IDEA ALLEY : Ice Cream Bread qualifies as ‘instant’
Posted on Wednesday, October 1, 2008
Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette. This note is from Ginny Kobe of Fayetteville, with a comment about the “Almost Instant Bread” in last week’s Food section. “It made me think of a recipe I have had fun with... from Southern Living [magazine ] that is also almost instant.” It is called Ice Cream Bread and uses 1 pint of ice cream and 1 1 / 2 cups self-rising flour. Simply soften the ice cream and mix it with the flour. Spoon into a greased 8-by-4-inch loaf pan and bake at 350 degrees for 40 to 45 minutes. “We have experimented with different flavors, but really love using chocolate-chip ice cream. (Southern Living recommends butter pecan ice cream. ) Plain vanilla makes a nice breakfast bread. The following is in response to a request for a caramel pie recipe by Jo Anne Holyfield of Conway. It is from Vivian Hays of Mayflower.
Butterscotch Pie 3 cups milk, divided use 2 cups dark or light brown sugar 7 tablespoons cornstarch 4 egg yolks, beaten 4 tablespoons butter 1 teaspoon vanilla extract Whipped topping, such as Cool Whip 1 (9-inch ) baked pie shell, cooled In a saucepan, add 2 cups of the milk and the brown sugar; stir until smooth. In a small bowl, gently beat together the remaining 1 cup milk, the cornstarch and egg yolks. Add yolk mixture to milk and sugar mixture. Mix well. Cook over medium heat until mixture thickens. Add butter and vanilla and stir until butter melts. Pour mixture into pie crust. Let cool and cover with whipped topping. A reader who wishes to remain anonymous shares this recipe. “ I will admit that this is probably a ‘guy’ thing, but I think it is great,” a note says.
Corned Beef Hash 1 large onion, peeled, chopped Cooking oil, as needed Salt, to taste (see notes ) Water, as needed 1 can corned beef, (not corned-beef hash ) (see notes ) In a large, cast-iron skillet, saute chopped onion in a small amount of cooking oil. Dump corned beef into a pie plate or large bowl, and flake it with a fork. Add corned beef to skillet, stir well. Add water to desired consistency, and salt to taste. Cook until hot and serve over hot biscuits, toast or bread of choice. Notes: Corned beef already contains a goodly amount of salt which might provide enough salt to season the onion without adding more. You probably have seen these funny-looking little cans in the canned meat aisle of the grocery store. I call them pyramid-shaped because they are larger at the bottom than they are at the top. ) REQUESTS “I love the salad at Doe’s Eat Place,” writes Ellie Cox of Mena. “I have tried many times to replicate this recipe but I am unable to get it right.” The salad is a very simple one, the soaked type perhaps similar to the soaked salad at Faded Rose. Don Renfroe of Greenbrier writes: “Nearly 20 years ago you printed a recipe for making prosciutto. I remember it began with a pork shoulder, was salted and wrapped in a brown paper bag and hung in a cool place until cured. I recall it taking several months. If you still have the recipe or at least could help me find such I would appreciate it.” A search of our files did not turn up such a recipe. I’m sure Renfroe would appreciate any help in finding one. Next week: Cabbage soup recipes. Send recipe requests, contributions and culinary questions to Irene Wassell, Idea Alley, Arkansas Democrat-Gazette, P. O. Box 2221, Little Rock, Ark. 72203; e-mail iwassell@arkansasonline. com Please include a daytime phone number.
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