Category Archives: DESSERTS

FRIED ICE CREAM

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1 quart vanilla ice cream
1 cup crushed frosted flakes cereal
1 cup sweetened coconut flakes OR 1 cup chopped walnuts OR 1 cup cookie crumbs
2 large eggs
2 tablespoons sugar
vegetable oil (for frying)

with an ice cream scoop, form 4 large balls of ice cream. place on a waxed paper-lined cookie sheet and cover with plastic wrap. freeze for at least 2 hours. in a bowl, combine the cereal crumbs with either the coconut, walnuts or cookie crumbs (or any combination). spread the mixture in a shallow dish. dip the ice cream balls in the crumb mixture and freeze for 30 minutes. in a bowl, beat the eggs and sugar. dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. freeze for 1 hour. (if necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.) heat the oil in a large pot or fryer to 400 degrees. one at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. remove from the oil and place in a dessert bowl. drizzle with chocolate sauce and whipped cream, as desired. repeat with remaining ice cream.

4-8 servings

CHERRIES JUBILEE

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2 cans (16 oz ea) pitted dark cherries
3 tablespoons currant jelly
1/4 cup orange juice
3 strips orange peel
1 tablespoon cornstarch
1 1/2 pints vanilla ice cream
1/4 cup brandy

drain cherries, reserving 1 cup juice. in medium saucepan, combine jelly, orange juice and peel, and 3/4 cup cherry juice. simmer until jelly has dissolved, about 5 minutes. mix cornstarch with remaining 1/4 cup of cherry juice and stir into mixture. cook, stirring occasionally, until mixture thickens and boils, about 3 minutes. add cherries. spoon ice cream into individual serving dishes. in small saucepan, heat brandy until hot but NOT boiling. pour onto hot cherries and ignite with a long match. (WHOOSH!) pour over ice cream.

GERMAN CHOCOLATE CAKE

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1 (4 oz) package german sweet chocolate
1/2 cup water
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

COCONUT-PECAN FROSTING
1 cup evaporated milk
1 cup sugar
3 egg yolks, lightly beaten
1/2 cup butter
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
1 cup chopped pecans

in a saucepan over low heat, stir chocolate and water until chocolate is melted. cool. in a mixing bowl, cream butter and sugar. add egg yolks, one at a time, beating well after each addition. add chocolate mixture and vanilla; mix well. combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. in another mixing bowl, beat egg whites until stiff peaks form. fold into batter. line a greased 13x9x2″ baking pan with waxed paper. spread batter evenly in pan. bake at 350 degrees 50-55 minutes or until a toothpick comes out clean. cool in pan for 10 minutes. invert onto a wire rack to cool completely. remove waxed paper.

FOR FROSTING: combine milk, sugar, egg yolks, butter and vanilla in a saucepan. cook and stir over medium heat until thickened. remove from heat. stir in coconut and pecans. beat until frosting is cool and reaches desired spreading consistency. please cake a serving platter. spread frosting over top and sides.

12-15 servings

BANANA GRAHAM DESSERT

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1 (1.5 oz) package instant vanilla pudding
2 3/4 cups cold skim milk
1 cup (8 oz) sour cream
12 graham crackers
2 large firm bananas, sliced

in a mixing bowl, beat pudding mix and milk on low speed for 2 minutes. fold in sour cream. let stand for for 5 minutes. in a 3 qt bowl, layer a third of the graham crackers, bananas and putting mixture. repeat layers twice. refrigerate.

9 servings

BERRY BAVARIAN CREAM

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1 (3 oz) package strawberry jello
1 cup hot water
1/2 cup ice water
2 (10 oz) packages frozen OR 2 1/2 cups sliced fresh strawberries
2 cups whipping cream, whipped
angel food cake

GLAZE:
1 cup strawberry juice
1 tablespoon cornstarch
1 teaspoon soft butter

dissolve jello in hot water. add ice water and whip till slightly congealed. beat till light and fluffy. drain berries and reserve juice for glaze. fold in strawberries and whipped cream. with a fork, tear angel food cake into pieces. DO NOT USE BROWNED EDGE! alternate cake pieces and jello mixture into mold. chill till firm. unmold on plate. drizzle with glaze. chill.

GLAZE: in a bowl, blend cornstarch with juice. pour into a saucepan and cook until clear, 3-5 minutes. remove from heat and add butter. cool and drizzle over mold.

CHEESECAKE CUPCAKES

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3 (8 oz) packages cream cheese, softened
4 eggs
1 cup sugar
1 teaspoon vanilla
16 vanilla wafers

preheat oven to 350 degrees. in a large bowl, combine all ingredients except vanilla wafers. mix until smooth. in the bottom of each at 16 paper-lined muffin cups, place a vanilla wafer. spoon cream cheese mixture over vanilla wafers, filling each cup full. bake 20 minutes. let cool in pan 10 minutes. remove from pan and refrigerate 1-2 hours or overnight.

ROB’S BANGIN’ RICE PUDDING

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1 1/4 cup milk
1 1/4 cup water
1/4 cup sugar
1 cup uncooked rice
2 tablespoons soft butter
1/2 teaspoon almond extract
1 cup whipping cream
1 tablespoon sugar

In large saucepan, combine milk, water, and the 1/4 cup sugar. Bring to a boil over high heat. Reduce heat. Simmer, uncovered, about 30-35 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir in butter and almond extract until well combined. Cool. Whip cream. Beat in 1 tablespoon sugar. Fold cream into pudding. Cover and chill at least 2 hours before serving.