Watch Breyers Ice Cream "King Kong" Webisode

Breyers Ice Cream has remade another movie classic. After quite successfully tackling "Gone With the Wind," the ice cream company now recreates "King Kong" with "30 Rock" actress Jane Krakowski playing the damsel in distress.

If you missed the first webisode for their new "Smooth and Dreamy" ice cream line, you owe it to yourself to watch their comedic take on "Gone With the Wind."

Below is "King Kong" and the "Making of King Kong" as presented by Breyers. You can rediscover this classic film with a fresh new 21st. century twist, and Krakowski's Keep Reading »

Easy Apple Brown Betty Recipe

This is an easy Apple Brown Betty recipe, just right for a Sunday afternoon snack or delicious Sunday dinner. Happy Sunday to all!

Apple Brown Betty Recipe
4 apples, peeled, cored and sliced
1 cup buttered bread cubes or crumbs
sugar, enough to evenly sprinkle
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 stick butter

Fill a well-buttered baking dish with alternated layers of thinly sliced apples and buttered bread crumbs. Sprinkle each layer generously with sugar, cinnamon and nutmeg. Dot with butter. Bake in moderate oven (375 F.) 30 minutes.

It's delicious served with lightly sweetened cream which has been flavored with a bit of nutmeg.

Find more Simply Delicious Sunday recipes at 3 Sides Of Crazy.

Don't miss my other Simply Delicious Sunday recipe on my Dessert Examiner column!

Vintage Recipe Thursday -- 15th Weekly Edition Maple Coffee Ice Cream Recipe

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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July is National Ice Cream Month!!

It's also time for the 2nd Annual Ice Cream Roundup, right here at Joy Of Desserts, on Friday, July 31, 2009! It was very popular last year, and I'm looking forward to even more great recipes from all of you. Jump to the Ice Cream Roundup Homepage for all the details. I'm starting off with a delicious Maple Coffee Ice Cream Recipe for this week's Vintage Recipe Thursday.

It's a flavor not commonly found in a carton and well-worth making. Children especially love to make their own ice cream, so give them that extra pleasure during their summer vacation. :-)

You don't need an expensive ice cream machine to make any ice cream either. All you need is a freezer. Just put your ice cream liquid in a freezer-safe container, (even a plastic freezer baggie will do) and put it in the freezer. Every 1/2 hour to 1 hour, take it out to scrape the frozen inner sides of the container and stir into the rest of the cream mixture. Put back into the freezer and repeat as needed. It will take about 3-4 hours to get firm.

Maple Coffee Ice Cream
1 cup maple syrup
1 cup coffee
2 eggs
1/4 teaspoon salt
1 cup evaporated milk, stiffly whipped

Combine coffee, syrup, and salt. Cook over hot water 5 minutes. Remove from fire. Pour over slightly beaten eggs, stirring constantly. Cook until mixture coats a spoon. Cool. Pour into ice cream freezer (maker) or into tray of mechanical refrigerator. Partially freeze. Carefully fold in stiffly whipped evaporated milk. Continue freezing until firm. 8 servings. Mrs. R. Leadly, Staten Island, New York.

YOU are next!
I'll put your link right here if you want to participate in Vintage Recipe Thursday.
Please remember to visit the other participants.

Tamy at 3 Sides Of Crazy: Wine and Vinegar Chicken, Herb Rice and Apple Bundles

Bean at Coyote Craft: City Chicken (Veal and Pork)

Joy at SJ Dessert Examiner: Caramel Ice Cream

Announcing 2nd Annual Ice Cream Roundup

Join me for the 2nd Annual We All Scream For Ice Cream Roundup on Friday, July 31, 2009, with all your favorite frozen recipes!

Ice cream, sherbet, parfait, ice milk, Sundaes ... if it's frozen treats, let's roundup all those scrumptious recipes.

• Post your recipes anytime until Friday, July 31, 2009;
• Link to the Joy Of Desserts blog and use the graphic on each participating recipe;
• On Friday, July 31, 2009, return to Joy Of Desserts and leave your posts' URLs in comments;
• Then have fun reading everyone's lovely recipes for the 2nd Annual We All Scream For Ice Cream Roundup.

Help me spread the word so we can all get lots of recipes and lots of visitors by adding the graphic to your sidebars and by writing posts about this 2nd Annual We All Scream For Ice Cream Roundup.

Vintage Recipe Thursday -- 14th Weekly Edition Chocolate Whipped Cream Cup Cakes, Chocolate Chiffon Pie, Sliced Peach Turnovers

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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I'm baaaack!!!

My computer decided to play a dirty trick on me and broke down without even the courtesy of a fair warning! Arumph!

Parts had to be ordered, motherboards had to be exposed, a game of Silicon Valley Operation had to be played, batteries had to be charged. Finally, the flat line gave a beep and was back online!

Six days, 15 hours, and 35 minutes later -- HAL, my evil computer wasn't counting, but I was -- I am at last able to return to my addiction of blogging, tweeting, e-mailing, and surfing. My withdrawals were just as strong as any sugary dessert withdrawal would have been, perhaps even stronger.

