Dessert Cookbook: A Fun Cookbook with Delicious Dessert Recipes [2 ed.] 9798372352117

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Dessert Cookbook A Dessert Cookbook with Delicious Dessert Recipes

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Table of Contents Perfect Peach Dessert 9 Peach Pecan Slices 12 Peach Dumplings 13 Peach Spritzers 14 Homemade Asian Plum Sauce 15 Countryside Plum Crisp 16 Easy Homemade Plum Cake 17 Cinnamon Clove and Plum Bread 18 German Plum Cake 19 Canadian Blueberry Pie 22 Southern American Pie 23 Old-Fashioned American Pecan Pie 24 Apple Pie from the Netherlands 25 Southern Georgia Peach Pie 26

Mango Pudding American Style 27 Tropical Muffins 28 Vibrant Mango Salad 29 Mango Cake 32 Mango Slushies’ 33 Middle Eastern Inspired Date Cake 34 Cinnamon Clove Pecan Cookies 36 4th Grader’s Favorite Date Brownies 37 Sweet Orient Dessert Rolls 38 Tropical Island Coconut Date Balls 39 Sour Cream Dark Chocolate Cake 42 A Southern Cake 43 Moroccan Orange Cake 44 Easy Wedding Cake 45 Strawberry Punch Cake 46 Fudge Filled Circles 47

Fudge Chubbies 48 Smooth Fudge Topping 49 Fudge Squares 52 No-Bake Fudge Bark 53 Aunty Pari’s Brownies 54 Caramel Coffee Candies 55 Caramel Chops 56 A 3rd Grader’s Lunch Box Snack 57 3-Ingredient Patty Pie 58 Arabian Dream Grapes 59 Sunday's Ice Cream 62 Savory Choco Ice Cream 63 Creamy Oreo Ice Cream 64 Berry Blast Ice Cream 65 Sweet Soy Milk Ice Cream 66 Layers and Layers of Ice Cream 67

Cereal and Sugar Ice Cream 68 Fun Ice Cream 69 Burgundy Sorbet 72 Fig Sorbet 73 Mexican Style Sorbet 74 Pineapple Pastry 75 Glittery Sorbet 76 Southern Peach Sorbet 77 Lavender Sorbet 78 Southern Peach Sorbet 79 The Sophia Pop 82 The Cheesecake Pop 83 The Brown Town Pop 84 The Classical Pop 85 Easy Peasey Berry Pop 86 The Bluuuu Pop 87

Popcorn American Style 88 Chocolate Popcorn 89 3-Ingredient Popcorn 92 Surprise Popcorn Seasoning 93 Vanilla Popcorn 94

Perfect

Peach Dessert

Prep Time: 5 mins Total Time: 6 mins Servings per Recipe: 6 Calories 118 kcal Fat 3.9 g Carbohydrates 20g Protein 0.5 g Cholesterol 5 mg Sodium 56 mg

Ingredients 1 (15 oz.) can peach halves, drained 10 vanilla wafers, crushed 1 tbsp brown sugar

1 tbsp butter, softened 1/4 tsp ground cinnamon

Directions 1. Set the broiler of your oven. 2. Arrange the peaches into a pie pan, hollow side up. 3. In a bowl, add the crushed vanilla wafers, brown sugar, butter and cinnamon and mix till crumbly. 4. Sprinkle the wafers mixture over the peaches and cook under the broiler for about 4-5 minutes.

Perfect Peach Dessert

9

PEACH

Pecan Slices

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 113 kcal Fat 3.4 g Carbohydrates 20.8g Protein 1g Cholesterol 0 mg Sodium 11 mg

Ingredients 1 (16 oz.) package frozen peach slices 1/3 C. brown sugar substitute 1/4 C. pecans

1 tbsp all-purpose flour 1 tsp vanilla extract

Directions 1. 2. 3. 4.

12

Set your oven to 350 degrees F before doing anything else. Arrange the peach slices into a baking dish in a single layer. In a bowl, mix together the flour, brown sugar substitute, pecans and vanilla extract. Sprinkle the flour mixture over the peach slices evenly and cook in the oven for about 20-30 minutes.

Peach Pecan Slices

Peach

Dumplings

Prep Time: 2 hrs Total Time: 2 hrs 20 mins Servings per Recipe: 10 Calories 761 kcal Fat 19.2 g Carbohydrates 135.3g Protein 12.6 g Cholesterol 43 mg Sodium 225 mg

Ingredients 8 potatoes - peeled and cubed 1 egg 5 C. all-purpose flour 10 firm ripe peaches 1 C. white sugar

1/2 C. butter, melted 1 (16 oz.) package vanilla wafers, crushed

Directions 1. In a large pan of water, add the potatoes on medium-high heat. 2. Bring to a boil and cook till tender enough. 3. Drain well and mash the potatoes. 4. On a large and clean work surface, place the mashed potatoes and crack the eggs on top, 5. Slowly, add the flour with your hands and mix till a stiff dough forms. 6. Keep the dough aside for some time. 7. Place the dough onto a floured surface and roll to 1/4-inch thickness. 8. Cut the dough into 8x8-inch squares. 9. Place a peach in the center of each square and wrap the dough around it. 10. With your fingers, pinch the seams to seal it in. 11. In a large pan of boiling water, place the peach dumplings in batches and boil for about 20 minutes, rotating once in the middle way. 12. With the tongs, remove from the water. 13. Place a peach dumpling onto a plate and cut it up, then remove the pit. 14. Drizzle with the melted butter and serve with a sprinkling of the sugar and vanilla wafer crumbs.

Peach Dumplings

13

PEACH

Spritzers

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 131 kcal Fat 0g Cholesterol 11.1g Sodium 0.1 g Carbohydrates 0 mg Protein 11 mg

Ingredients 1/4 C. pureed peaches 4 fluid oz. champagne 1 peach slice

Directions 1. Place the peach puree into a champagne flute. 2. Pour the champagne and garnish with a peach slice.

14

Peach Spritzers

Homemade

Asian Plum Sauce

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 10 Calories 102 kcal Fat 0.1 g Carbohydrates 25.1g Protein 0.2 g Cholesterol 0 mg Sodium 11 mg

Ingredients 3/4 (16 oz.) jar plum jam 2 tbsp vinegar 1 tbsp brown sugar 1 tbsp dried minced onion 1 tsp crushed red pepper flakes

1 clove garlic, minced 1/2 tsp ground ginger

Directions 1. In a pan, mix together the jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger on medium heat and bring to a boil, stirring continuously. 2. Remove from the heat.

Homemade Asian Plum Sauce

15

COUNTRYSIDE

Plum Crisp

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 414 kcal Fat 16.7 g Carbohydrates 64.7g Protein 4.3 g Cholesterol 72 mg Sodium 631 mg

Ingredients 12 plums, pitted and chopped 1 C. white sugar, divided 1 C. sifted all-purpose flour 1 1/2 tsp baking powder 1 tsp salt

1 beaten egg 1/2 C. melted butter

Directions 1. Set your oven to 350 degrees F before doing anything else and grease an 8x8-inch baking dish. 2. In the bottom of the prepared baking dish, arrange the chopped plums and sprinkle with 1/4 C. of the sugar. 3. In a bowl, mix together 3/4 C. of the white sugar, flour, baking powder and salt. 4. Add the beaten egg and mix till combined. 5. Place the flour mixture over the plums evenly and drizzle with the melted butter. 6. Cook in the oven for about 40 minutes.

16

Countryside Plum Crisp

Easy

Homemade Plum Cake

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 12 Calories 522 kcal Fat 20.1 g Carbohydrates 80.9g Protein 6.8 g Cholesterol 82 mg Sodium 337 mg

Ingredients 7 C. pitted and quartered plums 2/3 C. butter, softened 1 1/2 C. white sugar 2 eggs 3 C. sifted all-purpose flour 1 tbsp baking powder 1/2 tsp salt 2 C. milk

2 tsp vanilla extract 1 C. white sugar 1/2 C. butter, softened 1/4 C. all-purpose flour 1 tsp cinnamon

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish. 2. Arrange the plums into the bottom of the prepared baking dish. 3. In a large bowl, add 2/3 C. of the butter, 1 1/2 C. of the white sugar and mix till a smooth and creamy mixture forms. 4. Add the eggs, one at a time, beating continuously. 5. Stir in 3 C. of the flour, baking powder and salt. 6. Add the milk and vanilla extract and mix till a smooth mixture forms. 7. Place the mixture over the plums evenly. 8. In a bowl, add 1 C. of the sugar, 1/2 C. of the butter, 1/4 C. of the flour and cinnamon and mix till a crumbly topping forms. 9. Spread the topping over the mixture. 10. Cook in the oven for about 45-50 minutes or till a toothpick inserted in the center comes out clean.

