Homemade Vanilla Ice Cream

9 eggs, separated
3/4 teaspoon cream of tartar
3 cups sugar
24 oz. heavy cream
3 13 ounce cans evaporated milk
3 teaspoons vanilla

This makes a large freezer can for old fashioned electric freezer.
Beat egg whites with cream of tartar until very stiff.  Beat in 11/2 cups sugar.  Beat until marshmallowy.  In another bowl whip egg yolks until thick and lemon colored.  Add remaining 11/2 cups sugar.  Beat until sugar is dissolved.
In a separated bowl whip cream.
Combine whipped whites, yolks and cream in VERY large bowl or container.  Add evaporated milk and vanilla.
Pour into freezer can and freeze.
Unlike some ice cream this actually gets better with time.  I usually make it a day or two before serving.

Emeril's Key Lime Pie

• 1 1/2 cups graham cracker crumbs
• 1/2 cup granulated sugar
• 4 tablespoons (1/2 stick butter) melted
• 2 (14-ounce) cans condensed milk
• 1 cup key lime or regular lime juice
• 2 whole eggs
• 1 cup sour cream
• 2 tablespoons powdered sugar
• 1 tablespoon lime zest

Directions

Preheat the oven to 375 degrees F.

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees F.

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

I sometimes add the zest to sour cream and then top the pie.

Individual Molten Chocolate Cakes

Yield: 4 servings

4 ounce(s) 60% Cacao Bittersweet Chocolate Baking Bar

8 tablespoon(s) unsalted butter (1 stick)

2 whole eggs

2 egg yolks

1/3 cup(s) sugar

1/2 teaspoon(s) vanilla extract

1 tablespoon(s) cake flour

Pinch of salt

Melt butter and chocolate in double boiler. Whip eggs, yolks, sugar, and vanilla with a mixer for about 10 minutes on high speed. Fold melted chocolate and butter into the egg mixture. Fold in flour and salt just until combined. Butter and sugar four 6-ounce ramekins, then spoon mixture into ramekins. Bake at 450°F for about 9–10 minutes. The center will be quite soft, but the top and sides will be set. Let sit out of the oven for about 5 minutes, then unmold onto a plate. Serve with a few raspberries and a dollop of whipped cream.

Memaw's Chocolate Frozen Pie

memaw's chocolate frozen pie
(we anderson girls like to call this a "lowfat" dessert)

1 pkg cream cheese or neufchatel (lower in fat)
1/2 c. sugar
1 teaspoon vanilla
combine the above ingredients in a medium mixing bowl.

1/3 c. cocoa

1/2 c. milk

combine the two ingredients.
then add to the cream cheese mixture.

8 oz. cool whip, light **

1 c. (or so) semi sweet chocolate chips

stir into the cocoa-cream cheese mixture.

pour into a chocolate cookie crust.* and freeze.

*You will have extra mixture, put the extra into a freezer- friendly container and

freeze.

** Ashley makes this dessert but she replaces the Cool Whip with homemade whipped cream. A bit more caloric, but in the long run much more healthy than the HFCS and hydrogenated coconut oil found in Cool Whip.

Oatmeal Chocolate Chip Cookies

I usually half the recipe b/c it makes nearly 5 dozen.

Also, it is important to make large mounds ( a little bigger than golf ball size) and if you can chill/freeze the dough balls before cooking.

2 cups butter (room temp)

2 cups brown sugar

2 cups granulated sugar

4 eggs

2 tsp vanilla

1 tsp cinnamon

4 cups flour

5 cups old fashioned oatmeal

1 tsp salt

2 tsp baking soda

3 cups chopped nuts

24 oz choc chip

Preheat oven to 375 degrees. Cream butter and both sugars. Add eggs one at a time and vanilla. Stir in flour and oatmeal. Add salt, soda, cinnamon. Add nuts and chips last. Mix well. Place ball mounds of dough on greased cookie sheet. Bake 12 minutes.

Cheesecake

4 packages of cream cheese

8 eggs, separated

2 cups of sugar

2 tsp vanilla

tsp of lemon zest (optional)

Separate egg whites from yolks. Beat the whites until they are very stiff. Then beat the softened cream cheese, yolks, sugar, and vanilla until well blended. Add whites and blend, but don't overbeat. Fold into a graham cracker crust Bake in a preheated 350 oven for 1 hour. It will get somewhat brown and begin to rise in the middle when it is done. Be sure that the oven is not too hot. Top with 1 cup of sour cream, 3 Tbsp. of sugar, and 1 tsp vanilla. Turn off the oven, crack the door and let sit for an hour. Then take out of the oven and let cool in the fridge uncovered for 4 hours.

