Disney Dole Whip

Disney Dole Whip Recipe

Dole Whip Ingredients:

1 scoop of vanilla ice cream 

4 ounces of pineapple juice 

2 cups of frozen pineapple

How to Make a Dole Whip:

Add all 3 ingredients to a blender, and blend it until it’s smooth. You can serve it as-is, but Disney suggests putting the blended mixture into a piping bag and piping a swirl into your bowl for the soft-serve look. Top with a cocktail umbrella for an extra tropical touch.

Mixed Berry Mini Galettes

Mixed Berry Mini Galettes  - from twopeasandtheirpod.com
 1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/4 cup coarse cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup buttermilk
2 cups mixed berries ( I used fresh blueberries, blackberries, and strawberry slices)
1 egg, beaten
2 tablespoons turbinado sugar

1. To make the dough, combine flour, sugar, cornmeal, and salt in a processor; pulse 2-3 times. Add butter and pulse 4-5 times, or until mixture resembles coarse meal. With the processor running, slowing pour the buttermilk through the chute, processing until the dough forms a ball. Remove the dough ball and pat it into a firm ball. Wrap in plastic wrap and refrigerate for at least 45 minutes before rolling out.
2. Center a rack in the oven and preheat to 350 degrees F.
3. Remove the dough from the refrigerator and place on a sheet of parchment paper. Cut the dough into four equal parts. Starting at the center of the dough, roll out each piece of dough into a circle, about 6 inches.  Place the dough with parchment paper on a baking sheet. Arrange mixed berries in the center of each galette, leaving a 1-inch border. Fold the border over the berries, overlapping where necessary and pressing gently to adhere the folds.
4.  Lightly brush the edge of the dough with the egg and sprinkle crust and berries with turbinado sugar.
5. Bake the galettes for 40-45 minutes, or until the crust is golden brown. Transfer the baking sheet to a wire rack to cool for at least 20 minutes. Serve warm or at room temperature.

*Note-you can make the galette dough in advance. It will keep in the refrigerator for 3 days. Serve with whipped cream or ice cream if you wish.

Makes 4 mini galettes

Green Monster Smoothie

Green Monster Smoothie - as seen on Laura's Recipe Collection

made one gigantic smoothie- the glass shown above is a pint sized glass and I still had about 1/2 C left in the blender

Ingredients:
2 C spinach
1 banana
1/2 C milk (or almond milk, or soy milk, or yogurt or whatever else you can come up with. make it your own)
1/2 tray of ice cubes
1/2 C raw rolled oats

Directions:
Place the spinach in a blender- it’s important to put the spinach first so that it’s closest to the blades. The banana and ice will hold it down and make sure the spinach gets finely chopped so you’re not drinking leaves of spinach.

Pour in the milk and add banana to the blender and puree until smooth and leaf-chunk-free. Add the ice and any other add-ins you’d like. Puree again until the ice is crushed and everything is blended together. Enjoy!

Source: Seen all over the blog world, but the Original Green Monster is from Angela from Oh She Glows and the Green Monster Movement

Cranberry Apple Baked Brie

Cranberry Apple Baked Brie - from user blue-eyedwife from thenest.com

Basically you cook 2 Tbsp butter with 5 Tbsp brown sugar, until the butter melts. Then add 2 apples, sliced and about a cup of cranberries and simmer until the apples are nice and soft, the cranberries have popped, and kind of thickened the whole thing. Let it cool. Then place on a wheel of brie, wrap in puff pastry dough, and bake in the oven for 24 minutes at 350.

Pear Chocolate Pie

Pear Chocolate Pie - from Jamie of Elephants Never Forget, origin unknown

(serves 8)
Dough:
2/3 c butter
2/3 c sugar
1 3/4 c flour
1 egg
1 tsp vanilla
1 Tbsp water

4 pears, peeled, cored and thinly sliced (I use Bosc)
3/4 c chocolate chips

Melt butter and mix into the flour and sugar. Add the egg, vanilla, and water and knead quickly into the dough. Chill for one hour. Part the dough into two halves and roll these out into two circles to fit a 7-10" pie pan. Place one dough circle in a greased pie pan. Place pears on top and sprinkle with chocolate chips over pears. Cover with second dough circle, brush with water and sprinkle with sugar.

