In 8 inch skillet coo bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat til potatoes are ba

For Truffle Cream: Stir chocolate cream and butter in heavy medium saucepan over low heat until chocolate and butter meld and mixture is smooth. Mix in Chambord. Let stand at room temperature till very thick and spreadable, stirring occasionally, about 2 hours. For Cake: Pos

1. In a 4 cup glass measuring cup stir together water and gelatin. Cook, uncovered, on 100% power (high) for 1 1/2 to2 minutes. 2. Add vanilla ice cream to the hot gelatin mixture, stirring till ice cream is melted. Chill mixture for 35 to 30 minutes, stirring twice

Melt chocolate with butter in saucepan over very low heat; stirring constantly until smooth. Cool slightly. Beat eggs, sugar, and vanilla in a large mixing bowl at high speed 10 min. Blend in chocolate at low speed. Add flour, beating just to blend. Stir in walnuts. Spread i

Preheat oven to 325F. Grease and flour 10" tube or 12 cup Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow br

Oven at 350. Grease and flour and 8 x 8" pan. Mix eggs, sugar, vanilla, flour and baking powder. Bring milk and butter to a boil and mix with batter mixture. Pour into pan and bake approx. 30 mins. Mix topping ingredients and spred and cake while it is still warm. Broil

Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Sift cocoa, flour, baking powder, soda and salt together. Add to creamed mixture alternately with beer, beginning and ending with dry ingredients. Stir in sauerkr

For batter, mix dry ingredients. Beat egg with oil and molasses. Add to dry ingredients along with beer. Stir lightly, just until blended. Batter with be slightly lumpy and somewhat thick. Using about 2 TBS batter for each griddlecake, spoon batter onto hot and very lightly br

1 c Crisco oil 1/2 c butter, melted 3 x lrg eggs 2 c sugar 2 1/2 c flour 2 ts cinnamon 2 ts baking soda 1 ts salt 2 ts vanilla 1 c Harvard beets 1/2 c creamed cottage cheese 1 c crushed pineapple, drained 1 c chopped nuts 1/2 c coconut Mix together oil, butter, eggs, sugar.

Heat oven to gas 4/180c/350 F Grease and line 20cm/8" deep cake tin (round) Cream margarine & sugar till light and fluffy then beat in egg yolks and lemon juice. Fold in flour baking powder and nuts. Whisk egg whites until stiff then fold into cake mixture with

Oil an 8 inch square pan. Stir together egg, sugar and vanilla. Add dry ingredients, then add walnuts. Spread in pan, and bake at 350 degrees for about 20 minutes; centers will be soft. Cool before cutting into 2 inch squares. Makes 16 bars    

Pour the water into a small, heavy saucepan, and add the butter, granu lated sugar, and salt. Bring to a rolling boil, at which time the butter should be melted. Add the flour all at once. Lower the heat, and cook, stirring constantly with a wooden spoon, for a minute or tw

This is one of Jerry s Favorite flavors, but they never figured out how to make it in large batches. It s sold only in their downtown store. Cut the cantaloupe in half and clean out the seeds. Scoop the fruit into a mixing bowl, add the lemon juice, and mash until the fruit

The best way to capture the elusive flavor of summertime. Ben and Jerry prefer small peaches because they have more flavor and less water than the larger ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirri

Melt chocolate in double boiler over hot (not boiling) water. Gradually whisk in milk, stir until smooth. Remove from heat; let cool. Whisk eggs in a mixing bowl until light and fluffy, 1 2 minutes. Gradually whisk in sugar, then continue whisking 1 minute longer un

Kiwi Ice Cream is one of Ben and Jerry s more exotic, subtle flavors for the true connoisseur. Peel the kiwis and mash them in a bowl until pureed. Stir 2 tablespoons sugar into the fruit, cover, and refrigerate 1 hour. Whisk the eggs in a mixing bowl until light and fluffy,

Ben and Jerry have been making Oreo Mint ever since they opened their first store in the gas station. it was their top selling flavor for a long time and was only recently nudged out of first place by Heath Bar Crunch. Place the cookies in a bowl, cover and refrigerate. Whisk b

Fat grams per serving: Approx. Cook Time: 00:11 1. Preheat the oven to 350F. 2. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well. 3. Mix the flour, salt, and baking soda in another bowl. Add the dry i

This recipe for Orange Cream Dream is easy to make and very refreshing. it brings back memories of waiting for the ice cream man on warm summer evenings. Prepare the Sweet Cream Base. Add the juice concentrate and vanilla and blend. Transfer the mixture to an ice cream maker

If you really like plums, this is the flavor to try. The recipe works well with any variety of plum, as long as it s fresh ( and ripe!) Combine the plums and sugar in a bowl and mash until pureed. Cover and refrigerate 1 hour. Prepare the sweet Cream Base. Drain the juice fr

Compare to other fresh fruit, raspberries are intensely flavorful and very tart, so to make ice cream you need less fruit and more sugar. Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. b

1. Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You should have about 1 cup. Put in bowl, cover & freeze. 2. Whisk eggs in mixing bowl until light & fluffy (1 2 minutes.) Whisk in sugar a little at a time, then continue until well blended (abou

Ben s Chocolate Ice Cream is about as rich as they come. The pinch of salt helps to bring out the chocolate flavor. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the milk and heat, stirring constantly, until smoo

Preheat oven to 350 Cream butter (or oil) and sugar. Add egg. Add remaining ingredients, reserving baking powder for last. Stir to combine. Add berries and stir briefly. Pour into greased 8 X 8 baking pan. Bake 20 minutes or until lightly browned and tester comes out clean.

