Cuisinart Frozen Yogurt, Sorbet, and Ice Cream Maker

Cuisinart® Automatic Frozen Yogurt, Ice Cream and Sorbet Maker: $49.99 ea.

Bought from: Bed, Bath, and Beyond

Product Description: Enjoy delicious home-made ice cream, frozen yogurt and fresh sorbet in as little as 20 minutes. This quick and powerful machine features a transparent easy-lock lid, a wide ingredient spout and easy cord storage. It comes with an instruction booklet that includes favorite recipes. Holds up to 1.5-quarts of frozen dessert. UL listed. Measures 8.5" L x 8.5" W x 11.5" H. 3-year warranty. (Courtesy of http://www.bedbathandbeyond.com/)

My review: This works very well! It comes with an instruction booklet that has several delicious recipes in it, and most are quite easy. My favorite is a recipe for chocolate ice cream that you have to cook over the stove and then chill. I give this item 4 out of 5 stars! ****

Some key things to remember: 1) Don't take the bucket out of the freezer until you already have the recipe mixed and are ready to pour it into the bucket. 2) It takes about 4-8 hours to freeze the bucket, depending on the temperature in your freezer. 3) Place a plastic bag over the bucket while it is in the freezer to prevent freezer burn.

No-Bake Cookies

Cook, until mixture boils:

2 cups sugar
3 tablespoons cocoa
½ cup milk
1 stick margarine

Remove from heat. Add:

½ cup peanut butter
3 cups oatmeal
1 teaspoon vanilla

Stir well. Drop by spoonfuls onto wax paper. Let cool.

Gingersnaps

¾ cup shortening
1 cup brown sugar, firmly packed
1 egg, unbeaten
¼ cup molasses
2 cups sifted flour
¼ teaspoon salt
2 teaspoon soda
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon cloves


Combine shortening, sugar, and egg in mixing bowl. Beat until fluffy. Add molasses and beat well. Sift dry ingredients together and add; mix well. Chill dough thoroughly; shape into 1-inch balls and roll in granulated sugar. Bake at 350 degrees for 12 to 15 minutes.

Strawberry Trifle

1 loaf pound cake
1 ½ cup whipping cream
¾ cup sugar, divided
2 packages cream cheese
2 teaspoons lemon juice
1 ½ teaspoon vanilla
2 packages (10 oz) frozen strawberries


Slice cake into 18-20 slices about ½” thick. Set aside. In a mixing bowl, beat cream with ¼ cup sugar until stiff peaked. In another bowl, beat cream cheese, lemon juice, vanilla, and remaining sugar. Fold in 2 cups of the whipped cream, set remaining whipped cream aside for topping. Drain berries, reserve juice. Set berries aside. Line bottom of 3 quart glass bowl with 1/3 cake slices. Drizzle with some of the berry juices. Spread ¼ of the cream cheese mix. Sprinkle with 1/3 berries. Repeat layers 2 times.

Pineapple Upside-Down Cake

2 cups flour
1 ½ cups sugar
1 – 20 oz. can crushed pineapple (do not drain)
½ cup brown sugar (don’t mix in cake)
1 teaspoon soda
½ teaspoon salt

Topping:

1 cup canned milk
1 cup sugar
1 stick margarine
1 teaspoon vanilla


Mix by hand the flour, sugar, soda, and salt. Add pineapple and mix well. Pour into a buttered 13 x 9 inch pan. Cover with brown sugar and pecans. Bake at 350 degrees for 30 to 40 minutes. Boil topping for 4 to 5 minutes. Pour over cooled cake.

Pie Crust

3 cups flour
3 sticks butter
1 teaspoon salt
4 to 6 tablespoons ice water


Mix well. Enough for two 9” piece or one 2-crust pie.

