1 Stick Butter, Melted
1 1/4 Cup Sugar
1 Cup Self-Rising Flour
1 Cup Milk
2 Cups Blackberries (frozen or fresh)
Preheat the oven to 350 degree F. Butter a pie plate or bake pan.
Stir together 1 cup of the sugar and the flour into a mixing bowl.
Add the milk, whisking until combined.
Gently whisk in the butter until smooth.
Pour the batter into the buttered pan.
Sprinkle the blackberries over the top of the batter, distributing them evenly.
Bake for 1 hour, or until golden brown.
Serve with whipped cream and ice cream.
1/2 cup butter
1 cup brown sugar
5 Granny Smith apples — peeled, cored, quartered, and thinly sliced
3 (9 inch) refrigerated pre-rolled pie crusts
1 cup white sugar, divided
2 teaspoons ground cinnamon, divided
1/4 cup white sugar
1 tablespoon butter, cut into small chunks
Preheat oven to 350 degrees F.
Place 1/2 cup butter into a heavy cast iron skillet, and melt butter in the oven. Remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the apples.
Remove skillet, and place 1 refrigerated pie crust on top of the brown sugar. Top the pie crust with half the sliced apples. Sprinkle apples with 1/2 cup of sugar and 1 teaspoon of cinnamon; place a second pie crust over the apples; top the second crust with the remaining apples, and sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Top with the third crust; sprinkle the top crust with 1/4 cup sugar and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam.
Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.
2 cups sugar
2 cups water
6 lemons juiced
1 tbsp grated lemon zest
Combine sugar and water in a saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer until the sugar dissolves.
When mixture is cool, add the lemon juice and zest. Stir until combined.
Pour mixture into a freezer container in an ice cream machine and mix until it thickens.
Transfer the sorbet to an airtight container and put into the freezer to become firm.
1 medium size can of peaches, packed in juice (Drain peaches reserving ½ cup of juice)
2 cups low fat vanilla yogurt
¼ cup sugar
Put the peaches in a blender and puree. Add yogurt, ½ cup of peach juice and sugar. Blend until combined.
Pour mixture into a freezer bowl, turn the ice cream machine on and let it mix until thickened. If desired, place frozen yogurt into an air tight freezer container and freeze until firm.
¾ cup root beer regular or diet
2 scoops of vanilla ice cream
Pour ½ cup root beer into a 16 ounce glass and spoon ice cream into the glass. Top with remaining root beer.
3 cups vanilla ice cream
½ tsp vanilla extract
1 cup milk
1 pasteurized egg, optional
Combine all ingredients in a blender container. Blend until smooth.
Use chocolate ice cream instead of vanilla. Use ¼ cup chocolate syrup to ingredients.
Add 1 (16 ounce) can drained peaches to ingredients in the blender.
Add 1 large sliced banana to ingredients in the blender.
Add 1 cup sliced strawberries to ingredients in the blender.
2 cups of softened ice cream, any flavor
1½ cups of self rising flour
Preheat your oven to 350 degrees. Grease a 8.5″x4.5″ pan. In a mixing bowl, mix together the softened ice cream and the self rising flour until combined. Do not over mix, just until combined.
Using a spatula, pour into the prepared loaf pan and smooth out the top with the spatula.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out relatively clean with just a few crumbs.
Remove from oven and allow bread to rest for about 5 minutes.
Remove from the pan and allow bread to cool the rest of the way on a cooling rack.
Enjoy warm or at room temp. Keeps for 2-3 days.
Heiss und Eis” (pronounced ‘hice and ice’), meaning Hot and Ice, is the actual German name for this treat. This is just ice cream with hot fruit sauce.
2 cups frozen fruit
2 cups juice, see above
1 tbsp corn starch
Ice cream – flavor of your choice
Put frozen fruit into saucepan. Cover with juice.
Bring to simmer. Simmer until fruit is thawed and hot. Occasionally stir gently.
Mix cornstarch with a little water. Slowly stir just enough into simmering fruit
until it is the proper consistency – like a sauce. Add a little lemon juice and/or sugar if needed. Serve hot over ice cream.