The Secret Recipe Blog

Baskin Robbins is known for there many flavors of ice cream.  I find myself going to Baskin Robbins at least once a week and the bill sure adds up quickly.  Why not try making this delicious dessert at home for a fraction of the cost!  Enjoy!!!
2 1/2 cups heavy whipping cream
1 1/4 cups sugar
2 beaten eggs
1 1/2 8-ounce packages cream cheese, softened
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon vanilla
Graham Crackers broken into bits

1. In a large saucepan combine 1 1/2 cups of the whipping cream, sugar, and eggs. Cook and stir over medium heat just until boiling.
2. In a large mixing bowl beat cream cheese with an electric mixer until smooth; slowly beat in hot mixture.
3. Cover and chill thoroughly.
4. Stir in remaining whipped cream, lemon peel, lemon juice, and vanilla.
6. Freeze in a 4-5 quart ice cream freezer according to the directions.
7. Fold in Graham Cracker bits.
8. Put into freezer container with a lid and let sit 4 hours in the freezer before serving.

8-10 Servings

(56 votes, average: 3.52 out of 5)

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They say when life gives you lemons, make lemonade. Well, why not make lemon cream cake?  I get this dessert every time I visit the Olive Garden, but it’s even better when your enjoying it in the comfort of your own home.  This recipe is only one of the many new recipes featured in Americas Most Wanted Recipes 2

1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
1/2 cup vegetable oil
6 egg yolks
3/4 cup water
1 tablespoon lemon zest
6 egg whites
1/2 teaspoon cream of tartar
3/4 cup white sugar
1 cup heavy whipping cream
2 1/2 cups lemon pie filling
8 slices lemon

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine flour, baking powder, salt, and 1/2 cup
sugar.
3.Add oil, egg yolks, water and lemon rind. Beat with an electric
mixer until smooth.
4. In a small bowl, beat egg whites and cream of tartar until peaks
form. Slowly add 3/4 cup sugar, and beat until stiff peaks form.
5. Fold 1/3 of the whites into the batter, then quickly fold in remaining
whites until no streaks remain.
6.Turn batter into ungreased 10 inch tube pan. Bake at 350 degrees
F for 60 minutes or until a toothpick inserted in the center comes
out clean.
7. Invert cake and cool completely in pan. When cool, loosen edges
to remove cake from the pan.
8.To make filling, beat cream to stiff peaks. Fold in lemon filling. Chill
until stiff.
9.To assemble cake: Slice cake horizontally into 3 equal layers. Fill
layers with 1/3 cup of filling. Spread remaining filling on top layer.
Decorate with lemon slices.

Makes 1 cake

(121 votes, average: 3.35 out of 5)

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Ok, maybe it’s not REAL maple syrup. But it does taste pretty darn good!
2 cups water
1 cup granulated sugar
2 cups dark corn syrup
1/4 tsp salt
1 tsp maple flavoring

1 Combine the first four ingredients in a saucepan over medium heat.

2 Stir occasionally, until the mixture comes to a full boil. Let it boil for 7 minutes.

3 Turn the heat off and let the syrup cool for 15 minutes.

4 Add the maple flavoring and stir.

5 When completely cool, transfer the syrup to a covered plastic or glass container.

Makes 1 quart of syrup.

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