FROZEN SOUR PEAR PIE

INGREDIENTS:

1 can (14 ounces) sweetened condensed milk

1 ½ drams  = 1 ½ teaspoons (.125 oz. bottles) LorAnn Super Strength Pear Flavoring LorAnn Oils

4 teaspoons Tart & Sour  Fruit Flavor Enhancer – LorAnn Gourmet  LorAnn Oils

 Neon green food coloring , 4 - 6 drops (optional)

1 ¼ cups whipping cream, whipped

1 shortbread crust (9 inches)

DIRECTIONS:

In a large bowl, combine the sweetened condensed milk, pear flavoring and tart and sour.  Mix well.  Add a few drops of green food coloring and mix in.  Add more or less food coloring depending on the desired shade and intensity of green.   

Whip 1 ¼  cups whipping cream. Fold a fourth of the whipped cream into grape mixture; fold in remaining whipped cream.   Spoon about 1/8 cup into a small bowl.  Add a few drops of green food coloring and stir. Set aside.  Pour the remaining mixture into the crust.  With a teaspoon drop dollops of the brighter green mixture on top of the pie.  Using a knife, make swirling motions to make a swirled texture of greens in your pie.  Cover and Freeze over night.

Remove from freezer 10-15 minutes before serving.  

OREO COOKIE DOUGH BITES

Adapted from http://family.go.com/food/recipe-639377-cookie-dough-bites-t/#memberViews

Ingredients:

1 cup salted butter, softened

¾ cups packed light brown sugar

¾ cup granulated sugar
1 teaspoon vanilla paste or extract

¼ teaspoon salt
2 cups flour

7 Oreo Cookies, crushed

Directions:

Using a mixer, Cream butter and sugar together.

Add remaining ingredients and mix well .

Roll into 1-inch balls.

Refrigerate until firm, about 30 minutes.

Store in the refrigerator.

OREO COOKIES & CREAM ICE CREAM

Ingredients:

1 cup Half and Half, well chilled

¾ Teaspoon Xanthan Gum

¾ cup sugar

2 cups Heavy Cream, well chilled

1 teaspoon vanilla paste or extract

½ of a 14.3 oz. package of Oreo Cookies, crushed

Directions:

In a Large bowl,  in a mini blender, blend Half and Half with ¾ cup sugar and xanthan gum .  Mix until sugar dissolves (about 1 – 2 minutes).  Pour into a medium bowl and Add the heavy cream and vanilla paste (or extract) then mix until thick and creamy.  Pour into your ice cream maker’s freezer bowl and let operate according to manufacturer’s directions.  Meanwhile, place the container you will be freezing your ice cream in into the freezer to chill. About 5 minutes before the ice cream is done churning (about 20 minutes in) ADD the crushed Oreo Cookies. Once the ice cream has finished churning, pour ice cream in your prepared container and freeze for 5-8 hours.  Enjoy. 

SOUR WATERMELON ICE CREAM

Ingredients (for a 2 quart ice cream maker)

1 ½  cups Half and Half, well chilled

1 Teaspoon Xanthan Gum

1 cup sugar

3 cups Heavy Cream, well chilled

1 teaspoon Watermelon Flavoring   LorAnn Oils

3 teaspoons Tart and Sour flavor enhancer  LorAnn Oils

Magenta or Pink Food Coloring, optional

                                                                                                                            

Directions:

In a Large bowl, or in a mini blender, blend Half and Half with 1 cup sugar and xanthan gum .  Mix until sugar dissolves (about 1 – 2 minutes).  Pour into a medium bowl and Add the heavy cream, flavoring, tart and sour and optional food coloring  then mix until thick and creamy.  Pour into your ice cream maker’s freezer bowl and let operate according to manufacturer’s directions.  Meanwhile, place the container you will be freezing your ice cream in into the freezer to chill. Once the ice cream has finished churning, pour ice cream in your prepared container and freeze for 5-8 hours.  Enjoy.

FROZEN BUTTERED POPCORN SWIRL PIE

INGREDIENTS:

1 can (14 ounces) sweetened condensed milk

¾  - 1 teaspoon Buttered Popcorn Flavoring LorAnn Oils

1 ½ cups whipping cream, whipped

Yellow food coloring , 2 drops (optional)

1 shortbread crust (9 inches)

DIRECTIONS:

In a large bowl, combine the sweetened condensed milk and the  flavoring.  Mix well.  Whip 1 ½  cups whipping cream. Fold a fourth of the whipped cream into buttered popcorn mixture; fold in remaining whipped cream.  Pour 7/8 of the mixture into the crust.  With the remaining  1/8 of the mixture stir in optional yellow food coloring,  With a spoon, pour dollops of yellow mixture onto pie.  Swirl around with a knife.  Cover and Freeze over night.

