FROZEN DESSERT RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALL AMERICAN PARFAIT (01/13/94) (2:06) 1 - PT STRAWBERRIES 1/2 - CUP CRUSHED PINEAPPLE WITH JUICE 2 - TBSP SUGAR 1 - PT VANILLA ICE CREAM 1 - PT BLUEBERRIES 1/2 - CUP SUGAR 2 - TBSP CORNSTARCH CLEAN, HULL AND CRUSH BERRIES. COOK PINEAPPLE WITH SUGAR UNTIL SUGAR IS DISSOLVED. COOL SLIGHTLY AND POUR OVER BERRIES. COOK BLUEBERRIES WITH CORNSTARCH, 1/2 CUP SUGAR AND 1/2 CUP WATER UNTIL THICK. COOL. PLACE SOME OF THE STRAWBERRY MIXTURE IN THE BOTTOM OF A PARFAIT GLASS, ADD A LAYER OF ICE CREAM, THEN BLUEBERRY MIXTURE AND CONTINUE LAYERING. TOP WITH WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE-SURPRISE ICE CREAM (12/18/93) (1:01) MIX 1/2 CUP CANNED APPLESAUCE, 1 TABLESP. LEMON JUICE, AND 1/4 TEASP. CINNAMON. SWIRL, IN STREAKS, THROUGH VANILLA ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= AUSTRALIAN KIWI SNOW (01/15/94) (0:18) 1 1/2 - TBSP GELATIN 1/3 - CUP WATER 3 - CUPS CRUSHED KIWI 6 - EGG WHITES 1 - CUP SUGAR 1 1/2 - CUPS CREAM KIWI SLICES FOR DECORATION SPRINKLE GELATIN OVER WATER AND ALLOW TO SOFTEN FOR 5 MINUTES. HEAT 1 1/2 CUPS CRUSHED KIWI TO BOILING POINT, ADD GELATIN AND STIR UNTIL DISSOLVED. CHILL UNTIL THE MIXTURE BEGINS TO SET AROUND EDGES OF BOWL. WHISK THE EGG WHITES UNTIL SOFT PEAKS FORM AND GRADUALLY WHISK IN SUGAR. FOLD INTO KIWI MIXTURE, THEN ADD REMAINING KIWI AND WHIPPED CREAM SERVE IMMEDIATELY OR POUR INTO FREEZER TRAYS AND FREEZE. THIS DESSERT IS DELICIOUS FROZEN. GARNISH WITH KIWI SLICES BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= AVOCADO LIME SHERBET 1 RIPE AVOCADO, MASHED (ABOUT 3/4 CUP) 1/2 CUP SUGAR 1 CAN (6 OUNCES) FROZEN LIMEADE CONCENTRATE, THAWED 1 CUP CHILLED WHIPPING CREAM 1 OR 2 DROPS GREEN FOOD COLOR STIR TOGETHER AVOCADO, SUGAR AND CONCENTRATE UNTIL SUGAR IS DISSOLVED. POUR INTO REFRIGERATOR TRAY OR PAN, 8 X 8 X 2 INCHES. FREEZE UNTIL MUSHY, ABOUT 45 MINUTES. BEAT WHIPPING CREAM IN CHILLED BOWL UNTIL STIFF. BEAT AVOCADO MIXTURE IN ANOTHER CHILLED BOWL UNTIL SMOOTH. FOLD AVOCADO MIXTURE AND FOOD COLOR INTO WHIPPED CREAM. TURN INTO REFRIGERATOR TRAY. FREEZE UNTIL FIRM, ABOUT 4 HOURS. GARNISH WITH LIME WEDGES IF DESIRED. MAKES ABOUT 1 QUART. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED ALASKA TRIM A 1 INCH THICK PIECE OF SPONGE OR LAYER CAKE 1 INCH LARGER ON ALL SIDES THAN 1 QUART OR 2 PINTS BRICK STYLE ICE CREAM*; PLACE CAKE ON PLATE. CENTER ICE CREAM ON CAKE (PLACE PINTS SIDE BY SIDE). COVER; FREEZE FIRM. AT SERVING TIME, BEAT 5 EGG WHITES WITH 1 TEASPOON VANILLA AND 1/2 TEASPOON VANILLA AND 1/2 TEASPOON CREAM OF TARTAR UNTIL SOFT PEAKS FORM. GRADUALLY ADD 2/3 CUP SUGAR, BEATING UNTIL STIFF PEAKS FORM. TRANSFER CAKE WITH ICE CREAM TO BAKING SHEET; SPREAD WITH EGG WHITE MIXTURE, SEALING TO EDGES OF CAKE ALL AROUND. SWIRL TO MAKE PEAKS. BAKE AT 500 DEGREES UNTIL GOLDEN, ABOUT 3 MINUTES. SLICE; SERVE IMMEDIATELY. MAKES 8 SERVINGS. *NOTE: IF USING HALF OF 1/2 GALLON ICE CREAM, CUT IN HALF LENGTHWISE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED ALASKA & VARIATIONS (12/18/93) (22:04) 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 450X 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED ICE CREAM (05/24/93) (1:47) 1 PKG. BAKE-AND-FILL TACO SALAD SHELLS 1 PINT PREMIUM VANILLA ICE CREAM 3 T. SUGAR 2 T. CINNAMON 1 T. NUTMEG HOT FUDGE SAUCE PREHEAT OVEN TO 500 DEGREES. LET SALAD SHELLS STAND IN PACKAGE AT ROOM TEMPERATURE FOR 10 TO 15 MINUTES. MIX SUGAR AND SPICES IN SMALL BOWL. CAREFULLY REMOVE ICE CREAM FROM CONTAINER, KEEPING IT WELL FROZEN. CUT INTO FOUR EQUAL SIZE ROUNDS. PLACE ROUND IN CENTER OF SALAD SHELL. WRAP SALAD SHELL AROUND ICE CREAM. PLACE ON UNGREASED COOKIE SHEET AND SPRINKLE WITH SUGAR MIXTURE. BAKE FOR THREE MINUTES OR JUST UNTIL CRUST BEGINS TO TURN GOLDEN. REMOVE FROM OVEN, PLACE ON SERVING DISHES, AND LET STAND FOR TWO MINUTES TO ALLOW SHELL TO CONTINUE TO CRISP. TOP WITH HOT FUDGE SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA ICE CREAM (12/17/93) (22:35) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA PRALINE SUNDAES 1 PINT VANILLA ICE CREAM 1/3 CUP PACKED DARK BROWN SUGAR 3 TABLESPOONS BUTTER MARGARINE 1/4 CUP GOLDEN RAISINS 2 MEDIUM BANANAS, SLICED 1/3 CUP PECANS, CHOPPED REMOVE ICE CREAM FROM FREEZER; LET STAND AT ROOM TEMPERATURE TO SOFTEN SLIGHTLY, ABOUT 10 MINUTES. MEANWHILE, IN 10 INCH SKILLET OVER LOW HEAT, HEAT BROWN SUGAR AND BUTTER OR MARGARINE UNTIL MIXTURE IS MELTED, STIRRING FREQUENTLY. ADD RAISINS AND BANANAS; COOK 5 MINUTES OR UNTIL FRUIT IS HEATED THROUGH, GENTLY TURNING FRUIT. SPOON ICE CREAM INTO FOUR DESSERT DISHES; TOP WITH BANANA MIXTURE. SPRINKLE WITH CHOPPED PECANS. SERVE IMMEDIATELY. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA SPLIT (12/18/93) (21:34) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA SPLIT SUNDAES (05/15/93) (0:41) SERVINGS: 2 2 OZ SEMISWEET CHOCOLATE 1/4 C LIGHT CORN SYRUP 1/4 C SWEETENED CONDENSED MILK 1/4 T VANILLA 1 X ICE CREAM 2 T UNSALTED, ROASTED PEANUTS 2 EA SMALL BANANAS, QUARTERED PLACE CHOCOLATE IN A 2-CUP MEASURE. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 2 TO 3 MINUTES OR TILL MELTED, STIRRING ONCE. STIR IN CORN SYRUP, AND SWEETENED CONDENSED MILK. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 45 SECONDS TO 1 MINUTE OR TILL HEATED THROUGH. STIR IN VANILLA. SERVE WARM ATOP ICE CREAM. SPRINKLE WITH PEANUTS. ARRANGED QUARTERED BANANAS AROUND ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAVARIAN VANILLA CREAM (05/14/93) (3:46) SERVINGS: 6 2 PK GELATIN; UNFLAVORED 1/2 C ;WATER, COLD 9 T SUGAR 1 T CORNSTARCH 2 EA EGGS; LARGE, BEATEN 1 1/2 C MILK; SCALDED 1 C ICE CREAM; VANILLA 1 T VANILLA 1 C CREAM; HEAVY, WHIPPED SPRINKLE GELATIN OVER COLD WATER TO SOFTEN. HEAT TO DISSOLVE GELATIN COMPLETELY. MIX TOGETHER SUGAR AND CORNSTARCH. ADD EGGS; BEAT FOR 2 MINUTES. SLOWLY ADD WARM MILK, BEATING CONSTANTLY. POUR INTO A 1-QUART SAUCEPAN. COOK OVER MEDIUM HEAT UNTIL CUSTARD COATS A SPOON. ADD GELATIN AND ICE CREAM WHILE CUSTARD IS HOT. COOL UNTIL SLIGHTLY THICKENED. ADD VANILLA. FOLD IN WHIPPED CREAM. POUR INTO A 1-QUART MOLD. CHILL UNTIL SET. UNMOLD CAREFULLY AND SERVE WITH A GARNISH OF FRESH FRUITS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BERRY ICE CREAM (03/17/94) (16:38) MAKES ABOUT 1 GALLON 3 TB CORNSTARCH 6 C MILK 2 2/3 C SUGAR (SEE NOTE) 4 EGGS 3/4 TS SALT 13 OZ EVAPORATED MILK 2 C WHIPPING CREAM 2 C CRUSHED FRESH BERRIES 1 3/4 TB VANILLA MIX CORNSTARCH WITH 1/2 CUP MILK UNTIL SMOOTH. ADD ADDITIONAL 1 1/2 CUPS MILK AND COOK OVER VERY LOW HEAT UNTIL THICK AND SMOOTH, STIRRING CONSTANTLY TO AVOID LUMPS. BLEND SUGAR, EGGS, SALT AND EVAPORATED MILK IN ELECTRIC MIXER BOWL. ADD HOT CORNSTARCH MIXTURE AND BEAT WELL. ADD WHIPPING CREAM, REMAINING 4 CUPS MILK, BERRIES AND VANILLA. POUR INTO GALLON ELECTRIC OR HAND-CRANK FREEZER. CHURN AND FREEZE ACCORDING TO MANUFACTURER'S DIRECTIONS UNTIL FIRM, THEN CAREFULLY REMOVE PADDLE. SEAL ICE CREAM CONTAINER WELL. FILL ICE CREAM FREEZER TO TOP WITH CRUSHED ICE AND ICE CREAM SALT. COVER FREEZER TIGHTLY AND SET ASIDE SEVERAL HOURS TO LET ICE CREAM SEASON. OR SPOON ICE CREAM INTO ANOTHER CONTAINER WHICH HAS BEEN CHILLED AND STORE IN HOME FREEZER TO SEASON. NOTE: IT MAY BE NECESSARY TO INCREASE AMOUNT OF SUGAR SLIGHTLY DEPENDING ON SWEETNESS OF BERRIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BERRY ICE-CREAM SHORTCAKE (12/18/93) (21:38) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BERRY SWIRL (12/18/93) (1:01) WITH FORK, SWIRL, IN STREAKS, THROUGH VANILLA ICE CREAM, 1 CUP SLIGHTLY CRUSHED FRESH OR JUST THAWED FROZEN STRAWBERRIES OR RASPBERRIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BING DELIGHT (01/13/94) (23:18) 1 - PKG BLACK CHERRY FLAVORED GELATIN 1 - CUP BING CHERRIES, PITTED 1 - QT VANILLA ICE CREAM, SOFTENED 1 1/4 - CUPS VANILLA WAFER CRUMBS 6 - TBSP MELTED BUTTER 1 - CUP POWDERED SUGAR 2 - TBSP PUREED CHERRIES 2 - CUPS WHIPPED CREAM 12 - WHOLE BING CHERRIES WITH STEMS PREPARE GELATIN AS DIRECTED. STIR IN 1 CUP CHERRIES. POUR INTO 9" CAKE PAN; CHILL UNTIL FIRM. MOLD ICE CREAM INTO 9" CAKE PAN; FREEZE UNTIL FIRM. COMBINE COOKIE CRUMBS AND BUTTER. STIR UNTIL ALL CRUMBS ARE MOISTENED. DIVIDE INTO THREE EQUAL AMOUNTS. JUST BEFORE SERVING, ASSEMBLE CAKE:SPREAD 1/3 OF CRUMB MIXTURE ON SERVING PLATTER. UNMOLD GELATIN; PLACE ON CRUMBS. SPRINKLE 1/3 OF CRUMB MIXTURE ON TOP OF GELATIN. UNMOLD ICE CREAM AND PLACE ON CRUMB TOPPED GELATIN. SPREAD REMAINING CRUMBS ON TOP OF ICE CREAM. COMBINE SUGAR AND PUREED CHERRIES; STIR UNTIL SMOOTH. POUR OVER LAYER OF CRUMBS. FROST SIDES OF CAKE WITH WHIPPED CREAM. SCORE TOP OF CAKE TO INDICATE SERVING PIECES. TOP EACH PIECE WITH A SMALL DOLLOP OF WHIPPING CREAM AND A WHOLE BING CHERRY. SERVES 12. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLACK-AND-WHITE ANGEL (12/18/93) (21:53) MAKE FROZEN ANGEL, USING CHOCOLATE ICE CREAM AND OMITTING ORANGE FROSTING. JUST BEFORE SERVING, FROST WITH WHIPPED CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLACK-AND-WHITE CAKELET (12/18/93) (22:03) SPLIT CHOCOLATE CUPCAKES INTO 3 LAYERS. PLACE VANILLA ICE CREAM BETWEEN LAYERS; TOP WITH FUDGE SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY PARFAITS (08-31-93) (1:23) SERVINGS: 4 1 C BLUEBERRIES 1/4 C APRICOT PRESERVES 1 PT YOGURT, FROZEN, VANILLA 4 T ALMONDS; SLIVERED (OPTIONAL) PER SERVING: 187 CAL., 3G PRO., 1G FAT, 42G CARBO., 5MG SODIUM IN A SMALL BOWL, COMBINE BLUEBERRIES AND PRESERVES. IN MICROWAVE, COOK ON HIGH 3-3 1/2 MINUTES, STIRRING TWICE, UNTIL BLUEBERRIES ARE SOFTENED. COVER AND CHILL UNTIL READY TO ASSEMBLE. TO SERVE, IN EACH OF 4 DESSERT OR PARFAIT GLASSES LAYER FROZEN YOGURT AND BLUEBERRY SAUCE. GARNISH WITH ALMONDS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROWNIE ALASKAS-INDIVIDUAL 1 PACKAGE (15. 5 OUNCE) FUDGE BROWNIE MIX 1 PINT PINK PEPPERMINT OR STRAWBERRY ICE CREAM 4 EGG WHITES 1/2 CUP SUGAR BAKE BROWNIES AS DIRECTED ON PACKAGE. CUT INTO 3 INCH SQUARES; PLACE ON BAKING SHEET. TOP EACH WITH SMALL SCOOP OF ICE CREAM AND PLACE IN FREEZER 1 HOUR. HEAT OVEN TO 500 DEGREES BEAT EGG WHITES UNTIL FOAMY. BEAT IN SUGAR, 1 TABLESPOON AT A TIME; CONTINUE BEATING UNTIL STIFF AND GLOSSY. COVER BROWNIES AND ICE CREAM WITH MERINGUE, SEALING IT TO EDGE OF BROWNIES. BAKE 3 TO 4 MINUTES OR UNTIL MERINGUE IS LIGHT 3 BROWN. MAKES 9 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERMILK SHERBET (11-26-93) (18:08) INGREDIENTS 4 CUP BUTTERMILK 1 1/2 CUP CORN SYRUP 1/2 CUP LEMON JUICE 1/2 CUP SUGAR ZEST OF 4 LEMONS, GRATED ZEST STRIPS FOR GARNISH DIRECTIONS IN A BOWL, COMBINE WELL THE BUTTERMILK, CORN SYRUP, LEMON JUICE, SUGAR, AND ZEST. FREEZE MIXTURE IN AN ICE-CREAM FREEZER, ACCORDING TO DIRECTIONS. PACK SHERBET INTO AN AIR-TIGHT CONTAINER AND FREEZE IT UNTIL FIRM. SERVE SCOOPS OF THE SHERBET GARNISHED WITH STRIPS OF ZEST. MAKES ABOUT 1 1/2 QUARTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERSCOTCH-ALMOND ICE-CREAM CAKE (12/18/93) (21:43) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERSCOTCH PARFAITS 1 CAN OF BUTTERSCOTCH READY TO SERVE PUDDING (2 CUPS) 1/2 TO 3/4 CUP COOKIE OR GRAHAM CRACKER CRUMBS FROZEN WHIPPED TOPPING MARASCHINO CHERRIES IN EACH OF 4 TO 6 PARFAIT GLASSES, ALTERNATE LAYERS OF PUDDING, CRUMBS AND TOPPING. TOP EACH WITH A CHERRY. REFRIGERATE UNTIL SERVING TIME. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CANDY CRUSH (12/18/93) (21:19) GENEROUSLY SPRINKLE CRUSHED PEPPERMINT CANDY OVER CHOCOLATE ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CAPPUCCINO ICE CREAM PIE (11-12-92) (21:18) 2 CUPS OAT SQUARES 1/4 CUP BUTTER OR MARGARINE, MELTED 1 QUART COFFEE OR VANILLA ICE CREAM HEAT OVEN TO 350 DEGREES. PLACE CEREAL IN PLASTIC BAG AND CRUSH WITH A ROLLING PIN OR CAN. IN MEDIUM BOWL STIR CRUSHED CEREAL AND BUTTER TOGETHER; PRESS MIXTURE FIRMLY AND EVENLY ONTO BOTTOM AND SIDES OF AN 8 OR 9 INCH PIE PLATE. BAKE CRUST IN CENTER OF OVEN 10 TO 12 MINUTES UNTIL EVENLY BROWNED. COOL COMPLETELY. SPOON SLIGHTLY SOFTENED ICE CREAM INTO CRUST. PLACE COVERED PIE INTO FREEZER UNTIL ICE CREAM IS FIRM. TO SERVE; REMOVE PIE FROM FREEZER AND CUT INTO 8 WEDGES. SPOON WARM CAPPUCCINO FUDGE SAUCE OVER EACH SERVING. CAPPUCCINO FUDGE SAUCE 1 TEASPOON CINNAMON 1 TABLESPOON INSTANT COFFEE 1 TABLESPOON WATER 1 (18 OUNCE) JAR HOT FUDGE TOPPING IN MEDIUM BOWL MIX CINNAMON, INSTANT COFFEE AND WATER UNTIL COFFEE HAS DISSOLVED. STIR MIXTURE INTO HOT FUDGE TOPPING. REFRIGERATE UNTIL READY TO USE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRIES JUBILEE 1 CAN (16 OUNCES) PITTED DARK SWEET CHERRIES, DRAINED (RESERVE 1/4 CUP SYRUP) 1/4 CUP RUM 3/4 CUP CURRANT JELLY 1 TEASPOON GRATED ORANGE PEEL 1/4 CUP BRANDY VANILLA ICE CREAM COMBINE RESERVED SYRUP AND THE RUM; POUR OVER CHERRIES. REFRIGERATE AT LEAST 4 HOURS. IN CHAFING DISH OR SAUCEPAN, MELT JELLY OVER LOW HEAT. STIR IN CHERRY MIXTURE AND ORANGE PEEL. COOK, STIRRING CONSTANTLY, UNTIL MIXTURE SIMMERS. HEAT BRANDY JUST UNTIL WARM; POUR SLOWLY OVER CHERRIES AND IGNITE IMMEDIATELY. DO NOT STIR. SPOON SAUCE AND CHERRIES OVER ICE CREAM. MAKES 8 TO 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRIES JUBILEE 1 1 1 POUND CAN (2 CUPS) PITTED DARK SWEET CHERRIES 1/4 CUP SUGAR 2 TABLESPOONS CORNSTARCH 1/4 CUP BRANDY, KIRSCH, OR CHERRY BRANDY VANILLA ICE CREAM DRAIN CHERRIES; RESERVE SYRUP AND ADD WATER TO MAKE 1 CUP. IN SAUCEPAN, BLEND SUGAR AND CORNSTARCH; GRADUALLY ADD SYRUP. MIX WELL. STIR OVER MEDIUM HEAT UNTIL THICK AND BUBBLY. REMOVE FROM HEAT; STIR IN CHERRIES. TURN INTO SILVER OR HEAT PROOF BOWL. HEAT BRANDY. IGNITE BRANDY AND POUR OR LADLE OVER CHERRY MIXTURE. BLEND INTO SAUCE. SERVE AT ONCE OVER ICE CREAM. MAKES 2 CUPS SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRIES JUBILEE 2 (11-27-93) (23:27) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY BAKED ALASKA 1 PACKAGE CHOCOLATE FUDGE CAKE MIX 1 QUART NEAPOLITAN ICE CREAM 1 PACKAGE CHERRY FLUFF FROSTING MIX BAKE CAKE MIX IN 2 LAYER PANS, 8 X 1 1/2 INCHES, AS DIRECTED ON THE PACKAGE. (FREEZE ONE LAYER FOR FUTURE USE). LINE 1 1/2 QUART BOWL WITH ALUMINUM FOIL. PACK ICE CREAM INTO BOWL; FREEZE UNTIL FIRM. COVER BAKING SHEET. INVERT BOWL WITH ICE CREAM ONTO CAKE; REMOVE BOWL AND FOIL. FREEZE CAKE AND ICE CREAM UNTIL FIRM. JUST BEFORE SERVING HEAT OVEN TO 500 DEGREES. PREPARE FROSTING MIX AS DIRECTED ON PACKAGE. WORKING QUICKLY, COMPLETELY COVER CAKE AND ICE CREAM WITH FROSTING, CAREFULLY SEALING IT TO FOIL ON SHEET. BAKE 3 TO 5 MINUTES OR UNTIL LIGHT BROWN. TRIM FOIL TO EDGE OF FROSTING; TRANSFER CAKE TO SERVING PLATE. SERVE IMMEDIATELY. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHERRY BURGUNDY PIE 1 1 POUND CAN PITTED DARK SWEET CHERRIES 1 3 OUNCE PACKAGE CHERRY FLAVORED GELATIN 1 PINT VANILLA ICE CREAM 1 TEASPOON LEMON JUICE 3 TABLESPOONS RED BURGUNDY 1 9 INCH BAKED PASTRY SHELL, COOLED DRAIN CHERRIES, RESERVING SYRUP. ADD ENOUGH WATER TO SYRUP TO MAKE 1 CUP; HEAT TO BOILING. DISSOLVE GELATIN IN BOILING LIQUID. ADD ICE CREAM BY SPOONFULS, STIRRING UNTIL MELTED. BLEND IN LEMON JUICE AND WINE. CHILL UNTIL MIXTURE MOUNDS WHEN SPOONED. QUARTER CHERRIES; FOLD INTO MIXTURE. CHILL AGAIN, IF NECESSARY TO MOUND BEFORE PILING INTO SHELL. CHILL UNTIL FIRM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHIFFON WITH ICE CREAM BALLS BAKE LEMON CAKE OR ORANGE CHIFFON CAKE MIX AS DIRECTED ON PACKAGE. PREPARE LEMON FLUFF FROSTING AS DIRECTED ON PACKAGE. AT SERVING TIME, SURROUND CAKE WITH SHREDDED COCONUT-COVERED ICE CREAM BALLS. TINT THE COCONUT BY ADDING A FEW DROPS LIQUID FOOD COLOR TO COCONUT IN A JAR; SHAKE UNTIL COCONUT IS EVENLY TINTED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCO ALMOND VELVET COMBINE 2/3 CUP CANNED CHOCOLATE SYRUP, 2/3 CUP SWEETENED CONDENSED MILK, 2 CUPS WHIPPING CREAM, AND 1/2 TEASPOON VANILLA; CHILL. WHIP TO SOFT PEAKS. FOLD IN 1/3 CUP TOASTED SLIVERED ALMONDS. FREEZE FIRM IN REFRIGERATOR TRAY. SERVES 8 TO 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCO-NUT TORTONI (12/18/93) (22:05) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE-ALMOND SUNDAE (12/17/93) (22:21) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE BUTTERFLY (12/18/93) (22:03) CUT TOPS OFF CUPCAKES. PILE ICE CREAM ON LOWER PARTS. SLICE TOPS IN TWO; SET AT ANGLE IN ICE CREAM, TO RESEMBLE WINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE CHARLOTTE (12/18/93) (21:43) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE HOMEMADE ICE CREAM 1 CUP SUGAR 1/4 TEASPOON SALT 1 CUP MILK 3 EGG YOLKS, BEATEN 1 TEASPOON VANILLA 2 OUNCES UNSWEETENED CHOCOLATE 2 CUPS CHILLED WHIPPING CREAM FOR CRANK TYPE FREEZER MIX SUGAR, SALT, MILK, CHOCOLATE AND EGG YOLKS. COOK OVER MEDIUM HEAT; STIRRING CONSTANTLY, JUST UNTIL BUBBLES APPEAR AROUND EDGE OF MIXTURE. COOL. STIR IN VANILLA AND CREAM. POUR INTO FREEZER CAN; PUT DASHER IN PLACE. COVER CAN AND ADJUST CRANK. PLACE CAN IN FREEZER TUB. FILL FREEZER 1/3 FULL OF ICE; ADD REMAINING ICE ALTERNATELY WITH LAYERS OF ROCK SALT (6 PARTS ICE TO 1 PART ROCK SALT). TURN CRANK UNTIL IT TURNS WITH DIFFICULTY. DRAW OFF WATER. REMOVE LID; TAKE OUT DASHER. PACK MIXTURE DOWN. REPLACE LID; REPACK ICE AND ROCK SALT. LET RIPEN SEVERAL HOURS. FOR REFRIGERATOR MIX SUGAR, SALT, MILK, CHOCOLATE AND EGG YOLKS. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, JUST UNTIL BUBBLES APPEAR AROUND EDGE OF MIXTURE. COOL. STIR IN VANILLA. POUR INTO REFRIGERATOR TRAY. FREEZE UNTIL MUSHY, 12/ TO 1 HOUR. IN CHILLED BOWL, BEAT CREAM UNTIL SOFT PEAKS FORM. SPOON PARTIALLY FROZEN MIXTURE INTO ANOTHER CHILLED BOWL; BEAT UNTIL SMOOTH. FOLD IN WHIPPED CREAM. POUR INTO 2 REFRIGERATOR TRAYS; FREEZE 3 HOURS OR UNTIL FIRM, STIRRING OFTEN DURING FIRST HOUR. COVER WITH WAXED PAPER TO PREVENT ICE CRYSTALS FROM FORMING. MAKES 1 QUART. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE MINT ICE CREAM (08-31-93) (1:36) SERVINGS: 4 1 1/2 C HEAVY CREAM 1 C MILK 1/3 C SUGAR 1 1/2 C MINT-CHOCOLATE CHIPS;NESTLES 2 EA EGG YOLKS; LARGE 1/8 T SALT IN HEAVY GAUGE SAUCEPAN, COMBINE 1 1/4 CUPS HEAVY CREAM, MILK, SUGAR AND 1 CUP OF MINT CHOCOLATE CHIPS. COOK OVER LOW HEAT, STIRRING WITH WIRE WHISK, UNTIL CHIPS ARE MELTED AND MIXTURE IS SMOOTH. REMOVE FROM HEAT. IN A MEDIUM BOWL, BEAT EGG YOLKS AND SALT UNTIL THICK. GRADUALLY ADD CHOCOLATE MIXTURE, BEAT UNTIL WELL BLENDED. CHILL 30 MINUTES. IN A SMALL HEAVY GAUGE SAUCEPAN, COMBINE REMAINING 1/2 CUP OF CHIPS AND 1/4 CUP OF HEAVY CREAM. COOK OVER LOW HEAT, STIRRING CONSTANTLY, UNTIL CHIPS ARE MELTED AND MIXTURE IS SMOOTH. REMOVE FROM HEAT AND SET ASIDE. POUR CHILLED CHOCOLATE/EGG MIXTURE INTO AN ELECTRIC ICE CREAM FREEZER; CHURN UNTIL THICK, ABOUT 25 MINUTES. POUR IN RESERVED CHOCOLATE MIXTURE; CHURN 10 SECONDS MORE. REMOVE DASHER; COVER AND STORE IN FREEZE UNTIL READY TO SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE PARFAIT (11-27-93) (23:30) ALTERNATE CHOCOLATE ICE CREAM, WHIPPED CREAM, AND CANNED CRUSHED PINEAPPLE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE PEARS (12/18/93) (21:33) FOR EACH SERVING, TOP DRAINED CANNED PEAR HALF WITH VANILLA ICE CREAM AND SPOONFUL CHOCOLATE SAUCE. SPRINKLE WITH CHOPPED WALNUTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE RIPPLE (12/18/93) (21:54) SPOON 1 PT. PISTACHIO ICE CREAM ONTO CHOCOLATE-CAKE LAYER; DRIZZLE CHOCOLATE SAUCE OVER ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCKTAIL PARFAIT (12/18/93) (21:51) IN GLASSES, ALTERNATE LAYERS OF VANILLA ICE CREAM WITH CHILLED CANNED FRUIT COCKTAIL MIXED WITH SEEDLESS GRAPES AND GRATED ORANGE RIND. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COCONUT CHERRY FREEZE PREPARE CHERRY FLUFF FROSTING MIX AS DIRECTED ON PACKAGE EXCEPT USE 1/2 CUP COLD WATER. BEAT FROSTING UNTIL FLUFFY, ABOUT 3 MINUTES. ON HIGH SPEED, GRADUALLY BEAT 1 1/2 CUPS CHILLED WHIPPING CREAM UNTIL STIFF. FOLD IN 1 CUP SHREDDED COCONUT AND THE CHERRY BITS. POUR INTO 12 PAPER BAKING CUPS OR A BAKING PAN, 8 X 8 X 2 INCHES. SPRINKLE WITH ADDITIONAL COCONUT AND GARNISH WITH MARASCHINO CHERRIES. FREEZE. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COFFEE ICE CREAM 3/4 CUP SUGAR 2 TABLESPOONS ALL-PURPOSE FLOUR 1/4 TEASPOON SALT 2 CUPS MILK 2 BEATEN EGGS 2 CUPS WHIPPING CREAM 1 1/2 TABLESPOONS VANILLA 1 1/2 TEASPOONS VANILLA 1 1/2 TABLESPOONS INSTANT COFFEE POWDER COMBINE SUGAR, FLOUR, VANILLA, COFFEE POWDER,AND SALT; GRADUALLY STIR IN MILK. COOK AND STIR OVER LOW HEAT UNTIL THICK. ADD SMALL AMOUNT OF HOT MIXTURE TO EGGS; MIX WELL; RETURN TO HOT MIXTURE. COOK AND STIR 1 MINUTE. CHILL. STIR IN CREAM AND VANILLA. FREEZE IN ICE CREAM FREEZER. MAKES 1 1/4 QUARTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COFFEE-RUM ICE CREAM (12/18/93) (1:01) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CONFETTI SNOWBALL FREEZE (12/18/93) (22:04) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRAN ORANGE ICE CREAM 1 PACKAGE (10 OUNCES) FROZEN CRANBERRY ORANGE RELISH 1 PINT VANILLA ICE CREAM 4 THIN ORANGE SLICES CUT FROZEN RELISH INTO 1 INCH CUBES. CUT ICE CREAM INTO CHUNKS. PLACE RELISH AND ICE CREAM IN BLENDER. COVER; MIX ON LOWEST SPEED 1 MINUTE. STOP BLENDER OCCASIONALLY; SCRAPE SIDE OF CONTAINER WITH RUBBER SPATULA. COVER; MIX ON HIGHEST SPEED ABOUT 1/2 MINUTE. DIVIDE MIXTURE AMONG 4 DESSERT DISHES; FREEZE UNTIL FIRM, ABOUT 30 MINUTES. GARNISH WITH ORANGE SLICES. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY FROST FOR EACH SERVING, PLACE 1 SMALL SCOOP LEMON, LIME OR ORANGE SHERBET IN PUNCH CUP. FILL WITH CHILLED CRANBERRY COCKTAIL. SERVE WITH DEMITASSE SPOONS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY-GINGER SORBET (01/15/94) (2:21) GRATED RIND AND STRAINED JUICE OF 2 MEDIUM ORANGES GRATED RIND AND STRAINED JUICE OF 2 MEDIUM LEMONS 1 1/2 - CUPS SUGAR 1 - LB FRESH CRANBERRIES, WASHED, DRIED, PICKED OVER 1 - TBSP FINELY GRATED FRESH GINGER 5 - CUPS WATER 2 - EGG WHITES AT ROOM TEMPERATURE TO SERVE: 12 SCOOPED-OUT ORANGE OR LEMON SHELLS, OR 3 QT ICE CREAM MOLD. POUR THE STRAINED ORANGE AND LEMON JUICES INTO A DEEP BOWL. ADD THE SUGAR, STIRRING TO DISSOLVE COMPLETELY. MEANWHILE, COMBINE THE CRANBERRIES, GRATED ORANGE AND LEMON RIND, GINGER AND WATER IN A DEEP, HEAVY PAN SET OVER MEDIUM HEAT. SIMMER THE CRANBERRIES FOR 15 MINUTES OR SO, UNTIL THE SKINS BURST AND THE CRANBERRIES ARE TENDER. RUN THE MIXTURE THROUGH A FOOD MILL OR RUB THROUGH A WIRE SIEVE OR STRAINER. ADD THIS TO THE JUICE MIXTURE AND STIR TO MIX THOROUGHLY. POUR INTO ICE-CUBE TRAY WITHOUT DIVIDERS OR A SHALLOW PAN. FREEZE UNTIL THE SORBET BECOMES MUSHY (BETWEEN 2 TO 3 HOURS). WHISK THE EGG WHITES UNTIL THEY HOLD A STIFF PEAK. REMOVE THE HALF-FROZEN SORBET FROM THE FREEZER AND SCRAPE IT INTO A LARGE DEEP BOWL. BEAT UNTIL FLUFFY, THEN FOLD IN THE BEATEN EGG WHITES. POUR SORBET INTO MOLD AND FREEZE UNTIL HARD, ABOUT 4 TO 6 HOURS. UNMOLD BY PLACING MOLD ON CHILLED PLATTER. WET A TOWEL WITH HOT WATER AND WRING OUT. WORKING QUICKLY, WRAP HOT TOWEL AROUND MOLD FOR A FEW SECONDS TO LOOSEN SORBET. FOR LEMON OR ORANGE SHELLS: FILL SHELLS WITH SORBET, SCRAPE LEFTOVER SORBET INTO A SHALLOW PAN. FREEZE BOTH FOR 2 HOURS. REMOVE SHELLS FROM FREEZER AND SCOOP A LITTLE EXTRA SORBET INTO THE SHELLS SO THE TOPS ARE ROUNDED ATTRACTIVELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY ICE 1 POUND FRESH CRANBERRIES 2 CUPS WATER 2 CUPS SUGAR 1/4 CUP LEMON JUICE 1 TEASPOON GRATED ORANGE PEEL 2 CUPS COLD WATER COOK CRANBERRIES IN 2 CUPS WATER UNTIL SKINS ARE BROKEN, ABOUT 10 MINUTES. PRESS THROUGH SIEVE TO MAKE A SMOOTH PULP. STIR IN SUGAR, LEMON JUICE, ORANGE PEEL AND 2 CUPS COLD WATER. POUR INTO PAN, 8 X 8 X 2 INCHES. FREEZE UNTIL FIRM, ABOUT 3 HOURS, STIRRING 2 OR 3 TIMES TO KEEP MIXTURE SMOOTH. REMOVE FROM FREEZER ABOUT 10 MINUTES BEFORE SERVING. MAKES ABOUT 1 QUART. