No Bake Pumpkin Ice Cream Pie Recipe

If you are looking for an easy no-bake pumpkin pie recipe, then I think you will appreciate this one. I got the recipe several years ago from a friend of mine, who would make the recipe around the Thanksgiving holiday when she would be doing a lot of entertaining.

What I really enjoy about this recipe is that it utilizes vanilla ice cream. You will have to refrigerate your pie for approximately 3 hours before serving it to your guests.

Pumpkin Ice Cream Pie Recipe

9" baked pie shell

2 eggs, beaten

1/2 cup firmly packed brown sugar

1/4 teaspoon ginger

1/8 teaspoon ground cloves

1/2 teaspoon pumpkin pie spice

1 cup canned pumpkin

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ginger

1 envelope unflavored gelatin mix

1/4 cup cold water

1 pint vanilla ice cream

In a large saucepan add the beaten eggs, canned pumpkin, brown sugar, salt and all of the spices. Stir until smooth. In a small bowl, soften the gelatin mix with 1/4 cup of cold water and then add it to the saucepan.

Cook the above mixture over low heat, stirring constantly until the mixture has slightly thickened. Remove from heat and pour mixture into a large mixing bowl. Beat mixture with an electric mixer on low speed until it is smooth and creamy.

Slice ice cream into wedges and add it to the pumpkin mixture, stirring after each addition, until it has completely melted.

Pour the batter into your baked pie shell, cover and chill until firm (about 3 hours). This pie must be kept refrigerated until right before serving time.

The Most Popular Cookies - A Delicious Recipe For Sugar Cookies

Sugar cookies are made with eggs, vanilla, sugar, butter, flour and either baking soda or baking powder. They can be cut into any shape you like with a cookie cutter or stretched into shape by hand. The dough is sometimes very sticky so you might find that spraying it with water before shaping the cookies helps.

These cookies can be decorated with sprinkles, frosting or both. Decorated sugar cookies are popular all year but even more so at Halloween, Christmas and other holidays. Their delicious flavor and colorful appearance makes them attractive to children and adults alike.

There are various kinds of sugar cookies and some contain ingredients like orange juice, nutmeg, cinnamon, or aniseed. Another name for Mexican sugar cookies is "polvorones" and they are popular at Mexican weddings, fiestas, and holidays. They can also be enjoyed at home with a cup of coffee or hot chocolate.

These crumbly, rich cookies are found throughout Spain and Mexico during the holidays. They are simple to make and they keep for several days in an airtight container.

The History of Sugar Cookies

German protestants who settled in Pennsylvania in the mid-eighteenth century are credited with the invention of the "Nazareth Sugar Cookie," named after Nazareth, the part of Pennsylvania where they lived. This cookie has been Pennsylvania's official cookie since 2001.

It is thought that sugar cookies are derived from jumbles, which are a similar type of unleavened cookie. Jumbles can be traced back to medieval Arab cuisine, which contained a lot of sugar. These little cookies also contained spices and nuts and the Moors introduced the recipe to Spain.

Jumbles were baked thickly and would keep for up to a year, making them ideal for travelers. They were often baked in knot shapes. The nuts and spices were dropped from the jumbles recipe and sugar cookies were born.

Recipe for Mexican Sugar Cookies with Vanilla

This recipe makes delicious vanilla flavored cookies. You can frost them and add sprinkles when they are cool. Not every recipe for sugar cookies contains vanilla extract but it does give the cookies a really nice smell and flavor. The combination of shortening and butter gives these cookies plenty of rich flavor and also keeps them light and crumbly.

What you will need:

1/3 cup shortening
1/3 cup butter
2 cups all purpose flour
1 teaspoon baking powder
1 egg
1 teaspoon vanilla extract
3/4 cup white sugar
Pinch of salt

How to make them:

Preheat the oven to 375 degrees F. Beat the shortening with the butter, and then add the salt, baking powder, and sugar. Keep beating this mixture until it is well mixed. Add the vanilla and egg, then the flour. Divide the cookie dough in half, then cover it in plastic wrap and chill it in the refrigerator for a couple of hours.

