THE OPEN LINE ~ Saturday, December 23, 2017
PEPPERMINT ICE CREAM CAKE
¾ cup round hard peppermint candy
¼ water
2 cups heavy cream
¼ cup powdered sugar
½ tsp vanilla
1 angel food cake – baked and cooled
1 pint vanilla or peppermint ice cream
In blender combine ½ cup candies until crushed. Move to wax paper.
Blend in ¼ cup candy and leave in blender. Add water and mix til syrupy
In bowl on medium, beat cream, powdered sugar and vanilla til stiff [peaks form
Slice cake into three layers and sprinkle with 2 tbsp peppermint syrup. Spread ½ cup whipped cream over cake. Sprinkle with tbsp. crushed candy. Top with second layer and repeat process. Turn top layer over and sprinkle cut aside with remaining syrup. Place right side up on the cake. Spread cream on top and on sides of the cake. Dust sides with crushed candies. With small ice cream scoop, scoop balls of ice cream on top of cake. Sprinkle with more crushed candies. Put in freezer until ready to serve.
BREAKFAST CASSEROLE
8 hash brown squares
4 cups shredded cheddar
1 lb cubed ham, fully cooked
7 eggs
1 cup milk
½ tsp ground mustard (and whatever spices you like)
In a 9 x 13 lay the ingredients in the order given. Bake an hour covered, then for a few minutes more without being covered.