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY SORBET 2 12 OUNCE PACKAGES CRANBERRIES (ABOUT 6 CUPS) 2 CUPS SUGAR 1 ENVELOPE UNFLAVORED GELATIN 2 TABLESPOONS ORANGE FLAVOR LIQUEUR HOLLY LEAVES FOR GARNISH CRANBERRIES FOR GARNISH EARLY IN DAY OR UP TO 1 MONTH AHEAD: 1. IN 3-QUART SAUCEPAN OVER HIGH HEAT, HEAT CRANBERRIES, SUGAR, AND 1 CUP WATER TO BOILING, STIRRING OCCASIONALLY. REDUCE HEAT TO LOW; COVER AND SIMMER 10 MINUTES OR UNTIL CRANBERRIES POP AND MIXTURE THICKENS SLIGHTLY. INTO LARGE BOWL, PRESS CRANBERRY MIXTURE THROUGH SIEVE TO REMOVE SKINS. 2. IN SMALL SAUCEPAN, SPRINKLE GELATIN OVER 1 CUP WATER, LET STAND 1 MINUTE TO SOFTEN GELATIN. COOK OVER MEDIUM HEAT, STIRRING, UNTIL GELATIN COMPLETELY DISSOLVES. 3. INTO SIEVED CRANBERRY MIXTURE, STIR LIQUEUR AND GELATIN MIXTURE. POUR MIXTURE INTO 13" BY 9" BAKING PAN. COVER PAN WITH FOIL OR PLASTIC WRAP AND FREEZE, STIRRING OCCASIONALLY,UNTIL PARTIALLY FROZEN, ABOUT 3 HOURS. 4. SPOON CRANBERRY MIXTURE INTO CHILLED LARGE BOWL; WITH MIXER AT MEDIUM SPEED, BEAT UNTIL MIXTURE IS SMOOTH BUT STILL FROZEN, OCCASIONALLY SCRAPING BOWL WITH RUBBER SPATULA. RETURN MIXTURE TO PAN; COVER AND FREEZE UNTIL FIRM, ABOUT 4 HOURS. 5. SCOOP SORBET INTO BALLS TO SERVE. IF YOU LIKE, GARNISH SORBET WITH HOLLY LEAVES AND CRANBERRIES. MAKES ABOUT 5 CUPS CRANBERRY ICE OR 10 SERVINGS. ABOUT 195 CALORIES PER SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY SUNDAES JUBILEE HEAT 1 PACKAGE (10 OUNCES) FROZEN CRANBERRY-ORANGE RELISH OR 1 CAN (8 OUNCES) WHOLE CRANBERRY SAUCE, STIRRING OCCASIONALLY. SOAK 4 SUGAR CUBES IN ORANGE EXTRACT 5 TO 10 MINUTES. PLACE SCOOP OF VANILLA ICE CREAM IN EACH OF 4 SERVING DISHES. SPOON HOT RELISH OVER ICE CREAM. JUST BEFORE SERVING, PLACE A SUGAR CUBE ON TOP OF EACH SUNDAE AND IGNITE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM CHEESE ICE CREAM (03/14/94) (20:04) 3 8-OUNCE PKG'S CREAM CHEESE, SOFTENED 2 1/2 CUPS SUGAR 4 EGGS 2 TBLSP. LEMON JUICE 2 TSPS. VANILLA 5 CUPS LIGHT CREAM IN A LARGE MIXER BOWL BEAT CREAM CHEESE AND SUGAR WITH AN ELECTRIC MIXER ON MED. SPEED TILL SMOOTH. BEAT IN THE EGGS, LEMON JUICE, AND VANILLA TILL COMBINED. STIR IN THE LIGHT CREAM. FREEZE IN A 4 TO 5 QT ICE CREAM FREEZER ACCORDING TO THE MANUFACTURERS DIRECTIONS. MAKES ABOUT 3 QTS. NOTE: 1/2 CUP CONTAINS 290 CALORIES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CREAM SOPHISTICATE (12/18/93) (21:21) 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 INDRAINED, CRUSHED BERRIES; USE ON ORANGE OR LEMON SHERBET. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRUMBLE BUN (12/18/93) (21:20) TOP CHOCOLATE, COFFEE, STRAWBERRY, OR PEACH ICE CREAM WITH CRUMBLED MACAROONS, CHOCOLATE WAFERS, OR GINGERSNAPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRUNCH-TOPPED ICE CREAM (12/17/93) (22:20) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEEP SOUTH (12/18/93) (21:17) DRIZZLE MOLASSES OVER COFFEE OR VANILLA ICE CREAM- ADD FEW CHOPPED PECANS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DOUBLE-CHOCOLATE ANGEL LOAF (12/18/93) (21:53) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY BAKED ALASKA 1 PACKAGE CHOCOLATE FUDGE CAKE MIX 1 QUART NEAPOLITAN ICE CREAM 1 PACKAGE FLUFFY WHITE FROSTING MIX BAKE CAKE MIX IN 2 LAYER PANS, 8 X 1 1/2 INCHES, AS DIRECTED ON THE PACKAGE. (FREEZE ONE LAYER FOR FUTURE USE). LINE 1 1/2 QUART BOWL WITH ALUMINUM FOIL. PACK ICE CREAM INTO BOWL; FREEZE UNTIL FIRM. COVER BAKING SHEET. INVERT BOWL WITH ICE CREAM ONTO CAKE; REMOVE BOWL AND FOIL. FREEZE CAKE AND ICE CREAM UNTIL FIRM. JUST BEFORE SERVING HEAT OVEN TO 500 DEGREES. PREPARE FROSTING MIX AS DIRECTED ON PACKAGE. WORKING QUICKLY, COMPLETELY COVER CAKE AND ICE CREAM WITH FROSTING, CAREFULLY SEALING IT TO FOIL ON SHEET. BAKE 3 TO 5 MINUTES OR UNTIL LIGHT BROWN. TRIM FOIL TO EDGE OF FROSTING; TRANSFER CAKE TO SERVING PLATE. SERVE IMMEDIATELY. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY CREAMY PINEAPPLE ICE CREAM (12/18/93) (0:57) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EASY PUMPKIN ICE CREAM (03/14/94) (20:01) 1 QT. SOFTENED VANILLA ICE CREAM 1 1/2 CUP PUMPKIN PIE MIX IN LARGE MIXING BOWL, COMBINE ICE CREAM AND PUMPKIN PIE MIX; STIR UNTIL WELL BLENDED. POUR INTO ICE CREAM MAKER. FREEZE FOLLOWING MANUFACTURER'S INSTRUCTIONS. TOP WITH YOUR CHOICE OF TOPPINGS: MINI CHOCOLATE CHIPS, CRUSHED TOFFEE CANDY, CHOPPED NUTS, CHOCOLATE COVERED RAISINS, CORN CANDIES, OR CHOCOLATE AND ORANGE JIMMIES. TO MAKE IN HOME FREEZER, FREEZE MIXTURE 2 HOURS. BEAT WITH MIXER OR IN FOOD PROCESSOR. FREEZE AN ADDITIONAL 2 HOURS OR UNTIL FIRM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGG NOG GLACE (01/13/94) (2:04) 4 - LARGE EGG YOLKS 3/4 - CUP EXTRA FINE SUGAR 1 - CUP HALF AND HALF CREAM 1 - TSP GROUND NUTMEG 1 - TSP VANILLA EXTRACT 6 - TBSP DARK RUM 2 - CUPS CHILLED HEAVY CREAM DASH OF SALT BEAT THE EGG YOLKS, SUGAR, HALF AND HALF CREAM, NUTMEG AND VANILLA EXTRACT IN A BOWL WITH AN ELECTRIC MIXER. SET THE BOWL IN A SAUCEPAN OF HOT WATER. BEAT THE MIXTURE UNTIL IT IS THICKENED AND ROUGHLY DOUBLE IN VOLUME, ABOUT 10 MINUTES. STIR IN THE RUM. SET THE BOWL INTO A TRAY OF ICE CUBES AND CONTINUE BEATING UNTIL THE MIXTURE IS COLD. ADD THE HEAVY CREAM AND SALT. BEAT THE MIXTURE WELL. TRANSFER THE MIXTURE TO YOUR ICE CREAM MACHINE AND FREEZE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. MAKES ONE QUART. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FESTIVE ALMOND ICE CREAM BALLS (01/13/94) (2:04) 2 - CUPS NATURAL SLICED ALMONDS 1 1/2 - QT VANILLA ICE CREAM 2 - 12 OZ PKG FROZEN RASPBERRIES 1/4 - CUP SUGAR 2 - TBSP CHERRY-FLAVORED LIQUEUR MINT SPRIGS FOR GARNISH SPREAD ALMONDS IN ONE LAYER ON BAKING SHEET. BAKE @ 350 DEGREES FOR 5 MINUTES. STIR OCCASIONALLY, UNTIL GOLDEN BROWN. COOL. SHAPE ICE CREAM BALLS INTO 6 LARGE BALLS OR 12 TO 18 SMALLER BALLS. ROLL IN TOASTED ALMONDS; FREEZE UNTIL READY TO USE. PUREE RASPBERRIES IN BLENDER OR FOOD PROCESSOR. STRAIN. STIR IN SUGAR AND LIQUEUR. TO SERVE, SPOON RASPBERRY SAUCE ONTO PLATES. TOP WITH ICE CREAM BALLS; GARNISH WITH MINT SPRIGS. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FESTIVE BOMBE (01/13/94) (23:13) 1 - 12 OZ PACKAGE VANILLA WAFERS, FINELY ROLLED (ABOUT 3 1/4 CUPS CRUMBS) 1- CUP BAKER'S ANGEL FLAKE COCONUT 1/2 - CUP MARGARINE, MELTED 1 - 3 3/8 OZ PACKAGE PISTACHIO FLAVOR INSTANT PUDDING FILLING 2 - CUPS MILK 1 - CUP HEAVY CREAM, WHIPPED 1 - QT STRAWBERRY ICE CREAM, SLIGHTLY SOFTENED COMBINE CRUMBS, COCONUT AND MARGARINE; PRESS AGAINST BOTTOM AND SIDES OF A 2 1/2 QUART BOWL LINED WITH SARAN WRAP. PLACE IN FREEZER 10 MINUTES. PREPARE PUDDING ACCORDING TO PACKAGE DIRECTIONS, USING 2 CUPS MILK; FOLD IN WHIPPING CREAM. PRESS AN EVEN LAYER OF ICE CREAM AGAINST CRUMB LAYER; SPOON IN PUDDING MIXTURE; FREEZE OVERNIGHT. UNMOLD; REMOVE SARAN WRAP. LET STAND AT ROOM TEMPERATURE 15 TO 20 MINUTES BEFORE SLICING. SERVES 16. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FIG DELICIOUS (12/18/93) (1:01) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FREEZER ICE-CREAM CONES (12/18/93) (21:50) 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 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FREEZER SHORTCAKE (12/18/93) (21:39) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FREEZER-TRAY TRIFLE (12/18/93) (21:44) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRENCH PEARS (11-27-93) (23:30) TOP CANNED PEAR HALVES WITH LEMON SHERBET OR VANILLA ICE CREAM. POUR ON CHOCOLATE SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH-CRANBERRY SHERBET (12/18/93) (0:59) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH PEACH HOMEMADE ICE CREAM 1/2 CUP SUGAR 1/4 TEASPOON SALT 1 CUP MILK 3 EGG YOLKS, BEATEN 1 TEASPOON VANILLA 2 CUPS CHILLED WHIPPING CREAM 4 OR 5 MASHED PEELED RIPE PEACHES WITH 1/2 CUP SUGAR AND CREAM FOR CRANK TYPE FREEZER MIX SUGAR, SALT, MILK, PEACH MIXTURE AND EGG YOLKS. COOK OVER MEDIUM HEAT; STIRRING CONSTANTLY, JUST UNTIL BUBBLES APPEAR AROUND EDGE OF MIXTURE. COOL. STIR IN VANILLA AND CREAM. POUR INTO FREEZER CAN; PUT DASHER IN PLACE. COVER CAN AND ADJUST CRANK. PLACE CAN IN FREEZER TUB. FILL FREEZER 1/3 FULL OF ICE; ADD REMAINING ICE ALTERNATELY WITH LAYERS OF ROCK SALT (6 PARTS ICE TO 1 PART ROCK SALT). TURN CRANK UNTIL IT TURNS WITH DIFFICULTY. DRAW OFF WATER. REMOVE LID; TAKE OUT DASHER. PACK MIXTURE DOWN. REPLACE LID; REPACK ICE AND ROCK SALT. LET RIPEN SEVERAL HOURS. FOR REFRIGERATOR MIX SUGAR, SALT, MILK, PEACH MIXTURE AND EGG YOLKS. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, JUST UNTIL BUBBLES APPEAR AROUND EDGE OF MIXTURE. COOL. STIR IN VANILLA. POUR INTO REFRIGERATOR TRAY. FREEZE UNTIL MUSHY, 12/ TO 1 HOUR. IN CHILLED BOWL, BEAT CREAM UNTIL SOFT PEAKS FORM. SPOON PARTIALLY FROZEN MIXTURE INTO ANOTHER CHILLED BOWL; BEAT UNTIL SMOOTH. FOLD IN WHIPPED CREAM. POUR INTO 2 REFRIGERATOR TRAYS; FREEZE 3 HOURS OR UNTIL FIRM, STIRRING OFTEN DURING FIRST HOUR. COVER WITH WAXED PAPER TO PREVENT ICE CRYSTALS FROM FORMING. MAKES 1 QUART. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRESH PEACH ICE CREAM (03/14/94) (20:04) 5 PEACHES (ABOUT 1 1/4 POUNDS) 1 1/2 CUPS SUGAR 1 1/2 CUPS MILK 1 1/2 CUPS HEAVY CREAM 1 TEASPOON VANILLA IN A KETTLE OF BOILING WATER BLANCH THE PEACHES FOR 1 MINUTE AND TRANSFER THEM TO A BOWL OF ICE AND WATER TO STOP THE COOKING. PEEL AND PIT THE PEACHES AND IN A FOOD PROCESSOR OR BLENDER PUREE THEM. IN A LARGE BOWL STIR TOGETHER THE SUGAR, THE MILK, AND THE CREAM, STIRRING UNTIL THE SUGAR IS DISSOLVED., STIR IN THE PUREE AND THE VANILLA, AND FREEZE MIXTURE IN AN ICE CREAM FREEZER ACCORDING TO MANUFACTURER INSTRUCTIONS. MAKES ABOUT 1 1/2 QUARTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROSTED PINEAPPLE (12/18/93) (21:36) FOR EACH SERVING, TOP DRAINED CANNED PINEAPPLE SLICE WITH RASPBERRY SHERBET AND SPOONFUL THAWED FROZEN STRAWBERRIES OR RASPBERRIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROSTED SHERBETS (11-27-93) (23:30) DIP TINY BUNCHES GREEN GRAPES INTO LEMON JUICE- THEN SPRINKLE WITH SUGAR. USE TO GARNISH LEMON OR RASPBERRY SHERBET. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROSTIES (12-01-93) (17:47) SLICE BLOCK OF FROZEN RASPBERRIES, PEACHES, OR STRAWBERRIES 1/2" THICK. TOP EACH SERVING WITH SPRINKLING OF NUTS, WHIPPED CREAM, OR SOUR CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROSTY FREEZE PIE (05/26/93) (0:24) 8 OZ. SOFTENED CREAM CHEESE 7 OZ. MARSHMALLOW CREME 1 C. SOFTENED SHERBET 2 C. THAWED COOL WHIP 9-INCH PREPARED CHOCOLATE CRUMB CRUST BEAT CREAM CHEESE AND MARSHMALLOW CREME AT MEDIUM SPEED. ADD SHERBET AND MIX WELL. FOLD IN COOL WHIP. POUR INTO CRUST AND FREEZE UNTIL FIRM. