Light Smight!! Need a desert for teenagers!!

[kima]

I am having some of the kids we caoch over for dinner this weekend. (they are off to college soon and we have coached then since they were in grade 8-kinda like our own now!! ).
I would love some dessert ideas. I am thinking of something decadent and made with ice cream-something I can make a day ahead and stick in the freezer. I never make this kind of dessert so I am drawing a blank. If you could jog my memeory on some of the favorites posted here that would be swell ! Much appreciated! Maureen

[Peggy C.]

Ok, I know you asked for something with icecream, but did you see the brownie recipe Valchemist posted just this morning? OMG, it looks like chocolate heaven, oh, but I'm dieting so tootsie rolls are looking pretty good.

Edited to add a link to the thread! http://community.cookinglight.com/sh...threadid=28020

[slknight]

I've got a decadent one that I've never tried, but it looks amazing. I'll try to type it up this afternoon.

Also, isn't there some kind of peanut butter ice cream pie/cake thing that maybe greysangel (JeAnne) posted a while back? Does this ring a bell for anyone? I'll do a search.

Oh, here's the one I was thinking of. It's not ice cream, just a cake, but it does sound good:
http://community.cookinglight.com/sh...butter+and+pie

-slk

[Gilgamesh37]

On eof my favorite (and very easy) ice cream recipes goes like so:

Whirl oreos in a blender with 2-3 Tbl of melted butter. Really, any cookie will work, depending on what flavors you're working with otherwise--I've used vanilla wafers with fruit ice creams, or Nutter Butters with chocolate. You get the drift. Just don't use a really smooshy cookie like a mallomar. Press the crumbs into the bottom and sides of a springform pan.

Spread one quart of softened ice cream into crust and freeze. Then layer on a few handfuls something that compliments your flavors--mini chocolate chips and toasted almond slivers, a drizzle of caramel sauce with some toasted cashews, a handful of berries, some marshmallow cream.....

Top with another quart of softened ice cream in a complementary flavor (the first time I did this, I used the oreo base, mint chip ice cream, chips and almonds in the center, and a jamoca almond fudge ice cream for the top layer). Freeze until solid. Unmold and slice and serve drizzled with warm sauce--hot fudge, caramel, butterscotch, strawberry, whatever.

Gil, wandering away to find something to wipe the drool off her keyboard.....

[yorkshirepud]

Kima,

What about a Baked Alaska Pie? CL Cooks did one. Let me check the site for you. Wait a sec.

Weird! CL Cooks just came on and Elizabeth Baird is doing the Baked Alaska!

Here's the recipe she's cooking right now!

Brownie Baked Alaska
By The Canadian Living Test Kitchen

4 cups ice cream, softened (1 L)

Brownie:
1 1/3 cups semisweet chocolate chips (325 mL)
1 cup packed brown sugar (250 mL)
2/3 cup butter (150 mL)
3 eggs
1 teaspoon vanilla (5 mL)
3/4 cup flour (175 mL)
1/2 cup unsweetened cocoa powder (125 mL)
1/4 teaspoon salt (1 mL)Meringue:
4 egg whites
Pinch salt
1/4 teaspoon cream of tartar (1 mL)
2/3 cup superfine sugar (150 mL)

Preheat oven to 350ºF (180ºC).

Brownie: Grease 9-inch (2.5 L) springform pan; line bottom with parchment paper.
In saucepan, melt together 2/3 cup (150 mL) of the chocolate chips, the sugar and butter over medium-low heat; let cool slightly. Vigorously whisk in eggs, 1 at a time; whisk in vanilla. Sift flour, cocoa and salt into saucepan; stir to blend. Stir in remaining chocolate chips.

Pour into prepared pan; bake in centre of oven for 40 minutes or until tester inserted in centre comes out with a few moist crumbs clinging. Let cool on rack. Peel off paper.

Place brownie on flat, round ovenproof baking dish or on board wrapped completely in double thickness of heavy foil. Mould ice cream to fit diameter of brownie, doming sides. Return to freezer until completely solid. (Make-ahead: Freeze for up to 8 hours.)

Fifteen minutes before serving and using electric beater; beat egg whites and salt together until foamy. Add cream of tartar; beat until soft peaks form. Gradually add the sugar in a thin stream, beating until peaks are stiff and glossy but not dry.

