FROZEN MINT CHOCOLATE CHIP CREAM PIE

INGREDIENTS to make  THREE Large Pies:

2 cans (28 ounces)  chocolate flavored sweetened condensed milk (Eagle Brand)

4  teaspoons LorAnn Mint Chocolate Chip Flavoring (http://lorannoils.com/)

1 Quart (4 Cups) heavy whipping cream, whipped

1 (10 oz. ) package milk chocolate chips, melted

½  cup whipping cream (to mix with chocolate chips)

1 (10 oz.) bag of Andes Crème de Menthe baking chips

3 chocolate graham crusts (9 inches)

DIRECTIONS:

In a large bowl, combine the chocolate sweetened condensed milk, mint chocolate flavoring , set aside.  In a glass bowl combine the chocolate chips and ½ cup whipping cream.  Place in the microwave for about 1 minute.  Stir until chocolate chips and whipping cream are completely combined and are smooth.   Add chocolate mixture to the sweetened condensed milk and mix well.    Whip 1 quart Whipping Cream until stiff peaks form, then add to the chocolate mixture and Mix well.  

 Spoon into crusts.  Sprinkle the Andes Mint Pieces on top of each pie.  Cover and Freeze over night.

Remove from freezer 10-15 minutes before serving. 

LEMON SWEET ROLLS

Ingredients:

2 1/2 Cups Warm Milk (water can be substituted)

2 Tablespoons Yeast

2 Tablespoons Sugar

1 teaspoon Salt

3 Tablespoons Oil

6 drops lemon oil Lorann Oils

1 ¼ cups sugar

5 1/2 -6 Cups Flour (use approximately 5 cups all purpose flour and 1 cup self rising flour)

Zest from 5 lemons

½  cup butter with 6 drops of lemon oil Lorann Oils mixed in

Butter flavored cooking spray

Glaze:

1 cup powdered sugar

¼ cup milk

3 drops lemon oil Lorann Oils

Preheat your warming drawer on your oven to the lowest setting.

First:  Add yeast and then sprinkle the sugar over the 2 1/2 cups of milk.  Stir until sugar dissolves.  Let it sit for about five minutes until you see the yeast get all bubbly on top.

Next:  Stir in the salt, oil, sugar and 4 cups flour.

Then: Stir in the lemon zest and lemon oil (do not add these ingredients before this or they will curdle your milk)

Then: Stir in the remaining flour

Then:  Knead (or use the pastry hooks on a blender) the dough for a few minutes until it is smooth and pulls away from..then transfer to a floured pastry mat and Knead the final strokes until it is smooth.

Then cover your bowl with a warm wet towel and let the dough sit for about 1 hour.
If you have a warming drawer in your oven, turn it on the lowest setting and let rise in the warming drawer.

To make the dough into rolls:

After the dough rises, split the dough into two balls of dough.  One at a time, roll out a ball of dough into a circle with the dough about 1/8 inch thick (I use a silicone pastry mat and a pastry rolling pin, but these are not essential).  Spread ¼ cup * (1/2 cube) of softened lemon butter on the circle (I use a raised spatula to spread the butter) Cut the circle into 8ths (like you are making slices of pizza).   Roll up each slice beginning with the wide end.  Tuck in the pointed end into the roll so that it does not unroll in the oven.  Place each roll on a baking stone or a greased baking sheet (I use a baking stone).  Let rise 20 minutes in a warm room.  Bake for approximately 20 minutes in a preheated oven…but TURN your baking pan at least once during baking to help with even baking.  NOTE YOU WILL USE AN ENTIRE CUBE OF BUTTER FOR THIS RECIPE.

Immediately after the rolls come out of the oven drizzle the lemon glaze over the rolls.

The tools I use to make rolls are:  A silicone pastry mat, a large mixing bowl, a medium mixing bowl and a small mixing bowl.  A 2 cup dry measuring cup, a one cup dry measuring cup, measuring spoons, a hand mixer with bread hooks, a batter spoon, a knife (I use a special pizza cutter), a angled spatula (or a butter knife), a pastry rolling pin (or a regular rolling pin)., 2 baking stones or cookie sheets. Also bring several "tea towels" - kitchen towels.......a basket or paper bag to put your rolls in.

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.  

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 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.

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

FROZEN CHERRY COLA CREAM PIE

INGREDIENTS:

1 can (14 ounces) sweetened condensed milk

5 drops LorAnn Super Strength Cola Flavoring LorAnn Oils

2 drops LorAnn Super Strength Cherry Flavoring LorAnn Oils

1 ½ cups whipping cream, whipped

Red food coloring

Blue food coloring

Yellow food coloring

Green food coloring

1 shortbread crust (9 inches)

DIRECTIONS:

In a medium bowl, combine  5/6 of the sweetened condensed milk and the cola flavoring.  Mix food coloring until you get the desired brown cola color. Mix well.  With the remaining 1/6 of the sweetened condensed milk, add it to a small bowl and add the cherry flavoring and red food coloring.   Mix well. Whip 1 ½ cups whipping cream. Add 5/6 of it to the cola mixture and 1/6 of the whipping cream to the cherry mixture.  Pour the cola mixture into the crust.  With a spoon drop ¼ teaspoons  full of the cherry mixture around the top of the pie.  Gently mix cherry mixture into the pie in swirling motions.  Cover and Freeze.

CHOCOLATE DRIZZLED FROZEN BANANA CREAM PIE

INGREDIENTS:

½ cup milk chocolate chips, melted

1 tablespoon heavy whipping cream

1 can (14 ounces) sweetened condensed milk

2 ½ teaspoons Natural Banana Flavoring LorAnn Oils

½ teaspoon Tart & Sour  Fruit Flavor Enhancer – LorAnn Oils

A few drops yellow food coloring (optional)

1  ½ cups whipping cream, whipped

1 shortbread crust (9 inches)

Chocolate Sprinkles (Jimmies)

DIRECTIONS:

In a small saucepan melt chocolate chips and 1 tablespoon whipping cream until it is almost melted, stirring continually.  Continue stirring after you remove it from the heat.  Set aside to let cool. 

In a large bowl, combine the sweetened condensed milk, banana flavoring 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 ½ cups whipping cream. Fold a fourth of the whipped cream into banana mixture; fold in remaining whipped cream.  Spoon into crust. 

After chocolate has cooled, but is still drizzly, pour chocolate into a ziplock bag.  Snip one corner to make a very small opening.  Use this bag to pipe the chocolate onto the pie filling in the crust.  Drizzle chocolate over the pie filling (I used a spiral pattern).  Sprinkle Chocolate Jimmies over chocolate drizzle.

Cover and Freeze over night.

Ingredients

Mixing it up

Filling In Crust

With Chocolate Drizzling, Jimmies and Ready to Freeze

PINA -COLADA ICE CREAM (HOME MADE)

Ingredients:

1 cup Half and Half, well chilled

¾ cup sugar

2 cups Heavy Cream, well chilled

½  teaspoons Pina Colada Flavor LorAnn Oils

¾ Teaspoon Xanthan Gum

1/8 cup coconut

1/3 cup pineapple topping

Directions:

In a Large bowl, Mix Half and Half with ¾ cup sugar.  Mix until sugar dissolves (about 1 – 2 minutes).    Add the Heavy Cream, pina coloda flavoring, and xanthan gum 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 20 after the ice cream has been churning, add the coconut and the pineapple topping to the churning ice cream.  Once the ice cream has finished churning, pour ice cream in your prepared container and freeze for 5-8 hours.    Serve with Pineapple Ice Cream Topping and Coconut. Enjoy.

Ingredients

ready to freeze

soft serve

frozen overnight