Paula Deen's It's Not Your Mamma's Banana Pudding Ice-Cream

Ingredients
Vanilla Ice Cream
Bananas
Graham Crackers or Chessman cookies
Marshmallows
Cream cheese

2 bags cookies (recommended: Pepperidge Farm Chessmen cookies)
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream


Directions
Add vanilla ice cream to It's Not Your Mamma's Banana Pudding. Additionally mix in bananas, graham crackers, marshmallows and cream cheese to your desire.

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies.

Refrigerate until ready to serve.

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Peanut Butter Parfaits

Ingredients

• 2 cups cold milk
• 1 (3.9-ounce) box instant chocolate-flavored pudding mix
• 1 cup creamy peanut butter
• 1/4 cup confectioners' sugar
• 1 (3-ounce) package cream cheese, softened
• 1 cup whipped cream topping
• 4 bananas, peeled and sliced
• 1 cup chopped peanuts, plus additional for garnish
• 1/2 (1-pound) package peanut butter sandwich cookies, crumbled, plus additional for garnish

Directions

In a medium bowl, combine the milk and pudding mix; beat at medium speed with an electric mixer for 2 minutes. Set aside.

In a medium bowl, combine the peanut butter and confectioners' sugar; beat at medium speed with an electric mixer until creamy. Add the cream cheese, beating until smooth. Fold in the whipped cream topping, mixing to combine.

In serving glasses, layer the pudding, bananas, peanuts, peanut butter mixture, and crumbled cookies, as desired. Garnish with cookies and chopped peanuts, if desired. Serve immediately, or store in the refrigerator until ready to serve.

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Canned Biscuit Dough Donuts and Holes

Ingredients
Peanut oil, for frying
1 teaspoon ground cinnamon
1/4 cup sugar
Icings:
2 cups confectioners' sugar, divided
5 tablespoons milk, divided
1 teaspoon vanilla extract
1/4 cup cocoa powder
2 cans large buttermilk biscuits
Colored sprinkles
Chocolate sprinkles

Directions
Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees F.


In a shallow bowl, stir together the ground cinnamon and sugar and set aside. In a small bowl, whisk together 1 cup of confectioners' sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners' sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.


Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or ice and decorate with sprinkles, as desired.


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Pear Fritters

Ingredients
1/2 cup milk
1 egg, slightly beaten
2 teaspoons sugar
1 teaspoon ground cinnamon
1 cup sour cream
1 cup self-rising flour
2 peeled and cored pears
Vegetable oil, for frying
Vanilla ice cream, for garnish, optional
Cinnamon-sugar, for garnish, optional
Confectioners' sugar, for garnish, optional
Maple syrup, for garnish, optional
Mint leaves, for garnish, optional


Directions
Whisk together milk, egg, sugar, cinnamon and sour cream. Add flour. Set aside.


Slice the cored pears into rings. Heat the oil in skillet. Dip rings into batter and place in hot oil. Fry until golden brown.


Top with vanilla ice cream and sprinkle with cinnamon-sugar and powered sugar, if desired. Drizzle with maple syrup and garnish with a mint leaf, if desired.


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Malted Marshmallow White Chocolate

Ingredients
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
1 cup malted milk powder
1 (4-ounce) bar white chocolate, chopped
1/4 cup marshmallow creme
1 tablespoon vanilla extract
Whipped cream, for topping


Directions
In a medium saucepan, combine all ingredients, except vanilla extract and whipped cream, and cook over medium-low heat, stirring constantly, until chocolate has melted. Add vanilla extract. Reduce heat to low and keep warm. When ready to serve, top each serving with whipped cream.


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Uncle Bob's Fresh Apple Cake

Ingredients
Honey Glaze:
1 cup confectioners' sugar
2 tablespoons honey
2 tablespoons milk
Apple Cake:
3 cups diced Granny Smith apples, about 2 apples
1 cup lightly toasted chopped walnuts
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
3 eggs


Directions
Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.


Cake: 
1. Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.
2. In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.
3. Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
4. Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
5. Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
6. Drizzle the apple cake with some of the honey glaze, serve and enjoy!


Cook's Note:
The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.


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Apples

Stuffed Cupcakes

Ingredients
Cupcake:
1 cup butter, room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon vanilla extract


Directions
1. Preheat oven to 350 degrees F.
2. Line 2 standard 12-cup muffin/cupcake pans with papers.
3. Using an electric mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating well after each addition. Add the flour and milk, alternately, into the creamed mixture, beginning and ending with the flour. Add the vanilla and continue to beat until well mixed. 
4. Divide the batter equally among the papers, filling them about 34 of the way up. Level the batter by dropping muffin pan on counter top to release the air bubbles.
5. Bake for about 18 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool in pan for 5 to 10 minutes and then remove the cupcakes to a wire rack to cool completely.


