(Me and Aunt Gail in our Beach House Kitchen, playing Betty Crocker together!)
Yesterday I posted about our family eating warm razzleberry pie and ice cream. A sweet friend asked for the recipe and I just directed her to Marie Callendar's frozen pie. I cannot make a pie to equal her razzleberry concoction!
In fact, when it comes to desserts, I rarely cook them myself because 1) I would eat all the batter and then, proceed to eat all the leftover pie, cake, cookies at midnight... and
b)there are some classics we love that don't require a cook in the kitchen! (And as you'll see there are 3 recipes that your 6 year old could throw together in 5 minutes that wow a crowd as well as any 6 layer cake that takes all day to bake.)
My Go To favorite Easy Sweet Treats are
1. Marie Callendar's Razzleberry Pie (served warm with vanilla ice cream...)
2. Marie Callendar's Chocolate French Silk Pie (just thaw, serve and taste that buttery chocolate filling spreading from your happy lips to your hips...)
3. Oreo Ice Cream Sundae Dessert -- Crush a regular sized bag of oreos (after you've eaten 2 or 3 of course) with 2/3 stick of melted butter and pat buttered cookie crumbs into a big oblong pan. Layer either 1/2 of 1/2 gallon of vanilla or mint chocolate chip ice cream on top of cookies. (I like to use the cardboard boxed ice cream for this -- and just open the box, cut the ice cream in pieces and lay on the oreo crust). Then add a good squizzle of Hershey's syrup or your favorite fudge topping, followed by another layer of ice cream and more topping. Cover with plastic wrap and freeze until ready to serve. Top with whipping cream, chopped pecans, and a cherry or strawberry if you like (one per piece) then cut in squares, serve on plates or in bowls and be happy.
4. An angel food cake made from a mix is about the easiest thing in the world to whip up once you've purchased the tube pan for the job. Add water, mix and pour into a tube pan and bake. But the flavor of a warm angel food cake coming out of the oven and taste/texture is so far superior to the deli bought ones that it is worth the 5 minutes it takes to throw it together. We often serve this with fresh strawberries or peaches and whipped cream
My mom gave me this Pineapple Angel Food recipe that a 5 year old can make. We love it!
One angel food cake mix
One 15 oz. can (a large one) crushed pineapple with juice
Mix together. (don't add anything else, no water... nada. 2 ingredients is all. Just use a big wooden spoon and stir. It will foam up and "grow" in the bowl. You don't beat this as you would a classic angel food cake!)
Pour into an ungreased oblong pan (the biggest you have)
Bake at 350. When done, turn upside down to cool. This is the tricky part.
You may need some help from a hubby or child. I put 4 soup cans (or whatever 4 cans you have in the pantry that are the same height) at the corners of the inverted cake pan to let the cake cool without smushing the top.
The cake may sink a bit in the middle, but that is okay. When cool, frost with whipping cream (or Cool Whip) and sprinkle with a little toasted coconut and sliced almonds, serve room temp or cold! (keep in fridge)
Serves a bunch... fairly low calorie, too. No fat at all in cake itself!
5. Becky's No Brainer Cobbler
Pour a big bag of frozen mixed berries (no need to thaw) into a bowl and add about 2/3 c. sugar, 1 t. vanilla, dash cinnamon, and 1 T. flour or cornstarch. Mix together.
Pour berry mixture into big oblong pan. Dot top of fruit with bits of butter.
Take two refridgerated, raw, Pillsbury Pie crusts, unroll them and , as best as you can, fit them together on top of the berries. This will take some patchworking, but hey -- we're going for a rustic cobbler look, right?
Then flute the edges of the pie crust around the pan. Cut a few slits in the top. Brush crust with melted butter and sprinkle with sugar and cinnamon. Bake until the smells make you woozy with hunger and the crust is nice and brown. Serve with ice cream.
You can also use peaches or apples or any other kind of fruit you like in this basic no brainer recipe. I like mixing a little rhubarb with the berries when it is in season!
No comments:
Post a Comment