The first night of Passover, we got together with my husband’s side of the family (9 grandchildren, all 12 and under). My kids always look forward to seeing their cousins. They all get along so well and happen to really like one another. I volunteered to bake a few desserts and an appetizer. I made a double batch of coconut macaroons (see blog entry 4/3/09). After baking a few dozen macaroons, I wanted to try and make an ice cream pie using the macaroon batter as the crust. I baked the crust a little too long. I should have baked it for around 30 mins and I just wasn’t confident to take it out at 28-30 minutes as I didn’t know what to expect.
After letting the crust cool, I covered the crust with the same chocolate glaze that I made on the 4/3 blog. I then took some Haagen-daz coffee ice cream and let it get soft. Once soft I creamed it a little and added a little Kahlua (don’t tell the kids) and put the soft ice cream back in the crust. I froze it for about 1 hour and then put some candied pecans (Nona Carols Candied Pecans) around the rim of the pie. This wasn’t one of the prettiest desserts I have made, but my kids really liked it. I also made a flourless chocolate torte. I have made this before (blog entry 3/17/09) and it got such rave reviews that I thought it would be the perfect dessert for a “flourless” holiday. This time I dusted the cake with unsweetened cocoa. The last time I made it, I made a raspberry sauce to go with it. Eli was really missing the raspberry sauce this time. And quite frankly, so was I. I recommend the sauce, otherwise it can be a little dry. I think I am done baking for Passover. Can’t wait to experiment with some of my new cookbooks!
Nona Carol’s Candied Pecans
yield: 1 pound
1 egg white
1 tbls. water
1 C. sugar
1 tsp. cinnamon
1 lb. whole pecans
• preheat oven to 300*.
• whisk all ingredients except for the pecans. add pecans
• line a jelly roll pan with heavy duty foil. spary with cooking spray. spread mixture on foil in a single layer.
• bake for 1 hour. turn every 15 minutes.
•add to the above
Line a jelly roll pan with heavy duty foil. Cover foil with cooking spray. Spread mixture on foil in single layer.
Bake 300* for one hour. Turn every 15 mins.
Store in airtight container. Lasts for weeks.