Wednesday, September 30, 2009

Ice Cream Dessert

Talk about SWEET!
This is what my Grandma served for dessert a couple of Sunday's ago.

I apologize that I do not have step by step instruction pictures!
Just follow me on this one!

1 box *Fat Boy* ice cream sandwiches
*any kind of ice cream sandwiches would work, I'm sure.
8 oz cool whip
1/4 cup caramel or butterscotch syrup
(which ever you like, or have on hand)
1/2 can sweetened condensed milk
Skor or Heath Candy Bar, crushed
Chocolate Syrup
Mix condensed milk and flavored syrup.
In a 9 x 13 pan, lightly coat the bottom of the pan with the syrup mixture.
(this will prevent the sandwiches from sticking to the pan)
Arrange the ice cream sandwiches in the pan to a tight fit!
Pour the rest of the syrup mixture over the top of the sandwiches.
Spread softened cool whip over syrup mixture.
Place in deep freeze for 3-4 hours before serving.
Top with crushed candy & drizzle with chocolate syrup.

Monday, September 28, 2009

Chocolate Chip Datenut Cake

I have been eating this cake for as long as I can remember.
It is SO good!
I absolutely LOVE to dip it in a glass of milk,
and that's the way I remember my dad eating it as well!

1 cup water
1 cup chopped dates
1 tsp. baking soda
1 square margarine
1/2 cup shortening
1 cup sugar
2 large eggs
1 tsp. vanilla
1 3/4 cup flour
2 tsp. cocoa
1/4 tsp. salt
1 cup chopped nuts (my mom uses walnuts, I prefer pecans)
1 12 oz package chocolate chips
(milk...NOT semi-sweet)
Preheat oven to 350*
In a medium size sauce pan, bring water to a boil.
Once water is boiling, add dates and baking soda.
Remove from heat.
Mix well, making sure baking soda is disolved.

In a large bowl, cream together margarine, shortening and sugar.
Add eggs and vanilla.
After dates have cooled, add date mixture to sugar mixture.
Mix well.

Add flour, cocoa and salt. Mix with blender.
Once all ingredients are combined,
add HALF the nuts and HALF the chocolate chips,
mix together with a spoon.
Pour into a greased 9x13 pan.
Sprinkle remaining chocolate chips and nuts on top before cooking.
Bake at 350* for 30-35 minutes.
Until center is done.
(I don't prefer walnuts, so I didn't add any on top.)

Serve with a tall glass of cold milk!
I remember when I was younger and my mom would make this,
I would try and sneak the chocolate chips off the top!
So good!

Friday, September 25, 2009

Peach Pie Filling

This pie filling has the best flavor!
Peel and slice 2 peaches. Set aside.
Combine 2 cups water and
2/3 cup sugar.
Bring to a boil, making sure the sugar is all disolved.
Add peaches.
Cook for 5-7 minutes, until peaches are soft.

While that is cooking, make a paste with
6 tablespoons corn starch
4 tablespoons water.
(You can add more water if needed, you just do not want to get mixture RUNNY.)
Make it so it is a *stirable* paste.
Make sure all the corn starch is dissolved.
Remove peaches from heat and SLOWLY stir in cornstarch.
Return to heat, stirring continually until peach mixture thickens.
*Ancient family secret...add about 10 drops of yellow food coloring!!
Peel and slice 2-3 more peaches, depending on the size of your pie tin.
Make sure you slice them thin...
In the bottom of the pie crust, layer sliced peaches until it is half full.
Pour thickened pie filling in crust, reserving some of the sauce.
Place more peach slices on top of pie, using a spoon to *push* them into filling.

Pour the rest of the filling on top to finish!

Cool in fridge for 2 hours before serving.

As always, serve with fresh whipped cream!

Pie Crust

This is a recipe from my Grandma Steiner.
Man, how I miss her!
It is also the EASIEST recipe I have ever made!
2 cups flour
1 cup less 2 tbsp. Shortening
1 tsp. salt (optional)

Using a pastry cutter, mix until shortening and flour is combined.
Add 1/4 c. water.
Using your hands, form mixture into a ball.
Place on lightly floured waxed paper. Flatten with your hand and lightly flour the top of the dough. Place another piece of waxed paper on top.

Using a rolling pin, roll out dough into circle. Once you cannot see flour through the waxed paper, slowly peel paper away, and lightly flour the top of the dough. Flip the dough, and then slowly peel paper away and lightly flour again. Repeat as often as needed until the dough is large enough to fit into your pie tin.

