358 ice for you Recipes

ice cream sandwiches, candy bars, chopped (as coarse or as fine as you prefer, ex, crispy crunch, skor or coffee crisp)

note that if you do not have fresh mint , you can make this mint chocolate chip ice cream recipe with peppermint extract. skip steps 1 and 2, instead heating 1 cup of milk with 1 cup of cream and the sugar and salt until steaming. continue with step 3. add 2 tsp of peppermint extract in with the chilled custard mixture in step 6., fresh mint leaves (not stems), rinsed, drained , packed, milk, heavy cream (divided , 1 cup and 1 cup), sugar, a pinch of salt, egg yolks, semisweet chocolate or dark chocolate, chopped fine, keep in the freezer until used

flour, salt, shortening, butter (cold, cut up ), ice water, if you want , for fruit pies, add 1 tbsp sugar. add with salt

mixed dried fruit (raisins, golden raisins, currants, cherries, craisins, you choose), glace cherries, quartered, glace apricot, chopped, glace pineapple, chopped, chopped glace ginger, grated orange rind, grand marnier, brandy, vanilla ice cream, softened, chocolate chips, chopped pecans, water, cocoa powder , sifted, butter, soft brown sugar, dark semi-sweet chocolate, chopped, brandy

black coffee, hot and extra strong, cinnamon (if you don tsp have, just add ), brown sugar, light cream

cucumbers (or enough to almost fill a 4 litre ice cream pail or fill a gallon container about 3/4), onion, sliced, celery, sliced (i always omit this) (optional), green bell peppers, sliced (or a combination , use whichever you like) or 1 -2 cup red bell pepper (or a combination , use whichever you like), salt, sugar, white vinegar, celery seed, yellow mustard seeds

sugar (more if you like ), cocoa (hershey s dark is good), water for low-fat sorbet (or milk (skim, 1% or 2%, your choice), dark chocolate (can double if you like) or 2 oz semisweet chocolate, chopped (can double if you like), cayenne (or more , entirely optional but is a nice surprise in a frozen dish)

butter, sugar (depending how sweet you want the lemon layer), egg yolks, slightly beaten, juice from fresh lemons to make 1/3-1/2 cup, zest from 1 lemon, pre baked pie shell (you can use pastry, graham, sugar cookie, even chocolate, to your preference), vanilla ice cream (a lesser quality ice cream is actually fine to use, here...i suggest just a plan vanilla, though, not vanilla bean, french vanilla, etc)slightly softened(until just spreadable)

butter, brown sugar, egg yolk, plain flour, bicarbonate of soda, ground ginger, golden syrup, icing sugar, cocoa, butter, melted, warm water, candy, to decorate (i.e. marshmallows, chocolate sprinkles, 100 s and 1000 s, gummy lollies, m and m s etc), pre-made coloured icing (you can make your own coloured icing to draw features on if you please...i just find it easier to bu)

cooking time does not include freezing time ..., egg yolks, fresh coffee (finely ground ), soft brown sugar (light ), milk, approx 185ml) very hot water, note, you can use egg whites to make meringue shells to serve up the ice cream on top of....and with that thought, i will share with everyone how to make those...recipe to be posted soon.

vanilla ice cream (or any flavour or s you want), ice cream topping, melted and cooled first (peppermint crisps, ripe cherries, crunchie or violet crumble honeycomb, jelly babies, maltesers, tur)

blueberries-fresh or frozen ( if frozen , thaw and drain), sugar, or more to taste, salt, grated zest and juice of 1/4 lemon ( or lime, as you prefer) ,or more juice to taste, heavy cream, sour cream

puff pastry sheets, qt good quality vanilla ice cream (bryers vanilla bean), caramel sauce, cp brown sugar, sour cream, vanilla, chopped pecans optional (you can use sprinkles, cherries, whipped cream or any garnish your heart desires)

you will need, plastic container with cover, half gallon of any ice cream you choose, hot fudge sauce or other flavored sauce, cool whip ,defrosted, sprinkles (if you want) or anything you want to decorate the top, oreos or other cookies(like butterfingers etc)

ripe winter melon or 1 medium honeydew melon or 1 medium cantaloupe (if you prefer), port wine or 1 cup sherry wine or 1 cup marsala

sugar, scant 2 cups corn syrup, water, food color, liquid or paste, blue and white, white vinegar, magic flowers, see recipe for magic flowers (show jq1a03), cake, see recipe for classic genoise (show jq1a03), buttercream, see recipe for basic buttercream (show jq1a03), simple syrup, see recipe for simple syrup (show jq1a03), rolling fondant, see recipe for rolling fondant (show jq1a03), royal icing, see recipe for royal icing (show jq1a03), assemble the centerpiece : you need to first make the glue to stick everything together. place the extra sugar pieces (those are remnants of the sugar that you poured freeform on to the silpat) in the microwave and heat until it begins to bubble. watch carefully to be sure it does not burn., next you need to make the sugar supports to hold the moon vertically and to support the 8-inch sugar circle that will be resting on and in the moon, creating the level stand for the cake. you will need 4 support pieces in serving to build the centerpiece. to make the supports, heat a metal triangle or metal scraper on the burner of the stove. place the heated edge on the 4-inch sugar circle allowing the heat of the metal to cut the 4-inch sugar circle into quarters. use the heated metal scraper to also cut 2 to 2 1/2 inches off 1 of the 2 pointed tips of the moon. you will need to do this on an angle of about 90 degrees, in serving to create a somewhat flat edge. this flat edge will provide a level landing spot for the 8-inch sugar circle that will be the cake stand attachment of the moon., pour some of the melted sugar into the center of the 12-inch circle and glue the moon vertically into place. the end of the moon that you cut off is now the bottom of the moon. hold the moon straight until the sugar sets. glue the first 2 support pieces (these are the pieces that you cut by quartering the smallest sugar circle) at the wide, face of the moon, gluing 1 on either side. these 2 supports should be touching both the face of the moon and the base the moon rests on vertically. these supports will steady the moon in its vertical position on the round sugar base. glue your third support piece on the narrow backside of the moon. this will create a bridge of support in the back, from the moon to the base. in other words it will prevent the moon from rolling backwards. once all 3 supports have hardened you can glue the 8-inch sugar circle to the cut edge of the moon, creating a level cake stand inside the moon. the circle will be sitting on both the cut level area and the inner curve of the moon. additionally, you might find that you need the forth support piece to steady the 8-inch level stand. glue it into place wherever you think more support is required.

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

baked pumpkin pie ( you can bake your own or use a frozen pumpkin pie), vanilla ice cream, carmel topping, toasted pecans