treat yourself...beat cream in a small bowl until soft peaks form. add sugar; beat until stiff. fold...

1Treat yourself with Ferrellgas Favored

TREAT YOURSELF with Ferrellgas Favored


TREAT YOURSELF with Ferrellgas Favored

INGREDIENTS• 1 nationwide company • 80 years of dependable service• 1 monthly email or text offer• Countless possibilities

DIRECTIONSWith the Ferrellgas Favored program, customers who own their own tanks no longer have to wait around for the mailman to drop off a special offer. Instead, you’ll automatically get exclusive prices sent directly to your inbox (or mobile device) at the beginning of each month – no wait time required.

And because we think that’s pretty sweet, we’ve compiled a book of our favorite dessert recipes for our Ferrellgas Favored members. So go ahead and treat yourself.


INGREDIENTS• 6 cups sliced peeled tart apples• 1 ¼teaspoons ground cinnamon• ¼ teaspoon ground allspice• ¼ teaspoon ground nutmeg• ¾ cup 2% milk• 2 tablespoons butter, softened• ¾ cup sugar• 2 large eggs• 1 teaspoon vanilla extract• ½ cup biscuit/baking mix

TOPPING• 1 cup biscuit/baking mix• 1/3 cup packed brown sugar• 3 tablespoons cold butter• 1/2 cup sliced almonds• Ice cream or whipped cream, optional

DIRECTIONSIn a large bowl, toss apples with cinnamon, allspice and nutmeg. Place in a greased 3-qt. slow cooker. In a small bowl, combine the milk, butter, sugar, eggs, vanilla, and biscuit mix. Spoon over apples.

For topping, combine biscuit mix and brown sugar in a large bowl; cut in butter until crumbly. Add almonds; sprinkle over apples.

Cover and cook on low for 6-8 hours or until the apples are tender. Serve with ice cream or whipped cream if desired.

NUTTY APPLE STREUSEL DESSERT


INGREDIENTS• 2 ¼ cups all purpose flour• 1 tablespoon baking powder• 3 tablespoons sugar• ½ teaspoon salt• 1 teaspoon cinnamon• 2 large eggs, separated• ½ cup vegetable oil• 2 cups milk• 1 teaspoon vanilla extract

DIRECTIONSPreheat your waffle iron, spray with non stick cooking spray and set aside.

In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon.

In a medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside.

In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract.Add the egg yolk mixture to the dry ingredients and mix well. Fold in the egg whites.

Pour the batter onto your hot waffle iron and cook according to manufacturer’s directions.

Serve immediately with butter, syrup, powdered sugar, or any other favorite toppings.

VERY BERRY WAFFLES


INGREDIENTS • 1 cup salted butter softened• 1 cup white (granulated) sugar• 1 cup light brown sugar packed• 2 teaspoon pure vanilla extract• 2 large eggs• 3 cups all purpose flour• 1 teaspoon baking soda• ½ teaspoon baking powder• 1 teaspoon sea salt• 2 cups chocolate chips (or chopped chocolate)

DIRECTIONSPreheat oven to 375˚F. Line a baking pan with parchment paper and set aside.In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.

Cream together butter and sugars until combined.Beat in eggs and vanilla until fluffy.

Mix in the dry ingredients until combined.Add chocolate chips and mix well. Roll 2-3 tablespoons (depending on how large you like your cookies) of dough at a time into balls and evenly space on your prepared cookie sheets. (or use a small cookie scoop to make your cookies).

Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown. Let them sit on the baking pan for 2 minutes before placing on cooling rack.

CHOCOLATE CHUNK COOKIES


INGREDIENTS For the crust:• Zest of one lemon• ¼ cup granulated sugar• 6 tablespoons butter melted• 1 ½ cups graham cracker crumbsFor the filling:• 2 large egg yolks• 1 14 ounce can sweetened condensed milk (can use fat free)• ½ cup fresh lemon juice• 1 teaspoon lemon zest• 1 cup fresh blueberries

DIRECTIONSPreheat the oven to 350˚F. Spray an 8x8 inch baking dish with cooking spray. Set aside.In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the blueberries.

Pour the lemon blueberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.

Cool to room temperature, then chill in the refrigerator for at least one hour before serving. Cut into bars and serve.

LEMON BLUBERRY BARS


INGREDIENTS • ⅓ cup sugar• ¼ cup packed brown sugar• 1 tablespoon cornstarch• 3 teaspoons ground cinnamon• ⅛ teaspoon ground nutmeg• 6 large Granny Smith apples, peeled and cut into eighths• ¼ cup butter, cubed

DIRECTIONSIn a small bowl, mix the first 5 ingredients. Place apples in a greased 5-qt. slow cooker; add sugar mixture and toss to coat. Top with butter. Cook, covered, on low 3-4 hours or until apples are tender, stirring halfway through cooking.

