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-Begin Recipe Export-
Title: Rainbow Meringue Torte
Keywords: Mom's, Ice cream, Tortes, Meringue
Dazzling dessert! The airy meringue layers are foolproof with meringue mix
(and no leftover egg yolks)! Really easy, but it's a plan-ahead make-ahead--
1 package (2 packets) meringue mix
. . .
1 pint chocolate ice cream
1 pint pistachio or green mint ice cream
1 pint strawberry ice cream
1/2 cup heavy cream, whipped
Toasted slivered blanched almonds
Meringue layers: Preheat oven to 400°. Meanwhile prepare meringue mix
according to package directions for meringue shells. Cover 2 large or 4
small cooky sheets with foil (or brown paper). Draw four 8 1/2-inch circles
on foil (use cake pan as guide). Spoon equal amounts of meringue on the 4
circles; spread evenly. Place in hot oven (400°). Close door quickly; turn
off oven heat. Leave in oven 3 hours or overnight, without opening door.
Remove meringues from foil.
To fill torte: Let ice cream soften slightly. Place a meringue layer on
serving plate; spoon chocolate ice cream atop and spread evenly (work
quickly); place in freezer. Spread second meringue with pistachio ice cream;
set atop first layer in freezer. Spread third meringue with strawberry ice
cream , set atop others. Frost remaining meringue with whipped cream, and
add. Freeze till ice cream is firm, about 5 hours or overnight. Ten or 15
minutes before serving, remove from freezer; sprinkle with toasted slivered
almonds. To serve, cut with sharp knife. Makes 10 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Peach Melba
Keywords: Mom's, Ice cream, Melba, Peaches
2 tablespoons sugar
1 tablespoon cornstarch
1 12-ounce package frozen raspberries, defrosted
1/3 cup currant jelly
1 pint vanilla ice cream
6 canned peach halves, well drained
1/2 cup fine, dry macaroon crumbs
1/2 cup heavy cream, whipped
Combine sugar and cornstarch in a saucepan. Stir in raspberries and jelly.
Bring to a boil over moderate heat. Reduce heat to low and continue to cook
and stir 5 minutes until smooth and thickened. Press sauce through a sieve;
chill thoroughly. To make Melba, place a small scoop of ice cream in the
bottom of a sherbet glass. Cover with a peach half. Top with raspberry sauce
and sprinkle with macaroon crumbs. Garnish rim with a fluting of whipped
cream. Serves 6.
-End Recipe Export-
-Begin Recipe Export-
Title: Rum Ice-Cream Mold
Keywords: Mom's, Ice cream
1 1/2 cups light cream 1/2 cup rum
1/2 cup sugar 1/2 cup candied
1/4 teaspoon salt cherries
4 egg yolks 1/2 cup pistachio
2 cups heavy cream nuts
Heat light cream in a saucepan or top of double boiler until a film wrinkles
over the surface. Don't boil. Then stir in sugar and salt until dissolved.
Beat egg yolks slightly, stir a little of the hot cream into them gradually,
then mix slowly into the hot cream (no curdling this way). Cook over gently
boiling water, stirring constantly, until mixture is smooth and thick as
corn syrup. Cool completely. Beat heavy cream stiff and mix it and the rum
gently into the cold custard. Pour into 2 refrigerator trays, set freezing
control at coldest point and freeze until firm.
Chop up cherries and nuts. Transfer ice cream to a bowl and mix with a spoon
or electric mixer until ice cream is free of chunks. Stir in the cherries
and nuts spoon into a 1 1/2-quart melon mold and freeze until firm in your
freezer. No freezer? Then pack as you would homemade ice cream. Will serve 8
to 10.
-End Recipe Export-
-Begin Recipe Export-
Title: Cherries Jubilee
Keywords: Mom's, Ice cream, Sauces
"Desserts made more delicious with Puerto Rican Rum"
Drain the juice from a No. 2 can of Bing cherries into a saucepan or the
blazer of a chafing dish and set aside. Soak the cherries in 1/2 cup of gold
Puerto Rican Rum in a warm place for several hours. Bring the cherry juice
to a boil and cook until it is reduced to two-thirds its original quantity.
Stir in 1 tsp. arrowroot or cornstarch mixed with 1 tbsp. cold water and
cook a few minutes longer. Add a dash of Curacao to the cherries and the rum
in which they were soaked and ignite. Serve, as soon as the flames go out,
over individual portions of vanilla ice cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Frozen Peach Whip
Keywords: Mom's, Ice cream, Peaches
EXTRA SPECIAL USE FOR BABY-PACK FRUITS
1 egg white 1/2 cup orange juice
1/3 cup granulated sugar 1 tablesp. Iemon juice
1 cup strained peaches 1 cup heavy cream, whipped
(baby pack)
Turn temperature control of refrigerator to coldest setting. Beat egg white
until stiff but not dry; beat in sugar and peaches. Fold orange and lemon
juice into cream, fold into peach mixture. Pour into freezing tray; freeze
until firm, stirring once. Then return temperature control to normal
setting. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Ice-Cream Sundaettes with 17 Novel Toppings
Keywords: Mom's, Ice cream
Strawberry ice cream, sauteed canned peach halves;
Coconut or banana ice cream, grated chocolate;
Vanilla ice cream, instant-coffee powder or nutmeg;
Vanilla ice cream, lemon or lime or orange wedge;
Strawberry ice cream, heated canned Bing cherries;
Vanilla ice cream, slightly thawed frozen pineapple- or
grape-juice concentrate;
Vanilla ice cream, stewed prunes and apricots;
Peach ice cream, canned whole-fruit apricot nectar;
Coffee ice cream, hot prepared mincemeat;
Vanilla ice cream- crushed candy bar or melted packaged
caramels, thinned with milk;
Chocolate ice cream, sugar-coated cereal;
Any flavor ice cream, canned sundae sauces;
-End Recipe Export-
-Begin Recipe Export-
Title: Ice-Cream Creations- Ways to Gild Ice Creams and Sherbets
Keywords: Mom's, Ice cream
Snowballs. Roll balls of ice cream in shredded coconut or chopped nuts. Top
with chocolate sauce, canned crushed pineapple, or canned whole-cranberry
sauce, stirred with fork.
Funny Face. For each serving, set ball of vanilla ice cream on
chocolate-covered doughnut. Add raisin for nose, semisweet-chocolate pieces
for eyes, cinnamon candy for mouth, ice-cream cone for cap.
Pineapple Tower. Top each canned pineapple slice with ball of vanilla ice
cream. Spoon on apricot jam; sprinkle with slivered, roasted, blanched
almonds.
Ice-Cream Sandwiches. Slice ice cream from cylindrical container 1/2" thick.
Place slices between large sugar cookies, sandwich-fashion, topping ice
cream with sauce if desired.
Frosted Sherbets. Dip tiny bunches green grapes into lemon juice- then
sprinkle with sugar. Use to garnish lemon or raspberry sherbet.
Pine-Oranges. Top orange sherbet with canned crushed pineapple (or
strawberries or raspberries).
French Pears. Top canned pear halves with lemon sherbet or vanilla ice
cream. Pour on chocolate sauce.
Sherbet Sundaes. Top lemon or orange sherbet with slightly thawed frozen
orange-juice concentrate; then pour on heated raspberry or strawberry jam.
Chocolate Parfait. Alternate chocolate ice cream, whipped cream, and canned
crushed pineapple.
Orange Parfait. Alternate orange sections, vanilla ice cream, and strawberry
jam.