Bake for 40 mins at 400 degrees. Serve pie warm with vanilla ice cream, whipping cream or sour cream. (Can substitute apples for pears too!)

Jamie's notes: Pear Chocolate Pie sounds so strange, and is so delicious. I got the recipe from Kristen, who got it from Jen who got it from Bibi, or something like that. Confession: I used D'Anjou pears but as noted in the recipe, I think Bosc would have been better. Also, next time I'd like to try layering the chocolate with the pears rather than just sprinkling it on top. In any case, this is a TASTY pie!

Pear Crisp with Star Anise and Dulce de Leche

Pear Crisp with Star Anise and Dulce de Leche - as seen on Vanilla Garlic
Makes one 8x10 inch pan

Baking whole points of star anise gives this dish an amazing flavor. Be sure to let people eating this know not to eat them though. The dulce de leche is optional, but trust me, you want it.

3 medium Bartlett pears, peeled and chopped
1/4 cup of sugar
1 star anise, broken up

heaping 1/2 cup of rolled oats
heaping 1/2 cup of packed brown sugar
1/4 cup of all-purpose flour
1/4 cup of chilled butter
pinch of cinnamon
Dulce de leche

1. Preheat the oven to 350F. Lightly butter a 8x10 baking dish.

2. Place the pears, sugar, and star anise in a bowl and allow to macerate for 15 minutes. While the pears macerate place flour, oats, brown sugar, and cinnamon into a bowl. Cut in the butter using your fingers, two knives, or a pastry cutter until it all comes together is small pea sized bits.

3. Place the pears in the baking dish. Cover with the oat mixture. Bake for 25-30 minutes or until the top is lightly browned. Serve with dulce de leche.

Cherry Pocket Pies

Cherry Pocket Pies - Williams-Sonoma

2 1/2 cups (390g) all-purpose flour
1 tsp. salt, plus a pinch
2 Tbsp plus 1/2 cup (125 g) granulated sugar
16 Tbsp. (2 sticks/250g) cold unsalted butter, cut into 1/2 inch (12mm) dice
6 to 8 Tbsp (90 to 125ml) ice water

1 1/2 Tbsp cornstarch
2 cups (295g) fresh or frozen pitted sour cherries, thawed and drained if frozen
1 tsp. vanilla extract
1 egg, lightly beaten with 1 tsp. water
coarse sugar for sprinkling
vanilla ice cream for serving

In the bowl of a stand mixer fitted with the flat beater, beat together the flour, the 1 tsp salt and the 2 Tbsp granulated sugar on low speed for 10 seconds. Add the butter and beat until the mixture resembles coarse meal, about 30 seconds. Increase the speed to medium-low and beat for 1 1/2 minutes more. Add the 6 Tbsp (90 ml) ice water, reduce the speed to low and beat for 20 seconds. The dough should hold together when squeezed with your fingers, but should not be sticky. If it is crumbly, add more water, 1 tsp at a time, and beat for 5 seconds after each addition. Divide the dough in half, wrap with plastic wrap and shape each into a disk. Refrigerated for at least 2 hours or up to overnight.

In a saucepan, whisk together the 1/2 cup (125g) granulated sugar, the cornstarch and pinch of salt, then add the cherries and vanilla. Set over medium-high heat and cook until slightly thickened, about 15 minutes. Let cool.

Let the dough stand at room temperature for 5 minutes. On a floured surface, roll out 1 dough disk into a round 1/16 to 1/8 inch (2 to 3 mm) thick. Brush off the excess flour. Using a pocket pie mold, cut out 8 of each shape (4 solid and 4 with the decorative cutout). Reroll the dough scraps, if necessary, and cut out more shapes. Repeat with the remaining dough disk.

Place a solid shape in the bottom half of the cutter and gently press the dough into the mold. Fill the center with 1 to 2 Tbsp cherry filling and brush the edges of the dough with some of the egg wash. Top with a shape with a decorative cutout. Press the top half of the cutter down to seal and crimp the edges of the pie. Remove the pie from the mold and place on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Freeze the pies for 30 minutes.

