Panettone Bread Pudding

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  • 1 Panettone Italian Specialty Cake
  • 4 Eggs, 1 Cup Sugar, 1/2 tsp. Salt
  • 2 1/2 Cups Half & Half, 1/2 Stick Butter
  • 1 tsp. Vanilla, 1 Cup Pecans
  • Melt butter in 9 x 13 glass dish.

Cut Panettone into 2×2 inch squares and press into the buttered dish. Mix all other ingredients except the pecans and pour over the cut up Panettone. Sprinkle pecans on top.
Bake at 350 degrees for 1 hour.
Brandy Sauce
1 Cup Sugar, 1/4 Cup Half & Half
1/3 Cup Brandy, 1 Stick Butter
Combine all ingredients in sauce pan.
Heat gently, stir often, about 5 minutes.
Pour 2 spoonfuls of sauce over each serving

Apricot Amaretto Sundaes

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This sundae was made for lazy weekends sitting on your patio or in your backyard with a book or a good friend. The Apricot sauce is perfectly sweet and goes great with ice cream or even over baked brie cheese. Yum!

What you’ll need:

  • Alden’s Vanilla Ice Cream
  • 1 cup of Amaretto Cookies, crumbled
  • 1 ¾ cups of Dried Apricot halves
  • ¾ cup of Honey
  • 1 ½ cups of Water

In a medium saucepan, simmer the apricots with the water and honey and cover for about 20-30 minutes, or until the apricots are soft. Let the mixture cool completely. Take the ice cream out of the freezer so it can soften up a little. Put the apricot mixture into a blender and blend into a thick puree, then strain into a bowl. Scoop the ice cream into a bowl and top with the Apricot Sauce and crumbled Amaretto Cookies.

Blueberry Sauce with Angel Food

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What you’ll need:

  • 2/3 cup of fresh blueberries
  • 2/3 cup of fresh blackberries
  • ½ cup of water
  • ¼ cup of sugar
  • 2 tbsp of fresh lemon juice
  • 1 tbsp of butter
  • 1 Barons Market Angel Food Cake
  • 1 can of whipped cream

Combine the first 5 ingredients in a small saucepan. Bring mixture to a boil and then reduce heat to medium-low. Gently boil 10 minutes or until sauce thickens. Stir in butter. Cut Angel Food Cake into slices and spoon the mixture over each slice. Top with whipped cream. Devour accordingly.

Kahlua Chocolate Cake

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Thanks to one of our amazing customers, Rene Swezey, we baked up this incredible cake and devoured it soon thereafter.

  • Dr. Oetker’s Chocolate Cake Mix
  • 4 Eggs
  • 1 cup Sour Cream
  • 1 cup Kahlua
  • 2/3 cup of Vegetable Oil
  • 10 ounces of Chocolate Chips
  • 1 cup of Chopped Walnuts (optional)
  • 1 package of Dr. Oetker’s Chocolate icing

Preheat your oven to 350°. In the bowl of an electric mixer, combine all the ingredients on low speed to blend. Then, increase the speed to medium for another 3-5 minutes. Fold in the chocolate chips and the chopped walnuts. Pour the mixture into two floured and greased 8 inch round pans and bake for 45 minutes. What, you want icing? So did we! Make the Dr. Oetker’s icing mix. Use half to ice the cake. You can use the other half to pour over ice cream tomorrow night!

Fillo Peanut Butter Cups

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We love these desserts! Make these to entertain a crowd, woo your honey, or hoard them yourself with a glass of red wine.

What you’ll need:

  • 1 package of Fillo Factory Mini Shells
  • 4 tbsp Peanut Butter
  • 1 Lindt Milk Chocolate Bar, broken up into 12 squares

Preheat your oven to 375°. Arrange the mini shells onto a baking sheet. Spoon a teaspoon of peanut butter into each shell and top with one square of milk chocolate. Bake for about 4-6 minutes until the chocolate starts to melt. Let cool for a few minutes and enjoy!

Pumpkin Cream Cheese Pie

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What you’ll need:

  • 1 Mother’s Graham Cracker Pie Crust
  • 1 8 ounce package of Cream Cheese, softened
  • 1 cup of Cool Whip
  • 1 package of Dr. Oetker’s Vanilla Pudding Mix
  • 1 cup of Farmer’s Organic Canned Pumpkin
  • ½ tsp of Frontier Pumpkin Pie spice

Make the pudding according to the directions on the back of the package. When the pudding is cool, mix in canned pumpkin and pumpkin pie spice and set aside. All the cream cheese to soften to room temperature and mix in cool whip until fully incorporated. Pour cream cheese mixture into the pie shell and then pour the pumpkin mixture on top (so that you have 2 layers). Refrigerate for one hour and serve.

Michelle’s Apple Crisp

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What you’ll need:

  • 2 cups of Natural Apple Sauce
  • 1/4 cup of Bragg’s Apple Cider Vinegar
  • 2 tablespoons of Dijon Mustard
  • 2 tablespoons of Chopped Fresh Dill or 1 tablespoon of Dry Dill
  • Pinch of salt
  • 1 lb. of cooked Fusilli Pasta
  • 3/4 cup of Grape Tomatoes, halved
  • 1/2 cup of Cucumbers, quartered and sliced
  • 1/2 Red Onion, thinly sliced
  • 1/4 cup of Black Pitted Olives, halved
  • 1/2 cup of Crumbled Feta Cheese

Whisk together the first 5 ingredients in a medium bowl. Add the cooked, cooled pasta to the dressing. Add the rest of the ingredients and toss well. This yummy side dish serves 6 and makes a great leftover lunch.