Mincemeats Aflame. Spoon heated prepared mincemeat onto vanilla or coffee
ice cream. Top with sugar cube dipped into lemon extract; light; serve.
-End Recipe Export-
-Begin Recipe Export-
Title: No-Bake Ice Cream Pie
Keywords: Mom's, Ice cream
HAS CHOCO-COCONUT CRUST
2 sq. unsweetened chocolate 2/3 cup sifted confectioners'
2 tablesp. butter or sugar
margarine 1 1/2 cups snipped coconut
2 tablesp. hot milk or water 1 to 2 pt. ice cream
Grease 8" pie plate. In double boiler, melt chocolate and butter; stir to
blend. Combine milk and sugar; stir into chocolate mixture. Add coconut- mix
well. Press to bottom and sides of pie plate. Refrigerate, to make firm.
About 15 min. before serving, remove and let stand at room temperature. To
serve, fill with ice cream.
If You Have a Freezer. Form chocolate-coconut shell; fill at once with ice
cream. Wrap and freeze. To serve, first let stand 15 min.
Coconut-Crust Pie. Spread 2 tablesp. butter or margarine evenly in 8" pie
plate. Pat 1 1/2 cups shredded coconut evenly into butter. Bake at 350° F.
12 to 15 min., or until crisp and golden brown. Cool, serve as above,
packing ice cream well into coconut shell.
-End Recipe Export-
-Begin Recipe Export-
Title: Crunch-Topped Ice Cream
Keywords: Mom's, Ice cream
2 tablesp. butter or 1 1/2 teasp. flour
margarine 1 cup 40%-bran flakes
1/4 cup light-brown sugar, Favorite ice cream
packed
In small skillet, melt butter; add combined brown sugar and flour; cook over
low heat 2 min., or until sugar melts but doesn't bubble. Add cereal with
fork, toss to coat cereal. Cool; crumble. Sprinkie over ice cream or fudge
sundae. Makes 6 servings.
Praline Crunch. Substitute 1 cup corn or wheat flakes for bran flakes. Add
1/4 cup coarsely chopped pecans or walnuts.
-End Recipe Export-
-Begin Recipe Export-
Title: Chocolate-Almond Sundae
Keywords: Mom's, Ice cream
1/4 cup melted butter or 1/4 teasp. vanilla extract
margarine 1/4 cup diced, roasted
1/2 cup granulated sugar almond
3 tablesp. cocoa Coffee, chocolate, or vanilla
1/4 cup light cream ice cream
To butter in saucepan, add combined sugar and cocoa, then cream. Boil 1
min.; remove from heat. Before serving, add vanilla and almonds. Serve over
ice cream or cake slices. Makes 1 cup.
-End Recipe Export-
-Begin Recipe Export-
Title: Lime Sherbet
Keywords: Mom's, Ice cream
Early in day: Turn temperature control of refrigerator to coldest setting.
Pour 1 cup hot water over 1 pkg. lime-flavored gelatin dessert; stir until
dissolved. Stir in 1 1/2 cups granulated sugar until dissolved; mix in 1
teasp. grated lime rind and 1/2 cup lime juice. Slowly stir in 1 qt. milk
(mixture will curdle, but don't worry). Pour into freezing tray- freeze
until firm. Turn into chilled bowl- with electric mixer or egg beater, beat
until smooth but not melted. Quickly return mixture to tray; freeze until
just firm. Then reset temperature control. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Ice-Cream Desserts
Keywords: Mom's, Ice cream
Don't overlook all the scrumptious ice creams and sherbets that ice-cream
companies are planning to feature for Thanksgiving. Ice cream is just about
everybody's favorite--and a no-work dessert as well--so you'll want to see
what's available in your community and, if necessary, leave a special order
for novelty numbers. Of course if you have a home freezer, you can buy your
ice cream ahead and tuck it away for the big day.
Ice-Cream Flavors with Holiday Accent: eggnog, banana-nut, holiday bisque,
fiesta fruit (red and green cherries, pineapple, nuts), butter brickle,
pumpkin, marshmallow nougat, nut, butter almond, etc.
Rainbow Sherbets: cranberry, strawberry, pineapple, orange, lime, raspberry.
Novelty Ice-Cream Numbers: Pies: date-pecan, Dutch apple, pineapple,
strawberry, chocolate. Cakes: large, medium, small, and individual, with
pilgrim, turkey, or pumpkin decoration.
Individual Ice-Cream Molds: turkeys, pumpkins, wishbones, horns of plenty,
flowers; pumpkin- or turkey-centered brick slices.
Quantity Molds for a Crowd: large turkeys and pumpkins.
-End Recipe Export-
-Begin Recipe Export-
Title: 21 Spur Of The Moment Sundaes
Keywords: Mom's, Ice cream
NECTAR AMBROSIA: Spoon canned whole-fruit apricot nectar over vanilla ice
cream; sprinkle with plain or toasted shredded coconut.
PRETZEL CRISP: Top vanilla or chocolate ice cream with chocolate sauce;
sprinkle with crumbled pretzels.
RAINBOW: Top vanilla ice cream with snipped gumdrops.
DEEP SOUTH: Drizzle molasses over coffee or vanilla ice cream- add few
chopped pecans.
SMALL FRY: Sprinkle cocoa or chocolate-flavored malted milk powder over
chocolate, vanilla, or coffee ice cream. If you wish, first spoon on
chocolate sauce.
HONEY BUNCH: Spoon honey blended with crunchy peanut butter over vanilla or
chocolate ice cream.
JAM-DANDY: Heap strawberry or other jam, or heated orange marmalade, over
vanilla or strawberry ice cream. SWEET TOOTH: Drizzle warm maple or
maple-flavored syrup over vanilla or coffee ice cream- sprinkle with salted
almonds, peanuts, or mixed salted nuts.
FRUIT FROST: Spoon slightly thawed frozen peaches or berries over vanilla or
coffee ice cream.
RED AND WHITE: Spoon canned whole-cranberry sauce over vanilla ice cream;
sprinkle with brown sugar mixed with cinnamon
TEA SPECIAL: Sprinkle grated orange rind mixed with sugar over chocolate ice
cream or orange sherbet.
CANDY CRUSH: Generously sprinkle crushed peppermint candy over chocolate ice
cream.
PEANUT TOSS: Sprinkle crushed peanut brittle over vanilla, coffee, or
chocolate ice cream.
FRUIT FLIP: Spoon thawed frozen orange- or tangerine- juice concentrate over
vanilla ice cream; sprinkle with grated unsweetened chocolate or
semisweet-chocolate pieces. Or use thawed frozen grape- or pineapple-juice
concentrate; sprinkle with cinnamon or nutmeg.
CRUMBLE BUN: Top chocolate, coffee, strawberry, or peach ice cream with
crumbled macaroons, chocolate wafers, or gingersnaps.
MELLO-MALLO: Thin ready-to-use marshmallow cream with cold water till of
sauce consistency. Spoon over chocolate, coffee, strawberry, or vanilla ice
cream. If desired, sprinkle with chopped maraschino cherries or grated
unsweetened chocolate.
WUNDERBAR: Spoon warm prepared mincemeat over vanilla or coffee ice cream.
Or use snipped dates or dried figs soaked in brandy. Or use raisins soaked
in rum. SAUCY APPLE: Spoon warm applesauce over chocolate or vanilla ice
cream; sprinkle with nutmeg.
PATTY MINT: Top vanilla or chocolate ice cream with crumbled
chocolate-covered peppermint patties.
