polling for cooking comp Oct 2012
1. Khud ko vote nahi ker saktay.
2. Voting ki last date 28th Oct 2012 hai.
3.competition ka winner 50%poll aur 50% adminz nay decide karna hay
ye rahi inki sharing
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
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.
Swiss Swirl Ice Cream Cake Recipe
- 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
- 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.
Fudgy Ice Cream Cake
- 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
- 3 pints vanilla ice cream
- 18 graham crackers
- 1 tablespoon confectioners' sugar
- Unsweetened cocoa powder
- 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.
- 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.
- 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.
Chocolate-Peppermint Ice Cream Cake
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)
1/2 cup whipping cream
1/4 cup light corn syrup
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
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
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.
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.
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.
Banana Split Ice Cream Cake
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
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.
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
Must use Heavy Duty Reynolds Wrap.
Cut pound cake lengthwise into 3 equal layers.
Place one layer on an 18" square sheet of Reynolds Wrap.
Cut ice cream brick lenghtwise into 2 equal slices and place on cake layer.
Repeat with second ice cream brick and cake layer. (finish with cake layer).
Frost top and sides with whipped topping. (Cool Whip).
Decorate with pecans and cherries.
Place on foil in freezer about 2 hours, or until topping is frozen hard.
Remove from freezer.
Bring foil up, double fold over top and fold in ends.
Return to freezer till ready to serve.
Slice into equal servings of 8-10.
*miss TiP tOp*
it's pie, it's ice cream, it's fruit and it's chocolate.
12 to 15 whole chocolate graham crackers
5 tablespoons butter, softened
1⁄4 cup sugar
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
chocolate curls or chocolate sauce
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.
Ice Box Cafe Peanut Butter Ice Cream Cake
1 cup oil
2 cups sugar
1 teaspoon vanilla extract
1 cup of milk
1 cup coffee, brewed strongly
1 cup Dutch cocoa powder
2 cups all purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
Ice Cream Cake:
1 pint chocolate ice cream
2 cups creamy peanut butter
1 pint vanilla ice cream
To make the chocolate cake: Preheat oven to 350 degrees F. Choose between a 10 by 3-inch round or a rectangular shaped baking pan and spray it with baking grease or butter and then line the bottom with parchment paper.
Combine the oil and the sugar in mixer until well blended. Add the eggs and the vanilla extract and continue to mix until well blended. Add the milk and the coffee.
Sift all of the dry ingredients and then add them to the wet ingredients in three batches allowing each batch to be thoroughly absorbed.
Pour the batter in prepared pans and bake for approximately 25 minutes or until a skewer is clean when removed. Allow to cool before unmolding. Once chocolate cake has cooled, unmold, and refrigerate overnight to allow it to cool thoroughly.
To make the ice cream cake: Cut the chocolate cake horizontally to make 2 layers out of the 1 layer and slide 1 of the layers onto a plate or cake board attempting not to break the layers.
Line the same pan used to bake the chocolate cake in plastic wrap (the plastic will help you remove the ice cream cake from the pan once it is set, so make sure to use a large enough piece and slide 1 of the half layers of chocolate cake into the pan). Make sure that it rests firmly in the bottom of the pan and if the plastic wrap has slipped in, adjust so that it spills over the sides of the pan.
Empty a pint of chocolate ice cream, or your favorite brand, into a mixer and soften until it is easily spread, do not let it become runny. Pour the ice cream into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer until set, approximately 2 hours.
Soften 2 cups of creamy peanut butter in the microwave without letting it get runny, approximately 2 minutes. Then pour the peanut butter over the chocolate ice cream. Using a spatula or the back of a spoon, spread the peanut butter evenly over the chocolate ice cream. Place the second half of the chocolate cake layer over the peanut butter and pat down firmly. Return to freezer until set, approximately 2 hours.
Empty a pint of vanilla ice cream or your favorite brand, into a mixer and soften it until it can be easily spread. Pour into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer and allow to set overnight.
