Strawberry Ice-Cream Ham
Half-gallon strawberry ice cream (in the rectangular/oval container)
Caramel candy (the kind with the white center -- "Caramel Cremes")
First, cut or peel away the container from a half gallon of strawberry ice cream. With a long knife dipped in warm water, slice off a 1-inch-thick slab and place it on a piece of waxed paper.
Press a caramel candy into the center of the ice-cream slab. If necessary, use a rubber spatula or the back of a spoon to smooth the ice cream and fill in any gaps around the "ham bone." Then shape the sides of the slab to resemble the rounded edge of a real ham steak.
Cover the slice with another piece of waxed paper and fold together the edges of both sheets so that the ice cream is wrapped. Store the wrapped slice in the freezer on a cookie sheet. To serve, gently peel the waxed paper from the bottom and set the slice, unwrapped side down, on a breakfast plate. Slowly peel away the second piece of waxed paper.
Should make at least 6 servings
Note: For the best results, you'll want to prepare a slice the day before. When it's time to present the meal, add it to the plate at the last minute.
from Taste of Home
1/2 cup Cocoa Krispies, coarsely crushed
3 small scoops chocolate ice cream
1/2 cup plus 1 teaspoon seedless strawberry jam, divided
1/4 teaspoon hot fudge ice cream topping
1 loaf (10-3/4 ounces) frozen pound cake, thawed
1/3 cup marshmallow creme
2 teaspoons flaked coconut, toasted
1 tablespoon unsalted sunflower kernels
Place cereal in a shallow bowl. Roll ice cream scoops in cereal to coat. Cover and freeze for 1 hour or until firm.
Meanwhile, in a small microwave-safe bowl combine 1/2 cup jam and ice cream topping. Microwave on high for 10-20 seconds or until warmed. Cut pound cake in half horizontally. Place bottom half on a serving plate. Spoon half of the jam mixture over cake; top with ice cream scoops, remaining jam mixture, marshmallow creme and coconut. Replace cake top.
In another microwave-safe bowl, melt remaining jam. Brush over top of cake; sprinkle with sunflower kernels. Serve immediately.
Pound cake, cut into 1-inch-thick slices
Fruit leather (we used FruitaBu® Organic Smoooshed Grape Fruit Twirls)
An assortment of candies and jellies for sweet toppings and sushi sides
Sushi bases: For rolls, use a knife to cut 1 1/2-inch circles from a slice of cake. Frost the tops of the circles, then wrap a 6-inch strip of fruit leather seaweed around each one, using a dab of frosting to secure it. Press coconut rice into the frosting. For individual sushi, cut a cake slice into rectangles and round the edges, as shown. Frost the top and sides of each oval, then roll it in coconut.
Sweet toppings: From left to right, starting with the top row, we used orange nonpareils, apricot preserves, and pieces of Twizzlers Rainbow Twists. In the middle row, we used a green gumdrop slice, diced Swedish Fish, and gumdrop wedges. On the bottom row, we topped the sushi base with a Swedish Fish, then wrapped it with a strip of fruit leather.
Sushi sides: To make wasabi, warm a green Starburst candy in the microwave for 10 seconds, then use your hands to work it into a mound. For pickled ginger, microwave and flatten an orange Starburst candy, then bunch it up into a pile, as shown.
Faux Fish Sticks
Sugar wafer cookies
Green taffy candy (we used green apple AirHeads)
Seedless strawberry jam
For the fish sticks, place a couple of handfuls of cornflakes in a ziplock bag and crush them with a rolling pin. Cover 2 sugar wafer cookies with peanut butter, then toss them in the cornflake crumbs to coat.
For the peas, tear off and roll small pieces of the taffy candy into balls. If the taffy is too stiff to work with, microwave it for about 6 seconds.
For the ketchup, use a fork to stir a few teaspoons of the jam until it's smooth.
Lemon pudding/pie filling (an instant mix works fine)
Scoop ice cream into a dish, then spoon on a generous blob of marshmallow fluff (it will smooth out and resemble an egg white as the air escapes).
For a yolk, add a rounded blob of lemon pudding.
