Cake/ice Cream Desserts From a Freezer Tray
INGREDIENTS:
2 Or 3 kinds. Then garnish -unsweetened chocolate,
-with sprinkling of grated
2 Or 3 kinds. Then garnish -unsweetened chocolate,
-with sprinkling of grated
Pick a Crust:
SPICY-PASTRY CRUST: To 1/2 pkg. piecrust mix, add 2 tablesp. sugar and 1 teasp. cinnamon. Make into 8" or 9" pie shell as package directs-
bake. Or make favorite pastry and bake in 8" or 9" pie shell.
COCONUT-CHOCOLATE CRUST: In double boiler, melt 2 sq. unsweetened chocolate with 2 tablesp. butter or margarine-
blend. Stir in 2/3 cup sifted confectioners, sugar mixed with 2 tablesp. hot milk; mix in 1 1/2 cups snipped shredded coconut. Press to bottom and sides of greased 8" pie plate. Refrigerate to make firm. (Let stand at room temperature 15 min. before filling.)
GRAHAM-CRACKER CRUST: Mix 1 1/3 cups graham-cracker crumbs with 1/4 cup granulated sugar and 1/4 cup soft butter or margarine until crumbly. Press to bottom and sides of 9" pie plate. Bake at 375? F. 8 min.
GINGERSNAP CRUST: Mix 1 1/3 cups gingersnap crumbs with 6 tablesp. soft butter or margarine until crumbly. Press to bottom, sides, 9" pie plate. Bake at 375? F. 8 min.
CHOCOLATE-CRUMB CRUST: Mix 1 1/3 cups chocolate-wafer crumbs with 3 tablesp. soft butter or margarine until crumbly. Press to bottom and sides of 9" pie plate. Bake at 375? F. 8 min.
MERINGUE CRUST: Sift 1/2 cup granulated sugar with 1/8 teasp. cream of tartar. Beat 2 egg whites until stiff but not dry; gradually add sugar, continuing to beat until stiff and glossy. Use to line bottom and sides of well-greased 9" pie plate (up to but not on rim), hollowing out center to make bottom crust about 1/4" thick. Bake at 275? F. 1 hr. Cool.
Fill with Ice Cream:
At serving time, heap crust shell with ice cream that's complementary in color and flavor (1 to 2 pt. for 8" shell-
2 to 3 pt. for 9" shell). Or use coconut, or nuts.
Or try:
Chocolate-Crumb Crust, vanilla ice cream, chocolate sauce, whipped cream
Gingersnap Crust, vanilla ice cream, canned whole-cranberry sauce
Graham-Cracker Crust, peach ice cream, slivered almonds or Melba Sauce
Spicy-Pastry Crust, coffee ice cream, butterscotch sauce, shaved chocolate
Coconut-Chocolate Crust, cherry-vanilla ice cream
Meringue Crust, vanilla ice cream, sliced strawberries
BAKED-ALASKA PIE
Choose 9" Spicy-Pastry, Graham-Cracker, Gingersnap, or Chocolate-Crumb Crust (above). Refrigerate until well chilled. Start heating oven to 500? F. Make meringue as in Step 2 of Baked Alaska (page 101). Working quickly, fill shell well with 1 qt. firm ice cream. Cover entire surface of ice cream with meringue. Bake about 2 min., or until delicate brown. Serve at once.
SPICY-PASTRY CRUST: To 1/2 pkg. piecrust mix, add 2 tablesp. sugar and 1 teasp. cinnamon. Make into 8" or 9" pie shell as package directs-
bake. Or make favorite pastry and bake in 8" or 9" pie shell.
COCONUT-CHOCOLATE CRUST: In double boiler, melt 2 sq. unsweetened chocolate with 2 tablesp. butter or margarine-
blend. Stir in 2/3 cup sifted confectioners, sugar mixed with 2 tablesp. hot milk; mix in 1 1/2 cups snipped shredded coconut. Press to bottom and sides of greased 8" pie plate. Refrigerate to make firm. (Let stand at room temperature 15 min. before filling.)
GRAHAM-CRACKER CRUST: Mix 1 1/3 cups graham-cracker crumbs with 1/4 cup granulated sugar and 1/4 cup soft butter or margarine until crumbly. Press to bottom and sides of 9" pie plate. Bake at 375? F. 8 min.
GINGERSNAP CRUST: Mix 1 1/3 cups gingersnap crumbs with 6 tablesp. soft butter or margarine until crumbly. Press to bottom, sides, 9" pie plate. Bake at 375? F. 8 min.
CHOCOLATE-CRUMB CRUST: Mix 1 1/3 cups chocolate-wafer crumbs with 3 tablesp. soft butter or margarine until crumbly. Press to bottom and sides of 9" pie plate. Bake at 375? F. 8 min.
MERINGUE CRUST: Sift 1/2 cup granulated sugar with 1/8 teasp. cream of tartar. Beat 2 egg whites until stiff but not dry; gradually add sugar, continuing to beat until stiff and glossy. Use to line bottom and sides of well-greased 9" pie plate (up to but not on rim), hollowing out center to make bottom crust about 1/4" thick. Bake at 275? F. 1 hr. Cool.
Fill with Ice Cream:
At serving time, heap crust shell with ice cream that's complementary in color and flavor (1 to 2 pt. for 8" shell-
2 to 3 pt. for 9" shell). Or use coconut, or nuts.
Or try:
Chocolate-Crumb Crust, vanilla ice cream, chocolate sauce, whipped cream
Gingersnap Crust, vanilla ice cream, canned whole-cranberry sauce
Graham-Cracker Crust, peach ice cream, slivered almonds or Melba Sauce
Spicy-Pastry Crust, coffee ice cream, butterscotch sauce, shaved chocolate
Coconut-Chocolate Crust, cherry-vanilla ice cream
Meringue Crust, vanilla ice cream, sliced strawberries
BAKED-ALASKA PIE
Choose 9" Spicy-Pastry, Graham-Cracker, Gingersnap, or Chocolate-Crumb Crust (above). Refrigerate until well chilled. Start heating oven to 500? F. Make meringue as in Step 2 of Baked Alaska (page 101). Working quickly, fill shell well with 1 qt. firm ice cream. Cover entire surface of ice cream with meringue. Bake about 2 min., or until delicate brown. Serve at once.