CREAM SOPHISTICATE: Add 1 tablesp. instant-cocoa mix per 1/2 cup heavy
cream; whip, spoon over vanilla ice cream. Or add instant coffee to taste
before whipping; use on chocolate ice cream. Or after whipping, fold in
drained, crushed berries; use on orange or lemon sherbet.
GINGER-GINCER: Top vanilla ice cream with chopped preserved ginger and its
syrup. Or use shaved crystallized ginger on orange or lemon sherbet.
Don't forget the easiest and quickest of all--those canned sundae sauces
that come all ready to use.
-End Recipe Export-
-Begin Recipe Export-
Title: Date-Nut Sauce
Keywords: Mom's, Ice cream
In saucepan, combine 1 7 1/4 oz. pkg. pitted dates, snipped; pinch salt- 1/2
cup water. Heat just till boiling. Remove from heat; stir in 1/2 cup each
white corn syrup, chopped walnuts. Cool. Makes 8 servings.
Luscious on coffee or vanilla ice cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Minted Cantaloupe Sauce
Keywords: Mom's, Ice cream
1/3 cup granulated sugar 2 sprigs mint
1/4 cup water 2 teasp. fresh, frozen, or
1 cup diced cantaloupe canned lemon juice
Combine sugar and water. Cook over low heat, stirring constantly, until
sugar is dissolved; boil 1 min. Add cantaloupe, mint; bring to boil. Remove
from heat; add lemon juice. Refrigerate- remove mint. Makes 1 cup.
Spoon over slices of vanilla ice cream; garnish with fresh mint leaves.
-End Recipe Export-
-Begin Recipe Export-
Title: Semisweet Sauce
Keywords: Mom's, Ice cream
In double boiler, combine 1 pkg. semisweet-chocolate pieces, 1/2 to 3/4 cup
white corn syrup; heat until blended. Stir in 1/4 cup light cream, 1
tablesp. butter or margarine, 1/4 teasp. vanilla extract. Makes 4 servings.
Try it warm, over chocolate or coffee ice cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Blueberry Sauce
Keywords: Mom's, Ice cream
1 tablesp. butter or 2 tablesp. granulated sugar
margarine 1 tablesp. lemon juice
1 1/2 teasp. flour 1 teasp. grated lemon rind
1 pkg. thawed frozen Pinch salt
blueberries 2 tablesp. water
In saucepan, melt butter. Blend in flour, then remaining ingredients. Cook,
stirring, until thickened. Makes 4 servings.
Royal served warm over vanilla ice cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Lime Milk Sherbet
Keywords: Mom's, Ice cream
1 env. unflavored gelatine 2 cups light cream
1/2 cup milk 1/4 cup fresh, frozen, or
1/2 teasp. salt canned lemon juice
1 1/3 cups granulated sugar 1/2 cup lime juice
1/2 cups milk 2 tablesp. grated lime rind
Turn temperature control of refrigerator to coldest setting. Sprinkle
gelatine on 1/2 cup milk in bowl. Let soften 5 min. Then set bowl over
boiling water- stir until gelatine dissolves. Combine remaining ingredients;
stir in gelatine. Turn into freezing tray- freeze until frozen 1" in from
edge of tray. Turn into chilled bowl; with electric mixer or egg beater,
beat until smooth, not melted. Quickly return mixture to tray- freeze until
just firm. Then reset temperature control. Makes 5 or 6 servings.
Note: This sherbet may curdle in the making, but when done it's nice and
creamy.
-End Recipe Export-
-Begin Recipe Export-
Title: Three-Fruit Sherbet
Keywords: Mom's, Ice cream
1 cup granulated sugar raspberries
2 cups water 1/4 cup orange juice
1 pkg. raspberry gelatin 1/4 cup fresh, frozen, or
dessert canned lemon juice
2 12-oz. pkg. thawed frozen
Turn temperature control of refrigerator to coldest setting. Combine sugar
and water; boil 5 min. Add gelatin dessert- stir until dissolved- chill
until slightly thickened. Meanwhile, sieve berries- add, with orange and
lemon juices, to gelatin. Pour into freezing tray; freeze until firm. Turn
into chilled bowl; with electric mixer or egg beater, beat until smooth.
Quickly return mixture to tray; freeze until just firm, stirring once. Then
reset temperature control. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Banana Ice Cream
Keywords: Mom's, Ice cream
2 cups mashed ripe 1/2 teasp. salt
bananas (5 or 6 bananas) 2 eggs, beaten
1/2 tablesp. fresh, frozen, 1 cup milk
or canned lemon juice 1 1/2 teasp. vanilla extract
1/2 cup granulated sugar 2 cups heavy cream
Mix together first 3 ingredients. Add salt, eggs, milk, vanilla. Stir in
cream. Freeze in 2-qt. crank freezer until difficult to turn, using 8 parts
crushed ice to 1 part ice-cream salt. Makes about 2 qt.
-End Recipe Export-
-Begin Recipe Export-
Title: Grandma's Vanilla Ice Cream (and several flavor variations)
Keywords: Mom's, Ice cream
1 1/2 cups milk 2 eggs, or 3 egg yolks,
3/4 cup granulated sugar slightly beaten
2 tablesp. flour 1 1/2 teasp. vanilla extract
Few grains salt 1 1/2 cups heavy cream
In double boiler, scald milk. Mix next 3 ingredients stir in enough milk to
make smooth paste. Stir into rest of milk in double boiler. Stir until
thickened, cover; cook 10 min. Beat eggs slightly- stir in milk mixture;
return to double boiler, cook 1 min. Cool. Add vanilla and cream. Freeze in
2-qt. crank freezer until difficult to turn, using 8 parts crushed ice to 1
part ice-cream salt. Makes 1 1/4 qt.
CHOCOLATE: Put 2 sq. (2 oz.) unsweetened chocolate in milk before scalding.
When chocolate is melted, beat till smooth with egg beater.
COFFEE: Substitute 3/4 cup cold strong black-coffee beverage for 3/4 cup
milk.
PEACH: Just before freezing, add 1 1/2 cups sieved fresh peaches combined
with 1/4 cup additional granulated sugar (or enough to sweeten) and few
drops almond extract.
PINEAPPLE: Substitute 1 tablesp. fresh, frozen, or canned lemon juice for
vanilla. Just before freezing, add 2 cups well-drained canned crushed
pineapple.
RASPBERRY: Just before freezing, add 1 1/2 cups crushed raspberries mixed
with about 1/4 cup additional granulated sugar and few drops almond extract.
BUTTER PECAN: In 1/4 cup butter, margarine, or salad oil in skillet, saute 1
cup broken pecan meats until golden. Add, with 1/4 teasp. salt, to cooked
milk mixture.
-End Recipe Export-
-Begin Recipe Export-
Title: Lemon Milk Sherbet
Keywords: Mom's, Ice cream
3/4 cup lemon juice rind
1 1/2 cups granulated sugar 4 cups milk
1 tablesp. grated lemon 1/4 teasp. salt
Combine lemon juice, sugar, rind- add very slowly to milk, stirring
constantly till sugar dissolves. Add salt and more sugar if desired. Freeze
in 2-qt crank freezer until difficult to turn, using 8 parts crushed ice to
1 part ice-cream salt. Makes about 1 1/2 qt.
Note: This sherbet may curdle in the making, but when done it's nice and
creamy.
