MUD PIE:
Kids can do most of the work here, with help from
parents! This recipe does make you think of spring days playing in the
mud puddles!
CRUST:
1 1/2 cups crumbs from plain chocolate cookies
(use a food processor or rolling pin)
2 tablespoons confectioners' sugar
6 tablespoons unsalted butter, melted
FILLING:
6 cups or 3 pints chocolate ice cream, softened
1 cup ready-made fudge topping
4 cups whipped cream
3/4 cup crushed chocolate cookies or chocolate graham crackers
Mix the cookie crumbs, sugar, and butter in a bowl until thoroughly combined. Distribute the mixture evenly around a pie pan, pressing it first against the bottom and then the sides. Bake at 350 for 10 minutes and let cool. Next, spoon half of the chocolate ice cream into the shell and freeze for 30 minutes. Spread the fudge over the ice cream and freeze for another 15 minutes. Top with the remaining ice cream, the whipped cream, and crushed cookies, then freeze for at least 3 hours. Serves 8 to 10.
Easy Mother's Day Blueberry Muffins:
Serve for Mother's Day breakfast or brunch, include fresh blueberries, if possible.
1/2
c Butter
1 c Sugar
2 Eggs
2 c Flour
2 tps Baking powder
1/2 ts Salt
1/2 c Milk
1 tps Vanilla
2 c Blueberries, divided
Sugar mixed with cinnamon, for topping
Cream together butter and sugar. Add eggs, one at a time; mix until blended. Sift together the flour, baking powder, and salt; add alternately with milk and vanilla. Mash 1/2 cup blueberries; stir into batter. Add remaining whole berries. Grease muffin tins. Pile batter high. Sprinkle with sugar/cinnamon topping. Bake at 375 degrees F. for 30 to 35 minutes. Makes 12 muffins.
Fresh Mother's Day Strawberry Cupcakes:
1
3/4 c All-purpose Flour
1 tsp Baking Soda
1 c Sugar
1/2 c Chopped Walnuts
2 x Egg whites
1/2 tsp Vanilla extract
1/2 c Vegetable Oil
10 oz Package frozen sweet Strawberries (Or 1 cup crushed fresh strawberries mixed with 3 T sugar)
Powdered sugar (optional)
Mix together flour, baking soda, sugar and walnuts in a bowl. In another bowl, beat together egg whites, vanilla and oil until well blended. Add strawberries and beat at slow speed of mixer until strawberries are partially broken. Beat in flour mixture slowly until smooth, but pieces of strawberries are still visible. Pour batter into greased muffin tins, filling to half. Bake at 350 degrees F for 30 minutes, or until they test done. Sprinkle with powdered sugar if desired, or add frosting and a strawberry on top!
CRUST:1 1/2 cups crumbs from plain chocolate cookies
(use a food processor or rolling pin)
2 tablespoons confectioners' sugar
6 tablespoons unsalted butter, melted
FILLING:
6 cups or 3 pints chocolate ice cream, softened
1 cup ready-made fudge topping
4 cups whipped cream
3/4 cup crushed chocolate cookies or chocolate graham crackers
Mix the cookie crumbs, sugar, and butter in a bowl until thoroughly combined. Distribute the mixture evenly around a pie pan, pressing it first against the bottom and then the sides. Bake at 350 for 10 minutes and let cool. Next, spoon half of the chocolate ice cream into the shell and freeze for 30 minutes. Spread the fudge over the ice cream and freeze for another 15 minutes. Top with the remaining ice cream, the whipped cream, and crushed cookies, then freeze for at least 3 hours. Serves 8 to 10.
Easy Mother's Day Blueberry Muffins:
Serve for Mother's Day breakfast or brunch, include fresh blueberries, if possible.
1/2
c Butter 1 c Sugar
2 Eggs
2 c Flour
2 tps Baking powder
1/2 ts Salt
1/2 c Milk
1 tps Vanilla
2 c Blueberries, divided
Sugar mixed with cinnamon, for topping
Cream together butter and sugar. Add eggs, one at a time; mix until blended. Sift together the flour, baking powder, and salt; add alternately with milk and vanilla. Mash 1/2 cup blueberries; stir into batter. Add remaining whole berries. Grease muffin tins. Pile batter high. Sprinkle with sugar/cinnamon topping. Bake at 375 degrees F. for 30 to 35 minutes. Makes 12 muffins.
Fresh Mother's Day Strawberry Cupcakes:
1
3/4 c All-purpose Flour
1 tsp Baking Soda
1 c Sugar
1/2 c Chopped Walnuts
2 x Egg whites
1/2 tsp Vanilla extract
1/2 c Vegetable Oil
10 oz Package frozen sweet Strawberries (Or 1 cup crushed fresh strawberries mixed with 3 T sugar)
Powdered sugar (optional)
Mix together flour, baking soda, sugar and walnuts in a bowl. In another bowl, beat together egg whites, vanilla and oil until well blended. Add strawberries and beat at slow speed of mixer until strawberries are partially broken. Beat in flour mixture slowly until smooth, but pieces of strawberries are still visible. Pour batter into greased muffin tins, filling to half. Bake at 350 degrees F for 30 minutes, or until they test done. Sprinkle with powdered sugar if desired, or add frosting and a strawberry on top!
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