Blue Layer: 4 cups grape juice water blue food coloring
Mix the grape juice and water until a suitable blue color results. Try adding blue food coloring to achieve the desired shade. Pour into the plastic cups filling them 1/3 full. Place into the freezer until the start to freeze. Once they do, stick a craft stick in the center of each cup. Freeze until solid.
Mix the yogurt and whipped topping together. Place a layer on top of the frozen blue layer, and freeze for one hour.
Repeat the process given for the blue layer but do it with the cran-raspberry juice and red food coloring. Add a red layer to each cup and freeze until frozen.
Run the outer side of the cups under cold water to release them.
Scoop out medium-sized scoops of ice cream (appx. 1/2 cup size) and roll into balls (you can do this using gloves so your hands don’t get all sticky). Freeze for about an hour.
Meanwhile, combine corn flakes, coconut, and cinnamon and divide into two equal portions. Put one portion in a Ziploc bag to use later and put the remaining portion in a bowl.
Roll ice cream balls in corn flake mixture. Put on a plate, cover with plastic wrap and freeze overnight.
Coat ice cream balls with corn syrup and roll in remaining mixture (the one you put in the plastic bag). You want the balls completely coated, so if needs be, re-coat the balls with corn syrup and roll again in the mixture. Freeze another hour or so.
Heat oil in a large pot or deep fryer to 400 degrees. One at a time, lower the balls into the oil and fry until golden brown (about 30-45 seconds). Remove from the oil and place in a bowl. Drizzle with chocolate and/or caramel and top whipped cream and a cherry. Repeat with the remaining ice cream balls.
4 large tart apples, cored 1/2 cup apple juice 8 tablespoons brown sugar 12 red hots candies 4 tablespoons butter or margarine 8 caramels 1/4 teaspoon ground cinnamon Whipped cream (optional)
Peel about 3/4 inch off the top of each apple; place in a crock pot. Pour juice over apples. Fill the center of each apple with 2 tablespoons sugar, three red hots, 1 tablespoon butter and two caramels. Sprinkle with cinnamon.
Cover and cook on LOW for 4 to 6 hours or until the apples are tender. Serve immediately with whipped cream, if desired.
1-cup heavy whipping cream 3/4-cup sugar 8 ounces unsweetened chocolate, finely chopped 1/3-cup corn syrup 1/4 cup unsalted butter 1 1/2 teaspoons vanilla extract 1/8-teaspoon salt
Combine whipping cream and sugar in a heavy saucepan. Place over medium heat, and cook, stirring constantly, until sugar dissolves. Stir in chocolate, corn syrup, and butter. Cook over medium-low heat, stirring occasionally, until chocolate melts and all ingredients are blended.
Remove from heat; stir in vanilla and salt. Let cool to room temperature.
Transfer sauce to jars with tight-fitting lids. Store in refrigerator.
To serve, spoon sauce into a microwave-safe bowl, and microwave at HIGH for 20-second intervals or until pourable.
1 pear, peeled, sliced 1/2 cup pear juice 1/2 cup pear brandy 1/4 cup sugar 1 teaspoon lemon juice 1/8 teaspoon salt Two 8 oz containers mascarpone cheese 1 1/2 cups heavy cream 3/4 cup powdered sugar 1 teaspoon vanilla 1/2 teaspoon white pepper 27 soft ladyfingers
Toss first 6 ingredients in a bowl. Cover with plastic wrap, set aside.
Beat mascarpone and next 4 ingredients in a bowl until combined, then beat until fluffy. Do not over beat.
Line a loaf pan with plastic wrap, leaving a overhang.
Arrange 9 ladyfingers in bottom of pan. Top with half of the pears, drizzle with 3 tablespoons pear liquid. Spread 1 cup mascarpone mixture over pears. Repeat. Top with remaining ladyfingers, drizzle with 3 tablespoons pear liquid.
Cover with plastic wrap, refrigerate 8 hours.
To serve—Lift tiramisu out of pan, invert onto a platter, remove plastic wrap. Cover top and sides with remaining mascarpone mixture.
2 quarts milk 1/2 teaspoon baking soda dissolved in 1 tablespoon water 2 cups sugar 3″ piece cinnamon stick
Pour milk into a slow cooker. Whisk in sugar. Add cinnamon stick and dissolved baking soda, stir well. Turn slow cooker on high, cook uncovered 24 hours. After 18 hours, the sauce will have darkened to light golden brown. Keep an eye on it. Stir from time to time.
The cooled sauce should be the consistency of caramel sauce. If still a little runny, let it cook longer. When sauce is ready, strain into a bowl, then serve on pound cake or ice cream…
Strawberries 10 cups sliced strawberries 1/4 cup sugar 3 tablespoons balsamic vinegar 1 tablespoon packed brown sugar
Shortcakes 1 3/4 cups cake flour 1 cup all-purpose flour 1/3 cup packed light brown sugar 4 teaspoons baking powder 1 1/2 teaspoons salt 3/4 teaspoon cream of tartar 1/2 teaspoon baking soda 3/4 cup unsalted butter, chilled, cut up 1 cup buttermilk, chilled
In large bowl, crush 3 cups of the strawberries with potato masher. Add remaining berries. Sprinkle with 1/4 cup sugar and 1 tablespoon brown sugar; add vinegar. Stir until all berries are coated. Cover; refrigerate a minimum of 2 hours.
Meanwhile, heat oven to 450ºF. Line baking sheet with parchment paper. In large bowl, combine cake flour, all-purpose flour, 1/3 cup brown sugar, baking powder, salt, cream of tartar and baking soda; mix well.
Add butter. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with pea-size pieces of butter. Add buttermilk; stir until dough forms.
Sprinkle work surface lightly with cake flour. Turn out dough onto flour. (Dough will be sticky.) Sprinkle flour lightly over dough. With floured hands, gently knead 8 to 10 strokes. Pat dough into round 1 1/2 inches thick.
Cut out 8 shortcakes with floured 2 1/2-inch round cutter, pressing dough scraps together when necessary. Place on baking sheet. Brush tops with milk; sprinkle with 1 teaspoon sugar.
Place in oven and immediately reduce oven temperature to 400ºF. Bake 18 to 25 minutes or until shortcakes are firm to the touch and tops and bottoms are light brown. Cool on wire rack at least 20 minutes before serving.
In another large bowl, whip cream, 3 tablespoons sugar and vanilla at medium-high speed until soft peaks form. Cover; refrigerate until serving time.
To serve, split shortcakes in half horizontally. Place bottom halves on individual dessert plates. Top each with strawberries and their juices. Cover with shortcake tops. Spoon cream over top. Refrigerate leftovers.