Cooking for Today

Desserts

Desserts
Cooking for Today offers the chance to prepare, cook and taste unique combinations of ingredients to create surprisingly simple dishes. Perhaps you have something special to celebrate or just a cosy evening in. For those days when you want to try something light and healthy, or need inspiration for something equally simple, but more substantial. A collection of dishes, which are nothing short of perfection for your palatte.

6 Chocolate Chirpie Chip Cookies 8 Garlic Ice Cream 10 California Spamoni Sorbet 12 DIRT CAKE 14 Chicken Noodle Pistachio Pound Cake 18 Canker Worm Sorbet 18 BUG BOX 20 Calamari ice cream 22 drisheer website 24 pretzel email

CONTENTS

25 minutes prep.

8 minutes cooking ingredients

Chocolate Chirpie Chip Cookies

2c 1ts 1ts 1c Flour Baking soda Salt Butter, softened c c 1ts 2 Sugar Brown sugar Vanilla Eggs 1oz 1c c Chocolate chips Chopped nuts Dry-roasted crickets

1 Preheat oven to 375. 2 In small bowl, combine flour, baking soda and salt; set aside. 3 In a large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. 4 Beat in eggs. 5 Gradually add flour mixture and insects, mix well. 6 Stir in chocolate chips. 7 Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet. 8 Bake for 8-10 minutes.

serves 6

Page 6

method

40 minutes prep.

3 hours cooking ingredients

Garlic Ice Cream

1tsp c 2c tsp unflavored gelatin cold water milk 3/4-1 c sugar salt 2tsp 2 2c lemon juice cloves garlic minced whipping cream

1 Soak the gelatin in cold water. 2 Bring the milk, sugar, and salt to a boil. 3 Dissolve the gelatin in the hot milk. 4 Cool, then add the lemon juice and garlic. 5 Chill the mixture until slushy. 6 Whip the cream until thick but not stiff and fold carefully into the mixture. 7 Freeze in a mould, or in a foil covered tray. (Fruit topping complements this well)

serves 4

Page 8

method

1 HOUR prep.

1 hour cooking ingredients

California Spamoni Sorbet

1 1 2 1pt 2 1 can of Spam pack of Aspic Avocados Haagan Daas lemon sorbet Sugar cones Jar of Bacos Bacon Bits

1 Blend up Spam and aspic until smooth and creamy. 2 Do the same with the avocados. 3 Retrieve your empty large Spam can (left over from main course) and press Spam mixture into the bottom. 4 Add a layer of the lemon sorbet, then a layer of the avocado paste. 5 Several alternating layers can be added to suit aesthetics and personality. 6 Pop in freezer for an hour then scoop onto cones, sprinkle with Bacon Bits and enjoy.

serves 3

Page 10

method

45 minutes prep.

1012 hours cooking ingredients

DIRT CAKE
1 1 3 1 16oz Flower pot Garden trowel Gummy worms Plastic flowers, bunch Oreo cookies c 8oz 1c 1ts 2pk Butter, softened Cream cheese, softened Confectioners sugar Vanilla Choc-fudge pudding 3c 12oz 1 Milk Whipped topping, Tub thawed ice cream

1 Crush the cookies until they resemble potting soil. 2 Set aside. Cream the butter or margarine, cream cheese, sugar and vanilla until smooth and fluffy. 3 Combine the pudding mix and milk until well blended. 4 Then fold in the whipped topping. Gently fold the cream cheese and pudding mixtures together. 5 To put the cake together, layer one-third of the cookie crumbs followed by of the pudding mixture, of the crumbs, the rest of the pudding mixture and topping with the balance of the crumbs. 6 Refrigerate 10-12 hours before serving.

serves 9

Page 12

method

75 minutes prep.

10 minutes cooking ingredients

Chicken Noodle Pistachio Pound Cake

5c 1 1tsp 1 c Bisquick Jello Pistachio Pudding cinnamon Chicken Noodle Soup Brown Sugar 1 Green Giant Spinach pack of yeast

1 IcingStrain the broth from the chicken noodle soup into a container and mix in the Jello Instant Pistachio Pudding. Stir until creamy. 2 Chill for 45 minutes. 3 Pound CakeCombine the spinach, yeast, brown sugar, and Bisquick with the mixer set on low in a large bowl. 4 Gently spoon the noodles and chicken into the batter. 5 Pour the mixture into a bread pan and sprinkle cinnamon on top. 6 Place the pan into the preheated oven and bake until golden brownish-green. 7 Pour the icing over the cake as it cools. Serve with small cups of tomato

serves 14 women OR 2 men

Page 14

method

2 hours prep.