To unmold, simply invert over cake board or plate, place a warm towel over the pan for a couple of minutes. The cake should slide out without any problems, grab a hold of the ends of the plastic wrap, and give it a tug if it is stubborn. Invert back so that vanilla ice cream is on top. Decorate with melted chocolate or whipped cream.
If you chose a rectangular shaped mold, cut lengthwise and stack on top of each other for a dramatic presentation. Drizzle with melted chocolate.
Strawberry Ice cream cake...
Serves 8| Hands-On Time: 15m| Total Time: 2hr 15m
2 pints vanilla ice cream
20 small strawberries, hulled and cut into small pieces (2 1/2 cups)
1/2 cup heavy cream
Line the bottom of a 9-inch springform pan with parchment paper or foil. Place the pan in freezer to chill, about 10 minutes.
Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape, about 2 minutes. Add the strawberries and beat until the ice cream is pink and the berries start to break down, about 1 more minute. Transfer to the chilled pan and spread to smooth the surface. Freeze until firm, 2 hours or overnight (if overnight, wrap in plastic to prevent freezer burn).
Whip the heavy cream in a clean bowl to form soft peaks. Remove the cake from the springform ring, running a knife around the edge, if necessary. Spread the cream over the cake. Use a hot chef's knife to slice the cake into wedges...
Layered Ice Cream Cake
1 box Devils Food Cake Mix
1 1/4 cup semi-sweet Chocolate Chips (divided)
1 1/4 cups Water
1/2 cup oil
1 1/2 cartons strawberry ice cream
1 tub Cool Whip
3 Strawberries for garnish (optional)
Preheat oven to 350 degrees. Finely chop 1 cup of the chocolate chips and set aside. Combine cake mix, water, oil and eggs in a mixing bowl. Mix on low speed for 30 seconds, then for 2 minutes on medium speed, scraping bowl as needed. Stir in chopped up chocolate chips. Pour into two 8-inch cake pans. Bake at 350 degrees for 31-35 minutes.
Remove pans from oven. Cool in pan 10 minutes, then transfer to cooling rack to cool completely. When cakes are cool, use a large knife to slice off any peaks that formed when cooking. Wrap each layer in plastic wrap and freeze.
Once cakes are frozen, remove from freezer and slice each cake in half to form a total of four circular layers. Re-wrap and freeze each layer. Build the cake by working on one layer at a time. Soften 1/3 of the ice cream (1/2 of a container) in a large bowl. When softened, use spoon to mix it up a little so that there are no hard lumps. Remove one layer of cake from the freezer. Spread ice cream over cake layer and return immediately to the freezer. Repeat with the next 2 layers, adding them to the top of the previous layer when finished. Top with the remaining cake layer. Freeze until solid.
Remove frozen cake from freezer. Using a rubber spatula, evenly spread cool whip on cake. Cut strawberries with a V to remove stems, then in half lengthwise to make a total of six "heart" shaped halves. Place strawberries in a circle on top of the cake. Place the remaining 1/4 cup chocolate chips in a Ziploc bag. Microwave in 20 second intervals at 50% power until chips are melted. Knead bag with fingers to mix, then snip a small corner of the bag. Drizzle chocolate over the top of the cake. Return cake to freezer.
Freeze until hard. When ready to serve, run a large knife under hot water and dry it off for easier slicing. Enjoy!
Chocolate Malt Ice-Cream CakeIngredients:
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla
1 cup chocolate fudge topping
1 1/2 quarts vanilla ice cream, slightly softened
2 cups malted milk balls, coarsely chopped
1 cup whipping cream (heavy)
1/4 cup chocolate fudge topping
additional malted milk balls, if desired
1 Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.
2 Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
3 Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
4 In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
5 Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies.
Last edited by *miss TiP tOp*; 20-10-2012 at 09:27 PM.
kar diya vote
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YOUR MAGICAL TOUCH MAKES MY SOUL STIR INSIDE MY BODY..
YOU ARE MY SOLACE.. !!
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