Butter Pecan Cake Mix Truffles-12 Days of Christmas Treats

Recently I was visiting over at Averie Cooks and ran across  a recipe for No-Bake Vanilla Cake Batter Truffles.  This recipe took only 5 ingredients and sounded delicious.  It made me think of the fact that I love the Butter Pecan flavor of cake mix.  I have not been able to find that flavor for awhile, but last time cake mixes were on sale at Safeway, there it was on the bottom shelf.  I purchased my sale limit of 3 boxes that day.  I wondered if I could adapt the recipe using Butter Pecan cake mix.  I also thought that ground pecans added might be a good idea.

You may have to play with the dough a little bit, adding more milk or cake mix to get it just right.  The mixture should be like stiff cookie dough.  I chose Ghirardelli White Melting Wafers to dip the dough ball in, but white chocolate chips would be OK to use, too. I would add 1 1/2 T. shortening or coconut oil to the white chocolate chips.  It will take a little guessing as to the correct amount of dipping mixture to make.  I used 1 1/2 c. of the Melting Wafers.  Out of curiosity, I measured my package of cake mix, and it contained about 3 cups, enough for 3 batches of truffles.

Averie says these will keep a very long time in the refrigerator or freezer.  I doubt that that would be the case at our house.

Thanks, Averie for a great recipe idea.

Butter Pecan Cake Mix Truffles
adapted from Averie Cooks

1/3 c. pecans, preferably toasted
1 c. dry Butter Pecan Cake Mix
1/4 c. plus 1 T. sweetened condensed milk
1/2 t. vanilla extract
1 T. agave nectar (optional)  use another T. of milk if you don’t have this
1 1/2 c. white melting wafers or white chocolate chips
1 1/2 T. shortening or coconut oil if using the chips

Place pecans in a blender or food processor and process until finely ground.  Transfer to a small bowl.  Add cake mix, sweetened condensed milk, vanilla and agave.  Mix until very well blended.  Add more cake mix or milk, if necessary, to get the mixture to a moldable dough.  Refrigerate or freeze the dough at least 15 minutes.  Remove dough from refrigerator and shape into 1-inch balls.  You will have about 20 or so.  Refrigerate or freeze balls at least 15 minutes.  When ready, melt wafers or chips according to package directions.  Remove dough balls from refrigerator and dip into the white chocolate coating.  Place on parchment or waxed paper to firm up..  Makes about 20.  Store tightly covered in the refrigerator or freezer.

Linking to Weekend Potluck

3-Ingredient No Bake Toffee Bars-Secret Recipe Club Holiday Treats

Sarah Ellis, the owner of Secret Recipe Club decided that, when a month has five Mondays, it would be fun to do an extra themed post on the fifth Monday.  Well, guess what, November has five Mondays so we are doing a Holiday Treats post.  How about that, an extra holiday idea.

Since participation is for those who want to join in across all four Secret Recipe Club groups, this is an opportunity to visit a blogger that may normally be assigned to a different group.  My assignment is Little Bit of Everything, written by Julie from Omaha, Nebraska.  She is normally in group C, and I am in group B.

Julie has been blogging since 2009, and what fun it was to look through her blog.  She does have many sweet treats so it was very hard for me to narrow down which one I wanted to post.  I think it is always nice at holiday time to have a no-bake cookie recipe or two in your arsenal.  Julie has a couple of Rice Krispie recipes that I want to try,  Peanut Butter Hot Chocolate and Brown Butter Salted Caramel.  There is also a great recipe for Chocolate Nutella No Bake Cookies.

Although I was supposed to be looking for something sweet to post, I couldn’t resist adding a few recipes to my “to try” list.  Since I love dill, I want to make Baby Carrots with Dill Butter and Roasted Dill Potatoes.  There really are too many on my list to mention,  but Five-Spice (another flavor I love) Chicken Breasts with Hoisin Sauce and Cheesy Chicken Pot Pie Cups are included.  Think I will make the pot pies with some of the leftover turkey.

When choosing a recipe to share, I like to look for quick and easy.  Don’t we all need that during the holidays?  That is why, when I saw 3-Ingredient No Bake Toffee Bars, I knew that this was the recipe I would post.  These are made with Ritz crackers, sweetened condensed milk and toffee bits.  Three ingredients I always have on hand, take only a few minutes to stir together, and are ready in 20 minutes or so if you put them in the freezer.  What a wonderful thing to have on hand for unexpected guests.  Square cake pans are available at Dollar Tree for $1.00.  A pan filled with these, wrapped in plastic and tied with a pretty ribbon would make a great Christmas gift.

