Aunt Hannahs Foolproof Peanut Butter Fudge

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.

Java Mocha Frozen Cream Bars

 

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.

Beat The Heat Summer Snowballs

 

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.

Strawberries and Cream Sherbet

 

 

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.

Backyard Fun Chocolate Chip Ice Cream

 

 

Ingredients: (Backyard Fun Chocolate Chip Ice Cream)

1 gallon-size plastic food storage bag

Ice cubes

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!

baked creamy rice pudding

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.

Boozy chocolate bombes

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.

Halvah-Sesame Sundae

 

 

Ingredients: (Halvah-Sesame Sundae)

Ice Cream

8 large egg yolks
3/4 cup sugar
3 cups whole milk
1 cup heavy cream
2 teaspoons toasted sesame oil
2 teaspoons pure vanilla extract
1/4 teaspoon salt

Toppings

1/2 cup sugar
1/2 cup heavy cream
1 1/2 tablespoons honey
1/3 cup tahini (sesame paste)
1/2 cup crumbled halvah (see Note)
1/2 cup crushed sesame candies

Directions: (Halvah-Sesame Sundae)

  1. Set a fine-mesh sieve over a bowl and set the bowl in an ice-water bath. In a medium bowl, whisk the egg yolks with 1/4 cup of the sugar. In a large saucepan, combine the milk, cream and the remaining 1/2 cup of sugar and bring to a simmer, stirring to dissolve the sugar. Gradually whisk the warm liquid into the egg mixture, then return it all to the saucepan. Cook over moderate heat, stirring constantly, until the custard is thickened slightly, about 4 minutes. Strain the custard into the bowl and stir in the sesame oil, vanilla and salt. Let cool.
  2. Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the ice cream to an airtight container and freeze until firm, at least 2 hours.
  3. In a small saucepan, cook the sugar over moderate heat, swirling the pan until melted. Continue to cook, undisturbed, until a deep-amber caramel forms, about 2 minutes. Remove the saucepan from the heat and carefully add 1/2 cup of water. When the bubbling subsides, return the caramel to moderate heat and cook, whisking constantly, until any hardened caramel is dissolved and the sauce is slightly thickened, about 3 minutes. Transfer the caramel sauce to a small pitcher and rinse out the saucepan.
  4. Add the heavy cream and honey to the saucepan and bring to a boil over moderately high heat. Remove from the heat and whisk in the tahini. Transfer the tahini cream to a small pitcher.
  5. Scoop the ice cream into bowls and drizzle with the caramel and tahini cream. Top the sundaes with the crumbled halvah and crushed sesame candies and serve.

Milk-Chocolate Cremoso with Espresso Parfait

 

 

Ingredients: (Milk-Chocolate Cremoso with Espresso Parfait)

Cremoso

2 cups heavy cream
1/3 cup granulated sugar
5 large egg yolks
1 pound good-quality milk chocolate, chopped

Espresso Parfait

2 cups heavy cream
1/2 cup confectioners’ sugar
1 tablespoon strong-brewed espresso, cooled
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, softened
5 thin slices of white sandwich bread, halved diagonally and crusts trimmed
1/2 cup roasted hazelnuts, chopped
Extra-virgin olive oil, for drizzling

Directions: (Milk-Chocolate Cremoso with Espresso Parfait)

  1. In a saucepan, heat the cream with the granulated sugar until hot to the touch. In a bowl, whisk the egg yolks. Gradually whisk in 1 cup of the hot cream. Scrape the mixture into the saucepan and cook over moderate heat, whisking, until slightly thickened, 3 minutes. Remove from the heat. Add the chocolate and let stand until melted, 5 minutes. Whisk until smooth. Transfer to a shallow bowl and refrigerate until very cold, at least 4 hours.
  2. In a bowl, beat the cream with the confectioners’ sugar, espresso and vanilla until firm. Spoon the cream into ten 1/2-cup ramekins and freeze until firm.
  3. Preheat the oven to 350°. Butter the bread on both sides. Toast on a baking sheet for about 8 minutes, or until golden.
  4. Spoon the milk-chocolate cremoso onto plates, sprinkle with the hazelnuts and drizzle lightly with olive oil. Serve the espresso parfait and toast on the side.

Choc a block

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

Sauce

1/2 cup brown sugar
2 tablespoons cocoa powder, sifted
2 cups boiling water

Directions: (Choc a block)

  1. 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.
  2. 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.
  3. 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.