* ½ cup, crushed candy canes
* red food coloring
* 3 pts. vanilla ice cream, softened, divided
* 1 pkg. (18 oz) brownie mix, refrigerated
* 1/4 cup, dried egg whites
* 3/4 cup, warm water
* ½ cup sugar
Additional candy canes, optional
1½-qt. bowl (8" diameter); line with plastic, overhanging bowl edge 3".
In mixing bowl:
Stir: crushed candies + food coloring + 2 pts. ice cream to tint pink.
Spread 1 cup of mixture in bottom 1st bowl.
Freeze until firm. (45 minutes)
Freeze remaining peppermint ice cream until 5 minutes before needed.
Preheat oven to 350 degrees F.
Coat bottom 8" round cake pan with coking spray
Break brownie dough into pieces
Arrange in bottom pan: press together
Bake: 25-30 minutes (toothpick test in center - moist crumbs clinging)
Cool: 20 minutes
Remove from pan: cool completely on rack.
Spread remaining vanilla ice cream over peppermint ice cream
Freeze until firm: 45 minutes
Then: spread remaining peppermint ice cream over vanilla layer.
Place brownie over ice cream, press firmly
Freeze until ready to serve – up to one month easily.
When ready to serve!
Position oven rack 8" - 10" from heat source
Beet: at slow speed, egg whites with warm water 2 minutes
Increase speed to high.
Beat until foamy; 1-2 minutes
Reduce speed to low; gradually beat in sugar.
Increase speed to high, beat until stiff, 5 minutes
Uncover brownie and invest bowl onto baking sheet
Remove bowl, peel off plastic wrap.
Spread .meringue over ice cream & brownie
( to cover completely and seal to platter.
Broil until lightly browned; 3 - 5 minutes, (watch constantly)
Gently loosen edge of meringue from pan
Transfer to serving plate.
Garnish with candy canes, if you so desire.
WOMAN’S WORLD 11/11/03
Preheat oven: 425 degrees F.
Place rhubarb in shell evenly
Bake: 15 minutes
Beat egg well.
Add: other ingredients to egg
Pour evenly over rhubarb pie
Reduce heat: 375 degrees F.
Bake: 40-45 minutes (till done)
LEMONY BLUEBERRY CHEESE TART
Blueberries at their summery best in tart.
Blueberries may be described approvingly as nutrient-dense, and low-calorie, but most of us are just pleased that at the peak of their season they taste so juicily good. Fresh fruit can be a no-work dessert eaten as is, sprinkled with sugar, drizzled with cream. Yet it takes only a little more work to turn the fruit into a seemingly dressed-up dessert as in this blueberry cheese tart
You can buy the pie crust ready made, and the lemon curd, too. But the creamy curd, a smooth, thick sauce sold in the jams and jellies sections of supermarkets, is simplicity itself to make and the homemade version has a taste as fresh as the berries.
(Preparation 10 minutes, baking and cooling 20 minutes, chilling time 2 hours)
Preheat oven to 375 F.
Press the pie crust into a 9-inch tart pan with removable bottom, or leave in the original aluminum pie tin. With the tines of a fork, pierce the bottom and sides.
Bake until lightly browned, about 10 minutes; refrigerate until cool, about 10 minutes.
In a small bowl, stir together cheese and 3 tablespoons of the lemon curd until smooth. (If mixture is too thick to spread, stir in a small amount of milk.)
Spread mixture in the bottom of the cooled tart shell.
In a medium-size bowl, gently stir the blueberries and the remaining 2 table-spoons lemon curd until thoroughly com- bined.
Spoon the blueberries evenly over the mascarpone layer.
Cover and chill 2 hours
To serve, remove the sides of the tart pan, if used; cut into wedges.
Makes 8 servings.
In the top of a large double boiler, lightly whisk eggs, yolk and sugar; stir in the butter, lemon peel and juice.
Place pan over simmering water over medium-low heat; cook, stirring frequently, until thick, about 20 minutes.
Strain and cool.
Refrigerate or freeze leftovers for another use.
Makes 21/4 to 2½ cups.
(Blueberry recipe created for AP by the U.S. Highbush Blueberry Council)
Almond Glazed Sugar Cookies
Makes 3 ½ dozen cookies.
(1) Heat oven to 400 F.
(2) Combine all cookie ingredients in large mixer bowl.
(3) Bake 7 to 9 minutes or until edges are very lightly browned. Cool 1 minute; remove from cookie sheets. Cool completely.
(4) Stir together all glaze ingredients (except almonds) with wire whisk in small bowl.
(5) Decorate cooled cookies with glaze and almonds as desired.
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Church of the Science of God
La Jolla, California 92038-3131
© Church of the Science of GOD, 1993