yolk mixture, and stir constantly for a minute. Transfer to a large mixing bowl, and let cool completely. When cooled, add the whipped whipping cream, whipped with a stabilizer.

Now put the whole sheet on the bottom of the pan, and spread the filling over it. Arrange the cut out sheet on top. Refrigerate for few hours before serving. Dust with powdered sugar.
Instead of the top sheet of puff pastry, you can put whipped cream, and so on. Suit yourself,, n enjoy ;)

Cinnamon Roll Icing

I'm not a fan of the plain powdered sugar/milk icing that is normally used on cinnamon rolls so I like to make this recipe!

Cinnamon Roll Icing

Ingredients:

•     3 tablespoons butter
•     6 ounces light cream cheese
•     1/4 teaspoon vanilla
•     2 -3 tablespoons milk
•     1 cup powdered sugar

Directions:

Heat cream cheese and butter in a small microwavable bowl for about 30 seconds *Watch closely*. Once softened, stir to combine.

Add powdered sugar about 1/4 cup at a time. Add vanilla, milk, and last bit of powdered sugar and stir to combine well.

Add more milk for a thinner consistency and more sugar for a thicker consistency. Spread/pour over hot rolls.

Layered Lemon or Chocolate Lush

If you like Lemon Meringue Pie, you should try this. It is wonderful. The original recipe called for instant lemon pudding but I prefer the cooked variety. Also excellent using chocolate pudding (instant or cooked). Any time I take this to a church dinner, there is never any left.

Layered Lemon or Chocolate Lush

Servings: 9
 

Ingredients:

•     1 cup flour
•     1⁄2 cup butter
•     1⁄2 cup chopped pecans
•     8 ounces cream cheese
•     1 cup powdered sugar
•     1 (8 ounce) container whipped topping, divided
•     1 (3 ounce) box lemon pudding mix
•     1⁄2 cup sugar
•     2 1⁄4 cups water, divided
•     2 egg yolks

Directions:

1. Mix flour, butter& chopped pecans together like biscuit dough and press into 8x8 inch baking pan. Bake at 400°F for 20 minutes or until brown.
2. Mix together cream cheese, powdered sugar and 1 cup whipped topping and spread over first layer while still warm.
3. Stir lemon pudding mix, sugar, 1/4 cup water and egg yolks together in a medium saucepan. Stir in 2 cups water. Stirring constantly, with wire whisk, cook on medium heat until mixture comes to a full boil. (NOTE: if you are using instant pudding or a different flavor, use the ingredients & directions for preparation on the package!).
4. Cool 5 minutes, stirring twice. Cool about 30 minutes more and spread over two previous layers. Cool completely and top with remaining whipped topping.
5. Chill.

Princess Pie

Try this dessert with any pudding flavor and omit the coconut and replace it with something complementary....like chopped nuts with chocolate pudding or bananas with vanilla pudding.  You might have a new potluck pleaser!

Princess Pie

crust:

•     2 Tbs sugar
•     1/2 cup butter, melted
•     1 cup flour
•     1/2 cup chopped pecans - optional

Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden.  Do not over bake.

Layer two:

•     1 cup powdered sugar
•     1 cup whipped topping
•     8 ounces cream cheese, room temperature

Beat together sugar and cream cheese.  Fold in whipped topping.  Spread on cooled crust.

Layer three:

•     1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)
•     1 small package coconut cream instant pudding

Mix until thickened.  Spread over cream cheese mixture.

Top with remaining tub of whipped topping.

Toast 1 cup coconut.  Sprinkle evenly on dessert.  Refrigerate.

Creme Caramel

Fabulous recipe. Rich, smooth and great caramel flavor,, There was not one bubble to be seen. Completely creamy and I love it!

Creme Caramel

Yield: 6 servings
 

Ingredients:

•     1/2 cup caster or fine sugar
•     2/3 cup sugar
•     1 cup milk
•     1 cup heavy cream
•     1/3 cup water
•     4 egg yolks
•     1 1/2 teaspoons vanilla extract

Special equipment: a pastry brush, 6 (4-ounce) ramekins

Instructions:

Preheat the oven to 325 degrees F.

Place the sugar and water in a heavy-bottomed saucepot over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 ramekins. Let cool for at least 2 minutes.

In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.