This is the longest time I have been off-line and it made me go down memory lane -- without even enough RAM -- that I have been online since 1991, I have owned a computer since 1989, used computers daily since 1983, assembled my first motherboard in 1982, typed my first mini code in 1977 on an Apple with 64k (the precursor to the famous LISA), owned one of the first computerized pocket calculators when I was only 6 (the sales people thought my aunt was insane), saw my first computer punch cards before kindergarten and drew my first baby scribbles on wide, green and white IBM paper with holes along both margins, a recycling hand-me-down from my Godfather's office when they upgraded computer printers.

For this week's Vintage Recipe Thursday we need to go all the way back to the days of the ENIAC, the Electronic Numerical Integrator And Calculator which was invented by J. Presper Eckert and John Mauchly at the University of Pennsylvania and began construction in 1943 and was completed in 1946. That's it, in the photo below, taking up an entire room. No, I was not born yet! ;-)

These recipes were in the picnic section, so appropriate for our upcoming 4th of July celebrations! Enjoy!



CHOCOLATE WHIPPED CREAM CUP CAKES
Prepare chocolate cup cakes. Cool. Cut slice from top of each. Remove centers. Fill with slightly sweetened whipped cream. Serve at once.

CHOCOLATE CHIFFON PIE
1 cup evaporated milk
1/2 cup water
3 eggs
1/2 teaspoon vanilla extract
1/2 cup sugar
1/4 teaspoon nutmeg
4 teaspoons gelatin
3 tablespoons cold water
2 squares chocolate
1/8 teaspoon salt

Combine milk, water, chocolate, and nutmeg. Combine well-beaten egg yolks, sugar, and salt. Add chocolate mixture. Cook over hot water, stirring constantly, until thick and smooth. Soften gelatin in cold water. Add to hot ingredients. Stir until dissolved. Add flavoring. Cool. Beat until light and fluffy. Fold in stiffly beaten egg whites. Pour into baked pastry shell. Chill. Serve with whipped cream. 6 servings. Submitted to Searchlight by Mrs. Walter Dean, Ontario, Cal.

SLICED PEACH TURNOVERS
Roll plain pastry in thin sheet. Cut in rectangles 4 by 6 inches. Place 1/2 cup sliced peaches on one-half of each rectangle. Sprinkle with sugar and flour. Add 1/2 teaspoon butter. Fold pastry over. Pinch edges together. Place in baking pan. Bake in hot oven (425 F.) about 20 minutes.

YOU are next!
I'll put your link right here if you want to participate.
Please remember to visit the other participants.

Bean at Coyote Craft: Butter Crunch

Tamy at 3 Sides of Crazy: BLT Pasta Salad and RaspStrawberry Pound Cake

Kristen at Frugal Antics of a Harried Housewife: Chicken & Dumplings

Gudrun at Kitchen Gadget Girl: Peach Torte

Joy at SJ Dessert Examiner: Chocolate Cupcakes

Vintage Recipe Thursday -- Lucky 13th Edition Peach Cobler Recipe

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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I thoroughly enjoy cobblers and of course, peach cobblers. They also remind me of my college days. We were pretty lucky to have a tasty college kitchen and peach cobblers were among the favorites and most requested. Our cafeteria director was happy to oblige our requests and listen to our suggestions, likes and dislikes. We were lucky indeed.

Peach Cobbler Recipe
1 cup flour
1/8 teaspoon salt
1/4 cup milk
1/3 cup sugar
1 tablespoon butter
6 halves canned peaches
1 teaspoon baking powder

Sift flour, measure, and sift with baking powder and salt. Cut in butter with 2 spatulas. Add milk. Turn onto lightly floured board. Knead lightly. Pat in sheet 1/3 inch thick. Place peaches in a casserole. Sprinkle with sugar. Place dough on top of peaches. Cut slits to allow steam to escape. Bake in hot oven (450 F.) 30 minutes.
Boil 1/4 cup sugar in 1/4 cup water 4 minutes. Add 1/4 teaspoon vanilla extract. When cobbler has baked 20 minutes add syrup. Bake 10 minutes. If desired, serve with cream. 6 servings. Mrs. M. D. Mycue, Huron, S. D.

YOU are next!
I'll put your link right here if you want to participate.
Please remember to visit the other participants.

Tamy at 3 Sides of Crazy: Baked Onions with Brown Gravy

Joy at SJ Dessert Examiner: Easy Chocolate Brownies

Bean at Coyote Craft: Pecan Drops Cookies

Annie at Annie's Home: 1234 Cake

Vintage Recipe Thursday -- 12th Weekly Edition Cream Pie, Macaroon Cream Pie, Banana Cream Pie, Pineapple Cream Pie Recipes

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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June is National Dairy Month so I'm sharing 4 cream pies this week.