Spread thick layer of meringue all over ice cream and brownie base, making peaks and swirls with back of spoon. Immediately place in centre of 500ºF (260ºF) oven for about 5 minutes or until meringue is lightly browned.

Serve immediately.

Yield: 8 to 12 servings


Sounds yummy! Off to watch the show now.

YP

[slknight]

Here's the one I was thinking about. I guess it sounds similar to Gilgamesh's.

It's from the 9/1/97 issue of Family Circle from an article called Beat-the-Heat Menus.

Peanut-Butter-Swirl Ice-Cream Cake

Makes 16 servings at 59 cents each (probably pretty out-dated)

Prep: 25 minutes
Freeze: 6 hours or overnight

1/2 gallon vanilla ice cream
24 cream-filled chocolate sandwich cookies
5 tbl butter, melted
29 chocolate-dipped wafer cookies
2/3 cup peanut butter (not reduced-fat)
1/4 cup honey
2 tbl vegetable oil
1/2 cup bottled hot fudge sauce

1. Remove ice cream from freezer 30 minutes before using. Place chocolate sandwich cookies in food processor. Whirl until crumbled. Add butter. Whirl until combined.
2. Stand wafer cookies around inside edge of 9-inch springform pan. Reserve 3/4 cup chocolate crumb mixture. Spoon remaining crumb mixture into pan; press evenly over bottom.
3. Stir peanut butter, honey, and oil in small dish until blended. Place softened ice cream in large bowl. Drizzle aobut half of peanut butter mixture onto ice cream; fold together to swirl.
4. Spoon half of the ice cream mixture into the prepared pan; spread level. Sprinkle evenly with remaining chocolate crumb mixture, pressing mixture down with back of spoon.
5. Spoon on remaining ice cream; spread level. Place the cake on a baking sheet and place in freezer. Freeze until cake is solid, at least 6 hours or overnight.
6. To serve, stir fudge sauce in glass measure to loosen, but do not warm. Spoon remaining peanut butter in blobs over top of cake along with blobs of fudge topping. Swirl together with the tip of a kinfe. Let stand for 10 minutes.
7. Slice cake into wedges.

Nutrient Value Per Serving: 496 calories, 29 g fat

I wish you could see the picture; it looks amazing.

The chocolate wafer cookies are those long skinny ones that are those vanilla and cream wafers covered in chocolate. I think Keebler or Nabisco make them. In the picture it looks like they are about the perfect height to stand up in the pan.

[kima]

Wow!! YP-I just turned on the TV and CL is still on! That looks incredible-alot of work but incredible!
Gil-i really like your idea-I am seriously thinking its what i'll make. (Ooh if I say that people will stop sharing!!!! ). I am not that creative so I'll probably follow your combination. Any other combo ideas for that?
This is going to be fun!!

[JaneStarr]

As the mother of 2 teenagers and one soon-to-be, I feel obliged to post our favorites for you

Jane

* Exported from MasterCook *

Calypso Pie^

Recipe By :JaneStarr -- adapted from an old church cookbook-1988
Serving Size : 12 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Homemade Chocolate Fudge Sauce
Chocolate Crust For Calypso Pie
1 cup heavy cream
3 tablespoons confectioner's sugar
1 1/2 quarts ice cream -- coffee flavor
slivered almonds -- as desired, garnish

When ready to complete pie, beat heavy cream until soft peaks form. Then, beat in confectioner's sugar.

Soften 1 1/2 to 2 quarts of desire ice cream. (I use microwave at 10 % power for about 3 1/2 mins -- watch carefully!)

Spoon ice cream into crust. Spread evenly.

Freeze to harden.

Cover with chilled sauce.

Top with whipped cream.

Sprinkle with nuts, if desired.

Freeze until firm (at least 4 hours).

Store frozen in foil.


Description:
"A Frozen "Mud Pie""

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Per Serving (excluding unknown items): 383 Calories; 27g Fat (61.4% calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 190mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat; 2 Other Carbohydrates.

NOTES : I haven't made this lately because it is fairly time-consuming.

