PEPPERMINT Nut-Crisp PIE - an Ice Cream Dessert

Table of Contents: DESSERTS & PIES

 

The flavor has a lovely, not too heavy, peppermint lilt blended with chocolate syrup, vanilla ice cream, and pecans.  Make the dessert ahead of time and keep it frozen until time to serve.

 

Before separating your eggs, watch my video on “Egg Separation” on my website HomePage.   You’ll never want to go back to the old messy, time-consuming way again!

 

1 cup granulated sugar

Scant ¾ tsp. baking powder

4 egg whites, room temperature

19 Ritz crackers, crushed

¾ cup chopped pecans

1 cup peppermint crunch baking chips, divided (in a bag like chocolate chips)

½ gallon vanilla ice cream

Small, squeeze-type container of chocolate syrup; dark or milk chocolate (use only a part of the container)

 

 

 

SOME OF THE PHOTOS ARE OF THE DESSERT MADE IN A PIE DISH, BUT I HAVE DECIDED THAT IT IS EASIER TO SERVE WHEN MADE IN A 9" X 13" RECTANGULAR BAKING DISH.

 

 

Preheat oven to 350 degrees.  Spray a 9” x 13” baking dish with Baker’s Joy that contains flour.  In a small bowl, combine and mix the sugar and baking powder.

 

Using an electric mixer, beat the room temperature egg whites until very stiff; then gradually beat the sugar mixture into the stiff egg whites.

 

By hand, fold in the crushed crackers and chopped pecans.  Spread the mixture on the bottom of the prepared baking dish; then sprinkle with one half of the peppermint chips (do not allow any chips to touch the edge of the baking dish).

Bake, uncovered, for 20 minutes.

 

Allow the crust to completely cool on a wire rack.  While the crust is cooling, remove the ice cream from the freezer to slightly soften (do not allow it to become liquid); then evenly spoon and spread all of the ice cream over the cooled crust.

 

Make a grid design on top of the ice cream by squeezing the chocolate syrup container to form lines to make a grid.  Using your fingers, sprinkle the center portions of the grid with the remaining peppermint chips.

 

Cover the dessert with plastic wrap and aluminum foil, and freeze until the ice cream is very hard.  To serve: remove the dish from the freezer and cut into squares or rectangles.

 

Serves: 8 to 10.

APPETIZER - CHEESY PECAN PUFF Pinwheels

Table of Contents: APPETIZER

The photos of this appetizer are a goof-up of mine.  So please do as I say below; do not do as the photos show!  Joe photographed the first puff pasty sheet

where the ingredients are in three strips.  When making the second sheet of puff pastry, I made the ingredient distribution entirely different.   In my usual

confusion, I forgot to ask Joe to photograph the second method, which I prefer.  Oh well, you’re intelligent and will get the idea when you read the recipe.  Sorry

to mislead!


1 box (2 sheets) puff pastry

2 cups grated sharp Cheddar cheese, divided

½ cup chopped pecans, divided

4 oz. diced pimentos, drained & divided

 

Allow the puff pastry sheets to thaw.  Preheat oven according to package directions. Spread 1 cup of the grated cheese over the entire surface of one puff pastry

sheet.  With the heel of your hand, gently and lightly press the cheese into the puff pastry sheet to help keep the cheese in place.

Sprinkle ¼ cup of the chopped pecans evenly over the cheese; then sprinkle the drained, diced pimentos evenly over the cheese.  Roll the puff pastry sheet and

place seam-side down on a plate or cutting board.  Repeat the process with the other puff pastry sheet.

Refrigerate the filled puff pastry rolls until chilled.  Prepare baking pans with parchment paper or spray oil.  After the filled rolls are cold, slice with a sharp knife.

Place the slices on the prepared baking pans with room for the pastry to puff.

Bake in the preheated oven according to package directions.  I find that because of the filling inside of the pinwheels that my oven requires a little more cooking

time than the package instructs.  Just be sure that the puff pastry is completely cooked.  Cooked puff pastry appears puffy and flaky.  Partially cooked puff pastry

appears thick, yellow in color & not completely risen.



These make delightful easy appetizers.  They taste best when they are warm so try to keep them that way when you serve them.


I found this picture of a Hotpoint Stove in some of my grandmother’s “things”.  At some time in history, it was the latest and greatest, and had all of the bells

and whistles available. Time seems to have marched on a bit.  I really wish I had a date for it.  Any guesses?


Cranberry Pecan COFFEE CAKE – You snooze while it rises

Table of Contents: BREAKFAST & CAKES/SWEETBREADS

 

This is a fantastic recipe for breakfast.  Make ahead of time and freeze.  When ready to use, allow the frozen coffee cake to rise in a cold oven overnight.  I place it in the oven at 11 PM; then bake it about 7 AM.  Now how is that for convenience?

