Holiday Ice Cream Cake
Ingredients & Directions 8 oz Semisweet chocolate, -coarsely chopped 3/4 c Whipping cream 2 tb Corn syrup 3 Containers (each 1 quart) -ice cream 9 Candy bars (50g) 16 Chocolate sandwich cookies -(oreo) 1/4 c Slivered almonds, toasted Three shades of ice cream give a dramatic effect n a luscious and easy to make dessert that’s great for kids of all ages. WE used chocolate,strawberry and vanilla, but why not choose your own favorite flavors? Add a variety of crispy, caramel, chocolate and peanut butter flavored candy bars. In top of double boiler over hot, not boiling, water, melt chocolate,cream and corn syrup, whicking until smooth; let cool. Let ice cream soften at room temperature for 30 minutes. Meanwhile, cover 10 inch cardboard circle with waxed paper and place in 11 inch springform pan. Chop candy bars and cookies. Spread 1 container of ice cream over bottom. Sprinkle with half of the candy bars and cookies. Drizzle with 1/2 cup of the sauce. Repeat layers. Spread third container of ice cream on top; drizzle with remaining sauce. Sprinkle with almonds. Freeze for at least 3 hours. (Cake can be removed from pan, wrapped well and frozen for up to one month.) Let soften in refrigerator for 30 minutes before serving. Makes 16-20 servings. Origin: Canadian Living, December 1991. Shared by: Sharon Stevens From Yields 16 Servings
Coffee Cake With Cinnamon (tdn-9/22/93)
Ingredients & Directions 1 1/2 c All-purpose flour 1/2 c Granulated sugar 2 ts Baking powder 1/2 ts Salt 1 Egg, beaten 2/3 c Milk 1/3 c Vegetable shortening, melted -and cooled Cinnamon and sugar for -topping Preheat oven to 400 degrees. Grease an 8 inch square pan. Sift flour, sugar, baking powder and salt together, set aside. Combine egg, milk and shortening. Add dry ingredients to egg mixture and stir just enough to moisten flour. Pour into prepared pan and bake for 25-30 minutes. Sprinkle batter with cinnamon-sugar mixture, to taste. Serve hot. Assorted recipes from the Detroit News, entered by Diane Pahl Yields 8 Servings
Green Mealie Bread
Ingredients & Directions 3 c Frozen whole-kernel corn, -thawed 3 Eggs 2 tb Each unsalted margarine, -melted, and all-purpose -flour 1 tb Granulated sugar 2 ts Double-acting baking powder 1 ds Salt In blender container combine corn, eggs, and margarine and process until pureed, scraping down sides of container as necessary (mixture will be slightly lumpy). Add remaining ingredients and, using an on-off motion, process until combined. Preheat oven to 375 degrees F. Spray 7 3/8 x 3 5/8 x 2 1/4-inch loaf pan with nonstick cooking spray; pour in corn mixture and smooth top. Cover pan with double thickness of foil; crimp edges to sides of pan to seal. Place pan in 13 x 9 x 2-inch baking pan and fill baking pan with boiling water to a depth of about 1 inch; bake in middle of center oven rack for 1 hour (until knife, inserted in center of bread, comes out clean). Remove pan from oven and loaf pan from water bath; remove foil and let stand for 10 minutes. Run knife around edges of bread and unmold onto serving plate. To serve, cut into 6 equal slices. Makes 6 servings. Yields 6 Servings
Lemon Raspberry Wedding Cake Pt 2
Ingredients & Directions See part 1 In a small saucepan combine sugar, water, and zest and bring to a boil, stirring until sugar is dissolved. Remove pan from heat and let syrup cool completely. Discard zest and stir in lemon juice and framboise. Syrup may be made 2 weeks ahead and chilled in an airtight container. Assemble cake: With a long serrated knife halve each layer horizontally. Put each 10-inch layer, cut side up, on a 9-inch cardboard round. Put 8-inch layers similarly on 7-inch rounds and 6-inch layers on 5-inch rounds. Brush cut sides of all 6 layers generously with syrup, dividing it evenly among layers, and let layers stand 15 minutes to absorb syrup. Spread about 1 1/2 cups buttercream on top half of 10-inch layer, cut side up, and arrange enough raspberries, side by side and open ends down, in