Easy Homemade Plum Cake

17

CINNAMON

Clove and Plum Bread

Prep Time: 10 mins Total Time: 1 hr 30 mins Servings per Recipe: 12 Calories 510 kcal Fat 26.2 g Carbohydrates 66.7g Protein 5.3 g Cholesterol 46 mg Sodium 170 mg

Ingredients 1 C. vegetable oil 3 eggs 2 (6 oz.) jars plum baby food 2 C. white sugar 1 tsp red food coloring 2 C. all-purpose flour 1 tsp ground cloves 1 tsp ground cinnamon

1/2 tsp ground nutmeg 1/2 tsp salt 1/2 tsp baking soda 1 C. chopped walnuts 1 C. confectioners' sugar 2 1/2 tbsp lemon juice

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour bundt pan. 2. In a large bowl, mix together the vegetable oil, white sugar, eggs, baby food and food coloring. 3. In another bowl, mix together flour, cloves, cinnamon, nutmeg, salt, baking soda and nuts. 4. Add the egg mixture into the flour mixture and mix till well combined. 5. Transfer the mixture into the prepared bundt pan. 6. Cook in the oven for about 50-60 minutes or till a toothpick inserted in the center comes out clean. 7. Remove from the oven and cool for about 10 minutes before turning out onto wire rack to cool. 8. In a bowl, mix together the confectioner's sugar and lemon juice. 9. Brush the top of hot cake with the lemon mixture.

18

Cinnamon Clove and Plum Bread

German

Plum Cake (Kuchen)

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 12 Calories 232 kcal Fat 5.6 g Carbohydrates 43.5g Protein 3.1 g Cholesterol 31 mg Sodium 153 mg

Ingredients Batter: 1/2 C. white sugar 2 tbsp margarine 2 eggs, beaten 1 C. all-purpose flour 1 tsp baking powder 1/4 tsp salt 1 tsp vanilla extract

10 Italian plums, halved and pitted Topping: 1 C. white sugar 1/2 C. all-purpose flour 3 tbsp margarine, melted 1/2 tsp ground cinnamon

Directions 1. Set your oven to 375 degrees F before doing anything else and grease and flour an 11x7inch baking dish. 2. In a bowl, add 1/2 C. of the sugar and 2 tbsp of the margarine and with an electric mixer, beat till smooth and creamy. 3. Add the eggs, 1 C. of the flour, baking powder and salt and vanilla and mix till well combined. 4. Transfer the mixture into the prepared baking dish and top with the plums, skin sidedown. 5. In a bowl, add 1 C. of the sugar, 1/2 C. of the flour, 3 tbsp of the margarine and cinnamon and mix till a crumbly mixture forms. 6. Place the crumbly mixture over the plums. 7. Cook in the oven for about 35 minutes.

German Plum Cake

19

CANADIAN

Blueberry Pie

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 8 Calories 485.2 Fat 19.0 Cholesterol 30.8m Sodium 320.1mg Carbohydrates 75.0 Protein 5.7g

Ingredients 5 C. fresh blueberries 1 tbsp lemon juice 1 (15 oz.) packages refrigerated pie crusts 1 C. sugar 1/2 C. all-purpose flour 1/8 tsp salt 1/2 tsp ground cinnamon

2 tbsp butter 1 large egg, lightly beaten 1 tsp sugar

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 400 degrees F before doing anything else. In a bowl, add the berries and drizzle with the lemon juice and keep aside. In a 9-inch pie plate, place half of the pastry according to package's directions. In a bowl, mix together 1 C. of the sugar, flour, salt and cinnamon. Add the flour mixture into the bowl with the berries and stir to combine. Place the berry mixture into pastry shell and top with the butter in the shape of dots. Unfold the remaining pastry onto a lightly floured surface and with the rolling pin, roll gently to remove creases. 8. Evenly. 9. Seal and crimp the edges. 10. Cut the slits in top of crust to let the steam to escape. 11. Brush the top of the pastry with beaten egg and sprinkle with 1 tsp of the sugar. 12. Cook in the oven for about 35 minutes. 13. Cover the edges with a piece of the foil to prevent over browning, if necessary. 14. Serve with a topping of the vanilla ice cream. 22

Canadian Blueberry Pie

Southern

American Pie

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 395.8 Fat 19.0 Cholesterol 101.4m Sodium 269.8mg Carbohydrates 52.2 Protein 5.0g

Ingredients 1/2 C. butter, melted 1 1/2 C. sugar 3 tbsp flour 3 eggs, beaten 1 pinch salt 1 tsp vanilla

1 C. buttermilk 1 deep dish pie shell ( either your own recipe or store-bought)

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 400 degrees F before doing anything else. In a large bowl, add the butter and sugar and beat till light. Add the eggs and beat well. Add the vanilla and beat to combine. In a bowl, sift together the flour and salt. Add the flour mixture into the butter mixture alternatively with the buttermilk and beat till smooth. 7. Place the mixture into a deep dish pie shell evenly. 8. Cook in the oven for about 10 minutes. 9. Now, set the oven to 350 F and cook in the oven for about 50-60 minutes or till a toothpick inserted in the center comes out clean.

Southern American Pie

23

OLD-FASHIONED

American Pecan Pie

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 6 Calories 653.4 Fat 37.4 Cholesterol 120.0m Sodium 282.6mg Carbohydrates 78.3 Protein 6.9g

Ingredients 3 eggs 1 C. corn syrup 1 tsp vanilla extract 1 1/4 C. pecan halves 2/3 C. sugar

1/3 C. butter ( melted) 1 pie crust

Directions 1. 2. 3. 4. 5. 6.

24

Set your oven to 350 degrees F before doing anything else. In a bowl, add the eggs and beat lightly. Add the corn syrup, sugar, butter and vanilla extract and stir to combine well. Stir in the pecan halves and place the filling into crust. Cover the edges with a piece of the foil and cook in the oven for about 25 minutes. Remove the piece of foil and cook in the oven for about 20 minutes.

Old-Fashioned American Pecan Pie

Apple Pie

from the Netherlands

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 8 Calories 405.5 Fat 15.4 Cholesterol 20.3m Sodium 189.5mg Carbohydrates 65.8 Protein 3.2g

Ingredients 1 ready-made pie crust 5 1/2 C. peeled cored sliced cooking apples 1 tbsp lemon juice 1/2 C. granulated sugar 1/4 C. brown sugar, packed 3 tbsp flour 1/2 tsp ground cinnamon 1/4 tsp nutmeg

Topping 3/4 C. flour 1/4 C. granulated sugar 1/4 C. brown sugar, packed 1/3 C. butter, room temperature

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. Arrange the pie crust into the pie plate. 3. In a large bowl, mix together the sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg. 4. Place the apple mixture into the crust. 5. For topping in a medium bowl, add the flour, both sugars and butter and with a fork, mix till a coarse crumb mixture forms. 6. Sprinkle the crumb mixture over the apples evenly. 7. Cook in the oven for about 50 minutes.

Apple Pie from the Netherlands

25

SOUTHERN

Georgia Peach Pie

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 432.5 Fat 17.5g Cholesterol 69.2mg Sodium 233.7mg Carbohydrates 65.4g Protein 5.3g

Ingredients 3 C. fresh peeled and chopped peaches 1 unbaked 9-inch deep dish pie pastry 1 C. sugar 1/3 C. all-purpose flour 1/8 tsp salt 2 eggs, beaten 1/2 C. sour cream

1/2 C. sugar 1/2 C. all-purpose flour 1/4 C. butter 1 fresh peach, sliced for garnish if desired

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 350 degrees F before doing anything else. Arrange 3 C. of the fresh peaches into a pie pastry. In a bowl, mix together 1 C. of the sugar, 1/3 C. of the flour and salt. Add the eggs and sour cream and mix till well combined. Place the flour mixture over the peaches evenly. In another bowl, add 1/2 C. of the sugar, 1/2 C. of the flour and 1/4 C. of the butter and with 2 forks, mix till a coarse meal like mixture forms. 7. Sprinkle the meal mixture over the pie evenly. 8. Cook in the oven for about 60 minutes. 9. Serve with a garnishing of the fresh peach slices.

26

Southern Georgia Peach Pie

Mango

Pudding American Style

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 194 kcal Fat 6.7 g Carbohydrates 27.9g Protein 6.1 g Cholesterol 82 mg Sodium 201 mg

Ingredients 6 slices white bread, torn into small pieces 2 mangos - peeled, seeded and diced 1/4 C. white sugar 3 eggs, lightly beaten 2 C. milk

1 1/2 tsp vanilla extract 1 1/2 tsp ground cardamom 2 tbsp butter

Directions 1. Set your oven to 350 degrees F before doing anything else and grease an 11x9-inch baking dish. 2. In a bowl, add the mango and bread pieces and toss to coat and transfer into the prepared baking dish. 3. In a bowl, add the milk, eggs, sugar, cardamom and vanilla and beat till well combined. 4. Place the egg mixture over the mango mixture and cook everything in the oven for about 45-50 minutes.

