dessert Archives - The Midnight Baker

Cream Cheese Coffee Cake

Judith Hannemann — Sat, 17 Apr 2021 23:00:15 +0000

Cream cheese coffee cake is a cross between crumb cake and cheesecake! A real treat!

Cream Cheese Coffee Cake

Here’s a cake where you get the best of both worlds. Since it has a cheesecake layer sandwiched between coffee cake and crumbs, it’s perfect for those who love coffee cake and cheesecake!

The cake itself is rich and buttery. So are the crumbs and there’s plenty of them too. I think that the crumbs are peoples’ favorite part of any coffee cake. Entenmann’s (famous to NYers) even make a cake that’s mostly crumbs due to their popularity.

Now if you didn’t think you could get much better than that, here’s this cake with it’s luscious cheesecake layer.

The Cheesecake Layer

This is where this simple recipe gets a bit tricky.

It’s always hard to spread a tenuous mixture, such as this cheesecake filling, over any batter. Trying to do it with a dry spatula can be daunting. My suggestion is to use a wet spatula because it’ll make the process a lot easier.

However, the easiest way I have found is to drop the cheesecake batter evenly across the top of the other layer than using your wet (but surgically clean) fingers to spread it evenly. I know it sounds gross, but it’s the best method to get the job done. And after all, the cake is going to be baked so worries about bacteria are eliminated.

These tips are good for the bottom layer as well.

Easy Crumbs

The way I make crumbs is easy and they come out perfect every time.

My “secret” if you can call it that is starting with melted butter. Any time I made them the other way by cutting the butter in, they’d melt and didn’t even look like crumbs. I picked up that trick years ago with a cranberry coffee cake. That cake was quite forgettable, but the crumb method used was a keeper.

The flour is variable when you make crumbs this way so start with the minimum amount (which is given in the recipe) and add more if you need it. It’s one of those methods where your eye will tell you if it’s right.

The Recipe

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Cream Cheese Coffee Cake

A great coffee cake with a cheesecake layer

Prep Time30

Cook Time45

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Keyword: cheesecake filled coffee cake, coffee cake with cream cheese, easy coffee cakes

Servings: 12

Calories: 588kcal

Author: Judith Hannemann

Ingredients

Cake:

1 cup sugar
1/2 cup butter
1 egg
1 cup sour cream
1 tsp vanilla
3 cups flour
1 tsp baking powder
1 tsp baking soda

Filling:

16 oz cream cheese
1/2 cup sugar
1 egg

Topping:

1/2 cup walnuts chopped
1/2 cup brown sugar
1/3 cup butter melted
2 tsp cinnamon
1/2 cup flour approximate

US Customary - Metric

Instructions

Preheat oven to 350F/175C. Coat a 9x13-inch baking dish (the best approximation outside the US is a 3L rectangular baking dish) with non-stick spray.
For the cake:
Mix the flour, baking soda and baking powder in a small bowl; set aside.
Beat the sugar, butter and egg until smooth. Add the sour cream and vanilla; mix well. Stir in the 3 cups of flour mixture until a sticky dough forms. Spread 1/2 of the dough evenly in the prepared pan. TIP--I distribute portions evenly around the pan them pat it to fit with wet hands. Alternately, you could use an offset spatula, but the damp hands work better.
Beat the cream cheese, 1/2 cup sugar and egg in another bowl until very smooth. Spoon mixture over the dough in the pan and spread it as evenly as you can.
Drop the remaining dough by spoonfuls over the cream cheese mixture.
Mix the topping ingredients together. If the crumbs seem a bit wet, add a tablespoon or two more of flour. Sprinkle the topping over the crumbs.
Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition

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Cinnamon Roll Apple Casserole

Judith Hannemann — Sat, 04 Jul 2020 23:00:14 +0000

A cinnamon roll dessert casserole that’s so delicious you won’t believe how easy it is to make!

Cinnamon Roll Casserole Tastes Homemade

Having a well-stocked pantry comes in handy lots of times. It will save the day if you have last-minute company or a late-night snack attack. That’s been the case with me more times than I care to mention.

