May 29, 2011
PINK LEMONADE ICE CREAM CAKE
Each year, when I was a child, my mom would ask me what kind of cake I would like for my birthday. She always knew what the answer would be - Pink Lemonade Ice Cream Cake! Even into my adulthood, if Mom was making my cake, we'd go through our same traditional question and answer period and we'd both laugh about it. This is the best cake, absolutely refreshing on a warm May day, so pretty and not something you see very often. I think she got the recipe out of a magazine when I was pretty young. So today, since it's my birthday and in honor of my mom, here's the recipe - enjoy!
Pink Lemonade Cake
1 package (2-layer size) yellow cake mix
1 quart vanilla ice cream
6 drops red food coloring
16-oz. can frozen pink lemonade concentrate, thawed
1 C. whipping cream
2 T. sugar
Prepare cake mix according to package directions. Bake as directed in two greased and floured 9 x 1 1/2-inch round layer cake pans. Cool.
Stir ice cream in a bowl to soften. Quickly stir in the food coloring and 1/2 cup of the lemonade concentrate. Spread evenly in a foil-lined 9 x 1 1/2-inch round layer cake pan; freeze 2 to 3 hours, or until firm.
Place one cooled cake layer on serving plate; cover with ice cream layer, then top with second cake layer. Whip the cream with the sugar and remaining lemonade concentrate until stiff. Frost sides and top of cake with the whipped-cream mixture. Return to freezer for at least 1 hour. Serve frozen.
Yummy Pumpkin Bisque!
PINK LEMONADE ICE CREAM CAKE
Each year, when I was a child, my mom would ask me what kind of cake I would like for my birthday. She always knew what the answer would be - Pink Lemonade Ice Cream Cake! Even into my adulthood, if Mom was making my cake, we'd go through our same traditional question and answer period and we'd both laugh about it. This is the best cake, absolutely refreshing on a warm May day, so pretty and not something you see very often. I think she got the recipe out of a magazine when I was pretty young. So today, since it's my birthday and in honor of my mom, here's the recipe - enjoy!
Pink Lemonade Cake
1 package (2-layer size) yellow cake mix
1 quart vanilla ice cream
6 drops red food coloring
16-oz. can frozen pink lemonade concentrate, thawed
1 C. whipping cream
2 T. sugar
Prepare cake mix according to package directions. Bake as directed in two greased and floured 9 x 1 1/2-inch round layer cake pans. Cool.
Stir ice cream in a bowl to soften. Quickly stir in the food coloring and 1/2 cup of the lemonade concentrate. Spread evenly in a foil-lined 9 x 1 1/2-inch round layer cake pan; freeze 2 to 3 hours, or until firm.
Place one cooled cake layer on serving plate; cover with ice cream layer, then top with second cake layer. Whip the cream with the sugar and remaining lemonade concentrate until stiff. Frost sides and top of cake with the whipped-cream mixture. Return to freezer for at least 1 hour. Serve frozen.
Yummy Pumpkin Bisque!
I was feeling a bit under the weather last weekend, when my darling husband brought me a treat; pumpkin bisque soup. Wait, soup? Pumpkin soup? I love pumpkin pie, pumpkin cookies, pumpkin bread, but never had tried pumpkin soup. I somewhat hesitantly tested a spoonful and what I discovered was the most delicious, creamy, warm-your-tummy goodness! I realized that if left it to cool just enough so that it didn't burn my mouth, it thickened and allowed all those tongue tingling ingredients to meld together. Oh such wonderful delight to the palate! I placed crushed saltine crackers into mine, which I think gave it just the right touch! Soon, my bowl was empty and there was nothing left to do but look up the recipe and make some more! Hope you like it as much as I did - enjoy!
1 1/2 tbsp. unsalted butter
1 small onion, chopped
1 c. pumpkin puree or canned pumpkin
1 1/4 c. chicken broth
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. heavy cream
Salt and freshly ground pepper
In medium saucepan saute onion in butter until translucent, not brown. Add pumpkin, chicken broth, 2 cups water, cinnamon and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Reduce heat to low and add cream. Gently heat bisque until hot. Season to taste with salt and pepper.
 |
| Happy Harvest! |