-End Recipe Export-
-Begin Recipe Export-
Title: Orange Milk Sherbet
Keywords: Mom's, Ice cream
2 cups orange juice 1 tablesp. grated orange
1/4 cup fresh, frozen, or rind
canned lemon juice 1 3/4 cups milk
1/2 cup granulated sugar 1/8 teasp. salt,
Combine first 4 ingredients; add very slowly to milk, stirring till sugar
dissolves. Add salt. Freeze in 2-qt. crank freezer until difficult to turn,
using 8 parts crushed ice to 1 part ice-cream salt. Makes 1 1/2 qt.
Note: This sherbet may curdle in the making, but when done it's nice and
creamy.
-End Recipe Export-
-Begin Recipe Export-
Title: Philadelphia Ice Cream
Keywords: Mom's, Ice cream
1 qt. light cream 5 teasp. vanilla extract
3/4 cup granulated sugar Few grains salt
Mix all ingredients; stir until sugar dissolves. Then freeze in 2-qt. crank
freezer until difficult to turn, using 8 parts crushed ice to 1 part
ice-cream salt. Makes about 1 qt.
-End Recipe Export-
-Begin Recipe Export-
Title: Praline Crunch Ice Cream Sauce
Keywords: Mom's, Ice cream
1/2 cup butter walnuts
1 cup brown sugar, packed 2 1/4 cups corn, bran, or
1/2 cup broken pecans or wheat flakes
In saucepan, place butter and sugar; bring to boil; boil just 2 min. Add
pecans and corn flakes; with fork, toss to coat. Cool. Crumble. Makes 6
servings. Superb over vanilla or coffee ice cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Taffy Applesauce
Keywords: Mom's, Ice cream
1 1/2 cups sliced, pared 1 tablesp. butter or
apples margarine
1 cup brown sugar, packed 1/2 teasp. cinnamon
2/3 cup corn syrup 1/8 teasp. nutmeg
1/2 cup water
Cook first 4 ingredients 20 min., or until thickened. Add butter, cinnamon,
and nutmeg. Makes 4 servings. Our vote: Serve warm over vanilla ice cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Hot Fudge Sauce
Keywords: Mom's, Ice cream
2 sq. unsweetened chocolate 1/8 teasp. salt
1/2 cup water 1 teasp. vanilla extract
1 1/2 cups corn syrup
In saucepan over low heat, cook chocolate with water stirring, 2 min., or
until thick. Remove from heat; gradually add syrup and salt. Simmer 10 min.,
stirring occasionally. Add vanilla. Makes 2 cups.
Try, hot or cold, over chocolate or coffee ice cream
-End Recipe Export-
-Begin Recipe Export-
Title: Flaming Fruit-Cocktail Sauce
Keywords: Mom's, Ice cream
1 No. 2 1/2 can fruit or margarine
cocktail, drained 1 tablesp. cornstarch
1/2 cup granulated sugar 1/2 teasp. grated lemon rind
2 tablesp. butter 1/4 cup brandy or light rum
In double boiler or chafing dish, heat first 5 ingredients, stirring, until
thickened. Add brandy; don't stir. Light brandy; spoon, over and over, into
flame. When flame expires (alcohol has burned off), spoon over vanilla ice
cream. Makes 8 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Custard Sauce
Keywords: Mom's, Ice cream
In double boiler, gradually stir 1 1/2 cups milk, or half milk and half
cream, into 1/2 pkg. vanilla pudding. Cook, stirring, until smooth and thick
enough to coat spoon. Remove. Refrigerate. Add 1 teasp. almond, vanilla, or
sherry extract. Makes 6 servings.
Deluxe over strawberry or chocolate ice cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Melba Sauce
Keywords: Mom's, Ice cream
1 pkg. thawed frozen 1 1/2 teasp. cornstarch
raspberries 1 tablesp. cold water
1/2 cup currant jelly
In saucepan, mash raspberries; add jelly. Bring to boil. Add cornstarch
mixed with water; cook, stirring, until clear. Strain; cool. Makes 6
servings.
Traditionally it's served over vanilla ice cream, which has been topped with
canned peach half.
-End Recipe Export-
-Begin Recipe Export-
Title: Chocolate Crunch Ice Cream Sauce
Keywords: Mom's, Ice cream
Combine 3/4 cup chocolate sauce, 1/4 cup crunchy peanut butter. Thin with
bit of corn syrup. Makes 6 servings.
Try on chocolate, vanilla, or coffee ice cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Quick Butterscotch Sauce
Keywords: Mom's, Ice cream
In saucepan, combine 1 cup brown sugar, packed; 1/4 cup light cream; 2
tablesp. white corn syrup; 2 tablesp. butter or margarine. Bring to boil;
cook, stirring, 3 or 4 min, or until thickened. Makes 4 servings.
A favorite served warm over butter-pecan ice cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Chocolate-Peppermint Sauce
Keywords: Mom's, Ice cream
In double boiler over hot, not boiling, water, melt 20 chocolate-covered
peppermints with 2 tablesp. butter or margarine. Thin with light cream.
Serve warm.
Choose chocolate, coffee, or vanilla ice cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Quick Caramel Sauce
Keywords: Mom's, Ice cream
In double boiler, place 1/2 lb. packaged vanilla-cream caramels and 1/2 cup
milk. Cook, stirring, until sauce is smooth. Makes 4 servings.
Wonderful hot on vanilla or chocolate ice cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Bing-Cherry Sauce
Keywords: Mom's, Ice cream
In skillet, melt 3/4 cup currant jelly; add 1 drained No. 2 1/2 can Bing
cherries. Heat slowly to boiling point, stirring; remove from heat. Makes 6
servings.
Try warm, on strawberry or cherry-vanilla ice cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Rum-Butter Sauce
Keywords: Mom's, Ice cream
3/4 cup granulated sugar 1 cup light cream
1/8 teasp. salt 1/2 teasp. vanilla extract
1/2 cup white corn syrup Rum to taste; or
1/4 cup butter or margarine 2 teasp. rum extract
In saucepan, combine sugar, salt, syrup, butter, 1/2 cup cream. (If using
candy thermometer, set in place.) Cook slowly, stirring frequently, to 250°
F., or until a little mixture in cold water forms hard ball. Add 1/2 cup
cream; cook to 216° F., or until a little mixture in cold water forms
thread. Remove from heat; add vanilla and rum. Makes 4 servings.
Wonderful poured over coffee or vanilla ice cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Cranberry-Pine-Mint Ice Cream Sauce
Keywords: Mom's, Ice cream
Combine 1 can whole-cranberry sauce with 1 cup drained canned crushed
pineapple and whiff peppermint extract. Makes 6 servings.
Handsome spooned over vanilla ice cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Spicy Grape Ice Cream Sauce
Keywords: Mom's, Ice cream
In saucepan combine 2 tablesp. sugar, 1 tablesp. cornstarch, and 1/2 teasp.
cinnamon; gradually add 1 cup grape juice. Cook until thickened, stirring.
Add 1 tablesp. lemon juice. Chill. Makes 4 servings.
Refreshing on lemon sherbet or vanilla ice cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Vanilla Ice Cream (and flavor variations)
Keywords: Mom's, Ice cream
2/3 Cup canned sweetened 1/8 teasp. salt
condensed milk 1 1/2 teasp. vanilla extract
1/2 cup cold water 1 cup heavy cream
Turn temperature control of refrigerator to coldest setting. Combine first 4
ingredients, refrigerate. Whip cream to custardlike consistency. Fold into
chilled mixture. Turn into freezing tray; freeze until frozen 1" in from
edge of tray. Turn into chilled bowl; with electric mixer or egg beater,
beat until smooth, not melted. Quickly return mixture to freezing tray,
freeze until just firm. Then reset temperature control. Makes 3 or 4
servings.