Mostly though, I no longer live in an urban area where the corner store can see you through in an emergency. When a trip to the nearest store is 10 miles away, you make sure you have what you need.

This dessert takes advantage of that. This is a recipe that uses convenience ingredients. The original recipe is pretty basic, just having the two major ingredients; and it’s very good. But I added a couple of things that make it even better.

Adjust For Taste

The beauty of recipes that use convenience ingredients like this cinnamon roll casserole is that you can adjust them to suit any personal tastes.

Since these types of recipes don’t depend on accurate measurements like a careful formula, you can change up amounts as you see fit.

For instance, if you like more fruit than cinnamon roll, use only one can of cinnamon rolls to one can of pie filling.

You can also use a different fruit pie filling if you want. This is one of those recipes that’s totally up to you.

Add Ins

As I said, the basic two-ingredient recipe is pretty darn good as-is. So doing anything else isn’t really necessary.

I chose to add other stuff to it. Mainly, that was nuts because I had a few pecans left over. You can use walnuts too if you have them instead.

And what isn’t better with butter–not much–so I dotted the top of the casserole with about two tablespoons.

The Recipe

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Cinnamon Roll Apple Casserole

Store-bought ingredients, homemade taste.

Prep Time5

Cook Time45

Course: Dessert

Cuisine: American

Keyword: apple desserts with pie filling, refrigerated cinnamon roll recipes

Servings: 8

Calories: 291kcal

Author: Judith Hannemann

Ingredients

2 cans refrigerated cinnamon rolls with icing packet included
21 oz can apple pie filling
1/2 cup pecans coarsely chopped
2 tbs butter

US Customary - Metric

Instructions

Preheat oven to 350F/180C. Grease or spray a 13 x 9-inch pan.
Separate canned cinnamon rolls into individual rolls. Cut rolls into quarters. Place in a large bowl and mix in the pie filling and chopped nuts.
Turn into prepared pan and dot with the butter.
Bake for 40-45 minutes or until rolls are golden brown. Cool for 15 minutes then drizzle with the icing that came with the rolls.

Notes

f you want a fruitier casserole, use 1 can of rolls and bake in a 8-inch square pan.

Nutrition

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Caramel Apple Dump Cake

Judith Hannemann — Sat, 31 Aug 2019 23:00:26 +0000

Not just for fall, caramel apple dump cake is so easy you can enjoy it year round.

Caramel Apple Dump Cake: Easy Dessert

Want something to celebrate fall that’s easy to make?

Well, look no further than this caramel apple dump cake. Like all dump cakes, it’s as easy as can be. I’m also willing to bet that you have most, if not all, of the ingredients right on your shelf. The only thing you may have to buy is caramel sauce. I have this on hand all the time–because it has many uses. The main one being sneaking a spoonful every so often!

Dress It Up A Bit

What I usually do is stir about a teaspoon of cinnamon into the apple pie filling. I buy the plain one, but if you have the cinnamon one on hand, then leave out the cinnamon. A pinch–because it’s so potent–of nutmeg is really nice too. So is allspice.

Another nice dressy idea is to toast the pecans, if you’re going to use them–in a little bit of butter. If you do, let the butter get brown because it’ll add tons of flavor. This dump cake is delicious even without the nuts; it’s an optional ingredient.

The Cake Mix

This dump cake uses either yellow or butter-recipe flavored mix. Personally, I prefer the taste of the butter recipe variety. That’s just a matter of taste.

I’m also pretty picky about the cake mix brand I use. I prefer not to use ones that tout “pudding in the mix,” because I find them way too wet making spoilage a real problem. However, since the cake mix in this type of recipe amounts to a quick crumb topping, I don’t think it matters all that much. Besides, what I have in the pantry isn’t the pudding variety anyway. Again, a personal preference.

This might be nice substituting a spice cake mix. I haven’t tried that yet, but the idea is provocative so I might just do one using it. If you think your favorite flavor would be nice, use it and let me know how it turned out.