Mango Pudding American Style

27

TROPICAL

Muffins

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 16 Calories 219 kcal Fat 8.4 g Carbohydrates 33.9g Protein 3.1 g Cholesterol 43 mg Sodium 165 mg

Ingredients 1/4 C. all-purpose flour 1/4 tsp ground cinnamon 1 tbsp white sugar 3 tbsp sweetened flaked coconut, chopped 1 pinch salt 2 tbsp butter 1/2 C. unsalted butter 1 1/4 C. white sugar

1/2 tsp salt 2 eggs 1 3/4 C. all-purpose flour 2 tsp baking powder 1/2 C. buttermilk 1 C. fresh blueberries 1/4 C. all-purpose flour 1 C. mango - peeled, seeded and diced

Directions 1. Set your oven to 375 degrees F before doing anything else and grease 16 cups of the muffin tins. 2. In a bowl, mix together the 1/4 C. of the flour, cinnamon, 1 tbsp of the sugar, coconut, and 1 pinch of the salt. 3. Add 2 tbsp of the butter and mix till well combined. 4. In a second bowl, add the unsalted butter, 1 1/4 C. of the sugar, and 1/2 tsp of the salt and beat till smooth. 5. Add the eggs, one at a time, beating continuously till fluffy. 6. In a third bowl, mix together the 1 3/4 C. of the flour and baking powder. 7. Add the flour mixture into the butter mixture alternately with the buttermilk and mix well. 8. In a small bowl, add the blueberries and 1/4 C. of the flour and toss to coat well. 9. Add the blueberry mixture and mango in the flour mixture and mix. 10. Transfer the mixture into the prepared muffin cups and sprinkle with the coconut mixture. 11. Cook everything in the oven for about 25-35 minutes. 28

Tropical Muffins

Vibrant

Mango Salad

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 12 Calories 319 kcal Fat 20.2 g Cholesterol 34.2g Sodium 3.4 g Carbohydrates 0 mg Protein 205 mg

Ingredients 1/2 C. sugar 3/4 C. canola oil 1 tsp salt 1/4 C. balsamic vinegar 8 C. mixed salad greens 2 C. sweetened dried cranberries

1/2 lb. fresh strawberries, quartered 1 mango - peeled, seeded, and cubed 1/2 C. chopped onion 1 C. slivered almonds

Directions 1. 2. 3. 4.

In a small bowl, add the sugar, salt, oil and vinegar and beat well. In a serving bowl, mix together all the ingredients except the almonds. Pour the vinaigrette and toss to coat well. Serve with a topping of the almonds.

Vibrant Mango Salad

29

MANGO

Cake

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 12 Calories 274 kcal Fat 14.6 g Cholesterol 32.7g Sodium 4.3 g Carbohydrates 59 mg Protein 211 mg

Ingredients 1 1/2 C. all-purpose flour 1 tsp baking soda 2/3 C. butter 1 C. white sugar 2 eggs 1 C. buttermilk 1 tsp vanilla extract

1 C. mango puree 1/2 C. chopped walnuts

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 375 degrees F before doing anything else and grease a 9x5-inch loaf pan. In a bowl, add the sugar and butter and beat till fluffy. Add the eggs and beat well. In another bowl, mix together the flour and baking soda. Add the flour mixture into the egg mixture and mix well. Fold in the remaining ingredients. Transfer the mixture into the prepared loaf pan and cook everything in the oven for about 40-50 minutes.

32

Mango Cake

Mango

Prep Time: 5 mins

Slushies’

Total Time: 10 mins Servings per Recipe: 3 Calories 78 kcal Fat 0.3 g Carbohydrates 19.9g Protein 0.9 g Cholesterol 0 mg Sodium 6 mg

Ingredients 1 mango - peeled, seeded, and cut into chunks 3/4 C. orange juice 1/4 C. lime juice

2 ice cubes 1 1/4 C. club soda

Directions 1. In a blender, add the mango and pulse till a smooth puree forms. 2. Add both the juices and pulse till smooth. 3. Add the club soda and ice cubes and pulse till the ice cubes are crushed.

Mango Slushies’

33

MIDDLE EASTERN

Inspired Date Cake

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 12 Calories 366 kcal Fat 16.7 g Carbohydrates 53g Protein 4.1 g Cholesterol 65 mg Sodium 253 mg

Ingredients 1 1/2 C. water 1 1/2 C. raisins 3/4 C. dates, pitted and chopped 1 tsp baking soda 1/2 C. butter 3/4 C. white sugar 2 eggs 1 tsp vanilla extract

1 1/2 C. all-purpose flour 1/4 tsp salt 4 tbsp butter 1/2 C. brown sugar 2 tbsp heavy cream 1/2 C. chopped walnuts

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 9-inch square baking dish. 2. In a pan, add the water and raisins and bring to a boil. 3. Cook for about 5 minutes. 4. Remove from the heat and stir in the chopped dates and baking soda. 5. In a large bowl, add 1/2 C. of the butter and 3/4 C. of the white sugar and beat till light and fluffy. 6. Add the eggs, one at a time and beat till well combined. 7. Stir in the vanilla. 8. Add the flour, salt and date mixture and mix till well combined. 9. Transfer the mixture into the prepared baking dish. 10. Cook in the oven for about 45 minutes or till a toothpick inserted in the center comes out clean. 11. Remove the cake from the oven. 12. Now, set the broiler of your oven. 13. For topping in a pan, melt 4 tbsp of the butter. 34

Middle Eastern Inspired Date Cake

14. Stir in the brown sugar, cream and chopped nuts and remove from the heat. 15. Spread the cream mixture over the warm cake and cook under the broiler for about 3 minutes. 16. Remove from the heat and keep onto wire rack to cool before serving.

35

CINNAMON

Clove Pecan Cookies

Prep Time: 1 hr Total Time: 1 hr 10 mins Servings per Recipe: 36 Calories 156 kcal Fat 7.8 g Carbohydrates 20.4g Protein 2.1 g Cholesterol 29 mg Sodium 77 mg

Ingredients 1 C. butter, softened 1 1/3 C. white sugar 3 eggs 3 C. sifted all-purpose flour 1 tsp baking soda 1/2 tsp ground cinnamon 1/4 tsp ground cloves

2 tsp water 1 1/2 C. chopped pitted dates 1 C. chopped pecans

Directions 1. In a large bowl, add the butter and sugar and beat till light and fluffy. 2. Add the eggs, one at a time and beat till well combined. 3. In another bowl, mix together the flour, baking soda, cinnamon and cloves. 4. Slowly, add the flour mixture into the butter mixture and mix till well combined. 5. In a small bowl, mix together the water and dates. 6. Add the date mixture and chopped pecans into the dough and mix well. 7. Refrigerate, covered for about 1 hour. 8. Set your oven to 375 degrees F and grease the cookie sheets. 9. With rounded spoonful, place the mixture onto the prepared cookie sheet. 10. Cook in the oven for about 8-10 minutes. 11. Remove from the oven and keep onto wire rack to cool in the pan for about 5 minutes. 12. Carefully, invert the cookies onto the wire rack to cool completely.

36

Cinnamon Clove Pecan Cookies

4th Grader’s

Favorite Date Brownies

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 24 Calories 176 kcal Fat 8.7 g Carbohydrates 22g Protein 3.6 g Cholesterol 36 mg Sodium 101 mg

Ingredients 30 graham crackers, crushed 1/3 C. butter, melted 1 (14 oz.) can sweetened condensed milk 3 eggs

1 1/2 tbsp vanilla extract 1 C. chopped walnuts 1 C. chopped dates

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish. 2. In a bowl, mix together the graham cracker crumbs and melted butter. 3. For the crust in the bottom of the prepared baking dish, place the mixture and press to smooth. 4. In a bowl, add the sweetened condensed milk, eggs and vanilla extract and beat till well combined. 5. Fold in the walnuts and dates. 6. Place the mixture into the prepared pie crust evenly. 7. Cook in the oven for about 35 minutes or till a toothpick inserted in the center comes out clean. a 8. Remove from the oven and keep aside to cool slightly. 9. Cut the warm brownie mixture into desired sized bars.

4th Grader’s Favorite Date Brownies

37

SWEET

Orient Dessert Rolls

Prep Time: 15 mins Total Time: 4 hrs Servings per Recipe: 36 Calories 198 kcal Fat 6.3 g Carbohydrates 34.4g Protein 2.3 g Cholesterol 16 mg Sodium 108 mg

Ingredients 1 C. shortening 1 C. white sugar 1 C. packed brown sugar 3 eggs 1 tsp vanilla extract 1 tbsp water 4 C. all-purpose flour

1 tsp baking soda 1 tsp salt 1 pound dates, pitted and chopped 1/2 C. white sugar 1 C. water

Directions 1. In a bowl, add the shortening, 1 C. of the white sugar and 1 C. of the brown sugar and beat till creamy. 2. Add the eggs, vanilla and 1 tbsp of water and beat till well combined. 3. In another bowl, sift together the flour, soda and salt twice. 4. Add the flour mixture into the sugar mixture and mix till a dough forms. 5. Divide the dough into 2-3 equal sized portions. 6. For the filling in a pan, add the dates, 1/2 C. of the white sugar and 1 C. of the water on low heat and cook till the mixture becomes smooth, stirring continuously. 7. Remove from the oven and keep aside to cool completely. 8. Roll each dough portion into 1/4-1/2 inch thick rectangles. 9. Spread the filling over each rectangle evenly and then, roll up like a jelly roll. 10. Cover the dough rectangles and refrigerate for about 2-3 hours. 11. Set your oven to 350 degrees F. 12. Cut each dough rectangle into 1/4-1/2-inch thick slices. 13. Cook in the oven for about 10-12 minutes.

