Ice Cream Sandwich

High in Vitamin B2 - essential for growth and production of red blood cells


Makes 8 servings


INGREDIENTS:

2 packs (400g) vanilla or chocolate wafers
1 pint (238g) vanilla ice cream
1 can (439g) Fruit Cocktail, drained and chopped


PROCEDURES:

1. LINE a 7" x 7" pan with foil. Cover bottom of pan with a single layer of wafers

2. SPREAD half of ice cream to cover the wafers. Top evenly with chopped Fruit Cocktail. Cover and freeze for about an hour. Freeze remaining ice cream.

3. AFTER an hour, spread the remaining ice cream on top of fuit then cover with remaining wafers. Freeze again until firm. Cut into servings portions and wrap in foil. freeze until ready to serve.

Fiesta Ice Cream Sandwich

Fruity Chocolate Cake

Ingredients

2 tbsp	+ 1/3 cup butter
3 tbsp	sugar
130 g	unsweetened or semi-sweet chocolate chips
3 pc	eggs, separated
1/2 tsp	vanilla extract
1/3 cup	breadcrumbs
1/3 cup	cashew nuts, coarsely chopped

1/4 tsp

iodized fine salt

1 can fruit cocktail, drained (reserve syrup)

2 tbsp	all-purpose flour
1/2 tbsp	cornstarch, dissolved in remaining fruit cocktail syrup
1 tbsp	honey

Procedure


1. GREASE medium size muffin pan with 2 tbsp of butter then dust with 2 tbsp sugar. Set aside. Preheat oven to 350ºF. Melt half of chocolate chips in double boiler. Set aside.

2. CREAM remaining butter and half of sugar for 3 minutes. Add egg yolks one at a time, beating after each addition. Fold in melted chocolate, vanilla and 2 tbsp fruit cocktail syrup. Set aside.

3. BEAT egg whites until soft peaks form then gradually add remaining sugar while beating until stiff. Fold into the creamed mixture alternately with breadcrumbs. Fold in remaining chocolate chips, nuts and salt. Fill the muffin pan with batter 3/4 full.

4. COMBINE Fruit Cocktail and flour. Top each unbaked muffin with fruit mixture. Bake for 30 minutes. Remove from pan and cool on wire rack.

5. HEAT cornstarch mixture until thick. Add honey. Brush over cake.



Fruity Chocolate Cake

Pineapple-chocolate Revel Bars

Induldge in the goodness of oats and chocolate with a tangy pineapple surprise!

Ingredients

2/3 cup	margarine, softened
1 cup	brown sugar
1 pc	egg
3/4 tsp	vanilla extract
1-1/4 cups	all-purpose flour
3/4 tsp	baking soda

1 cup	oatmeal
1 tbsp	cashew nuts or walnut, chopped
100 g	semi-sweet chocolate, grated
1/2 cup	sweetened condensed milk

1 can Crushed pineapple, drained


Procedures


1. PREHEAT oven to 350°F. Grease a 7”x7” pan. Set aside.

2. CREAM margarine and brown sugar. Add egg, beating well after addition. Add vanilla. Set aside.

3. COMBINE flour and baking soda. Add to the margarine mixture. Mix well. Fold in oatmeal and nuts. Press 3/4 of this mixture at the bottom of the prepared pan. Spread Crushed Pineapple over crust (oatmeal mixture). Set aside.

4. MELT chocolate in a double boiler. Blend in condensed milk. Pour over crust. Cover and freeze for 15 minutes. Divide remaining oatmeal mixture into 6 portions. Press lightly onto pan to partly cover the chocolate topping. Bake for 35 minutes. Cool and chill for 3 hours. Cut into bars.

TIP: Use improvised double boiler by placing a heatproof bowl over the pan of simmering water. Place chocolate onto bowl and stir to melt.



Pineapple-Chocolate Revel Bars

Mini Chocolate Covered Apples

You will need:

melon baller
4 inch lollipop sticks
apples
chocolate of your choice
chopped nuts, sprinkles, toffee bits (optional)

Procedure

With a melon baller, scoop little balls out of the apple. Pat the apple pieces dry. Place a lollipop stick into each apple ball and dip in melted chocolate. Roll apples in nuts, sprinkles,or toffee bits, if desired. Place on parchment paper until set.

