Award-Winning Butter Tarts

Total time: 1¼ hours PT4500.0S    

Prep time: 45 min

Chef: Lennie

Ingredients

16 pie pastry (fill 16 muffin cups your own or from a mix) 12 cup raisins 14 cup butter (soft) 14 cup brown sugar (packed) 1 pinch salt

12 cup corn syrup

1 egg (lightly beaten)

12 tsp vanilla

Directions

1	Prepare muffin pans by rolling out pie dough and cutting 4-inch (approx) circles; fit dough circles into muffin cups; set aside in fridge until ready to fill.
2	In a small bowl, place raisins and cover with hot tap water; let stand on the counter for 30 minutes.
3	In a large bowl, using a wooden spoon, mix together the soft butter, brown sugar, salt and corn syrup; stir well until sugar is dissolved and butter is creamed.
4	Add egg and vanilla and mix well.
5	Drain raisins.
6	Retrieve tart shells and divide raisins equally into all shells; then divide butter mixture into all tarts.
7	Bake at 400F for 15-20 minutes; filling will be lightly browned but still bubbling.
8	Canadians fall into two camps about butter tarts and are quite loyal to their favourite type: runny or firm.
9	I like runny-- the type that dribbles when you bite into one; if you like firm, bake them for the full 20 minutes, even adding another minute or two if you wish.
10	Let cooked butter tarts cool in pans for 10 minutes after removing from oven; then remove and place on racks until completely cool.

Easy Cheesecake With Cherry Topping

Total time: 30 min PT1800.0S   

 Prep time: 15 min

Chef: Chef LINDA JEAN

Ingredients

1 graham cracker crust (prepared) 8 ozs cream cheese 16 ozs sugar (10xx confectioners)

21 ozs cherry pie filling

8 ozs cool whip

Directions

1	Put cream cheese on counter to soften.
2	Put Cool Whip on counter to thaw.
3	Put softened cream cheese in mixing bowl
4	Beat cream cheese and sifted confectioners sugar until lumps are gone.
5	Add thawed Cool Whip.
6	Blend until smooth and fluffy.
7	Pour into graham cracker crust and smooth with spoon until it's level.
8	Spoon on pie filling.
9	Set in refrigerator (to set) overnight.
10	If you are in a hurry, set 4 hours.

Raspberries with Sour Cream Custard

Total time: 20 min PT1200S    

Prep time: 5 min

Chef: Elna Dobson

Ingredients

12 cup sugar 3 tbsps cornstarch 14 tsp salt 1 14 cups milk 4 beaten eggs

12 cup sour cream

1 12 tsps vanilla extract

2 pts raspberry (fresh)

Directions

In a medium saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil and stir for 1 minute. Remove from the heat. Add 1/2 cup of hot mixture into eggs; return to saucepan. Add sour cream and vanilla; beat with whisk until well blended. Place saucepan in a bowl of ice water for a few minutes to cool. Cover and chill. Serve sauce over berries. Variation: Strawberries or other fresh fruit may be substituted for raspberries.

Ice Cream Gingersnap Sandwiches

Ingredients

1 cup butter (room temperature) 1 cup brown sugar (packed) 12 cup molasses (unsulphured) 1 egg 312 cups flour 1 tsp baking soda 12 tsp salt

2 tsps ground ginger

1 tsp cinnamon

12 tsp ground cloves

12 tsp ground nutmeg

12 tsp black pepper (freshly ground)

3 pts caramel ice cream (vanilla)

Directions

1	1. Beat butter and brown sugar together in a bowl with a mixer on medium speed. Mix in molasses, then egg, until blended, scraping bowl as needed.
2	2. In a small bowl, combine flour, baking soda, salt, and spices; add to butter mixture on low speed, mixing until combined.
3	3. Divide dough in half, shape each into a disk, wrap in plastic wrap, and chill until firm, about 3 hours.
4	4. Preheat oven to 350°. Unwrap dough. On a generously floured surface, roll out each disk until 1/8 in. thick. Using round 2 1/2- to 3-in. cookie cutters, cut out dough and arrange circles about 1 in. apart on parchment-lined baking sheets (use a small spatula to transfer). Reroll scraps as needed.
5	5. Bake cookies until dry-looking and just starting to brown on edges, about 8 minutes. Set pans on racks and let cookies cool on pans.
6	6. Scoop about 2 tbsp. ice cream onto the flat side of one cookie and sandwich with another cookie. Freeze airtight until firm.
7	Make ahead: Chill dough (step 3) up to 1 week. Store baked cookies airtight up to 3 days.
8	Note: Nutritional analysis is per sandwich cookie.

Chocolate Cake With Peanut Butter Icing

Total time: 45 min PT2700.0S    

Prep time: 15 min

Chef: Cassie Lackey

Ingredients

1 box chocolate cake mix (duncan hine) 1 jar vanilla (pillsbury, icing) 2 tbsps peanut butter

13 cup whole milk




Directions

1	Follow directions on the back of the cake mix box. Bake the cake as directed.
2	When cake is finished, let cool until room-temperature.
3	Stir in 2 Tbsp peanut butter into the jar of vanilla icing. Add 1/3 cup of milk to thin it out a little. Stir until mixed well.
4	Ice the cake with the peanut butter icing.
5	Enjoy!

