Tuesday, February 9, 2010

Ice Cream Cake

Okay, here's the original recipe as I got it a few years ago:

Dairy Queen Ice Cream Cake

Butter the cake pan of your choice, then press wax paper over the bottom of the pan.

If using Dairy Queen ice cream, spread it in the bottom of the pan. If you are using any other ice cream, allow it to soften, then spread on the bottom of pan until the pan is almost half full. Sprinkle with crushed Oreo cookies, then spoon hot fudge sauce (at room temperature) over the top of this. Set in freezer until frozen.

Remove from freezer and add second layer of ice cream. Smooth it evenly with the top of the cake pan. Return to the freezer and freeze until very hard.

Remove from freezer and frost with a mixture of equal parts ice cream and thawed frozen whipped topping beaten together. Return to freezer until 10 minutes prior to serving time.


Now here's what I do. We like it better- it still has that distinct taste a DQ ice cream has but instead of being all ice cream it has a thin layer of real cake too.

You do need a cake mix (whatever flavor you want), you need chocolate wafers, Hersheys chocolate syrup, and you DON'T need Oreos.

Line a deep cake pan (I use a bundt pan) with Saran. (If you spray a little Pam on the pan it'll stick nicely for you.

Bake your cake in a large enough sheet cake so it's a thin layer - maybe 1" to 1.5". Let it cool.

Dollop and then spread a little hot fudge sauce in the bottom of the pan. Spread softened vanilla ice cream next, to about 1/3 full. Make sure it's pressed down firmly into the pan.

I use chocolate wafers; the kind that are with the sundae ingredients at the grocery store. Crush a sleeve of those and then drizzle just enough chocolate syrup over them and toss, so they are a little moist instead of dusty and loose. Then spread that over the vanilla ice cream and press firmly.

The cake layer is the next layer- cut it to fit and lay it over the cookie crumbs. Press firmly.

Spread a layer of chocolate ice cream last, until your pan is as full as you want it. Cover with Saran directly on top of the ice cream and freeze.

I frost this cake with Cool Whip.

Enjoy! Tie

Saturday, February 6, 2010

Barbeque Baked Bean Cheese Dip

This was in the Thursday Food edition of the AJC. It's suuuuperrrrrb.

1.5 cups catsup
1/2 c molasses
1/3 c maple syrup
1/3 c packed brown sugar
3 strips bacon, finely chopped
4 slices deli ham, finely diced
1 small yellow onion, diced
1/4 Dijon mustard
1 cup water
three 15-oz cans cannellini beans, drained
8 oz pkg cream cheese, softened
8 oz shredded cheddar cheese
1-pd bag corn tortilla chips

In medium saucepan over medium heat, combine the catsup, molasses, maple syrup, brown sugar, bacon, ham, onion, mustard and water. Bring to a simmer, then reduce heat to low and cook, stirring often, until very thick, about 2 hours. (Note from Tie: I put it in the crockpot on low instead so I didn't have to watch it.)

Add beans and simmer another 10 minutes.

Heat oven to 350 and spread cream cheese in an even layer across the bottom of a deep 8x8 baking or casserole dish. Spoon beans and sauce over cream cheese, then top with cheddar. Bake 10 minutes or until cheese is melted and heated through.

Serve with chips.