FROZEN GRASSHOPPER TORTE
I first made this minty cool torte for a ladies' meeting at our church. I'm still making it, and the compliments keep coming. -Elma Penner, Oak Bluff, Manitoba
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine crushed cookies and melted butter; toss until coated. Reserve 1/4 cup mixture for topping. Press remaining mixture onto bottom of a 9-in. springform pan or 13x9-in. dish. Freeze 10 minutes. Spread ice cream over crust. Freeze, covered, until firm., In a bowl, beat cream until soft peaks form. In a large bowl, mix marshmallow creme, milk, extract and, if desired, food coloring until blended. Fold in whipped cream., Spread over ice cream. Sprinkle with reserved cookie mixture. Freeze, covered, until firm.
Nutrition Facts : Calories 385 calories, Fat 24g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 256mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 2g fiber), Protein 3g protein.
END OF THE RAINBOW CAKE
A great cake that tastes like the rainbow! It has all the flavor and sweetness of a cheesecake! Decorate with your favorite frosting and a pile of chocolate coins!
Provided by Jake
Categories Desserts Cakes White Cake Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans. Sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 328.4 calories, Carbohydrate 44.9 g, Cholesterol 32.6 mg, Fat 14.9 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 3.9 g, Sodium 304.3 mg, Sugar 26.2 g
FROZEN RAINBOW TORTE
Number Of Ingredients 3
Steps:
- 1. Reserve 8 wafers for topping. Line bottom of 8-inch springform pan with single layer of wafers.2. Remove 1 pint of sherbert from carton. Cut into thin slices. Place on top of wafers in pan. Use back of spoon to smooth layer. Freeze at least 10 minutes. Top with second layer of wafers and sherbet. Repeat layers one more time.3. Spread whipped topping over sherbet. Coarsely crush reserved wafers. Sprinkle on top. Cover and freeze at least 4 hours or until firm.4. Let stand at room temperature for 15 minutes before cutting. Remove sides of pan. Cut into wedges. Garnish as desired. Serve immediately. Store in freezer.
Nutrition Facts : Nutritional Facts Serves
FROZEN STRAWBERRY TORTE
"I first tried this special dessert one day when I was expecting company and wanted to serve something other that strawberry shortcake," recalls Linda Lamy of Mason, New Hampshire. "The berry mixture makes such a pretty filling and frosting...and it's an easy way to dress up a purchased pound cake."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a bowl, mash 1 cup strawberries with sugar; let stand for 30 minutes. Add milk and food coloring if desired. Sprinkle with pudding mix; stir until well blended. Fold in whipped topping. Split cake into three horizontal layers. Place bottom layer on a serving plate; spread with 1/2 cup strawberry mixture. Repeat layers. Top with third cake layer; spread remaining strawberry mixture over top and sides of cake., Cover and freeze for at least 1 hour or overnight. Remove from the freezer 15 minutes before slicing. Garnish with remaining strawberries.
Nutrition Facts : Calories 175 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 301mg sodium, Carbohydrate 37g carbohydrate, Fiber 1g fiber), Protein 2g protein.
FROZEN GRASSHOPPER TORTE
Make and share this Frozen Grasshopper Torte recipe from Food.com.
Provided by Pamela
Categories Frozen Desserts
Time 6h15m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Combine cookies crumbs and butter. Reserve 1/4 cup; press remaining crumbs.
- into the bottom of a 9 inches springform pan, 2 pie plates or a 9 x 13 pan.
- Chill for 30 minute Spread ice cream over crust. Freeze. In a small bowl,.
- combine milk and marshmallow cream, stir until well blended. Add extract.
- and food coloring. Fold in whipped cream, spoon over ice cream. Top with.
- reserved crumbs. Freeze until firm.
Nutrition Facts : Calories 393.5, Fat 28.8, SaturatedFat 17.9, Cholesterol 103.6, Sodium 116.7, Carbohydrate 31.9, Fiber 0.4, Sugar 22.2, Protein 3.4
FROZEN BLACKBERRY AND MERINGUE TORTE
Categories Cake Milk/Cream Egg Fruit Dessert Bake Passover Blackberry Spring Kosher Bon Appétit Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- For meringues:
- Position racks in upper and lower thirds of oven and preheat to 200°F. Line baking sheets with foil. Brush foil with margarine; dust lightly with matzo cake meal. Using electric mixer, beat whites in large bowl until soft peaks form. Gradually add sugar, beating until whites are very thick, stiff and shiny, about 5 minutes. Drop meringue onto prepared sheets by rounded tablespoonfuls, spacing 1 inch apart.
- Bake meringues until dry and crisp to touch and pale ivory, about 2 hours 45 minutes. Turn off oven. Cool meringues 1 hour in closed oven. Place in large resealable plastic bags and freeze.
- For sabayon and sauce:
- Place 6 cups frozen berries in large bowl and remaining berries in medium bowl; thaw berries. Puree 6 cups berries with their juices in blender; press through sieve into large measuring cup to yield about 2 1/2 cups puree. Transfer 1 1/4 cups puree to small bowl; chill while making egg mixture. Add remaining puree to berries in medium bowl for sauce; mix in 1/2 cup sugar. Cover; chill.
