sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

white pound cake

Ingredients

• Servings: 12
• cooking spray (such as pam®)
• 1 (15.25 ounce) package yellow cake mix
• 1 (3 ounce) package instant vanilla pudding mix
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 2 teaspoons ground cinnamon
• 3/4 cup vegetable oil
• 3/4 cup water
• 1/2 cup white
• 4 eggs
• glaze:
• 1/2 cup white sugar
• 1/4 cup butter
• 1/4 cup white
• 1 tablespoon confectioners' sugar, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 2 hrs 40 mins


• preheat oven to 325 degrees f (165 degrees c). spray a fluted tube pan (such as bundt®) with cooking spray and lightly coat with flour.
• whisk cake mix, pudding mix, 1/4 cup white sugar, brown sugar, and cinnamon together in a bowl. beat vegetable oil, water, 1/2 cup white , and eggs into flour mixture using an electric mixer until batter is smooth. pour batter into prepared pan.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. cool cake in pan on a wire rack, about 1 hour.
• combine 1/2 cup white sugar, butter, 1/4 cup white together in a saucepan immediately after removing cake from oven. cook sugar mixture, stirring constantly, over medium heat until sugar is dissolved and butter is melted, 3 to 5 minutes. spoon 1/2 the glaze over cake while cake is still warm.
• invert cooled cake a cake plate and spoon remaining glaze over top of cake. allow cake to absorb glaze, about 15 minutes. dust cake with confectioners' sugar.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Individual Chocolate-amaretto Lava Cakes

Ingredients

• Servings: 6
• 1 cup ghirardelli® 60% cacao bittersweet chocolate baking chips
• 1/4 cup heavy or whipping cream
• 3 tablespoons amaretto
• 1/2 cup butter
• 2 eggs
• 2 egg yolks
• 1/3 cup sugar
• 1/4 cup cake flour

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 35 mins


• for centers, in a saucepan, melt 1/3 cup of the ghirardelli® 60% cacao bittersweet chocolate baking chips and cream over low heat. remove from heat. whisk gently to blend. stir in 1 tablespoon of the amaretto. freeze for 1 hour or until firm. form into 6 balls; refrigerate until needed.
• for cake, preheat oven to 400 degrees f. spray six 6-ounce ramekins or custard cups with nonstick cooking spray; set aside. in a double boiler, melt the remaining 2/3 cup ghirardelli® 60% cacao bittersweet chocolate baking chips and butter over low heat. remove from heat. whisk gently to blend. stir in remaining 2 tablespoons amaretto; set aside.
• in a large bowl, beat eggs, egg yolks, and sugar with an electric mixer on high speed for 5 minutes or until thick and light. fold melted chocolate mixture and flour into egg mixture just until combined. spoon cake batter into prepared ramekins. gently press a chocolate ball into center of cake batter in each ramekin.
• bake for 15 minutes or until cake is firm to the touch. let ramekins stand on a wire rack for 5 minutes. run a small, sharp knife around inside of each ramekin. one at a time, place a small plate on top of each ramekin, invert, and remove ramekin. if desired, top each cake with a dollop of whipped cream and chopped toasted* almonds.

Easy Butterfinger® Cake

Ingredients

• Servings: 1
• 2 cups confectioners' sugar
• 1/2 cup butter, softened
• 4 egg yolks
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (9 inch) prepared angel food cake, torn into bite-size pieces, divided
• 4 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as butterfinger®), crushed, or more to taste

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. fold whipped topping into the mixture.
• spread 1/2 the angel food cake pieces on the bottom of a trifle dish. pour 1/2 the whipped topping mixture in an even layer over the cake pieces. sprinkle 1/2 the crushed candy bars over the top. repeat layers with remaining cake, whipped topping mixture, and crushed candy. cover dish with plastic wrap and refrigerate for at least 1 hour before serving.

peanutty cereal bars

Ingredients

• Servings: 1
• 1/4 cup margarine
• 1 tablespoon peanut butter
• 5 cups miniature marshmallows, divided
• 6 cups honey nut-flavored cereal squares (such as honey nut chex®)
• 2 cups
• 1/2 cup peanuts

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 50 mins


• grease a 9x13-inch baking pan.
• cook and stir margarine and peanut butter together in a saucepan over medium heat until smooth, 2 to 3 minutes. add 4 cups marshmallows to margarine mixture; cook and stir until marshmallows are melted, 2 to 3 minutes. remove saucepan from heat.
• stir cereal squares into marshmallow mixture until fully coated and slightly cooled; fold in , peanuts, and remaining 1 cup marshmallows. pour mixture into the prepared baking pan, pressing down in an even layer with buttered hands or a buttered wooden spoon. cool completely before cutting into squares.

