1 1/2 lbs. strawberries
3/4 C. sugar, divided
2 T. lemon juice
4 egg yolks
1 1/2 C. whipping cream
1 1/2 C. milk

Wash, stem and slice the strawberries. Place 2/3 of them into a blender with 1/4 C. of the sugar and the lemon juice. Blend until smooth. Set aside.

Combine the egg yolks and remaining sugar in a medium bowl and whisk until thick and pale yellow, about 3 minutes. Set aside.

Heat the cream and milk in a large saucepan over medium heat just until bubbles begin to form around the edges, about 5 minutes. Pour about 1 C. of the hot milk mixture into the sugar and egg yolk mixture while stirring constantly. Return it to the milk mixture and cook over low heat, stirring constantly, until the mixture coats the back of a spoon, about 4 minutes.

Let the hot liquid cool about 5 minutes, then stir in the puréed strawberries. Let cool to room temperature, then freeze according to the instructions with your ice cream maker.

Assembly
6 large stemmed strawberries
1 (7-oz.) package chocolate coating
1 (1-lb.) angel food cake
3 C. whipping cream
1/4 C. powdered sugar

While the ice cream is freezing, coat the stemmed strawberries with the chocolate coating, then refrigerate.

Cut a very thin slice (about 1/4 inch) horizontally from the top of the cake. Set the top aside.

Working with a small sharp knife, carefully hollow out a “trench” in the middle of the cake about 3/4 inch from the sides; discard the part of the cake you cut out. Spoon or pipe the ice cream into the trench until it is even with the cake. (You will have leftover ice cream that can be served with the cake.) Layer the remaining sliced strawberries over the ice cream. Replace the top of the cake, wrap it well and freeze until solid, at least 2 hours or overnight.

Remove the cake from the freezer and let it sit at room temperature, 30 minutes. Meanwhile, whip the cream and the powdered sugar until stiff peaks form, about 3 minutes. Remove the top from the cake and pipe about 1/3 of the whipped cream on top of the strawberries. Replace the top, then pipe the remaining cream on top of the cake and decorate it with the chocolate-covered strawberries.

Resource:http://www.razzledazzlerecipes.com/icecream/strawiceca.htm

Thank You C~ @ Dreamy’s Freebies

Thanks for visiting my blog,

39% fewer calories • 57% less fat • 95% less sat fat fat than the original recipe—see the comparison. Cobbler like mom used to make – now healthified for more health-conscious times.

Prep Time:15 min
Start to Finish:1 hr 30 min
makes:6 servings

1 cup Bisquick Heart Smart® mix
1/4 teaspoon ground cinnamon
1 cup fat-free (skim) milk
3 tablespoons canola oil
3/4 cup sugar
1 can (29 oz) peach slices in light syrup, drained
1 teaspoon lemon juice
Vanilla reduced-fat ice cream, if desired

1. Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, stir Bisquick mix and cinnamon. Stir in milk and oil with wire whisk or fork until blended.
2. In medium bowl, mix sugar, peaches and lemon juice. Spoon over batter in baking dish.
3. Bake 50 to 55 minutes or until golden brown. Let stand about 20 minutes before serving. Serve warm with ice cream.

Nutritional Information
1 Serving: Calories 280 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 190mg; Total Carbohydrate 49g (Dietary Fiber 2g, Sugars 35g); Protein 3g % Daily Value*: Vitamin A 15%; Vitamin C 4%; Calcium 15%; Iron 6% Exchanges: 1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 3 MyPyramid Servings: 2 tsp Fats & Oils, 1/2 c Fruits *% Daily Values are based on a 2,000 calorie diet.

Resource:
Eat Better America!

Thanks for visiting my blog,

is74pnq68a

(2) 21 oz. cans apple pie filling
Aerosol whipped cream
Dash cinnamon

Empty pie filling into microwave safe bowl. Cover and heat on high 1 to 2 minutes or until hot.

Spoon into parfait glasses, top with whipped cream and sprinkle with cinnamon.

Variation: Apple Pie A la Mode; heat pie filling as above. Spoon into bowls and top with vanilla ice cream and sprinkle with cinnamon.

From My email (yahoogroup)

Thanks for visiting my blog,

3 c. flour
2 tsp. baking soda
1 tsp. salt
6 Tbsp. cocoa
2 c. sugar
2 tsp. vinegar
8 tbsp. melted butter
2 tsp. vanilla
2 c. cold water

Measure flour, baking soda, salt, cocoa and sugar into 9×13 ungreased baking pan. Stir together until well blended.

Make 3 holes in mixture with a spoon.
Into the first hole, put the melted butter, the second hole, the vinegar, and the third hole, the vanilla. Over all the mixture, pour the 2 cups of water and mix.

Bake for 30 minutes at 350 degrees.

From my email (yahoogroup)

Thanks for visiting my blog,

Now this one I will have to try! If it works, I’ll post about it.
This has to be the most interesting frugal way to make ice cream!

1/2 cup milk
1 Tbsp sugar
1/4 tsp vanilla (you can try other flavors)

Add all ingredients to a pint-size Ziplock freezer bag and zip shut.

Place that bag in a larger (quart-size or bigger) Ziplock bag. Add ice to fill the bag halfway, plus 6 tablespoons of salt (rock or regular). Zip that one shut.

Shake, turn, toss and mix the bag. In about 5 or 10 minutes, you will have cold hands and yummy ice cream!

Thanks C~

Thanks for visiting my blog,

Put into a 1 1/2 quart bowl..

1 1/2 cups all purpose flour
1/2 tsp salt
1/2 cup soft butter

Mix with pastry blender until mixture looks like coarse meal. With back of spoon,press mixture firmly in bottom and half way up sides of buttered 8″ square cake pan.

Drain well 1lb 14 oz canned sliced peaches,saving 1/2 cup of syrup. Sprinkle over peaches a mixture of 1/2cup sugar and 1/2 tsp cinnamon.

Bake in 375*oven for 20 min.

Mix 1/2 cup peach syrup, 1 egg slightly beaten and 1 cup evaporated milk, pour over peaches. Bake 30 min more or until custard is firm except in center.

Center becomes firm on standing. Serve warm or cold.

Received in my email today from a freebie group I am in.

Thanks for visiting my blog,