Addie's Favorite Peanut Butter Chocolate Chip Cookies

Total time: 25 min PT1500.0S    

Prep time: 15 min

Chef: KathyLRichey

Ingredients

212 cups all-purpose flour 12 tsp salt 12 tsp baking soda 1 cup softened butter 1 cup peanut butter

1 cup white sugar

1 cup brown sugar (packed)

2 eggs

12 ozs chocolate chips

Directions

1	Mix dry ingredients and set aside.
2	Mix butter and peanut butter.
3	Add both sugars, cream well.
4	Add eggs and mix well.
5	Add flour mixture, mix well.
6	Fold in chocolate morsels.
7	Drop dough from rounded teaspoons onto cookie sheet.
8	Bake in pre-heated 375 degree oven for 10-13 minutes.
9	Allow to cool on cookie sheet 2 minutes.
10	Remove to cooling rack to finish cooling.

Brownie-and-Peanut-Butter Ice Cream Sandwiches

Ingredients

vegetable oil cooking spray 2 cups all-purpose flour 1 12 tsps baking powder 1 12 tsps salt 11 ozs unsalted butter (6 tablespoons, room temperature) 7 ozs unsweetened chocolate

2 23 cups sugar

4 large eggs

2 tsps pure vanilla extract

peanut butter ice cream

Directions

1	Preheat oven to 350 degrees. Coat two 13- by-18-inch rimmed baking sheets with cooking spray, line with parchment, and spray parchment.
2	Whisk flour, baking powder, and salt in a medium bowl. Melt butter and chocolate in a large heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, add sugar, and stir until dissolved. Stir in eggs, 1 at a time, and then stir in vanilla. Stir in flour mixture until just incorporated. (Do not overmix.)
3	Divide batter between pans. Use an offset spatula to spread batter into thin, even layers. Bake, rotating pans once, until batter just begins to set, 8 to 10 minutes. (The surfaces will look dry, and testers inserted in the centers will come out wet.) Let cool completely in pans on wire racks.
4	To assemble, place the flat side of a large wire rack over 1 brownie, and invert rack, brownie, and pan together. Remove pan and parchment. Repeat with remaining brownie. Place a clean rimmed baking sheet over 1 brownie, and invert pan, brownie, and rack together. Remove rack. The brownie should be in the pan, top side up.
5	Spread ice cream in a smooth, even layer over brownie in pan. Align pan lengthwise with remaining brownie on rack, and use rack to quickly and carefully flip brownie onto ice cream. Remove rack. Press top brownie gently. Cover and freeze until firm, at least overnight (or up to 1 week).
6	Uncover, and cut into squares. Serve immediately (or cover and freeze ice cream sandwiches overnight).

Low-Carb Dark Chocolate-Peanut Butter Ice Cream

Total time: 40 min PT2400.0S    

Prep time: 10 min

Chef: Chele D

Ingredients

4 ozs unsweetened chocolate 2 cups heavy cream (divided) 2 eggs (substitute equal amount of egg beaters) 1 cup splenda granular

1 tsp vanilla extract (real) 1 pinch salt 34 cup peanut butter (natural style peanut butter salted)

Directions

1	Melt chocolate in double boiler over hot (not boiling) water.
2	Gradually whisk in 1st cup of cream, stir until smooth.
3	Remove from heat and let it cool.
4	Whisk eggs in a mixing bowl until light and fluffy.
5	Gradually whisk in Splenda, then continue whisking 1 minute, until completely blended.
6	Add the 2nd cup of cream, vanilla, and salt; whisk.
7	Add the chocolate mixture; blend well.
8	Fold in peanut butter in a swirl (Natural peanut butter will pour).
9	Cover, chill, and freeze according to ice cream maker's directions.

Brownie Ice-Cream Sandwiches

Ingredients

8 ozs baking chocolate (semisweet) 1 stick stick butter 1 cup sugar 4 large eggs 2 tsps vanilla extract

34 cup all-purpose flour

12 tsp salt

1 qt vanilla ice cream

14 cup semisweet chocolate chips (white and semisweet chocolate chips optional)

Directions

1	1. Preheat oven to 350°.
2	2. Cut aluminum foil or parchment paper long enough to fit bottoms of 2 (8-inch) square pans, allowing a 2-inch overhang on each end. Lightly coat foil with cooking spray.
3	3. Simmer chocolate and butter together in a small saucepan over low heat until melted. Cool slightly. Beat sugar and eggs at medium speed with an electric mixer 5 minutes or until light and fluffy. Gradually add melted chocolate mixture, beating until blended. Stir in vanilla. Fold in flour and salt until blended. Divide batter evenly among prepared pans. Bake at 350° for 13 to 15 minutes or until a tester inserted in center comes out clean. Cool brownies completely in pans on a wire rack; freeze in pans for 2 hours.
4	4. Spread 3 cups ice cream over 1 brownie layer in pan. Remove other brownie layer, and peel away foil; place over ice-cream layer, and press gently. Cover and freeze until firm, about 4 hours or overnight.
5	5. Remove from pan, remove foil, and cut into quarters. Cut each quarter diagonally to form 8 triangles. If desired, place chocolate chips into 2 small zip-top plastic bags; seal. Microwave 30 seconds at a time until chocolate melts. Snip a tiny corner from 1 side of bag; drizzle melted chocolate over bars. Serve immediately.