Cinnamon "Fried" Ice Cream

Sorce	CoDe
Caloric	:1 Serving: Calories 215 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 5 g); Cholesterol 30 mg; Sodium 190 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 3 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 16 %; Calcium 1
Ingridients	Prep Time:5 min Start to Finish:2 hr 5 min Makes:6 servings 3 cups Cinnamon Toast Crunch® cereal, crushed 6 scoops (1/2 cup each) vanilla ice cream
Instructions	1. Place cereal in shallow pan. 2. Quickly roll 1 scoop of ice cream at a time in cereal to coat. Place coated scoops of ice cream in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Cover and freeze about 2 hours or until firm. 3. Set oven control to broil. 4. Uncover pan. Broil scoops with tops 6 inches from heat about 30 seconds or until coating is light brown.

Boston Market's Sweet Potato Casserole

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Pablo Diablo

Ingridients

3 large sweet potatoes 1 cup sugar 2 eggs 1 stick butter, softened 1 tsp. vanilla extract Crunch Topping: 1/3 cup melted butter 1/3 cup flour 1 cup brown sugar 1 cup chopped pecans 1 tblsp. cinnamon|Boil potatoes until tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them until fluffy. Add all other ingredients. Pour into a greased casserole and top with the crunch topping. Bake at 350 for 45 minutes.

Planet Hollywood Cap'n Crunch Chicken

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Gmanleb

Ingridients

Chicken Crunch: 2 cups Cap'n Crunch cereal 6 eggs 2 cups corn flakes 1 cups milk 2 1/2 cups all−purpose flour 25 to 30 chicken tenders 3 Tbl. granulated onion Vegetable oil for deep frying 3 Tbl. granulated garlic Creole mustard sauce, recipe follows 1 Tbl. pepper In food processor, grind cereals until crumbly but some 1/8−inch chunks are still visible. Spread in a shallow pan. In a bowl, combine flour, onion, garlic and pepper. In a separate bowl, combine the eggs and milk. Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well. Arrange on wax paper. Preheat oil in deep fryer to 325 degrees. Deep fry chicken in batches for 3 1/2 minutes or until golden brown. Drain. Makes 4 servings.|Creole Mustard Sauce 1/4 cup sliced green onions 2 Tbl. horseradish 2 Tbl. chopped garlic 1 Tbl. red wine vinegar 2 Tbl. chopped onion 1 Tbl. water 2 Tbl. chopped celery 2 tsp. cider vinegar 2 Tbl. chopped green pepper 1 tsp. Worcestershire sauce 1 cup mayonnaise 1 tsp. Tabasco sauce 1/4 cup hot mustard Salt and cayenne pepper to taste 2 Tbl. yellow mustard Combine all ingredients and mix well. Serve on the side with chicken. Makes about 2 cups.

Quiche - The All Purpose Pie

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ganjauk

Ingridients

***None*** |By Julia Child The quiche- that delicious, cheesy, open-faced custard pie invented by some clever Alsatian cook - is a wonderfully easy first course or main course that is fast to prepare and makes great eating. It's quick to assemble because all you need on hand is the base - eggs and milk - plus anything else: cheese, bacon, onions, canned pimiento, leftover cooked vegetables, tomato sauce and so forth. You can build from the bottom up with your own pie crust dough or a homemade frozen shell formed earlier. Or use a frozen store-bough shell - and offer no apologies. Or the other hand, you can bake any of the quiche fillings in a plain dish and call it a custard. That's what a quiche is, anyway - a custard in a pie shell. NOTE: Pre-Baking Shells. So often you see people eat all the filling of an apple pie - or quiche - but leave the bottom crust untouched. They don't even taste it, knowing from sad experience that it's soggy. The solution: Pre-bake the empty shell- well worth the time and really the only way to achieve a perfect crust with tender crunch throughout. Weight down store-bought shells before pre-baking with buttered foil and dried beans. This keeps sides and bottom in place by bracing them. QUICHE FILLINGS: A quiche filling is a flavoring that is held together with a custard - that is, eggs and a liquid of some sort. The eggs slowly coagulate in the oven, maintaining the rest of the ingredients in creamy suspension. You don't want too much custard - just the right balance between it and the garnish, whatever it may be. You can't be exact about measures, because shells vary in depth. but you can calculate by the egg, adding more or using less. FOR EACH "LARGE" EGG. Break the egg into a cup; add liquid to reach the 1/2 cup level. QUICHE LORRAINE - This is the original Alsatian model. It's bacon only (no cheese) plus the custard, which is made of real cream that blends deliciously with the smoky taste of the bacon. Try it - on one of those days when you're slim as a scallion Julia Child