The Recipe

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Caramel Apple Dump Cake

Quick and easy apple dessert

Prep Time15

Cook Time40

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: apple dump cake, dump cake, easy dessert recipes, fall cake recipes

Servings: 10

Calories: 420kcal

Author: Judith Hannemann

Ingredients

1 box (2-layer size) butter recipe or yellow cake mix
8 oz unsalted butter melted
2 cans (21 oz each) apple pie filling
1 tsp cinnamon
1/2 cup caramel sauce like you’d put on ice cream
1/2 cup chopped pecans optional

US Customary - Metric

Instructions

Preheat oven to 350F/180C degrees Spray a 13 x 9-inch baking dish with non-stick spray.
Mix the pie filling, pecans if using and cinnamon; turn into the prepared pan.
Drizzle caramel sauce over the top. Distribute dry cake mix evenly over the top of the filling.
Pour melted butter evenly across the top.
Bake for 35-40 minutes or until top is golden brown and the filling is bubbling at the edges.

Notes

The 2-layer size of cake mix generally weighs about 15 ounces. Try to use American brands (for my European readers) as I cannot guarantee results with any other formulation.

Video

Nutrition

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Butter Pecan Cheesecake

Judith Hannemann — Sun, 11 Nov 2018 00:00:25 +0000

Wow your family and guests at your holiday table with this dessert.

Holiday Desserts

The holidays are a time to splurge and go the extra mile when preparing the feast. Dessert is no exception.

Cheesecake is probably everyone’s favorite dessert and this one is one of the best I’ve ever tasted. I consider myself an expert on cheesecake too, since I’m from New York City and we know cheesecake!

This is also a wonderful dessert for Thanksgiving. OK, I know pumpkin pie is traditional and a must-have, but if you’re having guests, you may want to offer an alternative just in case you have people who are not crazy about pumpkin. Likewise, this is also an excellent choice for Christmas dessert.

So Nutty

This contains lots of nuts, therefore it’s out for anyone with a nut allergy. However, if you’re in love with anything nutty, then you’ll simply love this cheesecake.

Not only are there nuts in the filling itself, but you’ll also find them in the crust and in the topping. The topping is just some reserved crumb mixture–nothing special to make for it.

If you have the time to fuss a bit, then toast the pecans. I thought of this after the fact, but I will do this the next time I make it because I feel it will improve the flavor. However, it’s totally not necessary. The cake is delicious regardless and even better, it’s very easy to make.

Flavors

The original recipe called for 1/2 teaspoon of butter extract in addition to the vanilla. I didn’t have that so I left it out. Unless you like that flavor, I suggest you save $4 and don’t buy it specially for this. I haven’t tasted it recently, but I remember it from 40 years ago and the taste was neither buttery nor pleasant. They could have improved it, but I doubt it. Anyway it wasn’t worth the cost for me to find out.

Substituting rum extract for the butter extract would probably taste fantastic. That I would recommend and I am going to do that when I make this again. Yes, it’s that good that it’s a keeper!

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The Recipe

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Butter Pecan Cheesecake

Wow your family and guests at your holiday table with this dessert. Creamy cheesecake with a crunchy pecan topping.

Prep Time30

Cook Time1 20

Total Time1 50

Course: Dessert

Cuisine: American

Keyword: butter pecan, cheesecake recipe, pecans

Servings: 16

Calories: 440kcal

Author: Judith Hannemann

Ingredients

CRUST:

1 1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans
1/3 cup sugar
1/3 cup butter melted

FILLING:

24 oz cream cheese softened (8 oz pkg x 3)
1 1/2 cups sugar
2 cups sour cream
1 tsp vanilla extract see NOTES
3 eggs
1 cup finely chopped pecans

Instructions

In a large bowl, combine the cracker crumbs, pecans, sugar and butter; set aside 1/3 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
Place springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream and vanilla. Add eggs one at a time, beating well after each addition. Fold in pecans. Pour into crust; sprinkle with reserved crumb mixture. Place springform pan in a large baking pan; add 1 inch of hot water to larger pan.
Bake at 325 F until center is almost set, 70-80 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Notes

You may add 1/2 tsp of rum extract along with the vanilla if you'd like

Nutrition

*Adapted from Taste of Home

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No-Bake Tropical Fruit Cheesecake Balls

Judith Hannemann — Wed, 31 Jan 2018 00:00:45 +0000

Make a bunch of these no-bake tropical cheesecake balls for Super Bowl snacking, but they’re perfect any time.

