Breakfast & Brunch 31 March 2020

A Menu Fit for Family Mornings

(Family Features) Many spring celebrations call for fabulous food, specifically dishes fit for brunch, even if your “crowd” is simply your nearest loved ones gathered at the family table. A wide variety of recipes may fit the festivities, but a combination of comforting bites with sweet and savory flavors is perfect for appeasing all appetites.

This menu of morning recipes includes Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken as a filling option to base the meal around with Breakfast Casserole as a more traditional dish. For a sweet sendoff, this Brown Sugar Bundt Cake is best served warm as a midday dessert or can be added to your plate as a simple side.

Find more brunch recipes at Culinary.net.

A Sweet Morning Eat

Add flavor to your brunch with the sweet taste of honey as part of a remade rendition of a breakfast favorite: chicken and waffles.

This recipe for Chive and Orange Blossom Honey Waffles and Spicy Garlic Chicken combines sweet with savory to shine as the main course for your gathering.

Find more recipe ideas at honey.com.

Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken

Recipe courtesy of chef Jenny Dorsey on behalf of the National Honey Board
Servings: 4

Chicken:

  • 8          boneless, skinless chicken thighs
  • 2          cups buttermilk
  • 2          tablespoons kosher salt, divided
  • 3/4       teaspoon ground black pepper, divided
  • 1/4       teaspoon rosemary, chopped
  • 2          tablespoons orange blossom honey
  • 2          cups all-purpose flour
  • 2          teaspoons cayenne pepper
  • 1          teaspoon garlic powder
  • 1          teaspoon onion powder
  • 2          teaspoons paprika
  • 1/2       teaspoon ancho chile powder
  • vegetable oil, as needed

Waffles:

  • 1 1/2    cups all-purpose flour
  • 2          teaspoons orange blossom honey
  • 1          teaspoon orange zest
  • 1          teaspoon kosher salt
  • 1          teaspoon baking powder
  • 1 1/4    cups whole milk
  • 2          large eggs
  • 1/4       cup fresh chives, chopped
  • 3/4       cup sharp cheddar cheese, shredded
  • honey
  1. To make chicken: Rinse chicken thighs and pat dry with paper towels; place in large bowl.
  2. In separate bowl, combine buttermilk, 1 tablespoon salt, 1/4 teaspoon black pepper, rosemary and honey. Pour buttermilk mixture over chicken; cover and let marinate 8 hours or overnight.
  3. In separate mixing bowl, combine flour, remaining salt, remaining pepper, cayenne, garlic powder, onion powder, paprika and ancho chile powder; stir.
  4. Remove each piece of chicken from buttermilk, shake to remove excess liquid and dredge in flour mixture. Shake off excess.
  5. In deep fryer, heat oil to 375° F. Fry chicken until internal temperature reaches 175° F or juices run clear, approximately 5 minutes per thigh.
  6. Drain on paper towels.
  7. To make waffles: In large mixing bowl, mix flour, honey, orange zest, salt, baking powder, milk, eggs, chives and cheese until combined.
  8. Use waffle maker to cook four waffles in batches.
  9. Place chicken on waffles and drizzle with honey.

A Dairy-Fueled Brunch Dish

Whether it’s just part of a brunch spread or the focus of your meal, an egg-based casserole is a perfect way to appease a morning crowd.

This version of Breakfast Casserole calls for potatoes, ham, eggs, milk and cheese for a simple dish that requires little preparation before popping in the oven.

Visit milkmeansmore.org for more morning dishes.

Breakfast Casserole

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 25 minutes
Cook time: 45 minutes
Servings: 6

  • 1          pound red or white potatoes, scrubbed and cut into 1/2-inch pieces
  • water
  • 1/2       small onion, coarsely chopped (about 1/2 cup)
  • nonstick cooking spray
  • 1/2       teaspoon salt, divided
  • 1/4       teaspoon pepper
  • 1          cup reduced-fat and reduced-sodium, chopped, cooked ham (about 4 ounces)
  • 1          cup (4 ounces) shredded Swiss or cheddar cheese
  • 4          eggs
  • 1 1/2    cups skim milk
  • 1          tablespoon mustard
  1. Heat oven to 350° F.
  2. In large saucepan, cover potato pieces with enough water to just submerge. Bring to boil. Reduce heat; simmer, covered, 5 minutes. Add onion. Return to simmer, covered, about 5 minutes, or until potatoes are just tender. Drain well. Cool slightly.
  3. Coat 8-by-8-by-2-inch baking dish with nonstick cooking spray. Place potato-onion mixture in baking dish. Sprinkle with 1/4 teaspoon salt and pepper. Gently stir to combine. Sprinkle ham and cheese on top.
  4. In medium bowl, lightly beat eggs. Whisk in milk, mustard and remaining salt. Pour over layers in baking dish. Bake, uncovered, 40-45 minutes, or until knife inserted near center comes out clean. Let stand 5 minutes before serving.

