Uncategorized

No-Bake Cheesecake

Name: No-Bake Cheesecake
Total time: 30 min
Yield: 1 cake
Ingredients: 3 Cups crushed graham cracker crumbs; 1/3 Cup sugar; 11 Tablespoons salted butter (melted); 2 8 ounce blocks cream cheese (softened (not low fat)); 1 14 ounce can sweetened condensed milk ((not low fat)); 1 teaspoon vanilla extract; 1/4 Cup lemon juice; berries or pie filling (for topping)

Lori

September 23

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No-Bake Cheesecake

CourseDessert

Servings	Prep Time
1 cake	30 minutes

Servings	Prep Time
1 cake	30 minutes

No-Bake Cheesecake

CourseDessert

Servings	Prep Time
1 cake	30 minutes

Servings	Prep Time
1 cake	30 minutes

Ingredients

Crust

3 Cups crushed graham cracker crumbs
1/3 Cup sugar
11 Tablespoons salted butter melted

Filling

2 8 ounce blocks cream cheese softened (not low fat)
1 14 ounce can sweetened condensed milk (not low fat)
1 teaspoon vanilla extract
1/4 Cup lemon juice
berries or pie filling for topping

Servings: cake

Instructions

Crust

Put cracker crumbs, sugar and melted butter in a large bowl and stir until blended. It will look a bit like wet sand. Press into the bottom & up the sides of a 9" spring form pan or in the bottoms of individual containers such as small mason jars or ramekins. chill 10 minutes

Filling

Beat the cream cheese until smooth. Add sweetened condensed milk, vanilla and lemon juice and mix until no lumps remain. Pour into prepared crust or crust containers and chill for 4 hours.
Top with berries or any favorite pie filling or dessert topping. Store in refrigerator for up to 3 days. If the filling is not setting firm, freeze for 2 hours. Don't add toppings until ready to serve.

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Uncategorized

Mini Almond Swedish Cakes

Lori

July 31

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Mini Almond Swedish Cakes

CourseDessert
Cuisinecakes

Servings	Prep Time
16 mini cakes	15-20 minutes

Cook Time

25 minutes

Servings	Prep Time
16 mini cakes	15-20 minutes

Cook Time

25 minutes

Mini Almond Swedish Cakes

CourseDessert
Cuisinecakes

Servings	Prep Time
16 mini cakes	15-20 minutes

Cook Time

25 minutes

Servings	Prep Time
16 mini cakes	15-20 minutes

Cook Time

25 minutes

Ingredients

2 eggs
1 Cup sugar
pinch salt
1 Cup flour
1 teaspoon vanilla extract
1 Stick melted butter brown the butter slightly & cool
1/2 Cup sliced almonds toasted

Servings: mini cakes

Instructions

Slightly beat eat the eggs by hand in a mixing bowl and then add the remaining ingredients reserving the toasted almonds. Mix by hand until well blended.
Pour batter into a greased, individual brownie pan or a mini cupcake pan. This will give you the baked edges on the cakes. (You can opt to pour into a 9 x 9 pan and cut like traditional blondies)
Sprinkle the toasted almonds over the batter.
Bake in a pre-heated 325 degree oven for 25-30 minutes or until a pick comes out clean. Cool in pan.

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Uncategorized

Cinnamon Ice Cream

Lori

July 16

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Cinnamon Ice Cream

CourseDessert
Cuisineice cream

Servings	Prep Time
10 1/2 cup servings	5 minutes

Cook Time

25 minutes

Servings	Prep Time
10 1/2 cup servings	5 minutes

Cook Time

25 minutes

Cinnamon Ice Cream

CourseDessert
Cuisineice cream

Servings	Prep Time
10 1/2 cup servings	5 minutes

Cook Time

25 minutes

Servings	Prep Time
10 1/2 cup servings	5 minutes

Cook Time

25 minutes

Ingredients

1 Cup whole milk
3/4 Cup granulated sugar
2 Cups heavy cream
1-2 teaspoons vanilla extract
4-6 drops concentrated cinnamon or 1teaspoon cinnamon extract, or to taste
2-3 drops pink food coloring

Servings: 1/2 cup servings

Instructions

In a medium bowl, use a hand mixer or a whisk to combine the milk and the sugar until the sugar is dissolved, about 1-2 minutes
Stir in the heavy cream, vanilla, cinnamon and food color. Taste between additions of cinnamon.
Pour into the frozen bowl of the ice cream maker and churn for 20-25 minutes or until cream has set up. (it will be more like soft-serve consistency right from the churn, but will set hard in the freezer)
Place ice cream in airtight container and keep in the freezer until ready to serve.

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Savor

Chocolate Revel Bars

Lori

June 2

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Chocolate Revel Bars

CourseDessert

Servings

1 9 x 13 pan

Servings

1 9 x 13 pan

Chocolate Revel Bars

CourseDessert

Servings

1 9 x 13 pan

Servings

1 9 x 13 pan

Ingredients

1 cup butter
2 cups brown sugar
2 1/2 cups flour
2 tsp vanilla extract
1 tsp soda
2 1/2 cups quick-cook oats
1 12 oz package semi-sweet chocolate chips
1 can sweetened condensed milk
2 tbsp butter
2 tsp vanilla extract

Servings: 9 x 13 pan

Instructions

Cream the butter and brown sugar in a mixing bowl. Add the flour, eggs, vanilla, soda, quick oats and mix until blended. Spread 2/3 of mixture in the bottom of a 9 x 13 pan. Set aside. In a double boiler melt the chocolate chips, condensed milk, 2T. butter and 2 t. vanilla until smooth. Pour chocolate mix over the base layer in the pan. Dot the top with the remaining 1/3 of the oatmeal mixture. Bake at 350 degrees for 25-30 minutes or until golden.

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Uncategorized

easy almond-vanilla icing

Lori

April 2

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easy almond-vanilla icing

CourseDessert

Servings

1 cake

Servings

1 cake

easy almond-vanilla icing

CourseDessert

Servings

1 cake

Servings

1 cake

Ingredients

8 oz cream cheese room temp
1 stick butter room temp
1 tsp almond extract
1/2 tsp vanilla extract
4-5 c powdered sugar
2-3 tbsp milk

Servings: cake

Instructions

cream together the cream cheese & butter, add in the liquid flavors.
begin adding powdered sugar a cup at a time and milk if needed until you reach your desired thickness.

Recipe Notes

if you’re not piping cupcakes the icing may not need to be as thick. i actually used about 3-4 cups for this cake so i could make a thinner coating (and it is easier to spread on a full cake if it’s not too thick!)

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