Burnt Almond And Cherry Chocolate Ice Cream

Ingredients

• Servings: 16
• 3 tablespoons butter
• 2 cups almonds
• 1 quart heavy whipping cream
• 1 quart half-and-half
• 2 cups white sugar
• 3 (1 ounce) envelopes instant hot cocoa mix (such as swiss miss®)
• 2 tablespoons vanilla extract
• 2 cups semisweet chocolate chips
• 1 1/2 cups dried cherries

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 2 hrs 15 mins


• melt butter in a skillet over medium-low heat; cook and stir almonds in melted butter until toasted or slightly burnt, 5 to 10 minutes. remove from heat and cool.
• mix cream, half-and-half, sugar, cocoa mix, and vanilla extract together in a bowl; transfer cream mixture to an ice cream maker. follow manufacturer's instructions for freezing. add almonds, chocolate chips, and cherries once ice cream is almost stiffened and continue freezing until ice cream is completely stiffened.

dreyer's peppermint pie

Ingredients

• Servings: 8
• 5 oreo® (regular or mint) or other creme-filled cookies
• 2 tablespoons butter, melted
• 1 quart dreyer's slow churned® peppermint ice cream
• 1 (8 ounce) container whipped topping
• small candy canes, as needed
• chocolate syrup or hot fudge sauce, as needed

Recipe

• in food processor, crush cookies into fine crumbs. in mixing bowl, stir together cookie crumbs and butter. with your fingers, press crumb mixture evenly bottom and sides of 9-inch pie plate. place in freezer about 15 minutes or until firm.*
• meanwhile, place ice cream in refrigerator for about 15 minutes to soften. scoop ice cream into crust and spread evenly with spatula. pipe or spoon whipped topping around border of pie. arrange small candy canes on top of pie. place pie in freezer for several hours or until ice cream is firm.
• to serve, cut pie into 8 wedges. place each wedge on a dessert plate and drizzle with chocolate syrup or hot fudge sauce, if desired.

Angel Food Refrigerator Cake

Ingredients

• Servings: 1
• 1 (12 ounce) container whipped topping (such as cool whip®), thawed
• 2 (6 ounce) containers lemon yogurt
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 (9 inch) angel food cake

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• whisk whipped topping, lemon yogurt, and vanilla pudding mix together in a bowl until frosting is smooth and thickened, 2 to 3 minutes. spread frosting evenly on angel food cake and refrigerate until chilled, at least 30 minutes.

Rosemary Orange Pound Cake

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 cup butter, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 2 teaspoons grated orange zest
• 1 teaspoon chopped fresh rosemary

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 325 degrees f (165 degrees c). grease and lightly flour a 9x5-inch loaf pan.
• whisk flour, baking powder, and baking soda together in a bowl.
• beat butter in a bowl using an electric mixer until smooth and creamy, about 30 seconds. gradually beat sugar into butter until light and fluffy; add vanilla extract and beat until incorporated. beat eggs, 1 at a time, into creamed butter mixture, beating about 1 minute after each addition.
• beat flour mixture, alternating with sour cream, into creamed butter mixture with the electric mixer on low until batter is just combined. stir orange zest and rosemary into batter; pour into the prepared loaf pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. cool in the pan for 10 minutes before removing to cool completely on a wire rack.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

fig and hazelnut bread pudding

Ingredients

• Servings: 8
• 2 tablespoons butter, divided
• 8 slices challah bread, toasted
• 1 cup thinly sliced dried turkish figs
• 1/2 cup thinly sliced dried apricots
• 1/2 cup golden raisins
• 1/4 cup coarsely chopped hazelnuts
• 1/4 cup brown sugar
• 1 lemon, zested and juiced
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon salt
• 1 egg, beaten
• 2 dried figs, sliced, or as needed
• 2 dried apricots, sliced, or as needed
• 1 cup heavy whipping cream
• 2 tablespoons honey