Meemaw's Chocolate Pecan Pie

2 eggs

1 cup sugar

1/2 cup butter

1 t. vanilla

1/4 cup cornstarch

1 cup chopped pecans

1 pkg. chocolate chips

Beat eggs and mix other ingredients in the order given. Pour into an unbaked pie crust and bake at 350 for 45-50 minutes. Best when served warm with ice cream or whipped cream.

Blackberry Cobbler

Crust:

1 cup butter

1 cup sugar

2 cups flour

pinch of cinnamon

Filling:

5 cups of blackberries

1 cup sugar

1/2 cup butter

Mix crust ingredients with a pastry blender until crumbly. Place blackberries in baking dish, dot with butter and cover with sugar. Pour crumbly crust over fruit and bake at 350 for 1 hour. Top with ice cream.

Ice Cream

9 eggs separated (6)
3/4 teaspoon cream of tartar (1/2)
3 cups of sugar (2)
24 oz. heavy whipping cream (16)
3 cans of evaporated milk (2)
3 teaspoons vanilla (2)

Beat egg whites with cream of tartar until very stiff. Beat in 1 1/2 cup sugar and beat until marshmallowy. Beat yolks until thick. Add in 1 1/2 cup sugar and continue beating until sugar is dissolved. Whip cream. In large bowl mix together eggs and cream. Add evaporated milk and vanilla. Pour into freezer can and freeze. Original recipe call for amounts in parentheses.

Dark Chocolate Peanut Butter Cups

12 oz bittersweet chocolate (60-70% cacao-no exceptions)
1/3 cup creamy peanut butter (I added in an extra 1-2 TB) Note**
1/4 cup confectioners’ sugar
1/4 cup crushed graham crackers (finely, but not a powder, but not chunks either)
(I added in 1 tsp salt to peanut butter mixture)

In a bowl, mix together the peanut butter, confectioners’ sugar, salt, and graham crackers. I put mine in the fridge to harden up a bit as it’s easier to form into balls.
In a double boiler, carefully melt the chocolate (set a metal bowl on top of a saucepan with boiling water).
Use regular or mini cupcake tins and line them with cupcake liners. It is best to use 3 to 4 liners per each compartment as this will help hold the structure of the pb cup.
Using a pastry brush, brush the melted chocolate on the bottom and sides of mini cupcake liners; when in doubt, add more chocolate, since this will be the base for your candy. Place in the freezer for 10 minutes.
While those are in the freezer get out the peanut butter mixture and form into teaspoons or tablespoon balls depending on what size peanut butter cup you are making.
remove the cupcake tins from the freezer, and place about one teaspoon (1 tablespoon for larger size) of the peanut butter mixture in each cup, make sure to put it in the middle, not touching the sides of the cup. Spoon more melted chocolate on top of each cup, make sure to get filly in around the sides too.
Place the peanut butter cups back in the freezer for another 15 minutes to set. Let them sit at room temp before devouring. Should make 12-16 mini's or 8 big ones.

ugly cake

UGLY CAKE
1 butter cake mix 1 stick butter 3 eggs 1 box confectioners' sugar 8 oz. cream cheese 1 stick butter Preheat oven to 350 degrees. Mix and spread first 3 ingredients in bottom of greased sheet pan. Mix and spread remaining ingredients on top of first layer. Cook 45 minutes to 1 hour. It will look ugly and lumpy.

sopilla cheesecake

	2 cans crescent rolls 2-8oz. cream cheese 1 c. sugar ½ stick of real butter ¾ tsp. vanilla ½ tsp. cinnamon
Directions:	Spread one can of crescent rolls in bottom of 9x13 inch pan. This will be the bottom crust. Mix together cream cheese, ½ cup sugar, and vanilla. Spread this mixture on the crescent roll layer – (add more sugar as necessary to taste) Now spread 2nd can of crescent rolls on top – as top crust. Pour ½ stick of melted butter evenly over the top. Mix the remaining ½ cup sugar and 1 tsp. of cinnamon and sprinkle it evenly over the top. Bake @ 350 for 30 minutes. Cut into 2 inch squares.
Number Of Servings:	12-15 squares
Preparation Time:	30 minutes

Blair House Hot Fudge

2 cups heavy whipping cream....not half and half
1/2 teaspoon vanilla
1 cup brown sugar
2 cups (16 oz.) good quality semi-sweet chocolate chips. You can go half semi-sweet and half 60% dark chips. DO NOT USE MILK CHOCOLATE CHIPS

Bring cream and vanilla to a boil in 4 cup glass measuring cup. WATCH CAREFULLY!! Remove after it boils for a few seconds.....
Carefully add brown sugar to cream, it usually boils up when you add the sugar.
Stir in chocolate chips.
I use a wire whisk to blend together.

Store in covered container the refrigerator.

Heat only amount needed. Do not boil again, the chocolate will BURN.