A Berry-Honey Sherbert

Ingredients:
1 orange, juice and rind reserved
1 lemon, juice and rind reserved
4 cups berries (strawberry, blueberry or other ripe berries)
1 cup honey
1/2 cup hot water
2 egg whites

Preparation:
Juice the orange and lemon and then grate the rinds. Reserve. Puree the berries with the juice from the orange and lemon in a blender or food processor. Place the honey and hot water in a large bowl, stirring until the honey dissolves. Add pureed berries and reserved grated rinds and mix thoroughly. Cool the mixture. Beat the egg whites and carefully, but thoroughly fold them into the sweetened berry mixture. Slowly spoon the mixture into the chilled canister of the ice cream machine and freeze according to the manufacturer's directions.

Coffee Almond Ice Cream Cake

Ingredients:
1 1/2 c Chocolate wafer crumbs (about 30 cookies)
1 ts Vanilla
1 1/2 c Amaretti, crushed (italian almond macaroons)
1/4 c Unsalted butter, melted
1 1/2 pt Coffee ice cream, slightly softened
1/2 c Almonds, sliced and toasted
Dark chocolate sauce
1 1/2 c Heavy cream, well chilled

Preparation:
In a bowl with a fork, stir together the crumbs and butter until the mixture is well combined. Pat the mixture onto the bottom and 1-inch up the sides of a lightly oiled 8-inch, 2-1/2-inch deep springform pan. Freeze crust for 30 minutes or until firm. Spread ice cream evenly on the crust and return to freezer for 30 minutes or until ice cream is firm. In a bowl with an electric mixer, beat cream with vanilla until it holds stiff peaks, fold in amaretti thoroughly and spread over ice cream. Smooth top of cake, sprinkle with almonds, and freeze cake for 30-45 minutes, or until top is firm. Freeze cake, covered with plastic wrap and foil, overnight. Just before serving, wrap a warm damp towel around the side of the pan, remove side of pan, and transfer cake to a serving plate. Cut into wedges with a knife dipped in hot water and serve it with the Dark Chocolate Sauce.

Orange Sherbert

Ingredients:
1 ts Unflavored Gelatin
1/3 c Orange Juice
1/4 c Cold Water
1/2 c Heavy Cream
3/4 c Boiling Water
3 tb Sugar
3/4 c Sugar
2 tb Grated Orange Rind
1 Egg Yolk
1/3 c Lemon Juice
1 Egg White

Preparation:
Sprinkle gelatin on cold water add boiling water and 3/4 cup sugar stir until dissolved. Add orange rind and fruit juices. Whip cream; add remaining sugar and salt. Beat egg white stiff; fold into cream. Fold in fruit juice mixture a little at a time. Freeze in ice cube tray stirring twice during first hour. Yield: 6 servings. Serve in sherbet glasses with crushed, sugared strawberries on top.

Peanut Butter Ice Cream

Ingredients:
3 Egg yolks
1/2 c Sugar or honey
1 c Milk
1 c Crunchy peanut butter
Vanilla extract to taste
1 1/2 c Whipping cream

Preparation:
In small bowl, beat egg yolks and sugar or honey until smooth and creamy. In a stainless steel bowl or top of a double boiler, set over a pan of boiling water, heat milk. Reduce heat until water simmers. Stir in egg mixture; beat well. Stir slowly until custard slightly thickens. Remove from heat. Add peanut butter and beat until cool. Stir in vanilla. Pour cream and custard into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. To garnish: Chopped nuts, or peanut halves, or melted chocolate Makes 8 servings.

Poor knights

Ingredients:
A slice of French bread or coffee bread per person
1 egg
3 dl milk
pinch of salt

Preparation: For frying:
- butter or margarine

On top:
- lingonberry jam (and whipped cream)

1. Cut a thick slice of bread for each person
2. Whip the egg and mix in milk and a pinch of salt
3. Dip the slices in the milk and egg mixture
4. Fry until golden brown on both sides
5. Serve hot topped with a bit of lingonberry jam. If you top it all off with whipped cream, your "poor knights" become "rich knights".

Submitted by WAU Finland

Yummy Apple Gratin