Remove from freezer 10-15 minutes before serving.  

Ingredients

Dollops of Yellow

Ready to Freeze

FROZEN REESE’S PEANUT BUTTER PIE

INGREDIENTS:

1 can (14 ounces) sweetened condensed milk

2 teaspoons LorAnn Super Strength Peanut Butter Flavoring LorAnn Oils

A little of every basic food coloring to make brown, or brown food coloring (optional)

1 ½  cups whipping cream, whipped

1 cup mini Reese’s peanut butter cups

1 shortbread  or  chocolate graham crust (9 inches)

DIRECTIONS:

In a large bowl, combine the sweetened condensed milk, and peanut butter flavoring.  Mix well.  Add food coloring and mix in. 

Whip 1 ½   cups whipping cream. Fold a fourth of the whipped cream into peanut mixture; fold in remaining whipped cream. 

On the bottom of your crust, place half of the Mini Reese’s peanut butter cups.  Pour the Creamy Peanut Butter Mixture over the mini peanut butter cups.  With the remaining mini peanut butter cups, place them on the top of the pie.

 Cover and Freeze over night.

Ingredients

Mini Cups on Bottom

Ready to Freeze

SOUR GREEN APPLE ICE CREAM (HOME-MADE)

Ingredients:

1 cup Half and Half, well chilled

¾ Teaspoon Xanthan Gum

¾ cup sugar

2 cups Heavy Cream, well chilled

1 teaspoon Green Apple Flavoring  LorAnn Oils

2 teaspoons Tart and Sour flavor enhancer LorAnn Oils

Neon Green Food Coloring, optional

Directions:

In a Large bowl, or in a mini blender, blend Half and Half with ¾ cup sugar and xanthan gum .  Mix until sugar dissolves (about 1 – 2 minutes).  Pour into a medium bowl and Add the heavy cream, flavoring and tart and sour and optional food coloring  then mix until thick and creamy.  Pour into your ice cream maker’s freezer bowl and let operate according to manufacturer’s directions.  Meanwhile, place the container you will be freezing your ice cream in into the freezer to chill. Once the ice cream has finished churning, pour ice cream in your prepared container and freeze for 5-8 hours.  Enjoy. 

MINT CHOCOLATE CHIP HOMEMADE ICE CREAM

Ingredients:

1 cup Half and Half, well chilled

¾ Teaspoon Xanthan Gum

¾ cup sugar

2 cups Heavy Cream, well chilled

½  teaspoon Mint Chocolate Chip Flavoring LorAnn Oils

Green Food Coloring, optional

¼ cup Crushed Andes Mint Pieces

¼ cup Mini Chocolate Chips

Directions:

In a Large bowl,  in a mini blender, blend Half and Half with ¾ cup sugar and xanthan gum .  Mix until sugar dissolves (about 1 – 2 minutes).  Pour into a medium bowl and Add the heavy cream, flavoring and optional food coloring  and mix until thick and creamy.  Pour into your ice cream maker’s freezer bowl and let operate according to manufacturer’s directions.  Meanwhile, place the container you will be freezing your ice cream in into the freezer to chill. About 5 minutes before the ice cream is done churning (about 20 minutes in) ADD the crushed Andes Mint pieces and the mini chocolate chips. Once the ice cream has finished churning, pour ice cream in your prepared container and freeze for 5-8 hours.  Enjoy. 

PEANUT BUTTERFINGER OREO ICE CREAM (HOME-MADE)

Ingredients:

1 cup Half and Half, well chilled

¾ Teaspoon Xanthan Gum

¾ cup sugar

2 cups Heavy Cream, well chilled

¾  teaspoon Peanut Butter Flavoring  LorAnn Oils

6 crushed Reese’s Peanut Butter Oreos (or just Oreos)

6 oz. crushed Butterfinger Candy

Directions:

In a Large bowl,  in a mini blender, blend Half and Half with ¾ cup sugar and xanthan gum .  Mix until sugar dissolves (about 1 – 2 minutes).  Pour into a medium bowl and Add the heavy cream and the flavoring and mix until thick and creamy.  Pour into your ice cream maker’s freezer bowl and let operate according to manufacturer’s directions.  Meanwhile, place the container you will be freezing your ice cream in into the freezer to chill. About 5 minutes before the ice cream is done churning (about 20 minutes in) ADD the crushed Oreo pieces and the crushed Butterfinger candy. Once the ice cream has finished churning, pour ice cream in your prepared container and freeze for 5-8 hours.  Enjoy.