A Bundt Cake for Brunch

Many brunch festivities may center around classic breakfast foods like quiches and fresh fruits, but you can take your gathering to the next level with a treat to pair with nearly any dish.

This Brown Sugar Bundt Cake can be the simple, sweet side your guests crave as a complement to the savory recipes on the table. Made using just a handful of household ingredients, including the flavor-boosting addition of C&H sugars, it can be created in about an hour and served warm during your next at-home brunch gathering.

Find more sweet treat ideas at chsugar.com.

Brown Sugar Bundt Cake

Recipe courtesy of “Browned Butter Blondie” on behalf of C&H
Prep time: 15 minutes
Cook time: 50 minutes

  • Nonstick cooking spray
  • 2          cups all-purpose flour, spooned and leveled
  • 1          teaspoon baking powder
  • 1/2       teaspoon baking soda
  • 1          teaspoon kosher salt
  • 10        tablespoons unsalted butter, at room temperature
  • 1 3/4    cups packed C&H Golden Brown Sugar
  • 1/4       cup C&H Granulated Sugar
  • 2          large eggs, at room temperature
  • 1 1/2    teaspoons vanilla
  • 1          cup full-fat Greek yogurt
  • C&H Confectioners’ Sugar, for dusting
  1. Heat oven to 350° F.
  2. Grease 10-cup bundt pan with nonstick cooking spray. Set aside.
  3. In medium bowl, whisk flour, baking powder, baking soda and salt.
  4. In bowl of stand mixer fitted with paddle attachment, beat butter, brown sugar and granulated sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix on low speed.
  5. With mixer on low, add flour mixture in three additions, alternating with yogurt. Begin and end with flour mixture. Mix until just combined.
  6. Pour batter into prepared bundt pan and use offset spatula to level batter.
  7. Bake 50-55 minutes, or until cake is golden brown and toothpick inserted in center of cake comes out clean. If cake browns too quickly while baking, cover with foil after 35 minutes.
  8. Remove from oven and cool on baking rack 20 minutes. Invert pan onto baking rack and gently tap bottom of pan to release cake.
  9. Cool completely before dusting with confectioners’ sugar.

 

Photo courtesy of Getty Images (Chive and Orange Blossom Honey Waffles and Spicy Garlic Honey Chicken)

Source:  Domino Golden Sugar
United Dairy Industry of Michigan

Breakfast & Brunch 02 March 2020

Seasonal Brunch Ideas with an Original Farm-to-Table Ingredient

(Family Features) Brunch with family and friends can be a treat any time of the year, but spring’s fresh, seasonal ingredients and warmer days practically beg loved ones to gather for the morning meal.

These cute, kid-friendly Bunny Oatmeal and Easy Egg Casserole recipes are simple and made with real foods like milk, bringing richness and flavor, and ingredients you can feel good serving to kids.

Whether it’s skim milk for lighter lattes with friends, 2% milk to wash down birthday cake or strawberry milk for a sweet celebration surrounding the game-winning goal, milk’s already a part of the foods – and meaningful moments – that matter.

For more kid-friendly, seasonal recipe ideas, visit milklife.com.

Bunny Oatmeal

Recipe courtesy of Tiffany Edwards of Creme de la Crumb on behalf of Milk Life
Servings: 1

  • 1/3       cup instant oats
  • 3/4       cup fat-free milk
  • 1/4       teaspoon cinnamon
  • 1/4       teaspoon vanilla
  • 1          teaspoon brown sugar
  • 2/3       small banana
  • 2          fresh blueberries
  • 1/2       small strawberry
  • chocolate syrup (optional)
  • 1          glass milk (8 ounces)
  1. In microwave-safe bowl, stir oats, milk, cinnamon, vanilla and brown sugar. Microwave on high 30-60 seconds and stir.
  2. Cut banana in half crosswise. Cut 1 1/8-inch thick coin slice from flat ends of each banana half. Place two banana slices in upper third of oatmeal bowl, side by side, to make eyes. Top each banana slice with one blueberry.
  3. Place remaining banana halves at top of bowl, hanging out, to create ears.
  4. Place strawberry in middle of bowl to make nose then drizzle chocolate, if desired, to make mouth and whiskers.
  5. Serve with 8-ounce glass of real milk for added nutrition.