Preheat an oven to 400 F (200 C).

Brush the top of the pies with egg wash and sprinkle with coarse sugar. Bake until the crust is golden brown and the filling is gently bubbling, about 20 minutes. Transfer the pies to a wire rack and let cool for 10 minutes. Serve with vanilla ice cream. Makes about 8 pocket pies.



Apple alternative - taken from allrecipes.com
3 apples peeled, cored, thinly sliced
2 Tbsp sugar
2 Tbsp flour
1 tsp. apple pie spice
1 Tbsp vanilla extract

Raspberry Puffs with Goat Cheese Mousse and Thyme

Recipe courtesy Camilla Saulsbury

Prep Time:

20 min

Inactive Prep Time:

25 min

Cook Time:

14 min

Level:

Intermediate

Serves:

6 servings

Ingredients

• 1 sheet puff pastry (from a 17.25-ounce package), thawed
• 6 ounces mild, creamy goat cheese (recommended: Chavrie brand)
• 8 tablespoons powdered sugar, divided
• 1 teaspoon vanilla extract
• Pinch salt
• 1 cup chilled whipping cream
• 1/4 cup seedless raspberry jam or preserves
• 3 cups fresh raspberries
• 1 1/2 tablespoons minced fresh thyme leaves, plus 6 thyme sprigs, for garnish, optional

Directions

Preheat oven to 425 degrees F. Unfold pastry sheet; cut along fold line to make 3 strips, trimming rough edges. Cut each strip in half crosswise. Place pastry rectangles on an ungreased baking sheet and bake until golden brown, 12 to 14 minutes. Transfer pastry to a rack and cool (about 8 to 10 minutes), then cut horizontally into 2 layers.

While pastry bakes, in a medium bowl whisk the goat cheese, 6 tablespoons powdered sugar, vanilla, and salt until blended. Using electric mixer, beat whipping cream in another medium bowl until peaks form; fold into cheese mixture. Chill 10 to 15 minutes.

Heat the jam in a medium microwave-safe bowl until just melted (about 10 seconds). Add berries. Toss to coat.

Just before serving, put bottom halves of pastry on plates; top with mousse and raspberries. Sprinkle with minced thyme, cover with top half of pastry, and dust with powdered sugar. Garnish with thyme sprigs.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Printed from FoodNetwork.com on Sun Feb 15 2009

© 2009 Scripps Networks, LLC. All Rights Reserved

Sweet Grilled Peaches with Honeyed Vanilla Bean Mascarpone and Walnut Sugar

Recipe courtesy Jenny Flake - as seen on Food Network's Ultimate Recipe Showdown:Desserts

Prep Time:

30 min

Inactive Prep Time:

hr min

Cook Time:

8 min

Level:

Easy

Serves:

6 servings

Ingredients

• 1 stick unsalted butter
• 1/2 cup honey
• 1 1/2 vanilla beans, divided
• 10 ounces mascarpone cheese
• 1/4 cup honey
• 1/2 vanilla bean
• 4 ripe white peaches, rinsed and blotted dry
• 1/2 cup finely ground walnuts
• 6 tablespoons coarse white sanding sugar

Directions

Melt butter and honey in a small saucepan over medium-low heat. Split the whole vanilla bean in half lengthwise. Scrape all the seeds from 1 vanilla bean and place into saucepan along with the vanilla bean. Stir to combine; let simmer until sauce has thickened, about 5 minutes then reduce heat to low.

Preheat indoor grill pan to medium heat on stovetop.

Place mascarpone cheese and honey into a medium bowl. Split the remaining 1/2 vanilla bean in half lengthwise, scrape all the seeds from the bean and place into bowl; discard the bean. Stir to combine and set aside.

Cut each peach in half and discard the pit. Dip peaches cut side down into the butter-honey sauce and in batches, place onto hot grill pan. Grill for 2 to 3 minutes, until peaches have nice grill marks.