BUTTER PECAN: In 2 tablesp. butter or margarine in skillet, saute 1/2 cup
broken pecan meats until golden brown. Add, with 1/4 teasp. salt, to milk
mixture.
CHOCOLATE: In double boiler, melt 1 sq. (1 oz.) unsweetened chocolate. Add
condensed milk, stir over boiling water 5 min., or until thick. Add water;
mix well. Chill. Add salt, vanilla, then whipped cream.
PEACH: To milk mixture add 2 cups sieved fresh or thawed frozen peaches; 1
or 2 drops almond extract; and 1 tablesp. fresh, frozen, or canned lemon
juice.
TOASTED COFFEE-NUT: Increase sweetened condensed milk to 1 can, water to 3/4
cup. Add 3 tablesp. instant coffee to cream before whipping. In 2 teasp.
butter or margarine, saute 1/3 cup coarsely chopped walnuts until toasted.
After last beating, fold in 1 tablesp. brandy (optional) and nuts.
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-Begin Recipe Export-
Title: Easy Creamy Pineapple Ice Cream
Keywords: Mom's, Ice cream
2 eggs crushed pineapple
1/2 cup granulated sugar 1 cup syrup from pineapple
1 tablesp. cornstarch 1 cup heavy cream
1 cup milk 2 drops lemon extract
1 1/2 cups drained canned 2 teasp. grated lemon rind
In top of double boiler, mix together eggs, sugar, cornstarch, milk,
pineapple, and syrup; cook, stirring, until smoothly thickened. Chill
thoroughly. Turn temperature control of refrigerator to coldest setting.
Whip cream, fold, with extract and rind, into chilled pineapple mixture.
Turn into freezing tray; freeze until very firm. Turn into bowl; with
electric mixer or egg beater, beat until creamy, Quickly return mixture to
tray; freeze until just firm, stirring once. Then reset temperature control.
Makes 6 servings.
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-Begin Recipe Export-
Title: Pantry-Shelf Orange Sherbet (or pineapple or lemon)
Keywords: Mom's, Ice cream
1 14 1/2 oz. can evaporated 1/2 cup orange juice
milk, undiluted 2 tablesp. lemon juice
1 cup granulated sugar 1 tablesp. grated lemon
1/8 teasp. salt rind
Turn temperature control of refrigerator to coldest setting. Combine
evaporated milk, sugar, and salt. Gradually stir in orange juice, lemon
juice, rind. Pour into freezing tray; freeze until firm. Turn into chilled
bowl, with electric mixer or egg beater, beat until smooth and fluffy.
Quickly return mixture to tray; freeze until just firm, stirring once, Then
reset temperature control. Makes 3 or 4 servings.
PINEAPPLE SHERBET: Substitute 1/3 cup pineapple juice for orange juice.
LEMON SHERBET: Omit orange juice; increase lemon juice to 1/3 cup.
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-Begin Recipe Export-
Title: Fresh-Cranberry Sherbet
Keywords: Mom's, Ice cream
4 cups fresh cranberries 1/2 cup cold water
2 1/2 cups water 1/3 cup fresh, frozen,
2 cups granulated sugar or canned lemon juice
1 env. unflavored gelatine
Turn temperature control of refrigerator to coldest setting. Cook
cranberries in water, covered, until skins pop open. Force through sieve,
then add sugar and gelatine softened in cold water. Heat until gelatine
dissolves, cool. Add lemon juice. Pour into freezing tray; freeze until
firm. Turn into chilled bowl, with electric mixer or egg beater, beat until
thick and mushy. Quickly return mixture to freezing tray; freeze until just
firm. Then reset temperature control. Makes 4 servings.
This is a tart sherbet, and is especially good with meats or poultry.
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-Begin Recipe Export-
Title: Ice Cream "Dressups"
Keywords: Mom's, Ice cream
SNAP ICE CREAM: Stir 1 cup coarsely broken gingersnaps or chocolate wafers
into vanilla ice cream.
COFFEE-RUM ICE CREAM: Melt 1/2 cup chocolate-rum wafers over hot water- add
2 tablesp. hot water, 1 1/2 teasp. rum. Swirl through coffee ice cream.
APPLE-SURPRISE ICE CREAM: Mix 1/2 cup canned applesauce, 1 tablesp. lemon
juice, and 1/4 teasp. cinnamon. Swirl, in streaks, through vanilla ice
cream.
BERRY SWIRL: With fork, swirl, in streaks, through vanilla ice cream, 1 cup
slightly crushed fresh or just thawed frozen strawberries or raspberries.
FUDGE-MARBLED: Melt 1/2 pkg. semisweet-chocolate pieces over hot, not
boiling, water, add 4 teasp. boiling water and 2 tablesp. milk; stir till
smooth. Cool, but do not refrigerate Swirl through vanilla ice cream.
GINGER CREAM: Fold 1/4 cup cut-up preserved ginger in syrup into vanilla ice
cream.
QUICK BISCUIT TORTONI: Combine 1/3 cup macaroon crumbs, 2 tablesp. diced
candied cherries, and 1/4 cup chopped salted almonds. Fold into vanilla ice
cream. (Mixture may also be frozen in paper souffle cups.)
FIG DELICIOUS: Over low heat, cook 8 crumbled fig cookies with 1/2 cup light
cream until blended. Add 1/2 cup chopped salted peanuts and 1/4 cup peanut
butter; cool. Stir into vanilla ice cream.
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-Begin Recipe Export-
Title: Ice Cream Jelly Rolls
Keywords: Mom's, Ice cream
JELLY-ROLL ICE-CREAM SHORTCAKE: Slice 1 bakers jelly roll into 8 equal
portions. For each serving, place slice ice cream between 2 slices jelly
roll. Top each serving with 1/4 cup sliced strawberries.
JELLY-ROLL TORTE: Cut 5 bakers jelly roll into 1/2" thick slices, use to
line bottom and outer sides of ungreased 9" tube pan. Fill center with 3 pt.
ice cream. Freeze until firm. Then unmold; cut into wedges.
ICE-CREAM JELLY ROLL (pictured on page 100): Gently unroll 16" bakers' jelly
roll; spread with more red jelly, then with 1 pt. soft ice cream. Roll up.
Freezer-wrap; freeze. To serve, thaw in refrigerator about 1 hr.; slice.
Pass crushed berries or chocolate sauce.
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-Begin Recipe Export-
Title: Ice Cream Cookie Cakes
Keywords: Mom's, Ice cream
FROZEN COOKIE CAKE: Day before serving: Slice 1 pt. round carton vanilla ice
cream into 1/2" slices. Alternate about 8 2 3/4" packaged chocolate wafers
and icecream slices. Roll in waxed paper; shape and press into even roll.
Remove waxed paper; roll in crumbs made from 6 chocolate wafers. Wrap again.
Freeze overnight. To serve, slice diagonally. Makes 4 servings.
ICE-CREAM COOKIE CAKE: Grate rind of 1 orange; squeeze out juice. Place 8 2
3/4" packaged chocolate wafers, quartered, in freezer tray of refrigerator.
Sprinkle on orange juice. Cover with 1 pt. soft vanilla ice cream; top with
rind. Freeze until firm. Serve, cut into squares.
