Weekly Cooking (and related issues) Thread

[Silentgypsy]

Oh, yum!

[Silentgypsy]

Is Johnny’s ice cream recipe posted anywhere so I can copy it? We just got a new ice cream maker.

[JRandomFreeper]

The recipe is easy. Make Ice Cream at 110 calories per ounce.

One hour later... eat ice cream.

It's pretty easy.

Good luck with the new gear. ;)

/johnny

[Liz]

MAKE A RAINBOW OF SORBETS in an instant.
Use the ziplok method w/ any type of canned or fresh fruit.

This recipe is almost too good to be true---delicious, fast and
easy. I thought I invented it. Then I heard professional chefs
use the exact same method. Nice for dieters.

PINEAPPLE SORBET (sample recipe)
Drain can of crushed pineapple. Put drained pineapple in ziplok.
Lay it on the counter--press to make it evenly flat. Now
freezer---freezes faster on the floor of the freezer.

When frozen, simply processor into a sorbet....
looks nice w/ threads of lime zest grated over.

NOTE: I use the NINJA chopper (not the blender)...
makes quick work of any kitchen job....like sorbets.

[Liz]

Can do four days ahead of party. Fridge/soften 20 min before cutting.

Creamy Frozen Orange Bars
CRUST stir/toast golden 2 min, 2/3 cup coarse-chp blanched almonds.
Offheat, add 5 tb butter; stir/melt. Add 60 vanilla wafer crumbs; mix
well. Press in bottom of dry 13x9" pan. Cool completely 10 min.

FILLING Mmarble 5 c softened vanilla ice cream into 2-3 c orange sherbet. Spoon over cooled crust. Saran/ freeze firm 4 hrs or more.

SERVE squares garnished w/ whipt cream, toasted almonds, orange zest curls.

[Jamestown1630]

I’m amazed at the recipes that have been contributed to this thread; I think I’ve copied more from this one, than from any other :-)

Thanks to all; I have party ideas to last forever!

-JT

[Stand Watch Listen]

FIVE MINUTE HAWAIIAN PIE

INGREDIENTS:
-- 1 (20 oz) can crushed pineapple “UNDRAINED”
-- 2 boxes instant Jello coconut pudding mix (these do not come in small boxes). You can sub 1 large 6 serving size vanilla if you don’t like coconut flavor
-- 8 oz sour c ream
-- 1 Extra sized graham cracker crust (I like to make my own 10” pie or 9” deep dish
-- 1 (8 oz) can pineapple rings ‘DRAINED”
-- 8 maraschino cherries (or more if you prefer)
-- ½ cup sweetened flaked coconut
-- 1 (8 oz) container of Cool Whip, divided

DIRECTIONS:
1. In a large bowl, combine crushed pineapple ‘with’ its syrup, dry pudding mix and sour cream, mix until well combined
2. Fold in ½ of the container of Cool Whip
3. Put mixture unto pie crust
4. Top with remaining ½ of Cool Whip
5. Arrange drained pineapple rings on top of pie
6. Sprinkle flaked coconut on top of pineapple
7. Place cherries in center of pineapple rings.
8. Refrigerate several hours before serving
…Options…can lightly toasted coconut flakes

PEANUT BUTTER AND JELLY PIE

INGREDIENTS:
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup peanut butter
• 1/2 cup confectioners' sugar
• 1 tablespoon milk
• 1 prepared 9-inch chocolate-flavored pie crust
• 1/2 cup strawberry preserves
• 2 cups frozen whipped topping, thawed (an 8-ounce container is 3-1/2 cups)

DIRECTIONS:
1. In a large bowl, combine cream cheese and peanut butter, mixing until well blended. Add sugar and milk; mix well.
2. Spoon cream cheese mixture into pie crust; chill.
3. Spread with preserves; top with whipped topping.

[Silentgypsy]

Thanks! U2!

[Liz]

This is like a chilled coffee-flavored dessert.

ASIAN-STYLE ICED COFFEE

Layer in tall glass: coffee ice cubes (made w/ leftover
morning coffee), cooled fresh-brewed strong black coffee.

Pour in/stir chilled sweetened/condensed/milk to your taste.