Coffee Almond Ice Cream Cake
Ingredients & Directions 1 1/2 c Chocolate wafer crumbs (abou – 30 cookies) 1/4 c Unsalted butter, melted 1 1/2 pt Coffee ice cream, slightly s -ftened 1 1/2 c Heavy cream, well chilled 1 ts Vanilla 1 1/2 c Amaretti, crushed (italian a -mond macaroons) 1/2 c Almonds, sliced and toasted Dark chocolate sauce (see re -ipe) In a bowl with a fork, stir together the crumbs and butter until the mixture is well combined. Pat the mixture onto the bottom and 1-inch up the sides of a lightly oiled 8-inch, 2-1/2-inch deep springform pan. Freeze crust for 30 minutes or until firm. Spread ice cream evenly on the crust and return to freezer for 30 minutes or until ice cream is firm. In a bowl with an electric mixer, beat cream with vanilla until it holds stiff peaks, fold in amaretti thoroughly and spread over ice cream. Smooth top of cake, sprinkle with almonds, and freeze cake for 30-45 minutes, or until top is firm. Freeze cake, covered with plastic wrap and foil, overnight. Just before serving, wrap a warm damp towel around the side of the pan, remove side of pan, and transfer cake to a serving plate. Cut into wedges with a knife dipped in hot water and serve it with the Dark Chocolate Sauce. a 1988 Yields 1 Servings
Chocolate Cream Pie
Ingredients & Directions 35 Vanilla wafers 6 tb Butter – softened 3 tb Cornstarch 1/4 ts Salt 1/2 c Sugar 2 c Milk 3 oz Unsweetened chocolate – -chopped 2 Egg yolks – lightly beaten 1 ts Vanilla 1/2 c Heavy cream – whipped Chopped walnuts – for -garnish Directions: Place vanilla wafers in a food processor and blend until fine crumbs form. Place the crumbs in a mixing bowl and using your hands, knead in the softened butter until well combined and crumbly. Press the mixture onto the bottom and sides of a glass pie plate. Bake at 375 degrees for 8 minutes. Remove from the oven and allow to cool. For the filling – In a heavy saucepan mix together the cornstarch, salt, sugar, milk and chopped chocolate. Place over medium heat and cook, stirring constantly until the chocolate melts and the mixture thickens, about 4-5 minutes. Next, stir a small amount of the hot chocolate mixture into the egg yolks. Slowly pour the egg mixture back into the remaining chocolate mixture, stirring constantly. Place back on the stove for 2 minutes more. Do not boil or it will curdle. Remove from heat. Finally, stir in the vanilla and pour filling into the pie crust. Chill well. To prevent a skin from forming as the filling cools, press plastic wrap directly onto the surface of the hot filling. Garnish with whipped cream and nuts. Yields 1 servings
Scottish Pancakes
Ingredients & Directions 1 ea Egg 1/4 t Baking soda 1/4 c Melted butter or salad oil 1 c Flour 1/2 c Icing sugar 3/4 c Milk 2 t Baking powder sift the dry ingredients. Mix the egg, sugar and butter and add alternatley with the milk. Drop by tbsp on to hot ungreased skillet. Serve with butter and jam. Origin: Lennie Vroone’s Aunt Anne Shared by: Sharon Stevens, Jan/95. Yields 1 servings
Beer Biscuits #1
Ingredients & Directions 1 cn (12-oz) beer 2 tb Sugar 3 c Bisquick Combine above ingredients with mixer. Place in refrigerator 1-2 hours covered before baking. Pour in greased muffin tins and bake at 400 for about 20 minutes or until golden brown. MRS DAVID HILL (LINDA) TEMPE, AZ From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Deluxe Jalepeno Cornbread
Ingredients & Directions 1 c Yellow cornmeal 17 oz Whole kernel corn 1/2 ts Baking soda 3/4 ts Salt 1 Jalepeno peppers -chopped 2 Eggs -beaten 1 c Buttermilk Pimento -chopped 1/2 c Margarine -melted 1 c Cheddar cheese -grated 1 md Onion -chopped Mix all ingredients except cheese. Pour into a well-greased 9×9″ pan. Place the 1 C. cheese on top. Bake at 350^ for 45 minutes. Serves 4-6 people. SOURCE; Fiesta Favorites – compiled by California Home Economics Teachers of Yields 9 Servings
Wellesley Fudge Cake
Ingredients & Directions CAKE 4 Squares Bakers’ unsweetened -chocolate 1/2 c Water 1 3/4 c Sugar, divided 1 2/3 c Flour 1 ts Baking soda 1/4 ts Salt 1/2 c (1 stick) butter, softened 3 Eggs 3/4 c Cmilk 1 ts Vanilla 1 c Chopped Diamond walnuts FROSTING 4 Squares Bakers’ Unsweetened -chocolate 2 tb Margarine or butter 4 c Confectioners sugar 1/2 c Milk 1 ts Vanilla For the Cake: 1. Heat oven to 350F. Microwave chocolate, water and 1/2 cup of the sugar in a microwave-safe bowl on high 1-2 minutes or until chocolate is almost melted, stirring halfway through the heating time. Remove and stir until completely melted. Cool to lukewarm. 2. Mix flour, baking soda and salt; set aside. Beat margarine or butter and the remaining sugar in a large bowl until light and fluffy. One at a time, add eggs, beating well after each addition. Add flour mixture alternately with milk, beating after each addition until smooth. Stir in chocolate mixture and vanilla. Pour into 2 greased and floured 9 inch round layer pans. 3. Bake for 30-35 minutes or until cake springs back to the touch. Cool in pans 10 minutes. Remove from pans to cool on a wire rack. Frost and sprinkle walnuts around the top edge of the cake. For the Frosting: Microwave the chocolate and margarine or butter in a large microwave- safe bowl on high for 1-2 minutes or until margarine is melted. Stir chocolate until completely melted. Stir in confectioners sugar, milk and vanilla and blend until smooth. Let stand, if necessary, until of spreading consistency, stirring occasionally. Spread quickly. (Add an additional 2-3 tsps. of milk if frosting becomes too thick) Makes about 2 1/2 cups frosting. Yields 12 Servings
Gingerbread Rice-bran Muffins
Ingredients & Directions 1 1/2 c Rice bran 3/4 c Molasses 1/4 c Raisins 3/4 t Ginger 3/4 c All-purpose flour or 2 T Corn syrup Whole-wheat flour 3/4 t Cinnamon 1/2 c Hot water 2 Egg whites 1 1/2 T Baking powder This recipe is from the 8-Week Cholesterol Cure Cookbook by Robert E. Kowalski, pg290. The only change I made was 2 Tbsp corn syrup instead of 2 Tbsp canola oil. Oh, AND this is the only ff muffin recipe I have made where the muffins don’t stick to the paper cups when you eat them right out of the oven! Preheat oven to 425 degrees. Mix dry ingredients, including raisins, together in a large bowl. Mix moist ingredients in a blender and then add to dry ingredients. Pour batter into muffin pans lined with paper baking cups. Bake about 13 minutes. Per muffin: caloriesproteincarbosfatcholsodium 146.893.1630.982.26gm071.51mg 7.9%84.36%13.86% Yields 12 servings
