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Archive for Desserts

Chocolate Pie to Die For

By Jo Rae Johnson Jetton
Thursday, July 27th, 2017

Recipe created by Jo Rae Jetton in Tribute to Lucille  Jetton

Ingredients:

1 ready-made deep dish pie crust
1 cup dark chocolate almond milk
1 cup 60% cacao Ghirardelli bittersweet chocolate chips
1/4 cup cold water
2 tablespoons cornstarch (non GMO)
1 (14 oz) can sweetened condensed milk
3 large cage free organic eggs, beaten
1 teaspoon vanilla extract
3 tablespoons grass-fed butter (softened)
Handful chocolate chips for crust bottom
Favorite chocolate candy for center topper (Kisses, Peanut Butter Cup, Dark Chocolate Almond Cluster)

Instructions:

Thaw pie crust for 10 minutes and preheat oven. Prick pie crust with fork along bottom and sides of crust. Bake according to instructions. Remove pie crust and let cool.

Pour chocolate milk into 3 qt saucepan and turn stove top to medium heat. Allow milk to heat until it bubbles around the edges; do not boil. Remove from heat, and whisk in chocolate morsels until completely melted. Set aside.

Pour cold water into a small bowl. Add cornstarch and whisk together until completely dissolved.

Add cornstarch mixture, sweetened condensed milk, beaten eggs, and vanilla into chocolate mixture. Whisk constantly over medium heat until mixture thickens into a pudding-like mixture and is smooth. Do not overcook.

Remove from heat, and whisk in butter.

Scatter chocolate chips across the bottom of pie crust and spoon pie filling on top (chips melt due to heat). Cover and chill at least 8 hours.

After pie firms, top with a favorite candy in center.

Categories : Desserts, Recipes
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Creamsicles

By Jo Rae Johnson Jetton
Tuesday, August 19th, 2014

My son, Timothy, called these “big boy pacifiers”

1 CUP FROZEN ORANGE JUICE OR ORANGE JUICE CONCENTRATE (SLIGHTLY SOFTENED)
1 CUP YOGURT (I USED YOPLAIT ORANGE CRÈME)
1 CUP OF SOFTENED VANILLA ICE CREAM (I PREFER BRYERS-ALL NATURAL)
¼ CUP OF SUGAR
2 TABLESPOONS LIGHT CORN SYRUP
ALSO NEED:      Popsicle Molds or Dixie Cups
(I used 3 oz. size)
Your choice of Popsicle sticks, reception sticks
(chocolate covered candy), straws, oreo sticks,
or stick candy.

Place all ingredients in blender, pulse until well combined (using spatula scrape walls of blender mid-point), and pour mixture into Popsicle molds or Dixie cups.  Lightly knock the molds or cups to release air bubbles.  Freeze until almost solid but still soft enough to insert a stick or candy in the middle of mold or cup.  Place back in freezer until frozen solid (about 8 hours or overnight).

Categories : Desserts, Recipes
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Home Churned Ice Cream

By Jo Rae Johnson Jetton
Wednesday, July 2nd, 2014

Making Home Churned Ice Cream from Jo Rae Johnson on Vimeo.

STRAWBERRY HOME CHURNED ICE CREAM

INGREDIENTS:

2 (14 OZ) CANS SWEETENED CONDENSED MILK

5 CUPS WHOLE MILK

2 CUPS HEAVY CREAM

2 TABLESPOONS VANILLA EXTRACT

1/2 TSP SALT

3 CUPS CHOPPED RIPE FRUIT (I USED STRAWBERRIES)

DIRECTIONS:

Combine milks, cream, vanilla, and salt in freezer canister of ice cream maker.  Pulse fruit in a blender (you can add some of the milk mixture in with the fruit to help in mixing).  Add blended fruit to can and stir with a spatula.  Plug in electric ice cream churn.  While unit is rotating, layer ice and rock salt layers to top of canister.  Motor will stop when ice cream is complete.

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Pumpkin Chiffon Cheesecake

By Jo Rae Johnson Jetton
Monday, December 3rd, 2012

 

I love the holiday season and all the wonderful foods that accompany it. Although a pumpkin pie is a Southern staple, I decided to try a different version of pumpkin pie – a pumpkin chiffon cheesecake. It’s become my son Timothy’s favorite dessert and bet it will be a hit in your home as well. Enjoy!