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-Begin Recipe Export-
Title: Fruit 'N' Ice-Cream Compotes
Keywords: Mom's, Ice cream
SUSAN'S BANANA SPLIT: For each serving, split peeled banana lengthwise-
place halves, with cut sides up, on plate. Top with 3 blobs vanilla ice
cream. Top 1 blob with drained canned crushed pineapple, 1 with chocolate
sauce, 1 with crushed strawberries.
CHOCOLATE PEARS: For each serving, top drained canned pear half with vanilla
ice cream and spoonful chocolate sauce. Sprinkle with chopped walnuts.
STREAMLINED BANANA SPLIT: For each serving, slice some banana into sherbet
glass; top with favorite ice cream or sherbet and spoonful thawed frozen
strawberries.
FROSTED PINEAPPLE: For each serving, top drained canned pineapple slice with
raspberry sherbet and spoonful thawed frozen strawberries or raspberries.
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-Begin Recipe Export-
Title: Sundae Pies (crust recipes, ice cream fillings)
Keywords: Mom's, Ice cream
Pick a Crust:
SPICY-PASTRY CRUST: To 1/2 pkg. piecrust mix, add 2 tablesp. sugar and 1
teasp. cinnamon. Make into 8" or 9" pie shell as package directs- bake. Or
make favorite pastry and bake in 8" or 9" pie shell.
COCONUT-CHOCOLATE CRUST: In double boiler, melt 2 sq. unsweetened chocolate
with 2 tablesp. butter or margarine- blend. Stir in 2/3 cup sifted
confectioners, sugar mixed with 2 tablesp. hot milk; mix in 1 1/2 cups
snipped shredded coconut. Press to bottom and sides of greased 8" pie plate.
Refrigerate to make firm. (Let stand at room temperature 15 min. before
filling.)
GRAHAM-CRACKER CRUST: Mix 1 1/3 cups graham-cracker crumbs with 1/4 cup
granulated sugar and 1/4 cup soft butter or margarine until crumbly. Press
to bottom and sides of 9" pie plate. Bake at 375° F. 8 min.
GINGERSNAP CRUST: Mix 1 1/3 cups gingersnap crumbs with 6 tablesp. soft
butter or margarine until crumbly. Press to bottom, sides, 9" pie plate.
Bake at 375° F. 8 min.
CHOCOLATE-CRUMB CRUST: Mix 1 1/3 cups chocolate-wafer crumbs with 3 tablesp.
soft butter or margarine until crumbly. Press to bottom and sides of 9" pie
plate. Bake at 375° F. 8 min.
MERINGUE CRUST: Sift 1/2 cup granulated sugar with 1/8 teasp. cream of
tartar. Beat 2 egg whites until stiff but not dry; gradually add sugar,
continuing to beat until stiff and glossy. Use to line bottom and sides of
well-greased 9" pie plate (up to but not on rim), hollowing out center to
make bottom crust about 1/4" thick. Bake at 275° F. 1 hr. Cool.
Fill with Ice Cream:
At serving time, heap crust shell with ice cream that's complementary in
color and flavor (1 to 2 pt. for 8" shell- 2 to 3 pt. for 9" shell). Or use
2 or 3 kinds. Then garnish with sprinkling of grated unsweetened chocolate,
coconut, or nuts.
Or try:
Chocolate-Crumb Crust, vanilla ice cream, chocolate sauce, whipped cream
Gingersnap Crust, vanilla ice cream, canned whole-cranberry sauce
Graham-Cracker Crust, peach ice cream, slivered almonds or Melba Sauce
Spicy-Pastry Crust, coffee ice cream, butterscotch sauce, shaved chocolate
Coconut-Chocolate Crust, cherry-vanilla ice cream
Meringue Crust, vanilla ice cream, sliced strawberries
BAKED-ALASKA PIE
Choose 9" Spicy-Pastry, Graham-Cracker, Gingersnap, or Chocolate-Crumb Crust
(above). Refrigerate until well chilled. Start heating oven to 500° F. Make
meringue as in Step 2 of Baked Alaska (page 101). Working quickly, fill
shell well with 1 qt. firm ice cream. Cover entire surface of ice cream with
meringue. Bake about 2 min., or until delicate brown. Serve at once.
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-Begin Recipe Export-
Title: Ice-Cream Shortcakes
Keywords: Mom's, Ice cream
INDIVIDUAL SHORTCAKES: Place slices ice cream between slices toasted angel,
sponge, or white cake, top with hot fudge sauce or canned, fresh, or frozen
fruit.
BERRY ICE-CREAM SHORTCAKE: Place 8" cake layer on serving plate. Spoon on
about 1 pt. lemon ice cream and several spoonfuls berries. Top with second
layer and another 1 pt. ice cream, then add more berries. Garnish with
whipped cream.
FREEZER SHORTCAKE: Make or buy 6" or 8" square spongecake. Split cake into 3
layers. Fill with 1 pt. or 1 qt. strawberry ice cream. Freezer-wrap; freeze.
To serve, thaw in refrigerator 1 hr.; spoon thawed frozen berries over each
square.
Traditional Alaska: Use 1 piece thin spongecake, 8" x 6" x 1". Top with
brick ice cream.
LITTLE BAKED ALASKAS: Use 6 bakers, dessert shells. Top each with
well-drained canned pineapple slice. Place scoopful ice cream on each.
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-Begin Recipe Export-
Title: Ice-Cream Snowballs
Keywords: Mom's, Ice cream
Snowballs are made by rolling balls of ice cream in shredded coconut and
topping them with chocolate sauce. But try different coatings, different
sauces. (You can prepare balls ahead and freeze them.)
Very fine cake crumbs; Blueberry Sauce.
Toasted coconut; Cranberry-Pine-Mint sauce.
Chopped walnuts, pecans, or slivered almonds; Rum-Butter Sauce.
Chocolate sprinkles; thawed frozen or canned peaches.
Salted peanuts; Quick Butterscotch Sauce.
Crumbled crisp cookies; melted jelly.
Semisweet-chocolate pieces; Custard Sauce.
Sugar-coated cereal; crushed strawberries.
Crushed peppermint candy; Semisweet Sauce.
-End Recipe Export-
-Begin Recipe Export-
Title: Cake/Ice Cream Desserts from a Freezer Tray
Keywords: Mom's, Ice cream
The freezer tray of your automatic refrigerator makes wonderful
cake-and-ice-cream specialties in jig time.
FROZEN LADYFINGERS: Pack tray two thirds full with vanilla ice cream. Split
ladyfingers, sprinkle generously with rum- arrange crosswise, with flat
sides down, on ice cream. Freeze. Before serving, spread generous layer
whipped cream over ladyfingers. Serve sliced.
BUTTERSCOTCH-ALMOND ICE-CREAM CAKE: Line bottom of tray with strips of
bakers' poundcake. Spread with 1 pt. vanilla, coffee, or chocolate ice
cream. Freeze. Serve sliced, with butterscotch sauce and toasted almonds.
CHOCOLATE CHARLOTTE: Slice 8 spongecake layer crosswise into 1/4"-thick
slices. Use to line bottom and sides of tray. Sprinkle with 2 tablesp.
sherry; then spread with 1/2 pt. chocolate ice cream. Top with rest of cake,
1 1/2 tablesp. sherry, and another 1/2 pt. ice cream. Freeze. Serve sliced,
with whipped cream. Makes 6 servings.
FREEZER-TRAY TRIFLE: In tray, alternate layers of spongecake strips with
layers of vanilla, coffee, chocolate, butter-pecan, or strawberry ice cream,
ending with cake. Sprinkle with 1/4 cup rum. Freeze. Serve sliced with
crushed berries and bottled eggnog sauce or custard sauce flavored with rum.