Nutritional information per serving: 320 calories; 2 g fat; 10 mg cholesterol; 18 g protein; 59 g carbohydrates; 5 g fiber; 190 mg sodium; 550 mg calcium. Nutrition figures based on using fat-free milk and include 8-ounce glass of milk.  

Easy Egg Casserole

Recipe courtesy of Milk Life
Servings: 1

  •             Nonstick cooking spray
  • 1          cup lean ham, cubed
  • 1          cup frozen seasoned potatoes with fresh onions and peppers
  • 3/4       cup fresh spinach, chopped
  • 1/2       cup low-fat cheddar or Swiss cheese, shredded
  • 6          eggs
  • 3/4       cup fat-free milk
  • 1          glass milk (8 ounces)
  1. Heat oven to 375° F. Lightly coat 8-by-8-inch casserole dish with nonstick cooking spray. In bottom of casserole dish, arrange ham, potatoes, spinach and cheese.
  2. In large bowl, beat eggs and milk. Pour mixture over ingredients in casserole dish. Bake 25-30 minutes, or until lightly browned and puffed.
  3. Serve with 8-ounce glass of real milk for added nutrition.

Nutritional information per serving: 350 calories; 9 g fat; 3 g saturated fat; 350 mg cholesterol; 32 g protein; 34 g carbohydrates; 2 g fiber; 630 mg sodium; 500 mg calcium. Nutrition figures based on using fat-free milk and include 8-ounce glass of milk.

Source:  MilkPEP

Videos 18 October 2019

Whoopie Pies

(Culinary.net) If you’re looking for an easy dessert, this Whoopie Pie recipe is the perfect way to cap off weeknight meals.

Find more dessert recipes at Culinary.net.

Watch video to see how to make this recipe!

Whoopie Pies

  • 1          box spice cake mix
  • 1 1/2    cups apple butter
  • 1/2       cup canola oil
  • 2          eggs
  • 8          ounces cream cheese
  • 4          tablespoons butter
  • 3          cups powdered sugar
  • 2          tablespoons milk
  • 1          teaspoon vanilla
  1. Heat oven to 350° F.
  2. Line baking sheet with parchment paper.
  3. In large bowl, whisk spice cake mix, apple butter, oil and eggs.
  4. With ice cream scoop or large tablespoon, spoon batter into rounded heaps, about 2-3 inches in diameter, onto parchment paper. Space spooned batter 2 inches apart.
  5. Bake 14 minutes. Let cool.
  6. In large bowl, beat cream cheese, butter and powdered sugar until smooth. Add milk and vanilla; beat until blended.
  7. Frost flat sides of pie halves and place halves together.
  8. Refrigerate and store in sealed container.
Dessert 23 August 2019

Make Baking Fun with a Cookie Exchange

(Family Features) Invite some friends to bring their favorite holiday cookies to nibble on at your party.

Make your cookies stand out with a secret ingredient favored by both home bakers and chefs – molasses, which is a 100 percent all-natural, pure sweetener. It complements chocolate, nuts and spices, and gives cookies that irresistible “I-can’t-eat-just-one” homemade taste.

For more recipes and information, visit grandmasmolasses.com.

CONT GEN oatmeal cookies detail image embed1

Oatmeal Lace Cookies

Yield: 6 dozen cookies

  • 8          tablespoons butter
  • 1/4       cup milk
  • 1/4       cup Grandma’s Original Molasses
  • 1          teaspoon vanilla
  • 3/4       cup sugar
  • 1          cup flour
  • 1/2       teaspoon baking powder
  • 1/2       teaspoon salt
  • 1          cup quick or old-fashioned oats
  • 1          cup chopped nuts (optional)
  1. Heat oven to 375° F.
  2. Melt butter in saucepan. Remove from heat; stir in milk, molasses and vanilla.
  3. Sift together sugar, flour, baking powder and salt. Blend into milk mixture. Stir in oats and nuts.
  4. Drop level teaspoonfuls 2 inches apart on greased cookie sheet. Bake 6-8 minutes.