Roll half the dough out to 1/8 inch thickness on a floured board and cut it using a cookie cutter. Arrange the cookies on an ungreased cookie sheet. Repeat with the other half of the dough. Bake the cookies for about seven minutes or until the bottoms are golden brown and the edges are firm. Let them cool on wire racks.

Recipe For a Delicious Apple Dessert - Baked Apples & Cranberries With Crunchy Streusel Topping

Apple Pie may be an American tradition but mixing apples and cranberries has become a fall and a holiday tradition for many of us. The combination of the tart cranberries and the sweetness of the apples is irresistable. Here we offer a recipe for Baked Apples and Cranberries with a Crunchy Streusel Topping. The crunchy topping adds the sweet, spicy, and crunchiness of brown sugar, cinnamon and pecans. Yummy, for sure!

BAKED APPLES & CRANBERRIES WITH CRUNCHY STREUSEL TOPPING
Fruit mixture:
5 medium Granny Smith apples
1 can (16-oz) whole berry cranberry sauce
3/4 cup sugar
2 tbsp all-purpose flour

Topping mixture:
1/4 cup chopped pecans
1 cup rolled oats
1/3 cup packed brown sugar
1 tsp ground cinnamon
1/3 cup all-purpose flour
1/4 cup butter, melted

Preheat oven to 375 degrees.

For the filling: Peel, core, and slice the apples. Place the slices on the bottom of a 9 x 13-inch baking dish. In a medium bowl, combine the cranberry sauce, sugar, and flour; mix until well blended. Pour the cranberry mixture over the apples. Be sure all apples are covered with the cranberry mixture.

For the topping: In a small bowl, combine the chopped pecans, oats, brown sugar, cinnamon and flour. Pour the melted butter over the mixture and stir to blend together well. Using your fingers, sprinkle the topping mixture over the fruit mixture in the pan. Bake at 375 degrees for 35 to 40 minutes or until the apples are tender and the topping is golden brown.

Note: This is delicious served warm with vanilla ice cream!

Enjoy!

Boston Cream Pie Recipe

If you are looking for a dessert that is not only a pie, but also a cake this recipe is for you. This Boston cream pie recipe is delicious and combines the taste and texture of a cake and a pie all in one. It originated from a pudding cake pie and is considered to be a creation of the famous French chef Sanzian. In fact, in 1996 the Boston Cream pie was even named one of the official desserts in Massachusetts. You can use this recipe to make one for yourself to find out why it is such a popular dessert.
Ingredients for Boston cream pie Recipe:
o 1 ¼ cups of white sugar
o ¾ cup of butter or 1 ½ sticks of butter
o 1 teaspoon of vanilla extract
o 2 eggs - large
o 2 - cups of cake flour - not self rising
o 2 ½ teaspoons of double acting baking powder
o ½ teaspoon salt
o ¾ cup of milk
o 1/3 cup of sugar
o 3 tablespoons of cornstarch
o 1 cup of milk
o 3 eggs - large
o ½ cup of heavy cream
o ¼ teaspoon salt
o 1 teaspoon vanilla extract
o 3 - tablespoons butter
o 6 ounces of bittersweet chocolate
o 3 tablespoons of water
o 2 tablespoons of butter
o 1 ½ tablespoons of light corn syrup
o ¼ teaspoon of salt

Directions for Boston cream pie Recipe:

To make the cake:

o Preheat the oven to 350 degrees
o Butter and flour a 9 ½ inch spring form pan
o Combine sugar, butter and vanilla
o Mix together with an electric mixer until light
o Beat each egg in
o In a separate bowl - combine the flour, baking soda and salt
o Add to the mix and then add in the milk
o Pour this batter into a greased pan
o Bake in the oven for 50 minutes to 60 minutes
o Let the cake cool

For the filling and custard:

o Combine the cornstarch, milk, eggs, sugar, cream, salt and vanilla
o Whisk together until it is smooth
o Bring this mix to a boil over medium heat
o Continually whisk
o Let the mix boil for a couple of minutes
o After removing from heat, whisk in the butter
o Set the filling to cool
o Whisk the mix occasionally

For making the glaze:

o Melt the chocolate, butter, water, corn syrup and salt
o Stir the mix until it is smooth
o Remove the top part of broiler from heat

Putting the mixes together:

o Take the cake out of the pan
o Cut the cake in half using a knife
o Place the first half of the cake on a dish facing up
o Top the cake with the custard
o Place the second half on the top
o Coat the cake with the glaze and allow the glaze to drip down along the sides of the cake

This Boston cream pie recipe is an excellent choice to serve as a dessert after a good meal or on its own for a treat anytime.

