Okay, I know you can go out and order an ice cream cake but, I can assure you, you won’t get one that tastes this good, has no additives added, is made with only the best ingredients, costs so little and makes you the “Queen” of the damn I can do this challenge…..to yourself. Ready?
This is in case you need an alternative to the normal pumpkin pie OR you need two desserts…..yikes!!
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 1 1/2 cups fresh cranberries
- 1/2 cup white corn syrup
- 1/3 cup berry sugar
- 1/3 cup water
- 6 cups of Chapman’s or Tillamook Vanilla ice cream (‘cuz they are the best)
- 3/4 cup chopped pistachios, toasted
In a small bowl, mix the cookie crumbs and butter together and pat into the bottom of an 8 inch springform pan. Freeze for one hour.
In a saucepan put the cranberries, corn syrup, sugar and water and simmer for about 10 minutes, until softened. Transfer to your blender and CAREFULLY puree until smooth. Pour into a bowl and refrigerate for about 30 minutes or until cold.
With your ice cream scoop, scoop one half of the ice cream onto the cookie crumb base of the springform pan. Spoon all but 1/4 cup of the cranberries over the ice cream; save 2 tbsp. of the chopped pistachios and set aside. Sprinkle the remaining pistachios over the cranberries. Freeze this mixture for about 30 – 45 minutes.
Put the remaining three cups of ice cream in the refrigerator to soften up. Spread the ice cream over the nuts. drizzle with the remaining cranberry puree. With the tip of your paring knife, run swirls through the puree and ice cream to make pretty swirls on top. Sprinkle with the remaining pistachios. Cover this with plastic wrap and freeze for at least 7-8 hours.
When ready to serve, place in the refrigerator for about 30 minutes to soften up. If not using for Christmas, save and use it for your New Years Celebrations.
“Damn I did this” is ringing a bell in your heart, isn’t it? You bet it is. Take a well deserved bow.
Pistachio Pound Cake
Here is another dessert that will make you look like a real professional baker. Yum to the nth degree.
And this is the cake before I got to the garnish!
- 1 1/4 cup pistachio nuts, chopped
- 1 1/4 cup dried mango, chopped
- 2 1/2 cups flour
- pinch of salt
- 1/2 tsp. baking powder
- 1/2 tsp. ground ginger
- 1/4 tsp. baking soda
- 1 cup butter, softened
- 2 cups sugar
- 6 eggs
- 1/4 plus 1 tbsp. sour cream
- 1/4 cup mango nectar
- 2 tsp. pure vanilla
- 1/4 cup mango jam
- 1 tbsp. mango nectar
Preheat oven to 325 degrees. Grease and lightly flour one 10 x 10 square tube pan or two 8 x 8 inch square baking pans.
In a small bowl, toss the nuts and the dried mangoes with 1/4 cup of the flour. Set this aside. In another bowl, mix together the remaining flour, salt, baking powder, ginger and baking soda.
In your mixing bowl, beat the butter for about 30-35 seconds. Gradually add the sugar, beating until fluffy. This should take about 10 minutes. Beat in the eggs, one at a time, beating until incorporated.
With the mixer on low speed, add the sour cream, the 1/4 cup of nectar and the vanilla. Add the flour mixture, beating only until just blended.
By hand, mix in the nut mixture. Pour into the cake pan and bake for about 50-55 minutes. check with a wooden toothpick to ensure it is completely done.
Remove to a rack and cool completely.
Glaze
Whole pistachio nuts
fresh mango
For the glaze, snip any large fruit pieces in the jam. Combine with 1 tbsp. nectar in the microwave. Cook on high for 30-40 sec onds. Brush the warm glaze over the top of the c ake. Let stand until firm. Garnish with the whole nuts and mango pieces.
The picture is before adding the fresh fruit garnish.
Chocolate Pots
These are so delightful, you will be making it and often…you’ll see.
- 1 1/2 cups milk
- 2 cups dark chocolate chips
- 2 eggs, beaten
- 1/4 cup sugar
- pinch of salt
- Whipped cream
- finely chopped pistachio nuts for garnish
Heat milk to just boiling. Combine the rest of the ingredients in your blender and carefully add the hot milk, blending on low speed. Blend for one minute or until completely smooth.
Pour into 6 little cups and chill at leat two hours before serving.
Pipe whipped cream on top and sprinkle with the chopped nuts.
Good grief, my mouth is watering as I type this. Sooooooo yummy!!!!
Marinated Veggie Salad
This recipe uses pretty much the same things, but with a twist. It is tasty and it depends how you plate it for a dramatic effect.
