Ingredients:(Aunt Hannahs Foolproof Peanut Butter Fudge)
1 (12 ounce) can evaporated milk
5 cups sugar
1/2 cup butter or 1/2 cup margarine
1 dash salt
7 ounces marshmallow creme
14 ounces peanut butter (Jiff good quality peanut butter is a MUST)
1 teaspoon vanilla extract
1/2 cup walnuts, chopped (optional)
Directions:(Aunt Hannahs Foolproof Peanut Butter Fudge)
Lightly butter or grease a 13×9 pan; set aside.
Measure out peanut butter, marshmallow creme and vanilla onto a large, lightly buttered or greased plate; set aside.
Place evaporated milk and sugar into a large heavy pot; stir until combined. Add butter or margarine and salt.
Bring to a boil over medium heat while stirring; adjust heat until a consistent medium-boil is achieved. (You need to lower the heat if the bubbles are popping and spurting dangerously close to your hand while stirring.).
Boil 12 minutes (more or less), stirring constantly.
Remove from heat; quickly add remaining ingredients and beat by hand until thoroughly combined.
Pour into prepared pan. Let cool. Cut into 1-inch pieces. Cover tightly with aluminum foil.
Note for subsequent batches: If your batch is less firm than you’d like, increase cooking time a minute or so. If it’s too firm, or becomes dry or crystal-ly when cooled, decrease cooking time or add more peanut butter.
Ingredients:(Java Mocha Frozen Cream Bars)
2 cups vanilla fat free ice cream
2 tablespoons water
1 tablespoon House Blend 100% Pure Instant Coffee Granules
6 (3-ounce) paper cups
1 envelope Rich Chocolate No Sugar Added Reduced Calorie Hot Cocoa Mix
6 (6-inch-square) pieces of foil
6 wooden craft sticks
Instructions:(Java Mocha Frozen Cream Bars)
Place ice cream in medium bowl; let stand for 10 minutes or until slightly softened.
Combine water and coffee granules in small bowl; stir until coffee is dissolved. Add coffee mixture to ice cream; stir quickly just until blended. Spoon half of ice cream mixture equally into each of the 6 cups.
Add cocoa mix to remaining ice cream mixture; stir just until blended. Spoon equally into each of the cups. Using the back of a spoon, smooth out the tops
Cover each with piece of foil and press down the edges. Using a paring knife, make 1/4-inch slit in centers of foil. Place wooden craft stick in each and press down to about 1/2 inch from the bottom. Place in freezer overnight.
Ingredients:(Beat The Heat Summer Snowballs)
For S’more Snow Balls:
1 graham cracker rectangle, crushed (about 1/4 cup)
1/4 cup mini marshmallows, cut in quarters
2 tablespoons Semi-Sweet Chocolate Mini Morsels
1 cup Chocolate Light Ice Cream
For Malt Ball Snow Balls:
1/2 cup chopped malted milk balls
1 cup Vanilla Light Ice Cream
For Lemon-Coconut Snow Balls:
1/2 cup sweetened flaked coconut, toasted
1 cup Zesty Lemon Fat Free Sorbet
For Raspberry-Chocolate Snow Balls:
1/2 cup chopped chocolate cookies
1 cup Raspberry Fat Free Sorbet
Instructions:(Beat The Heat Summer Snowballs)
Place coating(s) for each snowball variety on its own sheet of wax paper or shallow plate. Line baking sheet with foil; place in freezer.
Roll a scoop (1/4 cup total) of ice cream or sorbet in coating and pat coating in if needed. Arrange on prepared baking sheet in freezer. It’s best to work with one snowball at a time. Store frozen snowballs in airtight container in freezer for up to 1 week.
Ingredients: (Strawberries and Cream Sherbet)
1 (1 lb.) bag frozen strawberries, unsweetened
1 can (12 fl. oz.) Evaporated Lowfat 2% Milk
1/2 cup granulated sugar
2 teaspoons fresh lemon juice
Instructions: (Strawberries and Cream Sherbet)
Place frozen strawberries, evaporated milk, sugar and lemon juice in food processor; process until smooth.
Pour into 8-inch-square baking pan. Place in freezer for about 20 minutes, until ice crystals begin to form around edge of dish. Using fork, stir icy portions into middle of pan. Repeat, stirring edges into centre every 20 minutes or until frozen (about 1 hour). Cover tightly. Freeze for up to 2 months. To serve, scoop into small paper cups, paper cones or Martini glasses.
Ingredients: (Backyard Fun Chocolate Chip Ice Cream)
1 gallon-size plastic food storage bag
1/3 cup rock salt
1/2 cup Refrigerated Ready-to-Drink Milk Shake or Milk (any flavor)
1 to 2 teaspoons Semi-Sweet Chocolate Mini Morsels
1 pint-size plastic food storage bag
Instructions: (Backyard Fun Chocolate Chip Ice Cream)
Fill large bag half full of ice, then add rock salt. Seal the bag.
Place Nesquik and morsels into the small bag; seal. Place the small bag inside the large bag and reseal large bag.
Shake for 3 to 5 minutes or until the mixture is the consistency of soft ice cream. Remove small bag, wipe off the top and then open it carefully. Enjoy!