If you can’t find the toffee bits, just buy an equivalent amount of toffee candy bars and crush them yourself.  Lately, I have been able to find sweetened condensed milk at my Dollar Tree for just $1.00 a can so I have been stocking up.  These are made with just milk and sugar.  Check the ingredients on the sweetened condensed milk, though, as I have found that some of the less expensive brands at my local Hispanic-oriented market have contained other ingredients.

The bars were wonderful as is, but I think that this is also a recipe that could be played around with some.  Maybe a chocolate glaze on top to make them a bit more festive or some finely chopped candied cherries or nuts added to the mix.  I am also thinking that instead of the Ritz, other crackers or crushed pretzels might be fun to try.  Maybe caramel bits or those tiny marshmallows instead o the toffee.  Anyway, just some thoughts.

Thanks, Julie for sharing a great recipe.  Be sure you visit Little Bit of Everything.  You are sure to find some great new recipes to try.

3-Ingredient No Bake Toffee Bars
from Little Bit of Everything

2 sleeves Ritz Crackers made into crumbs
1 (14 oz.) can Sweetened Condensed Milk
1 (8 oz.) package Heath English Toffee Bits

Spray an 8 or 9-inch square pan with cooking spray.  If you aren't giving these as a gift, I would line the pan with foil.  That way the bars could be lifted from the pan to make them easier to cut.  You may put the crackers in a gallon, zip-top bag and roll the crackers into crumbs with a rolling pin or use the flat side of a meat pounder.  You can also zip them with a food grinder, but don’t get them too powdery.  Place the cracker crumbs in a mixing bowl and add the sweetened condensed milk.  Mix well.  Add toffee bits and mix until they are well incorporated.  Turn into the prepared pan and press down firmly.  Place in refrigerator for at least one hour or in the freezer for about 30 minutes.  These are very rich, I cut them into 1-inch pieces and got 36 bars.

You can find the details for joing Secret Recipe Club here.  Check out the link-up below to see what other bloggers chose for their Holiday Treats
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An InLinkz Link-up

Chocolate Streusel Bars

We are now in the second half of 2013's Christmas Treats hosted by Brenda from Meal Planning Magic.  I can't believe that we are this close to Christmas.  My sweet treat this week is Chocolate Streusel Bars.

I have mentioned before how much I like streusel; and, of course, I like chocolate, so what could be better than a layer of chocolate and nuts wedged between two layers of streusel?  Not much, I think.

This is an easy recipe.  You just make the streusel, pat half of it in the baking pan, melt the chips and milk together, pour over the base, add the other half of the streusel and bake.  The hardest part is waiting for the cookies to cool.

I make my own sweetened condensed milk most of the time, but if I am feeling lazy, I purchase it at the store.  A hint for those of you who live where there is a large Hispanic population.  Look in the Hispanic aisle for Nestle La Lechera.  It usually is less expensive than the Eagle Brand.

Although I used milk chocolate chips and sunflower seeds for the cookies in the photos, I consider this a basic recipe and have used other chip flavors and other nuts.  Some combinations I have made are butterscotch chips and pecans, white chocolate chips and almonds, peanut butter chips and peanuts, mint chips and walnuts.  You can mix and match till your heart is content.

The cookies tend to be a bit crumbly.  It is streusel after all.  When serving these on a cookie platter, I just shake them gently over the pan, before I add them to the platter.

The recipe is adapted from a Pillsbury Bake-Off recipe from many years ago.

Chocolate Streusel Bars
2 1/2 c. flour
2 c. quick rolled oats
1 1/2 c. brown sugar, firmly packed
1 t. soda
1/2 t. salt
1 c. soft butter or margarine
1/2 to 1 pkg. cooking chips, semi-sweet or other flavor
1 (14 oz.) can sweetened condensed milk
2 T. butter or margarine
1/2 t. salt
2 t. vanilla
1 c. chopped nuts of your choice (or sunflower seeds)