 Photo courtesy of Getty Images

Source: Grandma's Molasses

Dessert 23 August 2019

Eeek, Eat and Be Scary

(Family Features) Brew up a witch’s cauldron of fun this Halloween with special spooky treats. The Haunted House Cake looks almost too spooky to eat, but this masterpiece will disappear as if by magic. Invite guests to tread through the graveyard of creative chocolatey treats you’ve conjured up with some of your favorite candies.

CONT GEN haunted house detail image embed1

Haunted House Cake

Prep time: 20 minutes
Decoration time: 40 minutes
Makes: 1 cake

2          cans (16 ounces each) vanilla frosting
orange food coloring
2          frozen pound cakes (16 ounces each), thawed
1          box thin chocolate wafer cookies
1          tube (.68 ounces) black decorating gel
1          bag Twix Fun Size Bars
1          bag M&M’S Milk Chocolate Candies Pumpkin Patch Mix
1          bag M&M’S Peanut Chocolate Candies Pumpkin Patch Mix

In bowl, tint frosting orange using food coloring; set aside.

Spread 1/2 cup frosting on bottom of both pound cakes; press together. Stand cakes vertically on serving plate.

Create pitch of roof by trimming top of one cake at slight angle. Trim other cake at steeper angle to make roof look tipsy.

Completely cover cake with remaining frosting. For roof tiles, break chocolate wafers in half and arrange, overlapping slightly.

Pipe black decorating gel for windows. Add candy bars for door and chimney. Use broken wafer cookies for shutters. Use chocolate candies to outline top of roof and sides of house.

In food processor, grind remaining cookies along with a few candy bars. Spread mixture around base of house for “dirt” and scatter chocolate candies on top.

Meal Ideas 31 July 2019

Delicious Recipes for Stronger Bones

(Family Features) If an ounce of prevention is worth a pound of cure, it's good to know that a convenient pantry product can help fight osteoporosis – by the spoonful. Over 44 million American women and men aged 50 and older have osteoporosis or low bone mass. About half of American children under 5 years of age don't get enough calcium in their diets. And once children reach their teen years, more than 85% of girls and 60% of boys don't get their recommended daily allowance of calcium.

Since low lifetime calcium intake is one of the risk factors for osteoporosis, it makes sense to start building stronger bones in childhood, then continue through life. One easy and delicious way to automatically increase your family's calcium intake is to sprinkle nonfat dry milk into your recipes. Sprinkle nonfat dry milk into your favorite meatloaf mixture to help keep it moist.
Add it to breads, muffins and cakes for better texture and browning. Fortified with vitamins A and D, with D aiding calcium absorption, the "magic crystals" can also enrich smoothies, egg dishes, dips, puddings, mashed potatoes, soups and sauces.

For more calcium-boosting recipes and information, visit VeryBestBaking.com.

By the Spoonful
Look how easy it is to boost your calcium intake. Get the most calcium by adding 1 tablespoon of nonfat dry milk to many of the foods you eat every day. Make it a habit to get more calcium this wholesome and natural way.


1 tablespoon of ...

Amount
of calcium

Nonfat dry milk approximately

= 55mg

Fat-free evaporated milk approximately

= 45mg

Fat-free plain yogurt approximately

= 30mg

Refrigerated fat-free milk approximately

= 20mg

FFES very best baking image4

Creamy Garlic Dip

Servings: 10

  • 1          cup reduced-fat sour cream
    1/2       cup dry Nestlé Carnation Instant Nonfat Dry Milk
    2          tablespoons sliced green onions
    1          tablespoon cider vinegar
    1          clove garlic, finely chopped
    1/2       teaspoon salt
    1/4       teaspoon ground black pepper
  1. In small bowl, combine sour cream, dry milk, green onions, vinegar, garlic, salt and pepper; stir until smooth. Serve with assorted cut-up vegetables.

Nutritional information per serving: 70 calories; 5 g protein; 3 g fat (25 calories from fat); 7 g carbohydrates; 10 mg cholesterol; 0 g fiber; 190 mg sodium; 15% daily value calcium.

FFES very best baking image2

Creamy Fruit Smoothie

Servings: 4

  • 3          cups fresh, frozen (unsweetened) or canned fruit, drained
  • 1 1/3    cups (3.2 ounce envelope) dry Nestlé Carnation Nonfat Dry Milk
  • 1/2       cup water
  • 1/2       cup ice cubes
  • 2          tablespoons granulated sugar (optional)
  • 1          teaspoon vanilla extract
  1. Place fruit, dry milk, water, ice, sugar and vanilla extract in blender; cover. Blend until smooth.