- 1/2 lb. broccoli, sliced into little broccoli stalks
- 1 cup cauliflower-ettes
- 1 MILD onion, thinly sliced and in rings
- 1 small green pepper, julienned
- 2 medium carrots, peeled and sliced diagonally
- 2 stalks of celery, peeled and thinly sliced diagonally
- 1 cup cherry tomatoes, all colours if available
- seasoned oil and vinegar dressing (store bought or your own version)
In a large bowl, place all the veggies except the dressing. Drizzle enough dressing to coat all the pieces well. Toss and cover with plastic wrap and place in the refrigerator overnight.
When ready to serve, drain the dressing off and plate attractively.
Breakfast Orange Cups
What better way to get your Vitamin C…..beats the standard orange juice by a mile.
- 6 oranges
- 1/2 cup berry sugar
- 2 tbsp. cornstarch
- 1/4 cup (or more) Amaretto liqueur
- Whipped cream
- orange zest
Cut the top 1/4 of the orange off. Scoop out the juice and pulp and put into a saucepan. To be fancy, cut a pattern in the top edge of the orange cup. Discard any seeds or membrane, and set the cups aside.
Over medium heat, stir together the juice, pulp, sugar and cornstarch until it starts to boil. Add the Amaretto and cook, stirring constantly until it starts to thicken.
Pour equally into the shells and place in the refrigerator for at least one hour before serving.
Top each cup with sweetened whipped cream and top with a little zest and set a mint leaf in the cream..
Coquille St. Jacques
Appetizers are generally a teaser prior to the main meal. Whatever you do, make the portions small or no one will be able to finish the meal. Use your imagination when serving this course. Use plates, bowls, shells or glasses; whatever you have to make it impressive. We eat with our eyes first, then with our taste buds. You can just have the appetizer and salad or appetizer and soup, if you really don’t want all three courses.
This only looks intimidating- Serves 6
- 1 lb. scallops
- 1/2 lb. button mushrooms
- 3/4 cup Chardonnay wine
- 1/4 cup water
- 1/2 bay leaf
- 1/2 small onion
- White pepper
- Pinch of salt
- 3 tbsp. butter
- 4 tbsp flour
- 1 cup fish stock
- 3/4 cup milk
- 2 egg yolks
- 1/2 cup heavy cream
- Lemon juice
- Panko crumbs
- Parmesan cheese
Rinse scallops, removing tough membrane. Slice mushrooms and combine with the next seven ingredients and simmer in a saucepan for four-five minutes.
Strain off stock and keep it warm. Set aside scallops and mushrooms. In the top of a heavy double broiler, melt butter, blend in flour and heat gently until mixture bubbles. Remove from heat and blend in heated stock from scallops. Add the milk and heat one minute longer.
Combine beaten egg yolks and cream. Add a bit of the hot sauce to the egg mixture, stirring constantly. Stir egg mixture back into the hot sauce cooking for one minute more. Do not burn.
Taste by adding a few drops of lemon juice, salt and pepper. Cut scallops into quarters and combine with two-thirds of the sauce. Spoon onto shells and cover with remaining sauce. Top with crumbs and serve with a sprinkling of parmesan cheese. Put under broiler until golden brown.
To make this even more elegant, you can cook three-four potatoes until tender, mash until smooth and pipe around the edge of the shell, giving it a raised edge. So, so, so good!
Tomatoes With A Kick
This is a great start to a special night, such as a Birthday, Graduation, Christmas or New Years. It is very easy and really different!
- 1 basket of grape tomatoes
- 1 bottle of citrus vodka (several brands on the market)
- Sea salt
- Fancy toothpicks
- Oversized martini glass
Wash the tomatoes and prick with a metal skewer a couple of times. Place them in a sealable bag and pour only enough vodka over them to completely cover. Marinate overnight in the fridge.
Just before your guests arrive, place the tomatoes in the oversized martini glass (or pretty glasses).
Put fancy toothpicks in a side dish and also have a separate dish with the sea salt in it. Great conversation piece and far too simple to tell anyone how you did it.
People should just pick up a fancy pick, put it in a tomato and dip in the salt. The tomatoes are small so there isn’t the chance to ‘double dip’. You are so clever…
The minute your guests see this you will hear loud WOWs. Set the glass on a mirror and add a couple of tea lights in holders around the base. Very dramatic!
I saw this in a magazine in a Dr.’s office and wrote it down. It is so pretty…your guests will talk about this for months.