FROZEN SOUR BLACKBERRY PIE

INGREDIENTS:

1 can (14 ounces) sweetened condensed milk

2 ½  teaspoons Super Strength Blackberry Flavoring LorAnn Oils

4 teaspoons Tart & Sour  Fruit Flavor Enhancer –LorAnn Oils

Purple Food Coloring, optional

Blue Food Coloring, optional

1 ¼ cups whipping cream, whipped

1 cup whipping cream, whipped (for garnish)

Blackberries , for garnish

1 shortbread crust (9 inches)

DIRECTIONS:

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

Whip 1 ¼ cups whipping cream. Fold a fourth of the whipped cream into blackberry 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 blackberries.

Ingredients

Mixing Color

Purple Sweetened Condensed Milk

Purple Pie Filling Mixed

Ready to Freeze

Just Out of the Freezer

CARAMEL PEACH PIE (IMPROVED WITH THICK GEL)

Ingredients:

2 pie crusts (a top and a bottom)

3 cups peaches, sliced and peeled (may use 2 (16 oz.) bags of frozen peaches, defrosted)

½  teaspoons cinnamon

¼  teaspoon nutmeg

Splash lemon juice

½  cup sugar

8 tablespoons Thick Gel  or corn starch Where to Buy Thick Gel? Another Online Retailer of Thick Gel

1 recipe caramel sauce*

Ingredients for Caramel Sauce*:

3 tablespoons caramel ice cream topping

¼ cup brown sugar

¼ cup butter

½ cup powdered sugar

¼ cup THICK GEL

Preheat oven to 400 degrees F. Put the pie crust into a 9 inch pie pan.  With a fork, poke the pie crust in multiple places to avoid crust bubbles. (tip – as you are peeling and slicing your peaches, put the lemon juice in the bowl that you are placing the peaches in and stir as you add more slices)  Add all the ingredients, (except caramel sauce) into a large bowl and mix together.   Pour filling into the crust lined pie pan.  Pour the hot caramel sauce over the peaches.  Place the top pie crust over the pie and crimp the edges to seal the pie.  Cut some air vents if not using a ceramic pie bird to vent air.  Bake for 35 – 45 minutes in the preheated oven on 400 degrees F.  Check after 15 minutes…depending on your oven, turn down to 375 degrees F if the crust looks like it is getting too brown, too soon.  Let cool completely.  Serve with vanilla ice cream.

*Directions to Make Caramel Sauce:

In a medium  sauce pan, add all the Caramel Sauce ingredients.  Cook on low heat until ingredients are dissolved.  Turn up to medium heat and bring to a boil.  Boil for 5 minutes (you are making caramel candy).  Do not let cool.

Ingredients

Peaches

Peaches in Pie Shell

Caramel over Peaches

Ready to Bake

Just Out of the Oven

TOFFEE CHIP & BUTTER PECAN ICE CREAM PIE

Ingredients:

1 (16 oz. ) package ginger snaps

½ cup Butter, melted

1 (1.5 Quart) Butter Pecan Ice Cream softened

1(1.5 Quart)  Breyers Heath Blast Ice Cream, softened

Caramel syrup for garnish

Tofee Chips, for garnish

Whipping cream for garnish

Directions:

Make ginger snap dust for crust by placing 1 gingersnap at a time in a food processor.  Pour gingersnap dust into a large springform pan.  Pour melted butter into pan and mix gingersnap dust into the butter.  With a fork, press the mixture down on the bottom of the pan forming the crust.  Place springform pan in the freezer. 

Pour softened butter pecan ice cream into a large mixing bowl .Mix with a mixer . Remove pan from freezer and spread butter pecan ice cream over crust.  Place in the freezer.

Pour Heath Toffee Blast Ice Cream into a large mixing bowl.    Add about ¼ cup toffee bits. Mix with a mixer.  Remove pie from freezer .  Spread Toffee ice cream on top of Butter Pecan layer. Sprinkle Toffee Bits on top of Pie.

 Place in freezer .  Place in the freezer and freeze overnight. 

Carefully remove from freezer and using a knife dipped in hot water, scrape it along the sides of the springform pan and remove the sides of the pan. 

Serve with Caramel Sauce and Whipping Cream.

ingredients

the two ice creams

gingersnap dust

crust

softening butter pecan ice cream

butter pecan layer

softening toffee ice cream

adding toffee bits

toffee layer

ready to freeze

just out of freezer

FROZEN SOUR GRAPES PIE

INGREDIENTS:

1 can (14 ounces) sweetened condensed milk

1 ½ drams  = 1 ½ teaspoons (.125 oz. bottles) LorAnn Super Strength Grape Flavoring (http://lorannoils.com/)

4 teaspoons Tart & Sour  Fruit Flavor Enhancer – LorAnn Gourmet  ( http://lorannoils.com/ )

 Neon purple food coloring , 2 drops (optional)

1  ¼ cups whipping cream, whipped

1 cup whipping cream, whipped (for garnish)

Purple candy (Jelly Bellies, Sixlets, etc…for garnish)

1 shortbread crust (9 inches)

DIRECTIONS:

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

Whip 1 ¼  cups whipping cream. Fold a fourth of the whipped cream into grape 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.

Ingredients

Adding Flavoring and Color

Mixing Flavoring and Color 

Adding Whip

This is a bad picture of it all whipped up

Ready to Freeze

Just out of the freezer

Garnished