July 11th, 2007 by alice
Tags: Cubes, Gingerle, Ice
INGREDIENTS
- 1cupsugar
- 1cupwater
- 6ouncesfrozen lemon juice
- 6ouncesfrozen orange juice
- 1 (6 ounce)cancrushed pineapple
DIRECTIONS
- Bring water and sugar to a boil and add rest of ingredients.
- Freeze in ice trays.
- Serve with ginger ale.
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July 11th, 2007 by alice
Tags: Cream, Easter, Ice, Nests
INGREDIENTS
- 18Butterfinger nest eggs(or milk chocolate nest eggs)
- 1/2cupminiature marshmallows
- 1tablespoonbutter
- 1tablespoonlight corn syrup
- 1 1/2cupscornflake cereal
- 1/4cupshredded coconut (optional)
- vanilla ice cream
- chocolate syrup
DIRECTIONS
- GREASE 6 muffin cups.
- MICROWAVE 12 Nestlé Nesteggs in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 50 seconds; STIR. The Nesteggs may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
- COMBINE marshmallows, butter and corn syrup in medium bowl. Microwave on HIGH power for 15 seconds. Stir until marshmallows are almost melted. Add melted chocolate, cereal and coconut; mix well.
- PRESS mixture onto bottoms and up sides of prepared muffin cups. Refrigerate for 1 hour. Remove chocolate nests carefully with a small spatula. Let stand at room temperature for 10 to 15 minutes.
- PLACE small scoop of vanilla ice cream inside each nest. Top each with 1 whole Nestlé Nestegg; drizzle with chocolate syrup.
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July 11th, 2007 by alice
Tags: Cream, Fashioned, Ice, Macaroon, Old
INGREDIENTS
- 1pintmilk
- 1/4lbmacaroons
- 1/4lbladyfingers
- 1cupsugar
- 1/2teaspoonvanilla
- 1pintwhipping cream, unwhipped
DIRECTIONS
- Scald the milk in a double boiler.Add remaining ingredients, except cream, and mash.Add cream and mix well.Pour into 8 x 8 x 2-inch pan and freeze.
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July 11th, 2007 by alice
Tags: Coffee, Cream, Ice, Pie
INGREDIENTS
- 1 1/2cups crushedcream-filled chocolate sandwich cookies, divided
- 1/4cupbutter, melted
- 2pintscoffee ice cream, softened
- 1cupminiature marshmallows
- 1cupminiature semisweet chocolate chips
- 2cupswhipped topping
- 2tablespoonscaramel ice cream topping
- 2tablespoonschocolate fudge topping, warmed
- additionalcream-filled chocolate sandwich cookies (optional)
DIRECTIONS
- In a small bowl, combine 1-1/4 cups crushed cookies and butter. Press onto the bottom and up the sides of a 9-in. pie plate. In a large bowl, combine the ice cream, marshmallows, chocolate chips and remaining crushed cookies. Spoon into crust. Freeze for 30 minutes.
- Spread whipped topping over pie. Alternately pipe thin lines of caramel topping and chocolate topping over pie; gently pull a toothpick or sharp knife through lines in one direction. Cover and freeze overnight. May be frozen for up to 2 months. Remove from the freezer 10-15 minutes before cutting. Garnish with cookies if desired.
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July 11th, 2007 by alice
Tags: Cake, Cream, Ice, Oamc, Peppermint
INGREDIENTS
- 4cupscrisp rice cereal
- 1 (7 ounce)milk chocolate candy bars
- 1/2cupbutteror margarine
- 1/2gallonpeppermint ice cream, softened
- 2cupswhipped topping(ie. Cool Whip)
- peppermintcandy canesor crushed pappermintdecorative candies
DIRECTIONS
- Place cereal in a large bowl. Grate or shave 2 taable spoons of chocolate from candy bar; set aside.
- In a heavy saucepan, melt butter and remaining chocolate. Pour over ceaeral and stir to coat.
- Press into bottom of a greased 10-inch springform pan. Freeze for 30 minutes.
- Spoon ice cream over crust. Freeze 15 minutes.
- Spread with whipped topping; sprinkle with reserved chocolate. Cover and freeze for several hours or overnight.
- Top with candy canes or crushes pappermints.
- Remove cake from freezer 5-10 minutes before serving.
- Remove sides of pan; cut with a sharp knife and serve immediately.
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