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Thread: cooking cuisine Comp Octobar 2012

  1. #1
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    Default cooking cuisine Comp Octobar 2012

    salam hope sab theek hon gay
    main hazer ho new copm ke sath
    is dafa ap ny ICECREAM CACKE ke recipe share kerni hy


    Rules:

    Last Date 20 Octobar 2012
    Aik Jaise Sharing Na Ho..
    50 % Polling HOgi..
    or 50 % Admin Decide Karey Gai..




    best of luck

  2. #2
    pakeeza's Avatar
    pakeeza is offline ~αттιтυ∂є ιz му ℓαηgυαgє~
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    snow Re: cooking cuisine Comp Octobar 2012



    2nk5169 - cooking cuisine Comp Octobar 2012

    Red, White, and Blue Ice Cream Cake


    • One recipe Simply Strawberry Sorbet
    • 3/4 cup cookie crumbs (process 7 Newman's Own Organic O's — creamy fillings and all — in the food processor until finely ground) or finely chopped candied ginger
    • One recipe Lemon Ice Cream with Candied Lemon Peel
    • One recipe Simply Blueberry Sorbet
    • Freshly whipped cream, fresh berries, and sprigs of mint, for serving

    Preparation


    Place a 9-inch springform pan in the freezer until very cold, at least 1 hour.
    Make the strawberry sorbet (or beat premade, frozen sorbet until smooth in an electric mixer fitted with the paddle attachment). Remove the springform pan from the freezer and immediately scoop in the sorbet. Working quickly, use the back of a spoon or an offset spatula to smooth the sorbet into an even layer, approximately 1 inch high. Sprinkle evenly with 1/4 cup cookie crumbs or candied ginger, cover tightly with plastic wrap, and freeze until firm, at least 1 hour.
    Repeat the process with the lemon ice cream and another 1/4 cup of crumbs or candied ginger, freezing 1 hour. Finish with the blueberry sorbet, topping with the last 1/4 cup of crumbs or candied ginger. Cover tightly with plastic wrap and freeze until set, at least two hours or overnight.
    Chill a serving plate or cake stand in the freezer.
    Just before serving, unmold the cake: Warm the blade of an offset spatula or knife in hot tap water, then wipe it dry. Run the blade around the inside edge of the pan, then unlock and remove the sides. Place the chilled plate or cake stand upside-down on top of the cake pan and flip everything over so the cake is resting on the plate. Rewarm the knife and gently edge it between the bottom of the pan and the cake to remove the bottom of the pan. Garnish with a mint sprig and serve with whipped cream and fresh berries.
    Note:If the entire cake is not eaten in one sitting, immediately after slicing, wrap it well with plastic wrap and put it back in the freezer. This will help prevent melting and refreezing, which can ruin the texture.






    dxctg0 - cooking cuisine Comp Octobar 2012

  3. #3
    *jamshed*'s Avatar
    *jamshed* is offline کچھ یادیں ،کچھ باتیں
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    Default Re: cooking cuisine Comp Octobar 2012

    Swiss Swirl Ice Cream Cake Recipe

    images?qtbnANd9GcR1fpJIJTicvZf1fTq335UQRTm r8A7 N lRqjZGTzHztPvSZtuPQ&ampt1 - cooking cuisine Comp Octobar 2012

    exps29756 HC58313D199 - cooking cuisine Comp Octobar 2012

    Ingredients


    • 10 to 12 Swiss cake rolls
    • 2 pints vanilla ice cream, softened
    • 3/4 cup hot fudge ice cream topping
    • 2 pints chocolate ice cream, softened

    Directions


    • Line a 2-qt. bowl with plastic wrap. Cut each cake roll into eight slices; place in prepared bowl, completely covering the bottom and sides. Cover and freeze for at least 20 minutes or until cake is firm.
    • Spread vanilla ice cream over cake. Cover and freeze for at least 1 hour. Spread with fudge topping. Freeze for at least 1 hour. Spread with chocolate ice cream. Cover and freeze for up to 2 months. Just before serving, remove from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges. Yield: 12-14 servings.

    Last edited by *jamshed*; 02-10-2012 at 09:25 PM.

