Category: Dessert

Icers cream

4 cups half and half, light cream, or milk
1 1/2 cups sugar
1 tablespoon vanilla
2 cups whipping cream
…..
Combine all ingredients and freeze in an ice cream freezer. Let ripen 4 hours before serving.

Makes soft serve ice cream.

Lemon Bars

CRUST
2 cups flour
1/2 cup powdered sugar
1 cup margarine or butter
FILLING
4 eggs, slightly beaten
2 cups sugar
1/4 cup flour
1 teaspoon baking powder
1/4 cup lemon juice
lemon zest (optional)
FROSTING
1 cup powdered sugar
2-3 Tablespoons lemon juice
…
Heat oven to 350. Combine crust ingredients, mixing until crumbly (a food processor works well for this step). Press mixture evenly into the bottom of a 13×9 pan OR a half sheet pan, covered in parchment paper that has been sprayed with cooking spray. Bake for 20 to 30 minutes, until light golden brown.
In a large bowl, combine all filling ingredients and blend well. Pour mixture over warm crust.
Return to oven and bake an additional 20-30 minutes until the top is a light golden brown. Cool completely.
In a small bowl, combine 1 cup powdered sugar and enough lemon juice for desired spreading consistency. Blend until smooth. Spread over cooled bars.

Pecan Pie Bars

Crust:
2 cups all-purpose flour
1/3 cup white sugar
1/4 teaspoon salt
2/3 cup unsalted butter, cold (10 2/3 Tablespoons)

Filling:
3 eggs
1 cup light corn syrup
1/2 cup white sugar
1/2 cup brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 2/3 cups chopped pecans

Instructions:
1.Preheat oven to 350 degrees. Line a 9X13 baking dish with heavy foil and spray with cooking spray.

2.In a large bowl, stir together the flour, 1/3 cup sugar, and salt. Cut in 2/3 cup butter until mixture resembles coarse crumbs. You can use a pastry blender or just two knives. Sprinkle the mixture evenly over the prepared pan, and press in firmly.

3.Bake for 20 minutes in the preheated oven.

4.While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.

5.Bake for 25-30 minutes in the preheated oven, or until set. I usually like things on the rare side and a little gooey but these you want cooked all the way through so make sure the middle is set. If the top starts getting to browned cover with aluminum foil.

6.Allow to cool completely on a wire rack before slicing into bars with a sharp knife.

Marge’s Rhubarb Upside-Down Cake

9-10 stalks rhubarb, diced
4 T. butter
3/4 cup brown sugar
1/4 tsp cinnamon
(can add strawberries or strawberry jam)
Preheat oven to 375. Melt butter over medium heat in a cast iron skillet. Add rhubarb and brown sugar, cinnamon and strawberries (if desired). Cook down until mixture is soft, over low heat, about 15 minutes. Meanwhile, make the batter.
1 stick softened unsalted butter
3/4 cup splenda or sugar
1 pinch sea salt
1 1/2 cups flour
2 tsp baking powder
2 eggs, beaten
2 tsp vanilla
3/4 cup milk
(sour cream and a little baking soda may be added for special occasions)
Cream butter and splenda/sugar. Combine dry ingredients. Combine eggs, milk and vanilla. Alternately mix dry and wet ingredients with butter/sugar mixture until incorporated. Pour batter evenly over rhubarb in cast iron skillet. Bake at 375 for 10 minutes. Turn oven down to 325 and finish baking for 12-15 more minutes.

Coconut Layer Cake

5 large egg whites, at room temp

3/4 cup cream of coconut

1/4 cup water

1 large egg, at room temp

1 tsp coconut extract

1 tsp vanilla extract

2 1/4 cups cake flour

1 cup sugar

1 Tablespoon baking powder

3/4 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened

1 recipe coconut frosting (follows)

2 cups sweetened shredded coconut

…

Adjust oven rack to the middle position and heat the oven to 325 degrees.  Lightly coat two 9 inch round cake pans with vegetable oil spray, then line bottoms with parchment paper.  Whisk the egg whites, cream of coconut, water, whole egg and extracts together in a large bowl until combined and set aside.  Whisk the flour, sugar, baking powder and salt together in a large bowl.  Beat in the butter, one piece at a time, with an electric mixer on low speed until the mixture resembles coarse crumbs, 2 to 5 minutes.  Add 1 cup of the egg mixture, increase the speed to medium-high, and beat until light and fluffy, about 45 seconds.  Add the remaining egg mixture in a steady stream ad continue to beat until the batter is combined, about 30 seconds, scraping down the bowl and beaters as needed (the batter will be very thick).  Divide the batter evenly between the prepared pans and smooth the tops.  Bake until a wooden toothpick inserted comes out with a few crumbs attached, 30 to 35 minutes, rotating the pans halfway through baking.  Let the cakes cool in the pans on wire racks for 10 minutes.  Run a paring knife around the edge of the cakes to loosen, then flip out onto the racks.  Remove the parchment paper, flip the cakes upright and let cool completely before frosting (1 to 2 hours).  After frosting the cake press the coconut into the side of the cake and sprinkle it over the top.

