Malt Ice Cream Dessert

1 box 1lb 15oz chocolate chunk cookie mix
2/3 cup malted milk powder divided
1/3 cup oil
2 T water
1 egg
1/2 cup hot fudge topping
1 cup crushed malted milk balls (whoppers)
2 cups vanilla ice cream softened
2 cups chocolate ice cream softened
1 1/2 cups cool whip thawed

1.Heat oven to 350°F.
2.In large bowl, stir cookie mix, 1/3 cup of the malted milk powder, oil, water and egg until soft dough forms. Press 3/4 of dough into bottom of pan. Bake 12 to 13 minutes or until set. Cool completely, about 30 minutes.

3.Meanwhile, press remaining 1/4 of the dough into 8-inch circle on large ungreased cookie sheet, bake dough on cookie sheet 12 to 13 minutes or until set. Cool 5 minutes; remove from cookie sheet to wire rack. Cool 15 minutes.

4.Spread hot fudge topping over crust in pan.

5. In medium bowl, break apart large cookie until crumbly. Stir in crushed malted milk balls. Sprinkle 1/2 of the crumbled cookie mixture over hot fudge; press lightly.

6.In large bowl, combine both softened ice creams and remaining 1/3 cup malted milk powder until well blended. Spread ice cream mixture over crumbs in pan. Gently spread whipped topping over ice cream. Sprinkle with remaining crumb mixture.

 Cover with foil. Freeze at least 5 hours or until firm.

Chocolate Peanut Butter Dessert

20 oreos divided

2 tablespoons butter, softened

1 package (8 ounces) cream cheese, softened

1/2 cup peanut butter

1-1/2 cups confectioners' sugar,divided

1 carton (16 ounces) frozen whipped topping, thawed,divided

15 miniature peanut butter cups, chopped divided

1 cup cold milk

1 package (3.9 ounces) instant chocolate fudge pudding mix

1.Crush 16 cookies; toss with the butter. Press into an ungreased 8x8 inch square dish; set aside.

2.In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with half peanut butter cups.

3.In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.

4.Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top with remaining peanut butter cups.

5.Cover and chill for at least 3 hours.

Fruit filled pastries

I got this recipe on http://coleensrecipes.blogspot.com I love her blog she has the best ideas.

1 tablespoon yeast
1 teaspoon white sugar
1/4 cup warm water
1/2 cup milk
1 egg (room temperature)
2 cups all purpose flour
1½ tablespoons white sugar
½ teaspoon salt (do not leave out)
½ cup of butter (no substitutions)
1.Measure 2 cups flour ,1½ tablespoons of sugar and the salt into a bowl. Cut the butter into the flour using a pastry blender until you have very small pieces of butter when you are done, it should look like oatmeal.

2.In a small dish, mix the yeast and 1 teaspoon of sugar; stir in ¼ cup of warm water and let it sit for 10 minutes so that the yeast can start to bubble or activate.

3. Warm the milk until the chill is off (I used my microwave) and then add the slightly beaten egg. In a large bowl, add the (milk-egg mixture) and the (yeast-water mixture) to the dry ingredients. Stir well until it is all blended together. this is a very soft dough not a kneadable dough.

4.Cover with plastic wrap and refrigerate at least 4 hours or overnight (I chilled it overnight). The next day, sprinkle your counter with some flour and turn the dough out onto the counter. Sprinkle the top of the dough with more flour and roll the dough around until all sides are coated with a little flour so its not so sticky anymore. Roll (or pat) the dough out to ½" thick rectangle.

5.Cut the rectangle in to ¾" strips. Pick up a strip and dust the excess flour off of it. Twist the strips a bunch of times and then place one end on the counter and wind the twisted strip (in a single layer) around and around (tuck a tiny piece of the "tail" under the pastry)

6.Place the rolls on a lightly greased baking sheet. Very lightly, spritz the tops of the rolls with vegetable spray so the plastic doesn't stick to them. Cover loosely with plastic wrap and let them raise for an hour (or until they are doubled in size ). I let mine rise for 2 hours because they were so cold from being in the fridge overnight.

7.I put a tablespoon of jam in the center of my butterhorns before I baked them i made some raspberry some blueberry and some boysenberry, but it isn't necessary. You can just frost them or frost them and sprinkle with toasted nuts.

8.Bake in preheated 400 degree oven for 10 to 15 minutes or until golden brown.

9.Frost the Butterhorns with a simple glaze made out of 2 cups of powdered sugar, 1 teaspoon vanilla extract and ¼ teaspoon of almond extract and enough milk to make the glaze the right consistency.
 

Chocolate Swirl Banana Bread

I got this recipe from http://fromcupboardtocupboard.com so yummy I think that it tasted even better the next day.

1 1/3 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
2 ripe bananas
squirt of lemon juice
1/2 cup semi sweet chocolate chips
1/2 cup plus 2T butter softened
2/3 cup brown sugar
1/3 cup sugar
4 eggs
1 tsp vanilla
1/2 cup milk

1.Preheat oven to 325
2.Mix together flour,baking powder,salt and nutmeg

3.In a small bowl mash bananas with the lemon juice.

4.In another bowl melt chocolate with the 2T butter in microwave. I microwaved mine for 30 sec and then just stirred it to melt the rest of the way.

5.In a large bowl beat 1/2 cup butter at medium speed until creamy. Add the white and brown sugar and beat another 2 min or until light and smooth.
6.Add eggs one at a time beating well after each addition.then beat in the vanilla. The batter will look curdled and will look this way until you add all the other ingredients.

7.Add half the flour mixture and mix just until incorporated.

8. Pour in the milk and mix until blended. When mixed in add remaining dry ingredients.
9.Scrape down the bowl and add in mashed bananas.

10.Pour about half the mixture into the bowl with the melted chocolate and stir until well blended.

11.Drop alternating spoon fulls of both batters into a well greased and floured pan. Then with a butter knife swirl the batters together. Don't do to much or you will loose the marbled look.

12.Bake for 70-85 min or until knife comes our clean.
13.Let rest for 15 min and then remove from pan cool completely.

Cream Cheese Coffee Cake

2 1/4 cups all-purpose flour

3/4 cup sugar

3/4 cup cold butter

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sour cream

1 egg, beaten

1 1/2 teaspoons almond extract

FILLING:

1 (8 ounce) package cream cheese, softened

1/2 cup sugar

1 egg

1/2 cup jam

1/2 cup slivered almonds

1.In a large mixing bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking soda and salt. Add the sour cream, egg and almond extract; mix well. Spread in the bottom and 2 in. up the sides of a greased 9-in. springform pan.

2.For the filling, in a small bowl, beat cream cheese, sugar and egg in a small bowl until blended. Pour over batter; spoon jam on top. Sprinkle with almonds and reserved crumbs.

3.Bake at 350 degrees F for 55-60 minutes. Let stand for 15 minutes. Carefully run a knife around the edge of pan to loosen; remove sides from pan.