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.

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

 

READ MORE & SEE MORE PHOTOS

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

 

READ MORE & SEE MORE PHOTOS

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)

 

READ MORE & SEE MORE PHOTOS

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

 

READ MORE & SEE MORE PHOTOS

More Articles...

Page 1 of 41

Start
Prev
1

Join Us

Never Miss a Recipe

Kitchen Essentials


My Books

THE MAGNOLIA COLLECTION COOKBOOK

Click on book to buy!

weaves a tapestry of recipes for gracious entertaining.  Original dishes intertwine with bits of art, “old master” recipes, the bare no-time-to-cook essentials, and selected cuisine from other regions – all lightly spiced with the distinct flavors of the South.

DINING on the VICTORIAN VERANDAH COOKBOOK

Click on book to buy!

presents an intriguing blend of the author’s original recipes with those of the famous Priester’s Pecan Company – offering an around-the-world sampling of superb cuisine.