Sweet treats recipes: ice cream Blueberry Muffins, Walnut square, Oreo truffles, cherry Sorbet

Everyone has a tooth, at least from time to time. This section offers recipes for various treats satisfy even the most aching tooth. Below is quite delicious and easy recipes for anyone from family to the company! Ice cream Blueberry Muffins are ridiculously easy to do and you will be surprised with taste. Old Fashion Square Walnut are my large collection of vintage recipes, but they are also delicious as they were many years ago. White chocolate Oreo truffles start with Oreos crushed; you know that should be good! A finally a delicious House Cherry Sorbet with a chocolate covered Cherry Center. Delicious!

BLUEBERRY CREAM MUFFINS
1 cup vanilla ice
1 cup self-rising flour
1 cup fresh blueberries

Mix the cream and flour, stirring just until moistened. Fold in blueberries. Spoon batter into paper-lined muffin pans, each s 2/3 of full. Bake in the oven at 350 degrees for 20 to 25 minutes.

OLD FASHION WALNUT SQUARE
1 egg
1 cup brown sugar *.
1/2 tsp vanilla
1/2 cup all purpose flour
baking soda 1/8 tsp
1/2 tsp salt
1 cup walnuts, chopped

Preheat oven to 325 degrees. Grease 8-inch square Pan; set aside.

In a mixing bowl, beat the egg until foaming. Add brown sugar and vanilla. Stir in flour, baking soda and salt. Add the pieces of walnuts and mix in well. Expand the dough in the well greased mould. Bake in oven at 325 degrees for 25 minutes or until the top has a dull crust. Cut into squares and serve hot.

* 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.

WHITE OREO CHOCOLATE TRUFFLES
Chocolate (18-oz) 1 sandwich cookies with a white cream, finely crushed pkg
1 pkg (8 oz) cream cheese, softened
1 lb cooking chocolate, melted white

In a large mixing bowl, combine cookies with cream cheese, crushed. Beat with an electric mixer on low speed until blended well. Form 1-inch balls. Dip balls in white chocolate. place on a plate covered with wax paper baking. Refrigerate for 1 hour or until firm. To store, cover and refrigerate.

Yield: 50 truffles. Per the truffle: 115 calories, 13 g carbohydrates, 2 g protein, 7 g fat (3 saturated)

CHERRY SORBET
lb 1 bag frozen pitted tart red cherries, thawed
2/3 cup sugar
1/4 cup light syrup
6 candy milk chocolate-covered cherry
Hard ice cream chocolate shell topping
As a garnish, if desired, Maraschino Cherries

In a blender container, red cherry puree tart with sugar and corn syrup. Refrigerate mixture until cold, about 1 hour.

Remove mixture from refrigerator and put in a cream. Freeze mix according to the manufacturer's instructions. Remove the mixture to a freeze-proof container and freeze for two hours. Place a nonstick baking aluminum-lined freezer tray.

With the help of a scoop of ice cream, scoop the scoop sorbet fill completely. Make an indentation in the Centre and insert a candy cherry chocolate-covered. Cover the cherry sorbet more. Free sorbet scooped on the sheet of frozen bakery. Repeat to make the scoops more 5. Return to freeze and freeze.

For the portions of sorbet, place on serving plate. Some of the ice cream chocolate topping penetrate on sorbets. Top each with a Maraschino cherry long rod, if desired. Serve immediately.

Enjoy!

For Linda desserts recipes, visit his blog at http://ladybugssweettreats.blogspot.com/ for his diabetic desserts recipes to visit http://diabeticenjoyingfood.blogspot.com/

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