Dessert


Tiger Butter


This is one of the easiest candy recipes and great to make with little helpers.

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TIGER BUTTER


1 1/2 lb. White almond bark

16 oz creamy peanut butter

12 oz chocolate chips


Melt almond bark and peanut butter together. 

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Pour onto waxed paper lined sheet pan. 

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Melt chocolate chips and pour down center of mixture in blobs. 

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Swirl with a knife. 

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Chill in refrigerator or freezer. When hardened, break into smaller pieces.  

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Peppermint Patties


This is an easy holiday candy recipe that is fun to make with youngsters. It requires lots of mixing and rolling in the hands just like play-do, not too many ingredients and you probably have most of them in the house already. It is something unexpected to add to goody boxes or cookie platters at Christmas.


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PEPPERMINT PATTIES 

makes about 2 1/2 dozen


1/3 C. butter, softened

1/3 C. light corn syrup

peppermint extract to taste

~ 3 C. powdered sugar

dipping chocolate, melted*


Cream butter, corn syrup, and peppermint extract. 

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Add powdered sugar until desired consistency. It should be a little stiffer than toothpaste.

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Roll into small patties, then freeze on waxed paper lined cookie sheet. 

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Melt chocolate in double boiler. One at a time, toss frozen patties into chocolate, roll around with tongs and shake off excess before placing on waxed paper lined cookie sheet to harden. 

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Store in air tight container in freezer or fridge.

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* We used Wilton Dark Chocolate Candy melts, purchased at Jo-Ann’s Crafts or Michael’s.

Coconut Candy

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COCONUT BALLS 


8 oz. cream cheese

1 tsp. vanilla

1/2 C. butter, softened

1 C. shredded coconut

approximately 2 lbs. powdered sugar

dipping chocolate, melted*


Cream butter, cream cheese, and vanilla. Add coconut, then powdered sugar until desired consistency is reached. These are stickier than most other candies, so err on the side of a little more powdered sugar.  Roll into small balls (about 1 tsp. or less), place on waxed paper lined cookie sheet and freeze. 

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I recommend shaking off the excess powdered sugar that may accumulate on your trays, especially if you are dusting your hands with it to reduce sticking, because when you dip the candies, the powdered sugar will change the consistency of the chocolate and gunk it up horribly. You can fix it by adding more chocolate and stirring it in, or you can avoid the problem in the first place. 

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Melt chocolate in double boiler. One at a time, toss frozen balls into chocolate, roll around with tongs and shake off excess before placing on waxed paper lined cookie sheet to harden. 

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This picture illustrates Peppermint Patties being dipped, but it is the same process. 

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Store in air tight container in freezer or fridge.


* We used Wilton Dark Chocolate Candy melts, purchased at Jo-Ann’s Crafts or Michael’s

Very Berry Frozen Yogurt

This recipe is less sweet than the ice creams we have made so far. I did not bother to strain out the fruit skins or seeds because I didn’t feel like it. That being said, it was gobbled up with no complaints and made a fairly healthy treat.

VERY BERRY FROZEN YOGURT

Makes about fourteen 1⁄2-cup servings

recipe from Cuisinart Manual


3⁄4 cup whole milk

1⁄3 cup granulated sugar

4 cups lowfat vanilla yogurt

18 ounces frozen mixed berries, thawed, puréed and strained to remove seeds

1 teaspoon pure vanilla, almond, or lemon extract


In a medium mixing bowl, use a hand mixer to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes on low speed. Stir in the yogurt, berry purée and extract. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional information per serving:

Calories 98 (11% from fat) • carb. 18g • pro. 4g • fat 1g

  • sat. fat 1g • chol. 5mg • sod. 49mg • calc. 134mg • fiber 1g

Banana Walnut Chip Ice Cream

I wasn’t sure this one would be good, but I had most of the ingredients on hand and perversely wanted to make it even if it turned out to be a dud. It turned out to be outstanding. The banana flavor is mild. It reminded me more of chocolate chip cookie dough with a hint of banana. I think I might need another bowl full, so I can describe it better…, but I would never get away with that with all the children watching.

Banana Walnut Chip Ice Cream 

Makes about 7 cups

Recipe from Cuisinart manual

Do not be intimidated by the multiple steps in this ice cream. The end result of frozen banana, toasted walnuts and flecks of chocolate makes it worth every minute. 


