Delicious Vanilla Bean Ice Cream

1 vanilla bean, split and scraped

3 cups half-and-half
2 cup sugar

8 to 9 large egg yolks

3 cups heavy cream

Heat half-and-half and 2 cups sugar in a separate saucepan over low heat, adding vanilla “caviar” to the mixture. (You can also drop in the scraped vanilla bean, just to extract all the flavor. Discard before moving to the next step.) Turn off heat when mixture is totally heated.

Add heavy cream to a separate bowl.

Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick.

Temper the egg yolks by slowly drizzling in 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into the bowl with the cream. Stir to combine.

Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for at least eight hours.

Serve with something chocolate! Or, if you’re in a bind, serve with blackberry cobbler. (I won’t tell anyone.)

Enjoy!

http://thepioneerwoman.com/cooking/2009/07/vanilla-bean-ice-cream/

Chocolate Peanut Butter Pie

Crust:
25 Oreos
4 tablespoons butter, melted

Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.

Remove from oven and allow to cool completely.

Filling:

1 cup creamy peanut butter
1 8-ounce package softened cream cheese
1 1/4 cups powdered sugar
1 8-ounce package Cool Whip, thawed

Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.

Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Warning: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!

http://thepioneerwoman.com/cooking/2009/06/another-pie/

Apricot Bars

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks (regular, salted) butter, cut into pieces
1 10-12 ounce jar Apricot Preserves

Mix all ingredients except Apricot Preserves. Press one half of the mixture into a buttered 8″ square (or small rectangular) pan. Spread with a 10-12 ounce jar of apricot preserves. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 - 40 minutes or until light brown. Let cool completely, then cut into squares. Eat as many as you want because they don't have any chocolate in them and therefore, they're totally healthy and non-caloric.

http://thepioneerwoman.com/cooking/2008/05/apricot-bars-are-they-for-breakfastor-dessert/

Apple Dumplings

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Then go to confession. Quickly.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/

Delicious! Chocolate Pie

1 1/2 cups sugar
4 ounces unsweetened chocolate, melted
1 teaspoon vanilla
4 eggs
1 baked pie shell

2 sticks regular butter, softened

Beat butter and sugar together until light and fluffy, then mix in cooled melted chocolate. Add vanilla and mix. Turn the mixer to medium speed, then add in the four eggs, one at a time, mixing for 4 to 6 minutes after the addition of each egg. Scrape sides of bowl once during mixing. Pour into the cooled pie shell and refrigerate for at least two hours or overnight. Plop whipped cream on top and serve. Garnish with chocolate curls if you're feeling sassy.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/02/the_meal_of_love_part_iv_de-licious_chocolate_pie/

Scrumptous Apple Pie

1 pie crust

6 to 7 cups peeled and sliced Granny Smith apples
Juice of 1/2 lemon
1/2 cup sugar
4 tablespoons flour
1/4 teaspoon salt

1/2 cup flour
1 1/2 sticks butter
1 cup brown sugar
1/2 cup quick oats
1/4 teaspoon salt

1/2 cup pecans
1/2 jar (or more) caramel topping

Mix peeled apples, lemon juice, sugar, flour, and 1/4 teaspoon salt. Set aside.
Cut the butter into the flour, then add in brown sugar, oats, and 1/4 teaspoon salt.
Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375-degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. Quiver with anticipation.

Remove pie from oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving, or don't if you can't wait. Eat. Enjoy. Give thanks for Washington state. Pour a glass of milk. Smile. Cry. Then smile again.

Amen.

http://thepioneerwoman.com/cooking/2007/12/scrumptous-and_i_do_mean_scrumptous-apple_pie/

The Best Bread Pudding

2 eggs
2 tablespoons melted butter
2 tablespoons vanilla2 1/2 cups milk2 cups sugar
3 1/2 to 5 cups sourdough bread, cut into 1-inch cubes
1/3 cup pecans, chopped finely

Preheat oven to 325 degrees. Beat together eggs, butter, vanilla, and milk. Add sugar and mix until sugar is dissoved. Arrange bread cubes tightly in a nine-inch baking dish, keeping the crust facing up around the edges in scattered within the dish. Pour liquid over the bread. Sprinkle pecans all over and bake for 55 to 70 minutes, or until crust is golden brown all over the top.

While the bread pudding is baking, make the Whiskey Cream Sauce:

1/2 cup sugar
1 stick butter
1/2 cup cream
1/4 cup Jack Daniels

Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding.

Store leftovers in fridge. Walk by every hour and pop a cube of bread in your mouth. Smile contently.
http://thepioneerwoman.com/cooking/2007/06/bread_pudding_f/

Pioneer Woman Chocolate Sheet Cake

Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa.
Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.
Add:2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

http://thepioneerwoman.com/cooking/2007/06/the_best_chocol/

Pioneer Woman’s Apple Brown Betty

3 apples, preferably Granny Smith
7 slices wheat bread
3/4 cup (1 1/2 sticks) regular/salted butter
1 1/2 cups packed brown sugar
3 to 4 tablespoons water
Peel apples and slice them.
Slice bread into a small dice, or tear into very small pieces.
Coat baking dish with butter, then add 1/3 of the brown sugar, 1/3 of the apple slices, and 1/3 of the breadcrumbs.
Repeat twice more, ending with breadcrumbs.
Slice butter and lay slices all over the top of the bread crumbs.
Sprinkle dish with water and a little more brown sugar, and bake in a 375-degree oven, covered in foil, until done—about 45 minutes.
Remove foil in last few minutes of baking to brown the top.
Serve with ice cream, whipped cream, or Reddi Whip, if you’re feeling ornery. Enjoy!
Love,
Pioneer Woman
http://thepioneerwoman.com/cooking/2008/04/apple-brown-betty-sweet-light-yummy/