38

Sweet Orient Dessert Rolls

Tropical Island

Coconut Date Balls

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 36 Calories 69 kcal Fat 3g Carbohydrates 10.6g Protein 0.9 g Cholesterol < 1 mg Sodium 13 mg

Ingredients 1 C. dates, pitted and chopped 1 tsp water 1 C. chopped walnuts 2 egg white

1 C. packed brown sugar 1 tbsp butter 1 C. shredded coconut

Directions 1. Set your oven to 350 degrees F before doing anything else and grease the cookie sheets. 2. In a small pan, add the butter, water and dates on low heat and bring to a boil. 3. Remove from the heat and keep aside for 10 minutes. 4. In a bowl, add the date mixture, brown sugar and chopped nuts and mix well. 5. In a small bowl, add the egg whites and beat till stiff. 6. Fold the beaten egg whites into the date mixture. 7. Roll the dough into 2-inch balls and then coat with the shredded coconut evenly. 8. Arrange the dough balls onto the cookie sheets about-2 inch apart 9. Cook in the oven for about 12-15 minutes. 10. Remove from the oven and keep onto wire rack to cool completely.

Tropical Island Coconut Date Balls

39

SOUR CREAM

Dark Chocolate Cake

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 12 Calories 528 kcal Fat 26.4 g Carbohydrates 66g Protein 6.1 g Cholesterol 63 mg Sodium 498 mg

Ingredients 1 (18.25 oz.) package dark chocolate cake mix 1 (3.9 oz.) package instant chocolate pudding mix 1 (16 oz.) container sour cream 3 eggs 1/3 C. vegetable oil

1/2 C. coffee flavored liqueur 2 C. semisweet chocolate chips

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a bundt pan. 2. In a large bowl, add the pudding mix, cake mix, eggs, sour cream, oil and coffee liqueur and beat till well combined. 3. Transfer the mixture into the prepared pan and cook in the oven for about 60 minutes or till a toothpick inserted in the center comes out clean. 4. Cool for about 10 minutes in the pan, then turn out and cool completely on wire rack.

42

Sour Cream Dark Chocolate Cake

A Southern Cake

Prep Time: 15 mins Total Time: 8 hrs 40 mins Servings per Recipe: 24 Calories 288 kcal Fat 14.6 g Carbohydrates 36.6g Protein 3.5 g Cholesterol 42 mg Sodium 190 mg

Ingredients 1 (18.25 oz.) package white cake mix 3 eggs 1/3 C. vegetable oil 1 C. water 1/2 tsp coconut extract 1 (14 oz.) can sweetened cream of coconut 1 (14 oz.) can sweetened condensed milk

1 C. heavy whipping cream 1 tbsp white sugar 1 C. flaked coconut

Directions 1. Set your oven to 350 degrees F before doing anything else and grease and flour a 13x9inch cake pan. 2. In a large bowl, add the cake mix, eggs, oil, water and coconut flavoring and beat for about 2 minutes. 3. Transfer the mixture into the prepared pan and cook in the oven for about 30 minutes or till a toothpick inserted in the center comes out clean. 4. In a medium bowl, add the coconut cream and sweetened condensed milk and stir till smooth. 5. Remove the cake from the oven and with a fork, poke holes. 6. Place the milk mixture over the cake, allowing it to soak into the cake. 7. Refrigerate for several hours or overnight. 8. In a large bowl, add the cream and beat till soft peaks form. 9. Add the sugar and beat till stiff. 10. Spread over cooled cake and serve with a sprinkling of the flaked coconut.

A Southern Cake

43

MOROCCAN

Orange Cake

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 12 Calories 410 kcal Fat 19.8 g Carbohydrates 55g Protein 4.2 g Cholesterol 73 mg Sodium 443 mg

Ingredients 1 (18.25 oz.) package yellow cake mix 1 (3 oz.) package instant lemon pudding mix 3/4 C. orange juice 1/2 C. vegetable oil 4 eggs 1 tsp lemon extract

1/3 C. orange juice 2/3 C. white sugar 1/4 C. butter

Directions 1. Set your oven to 450 degrees F before doing anything else and grease and flour a bundt pan. 2. In a large bowl, mix together the cake mix and pudding mix. 3. Make a well in the center and add in 3/4 C. of the orange juice, oil, eggs and lemon extract and eat on low speed till well combined. 4. Scrape the bowl, and now, beat on medium speed for about 4 minutes. 5. Transfer the mixture into the prepared pan and cook in the oven for about 50-60 minutes or till a toothpick inserted in the center comes out clean. 6. Let the cake cool in the pan for about 10 minutes, then turn out onto a wire rack and cool completely. 7. In a pan, add 1/3 C. of the orange juice, sugar and butter on medium heat and cook for about 2 minutes. 8. Drizzle over the cake.

44

Moroccan Orange Cake

Easy

Prep Time: 10 mins

Wedding Cake

Total Time: 1 hr 5 mins Servings per Recipe: 20 Calories 211 kcal Fat 6.6 g Carbohydrates 35.3g Protein 2.9 g Cholesterol 5 mg Sodium 275 mg

Ingredients 1 (18.25 oz.) package white cake mix 1 C. all-purpose flour 1 C. white sugar 3/4 tsp salt 1 1/3 C. water 1 C. sour cream 2 tbsp vegetable oil

1 tsp almond extract 1 tsp vanilla extract 4 egg whites

Directions 1. Set your oven to 325 degrees F before doing anything else and grease and flour a 13x11inch cake pan. 2. In a bowl, mix together the white cake mix, flour, sugar, and salt. 3. Add the sour cream, egg whites, vegetable oil, water, almond and vanilla extracts and beat with an electric mix on low for about 4 minutes. 4. Transfer the mixture into the prepared pan and cook in the oven for about 25 minutes or till a toothpick inserted in the center comes out clean. 5. Allow to cool before frosting.

Easy Wedding Cake

45

STRAWBERRY

Punch Cake

Prep Time: 15 mins Total Time: 1 hr 20 mins Servings per Recipe: 12 Calories 290 kcal Fat 5g Carbohydrates 58.3g Protein 3.1 g Cholesterol 1 mg Sodium 331 mg

Ingredients 2 C. crushed fresh strawberries 1 (6 oz.) package strawberry flavored Jell-O(R) mix 3 C. miniature marshmallows

1 (18 oz.) package yellow cake mix, batter prepared as directed on package

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In the bottom of a 13x9-inch baking dish, spread the crushed strawberries and sprinkle with the dry gelatin powder and then top with the mini marshmallows. 3. Mix the cake mix according to the package's directions. 4. Transfer the mixture into the pan over the marshmallows and cook in the oven for about 40-50 minutes or till a toothpick inserted in the center comes out clean.

46

Strawberry Punch Cake

Fudge

Filled Circles

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 24 Calories 273 kcal Fat 14.7 g Carbohydrates 33.2g Protein 4.9 g Cholesterol 25 mg Sodium 165 mg

Ingredients 1/2 C. butter, softened 1/2 C. creamy peanut butter 1/2 C. white sugar 1/2 C. packed brown sugar 1 egg 1/2 tsp vanilla extract 1 1/4 C. all-purpose flour 3/4 tsp baking soda 1/2 tsp salt

1 C. milk chocolate chips 1 C. semi-sweet chocolate chips 1 14 oz. can sweetened condensed milk 1 tsp vanilla extract 3/4 C. pecan halves

Directions 1. Set your oven to 325 degrees F before doing anything else and lightly, grease two 24 cups mini muffin tins. 2. In a large bowl, sift together the flour, baking soda and salt. 3. In another bowl, add the butter, peanut butter and both sugars and beat till creamy. 4. Add the egg and 1/2 tsp of the vanilla and beat till well combined. 5. Add the flour mixture into butter mixture and mix till a dough forms. 6. Make about 1-inch sized 48 balls from the dough. 7. Place the ball into prepared muffin tins. Cook in the oven for about 14-16 minutes. 8. Meanwhile for filling, in a double boiler, place the chocolate chips on simmering water. 9. Add the milk and vanilla and mix well. 10. Remove the muffin tins from the oven and immediately with a melon baller, make a well in the center of each ball. 11. Keep the muffin tins onto wire rack to cool in the pan for about 5 minutes. 12. Then carefully, invert onto wire racks. Fill each shell with the chocolate mixture evenly and serve with a topping of a pecan half. Fudge Filled Circles

47

FUDGE

Chubbies

Prep Time: 15 mins Total Time: 1 hr 30 mins Servings per Recipe: 16 Calories 130 kcal Fat 8.3 g Carbohydrates 14.7g Protein 1.6 g Cholesterol 21 mg Sodium 22 mg