 

½ cup pecans, chopped

22 (twenty-two) frozen Parker House rolls (keep frozen)

1 cup chopped fresh cranberries

½ cup white granulated sugar

½ cup brown sugar

1 stick (1/2 cup) butter or margarine

 

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Fresh ASPARAGUS w/Peppered, Bubbling-Hot Brie, Cheddar, & Mozzarella

Table of Contents: VEGETABLES

 

2 lbs. small, fresh asparagus spears

Salt

4 to 6 oz. Brie cheese, sliced (long slices or wedge slices)

6 to 8 oz. Cheddar cheese, diced

4 oz. whole mozzarella cheese, coarsely grated & resembling crumbles

Freshly ground black pepper

 

 

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Double-Decker CHOCOLATE CHERRY CAKE w/ CHERRY-Cream Cheese Topping

Table of Contents: CAKES AND SWEET BREADS

The cake begins with a great cake mix for ease, then the additional ingredients make it a fabulous cake!

 

Ingredients for Cake Mix & Chocolate Fudge:

1 (21-oz.) package Duncan Hines Decadent Triple Chocolate with Real

Chocolate Chunks Cake Mix

3 large eggs

1/3-cup vegetable oil

Water

Additional Ingredients:

1 (14.5-oz.) can Pitted Red Tart Cherries in Water, divided (don’t buy cherry pie

filling by mistake)

1 (8 oz. carton) whipped cream cheese spread

1 cup confectioners’ sugar, divided

1-cup heavy whipping cream

Maraschino cherries w/ stems

Mini chocolate chips

 

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Bayou GUMBO

Table of Contents: SOUPS

The last photo at the bottom of the page captures the color of the gumbo much better.  This photo is "flashed-out".  Please forgive!

Gumbo seems to taste best if refrigerated overnight, but that is not engraved in stone!  It can also be made ahead of time and frozen.  You will notice that I do not make a roux.  The texture and color of this recipe do not require it.  That saves time and *!#*%$# words when you burn a roux!

 

Make it easy.  Use a food processor for chopping the vegetables.

 

To Make Stock:

A. Use leftover turkey stock or broth and the leftover turkey meat

Or

B. Cook 4 fresh turkey wings or 2 or 3 legs with:

2 celery ribs

1 medium onion, quartered

2-½ quarts water

Salt

Freshly ground black pepper

Combine celery, onions, water, salt, and pepper.  Bring to a full boil; then

reduce heat to a gentle boil and cook until the turkey meat is very tender.

Remove the meat and chop to use in the gumbo.

 

Gumbo Ingredients:

8 cups (2 quarts)  turkey broth or stock

2 cups chopped turkey meat, if available, but not essential

2 large onions, chopped

1-¾ cups chopped celery

1 large green pepper, seeded and chopped

4 large cloves garlic, chopped

2 T. fresh parsley, chopped

4 whole bay leaves

1 (14.5-oz.) can petite cut tomatoes

1 (8-oz.) can tomato sauce

1 tsp. freshly ground black pepper

12 oz. chopped fresh or frozen okra

2 lbs. peeled, raw shrimp; well washed

1 lb. fresh crabmeat (I use claw meat)

3 T. Worcestershire sauce

4 drops Tabasco sauce

2 T. ground gumbo file

2 T. Kitchen Bouquet

Salt

Hot white rice (optional)

 

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GUEST RECIPE FEATURE

 

Submitted by: Kimberly Roberts Westbrook, MD
Point Clear, Alabama USA

 


For easy tomato peeling:
On Home Page/ “Cooking Tips” in left sidebar


BRUSCHETTA Di Roma Appetizer

TABLE OF CONTENTS: APPETIZERS

5 large, ripe Roma tomatoes, unpeeled & diced

1 medium Spanish or red onion, finely diced

2 large cloves fresh garlic, finely minced

6 fresh basil leaves, minced

1 tsp. Italian Seasoning

1 ½ T. extra virgin olive oil

2 tsp. salt, more may be needed

1 long Baguette loaf

1 large garlic clove, peeled & split in half (optional)

Goat cheese with chives and onions

Grated Parmesan, Asiago, Pecorino, or Romano cheese

 

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CHRISTMAS Morning CROCKPOT- Smoked GOUDA & GARLIC GRITS –

Play Santa, then sleep while breakfast cooks itself!

Table of Contents: BREAKFAST, EGGS, & CHEESE


Perfect breakfast recipe when morning preparation time is limited.   The grits are very creamy yet do not have cream in them!   Cooking overnight in the crockpot and the cheese give the creamy texture.

9 cups water

2 cups regular yellow grits (do not use “quick grits”)

4 small cloves garlic, peeled & halved

2 tsp. salt

5 oz. smoked Gouda or Goudam cheese, cut in slices

Butter or margarine, if desired

 

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