Misc. Lou's Recipes

The last couple of week’s I have published recipes from my friend who lives in Wyoming - well..... she and her husband came for a visit last week and she brought me a “stack” of new recipes. The first one she got on their trip to Alaska last month. She said they wouldn’t give her the proportions but I’m sure you could experiment and figure it out. The combination sounds really good and I fully intend to experiment myself. - I also noticed she has a lot more dessert recipes then I do, so that should make some of you happy.

Brown Bear Slush

Fairbanks, Alaska
In blender, mix:
good vanilla ice cream
Creme de Cocoa
Hazelnut liquor
Irish Cream Chocolate sauce
half & half cream
Swirl chocolate syrup down sides of serving glass.
Pour in drink and enjoy!
Coffee Smoothie
In small bowl, dissolve:
1 t. Instant coffee granules
1 c. milk
let stand for 1 minutes.
In blender, pulse until smooth:
1 c. vanilla ice cream
4 ice cubes, crushed
1 - 2 t. sugar
1 t. hazelnut or other coffee flavoring syrup
Yield: 2 glasses

Best Ever Slow Cooker Barbecued Ribs

Coat slow cooker with nonstick spray.
Trim fat from:
3 - 3 1/2 lbs. pork baby back ribs
In small bowl, combine:
1 t. salt
1 t. dried thyme
1 t. paprika
1/4 t. black pepper
1/8 t. ground red pepper
Rub onto meaty sides of ribs; place in slow cooker.
Cover and cook on LOW for 7-8 or HIGH for 3-4 hours.
Barbecue Sauce: in bowl, mix together:
1/4 c. ketchup
2 T. brown sugar
1 T. Worcestershire sauce
1 T. soy sauce
Remove ribs from slow cooker and discard liquid
Coat ribs with sauce; return to cooker
Cook on HIGH for 30 minutes.
Yield: 6 servings.

Blueberry Jello Salad Dessert

2 c. water
6 oz. package grape jello
20 oz. crushed pineapple
1 can blueberry pie filling
8 oz. cream cheese, softened
1/2 c. dairy sour cream
1/2 sugar
1 t. vanilla
1/2 c. chopped nuts
Boil water; add jello and stir until dissolved; pour into bowl and chill until syrupy.
Add pineapple and pie filling; pour into sprayed 8x12-inch pan.
Chill until set.
In mixing bowl, beat until smooth the cream cheese, sour cream, sugar, vanilla. Spread over set jello and sprinkle with nuts.

Peach Kuchen

Preheat oven to 350 degrees.
2 sticks melted butter
2 eggs
2 c. flour
1 c. sugar
1 t. vanilla
2 large cans of peaches, drained
1 3/4 c. heavy whipping cream
1 T. flour
4 beaten eggs
1 1/2 c. sugar
Mix the butter, eggs, flour, sugar and vanilla together and press smoothly in jellyroll pan.
Arrange peaches over crust; home-canned or fresh are even better.
In mixing bowl, beat together cream, flour, eggs, and sugar. Pour over fruit; sprinkle with cinnamon.
Bake 45-55 minutes until golden brown and the middle is set.
Yield: 12-16 servings

Ice Cream Cinnamon Roll Sauce

Preheat oven to 350 degrees.
Roll out and cut cinnamon rolls; place in pan.
Sauce: in saucepan, add:
1/2 c. sugar
1/2 c. brown sugar
1 stick butter
1 c. vanilla ice cream
Bring to a boil; boil for 1 minute and cool.
Pour over top of (6) cinnamon rolls and bake 24-25 minutes.
Hawaiian Ice-Box Poke Cake
1/2 c. shredded coconut
1 1/3 c. water
3 egg whites
yellow cake mix
2 c. milk
3.4 oz. box instant banana cream pie filling
15 oz. can crushed pineapple, drained
1 1/2 c. heavy whipping cream
1 T. cornstarch
1/4 c. powdered sugar
Preheat oven to 350 degrees; spray 9x13-inch baking pan.
In oven, toast shredded coconut until golden; remove and cool.
In mixing bowl, beat on low for 30 seconds: water, egg white, cake mix
Increase speed to medium and beat for 2 minutes; pour into pan; bake for 35 minutes until cake springs back when touched lightly in center; cool in pan on wire rack.
In mixing bowl, combine milk and pie filling mix, beat 2 minutes on low speed until thickened.
Cover and chill 5 minutes; stir in pineapple; poke 48 holes in top of cake, using handle of a wooden spoon.
Spread pudding mixture over cake.
In mixing bowl, ship the cream with cornstarch and powdered sugar; spread over pudding mixture.
Sprinkle with toasted coconut; store in refrigerator. Yield: 16 servings

Individual Apple Crisps

Preheat oven to 375 degrees; spray 2 small ramekins or custard cups.
Combine:
1 c. tart apples, peeled and sliced thin
1 T. sugar
2 t. water
1 t. apple pie spice
Divide evenly between two ramekins.
In small bowl, combine:
2 T. + 2 t. flour
2 T. reg oatmeal
2 T. brown sugar
1/8 t. cinnamon
1/8 t. ground nutmeg
dash of salt
Cut in 2 T. cold butter until coarse crumbs.
Sprinkle over apples.
Bake 20-25 minutes until tender.
Serve warm with whipped cream. Print this post