Ingredients 1/2 C. semisweet chocolate chips 5 tbsp unsalted butter 1 egg 1 tsp vanilla extract 1/3 C. white sugar 1/4 C. all-purpose flour 1/2 tsp baking powder

2 tbsp unsweetened cocoa powder, preferably Dutch-process 1 pinch salt 1/3 C. chopped walnuts 1/3 C. semisweet chocolate chips 1/3 C. raisins

Directions 1. In a microwave-safe bowl, add 1/2 C. of the chocolate chips and butter and microwave on High for about 1 minute. 2. Stir well and microwave till melted completely, stirring after every 20 seconds. 3. Remove from the microwave and keep aside to cool slightly. 4. In another bowl, add the egg, vanilla and sugar and beat till a thick and pale mixture forms. Add the chocolate mixture and stir to combine. 5. In a third bowl, mix together the flour, baking powder, cocoa powder and salt. 6. Add the flour mixture into the chocolate mixture and mix till just combined. 7. Fold in the walnuts, remaining chocolate chips and raisins and refrigerate, covered for about 1 hour. 8. Set your oven to 325 degrees F and line a baking sheet with the parchment paper. 9. Make balls with the heaping tbspfuls of the dough and arrange onto the prepared baking sheets about 2-inch apart. 10. With your fingers, flatten each ball slightly. 11. Cook in the oven for about 13-15 minutes. 12. Remove from the oven and keep the baking sheet on a cooling rack to cool. 48

Fudge Chubbies

Smooth

Prep Time: 5 mins

Fudge Topping

Total Time: 15 mins Servings per Recipe: 8 Calories 161 kcal Fat 4.9 g Carbohydrates 28.8g Protein 2g Cholesterol 14 mg Sodium 191 mg

Ingredients 1 C. white sugar 3 tbsp unsweetened cocoa powder 1/2 tsp salt 1 tsp ground cinnamon 3/4 C. evaporated milk

1 tsp vanilla extract 2 tbsp butter

Directions 1. 2. 3. 4.

In a medium pan, mix together the sugar, cocoa, salt and cinnamon. Add the evaporated milk and bring to a boil on medium-high heat, stirring continuously. Cook for 2 minutes, stirring continuously. Remove from the heat and stir in the vanilla and butter.

Smooth Fudge Topping

49

FUDGE

Squares

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 30 Calories 296 kcal Fat 13.5 g Carbohydrates 42g Protein 4.2 g Cholesterol 31 mg Sodium 296 mg

Ingredients 2 C. light brown sugar 3/4 C. butter, softened 2 eggs 2 tsp vanilla extract 2 1/2 C. baking mix 3 C. quick cooking oats 2 C. semisweet chocolate chips

1 14 oz. can sweetened condensed milk 2 tbsp butter 1/2 tsp salt 1 C. chopped pecans 2 tbsp vanilla extract

Directions 1. Set your oven to 375 degrees F before doing anything else and lightly, grease a 13x9-inch baking dish. 2. In a large bowl, add the brown sugar, 3/4 C. of the butter, eggs and 2 tsp of the vanilla and mix till well combined. 3. Add the baking mix and oats and mix well and keep aside. 4. For the filling in a pan, add the chocolate chips, condensed milk, 2 tbsp of the butter and salt on low heat. 5. Cook, stirring continuously till smooth. 6. Remove from the heat and stir in the pecans and 2 tbsp of the vanilla. 7. Place about 2/3 of the oatmeal mixture in the bottom of the prepared baking dish and with the back of spoon, press to smooth the top surface. 8. Place chocolate mixture over the oatmeal mixture evenly and top with the remaining oatmeal mixture. 9. Cook in the oven for about 30 minutes. 10. Refrigerate to cool completely before serving.

52

Fudge Squares

No-Bake

Fudge Bark

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 48 Calories 186 kcal Fat 8.5 g Carbohydrates 27.7g Protein 1.8 g Cholesterol 11 mg Sodium 38 mg

Ingredients 2 C. white sugar 2 C. packed brown sugar 1 C. butter 1 C. milk 2 C. semisweet chocolate chips

4 C. quick cooking oats 1 C. chopped walnuts 1 C. flaked coconut

Directions 1. 2. 3. 4. 5. 6.

In a large bowl, mix together the oats, nuts, coconut and chocolate chips. In a pan, add the sugars, butter and milk and bring to a boil. Boil for about 2 minutes. Place the hot butter mixture over the oat mixture and mix well. With a tsp, place the mixture onto a wax paper lined cookie sheet in a single layer. Refrigerate to set completely.

No-Bake Fudge Bark

53

AUNTY PARI’S

Brownies

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 24 Calories 269 kcal Fat 14 g Carbohydrates 34.9g Protein 3.1 g Cholesterol 18 mg Sodium 244 mg

Ingredients 1 (18.25 oz.) package German chocolate cake mix with pudding 3/4 C. melted butter 1/3 C. evaporated milk 1 C. chopped pecans 13 oz. individually wrapped caramels, unwrapped

1/3 C. evaporated milk 1 C. semi-sweet chocolate chips

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 13x9-inch baking dish. 2. In a bowl, add the cake mix, butter and 1/3 C. of the evaporated milk and mix well. 3. Place about 2/3 of the cake mix mixture into the prepared baking dish evenly and top with the pecans by pressing slightly. 4. Cook in the oven for about 8-10 minutes. 5. Remove from the oven and keep aside to cool completely. 6. In a pan, mix together the caramel and 1/3 C. of the evaporated milk on medium heat and cook till melted completely, stirring continuously. 7. Place the melted caramel mixture over the cooled crust and top with the chocolate chips and remaining cake mix mixture. 8. Cook in the oven for about 15-18 minutes. 9. Remove from the oven and keep aside to cool completely. 10. Then cut into desired sized squares and serve.

54

Aunty Pari’s Brownies

Caramel

Coffee Candies

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 48 Calories 132 kcal Fat 6.2 g Carbohydrates 19.3g Protein 1.1 g Cholesterol 13 mg Sodium 45 mg

Ingredients 1 tsp butter 1 C. butter 1 (16 oz.) package brown sugar 1 (14 oz.) can sweetened condensed milk 1 C. light corn syrup

3 tbsp instant coffee granules 1 C. chopped walnuts 1 tsp vanilla extract 1/2 tsp orange zest

Directions 1. Line an 8-inch square baking dish with a piece of the foil and then grease with about 1 tsp of the melted butter. 2. In a pan, melt 1 C. of the butter on medium-low heat. 3. Add the brown sugar, sweetened condensed milk, corn syrup and coffee granules and cook for about 20 minutes, stirring continuously. 4. Remove from the heat and stir in the walnuts, vanilla extract and orange zest. 5. Place the caramel mixture into the prepared baking dish evenly and keep aside in room temperature to cool completely. 6. Remove caramel from the baking dish and remove the foil. 7. Cut the caramels into squares and serve.

Caramel Coffee Candies

55

CARAMEL

Chops

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 24 Calories 209 kcal Fat 9.1 g Carbohydrates 30.1g Protein 2.2 g Cholesterol 16 mg Sodium 38 mg

Ingredients 3 C. all-purpose flour 1 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp ground nutmeg 1 C. shortening, melted and cooled slightly 2 C. packed brown sugar

2 eggs 1 tsp vanilla extract

Directions 1. In a bowl, mix together the flour, cream of tartar, baking soda and nutmeg. 2. In another large bowl, add the melted shortening and brown sugar and beat till well combined. 3. Add the eggs and vanilla extract and beat till well combined. 4. Slowly, add the egg mixture into the four mixture and mix till a dough forms. 5. Make about 1 1/2-inch log from the dough and wrap in a waxed paper. 6. Refrigerate the wrapped log for about overnight. 7. Set your oven to 375 degrees F and lightly grease 2 baking sheets. 8. Cut the log into 1/4-inch thick slices. 9. Arrange the log slices onto the prepared baking sheets in a single layer about 1-inch apart. 10. Cook in the oven for about 8-10 minutes. 11. Remove from the oven and keep onto wire racks to cool.

56

Caramel Chops

A 3rd Grader’s

Lunch Box Snack

Prep Time: 10 mins Total Time: 3 hrs Servings per Recipe: 64 Calories 84 kcal Fat 3.4 g Carbohydrates 13.5g Protein 0.5 g Cholesterol 10 mg Sodium 36 mg

Ingredients 1 C. butter 2 C. white sugar 1 (14 oz.) can sweetened condensed milk 1 C. corn syrup 1/8 tsp salt

1 tsp anise extract black paste food coloring

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Line a 9x9-inch baking dish with a buttered piece of the foil. In a large pan, melt the butter on medium heat. Add the sugar, milk, corn syrup and salt and bring to a boil, stirring continuously. Boil without stirring till the temperature reaches to 242-248 degrees F. ( Remove from heat and stir in the anise extract and food coloring. Transfer the mixture into the prepared baking dish and keep aside to cool completely. Carefully, remove the caramel mixture from the baking dish and discard the foil. With a buttered knife, cut into desired squares. Wrap these squares in waxed paper and preserve in refrigerator by placing in an airtight container. 

