Lindas Ice Cream Sandwiches Recipes

Steps:

• 1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• 2. In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy. Beat in the eggs and vanilla, beating until smooth. With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.
• 3. Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie. Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes. (For even baking, rotate the pans from top to bottom and back to front halfway through baking.) Using a spatula, transfer the cookies to a wire rack and cool completely.
• 4. Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.
• 5. To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week.

Steps:

• Soften the ice cream until it is easily spreadable.
• Top one half of cookie with some ice cream (at least 1" thick), then put another cookie on top. (Press down easy, so you don't crack the cookies).
• Continue making the sandwiches until you are done.
• If you are decorating the sides with your favorite nuts, candies or candy bars, do so now by rolling the sandwich, in the treat of your choice, all the way around.
• Wrap each ice cream sandwich in saran wrap, and freeze for at least 2 hours before serving.

Steps:

• Place the peanuts in a small sauté pan and toast over medium-low heat until golden. Sprinkle with sea salt, toss and set aside to cool. Place the peanuts in a food processor fitted with the steel blade and pulse until finely chopped. Transfer to a plate and set aside.
• Place 6 cookies, flat side up, on a sheet pan covered with parchment paper. Soften the sorbet for about 15 seconds in the microwave, until it's pliable but not defrosted. Place a large scoop of the sorbet on top of each cookie and place a second cookie on top of the sorbet, flat side down. Lightly press down on the top cookie until the sorbet reaches the edge. Roll the edge of the cookies in the chopped peanuts and place in the freezer for about one hour before serving.

Steps:

• Spread peanut butter on both slices of toast.
• Top one toast with ice cream.
• Put the other toast on top, peanut butter side up.
• Add more ice cream.
• Top with syrup, and anything else sweet you can find in the house.
• Don't worry about calories, and enjoy!

Steps:

• In a large pot over medium heat, cook beef until brown. Drain off all fat. Add onion and cook until translucent. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper, and sugar. Stir until combined and cook over medium heat until boiling. Reduce heat to low and simmer for 1 hour.
• While sauce is simmering, blend cottage cheese, Parmesan cheese, and egg until smooth. Set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread 1 cup of sauce in the bottom of a 9x13-inch baking dish. Cover sauce with 3 noodles. Cover noodles with 1/3 of the remaining sauce. Top with 1/2 of the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
• Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

Steps:

• Grind the ham shoulder with a meat grinder. You can use a blender for this also, just make sure you don't put in too much at a time.
• Put ground meat in a bowl and add mayonnaise, mustard, and relish. Mix well.
• Chill until ready to make sandwiches or rolls.
• When ready to make sandwiches, put a good amount of meat filling on the roll.
• Add a slice of onion, or as much as you want. I love making these with vidalia onions, they are so sweet.
• Put the top piece of bread or roll on, and serve.

Steps:

• Line a baking sheet with waxed paper; set aside.
• In a microwave or heavy saucepan, melt the chocolate and shortening together and stir until smooth.
• Quickly dip the ice cream sandwiches halfway lengthwise in melted chocolate; coat chocolate with sprinkles.
• Place on prepared baking sheet and freeze.

Steps:

• Preheat oven to 375°F.
• Beat margarine, sugar, egg and vanilla until well blended.
• In a separate bowl mix dry ingredients, including chocolate.
• Add dry ingredients alternately with milk to sugar mixture, beating until well combined.
• Cover the cookie mixture with foil and put in the freezer for 10 minutes to chill, or can be refrigerated for a minimum of 1 hour.
• Prepare round cookie shapes using 1 heaping T of mixture.
• The dough tends to be sticky so its easier to work with if one dips the T of the mixture into flour before forming into a round shape.
• Or alternately, flour one's hands before forming the required shape.
• Flatten each cookie into a 6-7cm circle.
• Bake for 8-10 minutes until almost set.
• The cookies should be soft inside and out.
• Let cookies cool completely on a wire rack.
• The cookies can be frozen at this point and filled later if desired.
• Place a scoop of ice cream on flat side of 1 cookie, cover with second cookie and press lightly together.
• Repeat with remaining cookies.
• Freeze until firm in a tightly sealed plastic container.
• I often add my favourite ice cream which is a homemade vanilla/chocolate swirl with grated chocolate.
• YUM!

Steps:

• In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended. Divide into four equal parts. , Between waxed paper, roll one part into a 10x6-in. rectangle. Remove top piece of waxed paper and invert dough onto a ungreased baking sheet. Remove second piece of waxed paper. Score the dough into eight pieces, each 3x2-1/2 in. Repeat with remaining dough. , Bake at 350° for 8-10 minutes or until puffed. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool on wire racks., Cut ice cream into 16 slices, each 3x2-1/2x1 in. Place ice cream slice between two chocolate cookies; wrap in waxed paper or plastic wrap. Freeze on a baking sheet overnight. May be frozen for up to 2 months.