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Tastes of Today

Desserts


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Chocolate Chirpie Chip Cookies ingredients

Chocolate chips Chopped nuts Dry-roasted crickets

method

¾c Sugar ¾c Brown sugar 1ts Vanilla 2 Eggs

1oz 1c ½c

2¼c Flour 1ts Baking soda 1ts Salt 1c Butter, softened

1 Preheat oven to 375. 2 In small bowl, combine flour, baking soda and salt; set aside. 3 In a large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. 4 Beat in eggs. 5 Gradually add flour mixture and insects, mix well. 6 Stir in chocolate chips. 7 Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet. 8 Bake for 8-10 minutes.


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ingredients

1½tsp unflavored gelatin ¼c cold water 2c milk 3/4-1 c sugar ¼tsp salt

method

Garlic Ice Cream 2tsp 2 2c

lemon juice cloves garlic minced whipping cream

1 Soak the gelatin in cold water. 2 Bring the milk, sugar, and salt to a boil. 3 Dissolve the gelatin in the hot milk. 4 Cool, then add the lemon juice and garlic. 5 Chill the mixture until slushy. 6 Whip the cream until thick but not stiff and fold carefully into the mixture. 7 Freeze in a mould, or in a foil covered tray. (Fruit topping complements this well)


California Spamoni Sorbet 1 Can of Spam 1 pk Aspic 2 Avocados 1 pt Haagan Daas lemon sorbet 2 Sugar cones 1 Jar of Bacos Bacon Bits Blend up Spam and aspic until smooth and creamy. Do the same with the avocados. Retrieve your empty large Spam can (left over from main course) and press Spam mixture into the bottom. Add a layer of the lemon sorbet, then a layer of the avocado paste. Several alternating layers can be added to suit aesthetics and personality. Pop in freezer for an hour then scoop onto cones, sprinkle with Bacon Bits and enjoy.


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method

ingredients

DIRT CAKE 1 ea Flower pot 1 ea Garden trowel 3 ea Gummy worms (or plastic) 1 ea Plastic flowers, bunch 16 oz Oreo cookies

1/2 c Butter, softened 8 oz Cream cheese, softened 1 c Confectioner’s sugar 1 ts Vanilla 2 pk Inst choc-fudge

pudding(4oz 3 c Milk 12 oz Whipped topping,1 tub thawed

Crush the cookies until they resemble potting soil. Set aside. Cream the butter or margarine, cream cheese, sugar and vanilla until smooth and fluffy. Set aside. Combine the pudding mix and milk until well blended. Then fold in the whipped topping. Gently fold the cream cheese and pudding mixtures together. To put the “cake” together, layer one-third of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the balance of the crumbs. Refrigerate 10-12 hours before serving.


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method

ingredients

Chicken Noodle Pistachio Pound Cake 5 cups of Bisquick 1 box of Jello Instant Pistachio Pudding 1 tsp cinnamon 1 can of Campbell’s Chicken

Noodle Soup 1/2 Cup of Brown Sugar 1 package of thawed Green Giant frozen spinach 1 package of yeast

Preheat oven to 425 degrees. Icing­—Strain the broth from the chicken noodle soup into a container and mix in the Jello Instant Pistachio Pudding. Stir until creamy. Chill for 45 minutes. Pound Cake—Combine the spinach, yeast, brown sugar, and Bisquick with the mixer set on “Low” in a large bowl. Gently spoon the noodles and chicken into the batter. Be careful not to break the noodles! Pour the mixture into a bread pan and sprinkle cinnamon on top. Cover the pan with a damp towel and let the batter rise approximately 20 minutes. Place the pan into the preheated oven and bake until golden brownish-green. Pour the icing over the cake as it cools. Serve with small cups of tomato juice. Enough for 2 large men or 14 petite women.


canker worm sorbet


Bug Blox 2 lg Packages gelatin 2 1/2 c Boiling water (do not add -cold water) 1 c Dry-roasted leafhoppers Stir boiling water into gelatin. Dissolve completely. Stir in dry-roasted leafhoppers. Pour mixture slowly into 13 x 9 inch pan. Chill at least 3 hours. BLOX will be firm after 1 hour, but may be difficult to remove from pan. Cutting blox: dip bottom pan in warm water 15 seconds to loosen gelatin. Cut shapes with cookie cutters all the way through gelatin. Lift with index finger or metal spatula. If blox stick, dip pan again for a few seconds.


calamari icecream


drisheen website


pretzel email



DESSERTSFINAL 18:05