Xander's Birthday Cake Made by Seth and Grandma

 

• 9 x 13-inch baking pan
  Parchment paper
  Blender or food processor
• 
  
• 36 Oreos (family-size pack)
• 1 stick unsalted butter, melted
• ½ gallon cookies and cream ice cream, softened
• 1 jar hot fudge sauce
• Whipped cream with sugar

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INSTRUCTIONS

1. Crush Oreos into fine crumbs using a food processor or zip-top bag and rolling pin.
2. Mix Oreo crumbs with melted butter until combined, then press firmly into the bottom of a 9×13-inch pan to form a crust.
3. Spread softened cookies and cream ice cream evenly over the crust. Cover and freeze for 1 hour.
4. Warm hot fudge slightly until pourable (about 15–20 seconds in microwave), then spread evenly over frozen ice cream. Freeze again for 1 hour.
5. Spread thawed Cool Whip over the top. Crush a few extra Oreos and sprinkle on top for garnish.
6. Cover and freeze at least 3–4 hours or overnight before serving. Let sit at room temp for 5–10 minutes before slicing for easier serving.

NOTES

Feel free to experiment with different ice cream flavors like mint chip, chocolate, or even strawberry. Great for birthdays, barbecues, and holidays. Stores well in the freezer up to 1 week when tightly wrapped.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Christmas Chocolate Mouseee

 

Christmas Chocolate Mousse

Michele McNinch gave recipe  to Martin & Shauna Harker –

served at Thurs. a.m. Sealer’s gathering 2024

 

Note: I 3x this recipe to make 17 6 oz. serving dishes

 

*In top of double boiler melt:

3 cups miniature marshmallows

½ cup milk

1 4 oz. Hershey Chocolate bar, broken

(I used Hershey Milk Chocolate Symphany bar.  Next time I think I will use the regular Hershey bar.)

 

Stir over hot water in double boiler until melted and cool.

 

Whip 1 cup of whipping cream and fold into cooled chocolate mixture.  Pour into small dessert dishes and chill.  When ready to serve, garnish with a daub of whipped cream (I used a spray can of whipping cream) and further garnish with a small candy cane or a piece of fresh holly.  (I used a raspberry or strawberry on top of the whipped cream.)

 

Makes 6 servings

 

Option:  Put a whole almond in one of the individual servings of mousse.  The person that gets it receives a gift. 

 

 

*I just used a larger pan and a bit smaller pan that would fit into the larger pan to create my double boiler effect, bringing water to a boil in the larger pan.  The water went about halfway up the side of the smaller pan.

Baked Apple Fritters

https://ineskohl.info/baked-apple-fritters/?fbclid=IwY2xjawF2XTdleHRuA2FlbQIxMAABHZwEdkUprPVCiqJuK55NFVBB9PU1cI9U3xWzl_zW0-koM3fILlW5IUUvRA_aem_pTT9aXfzGZkZ-SRNaO0Mbw 

Tarts

 2 c. flour
2 sticks butter
1/2 c. powdered sugar
2 egg yolks

Crumble ingredients together (mix flour and powdered sugar and crumble in hard butter) and mix well with hands.  Add egg yolks and 1 t. vanilla.  Bake 10-15 minutes in 350 oven until lightly brown  Add your favorite fillings.

Peach Crumble

 

Pineapple Whipped Cream Dessert

 Mix together in saucepan:

1 pkg lemon Jello (dry)
1 #2 can crushed pineapple
2/3 c. sugar
dash salt
juice of l lemon

Stir gently as you heat over low flame.  Bring to boiling point but do not boil.  Remove from heat and cool in refrigerator.  While this is chilling, (should be quite stiff) whip together 1 pt. of whipping cream and 2 T. powdered sugar until peaks form.  Fold in stiffened pineapple mixture carefully then put in serving dishes and return to refrigerator to chill once again.  Chopped nuts may be sprinkled on top if desired.  

