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Ice Box Greats: Delicious Ice Box Recipes, The Top 100 Ice Box Recipes

Ice Box Greats: Delicious Ice Box Recipes, The Top 100 Ice Box Recipes

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Published by Emereo Publishing
You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Ice Box Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: Amaretto Freeze, Caribbean Freeze, Champagne Freezes, Chocolate Fleck Frozen Yogurt, Chocolate-Banana Freeze, Pickling Cucumbers Frozen, Refreshing Frozen Fruit Salad, Strawberry Yogurt Freeze, Strawberry-Pineapple Freeze, Tropical Banana Freeze, Vanilla Bean Frozen Yogurt...and much much more!

This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!

Ice Box Greats is packed with more information than you could imagine. 100 delicious dishes covering everything, each employing ingredients that should be simple to find and include Ice Box. This cookbook offers great value and would make a fabulous gift.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.

Yummy!!

You'll love this book, the recipes are easy, the ingredients are easy to get and they don't take long to make. Foodlovers turn to Ice Box Greats for information and inspiration.

Everything is in here, from the proverbial soup to nuts: Amaretto Freeze, Caribbean Freeze, Champagne Freezes, Chocolate Fleck Frozen Yogurt, Chocolate-Banana Freeze, Pickling Cucumbers Frozen, Refreshing Frozen Fruit Salad, Strawberry Yogurt Freeze, Strawberry-Pineapple Freeze, Tropical Banana Freeze, Vanilla Bean Frozen Yogurt...and much much more!

This is a very satisfying book, however I would recommend you eat something before you read this book, or you won't be able to make it through without reaching for a skillet or saucepan!

Ice Box Greats is packed with more information than you could imagine. 100 delicious dishes covering everything, each employing ingredients that should be simple to find and include Ice Box. This cookbook offers great value and would make a fabulous gift.

This book will also give you enough inspiration to experiment with different ingredients since you'll find the extensive index to be extremely helpful.

The recipes are superb. Wonderfully easy to put together and you don't have to make or purchase a ton of condiments before you have a chance to play with them.

Yummy!!

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Categories:Books, Cooking & Food
Publish date: Sep 23, 2013
Added to Scribd: Sep 29, 2013
Copyright:Traditional Copyright: All rights reservedISBN:9781488542046
List Price: $16.99

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02/05/2016

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9781488542046

Ice Box Greats

Copyright © 2013 Jo Franks

Table of Contents

°°°°°

Table of Contents
Table of Contents .................................................................................................................... iii Preface .......................................................................................................................................... vi Chapter 1 A-M ................................................................................................................................................. 1 Amaretto Freeze ............................................................................................ 1 Caribbean Freeze........................................................................................... 1 Champagne Freezes ...................................................................................... 2 Chocolate Fleck Frozen Yogurt ...................................................................... 2 Chocolate-Banana Freeze .............................................................................. 3 Cocoa- Banana Freeze ................................................................................... 4 Confetti Snowball Freeze ............................................................................... 4 Creamy Mocha Frozen Dessert....................................................................... 5 Easiest Ice Cream In Freezer .......................................................................... 6 Freezer Coleslaw ........................................................................................... 7 Freezer Ice Cream - Sugar Free...................................................................... 7 Freezer Log ................................................................................................... 8 Freezer Meatballs .......................................................................................... 8 Freezer Mix Cheeseburger Pie........................................................................ 9 Freezer Mix Chilies Casserole ...................................................................... 10 Freezer Mix One-Dish Spaghetti .................................................................. 11 Freezer Mix Pizza ........................................................................................ 12 Freezer Mix Tacos ....................................................................................... 13 Freezer Peach Pie Filling .............................................................................. 13 Freezer Pumpkin Pie .................................................................................... 14 Freezer Salsa ............................................................................................... 15 Freezer Slaw ................................................................................................ 15 Freezer Slaw With Cucumbers, Onions, And Peppers .................................... 16 Freezer Strawberry Jam ................................................................................ 17 Freezer Streusel........................................................................................... 17 Frozen Cherry Ice Cream Bars ...................................................................... 18 Frozen Chocolate - Cherry Yogurt Cups....................................................... 19

iii

Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen Frozen

Chocolate Banana Pops .................................................................... 20 Chocolate Crunch Pie ....................................................................... 20 Chocolate Mousse With Pistachios .................................................... 21 Christmas Plum Pudding .................................................................. 22 Citrus Pie ......................................................................................... 23 Coconut Mousse With Marionberry Coulis......................................... 24 Cranberry Souffle With Spun Sugar Cranberries ................................ 25 Custard For Hand-Crank Freezer...................................................... 27 Daiquiri............................................................................................ 27 Dutch Apple Pie................................................................................ 28 Fruit Compote .................................................................................. 28 Fruit Fantasy .................................................................................... 29 Fruit Flip .......................................................................................... 30 Fruit Salad ....................................................................................... 31 Fruit Salad - 2 .................................................................................. 31 Fruit Slush........................................................................................ 32 Fruit Swirl......................................................................................... 33 Fruit Treat ........................................................................................ 33 Fruitcake Salad................................................................................. 34 Fruiti Yogurt..................................................................................... 34 Ginger Margaritas ............................................................................ 35 Graham Custard ............................................................................... 36 Hazelnut-Tangerine Tiramisu........................................................... 36 Holiday Pudding ............................................................................... 38 Kahlua Cake ..................................................................................... 39 Lemon And Grape Treats.................................................................. 40 Lemon Cream Pie ............................................................................ 40 Lemon Mousse ................................................................................. 41 Lemon Pie ........................................................................................ 42 Lemon Souffle .................................................................................. 42 Lemonade Pie................................................................................... 43 Lemonade with Blackberry Puree ...................................................... 44 Lime Pie ........................................................................................... 45 Lime Torte With Summer Fruit .......................................................... 45 Maple Date Salad.............................................................................. 47 Margarita ......................................................................................... 48 Mocha Toffee Dessert....................................................................... 49 Mojito Slushes.................................................................................. 49 Nectarine Mousse With Blackberry Swirl............................................ 50 Nougat Souffle ................................................................................. 51 Orange Truffle Souffles .................................................................... 53 Peach Champagne Cocktails ............................................................. 54 Peach Mousse .................................................................................. 55

iv

... 56 Frozen Peanut Butter Torte ...... 68 Grape Frozen Yogurt .........................................................................................................................................................................................Table of Contents Frozen Peach Pie................................................................................................................ 75 Tropical Banana Freeze ......................................................... 60 Frozen Raspberry and Macaroon Souffle .......................................................................................................................................... 71 Irish Cream Frozen Yogurt .................................. 58 Frozen Pumpkin Mousse .................................................................................................73 Pickling Cucumbers Frozen...... 57 Frozen Picnic Ham .................................................................... 70 Individual Frozen Lime Cups ................................................................................................................................................ 74 Strawberry Yogurt Freeze.................................................................................................................................... 73 Refreshing Frozen Fruit Salad ................................................................................. 63 Frozen Tortoni Cream............... 64 Frozen White Chocolate Terrine ........ 56 Frozen Peanut Butter Pie .................................................................... 65 Fruity Frozen Yogurt .........................78 v ............................................................................................................................................................................................................... 62 Frozen Tomato Sauce ................ 69 Icy Melon Freeze.......................................................................................................... 76 Vanilla Bean Frozen Yogurt ..................................... 66 Fun On A Stick: Frozen Bananas ................................................ 75 Strawberry-Pineapple Freeze .. 64 Frozen Yogurt Topped With Broiled Glazed Apples................... 62 Frozen Strawberry Margarita Dessert ................................................ 71 Live-Well: Frozen Yogurt .................... 73 Strawberry Frozen Fruit Dessert .................................................................................................................................................................................................................................................................................................................................................................................................................. 72 Chapter 2 N-Z ......................................... 59 Frozen Pumpkin Mousse Pie ............................ 68 Honey Lemonade With Frozen Fruit Cubes . 76 Index ..................................... 61 Frozen S'mores ....................................... 58 Frozen Pumpkin Crumble ..................................................................................................................................................... 67 Ginger-Raz Freeze........................................................................................................................................

is intended to convey endorsement or other affiliation with this book. No such use. photocopying. without the prior written permission of the publisher. or the use of any trade name. recording. the designations appear as requested by the owner of the trademark. While every precaution has been taken in the preparation of the book. mechanical. electronic.°°°°° Preface Notice of Rights All rights reserved. neither the author nor the publisher shall have any liability to any person or entity with respect to any loss or damage caused or alleged to be caused directly or indirectly by the instructions contained in this book or by the products described in it. Trademarks Many of the designations used by manufacturers and sellers to distinguish their products are claimed as trademarks. No part of this book may be reproduced or transmitted in any form by any means. Notice of Liability The information in this book is distributed on an "As Is" basis without warranty. Where those designations appear in this book. Jo Franks vi . and the publisher was aware of a trademark claim. or otherwise. All other product names and services identified throughout this book are used in editorial fashion only and for the benefit of such companies with no intention of infringement of the trademark.

saucepan stir together the sugar and the cocoa. then stir in the water. CARIBBEAN FREEZE 6 servings Source: Ice Box Greats ⅔ cups Sugar 3 tablespoons Cocoa 1 ¾ cups Water 3 tablespoons Pineapple juice concentrate 1 tablespoon Golden Rum *or* ½ teaspoon Rum extract In a med. Serve in a cocktail glass. Reduce heat and simmer for 3 min. Cook over med.Chapter 1: A-M Chapter 1 A-M AMARETTO FREEZE 1 servings Source: Ice Box Greats 2 scoops vanilla ice cream ¾ ounce fluid amaretto 1 maraschino cherry In a blender. stirring occasionally. until the mixture comes to a boil. combine ice cream and Amaretto. topped with maraschino cherry.. heat stirring occasionally. 1 . Blend until smooth.

CHAMPAGNE FREEZES 2 servings Source: Ice Box Greats 4 scoops lemon sorbet 2 ounces chilled vodka. Stir the concentrate and the rum [or rum extract] into the chocolate mixture. Garnish as desired before serving. Add prosecco or Champagne. This recipe yields 2 servings. about 6 hrs. garnished with a sprig of mint.Ice Box Greats Cool completely. stirred 2 ounces semi-sweet chocolate 2 . CHOCOLATE FLECK FROZEN YOGURT 6 servings Source: Ice Box Greats ¾ cups sugar 2 teaspoons cornstarch 1 12 oz ca low-fat evaporated milk 1 teaspoon vanilla extract 1 cup plain low-fat yogurt. citrus vodka or limoncello (Italian lemon liqueur) 2 ounces prosecco = (or other sparkling wine or Champagne) 2 sprigs fresh mint Blend lemon sorbet on low speed and pour in vodka or lemon liqueur in a slow stream. Pour into a 1 qt ice cream freezer container and freeze according to manufacturer's directions. Pour cocktails into a chilled martini glass and serve. cover and refrigerate until cold.

CHOCOLATE-BANANA FREEZE 10 servings Source: Ice Box Greats 1 Envelope Unflavored Gelatin ½ cup Cold Water ⅓ cup Sugar ¼ cup Cocoa 1 cup Very Ripe Bananas. Stir in milk. Mashed (2 Medium Bananas) 8 ounces Vanilla Yogurt. Add vanilla and yogurt. cool to lukewarm. Fold in the whipped topping. In a medium bowl. until the gelatin is dissolved. Cook.Chapter 1: A-M In medium saucepan. Insert wooden popsicle stick and freeze until firm. Cook and stir over moderate heat until thickened and bubbly. To serve peel off the paper cup. Thawed In a small saucepan.(1 Container) 1 cup Frozen Non-Dairy Whipped Topping. stirring constantly. Refrigerate until mixture is cold. VARIATION: 3 . pour it very slowly into chilled yogurt mixture while stirring gently. over low heat. stir the mashed bananas and yogurt and then blend in the gelatin mixture. sprinkle the gelatin over the water and let stand for 2 minutes to soften. Spoon the mixture into six 5-ounce paper cups and partially freeze. or follow refrigerator-freezer instructions previously posted. Melt chocolate. Stir in the cocoa and sugar. While chocolate is hot. Remove from heat. Freeze in ice-cream maker according to manufacturer's directions. Remove from the heat and let cool slightly. combine sugar and cornstarch.

can) ¼ cup light or dark corn syrup 1 ripe. Refrigerate several hours until cold. stirring constantly. until sugar is dissolved. freeze according to manufacturers directions. Cut into slices and if desired. Makes eight 1/3-cup servings. stir in corn syrup. stir with wire whisk until well blended. (8 ozs. Cook over medium heat. Remove from the pan and peel off the foil. stir together cocoa and sugar.BANANA FREEZE 1 servings Source: Ice Box Greats ¼ cup cocoa ¼ cup sugar 1 ½ cups evaporated skim milk. Remove from heat.Ice Box Greats Pour the mixture into a foil lined 7 3/8 X 3 5/8 X 2 1/4-inch loaf pan and freeze until firm. CONFETTI SNOWBALL FREEZE 14 servings Source: Ice Box Greats ½ gl vanilla ice cream 1 qt chocolate ice cream 4 . garnish with sliced banana.) plain nonfat yogurt In medium saucepan. Add banana and yogurt. medium banana mashed 1 container. Pour cold mixture into 1-quart container of ice cream freezer. Cool. COCOA. add evaporated skim milk. (12-oz.