You know it's the right size when you place your tin, upside down, on top of the crust and you can see the edges.
Carefully peel the wax paper off the top of the dough, and with the wax paper still on the bottom, flip it into the tin.
Be careful as you peel the wax paper off the rest of the dough, not to tear. If you do, you will just need to pinch it back together. Easy to fix!
Go around the tin *lifting* the dough into the tin, making sure it is *fitting* the tin to avoid air pockets!

Once you have the dough in the tin, you will have extra hanging over the edge of the tin. You will want to cut this off with a knife.
*Do NOT throw it away! You can sprinkle sugar on it and bake it for 5 minutes and eat a little treat! MMMMM!

You can make the decrative edge with your fingers around the top.
Make sure you poke holes in the crust with a fork, to avoid the crust bubbling while cooking.

Bake at 450* for 8-10 minutes.

Thursday, September 24, 2009

Peach Cobbler

Yummy Peach Cobbler!

I got this recipe from my favorite website & channel....Food Network!
Man, I love that channel! I could watch those shows all day!

8 tbsp. butter
Place butter in a 9 x 13 pan. Put pan in 350* oven to melt the butter.
4 cups peaches, peeled and sliced

1/2 cup water
1 cup sugar

Combine peaches, water and sugar and mix well. Bring to a boil and simmer 10 minutes.

Prepare batter.

1 cup sugar
1 1/2 cups flour
1 1/2 cups milk
1 tsp. baking powder
1 tsp. vanilla
1 tsp. cinnamon (if desired)
I recommend it, because it was GOOD!

Once butter has melted in pan, pour batter in pan.
Do not stir.

Place peaches in pan, on top of batter.

Spoon in peach juice.
Sprinkle cinnamon on top if desired.

Bake in oven for 35-45 minutes.

Serve with whipped cream or ice cream.


A little input please...

So, people are looking. I know, because I have a counter at the bottom.
I want to say thank you.
Also, I want to say i'm sorry I don't have more recipes.
I'm trying!
Thanks for being patient.
I work 30 hours a week and am only home so much to be able to cook.
I would love your help though.
I'm trying to figure out exactly how I want to post these recipes.
My to say.
I would love to know what you think.
Do you like instructional pictures?
Do you just like the one of the finished product?
More of the ingredients...step by step?
Please let me know...
I've got a good one coming up later today!

Monday, September 21, 2009

Layered Pumpkin Dessert

Somehow making ice cream yesterday helped me get over my hate of fall.
I think I realized that you can slowly ease into fall, by mixing in some summer too!

So, here is another slow ease into fall...

I definately haven't forgotten you, peaches, since I just bought half a bushel! MMMM!!!

1 box (15 oz) Twinkies (8 - 10 twinkies)

1 pkg 8 oz cream cheese, softened
1 cup powdered sugar
8 oz cool whip

2 3.4 oz vanilla instant pudding
1 15 oz can pumpkin
1 1/2 tsp. pumpkin pie spice
1 cup milk

8 oz cool whip
In a 9 x 13 pan, cut twinkies in half lengthwise and place cream-side up in a single layer.
Using mixer, combine powdered sugar and cream cheese. Once combined, stir in cool whip until smooth. Spread evenly over twinkies.
Combine pudding mix, pumpkin, pumpkin spice and milk.
Whisk until well blended and spread over cream cheese layer.
Top with remaining cool whip and keep refridgerated until served.

Sunday, September 20, 2009

Ice Cream

After being extremly disappointed in myself for thinking I could accept FALL already,
I decided to fight back.
I kinda forgot all about peaches.
Peaches are the last hope for summer.
There is nothing better than peaches and cream...and a little bit of sugar!
Well, this recipe isn't for peaches and cream...and a little bit of sugar...
but ironically it calls for...
peaches and cream and a little bit of sugar!
Of course, it is very versatile,
meaning you can change out the fruit
for whatever is in season.
And right now, it is the peach.
The fruit that has waited all summer long to be enjoyed!

1 quart cream (or half and half)
3 cups sugar
juice of 3 lemons
2 cups peaches
milk to finish
In ice cream maker bowl,
combine cream and sugar and stir until sugar is dissolved.

Add lemon juice.

With the fruit,
if you want to have larger chunks of fruit in your ice cream,
I would suggest cutting them into very small pieces.
If you do not want chunks of fruit in your ice cream,
cut up the fruit and mash with a potato masher or pastry cutter.
Add fruit and then add milk until you reach the fill line of your bowl.
The secret to getting your ice cream to freeze fast is salt.
Make sure that you are adding salt inbetween the layers of ice.
Also, pour some water over the ice and salt in your ice cream maker
to make the ice a little colder.
(thanks to Uncle Kelly for the ice tip!)
Make sure that you are checking the ice levels often.
Tonight, mine only took 30 minutes
when it has taken between 40-50 minutes to freeze.
Enjoy and savor the last days of summer...while they last!