Ingredients:(baked creamy rice pudding)
1/2 cup arborio rice sushi rice (sticky rice)
4 cups milk
1 each vanilla bean cut into half lengthwise, and the seeds scaped*
2 1/2 tablespoons sugar
1 each lemon zested
1 1/2 tablespoons butter chilled and cut into small chunks
1 tablespoon turbinado sugar or sugar, for sprinkling
Instructions: (baked creamy rice pudding)
Preheat the oven to 325 F degrees.
Add the rice into a square baking dish (or similar capacity baking dish) that has been placed onto a baking sheet.
Whisk together the milk, vanilla bean and seeds, sugar and lemon zest until well combined.
Pour over the rice and stir until well mixed.
Cover the top with a large piece of tin-foil.
Bake the rice pudding for 60 minutes.
Remove the foil and let bake for another 30 minutes.
Place the butter pieces over the partially baked pudding.
Sprinkle the sugar.
Continue baking for another 15 to 20 minutes until the top becomes slightly golden.
Cool for a few minutes, and serve warm.
Ingredients: (Boozy chocolate bombes)
100ml Irish cream liqueur (we used Baileys)
200g white chocolate (use cheaper chocolate, it will melt better), broken into pieces
real or artificial holly, to decorate
[For the sponge]
100g butter, plus extra for greasing
50g dark chocolate, broken into pieces
2 tsp instant coffee, mixed with 1 tbsp boiling water
1 tsp vanilla extract
100g plain flour
1 tbsp cocoa
¼ tsp bicarbonate of soda
140g light soft brown sugar
2 large eggs
85g natural yogurt
[For the chocolate mousse]
50g dark chocolate, broken into pieces
1 large egg, separated
50g caster sugar
75ml double cream
Directions: (Boozy chocolate bombes)
Heat oven to 180C/160C fan/gas 4. Butter 6 x 150ml ovenproof pudding molds and put a disc of baking parchment in the base of each.
To make the sponge, put the butter, chocolate and coffee in a bowl over a pan of simmering water. Gently heat until melted, add the vanilla and stir to combine. Set aside to cool a little. Sift the flour, cocoa and bicarb into another bowl, then scatter in the sugar, breaking up any clumps of sugar with your fingers. Mix the eggs and yogurt in a jug. Add the chocolate mixture and the egg mixture to the flour, and stir everything with a spatula until there are no visible lumps of flour. Divide the mixture between the 6 moulds, put on a baking tray and cook in the centre of the oven for 30 mins or until a skewer pushed into the cakes comes out clean. Leave to cool for 10 mins, then turn out onto a wire rack and cool completely. Can be made up to 5 days ahead, wrapped well in cling film and stored in a sealed container; or freeze for up to 6 weeks.
While the cakes cool, make the chocolate mousse. Melt the chocolate in a small bowl over a pan of simmering water. Leave to cool for 5 mins, then stir in the egg yolk. Whisk the egg white in another bowl until stiff, add the sugar and continue to whisk until glossy and thick. Pour the cream into a third bowl and lightly whisk until thick. Tip the cream into the chocolate and stir to combine. Add the beaten egg white and, using a metal spoon, fold together until there are no streaks of egg white remaining. Chill until needed.
Line each pudding mold with cling film. Remove the tops of the cakes with a small serrated knife to create a flat surface. Carefully split the cakes into 2 or 3 layers through their middles. Reassemble the cakes in the pudding molds, soaking each layer of sponge with the liqueur and layering with chocolate mousse. Cover the cakes with any overhanging cling film and press down gently. Chill the cakes for at least 3 hrs or for up to 2 days before serving.
Melt the white chocolate in a small bowl over a pan of barely simmering water. Turn each cake out and unwrap. Drizzle the top of each with a little white chocolate, letting it drizzle down the sides. Decorate using a small sprig of real or artificial holly. Leave the white chocolate to set for 20 min before serving.
Ingredients: (Choc a block)
1 3/4 cups self-raising flour, sifted
2 tablespoons cocoa powder, sifted
1/2 cup brown sugar
1 cup milk
125g butter, melted
1/2 cup milk chocolate chips
380g can caramel Top ‘n’ Fill, stirred
1/4 cup roasted salted peanuts, chopped
300ml tub thickened cream, whipped
white mini marshmallows, milk chocolate chips, extra, and chopped roasted salted peanuts, extra, to decorate
1/2 cup brown sugar
2 tablespoons cocoa powder, sifted
2 cups boiling water
Directions: (Choc a block)
- Preheat oven to 180C/160C fan-forced. Combine flour, cocoa and sugar in a bowl. Add milk and butter. Stir well. Stir in chocolate chips.
- Spoon half the batter over base of a 10 cup-capacity ovenproof dish. Level with a spatula. Top with caramel, spreading with spatula. Sprinkle with peanuts. Spoon remaining batter over the top. Carefully spread batter evenly, making sure it goes to the edge of dish.
- Make Sauce. Combine sugar, cocoa and boiling water in a heatproof jug. Pour sauce over the back of a large spoon, over top of pudding. Bake for 35 to 40 minutes or until top is just firm. Stand for 5 minutes. Dollop with whipped cream and decorate with marshmallows, extra chocolate chips and peanuts. Serve immediately.