Pecan-Caramel Crunch Ice Cream

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Pecan-Caramel Crunch Ice Cream
Ingredients

  • 3/4 cup quick-cooking oats
  • 1 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup butter, melted
  • 2 cups firmly packed light brown sugar
  • 3 cups milk
  • 1 (12-ounce) can evaporated milk
  • 1/2 teaspoon salt
  • 4 egg yolks
  • 4 cups whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • 2 tablespoons vanilla extract
  • 1 (20-ounce) bottle caramel topping
  • Garnishes: oat mix and waffle cone pieces

Preparation

  1. Preheat oven to 350°. Stir together first 5 ingredients; spread in a thin layer on a baking sheet.
  2. Bake at 350° for 15 minutes. Cool completely on a wire rack. Process in a food processor until finely chopped; set aside.
  3. Stir together 2 cups brown sugar and next 3 ingredients in a large saucepan over low heat, and simmer, stirring often, 1 minute. (Do not boil.)
  4. Beat egg yolks until thick and lemon-colored. Gradually stir 1 cup hot brown sugar mixture into yolks. Add egg yolk mixture to remaining hot mixture; cook, stirring constantly, over low heat 2 minutes or until mixture begins to thicken. Remove pan from heat; stir in cream, condensed milk, and vanilla. Let cool to room temperature.
  5. Pour mixture into freezer container of a 6-quart hand-turned or electric freezer, and freeze according to manufacturer’s instructions 5 to 7 minutes or until partially frozen. Layer top of ice cream evenly with oat mixture and caramel topping. Freeze according to manufacturer’s instructions, 10 to 15 more minutes or until mixture is frozen. (If desired, remove mixture from freezer container, and place in another container. Return to freezer, and freeze 8 hours or overnight.)

Caramel Brownies

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Caramel Brownies
Ingredients

  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 1 cup canola oil
  • 4 eggs
  • 1/4 cup 2% milk
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup chopped pecans, divided
  • 14 ounces caramels
  • 1 can (14 ounces) sweetened condensed milk

Preparation

  1. In a large bowl, beat the sugar, cocoa, oil, eggs and milk.
  2. Combine the flour, salt and baking powder; gradually add to egg mixture until well blended.
  3. Fold in chocolate chips and 1/2 cup pecans.
  4. Spoon two-thirds of the batter into a greased 13-in. x 9-in. baking pan.
  5. Bake at 350° for 12 minutes.
  6. Meanwhile, in a large saucepan, heat the caramels and condensed milk over low heat until caramels are melted.
  7. Pour over baked brownie layer.
  8. Sprinkle with remaining pecans.
  9. Drop remaining batter by teaspoonfuls over caramel layer; carefully swirl brownie batter with a knife.
  10. Bake 35-40 minutes longer or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).
  11. Cool on a wire rack.

Yield: 2 dozen.

Brown Sugar-Pecan Coffee Cake

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Brown Sugar-Pecan Coffee Cake
Start your morning with this delicious coffee cake and you’ll be ready to tackle the day. A brown sugar crumb mixture forms the crust, and cinnamon-sugar pecans add a crunchy topping.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups firmly packed light brown sugar
  • 3/4 cup butter, cubed
  • 1 cup sour cream
  • 1 large egg, lightly beaten
  • 1 teaspoon baking soda
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 cup chopped pecans

Preparation

  1. Stir together flour and brown sugar in a large bowl. Cut 3/4 cup butter into flour mixture with a pastry blender or 2 forks until crumbly. Press 2 3/4 cups crumb mixture evenly on the bottom of a lightly greased 13- x 9-inch pan.
  2. Stir together sour cream, egg, and baking soda; add to remaining crumb mixture, stirring just until dry ingredients are moistened. Stir together granulated sugar and cinnamon. Pour sour cream mixture over crumb crust in pan; sprinkle evenly with cinnamon mixture and pecans.
  3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted into center comes out clean.

