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couponqueen
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Joined: 14 Mar 2006
Posts: 9060
Location: Utah

PostPosted: Thu Jun 25, 2009 1:57 pm    Post subject: Reply with quote


Peachy Peach HOMEMADE Ice Cream
It's hard to imagine a more fresh, summery combination than that of peaches of homemade ice cream.
Very ripe peaches are the flavor secret to this simple ice cream. Patti Devlin uses unpeeled peaches because she likes the flavor the skins add. Our tasters preferred the smoother texture that results from peeling the fruit. It's your choice.

Yield
Makes about 4 cups; 4 to 6 servings

Ingredients
1 1/2 pounds ripe peaches
1 1/2 tablespoons lemon juice
2 teaspoons vanilla
About 2/3 cup sugar
2 cups half-and-half (light cream)

Preparation
1. Peel peaches if desired (see note above), then pit and slice them. In a food processor or blender, purée 2/3 of the peaches with 1 tablespoon lemon juice, vanilla, and 1/3 cup sugar. Pour into a large bowl, add half-and-half, and nest bowl in ice water; stir often until cold, 10 to 15 minutes. Or cover and chill until cold, about 1 hour.

2. In a bowl, with a potato masher or fork, coarsely mash remaining peaches with 1/2 tablespoon lemon juice and 1/3 cup sugar. Set container in ice water and stir often until cold, about 5 minutes. Add to half-and-half mixture; taste, and add more sugar if desired.

3. Pour chilled mixture into a 1-quart (or larger) ice cream maker. Freeze according to manufacturer's directions until mixture is firm enough to scoop, dasher is hard to turn, or machine stops.

4. Serve ice cream softly frozen, or package airtight and freeze up to 1 week; let stand at room temperature 10 to 20 minutes to soften for scooping.

Nutritional Information
Calories:232 (36% from fat)
Protein:3g
Fat:9.3g (sat 5.7)
Carbohydrate:36g
Fiber:1.4g
Sodium:34mg
Cholesterol:30mg
Patty Devlin, Lafayette, California, Sunset, AUGUST 2001


Peppermint HOMEMADE Ice Cream
Refresh yourself with the bright tingle of peppermint candies in a frozen custard treat.
Crushed peppermint candies turn this ice cream a soft pink. This is a great make-ahead dessert; if it's frozen solid, remove it from the freezer 30 minutes before serving so it can soften.

Yield
8 servings (serving size: 1/2 cup)

Ingredients
2 1/2 cups 2% reduced-fat milk, divided
2 large egg yolks
2 teaspoons vanilla extract
1 (14-ounce) can fat-free sweetened condensed milk
2/3 cup crushed peppermint candies (about 25 candies)

Preparation
Combine 1 1/4 cups 2% milk and egg yolks in a heavy saucepan over medium heat. Cook until mixture is slightly thick and coats the back of a spoon (about 8 minutes), stirring constantly (do not boil). Cool egg mixture slightly.

Combine egg mixture, 1 1/4 cups 2% milk, vanilla, and condensed milk in a large bowl. Cover and chill completely. Stir in crushed candies. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Nutritional Information
Calories:268 (10% from fat)
Fat:2.9g (sat 1.3g,mono 0.9g,poly 0.2g)
Protein:7.6g
Carbohydrate:52.2g
Fiber:0.0g
Cholesterol:62mg
Iron:0.3mg
Sodium:99mg
Calcium:238mg
Cooking Light, DECEMBER 2001
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couponqueen
Site Admin: secret sales exposed!


Joined: 14 Mar 2006
Posts: 9060
Location: Utah

PostPosted: Thu Jun 25, 2009 2:08 pm    Post subject: Reply with quote


Frog Eye Salad

PREP TIME 15 Min
COOK TIME 30 Min
READY IN 14 Hrs 5 Min

INGREDIENTS
1 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons salt
1 3/4 cups unsweetened pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta
3 (11 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple tidbits, drained
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup shredded coconut

DIRECTIONS
In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.
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couponqueen
Site Admin: secret sales exposed!


Joined: 14 Mar 2006
Posts: 9060
Location: Utah

PostPosted: Fri Jun 26, 2009 12:18 pm    Post subject: Reply with quote


Patriotic Cookie Pizza
Show your colors this 4th of July with a fun and festive dessert. Raspberries, blueberries and creamy filling are the red, white and blue toppings on the easy cookie crust.
PS: Coupons may be available here
http://www.pillsbury.com/coupons-promotions
& here
http://print.coupons.com/couponweb/index.aspx?pid=13903&nid=10&zid=xh20&cid=0&bid=1027700001

Prep Time: 20 Min
Total Time: 1 Hr 35 Min
Makes: 24 servings

INGREDIENTS
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
2 teaspoons grated lemon peel
2 cups fresh raspberries
1 1/2 cups fresh blueberries
1/4 cup apple jelly, melted

DIRECTIONS
1. Heat oven to 350°F. Spray 12-inch pizza pan with cooking spray. Cut cookie dough into 1/4-inch slices; place in pan. With floured fingers, press evenly over bottom to form crust.

2. Bake 15 to 20 minutes or until deep golden brown. Cool completely, about 25 minutes.

3. In medium bowl, beat cream cheese, powdered sugar and lemon peel until fluffy. Spread over baked crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate until set, about 30 minutes. Store in refrigerator.
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