Rocky Mountain Recipes 6-4-12
Marcey Dyer • Pierce, Colo.
2 Bananas, sliced
4 scoops Vanilla Ice Cream
1/2 c. Hot Fudge
4 scoops Chocolate Ice Cream
1/4 c. Pecans, chopped
1/3 c. Heavy Cream, whipped and sweetened
4 Maraschino Cherries
Divide bananas among 4 bowls. Top each with 1 scoop of vanilla ice cream, 1 tablespoon hot fudge, 1 scoop of chocolate ice cream and another spoonful of fudge. Sprinkle with nuts. Top with whipped cream. Finish with a cherry on top. Yield: 4
Marlene Maurer • Lakewood, Colo.
1 (14 oz) can Sweetened Condensed Milk
2 t. Pure Vanilla Extract
2 Tbsp. Bourbon, optional
2 c. Cold Heavy Cream
In a medium bowl, stir together condensed milk, vanilla and Bourbon. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, about 3 minutes. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4-1/2-by 8-1/2-inch loaf pan. Freeze until firm, about 6 hours. Makes 1-1/2 quarts.
Iola Egle • Bella Vista, Ark.
1 Refrigerated Pie Crust
1/2 c. Granulated Sugar
2 Tbsp. Cornstarch
1/2 t. Salt
2 c. Whole Milk
1 qt. Butter Brickle Ice Cream
1-1/2 c. Whipping Cream, whipped
1/4 c. Powdered Sugar
1 t. Vanilla Extract
4 (2.1 oz) Butterfinger Candy Bars
2 (1 oz) bars Semi-Sweet Chocolate, shaved
Prepare 1 pie crust in a 9-inch pie dish as directed on package. Bake in preheated 425 degree oven until golden brown, about 10 minutes and cool. In a microwavable dish, combine sugar, cornstarch, salt and whole milk. Cook in microwave on high speed until bubbles around edge. Stir and return to microwave for 1 minute. Remove and while stirring slowly, add slightly beaten eggs. Stir thoroughly and return to microwave and cook at half speed until pudding is thickened. Beat until smooth and creamy and cool about 15 minutes. Fold in softened butter brickle ice cream and pour into cool crust. Whip cream. Add powdered sugar and vanilla. Fold in butterfinger bars and vanilla extract. Gently spread on pudding and top with chocolate shavings. Refrigerate.
Hannah Heath • Belle Fourche, S.D.
1 can Cream Style Corn
1 can Whole Kernel Corn, drained
4 Tbsp. Flour
4 Tbsp. Sugar
2 t. Salt
4 Tbsp. Margarine
1 Green Pepper, diced
1 (2 oz ) jar Pimentos, chopped
1/2 c. Cheddar Cheese, shredded
Preheat oven to 325 degrees. Put corn in medium bowl. Blend flour, sugar, margarine, salt and eggs in blender and add to corn. Stir in green pepper and pimentos. Add cheese. Pour in a casserole dish and bake at least 1 hour. It is done when a knife inserted in center comes out clean.
Marsha Konken • Sterling, Colo.
1 (16 oz) pkg. Cream Cheese, softened
1 (8 oz) pkg. Sharp Cheddar Cheese, shredded
2 t. Worcestershire Sauce
1 t. Lemon Juice
1 t. Dry Mustard
1/2 t. Paprika
1/2 t. Seasoned Salt
1 (2-1/2 oz) can Deviled Ham
2 Tbsp. Pimento, chopped
Mix all together with mixer. Chill until it can be easily handled. Form into a ball and roll into chopped pecans. Chill until ready to serve. Serve with various snack crackers.
Patty Spellman • Yuma, Colo.
1 Tbsp. Cornstarch
1 c. Milk
1 Egg, beaten
1 Tbsp. Peanut Butter
1/2 t. Margarine
1/2 t. Vanilla Extract
1 Banana, sliced
1 Tbsp. Dry Roasted Peanuts, chopped
In a small saucepan, combine cornstarch and milk until smooth. Whisk in brown sugar and egg. Cook, whisking constantly, over medium heat for 6 to 8 minutes or until mixture is thickened and reaches 185 degrees. Remove from the heat. Whisk in the peanut butter, butter and vanilla. Cool for 30 minutes, stirring occasionally. Transfer to dessert dishes. Refrigerate if desired. Just before serving, top with banana slices and peanuts. Yield: 2 servings
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