Cream Pie
3/4 cup sugar
1/3 cup flour
1/8 teaspoon salt
2 cups milk, scalded
1/2 teaspoon vanilla extract
2 tablespoons butter
2 eggs, well beaten

Combine butter, sugar, salt, flour and eggs. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Add flavoring. Pour into baked pastry shell. Cool. Serve with whipped cream. If desired, cover pie with meringue. Bake in slow oven (325 F.) 20 minutes.

Macaroon Cream Pie
Prepare filling for cream pie (above). Add 1 cup dried, crushed, almond macaroons. Cook until flavors are blended. Pour into baked pastry shell. Cover with meringue. Bake in slow oven (325 F.) 20 minutes. If desired, 1 tablespoon lemon juice and 1/2 cup chopped nuts may be added to filling.

Banana Cream Pie
Prepare filling for cream pie. Cool. Cover bottom of baked pastry shell with thinly sliced bananas. Sprinkle generously with coconut. Cover with cream filling. Cool. Serve with whipped cream.

Pineapple Cream Pie
Prepare filling for cream pie. Add 1 cup well-drained crushed pineapple. Heat thoroughly. Pour into baked pastry shell. Serve with whipped cream.

YOU are next!
I'll put your link right here if you want to participate.
Please remember to visit the other participants.

Tamy at 3 Sides of Crazy: Pineapple Casserole

Marcia at Frugal Housekeeping: Vidalia Onions Casserole with Parmesan Cheese, Pesto, and Twinkie Pie

Bean at Coyote Craft: Cheater Sourdough Starter and Simple Sourdough Bread

Mocha Cake Recipe With Coffee Butter Icing Recipe

I love a good mocha cake and this recipe looks very manly to me with the coffee and all the spices, currants, raisins, and citron, so I thought you might want to consider it for Fathers' Day in a couple of weeks. I have not tried it and usually prefer to use butter rather than shortening, but it looks like it would be quite good. It's up to you if you want to substitute with butter or not. I hope you enjoy it. I'm pairing it with a delicious Coffee Butter Icing.

I'm participating in Tamy's Simply Delicious Sunday at 3 Sides of Crazy.

Mocha Cake
1/2 cup shortening
1 cup brown sugar
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon allspice
1/4 teaspoon salt
1 cup currants
2 eggs, well beaten
1 tablespoon coffee
1/2 cup boiling water
1 teaspoon cinnamon
1/2 cloves
1 cup raisins
1/2 cup finely sliced citron

Combine coffee and boiling water. Boil 3 minutes. Strain and cool. Cream sugar with shortening. Add eggs. Beat thoroughly. Sift flour, measure and sift with baking soda, salt and spices, reserving 1/4 cup of the flour for dredging the fruits. Add dry ingredients alternately with coffee to first mixture. Beat until smooth. Add fruits. Mix well. Pour into well-oiled loaf pan. Bake in slow oven (350 F.) about 1 hour.

Coffee Butter Icing
1/3 cup butter
2 tablespoons lemon juice
3 cups powdered sugar
4 tablespoons strong coffee (cold)
few grains of salt

Cream butter. Sift sugar. Combine ingredients. Beat until smooth.

Vintage Recipe Thursday -- 11th Weekly Edition Fresh And Canned Cherry Pie Recipes

Vintage Recipe Thursday is meant to preserve out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers or your own original vintage family recipes. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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I look forward to cherry season each year. I'm sharing two cherry pie recipes today, one fresh cherry pie and one canned cherry pie. This way we can have delicious cherry pie all year, regardless of season. You'll see that these recipes assume you know a bit more about baking than usual for Searchlight Household and that they are both very similar recipes.

Fresh Cherry Pie
3 1/2 cups pitted cherries
2 tablespoons flour
2 tablespoons butter
1 cup sugar

Fill a pastry-lined pan with cherries. Add sugar which has been blended with the flour. Dot with butter. Cover with top crust. Bake in moderate oven (425 F.) 50 minutes.

Canned Cherry Pie
3 1/2 cups well-drained canned cherries
sugar
2 tablespoons flour
2 tablespoons melted butter

Sweeten cherries to taste. Combine flour and butter. Add to cherries. Heat to boiling, stirring constantly. Bake in moderate oven (425 F.) 35 minutes.

YOU are next!
I'll put your link right here if you want to participate.
Please remember to visit the other participants.

Kristen at Wise Antics of Life: Honey Cocoa Cake with Fudge Frosting

Gudrun at Kitchen Gadget Girl: Family Recipe: Nanaimo Bars

Bean at Coyote Craft: Cheese Sauce

Tamy at 3 Sides of Crazy: (her computer is going crazy. She'll be back next week.)

MIX SHAKE STIR Giveaway Winners!

The three winners of MIX SHAKE STIR are:

Kimi at My Plate, My World
Amanda at Mrs. W's Kitchen
Ben at What's Cooking

Congratulations!!

Category: COOKING

Format: HARDCOVER BOOK

Publish Date: 5/11/2009

Price: $29.99/$32.99

ISBN: 9780316045124

Pages: 224

Size: 9" x 9"