Ingredients:2 quarts of Gifford’s Coffee Ice Cream1 quart of Gifford’s Chocolate Ice Cream6 Heath Bars, crushed (about 1 cup)1/3 cup Kahlua (substitute coffee syrup for non-alcoholic version) 2 packages Lady Fingers1 jar of hot fudge Walnuts (optional)
Directions:1.Soften ice cream in refrigerator just enough to mix with other ingredients.2.Mix together ice cream, Heath Bar and Kahlua.
Ingredients:1/3 cup apple juice concentrate2 teaspoons cornstarch1/2 teaspoon nutmeg1 teaspoon Sweet ‘N Low1 teaspoon cinnamon2 tablespoons margarinePie crust for a 2-crust pieEnough apples, peeled, cored, and sliced to fill a nine-inch pie crust
Put apples into unbaked pie crust.
Ingredients:1 half gallon Gifford’s Moose Track Ice Cream, softened1 jar hot fudge topping, warmed2 fresh bananas2 Oreo ready-made pie crusts cup chopped nuts (optional)
Directions:1.Spread half of the softened ice cream into each pie crust.2.Place pies back into freezer until firm (about 1 hour).3.When firm, remove from freezer and slice up a banana on each pie right on top of the ice cream.4.Drizzle hot fudge topping over each pie and then sprinkle with nuts.
Ingredients:Statler Chicken Breast, frenched1 whole wheel of French or Danish Brie Cheese lb whole butter5-6 firm apples, cored and diced2 cups chopped walnuts2 teaspoons fresh thyme2 teaspoons fresh parsley cup fresh chopped shallots
Directions:1.Melt butter in pan.2.Add shallots and apples.
Tuile Cookie Batter Ingredients:
Cup Granulated Sugar3 Large Egg Whites Cup Butter, melted and cooled to room temperature Cup All-Purpose Flour1 Teaspoon Pure Vanilla Extract***If desired, you may substitute 1 teaspoon Ground Ginger, teaspoon Ground Cinnamon, or teaspoon Pure Almond Extract for the Vanilla Extract.***
Directions:1.Preheat oven to 350.2.In a medium bowl, whisk together the sugar and egg whites until well combined.
Ingredients:One medium onion (diced)4 stalks of celery (diced)One bay leafOne cup boiling chicken stock1/2 pound dry bread1/2 teaspoon salt2 teaspoon dry sageOne cup chopped pecansOne cup chopped cranberries4 tablespoons whole butter
1)Melt butter in saute pan over medium heat.2)Saute celery and onions with salt and bay leaf.3)Cook until onions become translucent.4)Add pecans and cranberries.