July 9th, 2007 by alice
Tags: Icebox, Idas, Rolls
INGREDIENTS
- 5cupsflour
- 2cupsbuttermilk
- 1 (1/4 ounce)packagedry yeast
- 3tablespoonssugar
- 1teaspoonsalt
- 1/4teaspoonbaking powder
- 1/4teaspoonbaking soda
- 3tablespoonsshortening
DIRECTIONS
- Sift together into a bowl the flour,baking powder,baking soda,salt and sugar.
- Work in shortening.
- Dissolve yeast in warm buttermilk and work into dough.
- Place dough into a large greased bowl and rub butter lightly over the top of dough.
- Cover with a damp cloth and store in the refrigerator.
- Shape out rolls and place on a greased baking sheet.
- Let rise 1 1/2 hours.
- Bake for 10 minutes in at 350 degrees.
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July 9th, 2007 by alice
Tags: Cream, Floats, Gingerle, Ice
INGREDIENTS
- 2 (12 ounce)bottlesginger ale(your choice of flavor)
- 4cups realvanilla ice cream
DIRECTIONS
- NOTE: original recipe specified Reed’s Apple ginger brew.
- Scoop 1 cup ice cream into individual sundae glasses.
- Pour enough ginger brew to the top without spilling over.
- Enjoy immediately. Diet later.
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July 9th, 2007 by alice
Tags: 7up, Diet, Ice, Raspberry
INGREDIENTS
- 8ounces ice colddiet 7-Up
- 1/4cupraspberry sorbet
- 1/4cupfresh raspberries
- 2cupsice
DIRECTIONS
- In a blender, combine all ingredients and blend until smooth.
- Pour into glass and garnish with additional raspberries if desired.
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July 9th, 2007 by alice
Tags: Apple, Cream, Ice, Pie
INGREDIENTS
-
Crust
- 20low-fat graham crackers
- 2tablespoonsbrown sugar
- 2tablespoonsbutter, melted
- 1largeegg white
- cooking spray
-
Filling
- 1tablespoonbutter
- 5cups thinly sliced peeledgranny smith apples
- 3/4cupwater
- 1tablespoonbrown sugar
- 1 1/4teaspoonsground cinnamon, divided
- 1/4teaspoonground nutmeg
- 4cupsreduced-fat vanilla frozen yogurt, softened
- 6tablespoonscaramel topping, divided
- 2low-fat graham crackers, coarsely crumbled
- 1tablespoon choppedpecans, toasted
DIRECTIONS
- Preheat oven to 350.
- To prepare crust, place cracker in a dood processor; process until fine crumbs form.Add 2 T sugar, 2 T melted butter, and egg white, pulse 8 times or until moist.Press crumb mixture into a 9 inch pie plate coated with cooking spray.Bake at 350 for 8 minutes; cool ona wire rack.Freeze 30 minutes to overnight.
- To prepare filling, melt 1 T butter in a large nonstick skillet over medium heat.Add apple; cook 10 minutes or unitl lightly browned, stirring frequently.Add water; bring to a boil.Cover, reduce heat and simmer 15 minutes.Stir in 1 T brown sugar, 1/4 t cinnamon, and nutmeg; cook, uncovered, 3 minutes or until liquid evaporates.Remove from pan.Cover and chill for 2 hours.
- Place frozen yogurt in a chilled bowl.Stir in 1 t cimmanon and 3/4 cup apple mixture.Cover and chill for 30 minutes.Spread half of yogurt mixture into frozen crust (keep remaining yogurt in the freezer).Top the yogurt mixture with the remaining apple mixture.Drizzle with 1/4 c caramel topping.Cover and freeze 1 hour.Carefully spread reserved yogurt mixture over caramel.Top with graham.
- cracker crumbs and pecans.Drizzle with 2 T caramel topping.Freeze overnight or until solid.Place pin in the refrigerator for 30 minutes before serving.
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July 9th, 2007 by alice
Tags: Brittle, Cream, Ice, Pie
INGREDIENTS
- 1 1/4cups crushedgingersnaps
- 7tablespoonsbutter, melted
- 2quartsvanilla ice cream, softened
- 1 (12 ounce)package heathtoffee pieces
- 1/2cupbrown sugar
- 1/2cupwhipping cream
- 1/2cupalmonds, toasted brown
- 1teaspoonvanilla
DIRECTIONS
- Combine gingersnaps and 3 T of melted butter.
- Press into 9 inch pie plate and freeze.
- Combine ice cream and toffee bits.
- Mold into crust and freeze.
- For sauce, combine brown sugar, cream and 4 T butter.
- Bring to a boil and stir.
- Remove from heat.
- Add almonds and vanilla.
- Serve warm sauce over individual slices of pie.
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