PATTI VDRJ67A
9 oz chocolate wafer cookies
1/2 cup unsalted butter, melted
10 tbsp kahlua, divided
1 tsp expresso powder
3 oz semi-sweet chocolate, choped
1 tbsp unsalted butter
1 pt ice cream, vanilla, coffee, or choc
1 pt chocolate ice cream
3/4 cup whipping cream, whipped
Directions
In food processor, place half of cookies, breaking
into pieces. Process to make fine crumbs. Repeat with
remaining cookies. Add 1/2 cup melted butter and
process with on-off pulses, just to blend. Press
crumbs evenly onto bottom and up side of 9" pie plate.
Press crumbs evenly to rim. Bake at 325~ for 10
minutes. Cool completely. In small saucepan, heat 6
tbls Kahlua and expresso powder over low heat until
warmed and powder is dissolved. Stir in chocolate and
1 tbls butter and stir until melted and smooth. Cool
completely. Transfer vanilla ice cream to electric
mixer bowl and allow to soften slightly. Add 2 tbls
Kahlua and beat on low speed to blend. Spread over
bottom of cooled crust and freeze until firm. Spread
cooled chocolate mixture over ice cream in plate.
Freeze until firm. Transfer chocolate ice cream to
mixer bowl; blend in remaining 2 tbls Kahlua as above.
Spread chocolate ice cream over sauce in pie. Freeze
until firm. To serve, pipe decorative border of
whipped cream around inside edge of pie.
Servings: 8 servings
Kahlua Ice Cream Pie * Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Dessert; Ice Cream; Pie
The History of Recipes
We can track the history of written recipes back into distant history, certainly as far as the ancient Egyptians, and possibly even further. Having said that, mostly, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are some ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. As we move into Roman times 25BC a man called Apicius compiled some documents which described recipes prepared by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, something we still use today. Aspicius also tells us how the ancient cooks made use of many herbs and spices, including many that are still in use today for example basil, fennel and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including coriander, basil and rosemary. The introduction of these new tastes created an outbreak in manuscripts on food, many of which are now in private collections. During the next few centuries, the wealthy families of Europe tried to lay on the most exotic banquets, and as a consequence, the best cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording recipes common in their social group. By the advent of the 20th century, recipe books were increasing in popularity due to more people being able to read, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Kahlua Ice Cream Pie _ recipe.