Combine walnuts and sugar into a bowl. Place grilled peaches, onto serving plates, 2 per plate. Top each with a dollop of mascarpone cheese and sprinkle with walnut sugar. Remove the vanilla bean from honey sauce and drizzle a spoonful of warm sauce over peaches and plates. Serve warm.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Printed from FoodNetwork.com on Sun Feb 15 2009

© 2009 Scripps Networks, LLC. All Rights Reserved

Pear and macadamia nut crumble

Pear and macadamia nut crumble - Curtis Stone via Fiona Murray

8 William pears, peeled, cored and quartered
100 g caster sugar
Finely grated zest and juice of 1 orange
1 cinnamon stick
1 vanilla pod, split in half lengthwise

Crumble:
280 g plain flour
125 g caster sugar
100 g macadamia nuts, roasted and crushed
125 g butter, softened

Ice cream to serve.

Place the pears in a medium saucepan with the sugar, zest and juice, cinnamon stick and vanilla bean. Cook, covered, over a moderate heat until the pears are tender, but not mushy, about 20 minutes, depending on the ripeness of the pears. Remove the cinnamon stick and vanilla pod.

Preheat the oven to 170C and grease an ovenproof dish (30cm x 15 cm and 8 cm deep). Spoon the pears into the prepared dish.

For the crumble, combine the flour, sugar, and macadamia nuts in a bowl. Add the butter and, using your fingers, rub it into the mixture until evenly distributed. Scatter over the pears and transfer the dish to the oven. Bake for 15-20 minutes, or until golden brown on top. Serve warm with ice cream.

Serves 4-6

Tropical Fruit Tart

Tropical Fruit Tart - Epicurious.com

1 refrigerated pie crust (half of 15-oz. package), room temperature
1 tsp. all purpose flour

1 8-oa package cream cheese, room temperature
1/4 c. sugar
1/4 c. whipping cream
1 Tbsp. fresh lemon juice
3/4 tsp. vanilla extract

1/2 small pineapple, peeled, halved, cored, thinly sliced
3 kiwis, peeled, thinly sliced
1 large mango, peeled, thinly sliced
2 Tbsp. apricot preserves
(reviews also recommend peaches, blackberries, strawberries, raspberries, pineapple, and kiwis.)

Preheat oven to 425 degrees F. Unfold crust.

Using wet fingertips, press together any cracks to seal. Place crust, floured side down, in 9-inch-diameter tart pan with removable bottom. Fold overhang in; press firmly, forming double-thick sides. Pierce bottom of crust with fork. Bake until golden, about 14 minutes. Cool completely.

Beat cream cheese and sugar in large bowl until smooth. Beat in whipping cream, lemon juice, and vanilla. Spread filling in prepared crust. Refrigerate until filling is firm, about 1 hour.

Arrange pineapple, kiwis, and mango atop tart. Stir preserves in saucepan over low heat until melted. Brush preserves over fruit. Chill tart up to 2 hours.

Serves 8

Bon Appétit, July 1996

Orange Julius

Orange Julius

6 oz. can frozen orange juice
6 oz. water
6 oz. milk
1/4 c. sugar
1 tsp. vanilla
10 - 12 ice cubes

Combine all ingredients in blender, blend until frothy.

Frozen Fruit Salad

Frozen Fruit Salad/Dessert

8 to 9 oz. frozen whipped topping, thawed
1 can sweetened condensed milk
21 oz. can cherry pie filling
21 oz. can pineapple tidbits or crushed pineapple (I prefer crushed)
4 oz. coarsely chopped pecans (optional)
1/2 c. coconut (optional)

Gently fold all ingredients together. Spoon into muffin pans lined with cupcake liners. Freeze. Thaw slightly before serving.

Apple Pizza

Apple Pizza - Andrea Gilbert

Flat pie crust
7 medium tart apples, peeled and cored
1/4 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 c. flour
1/2 c. brown sugar
1/2 c. butter

Roll pastry flat on foil and put on cookie sheet.

Slice apples, place on the pastry. Sprinkle with sugar and spices.

Cut butter into flour and brown sugar. Mix until crumbly. Sprinkle on top.

Bake at 450 for 20 minutes.