Place 6 ramekins evenly spaced in a paper towel-lined baking dish to prevent the ramekins from sliding. Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.

To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.

Mom's Texas Delight

This is yummy. Sort of a pie, sort of like a pudding. It reminds me of a dessert called chocolate lush,, This is NOT your ordinary pudding dessert! It is well worth your efforts :)

Mom's Texas Delight

makes 12 servings

Ingredients:

•     1 cup frozen whipped topping, thawed
•     1 cup all-purpose flour
•     3 cups frozen whipped topping, thawed
•     1/2 cup butter or margarine, melted
•     1 (8 ounce) package cream cheese, room temperature
•     1 cup confectioners' sugar
•     1/2 cup finely chopped pecans
•     2 cups milk
•     1/2 cup chopped pecans
•     2 (3.5 ounce) packages instant coconut cream pudding mix

Directions:

1.     Preheat the oven to 350 degrees F (175 degrees F). In a medium bowl, stir together the flour, 1/2 cup pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold.
2.     In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop spoonfuls onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer.
3.     In a medium bowl, mix together the pudding mixes and milk. Yes this is half as much milk as the package states. Spread over the cream cheese layer. Chill until set.
4.     Spread remaining whipped topping over the top, and garnish with chopped pecans.

Baked Smores Bars

Cookies, good. S'mores, good. S'mores cookies, GENIUS! The concept is simple, but the results are outstanding! They taste better than smores in my opinion. For those of you who prefer the chewy cookie to the crispy cookie, this is for you. Imagine eating a smore, but instead of having a hard, crispy graham cracker on the bottom you have a chewy graham cracker flavored cookie! The bottom and top layers are basically a cookie dough with the addition of graham cracker crumbs. Hershey's bars and marshmallow creme/fluff (the kind you buy in a jar, NOT actual marshmallows) are sandwiched in between.

 

And while we're on the subject, lets talk about marshmallow fluff. What a mess! I had the hardest time getting the marshmallow creme to spread. I ended up with marshmallow webs extending from the spatula, to my fingers, to the sink. (If you have any tips, please send them my way). In the end I worked it out. And the verdict? Well worth it! These s'mores bars are sure to impress!

One more thing, these are best right out of the oven when the chocolate is still melty and gooey. They also reheat great in the microwave. Just zap 'em for about 10 - 15 seconds! Enjoy.

Baked Smores Bars

Makes 16 bars

Ingredients:

•     1 1/3 cups all purpose flour
•     1/2 cup butter, room temperature
•     1/4 cup brown sugar
•     1 1/2 cups marshmallow creme/fluff (not melted marshmallows)
•     1 large egg
•     1 tsp vanilla extract
•     1/4 tsp salt
•     3/4 cup graham cracker crumbs
•     1 tsp baking powder
•     1/2 cup sugar
•     2 king-sized milk chocolate bars (e.g. Hershey’s)

Directions:

1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
3. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. 2 king-sized Hershey’s bars should fit perfectly side by side, but break the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick. Spread chocolate with marshmallow creme or fluff. Place remaining dough in a single layer on top of the fluff (most easily achieved by flattening the dough into small shingles and laying them together).
4.  Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Pineapple Delight Dessert

If you're a pineapple lover like me then you'll love this dessert. The combination of the graham cracker crust, the creamy buttery filling, and the fluffy, pineapple-studded whipped cream is seriously amazing. I remember my grandma and my mom making this all the time growing up and it was always the perfect chilled summer dessert!

Pineapple Delight Dessert

Ingredients:

•     1 14oz. can crushed pineapple
•     1/2 cup butter or margarine, softened
•     2 cups graham cracker crumbs
•     1/2 cup butter or margarine, melted
•     1 egg
•     1 tsp. vanilla
•     2 cups whipped cream (prepared from a small carton of whipping cream, Cool Whip, or Dream Whip)
•     1 and 1/2 cups icing sugar

Directions:

Preheat the oven to 325 degrees F and place rack in the centre of the oven.

In a medium bowl, combine the graham cracker crumbs and 1/2 cup melted butter/margarine. Press the mixture into an 8x8" or 9x9" baking pan. Bake for 10 minutes, then cool completely on a wire rack.

