Raspberry cake roll

Raspberry Cake Roll
6 egg whites, room temperature
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 cup sugar
1/2 cup plus 1 tablespoon sifted cake flour
1 tablespoon grated lemon peel
1 package (8 ounces) cream cheese, softened
1/2 teaspoon vanilla extract
1 cup whipped topping, divided
1 pint fresh raspberries, divided
Additional lemon peel
In a mixing bowl, beat together egg whites, lemon juice and salt on low speed until foamy. Gradually add sugar, beating on medium-high speed until soft peaks form. Combine flour and lemon peel; gradually fold into egg white mixture 1/4 cup at a time. Line a greased 15 by 10 by 1 inch baking pan with waxed paper; grease the paper. Spread batter evenly in pan. Bake at 350 degrees for 12 to 15 minutes, or until cake springs back when lightly touched in center. Cool cake in pan on a wire rack for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away greased waxed paper from the cake and discard. Beginning with narrow side, roll cake with towel, keeping towel and waxed paper pressed to underside of cake. Place rolled cake on rack to cool. For filling, combine cream cheese, vanilla, and 2 tablespoons of whipped topping in a bowl. Gently fold in remaining whipped topping. Cover and refrigerate until ready to use. Carefully unroll cake on a flat surface. With a spatula, spread filling evenly over cake to within 1/2 inch of edges. Sprinkle with 1 1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place cake roll with seam side down on serving platter. Chill. Garnish with remaining raspberries and lemon peel. Serve chilled.
Variation:
This cake roll can also be filled with 3 cups of softened ice cream, rolled and stored in the freezer.
Makes 12 servings.

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Peanut butter icecream topping

Peanut Butter Ice Cream Topping
1 cup packed brown sugar
1/2 cup light corn syrup
3 tablespoons butter or margarine
Pinch of salt
1 cup creamy peanut butter
1/2 cup evaporated milk
Vanilla ice cream
Peanuts, optional
Combine brown sugar, corn syrup, butter and salt in a 1 1/2 quart microwave-safe dish. Cover and microwave on high for 4 minutes, or until mixture boils, stirring twice. Add peanut butter; stir until smooth. Stir in milk. Serve warm over ice cream. Sprinkle with peanuts, if desired. Cover and store in the refrigerator. To reheat, microwave on medium for 1 to 2 minutes, or until heated through.
Makes 2 3/4 cups.

Homemade fudge sauce

Homemade Fudge Sauce
1 1/2 cups sugar
1 cup baking cocoa
1/2 teaspoon ground cinnamon
1 cup whipping cream
1/2 cup milk
1/2 cup butter (no substitutes), cut into 8 pieces
2 teaspoons vanilla extract
In a heavy saucepan, combine sugar, cocoa and cinnamon. Add cream and milk; mix well. Bring to a boil over medium heat, stirring constantly. Cook for 2 minutes. Remove from the heat; cool for 15 minutes. Add butter and stir until melted. Stir in vanilla. Cool to room temperature. Cover and store in the refrigerator. Stir before serving.
Makes 3 cups.

Frozen icecream delight

Frozen Ice Cream Delight
2 cups crushed cream-filled chocolate cookies
1/2 cup butter or margarine, melted
1/2 cup sugar
1/2 gallon chocolate, coffee or vanilla ice cream, softened
Chocolate Sauce:
2 cups powdered sugar
2/3 cup semi-sweet chocolate chips
1 can (12 ounces) evaporated milk
1/2 cup butter or margarine
1 teaspoon vanilla extract
Topping:
1 1/2 cups salted peanuts
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup crushed cream-filled chocolate cookies
Combine 2 cups cookie crumbs, 1/2 cup butter and sugar. Press onto the bottom of an ungreased 13 by 9 by 2 inch baking pan. Freeze for 15 minutes. Spread ice cream over crust; freeze until firm, about 3 hours. Meanwhile, combine powdered sugar, chocolate chips, evaporated milk and 1/2 cup butter in a saucepan; bring to a boil. Boil for 8 minutes. Remove from the heat and stir in vanilla; cool to room temperature. Spoon over ice cream; sprinkle with peanuts. Freeze until firm. Spread whipped topping over nuts and sprinkle with 1/2 cup cookie crumbs. Freeze for at least 3 hours before serving.
Makes 12 to 16 servings.

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Berry good topping

Berry Good Topping
1 pint fresh raspberries, divided
1/4 cup unsweetened apple juice
2 teaspoons cornstarch
2 tablespoons unsweetened apple juice concentrate
1/4 teaspoon vanilla extract
Place 1 cup berries and apple juice in a blender. Cover and puree. In a small saucepan, combine cornstarch and apple juice concentrate; stir until smooth. Add pureed berries. Cook over low heat, stirring constantly, until thickened. Cool. Add vanilla and remaining berries. Cover and store in the refrigerator.
Makes 1 1/2 cups.

Milky way ice cream

Milky Way Ice Cream
16 ounces Milky Way candy bars
1 quart whipping cream, divided
4 eggs
1 1/2 quarts milk
1 package (3.9 ounces) instant chocolate fudge pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
In a double boiler, melt candy bars with half of the cream. Beat together eggs and remaining cream; whisk in melted chocolate. Cook and stir for 5 minutes. Cool. Beat together milk and pudding mixes; fold into chocolate mixture. Chill several hours or overnight. Freeze in an ice cream freezer according to manufacturer’s instructions. Allow to ripen in ice cream freezer or firm up in your refrigerator freezer for 2 to 4 hours before serving.
Note:
It is important to chill the cooked egg mixture thoroughly before placing it in the ice cream maker to freeze. The colder the mixture, the faster it will freeze and the creamier the ice cream will be.
Makes about 3 quarts.

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Easy chocolate icecream

Easy Chocolate Ice Cream
2 cups half and half cream
1 1/2 cups sugar
1/2 cup baking cocoa
1 teaspoon vanilla extract
2 cups whipping cream
Combine half and half, sugar, cocoa and vanilla in a blender; cover and process on low until smooth. Stir in whipping cream. Freeze in an ice cream freezer according to manufacturer’s instructions. Allow to ripen in ice cream freezer or firm up in your refrigerator freezer 2 to 4 hours before serving.
Makes 1 1/2 quarts.

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