Text 16169, 68 rader
Skriven 2011-09-30 23:30:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: nutties
===================
 -=> On 09-30-11  12:51,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: nutties <=-

 -> I will certainly bet that what you make will be far better than the
 -> Safeway brand of black walnut ice cream we bought today.  I tried it,
 -> and while it was not *bad*, it certainly was not good. 

 DSac> Wow, I can't even tell you how long it's been since I've seen black
 DSac> walnut ice cream.  Commercially available black walnuts are scarce
 DSac> around here (go figure, because the trees are EVERYWHERE) and when
 DSac> I find them, they're something like $20/lb and up. That's what
 DSac> inspired me to do my own harvesting.

 DSac> is the package still in your freezer? Were real black walnuts on the
 DSac> ingredient list? (Inquiring minds want to know [g])

Safeway Select Premium Ice Cream.  Ingredient list is:
milk, cream, sugar, nonfat milk, black walnuts, corn syrup, natural
flavor, caramel color, mono and diglycerides, guar gum, locust bean gum,
polysorbate 80, carrageenan, 6292.  Label says all natural flavors, rich
walnut ice cream loaded with bits of crunchy black walnuts.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chocolate Avalanche~
 Categories: Candy, Healthy
      Yield: 36 servings
 
      6 oz Semisweet chocolate
    1/3 c  Evaporated milk
      1 c  Powdered sugar
    1/2 c  Black walnuts -- * chopped
           (See note)
  1 1/4 c  Dried coconut
 
  * Use a food processor for easiest preparation.
  
  1. Line cookie sheets with waxed paper.
  2. In the top of a double boiler over simmering water, melt chocolate
  pieces.
  3. Fit the steel knife blade into the work bowl of a food processor.
  Combine melted chocolate, evaporated milk, powdered sugar, walnuts and
  coconut in the work bowl. Process until well mixed, 6 to 8 seconds
  only, stopping to scrape down sides of bowl with a rubber spatula.
  Drop by teaspoonfuls onto waxed paper. Let stand 30 minutes or until
  set. Store in airtight container.
  
  Yield: about 36 balls.
  
  Per ball:  Calories 71; fat 4.6 g; cholesterol 1 mg; carbohydrate 7.6
  g; fiber 0.9 g; protein 1 g; sodium 4 mg; potassium 51 mg; calcium 9
  mg.
  
  Serving Ideas : Serve with after-dinner coffee or tea.
  
  Recipe By     : Jo Anne Merrill
  
  From: Marjorie Scofield               Date: 09-30-95
  Recipes
 
MMMMM


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