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

CHOCOLATE PEANUT BUTTER BROWNIES

INGREDIENTS:

(Wet)

1 cup butter, softened

½  cup white sugar (extra fine white baker’s sugar works awesome)
½ cup brown sugar
3 eggs

1 teaspoon vanilla paste or extract

2 Tablespoons Creamy Peanut Butter
(Dry)

½ cup cocoa powder
1 cup all-purpose flour ( ½  cup all-purpose, ½ cup Whole Wheat Pastry Flour)
½  teaspoon baking powder

½  teaspoon salt

3 Tablespoons Chocolate Peanut Butter Powder (PB2 with Premium Chocolate***)

½ cup peanut butter chips

½ cup milk chocolate chips

¼ cup Reese’s Pieces

Topping

1 cup milk chocolate chips

2 cups peanut butter chips

DIRECTIONS:
In a mixer with a medium bowl, cream butter, eggs and sugar.  Add vanilla and peanut butter.  Mix until combined.  Mix dry ingredients then add slowly to wet ingredients.  Add ½ cup peanut butter chips and ½ cup milk chocolate chips at the end of your mixing. Grease a 9"x13" pan.  Pour batter evenly into pan.  Sprinkle and gently press down the Reese’s Pieces over the batter.  Bake at 350 degrees for 20 – 30 minutes or until a toothpick comes out clean.  Immediately sprinkle the topping chips over the baked brownies.  Cover with foil for 3 minutes.  Remove foil and spread the now melted chips over the brownies (I like to use an angled spatula to do this).  Let cool completely and let the chocolate set (Several Hours).  Cut into squares and serve.  Store in an airtight container in a cool dry place.

Ingredients

PB 2 with Chocolate

Creamed Butter and Sugar

Wet Ingredients

Batter

In the baking dish

Reese's added

Just out of the oven with Chips melting

Chips melted and spread, with Peanut Butter Chips scattered on top

***Where to purchase PB2 with premium chocolate: 

In the Sacramento area Whole Foods Markets carries it in the store and Nugget has a similar item, different brand.

Nugget (has a chocolate powdered peanut butter called - JUST GREAT STUFF)
ONLINE RETAILERS (Click the hyperlink and it will take you to the site):

AMAZON

REI

GNC

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