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Wednesday, July 23, 2014

Pina Coloda Home Made Ice Cream


What taste the best in the middle of the summer?  You know what's on my mind...Pina Colada!  Making home made ice cream is one of the best things I like to do in the summer.
One of my new flavors this year is:




 photo d871a06f-d962-44e0-8ac4-2e68c5e3de1c_zps5bb8d259.jpg



Pina Colada Home Made Ice Cream





 photo pinacolodahomemadeicecreamcollage_zpsd3f90494.jpgIngredients:


1 can Crème of coconut
1 can Condensed Milk
1 can Crushed pineapple (drained)
1 cup Whole Milk
1/2 cup Heavy Whipping Cream
1 Junket Tablet


Directions:

Mix all ingredients together
Freeze as Mfg directs in you freezer
Sprinkle of coconut and Cherry on top can finish this delightful ice cream.  Unfortunately we ate all ours before I had a chance to garnish!



Sunday, July 20, 2014

Pina Colada Cupcakes

 
I can NOT quit thinking of coconut!
Also, what is the best summer flavor?  Pina Colada and summer just go together!
I pulled out my summer recipes and had to make these again!
 
Pina Colada Cupcakes

 I use my surprise cupcake pan for this recipe.

Ingredients:

Batter--
2 cups of flour
1 tbsp baking powder
1/2 tsp salt
1 1/2 cup sugar
1/2 cup applesauce
1 cup milk
1 tsp vanilla
1/2 cup crushed pineapple, with juice
3 egg whites
12 pina colada marshmallows or toasted coconut marshmallows.

Frosting--
1 cup butter, softened
3 oz cream cheese, softened
5 cups powder sugar
1/2 cup crushed drained pineapple
Toasted coconut
Cherries for garnish

Directions:
Whipped egg whites photo Whippedeggwhites.jpg
Preheat oven 350°

Pina colada mixture Batter:
Sift flour, baking powder, salt and sugar together: set aside
Whip egg whites
Mix applesauce, milk, vanilla and pineapple with juice.
Slowly incorporate the wet with dry ingredients.
Beat egg whites until soft stiff peaks forms.
Slowly fold into the batter.

Pina colada mixture photo Pinacoladamixture.jpg





















Pierce cupcake liners through the posts.
Pour just enough batter to cover bottom of cupcake holder.
Cut marshmallows in half and place onto the post.
Fill the cupcake holders 3/4 full with batter.
Bake for 12-15 minutes until golden brown.


Allow to cool 5 minutes before removing from pan.



Frosting:

Cream butter, cream cheese, powder sugar and drained pineapple.
Place in refrigerator until ready to use.
Pipe some Icing on top when cupcakes are completely cooled!
Garnish with coconut and cherry!

LOVE-LOVE-LOVE!

Tuesday, July 8, 2014

Granny's Lemon Pie

Lemon Pie

Graham Cracker Pie Crust ingredients photo GrahamCrackerPieCrustingredients_zpsd7a4756e.jpg

One of my favorite recipes I learned from Granny.


Ingredients for your crusts:

1 stick butter
1/2 cup sugar
1 1/4 cup graham cracker crumbs

or follow directions on your Graham cracker crumb container.




Graham Cracker Crust photo GrahamCrackerCrust_zps08773fda.jpg
This makes a beautiful crust!

Directions:

Spray your dish with Pam
Melt your butter in pie plate
Combine your sugar and crumbs with butter
Press with the fist of your hand till your crust is spread.


TIP:  If I am making a cold pie I place my crust in the refrigerator for a couple of hours before placing the filling in it.  If I am baking a pie, I place my filling in it and then bake it all together.


Ingredients for your filling:


Lemon Condensed Pie ingredients photo LemonCondensedPieingredients_zps0effd399.jpg1 can Condensed Milk
1 large container Cool Whip
1 small container or 1/2 a large container of a Frozen Lemonade.


TIP:  Pink Lemonade for a pink pie and extra tangy flavor.







Directions for filling:

FOLD all ingredients together



Lemon Condensed Pie Slice photo LemonCondensedPieSlice_zps1932b7c7.jpg
Pie served immediately

Pour into pie crusts



Serve immediately

or

Refrigerate a couple of hours

Condensed Lemon Pie slice photo CondensedLemonPieslice_zps27fe2128.jpg
 
Pie served after overnight in the fridge


 







TIP:  Fold the ingredients, do not stir or blend.  this will keep the air in the Cool whip and fluf in your pie!





Taste delicious every time!