Fruit Cocktail Brownies

Ingredients


1 can fruit cocktail, drained (reserve 2 tbsp syrup)

2/3 cup	butter or margarine
3/4 cup	cocoa powder
2 cups	sugar
4 pcs	eggs
1 tsp	vanilla extract

1 ¼ cups	all-purpose flour
1 tsp	baking powder
1 tsp	iodized fine salt
½ cup	cashew nuts

Procedures


1. PRE heat oven at 350ºF. Melt butter in a saucepan over low heat. Add cocoa. Stir to dissolve. Remove from heat.

2. ADD sugar, eggs, vanilla and reserved fruit cocktail syrup. Stir in flour, baking powder and salt. Blend thoroughly.

3. ADD Fruit Cocktail and nuts. Spread in greased 13" x 9" pan. Bake for 45 minutes or until brownies start to pull away from the sides of the pan. Cool slightly. Cut into bars.


Best Brownies



Fruit Cocktail Brownies

No Bake Fruity Cheese Cake

Ingredients

crust

1 1/2 cups graham crackers crumbs
1/3 cup butter, melted
1 tbsp brown sugar
1/2 tsp cinnamon, ground


filling

1 1/2 tbsp unflavored gelatin
1/3 cup fruit cocktail syrup
1 pack All purpose cream, chilled
1/4 cup sugar
1 tsp vanilla extract
1 pack cream cheese, softened


topping

2 tbsp sugar
1 tbsp cornstarch, dissolved in 5 tbsp fruit cocktail syrup
1 can fruit cocktail, drained (reserved syrup)


Procedures

1. CRUST: Combine ingredients for crust. Mix well. Press into 9" loose bottom tin pan or pie plate. Cover and freeze for 30 minutes.

2. FILLING: Combine gelatin and fruit cocktail syrup. Heat over low fire until gelatin is dissolved. Add sugar and vanilla. Set aside.

3. TOPPING: Heat cornstarch mixture over low heat with constant stirring until thick for 1 minute. Stir in Fruit Cocktail. Set aside.

4. BEAT cream cheese until smooth and fluffy. Gradually, beat in All-Purpose Cream until well blended. Add gelatin mixture gradually while continuously beating. Fold in 1 cup of Fruit Cocktail mixture. Pour over crust. Chill until set. Top with remaining Fruit Cocktail.

Layered Cookie And Cake

Ingredients


3 pcs raisin bread, cut into 1/2" cubes

1 can fruit cocktail, drained

1 tbsp brown sugar


Chocolate Cream


1/2 cup all purpose cream, chilled

1 tbsp sugar

1/8 tsp vanilla extract (optional)

3-4 pc chocolate cookies, crushed (without cream filling)



Procedures


1. CHOCOLATE CREAM: Whip all-purpose cream with vanilla until light and almost double in volume. Add sugar and cookie crumbs gradually. Whip until well mixed. Set aside.

2. Spread half of bread cubes on an 8"x5" pan. Add half of Fruit Cocktail. Sprinkle with brown sugar and cover with half of cream mixture.

3. Layer with remaining ingredients with fruit cocktail on top. Refrigerate for 2 hours. Slice and serve.

Fruit Pops

Ingredients


1 can Fruit Cocktail drained (reserve syrup)

1/4 cup red monggo beans, cooked until soft

3/4 cup sweetened condensed milk




Procedures


1. Add water to fruit cocktail syrup to make 2 cups. Simmer until thick (about 10 minutes). Stir in condensed milk. Freeze for 5 hours. Take out from the freezer and beat for 2 minutes. Add remaining ingredients.

2. Pour every 1/4 cup of mixture into ice drop mold . Freeze until partially set. Insert popsicle stick at the center, then freeze overnight.

3. To remove, hold stick and immerse bottom of mold in a bowl of water. Gently pull out the pops from the mold.