Homemade Ice cream (Dusti Torrey)

Whip together
1/2 cup whipping cream
1 tsp vanilla 
and refrigerate


Heat 
1/2 cup whole milk
1/4-1/2 cup honey
1/4 cup cocoa (if making chocolate ice cream)
until honey pours smoothly.
Mix with whipping cream mixture and freeze in freezer or ice cream maker.

Apples and Cream Cheesecake

3/4 cup all purpose flour

1 tsp baking powder

1/2 tsp salt

1 3.4oz package dry vanilla pudding mix (not instant)

3 Tbsp butter or margarine, softened

1 large egg

APPLES

2-3 large apples, peeled and sliced

1/4 c sugar

CREAM CHEESE FILLING

1 8oz package cream cheese, softened

1/2 c sugar

3 Tbsp apple juice

TOPPING

1Tbsp sugar

1/2 tsp cinnamon

Preheat oven to 350•F. Grease a 9 inch pie pan.

In a large mixing bowl, combine flour, baking powder, salt. Pudding mix, butter, egg and milk. Beat for 2 Monday medium speed. Pour into the prepared pan.

Combine apples and sugar, spread over the batter.

Combine cream cheese, sugar and apple juice in a small mixer bowl. Beat for 2 mind at medium speed. Spoon over the apples within 1 inch of the edges.

To prepare the topping, combine sugar and cinnamon, sprinkle over the cream cheese filling.

Bake for 30-35 mins or until filling is puffy. Let cool, then refrigerate for 2-3 hours.

Germknoedel

1 package instant yeast

3 3/4 cups all-purpose flour

1/2 cup sugar

1 tsp lemon zest

2 Tbsp sugar or vanilla sugar

1/2 tsp salt

1 egg

5 Tbsp butter softened

1 cup lukewarm milk

Mix the instant yeast with the flour, sugar, vanilla sugar, lemon zest and slat. Add the softened butter, egg and milk and mix, using a dough hook or with a spoon by hand, until a medium-soft dough forms.

If you are using a mixer with a dough hook, you can continue kneading in the bowl with the hook until the dough is smooth and elastic. Adjust flour or milk as needed to make a pliable, non-sticky, dough.

If you are making the dough by hand, turn it out unto a lightly floured surface and knead for several minutes, until smooth and elastic. If dough is too stiff, knead with wet hands until it becomes softer.

Form the dough into a ball, flour lightly and place in a bowl to double in a warm place. Cover with a clean towel. Let rise about 1 hour or until doubled in size. Dough made with instant yeast might rise faster.

Cook above steam for about 20 minutes.

Hasty Chocolate Puddding

1/2 cup white sugar

1/3 cup cocoa powder

3 Tbsp corn starch

2 cups milk

2 tsp vanilla

In microwave-safe bowl, mix sugar, cocoa and corn starch. Whisk in milk, a little at a time, until smooth. Place in microwave and cook on high for 3 minutes. Stir, then cook at 1 minute intervals, stirring in between, until shiny and thick, Stir in vanilla.

No Bakes

3 Tbsp cocoa

2 cups sugar

1/2 cup milk

Boil for 1 minute, remove from heat, then add

1 tsp vanilla

1/2 cup peanut butter

3 cups oats

Drop on cookie sheet by spoonfuls, let cool.

Fudgy Brownies

4 oz unsweetened chocolate

1 1/2 cups light brown sugar, divided

1/2 cup unsalted butter, melted and still hot

4 large eggs

1 1/2 tsp vanilla extract

1 cup flour

1/2 tsp salt

1 1/2 tsp baking powder

3/4 cups pecan halves

Preheat oven to 350*F. Spray 9x9 inch pan with vegetable oil or cooking spray.

Use metal blade to coarsely chop chocolate with half the sugar, about 6 to 8 pulses. Then process continuously until finely chopped, about 20 seconds.

With machine running, pour hot butter through feed tube. Process until smooth, about 30 seconds. Add remaining sugar, eggs and vanilla. Pulse twice, then process 10 seconds more.

Add dry ingredients and nuts. Pulse/chop until just mixed, about 6 to 8 times. Spread in prepared pan.

Bake until outside is lightly crusty and inside is still moist, about 20 minutes.

Chocolate Bourbon Pecan Pie

1 9-inch unbaked pie crust

1 cup white sugar

1 cup light corn syrup

1/2 cup butter

4 eggs, beaten

1/4 cup bourbon

1 tsp vanilla

1/4 tsp salt

6 oz semi-sweet chocolate chips

1 cup chopped pecans

Preheat oven to 325*F.

In a small saucepan combine sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cool slightly.

In a large bowl combine eggs, bourbon, vanilla and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.

Bake in preheated oven for 50 to 55 minutes or until set and pie shell is golden.

May be served warm or chilled.

Pear Pie

1 9-inch unbaked pie crust

2 pears, peeled, cored and cut in half

1 cup white sugar

1/4 cup butter, nut butter or coconut oil

1 Tbsp corn starch

1 Tbsp vanilla

2 eggs, beaten

Preheat oven to 350*F.

Place the pear halves cut side down in the pie crust with the small ends toward the center.

In a medium bowl, mix the butter and sugar together until smooth, then beat in the eggs one at a time until light and fluffy. Stir in the corn starch and vanilla. Pour over the top of the pears.

Bake for 1 hour in the preheated oven, until pears are soft and the custard is set in the center. Cool completely before slicing and serving.

Banana Tapioca

3 Tbsp small pearl tapioca (not quick-cooking)

3 Tbsp cornstarch

2 cups rice milk

14 oz coconut milk

3 Tbsp chopped crystallized ginger

1/3 cup honey

1 tsp cinnamon

1/4 tsp sweet curry powder

1 ripe banana

In a small bowl, soften tapioca in warm water for 1 hour. Drain and discard water, transfer tapioca to saucepan.

Dissolve cornstarch in 1 cup milk, then add to tapioca. Add remaining milk, coconut milk, ginger, honey, cinnamon and curry powder. Cook over low heat, stirring gently, until tapioca pearls are clear, about 20 minutes. Slice banana. Remove coconut mixture from heat and add banana. Chill and serve.