Cheesecake With Portion Control

Do you love cheesecake and don’t want to overdo it? These tropical fruit flavored cheesecake ball just might be the thing you’re looking for.

While I myself am not much into controlling my portions (mainly from being old, fat and plain lazy) I realize that lots of folks are. One or two of these delicious cheesecake balls are often enough to satisfy a craving without going overboard. Strangely enough, that works for me too and remember, I’m not into it!!!

Think Out Of The Box Fruitwise

All of the recipes I’ve seen out there (there are thousands) call for crushed pineapple. Of course, pineapple tastes great just like it does in my No-Bake Pineapple Cream Dessert, but I wanted to think out of the box here. However, to be completely honest here I didn’t have any crushed pineapple on hand and was too lazy to clean the food processor if I were going to process the chunks I did have

I did have several cans of tropical fruit salad on hand. Mainly, I like the stuff and my neighbor gave me a great recipe for chicken that uses it. My thinking was the tropical fruit salad would taste pretty good in these cheesecake balls. I wasn’t wrong–it’s delicious (even though I still had to clean the food processor).

Yummy Coconut Too

To top it all off, these yummy cheesecake balls are rolled in delicious coconut.

OK I know some folks aren’t as crazy about coconut as I am, so instead of coconut, roll them in some ground nuts! That’ll be just as yummy.

Since these balls tend to be a bit soft, refrigerate them very well before serving. One trick I use is to freeze them once they are solid enough.

The Recipe

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No-Bake Tropical Fruit Cheesecake Balls

Make a bunch of these no-bake tropical cheesecake balls for Super Bowl snacking, but they’re perfect any time.

Prep Time20

Total Time20

Course: desserts

Cuisine: American

Keyword: cheesecake balls, no bake cheesecake, no bake recipe

Servings: 15

Calories: 334kcal

Author: Judith Hannemann

Ingredients

16 oz cream cheese softened
29 oz can tropical fruit cocktail well drained
1 cup finely chopped pecans
4 cups flaked coconut

Instructions

Pulse drained tropical fruit salad a few times in a food processor. Squeeze out as much liquid as you can.
Mix all ingredients except for coconut, together in a medium bowl.
Refrigerate for 1 hour.
Line a large baking sheet with waxed paper or parchment.
Form balls about 1 inch in diameter. Roll in the coconut and place on prepared sheets.
Refrigerate for about 6 hours or overnight. These may be frozen too.
Makes about 30 balls.

Nutrition

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Raspberry Cheese Tart

Judith Hannemann — Sun, 03 Jan 2016 00:00:34 +0000

Looks and tastes like you got this at an expensive bakery, but this raspberry cheese tart is made with leftover pre-made pie crust and ingredients you have on hand!

Who doesn’t have a leftover pie crust from the recent holidays? I’m one of those people since I only ever use one so I’m always left with it’s mate as they are a package of two. And since making my own rolled-out pie crust is so variable–from downright awful to pretty good–with more emphasis on downright awful, I buy the pre-made kind.

So I wanted this box out of my fridge. Had no room in any freezer so I wanted to use it up.

One thing I always have is cream cheese and I’d just found a can of pastry filling when I was rotating my canned goods. This is the stuff put out by Solo. It’s not pie filling–it has a consistency of fruit jam, so it’s perfect for swirling into cheesecakes and regular cakes. You could probably use ordinary pie filling or even fruit jam if you wanted to do so. Only thing I would say if substituting those is to cut the sugar in the cheesecake portion in half as pie filling and jam are a lot sweeter than pastry filling.

I decided a fancier presentation was in order so I used an oblong tart pan. My pan measured 11 x 7-inches approximately so if you don’t have one that size, an ordinary baking dish of the same proportions can be used and you can pat the crust in to fit. Just remember to build up the sides a bit–maybe 1/2-inch or so. It’d also work in a 9-inch quiche pan or cake pan.

