About Me

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I've been crocheting for over 30 years, and come from a family of yarn and fabric artisans. I learned to sew from my Grandmother who made several quilts a year entirely by hand...one for each child, grandchild, and great-grandchild. Life situations and changes caused me to take a chance and open my first Etsy shop in Feb. 2011. A few successful months later, I opened my second Etsy shop as BeccaTheBaker...and later in 2011 opened my third Etsy shop as BeyondCrochetToo. I'm a single mother of 2 teenagers (a girl and a boy), plus 2 cats. I'm a 5th generation Native Californian (Northern California. And am happy to be back on the West Coast in the Pacific Northwest where I belong.

Sunday, July 17, 2011

2 Recipes for National Ice Cream Day!! :D

Lime Cooler Mini Ice Cream Pies
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Here's a 4-ingredient dessert idea that couldn't be easier: creamy lime sherbet and ice cream in a simple pie crust cup.
Prep Time: 20 Min
Total Time: 4 Hr 30 Min
Makes: 12 servings
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INGREDIENTS:
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1
cup lime sherbet
1
cup vanilla ice cream
1/2
cup whipped topping
Grated lime peel, if desired
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DIRECTIONS:
  • Heat oven to 450°F. Remove pie crusts from pouches; unroll on work surface. Cut six 4-inch rounds from each crust. Firmly press each round in bottom and up side of each of 12 ungreased regular-size muffin cups. Prick with fork. Bake 8 to 10 minutes or until lightly browned. Cool completely, about 1 hour.
  • Gently mix sherbet and ice cream. Divide mixture evenly among pie crust cups. Freeze uncovered until firm, about 3 hours.
  • Let stand at room temperature 5 minutes before serving. Garnish with whipped topping and lime peel.
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High Altitude (3500-6500 ft):
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Nutritional Information:
1 Serving (1 Serving)
  • Calories 190
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 190mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 0g,
    • Sugars 5g),
  • Protein 1g;
Percent Daily Value*:
  • Vitamin A 0.00%;
  • Vitamin C 0.00%;
  • Calcium 2.00%;
  • Iron 0.00%;
Exchanges:
  • 1/2 Starch;
  • 0 Fruit;
  • 1 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 2 Fat;
Carbohydrate Choices:
  • 1 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.
 
 
 
 
Chocolate-Toffee Ice Cream Squares
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Relish this frozen dessert made with chocolate ice cream, toffee bits, hot fudge and whipping cream – all the best delights you could pack into a treat.
Prep Time: 20 Min
Total Time: 2 Hr 50 Min
Makes: 15 servings
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INGREDIENTS:
1
roll (16.5 oz) Pillsbury® refrigerated sugar cookies
3/4
cup chocolate-coated toffee bits
1 1/2
cups whipping cream
3
tablespoons powdered sugar
1
quart (4 cups) chocolate ice cream, slightly softened
1
jar (11.75 oz) hot fudge topping (1 1/4 cups), room temperature
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DIRECTIONS:
  • Heat oven to 350°F. Cut cookie dough into 1/2-inch slices. In bottom of ungreased 13x9-inch pan, arrange slices. With floured fingers, press dough evenly in pan to form crust. Sprinkle 1/2 cup of the toffee bits over dough.
  • Bake 15 to 19 minutes or until light golden brown. Cool completely, about 45 minutes.
  • In small bowl, beat whipping cream and powdered sugar until soft peaks form. Set aside.
  • Spoon ice cream over crust; spread evenly. Spoon ice cream topping by teaspoonfuls onto ice cream; carefully spread evenly. Carefully spread whipped cream over topping. Sprinkle with remaining 1/4 cup toffee bits. Freeze 1 1/2 hours or until firm. Cut into squares. Store in freezer.
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High Altitude (3500-6500 ft):
No change.
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Nutritional Information:
1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 11g,
    • Trans Fat 2g),
  • Cholesterol 55mg;
  • Sodium 230mg;
  • Total Carbohydrate 52g
    • (Dietary Fiber 1g,
    • Sugars 37g),
  • Protein 5g;
Percent Daily Value*:
  • Vitamin A 8.00%;
  • Vitamin C 0.00%;
  • Calcium 10.00%;
  • Iron 6.00%;
Exchanges:
  • 1 Starch;
  • 0 Fruit;
  • 2 1/2 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 4 1/2 Fat;
Carbohydrate Choices:
  • 3 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.

1 comment:

  1. Thanks for sharing these recipes! They sound and look delicious!

    ReplyDelete