3⁄4 cup whole milk

2 1⁄2 cups heavy cream

1 whole vanilla bean, halved and seeds scraped 

1⁄2 teaspoon pure vanilla extract

1⁄2 teaspoon table salt

1⁄2 cup packed dark brown sugar

1 tablespoon water

3 tablespoons unsalted butter

3 large bananas, cut into 1-inch pieces

2 tablespoons rum

1⁄2 teaspoon fresh lemon juice

3⁄4 cup toasted walnuts, roughly chopped

6 ounces bittersweet chocolate, roughly chopped


In a medium saucepan set over medium-low heat, bring the milk, cream, vanilla bean (including the pod), vanilla extract and the salt just to a boil. Remove from heat; let mixture steep for 30 minutes.

While the milk/cream mixture is steeping, heat the sugar with water in a large skillet until it begins to sizzle. Stir in the butter and heat until melted. Add the bananas; cook for about 2 minutes, or until fragrant and softened. Carefully stir in the rum and cook for an additional 2 minutes, or until slightly thickened. Remove from heat. Strain the banana/sugar mixture, reserving the sugar syrup and bananas in separate bowls. Cover and refrigerate the sugar syrup 1 to 2 hours, or overnight.

Remove the vanilla pod from the steeped milk/cream mixture; discard pod. Stir the lemon juice into the bananas and then mix into the steeped milk/cream. Cover and refrigerate mixture 1 to 2 hours, or overnight.

Turn the Cuisinart® Ice Cream Maker on; pour the banana mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes.

While ice cream is churning, melt the bittersweet chocolate in a bowl set over a pot of simmering water; reserve.

When the ice cream is almost fully churned, gradually add the sugar syrup; let mix until fully combined. Once the sugar syrup has been mixed, add the walnuts through the top of the ice cream maker; let mix until combined. Right before the ice cream is done, drizzle the melted chocolate into the churning ice cream. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an air- tight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Chai Gelato


I wanted to make this recipe because it sounded so exotic. I have never heard of ice cream made out of tea, but who ever had a bad bowl of ice cream? The odds were good that it would be edible no matter what. I couldn’t find whole cardamom pods locally and couldn’t wait until I found them on the internet and ordered them, so I substituted 1/8th teaspoom of ground cardamom. The flavor reminds me of gingerbread, and is more than edible. I recently enjoyed a chocolate chai latte and think a bit of chocolate added to this recipe might be even better. 

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Chai Gelato                                                                                     Makes about 8 cups

recipe from Cuisinart Manual


6 cups whole milk

1 teaspoon cardamom pods OR 1/8th tsp. ground cardamom

1 1⁄2 teaspoons whole cloves

3 whole cinnamon sticks

1 1⁄2 teaspoons black peppercorns

2 star anise pods

1⁄2 teaspoon orange zest

2 pieces fresh ginger, 1 x 1⁄2-inch each 

8 bags chai tea

1 1⁄2 cups granulated sugar

1⁄4 teaspoon table salt

3 tablespoons honey

8 large eggs


Add milk to a medium saucepan set over medium-low heat and gradually bring the milk just to a boil. Remove from heat and stir in the spices, orange zest, ginger and tea. Let steep for 15 to 20 minutes. Strain, discarding solids.

Add half of the sugar, salt and honey to the steeped milk. Over medium-low heat, gradually bring the mixture just to a boil.

While the milk/sugar mixture is heating, combine the eggs and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick.

Once the milk/sugar mixture has reached a boil, slowly whisk 1∕3 of it into the egg/sugar mixture. Add another 1∕3 and then return the combined mixture to the remaining milk in the saucepan. Over medium-low heat, stirring constantly in a figure-eight rotation with a wooden spoon, heat the mixture until it coats the back of the spoon. This mixture must NOT boil or the eggs will overcook – the process should only take a few minutes. Strain into a container and cool to room temperature. Cover and refrigerate 2 to 3 hours, or overnight.

Turn the Cuisinart® Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutritional analysis per serving (based on 1⁄2 cup): (laughing)

Calories 180 (26% from fat) • carb. 28g • pro. 6g • fat 6g • sat. fat 3g • chol. 120mg • sod. 120mg • calc. 131mg • fiber 0g

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Blueberry-Peach Ice Cream


We bought Georgia peaches from the back of a pick-up truck parked on the side of the road and used blueberries we picked ourselves at the local U-Pick. This tastes like sweet summer in a bowl. 