CINNAMON SPICED APPLES


INGREDIENTS• ½ cup canola oil• 1 cup granulated sugar• ½ cup milk• 2 large eggs, lightly beaten• 1 teaspoon vanilla extract• ⅔ cup sour cream• 2 cups all purpose flour• ½ cup cocoa powder• 1 ½ teaspoon baking soda• ½ teaspoon salt• 2 cups semisweet chocolate chips, divided

DIRECTIONSPreheat oven to 375˚F and line 18 muffin cups with cupcake liners (or lightly grease and flour). In large bowl, whisk together oil, sugar, and milk. Stir in eggs and vanilla until well-combined.

Gently fold in sour cream until just-combined.In separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt.

Fold flour mixture gently into wet mixture, folding until just barely combined. Stir in 1 ½ cup chocolate chips.

Scoop chocolate muffin batter into prepared muffin tin, filling ⅔-¾ of the way full. Sprinkle tops of muffins with remaining chocolate chips.

Bake for 18 minutes (toothpick inserted in center should come out with few slightly fudgy crumbs.)

DOUBLE CHOCOLATE MUFFINS


INGREDIENTS • two pie crusts• 6 cups blueberries, rinsed and well drained• 1 teaspoon lemon zest from 1 lemon• 2 tablespoon lemon juice freshly squeezed• 4 ½ tablespoon all purpose flour• ½ cup granulated sugar• 1 teaspoon ground cinnamon• 1 egg + 1 tablespoon water

DIRECTIONSPre-make your pie crust and let it refrigerate 1 hour in refrigerator before using. Roll the first disk into a 13” circle and transfer to a 9” wide pie pan. Roll the second crust into a 12” circle and use a pizza cutter to slice into ten 1-inch strips.In a large mixing bowl, combine blueberries, lemon zest, lemon juice, granulated sugar, flour, cinnamon and toss to combine. Transfer blueberries into the dough-lined pie pan, mounding it just slightly in the center and keeping the edges clean of blueberry juice.

Using the 10 strips of dough, create a lattice crust over the top, pinch the edges to seal and crimp edges if desired.

Beat together egg and water and brush the egg wash over the lattice crust and edges. Bake in the center of the oven at 375˚F for 50-60 minutes, or until crust is golden and blueberry juice is bubbling at the edges.

BLUEBERRY PIE


INGREDIENTS • ⅓ cup 2% milk• 2 tablespoons beaten egg• ¼ teaspoon vanilla extract• ¼ cup all purpose flour• 1 ½ teaspoons confectioners’ sugar• ¼ teaspoon baking powder• dash of salt• 2 teaspoons butter, dividedFilling:• 2 ounces cream cheese, softened• 3 tablespoons plus ½ teaspoon confectioners’ sugar, divided• 4 teaspoons 2% milk• ⅛ teaspoon vanilla extract• ⅓ cup each fresh blueberries, strawberries, and raspberries

DIRECTIONSIn a small bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour.

In an 8-in. nonstick skillet, melt 1 teaspoon butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Make 3 more crepes, adding remaining butter to skillet as needed.

For filling, in a small bowl, beat the cream cheese, 3 tablespoons confectioners’ sugar, milk, and vanilla until smooth. Spread 1 rounded tablespoon on each crepe; top with ¼ cup fruit and roll up. Sprinkle with remaining confectioners’ sugar.

BERRIES AND CREPES


INGREDIENTS • ¼ cup whipping cream• 2 teaspoons sugar• ¼ cup nonfat vanilla Greek yogurt• 15 frozen mini phyllo cups (1.9-ounce package)• 15 fresh blueberries• 15 fresh raspberries• 15 fresh strawberries

DIRECTIONSBeat cream in a small bowl until soft peaks form. Add sugar; beat until stiff. Fold in yogurt. Divide the yogurt cream among phyllo cups, keeping the cups in their plastic tray. Top each with berries. Serve immediately, or chill for up to 4 hours.

BERRIES AND CREAM MINI PIES


INGREDIENTS • 3 ½ cups all-purpose flour• ¾ cup sugar• ½ teaspoon baking soda• 2 teaspoons baking powder• 1 teaspoon salt• 1 teaspoon ground cinnamon• ½ teaspoon ground nutmeg, optional• ¾ cup buttermilk• ¼ cup butter, melted• 2 eggs• Vegetable oil, for frying

DIRECTIONSFill a pan with about 1 inch of vegetable oil then line a baking tray with a wire rack and paper towel for the donuts to cool and drain, set aside while making the dough. In a medium bowl combine the dry ingredients.

In another large bowl combine the melted butter, buttermilk, and eggs. Gradually whisk the dry ingredients into the wet until a sticky dough is formed. Press the dough into roughly a 12-inch rectangle about ½ inch thick. Heat the oil over medium-low heat. Cut out your donuts using a 3-inch round cookie cutter and a 1-inch cookie cutter, cut out the donuts and the donut holes. You should be able to cut out about 12 donuts.

When ready to fry, carefully drop the donuts into the oil. Allow the donuts to fry for about 3 minutes per side (donut holes for 2), or until golden brown.

If glazing the donuts do this while still warm so the glaze soaks in.

CAKE DONUTS

treat yourself...beat cream in a small bowl until soft peaks form. add sugar; beat until stiff. fold...

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