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease an 8x8-inch glass casserole dish with 1 tablespoon butter.
• soak bread slices in a bowl of water until soggy, about 5 minutes. remove slices from bowl and squeeze out excess water.
• place bread in a separate bowl and mash using your hands; stir in 1 cup figs, 1 cup apricots, raisins, hazelnuts, brown sugar, lemon zest, lemon juice, cinnamon, ginger, and salt until brown sugar is dissolved. stir egg into bread mixture until evenly mixed. spoon bread mixture into the prepared casserole dish, smoothing the top with the back of the spoon. decorate the mixture with 2 sliced figs and 2 sliced apricots; dot with remaining 1 tablespoon butter.
• bake in the preheated oven until edges and top of bread pudding are lightly browned and a knife inserted in the center comes out clean, 25 to 30 minutes.
• beat cream and honey together in a bowl using an electric mixer until stiff peaks form. serve bread pudding warm or cold with a few spoonfuls of honey whipped cream.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

maple walnut chiffon cake

Ingredients

• Servings: 1
• 2 cups pastry flour
• 1 1/2 cups white sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup lukewarm water
• 1/2 cup vegetable oil
• 5 egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon maple-flavored extract
• 1/2 cup finely chopped walnuts
• 1 cup egg whites
• 1/2 teaspoon cream of tartar
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 1 cup milk
• 2 cups whipped cream

Recipe

Preparation Time: 35 mins Cook Time: 1 hr

Ready Time: 2 hrs 35 mins


• preheat oven to 325 degrees f (165 degrees c).
• sift flour, sugar, baking powder, and salt together into a large bowl.
• make a well in the dry ingredients; place water, oil, egg yolks, vanilla extract, and maple extract into the well. stir together with a wooden spoon, then beat until batter is smooth; stir in walnuts.
• place egg whites in a large glass or metal bowl. sprinkle egg whites with cream of tartar; beat until stiff peaks form. lift your beater or whisk straight up: the egg whites will form sharp peaks.
• use a rubber spatula or wire whisk to fold 1/4 the beaten egg whites into the batter. gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated; repeat folding with remaining egg whites, 1/4 at a time, folding just until incorporated. turn the batter into an ungreased 9- or 10-inch tube pan. cut through the batter with a knife to eliminate large air .
• bake in the preheated oven until cake is golden, and a toothpick inserted into the center comes out clean, about 1 hour. tip the pan upside down over a wire rack to cool, about 30 minutes. run a knife around the edge of pan to remove the cake; cool completely, about 30 minutes.
• beat instant pudding and milk together in a bowl; fold in whipped cream. spread over cake.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

fresh raspberry apple cobbler

Ingredients

• Servings: 12
• filling:
• 6 cups chopped apples
• 2 cups raspberries
• 2 tablespoons white sugar, or to taste
• 1 tablespoon lemon juice
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• topping:
• 1 cup all-purpose flour
• 1/2 cup oats
• 1/4 cup brown sugar
• 3 tablespoons butter
• 2 tablespoons whole wheat flour
• 2 tablespoons ground flax seeds (optional)
• 2 tablespoons milk
• 2 tablespoons yogurt
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 425 degrees f (220 degrees c).
• mix apples, raspberries, white sugar, lemon juice, 1 tablespoon flour, and 1 teaspoon cinnamon together in a bowl; pour into a 9x13-inch baking dish.
• mix 1 cup flour, oats, brown sugar, butter, whole wheat flour, flax seeds, milk, yogurt, baking powder, 1 teaspoon cinnamon, salt, and baking soda together in a separate bowl until topping is crumbly. spread topping over apple mixture.
• bake in the preheated oven until topping is golden brown, 20 to 30 minutes.

fresh mango pie dessert

Ingredients

• Servings: 24
• 2 cups all-purpose flour, sifted
• 1/2 cup confectioners' sugar
• 3/4 cup butter
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 3/4 (12 ounce) container whipped topping (such as cool whip®)
• 1 cup cold water
• 2 envelopes unflavored gelatin
• 1 cup boiling water
• 1/2 cup white sugar, or to taste
• 1/4 teaspoon salt
• 1/4 cup lemon juice
• 5 cups diced mango

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix flour and confectioners' sugar together in a bowl. cut butter into flour mixture using a pastry blender or 2 knives until mixture resembles coarse crumbs; press into a 9x13-inch baking dish.
• bake in the preheated oven until crust is lightly browned, 20 to 25 minutes. remove from oven and cool completely.
• beat cream cheese, 1/2 cup white sugar, and vanilla extract together in a bowl using an electric mixer until smooth and creamy. fold whipped topping into cream cheese mixture and pour over crust. refrigerate mixture until cream cheese filling is chilled, about 30 minutes.
• pour cold water into a bowl and sprinkle with gelatin; stir well. pour hot water over gelatin mixture and stir until gelatin is dissolved. stir 1/2 cup sugar and salt into gelatin mixture until sugar is dissolved; add lemon juice and cool to room temperature. fold mango into gelatin mixture and refrigerate until gelatin begins to set, 15 to 20 minutes.
• pour mango gelatin over cream cheese filling and refrigerate until completely set, about 1 hour.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Banana Pudding Ice Cream

