Ice Box Cake

Ice Box cakes have been around since, well since there have been ice boxes. A few of my very old cook books have recipes for them. The Nabisco “Famous” chocolate wafers have been around since the 1920’s and I’m not sure when this recipe was first invented but it has certainly been my favorite for years. There are certain must’s for this recipe, you need to use NABISCO “Famous” chocolate wafers and “real” homemade whipped cream, and it needs to be made well in advance.

The first time my wife tried to make it for my “birthday” cake she tried to make it with the whipped cream in a can, thinking it would be OK and save time. It wasn’t and it didn’t.

: NABISCO Famous Chocolate Wafers

The recipe on the box says you can make it 4 hours before serving, but it is really best if left to sit in the refrigerator overnight so that the cream can be absorbed by the wafers and they swell and soften.

Ingredients for Ice Box Cake

1 box NABISCO Famous chocolate wafers
2 cups heavy cream whipped stiff
¼ cup sugar
1 tsp vanilla

Directions for Ice Box Cake

Whip the cream stiff with the sugar and vanilla. Spread the cream on one side of a wafer and lay on a plate and continue building a small tower of wafers.

: tower of wafers

Once you have a small tower place them on their side on a serving plate and then continue to build the log add one wafer at a time to the end of the log.

: place wafers on side to form a log

Once all the wafers are added take the remaining whipped cream and frost the entire log. Place into the refrigerator for at least 4 hours, best left overnight. Can be frozen .

: use rest of the whipped cream to totally cover the log

When serving cut on a 45º angle so that a number of wafers appear in each serving.

: cut on 45 degree angle

Celebrate Bastille Day by taking 1/3 of the whipped cream and put in blue food coloring and another 1/3 with red and make the log blue, white and red -Vive La France.

Here are a few items to help make this recipe:
Cuisinart HM-70 Power Advantage 7-Speed Hand Mixer, Stainless and White
OXO Good Grips Bent Icing Knife

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Ice Box Cake

2013-07-15 14:52:30

A delicious elegant dessert

Write a review

Save Recipe

Ingredients

1 box NABISCO Famous chocolate wafers
2 cups heavy cream whipped stiff
¼ cup sugar
1 tsp vanilla

Instructions

Whip the cream stiff with the sugar and vanilla. Spread the cream on one side of a wafer and lay on a plate and continue building a small tower of wafers.Once you have a small tower place them on their side on a serving plate and then continue to build the log add one wafer at a time to the end of the log. Once all the wafers are added take the remaining whipped cream and frost the entire log. Place into the refrigerator for at least 4 hours, best left overnight. Can be frozen .When serving cut on a 45º angle so that a number of wafers appear in each serving.

Notes

For 4th of July or Bastille Day use blue and red food coloring on 1/3 each of the whipped cream and decorate the log red white and blue.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

July 13, 2013

Rice Balls with Clams

Rice Ball with Clams

We had a bunch of left over rice from a couple of dinners and I needed to come up with some idea to use it up. A little experimenting and I came up with this recipe and it came out quite nice.

Ingredients for rice Balls with Clams

Approximately 3 cups cooked rice, cooled
4 small cans chopped clams with juice
3 eggs
½ cup Parmesan cheese
1 shallot finely chopped
salt & pepper to taste
¼ – ½ cup flavored bread crumbs
1 cup additional bread crumbs to bread balls
oil for frying

Directions for Rice Balls with Clams

Place the first 7 ingredients into a bowl and mix thoroughly. If too wet add more bread crumbs, if too dry add a little water or milk. Mixture needs to be moist enough to hold when formed into a ball.

Wet your hands and roll mixture into small balls the size of golf balls or smaller. After forming a ball roll the ball into the additional bread crumbs to cover completely. Once all the balls are breaded place into hot oil and fry until hot and golden brown. Can be served with a variety of sauces; tomato, cocktail, or tartar. Serve with lemon wedges or extra Parmesan.

Here are a few items to help with this recipe:
Farberware Classic Nonstick Polished Aluminum Deep Skillet, 12-Inch
WMF Profi Plus Fine Mesh Strainer

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Rice Ball with Clams

2013-07-11 22:57:32

a interesting appetizer

Write a review

Save Recipe

Prep Time

30 min

Cook Time

15 min

Total Time

45 min

Prep Time

30 min

Cook Time

15 min

Total Time

45 min

Ingredients

Approximately 3 cups cooked rice, cooled
4 small cans chopped clams with juice
3 eggs
½ cup Parmesan cheese
1 shallot finely chopped
salt & pepper to taste
¼ - ½ cup flavored bread crumbs
1 cup additional bread crumbs to bread balls
oil for frying

Instructions

Place the first 7 ingredients into a bowl and mix thoroughly. If too wet add more bread crumbs, if too dry add a little water or milk. Mixture needs to be moist enough to hold when formed into a ball.
Wet your hands and roll mixture into small balls the size of golf balls or smaller. After forming a ball roll the ball into the additional bread crumbs to cover completely. Once all the balls are breaded place into hot oil and fry until hot and golden brown. Can be served with a variety of sauces; tomato, cocktail, or tartar. Serve with lemon wedges or extra Parmesan.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

July 11, 2013June 17, 2016

Perfect Carrots – Everytime!

Perfect Carrots

I don’t know if this recipe is in any of his books, but I saw it many years ago on a tv show with Jacques Pepin. I have been making carrots this way ever since and they never fail to come out great.

Ingredients for Perfect Carrots:

Carrots
1 tbs sugar
3 tbs butter

Directions for Perfect Carrots

Peel the carrots and slice them into any shape you desire ( ie. wedges or coins) and place them in a 2 qt sauce pan. Fill the pot with water so that it just covers the carrots. Add the sugar and butter. Place a lid slightly ajar on top of the pan and bring to a boil. When most of the liquid is gone the carrots will be tender and done with a very nice glaze on them. For 5-6 large carrots coin sliced should take about 20 minutes total time. Pierce with a fork or tip of a knife to see if done.

For a truly unique twist, soak some raisins in brandy till they plump and when carrots are done, drain most of the liquid, add the raisins and about ½ a cup of heavy cream and bring up to heat . Reduce liquid by about half and you now have creamed carrots.

Here are a few items to help make this recipe:
All-Clad Stainless 2-Quart Saucepan

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .