Duce De Leche
1 can sweetened condensed milk
1 small metal rack
1 large pot
Place can on rack in pot. Fill with water to completely cover can by an inch or more. Boil for 4 hours. Carefully remove can and set in refrigerator till cool. Open one end of can and turn over onto plate, open other end and push caramel through can onto plate.
4 hours turns the milk into a rich brown solid pudding. Less time will leave it more syrupy. Spread onto dessert bread or cookie or eat plain. Use on frozen desserts or as frosting.
Share with many -- 1,100 calories per can! Deadly good -- save for very special occasions.
Dutch Raisin Spice Cake
1 cup raisins; coarsely chopped
1 cup water
2 cup flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup butter; at room temperature
1 1/4 cup sugar
1 teaspoon vanilla
1 large egg
Line the bottom of a 9 x 5 x 3 inch loaf pan with wax and and grease the paper well. In a small saucepan bring the raisins and water to a boil, simmer, covered, for 5 minutes. Strain raisins over a measure, reserving liquid, cool raisins and reserve. Set aside 1/2 cup of the reserved liquid to cool, if there is not enough to make this amount, add cold water,if there is more than this discard the extra liquid.
In a bowl, stir together the flour, baking soda, salt, cinnamon and cloves. In the large bowl of an electric mixer cream the butter, sugar and vanilla, beat in the egg until well blended. Stir in half the flour mixture until blended, stir in 1/4 cup of the raisin liquid until blended, stir in the remaining flour mixture and raisin liquid in the same way. Fold in the reserved raisins. Turn into the prepared pan.
Bake in a preheated 350° oven until a cake tester comes out clean, 50 to 55 minutes. Place cake in pan on a wire rack, let cool for 10 minutes. Loosen edges and turn out on the wire rack, turn right side up on the rack, cool completely and slice at once if you desire. Store the cake tightly wrapped in saran or tightly closed in a plastic bag in the refrigerator.
Note: Spraying the pan well with a baking spray works fine without the waxed paper.
Ice Cream Crunch
8 cup vanilla ice cream
3 cup crispy rice cereal
2 cup shredded coconut; toasted
1 1/2 cup chopped nuts; toasted
1/2 cup packed brown sugar
1/2 cup butter; melted
Soften ice cream in the refrigerator for 30 minutes.
Meanwhile mix together cereal, coconut, nuts, sugar and butter.
Spread half of the cereal mixture into the bottom of a 9X13 baking dish.
Spoon ice cream over top, smoothing with back of a spoon.
Sprinkle remaining cereal mixture over top, freeze until set, about 30 minutes or for up to 1 day.
Let stand at room temperature for 5 minutes, cut into squares.
Notes: Per Serving (1 square) 485 calories, 32g fat, 7g protein, 46g carbs
Cranberry Coffee Cake
2/3 cup butter, softened
2/3 cup sugar
1 3/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 8-oz. container sour cream
1/2 tsp. almond extract
1 tsp. vanilla extract
1 16-oz. can cranberry sauce
1/3 cup pecans, chopped
Cream together butter and sugar. Add eggs and mix well. Add flour, baking soda, baking powder, and salt and mix. Add sour cream and almond and vanilla flavorings. Place one third of batter in a 9-inch greased baking dish.
Spread one-third of the cranberry sauce over batter and repeat this step twice. Sprinkle with pecans and bake at 350°F degrees for about 1 hour.
1 Angel Food cake
1 large box of instant vanilla pudding
1 cup milk
1 quart vanilla ice cream
1 large box strawberry Jell-O
1 cup boiling water
2 16-oz. boxes of frozen strawberries
In a 9 x 12 (I use glass) pan tear one angle food cake into bite-size pieces. Mix one large box of instant vanilla pudding with one cup cold milk - add and mix in one quart of vanilla ice cream (put out a bit ahead of time to
soften or nuke for a few seconds) Pour mixture over cake. Mix one large box of strawberry Jell-O with one cup of boiling water. Add two boxes (16 oz each) of frozen strawberries and mix - pour over cake and above mixture.
Refrigerate until set (about 3 hours), top with cool whip and sprinkle chopped pecans on top if desired. Takes about 5 minutes to make and I promise you it will be the hit of the party - it is beautiful to look at and incredibly delicious.
1 large (deep dish) refrigerated pie crust
1/4 cup flour
1/3 cup sugar
4 cups ripe pears, peeled and chopped
1 tsp. pure vanilla
1/4 cup sliced almonds
Let pie crust sit out for 15 - 20 minutes to soften. Meanwhile, combine remaining ingredients, except almonds, in a large bowl and stir. Place piecrust on a greased baking sheet and gently unfold. Place pear
mixture on piecrust leaving a 2-inch border. Gently fold piecrust over pear mixture; the piecrust will not cover pears completely. Sprinkle with almonds and bake for 15 - 20 minutes at 450°F degrees. Allow to
cool slightly before serving. Serve with vanilla ice cream or frozen yogurt if desired.