-End Recipe Export-
-Begin Recipe Export-
Title: Easy Individual Ice Cream Desserts
Keywords: Mom's, Ice cream
RUM-BUTTERSCOTCH ICE-CREAM SANDWICH: For each serving, put 2 thin slices
angel-food, sponge-, or chiffon cake together with vanilla ice cream. Top
with Rum-Butter Sauce.
ICE-CREAM BARS: Place 1 slice ice cream between 2 slices cake; cut in half.
Freezer-wrap; freeze. Serve frozen, without plates, and eat by hand.
MINT CAKE SHELL: Fill each bakers' dessert shell with scoopful
peppermint-stick ice cream or orange sherbet; drizzle dark rich chocolate
sauce over each serving.
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-Begin Recipe Export-
Title: Freezer Ice-Cream Cones
Keywords: Mom's, Ice cream
Fill cones with ice cream; dip into chocolate or butterscotch sauce; then
dip into nuts, shredded coconut, or chocolate sprinkles. Freezer-wrap,
freeze. Try:
Peach ice cream, chocolate sauce, slivered almonds
Coffee ice cream, butterscotch sauce, sprinkles
Chocolate ice cream, fudge sauce, shredded coconut
Vanilla ice cream, butterscotch sauce, chopped nuts
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-Begin Recipe Export-
Title: Parfaits
Keywords: Mom's, Ice cream
For glasses, use parfait sherbet, pilsner, or small iced-tea glasses. Or for
demiparfaits, use fruit-juice glasses. (Parfaits can be made ahead, and
stored in freezer. Remove about 10 min. before serving.)
PINEAPPLE-ORANGE PARFAIT: To 1 6-oz. can thawed frozen orange-juice
concentrate, add No. 1 flat can crushed pineapple. In glasses, alternate
layers of vanilla ice cream with a little sauce.
FRUIT PARFAIT: In glasses, alternate layers of vanilla ice cream with
crushed sweetened fruit or chocolate sauce. Garnish with whipped cream and
shaved chocolate.
COCKTAIL PARFAIT: In glasses, alternate layers of vanilla ice cream with
chilled canned fruit cocktail mixed with seedless grapes and grated orange
rind.
RED-AND-WHITE: PARFAITS: Prepare raspberry-flavored gelatin dessert as
package directs. Refrigerate till firm; break up with fork. In glasses,
alternate layers of gelatin with vanilla ice cream; sprinkle with cinnamon.
PINEAPPLE-MINT PARFAIT: Simmer 1 No. 2 can crushed pineapple with 3/4 cup
white (pulled) mints and 1/2 cup granulated sugar 20 min.; cool. Tint light
green if desired. In glasses, alternate layers of vanilla ice cream with
sauce.
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-Begin Recipe Export-
Title: Ice Cream Bombe
Keywords: Mom's, Ice cream
Fill 1-qt. mold with 1 qt. ice cream, leaving center hollow. With back of
spoon, smooth ice cream so it is equally distributed over bottom and sides
of mold. Spoon 1 pt. sherbet into hollowed center; press. Freezer-wrap,
freeze. To serve, dip mold into cool water 5 to 10 sec.- unmold. Try:
Chocolate or coffee ice cream, orange sherbet
Vanilla ice cream, orange sherbet
Pistachio ice cream, lemon sherbet
Strawberry ice cream, raspberry sherbet
-End Recipe Export-
-Begin Recipe Export-
Title: Watermelon Fooler
Keywords: Mom's, Ice cream
Early in day: Make "bowl" by cutting watermelon in half lengthwise, with one
section (the prettier one from the outside) slightly larger than the other.
Scoop out pink meat from larger half. (Serve pink meat that day.) Fill
"bowl" with raspberry sherbet* till level with top; smooth surface. For
"seeds", tuck in rows of semisweet chocolate pieces or raisins. Store in
freezer short time before serving. To serve, cut into wedges. Or if you
prefer to use it as table centerpiece, freeze a day or so ahead till extra
firm; let guests spoon out servings for dessert.
*To know how much sherbet you'll need, fill "bowl" with water; then measure
water with quart container.
-End Recipe Export-
-Begin Recipe Export-
Title: The Angels You Eat
Keywords: Mom's, Ice cream
FROZEN ANGEL: Hollow out 9 or 10" angel cake this way: Cut down into cake
along top all the way around about 1/2" to 1" in from outer edge (don't cut
through to bottom). Then repeat all the way around, cutting same distance in
from center edge of cake. Gently pull out cake between cuts, leaving deep
trough all around. Fill with 2 to 3 pt. pistachio ice cream; frost entire
cake with orange butter frosting. Freeze till frosting is set; freezer-wrap;
freeze. To serve, thaw in refrigerator about 1 hr.
BLACK-AND-WHITE ANGEL: Make Frozen Angel, using chocolate ice cream and
omitting orange frosting. Just before serving, frost with whipped cream.
DOUBLE-CHOCOLATE ANGEL LOAF: Alternate big pieces angel cake and chocolate
ice cream in 9" x 5" x 3" pan. Freezer-wrap; freeze. To serve, thaw in
refrigerator about 1 hr. before unmolding. Pass chocolate sauce.
-End Recipe Export-
-Begin Recipe Export-
Title: Ice-Cream Cakes
Keywords: Mom's, Ice cream
LUXURO CAXE: Split spongecake layer into 2 layers. Spread bottom cake layer
with favorite ice cream; top with second cake layer. Sprinkle with fruit
sugar and salted pecans or almonds. Pass chocolate sauce.
MELBA CAKE: Spoon 1 pt. ice cream onto spongecake layer or square; top with
6 canned pear or peach halves; then spoon on Melba Sauce (page 93).
PARTY ICE-CREAM CAKE: Two days ahead: Press 1 qt. vanilla ice cream into
waxed-paper-lined 9" layer pan; freeze. Day ahead: Whip 1 cup heavy cream.
Split 1 9" plain-cake layer into 2 layers- place 1 layer on waxed paper-
place ice-cream layer on top; spread with 1/4 cup jelly, jam, or drained
canned crushed pineapple; top with second cake layer. Now work quickly:
Spread sides of cake with whipped cream; on top, spread thin layer jelly;
then decorate cake with whipped cream in pastry tube. Freeze till cream is
set- freezer-wrap; freeze. To serve, thaw in refrigerator about 1 hr.
CHOCOLATE RIPPLE: Spoon 1 pt. pistachio ice cream onto chocolate-cake layer;
drizzle chocolate sauce over ice cream.
SWEETHEART CAKE: In 2 waxed paper lined heart-shaped layer pans, bake cake
made from cake mix. Cool- remove from pans. Press 1 qt. raspberry sherbet
into same waxed-paper-lined pans; freeze. Unmold each sherbet layer onto one
cake layer; set one on top of other. Freeze-wrap; freeze. To serve, thaw in
refrigerator about 1 hr.- then frost sides with 1 pt. heavy cream, whipped.