In a large mixer bowl, combine flour, oats, brown sugar, soda and salt.  Cut in butter until mixture is crumbly.  (I do this I with my electric mixer using the whisk attachment on low to medium speed.)  Pat  half (about 3 1/2 cups.) of the mixture into a foil-lined 10x15-inch baking pan, crumbling any large pieces of butter with your fingers.  Set remaining mixture aside.  In a medium saucepan combine cooking chips, sweetened condensed milk, butter and salt.  Heat, stirring constantly until chips are melted.  Remove from heat and add vanilla and nuts.  Carefully pour chip mixture over the crumb crust spreading out from the center in an even layer.  Sprinkle reserved crumb mixture over the chocolate mixture, again crumbling any large pieces of butter with your fingers.  Pat crumbs mixture down firmly with the palm of you hand.  Bake at 350 degrees for 25 to 30 minutes, until golden brown.  Cool completely on a wire rack and cut into bars.  Makes about 48

Do you have a favorite Christmas treat or two that you would like to share?  Go here to learn how you can.

Be sure to check out the links below to see what other bloggers are sharing this week.

Apple Pie No Churn Ice Cream-Dessert Challenge

 

When I learned that the two ingredients for this month’s Dessert Challenge, hosted by Sheryl over at Lady Behind the Curtain, were apples and cinnamon, I knew that I wanted to try an idea that had been rolling around in my head for quite some time.  I had been wondering if I could create the taste of apple pie in the Easy No-Machine Ice Cream. Since a mixer is used to make the ice cream, I have decided that No Churn Ice Cream is a better name for this ice cream recipe.

I combined the ice cream recipe ingredients, pie crust pieces and a cooked apple pie filling to make the ice cream.  I served the ice cream on wedges of cinnamon-sugar pie crust and topped it with Butterscotch Sauce.  Cinnamon Cream Sauce would be another good topping for this dessert.

My hubby enjoyed this very much.  Of course, he had to say, “Wouldn’t it have been easier just to make an apple pie and top it with ice cream?”  Sometimes, men just don’t understand cooks creative urges.

I used refrigerated pie crust to make this as I was concerned that my homemade pie crust would not hold up mixed in with the ice cream ingredients.

Use a can of purchased sweetened condensed milk or make it yourself.  The le leche sweetened condensed milk sold in Hispanic grocery stores is usually less expensive than the Eagle Brand Sweetened Condensed Milk

The only bad thing about this ice cream is that it is not as stable as most ice creams, so should be dished up just before serving.  It is, therefore, difficult to get a really nice photo of this dessert even though it was very good.

Apple Pie No Churn Ice Cream
1 pkg. refrigerated pie crusts
1/4 c. sugar
1/2 t. cinnamon
1 pt. whipping cream
1 can (14 oz.) sweetened condensed milk
1 T. vanilla
4 apples, thinly sliced and slices cut into thirds (about 4 c.)
1/2 c. brown sugar
1 t .cinnamon
1/2 t. salt
2 T. white sugar
2 T. corn starch

Remove pie crusts from package and spread out on two foil-lined baking sheets.  Combine sugar and cinnamon.  Sprinkle and spread over the pie crusts.  Cut one pie crust into 8 wedges.  Cut second pie crust in half and cut one of the halves into 4 wedges.  Cut second half into 1-inch strips.  Cut each strip into little wedge shapes.  Bake according to package directions until golden brown.  Remove from oven and let cool.  Place whipping cream in the bowl of an electric mixer.  Beat until soft peaks form, about 2 minutes on high speed.  Fold in sweetened condensed milk and vanilla until well blended.  Gently stir the mini pie crust wedges.  Turn mixture into a 9x13-inch container, preferably with a cover.  If no cover is available, use plastic wrap.  Cover and  place in the freezer for about 2 hours.  Meanwhile combine apples, brown sugar, cinnamon and salt.  Cook over medium-low heat until apples are very tender, 10-15 minutes, stirring often.  Combine the white sugar and the corn starch.  Stir into the apple mixture and mix well.  Bring to a boil and simmer until very thick, about 5 minutes.  Cool to room temperature.  Spoon apple mixture over the ice cream and stir until apple mixture is swirled through the ice cream mixture.  Return to freezer and freeze until very firm, preferably overnight.  To serve place a cinnamon/sugar pie crust wedge on a dessert plate and top with a square of ice cream.  Top with a sauce if desired.  Makes 12 generous servings.

Next month's ingredients are pumpkin and cream cheese.  If you would like to join in the fun of the Dessert Challenge, just check out Sheryl's Dessert Challenge page.

