The Pioneer Woman has made some delicious desserts over the years. Here are four of Ree Drummond’s best spring desserts.
Ree Drummond’s ice cream pie with easy caramel sauce
This treat combines vanilla ice cream and creamy caramel. Some of the ingredients you’ll need for this recipe are brown sugar, vanilla ice cream, egg whites, pecans, and half-and-half. Drummond starts by mixing vanilla ice cream and chopped candy and pouring it into a graham cracker crust.
Drummond uses a “superhero shortcut” and purchases the crust from the store. Next, she sprinkles chopped pecans on top. After the pecans are in place, she puts the pie inside the freezer for one to two hours. You can find the complete ingredients and directions here.
‘The Pioneer Woman’ Ree Drummond’s go-to apple crisp recipe
The Accidental Country Girl starts by making the apple crisp topping first. The topping includes flour, oats, brown sugar, and pecans. She also adds two pinches of salt to the mixture. She says this gives the mix a salty and sweet taste. Then Drummond adds ½ teaspoon of baking powder and ½ teaspoon of baking soda. She stirs the mixture while adding melted butter.
Drummond advises home cooks to keep stirring until the mixture forms a crumb consistency. For the next step, Drummond uses two cans of apple pie filling. She spreads out the apples in a pan and shakes the crisp topping on top. She recommends a 9×13 glass baking dish.
Drummond bakes the apple crisp at 350 degrees for about 40 minutes. For the topping, she adds one scoop of vanilla ice cream, extra pecans for garnish, and whipped cream. You can find the complete ingredients and directions here.
Ree Drummond’s mascarpone berry bowl
Drummond starts by putting a mixture of blueberries, raspberries, and blackberries in a bowl. Then she adds lemon juice, lime zest, and a few tablespoons of honey, and she stirs the mixture. As she stirs, she says it begins to get “syrupy and sweet.”
For the next step, Drummond prepares the mascarpone mixture. She explains that mascarpone is a soft cheese similar to cream cheese. She says it’s a mild cheese and it’s the main ingredient in tiramisu. Next, she adds a few tablespoons of heavy cream, a splash of vanilla, and more honey for added sweetness.
Drummond uses a hand mixer to mix the mascarpone until it’s fluffy. She then puts about two scoops of the cheese mixture in a bowl and adds the berries. For the finishing touches, Drummond adds mint and places a ladyfinger cookie on the side. You can find the complete ingredients list and directions here.
Ree Drummond’s grapefruit tart
Drummond starts the recipe by juicing a grapefruit. Next, she strains the pulp and the seeds. Then she adds the zest from the grapefruit and a few egg yolks along with sweetened condensed milk. Drummond jokes that sweetened condensed milk is “the nectar of the gods in Oklahoma.”
Next, Drummond adds five drops of red food coloring so that she can give the tart a pink color. She pre-bakes the crust with graham crackers, butter, and sugar, and pressed it into a tart pan. Drummond says she baked the crust until it was “just barely golden.”
After stirring the mixture, Drummond pours the filling into the crust. She says the pie’s color will deepen as it bakes. Drummond bakes the tart at 350 degrees for 15 minutes until the filling sets. After the tart bakes, she takes it out and lets it cool before serving. Drummond places the tart in the refrigerator to help move the cooling process along. Drummond puts the finishing touches on the tart by adding whipped cream. She ends her cooking segment by saying the tart is “perfect.” You can find the complete ingredients list and directions here.
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