If rushed, just use a Keebler Chocolate RediCrust & a jar of thick chocolate fudge sauce. It's not quite the same, but makes an acceptable "mud pie"

JaneStarr@home.com
Nutr. Assoc. : 0 0 0 0 0 0



* Exported from MasterCook *

Molten Chocolate Pudding Cake -- 7 pts

Recipe By :Chocolate From the Cake Mix Doctor by Anne Byrn, pg. 230
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Using Box Mixes Chocolate
Tried And True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 chocolate cake mix -- 18.25 oz
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
1 (5.9-oz package) instant chocolate pudding mix -- large (6 serving) box
3 cups milk -- Skim or whatever you have on hand
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
vanilla or peppermint ice cream -- for serving

Place rack in center of oven and preheat to 350 (or 325 for glass pan).

Lightly mist a 13 X 9 " pan with vegetable oil spray. Set pan aside.

Place the cake mix, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute.

Scrape down the sides of bowl with a rubber spatula.

Increase mixer speed to medium and beat 2 more minutes. (Scrape down the sides again, if necessary.)

The batter should look well blended.

Pour the batter into the prepared pan and smooth the surface with the spatula. Set aside

Empty the package of pudding mix into a medium bowl. Whisk in the milk and vanilla until smooth and thickened. This should take 1 to 2 minutes.

Carefully pour pudding into the center of the batter in pan. Don't let it touch the edge of the pan.

Sprinkle the chocolate chips evenly over the top.

Bake until cake is firm around the edges but still giggly in the middle. This will take 55 to 60 minutes in a metal pan or up to 70 minutes in glass.

A crack will form down the center of the cake.

Allow cake to cool on a wire rack for 20 minutes before serving.

Spoon warm pudding cake into bowls and serve with ice cream.

Description:
"Very Chocolately Cake That Forms Its Own Chocolate Sauce When Served
Warm"
Source:
"ISBN 0-7611-2538-8(hc), 0-7611-2271-0(pb)"
Copyright:
"2001 Anne Byrn"

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Per Serving (excluding unknown items): 290 Calories; 16g Fat (45.7% calories from fat); 5g Protein; 37g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 258mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.

Serving Ideas : Serve this cake with ice cream while still warm.

NOTES : Best baked in a glass pan so that left-overs can be easily reheated. Reheating is necessary to keep the sauce saucy.
Jane: Made 3/11/02 for Suzanne's birthday. I "painted the plates" by drizzling them with jarred caramel sauce. Served with vanilla ice cream.
Suz: "Even better than Chili's". Ray: "Best dessert I've ever had"
Nutr. Assoc. : 0 0 0 0 0 4938 0 0 0


* Exported from MasterCook *

Flower Dirt (2-3 Points)

Recipe By :SOURCE: JaneStarr (Jello pudding?)
Serving Size : 20 Preparation Time :0:00
Categories : Desserts Success


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages instant chocolate pudding -- (4 serv. size)
4 cups milk -- cold, 1% works
12 ounces Cool Whip
1 1/2 packages Oreo cookies -- (16 oz. size)RF ok
gummy worms -- as desired

to make this you need: 1 -- 8 inch diameter flower pot,trowel, & artificial flower

1). Grind Oreos (including filling) in food processor or blender and place in a bowl. (You'll need to grind them in small batches.)

2). Pour cold milk into a very large bowl. Add pudding mix and beat with a wire whisk until well blended( about 2 minutes). Let pudding stand about 5 minutes to thicken.

3). Line bottom of flower pot with foil or plastic wrap to keep crumbs from falling through the holes.

4). Put 1 inch of crumbs in bottom of pot.

5).With rubber spatula, gently stir Cool Whip with half of remaining cookie crumbs and all of pudding. Continue until mixture is all one color.

6). Alternate layers of cookies and pudding mixture ending with a thick layer of cookie crumbs.

7). Stick gummy worms into top layer of crumbs.

8). Refrigerate.

