1 cup water
1/2 cup butter
1 1/2 cup all purpose flour
5 eggs, room temperature
1 1/2 quart ice cream, any flavor

Instructions:

Place the water in a saucepan over high heat.  Bring the water to a quick boil.  Place the butter in the boiling water.  When the butter has completely melted add the flour and stir. Do this quickly so the dough forms in a ball.  Place the dough ball in a large mixing bowl.  Add one egg at a time.  After each egg beat with a mixture on medium speed until the egg is completely blended in.  Using two spoons place mounds of the dough onto a cookie sheet sprayed with a non stick cooking spray.  Set the oven temperature on 350 degrees.  Bake the mounds 35 minutes or until a light golden brown.  Remove from the oven and place on a wire rack where they can cool completely.  When the mounds have cooled use a sharp knife to cut three quarter of the way through each mound.  Fill the mound with the ice cream.  Be sure the ice cream is firm when you do this.  Place the mound on a piece of aluminum foil and then wrap the mound tightly.  Continue until all the mounds are filled and wrapped.  Place the wrapped mounds in the freezer until the ice cream if very firm again at least 2 hours.  Serve the ice cream mounds immediately after removing from the freezer. 

Share This

1/3 cup butter, melted
1 teaspoon cinnamon
1 pound Golden Delicious apples, cored, cut into 1/2 inch slices (6 cups)
1 pound Granny Smith apples, cored, cut into 1/2 inch slices (6 cups)
1 (15 ounce 2 crust) package refrigerator piecrust
1/2 cup packed brown sugar
2 tablespoons all purpose flour
1 egg, lightly beaten
1 tablespoon water
1 (12 ounce) jar caramel ice cream topping
Instructions:

Combine butter and cinnamon together in a large mixing bowl.  Add both types of apples and toss to coat.  Line two large baking pans with aluminum foil. Heat oven to 475 degrees.  Roast apples one pan at a time for 5 minutes turning once while roasting.  The apples should just start to brown around the edges. Allow the apples to cool right in the pans.  Reduce oven heat to 375.  Bring piecrust dough to room temperature.  Place one crust in the bottom of a 9 inch pie plate.  In a mixing bowl combine the brown sugar, flour and salt.  Place the roasted apples, both pans juice included into the bowl with the brown sugar mixture.  Coat the apples well.  Place the apples in the pie plate.  Flour a flat surface and roll the second dough out to a 14 inch circle.  Cut 4 slits in the dough.  Place the dough over the top of the apples.  Cut dough to 1/2 inch beyond plate.  Crimp edges.  Place the lightly beaten egg in a bowl.  Add the water and mix together.  Brush the top of the pie with the egg mixture.  Place aluminum foil around the edge of the pie to keep the crust from browning too much and becoming hard.  Bake 30 minutes.  Remove the aluminum foil from the edges and bake 35 minutes longer.  The top should be a golden brown and the filling bubbly.  Drizzle with the caramel topping as soon as you take the pie from the oven.  Cool.     

Share This

When you think of Summer you can’t help but think of Lemonade. What if you combined it with cake? This yummy and light tasting recipe is perfect for an afternoon snack on the deck!

Batter
1 – 18 oz. box classic white cake mix
3 eggs
1/2 cup water
1/2 cup frozen lemonade concentrate, thawed
1/3 cup vegetable oil

Frosting
1 cup vegetable shortening
1 tbsp. grated lemon zest
1 1/2 tsp. vanilla extract
4 1/2 cups sifted confectioner’s sugar
1/2 tsp. lemon extract
3 to 4 tbsp. milk

Best if garnished with fresh raspberries or blueberries!

Preheat your oven to 350F. Prepare two 8-inch cake pans (buttered and floured).

1. In a medium bowl, blend the cake mix, water, oil, eggs, and lemonade concentrate with electric blender. Blend on low for about two minutes.

2. Evenly divide the cake batter between the two prepared pans. Bake for approximately 30-35 minutes, or until a toothpick inserted into the cake comes out clean.

3. Allow the cakes to cool completely.

4. For the frosting, blend together the shortening, extracts, and lemon zest with electric blender. Add half of the powdered sugar, slowly, while continuing to beat the mixture. Add half the milk and blend. Add the remaining sugar, beating all the while, and then the remaining milk, one tablespoon at a time, to reach the correct consistency.

5. Frost the first layer of the cake, covering the frosting with fresh berries, spread evenly over the surface of the cake. Place the top layer of the cake and finish frosting the cake. Garnish the top of the cake with additional berries, if desired.

Share This