Note: For a tropical drink, try a mixture of mango, papaya and pineapple to make up 3 cups fruit. Follow directions above.

Nutritional information per serving: 150 calories; 9 g protein; 0.5 g fat (5 calories from fat); 28 g carbohydrates; 5 mg cholesterol; 2 g fiber; 125 mg sodium; 30% daily value calcium.

FFES very best baking image3

Zesty Potato Salad

Servings: 8

  • 1/4       cup dry Nestlé Carnation Instant Nonfat Dry Milk
  • 1/4       cup water
  • 1/4       cup Dijon-style mustard
  • 1/2       teaspoon salt
  • 1/4       teaspoon freshly ground black pepper
  • 2          pounds (about 6 large) red-skinned potatoes, cut into 1-inch cubes, cooked, drained and cooled
  • 2          cups green beans, cut into 1-inch pieces, blanched (optional)
  • 1          cup chopped red bell pepper
  • 1/4       cup sliced green onions
  • lettuce leaves (optional)
  1. In small bowl, combine dry milk, water, mustard, salt and pepper until well mixed. In large bowl, combine potatoes; green beans, if desired; bell pepper and onions; add milk dressing and toss well to coat. Serve immediately or refrigerate. Serve over lettuce leaves.

Nutritional information per serving: 160 calories; 8 g protein; 1.5 g fat (15 calories from fat); 30 g carbohydrates; 5 mg cholesterol; 4 g fiber; 330 mg sodium; 20% daily value calcium.

FFES very best baking image1

Banana Nut Bread

Servings: 2 loaves

  • 4          cups all-purpose flour
  • 1 1/3    cups (3.2-ounce envelope) dry Nestlé Carnation Nonfat Dry Milk
  • 4          teaspoons baking powder
  • 1          teaspoon ground cinnamon
  • 4          large eggs
  • 3 1/2    cups (about 7 medium) mashed very ripe bananas
  • 2          cups granulated sugar
  • 1          cup vegetable oil
  • 1          cup chopped walnuts
  1. Heat oven to 350° F. Grease two 9-by-5-inch loaf pans.
  2. In medium bowl, combine flour, dry milk, baking powder and cinnamon. In large mixer bowl, beat eggs, bananas, sugar and vegetable oil on medium speed until well blended. Gradually beat in flour mixture; stir in nuts. Spoon into prepared loaf pans.
  3. Bake 60-65 minutes, or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove to wire racks to cool completely.

Nutritional information per serving: 310 calories; 6 g protein; 14 g fat (120 calories from fat); 43 g carbohydrates; 35 mg cholesterol; 2 g fiber; 115 mg sodium; 10% daily value calcium.

 

Confetti Frittata

Servings: 4

  •             Nonstick cooking spray
  • 2          cartons (8 ounces each) egg substitute
  • 1 1/3    cups (3.2-ounce envelope) dry Nestlé Carnation Nonfat Dry Milk
  • 2          cups (8 ounces) shredded reduced-fat cheddar cheese
  • 2          cups (about 6 ounces) sliced fresh mushrooms
  • 1/2       cup finely chopped red bell pepper
  • 2          medium green onions, sliced
  • 1/2       teaspoon salt
  • 1/2       teaspoon ground black pepper
  1. Heat oven to 400° F. Spray 10-inch ovenproof skillet with nonstick cooking spray.
  2. In medium bowl, combine egg substitute and dry milk; mix thoroughly. Stir in cheese, mushrooms, bell pepper, green onions, salt and black pepper. Pour mixture in prepared skillet.
  3. Bake 30-35 minutes, or until set in center. Cool on wire rack 5 minutes then cut into wedges and serve.

Nutritional information per serving: 300 calories; 38 g protein; 8 g fat (70 calories from fat); 17 g carbohydrates; 15 mg cholesterol; 1 g fiber; 980 mg sodium; 60% daily value calcium.

Photos courtesy of Getty Images

Source: VeryBestBaking.com

Beverages 22 July 2019

5 Easy Summer Recipes for Kids to Enjoy

Save time by creating quick recipes made with nutritious, fresh milk 

(Family Features) Summer is busy, so a helping of no-cook options, especially those you can make in advance, are welcomed by many home chefs. When you shop online for groceries and include fresh, cold milk in your basket, you can make every second of summer count.

When you mix summer favorites with real dairy milk, you serve nutrients your kids need with the flavors they love. Try these five flavorful recipes that feature fresh milk so you can “breakfast and chill” with your kids this summer.