concentric circles to cover entire layer. Invert bottom half of 10-inch layer, cut side down, on top of berries and gently press layers together to form an even tier. (Discard top cardboard round.) Frost top and sides smoothly with some remaining buttercream and chill while assembling remaining 2 tiers. Assemble and frost 8-inch tier in same manner (use about 1 cup buttercream between layers) and chill while assembling remaining tier. Assemble and frost 6-inch tier in same manner (use about 2/3 cup buttercream between layers) and chill until buttercream is firm. Cut 3 straws in half and insert 1 straw piece all the way into center of 10-inch bottom tier. Trim straw level with top of tier and insert remaining 5 straw pieces in same manner in a circle about 1 1/2 inches from center straw. (Straws serve to support tiers.) Carefully put 8-inch middle tier (still on cardboard) in center of bottom tier. Cut remaining 2 straws in half and insert into middle tier in same manner, with 1 straw piece in center and remaining 3 straw pieces in a circle around it. Carefully put 6-inch top tier (still on cardboard) in center of middle tier. Fill in any gaps between tiers with buttercream and transfer remaining buttercream to a pastry bag filled with a small (#66) leaf tip. Pipe a decorative border around top edge of top tier. With a medium-sized (#70) leaf tip pipe border in same manner around bottom edges of top and middle tiers. With same tip pipe 5 evenly spaced ribbons from top to bottom of cake. (These ribbons will support cascades of crystallized flowers.) Transfer cake to a cake stand or other serving plate and with a larger (#113) leaf tip pipe border around bottom edge of cake. With same tip pipe mound of buttercream on top of cake. (This mound will support crystallized flower arrangement.) Arrange crystallized flowers and mint leaves decoratively on top and sides of cake. Chill cake at least 6 hours and up to 1 day. Let cake stand at cool room temperature (buttercream is sensitive to warm temperatures) 2 to 4 hours before serving. Serve cake with Creme Fra�che Ice Cream and additonal raspberries. Serves about 50 (including top tier). Yields 1 servings
Fresh Flatbread
Ingredients & Directions 1/2 c Water — boiling 1/2 ts Salt 1 c Whole-Wheat Flour 1 c Dark Rye Flour Dissolve salt in boiling water. In a large bowl, combine wheat and rye flours. Stir in water, using a little less or more as needed, to make a daugh that is soft enough to knead. On a floured surface, knead dough for 3 or 4 mins. Dough will be somewhat sticky – that’s the nature of rye. Divide the dough into 6 equal parts and form into balls. With a floured rolling pin, roll out each ball into a very thin circle, about 10 inches in diameter. Let rest for 5 mins. Pan spray a skillet and cook flatbreads over high heat, flipping frequently, until outsides are crispy. Makes 6 flatbreads. Yields 6 servings
Wok Cake
Ingredients & Directions -INGREDIENTS- 1 pk Cake mix 1 ea 9″ cake pan DIRECTIONS Preheat wok over medium heat. Divide package cake mix in half and mix according to recipe. Lightly grease and flour one 9″ cake pan. Pour cake mixture into pan. Set the pan in the wok. Cook for the time suggested in the recipe. DO NOT LIFT LID WHILE COOKING. Cook one layer at a time. Yields 1 servings
Best Ever Chocolate Chip Cookies
Ingredients & Directions 1 1/2 c Flour 1 ts Baking soda 1 ts Cinnamon 1 c Butter, soft 1/2 c Lt brown sugar 1 c Sugar 1 Egg 1 ts Vanilla 1 1/2 c Rolled oats 1 c Semisweet chocolate chips Mix together flour, baking soda and cinnamon. Beat together buttter, brown sugar and sugar at med speed til light and fluffy. beat in egg and vanilla at low speed, beat in flour mixture til blended. fold in oats and chips. cover with plastic wrap, chill for 1 hr. Preheat oven to 350. Grease 2 baking sheets. Shape dough into 1″ balls. Place cookies, 2″ apart on sheets. flatten each cookie slightly. Bake until lightly browned around edges10-12 mins. use wire racks to cool. Yields 48 Servings