Fill spaces with whipped cream mixture. finely chopped ¼ cup Margarine. if desired. Whip whipping cream until stiff. Unmold on chilled serving plate. Repeat layers until pan is filled. Cut into wedges. Sprinkle 1/2 cup fine sugar wafer crumbs on bottom of chilled pan. Makes 14 to 16 servings. Spread with thin layer of whipped cream mixture. then sprinkle with more crumbs. Line bottom of 10-inch angel food cake pan with wax paper. Frost with 1 quart softened ice cream. melted 5 . On this place mixed layer of ice cream and sherbet balls.' Blend in stiffly beaten egg whites. Sprinkle with additional sugar wafer crumbs. Have ice cream and sherbet frozen hard. Fold in sugar and vanilla. Scoop into small balls and refreeze on cookie sheet. Freeze overnight. Chill pan.Chapter 1: A-M 1 pint orange sherbet 1 pint lime sherbet 1 pint raspberry sherbet 1 ½ cups whipping cream ¼ cup sugar 1 teaspoon vanilla 2 egg whites. Freeze until consistency of thick cream cheese. stiffly beaten 2 cups crushed sugar wafers If you're blessed with patience and a freezer --then this polka dot climax is for you. CREAMY MOCHA FROZEN DESSERT 12 servings Source: Ice Box Greats --Crust:--1 ½ cups Chocolate wafer cookie crumbs ½ cup Pecans.

syrup. etc. any flavor 1 can sweetened condensed milk. peaches. softened 14 ounces Sweetened condensed milk ½ cup Chocolate syrup 1 teaspoon Instant coffee 1 tablespoon Hot water 1 package Frozen whipped topping. 6 . the sweetened condensed milk. strawberries.Ice Box Greats 2 tablespoons Margarine. Fold in whipped topping. Freeze according to freezer directions. Garnish with pecans. beat cream cheese until it is fluffy. chopped In large bowl. * see note * Use the fruit of your choice or mix fruits such as bananas. and the coffee. not evaporated 2 cups mixed fruit. which has been dissolved in hot water. Pour into prepared crust. EASIEST ICE CREAM IN FREEZER 8 servings Source: Ice Box Greats 1 qt milk 1 qt half and half 1 instant pudding mix. melted -Filling:--16 ounces Cream cheese. 8 oz ¼ cup Pecans. Mix all the ingredients by blender or by hand and pour into freezer container. Freeze overnight or until firm. Beat in until smooth.

slices. Bring all dressing ingredients to a boil. Pack in freezer containers. cabbage head.SUGAR FREE 16 servings Source: Ice Box Greats --ingredients--8 cups pet lite milk ½ cup sugar subst. chopped ½ cup carrot. Drain. simmer 2-3 minutes. Pour over cabbage. Cool. freeze.Chapter 1: A-M FREEZER COLESLAW Servings: -Source: Ice Box Greats 3 lbs. 7 . canned 16 tablespoons pineapple juice. equivalent 4 cups strawberries 8 pineapple. shredded ½ green pepper. combine the first five ingredients. Let stand 1 hour. FREEZER ICE CREAM . shredded 1 small onion. chopped 1 teaspoon salt dressing 1 cup sugar 1 cup vinegar ¼ cup water 1 teaspoon salt ½ teaspoon celery seed ½ teaspoon mustard seed In a large bowl. from can 2 cups orange juice Directions: Put all ingredients in a home freezer and freeze according to instructions.

bread crumbs. mayonnaise. FREEZER MEATBALLS 4 servings Source: Ice Box Greats 2 eggs. Blend until bacon is minced. To serve. sharp yellow cheese. 8 . Form into a log shaped like party rye bread. put on rye bread. and thyme. ground beef 1 lb. chopped ⅓ cup milk ½ teaspoon salt ½ teaspoon thyme. ground pork In a large bowl combine eggs. slice. beaten 2 cups soft bread crumbs 1 medium onion.1/2 lb. salt. Shape meat into 48 meatballs. Add beef and pork. Worcestershire sauce. crushed 1 lb. onion. milk. Wrap in plastic wrap or foil and freeze until firm. dry mustard. 1/2 tsp. sharp cheddar cheese 8 slices cooked bacon ½ teaspoon Worcestershire sauce 1 teaspoon dry mustard 2 teaspoons mayonnaise Combine in food processor . 8 slices bacon. dried. Mix well.Ice Box Greats FREEZER LOG 6 servings Source: Ice Box Greats ½ lb. 2 tsp. 1 tsp.

and vapor-proof wrap. Makes 48. Can be used in most any dish calling for meatballs. turning meatballs over and rearranging once. label. uncovered.Chapter 1: A-M In a 9" pie plate arrange 16 meatballs. Cook meatballs. Using 16 meatballs per package. Place meatballs in a baking pan. then place in freezer until just frozen. wrap in moisture. shredded Heat oven to 375℉. Add gravy to taste! FREEZER MIX CHEESEBURGER PIE 6 servings Source: Ice Box Greats --crust--1 cup biscuit baking mix ¼ cup milk. Gently smooth dough into a ball on floured cloth-covered surface. knead 5 times. on 100% power (high) 4 to 6 minutes or until no longer pink. Transfer meatballs to paper towels. medium 2 eggs 1 cup cheddar cheese. and freeze up to 6 months. sliced. Repeat until all meatballs are cooked. or light cream meat filling--3 ½ cups browned/seasoned freezer mix ½ teaspoon salt ¼ teaspoon pepper 2 tablespoons biscuit baking mix 1 tablespoon Worcestershire sauce --topping--2 tomatoes. Mix 1 cup baking mix and the milk until a soft dough forms. 9 . Seal.

Ice Box Greats Roll dough 2 inches larger than inverted 9-inch pie pan. about 20 minutes. Spoon onto tomatoes. Stir in salt. Heat oven to 350'. Beat eggs slightly. stir in cheese. Serve with chili sauce if you like. pepper. Drain off fat. water and enchilada sauce to boiling. until mix is thawed. 2 tablespoons baking mix and the Worcestershire sauce. heat frozen mix. Reduce heat. FREEZER MIX CHILIES CASSEROLE 4 servings Source: Ice Box Greats 1 package beef-mushroom freezer mix ¼ cup water 1 can hot enchilada sauce. (4oz) 1 can red chilies. (4oz)(see note) 3 cups corn chips 1 ½ cups shredded cheddar cheese Dip container of frozen mix in hot water just to loosen. Rinse green and red chilies to remove seeds (the seeds are very hot). Ease into pan and flute edge of dough. stirring frequently. Cut into wedges. Bake about 30 minutes. In 2-quart saucepan. cover and simmer. Turn Meat Filling into pastry-lined pan. (10oz) 1 can green chilies. 10 . Arrange tomato slices on filling. Cook freezer mix in large skillet until meat is brown. spreading to cover completely.

chilies and cheese in ungreased baking dish. for the red chilies. thin 1 teaspoon oregano. Sprinkle with remaining corn chips. chilies and cheese. Bake uncovered until casserole is bubbly. heat frozen mix and remaining ingredients except cheese to boiling.) Sprinkle with cheese. In Dutch oven.Chapter 1: A-M Cut chilies into small pieces. 11 . shredded Dip container of frozen mix into hot water just to loosen. until mix is thawed and spaghetti is tender. Reduce heat. 10x6x1 3/4 inches. (A small amount of water can be added if necessary. repeat with remaining meat mixture. 30 to 35 minutes. and half each of the meat mixture. stirring frequently. Arrange 2 cups of the corn chips. cover and simmer. about 30 minutes. FREEZER MIX ONE-DISH SPAGHETTI 6 servings Source: Ice Box Greats 1 package beef-tomato freezer mix 3 cups water 1 can mushroom. you can substitute 1 can (2 ounces) sliced pimiento. cover and heat until cheese is melted. drained. stems/pieces(4oz) 1 package spaghetti. leaves 1 teaspoon sugar 1 teaspoon chili powder 1 cup cheddar cheese. If you prefer a milder flavor. NOTE: This casserole is hot and spicy.

15 to 20 minutes. Let dough rest a few minutes. dip container of frozen mix into hot water just to loosen. baking mix 1 package active dry yeast ⅔ cups water. until mix is minutes. Cut into squares or wedges. While dough is resting. Top with green pepper and cheeses. 12 . Spread Meat Mixture almost to edges. cover and simmer. Reduce heat. Mix baking mix and yeast. heat frozen mix and remaining ingredients to boiling. stirring frequently. stir in water and beat vigorously. or on pizza pan into 12-inch circle. Divide dough in half. shredded 1 cup parmesan cheese. Roll each half on ungreased baking sheet into rectangle. top with remaining halves. hot -meat mixture--1 package beef-tomato freezer mix ¼ cup water 1 teaspoon Italian seasoning 1 ds red pepper sauce --topping--2 cups cheddar cheese. Turn dough onto well-floured surface. shredded 2 cups mozzarella cheese. grated Heat oven to 425℉.Ice Box Greats FREEZER MIX PIZZA 16 servings Source: Ice Box Greats --crust--2 ½ cups biscuit. In 2-quart saucepan. 13x10 inches. knead until smooth. Pinch edges to make a slight rim. about 20 times. Bake until crust is brown and filling is hot and bubbly. Spoon onto bottom halves of buns.

chopped. serve with taco sauce. In 2-quart saucepan. until mix is partially thawed. heat frozen mix and remaining ingredients to boiling. If desired. FREEZER PEACH PIE FILLING 4 servings Source: Ice Box Greats 4 qt peaches 1 gl water 1 teaspoon powder acid food or lemon.Chapter 1: A-M FREEZER MIX TACOS 10 servings Source: Ice Box Greats --meat filling--1 package beef-tomato freezer mix 2 teaspoons chili powder ⅛ teaspoon cayenne red pepper 1 ds red pepper sauce ¼ cup water --shells and toppings--8 taco shells 1 cup cheddar cheese. While Meat Filling is simmering. stirring occasionally. Uncover and simmer 15 minutes. Spoon Meat Filling into taco shells. ¼ cup lemon juice 13 . plus 2 tbsp. lettuce and tomato. Reduce heat. Top filling with cheese. stirring frequently. shredded 1 tomato. Heat taco shells as directed on package. about 15 minutes. juice 3 ½ cups sugar ½ cup tapioca. medium Dip container of frozen mix into hot water just to loosen. cover and simmer. shredded 1 cup lettuce.

Makes 8 servings. gingersnaps. Cool completely. Measure amount needed to fill pie pan and place in containers and freeze.Ice Box Greats 1 teaspoon salt Slice peaches and soak in water with acid food. bake at 450℉ for 5 minutes. FREEZER PUMPKIN PIE 8 servings Source: Ice Box Greats --CRUST--1 cup Ground pecans ½ cup Ground ginger snaps ¼ cup Sugar ¼ cup Butter or arine. Drain. Combine rest of ingredients and add to peaches. sugar. Store in freezer. To make pies: Thaw and pour into crust. Stir in ice cream and mix until well blended. combine the pecans. and butter. Spoon into crust. at least 2-3 hours. 14 . softened ---FILLING--. Freeze until firm.c Cooked or canned pumpkin 1/2 c Packed brown sugar 1/2 ts Salt 1/2 ts Ground cinnamon 1/2 ts Ground ginger 1/4 ts Ground nutmeg qt Vanilla ice cream. mix well. In a mixing bowl. beat first six filling ingredients. Press into a 9-inch pie pan. -softened slightly In a bowl.

shred or chop 1 cup green pepper. Rinse chilies and chop coarsely. 2. chill airtight up to 3 days. Let cool. or pack in easy-to-use portions in freezer containers and freeze up to 1 year. tomatoes. veins. then serve. then simmer 10 minutes. onions. stems. 15 to 20 minutes. combine chilies. turning occasionally. Bring to a boil over high heat.Chapter 1: A-M FREEZER SALSA 1 servings Source: Ice Box Greats Makes: 11 to 12 cups 1 pound fresh poblano or green Anaheim chilies 1/4 pound fresh jalapeño chilies 5 pounds ripe tomatoes. chopped 1 cup minced fresh cilantro 1/2 cup lime juice Salt 1.by 15-inch pan. Wearing gloves. Broil 3 to 4 inches from heat. cilantro. Lay poblano and jalapeño chilies in a single layer in a 10. and seeds. 3. FREEZER SLAW 4 servings Source: Ice Box Greats 1 qt cabbage. chopped 2 onions. shred or chop 2 cups cold water and 2 tbsp salt sugar sub = 1 cup sugar ⅓ cup water 15 . In a 6. pull off and discard skin. Let salsa cool. and salt to taste. until skins are blackened and blistered.to 8-quart pan. lime juice.

In the meantime. FREEZER SLAW WITH CUCUMBERS. Drain cabbage and peppers. cucumbers. carrots. chopped 1 tablespoon salt 4 small onion 4 cucumber 2 carrots 2 small peppers 1 teaspoon celery seed 2 cups sugar 1 cup vinegar ½ cup water Mix cabbage and salt. Bring to boil and boil for l minute. Chop the onions. then drain. green peppers in the salt and water for l/2 hour. combine sugar substitute. chopped Soak chopped cabbage. Add celery. vinegar.Ice Box Greats 1 cup vinegar 1 teaspoon mustard seed 3 cups celery. Pour vinegar mixture over all and mix well. Remove from heat and add mustard seed. AND PEPPERS 8 servings Source: Ice Box Greats 1 gl cabbage. 16 . Can be frozen until needed. ONIONS. water. and peppers. Let stand 30 minutes. Keeps well in the refrigerator also.

and water for 1 minute. Stir until all sugar crystals are dissolved.Chapter 1: A-M Add to the cabbage. Place in a large bowl. mix well & let stand. Add sugar. it take 24 hours. vinegar.(firmly packed) ¼ cup unbleached flour 1 tablespoon ground cinnamon .(to 1 1/2 tbspns) ¼ teaspoon freshly ground nutmeg. FREEZER STREUSEL 1 servings Source: Ice Box Greats 1 cup chopped walnuts 1 ½ cups brown sugar . Will keep in the fridge for 3 weeks. FREEZER STRAWBERRY JAM 1 servings Source: Ice Box Greats 1 qt Ripe strawberries 4 cups Sugar 2 tablespoons Lemon juice ½ Bottle of liquid pectin Crush berries thoroughly. Set aside. Boil the sugar. When cold pour over the cabbage mixture. (optional) ⅛ teaspoon salt 17 . Ladle quickly into jars & leave to set. Let stand 5 minutes before putting into containers to freeze. mixing well. Store in freezer. along with the celery seed. Mix lemon juice & add certo.

0. if necessary. Bake for 10 minutes. Each tablespoon: 61 calories. cinnamon. cut in 8 chunks Place walnuts.Ice Box Greats 1 ½ teaspoons vanilla extract ½ cup very cold butter. 8 grams carbohydrates. 28 mg sodium. crumbly mixture. set aside. Prepare a 9" pie pan with cooking spray and flour. chopped 1 tablespoon Oil 2 teaspoons Granulated sugar 1 teaspoon Cinnamon --filling--4 cups Low-fat vanilla ice cream 21 ounces Cherry pie filling Preheat oven to 350℉. This recipe yields 3 to 3 1/2 cups streusel. for filling. walnuts. salt and vanilla in work bowl of food processor. Cool. and cinnamon in a mixing bowl. Store in resealable plastic bags or airtight container in freezer. 3 grams fat. Meanwhile. nutmeg. (Prepare in 2 batches. Pulse briefly to combine. 5 mg cholesterol. brown sugar. flour. Press into prepared pan.) Add butter chunks and process to make a coarse. sugar. Freeze until 18 . oil. FROZEN CHERRY ICE CREAM BARS 10 servings Source: Ice Box Greats --crust--1 cup Low-fat graham cracker crumbs ¼ cup Walnuts. To prepare crust.12 gram fiber. 0 protein. combine graham cracker crumbs. spread ice cream evenly over crust.

