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Strawberry Cookie Cake

September 8, 2010 By The Recipe Mom Leave a Comment

What You Need:

1 (18 oz.) pkg. refrigerated sugar cookie dough
2 tbsp of sugar
1 qt. of fresh strawberries, washed, stems removed and sliced
1 (3.4 oz.) box of instant vanilla pudding and pie filling
1 C of cold milk
1 1/2 C of frozen whipped topping, thawed

How to Make It:

Allow the oven to preheat to 350 degrees.
Turn two nine inch round cake pans upside down and cover them both with foil.
Remove the foil, turn the pans over and carefully line each pan with the fitted foil.
Remove the cookie dough and cut in half.
Fit the dough pieces into the prepared cake pans and press it out with your fingers to cover the bottom of the pan all the way to the edges.
Sprinkle the sugar evenly over both pieces of dough.
Bake the dough for 20 minutes or until a light golden brown.
Place the pans on a wire rack and cool for 10 minutes.
Carefully remove the baked dough from the pans using the foil as handles.
Place them back on the wire racks and cool for 20 minutes.
Place the pudding mix into a bowl.
Add the milk and beat with an electric mixer for 2 minutes or until thickened.
Fold the whipped topping into the mixture well.
Remove the foil from 1 cookie layer and place the cookie layer on a plate.
Spread half of the pudding mixture over the cookie layer.
Top with half of the sliced strawberries.
Repeat the layers again using 1/2 of the remaining pudding mix and all the strawberries.
Top with dollops of the remaining pudding mixture.
Cover and refrigerate for at least 1 hour before serving.

Makes 8 servings

This shortcake can be a little messy to make. Be sure to teach your children about being clean in the kitchen. It’s important they learn food handling, washing their hands and keeping a clean working space. Let them fancy up their cake by adding a few whole strawberries as garnish.

Preparation Time: approximately 30 minutes
Baking Time: approximately 20 minutes
Cooling Time: approximately 1 hour 30 minutes
Total Time: approximately 2 hours 20 minutes

Filed Under: Desserts, Kid Friendly, Recipes Tagged With: , , , , , , ,

Raisin Enriched Lemon Pudding

May 12, 2010 By The Recipe Mom 1 Comment

What You Need:

10 tbsp unsalted butter, softened and divided
1 C of sugar, divided
1/2 C of heavy cream
1 large egg, beaten well
1 1/2 C of flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 C of milk
1 tsp vanilla extract
1 tbsp cornstarch
1 tsp lemon zest, grated
1 C of cold water
2 tbsp lemon juice, fresh squeezed
1/8 tsp nutmeg
1/4 C of raisins

How to Make It:

Set the oven temperature at 350 degrees and allow the oven to preheat.
Butter the bottom only of a 9 inch square baking pan.
Beat 8 tbsp of the butter on low until light and fluffy.
Add 1/2 C of sugar and the cream and beat for 2 minutes.
Beat in the egg until blended in well.
Sift the flour, baking powder and salt together in a separate bowl.
Add the flour mixture to the butter mixture.
Pour in the milk and beat until blended together well.
Mix in the vanilla.
Transfer the pudding to the baking dish and bake 30 minutes or until firm.
Put the remaining sugar into a saucepan.
Add the cornstarch and lemon zest and stir to combine.
Stir in the water, place the pan over medium high heat and bring to a boil.
Lower the heat to medium low and cook 5 minutes, stirring constantly, until thickened.
Remove from the heat and stir in the lemon juice and butter until the butter has completely melted.
Fold in the nutmeg and raisins.
Pour the sauce over the top of the pudding just before serving.

Makes 4 servings

This pudding is an old New England favorite. The lemon sauce gives the pudding a light and nicely sweet taste. The raisins are optional and cinnamon can be used in place of the nutmeg if you prefer.

Filed Under: Custard and Puddings, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , ,

Baked Lemon Surprise Pudding

April 21, 2010 By The Recipe Mom Leave a Comment
cakeinpan

What You Need:

1/4 C of butter
2 lemons, grated rind and juice only
1/2 C superfine sugar
2 egg, separated
1/2 C self rising flour
1 1/4 C of milk

How to Make It:

Lightly spray a 5 C baking dish with a non stick cooking spray.
Set the oven temperature to 375 and preheat.
In a bowl beat together the butter, lemon rind and sugar until fluffy.
Add the egg yolks and the flour and beat until all the ingredients are blended well.
Slowly beat in the lemon juice and milk until the mixture looks curdled.
Fold in the egg whites.
Pour the pudding into the prepared baking dish and place the dish in a slightly larger baking pan.
Fill the larger pan with just enough water to reach half way up the sides of the pudding dish.
Bake the pudding for 45 minutes or until the top has turned a golden brown.