My essence of choice in cheese fillings for these kinds of desserts is almond, but if that’s not your bag, vanilla can be substituted and you can leave the sliced almonds off the top. A drizzle of chocolate goes nicely with the raspberry and also the cheesecake, but that can be omitted as well. If you want my recipe for quick ganache drizzle, it can be found in my recipe for White Chocolate Heath Bar Crunch.

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Raspberry Cheese Tart

Looks and tastes like you got this at an expensive bakery, but this raspberry cheese tart is made with leftover pre-made pie crust and ingredients you have on hand!

Prep Time15

Cook Time35

Total Time50

Course: desserts

Cuisine: American

Keyword: raspberries, tart recipe

Servings: 10

Calories: 209kcal

Author: Judith Hannemann

Ingredients

1 pre-made pie crust or your own if you have success with from-scratch crust
1 12 oz can raspberry pastry filling
8 oz cream cheese softened
1/4 cup sour cream
1 egg
1/4 cup sugar
1 tsp almond extract*
1/4 cup sliced almonds optional
Powdered sugar for dusting optional
Chocolate ganache for drizzle optional

Instructions

*vanilla may be substituted
Preheat oven to 400 degrees F.
Press crust into a 11 x 7-inch rectangular tart pan. What I did was lay the rolled up crust in the center of the pan lengthwise, then unrolled it and cut off the part that overhangs and place what I cut off at the ends of the pan, pressing up to the rim.
In a medium bowl, beat the cream cheese until smooth. Add the sour cream, sugar, almond extract and egg and beat until well combined.
Spread cream cheese mixture over crust.
Drop dollops of raspberry pastry filling randomly over top; swirl it into the cheese mixture with a knife.
Bake for 30-35 minutes, or until crust is golden brown and center is set.

Nutrition

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Lemon Butter Pound Cake

Judith Hannemann — Sun, 15 Nov 2015 00:00:23 +0000

This yummy and rich lemon pound cake is made from scratch, but it’s very easy! Perfect for a holiday alternative Thanksgiving dessert for those not fond of pumpkin.

I’m a huge lover of anything lemon flavored. I bought a bag of lemons last week because an entire bag was cheaper than the 3-4 loose I usually buy, so I was looking for a way to use them.

First I thought I’d make some lemon squares since I had all the required ingredients on hand, but then my thoughts turned to cake and I went searching for a recipe. I ended up over at a famous butter manufacturer’s site and found the original recipe. It didn’t look like it would have a strong lemon flavor, so I made a few adjustments to the recipe.

Even with additional lemon zest, the flavor still doesn’t kick you in the butt, however, it’s very pleasant and if you let the cake sit for a day, then the flavor is more intense.

One commenter said that she makes this cake exactly, but also adds a package of unsweetened lemon Kool-Aid to the cake to flavor it more. I haven’t tried that, but it sounds like a good addition so keep it in mind if you make this cake.

Even though this is an old-fashioned cake made by the creaming method, it’s very easy to make. I strongly suggest the use of a good, sturdy stand mixer because the batter, like any pound cake, is pretty thick. A hand mixer may not be up to the task.

With the creaming method, you add the dry ingredients alternately with the wet ingredients. You always begin and end with the dry ingredients. What I do is cut this into thirds–I begin with 1/3 of the flour, followed by 1/3 of the liquid, followed by 1/3 of the flour.

Since this is so easy to make, you could consider it as a Thanksgiving or any holiday dessert for those not fond of pumpkin or for those who want seconds on dessert but more variety!

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Lemon Butter Pound Cake

This yummy and rich lemon pound cake is made from scratch, but it’s very easy! Perfect for a holiday alternative Thanksgiving dessert for those not fond of pumpkin.