Streuseled Zucchini Bundt Cake

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Streuseled Zucchini Bundt Cake

Ingredients

  • 2 cups shredded zucchini, patted dry
  • 1-1/3 cups fat-free plain yogurt
  • 3/4 cup sugar
  • 2 egg whites
  • 1/3 cup canola oil
  • 1 egg
  • 4 teaspoons vanilla extract, divided
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon dry bread crumbs
  • 1/3 cup packed brown sugar
  • 1/3 cup chopped pecans
  • 1/3 cup raisins
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 3/4 cup confectioners’ sugar
  • 2 to 3 teaspoons fat-free milk

Directions

  1. In a large bowl, beat the zucchini, yogurt, sugar, egg whites, oil, egg and 3 teaspoons vanilla until well blended.
  2. In a small bowl, combine the flour, baking powder, baking soda and salt; gradually beat into zucchini mixture until blended.
  3. Coat a 10-inch fluted tube pan with cooking spray; sprinkle with bread crumbs.
  4. Pour a third of the batter into pan. Combine the brown
    sugar, pecans, raisins, cinnamon and allspice; sprinkle half over batter.
  5. Top with another third of the batter. Sprinkle with
    remaining brown sugar mixture; top with remaining batter.
  6. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  7. In a small bowl, combine confectioners’ sugar, remaining vanilla and enough milk to achieve desired consistency; drizzle over cake.

Yield: 14 servings.

TennTucky Blackberry Cobbler

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TennTucky Blackberry Cobbler
Turn TennTucky Blackberry Cobbler into a cobbler sundae by layering it with vanilla ice cream, Butterscotch-Bourbon Sauce, and lightly salted toasted pecans in tall soda fountain glasses.

Ingredients

  • 3 tablespoons cornstarch
  • 1-1/2 cups sugar, divided
  • 6 cups fresh blackberries
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 8-ounce container sour cream
  • 1/2 teaspoon baking soda
  • Butterscotch-Bourbon Sauce

Preparation

  1. Preheat oven to 350°. Stir together cornstarch and 1/2 cup sugar. Toss berries with cornstarch mixture, and spoon into a lightly greased 11- x 7-inch baking dish.
  2. Beat butter at medium speed with an electric mixer until fluffy; gradually add remaining 1 cup sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition.
  3. Combine flour and baking powder. Stir together sour cream and baking soda. Add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spoon batter over berry mixture.
  4. Bake at 350° for 45 minutes; shield loosely with aluminum foil to prevent excessive browning, and bake 20 to 25 minutes or until a wooden pick inserted in center of cake topping comes out clean.

Switch It Up

Summer Fruit Cobbler: Substitute 3 cups coarsely chopped, peeled fresh nectarines; 2 cups fresh blueberries; and 1 cup fresh raspberries for blackberries.

Butterscotch-Bourbon Sauce

Ingredients

  • 1-1/2 cups firmly packed light brown sugar
  • 1/2 cup butter
  • 3/4 cup whipping cream
  • 3 tablespoons bourbon

Preparation

  1. Cook brown sugar and butter in a large heavy saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and mixture is smooth.
  2. Gradually stir in whipping cream.
  3. Bring mixture to a boil, stirring constantly; boil, stirring constantly, 3 minutes.
  4. Remove from heat, and stir in bourbon.
  5. Cool 20 minutes.

Lemonade Dessert

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Lemonade Dessert
Here’s a tasty way to finish off your summer barbecue. Adults and kids will be standing in line for this easy-to-make treat.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 3/4 cup cold butter, cubed
  • 3/4 cup chopped pecans
  • 1/2 gallon vanilla ice cream, softened
  • 1 12-ounce can frozen pink lemonade concentrate, thawed

Preparation

  1. In a small bowl, combine flour and brown sugar; cut in butter until crumbly.
  2. Stir in pecans. Spread in a single layer into a greased 15-in. x 10-in. x 1-in. baking pan.
  3. Bake at 375° for 9-12 minutes or until golden brown, stirring once. Cool on a wire rack for 10 minutes.
  4. In a large bowl, beat ice cream and lemonade until blended. Sprinkle half of the crumbles into a greased 13-in. x 9-in. dish.
  5. Spread with ice cream mixture; sprinkle with remaining crumbles.
  6. Cover and freeze overnight.
  7. Remove from the freezer 15 minutes before serving.

Yield: 12-15 servings.