Prepare as pkg. place colander over a deep bowl. freeze again until hard. Spoon cherry pie filling over ice cream. Makes 12 servings. To make yogurt cheese. 19 . Remove yogurt from cheesecloth. Stir in cherries.CHERRY YOGURT CUPS 1 servings Source: Ice Box Greats ¼ cup cocoa ¼ cup Sugar ==yogurt cheese made from 16 ounces Lowfat vanilla yogurt ¼ cup Maraschino cherries. Spoon yogurt into prepared colander. sugar and yogurt cheese. stir until well blended. FROZEN CHOCOLATE . discard liquid. Spoon into bake cups.3oz) ½ cup Cold skim milk Maraschino cherries. Gradually fold whipped topping into cocoa mixture.Line a non-rusting colander or sieve with a large piece of double thickness cheesecloth. directs. (1. freeze until firm. vanilla and almond extract. Cover. cover. finely ¼ cup Sliced almonds ½ teaspoon Vanilla ¼ teaspoon Almond extract 1 Whipped topping. almonds. combine topping mix and milk. Before serving allow to stand at room temp about 5 minutes. Refrigerate until liquid no longer drains from yogurt. In small deep bowl. about 24 hours. about 4 hours. about 3 hours. halved Almonds. chopped (optional) Line muffin pan with paper bake cups (2-1/2" in diameter) In medium bowl combine cocoa.Chapter 1: A-M ice cream is hard.

spread.) 20 oreos 1 ½ cups . Wrap in wax paper or plastic wrap and freeze till mixture is set. Wrap tightly in plastic wrap or in a plastic freezer bag and freeze till firm. 15 to 20 minutes. FROZEN CHOCOLATE CRUNCH PIE 6 servings Source: Ice Box Greats 1 pk instant chocolate pudding 1 cup cold milk 3 ½ cups cool whip (8 oz. In small microwavable bowl. 2 hours or overnight. Using a knife. 1 " rocks" * see below 1 chocolate crumb crust *"Rocks"--any combination of chocolate chips. Wrap well and store in freezer. combine chocolate chips and peanut butter. chopped peanuts or pecans. butterfinger candy bars. granola bar chunks. peanut butter chips. on high 1 1/2 minutes or till chocolate is melted when mixture is stirred. ripe ⅓ cup Chocolate chips. semisweet ⅓ cup Peanut butter Peel bananas. Inset a wooden stick into the cut end of each banana piece. cut each crosswise in half. Prepare pudding mix with 1 cup milk as directed on 20 . mixture will freeze immediately. crushed. mixture evenly over bananas.Ice Box Greats FROZEN CHOCOLATE BANANA POPS 1 servings Source: Ice Box Greats 3 Bananas. Heat in microwave oven.

Store any leftover pie in freezer. FROZEN CHOCOLATE MOUSSE WITH PISTACHIOS 8 servings Source: Ice Box Greats mousse----5 ounces bittersweet chocolate 1 ½ ounces unsweetened chocolate 4 tablespoons butter 5 tablespoons dry marsala 2 egg yolks 4 egg whites. Freeze until firm. crushed finely. Combine butter and marsala in a small bowl and set over boiling water. and the "rocks" into pudding mixture. To prepare mousse. Spoon into pie crust. Stir 1 cup cookies. Sprinkle with remaining cookies.Chapter 1: A-M package. room temp ⅛ teaspoon cream of tartar ½ cup sugar 1 cup whipping cream whipped and chilled ½ cup chopped pistachios mocha marsala sauce---1 ½ tablespoons instant espresso granules ½ cup boiling water ⅓ cup dry marsala 4 ounces bittersweet chocolate 5 teaspoons sugar 2 tablespoons butter Mousse and sauce can be done a day in advance. Remove bowl from pan and let cool a few moments. Heat until marsala is bubbling and butter melted. then whisk in 21 . Let stand at room temperature for 10 minutes before serving. Fold in Cool Whip. 4 hours or overnight. melt bittersweet and unsweetened chocolate and set aside to cool to room temperature.

22 . Reheat before serving. egg mixture.Ice Box Greats yolks. until evenly melted. Turn into a freezer container and freeze at least 4 hours. To make the sauce. Set over a pan of hot water and stir until chocolate is melted. Cool. bring almost to a boil. Mix gelatin and boiling water. cooled chocolate. cocoa and brandy in a large saucepan. cream and nuts. FROZEN CHRISTMAS PLUM PUDDING 1 servings Source: Ice Box Greats 500 g mixed dried fruits. Add cream of tartar to whites and beat to soft peaks and gradually beat in sugar until stiff and glossy. Gently fold together whites. slightly softened Combine fruit. combine the coffee with boiling water and stir until dissolved. Blend into fruit. Stir in butter until smooth. Let stand a couple of hours in refrigerator to soften before serving. Drizzle with hot sauce and serve. Place again over boiling water and stir until yolks begin to thicken. use a small ice cream scoop to spoon out about 4 balls of mousse into each of 8 wine glasses. chill. taking care to keep mixture light. spice. finely chopped 5 grated orange rind 30 cocoa 120 brandy or masala 10 gelatin 15 boiling water 2 vanilla ice cream. Cool. simmer in a small pan for a few seconds. stirring occasionally. stirring occasionally. chocolate and sugar. Turn into a small bowl. Over medium heat. To serve. adding the marsala. orange rind.

Chapter 1: A-M Fold the fruit into the softened ice cream.flavoured whipped cream. FROZEN CITRUS PIE 6 servings Source: Ice Box Greats 1 cup 6 oz. This works well for melting the gelatin but is a bit of a nuisance otherwise. spoon in ice cream and blend. 23 . It is very easy. Here is one example. The original recipe called for the use of a microwave to do the heating and cooking. Author's Notes: We here in the Southern Hemisphere have a summer Christmas so we have adapted some of the more traditional festive fare to local conditions. Gradually. To serve. Pack into foil lined bowl. cover with foil and freeze overnight or longer. blending evenly. cut into wedges and serve with cinnamon. unmould onto a serving plate. and it can be made up to a week ahead of using. lemonade concentrate 3 ½ cups Thawed whipped topping Yellow food coloring. softened 1 Ready graham cracker crust Place concentrate in large mixing bowl and beat about 30 seconds. 1 pint Vanilla ice cream. Fold in whipped topping and add food. opt.

) In a glass measuring cup sprinkle gelatin over lime juice and allow mixture to soften for 1-2 minutes. Whip cream until stiff and peaks hold their shape. Puree thawed berries in food processor or blender.lime mixture. Strain to remove seeds. Microwave on high for 20-40 seconds and allow to stand for 2 minutes or until granules are completely dissolved. Refrigerate until ready to serve.Ice Box Greats FROZEN COCONUT MOUSSE WITH MARIONBERRY COULIS 4 servings Source: Ice Box Greats ***Marionberry Sauce*** 1 16 oz pkg whole marionberries. place cup in a bowl of hot water and stir until completely dissolved). (Best if made 24 hours ahead. (for garnish) reserved frozen berries for garnish For Marionberry Sauce. Pour into four large muffin tins lined with paper baking cups. coconut milk. Combine lime-gelatin mixture. 24 . Fold whipped cream into thickened coconut . reserving some frozen berries for garnish. frozen. coconut flavoring. Freeze at least 2 hours. (Alternatively. thawed 4 tablespoons berry liqueur ⅓ cup sugar ***MOUSSE*** ¼ cup fresh lime juice 1 teaspoon unflavored gelatin ⅓ cup light coconut milk (canned) ¼ teaspoon coconut flavoring 3 tablespoons sugar 1 cup heavy whipping cream 4 tablespoons shredded coconut. or until firm. Stir in liqueur and sugar. and sugar in medium size mixing bowl and set aside until thickened and just beginning to gel (about 15 minutes).

combine the sugar and the water and bring the mixture to a boil. stirring occasionally. picked over mint sprigs for garnish Make the cranberry mixture: In a heavy saucepan combine the cranberries. Carefully remove paper lining.Chapter 1: A-M TO SERVE: Remove mousse from freezer and allow to thaw for 3-4 minutes. until 25 . Description: "This cool coconut mousse is perfectly complemented by the intense blackberry flavor and vibrant purple color of the Marionberry "coulis" or sauce. Spoon sauce onto serving plate and drizzle over mousse. Boil the syrup. -for the Italian ¾ cups sugar ⅓ cup water 4 large egg whites 2 ½ cups well chilled heavy cream. picked over ⅔ cups sugar ⅔ cups water. stirring until the sugar is dissolved. Simmer the mixture. for 5 minutes. or until it is thickened. -for the spun sugar ½ cup light corn syrup ¼ cup sugar ½ cup cranberries." FROZEN CRANBERRY SOUFFLE WITH SPUN SUGAR CRANBERRIES 2 servings Source: Ice Box Greats for the cranberry: 2 ½ cups cranberries. washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water. level top with knife and invert onto dessert plate. the sugar and the water and bring the mixture to a boil. (I cooked mine a bit longer). Make the Italian Meringue: In a small heavy saucepan. stirring until the sugar is dissolved. Garnish with shredded coconut and a few reserved partially thawed berries. and let cool completely.

Make the spun sugar wreath: In a small heavy saucepan combine the corn syrup and the sugar . 26 . arrange it on the souffle and garnish it with the mint sprigs. (If the syrup becomes too thick to drizzle from a fork. its surface covered with plastic wrap. Fold the cranberry mixture into the meringue gently but thoroughly. add the hot syrup in a stream. and boil the syrup until it is golden caramel and registers 320℉. smoothing the top. beat the egg whites with a pinch of salt until they hold soft peaks. oil lightly a 12 inch square sheet of foul and on it arrange the cranberries in a 6 inch wide wreath shape. The wreath may be made 2 hours in advancepreferably not on a damp day . bring the mixture to a boil over moderate heat. repeating this procedure until the cranberries are covered and wreath is formed.5 qt. overnight. In another bowl. and with the motor running. Pry the wreath gently from the foil. and freeze the souffle. reheat over moderate heat until it is the right consistency. on a candy thermometer. in the large bowl of an electric mixer. freezer proof glass serving bowl (8 inch diameter). the souffle may be made 3 days in advance and kept covered and frozen. dry place. While the syrup is boiling.and kept in a cool. Spoon the souffle into a 2. beating and beat the meringue at medium speed for 8 minutes. on a candy thermometer and remove the pan from the heat.Ice Box Greats it registers 248F.) Let the wreath cool completely. While the syrup is boiling. stirring until the sugar is dissolved. Dip a fork into the syrup and drizzle the syrup over the cranberries. Remove the pan from the heat and let the syrup cool for 30 seconds. or until it cools to room temperature. with cleaned beaters. beat the cream until it just holds stiff peaks and fold it into the cranberry mixture gently but thoroughly.

*see note * You can substitute evaporated milk for part or all of the light cream. Cool COMPLETELY and add vanilla. Variation: Omit the vanilla and add 2 cups chopped strawberries mixed with 1/4 cup sugar. Combine milk and sugar in a microwave-safe bowl. Prepare ice cream freezer according to manufacturer's directions. adding a bit of the hot milk mixture.Chapter 1: A-M FROZEN CUSTARD FOR HAND-CRANK FREEZER 8 servings Source: Ice Box Greats 2 cups milk ¾ cups sugar 2 eggs 1 tablespoon vanilla extract 2 cups light cream. Add this just before pouring into freezer. Pour the cooked custard AND 2 cups light cream into freezer and freeze as directed. Then beat lightly. FROZEN DAIQUIRI 1 servings Source: Ice Box Greats 27 . Beat eggs. Microwave for 5 minutes at medium temperature. Combine rest of hot milk mixture with the eggs. Microwave for 3 minutes on high or until hot. Beat with a rotary beater until blended well. NOTES : This ice cream is safe because the egg yolks are cooked for this recipe. Beat WELL and continue cooking for 5-6 minutes longer. or until it comes to a boil and thickens.

Ice Box Greats 2 ounces fluid rum 1 ½ fluid ounces lime juice 1 teaspoon powdered sugar 4 ounces fluid crushed ice Fill a blender with the crushed ice. or less to divided 1 ½ tablespoons cornstarch 28 . lime juice and sugar. frozen. frozen. golden delicious) 1 cup granulated white sugar ⅓ cup brown sugar ⅓ cup apple cider ¼ cup chopped black walnuts 2 tablespoons orange juice 1 tablespoon lemon juice 1 teaspoon cinnamon ¼ teaspoon nutmeg ⅛ teaspoon ground ginger ds Salt 2 tb Butter 1/3 c Bread Crumbs (unseasoned) 1 c Whipping cream Whipping cream for topping FROZEN FRUIT COMPOTE 6 servings Source: Ice Box Greats 1 lb. Garnish with a lime slice. Add rum. frozen. unsweetened 1 lb. unsweetened 1 lb. FROZEN DUTCH APPLE PIE 1 servings Source: Ice Box Greats 1 9" graham cracker crust 4 large apples (jonathan or. unsweetened 1 cup granulated sugar. Blend until smooth and pour into a cocktail glass.

FROZEN FRUIT FANTASY 5 servings Source: Ice Box Greats 1 tablespoon unflavored gelatin 2 tablespoons water. strain the berries with a bowl under it so you can save the juice. peeled. Place the berries in an attractive bowl. until the juice becomes thick and translucent. Stir occasionally. blueberries and blackberries and 1/2 cup sugar. Let it cool. cold 1 tablespoon lemon juice 1 cup unsweetened frozen raspberry. It takes almost two cups 29 . Turn on the heat to medium and cook. Cover and chill until serving time. halved and sectioned In a large bowl. taste. Place the cornstarch in a medium saucepan and stir in the juice. stirring. combine strawberries. about 10 to 15 minutes. In a large colander. Pour the sauce over the fruit. Let stand at room temperature until the berries thaw. Add the oranges and stir gently. pureed 1 teaspoon lemon rind.Chapter 1: A-M 2 large naval oranges. or orange rind 2 tablespoons frozen apple juice concentrate 2 cups plain low-fat yogurt 2 egg whites Vary the fruit juice and fruit puree combinations to develop your own creative desserts according to the seasons. about 1 1/2 hours. adding the remaining sugar if necessary.