Homemade Kolaches (Czech Pastry)

2 packages yeast
2 cups warm milk
2/3 cup sugar
2/3 cup melted butter
1 teaspoon salt
2 eggs, beaten
7 ½ cups flour


Dissolve yeast in ½ cup of the milk. Let set til bubbly. Add remaining milk and sugar, salt, butter, and eggs. Mix and add flour gradually. Hand beat, after all flour is added, until dough is smooth. Let rise in warm place until dough doubles. With spoon, dip out a walnut sized amount of dough. With floured hands, roll into a walnut sized ball. Place on a well buttered pan to rise (til double). After rising, make indentation in the center for filling. Fill with any fruit filling you desire. Sprinkle with streusel and let rise again. Bake at 350 approximately 20 minutes, or until lightly browned. Do not overbake! Remove from oven and brush with melted butter while still hot in pan. Remove from pan and place on paper towels to cool. Sprinkle with streusel.

Streusel (Popsika)

2 cups flour
¾ cup sugar
1 stick margarine

Mix flour and sugar. Add margarine. Mix well until becomes a fine crumb mix. Sprinkle on top of Kolaches.

Banana Pudding

1 – 14 oz. can sweetened condensed milk
1 ½ cup cold water
1 (4 serving size) box instant vanilla pudding
1 pint whipping cream, whipped
Nilla Wafers
4 Bananas


In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon mixture into serving bowl. Top with wafers and bananas. Repeat until finished.

Strawberry Cake with Strawberry Icing

1 box white cake mix
1 box strawberry jellor (3 oz.)
½ cup strawberries
½ cup oil
½ cup cold water
3 eggs


Combine ingredients and pour into greased and floured 13 x 9 inch pan. Bake until done.

Frosting:

½ cup butter
½ cup strawberries
1 lb. powdered sugar

Mix well and pour over cake. May need to use just ¼ cup strawberries or icing could be too thin.

Decorator's Frosting

1 cup shortening
2 pounds powdered sugar
½ cup water
2 tablespoons light corn syrup
2 teaspoons flavoring

Cream shortening in mixer bowl until light. Add powdered sugar, water, corn syrup, and desired flavoring; beat until fluffy.

Buttercream Frosting

¼ cup butter, softened
½ teaspoon salt
2 teaspoons vanilla extract
3 cups powdered sugar
¼ cup milk

Cream butter, salt, vanilla, and 1 cup powdered sugar in mixer bowl until light and fluffy. Add remaining powdered sugar alternately with milk, mixing well after each addition. Beat until smooth and creamy. Adjust powdered sugar and milk if necessary for desired consistency.

Fuzzy Navel Cake

1 – 16 oz. can peaches
½ cup peach schnapps
1 cup sugar
¼ cup orange juice
1 – 2 layer package yellow cake mix
1 – 4 oz. package vanilla instant pudding mix
4 eggs
2/3 cup oil
½ cup powdered sugar


Combine drained peaches, schnapps, sugar, and orange juice in covered container. Chill for 24 hours. Drain, reserving ¾ cup liquid. Puree peaches in food processor. Combine peach puree with cake mix, pudding mix, eggs, oil, and ½ cup reserved liquid in mixer bowl; mix well. Spoon into greased and floured bundt pan. Bake at 350 degrees for 40 minutes. Invert onto wire rack to cool. Blend powdered sugar and remaining ¼ cup reserved liquid. Drizzle over cake.

Red Velvet Cake

1 ½ cups sugar
½ cup shortening
2 eggs
1 cup buttermilk
1 teaspoon orange extract
1 teaspoon lemon extract
2 cups flour
1 teaspoon cinnamon
½ teaspoon salt
1 teaspoon red food coloring
1 teaspoon soda
1 teaspoon vinegar


Combine sugar, shortening, eggs, buttermilk, flavorings, flour, cinnamon, salt, and food coloring in mixer bowl; beat for 2 minutes. Add soda and vinegar; mix well. Spoon into 9 x 13-inch cake pan. Bake at 350 degrees for 35-45 minutes or until cake tests done.