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROSTY PUMPKIN ICE CREAM PIE (08-31-93) (1:55) SERVINGS: 10 1 QT VANILLA ICE CREAM 1 C CANNED PUMPKIN 1/4 C GRANULATED SUGAR 1 T PUMPKIN PIE SPICE 1 EA 9" BAKED GRAHAM CRUST 1 C HEAVY CREAM,STIFFLY BEATEN 1 X WALNUT CHOCOLATE CANDIES,OPT IN LARGE BOWL,WORKING QUICKLY,COMBINE ICE CREAM,PUMPKIN,SUGAR AND PUMPKIN PIE SPICE;STIR GENTLY BUT THOROUGHLY TO BLEND. SPREAD ICE CREAM MIXTURE EVENLY IN PREPARED CRUST;FREEZE UNTIL FIRM,AT LEAST 1 HOUR OR OVERNIGHT.TO SERVE:SWIRL WHIPPED CREAM DECORATIVELY AROUND EDGE OF PIE;TOP WITH WALNUT SHAPED CHOCOLATE CANDIES,IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROSTY RICOTTA CHEESE PIE (08-31-93) (1:56) SERVINGS: 6 1 C 6OZ ORANGE JUICE CONCENTRATE 1 PT VANILLA ICE CREAM,SOFTENED 1 C RICOTTA CHEESE 2/3 C RASPBERRY JAM 3 C NON DAIRY WHIPPED TOPPING 2 EA GRAHAM CRACKER PIE CRUST 1/8 T ORANGE FOOD COLORING (OPT.) IN A LARGE MIXING BOWL,BEAT FROZEN ORANGE JUICE CONCENTRATE FOR ABOUT 45 SECONDS.SPOON IN SOFTENED ICE CREAM AND BLEND.FOLD IN WHIPPED TOPPING,RICOTTA CHEESE AND FOOD COLORING,IF DESIRED. BLEND UNTIL SMOOTH.PLACE BOWL IN THE FREEZER FOR 15 TO 20 MINUTES UNTIL MIXTURE WILL MOUND.CAREFULLY,SPREAD 1/3 CUP RASPBERRY JAM OVER BOTTOM OF EACH PIE CRUST.SPOON RICOTTA MIXTURE INTO CRUSTS; DO NOT OVER FILL.COVER,LOOSELY,WITH SEVERAL LAYERS OF PLASTIC WRAP AND FREEZE UNTIL FIRM,AT LEAST 6 HOURS OR OVERNIGHT.LET STAND FOR 20 TO 30 MINUTES AT ROOM TEMPERATURE BEFORE SERVING.GARNISH WITH PEACH SLICES,RASPBERRIES AND MINT SPRIGS,IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN ALMOND CAPPUCCINO MOUSSE (01/13/94) (2:03) 1/2 - CUP SLICED ALMONDS 1 - WHOLE EGG 2 - EGGS, SEPARATED 1/3 - CUP SUGAR 3/4 - CUP HEAVY CREAM 2 - TBSP ESPRESSO OR VERY STRONG COFFEE, COOLED 1/4 - TSP EACH: VANILLA AND ALMOND EXTRACT 1 - OZ (1 SQUARE) UNSWEETENED CHOCOLATE, MELTED LIGHTLY SWEETENED WHIPPED CREAM, OPTIONAL 4 - MINT SPRIGS FOR GARNISH SPREAD ALMONDS IN A SINGLE LAYER ON A BAKING SHEET. BAKE @ 350 DEGREES FOR 5 TO 8 MINUTES, STIRRING OCCASIONALLY, UNTIL GOLDEN BROWN. COOL. SET ASIDE 1 TBSP ALMOND SLICES FOR GARNISH. CHOP REMAINING ALMONDS, FINELY, IN AN ELECTRIC BLENDER; SET ASIDE. COMBINE EGG, EGG YOLKS AND ALL BUT 1 TBSP SUGAR IN A LARGE MIXING BOWL; BEAT WITH ELECTRIC BEATERS ON HIGH SPEED OVER SIMMERING WATER UNTIL MIXTURE IS WARM TO THE TOUCH. REMOVE MIXING BOWL FROM HEAT; CONTINUE TO BEAT UNTIL MIXTURE HAS DOUBLED IN VOLUME AND COOLED. SET ASIDE. BEAT HEAVY CREAM UNTIL SOFT PEAKS FORM. FOLD IN ESPRESSO AND EXTRACTS. BEAT EGG WHITES UNTIL FROTHY. BEAT IN REMAINING 1 TBSP SUGAR; CONTINUE BEATING UNTIL STIFF MERINGUE FORMS. GENTLY, FOLD MELTED CHOCOLATE INTO EGG YOLK MIXTURE. FOLD IN WHIPPED CREAM FOLLOWED BY MERINGUE. FOLD IN GROUND ALMONDS. BE CAREFUL NOT TO OVER FOLD. SPOON MOUSSE MIXTURE INTO 4 CAPPUCCINO CUPS (1 CUP CAPACITY EACH). FREEZE UNTIL FIRM. MOUSSE MAY BE MADE AHEAD TO THIS POINT. TO SERVE, TOP WITH WHIPPED CREAM, IF DESIRED. GARNISH WITH RESERVED ALMOND SLICES AND MINT SPRIGS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN ANGEL (12/18/93) (21:53) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN BANANA POPS (08-25-92) (1:24) 6 FIRM RIPE BANANAS 12 FROZEN POP STICKS 1 (12 OUNCE) PACKAGE CHOCOLATE CHIPS 6 TABLESPOONS VEGETABLE OIL SPRINKLES, COCONUT OR CHOPPED NUTS FOR GARNISH (OPTIONAL) PEEL THE BANANAS AND CUT IN HALF CROSSWISE. INSERT A POP STICK HALFWAY INTO THE CUT END OF EACH BANANA HALF AND LAY ON A BAKING SHEET. FREEZE FOR AT LEAST 1 HOUR OR OVERNIGHT. MELT THE CHOCOLATE IN TO TOP OF A DOUBLE BOILER OVER SIMMERING WATER. STIR IN THE OIL. DIP EACH FROZEN BANANA INTO THE CHOCOLATE MIXTURE, TURNING TO COAT ALL OVER. WHILE THE COATING IS STILL SOFT, ROLL IN THE SPRINKLES, COCONUT OR NUTS. PLACE ON WAX PAPER AND LET THE COATING SET FOR ABOUT 5 MINUTES. STORE IN THE FREEZER. WHEN THOROUGHLY FROZEN WRAP EACH POP IN ALUMINUM FOIL. WILL KEEP FOR UP TO 2 WEEKS IN THE FREEZER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN CHOCOLATE PIE (08-31-93) (2:01) 1 STICK OR 1/2 PACKET PIE CRUST MIX 1 CUP CONFECTIONERS' SUGAR 1/2 CUP SOFT BUTTER 6 SQUARES (1 OUNCE EACH) SEMISWEET CHOCOLATE, MELTED AND COOKED 1 TEASPOON VANILLA 4 EGGS 1 CUP CHILLED WHIPPING CREAM 2 TABLESPOONS CONFECTIONERS' SUGAR PREPARE 9 INCH BAKED PIE SHELL AS DIRECTED ON PACKAGE. IN SMALL MIXER BOWL, BLEND 1 CUP CONFECTIONERS' SUGAR AND THE BUTTER ON LOW SPEED UNTIL FLUFFY. BLEND IN CHOCOLATE AND VANILLA. ON HIGH SPEED, BEAT IN EGGS, ONE AT A TIME, BEATING THOROUGHLY AFTER EACH ADDITION. POUR INTO BAKED PIE SHELL; COVER WITH PLASTIC WRAP. FREEZE SEVERAL HOURS OR UNTIL FIRM. FOR EASIER CUTTING, REMOVE FROM FREEZER 15 MINUTES BEFORE SERVING; REMOVE PLASTIC WRAP. IN CHILLED BOWL, BEAT CREAM AND 2 TABLESPOONS CONFECTIONERS' SUGAR UNTIL STIFF; PILE ONTO PIE. IF YOU WISH, GARNISH WITH CHOCOLATE CURLS. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN CITRUS PIE (08-31-93) (1:57) SERVINGS: 6 1 C 6 OZ. LEMONADE CONCENTRATE 1 PT VANILLA ICE CREAM,SOFTENED 3 1/2 C THAWED WHIPPED TOPPING 1 EA READY GRAHAM CRACKER CRUST 1 X YELLOW FOOD COLORING,OPT. PLACE CONCENTRATE IN LARGE MIXING BOWL AND BEAT ABOUT 30 SECONDS. GRADUALLY,SPOON IN ICE CREAM AND BLEND.FOLD IN WHIPPED TOPPING AND ADD FOOD COLORING,WHIPPING UNTIL SMOOTH.FREEZE,IF NECESSARY,UNTIL MIXTURE WILL MOUND.SPOON IN PIE CRUST.FREEZE UNTIL FIRM,AT LEAST 4 HOURS.STORE ANY LEFTOVER PIE IN FREEZER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN COOKIE CAKE (12/18/93) (21:31) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN CRANBERRY PARFAIT PIE (01/07/94) (16:46) CRUST: 1/3 - CUP BUTTER FLAVOR CRISCO 1 - CUP GRAHAM CRACKER CRUMBS 1/4 - CUP FIRMLY PACKED BROWN SUGAR FILLING: 1 - 8 OZ PKG CREAM CHEESE, SOFTENED 1 - CUP WHIPPING CREAM 1/4 - CUP SUGAR 1/2 - TSP VANILLA 1 - 14 OZ JAR CRANBERRY-ORANGE SAUCE FOR CRUST: PREHEAT OVEN TO 350 DEGREES. COMBINE CRACKER CRUMBS AND BROWN SUGAR. MIX WELL. STIR IN MELTED BUTTER FLAVOR CRISCO. PRESS MIXTURE INTO UNGREASED 9" PIE SHELL. BAKE @ 350 DEGREES FOR 10 MINUTES. COOL COMPLETELY BEFORE FILLING. FOR FILLING: BEAT CREAM CHEESE UNTIL FLUFFY. WHIP CREAM UNTIL SOFT PEAKS FORM. BEAT IN SUGAR AND VANILLA. GRADUALLY, ADD WHIPPED CREAM TO CREAM CHEESE AND BEAT UNTIL SMOOTH AND CREAMY. FOLD IN CRANBERRY-ORANGE SAUCE. SPOON INTO COOLED CRUST. FREEZE SEVERAL HOURS OR OVERNIGHT. TO SERVE, REMOVE FROM FREEZER AND LET STAND FOR 15 MINUTES AT ROOM TEMPERATURE. GARNISH WITH ADDITIONAL WHIPPING CREAM, IF DESIRED. CUT IN WEDGES WITH SHARP KNIFE. MAKES A 9" PIE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN CUSTARD HOMEMADE ICE CREAM 1/2 CUP SUGAR 1/8 TEASPOON SALT 1 CUP MILK 3 EGG YOLKS, BEATEN 1 TABLESPOON VANILLA 1 CUP CHILLED WHIPPING CREAM FOR CRANK TYPE FREEZER MIX SUGAR, SALT, MILK AND EGG YOLKS. COOK OVER MEDIUM HEAT; STIRRING CONSTANTLY, JUST UNTIL BUBBLES APPEAR AROUND EDGE OF MIXTURE. COOL. STIR IN VANILLA AND CREAM. POUR INTO FREEZER CAN; PUT DASHER IN PLACE. COVER CAN AND ADJUST CRANK. PLACE CAN IN FREEZER TUB. FILL FREEZER 1/3 FULL OF ICE; ADD REMAINING ICE ALTERNATELY WITH LAYERS OF ROCK SALT (6 PARTS ICE TO 1 PART ROCK SALT). TURN CRANK UNTIL IT TURNS WITH DIFFICULTY. DRAW OFF WATER. REMOVE LID; TAKE OUT DASHER. PACK MIXTURE DOWN. REPLACE LID; REPACK ICE AND ROCK SALT. LET RIPEN SEVERAL HOURS. FOR REFRIGERATOR MIX SUGAR, SALT, MILK AND EGG YOLKS. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, JUST UNTIL BUBBLES APPEAR AROUND EDGE OF MIXTURE. COOL. STIR IN VANILLA. POUR INTO REFRIGERATOR TRAY. FREEZE UNTIL MUSHY, 12/ TO 1 HOUR. IN CHILLED BOWL, BEAT CREAM UNTIL SOFT PEAKS FORM. SPOON PARTIALLY FROZEN MIXTURE INTO ANOTHER CHILLED BOWL; BEAT UNTIL SMOOTH. FOLD IN WHIPPED CREAM. POUR INTO 2 REFRIGERATOR TRAYS; FREEZE 3 HOURS OR UNTIL FIRM, STIRRING OFTEN DURING FIRST HOUR. COVER WITH WAXED PAPER TO PREVENT ICE CRYSTALS FROM FORMING. MAKES 1 QUART. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN ENGLISH TRIFLE 6 EGGS SEPARATED, AT ROOM TEMPERATURE 1/3 CUP HONEY 1/8 TEASPOON CREAM TARTAR 2 CUPS HEAVY OR WHIPPING CREAM 3/4 TEASPOON ALMOND EXTRACT 1/4 TEASPOON SALT 2 3 OUNCE OR 1 1/2 4 OUNCE PACKAGES LADYFINGERS 1/2 CUP RASPBERRY FLAVOR LIQUEUR 2 10 OUNCE PACKAGES FROZEN RASPBERRIES, THAWED AND DRAINED 1 CUP ROASTED BUTTERED DICED ALMONDS OR 1 4 1/4 OUNCE CAN WHOLE ALMONDS, CHOPPED AND TOASTED EARLY IN DAY OR DAY AHEAD: 1. LINE 9" BY 3" SPRINGFORM PAN WITH FOIL, PRESSING OUT WRINKLES AS MUCH AS POSSIBLE SO SIDE OF TRIFLE WILL BE SMOOTH. 2. IN SMALL BOWL, WITH MIXER AT MEDIUM-HIGH SPEED, BEAT EGG YOLKS AND HONEY UNTIL LIGHT COLORED AND SLIGHTLY THICKENED, ABOUT 4 MINUTES. POUR EGG-YOLK MIXTURE INTO 2-QUART SAUCEPAN AND COOK OVER LOW HEAT, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS AND COATS THE BACK OF A SPOON WELL, ABOUT 10 MINUTES. (DO NOT BOIL, OR MIXTURE WILL CURDLE. ) REFRIGERATE EGG-YOLK MIXTURE TO COOL SLIGHTLY. 3. WHILE EGG-YOLK MIXTURE IS COOLING, IN SMALL BOWL, WITH MIXER AT HIGH SPEED, BEAT EGG WHITES AND CREAM OF TARTAR UNTIL STIFF PEAKS FORM. IN LARGE BOWL, WITH SAME BEATERS, AND MIXER AT MEDIUM SPEED, BEAT HEAVY OR WHIPPING CREAM, ALMOND EXTRACT, AND SALT UNTIL STIFF PEAKS FORM. RESERVE 1 CUP OF WHIPPED CREAM. 4. WITH RUBBER SPATULA OR WIRE WHISK, GENTLY FOLD EGG-YOLK MIXTURE AND EGG WHITES INTO REMAINING WHIPPED CREAM. 5. SEPARATE LADYFINGERS INTO HALVES. LINE BOTTOM OF SPRINGFORM PAN WITH HALF OF LADYFINGERS; BRUSH WITH 3 TABLESPOONS RASPBERRY LIQUEUR. SPOON HALF OF WHIPPED-CREAM MIXTURE OVER LADYFINGERS (ABOUT 4 CUPS); FREEZE 30 MINUTES OR UNTIL SET 6. CHOP DRAINED RASPBERRIES. STIR CHOPPED RASPBERRIES AND 2 TABLESPOONS RASPBERRY LIQUEUR INTO RESERVED WHIPPED CREAM. SPOON RASPBERRY MIXTURE OVER WHIPPED-CREAM LAYER IN SPRINGFORM PAN. TOP WITH REMAINING LADYFINGERS; BRUSH WITH REMAINING 3 TABLESPOONS RASPBERRY LIQUEUR. SPRINKLE WITH 1/2 CUP CHOPPED ALMONDS; TOP WITH REMAINING WHIPPED-CREAM MIXTURE. SPRINKLE REMAINING CHOPPED ALMONDS IN 1 1/2-INCH-WIDE RING AROUND EDGE ON TOP OF TRIFLE. COVER AND PLACE IN FREEZER AT LEAST 6 HOURS OR UNTIL FIRM. 7. TO SERVE, REMOVE SIDE AND BOTTOM OF PAN; CAREFULLY PEEL OFF FOIL. PLACE TRIFLE ON DESSERT PLATTER; LET STAND AT ROOM TEMPERATURE ABOUT 15 MINUTES FOR EASIER SLICING. MAKES 12 SERVINGS. ABOUT 395 CALORIES PER SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN FLUFFY STRAWBERRY PIE 2 1/2 CUPS LIGHTLY TOASTED COCONUT 1/2 CUP MARGARINE OR BUTTER 1 (3 OUNCES) PACKAGE CREME CHEESE, SOFTENED 1 (14 OUNCES) CAN CONDENSED MILK 2 1/2 CUPS FRESH OR FROZEN UNSWEETENED THAWED STRAWBERRIES MASHED (1 1/2 CUPS) 3 TABLESPOONS LEMON JUICE FROM CONCENTRATE 1 CUP WHIPPING CREAM IN LARGE SAUCEPAN, MELT MARGARINE, STIR IN TOASTED COCONUT. MIX WELL. PRESS INTO BOTTOM AND UP SIDES OF 9 INCH PIE PLATE; CHILL. IN LARGE BOWL, BEAT CHEESE UNTIL FLUFFY; BEAT IN CONDENSED MILK. STIR IN STRAWBERRIES AND LEMON JUICE. FOLD IN WHIPPED CREAM. POUR INTO COCONUT CRUST (MIXTURE SHOULD MOUND SLIGHTLY). FREEZE 4 HOURS OR UNTIL FIRM. BEFORE SERVING, GARNISH WITH ADDITIONAL FRESH STRAWBERRIES. RETURN LEFTOVERS TO FREEZER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN-FRUIT SAUTES (12-01-93) (18:00) SAUTE CANNED PEACH HALVES OR PINEAPPLE SLICES IN BUTTER OR MARGARINE. TOP WITH ICE CREAM; THEN POUR ON SOME SYRUP FROM FRUIT, WITH MINT, SHERRY, OR RUM EXTRACT ADDED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN GRAHAM CUSTARD (05/19/93) (2:39) SERVINGS: 8 2 EA EGGS 1/2 C SUGAR 1 T VANILLA 2 T LEMON JUICE 1 1/3 C EVAPORATED MILK, CHILLED 3/4 C GRAHAM CRACKER CRUMBS GREASE REFRIGERATOR FREEZING TRAY THOROUGHLY. COAT SIDES AND BOTTOM OF TRAY WITH HALF THE GRAHAM CRACKER CRUMBS, RESERVING THE REMAINDER FOR TOPPING. BEAT EGGS. ADD SUGAR AND VANILLA. CONTINUE BEATING UNTIL SUGAR IS DISSOLVED. ADD LEMON JUICE TO CHILLED MILK AND WHIP UNTIL STIFF. FOLD IN EGG MIXTURE, POUR AT ONCE INTO FREEZING TRAY AND SPRINKLE REMAINING CRACKER CRUMBS OVER TOP. FREEZE UNTIL FIRM. CUT INTO SQUARES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN LADYFINGERS (12/18/93) (21:43) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN LEMON CREAM PIE (08-31-93) (1:57) SERVINGS: 6 1 EA 9-INCH GRAHAM CRACKER CRUST 3 EA LARGE UNCRACKED EGGS. 1/2 C PLUS 2 T SUGAR 1/4 C LEMON JUICE 1/2 PT WHIPPING CREAM, WHIPPED 1 CU SEPARATE EGGS. BE SURE TO USE ONLY GRADE A UNCRACKED EGGS! IN LARGE MIXER BOWL, BEAT EGG YOLKS AND 1/2 CUP SUGAR UNTIL LIGHT; STIR IN LEMON JUICE. IN SMALL MIXER BOWL, BEAT EGG WHITES UNTIL SOFT PEAKS FORM; GRADUALLY ADD REMAINING 2 T SUGAR, BEATING UNTIL STIFF PEAKS FORM. FOLD EGG WHITE MIXTURE INTO LEMON JUICE MIXTURE; FOLD IN HALF THE WHIPPED CREAM. FOLD IN REMAINING WHIPPED CREAM. SPOON INTO PREPARED CRUST. FREEZE AT LEAST 3 HOURS OR UNTIL FIRM. SERVE MORE WHIPPED CREAM OR BLUEBERRY 'N' SPICE SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN LEMON SOUFFLE (08-31-93) (1:58) SERVINGS: 6 1 1/2 C SUGAR 3 T CORNSTARCH 1 EA ENV. UNFLAVORED GELATIN 1 C WATER 2/3 C LEMON JUICE OR LIME JUICE 3 EA LARGE EGG WHITES 1/2 PT WHIPPING CREAM, 1 CUP IN LARGE SAUCEPAN, COMBINE SUGAR, CORNSTARCH, AND GELATIN; ADD WATER AND LEMON OR LIME JUICE. OVER MEDIUM HEAT, COOK AND STIR UNTIL SLIGHTLY THICKENED; STIR IN A FEW DROPS OF FOOD COLORING IN COLOR OF JUICE USED, IF DESIRED (YELLOW OR GREEN). COOL. CHILL UNTIL PARTIALLY SET, ABOUT 1 HOUR, STIRRING OCCASIONALLY. IN SMALL MIXER BOWL, BEAT EGG WHITES UNTIL STIFF BUT NOT DRY; FOLD INTO JUICE MIXTURE. IN SMALL MIXER BOWL, BEAT WHIPPING CREAM UNTIL STIFF PEAKS FORM; FOLD INTO JUICE MIXTURE. TAPE OR TIE 