Dole Whip



  • 2 cans (20 oz. each) DOLE crushed pineapple
  • 2 tbsp. lemon juice
  • 2 tbsp. lime juice
  • 1/3 cup sugar
  • 1 1/2 cups heavy whipping cream..

Drain pineapple: reserve 2 tbsp. juice. Set aside. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.

Cover and blend until smooth.

Pour into two 1-quart freezer zipped bags.

Store bags flat in freezer.

Freeze 1 1/2 hours or until slushy.

Stir pineapple slush gently into whipped cream until slightly blended in large bowl.

Return to freezer until completely frozen, about 1 hour and serve


Bread Pudding



2 tablespoons light brown sugar
3/4 cup plus 1 tablespoon granulated sugar
1 loaf challah bread, cut into 3/4-inch cubes
9 large egg yolks
4 teaspoons vanilla extract
2 teaspoons ground cinnamon
3/4 teaspoon table salt
2 1/2 cups heavy cream
2 1/2 cups milk
2 tablespoons unsalted butter, melted
Vanilla Sauce

2/3 cup sugar
4 tablespoons cornstarch
1/2 teaspoon salt
3 1/3 cups cold water
6 tablespoons butter
4 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Preheat the oven to 325 degrees. Combine the brown sugar and 1 tablespoon of granulated sugar in a small bowl. Set aside.

Bread the bread cubes out on 2 rimmed baking sheets. Bake, tossing occasionally until dry, about 15 minutes. Switch the trays from the top racks, to the bottom halfway through. Cool the bred cubes about 15 minutes, then set aside 2 cups.

Whisk the yolks, remaining 3/4 cup sugar, vanilla, cinnamon, and salt together in a large bowl. Whisk in the cream and milk until combined. Add the remaining 8 cups of cooled bread cubes and toss to coat. Transfer the mixture to a 13″x9″ baking dish and let stand. Occasionally press the bread cubes into the custard until the cubes are thoroughly saturated, about 30 minutes.

Spread the reserved bread cubes evenly over the top of the soaked bread mixture and press gently into the custard. Use a pastry brush to spread melted butter over the top. Sprinkle brown sugar mixture evenly oer the top. Place the bread pudding on a rimmed baking sheet and bake on the middle rack until it sets and pressing the center of the pudding reveals no runny liquid. This should take about 45 to 50 minutes. Let it cool on a wire rack until it’s warm, about 45 minutes.

Meanwhile, combine the sugar, cornstarch, and salt for the sauce in a saucepan. Stir in the water until it’s smooth. Bring to a boil over medium heat, then cok and stir for 2 minutes until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with the warm pudding.

Chocolate Banana Pops

Chocolate Banana Pops

1 (12 ounce) bag chocolate chips
1/4 cup colored candy sprinkles (optional)
1/4 cup chopped walnuts (optional)
4 bananas, cut in half

Place the chocolate chips into a microwave-safe bowl
microwave on Low until the chips barely melt, about 2 minutes.
Stir the melted chips smooth.
Place the sprinkles and chopped walnuts into separate shallow bowls.
Using a fork or a skewer
Dip each banana half in melted chocolate

If using nuts or sprinkles
then roll in candy sprinkles and chopped nuts.

Place the coated bananas on waxed paper
freeze until the chocolate hardens
about 5 minutes

Almond Panna Cotta with Mocha Sauce


Almond Panna Cotta with Mocha Sauce-


1 cup whole blanched almonds, toasted
2/3 cup sugar
1 envelope unflavored gelatin
2 cups whipping cream
1/2 cup milk
1/8 teaspoon salt
Mocha Sauce
Sliced almonds, toasted (optional)


1. Place whole almonds in a food processor. Cover and process to make a smooth butter; set aside.

2. In a medium saucepan stir together sugar and gelatin. Add cream. Cook and stir over medium heat until gelatin is dissolved. Remove from heat. Stir in almond butter, milk, and salt. Pour into six 6-ounce individual molds, ramekins, or custard cups. Cover and chill for 6 to 24 hours or until set.

3. Using a knife, loosen panna cotta from sides of dishes and invert onto six dessert plates. Spoon or drizzle some of the Mocha Sauce around panna cotta. Serve with remaining sauce and, if desired, garnish with sliced almonds.

Mocha Sauce

Yield: 1 cup
Start to Finish 10 mins

4 ounces chopped bittersweet or semisweet chocolate
2/3 cup whipping cream
1/4 cup sugar
1 teaspoon instant espresso coffee powder


1. In a small saucepan cook and stir chopped bittersweet or semisweet chocolate over low heat until melted. Stir in whipping cream, sugar, and instant espresso coffee powder or instant coffee crystals. Cook and stir over medium-low heat about 3 minutes or just until bubbly around edge. Serve warm.



5-6 Granny Smith apples (make sure they can stand on their own)
1 tbsp. cinnamon
1/4 cup sugar
1 tbsp. brown sugar
pie crust (homemade or pre-made)

1) Preheat oven to 375F.

2) Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel.

If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. I, on the other hand, am not skilled so I just had to throw my interior apples away and chop up additional apples for filling.

3) Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.

Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar.

Scoop sliced apples into hollow apples.

4) Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.

Cover the top of the apple in a lattice pattern with pie crust strips.

5) Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan.

Cover with foil and bake for 20-25 minutes.

Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

Makes 4 baked apple pies (in the apple).

Lemon Loaf


1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs, room temp
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 teaspoon lemon extract
⅓ cup lemon juice
½ cup oil
zest of one lemon

1 cup powdered sugar
2 tablespoons whole milk
½ teaspoon lemon extract

Preheat oven to 350. Grease and flour a 9 × 5 loaf pan. In a large bowl, combine flour, baking soda, baking powder and salt.
In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.

Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. (It took an hour in my oven). Remove from oven and pour glaze over it, then cool in pan on a rack. Glaze – whisk to combine

Crochet cookies



I like making these with Scottish shortbread cookies…  here are a few recipes…


1 cup butter
1 cup granulated sugar
3 cups all-purpose flour

Thoroughly cream sugar and butter. Add 2 1/2 cups of the flour and mix thoroughly. Turn out onto a surface floured with remaining 1/2 cup of flour. Knead dough until it cracks on surface. Roll out 1/4-inch thick and cut out with cutters. Prick cookies with fork tines and place on ungreased cookie sheets. Bake at 275° for about 45 to 55 minutes, or until lightly browned.
Makes about 2 dozen shortbread cookies.



2 cups butter
4-1/2 cups all-purpose flour
1 cup packed brown sugar

Preheat oven to 325 degrees F (165 degrees C).
Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well.
Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3×1 inch strips. Prick with fork and place on ungreased baking sheets.
Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.


The secret to making a good Scottish Shortbread is to have a light hand when mixing the ingredients and to use the finest ingredients. So that means a high quality salted butter. Now, butter in the States is graded according to flavor, color, texture, aroma and body and one easy way to tell the quality of the butter is by the letter code or numerical number listed on the butter’s package. The highest grade is AA (93 score), then A (92 score), followed by B (90 score). Also, these shortbreads contain rice flour which gives the shortbread a more crumbly and tender texture. Rice flour is a fine gluten-free flour produced from white or brown rice. It can be found in some grocery stores or else health food stores. In the absence of rice flour you can use cornstarch (corn flour) which is a fine white powder that comes from the inner grain (endosperm) of corn.

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