Peanut Crunch Cake

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blSanahdClair

Ingridients

1 pkg (18-1/4 ounces) yellow cake mix 1 cup peanut butter 1/2 cup packed brown sugar 1 cup water 3 eggs 1/4 cup vegetable oil 1/2 to 3/4 cup semisweet chocolate chips, divided 1/2 to 3/4 cup peanut butter chips, divided 1/2 cup chopped peanuts|In a mixing bowl, beat cake mix, peanut butter and brown sugar on low speed until crumbly. Set aside 1/2 cup. Add water, eggs and oil to remaning crumb mixture; blend on low until moistened. Beat on high for 2 minutes. Stir in 1/4 cup each chocolate and peanut butter chips. Pour into a greased 13in x 9in x 2in baking pan. Combine peanuts, reserved crumb mixture and the remaining chips; sprinkle over batter. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Yield: 12-16 servings.

Oreo Cookies

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Monte

Ingridients

COOKIE WAFERS: 1 (18.25 oz) box Dark Fudge Cake Mix 1/3 cup water 2 tablespoons shortening CREME FILLING: 3 1/2 cups powdered sugar 1/2 tablespoon granulated sugar 1/2 teaspoon vanilla extract 1/2 cup shortening (n|Preheat oven to 325F. Blend all ingredients; then knead with your hands until it is pliable like dough. Form dough into 3/4 inch balls and press flat, 1/2 inch apart on greased cookie sheets. Bottom of a glass works nice for this. Bake 4 to 6 minutes or until cookies are crunchy. I should think you could refrigerate the dough in cylinder shaped rolls for a couple of hours and slice 1/8 inch thick, as well. Let cookies cool on sheets. Combine filling ingredients and mix well. Form into balls about 1/2 to 3/4 inch in diameter, again using your hands. Sandwich one filling in the center of two cookies and carefully press down until the filling spreads almost to the edge. Makes 2 dozen cookies (4 dozen wafers)

Mushroom Florentine Casserole

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1 cup Savory Crunch -- see recipe 10 ounces frozen chopped spinach -- thawed and well -- drained 1 can condensed cream of mushroom soup -- (10 3/4 oz.) 1/2 teaspoon Worcestershire sauce 1 1/2 cups mushrooms -- sliced Lemon wedges |Heat oven to 400 degrees. Mix spinach, soup and Worcestershire sauce in ungreased 9" pie plate; arrange mushrooms on top. Sprinkle Savory crunch evenly over mushrooms. Bake uncovered until hot and bubbly, about 20 minutes. Serve with lemon wedges. Makes 5 or 6 servings.

