- 1 1/2 cups vanilla ice cream
- 1 cup lemon sorbet
- 1/2 cup fresh lemon juice
- 1/3 cup vodka
- 1/4 cup Prosecco or Champagne
- Combine all of the ingredients in a blender and blend until creamy. Pour into glasses and serve immediately.
- 1 cup flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar
- 3 oz. unsweetened chocolate
- 2 tbsp vinegar
- milk
- 2 tbsp butter, melted
- 1 cup chopped walnuts
- 1 cup brown sugar
- 1 1/2 cups boiling water
- ice cream
- Preheat the oven to 350 F. Grease an 8" square cake pan.
- Combine the flour, soda, white sugar, and salt together in a large bowl.
- Melt 1 oz of chocolate in the microwave and then stir it into the flour mixture.
- Pour the vinegar into a half cup measure and then top it up with milk. Pour this into the flour.
- Blend in the walnuts, and the butter. Pour into the prepared pan.
- Sprinkle with the brown sugar.
- Combine the 2 oz remaining chocolate with the boiling water. Stir to melt.
- Pour over the batter.
- Bake for 40 to 45 minutes.
- Serve with the ice cream.
- 500 g frozen unsweetened raspberries
- 1/4 cup sugar
- 1/4 coconut
- 1/2 cup water
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/2 cup rolled oats
- 1/4 cup butter
- vanilla ice cream
- Preheat the oven to 325 F.
- Combine the brown sugar, flour and rolled oats. Cut in the butter. Set aside.
- Mix the raspberries, sugar, coconut, and water in a deep casserole dish.
- Sprinkle the reserved oat mixture over top.
- Bake for 1 hour.
- Serve with ice cream.
- raspberry juice
- raspberry sorbet
- club soda
- Fill 2 glasses half way with the juice.
- Add a scoop of the sorbet to each glass.
- Top up with the soda.
- Serve with a long spoon.
- 5 eggs, separated
- 1/2 tsp cream of tartar
- 1/2 cup sugar
- 1/4 cup flour
- 3 tbsp flour
- 1/4 tsp salt
- 1 tsp vanilla
- 1 quart ice cream of choice
- icing sugar
- Preheat the oven to 325 F. Line a large baking sheet with wax paper. Grease the wax paper.
- Beat the egg whites and the cream of tartar until stiff but not dry.
- Beat the yolks until thick and lemon coloured. Stir in the sugar, flour, cocoa and salt. Add the vanilla.
- Fold the egg whites into the yolk mixture.
- Spread the batter evenly over the wax paper. Bake for 25 minutes. Cool 5 minutes.
- Turn the cake onto a tea towl sprinkled with icing sugar. Peel off the wax paper. Roll the cake with the towel. Cool. Unroll.
- Stir up the ice cream just to soften. Spread it on the cake. Roll up the cake and then wrap in waxed paper.
- Freeze the cake. Remove the waxed paper. To serve, slice the cake.
- butter
- sugar
- 1/2 cup milk
- 1 cup flour
- 1/4 tsp salt
- 1 tsp baking powder
- cocoa
- 1/2 cup walnuts
- 1/2 cup brown sugar
- 1 cup boiling water
- vanilla ice cream
- Preheat the oven to 350 F.
- Cream 1 tbsp of butter with 1/2 cup of sugar. Stir in the milk, flour, salt, and baking powder.
- Blend in 2 tbsp of cocoa. Mix well.
- Grease a 9 by 9" cake pan. Pour the batter in.
- Sprinke with the walnuts.
- Combine in a medium bowl, 1/2 cup sugar, 1/2 cup brown sugar, 1/4 cup cocoa.
- Sprinkle the sugar mixture over the nuts.
- Pour the boiling water on top.
- Bake for 30 to 40 minutes.
- Serve with the vanilla ice cream.
- 1/4 cup sugar
- 1 tablespoon water
- 1 teaspoon light corn syrup
- 3 medium freestone peaches—peeled, halved and pitted
- 5-ounce sheet of frozen all-butter puff pastry, thawed but very cold
- Vanilla ice cream, for serving
- Preheat the oven to 400°.
- In a small saucepan, combine the sugar, water and corn syrup and bring to a simmer over moderate heat. Simmer without stirring until an amber caramel forms, about 6 minutes.
- Pour the caramel into an 8-inch ovenproof skillet, tilting to coat the bottom. Set the peach halves in the caramel, cut sides up.
- On a lightly floured surface, cut the puff pastry into an 8-inch round. Set the round over the peaches in the skillet and bake until the pastry is richly browned and puffed, about 28 minutes.
- Remove the skillet from the oven and let stand for 5 minutes. Carefully invert the peach tart onto a cake plate and let cool slightly.
- Cut the tart into wedges and serve with vanilla ice cream.
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