Allred's Orchard -- Sarah's Fresh Peace Ice Cream

Fresh Peach Ice Cream “No Churn” 5 Peaches, peeled and cut (approx. 3 cups) ¼ Cup Sugar 1 Tbsp Fresh squeezed lemon juice 1 14oz can Sweetened Condensed Milk 2 ½ Cups Heavy Cream 1 tsp Vanilla 1 tsp Almond Extract (optional) ½ tsp Salt Instructions: 1. Place peeled and cut peaches in a bowl. Add sugar and fresh lemon juice. Using a blender or potato masher, break up the peaches to the desired consistency and set aside for sugar and lemon juices to blend together. 2. In a mixer whip heavy cream until peaks form. On low, add in the sweetened condensed milk, salt, vanilla and almond extract if desired. Once mixed, add the peaches and stir together. 3. Pour mixture into a glass or metal loaf pan and cover. Place in the freezer for 4 hours- overnight. 4. Once frozen, scoop & serve.

Rice and Bananas (Old Bevan Family Recipe) Ross Bevan

1 cup rice 1/2 cup whipping cream 4-5 bananas 3/4 cup sugar 1/2 to 1 t. vanilla Cook the rice in 2 1/2 cups of water. Put lid on and bring to a boil. Turn off heat and let set for 20 minutes. Refrigerate Rinse in cold water. Refrigerate rice. When ready whip cream thick. While whipping, add sugar and 1/2 to 1 t. vanilla. Add bananas, stir, and enjoy.

Panna Cotta

2 C. Milk (2% or whole)

2 C. Heavy Whipping Cream

1 Tbsp. Gelatin Powder

½ C. Sugar

2 tsp Vanilla

 

Raspberry Sauce:

½ lb Raspberries (fresh or frozen)

1 Tbsp Water

¼ C. Sugar

 

1.         Dissolve gelatin in ¼ C. cold water and let it swell for about 5-10 minutes.  In a medium pan, bring the cream, milk and sugar to a simmer over medium-low heat (Do not boil).  When sugar has dissolved, remove from heat and add vanilla.  Let cool for 5 minutes before adding gelatin. 

 

2.         Add gelatin to milk mixture and stir until the gelatin has completely dissolved.  Pour it in the serving glasses (I’ve used 5 oz – 150 ml capacity cups) or ramekins and refrigerate until it sets (about 4 hours or better overnight). 

 

3.         To prepare sauce wash raspberries (skip if using frozen) and in a small saucepan put the raspberries, sugar and water.  Bring to a simmer and remove from heat immediately.  Pass through a strainer to remove the seeds out of the sauce.  Cover and let it cool to room temperature then refrigerate until ready to serve. 

 

4.         Before serving, pour the raspberry sauce over the panna cotta and serve. 

 

Cake-Sickle Pan Cake Mix

 l box cake mix--any flavor

  Preheat oven to box instructions.  Mix cake mix per box directions.  Lightly spray each mold with cooking spray.  Fill each mold 1/8 cup full.  Bake for 12-13 minutes, or till golden brown.  Allow to cool for 10 minutes.  The remove Cake-Sickles from the pan and place on cooling rack.  Insert 1 popsicle stick into each Cake-Si9cle.  Allow to cool completely.  Then decorate with frosting and sprinkles, nuts, coconut, chocolate, etc.

Lis'a Homemade protein pops

1 cup soy protein powder

1/2 c. unbleached flour

2 cups rolled oats

1/2 c. ot brown or favorite low sugar cereal

1/2 t. cinnamon

3/4 t. salt

1/2 to 2/3 c. brown sugar

1 c. chocolate chips

1 1/2 c. plain or vanilla yogurt or fat free flavored yogurt

1/4 c. canola oil

2 t. vanilla

Preheat oven to 350 Lighly spray pan with nonstick spray.  Mix together protein powder, flour, oats, oat bran, cinnamon, and salt in a bowl.  Crumble in the brown sugar, rubbing it with your fingers to break up any clumps.  Stir in the chocolate chips.