Makes 4 servings

Such a simple to make budget friendly dessert that will have everyone thinking you worked on it all day. The lemon sauce they find under the sponge topping will be a surprise they ask for again and again.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 45 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per serving)
Calories 320; Fat 15g;’ Saturated Fat 8g; Carbohydrates 43g; Fiber .4g; Protein 7g; Sugars 34g; Cholesterol 126 mg; Sodium 145 mg

Filed Under: Custard and Puddings, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Hot Chocolate Sauce Bread Pudding

February 19, 2010 By The Recipe Mom Leave a Comment
chocbreadpud

chocbreadpudWhat You Need:

2 C half and half, divided
4 oz bittersweet chocolate, chopped
2 eggs
1/4 t salt
2 t vanilla extract, divided
4 C stale bread cubes
1/2 C half and half
1 large egg yolk
2 T sugar
4 oz good quality milk chocolate

How to Make It:

Lightly spray four one cup oven proof custard cups with a non stick cooking spray.
Place the prepared cups on a baking sheet.
Place the rack into the center of the oven and preheat the oven to 325 degrees.
Pour 1 1/2 C of half and half into a saucepan placed over medium high heat.
Bring the half and half to a boil.
Remove the pan from heat and add the bittersweet chocolate.
Swirl the pan so that all the chocolate is covered well with the hot liquid.
Let the mixture stand for 1 minute then stir until the chocolate melts and is smooth.
Break the eggs into a mixing bowl.
Add the sugar, salt and 1 t of vanilla.
Whisk the mixture 20 seconds or until frothy.
Gradually pour the chocolate cream into the mixture, stirring to blend in.
Add the bread cubes then press them down with a spatula to submerge.
Let the mixture stand for 10 minutes, pressing down the bread occasionally.
Divide the mixture between the 4 custard cups and bake 30 minutes or until set.
Transfer the custard cups to a wire rack and let cool at least 10 minutes.
Pour the remaining half and half into a small saucepan and place over medium high heat.
Bring the mixture to a simmer and simmer for 3 minutes.
Place the egg yolk into a bowl.
Add the sugar and whisk for 30 seconds or until it thickens and pales.
Quick whisk 1/2 of the warm half and half into the egg mixture.
Pour the egg mixture into the saucepan with the remaining half and half.
Place the pan over medium heat.
Stirring constantly with a wooden spoon heat 2 minutes until the mixture coats the spoon. Remove the pan from the heat and stir in the chocolate and vanilla until smooth.
Pour the sauce evenly over the top of the four custards.

Makes 4 servings

Filed Under: Chocolate, Custard and Puddings, Desserts, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , ,

Cornbread Cinnamon Twisters

December 29, 2009 By The Recipe Mom Leave a Comment
cinnamonsticksjar

cinnamonsticksjarWhat You Need:

2 (8 oz.) cans refrigerated cornbread twists
2 T of butter, melted
4 t of cinnamon sugar

How to Make It:

The oven is preheated to 375 degrees F.
A cookie sheet is lightly sprayed with a non stick cooking spray.
Separate both cans of the dough into 2 separate rectangular pieces.
With you fingertips seal any perforations in the dough.
Each rectangle is rolled to 12 inch long and 7 inch wide.
With butter evenly brush each rectangle.
Over both rectangles sprinkle the cinnamon sugar. evenly.
The dough is cut crosswise into 12 strips each.
Each strip is cut in half.
The strips are twisted and put on the prepared cookie sheet.
Put in the preheated oven and bake 10 minutes or until a dark golden brown.

Makes 12 servings

These sweet twists make the kids go a little crazy. You may add yogurt or pudding on the side for dipping.