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    Default Re: cooking cuisine Comp Octobar 2012


    fudgey ice cream cake med108462 vert - cooking cuisine Comp Octobar 2012
    Fudgy Ice Cream Cake


    Ingredients


    • Cooking spray
    • 1/4 cup light corn syrup
    • 1 3/4 cups heavy cream, divided
    • 1/2 stick unsalted butter
    • 2/3 cup granulated sugar
    • 1/2 cup unsweetened cocoa powder, plus more for serving
    • Salt
    • 3 pints vanilla ice cream
    • 18 graham crackers
    • 1 tablespoon confectioners' sugar
    • Unsweetened cocoa powder


    Directions


    1. Lightly coat an 8-inch square cake pan with cooking spray; line pan with plastic wrap, leaving a 6-inch overhang on two sides. Freeze pan at least 10 minutes. In a medium pot, combine corn syrup, 1/4 cup cream, butter, granulated sugar, cocoa, and pinch of salt; bring to a boil, whisking, over medium-high. Remove from heat and let fudge sauce cool. Meanwhile, remove 1 pint ice cream from freezer and let soften, about 15 minutes.
    2. Evenly press softened ice cream into pan. Top with a single layer of graham crackers, breaking to fit. Drizzle with 1/4 cup fudge sauce and freeze 15 minutes. Repeat twice, omitting sauce on final layer. Wrap in plastic and freeze until firm, 8 hours (or up to 3 days). Cover and refrigerate remaining fudge sauce.
    3. To serve, invert pan and run under tepid water to loosen cake. Invert onto a platter and remove plastic. Microwave fudge sauce in 30-second increments until pourable. Pour over cake and freeze to solidify, 5 minutes. In a large bowl, using a mixer, whip 1 1/2 cups cream and confectioners' sugar on high until stiff peaks form, 3 to 5 minutes. Dollop cake with whipped cream and dust with cocoa. Serve immediately.




  5. #5
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    Default Re: cooking cuisine Comp Octobar 2012

    Walaikumusalam

    Chocolate-Peppermint Ice Cream Cake

    108968 - cooking cuisine Comp Octobar 2012

    Ingredients
    Crust

    1/2 cup (1 stick) unsalted butter
    8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
    1 1/2 9-ounce packages chocolate wafer cookies (about 61 cookies)

    Glaze

    1/2 cup whipping cream
    1/4 cup light corn syrup
    6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

    Filling

    7 cups premium vanilla ice cream, slightly softened
    1 1/4 cups coarsely crushed red-and-white-striped hard peppermint candies (about 10 ounces)
    2 teaspoons peppermint extract

    For crust:

    Melt butter with chocolate in heavy small saucepan over low heat. Finely grind cookies in processor. Add warm chocolate mixture; blend just until crumbs are moistened. Reserve 1 cup crumb mixture in small bowl. Press remaining crumb mixture onto sides, then bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze.

    For glaze:

    Bring cream and corn syrup to boil in heavy large saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Let stand until cool but still pourable, about 1 hour.

    For filling:

    Working quickly, mix ice cream, 1 1/4 cups crushed candies, and extract in large bowl just until blended. Spoon half of ice cream into crust; spread evenly (place remaining ice cream mixture in bowl in freezer). Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently. Pour 1 cup chocolate glaze over ice cream in pan. Freeze 1 hour. Top with remaining ice cream; spread evenly. Freeze until firm, about 4 hours. Stir remaining glaze over low heat just until pourable but not warm. Pour glaze over ice cream; spread evenly. Freeze overnight.
    Run sharp knife between crust and pan sides to loosen cake. Release pan sides. Transfer cake to platter. Garnish cake with peppermint candies and serve.

    eq2hdk - cooking cuisine Comp Octobar 2012

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    Default Re: cooking cuisine Comp Octobar 2012

    phrphz3jteqs8h4klqiv - cooking cuisine Comp Octobar 2012

    Banana Split Ice Cream Cake





    Ingredients
    1 package Oreos (I used double stuff w/ good results!)
    1/2 stick (4 Tbsp) butter, melted
    4 bananas, sliced into 1/4 inch pieces
    1 pint strawberry ice cream
    1 jar fudge sauce (loved special dark!)
    1 pint vanilla ice cream
    4 c. sliced fresh strawberries, sweetened with sugar
    1 regular can whipped topping
    1 c. coconut, toasted