To see what other bloggers have made with apples and cinnamon, check out the links below.
Friday, Sept. 12, 2013.  A note of explanation.  The linkup time for this party is limited.  We I turned on my laptop yesterday, to do the linkup, my wonderful computer decided it was time to update itself, which it did for that whole time I had available to do the linkup.  I had to leave home at 7 a.m. to have extensive dental work done which required the entire day.  Therefore, my recipe is not part of the linkup below.  Be sure to go check out some of the other blogger's recipes.

Linking also to these great parties:
Full Plate Thursday
Freaking Awesome Friday
Saturday Dishes-Apples
Weekend Bloggy Reading 
Get Him Fed
Weekend Potluck
Saturday Spotlight
Strut Your Stuff
I'm Lovin' It
Link Party Palooza
Party Junk
Saturday Sharefest

12 Weeks of Christmas Treats-Peppermint Crunch Bars

Here we are at the last week of 12 Weeks of Christmas Treats 2012 hosted by Brenda over at Meal Planning Magic.  It is sort of sad to see this end, but  I appreciate all the great recipe ideas that have been shared.

This will be the last cookie made with the Holiday Cookie Mix posted here, but I will post more recipes here next Thursday and on Saturday sweets until Christmas.

Peppermint is the quintessential Christmas time flavor, so this one is for the peppermint lover.  These pretty pink bars have a cookie base, a white candy-like middle and a topping of cookie dough and crushed peppermint candy.

A package of 30 mini candy cane is the perfect amount for this recipe.  I prefer them to the regular size candy canes as the mini ones are easier to crush.  I leave them in their little packages and crush them with my metal meat mallet  (it just takes two or three whacks), then cut the packages open and pour the candy into a measuring cup.  This makes for easy clean-up. 

The topping will shrink somewhat and there will be some seepage of the middle layer to the top around the edges, but I haven’t yet figured out how to prevent that.  These cookies are unique and delicious and still very much worth making.

To control ingredients and save money, I usually make my own Sweetened Condensed Milk.  So far, I have not had any failures when using it in recipes.  It is necessary to plan ahead when making the milk, so I keep a couple of cans of commercial sweetened condensed milk in the pantry as I have a tendency to bake on the spur of the moment.

The recipe came from Best of Country Cookies, 1999 and was submitted by Martha Kerr from Abilene, Texas.  I adapted it for use with the Holiday Cookie Mix.

Peppermint Crunch Bars
3 1/2 c. Holiday Cookie Mix, divided
1 can (14 oz.) sweetened condensed milk (or make your own)
1 pkg. (11 oz.) vanilla or white chocolate chips
1/2 t. peppermint extract
2/3 c. crushed peppermint candy

Measure 2 c. of the cookie mix into a foil-line 9x13-inch pan.  Press out into a even layer.  Bake at 350 degrees for 8 to 10 minutes.  Remove from oven and let stand 5 minutes.  Meanwhile place condensed milk and vanilla or white chocolate chips in a micro-safe bowl.  Microwave on high 1 minute, remove from microwave and stir well.  Microwave 1 more minute.  Remove from microwave and stir until smooth.  Stir in extract.  Spread over baked crust.  Combine 1 1/2 c. cookie mix and crushed peppermint candy and sprinkle over the top.  Return to oven and bake 18 to 22 minutes.  Cool on a wire rack.  Cut into bars.  Makes about 36 bars.

Be sure to check out the links to find great recipes to help you with your holiday cooking.

Frozen Chocolate Coconut Almond Joy

Here is another sweet recipe for a Saturday.  When I received my Foodie Penpal package this month, I received a package of these cookies.

I did not even know that coconut Oreos were available.  Well, I ate a few, and they were very good.  So good I decided that I wanted to make a dessert with some of them.  Chocolate and almonds always go well with coconut so I created this.

 

I used the cookies to make the bottom crust, then added a layer of cream cheese, powdered sugar, whipped topping and coconut.  I topped this layer with sliced almonds and then put chocolate no-machine ice cream on the top.  Tried this on hubby, and he approved.

Although this is a very easy recipe, there is chilling time involved, and it must be made ahead.

You won’t need the entire package of the cookies, so feel free to eat the excess.