A 3rd Grader’s Lunch Box Snack

57

3-INGREDIENT

Patty Pie

Prep Time: 20 mins Total Time: 4 hrs 40 mins Servings per Recipe: 10 Calories 336 kcal Fat 17.1 g Carbohydrates 42.8g Protein 4.4 g Cholesterol 13 mg Sodium 178 mg

Ingredients 1 (14 oz.) can sweetened condensed milk 1 (9 inch) prepared graham cracker crust

1 (12 oz.) container frozen whipped topping, thawed

Directions 1. Remove the label from the cans of milk and arrange into a large pan with a few inches of water. 2. Bring to a boil on high heat. 3. Reduce the heat to medium-high and cook for about 4 hours, adding water to keep the can covered. 4. Remove the can from the boiling water and keep aside to cool. 5. Carefully open the can and transfer the browned milk into the pie shell. 6. Refrigerate to cool completely. 7. Serve with a topping of the frozen whipped topping.

58

3-Ingredient Patty Pie

Arabian

Prep Time: 5 mins

Dream Grapes

Total Time: 2 hrs 15 mins Servings per Recipe: 12 Calories 337 kcal Fat 23.8 g Carbohydrates 30.8g Protein 1.8 g Cholesterol 58 mg Sodium 134 mg

Ingredients 2 C. sour cream 1/2 C. confectioners' sugar 2 tbsp vanilla extract 5 C. green seedless grapes

1 C. butter 1 C. brown sugar

Directions 1. In a large bowl, add the sour cream, confectioner's sugar and vanilla and mix well. 2. Stir in the grapes and keep aside. 3. In a medium pan, add the butter and brown sugar on medium heat and cook till mixture becomes thick, stirring continuously. 4. Place the brown sugar mixture over the grape mixture and stir till well combined. 5. Refrigerate to chill for at least 2 hours before serving.

Arabian Dream Grapes

59

SUNDAY'S

Ice Cream

Prep Time: 30 mins Total Time: 24 hrs 30 mins Servings per Recipe: 6 Calories 523.9 Fat 18.8g Cholesterol 59.6mg Sodium 67.9mg Carbohydrates 87.8g Protein 5.5g

Ingredients 2 C. sugar 2 tbsps water 4 C. half-and-half cream

Directions 1. Add your water, sugar, and blueberries to a bowl, and get everything boiling. 2. Once the mix is boiling, set the heat to low and let everything gently boil until the blueberries are soft and the sugar is completely combined. 3. Run the mix through a strainer, into a bowl, and throw away the seeds and the skins. 4. Combine in the cream with the mix then place a covering of plastic on the bowl and put everything in the fridge for 8 hrs. 5. Place the mix into the ice cream machine so that the bowl of the ice cream maker is 2/3 full and freeze everything. 6. Place the rest of the mix in the fridge then once the first batch of ice cream is done freeze the rest and combine everything together. 7. Enjoy.

62

Sunday's Ice Cream

Savory

Choco Ice Cream

Prep Time: 5 mins Total Time: 11 mins Servings per Recipe: 8 Calories 309.3 Fat 20.7g Cholesterol 91.5mg Sodium 67.0mg Carbohydrates 31.6g Protein 5.0g

Ingredients 4 oz. unsweetened chocolate 1 C. milk 2 eggs 1 C. sugar

1 C. heavy cream 1 tsp real vanilla extract 1 pinch salt

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Get a double broiler and melt your chocolate in it. Slowly add in your milk to the chocolate and stir everything completely. Now shut the heat and let everything cool completely. Get a bowl for your eggs and begin to whisk them until they are fluffy. Add in the sugar slowly then keep on mixing everything for 60 secs then combine in the salt, vanilla, and cream. Stir everything completely then combine in the chocolate mix and combine everything again. Place a covering of plastic on the mix and put everything in the fridge until it is cool. Now place the contents into your ice cream machine and freeze it. Enjoy.

Savory Choco Ice Cream

63

CREAMY

Oreo Ice Cream

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 1 Calories 513.4 Fat 36.7g Cholesterol 236.7mg Sodium 198.4mg Carbohydrates 41.1g Protein 6.2g

Ingredients 2 1/2 C. half-and-half 8 egg yolks 1 C. sugar 2 1/2 C. whipping cream 4 tsps vanilla

1/8 tsp salt 20 crushed Oreo cookies

Directions 1. Place your half and half into a bowl and begin to heat it until it is just about to boil while stirring. 2. Get a bowl, combine: sugar and egg yolks. 3. Whisk the mix until it is thick then combine it with the half and half and whisk everything. 4. Reduce the heat to a low medium level and heat everything until it begins to steam and bubble. 5. Continue to stir everything as it heats. 6. Once the mix is hot then place it in a bowl carefully then add in the salt, vanilla, and whipping cream. 7. Place a covering of plastic on the bowl and put everything in the fridge until it is completely cold. 8. Place the mix into your ice cream machine and freeze it then combine in the crushed cookies and stir everything before dividing the mix between your serving bowls. 9. Enjoy.

64

Creamy Oreo Ice Cream

Berry Blast

Prep Time: 5 mins

Ice Cream

Total Time: 7 mins Servings per Recipe: 4 Calories 21.0 Fat 1.1g Cholesterol 4.2mg Sodium 14.9mg Carbohydrates 1.4g Protein 1.0g

Ingredients 2 C. frozen berries 1/4 C. Splenda granular 1/2 C. milk or 1/2 C. cream

1/2 tsp vanilla

Directions 1. Place your berries into a food processor and chop them completely until everything is fine. 2. Combine in the sugar and continue to pulse the mix then add in your vanilla and cream. 3. Pulse the mix a few more times until it is smooth and ice cream like then place everything into bowl for serving. 4. Enjoy.

Berry Blast Ice Cream

65

SWEET

Soy Milk Ice Cream

Prep Time: 4 hrs Total Time: 4 hrs 5 mins Servings per Recipe: 4 Calories 237.1 Fat 6.1g Cholesterol 166.0mg Sodium 70.0mg Carbohydrates 38.8g Protein 6.4g

Ingredients 1 C. powdered sugar 4 egg yolks 1 tsp cornstarch 2 C. soymilk

1 tsp vanilla extract

Directions 1. Get a bowl combine: corn starch, sugar, and egg yolks. 2. Beat the mix evenly. 3. Begin to heat your soy milk then combine the soy milk with the yolks and keep whisking everything. 4. Combine in the vanilla extract and whisk everything some more then place everything into the pot and begin to heat and stir until it thickens. 5. Once the mix becomes slightly thick shut the heat and place it in the fridge for 5 hrs. 6. Once the mix is completely cool add it to your ice cream machine and freeze it. 7. Enjoy.

66

Sweet Soy Milk Ice Cream

Layers

and Layers of Ice Cream

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 239.0 Fat 15.2g Cholesterol 0.2mg Sodium 205.7mg Carbohydrates 22.5g Protein 4.8g

Ingredients 19 ice cream sandwiches 1 (12 oz.) cartons frozen whipped topping, thawed

1 (11 3/4 oz.) jars chocolate fudge topping 1 C. salted peanuts

Directions 1. Slice one of your ice cream sandwiches into two pieces then layer an entire sandwich and one half of a sandwich into 13x9x2 inch pan. 2. Now layer 8 others in the pan then top everything with half of the whipped cream. 3. Continue to spread your fudge in dollops across all the sandwiches then top everything with half a C. of peanuts. 4. Continue layer sandwiches in this manner topping them with the peanuts and whipped topping. 5. Place a covering of plastic on the dish and put everything in the freezer for 30 mins then slice the dish into smaller servings. 6. Enjoy.

Layers and Layers of Ice Cream

67

CEREAL

and Sugar Ice Cream

Prep Time: 3 hrs Total Time: 3 hrs 7 mins Servings per Recipe: 1 Calories 125.6 Fat 5.1g7 Cholesterol 18.3mg Sodium 102.4mg Carbohydrates 18.8g Protein 1.7g

Ingredients 1/2 quart vanilla ice cream 2 1/2 C. corn flakes cereal, crushed 1 tbsp butter

2 tbsps sugar 1 tsp cinnamon

Directions 1. 2. 3. 4. 5. 6. 7. 8.

68

With an ice cream scoop carefully form eight ice cream balls from your vanilla ice cream. Place the balls on a baking sheet covered with wax paper in the freezer for 60 mins. Get a bowl, combine: cereal, butter, sugar, and cinnamon. Combine the mix completely then layer everything on a separate baking sheet and cook it in the oven at 350 degrees until it is crispy. Once the mix is crispy let it cool completely then top your ice cream balls with the mix or roll the balls directly on the sheet. Place everything back in the freezer for 3 more hrs. Then top the balls with some honey, sprinkles, and any remaining mix. Enjoy.