Ingredients

• Servings: 10
• 1 1/2 cups half-and-half
• 1/2 cup packed light brown sugar
• 1/2 cup white sugar
• 1 pinch salt
• 2 eggs, beaten
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 2 very ripe bananas, mashed
• 1 cup crushed vanilla wafers

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 2 hrs 20 mins


• combine half-and-half, brown sugar, white sugar, and salt in a saucepan over medium-low heat; cook and stir until sugars are dissolved, about 5 minutes. remove saucepan from heat and pour 1/2 the mixture into a large bowl; whisk eggs into mixture until well combined.
• transfer egg mixture back into saucepan with remaining half-and-half mixture; stir in cream. cook and stir mixture over medium-low heat until cream mixture is thickened and coats the back of a spoon, 5 to 10 minutes. remove saucepan from heat and stir in vanilla extract.
• pour cream mixture over a fine mesh sieve into a bowl; cool to room temperature. stir mashed bananas into cooled cream mixture.
• pour banana cream mixture into an ice maker and freeze according to manufacturer's instructions. fold vanilla wafers into ice cream during the last 5 to 10 minutes of freezing.

Strawberry Chocolate Chip Ice Cream

Ingredients

• Servings: 2
• 1 quart strawberries, hulled and sliced
• 1 cup white sugar, divided
• 1 tablespoon lemon juice
• 2 cups heavy whipping cream, divided
• 1 cup whole milk
• 6 egg yolks
• 1 teaspoon vanilla extract
• 1 pinch salt
• 8 ounces dark chocolate chips
• ice cubes

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 12 hrs 30 mins


• blend strawberries, 1/4 cup sugar, and lemon juice in a food processor until strawberries are coarsely chopped. transfer mixture to a bowl and refrigerate until chilled, about 1 hour.
• heat 1 cup heavy cream, milk, and 3/4 cup sugar in a saucepan over medium-low heat until warmed through and sugar is dissolved, about 5 minutes; remove from heat, cover, and allow cream mixture to cool for 30 minutes.
• whisk egg yolks together in a bowl. slowly pour the warm cream mixture into the egg yolks, whisking constantly. transfer warmed egg mixture back to the saucepan.
• heat egg yolk mixture over medium heat, constantly stirring and scraping the bottom of the saucepan, until custard thickens enough to coat the back of a spatula, about 5 minutes.
• pour remaining 1 cup heavy cream into a large bowl and set a strainer atop the bowl. slowly pour custard through strainer and stir. add vanilla extract and salt. stir chilled strawberry mixture and chocolate chips into custard.
• place ice cubes into a large bowl and add water; stir. place the bowl of strawberry-chocolate mixture into the ice bath and allow mixture to cool to room temperature, stirring occasionally, about 10 minutes; remove bowl from ice bath and cover with plastic wrap. refrigerate until well chilled, 8 hours to overnight.
• pour chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. transfer ice cream to a lidded container. cover surface with plastic wrap and seal. for best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Strawberry Fritters With Chocolate Sauce

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 1/4 cup heavy cream
• 3 eggs
• 1/4 teaspoon salt
• 2 tablespoons packed brown sugar
• 1 teaspoon ground cinnamon
• 2 cups hulled strawberries
• 1 quart vegetable oil for frying
• 1 cup semisweet chocolate chips
• 3 tablespoons butter
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 2 tablespoons confectioners' sugar for dusting

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• in a large bowl, whisk together the flour, 1/4 cup butter, 1/3 cup cream, eggs, salt, brown sugar, and cinnamon. add the strawberries to the batter and fold gently to coat.
• heat the oil in a large heavy pot over medium-high heat to 360 degrees f (180 degrees c).
• meanwhile, make the chocolate sauce by combining the chocolate chips, 3 tablespoons butter, vanilla extract, and 1/4 cup cream in a microwave-safe dish. place in the microwave and cook on medium-high heat stirring every 30 seconds until the chocolate chips are melted and the chocolate sauce is smooth. set the dish on a kitchen towel and cover to keep warm.
• working in batches, carefully drop the batter-coated strawberries into the hot oil. fry until the batter is golden brown, flipping the strawberries to brown both sides evenly. remove the cooked strawberry fritters and place on paper towels to drain. dust with confectioners' sugar and drizzle with chocolate sauce to serve. serve remaining chocolate sauce on the side.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