Thursday, September 17, 2009

Pumpkin Chocolate Chip Cookies

I really hate to admit it, because I am a SUMMER girl, but I think it's getting to be that time of year. ugh. I really miss summer already. I think it is because we had such a short summer, and a late one at that! So sad.

So, for all of you that enjoy fall...and all it's cool air, and changing colors, here's to you. And don't be offended when I say I hate you fall, because you always ruin my fun!
Mix together:
1 c. sugar
1/2 c. oil
Blend in:
1 egg (beaten)
1 tsp. vanilla
1 cup canned pumpkin
1 tsp. milk
Sift together:
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. allspice
1/2 tsp. salt
2 1/4 c. flour
Mix all ingredients well.
Stir in 1 12 oz. bag chocolate chip cookes (large if you gotta 'em)
Place dough in fridge.
Preheat oven to 375*.
Once oven is to temperature, place dough on greased cookie sheet (I used parchment paper). Bake for 10 minutes.
Place dough back in fridge while cookies are baking.
I made 30 medium size cookies with this recipe.
Serve with milk, perferable when warm, because that's the best!

Tuesday, September 15, 2009

Chocolate Zucchini? ..oh wait, Brownies, that's better!

Zucchini...really? and chocolate? How? What? All I have to say is mmmmmm....

Doesn't that look DELICIOUS? Well, it is!!!

Cream together

3 eggs
2 cups sugar
1 cup oil
1 tbsp vanilla

In a seperate bowl, sift together
2 1/2 c. flour
1/4 c. baking cocoa
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt

1/2 cup milk
and dry ingredients,
combine with sugar/egg mixture.

Stir in 2 c. zucchini, peeled and grated.

Pour onto greased jelly roll pan and bake at 350* for 25-30 minutes.

While cooking, prepare frosting.

1/3 c. *softened* butter
1/4 c. baking cocoa
1 lb powdered sugar
1 tbsp. vanilla
approx 6 tbsp milk

Combine and set aside until brownies come out of oven. Let brownies sit for about 2-3 minutes.
Add frosting to brownies and let frosting *melt* into brownies before will tear the brownies.

This recipe comes from my Aunt Connie...I have had MANY compliments on it...because it is GOOD! So, Thank you Connie!

Monday, September 14, 2009

Blueberry Sour Cream Pie

This recipe is from my Aunt Nancy. She makes it EVERY year on Christmas Day and I absolutely love it!

1 large package vanilla instant pudding
16 oz sour cream
2 1/4 c. milk

Mix pudding and milk together.
Add sour cream.
Pour into graham cracker crust.
Let it set up for 1 hour in fridge.

Top with blueberry pie filling.
*I had quite a bit left over, so you could pour it into some cupcake liners with a vanilla wafer in the bottom, or some of those individual size graham cracker pie crusts.

Let the cooking begin!!!

I just wanted to introduce myself.
My name is KC. I am a mother to 2 beautiful kids, Brooklyn who is 4 and Brison is just 2. I have been married to my husband for 6 years.
I have been thinking about starting a blog for a while now, but wasn't really sure what kind I wanted to do. I really have been mulling it over in my head for about a month. I was trying to decide what would be best for ME to do. I am not crafty, I am not clever enough to write witty things, and I do not want to share with the world things about my kids...i'm too freaked out that somebody would come and kidnap them or something.
One thing is for sure...I love to cook. Even when I was pregnant with my daughter and slowly dying of starvation and morning sickness, I would just lay in bed or on the couch and I would watch cooking shows. Couldn't eat anything, but loved to watch them!
Now to decide WHAT type of cooking blog I could do....
It wasn't too hard to decide on desserts.
Both of my grandmothers were/are excellent cooks! We visit my Grandma Cleo every other Sunday and she ALWAYS has a different dessert for us to eat. My Grandma Penny, when she was alive, would always have something sweet for us to eat as well. Also, haven't we all thought "I wish I had a new dessert to take to that neighborhood party", or wishing you could pass out recipe cards when your friends get together for dinner.
So, here it is. Grandma's Desserts.
My idea is to have a recipe with a picture to go along with it, maybe even step by step instructions!

Appetizer Directory

Just click on a picture for the direct link!!