Frozen Peach Dessert Surprise Recipe

This is a great recipe for ice cream lovers; it will be a good recipe for the first batch of fresh peaches. It is also a good recipe for the family get together, or just a lazy hot summer afternoon. I am a peach fan, and when I have a recipe that calls for the fresh juicy peach, you will see it on this website! I hope that you enjoy this wonderful peach recipe.

Frozen Summer Peach Ice Cream Surprise Recipe:

1 ½ Cups of crushed/crumbs vanilla wafers, divided

2 ½ Cups sliced fresh peaches, or frozen peaches if they are out of season. Fresh peaches work the very best!

½ Cup sugar

1 Tablespoons of fresh lemon juice

½ Tablespoon of a really good vanilla bean paste

1 Cup of softened Blue Bell Home-made Vanilla ice-cream if it is available, if not use a very good store brand in your area. If you have your own ice cream make you can make your own vanilla ice cream and use it if you prefer. This is an easy to make recipe, so we are using a store bought ice cream.

First you will spread half of the vanilla wafer crumbs in the bottom of an 8 or 9 inch baking dish. In a food processor or a blender you will add the peaches, sugar, lemon juice and the vanilla bean paste. You will run the blender or food processor for about a minute. You will stop the blender at least once to scrape down the sides to make sure you get all of the peaches and sugar blended until it is a smooth texture. You will then pour the peach and sugar mixture into a large bowl, and gently fold in ice-cream. You will then pour over crust and sprinkle any remaining cookie crumbs on top of the peach dessert. You will then cover with plastic wrap and freeze for about eight hours until good and frozen. When you are ready to serve this peach dessert you will then remove it from the freezer and let it sit at room temperature for at least 15 minutes before serving. You should be able to get about 8 servings from this dessert, and there should be eight happy people after trying this easy to make peach dessert.

Adventureland Marbled Spice Cake - A Recipe

At one time or another, we have all had to have our nine-to-five job. Although, we are grateful for the money that comes in, at certain points, we feel bored or maybe even down-hearted. That is when we need to find our escape point. After work, I escape to my kitchen, where I can create and (hopefully) make something absolutely terrific. My escape is even better when I can combine that with my other happy spot, Disneyland.

When I created this cake and finally bit into it, I was whisked away. It was not to some exotic jungle, but to Adventureland. After all, there are some modern conveniences and safety precautions that Disneyland offers compared to some jungles.

This cake took me to that exact spot in front of Bengal Barbecue that I and my family always sit at to watch the world go by. I can feel the roughness of jungle rope, or the feel of climbing into great heights to reach the goal of being at the top of the Tarzan Treehouse (what we once knew as The Swiss Family Treehouse). Adventurous and mystified we sit and take it all in from a chair.

People are walking by, happy, carefree, and excited by that life that has brought them to this beautiful place. I watch the Jungle Cruise where families are coming from while the kids still are laughing at the lame jokes that came from their captain. I look to the right and I see the Indiana Jones Adventure. Kids looked stunned and parents look excited and happy. You wonder if these people look this happy at home. Everyone should look this happy everyday. That's when I look towards the tree house where all the rowdy kids are acting like monkeys and getting out all their energy (at least a third of it).

Sweet and savory barbeque chicken mixed with exotic yet playful spices tantalize my senses. Over the sweet barbeque scent, I detect the smell of dew. That's right, the smell of ancient and green rainforest soaked in its own moisture (it might be the smell of the water from the Jungle Cruise, but I am still going with the rainforest story).

Children laughing and screaming in good natured fun wake me from my fantasy. For a second there I thought I was in a rainforest, but no, I am Disneyland, safe and unscathed, but feeling still very adventurous. The hooting of the tropical birds and the old-fashioned sounds of the skippers' radios complete my happy picture.

Suddenly, I am back in my kitchen with the cake that started it all. Deep, exotic and playful, it matches where I am with that which makes us happy.

