FoodAskew » Confections

Pumpkin Pie Pudding

Trish — Mon, 12 Oct 2009 19:00:39 +0000

Submitted by Trish
Serves 6-8

15 oz. solid pumpkin pack		12 oz. evaporated milk
¾ c. sugar		½ c. Biscuit/Baking mix
2 eggs, beaten		2 tbs. butter or margarine, melted
1 1/2 tsp pumpkin pie spice		2 tsp vanilla extract
whipped topping

1. In a large bowl, combine all ingredients except the whipped topping. Transfer to a slow cooker coated with nonstick cooking spray.
2. Cover & cook on low for 6-7 hours or until a thermometer inserted reads 160°F.
3. Serve in bowls with whipped topping if desired.

Nana’s Gooey Brownies

Trish — Tue, 16 Jun 2009 19:00:27 +0000

Submitted by Michelle Fawver

1 lb. caramels, unwrapped		5 oz. evaporated milk (1 can)
1 German Chocolate cake mix		¾ c. butter or margarine, melted
1 c. walnuts, chopped		6 oz. chocolate chips (1 pkg)

1. Melt caramels & 1/3 c. evaporated milk, stirring constantly.
2. Mix by hand cake mix with melted butter & 1/3 c. evaporated milk; add nuts to mix.
3. Place approximately 2/3 of cake mixture into an ungreased 9″ x 13″ pan. Press evenly into bottom of pan.
4. Bake for 8 minutes at 350°F. Sprinkle with chocolate chips while hot & pour melted caramels evenly over top, being careful not to get caramel close to the sides of the pan.
5. Crumble remainder of cake mixture over top. Bake 18 minutes at 350°F. Do not overbake.

Candy Coated Pecans

Trish — Thu, 26 Mar 2009 19:00:04 +0000

Submitted by NutsOnTheNet.com
Serves 6-8

1 large egg white		¼ c. loosely packed light brown sugar
½ tsp vanilla extract		2 c. Zenobia Mammoth Pecans
¼ c. sweetened coconut flakes

1. Preheat the oven to 250°F. Line a baking sheet with parchment paper.
2. Place the egg white in a medium sized stainless steel bowl & whisk until frothy. Add the brown sugar & vanilla & stir until smooth.
3. Add the pecans & coconut, if desired, & stir until well coated. Pour the mixture onto the prepared baking sheet & arrange in a single layer.
4. Set aside at least 30 minutes & up to two hours. Transfer to the oven & bake, stirring occasionally, for 1 hour.
5. Immediately loosen the nuts with a spatula & set aside to cool.

White Chocolate Ice Cream

Trish — Sun, 01 Feb 2009 19:00:49 +0000

Submitted by Roman
Yields 1 qt.

1 c. milk		2 large eggs
12 oz. white chocolate chips (1 bag)		1½ c. heavy cream
1 tsp vanilla extract

1. Start with a saucepan that will fit everything, & bring the milk to a simmer. While that is heating, beat the eggs in a medium mixing bowl. Add the hot milk very slowly to the eggs. Once it is combined very well, put the egg & milk mixture back in the pan & put it over low heat.
2. Whisk the mixture (now a custard) until it thickens & will coat the back of a spoon & leave a trail when you run a finger over it. Remove it from the heat & stir in the chocolate until it’s melted.
3. Pour the mixture through a mesh strainer into a large clean bowl. Allow it to cool slightly, then stir in the cream & vanilla.
4. Cover the bowl & refrigerate until cold or overnight. Stir the mixture one more time, then put it in your ice cream maker following the manufacturer’s directions.
5. Eat immediately for soft serve or freeze for at least two hours for a firmer consistency.

Chef’s Note: For a slight change up, I added roughly chopped peppermint bark candy to the ice cream maker about 5 minutes before the ice cream was done in the machine.

Chocolate Passion Bowl

Trish — Mon, 15 Dec 2008 18:30:10 +0000

So while this recipe technically came from a book, one of my best friends & the best budding freelance bakers I know made it for our Christmas party last year and it killed!

From Simply Stunning Holiday Desserts
Makes 16 2/3 c. Servings

3 c. cold milk		2 pkg. Chocolate flavor instant pudding (4 svg. size)
8 oz. Cool Whip French Vanilla, thawed & divided		5½ c. 1″ brownie cubes
1 pt. raspberries

1. Ahead of time, bake a batch of brownies in a 9″ square dish. Once cooled and cut into 1″ cubes you should have enough for the brownie layer here.
2. Beat milk & dry pudding mixes in large bowl with wire whisk 2 minutes or until blended.
3. Gently stir in 1 c. of the whipped topping.
4. Place half of the brownies in a 2 qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping, & raspberries. Repeat all layers.
5. Refrigerate at least 1 hour. Store leftovers in refrigerator.