In a separate bowl, mix together the 1/2 cup softened butter/margarine, icing sugar, egg, and vanilla with an electric mixer until smooth. Spread this mixture over the crust once it has completely cooled. Bake for 15 minutes, then remove and cool completely on a wire rack.

Prepare your whipped cream of choice. If using a carton of whipping cream, beat the cream in a medium bowl until it is thick and stiff. You may want to add 2 Tbsp. of white sugar and 1 tsp. vanilla extract for sweetness and flavour. Drain the juice from the canned crushed pineapple. Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling.

Garnish the dessert with a sprinkle of graham cracker crumbs. Keep chilled and serve cold.

Pecan Pie Bars

There’s no more southern of a dessert than Pecan Pie, but I wanted to make something I could pack easily in lunches. The solution? Pecan Pie Bars. They were quick and easy and almost as good as the real thing.

Pecan Pie Bars

Crust:

Combine the following in a bowl until well mixed and then spread on the bottom of a 9/13 baking pan. Bake at 350 degrees for 15 minutes.

    1 cup of butter
    2 cups of flour
    1/2 cup of icing sugar

Filling:

Cream together:

    3 eggs
    1/2 cup sugar


Add:

•     2 cups of pecans
•     1 cup light corn syrup
•     a pinch of salt
•     1 tsp vanilla
•     1/2 stick of butter (melted)

When well mixed, pour over the baked crust and put back in the oven at 350 degrees for 30 minutes.

Apple Enchiladas

There's nothing quite like warm apple pie... is there?  This  recipe is pretty darn close.

I'm too intimidated to attempt apple pie from scratch, so when I found this recipe, I was excited because it meant that I make a quick, easier version a bit similar to the popular pie.

Apple Enchiladas

Ingredients:

•     6 (8 inch) flour tortillas
•     1/2 cup butter
•     1/2 cup white sugar
•     1 (21 ounce) can apple pie filling
•     1/2 cup brown sugar
•     1 teaspoon ground cinnamon
•     1/2 cup water

Directions:

1.     Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla.
2.     Sprinkle with cinnamon; roll up, tucking in edges; and place seam side down in prepared dish.
3.     In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes.
4.     Pour sauce over enchiladas and let stand 45 minutes.
5.     Bake in preheated oven 20 minutes, or until golden.
6.     Serve with vanilla ice cream.

Lemon Lush

A family friend shared this lemon and cream cheese dessert with me. It has been a hit with our family now for all our get-togethers..

Lemon Lush

makes 12 servings

Ingredients:

•     2 (3.4 ounce) packages instant lemon pudding mix
•     2 cups all-purpose flour
•     1 (12 ounce) container frozen whipped topping, thawed
•     1 cup butter, softened
•     2 (8 ounce) packages cream cheese
•     1 cup white sugar
•     3 1/2 cups milk

Directions:

1.     Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.
2.     Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.
3.     In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.

Blueberry Cheesecake Ice Cream

The cheesecake flavor pairs incredibly well with the tartness of the berries and sort of "mellows" them out. It's a brilliant combination! I'm sure you will love it as much as I did!

Blueberry Cheesecake Ice Cream

Makes about 2 1/2 quarts

Ingredients:

•     8 oz. cream cheese
•     2 cups whole milk
•     6 cups blueberries, fresh or frozen (thawed)
•     3 cups heavy cream
•     4 egg yolks
•     1 1/2 cups granulated sugar

Directions:

1. Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar.
2. Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon.
3. Remove from the heat and whisk in the cream cheese until completely melted and incorporated. Cool to room temperature then cover and refrigerate until cold.
4. Process in an ice cream maker until it has reached soft-serve stage and almost doubled in size.
5. Mash blueberries lightly, then mix in with ice cream and place in the freezer to harden, which will take about 2 hours. Serve in bowls or ice cream cones and enjoy!

Best Brownies

Best Brownies

makes 16 brownies

Ingredients:

• 1/2 cup butter
•     1 cup white sugar
•     2 eggs
•     1 teaspoon vanilla extract
•     1/3 cup unsweetened cocoa powder
•     1/2 cup all-purpose flour
•     1/4 teaspoon salt
•     1/4 teaspoon baking powder

  
 Frosting:

•     3 tablespoons butter, softened
•     3 tablespoons unsweetened cocoa powder
•     1 tablespoon honey
•     1 teaspoon vanilla extract
•     1 cup confectioners' sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.