Best: Banana Split Ice-cream Cake
Ingredients & Directions 4 c Strawberry ice cream 1/3 c Chocolate sauce, chilled 4 c Vanilla ice cream 14 oz Canned pineapple 4 c Chocolate ice cream 1/2 c Whipping cream 1 tb Icing sugar 1 Banana, sliced -STRAWBERRY SAUCE- 1 1/4 c Frozen strawberries 3 tb Granulated sugar 1/2 ts Orange rind, grated 1 tb Orange juice, or water 1 ts Cornstarch -CHOCOLATE SAUCE- 1 c Granulated sugar 3/4 c Whipping cream, or -evaporated milk 1/2 c Unsweetened cocoa powder 1 ts Vanilla pn Salt Chocolate Sauce: In saucepan, whisk together sugar, shipping cream, cocoa, vanilla and salt until smooth; cook over medium heat, stirring for 8-10 minutes or until thickened and smooth. Let cool. [Makes 1-1/2 cups.] Cake: Let strawberry ice cream stand at room temperature for about 20 minutes or until spreadable; pack evenly into 9-inch springform pan. Pour chocolate sauce over top. Freeze for 15-20 minutes or until firm. Meanwhile, let vanilla ice cream stand at room temperature for about 20 minutes or until softened. Meanwhile, drain pineapple and pure in food processor; mix into vanilla ice cream. Spread over chocolate layer; freeze for 20 minutes or until firm. Meanwhile, let chocolate ice cream stand at room temperature for 20 minutes or until softened; spread over pineapple layer. Freeze for 20 minutes or until firm. [Cake can be prepared to this point, covered and stored in freezer for up to 3 days.] Strawberry Sauce: Meanwhile, in small saucepan, stir together strawberries, sugar and orange rind. Blend orange juice with cornstarch; stir into pan and cook, stirring, over medium-high heat for 7-8 minutes or until thickened. Refrigerate until chilled. Whip cream with icing sugar; spread or pipe over top of cake. Remove side of pan; garnish with banana and strawberry sauce. Serve immediately. Yields 12 Servings
Mr. Food's Fast Cookies: Church Windows
Ingredients & Directions 1 pk Butter softened 12 oz Semisweet chocolate chips 1 ts Vanilla extract 1 c Chopped walnuts10 1/2 oz Marshmallows multi-color – miniature 1 c Flaked coconut, divided ======================================================= ============== ==== == In a large saucepan, melt the butter and chocolate chips over low heat until completely melted. Remove the saucepan from the heat and stir in the vanilla and walnuts. Cool the mixture for about 15 minutes, until cool but not to the point of hardening. Fold in the marshmallows and stir until well coated. Spoon half of the mixture lengthwise down the center of a 12- inch piece of waxed paper. Shape into a 2″ x 12″ log and place at one edge of the waxed paper. Sprinkle 1/2 cup coconut over the remainder of the waxed paper. Roll the log over the coconut, evenly coating the outside of the entire log. Wrap the log firmly in the waxed paper, folding the ends snugly. Repeat with the other half of the marshmallow mixture and 1/2 cup coconut, Refrigerate until firm, at least 2 hours or overnight. Unwrap each log and cut into 1/4 ~inch slices. NOTE: These are perfect to brighten up your cookie trays. The colors are just like stained glass church windows. Note: Slice this and serve it plain or spread with cream cheese or butter. Yields 24 Servings
Manioc And Coconut Cake
Ingredients & Directions 1 c Grated coconut 1/2 c Sugar q cup fresh manioc, washed, peeled and grated (cassava) Mix all the ingredients and arrange into small servings wrapped in coconut leaves and tied with liane creeper. Cook on hot stones. Yields 6 Servings
Passion Fruit Meringue Tartlets