3-INCH WAXED PAPER OR FOIL "COLLAR" SECURELY AROUND RIM OF 1-QT SOUFFLE DISH. POUR MIXTURE INTO DISH. FREEZE 6 HOURS OR OVERNIGHT. REMOVE "COLLAR". GARNISH WITH WHIPPED CREAM, CANDY LEMON DROPS AND GUM DROP SLIVERS IF DESIRED. RETURN LEFTOVERS TO FREEZER. TIP: SOUFFLE CAN BE CHILLED IN REFRIGERATOR 6 HOURS INSTEAD OF BEING FROZEN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN LIME PUDDING POUR 1 CAN (14 OUNCES) EVAPORATED SKIM MILK INTO REFRIGERATOR TRAYS; CHILL IN FREEZER UNTIL SOFT ICE CRYSTALS FORM ABOUT 30 MINUTES. IN CHILLED BOWL, BEAT MILK UNTIL STIFF. STIR IN 1 CAN (6 OUNCES) FROZEN LIMEADE CONCENTRATE, THAWED, AND 5 DROPS GREEN FOOD COLOR. POUR INTO 2 REFRIGERATOR TRAYS; FREEZE UNTIL FIRM. MAKES EIGHT 1 CUP SERVINGS 90 CALORIES EACH -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN PASSION (01/13/94) (23:19) 2 - 14 OZ CANS SWEETENED CONDENSED MILK (NOT EVAPORATED MILK) 1 - 2 LITER BOTTLE OR 5 - 12 OZ CANS CARBONATED BEVERAGE, ANY FLAVOR IN ICE CREAM FREEZER CONTAINER, COMBINE INGREDIENTS; MIX WELL. FREEZE ACCORDING TO MANUFACTURER'S INSTRUCTIONS. STORE LEFTOVERS IN FREEZER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN PEACH PIE (08-31-93) (2:02) 2 STICKS OR 1 PACKET OF PIE CRUST MIX 3 PACKAGES (12 OUNCES EACH) FROZEN SLICED PEACHES, PARTIALLY THAWED AND DRAINED 1 TEASPOON LEMON JUICE 1 CUP SUGAR 1/4 CUP FLOUR 1/4 TEASPOON CINNAMON 2 TABLESPOONS BUTTER OR MARGARINE HEAT OVER TO 425 DEGREES PREPARE PASTRY FOR 9 INCH 2 CRUST PIE AS DIRECTED ON THE PACKAGE. MIX PEACHES AND LEMON JUICE. STIR TOGETHER SUGAR, FLOUR AND CINNAMON; MIX WITH PEACHES. TURN INTO PASTRY LINED PIE PAN; DOT WITH BUTTER. COVER WITH TOP CRUST WHICH HAS SLITS CUT IN IT; SEAL AND FLUTE. COVER EDGE WITH 2 TO 3 INCH STRIP OF ALUMINUM FOIL TO PREVENT EXCESSIVE BROWNING; REMOVE FOIL LAST 15 MINUTES OF BAKING. BAKE 35 TO 45 MINUTES OR UNTIL CRUST IS BROWN AND JUICE BEGINS TO BUBBLE THROUGH SLITS IN CRUST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN PEACH WHIP (11-27-93) (23:27) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN PEANUT BUTTER PIE (01/07/94) (17:48) 1 - CUP CREAMY PEANUT BUTTER 1 - 8 OZ PKG CREAM CHEESE, SOFTENED 1/3 - CUP SUGAR 1/2 - CUP MILK 1 - 4 1/2 OZ CONTAINER FROZEN WHIPPED TOPPING, THAWED 1 - BAKED 9" GRAHAM CRACKER CRUMB CRUST, COOLED BLEND PEANUT BUTTER, CREAM CHEESE AND SUGAR IN SMALL BOWL OF ELECTRIC MIXER. GRADUALLY, BEAT IN MILK. FOLD IN WHIPPED TOPPING, BLENDING WELL. SPOON INTO PIE CRUST. FREEZE UNTIL FIRM, ABOUT 3 HOURS. GARNISH WITH ADDITIONAL WHIPPED TOPPING AND CHOCOLATE SAUCE, IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN PEANUT SOUFFLE (01/13/94) (23:10) 4 - EGG YOLKS 1 - CUP SUGAR 1/4 - CUP CREAMY PEANUT BUTTER 1 - TSP VANILLA EXTRACT 1 1/4 - CUPS HEAVY CREAM, WELL CHILLED 1/4 - CUP CHOPPED PEANUTS IN A DOUBLE BOILER, BEAT YOLKS AND SUGAR UNTIL THICK AND LIGHT IN COLOR. IN A SAUCEPAN OVER HIGH HEAT, COMBINE MILK, PEANUT BUTTER AND VANILLA. BRING MIXTURE JUST TO THE BOIL AND GRADUALLY, WHISKING CONSTANTLY, POUR IT OVER EGG YOLKS. OVER SIMMERING WATER, COOK CUSTARD, STIRRING CONSTANTLY, UNTIL THICK ENOUGH TO COAT A SPOON (6 TO 8 MINUTES). COOL. WHIP CREAM TO SOFT PEAK STAGE. SETTING ASIDE 1/4 CUP WHIPPED CREAM FOR GARNISH, FOLD REMAINING CREAM INTO CUSTARD. WRAP ALUMINUM FOIL COLLAR AROUND AN 1 QUART SOUFFLE DISH. SECURE WITH TAPE OR STRING. COLLAR SHOULD COME 3" ABOVE RIM OF DISH. POUR IN MIXTURE AND FREEZE UNTIL FIRM (ABOUT 8 HOURS OR OVERNIGHT). DECORATE WITH ROSETTES OF WHIPPED CREAM AND SPRINKLE WITH CHOPPED PEANUTS. SERVES 6 TO 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN PINA COLADA TORTE (01/13/94) (23:10) 1 - 7 OZ PKG FLAKED COCONUT, TOASTED (ABOUT 2 2/3 CUPS), DIVIDED 1/4 - CUP BUTTER OR MARGARINE, MELTED 1 - 14 OZ CAN SWEETENED CONDENSED MILK (NOT EVAPORATED) 2/3 - CUP CREAM OF COCONUT 1/4 - CUP LIGHT RUM OR 1/8 - TSP RUM FLAVORING 1 - 20 OZ CAN CRUSHED PINEAPPLE, WELL DRAINED, DIVIDED 2 - CUPS (1 PINT) WHIPPING CREAM, WHIPPED IN SMALL BOWL, COMBINE 2 CUPS COCONUT AND MARGARINE. PRESS FIRMLY ON BOTTOM OF 9" SPRINGFORM PAN. LINE BOTTOM OF PAN WITH PARCHMENT PAPER FOR EASY REMOVAL. CHILL. IN LARGE BOWL, COMBINE SWEETENED CONDENSED MILK, CREAM OF COCONUT AND RUM; STIR IN 1 CUP PINEAPPLE. FOLD IN WHIPPED CREAM. POUR HALF OF MIXTURE INTO PREPARED PAN; SPRINKLE WITH 1/2 CUP COCONUT. TOP WITH REMAINING CREAM OF COCONUT MIXTURE. FREEZE 6 HOURS OR UNTIL FIRM. GARNISH WITH REMAINING PINEAPPLE AND COCONUT. SERVE ON PINEAPPLE SLICES, IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN PUDDING WITH ROYAL GRAPE SAUCE (12/18/93) (22:04) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN PUMPKIN PIE (03/03/94) (13:37) YIELD: 1 SERVINGS 1 C PUMPKIN PUMPKIN SPICE SALT 1 QT VANILLA ICE CREAM 1/2 C BROWN SUGAR PUT IN BAKED PIE SHELL . FREEZE OVERNIGHT. PUT ON MERINGUE. BAKE LIKE BAKED ALASKA. 500 DEGREE OVEN, 1 - 1 1/2 MIN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN STRAWBERRY DESSERT (01/13/94) (23:28) 2 - 10 OZ PKG FROZEN STRAWBERRIES, PARTIALLY THAWED 1 - TBSP LEMON JUICE 2 - EGG WHITES 1 - CUP SUGAR 2 - CUPS WHIPPING CREAM 1 - TSP VANILLA EXTRACT BUTTER CRUNCH CRUST (SEE BELOW) IN LARGE MIXING BOWL, BEAT STRAWBERRIES, LEMON JUICE, EGG WHITES AND SUGAR TOGETHER UNTIL PEAKS FORM. IN SEPARATE BOWL, BEAT CREAM WITH VANILLA UNTIL STIFF. FOLD INTO STRAWBERRY MIXTURE. POUR OVER COOLED BUTTER CRUNCH CRUST. COVER AND FREEZE OVERNIGHT. TO SERVE, CUT INTO SQUARES. MAKES 12 TO 15 SERVINGS. BUTTER CRUNCH CRUST: 1/2 - CUP MARGARINE 1/4 - CUP BROWN SUGAR, PACKED 1 - CUP FLOUR 1/2 - CUP CHOPPED NUTS COMBINE MARGARINE, BROWN SUGAR AND FLOUR. MIX UNTIL IT CRUMBLES. ADD NUTS. PRESS INTO 13 X 9" BAKING DISH. BAKE @ 400 DEGREES FOR 12 MINUTES. COOL BEFORE ADDING FILLING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN STRAWBERRY HOMEMADE ICE CREAM 1/2 CUP SUGAR 1/4 TEASPOON SALT 1 CUP MILK 3 EGG YOLKS, BEATEN 1 TEASPOON VANILLA 2 CUPS CHILLED WHIPPING CREAM 1 PACKAGE (16 OUNCES) STRAWBERRY HALVES FOR CRANK TYPE FREEZER MIX SUGAR, SALT, MILK, STRAWBERRY HALVES AND EGG YOLKS. COOK OVER MEDIUM HEAT; STIRRING CONSTANTLY, JUST UNTIL BUBBLES APPEAR AROUND EDGE OF MIXTURE. COOL. STIR IN VANILLA AND CREAM. POUR INTO FREEZER CAN; PUT DASHER IN PLACE. COVER CAN AND ADJUST CRANK. PLACE CAN IN FREEZER TUB. FILL FREEZER 1/3 FULL OF ICE; ADD REMAINING ICE ALTERNATELY WITH LAYERS OF ROCK SALT (6 PARTS ICE TO 1 PART ROCK SALT). TURN CRANK UNTIL IT TURNS WITH DIFFICULTY. DRAW OFF WATER. REMOVE LID; TAKE OUT DASHER. PACK MIXTURE DOWN. REPLACE LID; REPACK ICE AND ROCK SALT. LET RIPEN SEVERAL HOURS. FOR REFRIGERATOR MIX SUGAR, SALT, MILK, STRAWBERRY HALVES AND EGG YOLKS. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, JUST UNTIL BUBBLES APPEAR AROUND EDGE OF MIXTURE. COOL. STIR IN VANILLA. POUR INTO REFRIGERATOR TRAY. FREEZE UNTIL MUSHY, 12/ TO 1 HOUR. IN CHILLED BOWL, BEAT CREAM UNTIL SOFT PEAKS FORM. SPOON PARTIALLY FROZEN MIXTURE INTO ANOTHER CHILLED BOWL; BEAT UNTIL SMOOTH. FOLD IN WHIPPED CREAM. POUR INTO 2 REFRIGERATOR TRAYS; FREEZE 3 HOURS OR UNTIL FIRM, STIRRING OFTEN DURING FIRST HOUR. COVER WITH WAXED PAPER TO PREVENT ICE CRYSTALS FROM FORMING. MAKES 1 QUART. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN STRAWBERRY ROCKY ROAD 1 QUART STRAWBERRIES 5 MARSHMALLOWS, CUT INTO QUARTERS 1/2 CUP SUGAR 1 CUP CHILLED WHIPPING CREAM CRUSH STRAWBERRIES; STIR IN MARSHMALLOWS AND SUGAR. LET STAND ABOUT 1 HOUR. BEAT CREAM UNTIL SOFT PEAKS FORM; FOLD INTO STRAWBERRY MIXTURE. POUR INTO 2 REFRIGERATOR TRAYS. FREEZE UNTIL FIRM, STIRRING 3 OR 4 TIMES. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FROZEN YOGURT GRAHAM SQUARES (01/13/94) (23:12) 1 - 6 OZ CAN FROZEN CONCENTRATED ORANGE JUICE, PARTIALLY THAWED 2 - 8 OZ CARTONS PLAIN YOGURT 1/3 - CUP HONEY 1 - TSP VANILLA 18 - HONEY GRAHAM CRACKER HALVES LINE 8 X 8 X 2" BAKING PAN WITH HEAVY DUTY ALUMINUM FOIL LEAVING 1 1/2" COLLAR AROUND THE EDGES. COMBINE ORANGE JUICE, YOGURT, HONEY AND VANILLA IN MEDIUM MIXING BOWL. STIR UNTIL SMOOTH. POUR YOGURT MIXTURE INTO PAN. COVER MIXTURE WITH A LENGTH OF FOIL THE SIZE OF THE PAN AND FOIL COLLAR. PRESS OUT AIR FROM CENTER TOWARDS SIDES. FOLD COVER AND COLLAR TOGETHER, SEALING TIGHTLY. FREEZE UNTIL FIRM. TO SERVE, CUT FROZEN MIXTURE INTO APPROXIMATELY 2 1/2" SQUARES TO FIT BETWEEN 2 GRAHAM CRACKER HALVES. THIS MAKES ABOUT 9 FROZEN SANDWICH SNACKS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT FLIP (12/18/93) (21:23) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT FROST (12/18/93) (21:22) SPOON SLIGHTLY THAWED FROZEN PEACHES OR BERRIES OVER VANILLA OR COFFEE ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT LIMEADE FROST POUR 1 CAN (6 OUNCES) FROZEN LIMEADE CONCENTRATE, THAWED, OVER FRESH FRUIT (WATERMELON OR CANTALOUPE BALLS, PINEAPPLE WEDGES, PEACH SLICES, BANANA SLICES) IN BOWL. COVER; CHILL 2 HOURS. TO SERVE, SPOON INTO CHILLED DESSERT DISHES. GARNISH WITH A SPRIG OF MINT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUIT PARFAIT (12/18/93) (21:51) IN GLASSES, ALTERNATE LAYERS OF VANILLA ICE CREAM WITH CRUSHED SWEETENED FRUIT OR CHOCOLATE SAUCE. GARNISH WITH WHIPPED CREAM AND SHAVED CHOCOLATE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRUITED RASPBERRY CREME PARFAITS (04-24-92) 1 (3. 5 OUNCE PACKAGE RASPBERRY GELATIN 1 CUP BOILING WATER 3/4 CUP COLD WATER 1 (16 OUNCE) CAN LITE FRUIT COCKTAIL, DRAINED 1 1/2 CUPS PREPARED WHIPPED TOPPING LEMON, FOR GARNISH IN MEDIUM BOWL, DISSOLVE GELATIN IN BOILING WATER; STIR IN COLD WATER. RESERVE 1/2 CUP DISSOLVED GELATIN MIXTURE; CHILL REMAINING DISSOLVED GELATIN UNTIL SLIGHTLY THICKENED. STIR FRUIT COCKTAIL INTO THICKENED GELATIN. SPOON MIXTURE INTO 6 (8 OUNCE) PARFAIT GLASSES. TILT GLASSES AND CHILL UNTIL MIXTURE IS SET. CHILL RESERVED 1/2 CUP GELATIN UNTIL SLIGHTLY THICKENED; FOLD IN ONE CUP WHIPPED TOPPING. SPOON OVER SET LAYER. CHILL UNTIL FIRM. TO SERVE, GARNISH WITH REMAINING WHIPPED TOPPING AND LEMON. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FUDGE-MARBLED (12/18/93) (1:01) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FUDGE RIBBON PIE 2 1 OUNCE SQUARES UNSWEETENED CHOCOLATE 1 6 OUNCE CAN EVAPORATED MILK (2/3 CUP) 1 CUP SUGAR 2 TABLESPOONS BUTTER OR MARGARINE 1 TEASPOON VANILLA 1 QUART PEPPERMINT ICE CREAM 1 9 INCH BAKED PASTRY SHELL, COOLED 3 EGG WHITES 1/2 TEASPOON VANILLA 1/4 TEASPOON CREAM OF TARTAR 6 TABLESPOONS SUGAR 1/4 CUP CRUSHED PEPPERMINT STICK CANDY IN SAUCEPAN, COMBINE CHOCOLATE AND EVAPORATED MILK. COOK AND STIR OVER LOW HEAT UNTIL CHOCOLATE IS MELTED, ABOUT 15 MINUTES. STIR IN THE 1 CUP SUGAR AND BUTTER. COOK OVER MEDIUM HEAT UNTIL THICKENED, 5 TO 8 MINUTES LONGER, STIRRING OCCASIONALLY. STIR IN 1 TEASPOON VANILLA. COOL. SPOON HALF OF THE ICE CREAM IN THE COOLED PASTRY SHELL. COVER WITH HALF THE COOLED CHOCOLATE SAUCE; FREEZE. REPEAT WITH REMAINING ICE CREAM AND SAUCE. COVER AND FREEZE OVERNIGHT OR UNTIL FIRM. PREPARE MERINGUE BY BEATING EGG WHITES WITH 1/2 TEASPOON VANILLA AND CREAM OF TARTAR UNTIL SOFT PEAKS FORM. GRADUALLY ADD 6 TABLESPOONS SUGAR, BEATING UNTIL STIFF AND GLOSSY PEAKS FORM. FOLD 3 TABLESPOONS OF THE CRUSHED CANDY INTO THE MERINGUE. REMOVE PIE FROM FREEZER. SPREAD MERINGUE OVER CHOCOLATE LAYER; SEAL TO EDGE. SPRINKLE TOP WITH REMAINING 1 TABLESPOON CRUSHED CANDY. PLACE PIE ON OLD, UNFINISHED, WOODEN CUTTING BOARD. BAKE AT 475 DEGREES FOR 4 TO 5 MINUTES, OR TILL GOLDEN. SERVE AT ONCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FUNNY FACE (11-27-93) (23:30) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGER CREAM (12/18/93) (1:01) FOLD 1/4 CUP CUT-UP PRESERVED GINGER IN SYRUP INTO VANILLA ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGER-GINCER (12/18/93) (21:24) TOP VANILLA ICE CREAM WITH CHOPPED PRESERVED GINGER AND ITS SYRUP. OR USE SHAVED CRYSTALLIZED GINGER ON ORANGE OR LEMON SHERBET. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGER ICE CREAM (03/17/94) (16:36) YIELD: 1 BATCH 2 C WHIPPING CREAM 1 C HALF AND HALF 1/2 C SUGAR 5 LG EGG YOLKS 1/3 C MINCED DRAINED STEM GINGER -- IN SYRUP 2 TB SYRUP FROM STEM GINGER 2 TB VANILLA EXTRACT MINT SPRIGS COMBINE CREAM, HALF AND HALF, SUGAR AND SALT IN HEAVY MEDIUM SAUCEPAN. BRING TO SIMMER, STIRRING UNTIL SUGAR DISSOLVES, ABOUT 8 MINUTES. WHISK YOLKS IN MEDIUM BOWL TO BLEND. GRADUALLY WHISK CREAM MIXTURE INTO YOLKS. RETURN TO SAUCEPAN. STIR OVER MEDIUM HEAT UNTIL CUSTARD THICKENS AND LEAVES PATH ON BACK OF SPOON WHEN FINGER IS DRAWN ACROSS, ABOUT 4 MINUTES; DO NOT BOIL. STRAIN CUSTARD INTO LARGE BOWL. COOL TO ROOM TEMPERATURE. STIR STEM GINGER, SYRUP AND VANILLA INTO CUSTARD. COVER AND REFRIGERATE UNTIL WELL CHILLED, OR OVERNIGHT. PROCESS CUSTARD MIXTURE IN ICE CREAM MAKER ACCORDING TO MANUFACTURER'S INSTRUCTIONS. FREEZE IN COVERED CONTAINER. (CAN BE PREPARED 2 DAYS AHEAD. LET SOFTEN SLIGHTLY IN REFRIGERATOR IF NECESSARY.) SCOOP ICE CREAM INTO BOWLS. GARNISH WITH MINT SPRIGS AND SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRANOLA YOGURT SUNDAES (10-07-92) (2:03) 1 1/2 PINTS CARAMEL ALMOND PRALINE FROZEN YOGURT 3/4 CUP GRANOLA ABOUT 20 MINUTES BEFORE SERVING: 1. LET FROZEN YOGURT STAND AT ROOM TEMPERATURE 15 MINUTES TO SOFTEN SLIGHTLY. 2. SPOON 1 PINT OF FROZEN YOGURT INTO FOUR 8-OUNCE PARFAIT GLASSES, PUSHING YOGURT DOWN WITH SPOON. 3. SPRINKLE 2 TABLESPOONS GRANOLA OVER YOGURT IN EACH PARFAIT GLASS. TOP WITH REMAINING 1/2 PINT FROZEN YOGURT. SPRINKLE TOP WITH REMAINING GRANOLA. FREEZE UNTIL READY TO SERVE. MAKES 4 SERVINGS, -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GRASSHOPPER PARFAITS 1 QUART VANILLA ICE CREAM 3 TABLESPOONS WHITE CREME DE CACAO 3 TABLESPOONS GREEN CREME DE MENTHE 1/2 CUP CHOCOLATE WAFER CRUMBS (ABOUT 8 CHOCOLATE WAFERS OR 1/2 CUP CHOCOLATE SYRUP WHIPPED CREAM MARASCHINO CHERRIES IN EACH OF 4 PARFAIT GLASSES, ALTERNATE LAYERS OF ICE CREAM, ABOUT 2 TEASPOONS EACH CREME DE CACAO AND CREME DE MENTHE AND THE WAFER CRUMBS. (OR STIR LIQUEURS INTO SLIGHTLY SOFTENED ICE CREAM. ) TOP EACH WITH WHIPPED CREAM AND A CHERRY. PLACE IN FREEZER UNTIL SERVING TIME. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOMEMADE ICE CREAM (11-14-93) (13:19) 6 EGGS 1 GAL LO-FAT MILK (APPROXIMATELY - USE 2 C SUGAR ENOUGH TO FILL ICE CREAM FREEZER) 1/4 TSP SALT 5 HALF-GALLON CARTONS OF ICE, CRUSHED 1 T VANILLA EXTRACT ROCK SALT 1 CAN (13 OZ) EVAPORATED MILK IN LARGE MIXING BOWL, BEAT EGGS. ADD SUGAR GRADUALLY, STIRRING CONSTANTLY (USING AN ELECTRIC MIXER IS OKAY). ADD SALT, VANILLA AND CANNED MILK. ADD ABOUT A PINT OF THE FRESH MILK AND MIX. POUR MIXTURE INTO ICE CREAM FREEZER CAN. ADD REST OF MILK TO FILL CAN TO THE MIDDLE OF THE TOP PADDLE BOARD. ASSEMBLE ICE CREAM FREEZER. ADD CHIPPED ICE AND ROCK SALT TO BARREL AROUND FREEZER CAN. CRANK FREEZER UNTIL ICE CREAM IS STIFF; CRANKING WILL BECOME HARDER AS ICE CREAM HARDENS. ADD ADDITIONAL ICE AND SALT TO BARREL AS NEEDED. MAKES 5 QUARTS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOMEMADE ICE CREAM WITHOUT AN ICE CREAM MAKER 1 TALL CAN (13 OUNCES) EVAPORATED MILK 3/4 CUP CHOCOLATE FLAVORED SYRUP 1 TABLESPOON SUGAR 1 TEASPOON VANILLA 1/2 CUP WHIPPING CREAM POUR EVAPORATED MILK INTO LARGE MIXING BOWL. PLACE BOWL AND BEATERS IN FREEZER UNTIL ICE CRYSTALS FORM AROUND THE EDGES OF EVAPORATED MILK. WHIP UNTIL STIFF PEAKS FORM. FOLD IN CHOCOLATE SYRUP, VANILLA, SUGAR AND WHIPPING CREAM. FREEZE 4-6 HOURS OR OVER NIGHT. MAKES 8 1 CUP SERVINGS OR APPROXIMATELY 2 QUARTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HONEYBEE SUNDAES MIX 1 1/2 CUPS HONEY AND 1 1/2 CUPS FRUIT FLAVORED BRANDY. DIVIDE 1 QUART CHOCOLATE CHIP ICE CREAM AMONG 8 DESSERT DISHES. SPRINKLE EACH SERVING WITH POWDERED INSTANT COFFEE AND SPOON ON HONEY SAUCE. PASS ANY REMAINING SAUCE. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HONEY BUNCH (12/18/93) (21:19) SPOON HONEY BLENDED WITH CRUNCHY PEANUT BUTTER OVER VANILLA OR CHOCOLATE ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ICE-CREAM BARS (12/18/93) (21:44) PLACE 1 SLICE ICE CREAM BETWEEN 2 SLICES CAKE; CUT IN HALF. FREEZER-WRAP; FREEZE. SERVE FROZEN, WITHOUT PLATES, AND EAT BY HAND. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ICE CREAM BOMBE 2 PINTS ORANGE SHERBET 1 PINT PISTACHIO 1 PINT CHOCOLATE ICE CREAM SOFTEN 1 PINT OF THE ORANGE SHERBET; SPOON INTO CHILLED 2 QUART METAL MOLD OR BOWL. FREEZE UNTIL FIRM, AT LEAST ONE HOUR. SOFTER PISTACHIO ICE CREAM; SPREAD OVER LAYER OF ORANGE SHERBET IN MOLD. FREEZE UNTIL FIRM. REPEAT WITH CHOCOLATE ICE CREAM AND THE REMAINING ORANGE SHERBET. COVER MOLD WITH WAXED PAPER; FREEZE UNTIL FIRM. JUST BEFORE SERVING, TURN MOLD CUP ONTO CHILLED SERVING PLATE. DIP CLOTH INTO HOT WATER; WRING OUT AND PLACE OVER TOP OF MOLD UNTIL MOLD LOOSENS. REMOVE MOLD. IF SURFACE OF ICE CREAM HAS MELTED SLIGHTLY, RETURN TO FREEZER FOR ABOUT 10 MINUTES. IF YOU WISH GARNISH BOMBE WITH FRUITS AND WHIPPED CREAM. MAKES 8 TO 10 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ICE CREAM BOMBE 1 (12/18/93) (21:52) 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 -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ICE-CREAM COOKIE CAKE (12/18/93) (21:32) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ICE CREAM DATE PIE 1/4 CUP SOFT BUTTER OR MARGARINE 1 PACKAGE OF DATE BAR MIX 1/2 CUP HOT WATER 1 QUART PISTACHIO OR COFFEE ICE CREAM HEAT OVEN TO 400 DEGREES WITH FORK, MIX BUTTER AND CRUMBLY MIX FROM DATE BAR MIX. SPREAD IN UNGREASED BAKING PAN, 13 X 9 X 2 INCHES. BAKE 10 MINUTES. DO NOT OVERBAKE. REMOVE FROM OVEN; CRUMBLE WITH FORK. RESERVE 1/2 CUP CRUMBLED MIXTURE; PRESS REMAINING HOT MIXTURE AGAINST BOTTOM AND SIDE OF 9 INCH PIE PAN. COOL. STIR HOT WATER INTO DATE FILLING; COOL. SPOON ICE CREAM INTO PIE SHELL; SPREAD DATE FILLING OVER ICE CREAM. SPRINKLE RESERVED CRUMBLY DATE MIXTURE OVER TOP. FREEZE UNTIL FIRM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ICE-CREAM DESSERTS (12/17/93) (22:23) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ICE-CREAM JELLY ROLL (12/18/93) (1:09) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ICE-CREAM SANDWICHES (11-27-93) (23:30) SLICE ICE CREAM FROM CYLINDRICAL CONTAINER 1/2" THICK. PLACE SLICES BETWEEN LARGE SUGAR COOKIES, SANDWICH-FASHION, TOPPING ICE CREAM WITH SAUCE IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ICE-CREAM SNOWBALLS (12/18/93) (21:41) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ICE CREAM SUNDAES IN A SHELL (01/13/94) (23:11) 1 - PKG SALAD SHELLS 1/4 - TSP CINNAMON OR 1 TSP COCOA 2 - TBSP POWDERED SUGAR 1 - QUART VANILLA ICE CREAM TOPPING IDEAS: CHOPPED PEANUTS CHOCOLATE SAUCE SLICED BANANAS MARASCHINO CHERRIES CRUSHED PINEAPPLE, DRAINED WHIPPED CREAM BAKE SALAD SHELLS AS DIRECTED ON PACKAGE. IN SMALL BOWL, COMBINE POWDERED SUGAR AND CINNAMON. SPRINKLE INSIDE OF EACH HOT BAKED SALAD SHELL WITH POWDERED SUGAR MIXTURE; COOL. PLACE EACH BAKED SHELL ON A SERVING PLATE. SCOOP ICE CREAM INTO EACH SHELL. TOP WITH DESIRED TOPPINGS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ICY MELON FREEZE 6 DESSERT FRUIT 3 CUPS PUREED MELON 1/3 CUP SUGAR 1 CUP ORANGE JUICE COMBINE PUREE AND SUGAR UNTIL SUGAR DISSOLVES. ADD JUICE AND STIR. PLACE IN FREEZER CONTAINER AND FREEZE UNTIL PARTIALLY FROZEN. PLACE IN A MEDIUM BOWL AND BEAT WITH MIXER UNTIL FLUFFY. REPLACE IN CONTAINER, COVER AND FREEZE UNTIL FIRM. SCOOP OUT AND SERVE ON MELON WEDGE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= INDIVIDUAL SHORTCAKES (12/18/93) (21:37) PLACE SLICES ICE CREAM BETWEEN SLICES TOASTED ANGEL, SPONGE, OR WHITE CAKE, TOP WITH HOT FUDGE SAUCE OR CANNED, FRESH, OR FROZEN FRUIT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ITALIAN SPUMONI 1 1/2 PINTS VANILLA ICE CREAM RUM FLAVORING TO TASTE 6 MARASCHINO CHERRIES 1 1/2 PINTS PISTACHIO ICE CREAM 1/3 CUP CHOPPED PISTACHIO NUTS 3/4 CUP WHIPPING CREAM 1/3 CUP INSTANT COCOA (DRY) 1 10 OUNCE PACKAGE FROZEN RED RASPBERRIES, THAWED 1/2 CUP WHIPPING CREAM 1/4 CUP SIFTED CONFECTIONER'S SUGAR CHILL 2 QUART METAL MOLD IN FREEZER. STIR VANILLA ICE CREAM JUST TO SOFTEN; STIR IN RUM FLAVORING. REFREEZE UNTIL WORKABLE. SPREAD QUICKLY IN LAYER OVER BOTTOM AND SIDES OF MOLD, BRINGING ICE CREAM ALL THE WAY TO TOP. (IF IT TENDS TO SLIP, REFREEZE UNTIL WORKABLE. ) CIRCLE CHERRIES AROUND BOTTOM. FREEZE. STIR PISTACHIO ICE CREAM TO SOFTEN; STIR IN NUTS. REFREEZE UNTIL WORKABLE. QUICKLY SPREAD OVER FIRST LAYER. FREEZE. COMBINE 3/4 CUP CREAM AND COCOA; WHIP TO PEAKS. QUICKLY SPREAD OVER PISTACHIO LAYER. FREEZE. DRAIN BERRIES (DISCARD SYRUP); SIEVE. MIX 1/2 CUP CREAM, SUGAR, AND DASH SALT; WHIP TO PEAKS. FOLD IN BERRY PULP. PILE INTO MOLD; SMOOTH TOP. COVER WITH FOIL. FREEZE 6 HOURS. PEEL OFF FOIL. INVERT ON CHILLED PLATE. RUB MOLD WITH HOT TOWEL; LIFT OF MOLD. CUT IN WEDGES TO SERVE. MAKES 12 TO 16 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= JAM-DANDY (12/18/93) (21:25) HEAP STRAWBERRY OR OTHER JAM, OR HEATED ORANGE MARMALADE, OVER VANILLA OR STRAWBERRY ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= JELLY-ROLL ICE-CREAM SHORTCAKE (12/18/93) (1:09) 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 (12/18/93) (1:09) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON BAKED ALASKA 1 PACKAGE CHOCOLATE FUDGE CAKE MIX 1 QUART NEAPOLITAN ICE CREAM 1 PACKAGE LEMON FLUFF FROSTING MIX BAKE CAKE MIX IN 2 LAYER PANS, 8 X 1 1/2 INCHES, AS DIRECTED ON THE PACKAGE. (FREEZE ONE LAYER FOR FUTURE USE). LINE 1 1/2 QUART BOWL WITH ALUMINUM FOIL. PACK ICE CREAM INTO BOWL; FREEZE UNTIL FIRM. COVER BAKING SHEET. INVERT BOWL WITH ICE CREAM ONTO CAKE; REMOVE BOWL AND FOIL. FREEZE CAKE AND ICE CREAM UNTIL FIRM. JUST BEFORE SERVING HEAT OVEN TO 500 DEGREES PREPARE FROSTING MIX AS DIRECTED ON PACKAGE. WORKING QUICKLY, COMPLETELY COVER CAKE AND ICE CREAM WITH FROSTING, CAREFULLY SEALING IT TO FOIL ON SHEET. BAKE 3 TO 5 MINUTES OR UNTIL LIGHT BROWN. TRIM FOIL TO EDGE OF FROSTING; TRANSFER CAKE TO SERVING PLATE. SERVE IMMEDIATELY. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON ICE CREAM (08-31-93) (2:15) SERVINGS: 12 3 EA LARGE EGG YOLKS 14 OZ SWEETENED CONDENSED MILK 1/2 C LEMON JUICE 1 X YELLOW FOOD COLORING (OPT.) 2 C WHIPPING CREAM WHIP WHIPPING CREAM AND SET ASIDE. IN LARGE BOWL, BEAT EGG YOLKS, STIR IN SWEETENED CONDENSED MILK (NOT EVAPORATED MILK), LEMON JUICE AND FOOD COLORING IF DESIRED. FOLD IN WHIPPED CREAM. POUR INTO 9 X 5-INCH LOAF PAN OR OTHER 2-QT CONTAINER. COVER, FREEZE 6 HOURS OR UNTIL FIRM. SERVE WITH WARM BLUEBERRY 'N' SPICE SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON MILK SHERBET (12/18/93) (0:15) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON SHERBET COMBINE 3/4 CUP SUGAR, DASH SALT, AND 1 CUP WATER; BRING TO BOILING; SIMMER 5 MINUTES. COOL. ADD 1/2 CUP LIGHT CREAM, THEN 1/2 CUP LEMON JUICE. POUR INTO REFRIGERATOR TRAY; FREEZE UNTIL FIRM. BEAT 2 EGG WHITES TO SOFT PEAKS; GRADUALLY ADD 1/4 CUP SUGAR, BEATING TO STIFF PEAKS. BREAK FROZEN MIXTURE INTO CHUNKS WITH WOODEN SPOON; TURN INTO CHILLED BOWL. BEAT WITH ELECTRIC MIXER UNTIL SMOOTH. FOLD IN EGG WHITES. RETURN QUICKLY TO COLD TRAY; FREEZE FIRM. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON TEA SNOW WITH STRAWBERRY SAUCE (12/11/93) (21:57) SERVINGS: 8 ------------------------------------SNOW------------------------------------ 1 X ENVELOPE UNFLAVORED GELATIN 3/4 C SUGAR 1/4 T SALT 1 C BOILING WATER 3 T INSTANT TEA, LEMON FLAVORED 1/3 C LEMON JUICE 1 T GRATED LEMON RIND 2 X EGG WHITES ------------------------------STRAWBERRY SAUCE------------------------------ 1 1/2 C HALVED STRAWBERRIES 1/3 C SUGAR 1/2 C CURRANT JELLY(OR LEMON JELLY 2 T CORNSTARCH 1 T COLD WATER SNOW: IN A MEDIUM BOWL, MIX GELATIN WITH SUGAR AND SALT. ADD BOILING WATER AND STIR UNTIL GELATIN AS COMPLETELY DISSOLVED. MIX IN TEA, LEMON JUICE AND RIND. CHILL, STIR OCCASIONALLY UNTIL THICKENED AND MIXTURE MOUNDS WHEN DROPPED FROM A SPOON. ADD EGG WHITES TO THICKENED GELATIN. BEAT AT HIGH SPEED UNTIL MIXTURE BEGINS TO HOLD ITS SHAPE, ABOUT 10 MINUTES. IF KITCHEN IS VERY WARM, BEAT OVER ICE WATER. TURN INTO A 6-CUP CRYSTAL BOWL. CHILL UNTIL FIRM. STRAWBERRY SAUCE: IN A SAUCEPAN, COMBINE STRAWBERRIES, SUGAR AND JELLY; BRING TO A BOIL. MIX CORNSTARCH WITH COLD WATER. ADD TO STRAWBERRIES AND COOK, STIRRING CONSTANTLY UNTIL CLEAR. CHILL, SERVE OVER SNOW. PAIR THIS DELECTABLE DESSERT WITH A PITCHER OF ICED TEA, GARNISHED WITH A LEMON SLICE OR SPRIG OF HOT TEA. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LIME MILK SHERBET (12/17/93) (22:31) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LIME SHERBET 3/4 CUP BOILING WATER 1 ENVELOPE LOW CALORIE LIME FLAVORED GELATIN 1/2 CUP SUGAR 1 1/2 CUPS BUTTERMILK 1 1/2 TEASPOONS GRATED LEMON PEEL 3 TABLESPOONS LEMON JUICE POUR BOILING WATER OVER GELATIN AND SUGAR IN BOWL, STIRRING UNTIL BOTH ARE DISSOLVED. MIX IN REMAINING INGREDIENTS. CHILL IN FREEZER UNTIL THICKENED. BEAT MIXTURE UNTIL FOAMY. POUR INTO REFRIGERATOR TRAY. FREEZE UNTIL FIRM. MAKES EIGHT 1/2 CUP SERVINGS 70 CALORIES EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LIME SHERBET 1 (12/17/93) (22:22) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LITTLE BAKED ALASKAS (12/18/93) (21:41) USE 6 BAKERS, DESSERT SHELLS. TOP EACH WITH WELL-DRAINED CANNED PINEAPPLE SLICE. PLACE SCOOPFUL ICE CREAM ON EACH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LUXURO CAXE (12/18/93) (21:54) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MANGO ICE-CREAM (02/21/94) (14:09) YIELD: 1 SERVINGS 1 PEACH MANGO PEELED CHOPPED 1 PAWPAW PEELED CHOPPED 1 TB LEMON JUICE 4 EGG YOLKS 2/3 C ICING SUGAR 1/2 C THICKENED CREAM 1/4 C FRESH COCONUT MILK 1 TB GROUND ALMONDS GARNISH: FRESH FRUIT OR MINT SPRIGS PUREE THE MANGO AND PAWPAW TOGETHER WITH THE LEMON JUICE. BEAT THE EGGS AND ICING SUGAR IN THE TOP OF A DOUBLE BOILER UNTIL THE EGGS ARE PALE AND THICK. REMOVE FROM THE HEAT, POUR INTO A BOWL AND CONTINUE TO BEAT UNTIL THE MIXTURE IS COOL. FOLD THE FRUIT PUREE INTO THE EGG MIXTURE AND ADD THE CREAM, COCONUT MILK AND ALMONDS. POUR THE MIXTURE INTO A MOULD OR FREEZER TRAY AND FREEZE FOR 2-3 HOURS. TO SERVE: DIP THE MOULD INTO HOT WATER FOR 30 SECONDS BEFORE TURNING OUT, OR SCOOP OUT AS ICE CREAM BALLS. GARNISH WITH FRUIT OR FRESH MINT SPRIGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAPLE ICE CREAM PIE (12/26/93) (1:58) 1 9" BAKED PIE SHELL 1 QUART VANILLA ICE CREAM, SOFTENED 3/4 CUP DARK AMBER MAPLE SYRUP WHIPPED CREAM FOR GARNISH WALNUT HALVES FOR GARNISH COMBINE VANILLA ICE CREAM AND MAPLE SYRUP IN BOWL UNTIL SMOOTH. POUR INTO THE CRUST AND PLACE IN THE FREEZER FOR 3 TO 4 HOURS UNTIL FROZEN SOLID. REMOVE FROM FREEZER 10 - 15 MINUTES BEFORE SERVING. GARNISH WITH WHIPPED CREAM AND WALNUTS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAPLE MACADAMIA NUT PARFAIT (12/26/93) (2:06) 1 CUP MAPLE SYRUP 1 CUP COLD WATER 1 PKG. KNOX GELATINE MACADAMIA NUTS OR OTHER AVAILABLE NUTS SOAK GELATINE IN 1/4 CUP COLD WATER 5 MINUTES. BRING SYRUP TO BOIL. STIR IN GELATINE - STIR UNTIL CLEAR. ADD REMAINING COLD WATER. STIR. REFRIGERATE. WHEN MIXTURE IS ALMOST SET, BEAT UNTIL FLUFFY. PUT IN GLASSES, THEN INTO REFRIGERATOR. WHEN SERVING, DECORATE WITH WHIPPED CREAM, NUTS, CHERRIES AS DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MAPLE WALNUT ICE CREAM (12/26/93) (2:06) MAKES 3 PINTS 1 QUART CREAM 1/2 CUP GRANULATED MAPLE SUGAR 1/4 CUP MAPLE SYRUP PINCH OF SALT 1/2 CUP CHOPPED WALNUTS 1/2 CUP CHOPPED HARD MAPLE SUGAR SCALD CREAM, DISSOLVING INTO IT THE 1/2 CUP MAPLE SUGAR AND 1/4 CUP MAPLE SYRUP (OR USE 3/4 CUP MAPLE SYRUP) AND THE SALT. CHILL OVERNIGHT IN A GLASS CONTAINER. FREEZE IN A CRANK ICE CREAM FREEZER, ADDING NUTS AND CHOPPED HARD MAPLE SUGAR BEFORE THE LAST 20 CRANKS. PACK AND FREEZE UNTIL HARD. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MELBA CAKE (12/18/93) (21:54) SPOON 1 PT. ICE CREAM ONTO SPONGECAKE LAYER OR SQUARE; TOP WITH 6 CANNED PEAR OR PEACH HALVES; THEN SPOON ON MELBA SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MELLO-MALLO (12/18/93) (21:26) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MELON BALL SUNDAES FOR EACH SERVING, PLACE 2 OR 3 MELON BALLS IN INDIVIDUAL SERVING DISH. TOP WITH A SCOOP OF LIME SHERBET AND A TABLESPOONFUL OF FRESH RASPBERRIES, BLUEBERRIES OR CUBED PINEAPPLE. 80 CALORIES PER SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MELON BALLS WITH LIME SHERBET DIVIDE 1 PINT LIME SHERBET AMONG 4 DESSERT DISHES. SPOON 1 PACKAGE (12 OUNCES) FROZEN MELON BALLS, THAWED AND DRAINED, OVER SHERBET. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINCEMEATS AFLAME (11-27-93) (23:31) SPOON HEATED PREPARED MINCEMEAT ONTO VANILLA OR COFFEE ICE CREAM. TOP WITH SUGAR CUBE DIPPED INTO LEMON EXTRACT; LIGHT; SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINT CAKE SHELL (12/18/93) (21:45) FILL EACH BAKERS' DESSERT SHELL WITH SCOOPFUL PEPPERMINT-STICK ICE CREAM OR ORANGE SHERBET; DRIZZLE DARK RICH CHOCOLATE SAUCE OVER EACH SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINTED SNOWBALLS ROLL 10 VANILLA ICE CREAM BALLS IN SHREDDED COCONUT. FREEZE. AT SERVING TIME, SPOON HALF THE MINT SAUCE (BELOW) INTO DESSERT DISHES. ADD ICE CREAM BALLS AND SPOON ON REMAINING SAUCE. MAKES 10 SERVINGS. MINT SAUCE HEAT 1 JAR (10 OUNCES) MINT JELLY AND 3 TO 4 TABLESPOONS WATER; STIRRING OCCASIONALLY, UNTIL JELLY IS MELTED. STRAIN IF FOAM FORMS. COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MINTY PEARS ALA MODE 1 PACKAGE (6 OUNCES) SEMI-SWEET CHOCOLATE PIECES 1 CAN (5 1/2 OUNCES) EVAPORATED MILK 1/8 TEASPOON SALT 1/2 TEASPOON PEPPERMINT EXTRACT 2 CANS (16 OUNCES EACH) PEAR HALVES, DRAINED AND CHILLED PEPPERMINT ICE CREAM IN TOP OF DOUBLE BOILER OVER HOT WATER, MELT CHOCOLATE PIECES. REMOVE FROM HEAT, BEAT IN MILK, SALT AND EXTRACT. PLACE 2 PEAR HALVES AND 1 SCOOP OF ICE CREAM IN EACH OF 4 SERVING DISHES. SPOON CHOCOLATE SAUCE OVER ICE CREAM AND PEARS. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NECTAR AMBROSIA (12/18/93) (21:06) SPOON CANNED WHOLE-FRUIT APRICOT NECTAR OVER VANILLA ICE CREAM; SPRINKLE WITH PLAIN OR TOASTED SHREDDED COCONUT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NO-BAKE ICE CREAM PIE (11-27-93) (23:38) 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 350X F. 12 TO 15 MIN., OR UNTIL CRISP AND GOLDEN BROWN. COOL, SERVE AS ABOVE, PACKING ICE CREAM WELL INTO COCONUT SHELL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= NUT BRITTLE HOMEMADE ICE CREAM 1/2 CUP SUGAR 1/4 TEASPOON SALT 1 CUP MILK 3 EGG YOLKS, BEATEN 1 TABLESPOON VANILLA 2 CUPS CHILLED WHIPPING CREAM 1 CUP CRUSHED ALMONDS, PECANS OR PEANUT BRITTLE FOR CRANK TYPE FREEZER MIX SUGAR, SALT, MILK, ALMONDS AND EGG YOLKS. COOK OVER MEDIUM HEAT; STIRRING CONSTANTLY, JUST UNTIL BUBBLES APPEAR AROUND EDGE OF MIXTURE. COOL. STIR IN VANILLA AND CREAM. POUR INTO FREEZER CAN; PUT DASHER IN PLACE. COVER CAN AND ADJUST CRANK. PLACE CAN IN FREEZER TUB. FILL FREEZER 1/3 FULL OF ICE; ADD REMAINING ICE ALTERNATELY WITH LAYERS OF ROCK SALT (6 PARTS ICE TO 1 PART ROCK SALT). TURN CRANK UNTIL IT TURNS WITH DIFFICULTY. DRAW OFF WATER. REMOVE LID; TAKE OUT DASHER. PACK MIXTURE DOWN. REPLACE LID; REPACK ICE AND ROCK SALT. LET RIPEN SEVERAL HOURS. FOR REFRIGERATOR MIX SUGAR, SALT, MILK, ALMONDS AND EGG YOLKS. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, JUST UNTIL BUBBLES APPEAR AROUND EDGE OF MIXTURE. COOL. STIR IN VANILLA. POUR INTO REFRIGERATOR TRAY. FREEZE UNTIL MUSHY, 12/ TO 1 HOUR. IN CHILLED BOWL, BEAT CREAM UNTIL SOFT PEAKS FORM. SPOON PARTIALLY FROZEN MIXTURE INTO ANOTHER CHILLED BOWL; BEAT UNTIL SMOOTH. FOLD IN WHIPPED CREAM. POUR INTO 2 REFRIGERATOR TRAYS; FREEZE 3 HOURS OR UNTIL FIRM, STIRRING OFTEN DURING FIRST HOUR. COVER WITH WAXED PAPER TO PREVENT ICE CRYSTALS FROM FORMING. MAKES 1 QUART. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE BAKED ALASKAS 1 PINT VANILLA ICE CREAM OR 1 PINT ORANGE, LEMON OR LIME SHERBET 3 LARGE ORANGES 3 EGG WHITES 1/4 TEASPOON CREAM OR TARTAR 1/4 CUP PLUS 2 TABLESPOONS SUGAR SCOOP ICE CREAM INTO 6 BALLS; FREEZE UNTIL VERY FIRM, AT LEAST 5 HOURS. CUT ORANGES CROSSWISE IN HALF; CUT THIN SLICE FROM BOTTOM OF EACH HALF. CUT AROUND EDGES AND MEMBRANES; REMOVE FRUIT AND MEMBRANE FROM ORANGE SHELLS. LINE BOTTOM OF EACH SHELL WITH FRUIT. REFRIGERATE. HEAT OVEN TO 500 DEGREES BEAT EGG WHITES AND CREAM OF TARTAR UNTIL FOAMY. BEAT IN SUGAR, 1 TABLESPOON AT A TIME; CONTINUE BEATING UNTIL STIFF AND GLOSSY. DO NOT UNDER BEAT. PLACE ORANGE CUPS ON UNGREASED BAKING SHEET; FILL EACH CUP WITH AN ICE-CREAM BALL. COMPLETELY COVER ICE CREAM WITH MERINGUE, SEALING IT TO EDGE OF SHELLS. BAKE 2 TO 3 MINUTES OR UNTIL MERINGUE IS LIGHT BROWN. SERVE IMMEDIATELY. 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE FREEZE PIE (08-31-93) (2:32) SERVINGS: 8 1 EA DEEP DISH PIE SHELL,BAKED 1 PK 3 OZ. ORANGE FLAVOR GELATIN 2/3 C BOILING ORANGE JUICE 1 C VANILLA ICE CREAM,SOFTENED 1 C 11 OZ MANDARIN ORANGE,DRAINED 1 C WHIPPED TOPPING,THAWED DISSOLVE GELATIN IN BOILING ORANGE JUICE.ADD ICE CREAM BY SPOONFULS, BLENDING UNTIL DISSOLVED.CHILL UNTIL SLIGHTLY THICKENED.STIR IN MANDARIN ORANGES.FOLD IN WHIPPED TOPPING.POUR INTO PIE SHELL.FREEZE UNTIL FIRM, ABOUT 2 HOURS.REMOVE FROM FREEZER 15 MINUTES BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE MILK SHERBET (12/18/93) (0:16) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE PARFAIT (11-27-93) (23:31) ALTERNATE ORANGE SECTIONS, VANILLA ICE CREAM, AND STRAWBERRY JAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ORANGE SHERBET (04-25-92) 1 (3 OUNCE) PACKAGE ORANGE GELATIN 3/4 CUP BOILING WATER 1/2 CUP SUGAR 1/2 CUP WATER 1 1/2 CUPS ORANGE JUICE 2 TEASPOONS LEMON JUICE LEMON, ORANGE AND LIME SLICES, FOR GARNISH IN MEDIUM METAL BOWL, DISSOLVE GELATIN IN BOILING WATER; SET ASIDE. IN SMALL SAUCEPAN, OVER MEDIUM HIGH HEAT, HEAT SUGAR AND 1/2 CUP BOILING WATER; BOIL FOR 5 MINUTES. STIR IN SUGAR MIXTURE, ORANGE JUICE AND LEMON JUICE INTO DISSOLVED GELATIN. COVER; FREEZE FOR 1 HOUR OR UNTIL MIXTURE IS FROZEN AROUND EDGES. REMOVE FROM FREEZER. WITH ELECTRIC MIXER AT HIGH SPEED, BEAT UNTIL FOAMY. RETURN BOWL TO FREEZER; FREEZE FOR 1 HOUR. REPEAT BEATING PROCESS ONCE. FREEZE UNTIL FIRM, ABOUT 4 HOURS. TO SERVE, SCOOP INTO 6 DESSERT DISHES; GARNISH WITH LEMON, ORANGE AND LIME SLICES IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PANTRY-SHELF ORANGE/PINEAPPLE/LEMON ICE CREAM (12/18/93) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PARTY ICE-CREAM CAKE (12/18/93) (21:54) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PASSION SHAKES (01/13/94) (23:20) IN BLENDER CONTAINER, COMBINE 1/2 CAN SWEETENED CONDENSED MILK, 1 - 12 OZ CAN OR 1 1/2 CUPS CARBONATED BEVERAGE AND 3 CUPS ICE. BLEND UNTIL SMOOTH. REPEAT IF DESIRED. FREEZE. MAKES ABOUT 1 QUART. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PATTY MINT (12/18/93) (21:27) TOP VANILLA OR CHOCOLATE ICE CREAM WITH CRUMBLED CHOCOLATE-COVERED PEPPERMINT PATTIES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH ICE CREAM 2 CUPS FINELY CHOPPED PEACHES 1/4 CUP SUGAR 1 15 OUNCE CAN (1 1/3 CUPS) SWEETENED CONDENSED MILK 1 CUP WHIPPING CREAM, WHIPPED 1/3 CUP SLIVERED ALMONDS, TOASTED TO PEACHES, ADD SUGAR AND 1/4 CUP WATER; MASH. ADD 1 TO 2 DROPS EACH RED AND YELLOW FOOD COLORING. DRAIN, RESERVING JUICE. ADD WATER TO JUICE TO MAKE 3/4 CUP. COMBINE PEACHES, JUICE AND MILK; POUR INTO REFRIGERATOR TRAYS. FREEZE UNTIL FIRM. BREAK INTO CHUNKS; BEAT FLUFFY WITH ELECTRIC MIXER. FOLD IN WHIPPED CREAM AND NUTS. RETURN TO TRAYS. FREEZE FIRM. SERVES 8 TO 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH MELBA (11-27-93) (23:24) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACH PARFAITS CHANTILLY (01/13/94) (2:05) 1 - PT VANILLA ICE CREAM 1/2 - CUP TOASTED, SLIVERED ALMONDS 1 - CUP HEAVY CREAM, WHIPPED 4 OR 5 - MEDIUM SLICED FRESH PEACHES REMOVE ICE CREAM FROM FREEZER AND LET STAND AT ROOM TEMPERATURE UNTIL SOFT ENOUGH TO FOLD IN WHIPPED CREAM AND TOASTED ALMONDS. REFREEZE UNTIL ALMOST FROZEN. SERVE IN PARFAIT GLASSES WITH ALTERNATE LAYERS OF SLICED FRESH PEACHES. TOP WITH SPRINKLING OF SLIVERED ALMONDS, IF DESIRED. