Today we made Soft Chocolate Chip Ice Cream!
2C non-dairy whipped topping, 14 oz sweetened condensed milk, 1C heavy cream, whipped with 2T sugar and 1T vanilla extract; 12 oz chocolate chips
In bowl, fold together all ingredients. Blend well.
Freeze overnight. Note: Chocolate chips will mostly sink to the bottom. If this is undesired, use mini-chips.
Today we made Banana Chocolate Sauce Cake!
2T butter, 1C chocolate chips, 3 small bananas, 1T almond extract, 2/1 2C flour, 3/4C brown sugar, 2t baking powder, 1/2t baking soda, 1/2t salt, 1C chocolate chips, 1/2C unsweetened cocoa powder, 1/4C brown sugar, 2 1/2C boiling water
Preheat oven to 350F. Melt butter and 1C chocolate chips.
Mix in mashed bananas.
In bowl, sift together dry ingredients, except for brown sugar. Mix in 3/4C brown sugar.
Add butter/chips mixture.
Press into greased 9″ X 13″ rectangular pan. In bowl, sift cocoa. Mix with 1/4C brown sugar. Stir in 1C chocolate chips.
Pour boiling water over this. Stir until cocoa is dissolved.
Pour on top of batter in pan. Bake 30-35 minutes or until center is set. Serve warm.
Today we made Blueberry Bread!
12 oz fresh blueberries, 1 3/4C flour, 1C firmly packed brown sugar, 3t baking powder, 1t salt, 1/2t baking soda, 1/2C mango juice, 2T butter, melted, 2 eggs
Preheat oven to 350F. Sift together dry ingredients except for brown sugar. Stir in brown sugar. In separate bowl, beat eggs with mango juice.
Add cooled, melted butter. Blend well.
Stir in dry ingredients until almost blended.
With fork, mash blueberries slightly.
Fold into batter until just blended.
Turn into large, greased loaf pan.
Bake 50-60 minutes or until knife inserted in center emerges clean.
Today we made Caramel Frozen Yogurt!
16 oz nonfat plain yogurt, 14 oz sweetened condensed milk
Drain yogurt overnight in a fine mesh sieve suspended over a bowl, covered in plastic wrap. In the morning, discard liquid.
In small saucepan, cook sweetened condensed milk over medium heat until golden, stirring constantly.
Whisk into drained yogurt. Blend well.
Freeze until of desired consistency.
Today we made Apple Almond Cake!
1/2C butter, 1/2C sugar, 3 eggs, 1t salt, scant 1 1/2C flour, 2t baking powder, 3 medium apples, peeled and sliced in crescents; 1C coarsely chopped, salted, roasted almonds, 1T almond extract
Topping: 1T lemon juice, 2t cinnamon, 1/4C brown sugar
Preheat oven to 325F. Sift together dry ingredients. In separate bowl, beat butter with sugar.
Add eggs and extract.
Beat in dry ingredients.
Stir in almonds.
Spread into greased, rectangular cake pan.
Press one half the apple crescents into batter in desired pattern. Mix topping ingredients into a paste.
Spread on apples.
Place remaining apples on top. (For more intense topping flavor, double topping amounts and spread on top layer of apples.)
Bake 45-55 minutes or until cake is lightly browned.