Betty's Pineapple Cake

Ingredients

• Servings: 16
• cake:
• 2 cups all-purpose flour
• 2 cups crushed pineapple, undrained
• 1 1/2 cups white sugar
• 1/3 cup vegetable oil
• 3 egg whites
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• topping:
• 2/3 cup white sugar
• 2/3 cup evaporated milk
• 9 tablespoons margarine
• 3 egg yolks, beaten

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 5 hrs


• preheat oven to 350 degrees f (175 degrees c).
• mix flour, pineapple, 1 1/2 cups white sugar, oil, egg whites, baking soda, and salt together in a bowl; pour into a 9x13-inch baking dish.
• bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
• heat 2/3 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil. stir 1/2 cup sugar mixture into egg yolks until egg yolks are warmed. stir egg yolk mixture back into saucepan with sugar mixture; bring to a boil and cook, stirring often, until reduced and thickened, at least 7 minutes. pour hot mixture over cake. set cake aside to cool until set, at least 4 hours.

Slow Cooker Peach Cobbler

Ingredients

• Servings: 6
• 3/4 cup old-fashioned oats
• 3/4 cup white sugar
• 2/3 cup brown sugar
• 1/2 cup all-purpose baking mix (such as bisquick®)
• 3/4 teaspoon ground cinnamon
• 5 fresh peaches - peeled, pitted, and sliced

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• grease the inside of a 3- to 4-quart slow cooker crock.
• mix oats, white sugar, brown sugar, baking mix, and cinnamon together in a bowl; stir in peaches and spoon mixture into prepared slow cooker.
• cook on low for 4 hours.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.

fresh fruit and berry crumble

Ingredients

• Servings: 6
• 4 cups mixed fresh berries, cleaned and hulled
• 1 tablespoon sugar
• 1/3 cup white whole wheat flour
• 1/3 cup old-fashioned oats
• 1/3 cup brown sugar, packed
• 3 tablespoons soybean oil (often labeled "vegetable oil")

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• berry mixture: place berries in baking dish, sprinkle with sugar.
• flour mixture: combine flour, oats, brown sugar and soybean oil in small bowl. mix with fork or finger tips until crumbly.
• sprinkle the flour mixture over the berry mixture.
• bake for 20 to 25 minutes until topping is light golden brown and fruit mixture is bubbly around the edges.

Cheesecake

Ingredients

• Servings: 12
• cooking spray
• crust:
• 25 chocolate sandwich cookies (such as oreo®), crushed
• 1/3 cup white sugar
• 1/3 cup melted butter
• filling:
• 2 (8 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 3 eggs
• 20 mini chocolate-coated caramel-peanut nougat candy bars (such as snickers®), cut into quarters
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 10 hrs 10 mins


• preheat oven to 300 degrees f (150 degrees c). place a shallow pan 1/2-full with water on the lower oven rack to minimize cracking in the cheesecake. spray the inside of a 9-inch springform pan with cooking spray and line with parchment paper.
• mix chocolate sandwich cookies, sugar, and butter together in a bowl; press into the bottom of the prepared pan.
• beat cream cheese and sweetened condensed milk together in a separate bowl using an electric mixer until smooth; beat in eggs, 1 at a time, until just blended. stir candy bars and vanilla extract into cream cheese mixture; pour over crust.
• bake in the preheated oven until edges are set and center is still slightly soft, about 50 minutes. turn off oven, leaving door open, and cool cheesecake in oven, at least 1 hour. run a knife or spatula around the edges to loosen cheesecake; refrigerate in the pan until set, 8 hours or overnight.

sweet blackberry and sauce

Ingredients

• Servings: 3
• 4 cups fresh blackberries
• 1 cup sugar
• 1 tablespoon
• 2 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• place the blackberries, sugar, and into a saucepan, and place over medium heat. slowly bring to a simmer, and cook until the blackberries have softened, about 10 minutes. dissolve the cornstarch in the water, and stir into the simmering berries. continue cooking and stirring until the sauce has thickened and reached your desired consistency, about 10 minutes.