Makes one sundae.
1 cup buttercream or white frosting (canned is just fine)
Yellow and red food coloring
Cut the pound cake into bread-like slices and toast them in a toaster oven just until they turn golden brown. Once they've cooled for a few minutes, stack two slices for each sandwich and cut the stack in half diagonally (slicing the sandwich before you fill it makes for fewer crumbs).
Now tint the frosting by stirring in a few drops of yellow and red food coloring (more yellow than red) to get a shade of orange that resembles American cheese.
Carefully spread frosting between the slices of each half sandwich. If you mound the frosting on one slice, then top it with the other and gently press down, the frosting will ooze out a bit and look all the more like melted cheese.
Makes one sandwich
"Chocolate" Meat Loaf Filling
1/3 cup barbecue sauce
1/4 cup milk
1 tablespoon dark, unsulfured molasses
1 teaspoon unsweetened cocoa
1/2 teaspoon chili powder
1 small onion, finely chopped
1 tablespoon canola oil
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon pepper
2/3 cup bread crumbs
1 1/4 pounds lean ground beef
1 egg, lightly beaten
"Strawberry" Potato Topping
2 pounds baking potatoes, peeled and cubed
1/2 cup canned sliced beets (not pickled)
1/4 cup (or more) warm milk
4 tablespoons unsalted butter, cut into pieces
Heat the oven to 350º. In a small saucepan, combine the barbecue sauce, milk, molasses, cocoa, and chili powder. Set the pan over medium heat and whisk the mixture until it is lukewarm and the cocoa is completely dissolved. Set it aside to cool.
Sauté the onions in the tablespoon of canola oil until they are transparent, about 7 minutes.
In a large bowl, whisk together the salt, celery salt, pepper, and bread crumbs. Then add the beef, egg, sauce mixture, and onion. Thoroughly mix the ingredients using your hands or a wooden spoon.
Remove the pie shell from the freezer. (We placed ours in a Pyrex dish to help ensure that the pie would bake evenly.) Transfer the meat to the shell, spreading it evenly with a spoon. Bake it until the meat is cooked through, about 60 minutes.
While the pie is baking, prepare the mashed potato topping. Place the potatoes in a large saucepan and add enough water to completely submerge them. Salt the water lightly, cover the pot, and bring it to a boil. Reduce the heat slightly and cook the potatoes at a low boil until they are tender, about 12 minutes.
While the potatoes cook, puree the beets and 1/4 cup warm milk in a blender until only small bits of beet are left in the mixture. Set aside.
Drain the potatoes and transfer them to a large mixing bowl. Add the butter and pureed beets and, using an electric mixer, whip the mixture until it's smooth and fluffy. Add more milk if needed and salt to taste.
Spread the whipped potatoes over the top of the cooked meat pie with a spatula, as you would whipped cream, mounding it slightly in the center. Slice and serve the pie while the potatoes are still hot.
Makes 8 servings
Fakin' and Eggs
On April Fools' Day, trick your family with a tiny breakfast that's really a cleverly disguised dessert.
FOR THE EGGS:
3 tablespoons white chocolate chips
12 yellow M&MS
FOR THE FAKIN':
1 square caramel
1 Tootsie Roll Midgee
For the eggs: Melt the white chocolate chips according to the package directions. Transfer the melted chocolate to a ziplock bag and snip off a corner.
Squeeze nickel-size portions of the chocolate onto a sheet of waxed paper, then gently press a yellow M&M, letter side down, into the center of each. Let the candies cool. Makes 12 eggs.
For the fakin': Remove the wrapping from a square caramel and a Tootsie Roll Midgee. Microwave the candies for 4 seconds to make them soft. Use your thumb and forefinger to slightly flatten each candy piece, then press them together.
Halve the candy, then stack and press the pieces into alternating layers.
Slice a 1/4-inch-wide piece from the stack. Pinch and stretch the piece lengthwise into a flat bacon strip, then cut it in half. Add ripples to each half by gently bending the edges. Makes 3 strips (6 pieces).
This post was modified from its original form on 30 Mar, 12:57