 

1 pkg 8 oz cream cheese softened

1 cup canned pumpkin

1/2 cup sugar

1/2 tsp pumpkin pie spice OR cinnamon/ginger/cloves

8 oz whipping cream and 1 tbl sugar (Confectioners’ or regular)

Graham cracker pie crust

TOPPING:

8 oz whipping cream with 1 tbl sugar OR 8 oz tub of Cool Whip

 

Beat cream cheese and sugar with electric mixer on medium speed until smooth.  Add pumpkin and pumpkin pie spice and mix well. In a separate bowl, beat whipping cream until cream begins to stiffen and add 1 tablespoon of sugar while continuing to beat until peaks form. Gently stir whipped topping into pumpkin mixture and spoon into crust.

For topping mix 8 oz whipping cream with 1 tablespoon of sugar (as previously described) or use Cool Whip. Spoon topping lightly onto top of pie and using a butter knife, spread over top. Using a bamboo skewer, trace zigzag lines across the topping to add a decorative finish.

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Jo Rae’s Banana Walnut Bread

By Jo Rae Johnson Jetton
Tuesday, December 13th, 2011
 
 
I adore baking, especially during the Christmas season. This easy to prepare recipe makes a tasty, one size fits all gift for teachers, mail personnel, doctors, neighbors, etc. I buy the inexpensive mini loaf pans and reuse them. Don’t have a muffin tin? Good news! I’ve found the liners can be placed directly on a cookie sheet or reused pie tin. The pie tin is small enough to offer support to the sides of the muffin liners giving you a more puffed up muffin. One batch will make 3 mini loafs and around 4-5 muffins. 
 
  • Mini loaf pans (purchased 4 for $1.50 at Walgreens this year) – wash and reuse again and again
  • Muffin liners – Holiday are available at the grocery store
  • Baking spray aerosol or butter and flour your pans for easy removal of the loafs
  • 2 cups of self rising flour
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg
  • 1 stick of butter softened
  • 1 cup brown sugar
  • 2 eggs
  • 2 ripe bananas
  • ¼ cup whole milk (or try a coffee creamer like Cinnamon Hazelnut!)
  • 1 tsp pure vanilla extract
  • 1 cup chopped walnuts
Whisk first 3 ingredients together – set aside
Beat butter at medium speed with electric mixer, gradually add sugar, beating well. Add eggs, one at a time, beating in each egg. Add vanilla and milk or creamer, and thawed ripe bananas. Mix together.
Add  creamed mixture to dry ingredients until moistened.  Hand stir in walnuts.  Pour batter into greased and floured loaf pans or muffin tins. Bake at 350˚ until wooden pick comes out clean.
 
WASTE NOT TIP:  I never throw a banana away. When they get too ripe for snacking, I throw them in the freezer for my next batch of banana bread. I’m never out of bananas and the overripe bananas are delicious in bread.
Categories : Desserts, Recipes

Southern Banana Pudding

By Jo Rae Johnson Jetton
Wednesday, November 24th, 2010

If there is one thing I’ve learned over the past three years it’s this–things change. Traditions, family, and even menus! My daughter’s Thanksgiving dessert request? Made from scratch banana pudding – so banana pudding it is!  (I like it a whole lot better than pumpkin pie!) Here’s my recipe:

.

1/3 cup all purpose flour

Dash of salt

2½ cups milk

One 14 oz. can sweetened condensed milk

2 egg yolks

2 tsps vanilla extract

3 cups sliced banana

45 vanilla wafers

4 egg whites

¼ cup sugar

Combine flour and salt in medium sauce pan. Gradually add milks and yolks and cook over medium heat, stirring constantly 8 minutes or until thickened. (Use whisk) Remove from heat and stir in vanilla. Arrange banana slices on bottom of 2 quart baking dish. Spoon 1/3 pudding over bananas, top with vanilla wafers. Repeat layers, end with pudding. Add wafers to edge of dish into pudding. Beat egg whites at high speed with electric mixer until foamy. Add sugar 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes) Spread meringue over pudding sealing to edge of dish. Bake at 325˚ for 25 minutes or until golden. Let cool at least 30 minutes.

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All About Apples

By Jo Rae Johnson Jetton
Saturday, June 19th, 2010

All About Apples from Jo Rae Johnson on Vimeo.

CROCK POT APPLE BUTTER

4 lbs. apples
2 cups apple cider
4 cups sugar
2 tsp. cinnamon
1 tsp. ground cloves
½ tsp. ground allspice

Peel and dice apples and put in crock-pot. Combine all remaining ingredients and pour over apples. Turn crock-pot on low and cook for 24 hours, stir frequently after apples have cooked down. If the apple butter is not thick enough, remove lid and cook on high the last 4 hours. Put the apple butter into sterilized jars and process them in a hot water bath to seal.

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Chad loved my Snoopy Waffles!


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