Mix the gelatin together with the water and fold into the cheese mix. 30 . fruit puree. fruit juice concentrate and yogurt and mix thoroughly. Blend in the fruit. cinnamon or cardamom in place of lemon or orange rind. diced 1 cup whipping cream Whip the cream cheese together with the mayonnaise and confectioners sugar. FROZEN FRUIT FLIP 6 servings Source: Ice Box Greats 8 ounces cream cheese. Combine gelatin. use 1/2 teaspoon ground ginger. Scoop into stemmed dessert dishes for a festive presentation. Beat egg whites until stiff. Freeze until crystals begin to form around the edges. Break up the yogurt mix with a spoon and beat with an electric mixer until smooth. About 30 minutes before serving. Fold in beaten egg whites. other fruits do better in a blender or a Soften gelatin in cold water for 2-3 minutes. grated rind or seasoning. Freeze until firm.Ice Box Greats of fruit to make one cup of puree. remove from freezer to refrigerator to allow dessert to soften. Honey may be used in place of the juice concentrate. Bananas can be mashed with a fork. lemon juice. diced 1 cup crushed pineapple 1 cup peaches. softened 1 cup mayonnaise ¼ cup confectioners sugar 1 1 oz pkg cherry gelatin (to 3) ½ cup boiling water 1 cup tangerine segments 1 cup pears. Note: If desired.

FROZEN FRUIT SALAD 8 servings Source: Ice Box Greats 1 ½ cups seedless red grapes. Turn onto a serving platter. Freeze covered. thawed and undiluted Combine all ingredients in a large bowl. Let stand at room temperature 1 hour before serving or until slightly thawed.x 9. Cover and freeze 8 hours or until firm. Serves 6-8.Chapter 1: A-M Whip the cream and fold into the salad. Pour into a 13. FROZEN FRUIT SALAD . halved 1 ½ cups sliced ripe banana (3 medium) 1 ½ cups grapefruit sections (2 large) 1 ½ cups cubed fresh pineapple 1 ½ cups unsweetened pineapple juice ¼ cup water ⅓ cup frozen orange juice concentrate.x 2-inch baking dish. Unmold by immersing the pan into very hot water. Pour the mixture into a bundt pan or mold.2 8 servings Source: Ice Box Greats 31 .

FROZEN FRUIT SLUSH 12 servings Source: Ice Box Greats 6 ounces frozen lemonade ½ cup orange juice ½ cup diet lemon-lime soda 1 cup crushed pineapple * 1 cup fresh blueberries 1 cup fresh strawberries. sliced 2 bananas. sliced (optional) * Pineapple canned in unsweetened juice. fold in mayonnaise and whipped cream. Combine the fruits. thinly sliced 1 kiwi. Freeze for two to three hours or until firm but not frozen solid (should still be slushy). As mixture begins to gel. 32 . Mix all other ingredients lightly and place in pan. * layer sliced bananas in the bottom of a 9" square pan. Pour in ice tray and place in upper freezer and freeze.Ice Box Greats 1 tablespoon gelatin ¼ cup water 1 cup crushed pineapple 2 bananas. lemon juice and sugar. Add dissolved gelatin to above ingredients and chill. Cut in squares and serve on lettuce cups. Dissolve over boiling water. sliced 1 apple 3 tablespoons lemon juice ½ cup sugar ½ cup mayonnaise 1 cup whipped cream or cool whip Soak gelatin in cold water for 5 minutes.

Swirl in berry puree. whirl until pureed. Of lemon-lime soda over the top. Spoon puree into a bowl and place in the freezer. berries Place frozen banana pieces in a food processor. FROZEN FRUIT SWIRL 6 servings Source: Ice Box Greats 4 ripe bananas. sliced and frozen so 1 ½ cups slightly thawed frozen. Stir slightly. Remove bananas from the freezer.Chapter 1: A-M For each serving spoon 1/2 cup of mixture into a dish and pour 1 or 2 oz. FROZEN FRUIT TREAT 6 servings Source: Ice Box Greats 1 ¾ cups Strawberries 1 lg Can crushed pineapple 5 Bananas (cut in cubes) 12 ounces Frozen orange juice concentrate 1 ½ cups Water 33 . Pulse with on and off motions until finely chopped. peeled. Makes 6 servings. Whirl until pureed. Serve at once. Add berries to the food processor.

Ice Box Greats Mix ingredients together. Everyone loves this. It's good for dessert too. chopped ½ cup green candied cherries. thawed ½ cup sugar 2 tablespoons lemon juice 1 teaspoon vanilla 13 ounces crushed pineapple. chopped ½ cup nuts pecans or walnuts Mix all together well. Freeze in small paper cups. FROZEN FRUITI YOGURT 20 servings Source: Ice Box Greats 2 cups Homemade yogurt --1 c Frozen or fresh fruit ¼ cup Honey 34 . Serve partially defrosted. diced ½ cup red candied cherries. turn into a mold and freeze. drain 2 bananas. Children love this nutritious treat! FROZEN FRUITCAKE SALAD 6 servings Source: Ice Box Greats 1 cup sour cream 2 ounces cool whip. Let stand 10 minutes before serving.

a shallow plastic container.Chapter 1: A-M If you are making a batch of creamy homemade yogurt you will undoubtably have enough on hand to turn into frozen fruit flavored yogurt pops. Puree yogurt and fruit in a blender. combine the margarita mix. 35 . FROZEN GINGER MARGARITAS 4 servings Source: Ice Box Greats 2 cups lemon and lime margarita mix 4 cups crushed ice 1 ⅓ cups ginger ale ¾ cups tequila 2 teaspoons grated fresh ginger Sugar for rimming glasses (optional) In a blender. Or try mixing 6 oz frozen juice concentrate with 1 cup yogurt and ts vanilla. Pour mixture into a container for the freezer: and ice cube tray. 1/2 ts cinnamon. For example. Spoon frozen mush into the blender container and whip for 1 minute. Pour into margarita glasses rimmed with sugar. adding honey once the fruit is well blended. ginger ale. Pour mixture into popsicle molds or paper cups. Freeze for 30 minutes. Freeze for 10 more minutes and return to freezer until firm. try 1/2 ts vanilla. Variations: Spices and other flavorings can be added as you experiment with fruit and yogurt combinations. tequila and ginger and blend until smooth.or 9" square cake pan. ice. and 1/2 ts nutmeg whipped up with 1 banana.

Add sugar and vanilla. chilled ¾ cups Graham cracker crumbs Grease refrigerator freezing tray thoroughly. Freeze until firm. Add lemon juice to chilled milk and whip until stiff. toasted 36 . pour at once into freezing tray and sprinkle remaining cracker crumbs over top. Cut into squares. Continue beating until sugar is dissolved. Fold in egg mixture. which leaves the fibers behind. reserving the remainder for topping. To make fast work of grating ginger. spicy flavor to the classic margarita. FROZEN HAZELNUT-TANGERINE TIRAMISU 12 servings Source: Ice Box Greats ***PRALINE*** ½ cup sugar ¼ cup water 1 cup hazelnuts.Ice Box Greats Comments: Fresh ginger and ginger ale lend a slightly sweet. Coat sides and bottom of tray with half the graham cracker crumbs. FROZEN GRAHAM CUSTARD 8 servings Source: Ice Box Greats 2 Eggs ½ cup Sugar 1 teaspoon Vanilla 2 teaspoons Lemon juice 1 ⅓ cups Evaporated milk. Beat eggs. use a specially designed grater.

Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Whisk in 1 C water. cheese 7 tablespoons Grand Marnier or other. about 12 minutes. Cool syrup. brushing down sides of pan with pastry brush dipped into water and swirling pan occasionally.Chapter 1: A-M ***FILLING*** 1 cup fresh tangerine juice. Mix in nuts. (opt. Coarsely chop praline. biscuits) unsweetened cocoa powder tangerine slices. Chill filling while preparing biscuits. about 5 minutes. Set aside. Increase heat and boil without stirring until syrup turns dark amber. Set bowl over saucepan of simmering water and whisk constantly until candy thermometer registers 180F. Add Mascarpone and 2 tablespoons Grand Marnier and beat until smooth. Mix in 5 tablespoons Grand Marnier. Stir remaining 10 T sugar. 37 .4 oz packa. FOR FILLING: Boil tangerine juice in heavy large saucepan until reduced to 1/4 C. instant coffee powde 3 4. Using electric mixer. champagne biscuits ( (about) ladyfinger-like. Mix in tangerine juice. Fold in 1 C praline (reserve remaining praline for another use). cream and peel. 10 T water and espresso powder in heavy small saucepan over low heat until sugar dissolves. Line 9-inch-diameter Springform pan with 2 3/4-inch-high sides with plastic wrap. Remove from over water. about 5 minutes. about 3 tangerines) 13 ounces sugar 8 large egg yolks 13 ounces water ½ cup whipping cream 1 tablespoon grated tangerine peel 2 8 oz tubs mascarpone. Whisk 1 C sugar and yolks in large metal bowl. cool. (from. orange liqueur 5 teaspoons instant espresso powder or.) FOR PRALINE: Lightly oil baking sheet. beat mixture until cool. Pour onto prepared sheet.

Release pan sides from cake. or make your own kirsch creme de cacao Cointreau brandy Note: You can use any combination of ice creams and liqueurs you like best. Pack a thin layer of pistachio ice cream in the bottom of the pan. Soak biscuit in syrup 10 seconds per side. 38 . Garnish with tangerine slices. Spoon remaining filling over. FROZEN HOLIDAY PUDDING 12 servings Source: Ice Box Greats 1 pint pistachio ice cream 1 pint strawberry ice cream 1 pint vanilla ice cream 1 pint coffee ice cream purchased pound cake. Soak more biscuits in syrup and place on bottom of pan. the ice cream layer on top. Cut the cake in 1/4-inch slices to fit a loaf pan. Soak each slice in a different liqueur. trim 1 biscuit to 3-inch length. place atop filling. covering completely. if desired. Sift cocoa over dessert.Ice Box Greats Using sharp knife. Place rounded end up and sugared side against side of prepared pan. covering completely. Pour half of filling into pan. Alternate the ice cream and slices of cake until the pan is full. then place a piece of the soaked cake. Soak rest of biscuits in syrup 10 seconds per side. Freeze at least 8 hrs. Repeat with as many biscuits as necessary to cover sides of pan. Fold down plastic.

Add cocoa and egg yolks. Slice and serve on chilled plates. FROZEN KAHLUA CAKE 12 servings Source: Ice Box Greats --Cake:--¾ cups Butter. the better the pudding. Cream butter and sugar. and the more layers of each you have. Add vanilla and fold in stiffly beaten egg whites. You can make it without the liqueurs and have good results. softened 2 cups Sugar ¾ cups Cocoa 4 Egg yolks 1 teaspoon Baking soda 2 tablespoons Cold water ½ cup Cold coffee ½ cup Kahlua 1 ⅓ cups Flour 2 tablespoons Vanilla 4 Egg whites. Bake 1 hour. Combine glaze ingredients and pour over warm cake. remove from freezer and ice with whip cream. too. remove air bubbles. add to batter alternately with the flour. Cover with foil and freeze. About 1 hour before serving. Pour batter in pan. beaten -Glaze:-1 cup Confectioner's sugar ½ cup Kahlua Whip cream Preheat oven to 325℉. Grease and flour bundt pan. Dissolve soda in water and combine with coffee and kahlua.Chapter 1: A-M Return to the freezer for at least two full days. 39 . Neither the cake nor the ice cream should be more than 1/4 inch thick.

Freeze at least 6 hours. Combine milk and yogurt in medium bowl.4 oz. Line 12 muffin cups with paper cupcake liners. Decorate top of dessert with small wedges of grapes in a pinwheel pattern. optional Combine graham cracker crumbs. Gently stir in whipped topping. Add pudding/pie mix and blend with wire whisk about 1 minute or until well mixed. (3. Garnish with grape clusters. mounding mixture on top. if desired. cut into wedges 12 small grape clusters. sprinkle 2 or 3 teaspoons crumb mixture in each. honey and butter. Portion into cupcake liners. Divide grapes over crumbs. melted 1 cup seedless grapes 1 cup low-fat milk 8 ounces low-fat lemonflavored yogurt 1 package lemon instant pudding and pie filling mix. FROZEN LEMON CREAM PIE 6 servings Source: Ice Box Greats 1 9-inch Graham Cracker Crust ½ cup Plus 2 T Sugar 40 . mix well.Ice Box Greats FROZEN LEMON AND GRAPE TREATS 12 servings Source: Ice Box Greats ½ cup graham cracker crumbs 1 tablespoon honey 1 tablespoon butter or margarine.) 1 ½ cups low-fat whipped topping grapes.

Line two 10-inch cake pans with half the crumbs. Fold in remaining whipped cream.Whipped 3 Large Uncracked Eggs. ¼ cup Lemon Juice Separate Eggs. Freeze at least 3 hours or until firm. FROZEN LEMON MOUSSE 10 servings Source: Ice Box Greats 1 can evaporated milk. 41 . Beat in sugar and lemon juice gradually.Chapter 1: A-M ½ pint (1 C) Whipping Cream. beating until stiff peaks form. beat egg whites until soft peaks form. gradually add remaining 2 T sugar. Serve more whipped cream or Blueberry 'n' Spice Sauce. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl. In small mixer bowl. Whip milk until very stiff. Fold egg white mixture into lemon juice mixture. large can 1 cup sugar ¼ cup lemon juice 1 ½ cups graham cracker crumbs Pour milk into stainless steel mixing bowl and freeze until ice crystals form around edges (it's very important that the milk is cold enough for the crystals to form). beat egg yolks and 1/2 cup sugar until light. Freeze for several hours. Spoon into prepared crust. Pour in lemon mixture and top with remaining crumbs. stir in lemon juice. fold in half the whipped cream.

