What You Need:
What You Need:
What You Need:
What You Need:
What You Need:
3 Red Delicious apples, cored and cut into 1-inch slices
1/2 C brown sugar, firmly packed
2 T butter or margarine
1 T grated lemon peel
1/4 tsp. vanilla extract
What You Need:
1 C butter or margarine, room temperature
2 1/2 C sugar
1/2 C light brown sugar, firmly packed
1 C sour cream
2 tsp. vanilla extract
6 eggs
3 C all purpose flour
2 tsp. cinnamon
1/2 tsp. baking soda
2 Granny Smith apples, cored, peeled, and chopped
2 ripe bananas, thinly sliced
What You Need:
1 1/4 cups almond flour
1 cups granulated sugar or sugar substitute
1 egg
½ tsp almond extract
1/4 cup butter, room temperature
What You Need:
4 Winesap apples
1/2 c sugar
1/2 c nonfat dry milk
2/3 c quick-cooking oats, uncooked
1/4 c coconut, flaked
1/4 c almonds, chopped
1/4 c packed brown sugar
2 T wheat germ
2 T sesame seed
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 c butter or margarine
What You Need:
2 cups apples, peeled, cored, and cut into small chunks
1 cup fresh cherries
1/4 cup dried cherries
3/4 cup sugar
3 T corn starch
1 cup all purpose flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 cup butter
What You Need:
1 (15 oz) pkg Angel Food Cake Mix
1/3 c chocolate mint cookies, crushed
3/4 c chopped pecans
3 pints peppermint ice cream, slightly soft
Aluminum foil
Freezer wrap
How to Make It:
Mix the cake batter together as directed on the package.
Pour the batter into an ungreased 10 in tube pan.
Preheat oven to 375 degrees.
Bake cake on the lowest oven shelf for 35 minutes.
Cake is done when top springs back when touched.
Invert pan right away.
Allow cake to cool for about 1 hour.
Remove cake and cut lengthwise into three sections.
Place the ice cream in a large mixing bowl.
Add the cookies and pecans.
Mix together well.
Place the ice cream mixture back in the freezer for about 5 minutes.
Place one section of the cake on a piece of aluminum foil large enough to cover the entire cake when completed.
Remove ice cream and spread 1/3 of the mixture over the top of the cake.
Add another section of cake.
Spread another 1/3 of the ice cream mixture.
Place the last section of cake on top.
Finish with the rest of the ice cream.
Cover tightly with the aluminum foil.
Place in freezer for 2 hours.
Remove from freezer and wrap in the freezer wrap if not serving immediately.
Cake can be stored in the freezer for up to 1 month.
To serve, remove from freezer.
Unwrap and allow to set for about 10 minutes.
Slice and serve.
***For a faster version, buy a pre-made cake and add the ice cream filling following the above directions.
What You Need:
2/3 c butter flavored syrup
2 1/2 c toasted rice cereal
1 pt chocolate ice cream
1 pt mocha or coffee flavored ice cream
1/3 c chopped pecans
1 c whipped topping
Aluminum foil
How to Make It:
Place a small sauce pan over medium heat.
Add the syrup and bring to a boil.
Reduce heat to low and simmer 2 minutes being sure to stir often.
Place the cereal in a large bowl.
Pour the syrup over the cereal.
Mix together with a rubber spatula making sure to completely cover the cereal.
Very lightly butter a 9-in pie plate.
Press cereal mixture into bottom and up the sides of the pie plate.
Freeze 30 minutes.
Place chocolate ice cream in the refrigerator to soften so it will be easier to spread.
Remove the cereal crust from the freezer.
Spread the chocolate ice cream over the cereal crust.
Return to freezer until ice cream becomes firm again.
Soften the mocha or coffee ice cream.
Add the pecans and stir together well.
Spread over the chocolate ice cream in the pie.
Return to the freezer until firm.
Remove and wrap tightly in freezer wrap until ready to serve.
Before serving, top with the whipped topping.
