July 17th, 2007 by alice
Tags: Cherry, Hills, Icebox, More, Pudding, Turkey, Want
INGREDIENTS
- 14ouncesladyfingersor angel food cake
- 1 (3 ounce)packagecherry gelatin
- 1cupwater
- 2cupscherry ice cream(black cherry)
- 1 (8 ounce)containerwhipped topping, thawed
- chocolate syrup
- maraschino cherries (optional)
DIRECTIONS
- Line the bottom of a loaf pan with Lady Fingers.
- Boil water in a medium saucepan.
- Stir gelatin in the boiling water until dissolved.
- Stir in ice cream.
- Pour gelatin mixture into the lined loaf pan (some Lady Fingers might float to the top of the gelatin mixture).
- Cover with a second layer of Lady Fingers.
- Chill until firm, approximately 4 hours.
- TO SERVE: Slice loaf.
- Top each slice with whipped topping and drizzle with chocolate syrup.
- Garnish with maraschino cherries, if desired.
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July 17th, 2007 by alice
Tags: Fire, Ice, Pickles
INGREDIENTS
- 1gallondill picklesor sour dill pickles
- 4lbsgranulated sugar
- 2tablespoonsmustard seeds
- 10bay leaves
- 10 peeledgarlic cloves
- 1 (2 ounce)bottleTabasco sauce
DIRECTIONS
- Empty gallon jar of pickles into a large bowl, throwing away the juice.
- Cut the pickles into 1-inch chunks.
- Return the pickles into the jar, alternating with all other ingredients listed above.
- Put lid on jar and leave sitting out on kitchen counter until sugar has turned into liquid (about three days).
- Refrigerate.
- If giving as a gift, distribute evenly into smaller jars.
- This is great with bland turkey sandwiches at Thanksgiving and Christmas!
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July 17th, 2007 by alice
Tags: Butter, Cream, Ice, Peanut, Pudding
INGREDIENTS
- 8graham crackers, crushed
- 3tablespoonsbutter, melted
- 1/3cuppeanut butter
- 2/3cupconfectioners’ sugar
- 1/2gallonvanilla ice cream, softened
- 2/3cupmilk
- 1 (6 ounce)boxinstant vanilla pudding
- 1 1/2cupsCool Whip
DIRECTIONS
- Combine graham cracker crumbs and butter and press into 9 x 13 pan.
- Mix peanut butter and confectioner’s sugar until crumbly.
- Reserve 1/8 cup of peanut butter mixture for topping, then spread the remainder on top of graham cracker crust.
- Beat ice cream, milk and pudding mix until creamy and pour on top of peanut butter mixture.
- Top with Cool Whip and reserved crumbs.
- Refrigerate several hours before serving.
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July 17th, 2007 by alice
Tags: Cream, Ice, Nutty, Pistachio
INGREDIENTS
- 1cuphalf-and-half
- 3/4cupsugar
- 1/8teaspoonsalt
- 2egg yolks, beaten
- 1tablespoonvanilla
- 2cupsheavy cream
- 1cuppistachios, blanched & chopped(natural California)
- 1tablespoonorange peel, finely grated
DIRECTIONS
- Heat half-and-half in saucepan; stir in sugar and salt.
- Pour a small amount of hot half-and-half into egg yolks, stirring constantly.
- Return yolk mixture to half-and-half; cook and stir over medium heat about 5 to 10 minutes or until thickened and creamy. Do not boil.
- Cool. Stir in vanilla and heavy cream. Chill. Pour into freezer container; follow manufacturer’s directions for freezing.
- Add pistachios and orange peel when almost frozen; freeze until firm.
- Allow ice cream to stand at least 2 hours in refrigerator-freezer to mellow flavors.
- Blanching Process:.
- Drop shelled nuts into boiling water, remove from heat and let them soak for about one minute.
- Drain and rub the pistachios with a clean kitchen towel.
- To dry, spread on a large baking sheet in an oven preheated to 300 degrees F. for 10 to 15 minutes.
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July 17th, 2007 by alice
Tags: Box, Ice, Lemon, Pie
INGREDIENTS
- 1 1/2cupsvanilla wafers, crushed(about 40 wafers)
- 1/4cupbutter, melted
- 1 (1/4 ounce)envelopeunflavored gelatin
- 1 3/4cupswater
- 1 (14 ounce)canEagle Brand Condensed Milk
- 1 (3 ounce)packagesweetened lemonade drink mix
DIRECTIONS
- Combine crumbs and butter and press into a 9-inch pie plate and chill.
- In a small saucepan place 1/4 C water and sprinkle in the gelatin, wait 1 minute.
- Stir over low heat until gelatin is dissolved.
- In a mixing bowl, combine milk, remaining water and lemonade crystals. Mix well.
- Stir in gelatin mixture and refridgerate for 3 hours.
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