Prep Time20

Cook Time1

Total Time1 20

Course: cakes, desserts

Cuisine: American

Keyword: lemon cake, pound cake, pound cake recipe

Servings: 12 -16

Calories: 462kcal

Author: Judith Hannemann

Ingredients

2 cups sugar
1 cup unsalted butter softened
3 cups flour
4 eggs
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup buttermilk*
2 tbsp grated lemon zest
1 tbsp lemon juice

GLAZE

1 1/4 cups confectioner's sugar
1 tbsp lemon juice
1-3 tbsp light cream/half and half/whole milk

Instructions

Preheat oven to 325 degrees F. Grease and flour a 12-cup Bundt pan or 10-inch tube pan--baking spray is recommended for it's ease of use.
Batter is thick, so a good-quality stand mixer is recommended.
*2 tsp lemon juice + enough milk to make 3/4 cup may be substituted for the buttermilk.
Mix the flour, baking soda, baking powder and salt in a small bowl and mix well to blend.
Cream butter and sugar until light and creamy.
Add eggs, one at a time, until well blended.
Add the flour alternately with the buttermilk, beating well after each addition and ending with a flour addition.
Mix in the lemon zest and lemon juice.
Spoon into prepared pan and run a knife through the batter to release any trapped air bubbles.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan 10 minutes, then invert onto a plate to cool completely.
Mix glaze ingredients in a small bowl, adding only enough cream/milk to get a consistency that is thick, but will drizzle.
When cake is cool, drizzle with glaze

Nutrition

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20-Minute Apple Crumble

Judith Hannemann — Sat, 15 Aug 2015 23:00:00 +0000

20-Minute Apple Crumble

Dessert in 20 minutes! This apple crumble goes together quickly and with no real fuss.

Want a dessert in a dash? This is the recipe for you!

I found this the other day when looking through some of my old cookbooks that were my mother’s. This one came out of an old Family Dinners in a Hurry from Betty Crocker. I’ve been into this food nostalgia from watching The Astronaut Wives Club.

Fast!

It goes together with little fuss or muss and the kicker is–it’s totally delicious!

Unbelievably delicous!

The apple pie filling’s flavor is enhanced by a drop of lemon juice and some cinnamon. It’s surprising what those two little things do for it–it actually makes it taste homemade and cuts that cloyingly sweet taste most canned apple pie fillings have.

You can use any canned fruit pie filling with this. Cherry would be nice as would blueberry and strawberry.

Serve with ice cream!

You can also make the topping by itself, bake it and have it handy as a topping for any other dessert, especially ice cream. Just double the recipe, spread it out in a 13 x 9-inch pan and bake it at 400 degrees F for about 10-15 minutes. Break it up and store it in the fridge in an air-tight container.

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20-Minute Apple Crumble

Dessert in 20 minutes! This apple crumble goes together quickly and with no real fuss.

Prep Time5

Cook Time15

Total Time20

Course: desserts

Cuisine: American

Keyword: apple crumble

Servings: 4

Calories: 364kcal

Author: Judith Hannemann

Ingredients

21 oz can apple pie filling
1 tsp lemon juice
1/2 tsp cinnamon

TOPPING

1/2 cup flour
1/4 cup softened butter
2 tbsp brown sugar
2 tbsp chopped nuts walnuts, pecans, almonds

US Customary - Metric

Instructions

Preheat oven to 450 degrees F.
Mix pie filling with the lemon juice and cinnamon. Spread in the bottom of a 1 qt gratin dish or 8 x 8-inch square baking pan.
Mix all topping ingredients. Drop small amounts evenly over top of apple mixture.
Bake at 450 degrees F for 15 minutes.
Serve warm.

Nutrition

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Old Fashioned Strawberry Ice Cream

Judith Hannemann — Tue, 01 Jul 2014 23:00:00 +0000

Old Fashioned Strawberry Ice Cream

Perfect 4th of July treat! An all-natural strawberry ice cream just like the old-time ice cream parlor. Once you taste this, you will never eat store bought again.

June is strawberry season here in upstate New York. I live around several large farms who sell and do a pick-your-own deal. I used to pick my own years ago, but no longer. At my age standing out in the blazing sun for a few hours isn’t really my bag LOL. Now I just buy them at the stand or in the store. I’m surrounded by strawberries!