For more summer recipe inspiration, visit milklife.com. Next time you shop on Amazon Fresh or Instacart, be sure to add fresh, cold milk to your cart.

Creamy Green Goddess Smoothie Drink your vegetables with this take on your favorite salad that kids love, too. The goodness of this Green Goddess Smoothie starts with fresh milk mixed with avocado, spinach, banana and pineapple.

Acai Bowl You’ll say “ahh” to acai when you blend a batch of this antioxidant-rich Brazilian berry with ice-cold, fresh milk and top your bowl with coconut, granola and fresh fruit.

Creamy Vanilla Berry Ice Pops   These Creamy Vanilla Berry Ice Pops are perfect for breakfast or as a snack. This recipe includes farm-fresh milk and in-season berries, so this homemade option is a more nutritious option than store-bought ice pops. 

Berry Berry Smoothie There’s a reason not to mess with the classics – almost everyone loves them. For an easy and delicious summertime smoothie, simply mix ice-cold milk with fresh berries, honey and vanilla. This chilled combination can satisfy even the pickiest palates.

Super Food Smoothie Fresh ingredients, including cold milk, make this smoothie super tasty, super fast and super easy. Blend blueberries and bananas with your pantry staples, including honey and vanilla extract, for a tall, frosty glass of delicious.

Source: MilkPEP

Dessert 28 March 2019

Mother's Day Delights

(Family Features) The Mother's Day brunch is arranged, the cards and flowers are picked out - now it's time to make a show-stopping dessert that will truly make her day. And it's easier than you might think.

When looking for the perfect way to treat mom on Mother's Day, try a simple search on Bing.com. Bing makes it easy to find recipes by meals, convenience, or even ingredients to find just the right recipe - like cheesecake, pie or blackberry cobbler - to truly delight the special mom in your life.

Show your mom just how much she means to you by making her something special and giving her a Mother's Day she won't forget. Here are three delicious ideas.

Frozen Raspberry Layer Cake

From Country Living
Prep Time: 20 minutes (not counting freezing times)
Total Freezing Time: 4 hours+
Servings: 8 to 10

  • 2 10 3/4-ounce frozen pound cakes, crusts removed, sliced into 1/4-inch-thick slices
  • 3 cups vanilla ice cream, slightly softened
  • 4 cups raspberry sorbet, slightly softened
  • 1 pint fresh raspberries, rinsed and picked over
  • 3 tablespoons Chambord, or other raspberry-flavored liqueur
  1. Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan.
    Cut out a 3- by 27-inch strip of parchment and fit around inside of pan. Tape to secure parchment paper and set aside.
  2. Assemble the cake: Cover bottom of pan with a single layer of pound cake slices and spread ice cream evenly over cake. Freeze until ice cream hardens - about 25 minutes.
  3. Spread 2 cups sorbet over ice cream, followed by another layer of pound cake slices. Return cake to freezer for 10 minutes.
  4. Combine raspberries and Chambord together in small bowl. Remove cake pan from freezer and place berries evenly over cake.
  5. Top with a final layer of pound cake and remaining sorbet. Wrap tightly with plastic wrap and freeze until firm - at least 4 hours.

Upside-Down Honey Cheesecakes

From Bon Appétit
Prep Time: 25 minutes
Cook Time: 35 minutes
Chilling Time: 1 hour+
Servings: 12

  • 1 cup sugar
  • 1/3 cup honey
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/3 cup water
  • 3 8-ounce packages cream cheese, room temperature
  • 2/3 cup (packed) golden brown sugar
  • 1 cup sour cream
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • Assorted fresh berries (for garnish)
  1. Preheat oven to 300°F. Butter twelve 3/4-cup ramekins or custard cups.
  2. Place 1 cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended.
    Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about 5 minutes.
  3. Remove from heat; add 1/3 cup water (mixture will bubble vigorously); whisk to blend. Divide topping among ramekins (about 2 tablespoonfuls for each). Divide ramekins between 2 roasting pans and chill while preparing filling.
  4. Using on/off turns, blend cream cheese and brown sugar in processor, scraping bowl occasionally. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs 1 at a time, processing just to blend between additions. Divide filling among ramekins.
    Add enough hot water to pans to come halfway up sides of ramekins.
  5. Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
  6. Run thin knife around sides of ramekins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries.

