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August 2, 2011

Ice Cream Sandwiches

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Ice Cream Sandwiches

Ice Cream Sandwiches

August 2: National Ice Cream Sandwich Day

When South Texas is sizzling and simmering in the summertime, we cool off with popsicles and paletas, shaved ice and sundaes, frozen yogurt, gelato, halo-halo or ice cream! The latter is always a popular choice, whether it is simply scooped into a cup or cone or pressed between cookies as a sweet sandwich.

As it is National Ice Cream Sandwich Day, we are posting a simple recipe for this frozen food. Typical ice cream sandwiches are comprised of chocolate wafer cookies and vanilla ice cream. But the cookies can be chocolate chip, sugar, oatmeal, peanut butter, graham crackers, waffle pizzelles or macarons, and the ice cream can be any favorite flavor. The combinations are endless and the creative process is fun and easy for kids (and kids-at-heart)!

Recipe

For the chocolate wafer cookies

For the filling

  • Ice cream, frozen yet slightly softened for spreading (we used lactose-free vanilla, coffee, strawberry, chocolate chip mint, ube/taro and dulce de leche/caramel flavors)

Directions

Generously spread ice cream on the bottom side of one cookie. Press another cookie down on the ice cream. Use a spatula to smooth the sides evenly if necessary. Cover each sandwich in plastic wrap. Freeze until firm. Unwrap and enjoy immediately.

Ice Cream Sandwiches

Notes

  • For a creative alternative to ice cream sandwiches, try the ice cream macaron version, like our Neapolitan Ice Cream Macarons, which we blogged about in July (National Ice Cream Month).
  • For a textured finish on the ice cream sandwiches, roll the sides with chopped nuts, crushed peppermints, colorful non-pareils, chocolate chips or jimmies, shredded coconut or minced dried fruits.
 

August 1, 2011

Chilled Raspberry Cream Pie

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Chilled Raspberry Cream Pie

Chilled Raspberry Cream Pie 

August 1: National Raspberry Cream Pie Day

Summer berries are in season, so Islander takes advantage of decorating her desserts with fresh fruit. She especially likes the vibrance of red raspberries and their tart taste to balance the overall sweetness of a chilled raspberry cream pie. But the pie itself looks too plain and pink, so Islander always adds a ring of raspberries around the rim to finish off the edges of the crust and naturally reinforce the flavors of the filling. Decorating a chilled raspberry cream pie can transform this summer sweet from simple to stunning. This cool and easy dessert is sure to become a showstopping centerpiece when gathering at the table with a few friends and family and when celebrating National Raspberry Cream Pie Day.

Recipe

(Adapted from Every Day with Rachael Ray)

Ingredients

  • 1 9-inch pie crust, baked and cooled (we used Keebler brand chocolate flavor “Ready Crust”)
  • 2 cups heavy whipping cream
  • ¼ teaspoon almond extract
  • ½ cup water
  • 1 envelope unflavored gelatin
  • ¾ cup sugar
  • 1 10-ounce package frozen raspberries
  • 2 teaspoons lemon juice
  • fresh raspberries to garnish
  • chocolate syrup (optional)

Directions

In a mixing bowl, whip the cream with the almond extract until stiff peaks form. Set aside. In a medium pot over the stovetop, combine the water, gelatin and sugar. Simmer over medium heat and mix until dissolved.

Chilled Raspberry Cream Pie

Remove from the heat and add the frozen raspberries. Stir in the lemon juice until the mixture is thickened. Fold in 1 -1 ½ cup almond-flavored whipped cream. Spread into the pie crust.

Chilled Raspberry Cream Pie

Chill in the refrigerator for a few hours or overnight until firm. Fill a pastry bag with the remaining almond-flavored whipped cream. Use a star tip to pipe over the pink pie filling. Finish off the edges of the crust by decorating the rim of the pie with fresh raspberries. Chill until ready to serve.

Chilled Raspberry Cream Pie

Slice the pie. Drizzle a dessert plate with chocolate syrup. Place a piece of the pie on top of the chocolate syrup and serve cold.

Chilled Raspberry Cream Pie

Notes

  • A shortbread or graham cracker pie crust may be substituted for the chocolate pie crust.
  • We only use ¾ of the raspberry filling with the almond-flavored whipped cream.
  • Search our blog for other posts with raspberries as an ingredient in recipes.
 

August 27, 2010

Banana Lumpia

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Banana Lumpia

Banana Lumpia

August 27: National Banana Lovers Day

“Cutie Bites” was the name of the snack for which Islander and Mary Ann B., her childhood best friend, won first place in their junior high honors class many years ago. Their banana lumpia (also known as turon in the Philippines and banana spring rolls or fritters in other parts of Asia and the Pacific Rim) was the best-in-show at a school food fair. Although they only made a few dollars profit, the lessons were invaluable as they learned about food preparation, packaging, marketing and sales. The young entrepreneur’s slogan was: “To be specific, ‘Cutie Bites’ are terrific!” Banana lovers will agree—banana lumpia is a terrific treat for National Banana Lovers Day.

Recipe

Ingredients

  • ripe bananas or sweet plantains
  • spring roll wrappers
  • sugar or cinnamon-sugar
  • 1 egg
  • oil for frying

Directions

Beat the egg with a tablespoon of water and set aside. Defrost the spring roll wrappers, separate the sheets, place in a container and cover with a damp cloth until ready to use.

Banana Lumpia

Peel the bananas and slice them into quarters. Place a slice in the middle of the wrapper (with one corner pointing down) as shown below. Sprinkle a little bit of sugar or cinnamon-sugar on it. Fold the sides of the wrapper inward. Then fold the bottom of the wrapper upward and roll tightly toward the top corner.

Banana Lumpia

Moisten the top corner of the wrapper with the egg wash. Roll and seal. Place each spring roll in a container lined with wax paper. Continue rolling all the bananas, separating each layer with a sheet of wax paper.

Banana Lumpia

Cover the container with foil and freeze until solid. Transfer the frozen banana lumpia to zipper-top freezer bags until ready to cook. Heat the oil in a deep fryer. Do not defrost the banana lumpia.  Carefully plunge them frozen into the hot oil and fry until crisp and golden brown. Drain on paper towels and sprinkle with sugar or cinnamon-sugar before serving.

Banana Lumpia

Notes

  • Islander and Mary Ann B. worked together again on another award-winning project as high school freshmen. Their topic, “How Do Colors Affect Humans?,” won an honorable mention in the science fair display category. See our blog recipe post for colorful sugar cookies on July 9 (National Sugar Cookie Day).
  • Banana lumpia can be served as simply as a street food—hot from the vendor’s cart. Or they can be served as fancy as a restaurant-style dessert—cut a couple of them in half diagonally, arrange on a plate with a large scoop of ice cream and drizzle with chocolate sauce or sprinkle with powdered sugar and/or cinnamon-sugar.
  • Search our blog for other posts about banana recipes.
 

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