Everyone has a sweet tooth, at least now and then. This article offers recipes for various sweets to satisfy even the most aching sweet tooth. Below are recipes that are easy and tasty enough for anyone from family to company! Blueberry Ice Cream Muffins are ridiculously easy to make and will surprise you with taste. Old-Fashion Walnut Squares are from my large collection of vintage recipes, yet they are as tasty today as they were many years ago. Oreo White Chocolate Truffles start with crushed Oreos; you know that has to be good! An finally a delicious homemade Cherry Sorbet with a Chocolate Covered Cherry Center. Delicious!
BLUEBERRY ICE CREAM MUFFINS
1 cup vanilla ice cream
1 cup self-rising flour
1 cup fresh blueberries
Combine the ice cream and flour, stirring just until moistened. Fold in blueberries. Spoon batter into paper-lined muffin pans, filling each 2/3s full. Bake at 350 degrees for 20 to 25 minutes.
OLD-FASHION WALNUT SQUARES
1 egg
1 cup brown sugar*
1/2 tsp vanilla
1/2 cup all-purpose flour
1/8 tsp baking soda
1/2 tsp salt
1 cup walnuts, chopped
Preheat oven to 325 degrees. Grease an 8-inch square pan; set aside.
In a mixing bowl beat the egg until foamy. Add the brown sugar and vanilla. Stir in the flour, baking soda, and salt. Add the walnut pieces and mix in well. Spread the batter into the well greased baking pan. Bake in a 325 degree oven for 25 minutes or until the top has a dull crust. Cut into squares and serve warm.
*For diabetics, substitute 1/2 cup Splenda Brown Sugar Blend
Note: Serve with a dollop of whipped cream or a scoop of ice cream, if desired.
OREO WHITE CHOCOLATE TRUFFLES
1 pkg (18-oz) chocolate sandwich cookies with white filling, finely crushed
1 pkg (8-oz) cream cheese, softened
1 lb white baking chocolate, melted
In a large mixing bowl, combine the crushed cookies with cream cheese. Beat with an electric mixer on low speed until well blended. Form into 1-inch balls. Dip balls in the white chocolate; place on a baking sheet covered with waxed paper. Refrigerate for 1 hour or until firm. To store, cover and refrigerate.
Yield: 50 truffles. Per truffle: 115 calories, 13 g carbs, 2 g protein, 7 g fat (3 saturated)
CHERRY SORBET
1 lb bag frozen pitted tart red cherries, thawed
2/3 cup sugar
1/4 cup light corn syrup
6 milk chocolate-covered cherry candies
Hard shell chocolate ice cream topping
Maraschino cherries as garnish, if desired
In a blender container, puree tart red cherries with the sugar and corn syrup. Refrigerate mixture until cold, about 1 hour.
Remove the mixture from the refrigerator and put into an ice cream maker. Freeze mixture according to the manufacturer's directions. Remove mixture to a freeze-proof container and freeze for two hours. Place a nonstick foil-lined baking sheet in the freezer.
Using an ice cream scoop, scoop sorbet into the scoop filling it completely. Make an indentation in the center and insert one of the chocolate-covered cherry candies. Cover the cherry with more sorbet. Release the scooped sorbet onto the frozen baking sheet. Repeat to make 5 more scoops. Return to freeze and freeze.
To serve the sorbet servings, place each on a serving plate. Squeeze some of the chocolate ice cream topping over the sorbets. Top each with one of the long-stemmed maraschino cherries, if desired. Serve immediately.
Enjoy!
BLUEBERRY ICE CREAM MUFFINS
1 cup vanilla ice cream
1 cup self-rising flour
1 cup fresh blueberries
Combine the ice cream and flour, stirring just until moistened. Fold in blueberries. Spoon batter into paper-lined muffin pans, filling each 2/3s full. Bake at 350 degrees for 20 to 25 minutes.
OLD-FASHION WALNUT SQUARES
1 egg
1 cup brown sugar*
1/2 tsp vanilla
1/2 cup all-purpose flour
1/8 tsp baking soda
1/2 tsp salt
1 cup walnuts, chopped
Preheat oven to 325 degrees. Grease an 8-inch square pan; set aside.
In a mixing bowl beat the egg until foamy. Add the brown sugar and vanilla. Stir in the flour, baking soda, and salt. Add the walnut pieces and mix in well. Spread the batter into the well greased baking pan. Bake in a 325 degree oven for 25 minutes or until the top has a dull crust. Cut into squares and serve warm.
*For diabetics, substitute 1/2 cup Splenda Brown Sugar Blend
Note: Serve with a dollop of whipped cream or a scoop of ice cream, if desired.
OREO WHITE CHOCOLATE TRUFFLES
1 pkg (18-oz) chocolate sandwich cookies with white filling, finely crushed
1 pkg (8-oz) cream cheese, softened
1 lb white baking chocolate, melted
In a large mixing bowl, combine the crushed cookies with cream cheese. Beat with an electric mixer on low speed until well blended. Form into 1-inch balls. Dip balls in the white chocolate; place on a baking sheet covered with waxed paper. Refrigerate for 1 hour or until firm. To store, cover and refrigerate.
Yield: 50 truffles. Per truffle: 115 calories, 13 g carbs, 2 g protein, 7 g fat (3 saturated)
CHERRY SORBET
1 lb bag frozen pitted tart red cherries, thawed
2/3 cup sugar
1/4 cup light corn syrup
6 milk chocolate-covered cherry candies
Hard shell chocolate ice cream topping
Maraschino cherries as garnish, if desired
In a blender container, puree tart red cherries with the sugar and corn syrup. Refrigerate mixture until cold, about 1 hour.
Remove the mixture from the refrigerator and put into an ice cream maker. Freeze mixture according to the manufacturer's directions. Remove mixture to a freeze-proof container and freeze for two hours. Place a nonstick foil-lined baking sheet in the freezer.
Using an ice cream scoop, scoop sorbet into the scoop filling it completely. Make an indentation in the center and insert one of the chocolate-covered cherry candies. Cover the cherry with more sorbet. Release the scooped sorbet onto the frozen baking sheet. Repeat to make 5 more scoops. Return to freeze and freeze.
To serve the sorbet servings, place each on a serving plate. Squeeze some of the chocolate ice cream topping over the sorbets. Top each with one of the long-stemmed maraschino cherries, if desired. Serve immediately.
Enjoy!
For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com/ For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com/
Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson 
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