85 ice cream stick Recipes

crisp rice cereal, semisweet chocolate chips, melted, peppermint stick ice cream, softened, chocolate syrup or chocolate fudge topping, crushed peppermint candies

water, sugar, peanut butter, coconut milk, chick-o-stick candies, crushed

milk, cinnamon stick, orange rind , strip seen note, vanilla extract, sweetened condensed milk, tabasco sauce, heavy cream , whipped, cinnamon stick, for garnish, orange rind twists, for garnish

flour, baking soda, pumpkin pie spice, cinnamon, salt, unsweetened applesauce, brown sugar , packed, sugar, unsalted butter, melted, sour cream, eggs, caramel candies , unwrapped, heavy cream, red candy sprinkles, for garnish, ice cream sticks, for garnish

marble crullers (fried twisted stick doughnuts), milk, instant coffee granules, eggs, white sugar, heavy cream

fruity red wine, juniper berries, star anise, cinnamon sticks, divided, whole nutmeg, white rum, sugar, divided, firm bartlett or anjou pears, peeled and cored, whole milk, heavy whipping cream, egg yolks, chopped pistachios

chocolate ice cream, chunk, softened, graham cracker sticks, crushed, marshmallow creme, semisweet chocolate chips, graham cracker sticks, whole

crisco original no-stick cooking spray, crisco butter flavor all-vegetable shortening or 3/4 stick crisco baking sticks butter flavor all-vegetable shortening, quick oats, uncooked, brown sugar , firmly packed, pillsbury best all purpose flour, plus 3 tbsps., divided, pillsbury best whole wheat flour, baking soda, ground cinnamon, milk chocolate chips, walnuts, chopped, caramel spoonable ice cream topping

bittersweet (not unsweetened ) or semisweet chocolate, chopped, unsalted butter, cut into 4 pieces, eggs, egg yolks, sugar (superfine ) or regular, all purpose flour, peppermint extract, salt, powdered sugar or sweetened cocoa powder, peppermint stick ice cream or mint chocolate chip ice cream, fresh mint leaves

eggs, sugar, whipping cream, milk, half-and-half, crushed peppermint stick candy, divided, vanilla extract, salt

peppermint ice cream, chocolate crumb pie shell, chocolate fudge topping (1 12-oz jar fudge ice cream topping), coarsely crushed peppermint candy cane (or striped peppermint candies) (optional)

vanilla bean , split lengthwise, half-and-half, heavy cream, cinnamon sticks, coarsely crushed, egg yolks, sugar, applejack brandy or calvados

non stick cooking spray (with flour in it ), powdered sugar, pumpkin pie spice, baking powder, baking soda, all-purpose flour, eggs, sugar, pack pumpkin, shortening, butter, cold , cut into slices (1/2 cup), powdered sugar, evaporated milk, vanilla extract, salt, pumpkin pie spice (optional), caramel ice cream topping, almonds, sliced, toasted

king arthur unbleached all-purpose flour, salt, cold butter, cubed, french vanilla ice cream, softened, sugar, apricot cake and pastry filling, golden raisins, chopped pecans, cinnamon-sugar

butter or margarine, marshmallows, rice krispies, ice cream sticks, simisweet chocolate (chips or whatever), vegetable oil

recipe of basic pie crust (see louisiana real and rustic page, 313), sugar, cinnamon, strawberries, scoops vanilla bean ice cream, shaker of powdered sugar, fresh mint

apple tartin, quick cooked tart it is called an apple tartin and is very simple and beautiful. my daughter has made this for school and she never brings any back, plus she always has a large number of requests for the recipe. this depends on the size of the saute pan you use. i start with about a 10 pan well coated with no stick pam and i use about 2 sliced apples, about a 1/2 to 1/4 thick (i like granny smith, but use what you like). i then melt unsalted butter and enough brown sugar to cover bottom of the pan and make a thick syrup after it cooks. i thin put the apples into the syrup and cook a few minutes so they get coated good with the syrup., i over lay the apples or shingle them is the tech term in a round circle like a huge sun flower design or something that works for you, be creative! i then use bought flake pastry dough and put on top of the apples enough to cover completely and make an edge on the outside of the tart. you can roll the dough at the edge make a little design in it to close the edge or just leave the edge open but in a round shape no rough edges.then i put in the oven and brown the pastry dough. when it is done (doesn tsp take long to cook) i have a large plate that i put over the saute pan and invert so the whole thing comes out with the, apples on top and the crust on bottom. i then coat with my simple water and sugar syrup ( recipe above) for a shiny coat and then i serve with cool whip or ice cream. 1 thing i forgot . you will have a center hole the apples you can cut a round shape ot of the apple or fill with cool whip, but if you can cut the top of the apple with the stem intact it looks nice in the hole. i have used cookie dough for this recipe and it works , but the pastry works best for me.

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.