Coconut Frosting

2 Tablespoons heavy cream

1 tsp coconut extract

1 tsp vanilla extract

pinch salt

16 tablespoons (2 sticks) unsalted butter, softened

1/4 cup cream of coconut

3 cups confectioners sugar

…

Stir the cream, extracts, and salt together until the salt dissolves.  Beat the butter and cream of coconut in a large bowl with an electric mixer at medium-high speed until smooth, about 20 seconds.  Reduce the speed to medium-low, slowly add the confectioners’ sugar and beat until smooth (2 to 5 minutes).  Beat in the cream mixture.  Increase the speed to medium high and beat until the mixture is light and fluffy (4-8 minutes).

Betty Crocker Best Chocolate Cake

2 cups ap flour or cake flour
2 cups sugar
1 tsp soda
1 tsp salt
1/2 tsp baking powder
3/4 cup water
3/4 cup buttermilk
1/2 cup shortening
2 eggs (1/3 to 1/2 cup)
1 tsp vanilla
4 ounces unsweetened chocolate (cool)
…
Heat oven to 350. Grease and flour baking pan (13 x 9 OR two 9 inch rounds OR three 8 inch rounds). Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour evenly into pan(s).
Bake 13×9 40-45 minutes; bake layer cakes 30-35 minutes or until toothpick inserted in center comes out clean. Cool.

Pumpkin Roll

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY’S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)
…
FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Sugar-free Caramel Sauce

Ingredients

    • 1/4 cup butter
    • 6 tbsp Swerve Sweetener
    • 2 tbsp coconut sugar OR 1 tbsp blackstrap molasses (you can use additional Swerve here but your caramel sauce will harden a little more upon cooling).
    • 1/2 cup heavy cream
    • 1/4 tsp xanthan gum
    • 1/4 tsp kosher or sea salt
    • 2 tbsp water
For Salted Caramel Sauce:
  • 1/2 tsp additional kosher salt or sea salt

Instructions

  1. In a medium saucepan over medium heat, combine butter, Swerve, and coconut sugar. Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).
  2. Remove from heat and add cream. Mixture will bubble vigorously.
  3. Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.
  4. Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined.
  5. For salted caramel, simply stir in additional salt at the end.
  6. The sauce can be stored in the fridge for a week or so (I’ve actually stored mine for several weeks). Just gently reheat in the microwave or in a saucepan to make it pourable again.

From: http://alldayidreamaboutfood.com/2014/10/the-best-low-carb-caramel-sauce.html

Carmelitas

Ingredients

Crust:
Filling:
  • 1 recipe Sugar-Free Caramel Sauce, cooled 10 minutes
  • 1/2 cup Lily’s Sugar-Free Chocolate Chips (or other low carb chocolate)

Instructions

Crust:
    1. Preheat oven to 325F and grease a 9×9 inch square pan (can also use 8×8 but baking time will be longer).
    2. In a food processor, combine coconut and sliced almond. Pulse until the pieces are broken up and about the size of oats in size. Transfer to a large bowl.
    3. Add the almond flour, sweetener, 2 tbsp coconut flour, baking soda, and salt. Stir in melted butter until mixture resembles coarse crumbs.
    4. Press a little more than half of the mixture firmly into the bottom of prepared baking pan (it doesn’t look like it will be enough, but it is…just keep pressing it in, as thinly as you need to). Bake 10 minutes, until puffed and edges are just golden brown. Remove and let cool completely.
    5. Add the remaining tablespoon of coconut flour to the remaining crust ingredients and mix well to help make it drier and crumblier. Break it up into small crumbs.
Filling:
  1. While bottom crust is cooling, make the caramel sauce and let it cool 10 minutes or so. Then pour the caramel sauce over the crust and sprinkle with chocolate chips.
  2. Sprinkle filling with remaining crust and press lightly to adhere. Bake another 15 to 20 minutes, until top crust is golden brown.
  3. Remove and let cool completely before cutting into squares.

From: http://alldayidreamaboutfood.com/2016/08/low-carb-carmelitas.html

Cindy’s German Chocolate Bars

2/3 cup butter

1 box german chocolate cake mix (pudding in the mix)

Mix together.  Press 1/2 this mixture into the bottom of a 13×9 pan and bake for 5 minutes at 350.  Remove from oven and add:

1 layer chocolate chips

1 can german chocolate frosting

Crumble the rest of the butter/cake mix mixture over the top and bake for 20 minutes.