Ingredients & Directions Passion fruit curd: 7 lg Egg yolks 2 lg Eggs 3/4 c Granulated sugar 3/4 c Passion fruit juice 6 Prebaked (4-inch) tartlet -shells (recipe follows) MERINGUE 6 lg Egg whites 1 1/2 c Granulated sugar For the curd: Fill a medium saucepan 1/3 full of water. Bring to a low boil. In a stainless steel bowl whisk together the egg yolks, eggs, and sugar. Stir in the passion fruit juice. Set the bowl into the pot of water, making sure the water does not touch the bottom of the bowl. Cook the mixture, stirring frequently until thick, about 10 minutes. Strain the curd. Place plastic wrap directly on the surface and refrigerate until cold. Fill the tartlet shells with the curd. Set aside. For the meringue: Preheat oven to 450 degrees F. Fill a medium pot 1/3 full of water. Bring the water to a slow boil. In a bowl of an electric mixer, whisk together the egg whites and sugar. Place the bowl in the hot water and cook, whisking continually until hot. Remove from the water and place the bowl on the electric mixer. Whip on medium until stiff. Place the meringue in a pastry bag. Pipe it on top of the tartlets, completely covering the curd. Bake the tartlets until the meringue is golden brown, about 5 to 10 minutes. Serve warm or at room temperature. NOTES : Recipe courtesy of Emily Luchetti Yields 1 Servings
Raspberry Swirl Cheesecake #1
Ingredients & Directions -CRUST- 1 pk (9-oz) chocolate wafer -cookies; finely crushed 1/4 c Butter; melted 1/4 c Firrmly packed dark brown -sugar FILLING 3 pk (8-oz) cream cheese; -softened 1 c Sugar 1 c Sour cream 3 Eggs 2 tb Lemon juice 3 tb Flour 2 ts Vnailla extract 1 cn (12-oz) raspberry dessert -filling; strained From: arielle@taronga.com (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT Preheat oven to 325F. In medium bowl, combine cookie crumbs,butter and brown sugar. Press firmly on bottom and sides of a 9″ springform pan. In large blowl, beat cheese until fluffy. Beat in sugar, sour cream and eggs until smooth. On low speed, add leomon juice, flour and vanilla, mix well. In medium bowl, stir 1/3 of the batter into strained raspberry filling Mix well. Pour remaining batter into prepared pan; using spoon, drop the raspberry filling into the plain batter. With knife, swirl filling into batter. Bake 1 hour or until center is set. Carefully loosen top of cheesecake from teh edge of pan with a tip. Cool. Chill. Remove sides of pan. Garnish as desired. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Kona Banana Bread
Ingredients & Directions 3/4 c Butter; softened 1 1/2 c Sugar 3 Eggs 1 1/4 c Banana; mashed (about 3 -bananas) 1 3/4 c Flour 1 1/4 ts Baking soda 3/4 ts Salt Mix in order and pour into a greased 13×9 pan. Bake at 350 degrees for 35-40 minutes. (In a glass pan, 325 for 30 minutes) Makes good muffins too. (25 minutes in muffin tins.) Chocolate chips are a good addition to the muffins. Contributor: Lena Mitchell Yields 1 Servings
Ricotta Cookies
Ingredients & Directions 1 c Butter or margarine; -softened 2 c Sugar 2 Eggs 1 lb Ricotta cheese 2 ts Vanilla 4 c Flour 1 ts Baking powder 1 ts Baking soda Lemon extract; (few drops) Cream margarine and sugar together until smooth. Add eggs, one at a time, and beat. Add ricotta and vanilla; beat 1 minute. Combine last 3 ingredients together and beat. Drop by teaspoonful onto cookie sheet and bake at 350F for 11 to 15 minutes until bottoms are light brown. One batch makes about 100 cookies. Frost with confectioners sugar and milk glaze. Per serving: 59 Calories (kcal); 3g Total Fat; (38% calories from fat); 1g Protein; 8g Carbohydrate; 11mg Cholesterol; 41mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Yields 100 servings
