Barbara's Ice Cream Surprise

Oreo Crust
30 Oreo cookies
4 tablespoons unsalted butter melted

Put cookies in food processor and pulse until cookies are fine in texture.  Add 4 tablespoons melted unsalted butter.  Mix well and pour into pie pan.  Press into pie pan and put in the refrigerator for 15 minutes to set.  Then cook crust in 350 degree oven for 15 minutes.  Set aside to cool.

Filling
1/2 Gallon French vanilla ice cream
2 Snickers Bars
2 Kit Kat bars
2 packages  Reese's Peanut Butter Cups
6 chocolate chip cookies (see Blondie recipe from Easter Sunday)

Pour ice cream into a large bowl and let soften a bit about 15-30 minutes.  Rough chop all the candy bars and 4 cookies.  Put all the candy and four chocolate chip cookies into bowl with ice cream and mix well. Pour mixture into cooled pie shell and smooth out the top.  Wrap pie tightly in saran wrap and put back in the freezer.

When ready to serve, remove saran wrap, drizzle with chocolate syrup and caramel and top with remaining chocolate chip cookie pieces.

ENJOY!

 

 

 

Baked Goods for Loved Ones

 

 

CREME BRULEE

 

Ingredients:

6 egg yolks 6 tablespoons white sugar, divided 1/2 teaspoon vanilla extract

2 1/2 cups heavy cream 2 tablespoons brown sugar

Directions:

1.	Preheat oven to 300 degrees F (150 degrees C).
2.	Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
3.	Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
4.	Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
5.	Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
6.	Preheat oven to broil.
7.	In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
8.	Remove from heat and allow to cool. Refrigerate until custard is set again.

 

 

SHRIMP AND SCALLOPS SCAMPI

2 dozen large shrimp cleaned and deveined tails on
2 pounds Sea Scallops
3 cloves of garlic chopped
1 lemon
3 tablespoons EVOO
3 tablespoons unsalted butter
2 cups dry white wine
kosher salt/black pepper
1 pound Linguini cooked al dente


In a large saucepan add EVOO and sauté the garlic on low heat (don't let it get brown). Turn heat to medium and start cooking the scallops.  Gently sear scallops and put on a separate plate when finished. Start cooking the shrimp. It only takes 1-2 minutes per side and you will need to do it in batches.  Put cooked shrimp on separate dish. Once all of the shrimp has been cooked, add a 1/2 cup of the white wine to deglaze the pan along with 1/2 squeezed lemon.  once you have deglazed the pan add the rest of the white wine,  lemon, unsalted butter, salt and pepper and bring to simmer.  Put the shrimp and scallops back in the pan, cover and simmer on low for 5 minutes.

Pour over pasta and serve

ENJOY!

CRAB CAKES

• 1 lb. jumbo lump crabmeat, fresh or pasteurized 
•  1 large egg      
• 1/4 cup mayonnaise      
• 1-1/2 tsp. Dijon mustard      
• 1-1/2 tsp. Old Bay seasoning      
• 1 tsp. fresh lemon juice      
• 1/2 tsp. Worcestershire sauce Kosher salt      
• 1-1/4 cups fresh breadcrumbs
• 1 Tbs. chopped fresh flat-leaf parsley      
• 2 Tbs. unsalted butter           
• 1 Tbs. olive oil      
• Lemon wedges for serving      

Drain the crabmeat, if necessary, and pick through it for shells ( jumbo lump will not have  shells). Put the crab in a medium mixing bowl and set aside.

In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.

Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.

Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.

Enjoy!

 

BLONDIES

 

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Chocolate Morsels

 

PREHEAT oven to 350° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels.

 Grease 15 x 10-inch jelly-roll pan. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

 

Mother's Day Dishes

 

Recipes to follow 

 

 

Shrimp and Scallops Scampi over Linguini

 

Crab Cakes over Quinoa

 

 

 

Blondies

 

 

Dark Chocolate Brownies

Chocolate Pudding Pie

 

 

 

 

 

Cannoli's

Crème Brule