Desserts

Cobbler Custard Cups

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Makes 8 servings

Prep time 15 minutes

No nostalgic story to share here girls. Just plain good eats!

Premium ice cream gives the custard an extra-rich texture. but other brands can also be used in this recipe (I happened to already have some homemade cheesecake ice cream in the freezer so I used that. It had a very mild cheesecake flavor.) The addition of flour eliminates the need for a troublesome water bath.

1 1/2 cups fresh blackberries

1 1/2 cups peeled and chopped fresh peaches (about 2 large)

1 pt. premium vanilla ice cream, melted

1/4 cup all-purpose flour

3 large eggs, lightly beaten

1 (5.25 oz.) package sugar cookies, coarsely chopped

1. Preheat oven to 350. Divide blackberries and peaches between 8 lightly greased 6 oz. custard cups (about 1/3 cup per custard cup).

2. Pour melted ice cream into flour in a slow, steady stream, whisking constantly until smooth; whisk in eggs. Pour mixture over fruit in custard cups. Top with sugar cookies. Place custard cups on a 15 x 10 inch jelly-roll paln.

3. Bake at 350 for 20 to 25 minutes or un til custard is set. Cool on pan 40 minutes.

SOURCE: Southern Living Magazine June 2009

Cherry Cheese Pie

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I have this memory from when I was small. My mom was hosting Mother’s Club at our house and she made Cherry Cheese Pie to share. I begged and begged to have a small piece. She told me no. I begged and begged to stay up so I could see all the ladies. She told me no.
I was heart broken.
I was also a bit devious. I went to bed when Mom asked (like an angel, I’m sure!), and then when I knew all her friends were there and she couldn’t get mad at me, I sneaked out of bed, batted my eyes a few times, and got some pie!
And we wonder where OUR kids get it. Yikes.
I hope you enjoy this dessert as much as I do. It’s so simple, the only thing I question is why I don’t make it more often!
Crust:
1 sleeve Graham Crackers
1/3 C white sugar
6 Tbsp Butter, melted
1. Put the graham crackers in a zip-lock bag and close it, making sure it’s air-tight. If it’s not air-tight, keep your broom handy!
2. Using a rolling pin, your feet, or your car’s tires, (OK, I may be kidding on the last two), crush the crackers into tiny crumbs. Dump them into a 9″ Pie Plate.
3. Add the sugar to the crumbs and mix it well with a fork.
4. Add the butter and mix until all the crumbs are well coated and moist.
5. Press the mixture to the sides and bottom of the pie plate. Set aside.
Filling:
1 (8 oz) Cream Cheese, softened to room temperature
1 (14 oz) can of Sweetened Condensed Milk
1/2 C Lemon Juice
1 tsp Vanilla
Pie filling of your choice (We like cherry or blueberry. And, sinners that we are, we use the canned kind.)
1. Beat the cream cheese until it’s light and fluffy–about 3 minutes or so.
2. Add the sweetened condensed milk–don’t forget to steal a taste or two!–and mix well.
3. Add the Lemon Juice and Vanilla.
4. Pour into the pie crust.
5. Chill 2 – 3 hours.
Serve topped with pie filling.
Source: Mama Karri
~Kara

3 Ingredient Ice Cream

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3-Ingredient-Ice-Cream

I have a Cuisinart counter-top ice cream freezer and it doesn’t hold much.  This recipe is just enough to have a small scoop of ice cream over a brownie for each person in my family (7).  I have never gotten around to remembering to refrigerate the condensed milk, and it always turns out fine.  I’m sure it would set quicker, though, if I did.

Ingredients:

1 c. cold heavy cream
1 tsp. vanilla extract
1 (14-ounce) can cold sweetened condensed milk

1.  In a mixer, whip heavy cream just until it begins to thicken.
2.  Add vanilla and whip until soft peaks form.
3.  With mixer running, slowly pour in condensed milk and whip until high peaks form.
4.  Transfer into freezer “can” of ice cream freezer and allow machine to run until ice cream has thickened.
5.  Transfer this to a freezer container and freeze until it’s “ice cream hard”.  (I was too impatient to wait for mine, so it looks pretty soft in the picture above; but it will freeze hard.)

Source:  The New York Times