Just like the ice cream parlor

This ice cream is the real deal. Reminds me of my childhood back in Brooklyn when my mom would take me to Jahn’s Ice Cream Parlor for a treat. They made their own and it always tasted so much better than store bought. Mainly because their ice cream was made with ingredients you can pronounce (unless you’re a chem professor).

No artificial ingredients

This ice cream is very rich. A little goes a long way. I would caution against any substitutions, but if you MUST, then replace the light cream with half and half cream. You can use WHOLE milk if you want, but it will get very VERY hard and icy–which to me is unpleasant to be honest.

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The Recipe

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Old Fashioned Strawberry Ice Cream

Perfect 4th of July treat! An all-natural strawberry ice cream just like the old-time ice cream parlor. Once you taste this, you will never eat store bought again.

Prep Time3

Total Time3

Course: Comfort Foods, desserts

Cuisine: American

Keyword: ice cream, strawberries

Servings: 3 cups

Calories: 1286kcal

Author: Judith Hannemann

Ingredients

3 cups heavy cream
1 cup light cream
3/4 cups sugar
4 egg yolks beaten
2 cups strawberries roughly diced
3 tbsp sugar
2-3 drops red food coloring optional

Instructions

Heat creams and sugar in a heavy 3 quart saucepan, until very hot but do NOT let it boil.
Remove about 1 cup of the hot cream and whisk it into the egg yolks (this is called "tempering"). Now, return egg yolk mixture to the saucepan, whisking it in and whisking constantly.
Heat until custard is 160 degrees F -OR- custard will coat the back of a spoon. This should take about 3-5 minutes after whisking in the yolks. Remove from heat and cool to room temperature--stirring now and then to prevent a thick skin from forming. You can just leave it be and remove the skin entirely. I prefer to prevent it from forming. Choice is yours.
Transfer custard to a covered container (I use a dollar store plastic pitcher for this) and refrigerate until thoroughly chilled.
Place strawberries in a small bowl and add the 3 tbs sugar, tossing to coat well. Cover and chill.
When ready to make ice cream, stir the fruit (including accumulated liquid), food coloring (if using) and custard together.
Follow directions of your ice cream maker to freeze. I use a Lello Gelato Jr. This is the machine with the compressor already in it so I don't have to freeze a bowl. In my machine, this recipe makes *2* batches as it makes 1 pint.

Nutrition

Old Fashioned Strawberry Ice Cream

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Strawberry Chiffon

Judith Hannemann — Thu, 05 Jun 2014 23:00:00 +0000

Strawberry Chiffon

Refreshing and delicious strawberry chiffon dessert. Made with sugar-free and lite ingredients makes this a low-calorie and low-fat dessert that’s guilt free!

Here’s a very nice and easy dessert for summer!

It’s light and refreshing, plus it can be made TOTALLY guilt-free and low cal by simply substituting sugar-free gelatin and lite or non-fat whipped topping!

Make it guilt free with substitutions!

The only hard part is waiting for it to chill! I would advise checking this mixture in about 40 minutes to see if it mounds. My fridge is very cold so it took less time. There’s really no harm done if it completely chills in the bowl. Just scoop it out and serve. However, waiting for it to mound and spooning it into individual dishes makes a nicer presentation–if you’re having company, etc.

Strawberry Chiffon

1 pkg (4 serving size) strawberry gelatin
1 cup finely diced strawberries
1 tsp lime zest
2 tbs lime juice
2/3 cup boiling water
1/2 cup cold water + ice cubes to make 1 cup
2 cups whipped topping

Stir gelatin with boiling water in a large bowl until gelatin is completely dissolved.

Add enough ice cubes to the 1/2 cup water so that it measures 1 cup. Stir into gelatin until all the ice has melted.

Stir in the lime zest, lime juice and strawberries, combining well.

With a wire whisk, gently stir in the whipped topping. Place bowl in the refrigerator and chill for approximately 1 hour -OR- until mixture will mound.

Spoon mixture into serving dishes and chill for 4 hours, preferably overnight.

Makes about 6 half-cup servings.

Strawberry Chiffon

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