Mocha Crunch Ice Cream Cake
Ingredients & Directions -MOCHA SAUCE- 1 1/2 c Water 1/2 c Sugar 2 1/2 tb Instant espresso powder 12 oz Semisweet chocolate; chopped 6 tb Unsalted butter; (3/4 stick) -CRUST- 3 c Macaroon cookie crumbs; -(about 21 Mother’s ; brand cookies) 1/4 c Unsalted butter; melted (1/2 -stick) Filling 2 pt Chocolate ice cream 2 pt Coffee ice cream 3/4 c Chopped Almond Roca or Heath -bars; (about 14 Almond ; Roca or 12 ; miniature Heath ; bars, about 5 ; ounces) For sauce: Cook water, sugar and espresso in heavy medium saucepan over low heat, stirring until sugar dissolves. Add chocolate and butter. Stir until chocolate and butter are melted and sauce is smooth. Cool completely. (Sauce can be prepared 3 days ahead. Cover and refrigerate. Bring sauce to room temperature before using.) For crust: Oil 9-inch springform pan. Mix 2 cups crumbs and butter in medium bowl. Press firmly into bottom of prepared pan. Freeze until firm. For filling: Soften chocolate ice cream in refrigerator until spreadable but not melted. Spread in pan and smooth top. Freeze until firm. Spoon 1/2 cup sauce over ice cream and sprinkle with remaining 1 cup cookie crumbs. Freeze until firm. Soften coffee ice cream in refrigerator until spreadable but not melted. Spread in pan. Smooth surface and freeze until firm. Spread 1/2 cup sauce over coffee ice cream. Sprinkle with Almond Roca and freeze until firm. (Can be prepared 3 days ahead. Cover tightly.) Soften cake slightly in refrigerator if necessary. Rewarm remaining sauce over low heat until lukewarm, stirring frequently. Remove pan sides. Cut cake into wedges. Serve, passing warm mocha sauce separately. Serves 10 to 12. Yields 1 servings
Impossible Ratatouille Pie
Ingredients & Directions 1 c Zucchini; chopped 1 c Eggplant; chopped pared 1/2 c Tomato 1/2 c Green pepper; chopped 1/4 c Onion; chopped 1 c Garlic; crushed 1/4 c Margarine ;or butter 3/4 ts Salt 1/2 ts Thyme; leaves 1/8 ts Pepper 1 c Monterey jack cheese; shred 1 1/4 c Milk 1/4 c Sour cream 3/4 c Bisquick 3 Egg Heat oven to 400 degrees F. Lightly grease pie plate. Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine until veg- etables are crisp-tender, 5-10 minutes. Stir in seasonings. Spread in pie plate; sprinkle with cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Bak until knife inserted comes out clean, 30-35 minutes. Let stand 5 minutes. Makes 4-6 servings. Yields 6 Servings
Apricot Almond Coffeecake
Ingredients & Directions 3 1/2 c All-purpose flour 1 pk RapidRise yeast 2 tb Sugar 2 tb Instant dry milk 1 ts Salt 6 oz Apricot baby food 1/4 c Water 2 tb Margarine 1 lg Egg FILLING 1/3 c Apricot jam or preserves 3/4 c Dried apricots, golden Raisins, or currants, Chopped 1/3 c Slivered almonds, toasted -ICING- 1 c Powdered sugar, sifted 2 tb Milk 1/2 ts Vanilla In large bowl combine 1 cup flour, undissolved yeast, sugar, instant milk, and salt. Heat baby food, water and margarine until very warm (120 to 130); stir into dry ingredients. Stir in egg and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. On lightly floured surface, roll dough to 20×9-inch rectangle. To fill, evenly spread jam on dough to within 1/2 inch of edges. Sprinkle evenly with apricots and almonds. Beginning at long end, roll up tightly. Pinch seam to seal. Form into ring, pinch ends together to seal. Place, seam side down, on large greased baking sheet. With sharp knife, cut slits, starting from outer edge, 3/4 of the way through dough at 1-inch intervals. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 350 for 30 to 35 minutes or until done, covering with foil after 20 minutes to prevent excess browning. Remove from sheet; let cool on wire rack. Drizzle with icing. Icing: Combine all ingredients. Stir until smooth. From the recipe files of Roberta Thompson Yields 1 Loaf