Sift flour once, measure, add baking powder, salt, and spices; sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add fruit, grape juice, and molasses, and mix well. Add flour gradually,

Preheat oven to 350 degrees F. Grease and flour a bundt pan. Sift together flour, cornmeal, cream of tartar, baking soda and salt in a large bowl. Set aside. Mix soy milk and lemon juice and set aside. Whisk egg replacer and water until light and foamy. Set as

Combine first three ingredients. Beat egg whites until fluffy. Beat liquids, and gently fold in egg whites. Stir in dry ingredients, pour batter into an oiled cake pan, sprinkle with berries, and place on a baking sheet. Bake at 425 F. for 30 35 minutes until golden. Serve

In medium microwave safe bowl, combine chhocolate chips and milk. Microwave on MEDIUM (50% power) 1 1/2 minutes stirring every 30 seconds. Stir until chocolate is completely melted and smooth. Stir in vanilla. Pour chocolate inot baked pie crust. Refrigerate at least 2

Mix cornstarch with 1/2 cup milk until smooth. Add additional 1 1/2 cups milk and cook over very low heat until thick and smooth, stirring constantly to avoid lumps. Blend sugar, eggs, salt and evaporated milk in electric mixer bowl. Add hot cornstarch mixture and beat well.

oven at 350. Prepare a 12 cup Bundt pan with cooking spray and flour; set aside. In a mixing bowl combine cake mix and baking powder; set aside. In another mixing bowl, combine blueberries, sour cream, egg whites, oil, and lemon peel. Mix dry ingredients with wet ingredients br

This recipe illustrates a helpful feature: ingredients listed with weights. It s easy to go to the supermarket and buy 8 ounces of yogurt and 2 ounces of almonds, but try eyeballing 2 cups yogurt or 1/3 cup almonds. Adjust rack in lower third of oven; preheat oven to 35

Preheat oven to 375 degrees. Place cornmeal in a bowl. Sift flour, baking powder and salt into bowl with cornmeal and mix the ingredients. To the beaten eggs add the sugar, melted butter, melted chocolate ingredients to the egg mixture. Beat well. Mix chopped nuts and pour i

Preheat oven to 325 degrees. Beat the already beaten egg with sugar until light in color. In a seperate bowl, sift flour baking powder and salt. Blend with the egg mixture and fold in the apple, nuts, and vanilla. Pour into a greased shallow 1 1/2 quart baking dish and bake br

Chocolate Sauce: In saucepan, whisk together sugar, shipping cream, cocoa, vanilla and salt until smooth; cook over medium heat, stirring for 8 10 minutes or until thickened and smooth. Let cool. [Makes 1 1/2 cups.] Cake: Let strawberry ice cream stand at room

In large bowl, mix together flour, sugar, baking powder and salt until well combine. Transfer to airtight container, store in cool dry place for up to 2 months. Stir well before using. Makes enough for 4 cakes. Source: Canadian Living magazine, Oct 94 Presented in arti

Best: Basic Muffin Mix: In large bowl, stir together all purpose and whole wheat flours, bran, milk powder, sugar, baking powder and salt until combined. [for storage: transfer to airtight container; store in cool, dry place. Stir well before using.] Chocolate

Basic Cake Mix: In large bowl, mix together flour, sugar, baking powder and salt until well combine. [To store: transfer to airtight container, store in cool dry place for up to 2 months. Stir well before using.] Makes enough for 4 cakes. Best: Ch

Basic Cake Mix: In large bowl, mix together flour, sugar, baking powder and salt until well combine. [To store: transfer to airtight container, store in cool dry place for up to 2 months. Stir well before using.] Makes enough for 4 cakes. Cake:

Butter a 9x13" baking pan. Set oven rack in center of oven and preheat to 350øF. Beat butter and sugar until fluffy. Add flour, at low speed in mixer, blend until mixture is pebbly and can be pressed together. Press mixture on bottom of buttered pan and bake for 20

In top of double boiler over hot (not boiling) water, melt chocolate; transfer to large bowl and let cool completely. Stirring occasionally. In food processor, pure raspberries; press through fine mesh sieve to make about 1/4 cup pure. Stir into cooled chocolate. I