06.19.07

Ice Cream Sandwich Cake

Posted in cakes at 12:32 pm

I went to a Bowie BaySox game Saturday night with Tim, his brother Billy and Billy’s girlfriend Laura. It was a good game and my favorite AA baseball team won another one. Way to go BaySox. The Bowie Bay Sox are the AA team for the Baltimore Orioles. Their a good team.

The highlight of the night for me was when Laura told me about this Ice Cream cake she had. It was made with Ice Cream Sandwiches. I was curious of course as to how it was made. So I just came out and asked her. The recipe below is mainly Laura’s but I doctored it up a bit.

Hope you enjoy it.

ICE CREAM SANDWICH CAKE

24 ice cream sandwiches

1 bag bite sized Butterfingers crushed up

1Â tub whip cream

Hersheys Chocolate syrup for drizzling between layers and on top

Place 12 ice cream sandwiches in a row in a large rubbermaid container. Cover with whip cream. Sprinkle a layer of crushed Butterfingers on the whipped cream and drizzle with chocolate syrup. Place the remaining Ice Cream Sandwiches on top gently. Cover with the remaining whipped cream and crushed Butterfingers. Drizzle with more chocolate syrup. Put into the freezer till serving. Slice into squares. Serve with more chocolate syrup if you like.

I hope ya’ll will give this a try and please comment on what you think.

See ya’ll again soon.

06.18.07

Ham and Potato Chowder

Posted in appetizers at 6:40 pm

When I was growing up my mother would make a potato soup that on a cold day was just what I needed when I would come home from school or from playing outside.

This is my version of my moms soup. Try it and enjoy.

Ham and Potato Chowder:

3 potatoes peeled and cubed

3Â cups chicken stock

1/2 medium onion chopped

3 tablespoons salted butter

4 tablespoons flour

dash of black pepper

2 cups milk

1 cup cream

1 cup shredded cheddar cheese

1 cup cooked ham cubed

salt and pepper to taste

Bring the chicken stock to a boil and potatoes and cook till tender. Melt the butter in a medium sauce pan over medium heat. Add the onions and saute until tender. A couple if minutes. Add the flour to the butter and onion mixture;stirring till smooth.Season with a dash of pepper.continue to stir for about 1 minute. Add the stock from when you boiled the potatoes. Stir well to combine.Gradually add the potatoes,milk and cream. Stir well. Add the ham and cheese. Stir well again.Simmer over low heat,stirring frequently for about 25 minutes.

This is a great soup for those cold winter nights. So give it a try and let me know what you think.

For me this soup is a comfort food from my childhood.

Ya’ll come back now!

06.13.07

Sweet Corn Bread

Posted in Southern Specialities at 1:01 pm

Its not what you think this is not a corn bread recipe. This is a dessert corn bread. It is truly good. When you need a dessert in a hurry or a snack when friends drop in this is perfect. Give it a try and I am sure you will agree.

Sweet Corn Bread

1 cup yellow self – rising Corn Meal

1/2 cup sifted self – rising flour

2/3 cup vegetable oil

1 cup sugar

1 1/2 teaspoons cinnamon

1 1/2 cup finely shredded carrots

2 eggs

3/4 cup raisins

1/2 cup chopped walnuts

1/4 cup chopped pecans

Preheat the oven to 350.

Cream the oil and sugar together for 5 minutes. Blend in the eggs one at a time. Making sure to blend well after each addition. Add the corn meal, flour, and cinnamon to mixture blend well. Add the carrots and nuts. Again blend well. Pour into a well greased 8×8 pan and bake for 45 to 50 minutes.

Remove from the oven cool 10 minutes in pan then turn out onto a serving plate. Sprinkle with confectioners sugar if you desire. Serve with vanilla ice cream.

Give it a try and let me know what you think.

See ya’ll soon.