It is appreciated if YOU Remember to vote in the HP HOOD FACEBOOK CHEF CREATIONS RECIPE CONTEST DAILY FROM TODAY THROUGH OCTOBER 1ST EARLY NOON. If you remember to validate your vote by going to your own inbox and just entering into the email sent to you to validate your vote. This is only done the first time you vote and will be valid for the remainder of the daily voting through October 1st in the early a.m. PLEASE VOTE FOR MY RECIPE DAILY FROM SEPTEMBER 16-OCTOBER 1 ON HOOD FACEBOOK PAGE UNDER ITS "CHEF CREATIONS RECIPE CONTEST". A PORTION OF WINNINGS WILL BE DONATED TO THE SOLOMON SCHECHTER ACADEMY OF NEW LONDON. ENJOY RECIPE! Rich Vanilla IceCremeCake with Cookie-Dough Crust By Deborah Linder 40 ounces of Hood vanilla icecream 1/8 cup sugar 1 cup sifted flour 1/4 teaspoon salt Grated rind of 1 lemon Grated rind of 1/2 orange 1 1/2 egg whites 1 cup heavy cream Toasted chopped blanches almonds. Make Crust (see below). Cookie-Dough Crust: 1 cup sifted all purpose flour 1/4 cup sugar Grated rind of 1 lemon 1 egg yolk 1/2 cup soft butter Cookie-dough Crust: Mix 1 cup sifted all-purpose flour and 1/4 cup sugar. Add grated rind of 1 lemon, 1 egg yolk, and 1/2 cup soft butter; mix well. Chill. Roll 1/3 of dough to cover bottom of 9 inch springform cake pan. Bake in preheated hot oven 400 degree fahrenheit for 8 minutes or until lightly browned. Butter sides of pan. Put bottom, with crust, inside it. Cool. Roll out remaining dough into 2 strips 3 1/2 inches wide and 14 inches long; press onto sides of pan. Have ingrediants except 3/4 cup creme at room temperature. (Keep icecream cool but lightly melt icecream to later firmly mold it onto cakepan then put aside in cool place). Mix sugar, flour and salt. Gradually mix, keeping mixture smooth. Add grated rinds. Add egg whites, beating well. Stir in 1/4 cup creme. Turn into crust. bake at (350)degree fahrenheit for 40 minutes. Reduce heat and let stand. Top with semi-soft vanilla icecream. Chill for 45 minutes in freezer and then top with 3/4 cup cream and almonds.
Posted on: Sat, 21 Sep 2013 13:08:28 +0000