A Life Worth Living by Nancy Buxton

Posts tagged ‘dessert’

Peppermint Dessert

It’s Thursday and this is one of my favorite desserts.  You don’t have to make it with peppermint ice cream, any kind will work fine.  I do love peppermint so this is perfect for the holidays.

Fudge Layer:

Melt 1 cup chocolate chips and 1/2 cup butter.  Add 2 cups powdered sugar, 1 1/2 cups evaporated milk.  Cook until thickened and add 1 tsp. vanilla.  Cool

Preheat oven to 350

Mix 2 1/2 cups graham cracker crumbs, 1/3 cup sugar and 3/4 cup milted butter.  Pat firmly all but 1 cup of crumbs into 9 x 13 pan and bake 10 minutes.  Cool and spread with 1/2 gallon peppermint stick ice cream.

Cover with 1 cup nuts, then cool fudge, then 12. oz. cool whip.  Sprinkle with reserved crumbs and freeze.

This is not a very healthy recipe but it is yummy.  I do buy my graham crackers at the health food store and my margarine.  You don’t want to use anything with partially hydrogenated shortening.

Blueberry Thursday

Blueberry Galette

Blueberries are really good for you!  They are on my “plan” but not with crust.  Of course, the crust is really what I like the best.  Hope you enjoy this and eat a piece for me because I won’t be making it this year.

I have endured many eating events since I have been on “the plan.”  I look at it this way, “the plan” has kept me from gaining at least 5 pounds.  I weigh again on Friday.  Iwill keep you posted, in the mean time, enjoy some Blueberry Galette for me.

The cream and egg are  just to brush on the crust to make  it brown nicely so you can leave that out if you are vegan.

 2 C Blueberries

¼ C Sugar

1 T Corn Starch

1 T Fresh Lemon Juice

2 t Lemon Zest

1 Pie Crust

1 Egg beaten with 1 T cream (I just use the cream not the egg)

1 T sugar to sprinkle over crust before baking

 Preheat oven to 400. 

Mix sugar, corn starch, juice and zest together, pour over  

the blueberries and stir to combine 

 Place parchment paper on cookie sheet.  

Lay pie crust on top of parchment paper.

 Spoon blueberry mix into center of crust leaving 2 inch border.   

Fold crust border up and over the filling forming loose pleats all around the  

edge and leaving the center open.  Brush  dough with the  

egg/milk mixture, then sprinkle it with 1 T granulated sugar.

 Bake for 25-30 minutes or until the crust is golden brown.   Allow to 

cool on wire rack before serving.  Serve warm or at room temperature.

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