Frozen Chocolate Coconut Almond Joy
1 pkg. Coconut Oreos (make 1 3/4 c. cookie crumbs)
1/4 c. butter, melted
1 pkg. (8 oz.) cream cheese, softened (I use 1/3 less fat)
1 c. powdered sugar, sifted
2 c. frozen whipped topping, thawed
1 to 2 t. coconut extract (optional, but I use it)
3/4 c. sweetened flaked coconut, toasted in oven until moisture has evaporated (watch carefully)
3/4 c. sliced almonds
2 c. whipping cream
1 can (14 oz.) sweetened condensed milk (can be fat free and you can make your own.
2 to 3 T. cocoa, depending on how chocolatey you like your ice cream

Combine crushed cookies and melted butter until well blended.  Press into the bottom of a 9x13-inch pan.  Chill 30 minutes.  Combine softened cream cheese and powdered sugar until well blended.  Fold in whipped topping.  Stir in coconut extract and coconut.  Spread cream cheese mixture on top of chilled cookie crust.  Sprinkle sliced almonds over the cream cheese mixture.  Press almonds into cream cheese mixture carefully with your hand.  Chill at least 30 minutes.  Whip cream with an electric mixer until stiff peaks form.  In another bowl combine sweetened condensed milk and cocoa until well blended.  Fold whipped cream into condensed milk mixture.  Spread whipped cream mixture over cream cheese mixture.  Cover and place in freezer at least 6 hours before serving.  This is very rich and will serve at least 12 to 15 people.  Enjoy.

Linking to Weekend Potluck
Sweets for a Saturday
Strut Your Stuff Saturday
Weekend Bloggy Reading
I'm Lovin' It Party
Busy Monday

Ingredient Spotlight-Cran/Ras/Pineapple Squares

Today the Ingredient Spotlight over at Eat at Home is sweetened condensed milk.

One of the things I like best about making my own sweetened condensed milk is that I can freeze it in just the amounts needed for a particular recipe and not have to figure out what to do with the leftovers from an opened can.

For this recipe, I did make the milk with half sugar and half Splenda and left out the butter.

This recipe makes a great light summer dessert with a taste of fall coming from the cranberries. Although it must be made ahead, it is very easy to put together.  If I remember to do it, I put the can of cranberry sauce in the freezer for several hours before I start to make this.  It helps make the gelatin set up faster.

You can use a graham cracker or vanilla wafer crust.  I used vanilla wafers as I had them left from making the Peanut Butter Banana Cream Squares.  The crust may be baked at 375 degrees for 8 to 10 minutes until lightly browned then cooled, or it can simply be chilled for 30 minutes which is great to do when the weather is hot.

The marshmallow/milk mixture stabilizes the whipped cream so the topping will stand up for several days.  This combo could be used on other desserts calling for whipped cream topping.

I adapted this recipe from a pie recipe  I found in a Nov./Dec. 2007 issue of Simple & Delicious magazine.

Cran/Ras/Pineapple Squares
1 1/2 c. graham cracker crumbs (about 24 squares)
1/4 c. sugar
1/3 c. melted butter
OR
1 1/2 c. vanilla wafer crumbs (about 30-36 wafers)
1/4 c. melted butter
1 can (8 oz.) unsweetened crushed pineapple, drained
1 small pkg. raspberry gelatin, regular or sugar-free
1 can whole-berry cranberry sauce
2 c. miniature marshmallows
1/4 c. sweetened condensed milk
1/2 t. vanilla extract
1 c. heavy whipping cream, whipped

In a mixing bowl combine either the graham cracker crumbs or the vanilla wafer crumbs with the other crust ingredients and mix well.  Press into a foil-lined 8-in. square baking pan.  Either bake at 375 degrees for 8 to 10 minutes and let cool or place in fridge and chill for 30 minutes before filling.  Meanwhile, pour pineapple into a sieve placed over a glass measuring cup.  Let drain 10 to 15 minutes.  Set pineapple aside.  Add enough water to pineapple juice to make 1 c.  Place cup in microwave and heat to boiling, about 3 to 4 minutes.  Pour juice/water mixture into a mixing bowl.  Add gelatin and stir until dissolved.  Add cranberry sauce and mix until well blended.  The mixture will be lumpy because of the cranberries.  Add pineapple. Refrigerate until partially set.  Pour into prepared crust.  Refrigerate until completely set.  When gelatin is almost set, make the topping.  Combine marshmallows and sweetened condensed milk in a heavy saucepan.  Cook and stir over medium-low heat until marshmallows are melted.  Remove from heat and stir in vanilla.  Transfer mixture to a large mixing bowl, cover and let stand until at room temperature.  Meanwhile whip the cream.  Mix a third of the whipped cream into the marshmallow/milk mixture.  (Mixture will be stringy at first.)  Fold in the remaining whipped cream.  Spread over gelatin layer.  Refrigerate until set.  Using the foil, lift dessert from pan.  Cut into squares.  Makes 9 servings.  This will keep well for several days.