9). Just before serving, add flower to pot. Serve with trowel

Nutritional info per MasterCook using 1% milk Reduced fat Oreos and regular Cool Whip:
(Without any gummy worms -- not in database)
123.1 cals, 5.2g fat (39%CFF), 0.5g fiber

Using Cool Whip Lite reduced Cals & fat to:
112.6 cals and 4.1g fat (33.5%CFF)

Using Skim milk w/ RF Oreos and Cool Whip Lite =
100.6 cals, 2.5 g fat (23.5%CFF) = 2 points

Using Skin milk, RF Oreos, Cool Whip Free and SF/FF pudding=
58 cals, neg. fat and fiber = 1 pt

Description:
"Very Easy and Impressive Dessert For Kids of Any Age!"

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Per Serving (excluding unknown items): 58 Calories; trace Fat (1.6% calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 79mg Sodium. Exchanges: 0 Non-Fat Milk; 1/2 Other Carbohydrates.

NOTES : Variation: Use all vanilla ingredients, sand-pail and shovel along with gummy fish for "sand" dessert.
Nutr. Assoc. : -33492 4938 -33071 -32759 0

[JaneStarr]

Why is it that I have so many of "these kinds" of recipes ? !

Jane
* Exported from MasterCook *

Brownie Kiss Cups^

Recipe By uncan Hines Kitchen Connection Flyer
Serving Size : 24 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
19 3/4 ounces DH Fudge Brownie mix -- Family Size (9X13)
1 egg
1/3 cup water
1/3 cup oil -- *I use canola
24 Hershey's® Kisses -- unwrapped

Preheat oven to 350ºF.

Place 24 (2 inch) liners in muffin pans (or on cookie sheets if using foil liners).

Combine brownie mix, egg, water, and oil in a large mixing bowl.

Stir with a spoon until well-blended (about 50 strokes).

Fill each liner with 2 measuring tablespoons of batter (about 1/2 full).

Bake for 17- 20 minutes.

Remove from oven and immediately place one chocolate kiss on each cupcake.

Return to oven for 1 minute longer.

Cool completely on rack.


I made a double batch of these for EWS 1999 Alumnae Weekend tailgate party and for 10/99 church (kids') coffee hour.
These are a neat way to serve brownies to a crowd.

S(Freezer-Friendly Mailing List):
"by JaneStarr@home.com in CT on 2/2/00"

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Per Serving (excluding unknown items): 103 Calories; 6g Fat (49.1% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 50mg Sodium. Exchanges: 0 Lean Meat; 1 Fat; 0 Other Carbohydrates.

NOTES : I used gold and silver Amscam foil "50 Cake Cases" (from Party City). They measure a little less than 2 " on the bottom and more on the top.
If you use a different brand of brownie mix; use the amount of oil, water, and egg called for on the box. You can also use regular size cupcake liners; just fill about half-way and bake until done. Yield will be less than 24.
I froze some of these in a freezer ziplock bag and they were still good when thawed 3 mos. later.

Nutr. Assoc. : -32768 0 0 0 900918
* Exported from MasterCook *

Brownie Candy Cups

Recipe By uncan Hines
Serving Size : 30 Preparation Time :0:00
Categories : Desserts mixes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Duncan Hines® double fudge chocolate
lover's premium brownie mix
2 eggs
1/3 cup water
1/4 cup vegetable oil
30 miniature peanut butter cup candies -- 8 oz. bag, unwrapped

1. Preheat oven to 350°F (180°C).
Place 30, 2-inch (5 cm) foil liners in muffin pans or on cookie sheets.

2. Combine brownie mix, fudge packet from mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Place 2 level measuring tablespoons (30 ml) batter in each foil liner.

3. Bake at 350°F (180°C) for 10 minutes. Remove from oven. Push 1 peanut butter cup candy into center of each cupcake until even with surface of brownie. Bake 5 to 7 minutes. Remove to cooling racks. Cool completely.

Jane's Note: Foil cups can be shaped into hearts for Valentines' Day (just use a marble).

Description:
"These Brownie Candy Cups are a hit at children's parties."
Source:
"http://www.duncanhines.com/recipe.asp?RecipeId=103"

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Per Serving (excluding unknown items): 110 Calories; 6g Fat (48.9% calories from fat); 2g Protein; 13g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 37mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 2377 0 0 0 0

* Exported from MasterCook *

Candy Bars -- 2 or 5 pts

Recipe By :The Cake Mix Doctor by Anne Byrn -- pg 330
Serving Size : 48 Preparation Time :0:10
Categories : Bars Cookies


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 18.25-oz box yellow cake mix -- plain-- I use Duncan Hines
1/2 cup light brown sugar -- firmly packed
8 tablespoons butter -- melted, 1 stick
2 large eggs
1 cup chopped candy bar pieces -- like Snicker's, etc.

