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Alabama Ice Cream Squares

2 1/2 C Vanilla wafer crumbs, divided
4 (1 ounce) squares Unsweetened chocolate
1 1/3 C Butter or margarine
3 C Sifted powdered sugar
1 C Chopped pecans, toasted
1/4 C Water
2 tsp Vanilla extract
1/2 gallon Butter pecan ice cream
Garnishes Chocolate shavings or chocolate dipped pecan halves
Spread 1 cup vanilla wafer crumbs in bottom of a buttered 13-x9-x2-inch dish; set aside.

Combine 4 ounces unsweetened chocolate and butter in a saucepan; cook over low heat until chocolate melts. Remove from heat. Add powdered sugar, chopped pecans, water and vanilla, stirring until blended. Stir in remaining 1 1/2 cups vanilla wafer crumbs. Spread mixture over crumbs in dish and freeze at least 3 hours.

Cut ice cream crosswise into 1/2 inch slices; arrange over chocolate layer, carefully spreading top of ice cream until smooth. Cover and freeze until firm.

Let dessert stand 5 minutes before serving. Garnish. Yield: 12 to 15 servings.

 

Blueberry Cake

"Delicious and moist"

1 1/2 C Flour
1 tsp Baking powder
1/2 tsp Salt
1/2 C Shortening
1 C Sugar
2 Egg yolks
1 tsp Vanilla
1/3 C Milk
2 Egg whites, well beaten until soft peak forms
1 1/2 C Blueberries
Grease and flour an 8 inch square pan. Heat oven to 350 F degrees. Sift together flour, baking powder and salt. Cream shortening with sugar. Beat in egg yolks and vanilla. Add flour mixture alternately with milk. Fold in egg whites, Fold in blueberries. Spread in pan. Sprinkle lightly with about 1 Tbsp sugar.

Bake 35 to 45 minutes or until toothpick inserted near middle comes out clean. Cool on wire rack.

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