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
Written recipes as an idea can be found back into distant history, in fact as far back into history as early Egypt, and possibly even further than that. Interesting though that is, sadly, these ancient cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to academics are some stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius assembled a collection of documents describing recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Roman cooks made use of many different aromatic flavours, including a few that will be familiar to modern chefs like bay, fennel and parsley. Moving on, we have a couple of interesting recipe books which date from the 1300s : a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books are unconnected to the spicy food that is served today, but rather descriptions of the types of food on the menues of the upper classes of those days. Later, in the 15th century, knights returning from the crusades brought back many spices and herbs from Arab cuisine, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices led to an eruption in books on cooking, the majority of which are now in academic collections. By the advent of the 1900s, cooking books are in high demand, mostly due to higher levels of literacy, more spare time and having more disposable income. Like it or not, the introduction of TV brings us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Kahlua Ice Cream Pie _ recipe.
