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Monday, May 19, 2014

As we are headed into summer, here are some cool treats that are braces friendly

Prep: 20 mins
Stand: 30 mins
Bake: 12 mins
Cool: 20 Mins
1 (16-ounce) container strawberries, sliced
2 tablespoons sugar
1/8 teaspoon almond extract
Sweet Cakes (see recipe for Sweet Cakes below)
4 1/2 cups vanilla ice cream
Sweetened whipped cream
  1. Rinse strawberries; drain but don't completely dry. Combine with sugar and almond extract in a medium bowl. Let stand, stirring occasionally, 30 mins or until sugar dissolves and syrup forms.
  2. Combine cream, powdered sugar, and vanilla extract in a large bowl; beat at medium speed with an electric mixer until soft peaks form. Set aside.
  3. Cut Sweet Cakes in half horizontally. Spoon half of strawberries and syrup evenly over cake bottoms. Top each with 3/4 cup ice cream and cake tops. Spoon remaining strawberries and syrup over biscuits; dollop with sweetened whipped cream. Makes 6 servings.
Recipe for Sweet Cakes:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cut into pieces
1/2 cup cream or whole milk
1 large egg, lightly beaten
  1. Preheat oven to 425 degrees. Line baking sheet with parchment paper.
  2. Combine first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender or fork until mixture resembles fine crumbs.
  3. Whisk together cream and egg; add to dry ingredients, stirring just until dough comes together. (Dough will be sticky.) Turn dough out onto a lightly floured surface; knead with floured hands 4 or 5 times. Pat 1 1/2-inch thickness. Cut into 6 rounds with a 2 1/2 inch round cutter, and place 2 inches apart on prepared baking sheet.
  4. Bake 12 to 15 mins or until golden. Cool completely. Makes 6 servings.

Prep: 30 mins
Cook: 8 mins
Freeze: 45 mins
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 pint vanilla ice cream, softened
1 banana, chopped
  1. Preheat oven to 350 degrees. Beat first 4 ingredients with an electric mixer at medium speed until blended. Add egg; beat well.
  2. Combine flour and next 3 ingredients; add to butter mixture, blending well. Shape dough into 1-inch balls on ungreased baking sheets. Gently flatten with a fork dipped in sugar, making a crisscross pattern on each. Bake 8 mins. Remove to wire racks to cool. 
  3. Combine ice cream and banana until well blended. Scoop 1 rounded tablespoon ice cream onto 1 cookie, and top with another cookie, pressing lightly to make a sandwich. Freeze 45 mins or until firm. Makes 1 1/2 dozen.

Prep: 20 mins
Freeze: 3 hours
3/4 cup espresso, cooled
1/4 cup dark rum or coffee liqueur
1 (3-ounce) package soft ladyfingers
3 cups vanilla ice cream or coffee ice cream
3/4 cup finely grated bittersweet or semisweet chocolate
Garnish: cocoa powder
  1. Line an 8- x 4-inch loaf pan with plastic wrap, allowing 2 to 3 inches to extend over sides.
  2. Combine espresso and rum in a shallow bowl. Brush or quickly dip one-third of ladyfingers (about 8) on both sides in espresso mixture, and place in bottom of prepared loaf pan.
  3. Layer 1 cup ice cream over ladyfingers. and sprinkle evenly with one-third grated chocolate. Repeat 2 times with remaining ladyfingers, espresso mixture, ice cream, and grated chocolate.
  4. Cover and freeze at least 3 hours or until ready to serve. Invert pan onto a serving platter, and remove pan and plastic wrap. Cut into 1 1/2- or 2-inch slices. Garnish, if desired. Makes 6 servings.

Source: Coastal Living, June 2014

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