    Directions
    1. Crush oreos in a food processor, or place them in a Ziploc bag & crush them with a rolling pin. Mix in melted butter & press into the bottom of a 8-10 inch spring form pan.
    2. Layer sliced bananas evenly over the cookie crust until it is completely covered.
    3. Spread softened strawberry ice cream over the bananas. This works best if you space individual scoops over the banana layer, then flatten and smooth them into each other with a rubber spatula. Freeze for 2 hours.
    4. Remove lid from jar of fudge & warm it in the microwave for 30 seconds. Spread it evenly over the layer of strawberry ice cream & freeze for another hour.
    5. Spread softened vanilla ice cream over the fudge layer the same way you did the strawberry ice cream layer. Freeze until just before you're ready to serve.
    6. Remove the spring form.
    7. Pile the strawberries onto the cake, leaving about 1 1/2 inch border around the edge. If you put the strawberries on earlier and let them freeze, the cake will fall apart when you cut into it. Trust me...that's why there are no pictures of individual pieces of cake.
    8. Cover the edge of the cake with loads of whipped topping, and sprinkle with toasted coconut.


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    Default Re: cooking cuisine Comp Octobar 2012

    pic1vaqYb - cooking cuisine Comp Octobar 2012

    1 (12 ounce) package frozen pound cake
    1 pint neapolitan ice cream (brick)
    1 (4 1/2 ounce) package frozen whipped topping
    14 pecan halves
    8 maraschino cherries
    Directions:

    1
    Must use Heavy Duty Reynolds Wrap.
    2
    Cut pound cake lengthwise into 3 equal layers.
    3
    Place one layer on an 18" square sheet of Reynolds Wrap.
    4
    Cut ice cream brick lenghtwise into 2 equal slices and place on cake layer.
    5
    Repeat with second ice cream brick and cake layer. (finish with cake layer).
    6
    Frost top and sides with whipped topping. (Cool Whip).
    7
    Decorate with pecans and cherries.
    8
    Place on foil in freezer about 2 hours, or until topping is frozen hard.
    9
    Remove from freezer.
    10
    Bring foil up, double fold over top and fold in ends.
    11
    Return to freezer till ready to serve.
    12
    Slice into equal servings of 8-10.

  8. #8
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    Default Re: cooking cuisine Comp Octobar 2012

    naam likhnt otbhool gayi :s-
    ye naam hay

    Frozen Neapolitan Delight

  9. #9
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    Default Re: cooking cuisine Comp Octobar 2012

    6a00e550e0c07988330148c8562cbf970c 320wi - cooking cuisine Comp Octobar 2012

    it's pie, it's ice cream, it's fruit and it's chocolate.

    Ingredients:

    Crust
    12 to 15 whole chocolate graham crackers
    5 tablespoons butter, softened
    1⁄4 cup sugar

    Filling
    1 container (14 to 16 oz) vanilla ice cream
    1 pint raspberry sorbet
    1 container (14 to 16 oz) chocolate ice cream
    1 pint red raspberries
    1 tub (8 oz) frozen whipped topping, thawed

    Garnish (Optional)
    chocolate curls or chocolate sauce

    Directions:
    Evenly coat a 9-in. pie plate with nonstick spray.
    Crust: Pulse crackers in food processor until fine crumbs form.
    Add butter and sugar; pulse until crumbs are moistened.
    Press firmly over bottom and up sides of pie plate.
    Freeze 30 minutes.
    Place vanilla ice cream in the refrigerator for 30 minutes to slightly soften.
    Pack into crust with an ice cream spade or large spoon; spread evenly.
    Freeze 15 minutes or until firm.
    Slightly soften sorbet as above; spread on vanilla ice cream.
    Freeze until firm.
    Slightly softening chocolate ice cream.
    Spread evenly on sorbet. Freeze at least 3 hours, or wrap airtight and freeze up to 1 week.
    Top pie with 1⁄2 pt raspberries.
    Drop spoonfuls of whipped topping on berries; spread evenly.
    Top with remaining berries; garnish with chocolate curls or sauce. NOTE: To make chocolate curls, firmly pull a swivel-blade vegetable peeler across a bar or block of roomtemperature chocolate.

  10. #10
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    Default Re: cooking cuisine Comp Octobar 2012

    ahhh OMG mouth watering cakes but panic procedures...
    Last edited by ethan|hunt; 10-10-2012 at 06:48 PM.
    "The greatest danger for most of us is not that we aim too high and we miss it, but we aim too low and reach it." - Michelangelo

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