Text 12051, 183 rader
Skriven 2014-04-11 04:57:00 av Dave Drum (75318.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Scream 4 I Scream #1
============================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pecan Ice Cream Roll
 Categories: I scream, Nuts, Desserts
      Yield: 4 servings
 
  1 1/2 c  Pecans; toasted, cooled
    3/4 c  Sugar; divided
    2/3 c  All-purpose flour; divided
      5 lg Eggs; separated
      3 tb Whole milk
      1 ts Pure vanilla extract
    1/4 ts Salt
  1 1/2 pt Vanilla or butter pecan ice
           - cream; softened slightly
 
  EQUIPMENT: a 15" X 10" shallow baking pan (at least 1"
  deep)
  
  GARNISH: confectioners sugar
  
  Upon tasting this dessert in the test kitchens, the food
  editors split into two camps: those who loved it filled
  with vanilla ice cream, and those who preferred the
  version made with butter pecan. No matter which flavor you
  decide to use, you’ll love this impressive-looking ice
  cream cake. Plus, it’s a snap to make. The tender cake
  rolls up easily, and even if it cracks a bit, no
  worries-it will just add to the charm.
  
  Preheat oven to 350øF/175øC with rack in the middle.
  
  Butter baking pan and line bottom and sides with parchment
  paper. Butter parchment and dust lightly with flour,
  knocking out excess.
  
  Pulse pecans with 1/4 cup sugar and 1/3 cup flour until
  very finely ground. Transfer to a large bowl and whisk in
  yolks, milk, vanilla, and salt.
  
  Beat whites with a pinch of salt using an electric mixer
  on medium speed until they just hold soft peaks. With
  mixer on low speed, add remaining 1/2 cup sugar in a slow
  stream. Beat on medium-high speed until whites hold stiff,
  glossy peaks. Fold one third of whites into yolk mixture
  to lighten, then fold in remaining whites gently but
  thoroughly. Sprinkle remaining 1/3 cup flour over batter
  and fold in.
  
  Pour batter into sheet pan, spreading evenly. Rap pan
  against counter a few times to release any air bubbles.
  Bake until golden and springy to the touch, 18 to 25
  minutes. Cool cake slightly in pan, about 10 minutes, then
  cover with a sheet of parchment and invert cake onto a
  large rack. Peel off parchment. Cool to warm, about 5
  minutes more.
  
  Transfer cake on parchment to a work surface. Trim edges
  with a serrated knife. With a short end nearest you,
  spread ice cream over cake, leaving a 1-inch border along
  bottom end, a 3-inch border along top end, and a 2-inch
  border along each long side. Using parchment as an aid,
  roll up cake. Transfer to a parchment-lined small baking
  or sheet pan and freeze until ice cream is firm, about 3
  hours.
  
  Recipe by Melissa Roberts
  
  May 2009 | Gourmet
  
  Serves 8
  
  MM Format by Dave Drum - 25 May 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Praline Ice Cream Sandwiches
 Categories: I scream, Desserts, Nuts
      Yield: 24 servings
 
MMMMM--------------------------PRALINE-------------------------------
      1 c  Pecans; coarse chopped
  1 1/2 ts Salt
      1 c  Sugar

MMMMM----------------------SANDWICH LAYERS---------------------------
    3/4 c  Unsalted butter; room temp +
           - more for greasing pan
  1 1/2 c  All-purpose flour
      1 ts Baking powder
    1/4 ts Baking soda
    1/2 ts Salt
  1 1/4 c  Packed dark brown sugar
      2 lg Eggs
      1 ts Vanilla

MMMMM--------------------------FILLING-------------------------------
      2 pt Store-bought premium vanilla
           - ice cream; softened
 
  SPECIAL EQUIPMENT: 2 (15 1/2" X 10 1/2") baking pans (3/4"
  deep; also called jelly roll pans); parchment paper; an
  offset metal spatula
  
  Though they're the kind of thing you tell yourself you're
  making for kids, the way these sweet and slightly salty
  cookies go a little chewy when they absorb the ice cream
  will definitely inspire mature palates as well. This
  recipe is also delightfully devoid of fuss; you simply
  make one big sandwich and then cut it into small pieces.
  
  MAKE PRALINE: Stir together pecans and salt in a small
  bowl. Put a large sheet of foil on a work surface.
  
  Cook sugar in a 10" heavy skillet over moderate heat,
  undisturbed, until it begins to melt. Continue to cook,
  stirring occasionally, until sugar melts into a golden
  caramel. Add salted pecans, stirring until coated well,
  then spread on foil and cool completely, about 15 minutes.
  Peel praline off foil and finely chop with a large heavy
  knife.
  
  MAKE SANDWICH LAYERS: Put oven racks in upper and lower
  thirds of oven and preheat oven to 375øF/190øC. Draw a
  large X with butter from corner to corner in each baking
  pan, then line bottom of each pan with parchment paper,
  leaving a 1" overhang on each side, pressing to help
  parchment adhere to X.
  
  Whisk together flour, baking powder, baking soda, and salt
  in a small bowl. Beat together butter and brown sugar in
  another bowl with an electric mixer at medium-high speed
  until pale and fluffy, about 3 minutes. Add eggs 1 at a
  time, beating well after each addition, then beat in
  vanilla. Reduce speed to low and add flour mixture in 2
  batches, mixing until just combined.
  
  Divide batter between baking pans (about 1 1/2 cups each)
  and spread into thin, even layers with offset spatula.
  Sprinkle with praline and bake, switching position of pans
  halfway through baking, until sandwich layers are golden
  brown but still tender, about 10 minutes. Cool in pans 10
  minutes, then transfer with parchment to racks and cool
  completely, about 30 minutes. Clean 1 baking pan.
  
  Line cleaned baking pan with fresh parchment, leaving a 1"
  overhang on each side. Invert sandwich layers onto work
  surface and carefully peel off and discard parchment, then
  trim edges.
  
  ASSEMBLE SANDWICHES: Transfer 1 sandwich layer, praline
  side down, to baking pan and spread evenly with ice cream.
  Top ice cream with second sandwich layer, praline side up,
  pressing gently to form an even sandwich. Wrap baking pan
  in plastic wrap and freeze ice cream sandwich at least 1
  hour.
  
  Cut into 24 sandwiches before serving.
  
  COOKS' NOTE: Ice cream sandwich, wrapped in plastic wrap
  and then foil, can be frozen up to 1 week. Cut before
  serving.
  
  Recipe by Maggie Ruggiero
  
  June 2006 | Gourmet
  
  Makes 24 sandwiches
  
  MM Format by Dave Drum - 31 July 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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