217 mix melted ice Recipes

premium ice cream , melted down to two cups (such as ben & jerry s or haagan daz. make sure it s not full of things like brownies or caramel), cake mix, preferably 1 with pudding in the mix, eggs

different flavor ice cream (i use 1 vanilla and 1 moose tracks because i like the mini peanut butter cups and swirls of choc), oreo cookie crumbs, mixed with, melted butter or 1 cup margarine, and, sugar , plus, sugar (1/4 cup for each batch of whipped cream), cartons heavy whipping cream, chocolate chips, diced maraschino cherry, almond extract , for 1 st batch of whipped cream, vanilla extract , for 2 nd batch of whipped cream, cocoa powder

butter cookies, crushed (3 cups crumbs), butter, melted, cold milk, instant vanilla pudding mix, vanilla ice cream, softened, heath candy bars (1.4 oz each), crushed

crushed butter-flavored crackers, butter, melted, cold 2% milk, instant pistachio pudding mix, vanilla ice cream, softened, heath candy bars, crushed

chocolate graham cracker crumbs, melted butter, chocolate ice cream, softened, milk, instant chocolate pudding mix, carton cool whip, thawed and divided

butter, icing sugar (u.s confectioner s sugar), cornflour (u.s corn starch), sugar, vanilla, plain flour

butter, softened, brown sugar, eggs, vanilla extract, nut quick bread mix, ground cinnamon, tart apples, peeled and finely chopped, raisins, sugar, ground cinnamon, butter, melted, vanilla extract, milk

butter, chopped, good-quality dark chocolate, chopped, water, cocoa powder, vanilla extract, caster sugar, eggs, lightly beaten, self-raising flour, icing sugar, to serve

vegetable oil spray for misting the pan, flour for dusting the pan, plain white cake mix, melted ice cream , your choice of flavor, eggs, chocolate marshmallow frosting

white cake mix, melted ice cream , your choice of flavor, cherry vanilla is good, eggs

plain white cake mix, coffee ice cream, melted, eggs (or 3/4 cup egg substitute), instant coffee powder (or espresso powder), sugar, unsweetened cocoa powder, marshmallow creme, butter, whole milk, vanilla extract

cookies, unsalted butter, softened, sugar, vanilla, ground cinnamon, grated lemon zest, flour, melted chocolate mixed with 1/2 tsp melted shortening, plums, unsalted butter, sugar, fresh plums, quartered, juice from 1 lemon, grated lemon zest, madeira, scoops vanilla bean ice cream, fresh mint sprigs and a shaker of powdered sugar

coconut, pecans, chopped, all purpose flour, margarine, melted, mix flour with coconut and pecans; add melted margarine and stir. pat into 10-inch pie plate. bake for 10-20 minutes, or until lightly, vanilla ice cream, crushed peanut brittle, mix softened ice cream and peanut brittle. place into cooled pie, shell for at least 6 hours ., fudge sauce, cocoa, granulated sugar, light corn syrup, butter or margarine, light cream, salt, vanilla, mix first five ingredients in sauce pan. bring to boil, boiling for, three minutes , stirring constantly. remove from heat, add salt and, vanilla. cool and drizzle over whipped cream, atop pie. all steps may, be done before presentation .

crushed gingersnaps (about 40 cookies), brown sugar, butter, melted, caramels, half-and-half cream or milk, cold milk, instant vanilla pudding mix, vanilla ice cream, softened, chopped pecans

oreo cookies, crushed, butter, melted, ice cream, softened, sweetened condensed milk, butter, softened, chocolate syrup, vanilla, pecans or walnuts, mix cookie crumbs with melted butter. press into 9x13 pan. freeze 30 minutes. top with softened ice cream. freeze another 30 minutes. make a syrup with the condensed milk, chocolate syrup and butter by combining in saucepan and bringing to a boil. simmer 5 minutes. stir in the vanilla. pour on top of ice cream. freeze another 30 minutes. spread cool-whip over the top., sprinkle with chopped nuts. about 30 minutes before serving, place in refrigerator to help ease in serving. note: recipe can be halved and made in an 8 glass pie pan.

instant coffee powder, water, self-rising flour, custard powder, brown sugar (firmly packed), milk, eggs, butter, vanilla essence, butter, melted, icing sugar, honey, vanilla essence, instant coffee powder, water

pineapple , peices, self-rising flour, caster sugar, eggs, sour cream, butter, melted, icing sugar, butter, pineapple juice (from the can)

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.