FROG'S EYE SALAD (FRUIT PASTA SALAD)

Ingredients:
1 ½ cups dried acini de pepe pasta
1 (20 ounce) can of pineapple chunks in juice
3 tablespoons corn starch or (THICK GEL - a modified corn starch)
¼  teaspoon salt¼  cup sugar
1 cup whole milk
1 cup whipping creamBlue 
Food Coloring (a few drops) for Patriotic Version
¼  cup plus 3 tablespoons sweetened condensed milk
½  tablespoon vanilla extract or paste
½ teaspoon vanilla powder
1 (11 oz) can mandarin oranges
2 cups mini marshmallows
½ cup Coconut
2 cups sliced Strawberries 
Directions:Bring 2 quarts of water to a rapid boil. Cook pasta according to directions on package. Drain pasta and rinse in cold water. Add pasta to a large bowl. Open can of pineapple. Strain juice over pasta and stir to mix and coat the pasta. Set pineapple aside.

In a medium saucepan combine cornstarch, salt and sugar. Mix to combine. Slowly add milk and whipping cream and heat over medium heat, stirring constantly to dissolve sugar and avoid any lumps. Add food coloring if desired.  Once sugar has dissolved whisk in sweetened condensed milk and vanilla. Stir constantly until mixture forms a thick pudding. Remove from heat pour into a medium bowl, place plastic wrap or waxed paper over the top of the bowl so it is flush with the pudding to avoid developing a skin. Place in refrigerator to cool for about an hour. Pour pudding into bowl with pasta mixture, stirring well to completely coat the pasta. 

Just before serving mix in pineapple chunks, mandarin oranges, strawberries, coconut and marshmallows (if desired). Serve chilled.

Ingredients for salad assembly

stirring pudding into pasta

In a Big Bowl

RASPBERRY PEACH CRISP FOR THE SLOW COOKER

INGREDIENTS:

Raspberry Peach filling

3 cups peaches, sliced and peeled

1 teaspoon cinnamon

½  teaspoon nutmeg, optional

¾ teaspoon apple pie spice

1 teaspoon lemon juice

½ teaspoon almond extract

1 teaspoon powdered vanilla

 ½ cup sugar

7 tablespoons flour (or THICK GEL – a modified cornstarch product)

6 oz. raspberries

Streusel/Crisp Topping

1 cup quick cook steel cut oat flour (steal cut oats put through a food chopper)

2 cups quick cook steel cut oats

1 teaspoon apple pie spice

 ¼ cup brown sugar

¼ cup white sugar

½ teaspoon vanilla powder

¼ teaspoon almond extract

½ cup butter, cubed

½ cup chopped pecans (optional)

DIRECTIONS:

Line a slow cooker  with a Reynolds’s crock pot liner.  Prepare peaches by washing , peeling and slicing them into thin slices. Wash and drain raspberries. Place peaches in a medium mixing bowl. Add seasonings, lemon juice, sugar, almond extract, and THICK GEL and mix together. Add raspberries and gently stir. Pour into lined slow cooker.

In a large bowl, add the oat flour oats, sugar, almond extract,  brown sugar, apple pie spice and brown sugar. With a pastry fork, cut in the butter until it resembles coarse crumbs.  Stir in the pecans. .  Pour the streusel over the raspberry peach mixture.  Cook on High 2 hours or on Low for 4 hours.  For the last hour of cooking remove the lid partially so that the crisp will get crisp.  Serve with whipping cream or vanilla ice cream.

Ingrdients

Peaches

All Mixed

In Slow Cooker

Cooking

Crispy and Ready

YUM!

FROZEN SOUR LEMONADE PIE

INGREDIENTS:

1 can (14 ounces) sweetened condensed milk

2 teaspoons LorAnn Super Strength Lemonade Flavoring LorAnn Oils

4 teaspoons Tart & Sour  Fruit Flavor Enhancer – LorAnn Oils

Yellow food coloring , 2 drops (optional)

1 tablespoon pink lemonade crystals (Country Time worked well)

1  ¼ cups whipping cream, whipped

1 cup whipping cream, whipped (for garnish)

Yellow candy (Sour Lemon Jelly Bellies,  Lemon Warheads, Lemon Drops, Sixlets, etc…for garnish)

1 shortbread  or graham crust (9 inches)

DIRECTIONS:

In a large bowl, combine the sweetened condensed milk, lemonade flavoring, pink lemonade crystals and tart and sour.  Mix well.  Add a few drops of yellow food coloring and mix in.  Add more or less food coloring depending on the desired shade and intensity of yellow.   

Whip 1 ¼  cups whipping cream. Fold a fourth of the whipped cream into lemonade mixture; fold in remaining whipped cream.  Spoon into crust.  Cover and Freeze over night.

Remove from freezer 10-15 minutes before serving.  Garnish with the reserved whipped cream and candies.

Remove from freezer 10-15 minutes before serving.  Garnish with the reserved whipped cream and candies

Ingredients

All Mixed

Ready to Freeze

Just Out of the Freezer

Garnished