Place rack in center of oven, and pre-heat to 350 *F.
Set aside an ungreased 13 X 9 baking pan.

Melt butter in a large bowl in microwave. Add remaining ingredients except candy.
Blend with an electric mixer for 1 minute on low speed.
Scrape down the bowl, and beat another minute on low. (Mixture is very stiff.)
Fold in candy pieces until well distributed. I used M & M mini's and blended them into the batter on low speed.

Spread the batter evenly in the pan, smoothing it out with a rubber spatula.

Bake until it is golden brown and a toothpick inserted in the center comes out dry. Recipe says 40 -45 minutes, but this is way too long. My bars tested ready after 28 minutes. I`ll check after 20 minutes in the future.
Cool on completely on rack before cutting .(I cut while slightly warm with no problem.)


Store these bars, covered in plastic, at room temp for up to 1 week or freeze them wrapped in aluminium foil for up to 6 months. Thaw overnight on counter before serving.
(These storage directions came from the cookbook author. I would just freeze them in a freezer ziplock bag. They are quite sturdy. Thaw at room temp or `zap` in the microwave.)

Each bar is 2 WW points if cut into 48 small servings. If recipe is cut into 24 squares, then each would be 5 points.

Description:
"Bar cookies to use up leftover (Halloween) candy"
Copyright:
"1999 Anne Byrn"
Start to Finish Time:
"0:35"

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Per Serving (excluding unknown items): 95 Calories; 5g Fat (42.1% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 106mg Sodium. Exchanges: 0 Lean Meat; 1 Fat; 1 Other Carbohydrates.

NOTES : Made for the EWS Varsity Softball team w/ mini M & M's for the Porter`s game on May 25, 2000. Quick and easy way to serve the team. Nice, chewy bars. --JaneStarr
Nutr. Assoc. : 0 0 0 0 0

[gertdog]

Maureen,

One of the most successful desserts I ever made was ice cream sandwiches using big fat chocolate chip cookies and vanilla ice cream. The cookie recipe I used was the one below from Cook's Illustrated (posted by Mamasue)... these cookies are great for ice cream sandwiches. For the ice cream, just let some good vanilla soften a bit, then smear one one cookie and top with another. Set sandwiches on a cookie sheet in the freezer til ice cream firms back up, then wrap individually in plastic wrap.

To make them more fun, you can roll the edges in colored sprinkles or mini chocolate chips while the ice cream is still soft.

In any case, these definitely fit your "light-schmight" request... they are easy and very good, and I think teens would love them.

* Exported from MasterCook *

Thick and Chewy Chocolate Chip Cookies

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Cookies/Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/8 cups all-purpose flour -- (2 cups plus 2 tablespoons)
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter -- (1 1/2 sticks)
melted and cooled until warm
1 cup light or dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 cups semisweet or bittersweet chocolate chips -- (1 to 2)


1. Heat oven to 325 degrees. Adjust oven racks to upper- and lower- middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

2. Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in desired amount of chips.

3. Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Each half will have a jagged surface where it was ripped from the other; rotate each half up so the jagged surface faced the ceiling and press the halves back into one ball so that the top surface remains jagged. (The nooks and crannies you have created will give the baked cookies an attractive and somewhat rough, uneven appearance.) Place formed dough onto one of two parchment paper-lined cookie sheets, about 9 balls per sheet.

4. Bake, reversing cookies sheets' positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). Cool cookies on cookie sheets. Serve or store in airtight container.

Recipe provided by the editors of Cook's Illustrated.

Weight Watchers: 1 cookie = 5 points

Sue's Notes: I didn't perform the "pull, rip and rotate" thing. Used silpats and also used a cookie scoop which is probably about a good heaping tablespoon of dough. They came out fine.