On medium heat. Top with toasted coconut (optional) and lemon curls. fresh mint. and melted butter and mix well in large bowl. Take out about a hour before serving. Stirring occasionally. FROZEN LEMON SOUFFLE 6 servings Source: Ice Box Greats 1 ½ cups sugar ⅔ cups lemon juice or lime juice 3 tablespoons cornstarch 3 large egg whites 42 . then stir in the salt lemon juice and rind. then fold in the whipped cream. (melted) 1 tablespoon sugar ½ teaspoon cinnamon Take vanilla wafer crumbs. Beat egg whites until stiff. Pour into graham cracker crust and freeze. After this mixture cools chill in refrigerator. Cook in double boiler until thick (5 to 7 minutes). Beat egg yolks. (whipped) vanilla wafers. Press in bottom of pie pan.Ice Box Greats FROZEN LEMON PIE 1 servings Source: Ice Box Greats 3 eggs. separated ⅔ cups sugar ⅛ teaspoon salt ¼ cup fresh squeezed lemon juice 2 tablespoons grated lemon rind 1 cup heavy cream. gradually beat in sugar until lemon colored. Stay in the kitchen and watch this because it can scorch easily. 1 tablespoon sugar. cinnamon. fold in lemon mixture. (crushed) 3 tablespoons butter.

FROZEN LEMONADE PIE 2 servings Source: Ice Box Greats 1 cn Sweetened condensed milk 14-oz can 1 cn Frozen Lemonade concentrate 6-oz can. In small mixer bowl. Garnish with whipped cream. add water and lemon or lime juice. thawed 43 . Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt souffle dish. fold into juice mixture. Remove "collar". beat egg whites until stiff but not dry. Return leftovers to freezer. about 1 hour. and gelatin. In small mixer bowl. if desired (yellow or green). cornstarch. Freeze 6 hours or overnight. thawed. fold into juice mixture. undiluted 1 ct Frozen whipped topping 8-oz container. Chill until partially set. Over medium heat. TIP: Souffle can be chilled in refrigerator 6 hours instead of being frozen. combine sugar.Chapter 1: A-M 1 envelope unflavored gelatin ½ pint whipping cream. beat whipping cream until stiff peaks form. Cool. Pour mixture into dish. ( 1 c) 1 cup water In large saucepan. stir in a few drops of food coloring in color of juice used. stirring occasionally. candy lemon drops and gum drop slivers if desired. cook and stir until slightly thickened.

plus more blackberries for garnish 4 ½ cups ice cubes 4 fresh mint sprigs In a small bowl. In another small bowl. the 1 tsp. Garnish. Can be made ahead and kept in the freezer. juiced (about 1/3 cup). stir together the blackberry juice. Using the ice crush feature of the blender or high speed. Set aside. Allow at least eight hours for any frozen pie to freeze. the orange juice and the 3/4 cup simple syrup. Pour in the 44 . if desired. simple syrup. FROZEN LEMONADE WITH BLACKBERRY PUREE 4 servings Source: Ice Box Greats 1 ¼ cups plus 1 tsp. fresh mint Fold sweetened condensed milk and lemonade concentrate into whipped topping. of the blackberry puree into each of 4 glasses. simple syrup 1 pint fresh blackberries. fresh lemon juice ⅓ cup fresh orange juice ¾ cups plus 2 Tbs. spoon into crusts. Freeze until firm. Set aside. Put 1 Tbs.Ice Box Greats 2 9-Inch prepared graham cracker crusts Garnishes. Put the ice cubes in a blender and add the lemon juice mixture. lemon slices. lemon juice and the 2 Tbs. blend until smooth. stir together the 1 1/4 cups lemon juice.

(Serves 6-8. FROZEN LIME PIE 8 servings Source: Ice Box Greats 2 eggs ½ cup sugar ½ cup corn syrup. Remove to a chilled bowl and beat until mix becomes light and creamy. then beat in sugar gradually. Add remaining ingredients. dividing evenly. Over the years. FROZEN LIME TORTE WITH SUMMER FRUIT 18 servings Source: Ice Box Greats 45 . 3 limes 1 teaspoon lime rind. raspberries or blueberries for equally tasty results. Tint a pale green and pour into freezing tray. green Beat eggs until lemon colored. frozen lemonade has been a popular summer tradition in Rhode Island and Massachusetts since the early 1900s. Our version includes blackberries.) 3 Persian limes (green. light 2 cups half and half ⅓ cup lime (persian)juice. Freeze until firm. but you could use strawberries. the thirst-quenching beverage has inspired delicious variations. Comments: A slushy blend of sweetened fresh lemon juice and ice. grated food coloring. Turn into GRAHAM CRACKER CRUST. Garnish with whole strawberries. Garnish each with a mint sprig and a few blackberries.Chapter 1: A-M frozen lemonade. not key lime) yield approximately 1/3 c lime juice. Freeze until firm. Serve immediately.

Add white chocolate and whisk until melted and smooth. strawberries sliced peeled mango pineapple. thawed 1 ⅓ cups raspberry juice or other berry juice blend ¾ cups sugar assembly----1 cup chilled whipping cream 2 tablespoons sugar 3 cups assorted fruit. Add butter and blend until moist crumbs form.Ice Box Greats nut crust----2 cups walnuts. Remove bowl from over water. whisking occasionally. Using plastic wrap as aid. 46 . finely chopped 4 cups chilled whipping cream --blackberry sauce--2 16 oz packag frozen blackberries. press crumbs firmly up sides. Freeze. Whisk constantly until candy thermometer registers 170"F. Freeze time mixture until cold and thickened. kiwifruit and peaches) fresh mint leaves additional assorted fruit NUT CRUST: Finely chop first 4 ingredients in processor. Transfer 3 1/2 C nut mixture to 10 inch-diameter Springform pan with 2 1/2 inchhigh sides. then over bottom of each pan. (such as raspberries. toasted ⅓ cup firmly packed brown sugar 1 teaspoon grated lime peel 6 tablespoons butter. blueberries blackberries. about 45 minutes. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). covering completely. transfer remaining nut mixture to 6-inch-diameter Springform pan with 2 1/2-inch-high sides. toasted 2 cups almonds. LIME FILLING: Combine first 5 ingredients in medium metal bowl. about 5 minutes. using on/off turns. melted (3/4 stick) lime filling----1 ⅓ cups sugar ¾ cups whole milk 8 large egg yolks ⅓ cup fresh lime juice 2 ½ teaspoons grated lime peel 6 ounces imported white chocolate (such as lindt).

) Transfer tiered torte to platter. chopped Beat cheese and syrup until smooth. (Can be made 1 day ahead. Freeze until firm. Spread whipped cream over sides (not tops) of tiers. Puree mixture in batches in processor. Wrap in plastic. drained 2 cups whipped topping 1 cup dates. FROZEN MAPLE DATE SALAD 1 servings Source: Ice Box Greats 8 ounces cream cheese 1 cup maple syrup 1 20 oz can crushed pineapple. Chill until cold. Pour lime mixture over whipped cream. fold lime mixture and cream together. about 30 minutes. stirring frequently.) ASSEMBLY: Using electric mixer. using rubber spatula. covering crusts completely. pressing on solids. BLACKBERRY SAUCE: Bring all ingredients to boil in heavy medium saucepan. Serve with sauce and additional fruit. Run sharp knife around pan sides to loosen torte tiers. slide spatula under 6-inch tier and transfer to work surface. chopped 1 cup nuts. Cut tiers into wedges. beat cream and sugar in large bowl until peaks form. Garnish with mint. Cover and freeze overnight. Cool slightly. Strain through sieve set over bowl. Divide filling between crusts. Center 6 inch tier on its pan bottom atop 10 inch tier. keep frozen. 47 . (Can be prepared 2 days ahead.Chapter 1: A-M Beat cream in large bowl until stiff. To serve. Mound fruit decoratively atop torte. Release pan sides.

Cooking Tip: Substitute another fruit liqueur for the Cointreau (orange liqueur). Freeze overnight. Fold in nuts and whipped topping.Ice Box Greats Fold in dates and pineapple. triple sec. 48 . lime juice and simple syrup into a blender containing the ice cubes. triple sec. Blend well. lime juice and simple syrup into a blender containing the ice cubes. Blend well. Pour into a chilled margarita glass or wineglass. Pour into a chilled margarita glass or wineglass. Cooking Tip: Add freshly ground pepper or finely grated lime zest to the margarita salt. Pour into oiled 1 1/2 quart mold. white tequila 2 tablespoons triple sec 2 tablespoons fresh lime juice 1 teaspoon simple syrup 1 cup ice cubes Pour the tequila. FROZEN MARGARITA 1 servings Source: Ice Box Greats 2 fl. oz. Cooking Tip: Experiment with different ages and styles of tequila. Pour the tequila. Cooking Tip: Substitute orange juice or another fruit juice for the lime juice (match it to the fruit liqueur you choose). Unmold and garnish with cherries and pineapple rings. Cooking Tip: Add a dash of Tabasco sauce to the finished margarita.

Just before serving. FROZEN MOJITO SLUSHES 4 servings Source: Ice Box Greats 49 . Dissolve coffee powder in boiling water.Chapter 1: A-M Comments: It's simple to add your signature to the traditional margarita. Garnish with additional pieces of broken toffee bars or with shaved chocolate. then try one or more of the following: FROZEN MOCHA TOFFEE DESSERT 10 servings Source: Ice Box Greats 12 ladyfingers. whip cream with coffee liqueur until stiff. Blend coffee. Cool. cutting to fit. softened 4 choc. shaved chocolate (optional) Line bottom and 2 inches up sides of 8-inch Springform pan with split ladyfingers. ice cream and crushed candy. Begin with this basic recipe. split 2 tablespoons instant coffee powder 1 tablespoon boiling water 1 qt vanilla ice cream. Spread over or pipe onto frozen ice cream. frozen and crushed ½ cup whipping cream 2 tablespoons coffee liqueur additional toffee bars or. Spoon into prepared pan. if desired.-covered toffee bars. Cover and freeze until firm.

10 minutes. then blend on high until lime-mint slush is smooth. Stir in brandy and cornstarch mixture and boil. Cool mixture to room temperature. stirring occasionally. This recipe yields 4 cocktails. combine 1/2 pint sorbet or 1/2 can of lime aid with 4 shots of rum. (Blackberry mixture may be made 3 days ahead and chilled. Pour drinks into 2 large cocktail glasses using a long handled spoon and repeat with remaining ingredients. nectarines. rinsed. drained well ¼ cup light corn syrup ¼ cup brandy 1 ½ teaspoons cornstarch. for 8. FROZEN NECTARINE MOUSSE WITH BLACKBERRY SWIRL 1 servings Source: Ice Box Greats 3 cups picked-over blackberries. double the recipe. pitted. 1/4 cup mint leaves and 1/2 tray of ice. covered. chopped 2 teaspoons fresh lemon juice 1 cup sugar ½ cup water 4 large eggs 1 cup well-chilled heavy cream In a blender or food processor puree blackberries with corn syrup. Strain puree through a fine sieve into a heavy saucepan and simmer. dissolved in 1 tablespoon cold water ¾ lbs. stirring constantly. or until reduced to about 1 1/2 cups.Ice Box Greats 1 pint lime sorbet = (or 1 can lime ade from frozen juice section) 8 shots light rum ½ cup mint leaves 1 tray ice cubes In a blender.) 50 . 1 minute. Pulse.

In another bowl whisk cream until it just holds stiff peaks and fold into egg mixture. or until thickened.) In a large metal bowl set over simmering water whisk eggs with remaining 3/4 cup sugar until mixture quadruples in volume and registers 160℉ on a candy thermometer and cool. Spoon blackberry mixture decoratively over mousse. In blender or food processor puree nectarine mixture and cool.Chapter 1: A-M In a heavy saucepan combine nectarines. lemon juice. forming decorative swirls. 45 minutes. stirring occasionally. Freeze mousse. wrap a dampened kitchen towel around side of pan and remove side. covered. at least 8 hours and up to 3 days. 10 to 15 minutes. especially around edge (some will sink into mousse) and draw a skewer or knife through the mousse. room temperature 1 teaspoon cream of tartar 51 . plus 2 tablespoons dark rum 5 cups blanched sliced almonds ¼ cup light corn syrup 1 tablespoon powdered sugar. and non-toxic flowers. covered loosely. Fold in nectarine puree gently but thoroughly and pour into an 8 1/2-inch Springform pan. Just before serving. and water and simmer. (Nectarine puree may be made 1 day ahead and chilled. plus 1 teaspoon powdered sugar 10 egg whites. FROZEN NOUGAT SOUFFLE 8 servings Source: Ice Box Greats ½ cup raisins ¼ cup dark rum. 1/4 cup sugar. Freeze mousse. or until liquid is reduced to about 1/4 cup and nectarines are very soft. mint sprigs. Transfer mousse to a serving plate and garnish with blackberries. its surface covered with plastic wrap.

Fold strips lengthwise in half.Ice Box Greats ¾ cup granulated sugar 1 tablespoon water 1 tablespoon honey. Secure collars with tape. Toss almonds and corn syrup in medium bowl until almonds are coated. In bowl of electric mixer. fold scoop of beaten egg whites into whipped cream. 1 to 2 minutes. then fold in raisins and almonds. set aside. Meanwhile. Drain raisins and set aside. pour hot syrup over whites. Bake at 325 degrees until light brown. plus 1 teaspoon honey 2 ½ cups whipping cream Combine raisins and rum in small airtight container and let stand at least 8 hours or overnight. beat cream on high speed to form soft peaks. Immediately remove from heat and. being careful to avoid beater. Using large rubber spatula. Transfer cooled almonds to medium bowl and stir with wooden spoon to break up large nut clusters. Wrap 1 strip around each of 8 (4-ounce) ramekins. 15 to 18 minutes. Increase speed to mediumhigh and beat until whites form stiff peaks and are almost cool. Spread almonds in even layer on baking sheet lined with parchment paper. with mixer on. water and honey in small saucepan and cook over high heat. combine granulated sugar. In another mixer bowl. foil collars should extend about 1 inch above rims. 52 .by 5-inch) strips of foil. Sift powdered sugar through fine-mesh sieve over nuts. Remove nuts from oven and allow to cool completely on baking sheet. Beat in cream of tartar. Cut 8 (12. Cook without stirring until mixture reaches 243 degrees on candy thermometer. 6 to 8 minutes. Gently fold in remaining whites. beat egg whites on medium-low speed until foamy. 3 to 4 minutes. stirring. until sugar is dissolved. 3 to 4 minutes.