Preparation Time: approximately 20 minutes
Baking Time: approximately 10 minutes
Total Time: approximately 30 minutes

Nutritional Value per 4 twists: (approximate values)
Calories 150; fat 7 g; sodium 470 mg; carbohydrates 19 g; sugar 7 g; protein 3 g

Filed Under: Appetizers, Kid Friendly, Party Foods, Recipes, Snacks Tagged With: , , , , , , , , , ,

Vanilla Christmas Fruit

November 16, 2009 By The Recipe Mom Leave a Comment
fruitsalad

fruitsaladWhat You Need:

3 (20 oz.) cans pineapple chunks
1 (5.1 oz.) pkg. vanilla instant pudding mix
2 (15 oz.) cans mandarin oranges, drained
3 red apples, chopped

How to Make It:

Drain the pineapple well reserving the juice in a separate bowl.
To the reserved juice add enough cold water to make 2 C.
Whisk the juice mixture and pudding mix in a large bowl for 2 minutes.
Let the pudding mixture set undisturbed for 2 minutes, until the pudding is set.
Gently fold in the oranges, apples and the pineapple.
Cover and chill until chilled through.

Makes 16 servings

Preparation Time: approximately 10 minutes
Chilling Time: approximately 1 hour
Total Time: approximately 1 hour 10 minutes

This makes a great side dish with any meal. In a pinch it could be serve as a dessert. For a special treat add well drained green maraschino cherries.

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Granola Apple Smoothie

August 27, 2009 By The Recipe Mom Leave a Comment
brown-smoothie

brown-smoothieIngredients:

2 apples, peeled, cored and sliced
4 T of water
1 C of prepared custard vanilla pudding
1/2 C of milk
1 granola bar

How to Make It:

In a small saucepan over low heat, stir together the apples and water.
Cook the apples 3 minutes or just until they are beginning to soften.
Drain and slightly cool the apples.
Place the apples in the blender.
Add the pudding and pour in the milk.
Break the granola bar in half and place one half of the bar into the blender.
Blend the mixture just until combined.
Pour immediately into glasses.
Crumble the remaining one half of the granola bar over the top the smoothie before serving.

Add a few blackberries, raspberries or blueberries into the blender along with the granola to make a special treat.

Makes 2 servings

Preparation Time: approximately 15 minutes
Total Time: approximately 15 minutes

Filed Under: Breakfast Foods, Drinks and Smoothies, Kid Friendly, Recipes Tagged With: , , , , , , , , , , ,

Vanilla Pudding Banana Ice Cream

June 12, 2009 By The Recipe Mom Leave a Comment

ice-cream-dish-with-sprinklesWhat You Need:

3 eggs
1 T vanilla
1 (13 oz.) can Milnot
2 C of sugar
1 (4 oz.) box of vanilla instant pudding and pie filling
2 very ripe bananas

How to Make It:

Break the eggs into a large mixing bowl.
Add the vanilla and Milnot and whisk to combine.
Dump in the sugar and the pudding mix.
Beat the mixture on medium speed with an electric mixer until well blended.
Mash the bananas with a fork in a separate bowl.
Add the mashed bananas to the egg mixture stirring until well blended.
Place the mixture in the freezer canister of the ice cream maker.
Freeze as directed by the manufacturer.
Ripen the ice cream for at least 4 hours before serving.

Makes 2 quarts

The bananas are optional in this recipe but they add flavor to this simple ice cream. It’s the perfect way to cool off on those hot summer evenings.

Filed Under: Desserts, Ice Cream, Kid Friendly, Recipes, Snacks, Summer Cooking, Today's Kitchen Tagged With: , , , , , ,

Creamy Raspberries and Rice

April 10, 2009 By The Recipe Mom Leave a Comment

What You Need:

3 C of water
1 C long grain white rice
1/2 t salt
1 C sugar
1 t cinnamon
2 C of whole milk
1 t vanilla extract
2 (6 oz.) containers fresh raspberries, rinsed
2 (4 oz.) containers vanilla yogurt

How to Make It:

Fill a large saucepan with the water.
Place the pan over heat and bring the water to a rolling boil.
Add the rice and salt to the boiling water.
Reduce the heat to medium and simmer the rice, uncovered for 20 minutes being sure all the water is absorbed into the rice.
Blend in the sugar and cinnamon.
Pour in the milk and blend well.
Reduce the heat to low and continue cooking 25 minutes or until the mixture becomes thick.
Take the pan off the stove and quickly stir in the vanilla.
Allow the mixture to cool until it has reached room temperature.
When cooled fold the raspberries into the mixture.
Add the yogurt and blend until incorporated into the mixture.

Serves: 8

This can be served at room temperature or cooled in the refrigerator before serving. Other fruits such as blueberries, blackberries, sliced strawberries or even fresh chopped peaches also taste great in this recipe.

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