Chef’s Note: If desired, use Baker’s One Bowl Brownies to bake a 13×9″ brownie batch. Cut enough of the brownies into 1″ cubes to measure for this recipe. Reserve remaining brownies for snacking!

Happy Four Twenty

Trish — Sun, 20 Apr 2008 23:20:33 +0000

Alright you askewbies… considering that we all come from a community based on the stoner humor of Jay & Silent bob, it’s appropriate that I did some googling to share these recipes with you.

I’m not going to “reprint” them here, just links. And I have no idea how accurate they are, but I have on good authority that they’re not going to lead you entirely astray.

First, you have to make the butter.

Then you can make some rice krispy treats.

For the chocolate lover, fudge or caramel might be in order.

Peanut Butter Balls

Trish — Sun, 06 Apr 2008 17:30:57 +0000

Submitted by AnyasMom
Serves 6-8

2 sticks of margarine or butter		1 1/3 c. crunchy peanut butter
1lb. powdered sugar		1 c. graham cracker crumbs, finely crushed
1-2 pkg. semi-sweet chocolate chips		¼lb. paraffin/bakers wax

Mix all ingredients together slowly in order above except for the chocolate chips & bakers’ wax. Roll into small balls & chill at least 6 hours.

Melt semi-sweet chocolate chips and wax. Mix well. Use a spoon & toothpick to dip balls into chocolate. Place on a cookie sheet covered with wax paper. Let cool/dry, then enjoy. Keep refrigerated for best taste.

Low Carb Tiramisu

Trish — Sun, 30 Mar 2008 03:58:23 +0000

Submitted by Carli
Yields 18 Squares
6 Carbs per Square
Cake Ingredients

¼ c. butter		¼ c. heavy cream
2 large eggs		¾ Splenda
½ c. full-fat soy flour		1 tsp baking powder
¼ c. whole wheat or oat flour		½ tsp vanilla extract
¾ c. coffee		1 tbsp Splenda

Topping Ingredients

16 oz. cream cheese		1/3 c. Splenda
½ rum extract		2 c. heavy cream, whipped stiff

Preheat oven to 375°F.
Spray a 13″x9″ pan with a non-stick cooking spray. In a small pan, heat the butter & cream until steaming hot. In a large bowl, beat eggs at high speed until light in color (don’t underbeat — they should become a pale lemony color.) Gradually beat in the ¾ c. Splenda & beat for 2 minutes. Lightly spoon the soy flour into a measuring cup & level off. Add wheat or oat flour, baking powder, salt, vanilla & hot cream mixture. Beat at low speed until smooth; pour into prepared pan.
Bake at 375°F for 14-16 minutes or until cakes springs back when lightly touched in the center.
In a 1 c. measure, combine coffee & 1 Tbsp. Splenda; mix well. Drizzle this over the warm cake. Cool completely.
To make toping: In a large bowl beat the cheese until smooth & creamy. Beat in Splenda & rum extract. In a large bowl, beat the cream until stiff peaks form; fold into cheese mixture until combined. Spread evenly over cooled cake. Cover & chill at least 4 hours or overnight. To serve, cut into squares. Store in the refrigerator.

Pumpkin Pie Pudding

Trish — Sun, 30 Mar 2008 03:37:05 +0000

Submitted by Trish
Servings 6-8

15 oz. Solid-Pack Pumpkin		12 oz. evaporated milk
¾ c. sugar		½ c. biscuit/baking mix
2 eggs, beaten		2 tbsp butter or margarine, melted
1½ tsp Pumpkin Pie Spice		2 tsp vanilla extract
whipped cream

1. In a large bowl, combine all ingredients except whipped topping. Transfer to a slow cooker coated with nonstick cooking spray. Cover & cook on low for 6-7 hours or until a thermometer reads 160°F. Serve in bowls with whipped topping, if desired.

Oreo Balls

Trish — Sun, 30 Mar 2008 03:35:44 +0000

Submitted by Meggie

1lb Oreo cookies		8 oz. cream cheese
2 tbsp butter		1 pkg vanilla bark
1 pkg chocolate bark

1. Crush oreos & mix the first 3 ingredients. Form into 1″ balls. Freeze until set. Melt vanilla & dip balls into it. Then when vanilla is set drizzle melted chocolate on top. Put in fridge until ready to serve.