STLMoms: Silver Dollar City

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(STLMoms) - Are you looking for a quick family getaway?  Well, there is so much to do and see in Branson! Debbie Dance Uhrig with Silver Dollar City stops by to talk about all of their attractions and what they have to offer.  She also whips up a yummy parfait!

For more information or future classes visit: Silver Dollar City

Here is a list of the recipes from the show:

LEMON-BLUEBERRY PARFAITS

 

Filling:8       oz. cream cheese, softened1/2   cup sour cream1/2   cup powdered sugar6       tablespoons heavy cream1       teaspoon lemon extract2       teaspoons lemon zestLemon Pudding:1       3 oz.   box regular lemon pudding

(not instant)

3       egg yolks

2 3/4 cups water

3/4     cup sugar

 

 

 

 

 

Crumble:1 1/2     cups quick-cooking oatmeal2           tablespoons wheat germ1/2       cup sugar1/2       cup milk1/4       cup (1/2 stick) butter, melted1                teaspoon vanilla extract1         teaspoon of baking powder1           egg 

Garnish:

fresh or frozen blueberries (may use

other fruits and berries)

 

 

 

 

 

 

 

Start by preparing the crumble, also known as Debbie’s Baked Oatmeal. Spray a round cake pan or pie plate with vegetable spray. Using sprayed parchment paper in your pan is ideal. Mix all crumble ingredients together and spread evenly in the baking dish. Bake at 350 degrees until the edges are golden brown, usually about 30 minutes. Lengthen the baking time if you desire a more crunchy texture. Cool completely; crumble and place in a sealed container in the refrigerator. One batch of crumble should be sufficient for 5-6 parfaits.

Blend the softened cream cheese and all the remaining filling ingredients until mixture is smooth and no lumps are present.

In a medium saucepan stir together the water, sugar, egg yolks, and dry pudding. Bring to a full boil on medium heat, stirring constantly. Use a whisk while stirring for a smooth pudding without lumps. This produces a pudding that is not tightly congealed. Cool completely.

The layering of this refreshing parfait can be done in any style, with fruit in between each layer or only on the top. Sometimes if I don’t have the time to make the crumble I will use granola or other favorite cereals. Crumbled cookies could also be an option.

Lemon curd would be a nice substitute for the lemon pudding. Without the blueberries, you could use a graham cracker crumble, calling them lemon pie parfaits. Makes 6 parfaits (8 oz.)

 

 

1/2     teaspoon garlic powder1/2     teaspoon white pepper2       strips hickory smoked bacon

PEANUT BUTTER TEMPTATIONS

Prep:   30 minutes             Bake:   8 minutes

Ble oil

1/2     cup butter1/2     cup peanut butter1/2     cup granulated sugar1/2     cup packed brown sugar1       egg1/2     teaspoon vanilla 1 1/4     cup all-purpose flour3/4         teaspoon baking soda1/2         teaspoon salt54         chocolate-covered peanut butter cupsmelted semisweet chocolate

In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar with an electric mixer on medium speed until combined. Add egg and vanilla; beat well.

Stir together the flour, baking soda, and salt. Add to peanut butter mixture. Beat on low speed just until combined.

Form into 1-inch balls. Place into greased 1 3/4-inch muffin pans. Bake in a 350 degree oven about 8 minutes or until lightly browned on the top.

Meanwhile, unwrap peanut butter cups. When cookies are done, remove them from the oven and immediately press a peanut butter cup into the center of each. Cool in a pan on a wire rack. Drizzle with melted chocolate. Yield: 54 cookies.

 Note: If you don’t have small muffin pans, place balls on greased cookie sheets without flattening. Bake in a 350 degree oven for about 8 minutes or until golden. Immediately press a peanut butter cup upside down into each cookie.

Remove and cool cookies on wire racks.