Measure yogurt, oil and vanilla in a secon dbowl and stir.  Add the wet mixture to the dry mixture.  Blend thoroughly.  May have to use your hands

Transfer mixture to the prepared Cake-Sickle pan, patting evenly into place with your hands.  Bake in the center of the oven for 15 minutes.  Then using hi-heat resistant spatula flip over and cook 15 more minutes until golden around the edges.  Let sit in pan for 55 mins.  and then transfer to a wire rack to cool.  Insert popsicle sticks.  Eat bars within a few hours or seal in a zip lock bag and freeze.  Yields 112-14

Crispy Rice Treat on a stick

Use regular rice krispie recipe and then place in pan and insert sticks

Whipped Cream Specials

 https://www.biggerbolderbaking.com/frozen-whipped-cream/

Apple Crisp (Homemaking Night Greenwood Village Ward 1986)

6 T brown sugar
6 T sugar
1/2 c. flour
3/4 c oatmeal
1/3 c. melted butter
1 t. cinnamon
1/2 c. water

Peel and slice 5 medium apples.  Place in glass 8 x 8 pan and top with oatmeal mixture  Pour 1/2 water evenly over the Top  Bake uncovered 30 to 35 minutes or until apples are tender.  Cherries or peaches may be substituted for apples but omit the water.  Serves 6-8.  Double for 9 x 13 pan. 

Ramekin Frozen Fruit Cobblers

Total: 1 hr 10 min Prep: 20 min Inactive: 15 min Cook: 35 min Yield: 4 individual crisps Level: Easy Ingredients Directions Preheat oven to 350 degrees F.

12 ounces frozen berries (blueberries or raspberries) 1/4 cup sugar 2 teaspoons cornstarch 1/2 cup plus 2 cups crisp topping, recipe follows

Place the frozen berries, sugar, cornstarch and 1/2 cup of the crisp topping into a medium mixing bowl and stir to combine.

Divide the mixture evenly between 4 (7 to 8- ounce) ramekins. Top each ramekin with 1/2 cup of the remaining crisp topping. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving.

Crisp Topping: 5 ounces all-purpose flour, approximately 1 cup 2/3 cup sugar 1 1/2 cups chopped nuts such as; walnuts, pecans, or almonds 1 1/2 cups crushed crackers, gingersnaps or cereal 4 ounces unsalted butter, cubed and chilled Place the flour, sugar, nuts and crackers into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week. Use as topping for crisps, cobblers or grunts. Yield: 4 1/2 cups

Individual Berry Crisps Recipe courtesy of Alton Brown Show: Good Eats | Episode: Cobbled Together

Alton Brown

Raspberry Pocket Pies using Pocket Pie Maker

1 15 oz. pkg refrigerated pie crust dough for 1 recipe of pastry for double crust pie
1/3 c. sugar
2 T. cornstarch
1 c. fresh raspberries
1 egg, beaten
more sugar if desired

Heat oven to 400  Unwrap refrigerated dough or roll homemade dough into 9 inch circle  Using back of Pie Press, cut circle out of pastry dough  Place dough circle onto top of crimped side of Pie Press. Press pastry circle down slightly in center.  In small bowl, stir together 1/3 c. sugar and cornstarch; set aside.  Spoon 2 T. raspberries onto indented portion of pastry circle, slightly off center.  Sprinkle l T sugar mixture over berries.  Using a pastry brush, brush edges of pastry circle with beaten egg. Using handles of Pie Press, fold pie in half and squeeze tightly to crimp and seal edges.  Place pocket pies on a baking sheet that has been lined with parchment paper.  Brush tops with egg mixture and sprinkle with additional sugar.  Cut 2 small slits in top of pie to allow steam to escape.  Repeat procedure with remaining pastry dough and filling ingredients.  Bake for 15 to 20 minutes, until golden brown.  Cool and serve.