Strawberry Shortcake Cupcakes

From Redbook
Prep Time: 25 minutes
Cook Time: 24 minutes
Servings: 12

  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2/3 cup sour cream

Topping

  • 1 quart strawberries, hulled, thickly sliced
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 1/2 cups cold heavy cream
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon vanilla extract
  1. Heat oven to 350° F. Line 12 standard muffin cups with paper liners.
  2. In medium bowl, whisk flour, baking powder, baking soda, and salt. In large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time, then vanilla. With mixer on low, alternately beat in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.
  3. Spoon batter into a zip-top bag. Snip a 1/2-inch corner from bag and fill liners slightly less than two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.
  4. Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In large bowl, beat cream, confectioners' sugar, and vanilla until soft peaks form.
  5. Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.

Source: Bing.com

Dessert 27 March 2019

Sundaes 101

(Family Features) When a trip to the ice cream parlor isn't in the cards, bring the ice cream parlor home with DIY sundaes! Making the perfect sundae might look like a hefty task, yet with a little creativity this all-American dessert is one of the easiest to make. By offering an assortment of ice cream flavors and toppings, everyone in the family can concoct their own personalized combinations.

There is no wrong way to craft this ice cream dessert, but read on for tips that will help you recreate the ice cream parlor in your kitchen.

Dishes. Glass bowls are traditional favorites, but be imaginative and rummage through your forgotten dishes to find something special. Chill the dishes for 30 minutes in the freezer to keep the ice cream from melting while creating your sundae.

Ice cream. Pick ice cream flavors that go well together or use vanilla, which tastes great with everything. Scoop the ice cream with a slightly warmed metal scoop to make it easier.

Mix-ins. From crushed cookies to gummy bears, there is no limit to what can go in a sundae. Fruit and chocolate chips are popular toppings and toasted nuts provide a crunchier texture. Create a mix-in buffet by placing all the goodies on the kitchen counter with a bowl and a spoon for each.

Toppings. Once dishes are filled with ice cream and mix-ins, drizzle syrup over top. Caramel, chocolate, strawberry, peppermint and English toffee are popular choices. Don't forget the whipped cream and cherry, if desired. Sprinkles, malt powder and mint leaves make good finishing touches as well.

Dig in! Long-handled spoons are great - they are ideal for scooping out everything, right down to the bottom. And remember kids love colorful spoons with funny characters or motifs on them.

Try these sundae recipes for creative combinations. For more summer sundae ideas, visit www.BlueBunny.com.

Caribbean Sundae

Makes 4 servings

  • 1/2 cup canned crushed pineapple in juice, drained
  • 1/2 cup chopped mango, thawed if frozen
  • 2 cups Blue Bunny Premium Vanilla Ice Cream
  • 8 teaspoons unsweetened shredded coconut, toasted
  • 1 teaspoon grated lime peel
  • 4 slices fresh lime
  1. Place one tablespoon crushed pineapple and one tablespoon chopped mango into each of four small parfait glasses. Top with quarter cup ice cream. Sprinkle with one teaspoon of toasted coconut. Repeat layering. Top each parfait with one-fourth teaspoon grated lime peel.
  2. Garnish rim of each parfait glass with a slice of lime. Serve immediately.

Cinnamon Bun Hot Apple Sundae

Makes 8 servings

  • 1 4-inch frosted cinnamon roll
  • 3 1/2 cups Blue Bunny Premium Vanilla Ice Cream, softened
  • 1/2 cup glazed walnuts
  • 1 can (21 ounces) apple pie filling
  • 1/2 cup butterscotch-caramel topping
  • Glazed walnuts, optional
  1. Cut cinnamon roll into half-inch pieces; set aside quarter cup for topping.
  2. Combine three cups of ice cream, cinnamon roll pieces (not reserved amount) and half cup glazed walnuts in large bowl; gently mix to combine. Freeze at least two hours.
  3. Warm apple pie filling in microwave-safe container or in small saucepan over medium-low heat. Spoon about one-third cup apple pie filling into eight serving bowls.
  4. Top each bowl with one scoop (scant half cup) of the ice cream. Drizzle each with one tablespoon butterscotch-caramel topping, several pieces of reserved cinnamon roll and glazed walnuts, if desired. Serve immediately.

