Strawberry Cheesecake

Ingredients:
°1 package (8 ounces) soft cream cheese

1 cup (8 ounces) sour cream

°1/2 cup cold milk

°1 package (3.4 oz) instant vanilla pudding mix

°1 carton (12 ounces) frozen whipped cream, thawed

°1-1/2 cups butter-flavored crackers (about 38 crackers)

°1/4 cup melted butter

°2 cans (21 oz each) strawberry pie filling

PREPARATION:
In a large bowl, beat cream cheese until smooth. Beat in sour cream. Mix well.

In a small bowl, whisk the milk and pudding mixture on low speed for 2 minutes. Stir with cream cheese mixture. fold in the skin.

In a small bowl, mix biscuits with butter.

Homemade Vanilla Ice Cream

Ingredients 

• 2 cups (480ml) heavy cream
• 1 cup (240ml) whole milk
• 3/4 cup (150g) granulated sugar
• 1 vanilla bean , split lengthwise (or 2 teaspoons pure vanilla extract )
• 4 large egg yolks

Step-by-Step Instructions

1. Prepare the Vanilla Mixture

If using a vanilla bean, use the back of a knife to scrape out the seeds. Combine the heavy cream, whole milk, sugar, and vanilla seeds (and pod if using) in a medium saucepan over medium heat. Stir occasionally until the mixture is warm but not boiling. Remove from heat and let the vanilla steep for 10–15 minutes for maximum flavor.

If using vanilla extract, skip this step and add it later during assembly.

2. Whisk the Egg Yolks

In a separate bowl, whisk the egg yolks until they’re pale yellow and slightly thickened. Set aside.

3. Temper the Eggs

Slowly pour about 1 cup of the warm cream mixture into the egg yolks while continuously whisking to prevent the eggs from cooking. Once combined, return the mixture to the saucepan with the remaining cream mixture.

4. Cook the Custard Base

Stir the mixture constantly over low heat with a wooden spoon or silicone spatula. Continue cooking until the custard thickens enough to coat the back of the spoon (about 5–7 minutes). Avoid letting it boil.

Pro Tip: To check doneness, dip the back of a spoon into the custard and run your finger through it. If the trail holds without running, it’s ready.

5. Strain and Cool

Remove the saucepan from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits or vanilla pod pieces. Stir in the vanilla extract if using. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight for best results.

Easter-Bunny-Coconut-Tails

• 1 can (14 oz) sweetened condensed milk
• 1 teaspoon vanilla extract
• 4 cups shredded sweetened coconut (plus extra for rolling)

• In a large mixing bowl, stir together the sweetened condensed milk and vanilla extract until combined.
• Gradually add the shredded coconut, stirring until well coated and the mixture holds together.                                                                                                                                                   Step 2: Color & Shape the Coconut Tails

• Add a few drops of gel food coloring to each portion, mixing well until the color is evenly distributed. (Tip: Wear gloves to avoid staining your hands!)
• Using your hands, roll small portions into 1-inch balls to form the bunny tails.

• Roll each ball in extra shredded coconut to fully coat and give them a fluffy bunny tail look.                                                                                                                                                                      Place the coconut tails on a parchment-lined tray.

• Arrange the colorful coconut tails on a festive Easter platter.
• Serve chilled or at room temperature for a sweet and chewy treat!