MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spumoni Cookies
Categories: Cookies, Snacks, Chocolate, Fruits, Nuts
Yield: 6 Dozen cook

1 c Butter; softened
1/2 c Sugar
1 ts Vanilla
1 lg Egg
2 1/4 c A-P flour
1/4 c Chop'd pistachios or toasted
- almonds, chopped
6 dr Green food coloring
1 oz Unweetened chocolate; melted
- cooled
2 tb Marschino cherries; finely
- chopped, drained
1/2 ts Salt

Mix butter, sugar, vanilla and eggs. Stir in flour and
salt. Divide dough into 3 equal parts.

Mix nuts and food coloring in one part. Mix chocolate
into 1 part; mix cherries into remaining part.

Line bottom and ends of a 9" X 5" X 3" loaf pan with
aluminum foil, allowing ends of foil to extend 5" over
each end of pan.

Press nut dough evenly in bottom of pan. Press chocolate
dough on top of nut dough. Press cherry dough on top of
chocolate dough. Cover dough with extended ends of foil.
Refrigerate at least 2 hours but no longer than six
weeks.

Heat oven to 375oF/190oC.

Remove foil & dough from pan; remeove foil. Cut dough
crosswise in 1/4" slices; cut each slice into half.
Place about 1 apart on ungreased cookie sheet.

Bake cookies until set, about 10 minutes. Immediately
remove from cookie sheet.

Betty Crocker Cookbook

RECIPE FROM: https://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Ambidextrose: Able to put creamer in coffee using either hand.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spumoni Bombe
Categories: I scream, Desserts, Nuts, Booze, Citrus
Yield: 12 Servings

MMMMM------------------VANILLA ALMOND ICE-CREAM-----------------------
2 c Milk
4 lg Egg yolks; lightly beaten
3/4 c Sugar
5 1/2 ts Vanilla
1/3 c Almonds; minced, toasted

MMMMM--------------------CREAM FRUIT FILLING-------------------------
1 c Heavy cream; tinted pink
1/2 c Sifted, powdered sugar
1 Egg white
1/4 c Minced marachino cherries
2 tb (ea) candied citron, lemon
- peel, orange peel, and
- Angelica
2 tb Rum (light) or brandy

Set a 2 quart melon mold to chill in freezer.

Beat milk, egg yolks, and sugar in the top of a double
boiler until frothy. Set over simmering water and heat
and stir until mixture will coat a metal spoon and no
raw egg taste remains;cool, mix in vanilla and
almonds. Pour into a refrigerator tray and freeze
until mushy; spoon into a bowl and beat hard until
fluffy; return to tray, cover, and freeze until
creamy-firm but not hard.

Pack firmly into melon mold, smoothing with the back
of a spoon to form a thick, even lining. Cover and
freeze for 1/2 hour.

MEANWHILE, PREPARE FILLING: Whip cream with sugar
until soft peaks form; beat egg white to soft peaks
and fold into cream along with remaining ingredients.
Spoon into center of melon mold, cover, and freeze
overnight.

Unmold on a serving platter, loosening, if neccesary,
by running wrung out hot cloth over botten of mold.

Decorate, if you like. To serve, cut in wedges.

Recipe from: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Actually we're all semi-normal, except for the food obsession thing.
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