Linking to:  Ingredient Spotlight

Improv Cooking Challenge-Chocolate Strawberry Ice Cream Torte Sundae

Strawberries say it’s spring and will soon be summer.  With summer comes the heat when something cool and refreshing is always welcome.  For this month’s Improv Cooking Challenge I decided to make Strawberry No-Machine Ice Cream and combine that with a chocolate crust and a layer of cream cheese and whipped topping.

One sleeve of the brand of chocolate graham crackers I purchase equals 1 1/2 cups.  If there is less than that reduce the butter by 1 T.  Of course, if for some reason you can't have chocolate, regular graham crackers can be used.  I put my graham crackers in a zip-top bag, close it, and use my meat mallet to crush them.  Helps to get out any frustrations I might be having that day.

Time must be allowed for this to chill properly, but that makes it an ideal make-ahead dessert.  Although it is very easy to put together, it can make quite a few dirty dishes.  I wash my mixing bowl out between steps to avoid some of this.

I make my own Sweetened Condensed Milk, but purchased will certainly work.  If you don’t care to use purchased whipped topping, use 1 pt. of whipping cream whipped with a little sugar.  I add a little red food coloring to make this a pretty pink, but that is optional.

You can used any favorite topping to make this a sundae.  We like chocolate or marshmallow.

Chocolate Strawberry Ice Cream Torte Sundae
1 1/2 c. crushed chocolate graham crackers
1/4 c. flour
1/4 c. sugar
1/3 c. butter, melted
1 8 oz. pkg. cream cheese softened, I use low fat
1 cup powdered sugar, sifted
1 8 oz. container frozen whipped topping, thawed (low-fat or fat-free is fine) or 2 c. whipping cream, whipped
1 14 oz. can sweetened condensed milk
1 lb. fresh strawberries, chopped and pureed
1 pt. whipping cream
few drops red food coloring, opt.

In a bowl combine chocolate graham cracker crumbs, flour and sugar.  Mix well.  Stir in melted butter and mix until all crumbs are moistened.  Press into foil-lined 9x13-inch baking pan.  Bake at 375 degrees 8 to 10 minutes.  Place on rack and cool for 30 minutes.  While crust is cooling, combine cream cheese and powdered sugar until well blended.  Fold in thawed whipped topping or whipped cream.  Spread on cooled crust.  Chill for 30 minutes.  Combine sweetened condensed milk and pureed strawberries until well blended.  In a separate bowl beat whipping cream until soft peaks form.  Fold whipped cream into the milk/strawberry mixture.  Spread over cream cheese layer.  Cover with waxed paper and freeze at least 6 hours before serving.  Overnight is better.  Using the foil, remove torte from pan.  Cut into  squares to serve.  Pour your favorite sundae topping over each square.  Serve immediately.  Makes at least 12 servings.

The Improv Cooking Challenge is hosted by Kristen at Frugal Antics of a Harried Homemaker.  In June we will be doing cherries and almonds.  If this sound like fun, come and join us.  You can get more information on Kristen's Improv Page.

Linking to Ingredient Spotlight
Weekend Potluck

Easy No-Machine Ice Cream

There is a site on the web called Recipe Goldmine, well this is a goldmine of a recipe.  Want to make ice cream and no ice cream maker?  You don’t need one.  All you need is a can of sweetened condensed milk, a pint of whipping cream, any additions you want to make, 10 minutes of effort and a 6 hour wait.

There are many variations, limited only by the imagination.  Be forewarned, this ice cream is very rich with a texture somewhere between hard ice cream and Dairy Queen Soft Serve, depending on the ingredients added.  The richness is not surprising, the ice cream is mostly real cream, not thickeners, additives, or stabilizers.

The basic recipe has been around for years and was probably developed by Borden the manufacturers of Eagle Brand Sweetened Condensed Milk.  Any brand can be used and you can even make your own sweetened condensed milk from the recipe I posted yesterday.