20 minutes cooking ingredients

Canker Worm Sorbet

1c 2c 1 1tbsp 2 Canker Worms Tomato Juice Egg White Tomato Paste Juice of limes cup Sugar 1cup Water 6tbsp Minced Basil Leaves Fresh basil leaves Salt and pepper to taste 3oz Dash of Tabasco Vodka

1 In a bowl, lightly beat the egg white. 2 Whisk in the tomato juice, tomato paste, canker worms, lemon juice, sugar, basil, salt, pepper and cayenne pepper. 3 Transfer the mixture to an ice-cream machine and freeze according to manufacturers directions. 5 Scoop the mixture into serving dishes and garnish with the canker worms and basil leaves. 6 Serve the sorbet with a dash of Vodka.

serves 4

Page 16

method

2 hours prep.

20 minutes cooking ingredients

BUG BOX
2 2c 1c 1c Packs Gelatin Boiling Water Dry-roasted Leafhoppers Dry-roasted Grasshoppers

1 Stir boiling water into gelatin. 2 Dissolve completely. 3 Stir in dry-roasted leafhoppers and grasshoppers. 4 Pour mixture slowly into 13 x 9 inch pan. 5 Chill at least 3 hours.

serves 4

Page 18

method

2 hours prep.

20 minutes cooking ingredients

Peach and Calamari Ice Cream

32oz 1c 1c 4oz Peaches in syrup Chopped calamari Sugar Sour cream 1pt tsp 2tsp Heavy cream Vanilla extract Lemon juice

serves 4

Page 20

1 Place chopped calamari in a pot of boiling water and let boil for 10 minutes. 2 While the calamaris cooking, chop the canned peaches and put into a saucepan (with syrup). Cook the peaches over medium heat for about 10 minutes or until tender 3 When the peaches are cooked, drain them and place in a large bowl. 5 Drain the calamari when cooked and place in the same bowl. 6 Then add the cup of sugar and wait for the mixture to cool to room temperature. 7 Add the sour cream, heavy cream, lemon juice and vanilla extract, so do that. 8 Blend that calamari-peachy goodness up. Just get all the ingredients mixed well, but remember youre not making soup. 9 Pour in the creamy concoction and follow the instructions on your ice cream maker to churn out delicious, sweet seafood goodness. 10 Freeze the ice cream

method

30 minutes prep.

30 minutes cooking. ingredients

DRISHEEN
2pt 1pt 2pt lb Milk Water Sheeps blood Breadcrumbs 1lb 2ts Mutton suet Salt

1 Strain the blood and mix with the other ingredients in glass mixing bowl. 2 Let stand for one hour. 3 Place in pot, cover, and simmer for 30 to 45 minutes. 4 When firm and fully cooked, slice and serve hot.

serves 4

Page 22

method

30 minutes prep.

30 minutes cooking. ingredients

Pretzel Salad
c 2c 3tbsp 8oz Butter Pretzel crumbs Sugar Cream cheese 1c Sugar 2c Whipped topping 6oz Strawberry gelatin 10oz Strawberries

1 Preheat oven to 400 degrees F. 2 Melt butter in 9 x 13-inch pan in oven. 3 Remove from oven and stir in pretzel crumbs and 3 tablespoons sugar. 4 Spread evenly in pan. 5 Bake for 8 to 10 minutes. 6 Remove and cool completely. 7 Beat cream cheese and sugar. 8 Stir in whipped topping. 9 Spoon onto cooled pretzel crust. 10 Dissolve gelatin in boiling water. 11 Stir in defrosted strawberries and juice. 12 Smash-up berries while combining. 13 Pour over cream cheese layer. 14 Refrigerate until gelatin congeals. 15 Serve cold.

serves 4

Page 24

method

colophon

28pp 74 120mm Graphic Design by Aaron Skipper www.aaronskipper.co.uk Illustration by Alice Vine www.alicevine.co.uk Set in the following typefaces: Adobe Caslon Regular LL Brown Regular Other titles in this series: Tastes of TodayDrink Tastes of TodayMains Tastes of TodayDesserts