BLUEBERRY-PEACH ICE CREAM                                                     1 gal.

Recipe from Southern Living


3 medium peaches, peeled and sliced

2 C. milk

14 oz. sweetened condensed milk

12 oz. evaporated milk

3 eggs, lightly beaten

1 C. sugar

3 C. whipping cream

1 pint fresh blueberries


Process peach slices in blender until smooth. Set aside. Whisk together 2 C. milk and next 4 ingredients in a large heavy saucepan. Cook over medium heat, whisking constantly, until mixture reaches 160° (about 10 minutes). Remove from heat. Chill. 

Beat whipping cream at high speed until soft peaks form. Fold in whipped cream, pureed peaches, and blueberries into milk mixture. Pour into freezer container of a 1-gallon electric freezer. Freeze according to manufacturer’s directions. (Pack freezer with additional ice and rock salt if using this kind of freezer; let stand 1 hour before serving.)

Dark Chocolate Blueberry Ice Cream

Blueberries and chocolate hit the spot after a morning at the U-Pick. It would be good enough if it only had the blueberries, but adding pieces of dark chocolate  elevates the treat. 

DARK CHOCOLATE BLUEBERRY ICE CREAM

recipe from Driscoll’s


5 C blueberries

2 C sugar

¼ tsp salt

3 C heavy cream

2 C whole milk

2 Tbs lemon juice

6 oz bar dark chocolate, chopped into small chunks or  1 cup mini chocolate chips


Mix berries, sugar and salt in heavy saucepan over med-high heat. Stir occasionally until sugar dissolves. Bring to a boil. Reduce heat and simmer 10 minutes. Remove from heat and cool 20 minutes. Puree with stick blender. Stir in cream, milk, and lemon juice. Chill overnight. Pour into ice cream maker and freeze according to directions. During last few minutes of freezing, pour in chocolate chunks. Place in container with lid and freeze several hours to achieve desired consistency. 


Note: Original recipe makes 1 quart. I doubled it because my ice cream maker makes a half gallon, and who ever had too much ice cream? 

Banana Pudding


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BANANA PUDDING


1 1/2 C. sugar

2/3 C. flour

dash of salt

4 C. milk

8 eggs, separated & at room temp.

1 tsp. vanilla

Nilla Wafers, graham crackers, cinnamon graham crackers, or shortbread cookies

6-8 med. bananas, sliced


Combine 1 cup sugar, flour and salt in top of double boiler. Stir in yolks and milk. Blend well. Cook over boiling water, stirring until thickened. Reduce heat, stir occasionally 5 min. Remove from heat, and add vanilla. Spread small amount on bottom of 9x13 inch casserole. Layer with Nilla Wafers, then bananas. Pour 1/3 of custard over bananas. Layer cookies, bananas, custard, cookies, bananas, custard. Beat egg whites until stiff, but not dry. Gradually add 1/2 cup of remaining sugar and beat until stiff peaks form. Cover custard entirely. Bake at 425° for 5 min. Chill. Garnish with wafers and bananas. 

Chocolate Dipped Strawberries

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CHOCOLATE-DIPPED STRAWBERRIES makes about 30


4 C. med. strawberries

6-oz. chocolate chips

1 Tbs. shortening

6-oz. vanilla candy coating (optional)

1 C. finely chopped pecans or coconut (optional)


Rinse berries and gently pat dry with paper towel. On top of double boiler, melt chocolate and shortening, stirring constantly and being careful that no water drips into chocolate. Coarsely chop vanilla candy coating and melt over low heat in separate pan, stirring frequently until melted. Dip half of strawberries in chocolate and half in vanilla or dip in one and pipe swirls with the opposite candy coating. To dip, hold each berry by the stem end and dip halfway into coating. Allow excess to drip off. (Or dip in both vanilla and then chocolate.) Place dipped berries on a baking sheet lined with waxed paper. If desires, immediately sprinkle with pecans or coconut. Let stand at least one hour at room temp. until firm. Serve immediately.

To make ahead: Cover dipped berries loosely with foil and refrigerate 6-8 hours. Let stand at room temp. 30 min. before serving. 


© Being Fruitful, 2012