- Using handheld electric mixer, beat 1 1/4 cups sugar, wine and yolks in large metal bowl to blend. Set over saucepan of simmering water (do not allow bottom of bowl to touch water) and beat until mixture is very thick and thermometer registers at least 160°F, about 12 minutes. Remove from over water. Add 1 1/4 cups cold berry puree. Continue to beat until sabayon is cool, about 8 minutes.
- Place 1 layer of meringues on bottom of 9-inch-diameter springform pan. Pour sabayon over. Top with more meringues pressed into sabayon at slight angle and arranged in 2 concentric circles. Freeze until firm, about 6 hours. (Sauce and torte can be made 3 days ahead. Keep sauce refrigerated. Cover torte; keep frozen.)
- Cut around torte; remove pan sides. Cut torte into wedges. Spoon sauce over wedges and serve.
FROZEN GRAND MARNIER TORTE WITH DARK CHOCOLATE CRUST AND SPICED CRANBERRIES
Steps:
- For crust:
- Finely grind cookies, chips, and sugar in processor. Add melted butter; blend until wet crumbs form. Set aside 1/2 cup crumb mixture. Press remaining crumb mixture onto bottom and 2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- For filling:
- Whisk first 3 ingredients in medium metal bowl. Set over saucepan of simmering water and whisk vigorously until candy thermometer registers 175°F, about 8 minutes. Remove bowl from over water. Add spices. Using mixer, beat until thick and cool, about 5 minutes.
- Using electric mixer, beat whipping cream, sour cream, Grand Marnier, orange juice concentrate, and grated orange peel in large bowl until peaks form. Add egg yolk mixture and fold together. Pour 2/3 of filling into crust. Sprinkle with reserved 1/2 cup crumb mixture. Gently spoon remaining filling over. Cover; freeze overnight or up to 3 days.
- For topping:
- Whisk Port and cornstarch in large skillet to blend. Add sugar, honey, and spices. Bring mixture to boil over high heat, stirring often. Add 3 cups cranberries; cook until mixture boils and cranberries begin to pop but still hold shape, about 5 minutes. Mix in remaining 2 cups cranberries. Chill topping at least 6 hours or overnight.
- Release pan sides from torte. Transfer torte to platter. Spoon topping over filling. If desired, garnish torte with white chocolate curls.
FROZEN PEACH TORTE WITH ALMOND CRUST
This beautiful and elegant torte can be prepared three days before serving. Not an easy recipes, takes a little work, but well worth it! You will get nonstop oohhs and aahhs. They'll think you bought it at a gourmet bakery!
Provided by Grace Lynn
Categories Frozen Desserts
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Coarsely chop nuts with brown sugar, flour and salt in processor.
- Add butter; process until nuts are finely chopped.
- Press half of mixture over bottom of 9-inch diameter springform pan with 2 3/4-inch-high sides.
- Press remaining half of mixture over bottom of 9-inch-diameter cake pan.
- Bake until crusts are golden, about 20 minutes.
- Transfer to racks; cool completely.
- Break the crust in the cake pan into crumbs.
- Leave the one in the springform pan as is.
- Place 1 tablespoon water in small bowl.
- Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
- Whisk yolks, sugar, kirsch and 3 tablespoons water in medium metal bowl until blended.
- Set bowl over saucepan of simmering water; whisk constantly until mixture registers 160 degrees on candy thermometer, about 4 minutes.
- Remove bowl from over water.
- Add gelatin, then white chocolate and whisk until gelatin dissolves and chocolate melts.
- Let stand until mixture is cool but not set, whisking occasionally, about 10 minutes.
- Beat cream in large bowl until soft peaks form.
- Fold yolk mixture into cream.
- Spread 1/3 of mousse over crust in springform pan.
- Sprinkle half of chopped peaches over.
- Sprinkle half of crumbs over peaches.
- Drop 1/3 of mousse by tablespoonfuls over peaches, spacing evenly.
- Spread mousse carefully over, covering crumbs.
- Sprinkle with remaining chopped peaches and crumbs.
- Carefully spread remaining mousse evenly over.
- Cover and freeze overnight.
- Can be made 3 days ahead, keep frozen.
- Mix peach slices and powdered sugar in medium bowl.
- Let stand 15 minutes.
- Using knife, cut around pan sides to loosen torte.
- Release pan sides; transfer torte to platter.
- Arrange peaches in concentric circles atop torte.
- Let stand at room temperature 30 minutes and serve.
- Option: Finely chop some peaches with the skin on, add some powdered sugar and press it around the circumference of the torte to give it a different look!
Nutrition Facts : Calories 525.6, Fat 40.7, SaturatedFat 16.6, Cholesterol 194.5, Sodium 46.7, Carbohydrate 35, Fiber 4.3, Sugar 26.3, Protein 10.1
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