* 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

Cover tightly,

Freeze until ready to serve – up to one month easily.

When ready to serve!

Position oven rack 8" - 10" from heat source

Preheat broiler.

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

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Joyce’s Sour Cream


  • 1 - 9" pie shell
  • 3 cups rhubarb, chopped
  • 1 egg
  • 1 cup sour cream
  • 1 Tbsp. cornstarch
  • ½ Tbsp. cinnamon
  • 1 1/4 cup sugar.


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)


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blueberrytart (14K)


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)


  • 9-inch frozen pie crust, thawed
  • 8-ounce container (1 cup) mascarpone cheese,
  • or 8-ounce package cream cheese, softened
  • 5 T. lemon curd (recipe follows)
  • 2 cups fresh blueberries


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.


(Adapted from a recipe by Maida Heatter)


  • 3 large eggs plus 1 egg yolk
  • 1 cup sugar
  • 1 stick (4 ounces) unsalted butter, cut in pieces
  • 2 teaspoons finely grated lemon peel (yellow part only)
  • ½ cup fresh lemon juice


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)

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Almond Glazed Sugar Cookies

almondcookie (11K)

Makes 3 ½ dozen cookies.


  • 1 cup, soft baking butter with Canola oil
  • 3/4 cup, sugar
  • 1 tsp. almond extract
  • 2 cups. all-purpose flour
  • ½ tsp. baking powder


  • 1 ½, cups powdered sugar
  • 1 tsp, . almond extract
  • 4-5 tsp. water
  • Sliced almonds<.LI>


(1) Heat oven to 400 F.

(2) Combine all cookie ingredients in large mixer bowl.
Beat at medium speed, scraping bowl often, until creamy
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Flatten balls to 1/4-inch thickness with bottom of buttered glass dipped in sugar.

(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.

moredessertsbutton (6K)

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