Category Archives: Desserts

Ice Cream Flag Cake

June 28, 2009 Sharon Leave a comment

2 containers (1.5 qt. ea.) chocolate or vanilla ice cream
4 cups assorted sliced fresh fruit
1 can (7 oz.) whipped cream or 2 cups whipped cream
50 fresh blueberries
2 pints raspberries or 1 quart strawberries, sliced

1. With scissors, cut cartons from ice cream. Arrange ice cream on its side, then cut each into 4 lengthwise slices.

2. In 13X9-in. baking dish, arrange 4 Ice Cream slices, pressing to form an even layer. Top with fruit, then remaining 4 ice cream slices, pressing to form an even layer. Cover and freeze at least 2 hrs.

3. Just before serving, top with whipped cream, smoothing with spatula. Arrange berries in flag pattern, with blueberries in upper left corner and 7 raspberry or strawberry “stripes.”

Serves 24

Cakes, Desserts, Fruit

Berry Bliss Cake

June 28, 2009 Sharon Leave a comment

Berry Bliss Cake

This is an easy dessert which uses fresh berries and creamy pudding layered between slices of pound cake. Great dessert for a summertime gathering.

3/4 cup cold milk
1 pkg. (4-serving size) vanilla flavor instant pudding & pie filling
1 1/2 cups thawed Whipped Topping, divided
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries
1 pkg. (10.75 oz) frozen pound cake
1/4 cup orange juice

1. Beat milk and dry pudding mix 2 min. or until well blended. Stir in 1 cup of the Whipped Topping. Combine berries
2. Cut cake into three layers; brush with juice. Reserve 1/2 cup of berries. Stack cake layers on serving plate, filling each layer with half each of the pudding mixture and remaining berries. Top with remaining Whipped Topping and reserved berries. Cover loosely with foil.
3. Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator.

Serves 8

Yum

Berry Bliss Cake

Ingredients

3/4 cup cold milk

1 pkg. (4-serving size) vanilla flavor instant pudding & pie filling

1 1/2 cups thawed Whipped Topping, divided

2 cups mixed raspberries and sliced strawberries

1/4 cup blackberries

1 pkg. (10.75 oz) frozen pound cake

1/4 cup orange juice

Instructions

Beat milk and dry pudding mix 2 min. or until well blended. Stir in 1 cup of the Whipped Topping. Combine berries

Cut cake into three layers; brush with juice. Reserve 1/2 cup of berries. Stack cake layers on serving plate, filling each layer with half each of the pudding mixture and remaining berries. Top with remaining Whipped Topping and reserved berries. Cover loosely with foil.

Refrigerate at least 4 hours or up to 24 hours. Store leftovers in refrigerator.

http://cookingwith.sharonspringfield.com/blog/berry-bliss-cake/

*recipe source and image source – Kraft http://www.kraftrecipes.com/recipes/berry-bliss-cake-106367.aspx#

Desserts, Pie

Key Lime Pie

April 25, 2009 Sharon Leave a comment

3 egg yolks
1 (14 oz can) sweetened condensed milk
1/2 cup key lime juice
2 tsp lime zest, finely grated

1 graham cracker pie crust

Preheat oven to 350F. In mixing bowl, beat all ingredients. Pour into crust. Bake 8 minutes. Cool on rack. Refrigerate 4 hours or until completely chilled. Garnish with whipped cream and grated lime zest.

Desserts, Pie

The Best Pecan Pie Recipe

April 25, 2009 Sharon Leave a comment

The Best Pecan Pie Recipe

This is my most requested pie recipe – Pecan Pie. I discovered a secret ingredient that makes it the absolute best pecan pie you will ever put in your mouth. You really must try this pecan pie recipe the next time you are in the mood for a really great pie.

No family holiday gathering would be complete without this awesome Pecan Pie. Every good Southerner will have a pecan pie at their Thanksgiving and Christmas dinner. My new Australian friends joined us for Thanksgiving this year and they absolutely loved this pie. It was the first to disappear. Here’s how you make the Best Pecan Pie:

Preheat oven to 350°F

1 pie crust (I use the refrigerated Ready Made piecrusts that you just roll out into the pan)
3 eggs, slightly beaten
1 cup light corn syrup
2/3 cup white sugar
1/3 cup margarine or butter, melted
1 teaspoon vanilla extract
1/2 teaspoon almond extract (my secret ingredient)
1 1/4 cup pecan halves

1. Roll out pie crust and place in a 9″ pie plate. Flute the edges.
2. For filling, mix well everything but the pecan. Gently stir in pecans.
3. Place pie plate in the oven, pour the filling into the crust.
4. Cover the edges of the crust with foil or a pie crust ring (available in specialty cooking stores like Williams Sonoma).
5. Bake for 25 minutes then remove the foil and continue baking for another 20-25 minutes or until a knife inserted in the middle comes out clean. Cool then cover and refrigerate.

Yum

The Best Pecan Pie Recipe