Turtle Sundae

Makes 4 servings

  • 4 3 1/2-inch waffle bowls
  • 5 cups Blue Bunny Premium Homemade Turtle Sundae Ice Cream
  • 16 chocolate Turtle candies
  • Assorted candy, for facial features
  • 1 1.5-ounce package chocolate covered crisp wafer stick candy, such as Pepperidge Farm Pirouettes
  1. Form four scoops of ice cream and set aside. Fill each waffle bowl with remaining ice cream. Place each waffle bowl ice cream side down on an individual dessert plate. Place each of the four ice cream scoops that were set aside against each waffle bowl for the turtles' heads.
  2. Arrange four turtle candy pieces partially under the bottom of each waffle bowl to form the turtles' legs. Press assorted candy pieces into ice cream scoops for eyes and mouth. Place one chocolate wafer stick partially under waffle bowl for tail. Serve immediately.

Caramel Corn Sundae

Makes 4 servings

  • 2 cups (each) Blue Bunny Vanilla, Chocolate and Butter Pecan Ice Cream
  • 3 cups caramel corn
  • 1/4 cup caramel sauce
  • 1/4 cup toasted peanuts
  1. Scoop vanilla ice cream onto frozen parchment-lined sheet pan. Repeat with chocolate and butter pecan ice cream. Using rubber gloves, coat each ice cream scoop with caramel corn. Repeat until all ice cream scoops are coated. Layer scoops in a sundae glass with peanuts and caramel sauce. Serve immediately.

Source: Blue Bunny Ice Cream

Holiday 01 November 2018

Holiday Guesting 101

(Family Features) If you manage to avoid hosting duties this holiday season, you may be dodging some of the hardest work, but remember that being a good guest goes beyond arriving on time and taking your shoes off at the door. This holiday season, ensure your host gets to enjoy the festivities by putting these ideas to practice – it may earn you an invitation for years to come.

Make a holiday playlist.  Offer to put together a holiday playlist for the host who will undoubtedly have his or her hands full prepping for the holiday celebration. Try to choose songs specific to the guests, host and overall theme. A good playlist can be a conversation starter for everyone at the party.

Don't arrive empty-handed. Even if your host shrugs off an offer for help, a gesture of appreciation is always appropriate. It may be a bottle of wine, a seasonal flower arrangement or, better yet, an appetizer or dessert to share, such as this mouthwatering Slow Cooker Banana Cake. This crowd-pleasing cake is made using a Crock-Pot® Cook & Carry Slow Cooker, which has a locking lid and travel clips to help you get to your holiday celebration without making a mess. The 6-quart, removable pot can be used as a serving dish, and is dishwasher safe to make clean-up a breeze.

Stay off your phone. It may seem obvious, but these days, looking at your phone is almost as habitual as breathing, and chances are you don’t mean to appear standoffish or rude by sneaking a quick peek. However, playing with your phone can detract from time you get to spend with family and friends, many of whom you probably don’t get to see often. Tuck away your phone for the party and live in the moment.

Pitch in to help clean. No host likes to be stuck in the kitchen while the rest of the party carries on. After the meal, offer your help to clear the table, put away perishable items and get the kitchen back in order so your host can join the merry-making. If you’ll be opening gifts, grab a garbage bag and collect debris to help keep the mess under control.

Find more holiday recipes and tips at Crock-Pot.com.

Slow Cooker Banana Cake

Prep time: 15 minutes
Cook time: 4 hours
Servings: 12

  • Crock-Pot® Cook & Carry Slow Cooker
  • nonstick cooking spray
  • 3          cups flour
  • 1 1/2    teaspoons baking soda 
  • pinch of salt
  • 3-4       ripe bananas
  • 2          lemon wedges, juice only
  • 3/4       cup butter, softened
  • 1 1/2    cups honey or 2 cups white sugar
  • 3          eggs
  • 1          teaspoon vanilla
  • 1 1/2    cups almond milk
  • cream cheese frosting
  1. Grease slow cooker with nonstick spray.
  2. In medium bowl, combine flour, baking soda and salt; set aside.
  3. In small bowl, mash bananas and lemon juice together; set aside.
  4. In large bowl, use mixer to cream butter and honey. Add eggs and mix well. Stir in vanilla then milk. Gradually add flour mixture. Once combined, stir in mashed bananas.
  5. Pour into slow cooker. Cover; cook on low 6 hours or high 4 hours, or until center of cake no longer looks gooey.
  6. Uncover and let cake cool. Once completely cooled, frost cake and, if desired, top with sliced bananas and walnuts.

Notes: If adding bananas, do so just before serving or they will brown. If using a non-oval slow cooker, cook 1 hour less on high heat or 2 hours less on low heat.

Photo courtesy of Getty Images

Source: Crock-Pot

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