Sunday, July 19, 2009

Sunday Salivations......

It is such a wonderful day here in the Walpole Woods. Sitting on the
porch buzzing through my multitude of e-mails I found a great
recipe, one of Martha's weekly. We have company coming for a
relaxing lunch on the deck. Fresh crabmeat rolls, with gazpacho
made using veges from the garden, and all topped off with
gingersnap ice-cream sandwiches. Just in case you are in for a
little dessert recipe, I have added the directions below with a link
to Martha's site, so that you can print it from there if you wish
to add this to your favorites for summer.

This recipe should set your creative juices in motion, it did mine.

How about?
  • Chocolate chip cookies with Mint Chocolate Chip
  • Snickerdoodles with Double Chocolate Fudge Mocha
  • Oatmeal cookies with French Vanilla

Join me in creating the new best ice-cream sandwich.....

Gingersnap Ice Cream Sandwiches

Gingersnap Ice Cream Sandwiches

Makes 4 ice cream sandwiches
  • 2 ounces (4 tablespoons) unsalted butter, softened
  • 1/4 cup granulated sugar
  • 2 tablespoons unsulfured molasses
  • 1 large egg yolk
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 3 tablespoons sanding sugar, for sprinkling (optional)
  • 1 pint butter-pecan ice cream, softened slightly
Preheat oven to 350 degrees. Cream butter, granulated sugar,
and molasses until fluffy. Beat in yolk. Whisk flour, baking soda,
salt, and spices in a small bowl. Fold into butter mixture 1/3
at a time. Roll dough into eight 1 1/2-inch balls, spacing them
2 inches apart on parchment-lined baking sheets. Press to
form 3-inch disks. Sprinkle with sanding sugar if desired.
Bake, rotating halfway through, until golden around edges,
11 to 13 minutes. Transfer cookies to a wire rack, and let cool.
Scoop ice cream onto 4 cookies and top each with a second
cookie. Freeze until firm. Let stand 10 minutes before serving.

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