Moravian Cookies
Ingredients & Directions 5 c All-purpose flour; plus more 1 tb Cinnamon 1 tb Ground ginger 2 ts Ground allspice 2 ts Ground cloves 2 ts Baking soda 2 ts Salt 1 1/2 c Molasses 1 c Dark brown sugar 1/2 c Vegetable shortening; -melted, cooled 1/2 c Unsalted butter; melted, -cooled In a large mixing bowl, sift together 1 cup flour, spices, baking soda, and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the molasses and brown sugar; beat until well-combined. Add the vegetable shortening and butter. On low speed, add the dry ingredients, a little at a time, to form a stiff dough. Divide the dough in half. Place each half of dough on a piece of plastic wrap. Shape into a rectangle, and chill in the refrigerator overnight. Begin with one half of the dough, and divide the rectangle into quarters. Working on a lightly floured baking mat, roll out one of the quarters as thin as possible, until it’s almost translucent, to completely cover the baking mat. Trim the edges, forming the dough into a perfect rectangle. Keep the remaining quarters refrigerated. Heat oven to 325 degrees. Place the rolled-out dough and the baking mat on a pan. Bake 10 minutes, rotate the pan, and continue baking for 4 more minutes. Remove the sheet from the oven, and, using a cookie cutter, quickly stamp out as many as you can before the dough cools. Transfer the stamped-out cookies to a wire rack to cool. If dough becomes too hard to stamp, reheat it in the oven for 45 to 60 seconds, and continue stamping out the cookies. Repeat the process until all cookies have been stamped out of the dough. Makes about 375 very thin cookies. Yields 375 servings
Black Walnut Oatmeal Pie
Ingredients & Directions 3 Eggs, lightly beaten 1 c Brown sugar, packed 1/2 c Dark corn syrup 1/2 c Evaporated milk 1/2 c Quick-cooking rolled oats 1/2 c Coarsely chopped black -walnuts 1/4 c (4 Tbs.) butter, melted 1 ts Vanilla Salt Unbaked pastry for -single-crust pie Here’s another Amish recipe for all the masochists who enjoy shelling Black Walnuts. In large mixing bowl, combine eggs, sugar, syrup, milk, oats, nuts, butter, vanilla and 1/8 teaspoon salt, mixing well. Line 9-inch pie plate with pastry, trim and flute edge. Place plate on oven rack and pour in filling. Protect edge of pie with foil to prevent over browning. Bake at 350F for 25 minutes. Remove foil. Bake for about 25 minutes more or until top is deep golden brown and slightly puffy. Filling with be slightly soft, but will firm up as it cools. Cool completely. Makes 1 pie. Hayward Daily Review, 10/12/88. Yields 1 servings
Best Basic Cake Mix
Ingredients & Directions 8 c Cake-and-pastry flour 6 c Granulated sugar 1/4 c Baking powder 2 ts Salt In large bowl, mix together flour, sugar, baking powder and salt until well combine. Transfer to airtight container, store in cool dry place for up to 2 months. Stir well before using. Makes enough for 4 cakes. Yields 4 Cakes
Hardly-any-fat Fudge Brownies
Ingredients & Directions 1/2 c Alkalized (dutch process) -cocoa powder 1 c All purpose flour 1 ts Baking powder 1/2 ts Salt 2 tb Soft unsalted butter 1 1/2 c Sugar 2 lg Egg whites (1/4 cup) 1/2 c Unsweetened apple sauce 1 ts Vanilla extract Butter an 8 by 8 by 2-inch pan and line the bottom with a square of parchment or waxed paper. Set a rack in the middle level of the oven and preheat to 350 degrees. In a medium bowl, sift together cocoa, flour, baking powder and salt. In a separate bowl, beat together butter and sugar. Whisk in egg whites, apple sauce and vanilla. Stir flour mixture into apple sauce mixture until combined. Pour batter into prepared pan and bake for 35 to 40 minutes or until firm. Cool before cutting into squares. Yield: 16 two inch brownies Yields 1 Servings