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEACHY PARFAITS (03-16-93) (1:47) 1 (3.4 OUNCE) PACKAGE VANILLA FLAVOR INSTANT PUDDING AND PIE FILLING 1 1/2 CUPS 1% LOW FAT MILK 1/4 TEASPOON GROUND CINNAMON 1 CUP FROZEN NON-DAIRY WHIPPED TOPPING, THAWED 1 (16 OUNCE) CAN SLICED PEACHES, WELL DRAINED AND DICED; RESERVE 1/3 CUP FOR GARNISH 8 (3 INCH DIAMETER) OATMEAL COOKIES; RESERVE 2 COOKIES FOR GARNISH IN MEDIUM BOWL PREPARE PUDDING MIX WITH MILK FOLLOWING PACKAGE DIRECTIONS. STIR IN CINNAMON. FOLD IN WHIPPED TOPPING. ADD PEACHES TO MIXTURE. CRUMBLE 1/2 OF AN OATMEAL COOKIE IN BOTTOM OF EACH OF 6 PARFAIT GLASSES OR WINE GLASSES. SPOON 1/4 CUP PUDDING MIXTURE INTO EACH GLASS. REPEAT LAYERS. COVER WITH PLASTIC WRAP; REFRIGERATE AT LEAST 2 HOURS OR OVERNIGHT. BEFORE SERVING REMOVE PLASTIC WRAP; GARNISH WITH CRUMBLED OATMEAL COOKIES AND RESERVED PEACHES. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEANUT BUTTER ICE CREAM (01/13/94) (23:09) 4 - CUPS HEAVY CREAM 1 - CUP CREAMY PEANUT BUTTER 6 - EGG YOLKS 1 - CUP GRANULATED SUGAR OVER MODERATE HEAT, BRING CREAM TO JUST BELOW BOILING POINT. STIR IN PEANUT BUTTER. BEAT EGG YOLKS WITH SUGAR UNTIL THICK AND LIGHT IN COLOR. WHISKING, CONSTANTLY, ADD A BIT OF HOT CREAM TO YOLKS. QUICKLY, POUR THIS MIXTURE INTO REMAINING HOT CREAM. BLEND THOROUGHLY. COOL TO ROOM TEMPERATURE AND FREEZE ACCORDING TO INSTRUCTIONS ON YOUR ICE CREAM FREEZER. MAKES ABOUT 1/2 GALLON. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEANUT TOSS (12/18/93) (21:28) SPRINKLE CRUSHED PEANUT BRITTLE OVER VANILLA, COFFEE, OR CHOCOLATE ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEPPERMINT HOMEMADE ICE CREAM 1/2 CUP SUGAR 1/4 TEASPOON SALT 1 CUP MILK 3 EGG YOLKS, BEATEN 1 TEASPOON VANILLA 2 CUPS CHILLED WHIPPING CREAM 1/2 CUP CRUSHED PEPPERMINT CANDY FOR CRANK TYPE FREEZER MIX SUGAR, SALT, MILK, PEPPERMINT CANDY AND EGG YOLKS. COOK OVER MEDIUM HEAT; STIRRING CONSTANTLY, JUST UNTIL BUBBLES APPEAR AROUND EDGE OF MIXTURE. COOL. STIR IN VANILLA AND CREAM. POUR INTO FREEZER CAN; PUT DASHER IN PLACE. COVER CAN AND ADJUST CRANK. PLACE CAN IN FREEZER TUB. FILL FREEZER 1/3 FULL OF ICE; ADD REMAINING ICE ALTERNATELY WITH LAYERS OF ROCK SALT (6 PARTS ICE TO 1 PART ROCK SALT). TURN CRANK UNTIL IT TURNS WITH DIFFICULTY. DRAW OFF WATER. REMOVE LID; TAKE OUT DASHER. PACK MIXTURE DOWN. REPLACE LID; REPACK ICE AND ROCK SALT. LET RIPEN SEVERAL HOURS. FOR REFRIGERATOR MIX SUGAR, SALT, MILK, PEPPERMINT CANDY AND EGG YOLKS. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, JUST UNTIL BUBBLES APPEAR AROUND EDGE OF MIXTURE. COOL. STIR IN VANILLA. POUR INTO REFRIGERATOR TRAY. FREEZE UNTIL MUSHY, 12/ TO 1 HOUR. IN CHILLED BOWL, BEAT CREAM UNTIL SOFT PEAKS FORM. SPOON PARTIALLY FROZEN MIXTURE INTO ANOTHER CHILLED BOWL; BEAT UNTIL SMOOTH. FOLD IN WHIPPED CREAM. POUR INTO 2 REFRIGERATOR TRAYS; FREEZE 3 HOURS OR UNTIL FIRM, STIRRING OFTEN DURING FIRST HOUR. COVER WITH WAXED PAPER TO PREVENT ICE CRYSTALS FROM FORMING. MAKES 1 QUART. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEPPERMINT ICE CREAM 1 ENVELOPE UNFLAVORED GELATIN 1/2 CUP COLD MILK 1 1/2 CUPS MILK, SCALDED 1 9 OUNCE PACKAGE PEPPERMINT STICK CANDY, CRUSHED (1 1/4 CUPS) 2 CUPS WHIPPING CREAM, WHIPPED SOFTEN GELATIN IN COLD MILK; DISSOLVE IN HOT MILK. ADD 1/4 TEASPOON SALT AND ALL BUT 1/4 CUP CANDY TO HOT MILK; STIR TO DISSOLVE. FREEZE IN REFRIGERATOR TRAY. BREAK UP; BEAT SMOOTH WITH ELECTRIC MIXER. FOLD IN CREAM AND RESERVED CANDY. TINT PINK. FREEZE IN REFRIGERATOR TRAY. SERVES 6 TO 8. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PEPPERMINT ICE CREAM DESSERT (01/13/94) (23:19) 1-KOOL WHIP (8 OZ) 1-PKG GERMAN SWEET CHOCOLATE 2-STICKS MARGARINE 1-CAN CARNATION EVAPORATED MILK (SMALL CAN-2/3 CUP) 2/3-CUP SUGAR 1-PKG NABISCO CHOCOLATE WAFERS 1/2 -GAL PEPPERMINT ICE CREAM (MULLERS PREFERRED) 1-TSP VANILLA CRUSH CHOCOLATE COOKIES AND ADD TO FIRST MELTED MARGARINE. PAT INTO 9 X 13 PAN. CHILL. IN SAUCE PAN, PLACE GERMAN CHOCOLATE FIRST, ALSO SUGAR AND MILK. BRING TO BOIL. COOK 4 MINUTES OVER LOW HEAT, ADD VANILLA. CHILL 45 MINUTES OR UNTIL COOL. SLICE ICE CREAM INTO EVEN SLABS AND PLACE OVER CHOCOLATE. CRUMBS. POUR CHOCOLATE MIXTURE OVER THE TOP OF ICE CREAM. SPREAD KOOL WHIP OVER THIS AND GARNISH WITH NUTS OR SHAVED CHOCOLATE. PLACE IN FREEZER UNTIL READY TO SERVE. MAKES 12 TO 15 SERVINGS. COLORFUL AT CHRISTMAS TIME. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PHILADELPHIA ICE CREAM (12/18/93) (0:17) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINA COLADA SORBET (08-31-93) (0:42) SERVINGS: 9 2 C 14. OZ CRUSH PINEAPPLE 1/2 C CREAM OF COCONUT 1/3 C GRANULATED SUGAR 1/3 C WATER 1/4 C DARK RUM PLACE UNDRAINED PINEAPPLE AND CREAM OF COCONUT IN LARGE CONTAINER. COMBINE SUGAR AND WATER. BRING TO BOIL OVER MEDIUM HEAT AND BOIL 1 MINUTE. COOL. ADD SUGAR SYRUP AND RUM TO PINEAPPLE MIXTURE. FREEZE UNTIL FIRM, ABOUT 4 TO 6 HOURS. PROCESS IN BLENDER OR FOOD PROCESSOR UNTIL SMOOTH BUT NOT COMPLETELY THAWED. FREEZE UNTIL FIRM. SOFTEN LIGHTLY BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINE-ORANGES (11-27-93) (23:30) TOP ORANGE SHERBET WITH CANNED CRUSHED PINEAPPLE (OR STRAWBERRIES OR RASPBERRIES). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE-MINT PARFAIT (12/18/93) (21:52) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE-ORANGE PARFAIT (12/18/93) (21:51) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE SHERBET 1 PINEAPPLE 1 CUP WATER 1 TABLESPOON LEMON JUICE 1/4 CUP SUGAR SLICE PINEAPPLE IN HALF, LENGTHWISE. REMOVE PULP AND PLACE IN SAUCEPAN WITH THE REMAINING INGREDIENTS. COOK 5 MINUTES. PLACE IN FOOD PROCESSOR OR BLENDER UNTIL SMOOTH. FREEZE UNTIL FIRM. REMOVE FROM FREEZER, BEAT UNTIL FROTHY. PLACE INTO PINEAPPLE SHELL AND FREEZE UNTIL READY TO SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE SHERBET 1 1/2 ENVELOPE (1 1/2 TEASPOONS) UNFLAVORED GELATIN 2 TABLESPOONS COLD WATER 2 CUPS BUTTERMILK OR SOUR MILK 3/4 CUP SUGAR 1 8 3/4 OUNCE CAN (1 CUP) CRUSHED PINEAPPLE 1 TEASPOON VANILLA 1 EGG WHITE 1/4 CUP SUGAR SOFTEN GELATIN IN COLD WATER; DISSOLVE OVER HOT WATER. COMBINE BUTTERMILK OR SOUR MILK, 3/4 CUP SUGAR, PINEAPPLE, VANILLA, AND GELATIN; MIX WELL. TURN INTO REFRIGERATOR TRAY. FREEZE UNTIL FIRM. BREAK IN CHUNKS; TURN INTO CHILLED BOWL; BEAT SMOOTH WITH ELECTRIC MIXER. BEAT EGG WHITE TO SOFT PEAKS; GRADUALLY ADD 1/4 CUP SUGAR, BEATING TO STIFF PEAKS. FOLD INTO PINEAPPLE MIXTURE. RETURN TO COLD TRAY. FREEZE FIRM. SERVES 4 TO 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINEAPPLE TOWE (11-27-93) (23:30) TOP EACH CANNED PINEAPPLE SLICE WITH BALL OF VANILLA ICE CREAM. SPOON ON APRICOT JAM; SPRINKLE WITH SLIVERED, ROASTED, BLANCHED ALMONDS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINK BAVARIAN CREAM 1 PACKAGE (10 OUNCES) FROZEN SLICED STRAWBERRIES, THAWED 1 CUP BOILING WATER 1 PACKAGE (3 OUNCES) STRAWBERRY FLAVORED GELATIN 1 CUP CHILLED WHIPPING CREAM DRAIN STRAWBERRIES, RESERVING SYRUP. POUR BOILING WATER OVER GELATIN, STIRRING UNTIL GELATIN IS DISSOLVED. ADD ENOUGH COLD WATER TO RESERVED SYRUP TO MEASURE ONE CUP; STIR INTO DISSOLVED GELATIN. CHILL UNTIL ALMOST SET. IN CHILLED BOWL, BEAT CREAM UNTIL STIFF. BEAT GELATIN UNTIL FOAMY. FOLD GELATIN AND STRAWBERRIES INTO WHIPPED CREAM. POUR INTO 1 QUART MOLD. CHILL UNTIL FIRM. IF YOU WISH, GARNISH WITH ADDITIONAL WHIPPED CREAM AND STRAWBERRIES. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PINK LADY (12/18/93) (22:03) MAKE AS IN CHOCOLATE BUTTERFLY, ABOVE, USING WHITE CUPCAKES AND STRAWBERRY ICE CREAM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= POUND CAKE JUBILEE (01/13/94) (23:08) 1 - 21 OZ CAN CHERRY PIE FILLING 2 - SCOOPS (6 TBSP) WYLER'S STRAWBERRY DRINK MIX VANILLA ICE CREAM 1 - POUND CAKE IN SMALL SAUCEPAN, COMBINE PIE FILLING AND DRINK MIX. HEAT; STIR OCCASIONALLY. SCOOP ICE CREAM ONTO CAKE SLICES. TOP WITH SAUCE. MAKES 2 1/2 CUPS SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= PRETZEL CRISP (12/18/93) (21:07) TOP VANILLA OR CHOCOLATE ICE CREAM WITH CHOCOLATE SAUCE; SPRINKLE WITH CRUMBLED PRETZELS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK BISCUIT TORTONI (12/18/93) (1:01) 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.) -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RAINBOW (12/18/93) (21:08) TOP VANILLA ICE CREAM WITH SNIPPED GUMDROPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RAINBOW SHERBET ROLL 1 PACKAGE LEMON CHIFFON CAKE MIX 1 1/2 CUPS RASPBERRY SHERBET 1 1/2 CUPS ORANGE SHERBET 1 1/2 CUPS LIME SHERBET HEAT OVEN TO 350 DEGREES PREPARE CAKE MIX AS DIRECTED ON PACKAGE EXCEPT POUR HALF THE BATTER IN UNGREASED JELLY ROLL PAN, 15 1/2 X 10 1/2 X 1 INCH, SPREADING BATTER TO CORNERS. POUR REMAINING BATTER INTO UNGREASED LOAF PAN, 9 X 5 X 3 INCHES. BAKE JELLY ROLL PAN 20 TO 25 MINUTES, LOAF PAN 45 TO 50 MINUTES OR UNTIL TOP SPRINGS BACK WHEN TOUCHED LIGHTLY WITH FINGER. COOL JELLY ROLL PAN 10 MINUTES. LOOSEN CAKE FROM EDGES OF PAN; INVERT ON TOWEL SPRINKLED WITH CONFECTIONERS' SUGAR. TRIM OFF STIFF EDGES IF NECESSARY. ROLL CAKE AND TOWEL FROM NARROW END; COOL TOWEL WRAPPED CAKE ON WIRE RACK. INVERT LOAF PAN TO COOL. (USE LOAF CAKE AS DESIRED). UNROLL CAKE; REMOVE TOWEL. BEGINNING AT NARROW END, SPREAD RASPBERRY SHERBET ON 1/3 OF CAKE, ORANGE SHERBET ON NEXT 1/3 OF CAKE AND LIME SHERBET ON REMAINING CAKE. ROLL UP CAREFULLY. PLACE SEAM SIDE DOWN ON PIECE OF ALUMINUM FOIL, 18 X 12 INCHES. WRAP SECURELY IN FOIL; FREEZE UNTIL FIRM. REMOVE FROM FREEZER 15 MINUTES BEFORE SERVING. CUT ROLL INTO 3/4 INCH SLICES. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RASPBERRY BOMBE 3 PINTS RED RASPBERRY SHERBET 2 PINTS PINK PEPPERMINT OR STRAWBERRY ICE CREAM 1 CUP WHIPPING CREAM 3 TABLESPOONS CONFECTIONER'S SUGAR DASH SALT 1/4 CUP FINELY CHOPPED MIXED CANDIED FRUITS AND PEELS 1/4 CUP FINELY CHOPPED ALMONDS, TOASTED RUM FLAVORING TO TASTE CHILL A 2 1/2 QUART METAL MOLD IN FREEZER. STIR SHERBET JUST TO SOFTEN. WITH CHILLED SPOON, QUICKLY SPREAD OVER BOTTOM AND SIDES OF MOLD; BE SURE SHERBET COMES TO TOP (IF IT SLIPS DOWN, REFREEZE IN MOLD UNTIL WORKABLE). FREEZE FIRM. STIR THE ICE CREAM JUST TO SOFTEN. QUICKLY SPREAD OVER RASPBERRY LAYER, COVERING COMPLETELY. FREEZE FIRM. WHIP CREAM WITH SUGAR AND SALT TO SOFT PEAKS. FOLD IN FRUITS, NUTS, AND FLAVORING. PILE INTO CENTER OF MOLD, SMOOTHING TOP. COVER WITH FOIL; FREEZE 6 HOURS OR OVERNIGHT. PEEL OFF FOIL. INVERT MOLD ON CHILLED PLATE. RUB MOLD WITH A HOT DAMP TOWEL TO LOOSEN; LIFT OFF MOLD. SERVES 12 TO 16. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RED AND WHITE (12/18/93) (21:29) SPOON CANNED WHOLE-CRANBERRY SAUCE OVER VANILLA ICE CREAM; SPRINKLE WITH BROWN SUGAR MIXED WITH CINNAMON -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RED-AND-WHITE PARFAITS (12/18/93) (21:52) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= REFRIGERATOR VANILLA ICE CREAM 1 RENNET TABLET 1 CUP LIGHT CREAM 1/2 CUP SUGAR 1 1/4 TEASPOONS VANILLA 1 CUP WHIPPING CREAM, WHIPPED CRUSH RENNET TABLET IN 1 TABLESPOON COLD WATER; DISSOLVE. COMBINE THE LIGHT CREAM AND SUGAR; HEAT SLOWLY UNTIL WARM (110 DEGREES), NOT HOT. STIR IN RENNET MIXTURE. ADD VANILLA; STIR QUICKLY FOR A FEW SECONDS. POUR INTO REFRIGERATOR TRAY. LET MIXTURE STAND AT ROOM TEMPERATURE FOR 10 MINUTES. FREEZE FIRM. BREAK INTO CHUNKS WITH WOODEN SPOON; TURN INTO CHILLED BOWL; BEAT SMOOTH WITH ELECTRIC MIXER. FOLD IN WHIPPED CREAM. RETURN QUICKLY TO COLD TRAY; FREEZE FIRM. MAKES 4 TO 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RUM-BUTTERSCOTCH ICE-CREAM SANDWICH (12/18/93) (21:44) FOR EACH SERVING, PUT 2 THIN SLICES ANGEL-FOOD, SPONGE-, OR CHIFFON CAKE TOGETHER WITH VANILLA ICE CREAM. TOP WITH RUM-BUTTER SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= RUM ICE-CREAM MOLD (11-27-93) (23:25) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAINT PADDY'S DAY SHERBET PIE (03-18-93) (6:47) 4 C