Cereal and Sugar Ice Cream

Fun

Ice Cream

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 0.0 Fat 0.0g Cholesterol 0.0mg Sodium 0.0mg Carbohydrates 0.0g Protein 0.0g

Ingredients 1 oz. Amaretto 1 C. caramel-swirl ice cream or 1 C. your favorite ice cream

Directions 1. Place your ice cream into a bowl then top the ice cream with the amaretto. 2. Enjoy.

Fun Ice Cream

69

BURGUNDY

Sorbet

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 189.0 Fat 0.0g Cholesterol 0.0mg Sodium 1.5mg Carbohydrates 38.5g Protein 0.2g

Ingredients 1/2 C. granulated sugar 1 C. water 1 C. cranberry juice

1/2 C. frozen raspberries 1 tbsp superfine sugar

Directions 1. 2. 3. 4. 5. 6. 7.

Add the following into a large pot: 1/2 C. cranberry juice, water, and sugar. Get everything boiling while stirring to completely combine in the sugar. Let the mix gently cook for 5 mins then enter everything into a bowl. Place everything in the fridge for 4 hrs. Add the rest of the cranberry juice then enter everything into a cake pan that is 8 inches. Place the pan in the freezer for 8 hours. Let your raspberries thaw then pulse them in a food processor until they are smooth then run the berries through a strainer and add the fine sugar. 8. Add the cranberry ice to the processor and also add in the pureed berries and combine the mix evenly. 9. Place everything back into the baking pan and put it all in freezer for 4 more hours. 10. After 2 hours of freezing stir the mix. 11. Enjoy.

72

Burgundy Sorbet

Fig

Prep Time: 30 mins

Sorbet

Total Time: 1 hr 30 mins Servings per Recipe: 1 Calories 672.5 Fat 1.4g Cholesterol 0.0mg Sodium 19.2mg Carbohydrates 159.2g Protein 4.0g

Ingredients 8 fresh figs 1/4 C. water 1 meyer lemon, zest and juice 1/3 C. sugar

4 tbsps port wine 1 1/2 C. water

Directions 1. 2. 3. 4. 5.

Take off the stems of your figs then cut off any hard areas as well. Cut each fig into 4 pieces then place them in a large pot submerged in water. Get everything boiling then lower the heat to a gentle boil. Add the lemon zest then stir the mix a few times for 12 mins. Once the figs are no longer hard combine in the sugar and cook everything for 5 more mins. At this point everything should be thick. 6. Now shut the heat and with an immersion blender slowly puree the mix. And be careful to not burn yourself or cause any unnecessary splatter. 7. Combine in the rest of the lemon zest, 1.5 C. of water, and the port as well. 8. Sample the mix then add in some sugar if you like then let the mix loose its heat. 9. Once it is no longer hot pour everything into your ice cream machine and work everything into a thick mix. 10. Place everything in a bowl and cover it with plastic then place it all in the freezer for 3 hrs. 11. Enjoy.

Fig Sorbet

73

MEXICAN STYLE

Sorbet

Prep Time: 15 hrs Total Time: 7 hrs 15 mins Servings per Recipe: 8 Calories 57.0 Fat 0.0g Cholesterol 0.0mg Sodium 3.2mg Carbohydrates 14.4g Protein 0.8g

Ingredients 1 (1/4 oz.) envelope unflavored gelatin, Knox 1/2 C. sugar 1 3/4 C. cold water 3/4 C. fresh lime juice

1/2 C. cranberry juice 1/4 C. grape juice sugar lime peel

Directions 1. Get a big pot then add in the sugar gelatin and 1 C. of water. Let the mix sit for 3 mins then combine it slowly with a low level of heat until everything is completely combined for about 7 mins. 2. Shut the heat then let the mix cool completely. 3. Combine in the cranberry juice, grape juice, lime juice, and 3/3 C. of water. 4. Enter everything into a baking pan then place it all in the freezer for 3 hrs. 5. Once the mix is basically frozen begin to puree it in a food processor working in batches then place it all back into the baking pan and the place it in the freezer again for 3 more hours. 6. Garnish each serving with some lime. 7. Enjoy.

74

Mexican Style Sorbet

Pineapple Pastry

Prep Time: 15 mins Total Time: 3 hrs 30 mins Servings per Recipe: 12 Calories 495 kcal Fat 25 g Cholesterol 62g Sodium 6.2 g Carbohydrates 8 mg Protein 185 mg

Ingredients 2 (5 oz.) cans sweetened condensed milk 3 sheets puff pastry 12 pineapple rings

1 pint citrus sorbet of your choice

Directions 1. Grab your cans of milk and take of the labels. 2. Place the can into a big pot of water and make sure they are submerged completely with 3 inches of additional water. 3. Get everything boiling then place a lid on the pot, set the heat to a lower level and gently boil the cans of milk for 3 hours. 4. Remove the water and let the cans cool off. 5. At the same time place your pieces of puff pastry into the oven after reading the directions for how to bake them. 6. Once the pastry is baked let it cool off too. 7. Top one piece of pastry with the contents of one can of milk then add the second piece of pastry and add the last can of milk over everything. Add another piece of pastry and slice everything into 12 pieces. 8. Now get a grill hot and coat the grate with oil then cook your pieces of pineapple until they are slightly charred. 9. Top each pastry with some sorbet and some pineapple. 10. Enjoy.

Pineapple Pastry

75

GLITTERY

Sorbet

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 1 Calories 544.2 Fat 1.6g Cholesterol 0.0mg Sodium 131.3mg Carbohydrates 136.0g Protein 6.9g

Ingredients 1 large ripe cantaloupe, peeled, seeds removed, and cut into chunks 1/3 C. sugar

3 tbsps fresh lemon juice

Directions 1. 2. 3. 4. 5. 6. 7. 8.

76

Place your pieces of cantaloupe in a food processor and puree it. Divide the mix between 4 C. then save the rest for another recipe. Add the fruit back into the processor then combine in the lemon juice and sugar as well. With a few quick pulses combine everything evenly then place it all in a bowl. Place a covering of plastic on the bowl and put everything in the fridge for 2 hrs. Place the mix into an ice cream maker and work it into a smooth firm mix. Place it back in the freezer for 60 mins then serve it. Enjoy.

Glittery Sorbet

Southern

Peach Sorbet

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 227.8 Fat 0.3g Cholesterol 0.0mg Sodium 2.7mg Carbohydrates 52.8g Protein 1.3g

Ingredients 1 C. water 3/4 C. sugar 1 1/4 lbs ripe peaches, peeled, pitted and sliced

1 lemon, juice of 1/2 C. cranberry juice

Directions 1. Add your water and sugar to a pot and get everything simmering with a medium level of heat. 2. Stir the mix as it heats until the sugar is completely combined get it boiling. 3. Let the mix gently boil for 4 mins then shut the heat. 4. Add your peaches to a food processor and puree them then combine in the lemon juice and syrup. 5. Pulse the mix a few times then combine in the cranberry juice. 6. Place everything into a ice cream maker and freeze it. 7. Enjoy.

Southern Peach Sorbet

77

LAVENDER

Sorbet

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 349.3 Fat 0.5g Cholesterol 0.0mg Sodium 0.5mg Carbohydrates 89.5g Protein 2.8g

Ingredients 6 pink grapefruit 1 tsp fresh lavender, flowers, or leaves 1 C. sugar 1 tbsp lemon juice

1 tbsp Grand Marnier lavender flowers, mint leaves

Directions 1. Remove the skins from the grapefruit. Then zest and chop the skins. 2. Add the zest, sugar, and lavender to a food processor then coarsely dice everything with a few pulses. 3. Take your grapefruit and the extract 4 C. of juice from it by squeezing it into a bowl. 4. Combine the lemon juice and zest in the bowl and mix it all evenly. 5. Place the bowl in the freezer for 2 hours, then, working in batches, puree the mix in a food processor completely. 6. Place everything back in the bowl and put it back in the freezer for 2 hrs. 7. Stir the mix then garnish everything with some mint. 8. Enjoy.

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Lavender Sorbet

Southern

Peach Sorbet

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 227.8 Fat 0.3g Cholesterol 0.0mg Sodium 2.7mg Carbohydrates 52.8g Protein 1.3g

Ingredients 1 C. water 3/4 C. sugar 1 1/4 lbs ripe peaches, peeled, pitted and sliced

1 lemon, juice of 1/2 C. cranberry juice

Directions 1. Add your water and sugar to a pot and get everything simmering with a medium level of heat. 2. Stir the mix as it heats until the sugar is completely combined get it boiling. 3. Let the mix gently boil for 4 mins then shut the heat. 4. Add your peaches to a food processor and puree them then combine in the lemon juice and syrup. 5. Pulse the mix a few times then combine in the cranberry juice. 6. Place everything into a ice cream maker and freeze it. 7. Enjoy.

