Ingredients
2 quarts fresh strawberries (or 4 10-ounce packages frozen, thawed & drained)
1 to 1 1/2 Cup instant superfine sugar
2 egg whites
1/4 Cup lemon juice
1 Cup heavy (whipping) cream
Part 1
Wash and hull strawberries.
Puree through a food mill or sieve set. It is okay to use a blender or food processor and then pour through a strainer. The purpose here is to get rid of as many of the seeds as possible.
Add sugar and lemon jiuce.
Beat for a minute or two until the sugar has dissolved.
Beat the egg whites in a separate bowl until they form soft peaks.
Mix egg whites into the strawberry puree.
Cover and freeze for several hours or until puree has almost set (4 to 5 hours).
Part 2
Beat with a wire whisk for several minutes to break up ice crystals and lighten texture.
Add cream to cover mixture.
Beat just enough so mixture holds its shape in a spoon.
Cover and return to freezer (3 to 4 hours or overnight).
Ingredients
2 Cups sifted flour
1 teaspoon baking soda
1/2 Cups of butter or margerine (1 stick)
1 Cup sugar
2 Bananas
2 Eggs
1 teaspoon vanilla
1/2 to 3/4 Cup semisweet chocolate chips
1/3 Cup marachino cherries (cut up)
1/4 to 1/2 Cup nuts
Pre heat oven to 350 degrees and grease and flour a loaf pan.
Mix together the flour and baking soda.
Cream the butter, sugar, mashed bananas, vanilla and eggs together in a bowl.
Add this mixture to the flour and baking soda.
Fold in chocolate chips, cherry pieces, and nuts.
Pour into the loaf pan and bake for 1 hour.
Ingredients
2 Cups chunky peanut butter
1 1/2 Cups of butter or margerine (3 sticks)
2 Cups graham cracker crumbs
4 Cups powdered sugar
1 12-ounce package semisweet chocolate chips
Melt 1 cup or 2 sticks of butter or margerine in a saucepan or microwave.
Stir in the peanut butter and blend until the butter is smooth.
Blend in graham cracker crumbs and powdered sugar until thoroughly combined.
Pat into ungreased 9 x 13 inch pan.
Melt the chocolate chips and the remaining half cup (1 stick) of butter or margerine in a saucepan or microwave until the mixture is smooth.
Spread the chocolate glaze on top of the peanut butter mixture.
Chill before slicing and serving. I make my portions no more than 1 inch square.
Note: You may wish to make half this recipe and use a smaller pan. This is a very rich dessert!