This makes a fairly large cake so if you have a small family, you might want to cut the recipe in half. You’ll end up with a shorter cake, but it still tastes just as good.
The recipe calls for a springform pan, which is what I use, but if you don’t have one, you could just use a 9×13 pan and cut the cake into squares instead of wedges.Chocolate-Peanut Butter Ice Cream Cake
6 cups Rice Krispies12 oz. package chocolate chips2/3 cup peanut butter1 gallon of ice cream, whatever flavor you like, so long as it goes with peanut butter and chocolate
1) Combine peanut butter and chocolate chips in a saucepan and stir over low heat until the chocolate chips are melted.
2) Pour the chocolate mixture over the Rice Krispies and stir gently until the cereal is thoroughly coated. Pour the cereal out onto a jelly roll pan (or a cookie sheet), and let it cool.
3) Soften the ice cream, and once you’ve broken all of your chocolate cereal mixture up into smallish chunks, fold all but one cup into the softened ice cream. Pour/press the mixture into a 9-inch springform pan. Mine is 8 inches, but it works fine.
4) Sprinkle/press the remaining chocolate cereal on top of the ice cream cake, cover with plastic wrap, and freeze until firm.
5) When you’re ready to serve your cake, loosen the sides of the springform pan and slice the cake into wedges. If the cake is really hard and difficult to slice, you can let it sit for a few minutes so that it will soften.
This from The Frugal Girl
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Thursday, August 27, 2009
Bread Recipe
White Sandwich Bread
5 3/4-6 1/4 cups all-purpose flour1 pkg (2 1/4 teaspoons) active dry yeast2 1/4 cups milk (you can use water if you don’t do dairy)2 tablespoons sugar1 tablespoon butter or vegetable oil2 teaspoons salt
1. In a large mixer bowl, combine 2 1/2 cups of flour and yeast.
2. In a saucepan or in the microwave, heat milk, sugar, butter, and salt to 115-120 degrees.
3. Add hot liquids to flour and yeast. Beat at low speed until combined, then beat at high speed for 3 minutes.
4. Add enough additional flour to make a soft, but kneadable dough, and turn out onto a floured surface. Knead for 5-10 minutes or until smooth and elastic.
5. Put dough back into mixing bowl, cover with wet tea towel, and let rise 1 hour.
6. Punch dough down, divide into two pieces, and roll into a rectangle, about 6″x18″. Starting from the short end, roll up jelly-roll style and place into two greased 4×8 inch loaf pans. Cover with wet tea towel and let rise 30-40 minutes, or until doubled.
7. Bake in a preheated 350 degree oven for 25-30 minutes. Turn out onto a wire rack to cool before slicing.
This from The Frugal Girl
5 3/4-6 1/4 cups all-purpose flour1 pkg (2 1/4 teaspoons) active dry yeast2 1/4 cups milk (you can use water if you don’t do dairy)2 tablespoons sugar1 tablespoon butter or vegetable oil2 teaspoons salt
1. In a large mixer bowl, combine 2 1/2 cups of flour and yeast.
2. In a saucepan or in the microwave, heat milk, sugar, butter, and salt to 115-120 degrees.
3. Add hot liquids to flour and yeast. Beat at low speed until combined, then beat at high speed for 3 minutes.
4. Add enough additional flour to make a soft, but kneadable dough, and turn out onto a floured surface. Knead for 5-10 minutes or until smooth and elastic.
5. Put dough back into mixing bowl, cover with wet tea towel, and let rise 1 hour.
6. Punch dough down, divide into two pieces, and roll into a rectangle, about 6″x18″. Starting from the short end, roll up jelly-roll style and place into two greased 4×8 inch loaf pans. Cover with wet tea towel and let rise 30-40 minutes, or until doubled.
7. Bake in a preheated 350 degree oven for 25-30 minutes. Turn out onto a wire rack to cool before slicing.
This from The Frugal Girl
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