Dinners, Dishes and Desserts Review

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Barbara’s ‘Make-Your-Own’ Ice Cream Cookie Pies is easy as pie!

Fun activity for kids. Perfect  for busy Moms who need a  creative, flavorful dessert that’s easy and quick to prepare.

What You’ll Need:
•Barbara’s  7 inch Par-Baked Butter Cookie Crust
•1 cup Ice Cream - any flavor
•Toppings – as desired ( such as sprinkles, nuts, fresh fruit, cookie crumbs, candy pieces chocolate morsels, whipped cream,  chocolate syrup)

Instructions:

•Remove Barbara’s Par-Baked Cookie Crust(s)  from freezer and defrost 1 hour before filling.
•Pre-heat oven to 350 degrees.
•Discard  protective cello wrap. Remove cardboard disk, but save  for serving.
•Place Cookie Crust on rack and/ or  Baking Sheet
•Bake par-baked Butter Cookie Crust for 5-7 minutes until fully baked.(Base timing on your preference light to dark.)
•Let cool thoroughly before adding Ice Cream filling. ( You can refrigerate the baked crust to hasten cool time.)

Adding Ice Cream Filling:

•When crust is fully cool, remove  1 cup of Ice Cream  from container and let  soften for about 10 minutes  at room temperature until slightly soft. (Ice Cream texture should be spreadable- not melted.)
•Spoon ice cream into crust and spread with a knife or spatula. Remove any excess then flatten the top of the ice cream making sure to spread and press the ice cream evenly into the crust.
•If adding sprinkles, chocolate or candy pieces or nuts, press down across the top of the Ice Cream Cookie Pie.
•Immediately add the cardboard disk  to support the bottom and freeze until hard. (Best if frozen overnight.)
•Remove Ice Cream Cookie Pie when ready to serve. Ice Cream should be very firm in Cookie Pie shell.
•Top with syrup, fresh fruit or whipped cream  as desired.

(You are now officially a COOL COOKIE!)

Blueberry Bonnet Recipe

Delicious blueberry filling encased in a butter cookie wrap.  Mmmm…good. So berry easy. So  berry good.

Time: 15 minutes

Servings:  4 large pieces

What You’ll Need:

1 Barbara’s Dough Disk
EZPress Tool
(Both available on the Make-Your-Own page of website http://www.barbarascookiepies.com/categories/make-your-own.html)
¾  cup blueberry preserves
 ½ pint of fresh blueberries
2 tblsp.  milk
Granulated sugar or sugar crystals 

Directions:
Remove  one Barbara’s Dough Disk from freezer;  Let thaw for 10 minutes.

Slice the dough disk into quarters using a knife or pizza cutter.

Take each quarter and fold them sealing the edges with Barbara’s EZPress  tool forming a “pocket”.

Place a few fresh blueberries into  each of the dough pockets.

Using a pastry bag, pipe  about 2 tblsp.  of  blueberry preserves into each pocket. Be careful not to overfill the pocket.

Add a few more fresh blueberries over the preserves.

Seal remaining open edges on all 4 pieces using EZPress.

Brush a little milk over each pocket. (This adheres the sugar s crystals and gives your dough a  nice sheen.)

Sprinkle lightly with sugar crystals.

Bake for 10 minutes on a parchment  lined baking tray until  the edges  of the butter cookie dough are light brown .

Serving Suggestion: Serve warm with ice cream.

Fresh Fruit Parfait Cookie Pie

Fresh fruit and pastry cream filling on top of a Butter Cookie Crust

What You'll Need:

1 Barbara's Ready-to-Bake Cookie Pie Crust (available on Make-Your-Own page of website)

2 tbsp Red Raspberry Fruit Preserves
1 cup Fresh Strawberries (sliced) or 1 cup Fresh Blueberries
1 1/2 cups Half & Half
1/2 cup Sugar
Pinch of Salt
2 Egg Yolks
2 tbsp Corn Starch
1 tbsp Butter

Instructions:

• Remove cello wrap and cardboard disk from Barbara's Par-Baked Cookie Pie Crust.
• Pre-heat oven to 350 degrees.
• Bake Cookie Pie crust on rack on baking sheet for 5-8 minutes until fully baked.
• Let cool.
  

Pastry Cream (*Recipe provided by Executive Chef Steve Capodicasa)

• Combine 1 cup of Half-and-Half and sugar. Whisk to dissolve. Place over medium heat and bring to a simmer.
• In small bowl, combine the egg yolks, cornstarch, salt and remaining 1/2 cup of Half-and-Half. Whisk well.
• Remove the Half-and-Half mixture from heat and add some of this hot liquid into the egg mixture and mix well.
• Add all of the egg mixture back to the simmering milk and place over the heat.
• Bring to a boil. Cook for 2-3 minutes whisking constantly. Remove from heat and add butter. Pour into a bowl and chill.

Building the Fresh Fruit Parfait Pie

• Spread a thin layer of preserves over the fully baked Cookie Pie Crust.
• Layer on a thicker layer of chilled pastry cream.
• Neatly arrange fresh fruit pieces on top.
• Chill until ready to serve.

For more information, Please visit Barbara's Cookie Pies website

$3.00 off Coupon code RTBC300