No-Bake Pie Filling

No-Bake Pie Filling - Mary Buist

1 c. sugar
3 Tbsp. corn starch
1 c. water
2 Tbsp. light corn syrup

3 Tbsp. dry gelatin (fruit flavored)

Mix sugar, starch, water, and syrup. Boil until clear. Add gelatin. Cool slightly, add fruit. Filling will be thin, but pour into 8" shell, cool. It will thicken.


Fruit (& amount) Flavor of Gelatin suggested
1 pint raspberries Raspberry
1 pint blueberries Blackberry, lemon, or blueberry
1 quart strawberries Strawberry
8 peaches, sliced Peach

* Dad says double the fruit

Apple Pie (Shad's favorite)

Apple Pie - ??


Pastry for 9" two-crust pie
3/4 c. sugar
1/4 c. flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
dash of salt
6 c. thinly sliced, skinned, and pared tart apples
2 Tbsp. margarine or butter

Heat oven to 425. Prepare pastry. Mix flour, sugar, nutmeg, cinnamon, and salt. Stir in apples. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust; seal and flute. Cut slits in top. Cover edge with strips of aluminum foil; remove foil during last 15 minutes of baking. Put an aluminum-foil lined cookie sheet underneath pie in oven. Bake until crust is brown and juice begins to bubble through slits, about 40 to 50 minutes

Roasted Pineapple

Roasted Pineapple - Everyday Food, March 2006

Preparation time: 1 hour, 15 minutes.
Serves: 4

1 medium pineapple (3 pounds)
3 Tbsp unsalted butter
1/3 c. packed light brown sugar
2 Tbsp honey
1/2 tsp. ground cinnamon or pumpkin pie spice
1 Tbsp dark rum

1. Preheat oven to 400 with rack in upper third. Using a chef's knife, slice off top and bottom ends of pineapple. Following the fruit's natural shape and working from top to bottom, slice off skin in strips, cut away any "eyes." Quarter lengthwise; remove tough core. Cut each quarter into 4 pieces lengthwise.

2. Place butter in an 8-inch square (2 quart) baking dish, and melt in oven, 6 minutes.

3. Arrange pineapple in the dish. In a small bowl, stir together brown sugar, honey, cinnamon, and rum.

4. Spoon sugar mixture over pineapple. Bake until tender and bubbly, about 1 hour. Serve warm or at room temperature with raspberry sorbet, if desired.

Fresh Peach & Berry Pie

Fresh Peach and Berry Pie - Jan Thomas

6 medium peaches
1 c. sugar
2 Tbsp melted butter
1/2 tsp. cinnamon
2 beaten eggs
1 c. blueberries or blackberries
2 - 9" pie crusts

Peel peaches and cut into pieces. Place in pastry shell. Sprinkle berries over top. Mix sugar, melted butter, and beaten eggs. Pour over peaches and berries. Criss cross over top with second pie crust. Bake at 425 for about 45 minutes.

Lilikoi Chiffon Pie (Passion Fruit Pie)

Lilikoi Chiffon Pie - Mrs. Yamane

1 envelope gelatin
1/2 c. cold water
4 eggs, separated
6 oz. passion fruit juice (frozen)
1/2 c. sugar
1 baked pastry/pie shell

Sprinkle gelatin over cold water in medium sauce pan, add salt and egg yolks, beat well; place over low heat and cook, stirring constantly, until mixture thickens slightly and gelatin dissolves - 3 to 5 minutes. Remove from heat, add frozen passion fruit juice and stir until melted. Beat egg whites until stiff but not dry. Gradually add sugar and beat until very stiff. Fold egg whites into mixture, then pour into baked pastry shell. Let it set for 3 to 4 hours before serving.

Apple Crisp

Apple Crisp

4 c. apples
3/4 c. brown sugar
1/2 c. flour
1/2 c. quick oats
3/4 tsp. ground cinnamon
1/3 c. soft butter

Peel and slice apples. Place them in a greased 9" x 9" pan. Mix remaining ingredients until crumbly and crumble on top of the apples. Place a few slices of butter on top of the crumbled mixture to help it become crunchy. Bake about half an hour at 375.