53 . In a double boiler.Chapter 1: A-M Spoon souffle mixture into ramekins. about 5 minutes. about 3 minutes. sprinkle the gelatin over the orange juice and set aside until softened. or overnight. Remove collars just before serving. filling them to top of collars. Wrap parchement paper or aluminum foil collars around six 2/3-cup souffle dishes and fasten with tape or string. thickens and forms a ribbon when the beater is lifted. chilled 6 Chocolate Truffles Strips of orange zest (opt. Stir in the orange zest and liqueur. Freeze souffles at least 8 hours. Place the bowl in a pan of hot water and stir occasionally until the gelatin dissolves. This recipe yields 8 servings. creamy and warm to the touch. FROZEN ORANGE TRUFFLE SOUFFLES 6 servings Source: Ice Box Greats 1 Unflavored gelatin envelope ½ cup Orange juice. room temp. about 3 minutes. ½ cup Superfine sugar 1 teaspoon Grated orange zest 3 tablespoons Orange liqueur (see note) 1 cup Heavy cream. Remove from the heat and continue to beat until the mixture cools. Beat the cream until it is doubled in volume and forms soft peaks. fresh 5 Eggs. beat the egg yolks and sugar over barely simmering water until the mixture is light-colored. Scrape into a large bowl and set aside. In a small bowl. separated. Set aside in the hot water.) Whipped cream (for garnish) Note: Grand Marnier or Orange Curacao are suggested orange liqueurs. Beat the egg whites until they form soft peaks.

2 to 4 minutes. fold in the egg whites until no streaks of white remain. Place cover on blender tightly. Serve chilled. cover loosely with waxed paper and place on a tray in the refrigerator until set and chilled. about 2 1/2 hours. Before serving. to fill blender = (or sparkling wine) === OPTIONAL GARNISH === Raspberries 4 springs mint Place a shallow bowl of water along side a shallow bowl with 1/4 cup sugar in it. Place 4 scoops peach sorbet in blender. Divide the remaining mousse among the dishes to bury the truffles. Fill blender with Champagne to maximum fill line or up to 1-inch from top of blending pitcher. if desired. Dip 4 cocktail glasses in water. orate the tops with whipped cream and strips of orange zest. depending on the type of bowl used (metal chills faster than glass or ceramic). do not overmix. remove the paper collars. then sugar to rim glass.Ice Box Greats Stir the gelatin mixture into the beaten egg yolks. Immediately remove from the ice water and fold in the whipped cream. Smooth the tops. to rim glasses 1 pint peach sorbet 2 shots Triple Sec = (or Grand Marnier or Cointreau) ⅓ bottle chilled Champagne. About one-third at a time. Add 2 shots orange liqueur. Place the bowl in a larger bowl half-filled with ice and water and stir with a rubber spatula until the mixture begins to thicken and mound. Spoon 1/2 cup of the mousse mixture into each souffle dish and place a truffle in the center. FROZEN PEACH CHAMPAGNE COCKTAILS 4 servings Source: Ice Box Greats ¼ cup sugar. 54 .

separated ¾ cups sugar ¼ cup lemon juice 4 tablespoons Peachtree schnapps liqueur Peel and slice about 1 to 1 1/2 lbs. beating until meringue is stiff. FROZEN PEACH MOUSSE 8 servings Source: Ice Box Greats 8 fresh peaches 4 eggs. Mousse tastes best if allowed to stand and soften 5 to 10 minutes before serving. 55 . Before serving. Gradually add remaining 1/4 c sugar. Stir in the lemon juice and the peach liqueur. peel and slice remaining peaches. beat egg whites until foamy. unmold frozen mousse onto individual dessert plates and garnish with sliced peaches. and fold in peach puree. Cool to room temp. Cook over hot water. keeping an eye out not to wreck the pretty sugar rims. Place sliced peaches in food processor. Refrigerate puree. In mixing bowl. beat egg yolks with 1/2 c of sugar until thick and lemony in color. Chill in refrigerator. food mill or blender to puree peaches. To serve. stirring constantly. Spoon peach mousse into 8 custard cups and freeze. Garnish with a few raspberries and a sprig of mint and serve. until mixture has thickened. This recipe yields 4 servings.Chapter 1: A-M Blend until smooth and pour into cocktail glasses. In top of a double boiler. (enough to make 1 cup) of the peaches. about 4 minutes. Fold into peach mixture.

letting it extend about 5" beyond rim. Then cover tightly. Dot with butter. remove from pan. Fold foil over loosely. Combine peaches with other ingredients. Measure 4 quarts. Seal & flute edges.about one hour. freeze until firm. softened 1 cup Confectioners sugar ½ cup Peanut butter ½ cup Milk 8 ounces Whipped topping 1 9" graham cracker shell 56 . peel and slice peaches. FREEZE FILLING: Line four 8" pie pans with heavy-duty foil. FROZEN PEANUT BUTTER PIE 6 servings Source: Ice Box Greats 3 ounces Cream cheese. and return to freezer. BAKE PIE: Remove foil from filling. Dissolve acid in water. Bake in hot oven (425℉) until syrup boils with heavy bubbles that do not burst . Do not thaw. Place in pastry-lined 9" pie pans. Divide filling among foil-lined pans. be stored 6 months. Add top crust. Add peaches. Drain.Ice Box Greats FROZEN PEACH PIE 4 servings Source: Ice Box Greats 9 lbs. Ripe peaches 1 teaspoon Ascorbic acid 1 ga Water 3 ½ cups Sugar ½ cup Minute tapioca PLUS 2 tablespoons Minute Tapioca ¼ cup Lemon juice 1 teaspoon Salt PREPARE FILLING: Scald. Cut slits in top crust.

Sprinkle graham cracker crumbs on top. Top with remaining ice cream and nuts.Chapter 1: A-M Beat cream cheese until fluffy. 57 . square baking pan. Pat into a greased 9-in. mix well. Freeze until firm. softened ¼ teaspoon baking soda ½ cup crunchy peanut butter ⅓ cup light corn syrup 2 tablespoons honey ½ gl vanilla ice cream. 3-4 hours. Sprinkle with half the nuts. milk and topping. corn syrup and honey. FROZEN PEANUT BUTTER TORTE 9 servings Source: Ice Box Greats ½ cup all-purpose flour ⅓ cup quick-cooking oats ¼ cup sugar ¼ cup butter. chopped Combine the first five ingredients. Cool to room temperature. peanut butter. Freeze until ready to serve. Let stand 5-10 minutes before serving. Turn into baked graham cracker shell. softened ¾ cups salted peanuts. Spread with half the ice cream. Bake at 350℉ for 15-17 minutes or until lightly browned. if desired. carefully spread half over crust. beat in confectioners sugar. Drop remaining peanut butter mixture over ice cream. Combine the peanut butter. blend well.

Cook on HIGH for about an hour. melted ***FILLING*** 1 can pumpkin puree 14 oz or: 1 ¾ cups pumpkin puree homemade 2 cups ice cream. vanilla or maple ¼ teaspoon nutmeg. 58 . Cool. Combine crust ingredients in bowl and mix well. Set aside 1/4 cup for topping. ground ½ teaspoon cinnamon. Mix together all filling ingredients (ice cream should be softened) with fork or large spoon. FROZEN PUMPKIN CRUMBLE 6 servings Source: Ice Box Greats ***CRUST*** 1 ½ cups graham cracker crumbs ¼ cup sugar. ground ½ teaspoon ginger. granulated ½ cup butter.Ice Box Greats FROZEN PICNIC HAM 1 servings Source: Ice Box Greats 1 Frozen picnic ham 2 cups Apple juice Put ham in crockpot amd pour apple juice over it. Bake 10 minutes. then on LOW for about 7 hours. ground Preheat oven to 375℉. Pat remaining mixture into 9" round pie pan or oven proof dish.

FROZEN PUMPKIN MOUSSE 6 servings Source: Ice Box Greats ¾ cups water ¾ cups sugar 3 egg whites 1 pn cream of tartar 1 ½ cups pumpkin. With mixer running. using an electric mixer. thin stream. Fold in pumpkin and pie spice. freeze at least 4 hours. Sprinkle reserved crumbs mixture on top. Remove from freezer about 15 minutes before serving. Turn mousse into a souffle dish that has been fitted with a paper collar. pureed and drained 1 teaspoon pumpkin pie spice 2 tablespoons rum 1 cup whipping cream. 59 . beaten until peaks form In a heavy saucepan. Freeze until firm. Less filling than pumpkin pie. pour hot sugar syrup into egg whites in a steady.Chapter 1: A-M Turn into cooled pie shell. While syrup is boiling. at least 2 hours. Continue beating until mixture is entirely cool (this may take more than 10 minutes). beat egg whites with a pinch of cream of tartar until stiff peaks form. smooth top with knife. Beat rum into whipped cream and fold into pumpkin mixture. boil water and sugar until syrup reaches soft ball stage (238F on a candy thermometer).

sugar. Bake the crust until set. microwave on Medium-Low for 30 to 60 seconds. ginger and nutmeg in a large bowl and mix well. Cooking Tip: To prepare filling: Combine pumpkin. cinnamon. Coat a 9-inch deep-dish pie pan with cooking spray. softened (see Tip) Preheat oven to 350℉.Ice Box Greats Remove mousse from freezer and place in refrigerator about 30 minutes before serving. about 10 minutes. Press evenly into the bottom and up the sides of the prepared pan. Spoon into dessert dishes and serve with gingersnap cookies. Add oil and pulse until blended. Add ice cream and 60 . Transfer to a wire rack to cool completely. To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Cooking Tip: To soften ice cream quickly. FROZEN PUMPKIN MOUSSE PIE 10 servings Source: Ice Box Greats Crust: 30 small gingersnap cookies (about 7 1/2 ounces) 2 tablespoons raisins 1 tablespoon canola oil Filling: 1 cup canned pumpkin puree ⅓ cup packed brown sugar ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon freshly grated nutmeg 2 pints (4 cups) frozen low-fat vanilla ice cream.

melt butter and white chocolate and cool. whip to soft peaks 4 ounces toasted coconut 2 ounces Coco Lopez 12 ounces raspberries STEP ONE: In a large saucepan. FROZEN RASPBERRY AND MACAROON SOUFFLE 12 servings Source: Ice Box Greats 1 lb. white chocolate 8 ounces butter 8 ounces egg yolks 10 ounces powdered sugar 4 ounces raspberry liqueur 12 ounces egg whites 2 lbs. 61 . cook egg yolks. and raspberry liqueur until thick. Spoon the mixture into the cooled pie crust. Freeze and serve with raspberry coulis and whipping cream. Combine and flavor with coconut and Coco Lopez. Flavor with juice and pulps of raspberries. Add to melted butter-chocolate mixture. powdered sugar. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving. STEP FOUR: Combine equal portions of each mixture in 12 souffle dishes.Chapter 1: A-M stir until blended. cream. Freeze until firm. STEP THREE: Beat egg whites till stiff and whip cream to soft peaks. STEP TWO: In bain marie. at least 2 hours.

melted ***FILLING*** 1 can sweetened condensed milk. 10 oz. On 1/2 of graham crackers. Press firmly into bottom of 8" Springform pan. Sandwich together and freeze. graham crackers 8 ounces lite cool whip Combine pudding mix. spread 1 tablespoon pudding mixture. skim milk and peanut butter. sugar and melted butter. pudding (4 servings) 1 ½ cups skim milk ½ cup peanut butter ***ADDITIONAL INGREDIENTS*** 1 lb. FROZEN STRAWBERRY MARGARITA DESSERT 8 servings Source: Ice Box Greats ***CRUST*** 1 ¼ cups finely crushed pretzels ¼ cup sugar ½ cup butter or margarine. On other half spread Cool Whip. combine condensed milk. 14 oz. lime juice.Ice Box Greats FROZEN S'MORES 32 servings Source: Ice Box Greats ***COMBINE*** 1 package sugar-free instant chocolate. Chill. thawed 1 cup whipping cream To make crust: Combine pretzels. tequila and orange 62 . ¼ cup lime juice 2 tablespoons tequila 2 tablespoons orange liqueur 1 package strawberries in syrup. For filling.

6 hours or until firm. Fold in whipping cream. Add water.Chapter 1: A-M liqueur. minced ⅓ cup oil 12 large tomatoes. 63 . Stir occasionally. Add tomatoes and cook for 5 minutes. Makes about 3 quarts. bouillon cubes. freeze 4 . Simmer for 1 hour. seasonings and tomato paste. Pour over crust. NOTES : This gets rave reviews! It really does taste like a strawberry margarita. Let stand at room temperature 15 minutes before serving. beat at low speed until well-blended. chop 2 cups water 2 cubes . Beat until smooth. chopped 2 cloves garlic.beef bouillon 4 teaspoons salt 2 bay leaves 1 teaspoon oregano 12 ounces tomato paste Saute onion and garlic in oil until soft. and the pretzel crust gives it that touch of salt! FROZEN TOMATO SAUCE 1 servings Source: Ice Box Greats 2 large onions. remove bay leaves and freeze. peel. Let cool. core. Add strawberries.

divided 1 cup melted white chocolate 1 cup melted dark chocolate 2 teaspoons vanilla 64 .Ice Box Greats FROZEN TORTONI CREAM 8 servings Source: Ice Box Greats 4 ounces cream cheese ¼ cup sugar ¼ cup amaretto liqueur 1 ½ cups 35% real whipping cream ¾ cups peanut brittle. fine chopped 1 tablespoon lemon/orange peel. Pipe or spoon mixture into 8 gold or silver foil large muffin cups. Freeze 2 hours or until frozen. FROZEN WHITE CHOCOLATE TERRINE 6 servings Source: Ice Box Greats 4 cups heavy cream. Fold into cream cheese base. Toasted almonds or coconut. may be substituted for peanut brittle. finely chopped. Beat in Ammareto. Sprinkle with orange or lemon peel. grated Ingredient notes: Fruit liqueur or extra strong coffee may be used in place of Amaretto. Gently fold in finely chopped peanut brittle. Whip cream until light. Tortoni cream can be frozen for 2-4 weeks. Remove from freezer 5 minutes before serving. very cold. Whip cream cheese with sugar until light.

spread evenly. whip both bowls until cream is firm. Line a large loaf pan with parchment paper. about 2 hours. slice the terrine into 2-inch slices. Spoon a small pool of the raspberry sauce in the center of the plate. * Note: Melted chocolate spread very thin on a baking sheet. Using a hot knife. in shaker dark chocolate cutouts. Garnish with the mint. allowed to set and broken into long and funky pieces. cored and peeled cut into rings about 1/4-inch 65 . Spoon 1/2 of the dark chocolate mixture over the white chocolate layer. add 2 cups of cream to each. velvety but still spreadable about 3 to 4 minutes. Using an electric mixer. powdered sugar. Freeze until the terrine is well set. FROZEN YOGURT TOPPED WITH BROILED GLAZED APPLES 4 servings Source: Ice Box Greats 1 pint frozen vanilla yogurt 2 golden delicious apples. Spoon 1/2 of the white chocolate mixture evenly on the bottom of the pan. Lay one piece of the terrine in the center of the sauce. Top the dark chocolate layer with the remaining white chocolate mixture. In 2 very cold electric mixing bowls. This recipe yields 6 servings. Cover the pan completely with plastic wrap and place in the freezer. Pipe a small portion of the chocolate mixture off to the side of the terrine. Add 1 cup of melted white chocolate to one bowl and 1 cup dark chocolate to the other. Place the remaining chocolate mixture in a pastry bag with a star tip. Remove the terrine and unmold.Chapter 1: A-M 2 cups raspberry coulis fresh mint sprigs powdered sugar. and chocolate cutouts.

