Tuesday, January 20, 2009
3 C Rich's Whipped Topping
1 C water
3/4 C sugar
1 tsp salt
2-3 tsp vanilla (or you can use other flavorings)
2-3 drops yellow food coloring
Combine the water and Rich's together. Add the rest of the ingredients and stir with a spoon UNTIL THE SUGAR IS DISSOLVED. Using a mixer, whip all ingredients for about a minute and 1/2 ( this makes the texture much better). Pour the mixture in a freezer cylinder and follow the directions for your particular cylinder.
I have to add that all of this wouldn't fit into our cylinder but I put the rest in a glass pan and froze it with success. This is by far the creamiest recipe I've found for ice cream.
10 oz. white chocolate almond bark cut in pieces (kroger brand phe free)
1/3 C. light corn syrup
food coloringassorted candies to decorate
line 8 in. pan with foil; spray with non-stick cooking sprayplace almond bark in microwave safe bowl. Microwave on high for 1 minute. Stir. Continue to heat for 15 seconds at a time until smooth.Add corn syrup; blend well. Spread into foil lined pan let stand at room temp for 20- 60 minutes or until firm enough to handle. Divide into sections (1 per color you want to make) Squeeze each section until workable. to color put in ziptop bag sprayed with non-stick spray add food coloring and knead until blended. let stand 15- 30 minutes. sculpt clay as desired and decorate as you wish. We made snowmen....
18 (2 1/2-inch) peppermint candy canes unwrapped ( free)
5 oz almond bark (free)
2 tsp. crushed peppermint candy canes (free)
line cookie sheet with waxed paper. Arrange candy canes on waxed paper in groups of 2 with end touching to form heartplace almond bark in microwave safe bowl and microwave on high for 1 minute stir. continue melting for 30 seconds at a time until smooth. Spoon or pipe into center of hearts sprinkle with candy cane pieces and let stand for 30 minutes or until set.
1/4 C. maraschino cherries finely chopped (approx 12 mg phe)
1 1/4 C. CBF all purpose baking mix (1.25 mg phe)
1/4 C. sugar (free)1/2 C. butter (again i used parkay)
(free)2 oz. white chocolate almond bark finely chopped ( i used Kroger brand which is free)
1/4 tsp. almond extract
combined baking mix and sugar cut in butter until crumbly (like making a pie crust)stir in cherries and white chocolate and almond extract. knead into a doughheat oven to 325 degrees F. Roll into 3/4 in balls place on lightly greased cookie sheet use a glass dipped into sugar to flatten them bake 10-12 minutes or until lightly golden brown
To decorate you can dip in melted white almond bark and put sprinkles on them.
Total phe for recipe 13.25 mg phs
1/4 + 1/8 c. corn starch (phe free)
1/2 of 1/3 or 1/6 c. powder sugar (not sure how to measure it i just measured out 1/3 c and took out half)
1/2 c. cbf all purpose baking mix (1mg phe)
Beat butter with mixer until light and fluffy. add corn starch and powder sugar, beat on low speed until moistened. beat on high till light and fluffy. Add baking mix, mix until dough forms. cover in plastic and chill for at least an hour.
Preheat oven to 350 degrees F. Shape dough into 1 in. balls. Bake for 9-15 minutes or until light golden brown. cool 1 minute
In small bowl combine 1.5 TBS powder sugar 1 TBS green and 1 Tbs red decorator sugar mix well. carefully roll cookies in mixture.
total phe for recipe 1 mg.
1 1/2C. cranberries (12 oz. package)
1 apple- peeled, cored, sliced
1/2C. apple juice
1/2t. apple pie spice
Bring all ingredients to a boil in a saucepan. Reduce to low heat and simmer for 10 minutes. Chill or serve warm.
1 small pkg. Jello French Vanilla Pudding
1 8 oz. container Cool Whip
1 tsp pumpkin pie spice (or use a combination of cinnamon, nutmeg, all spice or whatever you would put in a pumkin pie)
1. Whip all ingredients together preferrably when Cool Whip is half thawed.
2. Put mixture in individual parfait glasses or dessert bowls.
Makes 8 servings.
Per recipe 200 mg
Per serving 25 mg