April 2nd, 2008 by alice
Tags: Cream, Hot, Ice, Sauce, Souffle, Strawberry
INGREDIENTS
-
Souffle
- 1/2gallonvanilla ice cream
- 12macaroons, crumbled
- 5tablespoonsGrand Marnier
- 2cupsheavy cream
- 1/2cuptoasted almonds, chopped
- confectioners’ sugar
-
Hot Strawberry Sauce
- 1quartfresh strawberries, washed hulled and halved or3 (10ounce)packagesfrozen sliced strawberries, thawed
- 1/2cupsugar
- 5tablespoonsGrand Marnier
DIRECTIONS
- Soften ice cream until stir-able but not melted. Stir in crumbled macaroons and Grand Marnier.
- Whip cream till thick and shiny; fold into ice cream.
- Spoon into a mold - an angel food cake pan is just the right size - or use your biggest springform pan.
- Sprinkle with almonds, dust with sugar, cover with plastic wrap and return to freezer.(needs at least 4 hours to get firm; overnight preferred).
- Unmold onto a serving platter & store in the freezer until serving time.
- Make the sauce just before serving:
- Put berries in a saucepan with the sugar.Simmer until just soft but not mushy.Remove from heat and add Grand Marnier.
- To serve - slice the souffle and top with hot sauce.Serve immediately!
Posted in Recipes | No Comments »
February 14th, 2008 by alice
Tags: Box, Cookies, Ice, Nuts
INGREDIENTS
- 1cupbutter
- 1cupvegetable oil
- 1cupsugar
- 1cupconfectioners’ sugar
- 2eggs
- 4cupsflour
- 1teaspooncream of tartar
- 1teaspoonbaking soda
-
OPTIONAL (decorating)
- 1cupsugaror confectioners’ sugar
DIRECTIONS
- MIX TOGETHER: Butter, Vegetable Oil, 1 C Sugar, and 1 C Confectioner Sugar.
- ADD ONE EGG AT A TIME TO MIXTURE AND BEAT (Add food coloring now if you want colored cookies).
- ADD REMAINING INGREDIENTS: Flour, cream of tartar, and baking soda.
- After all ingredients are mixed together.Use Wax Paper or Plastic Wrap, roll dough into logs (about 1.5″ in diameter)- I make about 3 logs.Freeze at least 2 hours, can keep in the freezer for up to a week.
- Preheat oven to 350 degrees.
- Remove the dough from freezer, cut dough into 1/4″ to 1/2″ thick cookies, roll in sugar (confectioner or granulated, color or not).Placed 2″ apart on ungreased cookie sheet and bake for 12 minutes until cookies are cooked, but not brown.Remove cookies from cookie sheet, cool on racks.Enjoy!These cookies keep well in air tight containers and stays crispy.
Posted in Recipes | No Comments »
February 7th, 2008 by alice
Tags: Banana, Cream, Ice, Vegan
INGREDIENTS
- 2 very ripebananas(cut up and frozen)
- maple syrup(to taste)
- lime juice(to taste)
- 3tablespoonssoy milk
DIRECTIONS
- This recipe is best if the bananas are VERY ripe before they are cut up.Mostly brown peel is best. Cut them up and freeze them in baggies.
- Place the frozen bananas in a food processor and blend until smooth. You will need to add a little soy milk to help it along.
- Add maple syrup and lime juice to taste, depending on how sweet the bananas are.
- This is eaten best right away. If you re-freeze this it will become hard and icy, but still good.
Posted in Recipes | No Comments »
November 28th, 2007 by alice
Tags: Cream, How, Ice, Like, You
INGREDIENTS
- 5largeeggs
- 1tablespoonsugar
- 1pintdouble cream
- 1/2cup flakedtoasted almonds
- 3cupsMaltesers(or just a large packet will do)
- 2meringue nests
- 2 (290 g)cansraspberries(drained. Fresh from the punnet works as well)
DIRECTIONS
- Bash the Maltesers up into pieces with a rolling pin (you can do it in the packet or in a plastic sandwich bag. They don’t have to be crushed finely, just bashed about a bit) and break the meringue nests up.
- Separate the eggs, putting the yolks in one bowl and the whites in the other. Whisk the whites until the form still peaks and whisk the yolks with the sugar until they are light and fluffy.
- In a third bowl (sorry - lots of washing up on this one), whip the cream until it is soft and then fold everything in together - the almonds, Maltesers, meringue, raspberries, egg whites and egg yolks.
- Put into a suitable freezer-friendly container and freeze for about 2 hours until semi-frozen.
- Eat!
Posted in Recipes | No Comments »
July 19th, 2007 by alice
Tags: Cranberry, Ice
INGREDIENTS
- 2 (1 lb)cansjellied cranberry sauce
- 2cupscarbonated lemon-lime beverage
DIRECTIONS
- Beat cranberry sauce on high speed with electric mixer until smooth, about 5 minutes.
- Gently stir in lemon-lime soda.
- Divide mixture to fill 2 ice cube trays. Freeze until firm.
- Transfer cubes to food processor and mix until frothy.
- Pour into 1-quart container and cover. Freeze until 30 minutes before serving. Spoon into serving dishes and garnish with mint leaves or whipped topping.
Posted in Recipes | No Comments »