Source:
"Cook's Illustrated"


NOTES From Cooks Illustrated : Getting the Recipe Right
Most cookies start with creamed butter. Creaming incorporates air into the dough, resulting in an undesirable (in these cookies) lightness. Our thoughts sifted to chewy brownies and blondies, both of which typically begin with melted butter. We tried both creamed and melted butter and found that melted butter did indeed give us the dense, chewy texture that we were after. Then, we tried unbleached and bleached flour to see which would yield the most tender cookie. Bleached flour, with less protein than unbleached flour, helps make the cookie crispy and crunchy on the outside and tender inside. The texture of the just-baked cookies was good, but as they cooled, they hardened.

We turned to the one factor that we hadn't yet fully examined--the egg factor--and found that one whole egg plus one egg yolk keeps the cookies soft and pliable hours after emerging from the oven. Also, cooling the cookies directly on the cookie sheet promotes the soft, chewy texture. Finally, we had a thick, chewy chocolate-chip cookie that could rival any gourmet bakery's.

[kima]

Well for a Light cooking place don't WE have alot of recipes that are positively sinful!!
Now I don't know what to make!!! Jane-I am thinking the Calypso Pie looks perfect. Do you have the crust and fudge sauce recipe? I hate to be soo demanding!
All the recipes look incredible-but no way would I make them without some active teens around to devour them! These are dangerous!
So I think I'll make the Calypso Pie!!

[JaneStarr]

Oops...I thought that MasterCook would automatically send them since they are "linked". The Hot Fudge Sauce is wonderful on ice cream!
By the way, the nutrition for the completed pie should be pretty accurate since I linked all the ingredients and the recipes.
[1/12th of pie =383 Calories; 27g Fat (61.4% calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 190mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat; 2 Other Carbohydrates) = 10 WW points]

I have used RF Oreos and LF icecream but prefer the regular whipped cream to any Cool Whip Lite or FF.

Actually, this recipe would be a good one to lighten up.


This is definitely worth making from scratch!
At least everything can be made ahead.
Jane

Here they are
* Exported from MasterCook *

Homemade Chocolate Fudge Sauce

Recipe By :JaneStarr -- adapted from an old church cookbook-1988
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Sauces


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces unsweetened baking chocolate -- (3 squares)
1/4 cup butter -- unsalted
2/3 cup sugar
1/8 teaspoon salt -- or 1/16
2/3 cup evaporated milk -- 5oz. can
1 teaspoon vanilla extract
almond extract -- few drops, opt'l

Melt chocolate and butter together. (I use the microwave at 30 second intervals, stirring after each interval.)
Stir in sugar and salt until dissolved.
Add evaporated milk, blending well.
Cook 4 minutes over medium heat, stirring constantly.
Stir in the vanilla and almond extracts.
Chill thoroughly.

This is a great, thick ice cream topping . Reheat before serving.
This sauce is designed to be used with Calypso Pie.


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Per Serving (excluding unknown items): 1605 Calories; 106g Fat (54.8% calories from fat); 21g Protein; 175g Carbohydrate; 13g Dietary Fiber; 174mg Cholesterol; 926mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Non-Fat Milk; 21 Fat; 9 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0


* Exported from MasterCook *

Chocolate Crust For Calypso Pie

Recipe By :JaneStarr -- adapted from an old church cookbook-1988
Serving Size : 1 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 Oreo cookies, reduced fat -- or reg. (2 cups)
1/4 cup butter -- unsalted, softened

Place Oreos in freezer bag and crush into crumbs with rolling pin (or process in food processor)
Using a fork or pastry blender, cut butter into Oreo cookie crumbs.
Turn into a 10 inch pie pan (mine's Pyrex). Using back of spoon, press on bottom and up sides of pan.
Set in freezer.

This recipe is designed to be used in Calypso Pie. It is great for any ice cream or mud pie.


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Per Serving (excluding unknown items): 480 Calories; 48g Fat (87.3% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 124mg Cholesterol; 575mg Sodium. Exchanges: 9 Fat.


Nutr. Assoc. : 0 0


* Exported from MasterCook *

Calypso Pie^

Recipe By :JaneStarr -- adapted from an old church cookbook-1988
Serving Size : 12 Preparation Time :0:00
Categories : Dessert

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Homemade Chocolate Fudge Sauce
Chocolate Crust For Calypso Pie
1 cup heavy cream
3 tablespoons confectioner's sugar
1 1/2 quarts ice cream -- coffee flavor
slivered almonds -- as desired, garnish

When ready to complete pie, beat heavy cream until soft peaks form. Then, beat in confectioner's sugar.