I use 8-inch square Glad Ware pans with lids to store my ice cream.  I don’t know if they are available any more.  Any 2-qt. container, preferable with a lid, can be used.
  
I am giving 3 variations of the basic recipe with some suggestions for further ones:  Vanilla Toffee Ice Cream, Bing Cherry Ice Cream, and Chocolate Marshmallow Ice Cream.

Vanilla Toffee Ice Cream
1 can (14 oz.) sweetened condensed milk
1/2 to 1 bag Heath Toffee Bits, regular or chocolate covered
2 c. (1 pt.) whipping cream

In a large bowl combine sweetened condensed milk and the toffee bits.  Mix together well.  Beat whipping cream until soft peaks form.  (I let my Kitchen Aid Mixer do this.)  Gently fold the whipped cream into the milk/toffee bit mixture until very well combined.  Pour into an 8x8x2-inch pan or any 2 qt. container.  Place a piece of plastic wrap over the top.  Place in freezer and freeze at least 6 hours before serving.   Makes 1 1/2 qts.

You may add 1to 4 teaspoons vanilla to this for a more pronounced vanilla flavor.
What can you add:  chopped, toasted nuts (any kind), chopped candy bars, marshmallows, sugared nuts, coarsely chopped cookies, 1/2 t. to 1 teaspoon maple flavor and walnuts for maple nut ice cream,  1 T. instant coffee for mocha ice cream, 1/2 peanut butter, 1/2 to 1 teaspoon mint extract and mini chocolate chips for chocolate chip/mint ice cream.

Top the ice cream with any sauce that you want.  The ice cream above is drizzled with Butterscotch Sauce from this post.

Bing Cherry Ice Cream
1 c. pureed Bing cherries (about 40 cherries)
1 can (14 oz.) sweetened condensed milk
2 c (1 pt.) whipping cream

Put cherries and process 1/3 at a time in a blender or mini food processor until pureed.  There will still be little bits of cherries.  In a large bowl, combine the cherry puree with the sweetened condensed milk until well blended.  Whip cream until soft peaks form.  Gently fold whipped cream into the milk/cherry mixture until very well blended.  Pour into 8x8x2-inch pan or any 2-qt. container.  Place plastic wrap over the top.  Put in freezer and freeze at least 6 hours.  Makes 1 1/2 qts.

1 cup of any pureed fresh fruit can be used:  apricots, herries, berries, mangoes, bananas, peaches, etc.  I like to add 1/2-1 cup chopped fruit as well as the puree.  Fruits can be combined such as banana puree with chopped strawberries.  Nuts and mini marshmallows can also be added.  In the winter, the same amount of pureed canned or frozen fruit can be used.  Drain the canned fruit well and use individually frozen fruit, if possible.

Chocolate Marshmallow Ice Cream
1 can (14 oz.) sweetened condensed milk
2/3 c. chocolate syrup like Hershey’s
1 c. miniature marshmallows
2 c. (1 pt.) whipping cream

In a large bowl combine sweetened condensed milk and the chocolate syrup until well blended.  Stir in the marshmallows.  Beat the cream until soft peaks form.  Gently fold into the milk/chocolate syrup mixture until well blend.  Pour into a 8x8x82-inch pan or any 2 qt. container.  Place plastic wrap over the top.  Put in freezer and freeze for at least 6 hours.  Makes 1 1/2 qts.

Of course, any of the suggestions under the vanilla ice cream can be used in the chocolate.

I keep at least two flavors of this in my freezer at all times.  Make this ice cream, you'll be so glad you did.

Linking to: Sweets This Week 
Sweet Tooth Friday
I'm Lovin' It
Fat Camp Friday
Weekend Bloggy Reading
Sweets for a Saturday 
Sweet Indulgences Sunday
Strut Your Stuff

Bonus DIY-Sweetened Condensed Milk

Tomorrow I am going to share a great one-step homemade ice cream recipe that takes no ice cream maker.  The recipe calls for sweetened condensed milk, which can be a little expensive.

Here is a wonderful recipe for homemade sweetened condensed milk that looks and tastes just like the original.  I have tried a number of recipes over the years that used only nonfat dry milk, sugar, and butter.  They were never quite “right.”  This recipes uses a can of evaporated milk, and that makes all the difference.

I have changed the direction somewhat from the ones I posted as a comment on the Eat at Home blog last year.  This makes an amount equal to 3 cans of purchased sweetened condensed milk.