Dough Formulas For Quiche

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Monkfish

Ingridients

***NONE*** |These top-quality doughs use plenty of butter - after all, half the pleasure in eating a quiche is enjoying the crisply crunchy buttery pastry dough that surrounds it. For both formulas, make the dough in your usual way. To measure the flour, dip a dry-measure cup into the flour, filling the cup to overflowing; sweep off the excess level with the lip. (Measured this way, 1 cup averages 5 ounces or 145 grams.) WITH A QUICHE RING INGREDIENTS: 3 1/2 Cups all-purpose flour 2 Tsp.. salt 2 1/2 Sticks chilled butter (preferably unsalted) 4 Tbsp. chilled lard or shortening 2/3 to 1 /Cup iced water Wrap and chill the dough for at least 2 hours. Butter the inside of your quiche ring and the baking sheet (or inside of a false-bottom cake pan). Roll the chilled dough up onto your pin and unroll over the ring. Press dough in place. To make the sides of the free-standing shell strong enough to hold the filling, push dough down with your fingers all around the ring. Work fast so the dough doesn't soften. Roll you pin over the top of the ring to remove excess dough thickening the sides. Now push the dough up the sides with your thumbs to form a rim standing 1/4" or so above the top of the ring. Patch any thin areas with raw dough. Prick the bottom of the shell with the tines of a fork. Using the dull edge of a table knife, press a decorative pattern on the rim of the shell. Cover with plastic wrap and chill 30 minutes so shell will bake evenly. To freeze the unbaked shell, slip into a plastic bag. To prevent a soggy bottom, it's always best to pre-bake the shell. Kept the sides and bottom in place by bracing them with buttered foil and dried beans. Preheat oven to 450 degrees. Bake in lower middle level until bottom of pastry is set but still slightly soft. (If edges have sunk down, gently push them up with a spatula, or patch them with raw dough.) Remove liner (or top pan) and bake a few minutes more, until pastry is just beginning to color and to separate slightly from edges of mold or pan. Cool for 10 minutes before unmolding. For 2 shells baked in 8" rings or false bottom pans. You don't need an imported ring to bake a shell. Use a cake pan turned upside down and this special dough. Dough on an upside-down pan. Prebake it with a buttered pan on top to prevent crust from puffing up. UPSIDE-DOWN SHELLS INGREDIENTS: 3 1/2 Cups all-purpose flour 2 1/4 Sticks chilled butter 5 Tbsp. chilled lard or shortening 2 Tsp. salt Liquid: 1 Egg plus ice water to make 3/4 cup; droplets more water as needed For 2 shells baked on 8" upside-down cake pans.

Ben & Jerry's Heath Bar Crunch Ice Cream

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Dzelil

Ingridients

4 Heath Bars 2 Cup Heavy or whipping cream 2 Large Eggs 1 Cup Whole milk 3/4 Cup Sugar 2 Teaspoon Vanilla|Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You should have about 1 cup. Place the chucks in a bowl, cover and freeze. Whisk the egg in a mixing bowl until light and fluffy, 1−2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk to blend. Transfer the mixture to ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done) add the candy, then continue freezing until the ice cream is ready. Variation: COFFEE HEATH BAR CRUNCH: Omit vanilla and substitute 3T good quality freeze−dried coffee. Add 2 T coffee with the cream and milk, and add the remaining 1 T coffee with the candy. (after the ice cream stiffens).

Sugar Snap Salad

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newcomer

Ingridients

4 cups bibb (or butter) lettuce 4 cups sugar snap peas, string removed 3 tablespoons minced shallots 4 teaspoons sherry vinegar salt and black pepper, to taste 7 teaspoons extra−virgin olive oil 1/2 cup roughly chopped fresh basil 3 tablespoons chopped italian flat leaf parsley|Wash and dry the lettuce and tear into bite−sized pieces. Make the vinaigrette by combining the shallots, vinegar, salt, pepper and olive oil and set aside. Make an ice bath by filling a large bowl with ice and cold water and set that aside. In a large pot, blanch peas in boiling water for about 3 minutes, until peas are bright green and cooked but still crunchy. Immediately, drain the peas and plunge into the ice bath. Once the peas have cooled and stopped cooking remove them from the ice bath. Remove excess water from peas by blotting with a paper towel. Up to this point, the salad can be made a day in advance, refrigerated as separate components. Use the lettuce to line the bottom of a serving dish and add peas, basil, and parsley to another bowl. Add vinaigrette and toss. Put this mixture on top of the lettuce and serve immediately.