-End Recipe Export-
-Begin Recipe Export-
Title: Strawberry Ice-Cream Pie
Keywords: Mom's, Ice cream
1 9" baked pastry shell 1/4 cup granulated sugar
16 marshmallows 1/4 teasp. salt
2 tablesp. strawberry juice 1 qt. firm vanilla ice cream
Few drops red food color 1 cup drained, thawed
2 egg whites frozen sliced strawberries
Refrigerate pastry shell until well chilled. Preheat broiler 10 min., or as
manufacturer directs. Over low heat, heat marshmallows with strawberry
juice, folding constantly, until melted. Fold in color. Beat egg whites
until stiff- gradually add sugar and salt, beating until very stiff, fold in
marshmallow mixture. Fill chilled shell with ice cream- cover with
strawberries- completely top with meringue. Broil several inches below heat
until lightly browned. Serve at once. Makes 6 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Creamy Cupcakes
Keywords: Mom's, Ice cream
TOP HAT: From each cupcake, cut cone-shaped piece; fill cupcake with ice
cream. Top with "cone" and chocolate sauce.
BLACK-AND-WHITE CAKELET: Split chocolate cupcakes into 3 layers. Place
vanilla ice cream between layers; top with fudge sauce.
CHOCOLATE BUTTERFLY: Cut tops off cupcakes. Pile ice cream on lower parts.
Slice tops in two; set at angle in ice cream, to resemble wings.
PINK LADY: Make as in Chocolate Butterfly, above, using white cupcakes and
strawberry ice cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Baked Alaska & Variations
Keywords: Mom's, Ice cream
You can have Baked Alaska on short notice if you keep cake and ice cream on
hand in your freezer.
1. Start heating oven to 450° F. For cake base, choose one of Alaskas below.
Set cake base on brown paper (1/2" larger than cake) on cookie sheet.
2. Make meringue: With egg beater or electric mixer, beat 3 egg whites until
they stand in peaks when beater is raised. Slowly add 6 tablesp. granulated
sugar, beating until stiff and glossy.
3. Quickly fill or top cake base with 1 qt. very firm ice cream as directed
below. Quickly cover ice cream and base completely with meringue. If
desired, sprinkle with slivered almonds, shaved chocolate, or shredded
coconut. Bake 4 to 5 min., or until delicate brown.
4. Remove Alaska from oven at once. Slip 2 spatulas between Baked Alaska and
paper. Transfer Alaska to chilled serving dish. Garnish with canned peach
slices, berries, etc. Serve at once.
P.S. To serve ablaze, pour bit of lemon extract on 3 sugar cubes; set on
meringue; light; carry to table.
SURPRISE ALASKA: Make trough in 9" tube spongecake, leaving 3/4"-thick shell
(see cutting directions for Frozen Angel, above). Fill trough with ice
cream.
IGLOO ALASKA: Use bakers' spongecake layer. Pile ice cream on top, leaving
1/2" around edge free.
BROWNIE ALASKA: Use panful of uncut brownies. Top brownies with brick ice
cream.
-End Recipe Export-
-Begin Recipe Export-
Title: Frozen Pudding With Royal Grape Sauce
Keywords: Mom's, Ice cream
2 pt. vanilla ice cream
2/3 cup coarsely chopped walnuts or pecans
1 3-oz. jar mixed preserved fruits
Day before or early in day:
1. Turn temperature control of refrigerator to coldest setting
2. Turn ice cream, slightly softened, into 2 ice cube trays.
3. Into each tray, fold half of walnuts and preserved fruits.
4. Freeze until firm; then reset temperature control. Serve with Royal Grape
Sauce. Makes 8 servings.
ROYAL GRAPE SAUCE:
2 tablesp. sugar
2 egg yolks
2 tablesp. grape juice
1 cup heavy cream
Early in day if desired:
1. In double boiler, combine sugar and egg yolks.
2. Cook, stirring, over hot, not boiling, water, until thickened; add grape
juice. Cool.
3. Whip cream; fold into grape mixture; refrigerate. Serve. on Frozen
Pudding (above) or ice cream. Makes 1 pt.
-End Recipe Export-
-Begin Recipe Export-
Title: Confetti Snowball Freeze
Keywords: Mom's, Ice cream
If you're blessed with patience and a freezer --then this polka dot climax
is for you.
1/2 gallon vanilla ice cream
1 quart chocolate ice cream
1 pint orange sherbet
1 pint lime sherbet
1 pint raspberry sherbet
1 1/2 cups whipping cream
1/4 cup sugar
1 teaspoon vanilla
2 egg whites, stiffly beaten
2 cups crushed sugar wafers
Line bottom of 10-inch angel food cakepan with wax paper. Chill pan. Have
ice cream and sherbet frozen hard. Scoop into small balls and refreeze on
cooky sheet. Whip whipping cream until stiff. Fold in sugar and vanilla.'
Blend in stiffly beaten egg whites. Sprinkle 1/2 cup fine sugar wafer crumbs
on bottom of chilled pan. Spread with thin layer of whipped cream mixture.
On this place mixed layer of ice cream and sherbet balls. Fill spaces with
whipped cream mixture, then sprinkle with more crumbs. Repeat layers until
pan is filled. Freeze overnight. Unmold on chilled serving plate. Frost with
1 quart softened ice cream, if desired. Freeze until consistency of thick
cream cheese. Sprinkle with additional sugar wafer crumbs. Cut into wedges.
Makes 14 to 16 servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Choco-Nut Tortoni
Keywords: Mom's, Frozen, Tortoni
1 egg white 1/2 cup semisweet-chocolate
2 tablesp. granuluted sugar pieces
1 cup heavy cream, whipped 1 teasp. shortening
2 tablesp. granulated sugar 1/4 cup canned finely
1 teasp. vanilla extract chopped toasted almonds
Afternoon before: Turn temperature control of refrigerator to coldest
setting. Beat egg white until quite stiff; gradually add 2 tablesp. sugar,
beating until stiff. Combine cream, 2 tablesp. sugar, vanilla; fold into
beaten egg white. Turn into freezing tray- freeze until frozen 1/2" in from
sides of tray. Melt chocolate with shortening over hot, not boiling, water.
Turn frozen mixture into chilled bowl- stir until smooth but not melted;
quickly fold in melted chocolate, then almonds. Turn into 8 2-oz. paper
cups; freeze until just firm. Then reset temperature control. Makes 8
servings.
-End Recipe Export-
-Begin Recipe Export-
Title: Coffee Glaces (meringues, strawberry variation)
Keywords: Mom's, Meringues, Ice cream
6 egg whites, at room tem- 1 tablesp. instant-coffee
perature powder
1/2 teasp. salt 1/4 teasp. almond extract
1/2 teasp. cream of tartar About 1 qt. ice cream
1 1/2 cups sifted granulated Sweetened sliced peaches
sugar (optional)
Start heating oven to 250° F. Beat whites until frothy; sprinkle with salt
and cream of tartar; beat until soft peaks are formed. Gradually beat in
sugar combined with instant coffee, adding extract with last of sugar.
Continue beating until sugar is dissolved and meringue stands in peaks. Drop
mixture by heaping tablespoonfuls, 24 in all, about 2" apart on
brown-paper-covered cookie sheets. With small spatula, shape each mound into
2" round, about 3/4" thick, smoothing sides but leaving tops irregular. Bake
70 min. Cool. Remove from paper. To serve, put 2 meringues together with
vanilla or peach ice cream. Spoon peaches ( or see pages 92-93 for sauces)
over all. Makes 12 servings. (Meringues keep well in tightly covered box.)
STRAWBERRY MERINGUES: Omit coffee. Heap meringue, by tablespoonfuls, into
round mounds on brown-paper-covered cookie sheets. With back of spoon,
hollow out each mound. Bake 60 min., or till surface is brown and crisp.
Cool. Remove from paper. To serve, fill with strawberry ice cream, pass
thawed frozen strawberries. Makes 18.
-End Recipe Export-