For an exotic cake of your own that might bring your sweet escape, try this:

"Adventureland Marbled Spice Cake"*

Ingredients: 1 and ½ tsp baking powder, 1 and 1/8 cups confectioners' sugar sifted, 6 tbs softened butter, 3 tbs non-fat milk, ½ tsp ground ginger, ¼ cup sugar, ¼ cup Splenda, 3 tbs molasses, 1 tsp ground cinnamon, 2 eggs lightly beaten, 7/8 cup all-purpose flour, and a few drops of vanilla extract.

1) Pre-heat oven to 350 degrees. Grease and flour an 8 inch cake pan.

2) Cream the butter, sugar, and Splenda. Beat in the eggs and vanilla.

3) Sift the flour and baking powder together and fold into the mixture alternating with milk until combined.

4) Spoon 1/3 of the mixture into a bowl, and stir in the molasses, ginger, and cinnamon.

5) Drop alternating spoonfuls of dark and light mixtures into the pan. Run a knife through them to get the cake marbled.

6) Bake for 50 minutes. Leave in pan for 10 minutes before turning onto a wire rack to cool.

7) Stir enough warm water in the confectioners' sugar to make a smooth icing. Spoon quickly over the cake. Allow to set.

8) Enjoy with the feelings of your exotic sweet escape.

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* Base for recipe from Cake and then I molded it from there.

Pistachio Cake Recipe

If you are looking for a delicious dessert idea and love the idea of serving your guests a tasty Italian cake, this Pistachio cake recipe is for you. The delicious flavor of the pistachios and the buttery goodness of the cake will be one of your favorite recipes to serve and to cook. The glaze on this pistachio cake recipe it sweet, tart and tasty. It is full of lemon and sugar and chunks of nuts. It is excellent to be served after a delicious meal as a dessert or on its own.

Ingredients for Pistachio cake recipe:
o 2 ¼ sticks of margarine or softened butter
o 1 fresh lemon
o 1 bean of vanilla
o 2/3 of a cup of blanched almonds
o ¾ cup of pistachios
o 1 ¼ cups of superfine white sugar
o 4 organic eggs
o ½ cup of all purpose flour
o 1 lemon for the glaze
o ½ cup of pistachios for the glaze
o ¼ cup of superfine white sugar for the glaze

Directions for Pistachio cake recipe:
o Heat oven to 300 degrees
o Grease and flour a loaf pan that is 12x4 with 4 teaspoons of the butter
o Line with baking parchment paper
o Soften up the remaining margrine or butter
o Grate the lemon peel finely
o Scrape out the split vanilla beans for the seeds
o Grind almonds and pistachios finely
o Beat the sugar and the butter
o Beat each egg into the mix one at a time
o Add the vanilla seeds and the lemon peel
o Sift and fold in the flour and nuts
o Put the batter into the pan
o Bake in the over for 45 minutes to an hour
o Test with a skewer and when it comes out of the cake clean, it is ready
o Turn out the cake after it has cooled in the pan
o Grate the lemon and squeeze out the remaining juice for the frosting
o Cut the pistachios in half
o Mix the sugar and lemon juice
o Boil to a syrup
o Add the lemon peel
o Stir the pistachios and pour the mix over top of the cake

If you would like to try a delicious idea for pistachio cake recipe, try this pineapple pistachio cake recipe.

Ingredients:
o 1 box yellow cake mix
o 1 cup of water
o ½ cup of oil
o 4 eggs
o 1 box instant pistachio pudding
o 20 ounce can of crushed pineapple with juice
o 1 package of dream whip
o 1 box instant pistachio pudding
o 1 ½ cups of milk

Directions:
o Preheat the oven to 350 degrees
o Mix and then beat for two minutes the cake mix, eggs, pudding mix and oil
o Pour the batter into a cake pan that is greased and floured
o Bake in the oven at 350 degrees for 35 or 40 minutes or until the cake springs back
o After removing the cake from the oven, using a fork poke holes in the top of the cake
o Pour juice of the pineapple over top of the cake
o Let the cake cool one hour
o Beat the ingredients for the topping until stiff
o Frost the cake

Enjoy this delicious pistachio cake recipe for a dessert or anytime.