Southern Peach Sorbet

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THE

Sophia Pop (Honey and Fruit)

Prep Time: 5 mins Total Time: 5 hrs 5 mins Servings per Recipe: 4 Calories 69.2 Fat 1.9g Cholesterol 7.9mg Sodium 28.6mg Carbohydrates 11.5g Protein 2.1g

Ingredients 1 C. plain yogurt 1 C. fresh fruit 2 tbsps honey 4 wooden popsicle sticks

4 paper C., 5 oz. size aluminum foil

Directions 1. Add the following to a food processor: honey, fruit, and yogurt. Pulse the mix until it is smooth then divide the mix between C. leaving about 1/4 of space in each C. 2. Place a covering on each cut and slice a little opening into each one. 3. Stake your sticks into each C. carefully then put everything in the fridge for 6 hours. 4. Enjoy.

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The Sophia Pop

The

Cheesecake Pop (Cream Cheese and Cookies)

Prep Time: 15 mins Total Time: 3 hrs 15 mins Servings per Recipe: 8 Calories 247.8 Fat 18.7g Cholesterol 56.3mg Sodium 129.3mg Carbohydrates 19.0g Protein 2.2g

Ingredients 4 oz. cream cheese 1/2 C. confectioners' sugar 1 C. heavy whipping cream

10 Oreo cookies

Directions 1. Add the following to a stand mixer: confectioners’ sugar and cream cheese. 2. Whisk the mix with a medium level of intensity until everything is evenly combined. 3. Set the speed to low then add in your cream and work the mix for a few mins then place the bowl into the freezer for an hour. 4. Stir the mix everything 20 mins to keep it slightly soft. 5. Dice or crush 5 Oreos then add the remaining Oreos to a blender and powder them with enough pulses. 6. Add your cookies to the cream cheese mix and stir everything then divide the mix between ice pop molds. 7. Place the molds back in the freezer for 5 hrs. 8. Coat the ice pops with more crumbs. 9. Enjoy.

The Cheesecake Pop

83

THE BROWN

Town Pop (Buttery Fudge and Vanilla)

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 165.3 Fat 5.8g Cholesterol 19.3mg Sodium 67.1mg Carbohydrates 24.9g Protein 3.7g

Ingredients 1/2 C. sugar 2 tbsps cornstarch 2 tbsps cocoa powder 2 1/2 C. milk

1 tsp vanilla 1 tbsp butter

Directions 1. 2. 3. 4. 5.

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Add the following to a small pot: milk, sugar, cocoa, and cornstarch. Heat the mix until it is thick. Then shut the heat and combine in the butter and vanilla. Stir the mix until it is smooth then divide everything between ice pop molds. Place everything in the freezer until it is completely solid. Enjoy.

The Brown Town Pop

The Classical

Pop (Sweet Strawberries)

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 4 Calories 48.0 Fat 0.1g Cholesterol 0.0mg Sodium 1.3mg Carbohydrates 12.2g Protein 0.2g

Ingredients 1 C. mashed strawberry 1/2 C. water 3 tbsps sugar

juice of half lime

Directions 1. 2. 3. 4.

Get a bowl and combine all the ingredients: strawberry, water, sugar, and lime. Stir the mix until it is smooth then divide everything between ice pop molds. Place the molds in the freezer then freeze them until they are completely solid. Enjoy.

The Classical Pop

85

EASY

Peasey Berry Pop

Prep Time: 5 mins Total Time: 3 hrs 5 mins Servings per Recipe: 8 Calories 28.5 Fat 0.0g Cholesterol 0.0mg Sodium 0.6mg Carbohydrates 7.2g Protein 0.0g

Ingredients 3/4 C. fresh strawberries, hulled 1/4 C. sugar 1/2 C. water

Directions 1. 2. 3. 4.

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Add the following to the bowl of a food processor: strawberries, sugar, and water. Puree the mix evenly them then divide everything between 8 ice pop molds. Place everything in the freezer for about 4 hours. Enjoy. 

Easy Peasey Berry Pop

The Bluuuu

Pop (Syrup and Blueberry)

Prep Time: 10 mins Total Time: 6 hrs 10 mins Servings per Recipe: 8 Calories 58.7 Fat 2.2g Cholesterol 8.2mg Sodium 29.3mg Carbohydrates 8.0g Protein 2.3g

Ingredients 1 pt. fresh blueberries 1 C. vanilla yogurt 1 C. milk

sugar or honey or maple syrup, to taste

Directions 1. 2. 3. 4. 5. 6.

Add the following to a bowl of a food processor: sugar, blueberries, milk, and yogurt. Pulse the mix until it is nicely pureed then divide the mix between 8 plastic C. Place a covering of plastic over each C. and cut slit a slit into each. Insert a stick into each C. and push it all the way to the bottom. Place everything in the freezer for 7 hrs. Enjoy.

The Bluuuu Pop

87

POPCORN

American Style

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 20 Calories 253 kcal Fat 14 g Carbohydrates 32.8g Protein 0.9 g Cholesterol 24 mg Sodium 340 mg

Ingredients 1 C. butter 2 C. brown sugar 1/2 C. corn syrup 1 tsp salt 1/2 tsp baking soda

1 tsp vanilla extract 5 quarts popped popcorn

Directions 1. 2. 3. 4. 5.

Set your oven to 250 degrees F before doing anything else. In a large heatproof bowl, place the popcorn. In a pan, melt the butter on medium heat and stir in the corn syrup, brown sugar and salt. Bring to a boil, stirring continuously and cook for about 4 minutes. Remove everything from the heat and immediately, stir in the vanilla extract and baking powder. 6. Place the mixture over the popcorn and stir to combine. 7. Transfer the popcorn mixture into 2 large shallow baking dishes. 8. Cook everything in the oven for about 1 hour, stirring every 15 minutes. 9. Remove everything from the oven and keep it aside to cool completely. 10. Break the dish into the desired size pieces and serve.

88

Popcorn American Style

Chocolate

Prep Time: 10 mins

Popcorn

Total Time: 1 hr 45 mins Servings per Recipe: 16 Calories 185 kcal Fat 12 g Carbohydrates 18.9g Protein 3g Cholesterol 15 mg Sodium 164 mg

Ingredients 2 quarts popped popcorn 1 C. peanuts 3/4 C. sugar 1/4 C. corn syrup 1/4 C. cocoa powder

1/2 C. butter 1 tsp vanilla

Directions 1. Set your oven to 250 degrees F before doing anything else and grease a 15x10-inch baking dish. 2. In a large heatproof bowl, place the popcorn and peanuts. 3. In a pan, mix together the butter, corn syrup, sugar and cocoa powder on medium-high heat. 4. Bring to a boil, stirring continuously and cook for about 2 minutes. 5. Remove everything from the heat and immediately, stir in the vanilla extract. 6. Place the mixture over the popcorn and stir to combine. 7. Transfer the popcorn mixture into prepared baking dish. 8. Cook everything in the oven for about 30 minutes, stirring occasionally. 9. Remove everything from the oven and keep it aside to cool completely. 10. Break the dish into the desired size pieces and serve.

Chocolate Popcorn

89

3-INGREDIENT

Popcorn

Prep Time: 2 mins Total Time: 5 mins Servings per Recipe: 3 Calories 137 kcal Fat 3.1 g Carbohydrates 24.6g Protein 4.1 g Cholesterol 0 mg Sodium 389 mg

Ingredients 1/2 C. unpopped popcorn 1 tsp vegetable oil 1/2 tsp salt, or to taste

Directions 1. In a small bowl, add the popcorn, oil and salt and toss to coat. 2. In a brown paper lunch sack, place the popcorn and fold the top twice to seal the popcorn mixture. 3. Microwave on very high for about 2 1/2-3 minutes.

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3-Ingredient Popcorn

Surprise

Popcorn Seasoning

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 20 Calories 6 kcal Fat 0.1 g Carbohydrates 0.9g Protein 0.6 g Cholesterol 0 mg Sodium 990 mg

Ingredients 3 tbsp brewers' yeast 2 tbsp garlic salt 2 tbsp celery salt 1 tsp paprika 1 tsp ground cumin

1 tsp curry powder 1/2 tsp cayenne pepper

Directions 1. In a bowl, add all the ingredients and toss to coat well. 2. Preserve this seasoning in an airtight container.

Surprise Popcorn Seasoning

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VANILLA

Popcorn

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 15 Calories 90 kcal Fat 5.7 g Carbohydrates 9.1g Protein 1.2 g Cholesterol 4 mg Sodium 50 mg

Ingredients 1/4 C. corn oil 1 (4 inch) vanilla bean, split lengthwise 3/4 C. unpopped popcorn 1 tbsp superfine sugar salt to taste

2 tbsp butter, melted

Directions 1. 2. 3. 4. 5. 6. 7.

In a large pan, heat the oil on medium-high heat and add the popcorn and vanilla bean. Cover the pan and gently, shake till the corn starts to pop. Now, shake the pan vigorously till the popping completes. Remove everything from the heat and transfer the popcorn into a bowl. Discard the vanilla bean from the bowl and scrape the seeds. In a bowl, add the seeds of the vanilla bean, sugar and salt and mix. Add the sugar mixture and melted butter in the bowl with the popcorn and stir till well combined. 8. Serve immediately.

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Vanilla Popcorn

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