SPUMONI (ITALIAN ICE CREAM LIKE DESSERT)
This is a delicious, rich, impressive looking frozen dessert, which is surprisingly easy to make, and can also be made a day ahead. Prep time for this recipe = freezing time
Provided by Dee514
Categories Frozen Desserts
Time 4h15m
Yield 1 Quart, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Chill a 1 quart spumoni mold well.
- If you don't have a spumoni mold, a 1 quart gelatin mold will work very well.
- First Mixture: Combine milk, sugar, egg yolks and vanilla in a sauce pan.
- Cook over low heat, stirring constantly until thickend (like a pudding).
- Cool mixture.
- Place cooled mixture in a freezer tray and freeze until medium hard (about 2 hours).
- It should be soft enough to spoon out easily, but hard enough to hold its shape.
- Second Mixture: In Bowl, beat heavy cream and sugar together until stiff.
- Gently mix in the cherries, orange peel and almonds.
- Chill the second mixture thoroughly in the refrigerator.
- Filling Mold: When first mixture is ready (semi-frozen), remove from freezer tray and line the inside of the chilled mold with it.
- With the back of a spoon, shape a hollow in the middle of the first mixture.
- Fill the hollow with the second mixture.
- Cover the top of the mold with plastic wrap or waxed paper, and freeze for about 2 hours (until very firm).
- To serve, dip mold briefly in warm water and unmold onto a serving plate.
- Cut spumoni into 6-8 portions.
Nutrition Facts : Calories 370.8, Fat 21.1, SaturatedFat 12.2, Cholesterol 223.1, Sodium 61.3, Carbohydrate 41.5, Fiber 0.2, Sugar 36, Protein 5.5
SPLENDID SPUMONI
This recipe was posted by grinkc at recipegoldmine.com, "Although not a true spumoni ice cream this dessert is so easy, delicious and pretty. Freeze solid for an ice cream texture or partially frozen for a mousse like texture. I like to make this for my family on a festive occasions." This recipe will be included in the Zaar World Tour 2005 Swap.
Provided by lauralie41
Categories Frozen Desserts
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl, combine milk and cream and place in refrigerator for at least 30 minutes.
- Remove from refrigerator when chilled and whip mixture together with an electric mixture until soft peaks form. Fold in the cherry pie filling, extract, chips and nuts.
- Spoon mixture into an 8 or 9 inch square pan cover and freeze until firm. When firm slice and serve as is or with your favorite ice cream topping.
Nutrition Facts : Calories 954, Fat 63.9, SaturatedFat 35.2, Cholesterol 180.4, Sodium 253.8, Carbohydrate 91, Fiber 3.7, Sugar 40.6, Protein 10.9
SEMI-HOMEMADE SPUMONI
From 'The Ultimate Dessert Book' by Linda Lewis. This spumoni is a lovely semi homemade version of the classic Italian dessert. Rich and decadent. A wonderful ice cream to serve at Christmas, or following an Italian feast. Enjoy! Note: Spumoni is at its best when served slightly softened, so transfer from freezer to refrigerator about an hour before serving. Cook time is freezer time. Makes about 1 1/2 quarts.
Provided by BecR2400
Categories Frozen Desserts
Time 5h45m
Yield 1 1/2 quarts, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Soften ice cream in a large bowl, but do not allow to melt.
- Beat cream in a medium-size bowl until stiff. Beat in the powdered sugar. Fold mixture into softened ice cream. Stir in the Marsala, then fold in the strawberries, cherries, pineapple, apricots, lemon peel, almonds and chocolate.
- Turn mixture into a shallow metal bowl. Cover securely with plastic wrap; place in freezer. Stir spumoni several times during freezing, to keep it creamy and prevent fruit from sinking to the bottom.
- Spumoni is at its best when served slightly softened, so transfer from freezer to refrigerator about an hour before serving.
- Makes about 1 1/2 quarts.
Nutrition Facts : Calories 501, Fat 36.3, SaturatedFat 19.9, Cholesterol 110.6, Sodium 81.6, Carbohydrate 31.6, Fiber 2.7, Sugar 23.9, Protein 6.3
PAT'S DELICIOUS SEMI-HOMEMADE ITALIAN PIZZA
I'll make you a personal guarantee: If this is not the best pizza you ever ate, you come to my house and I'll show you how to make it correctly because you must have messed something up! (heh... heh... heh.... *.* ). Really, no kidding, this IS very good pizza and incredibly easy to turn out. I make it two times a week when enough people are around to justify my efforts. I also use this pizza all the time as a covered dish/appetizer, (I usually make up 2 or 3 because it goes fast!), doing everything but the final baking (which I do on-site) ahead of time. Just cover the unbaked pizza with aluminum foil and everyone will be glad to give you the use of their ovens when you arrive. And did I mention that this is REALLY cheap to make? One final thing -- this is a great recipe in which you can involve the kids and, before you know it, they'll be handling the entire process on their own! Enjoy, my brothers and sisters!
Provided by Bone Man
Categories One Dish Meal
Time 30m
Yield 1 large pizza, 4 serving(s)
Number Of Ingredients 11
Steps:
- Pour the two packets of pizza dough mix into a large mixing bowl. Add the water and mix with a fork until a ball forms. Ignore the package directions and do the following: cover with a damp towel and set in a warm place for 15 minutes, allowing the dough to rise a bit.
- Preheat the oven to 450-degrees F.
- After the dough his risen, spray a 16-inch (or 18-inch) pizza pan with the cooking spray (I use an olive oil spray) and place the dough ball in the center. Wash your hands and rub the 1 teaspoon of olive oil on them -- work the pizza dough out toward the edges. TAKE YOUR TIME! When this is accomplished, place the pizza dough in the preheated oven for 8-9 minutes until there is some VERY SLIGHT BROWNING here and there on the dough. Remove it from the oven and allow it to cool for 3-4 minutes so you can work the sauce on to it without burning your hands.
- Once you have the sauce on the pizza, sprinkle on the sliced olives and any other toppings you wish, (such as cooked sausage, banana peppers, etc., but NOT the pepperoni). Then, cover the pizza evenly with the cheeses. Cover the pizza with the pepperoni slices and sprinkle the basil all over the pizza.
- Return the pizza to the 450-degree F. oven, on the rack just below the center, for about 10 more minutes, until you just get some slight browning on the cheese. Remove from the oven and slice with a pizza cutter. Wait 2 minutes before plating up the pizza.
- NOTE: This makes a super covered dish if you get the pizza ready for the final baking and then do the final baking on-site. Cut it into 2-inch squares for this. I like to take 2 or 3 pizzas along for this as you'll see that it disappears much faster then the entree dish!
Nutrition Facts : Calories 380, Fat 29.2, SaturatedFat 14.3, Cholesterol 82.2, Sodium 1113.5, Carbohydrate 8.4, Fiber 0.7, Sugar 5.7, Protein 20.5
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