Apple Cake

1 c. canola or vegetable oil

2 c. sugar

3 eggs

2 1/2 cups flour

2 t. baking powder

1 t. baking soda

1 t salt

2 t. ground cinnamon

1 t. ground nutmeg

1 t vanilla extract

4 c peeled and grated apples--granny smith or other cooking apple

Frosting

1 8-oz pkg cream cheese, room temperature

1 stick butter, softened

4 1/2 c. (about 1 (lb)

2 t. vanilla extract

1 c. toasted pecans

Combine oil and sugar together in a bowl; beat in eggs.  Sift all dry ingredients together and then add to egg mixture.  Fold in vanilla and apples.  Pour into a greased 9 x 13-inch pan.  Bake at 325 degrees for 1 hours; set aside to cool.

For the frosting, combine cream cheese and butter in a large bowl using mixer.  Gradually add the powdered sugar; beat until smooth and then add vanilla.  Frost the cooled cake and then sprinkle pecans over top.  Makes 12 to 15 servings.

Ranger Cookies -- Bakers

1 cup melted butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 t. vanilla

Mix together and set aside

2 cups flour
1 t. baking soda
1/2 t. baking powder
1/2 t. salt

Add dry ingredients to above

Stir in:

2 cups oatmeal
2 cups cornflakes
1 cup coconut

Bake 350 degrees for 10-12 minutes

Sister Baker suggests serving them warm with a scoop of vanilla ice cream on top!

Pineapple Angel Cake

1 pkg 4 serving size Jello Vanilla Instant Pudding
1 20 oz. can crushed pineapple in juice
1 10 oz. pkg angel food cake
1 large cool ship
Strawberries to garnish top

Mix dry ingredients and pineapple with juice and gently stir in cool whip
Cut cake horizontally into 3 layers
Put pudding mixture between layers, on tp and sides
Top with strawberries
Refrigerate for 1 hour

Apple Cake -- Sister Hendricks, Collyer, McHardy

1/2 c. butter
2 . sugar
2 eggs
1/2 t. salt
2 t. cinnamon
1 t. nutmeg
2 t. soda
2 c. flour (2 c + 3 T for high altitude)
1 c. chopped walnuts or pecans
5 c unpeeled, diced apples (If you are using a food processor, don't mush up.  Use a good cooking apple.  Granny Smith's are good, Jonathan's  . . .
4 t. hot water
2 t vanilla
Mix and bake 45 minutes or until toothpick comes out clean

Caramel Sauce (You may wish to double this)

1/2 c. butter
1 c. half and half
1 c. white sugar
1 c. brown sugar
Bring to boil  Serve warm over apple cake.

Quick Raised Donuts

4 c. scalded milk
2/3 c. sugar
1/2 c. oil
1/2 t. nutmeg
6 envelopes yeast
8 c. flour (more or less)
1 T. salt
2 eggs (optional, but doughnuts are softer with eggs added)

Blend in mixer 10 minutes.  Roll 1/2 inch thick.  Cut out doughnut shapes and let rise 5 minutes.  Fry in 400 degree oil for 1 minute on each side.  Glaze or sugar.  Makes about 6 dozen.

One-Half Donut Recipe
2 c. milk
1/3 c. sugar
1/4 c. oil
1/4 t. nutmeg
3 envelopes yeast
4 c. flour
1/2 t. salt
1 egg (optional)

When you add eggs be sure to add a little more flour.

Donuts

2 c. scalded milk
2/3 c. sugar
1/2 c. oil
1/2 t. nutmeg
6 packs of yeast
8 cups of flour
1 t. salt
2 eggs (optional)

Blend together for 10 minutes in mixer.  Roll 1/2 inch thick.  Cut out donut shapes and let rise 5 minutes.  Fry in 400 degree oil for 1 minute on each side.  Glaze or sugar  Makes 6 dozenl

Strawberry Delight Dessert (Easter dessert in Nauvoo)

1 frozen sliced strawberries (l6 oz)
1 strawberry jello (3 oz)
1 cool whip (9 oz)
1 Angel food cake, brokn into pieces
2/3 c. boiling water

Instructions:

Dissolve jello in water.  Add berries then partially set for about 1/2 hour.  Fold in cool whip and broken angel food cake.  Put in 9 x 13 pan.  Refrigerate until firm.

abt 12 servings