(up to 2) 2 tablespoons sugar chopped nuts for garnish. (or vary based on sweetness of fruit 120 orange juice 500 g fruit. Set aside to cool. Serve rings over ice cream and top with chopped nuts if you wish. With motor running. Continue beating until light and fluffy. Break up mixture and put in mixer bowl. Dust one side with sugar and set broiler pan close to heat source and roil until the sugar melts. blending well. Beat until smooth. 66 . adding eggs one at a time. cut into pieces 10 lemon juice 250 g plain yogurt 2 egg whites Combine sugar and orange juice in a saucepan. turning once for 4 to 6 minutes or until they begin to turn brown. add cooled orange juice mixture. Add yogurt. Pour into a 25-cm square flat pan and place in freezer for two hours or until mixture is frozen into a slush. optional Set rings on a broiler rack and dip them in butter and broil. FRUITY FROZEN YOGURT 1 servings Source: Ice Box Greats 150 g sugar. Heat and stir until sugar is dissolved. Whirl fruit and lemon juice in blender until fruit is pulp.Ice Box Greats thick 1 tablespoon melted butter.

Dip the frozen bananas one at a time into the melted chocolate mixture. Insert a skewer into the flat end of each banana half and place on the cookie sheet. such as bananas or strawberries. or until solid. using a spoon if necessary to ladle the chocolate over the bananas.Chapter 1: A-M Return to pan or freezer-proof dessert containers and freeze until firm. freeze for 3 to 4 hours. 67 . Melt the chocolate with the shortening in the microwave or on the stovetop over very low heat. Increase the lemon juice by for each the orange juice is decreased. for a low calorie summer-time treat. the orange juice may be decreased in proportion to the amount of juice. such as raspberries or frozen fruit. For very juicy fruit. Peel the bananas and cut in half crosswise. Author's Notes: This refreshing and healthful dessert can be made with any of several types of fruit. allowing excess chocolate to drip back into the pan. FUN ON A STICK: FROZEN BANANAS 8 servings Source: Ice Box Greats 4 medium sized ripe firm bananas 8 wooden skewers or craft sticks 12 ounces semisweet chocolate chips 2 tablespoons vegetable shortening 1 cup coarsely chopped unsalted roasted peanuts Line a rimmed cookie sheet with waxed paper. about one hour.

divided ¼ cup cold water 1 envelope unflavored gelatin 8 ounces plain low-fat yogurt 1 teaspoon vanilla ¼ cup superfine sugar 68 . GINGER-RAZ FREEZE 2 servings Source: Ice Box Greats 1 cup vanilla ice milk ¾ cup raspberry-flavored ginger ale ½ cup raspberry sherbet ½ cup fresh raspberries Combine all ingredients in container of an electric blender. cover.Ice Box Greats Immediately roll the coated bananas in the chopped peanuts. Return the bananas to the cookie sheet. NOTE: Wrapped well. GRAPE FROZEN YOGURT 4 servings Source: Ice Box Greats 4 cups red california seedless grapes. store in resealable plastic storage bags and keep frozen until ready to use. Yield: 2 cups (serving size: 1 cup). these bananas should last for up to 2 months in the freezer. and freeze for at least 2 hours before serving. cover and process until smooth. After that.

mix thoroughly. HONEY LEMONADE WITH FROZEN FRUIT CUBES 6 servings Source: Ice Box Greats 1-½ cup lemon juice ¾ cups honey 9 cups water 28 small pieces assorted fruit In a pitcher. gradually add to gelatin mixture and stir until smooth. Place mixture in bowl. Add sugar. whisk lemon juice with honey to dissolve. 69 . Cover and refrigerate 30 minutes. Cook and stir over low heat until gelatin dissolves. Halfway through freezing process. Pour into ice cream freezer. Add pureed grapes. freeze according to manufacturers directions. add reserved chopped grapes. set aside. Whisk in water. Coarsely chop remaining grapes.Chapter 1: A-M Puree 3 cups grapes. Let stand 5 minutes. set aside. Allow frozen yogurt to ripen for 1 hour. sprinkle with gelatin. Combine yogurt and vanilla. stir until well blended. Pour water into small saucepan.

Place in a freezer container and freeze until partially frozen. Serve in tall glasses.Ice Box Greats Place 1 piece of fruit in each compartment of 2 ice cube trays. pureed ⅓ cup sugar 1 cup orange juice Combine puree and sugar until sugar dissolves. freeze until firm. Place in a medium bowl and beat with mixer until fluffy. Add juice and stir. To serve. divide frozen fruit cubes between glasses. fill with remaining lemonade. Scoop out and serve on melon wedge. Replace in container. Freeze until firm. cover. ICY MELON FREEZE 6 servings Source: Ice Box Greats 3 cups melon. 70 . Fill each compartment with honey lemonade.

lime rind. Stand 3 vanilla wafers around edge of each cup. Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth. thawed Line 6 muffin cups with paper baking cups. Freeze until firm. Stir in milk. softened (8 oz. Fold in whipped topping. coarsely chopped ¾ cups low-fat milk ¼ cup light corn syrup ¼ cup sugar 3 tablespoons bailey's Irish cream liqueur 1 cup plain low-fat yogurt stirred 1 egg white ⅓ cup water ⅓ cup nonfat dry milk 71 . place 1 vanilla wafer in bottom of each cup.) ¼ cup sifted powdered sugar 2 tablespoons milk 1 teaspoon grated lime rind 1 tablespoon fresh lime juice ½ cup frozen whipped topping. and juice. spoon into baking cups.Chapter 1: A-M INDIVIDUAL FROZEN LIME CUPS 6 servings Source: Ice Box Greats 24 vanilla wafers 1 package cream cheese. IRISH CREAM FROZEN YOGURT 6 servings Source: Ice Box Greats 2 tablespoons water 1 teaspoon unflavored gelatin 3 ounces semi-sweet chocolate.

In med saucepan. Break up mixture and pure in food processor. Freeze in chilled airtight container for 1 hour or until firm. in batches if necessary. 72 . Stir over low heat until gelatin dissolves. Cook and whisk over low heat until mixture is smooth. Freeze in ice cream maker following manufacturer's instructions. A touch of Irish Cream teams up with chocolate for a mouth-watering change of pace. Fold into yogurt mixture. until smooth. Blend in yogurt. honey and lemon juice.Ice Box Greats In small saucepan. set aside. or follow refrigerator-freezer instructions previously posted. Beat egg white. blender or food mill. combine chocolate. Freeze in ice-cream maker according to manufacturer's directions. combine 2 tb water and gelatin: let stand 1 minute. 1/3 cup water and nonfat dry milk until stiff but not dry. Stir in dissolved gelatin mixture. milk. LIVE-WELL: FROZEN YOGURT 8 servings Source: Ice Box Greats 4 large ripe bananas 1 ½ cups low-fat plain yogurt ¼ cup liquid honey 1 tablespoon lemon juice In food processor. Add Irish Cream and yogurt. Or cover and freeze in shallow metal pan for 3-4 hours or until almost firm. cool. corn syrup and sugar. pure bananas.

stirring until sugar is dissolved. boiling 73 . cucumbers. salt and water in glass bowl. REFRESHING FROZEN FRUIT SALAD 12 servings Source: Ice Box Greats 1 small strawberry Jell-O 1 cup water. sliced thin 2 cups onions. sliced 1 tablespoon salt 3 tablespoons water 1 cup sugar ½ cup vinegar. Let stand at room temperature 2 hours. onions. Thaw at room temperature 4 hours. Refrigerate any leftovers up to 1 week. Makes 4 cups.Chapter 2: N-Z Chapter 2 N-Z PICKLING CUCUMBERS FROZEN 1 servings Source: Ice Box Greats 1 lb. leaving 1-inch space at top. Pack mixture lightly into two 1-pint freezer containers or jars. Cover tightly and freeze overnight or up to 6 weeks. Add sugar and vinegar. cider Combine cucumbers.

unmold. dissolve Jell-O in boiling water. Add the frozen fruit a little at a time.) 74 . Pour into 9x5 loaf pan. STRAWBERRY FROZEN FRUIT DESSERT 8 servings Source: Ice Box Greats 1 ½ cups crushed pineapple in juice 3 banana. add lemonade concentrate and stir until melted. thawed 16 ounces peach slices. To serve. Blend in whipped topping. Chill until slightly thickened. Scoop 1/2 cup servings into dessert dishes and freeze for 15 to 30 minutes. (If frozen for longer period of time. blending between each addition. remove from freezer a few minutes before serving to soften. Freeze about 4 hours or until firm. fold in fruit.Ice Box Greats 6 ounces pink lemonade concentrate 8 ounces cool whip. sliced 1" thick In large bowl. about 45 minutes. drained ¾ cups seedless green grapes ¼ cup maraschino cherries 2 bananas. Garnish with additional fruit if desired. frozen 3 cups frozen strawberries Place the crushed pineapple and juice in the blender.

stir well. Freeze until completely frozen. 75 . Add strawberries and orange peel. STRAWBERRY-PINEAPPLE FREEZE 24 servings Source: Ice Box Greats 21 ounces strawberry pie filling 15 ¼ ounces unsweetened crushed pineapple. Process just until almost smooth.Chapter 2: N-Z STRAWBERRY YOGURT FREEZE 6 servings Source: Ice Box Greats 1 8 oz con low-fat. Makes 6 1/2-cup servings. Serve immediately or place in freezer and stir occasionally until firm enough to scoop. toasted Combine first 4 ingredients. stemmed 1 teaspoon grated orange peel Stir yogurt if not premixed. place in bowl of electric food processor and process until finely chopped. Remove cubes from tray. 3 or 4 hours. thawed ½ cup flaked sweetened coconut. strawberry yogurt 1 pint basket strawberries. 1 to 2 hours. Spoon into ice cube tray compartments. drained 14 ounces low-fat sweetened condensed milk 8 ounces frozen fat-free whipped topping.

VANILLA BEAN FROZEN YOGURT 8 servings Source: Ice Box Greats 76 . the banana. Cut into squares.) Skim milk has approximately 45 calories per 1/2 cup.Ice Box Greats Spoon into a 13 x 9 inch baking dish. TROPICAL BANANA FREEZE 6 servings Source: Ice Box Greats 70 Calories per 1/2 cup." Add more milk or yogurt for a milkshake. 100 Put very ripe unpeeled bananas in a plastic bag in the freezer. calories. 80 calories. Add skim milk or low-fat yogurt and blend smooth. peeled banana into chunks and put it in the blender or food processor with a few drops of vanilla extract and coconut flavoring. a large egg. if desired. sprinkle each serving with 1 teaspoon coconut. (Top with a dash of cinnamon or nutmeg. Cut the partly-thawed. Add a whole egg for a high-protein instant breakfast or lunch. plain low-fat yogurt. cover. Freeze at least 6 hours. Remove as needed to make this easy blender drink or dessert: Remove 1 banana from the freezer and allow it to defrost just enough to remove the peel. A small amount of milk or yogurt will create a "frozen custard.

77 . stirred In a medium saucepan. cool. Slit the vanilla bean and scrape the seeds into the mixture along with the vanilla extract and yogurt. Freeze in ice cream freezer according to manufacturer's instructions. beaten egg and corn syrup. slightly beaten 2 tablespoons light corn syrup 1 vanilla bean 2 teaspoons vanilla extract 1 ½ cups non-fat yogurt. stirring. Cook. Stir in milk.Chapter 2: N-Z ⅔ cups sugar 2 teaspoons cornstarch 12 ounces evaporated skimmed milk 1 egg. combine sugar and cornstarch. Remove from heat. over low heat until mixture thickens and coats a metal spoon.

57 78 . lemonade concentrate. 18 --crust:---. 19.. 18 --ingredients---. 60 (from. 46 16 oz pkg whole marionberries.Ice Box Greats °°°°° Index . 57 almond extract. 46 amaretto liqueur. 29 ascorbic acid.. 58 apple juice concentrate.). 7 --meat filling---. 40 (4 cups) frozen low-fat. 24 ***mousse***. 56 assembly-----. 37 (optional).whipped. 64 4. 46 ***additional ingredients***.. 13 --topping---. 30 12 oz ca low-fat evaporated milk. 24 20 oz can crushed pineapple. 46 bailey's irish cream liqueur. 36 . 56 9-inch graham cracker crust. 39 --crust---. 46 assorted fruit. 14. 43 " rocks" * see below. 64 and pie filling mix. 62 ***combine***.. 28 9" graham cracker shell. 2 = (or sparkling wine). 19 almonds. 20 (1 c) whipping cream. 12 1 oz pkg cherry gelatin (to 3). 62 ***marionberry sauce***. 40 apple. 71 baking soda. 44 = (or 1 can lime ade from frozen juice.4 oz. 2 16 oz packag frozen. 20 --1 c frozen or fresh fruit. 47 35% real whipping cream. 62 ***filling***. 13 --shells and toppings---. 75 8 oz tubs mascarpone. 58. 54 = (or other sparkling wine or champagne). 9. 58. 54 ==yogurt cheese made from. 24 ***praline***. 62 ***crust***. 28 apple juice.4 oz packa. 3 (3. 35. 37. 23 8 oz con low-fat. 40 9-inch prepared graham.. 49 all-purpose flour. 32 apple cider. 46 additional toffee bars or. 46 --cake:---. 19 additional assorted fruit. 50 = (or grand marnier or cointreau). 39. 60 (about 7 1/2 ounces). 41 (2 medium bananas). 34 --blackberry sauce---. 54 === optional garnish ===. 9. 37 6 oz. 49 (such as lindt). 5 --filling---. 37 9" graham cracker crust. 12.