Soften 1 1/2 to 2 quarts of desire ice cream. (I use microwave at 10 % power for about 3 1/2 mins -- watch carefully!)

Spoon ice cream into crust. Spread evenly.

Freeze to harden.

Cover with chilled sauce.

Top with whipped cream.

Sprinkle with nuts, if desired.

Freeze until firm (at least 4 hours).

Store frozen in foil.


Description:
"A Frozen "Mud Pie""

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Per Serving (excluding unknown items): 383 Calories; 27g Fat (61.4% calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 190mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat; 2 Other Carbohydrates.

NOTES : I haven't made this lately because it is fairly time-consuming.

If rushed, just use a Keebler Chocolate RediCrust & a jar of thick chocolate fudge sauce. It's not quite the same, but makes an acceptable "mud pie"

JaneStarr@attbi.com
Nutr. Assoc. : 0 0 0 0 0 0

[tuff2000]

I went to "copykat.com" and started typing different "dessert key words", like pie, cream, etc. And a lot of different recipes came up. They have restaurant desserts and all sorts of creations

[kima]

Thanks Jane! Then its settle that's what I am making!
Why do i feel like I am a judge in a beauty pageant!!!
I think you can buy Oreo crumbs in a box-would those work. or is the cream filling important!
Yes this looks time consuming but I can make it the day ahead so that's great. They will devour it! (Notice the THEY!!!). One of the kids is an 19 year old thrower-big and strong!
And is this really the thing a coach who lectures about nutrition all year long should be serving????

[JaneStarr]

You can definitely use the crumbs in a box. I've even used those Redi-made Oreo crusts, but they are kind of small. You'd probably need 2 of them.

What sport do you coach? My kids do soccer and softball/baseball.

Jane

[slknight]

Originally posted by kima
One of the kids is an 19 year old thrower-big and strong!
And is this really the thing a coach who lectures about nutrition all year long should be serving????

Maureen, did you know that my DH was a thrower in college? Nope, no one has ever accused him or me (competitive swimmer) of being petite.

All these recipes look so wonderful. I might just have to try one of them. Do you think they would cure my PMS?

[kima]

What implements dd your DH throw Susan? And yes I rememeber you saying you were a compeitive swimmer. Did you compete at the Olympic trials?

[kima]

Jane-I just noticed the ice cream called for in the Pie is coffee flavoured. I have a feeling a couple of the kids don't like coffe ice cream. Have you made this with any other flavours? Thanks-hopefully that is the last question!

[JaneStarr]

My favorite is Mint Chocolate chip, but any flavor would be good. How about Cookies & Cream or chocolate chip? I've also made it with vanilla.

Jane

[kima]

Oooh mint chocolate chip! Sounds perfect. I am making this tomorrow for dinner Saturday. Will report in after I run a marathon to burn up the calories!

[slknight]

Originally posted by kima
What implements dd your DH throw Susan? And yes I rememeber you saying you were a compeitive swimmer. Did you compete at the Olympic trials?

Sorry for the slow response; I just saw this. DH threw the hammer in college! Also did shot and discus. Yep, I swam in Olympic Trials in 88 and 92 - 100 meter fly. Seems like a loooonnnnngggggg time ago.

Anyway, let us know how that Calypso Pie turns out. It sounds excellent. I'm adding it to my must-try list. I think I would use Maine Traks ice cream. It's a locally made flavor that's vanilla with chocolate swirls and peanut butter cups in it.

[kima]

Well the Calpso Pie was awful!!! HaHa!!! I wish!
It was incredible and the kids devoured it-that's right there were no leftovers!
I used an ice cream called MooseTracks (swirls of peanut butter chocolate) and who knows what else.I used a bought chocolate crumb crust.Slacker that i am...and I still haven't run a marathon to burh the calories!

[maizeyoats]

Maureen,
Thanks for the update...but we knew it would be a success.

[JaneStarr]

Glad everybody enjoyed it!

Jane