September 9, 2011

There's Always Room for Ice Cream!


To hear Ida's full article..click here

"September’s one of my favorite months here in Maine. For one, the tourists have thinned out, so it’s not so crowded downtown. We still get ‘em, of course, but instead of families exhausted and cranky from spending too much time together, you mostly see mature couples. You know, people who get to bed early and aren’t in such a rush. Folks who know how much a cup of coffee costs at McDonald's with the senior discount.

Frankly, it’s a relief to get back to a regular schedule. Summers have a way of being just go, go, go. What with all the cookouts, family visits, outdoor concerts and the like, seems like every other night we’re off doing something, and most weekend is scheduled to the max. It’s a lot of fun, of course, but I’m looking forward to getting my eating under control, getting back into my exercise routine. What am I saying? I don’t really have an exercise routine. But I’m thinking about getting one, ‘cause I can hear my fat jeans taunting me from the bottom drawer of my dresser, “Try us on, Ida. We dare you! We double dare you!”

I’m just not ready for that ordeal. The road from June to September may have been paved with good intentions, but now it’s littered with empty Ben and Jerry containers, and those plastic cups from the Peanut Buster Parfaits down to the DQ. (By the way, did you know that you can get one of those hot fudge sundaes at McDonald's with extra hot fudge for less than two bucks? That way, it doesn’t really feel like you’re indulging. It’s just a little something, something sweet to finish off a meal.)

Soon it’ll be pumpkin time, the leaves turning yellow, orange, and red, then falling from the trees. And apples, fresh picked: delicious as is or baked in a pie. But not now. Right now it’s September in Maine. The sky’s bright and there’s a sense of anticipation in the air. A time for new beginnings!"

 Mexican Frozen Delight
1/2 cup margarine or butter
1 cup all-purpose flour
1/2 cup chopped blanched almonds
1/2 cup sugar
2 tablespoons unsweetened cocoa
1/4 teaspoon salt
3 cups coffee ice cream, softened
3 cups chocolate ice cream, softened
1/2 teaspoon cinnamon
1/8 teaspoon cloves
2/3 cup hot fudge ice cream topping
2 tablespoons coffee-flavored liqueur

Melt margarine in large skillet. Add flour and all remaining crust ingredients to butter; cook over medium-high heat for 3 to 4 minutes or until mixture is crumbly, stirring constantly. Reserve 3/4 cup crumbs for topping. With back of spoon, press remaining mixture firmly in bottom of ungreased 9-inch square or 11x7-inch pan. Place in freezer for 10 to 15 minutes to cool. Spoon coffee ice cream over cooled crust. In small bowl, combine chocolate ice cream, cinnamon and cloves; stir gently to mix. Spoon over coffee ice cream. Sprinkle with reserved crumbs. Cover; freeze 5 hours or until firm. In small saucepan, combine ice cream topping and liqueur; heat over low heat until warm, stirring frequently. Drizzle warm sauce over individual servings!

 Strawberry Pistachio Frozen Cream Delight
1 1/2cups chocolate cookie crumbs (from 15-oz. pkg.)
1/4 cup powdered sugar
1/4 cup chopped pistachios
6 tablespoons butter, melted

Strawberry Layer
1(1/2-gallon) container strawberry ice cream

Pistachio Layer
1(1/2-gallon) container vanilla ice cream
1(3.4-oz.) pkg. instant pistachio pudding and pie filling mix
1cup half-and-half

Fudge Sauce
2 cups powdered sugar
1(6-oz.) pkg. (1 cup) semisweet chocolate chips
1/2 cup butter
1(12-oz.) can (1 1/2 cups) evaporated milk
1 teaspoon vanilla Frozen whipped topping, thawed,
Fresh strawberries,

Line 13"x 9" pan with foil, extending foil over all sides of pan. In medium bowl, combine all crust ingredients; mix well. Press evenly in bottom of foil-lined pan. Freeze 30 minutes. Place strawberry ice cream in refrigerator to soften. Spoon softened strawberry ice cream onto crust; smooth with back of spoon. Freeze 30 minutes.

 Place vanilla ice cream in refrigerator to soften.  Place softened vanilla ice cream in large bowl; stir with spoon until smooth. In small bowl, combine pudding mix and half-and-half; stir until blended. Add to ice cream; mix with electric mixer at low speed until well blended. Spoon over strawberry ice cream. Freeze 4 hours or until firm. 

Meanwhile, in large saucepan, combine powdered sugar, chocolate chips, butter and evaporated milk; stir to mix. Bring to a boil over medium heat, stirring occasionally. Boil 5 minutes, stirring frequently. Remove from heat. Stir in vanilla. Cool at least 1 hour before serving. 

 To serve, let dessert stand at room temperature for 15 minutes. Cut into squares. Serve each with fudge sauce, whipped topping and fresh strawberries! Makes a beautiful presentation!

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