                     .

                     
Homemade Sweetened Condensed Milk
4 c. sugar
1 can evaporated milk
1 c. non-fat dry milk
6 T. butter or margarine sliced

Put sugar in a food processor  and blend until super fine.  If you do not have a large food processor, put sugar, 1 cup at a time, in a blender or mini food processor and blend until super fine.  (This is what I do.)  Combine sugar, evaporated milk, dry milk, and butter in a large saucepan.  Mix very well.  Cook over medium heat, watching carefully and stirring often, until butter melts and sugar dissolves.  Remove from heat and divide evenly into thirds, about 1 1/4 to 1 1/3 cup each.  Refrigerate overnight before using to allow mixture to thicken up.  This keep 2 weeks in the refrigerator and can be frozen up to 6 months.  It may be a little grainy after thawing, but it smooths out when mixed with other ingredients.  Makes the equivalent  of 3 cans of purchased sweetened condensed milk.

This may be made fat-free by using skim evaporated milk and omitting the butter or margarine.  I think that you could reduce the sugar by using Splenda for at least part of the sugar, but I have never experimented with that.

Come back tomorrow for a really great one-step, no ice-cream maker, homemade ice cream

Linking to Full Plate Thursday
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It's a Keeper 
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Pillsbury Bake-Off Recipe-Fudge Nougats

Since I just found a, new to me, link party at Happier than a Pig in Mud called Celebrity Cook-Along, since they are doing Pillsbury Bake-Off Recipes, since I just happened to have a favorite, since I am off work today, since I am trying to post enough recipes to qualify for The Secret Recipe Club in August, I am posting a second post today.

Edited 7/6/11.  You don't have to look at my kitchen any more, I made the recipe and took some pics.  Again since I left my camera at work and since I already posted one picture, you are going to get another view of my humble little kitchen.

I have been making Fudge Nougats for over 40 years.  This recipe was part of the 1963 Bake-Off.  That was back when contestants had to use Pillsbury Flour in their recipes.  Pillsbury did not have many "convenience products" in those days.  This makes kind of a "fake" fudge.  It has been part of my Christmas goody plates for many, many years.  I always hear about it, if this is not included.  I am sharing the original recipe and the revised recipe that Pillsbury printed in a 1967 cookie book.  I collected the Bake-Off cook booklets for a long time until there began to be "convenience" products in almost all the recipes.

Fudge Nougats
1963 Pillsbury Bake-Off

2 c. sugar
1/2 c. butter
1 c. evaporated milk
1 c. semi-sweet chocolate chips (I usually use milk chocolate chips)
3/4 c. Pillsbury Best All-Purpose Flour
1 c. finely crushed graham crackers (about 5 double graham crackers)
1 t. vanilla
3/4 c. chopped walnuts

Combine sugar, butter, and evaporated milk in a saucepan.  Bring to a full rolling boil, stirring constantly.  Lower heat and boil 10 minutes, stirring often.  Stir in remaining remaining ingredients and blend well, mixing until chocolate chips are melted.  Spread in greased 8x12-inch pan.  Let stand until set.  For faster setting,  place pan in the refrigerator.  Cut into 40 squares

For a richer chocolate flavor, increase chocolate chips to 2 cups or add 1/4 c. cocoa to the sugar/butter/evaporated milk mixture before cooking.

Revised Fudge Nougat Recipe-1967
1 c. sugar
3/4 c. Pillsbury's Best All Purpose Flour
1/2 c. butter
1 (15 oz.) can sweetened condensed milk
1 c. semi-sweet chocolate chips
1 c. graham cracker crumbs (about 5 double graham crackers)
1 t. vanilla
3/4 c. chopped walnuts
1 c. miniature marshmallows (optional)

In saucepan, combine sugar, flour, butter and condensed milk.  Bring to a boil, stirring constantly; boil l minute.  Remove from heat and add remaining ingredients except marshmallows.  Stir until chocolate chips are melted.  Stir in marshmallows.  Spread in greased 8x12-inch pan.  Cool.  For faster setting, place in refrigerator.  Cut into squares.  Makes 40 pieces.

Chocolate Peanut Butter Nougats:  Use 1 c. chopped peanuts instead of walnuts and add 1/4 c. smooth peanut butter with chocolate chips.

Linking to Celebrity Cook-Along, These Chicks Cooked, Cast Party Wednesdays,