Thursday, May 28, 2009

ice cream cake

Ice Cream Cake Recipe

By Donna Monday

If you’re in the mood for an ice cream cake, but don’t want to spend a lot of prep time in the kitchen, this recipe really takes the cake! You can substitute sherbet or sorbet for the ice cream for an nice variation.

Easy Ice Cream Cake Recipe

1 (10-inch) angel food cake

1/2 gallon any flavor ice cream


Let ice cream sit on the counter awhile until it softens enough where you can spread it easily (do not let it melt).

Pull angel food cake into 2-inch chunks. Layer the cake chunks on the bottom of a 9-inch or 10-inch tube pan. With a large knife, spread a layer of the softened ice cream over the cake chunks. Add another layer of cake on top of the ice cream. Keep repeating the layers until you’ve used up all the cake and ice cream.

Put the cake into the freezer and freeze for 2 to three hours. Before serving, carefully remove the cake from the pan and place on a serving dish. Top with your favorite sundae sauce.

=> Ice Cream Cake Recipe: Ice Cream Sandwich Cake Recipe

A delicious and really easy to make ice cream sandwich dessert recipe. For a little variety, try caramel ice cream topping instead of, or in addition to, the chocolate topping. Additional garnishes – nuts, candy sprinkles and maraschino cherries

16 – 24 ice cream sandwiches

1 (16 oz.) container frozen whipped topping

1 (12 oz.) jar chocolate hot fudge topping

1 (1.5 oz.) chocolate candy bar, grated


In a 9 x 13-inch baking dish, place half of the ice cream bars on the bottom of the dish, side by side. Spread half of the chocolate fudge on top of the ice cream bars. Spread half of the whipped topping on top of the fudge.

Place the remaining ice cream bars on top of the first layer and repeat with layers of chocolate fudge sauce and whipped topping. Sprinkle the grated chocolate on top.

Cover and freeze the cake for 1 hour. Keep the unused portion covered and frozen.

=> Fried Ice Cream Recipe: Mexican Fried Ice Cream Recipe

You’ll find this tantalizing dessert served in many Mexican restaurants. Try substituting caramel or butterscotch topping for the honey. Also you can try using 2 parts cornflakes crumbs mixed with 1 part crushed vanilla wafers.

1 quart vanilla ice cream

3 cups crushed cornflakes cereal or cornflake crumbs

1 teaspoon ground cinnamon

3 egg whites

2 quarts oil for deep frying

Whipped Cream


Maraschino Cherries


Scoop out 8 balls of ice cream and place on a baking sheet, return ice cream balls to freezer and freeze for 1 hour, or until firm.

In a shallow bowl or dish, combine the cornflakes and the cinnamon. Roll each frozen ice cream ball in half of the cornflake mixture, return to freezer for 15 minutes.

In a separate dish, beat the egg whites until foamy. Dip each frozen ice cream ball in the egg whites, then roll them in the remaining cornflake crumbs. Make sure the ice cream is covered up completely. For thicker coating, repeat the process. Freeze ice cream balls for 3 hours or until very firm.

When you are ready to serve the ice cream, heat up the cooking oil in a deep fat fryer or heavy saucepan to 375 degrees.

Place each ice cream ball into a wire frying basket or slotted spoon. Fry one or two of the balls at a time for 10 to 15 seconds, until the coating is a golden brown color. Drain on paper towels.

Serve immediately. Garnish with whipped topping, drizzled honey and maraschino a cherry on top.

Wednesday, May 20, 2009

carrot cake

Carrot Cake Recipes Made Easy
By Bernice Eker

For many people when they think about having a slice of carrot cake they instantly are in heaven over it. What better desert is there that has soft, sweet tasty insides that has raisins, carrot slivers and crunchy pecan and then topped with a rich cream cheese frosting? You can almost taste it melting in your mouth.

So where can you find a great carrot cake recipe? There are many places to look. First you can start at home or within your family. Ask around you never know who might have a secret super moist and tasty carrot cake recipe they will want to share with you. No bakers in the family? No problem! There are still several other ways to track down just the perfect cake recipe.

The library is a great place to start your carrot cake recipe search. You can choose from several different cook books that offer many ways to make a carrot cake including low fat carrot cake recipes that will make even the most diet conscious person break down and have a slice. But is the library really the best place to find a recipe for your next cake?

You can also search online for an easy carrot cake recipe that you will love. There are several sites where people come together and submit their favorite recipes for cooking a wide variety of things. On many of these sites you will also find a rating system or a comments area that will allow you to discuss with other visitors if the recipe really is a good one to try. Because lets face it you can find a recipe anywhere from in the library to the grocery store but how are you going to ever know if it is any good if you can not ask someone?

Here is one recipe that is sure to excite you because it is so simple and will also be the light of the next event where you unveil your delicious yet easy carrot cake recipe:

Things you will need:

1 package of yellow cake mix
1 cup of Real Mayonnaise
2 cups carrots finely grated
2-1/2 teaspoons of ground cinnamon
4 large eggs
1/2 cup of chopped Walnut Pieces (optional if you do not like them leave them out)

Preheat your oven to 350 degrees while you are making the batter.

In a large bowl combine the mayo, eggs, 1/4 cup of water, cake mix and the cinnamon. Beat them all together with an electric mixer. Do this on the medium setting for about 3 minutes. Then add the walnuts and the carrots and blend those in.

Then take your 13x9 inch baking pan and grease it. Make sure to get no only the bottom but also the sides to keep your carrot cake from sticking to the pan. Once it is greased pour in your carrot cake mixer. Spread it so it is even within the pan to help it cook evenly.

Then put the cake in the oven and bake it for 30-35 minutes.

Check it often for the last 10 minutes with a toothpick. If you place the toothpick in the center of the cake and it pull it out clean then the cake is done.

Allow it to cool before icing it.

Monday, May 11, 2009

pudding recipe

Easy Bread Pudding Recipe - Bread and Butter Pudding Recipe
By Brandy Summers

If you’ve been yearning for a recipe for old fashioned bread pudding, this is a delicious raisin bread pudding recipe that will bring back warm memories.

6 slices day old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract


Preheat oven to 350 degrees.

Grease an 8-inch square baking pan.

Break the bread into small pieces and place into the baking pan. In a saucepan, melt the butter, then drizzle over bread cubes. Sprinkle raisins over bread.

In a medium bowl, combine the eggs, milk, sugar, cinnamon and vanilla. Beat thoroughly. Pour egg mixture over bread. Lightly push bread down with a fork until bread has completely soaked up the egg mixture.

Bake 45 minutes, or until the top springs back when pressed.