Barker August 2018

Recipes
LEMON ICEBOX MERINGUE PIE
You could make this on Lemon Meringue Pie Day August 15 th !
INGREDIENTS:
1 (9 inch) prepared graham cracker crust
1 (14 ounce) can sweetened condensed milk
3 egg yolks
1/2 cup lemon juice
3 egg whites
5 teaspoons white sugar
DIRECTIONS:
Preheat broiler to 500 degrees F (260 degrees C). In a medium mixing
bowl beat together condensed milk, egg yolks and lemon juice. Pour
mixture into graham cracker crust.
In a separate glass or metal mixing bowl, beat egg whites with sugar
until stiff peaks form. Spread evenly on top of lemon filling. Brown
in preheated broiler just until meringue is set and golden. Keep pie
refrigerated.
Source: http://allrecipes.com/
SPUMONI ICE CREAM
You could make this on National Spumoni Day August 21 st !
INGREDIENTS:
3 cups pistachio ice cream, softened
3 cups vanilla (or cherry vanilla) ice cream, softened
1 cup maraschino cherries, chopped
1/3 cup sliced almonds, chopped
2 tablespoons cherry brandy
1 teaspoon almond extract
A few specks pink food coloring
3 cups chocolate ice cream, softened
DIRECTIONS:
1. Line 9- by 5-inch loaf pan with plastic wrap. Place a 12-
by 8-inch piece of parchment paper into pan, letting sides
overhang the edges. Spread pistachio ice cream into pan and
smooth the top. Freeze until semi-frozen, about 20 minutes.
2. Stir vanilla ice cream, chopped cherries, almonds, brandy
and almond extract until combined. Stir in food coloring (if
using) to desired shade of pink. Spread over pistachio ice
cream. Freeze for 30 minutes or until semi-firm.
3. Spread chocolate ice cream over cherry ice cream and
smooth top. Wrap and freeze until completely solid, 3 to 4
hours. Remove from pan, remove wrap and slice with a hot,
wet, knife.
Source: www.cdkitchen.com
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August 2018 | The Barker