Charlotte’s Kitchen

Archive for the ‘Dessert’ Category

This is a great tasting cake that is even better without the amaretta, just use the almond extract and water. Read the rest of this entry »

Until a couple months ago I’d never had Blue Bunny Ice Cream. One afternoon while John and I were shopping we decided to splurge and buy some ice cream. I say splurge because we very seldom ever have ice cream in the house.

Since the Blue Bunny was on sale, we decide to give it a try. WOW! I don’t know that we’ve ever had ice cream that good.

Today I found some printable coupons for $1.00 off on Blue Bunny ice cream. The coupons are only good through July 31 so get them and enjoy one of the best ice creams around. You can get the coupon here.

Ingredients:

Filling:

1      (15 ounce) can pumpkin

1      (12 ounce) can lowfat evaporated milk

2      eggs

3/4 c granulated sugar

1/2 t salt

1      t Watkins Cinnamon

1/2 t Watkins Ginger, optional

1/4 t Watkins Ground Cloves

Crust:

1       c all-purpose flour

1/2  c old-fashioned oats

1/2  c packed dark brown sugar

1/2  c butter, softened

Topping:

1/2  c chopped pecans

1/2  c packed dark brown sugar

2       T butter

Whipped cream, optional

Directions:

Preheat oven to 350 degrees.  Grease a 13 by 9 inch glass baking dish.

To prepare crust, combine flour, oats, brown sugar and butter.  Using a pastry blender or fork, stir until crumbly.  Press into prepared pan and bake 15 minutes, or until partially set.

To prepare filling, combine pumpkin, evaporated milk, eggs, granulated sugar, salt and spices.  Pour over crust and bake 30 minutes.

To prepare toping, combine pecans, brown sugar and butter.  Remove pan from oven and sprinkle topping evenly over filling.  Bake 15 to 20 minutes, until filling is set.  Cool completely on a wire rack before cutting into squares.  Serve with whipped cream, if desired.  Makes 30 squares.

Ingredients:

2 c blueberries

2 T lemon juice

1 c flour

2 t Watkins Baking Powder

1/4 t salt

1/2 t Watkins Nutmeg

3/4 c sugar

1/2 c milk

1 egg

1/4 c butter, melted

1 t Wakins Vanilla

1 c sugar

1 T cornstarch or 2 T flour

1 c boiling water

Directions:

Place blueberries and lemon juice in an 8 x 8 pan. Mix flour, baking powder, salt, nutmeg and 3/4 c sugar. Beat in milk, egg, melted butter and vanilla. Mix 1 c sugar with cornstarch/flour and sprinkle over batter. Pour boiling water over all. Bake at 350 degrees for 40 to 50 minutes.

Especially good with vanilla ice cream.

Ingredients:

2/3 cup crushed chocolate wafer cookies (12 to 13 cookies)

1 1/2 t finely shredded orange peel, divided

2 T butter, melted

3 8 ounce packages reduced-fat cream cheese, softened

3/4 cup sugar

2 T all purpose flour

3 eggs, lightly beaten

1/3 cup snipped dried cranberries

1/4 cup low-calorie cranberry juice or fat free milk

1/2 cup fresh cranberries, coarsely chopped

Directions:

Preheat oven to 375 degrees. For crust, in bowl combine crushed cookies and 1 teaspoon of the orange peel. Stir in butter. Press crust in bottom of 9-inch springform pan; set aside.

In mixing bowl beat cream cheese, sugar and flour with electric mixer on medium speed for 5 minutes. Mix in eggs and remaining 1/2 teaspoon orange peel until combined. Fold in dried cranberries and juice. Pour into crust-lined pan. Sprinkle with fresh cranberries

Bake 35 to 40 minutes or until a 2 1/2 inch area around edges appears set when gently shaken. Cool on wire rack 15 minutes. Using a small sharp knife, loosen edges from sides of pan. Cool for 30 minutes. Remove sides of pan. Cool completely. Cover and refrigerate at least 4 hours before serving.

Makes 12 to 16 servings.

Ingredients:

1 12 ounce bag chocolate chips

10 sugar cones

1 package of nonpareils for decoration

1 package of fruit strips

Icing for decorating cakes (comes in tubes)

Directions:

Melt chocolate chips and using a spatula spread over each sugar cone. Let the chocolate harden for about 1 hour (or 20 minutes in the refrigerator).

For chinstraps, use icing to attach the ends of a fruit strip or a length of shoestring licorice (depending on what you like) to the inside of each cone.

Use icing to decorate the hats (write the new year) and attach nonpareils.

These serve as both festive decorations and a sweet topping for a scoop of ice cream.