Vanilla Cream Filling:
2 tablespoons vegetable shortening
4 tablespoons butter, room temperature
1/2 cup confectioners' sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup light corn syrup


1. With an electric mixer, cream shortening and butter together. Add confectioners' sugar and granulated sugar and beat until light and fluffy. Beat in vanilla extract. Gradually beat in corn syrup. Continue beating until the mixture has thickened to a mayonnaise-like consistency, about 3 minutes.
2. When the cupcakes have cooled completely, fill a pastry bag, fitted with a medium-small plain, round tip with the vanilla filling. With a sharp, paring knife, cut a cross down into the center of each cupcake from the top, about 1-inch deep. Insert the tip of the pastry bag into the cross and gently squeeze about 1 1/2 teaspoons of the vanilla filling into the center of each cupcake. 
3. Wipe away any vanilla filling that oozes out when you remove the tip from the cupcake.


Peanut Butter Frosting:
1 1/2 sticks butter, room temperature
1 cup peanut butter
1 cup granulated sugar
Pinch salt
1 teaspoon vanilla extract
1/4 cup heavy cream
3 cups confectioners' sugar


1. Cream the butter, peanut butter, granulated sugar and salt together with an electric mixer until light and fluffy. Beat in the vanilla extract and heavy cream. 2. Gradually beat in the confectioners' sugar.
3. Frost the vanilla filled cupcakes with a butter knife or from a large star tipped pastry bag.


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Cupcake

Arnold Palmer Cupcakes

Ingredients
1 cup milk
5 black tea bags
1 cups unsalted butter
2 cups sugar
4 large eggs
1/2 teaspoon grated lemon zest
1 teaspoons fresh lemon juice
2 1/2 cups all-purpose flour
3/4 tablespoons baking powder
3/4 teaspoons salt


Directions
In a small saucepan over medium heat, heat milk until hot to the touch. Place tea bags in hot milk, and let steep for 15 to 20 minutes. Remove and discard tea bags. Let milk cool.


Preheat oven to 350 degrees F. Line 2 (12-cup) muffin pans with paper liners.


In a large bowl, beat butter and sugar at medium speed with an electric mixer until creamy. Beat in eggs, 1 at a time, beating well after each addition. Add 1/2 cup milk and tea mixture, lemon zest and lemon juice. Mix well.


In a medium bowl, combine flour, baking powder and salt. Gradually add dry mix into the wet ingredients.


Spoon batter evenly into prepared muffin cups. Bake for 20 to 22 minutes, or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on wire racks. Spread or pipe Arnold Palmer Frosting evenly over cupcakes.


Arnold Palmer Frosting:
1 cups unsalted butter, softened
2 cups confectioners' sugar, divided
1/2 cup reserved milk/tea mixture
1 teaspoon fresh lemon juice
In a large bowl, beat butter at medium speed with an electric mixer until creamy. Gradually beat in confectioners' sugar alternately with tea/milk mixture slowly. Beat in lemon juice until creamy.


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Cupcake

Butterscotch Pie

Ingredients
1 1/2 cups brown sugar
1/2 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt
4 cups milk
2 egg yolks, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract
1 (9-inch) pre-baked pie shell
1/4 cup butterscotch morsels, plus more for topping
Whipped cream, recipe follows


Directions
1. In a large saucepan over medium heat, add sugar, flour, cornstarch and salt. Slowly add milk, constantly stirring until it thickens.


2. In a separate bowl temper 2 egg yolks by whisking in a small amount of hot mixture to bowl. Whisk in the eggs and add the butter and vanilla. Allow to cook for a few minutes.


3. Pour into a dish and refrigerate, allowing to cool. When ready, fill pie shell with butterscotch mixture.


4. Mix the butterscotch morsels into the whipped cream. Cover pie and garnish with more butterscotch morsels.


Whipped Cream
1 cup heavy cream
1/4 cup powdered sugar


Using a hand mixer, whip together the heavy cream and sugar until light and fluffy.

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Pie- فطيره

Peach Cobbler

Ingredients

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream

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Peach Cobbler Filling

Apple Strudel

Ingredients

Apple Strudel:

• 1/4 cup bourbon or apple juice
• 1/2 cup golden raisins
• 2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
• 1/2 lemon, juiced
• 1 tablespoon lemon zest, finely chopped
• 1 teaspoon ground cinnamon, plus more for sprinkling
• 1/2 cup brown sugar, packed
• 1/2 cup crushed shortbread cookies
• 1/4 cup chopped pecans
• 2 tablespoons butter, cut into pieces
• 5 sheets phyllo dough from 1 pound package of frozen dough
• 2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
• 1 tablespoon granulated sugar
• Confectioners' sugar
• Caramel sauce, purchased

Glaze:

• 2 cups confectioners' sugar
• 3 1/2 tablespoons milk

For the Strudel:

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.

Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel.

For the Glaze:

Mix ingredients thoroughly.

*Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.
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Apples

Cinnamon Rolls

Ingredients

Dough:

• 1/4-ounce package yeast
• 1/2 cup warm water
• 1/2 cup scalded milk
• 1/4 cup sugar
• 1/3 cup butter or shortening
• 1 teaspoon salt
• 1 egg
• 3 1/2 to 4 cups all-purpose flour

Filling:

• 1/2 cup melted butter, plus more for pan
• 3/4 cup sugar, plus more for pan
• 2 tablespoons ground cinnamon
• 3/4 cup raisins, walnuts, or pecans, optional

Glaze:

• 4 tablespoons butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 3 to 6 tablespoons hot water

Directions

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

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Raisin-Cinnamon Rolls