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Dessert - Frosty The Snowball
Serves 4.
Ingredients:
4 tablespoons of butter,
1 cup of light brown sugar,
3 to 4 drops of green food coloring,
2 cups of crispy rice cereal, cinnamon candy, (optional),
1 quart of ice cream
Line a baking sheet with waxed paper. Melt butter in a large saucepan over medium-low heat. Add sugar and stir well. Add three to four drops of green food coloring and stir well. Add cereal and stir gently. Spoon cereal mixture onto waxed paper and divide into four pieces. Form each piece into a wreath. If you like, decorate the wreaths with cinnamon candy.
Refrigerate wreaths for about 1 hour or until set. Before serving, place a scoop of ice cream in the middle of each wreath.
Dessert - Fruit Ambrosia
Peal four naval oranges and slice them crosswise into very thin slices.
Peal and core three ripe pears and cut them into slices, about one third of a centimeter, around one quarter inch thick. You’ll also need about six pieces of fresh pineapple. Cut them into slices of the same thickness. You can often find pre cut pineapple slices at a supermarket. It is recommended that they be used within a week of purchase. Peal four bananas into slices about one third of a centimeter, around one quarter inch thick. Layer the fruit in a large mixing bow, ending with the oranges. In a small mixing bow, mix one cup of orange juice with one quarter teaspoon of vanilla extract. Pore the liquid over the fruit and chill for several hours, to allow the flavors to blend. When you’re ready to serve this desert, sprinkle one cup of graded fresh coconut over the fruit. This Recipe makes six to eight servings.
Dessert - Fudgey Casserole A La Mode
Ingredients: Three blocks of baking chocolate, one half cup plus one tablespoon of softened butter or margarine, one and a half cups of sugar, three eggs, one and a half teaspoons of vanilla, three fourths of a cup of sifted all-purpose flower, three fourths of a cup of chopped pecans, and vanilla ice-cream.
Melt the baking chocolate in the top of a double-boiler over simmering water. Remove from heat and beat in the butter or margarine, sugar, eggs and vanilla. Blend in the flower and add the chopped pecans.
Pour into a buttered, one or one and a half liter, one or one and a half quart, casserole and bake at 175 Celsius, 350 Fahrenheit for 55 minutes. Spoon into individual dishes and serve warm with ice cream. This makes six to eight servings.