Posted on 09/29/2018 5:48:07 PM PDT by Jamestown1630
SIMPLE RASPBERRY ICE CREAM
ING cup heavy cream, 14 oz can sweetened condensed milk, 8 ounce can Solo Raspberry Cake and Pastry Filling, teaspoon vanilla
METHOD Place a large mixing bowl into the freezer for approximately 5 minutes. In a separate bowl, add sweetened condensed milk, Solo Raspberry Cake and Pastry Filling, and vanilla extract. Whisk until evenly blended. FINAL Remove bowl from freezer, add heavy cream, and mix on high with an electric mixer (using a whisk attachment) until soft peaks form (approximately 4-5 minutes). Gently fold raspberry mixture into the cream mixture. Continue until the color and texture are consistent throughout.
FREEZE Prepare a square cake pan by lining it with parchment paper. Pour the mixture into the cake pan, and place a second piece of parchment paper on top. Place in the freezer until frozen, preferably overnight.
INSTANT CANDY CLUSTERS
Melt odds and ends of milk-and dark-chocolate pieces leftover from holiday
baking. Mix in broken pieces of Golden Graham cereal squares, diced
almonds, or peanuts, crunchy toffee bits.
Liftout clusters w/ soup spoon. Set on rack or parchment to completely dry.
Mundane ing made elegant served in fluted paper cups.
Martha has the scary cupcake liners.
The plastic hand is in cake decorating sections.
Frost the cupcakes then sprinkle with cookie "dirt."
The tombstone is a split Oreo Fudgee.
HEATH BRICKLE COOKIE BARS
CRUST Mix crumbly box yellow cake mix, egg, 1/3 c butter. Pat into 9x13" pan. Pour in Filling (below). Bake golden 50 deg 30-35 min.
Top w/ chocolate chips. Spread across bars. Sprinkle w/ chp Heath bars. Cool; cut into squares.
FILLING Mix 14 oz can sweet/cond/milk, cup chp nuts, tsp vanilla, egg, 1/2 c Heath Bits O' Brickle (or use Heath bars crushed w/ rolling pin).
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