Coffee Ice Cream Pie
(From the Junior League of Winston-Salem’s cookbook, Stirring Performances)
½ cup butter, melted
1 7-ounce can flaked coconut
2 Tablespoons flour
½ cup pecans, chopped
½ gallon coffee ice cream, softened
1 cup heavy cream
¼ cup powdered sugar
Sweet chocolate curls
½ to ⅔ cup coffee liqueur
Preheat oven to 375°. Combine butter, coconut, flour and pecans. Mix well and press on bottom and sides of a 10-inch pie pan. Bake for 10 to 12 minutes until lightly browned. Let cool. Spoon softened ice cream into pie shell and freeze until firm. Beat heavy cream until foamy. Gradually add powdered sugar, beating until soft peaks form. Spread over pie and top with grated chocolate curls. Pour 1 Tablespoon coffee liqueur over each slice.
Click here for more September/October 2007 recipes.
Apple Date Turnovers
(Diet types: sugar-free, vegetarian)
1 ½ cups whole wheat pastry flour
¼ teaspoon salt
1 ½ teaspoons baking powder
¾ cup ricotta cheese
6 cups peeled, diced apples
1 ½ cups chopped dates
4 Tablespoons butter, room temperature
1 ½ teaspoons minced lemon peel
Honey and milk
Preheat oven to 425°. For crust: Mix flour, salt and baking powder in a bowl or food processor. Cut in the butter until you get a coarse meal texture (if using a processor, pulse blend until texture is reached). Work in cheese with fingers, kneading gently to form a ball. (In processor, pulse blend until a ball is formed). If too dry, add another tablespoon of ricotta. Wrap in plastic wrap and chill 30 minutes before rolling. Lightly flour working surface and roll out half the dough into a thin (1/8-inch) rectangle. (Store remaining half of dough in refrigerator for use within one week, or shape and freeze for up to three months.) Filling: While dough is chilling, simmer all filling ingredients together in a saucepan until apples are tender, but not mushy (8 to 10 minutes). Let cool. Place 1 tablespoon of apple-date filling in center of each square. Fold one corner to the opposite corner, forming a triangle. Seal edges by pressing with the back of a fork.
Serves 10.
Find more March/April 2007 issue recipes here
Cioppino
Italian immigrant fishermen of San Francisco created this relative of bouillabaisse. The name is the Italianization of the English “chip-in.” The cook chips into the stewpot whatever fish or shellfish he has, along with olive oil, onions, peppers, tomatoes, herbs, red wine and fish stock. The stew is served in bowls with sourdough bread.
2 oz. olive oil
6 oz. onions
6 oz. celery
3 Tbsp. garlic (about nine cloves)
1½ lbs. tomatoes
2 oz. tomato purée
4 oz. parsley, chopped
1 Tbsp. oregano, chopped
¼ tsp. cayenne
1 to 2 c. stock
½ lb. your choice of fish or shellfish
1 c. white wine
Sliced sourdough bread (slightly stale)
Sauté vegetables in oil; add cayenne. Add tomatoes and purée. Add wine, stock and herbs. Add seafood; allow to poach. Serve over bread.
See more January/February 2007 issue recipes here
Peanut Butter Raisin Cookies
Rhonda Rabon
1 cup sugar 2 ½ cups flour
½ cup shortening 4 teaspoons baking powder
½ cup peanut butter ½ teaspoon salt
2 eggs, beaten 1 teaspoon vanilla
½ cup evaporated milk
1 cup raisins
Cream sugar with shortening and peanut butter. Add eggs, milk and raisins. Mix well. Add dry ingredients and flavoring. Drop by teaspoon on well-greased baking sheet. Bake at 375° 10 to 12 minutes. Makes about 60 cookies.
More November/December 2006 issue recipes can be found here
Beer Butt Chicken
Rub: Combine equal portions black pepper, red pepper, cayenne pepper, garlic salt, Emeril’s Essence, celery salt and onion powder.
Use two 3 ½-pound chickens. Do not use hens.
Rub chickens with extra virgin olive oil. Rub spice mixture over the entire chicken. Insert a can of beer (your choice, but cheap or out-of-date beer will do) in the lower cavity of the chicken between the legs.
Set chickens on the grill so they rest on the base of the beer can and two drumsticks. Cook for 2 ½ to 3 hours on medium heat, until wings almost fall off to the touch.
When removing chickens from the grill, be sure to use heavy rubber gloves. They are hot! Remove beer can from chicken and discard.
Click here for more recipes from our September/October 2006 edition.
Salisbury’s Own Cheerwine Cake
(This cake calls for Cheerwine syrup, available at the Cheerwine corporate offices in Salisbury.)
3 cups sugar
2 sticks margarine
½ cup Crisco
6 eggs
3 cups flour
1 teaspoon baking powder
1 cup buttermilk
3 teaspoons vanilla
¾ cup Cheerwine syrup
All ingredients should be at room temperature. Blend margarine, Crisco and sugar until very creamy. Add eggs one at a time, blending well. Sift the flour and baking powder and add alternately with buttermilk. Blend in Cheerwine syrup and stir well. Pour batter into tube pan greased with Baker’s Joy, and place in cold oven. Turn oven to 350° and bake 1 ½ hours. Do not open oven until cake is done.
See more recipes from our July/August 2006 issue here.
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