60 carrot. 65 corn chips. 43 coarsely chopped unsalted. 22 brown sugar. 16 cheddar cheese. 41 can green chilies. 11 can evaporated milk. 15 concentrate. 11. 28. 75 bay leaves. 20 cold skim milk. 33 berry juice blend. 38 cold coffee. 16 celery seed. 9. 17 brandy. 28 brown sugar . 7. 49 cointreau.. 28.Index banana. 56 container. 43 confectioner's sugar. 71 chocolate chips. 10 can sweetened condensed. 45 cornstarch. 46 choc. 58 cloves garlic. 67. 50. 5 chocolate. 12 biscuit baking mix. 24 coffee ice cream.(firmly packed). 58 can red chilies. 3. 49 bottle chilled champagne. 46 berry liqueur. 10 can pumpkin puree 14 oz or:. 43 cn sweetened condensed milk. 12. 50 brandy or masala. 62 chopped. 57. 30. 13 chilled vodka. 2 chilled whipping cream. 42. 21. 40. 63 berries. 10 can hot enchilada. 21. 18 chili powder. 32. 34. 74 bananas. 13 celery. 22.. 34. 1. 20 cored and peeled cut. 24 biscuit. 74 cool whip (8 oz. 18. 21 blackberries. 21. 38 coffee liqueur. 42. 7 carrots. 42. 46. 21 chopped walnuts. 63 cn frozen lemonade. 13 cherry pie filling. 17 cinnamon. 39. 61 butter or arine. 34 chopped black walnuts. 62 cabbage. 3. 54 bottle of liquid pectin. 68 cold water and 2 tbsp salt. 49 chocolate. 19 cold water. 46 blanched sliced almonds. 7 calories per 1/2 cup. 4. 20. 77 79 . 2. 39. 76 can. 21. 11. 30. 61 cocoa. 43 cool whip. 62 canned pumpkin puree. 6 chocolate truffles. 16 cayenne red pepper. 22. 17 browned/seasoned freezer mix. 9. 28 chopped nuts for garnish. 38. 53 chocolate wafer cookie crumbs. 66 chopped pistachios. 9 butter. 51 boiling water. 14 butter or margarine. 33 basket strawberries. 39 coconut flavoring. 20 chocolate ice cream. 74 bananas (cut in cubes).. 10 corn syrup. 50. 32. 19. 20 chocolate crumb crust. 58. 4. 39 cold milk. 9 bittersweet chocolate. 39 confectioners sugar.). 4 chocolate syrup. 67 coco lopez. 6.-covered. 46. 15 cabbage head. 60 canola oil.

33 frozen fat-free whipped. 21 dry mustard. 24. 55 eggs. 21. 13 egg. 66 ga water. 61 eggs. 34. 38 crumbs. 35 crushed pineapple. 32 fresh lemon juice. 16 cucumbers. 75 frozen lemonade. 8. 77 egg white. 44. 6. 53 envelope unflavored gelatin. 46. 60 finely chopped. 4 evaporated skimmed milk. 51. 64 cream of tartar. 75 flour. 50 fresh lime juice. 36 evaporated skim milk. 3 frozen picnic ham. 5. 24. 32 divided. 29. 3. separated. 47 diet lemon-lime soda. 74 crushed sugar wafers. 68 fresh squeezed lemon juice. 59. 74 frozen vanilla yogurt. 77 filling:. 28 fluid ounces lime juice. 32 fresh tangerine juice. 43. 71 fresh mint leaves. 17 frozen. 48 flaked sweetened coconut. 25 cream. 47. 56. 25. 39 fluid amaretto. 36. 47 dressing. 61.. 39.. 45. 46 fresh mint sprigs. 45 for garnish. 73 dark chocolate cutouts. 51 creme de cacao. 16 gl vanilla ice cream. 1 fluid crushed ice. 57 crushed ice. 61 cream cheese. 48. 28. 4. 44 for the cranberry:.. 56 garnishes. 43 cubed fresh pineapple. 31. 8 ds red pepper sauce. 65 dark rum. 22. 32. 28 food coloring. 9. 32 frozen non-dairy whipped.. 31 cubes . 71 egg whites. 63 cucumber. 44 gelatin. 21.Ice Box Greats cracker crusts. 42. 51 dates. 75 crushed pineapple *. 5 crust:. 25 freezer mix. 44 cranberries. 27. 7 dry marsala. 28 drained. 60 freshly ground nutmeg. 21. 55 fresh raspberries. 65 frozen whipped topping. 66 egg yolks. 30. 28. 68 evaporated milk. 32 crushed pineapple in juice. 44 fresh blueberries. 24. 28 fluid rum. 21. 71 fruit. 58 frozen strawberries. 62 firmly packed brown sugar. 39. 22 finely crushed pretzels. 25. 60 ct frozen whipped topping. white tequila. 46 fl. 42 fresh strawberries.beef bouillon. 30. 29. 18 crunchy peanut butter.. 10 fresh blackberries. oz. 13 80 . 51. 35 gl cabbage. 65 fresh orange juice. 58 ginger ale. 28. 44 fresh peaches. 32 ginger. 57 gl water. 12. 37 freshly grated nutmeg.

45 halved and sectioned. 46 lime juice. 28. 69. 34. 46 large eggs. 2 liquid honey. 28. 72 lemon juice or lime juice. 36. 41 lemon and lime margarita mix. 49 large apples (jonathan. 25. 71. 27 light or dark corn syrup. 68 grated fresh ginger. 35 lemon juice. 65 italian seasoning. 53 grated tangerine peel. 41. 52 granulated white sugar. 63 large uncracked eggs. 41 large egg whites.. 77 light cream. 52. 72 lite cool whip. 25.. 34 green pepper.Index golden delicious apples. 36 heavy cream. 46 grated lime rind. 28. 17. 42 grated lime peel.(to 1 1/2 tbspns). 28 grapefruit sections (2 large). 17 ground ginger. 14 ground pork. 48 imported white chocolate. 29 large onions. 34 honey. 52. 50 large naval oranges. 29 hazelnuts. 51. 40. 22 grated orange zest. 71 grated orange peel. 6 instant coffee powder. 55. 12 juice. 46 instant coffee. 39 kirsch. 40. 21 instant espresso powder. 72 large tomatoes. 37 granulated sugar. 60 ground ginger snaps. 37 green candied cherries. 4 light rum. 58 graham crackers. 50. 5 lime sorbet. 31 grapes. 18. 13 lg can crushed pineapple. 58 ice cubes. 24 light corn syrup. 18 low-fat lemon-flavored yogurt. 37 instant pudding mix. 45 lime sherbet. 50 lime (persian)juice. 33 light coconut milk (canned).. 32. 69 hot water.. 49 instant espresso granules. 62 low-fat graham cracker. 65 golden rum *or*. 57. 57. 42 lemon rind. 39. 14 ground pecans. 62 grand marnier or other.. 42 large egg yolks. 37 ladyfingers. 38 kiwi. 40. 28 large can. 35 grated lemon rind. 75 grated orange rind. 44 kahlua. 13. 29. 8 half and half. 34. 53. 64 lettuce. 24 homemade yogurt. 7. 8 ground cinnamon. 63 large ripe bananas. 6. 60 ground cinnamon . 66. 42. 64 heavy whipping cream. 45 lime filling-----. 32 ladyfinger-like. 37. 29 lemon/orange peel. 40 81 . 50 limoncello (italian lemon liqueur). 15 ground beef. 6 ice cream.. 46. 56. 44. 41. 6 into rings about 1/4-inch. 36. 1 graham cracker crumbs. 62 lime rind. 13 juiced (about 1/3 cup). 41.

25 minute tapioca. 1 pink lemonade concentrate. 30 peachtree schnapps liqueur. 62 orange liqueur (see note). 13 mixed dried fruits. 64 milk. 56. 71 low-fat plain yogurt. 30. 19. 71 nut crust-----. 59 peanut brittle. 6. 62 package sugar-free instant. 66. 8 medium sized ripe firm. 28. 40 package spaghetti. 62 packed brown sugar. 15 maple syrup. 64 melted white chocolate. 56 mix. 58 nuts. 7. 47 maraschino cherries. 31 orange liqueur.. 11 package strawberries in. 5. 6. 13 package cream cheese. 11. 29. 29 pepper. 40. 10 package beef-tomato freezer. 66 melted dark chocolate. 50 mint sprigs for garnish. 28. 46 nutmeg. 13. 40 lowfat vanilla yogurt. 28. 18.Ice Box Greats low-fat milk. 7 picked-over blackberries. 53 orange sherbet. 38 pk instant chocolate pudding. 34 oil. 53. 44 plus 2 t sugar. fresh lemon juice. 8. 63 oreos. 71 plain yogurt. 40 82 .. 37. 20. 71 package frozen whipped. 72 low-fat sweetened condensed. 66 plus 1 tsp. 55 peaks form. 27. 11.. 9 pet lite milk. 22 mixed fruit. 19 makes: 11 to 12 cups. 67 melon. 18 low-fat whipped topping. 56. 71. 8. 54 peaches. 21 mozzarella cheese. 16 nectarines. 6 peeled. 2. 56 minute tapioca plus. 6 mayonnaise. 7 pineapple juice. 64 peanut butter. 5. 5 oregano. 40. 30 pecans. 20 plain low-fat yogurt. 37 orange juice. 68 plain low-fat yogurt stirred. 75 mint leaves. 62. 32. 73 optional. 12. 12 mushroom. 12. 1 margarine. 75 low-fat vanilla ice cream. 70 orange juice concentrate. 7 pineapple juice concentrate. 19. 74 pistachio ice cream. 63 onions. 77 nonfat dry milk. 47 nuts pecans or walnuts. 33 orange juice concentrate. 60 parmesan cheese. 9. 7. 6 package lemon instant pudding. 66 or. 12 peach slices. 62 pears. 6 mocha marsala sauce----. 50 pineapple. 74 maraschino cherry.. 11. 21 mousse-----. 74 peach sorbet. 50 non-fat yogurt. 70 melted butter.. 20 package active dry yeast. 11 mustard seed. 12 package beef-mushroom. 32 medium onion.

16. 69 small strawberry jell-o. 33 strawberry ice cream. 34 sprigs fresh mint. 67 sharp cheddar cheese.. 68 raspberry-flavored ginger ale.).Index plus 2 tbs. 61 raspberry coulis. 56. 40 small onion. 58 purchased pound cake. 28. 64. 33 small gingersnap cookies.). 51. 46. 54 sticks. 8 shaved chocolate. 25. 53. 59 rum extract. 7. 25. 71. 25. 73 salted peanuts. 33 ripe peaches. 66. 73 soft bread crumbs. 13 tangerine segments. 9. 46. 42. 62 taco shells. 56. simple. 11.. 36. 7. 1. 59 pour the tequila. 51. 46 raspberry liqueur. 23 red california seedless. 71 semi-sweet chocolate. 8 softened (8 oz. 60 raspberries. 51. 24 rinsed. 48 skim milk. 7 superfine sugar. 30 83 . 71 simple syrup. 66. 14. 65 prosecco. 10 scoops lemon sorbet. 38 pureed. 7. 48 powder acid food or lemon. 35 sugar sub = 1 cup sugar. 16. 32.. 1 salt. 7. 73. 40 seedless green grapes. 31 slices cooked bacon. 49 shredded cheddar cheese. 7. 71 sour cream. 45. 59 pumpkin pie spice. 77 sugar for rimming glasses. 42. 24 sifted powdered sugar. 2 scoops vanilla ice cream. 19. equivalent. 44 plus more blackberries. 68 sweetened condensed milk. 44. 29 quick-cooking oats. 74 seedless red grapes. 34 reserved frozen berries. 15 sugar subst. 21. 56 ripe strawberries. 2 springs mint. 62 sliced almonds. 5. 60 small grape clusters. 53 sugar. 59 pumpkin puree homemade. 13. 50 seedless grapes. 21. 62 pumpkin. 24. 3. 59. 61. 65 raspberry juice or other. 50 ripe. 27. 42. 67 rum. 10 shredded coconut. 57 raisins. 16 small peppers. 4. 57 sauce. 1 section). 68 ready graham cracker crust. 75 strips of orange zest (opt. 58. 13 powdered sugar. 4 ripe bananas. 31 semi-sweet. 8 slightly thawed frozen. 6 syrup. 5. 2. 70. 37. 68 red candied cherries. 14. 57. 2 semisweet chocolate chips. 55. 19 sliced ripe banana (3 medium). 63. 42. 2 pudding (4 servings). 46. 41. 50. 17. 36. 61 raspberry sherbet. 16 small pieces assorted fruit. 17. 8. 38 strawberry pie filling. 54. 39. 24. 44 pn cream of tartar. 34. 62. 54. 67 strawberries. 17 roasted peanuts.

71 vanilla yogurt. 2. 53 unsweetened. 9 topping. 61 whole milk. 77 vanilla ice cream. 73 walnuts. 11. 52. 29 unsweetened pineapple juice. 62 white chocolate. sliced. 53 whipped cream or cool whip. 18. 36. 35. 73 well chilled heavy. 49. 5. 19. 32 whipped topping. 50 whip cream. 33. 39.Ice Box Greats tangerine slices. 54 unbleached flour. 23 thawed. 77 vanilla extract. 49.. 36. 43. 13 tequila. 30. 18. 25. 8. 21 whipped cream (for garnish). 37 tapioca. 71 unflavored gelatin envelope. 1. 63 tomato. 37 unsweetened frozen raspberry. 71 thawed and undiluted. 64. 50 triple sec. 3 vinegar. 56 whipping cream. 21. 63. 62 thawed. 69. 22. 29. 37. 12. 7. 16. 31 thawed whipped topping. 23. 34. 9 yellow food coloring. 31 vanilla. 46 wooden skewers or craft. 25 well-chilled heavy cream. 61 toffee bars. 48. 5. 50. 49 tomato paste. 24. 16. 3. 25. 75 unsweetened chocolate. 75 tray ice cubes. 47. 43 thick. 43. 10. 68 vanilla bean. 12. 67 very cold butter. 38. 71. 67 worcestershire sauce. 32. 43 unflavored gelatin. 52. 3 vegetable shortening. 21 unsweetened cocoa powder. 8 toasted. 42. 71. 7.. 59. 16. 13 tomatoes. 75 toasted coconut. 73. 13. 59. 15. 6. 39 whipped and chilled. chopped. 27. 68 vanilla wafers. 66 thyme. 60 vanilla ice milk. 31.(1 container). 23 84 . 17 undiluted. 18 very ripe bananas. 46 water. 29. 19. 37.

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