The Pioneer Woman Ree Drummond: 4 Spring Desserts

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Video Pioneer woman ice cream pie

The Pioneer Woman has made some delicious desserts over the years. Here are four of them Ree DrummondThe best spring desserts.

Ree Drummond’s Ice Cream Pie with simple caramel sauce

Ree Drummond | Monica Schipper/Getty Images for Pioneer Woman Magazine

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 together vanilla ice cream and chopped candy and pouring into a graham cracker crust.

Drummond uses a “Superhero shortcut‘ and buys the crust from the store. Next, she sprinkles chopped pecans on top. After the pecans are in place, she pops the cake in the freezer for an hour or two. Find the full ingredients and directions here here.

‘The Pioneer Woman’ Ree Drummond’s popular apple crisp recipe

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The Random country girl starts by making the apple crisp topping first. The topping contains flour, rolled oats, brown sugar and pecans. She also adds two pinches of salt to the mixture. She says this gives the mixture a salty and sweet taste. Then Drummond adds ½ teaspoon baking soda and ½ teaspoon baking soda. She stirs the mixture while adding melted butter.

Drummond advises home cooks to keep stirring until the mixture forms a crumbly consistency. For the next step, Drummond uses two cans of apple pie filling. She spreads the apples out in a pan and scoops the crispy topping over them. She recommends a 9×13 glass baking pan.

Drummond bakes the apple crisp at 350 degrees for about 40 minutes. For topping, she adds a scoop of vanilla ice cream, extra pecans for garnish, and whipped cream. Find the full ingredients and directions here here.

Ree Drummond’s Mascarpone Berry Bowl

Drummond starts with a mix of Blueberries, raspberries and blackberries in a bowl. Then she adds lemon juice, lime zest, and a few tablespoons of honey and stirs the mixture. As she stirs, she says it’s starting 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 the main ingredient in tiramisu. Next, she adds a few tablespoons of heavy cream, a dash of vanilla, and more honey for added sweetness.

Drummond uses a hand mixer to blend the mascarpone until fluffy. Then she puts about two scoops of the cheese mixture in a bowl and adds the berries. For the finishing touch, Drummond adds mint and sets aside a sponge cake. Find the full ingredient list and instructions here here.

Ree Drummond Grapefruit Tart

Drummond begins the recipe by juicing a grapefruit. Next, she sifts off the pulp and seeds. Then she adds the zest of the grapefruit and a few egg yolks along with sweetened condensed milk. Drummond jokes that sweetened condensed milk “is nectar of the gods in Oklahoma.”

Next, Drummond adds five drops of red food coloring so she can give the cake a pink color. She pre-bakes the crust with graham crackers, butter, and sugar and presses it into a pie pan. Drummond says she baked the crust until it was “just about golden.”

After stirring the mixture, Drummond pours the filling into the crust. She says the color of the cake will deepen as it bakes. Drummond bakes the pie at 350 degrees for 15 minutes until the filling sets. After the cake is baked, she takes it out and lets it cool before serving. Drummond puts the cake in the fridge to speed up the cooling process. Drummond puts the finishing touches on the cake by adding whipped cream. She ends her cooking segment by saying the pie is “perfect.” Find the full ingredient list and instructions here here.

TIED TOGETHER: ‘The Pioneer’ Ree Drummond praises her friend for helping her finish her first cookbook

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