Strawberry Butter Crumble



I am just going crazy for strawberries! This is such a simple recipe, but so good. I have to admit, I had this for breakfast…~Amy

Strawberry Butter Crumble

Filling:
4 cups fresh strawberries quartered
1/2 cup sugar
2 tbs cornstarch
Dash of salt
Butter

Crumble:
6 tbsp cup butter
1 cup flour
1/2 cup sugar
1/4tsp salt

Heat oven to 350 degrees

In a medium sized bowl, mix together strawberries, sugar, cornstarch and salt.
Set aside.

In a bowl, mix together flour, sugar and salt. Using a pastry blender, cut into butter in until a coarse mixture.

Pour strawberry mixture into a small baking dish. Dot with butter. Put crumble mixture over the top and bake 30-35 minutes or until golden brown and bubbly.
Serve warm with whipped cream, or a scoop of vanilla ice cream.

Makes 4-6 servings

Recipe by Amy Richardson

Advertisements

Bananas Foster Dessert Nachos



One of my favorite memories is sharing a plate of late night dessert nachos with my daughter Ozma at the famous Del Coronado Hotel. This fun idea crossed with the classic dessert Bananas Foster, makes a fun ending for any fiesta! ~Amy

Bananas Foster Dessert Nachos

Stacy’s Cinnamon Pita Chips
Fresh sliced bananas
Amy’s Caramel Sauce*
vanilla bean ice cream
Torani Caramel Syrup

Caramel Sauce

1/2 cup butter
1 cup brown sugar
1 cup sour cream

In a medium sized saucepan, melt butter. Whisk in the brown sugar, cook until bubbly and lighter in color. Remove from heat and whisk in sour cream. Whisk until smooth.

Makes about 2 cups

To assemble:

Place chips on a platter. Top with fresh sliced bananas. Drizzle lightly with Caramel Sauce. Top with large scoops of vanilla ice cream. Drizzle with Torani Caramel Syrup.
Serve immediately

Recipes by Amy Richardson

Raspberry White Chocolate Straticella Ice Cream


Red raspberries and white chocolate, swirled into creamy vanilla ice cream, the perfect Valentine! Be mine?~Amy


Raspberry White Chocolate Straticella Ice Cream

1 Quart Vanilla Ice Cream, or frozen custard, slightly softened
1 cup white chocolate pieces, melted
3/4 cup raspberry freezer jam, or raspberry preserves, stirred well.

Place ice cream into bowl of a stand mixer. Beat in slowly to mix. Drizzle white chocolate into the mixer with a slow stream while the mixer is running. I like to use a piping bag for a thin stream, but a spoon can work too. Increase speed if smaller chips are desired. Remove bowl and gently fold or swirl in jam. Return to container and freeze until firm. About 4 hours.

Recipe by Amy Richardson

Note: You can substitue fresh or frozen raspberries for the jam, they just change the consistency of the ice cream to being more icy. Still really good!

Hand Stirred Peppermint Candy Ice Cream Shakes


This is so simple, but way better than purchased peppermint candy ice cream! You can either serve as a shake or soft serve, really if you love peppermint candy ice cream, you must give this a try. It is my favorite!!~Amy

Hand Stirred Peppermint Candy Ice Cream Shakes

1/2 Gallon your favorite vanilla ice cream

Crushed peppermint

Remove ice cream from the freezer and let stand for about 10 minutes.
In a large stainless steel bowl place softened ice cream. With a large spoon or spatula stir ice cream until smooth. Add desired amount of crushed peppermint, stirring lightly to mix.

Pour into glasses and garnish with a sprinkle of peppermint.

Recipe by Amy Richardson

Brown Sugar Oatmeal Cookie Crunch Ice Cream!


You have made the crumbles, you have made the pies, now it is time for ice cream. Using the same crumble for the pies, I came up with probably my favorite ice cream this year! So creamy, so crunchy, with brown sugary goodness, maybe this will be your next favorite too!~Amy

Brown Sugar Oatmeal Cookie Crunch Ice Cream!

Brown Sugar Oatmeal Crumble:
1 cup flour
1/2 cup sugar
1/2 brown sugar
1/4 tsp kosher salt
3/4 cup oatmeal
3/4 cup cold butter, cut into small pieces

Preheat oven to 350 degrees

In a medium sized bowl stir together flour, sugars, salt and oatmeal. Cut butter into flour mixture until the mixture is crumbly and the butter is pea sized. Spread desired amount evenly onto parchment. Bake until golden brown, crumble when completely cooled. Refrigerate remaining crumble and use as topping for a fruit crisp, cobbler, or coffee cake, etc..

Ice cream base:

4 cups half and half
1/4 brown sugar
3/4 cup sugar
1 tsp vanilla
1 tbsp lemon juice
Pinch of salt

Whisk together half and half, sugars, vanilla, lemon juice and salt.

Freeze according to manufacturer’s instructions.
When frozen, swirl in baked oatmeal crumble. Serve immediately, or place in a covered container and freeze for a couple hours for a firmer texture.

Recipe by Amy Richardson

Brown Sugar Dulce de Leche Swirled Ice Cream


This delicious ice cream is sure to be a favorite with your caramel loving friends, easy and so good! ~Amy


Brown Sugar Dulce de Leche Swirled Ice Cream
4 cups half and half
1 cup brown sugar
1/4 cup Dulce de Leche
1 tsp vanilla
1 tbsp lime juice
Pinch of salt

Whisk together half and half, sugar, dulce de Leche syrup, vanilla, lime juice and salt.

Freeze according to manufacturer’s instructions.
When frozen, swirl in additional dulce de Leche if desired. Serve immediately, or place in a covered container and freeze for a couple hours for a firmer texture.

Recipe by Madeline and Amy Richardson

Fresh Banana Ice Cream


IMG_1022

This fun flavored ice cream is terrific topped with fresh bananas, caramel, pecans, chocolate, but I like it best simply bare! ~Amy

Fresh Banana Ice Cream
4 cups half and half
1 cup sugar
1 large banana
1 tsp vanilla
1 tbsp lime juice
Pinch of salt

In a blender, blend together banana, half and half, sugar, vanilla, lime juice and salt, until smooth.

Freeze according to manufacturer’s instructions.

Serve immediately, or place in a covered container and freeze for a couple hours for a firmer texture.

Makes about 1 1/2 quarts

Recipe by Amy Richardson