NEAPOLITAN BARS
The colors of the season featured in this moist bars, which are layered with cherry and apricot preserves.-Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- Line a greased 13-in. x 9-in. baking pan with waxed paper; grease the paper and set aside., In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. , Divide dough in thirds. Tint one portion green and one portion red; leave the remaining portion white. Add chocolate chips to green portion, cherries to red portion and coconut and rum extract to white portion. Spread one portion into prepared pan. Bake at 350° for 7-9 minutes or until edges are golden brown., Immediately invert onto a wire rack and remove waxed paper. Place another wire rack on top and turn over. Cool completely. Repeat with remaining portions, preparing pan each time., Place pink layer on a large piece of plastic wrap, about 30 in. long. Spread with cherry preserves. Top with white layer and spread with apricot preserves. Top with green layer. Bring plastic over layers. Slide onto a baking sheet and set a cutting board on top to compress layers. Refrigerate overnight., With a sharp knife, trim 1/4 in. from each edge. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 94 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 69mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
NEAPOLITAN ICE CREAM
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h40m
Yield Two 6-cup loaf pans
Number Of Ingredients 11
Steps:
- For the custard base and vanilla ice cream layer: In a medium saucepan over medium-low heat, combine the half-and-half and sugar. Stir it around to combine.
- Using a small paring knife, split the vanilla bean down the middle. Scrape out the caviar inside and add it to the pan along with the bean. Stir the mixture around and heat it up until it's hot but not boiling.
- Add the egg yolks to a medium bowl and whisk them vigorously until the yolks are slightly lighter in color, about 2 minutes.
- Remove the vanilla bean from the saucepan. Grab a ladle of the hot half-and-half mixture and drizzle it very slowly into the yolks, whisking constantly. This will temper the egg yolks so that they don't scramble when they're added to the saucepan. Add another ladle of the hot liquid, and when it's mixed in, pour the egg mixture slowly into the half-and-half mixture, stirring with a spoon until the mixture is thick and coating the spoon, 2 minutes or so.
- Set a fine-mesh strainer over a clean glass bowl and strain the custard. Don't worry if it looks a little lumpy! That just means you're perfectly imperfect. Add the heavy cream to the bowl and stir to combine. Divide the mixture into three pitchers; set aside one pitcher to work with for the chocolate ice cream layer, and chill the other two.
- For the chocolate ice cream layer: Melt the dark chocolate chips with the heavy cream over a double boiler. When the chocolate and cream mixture is smooth and melted, add 1 cup of the reserved custard and combine. Return this mixture back to the pitcher. (This step is to ease the mixing process to make it easier to pour back into the custard and could therefore be omitted.) Whisk the cocoa into the pitcher. Pour into an ice cream maker and churn as per the manufacturer's instructions. (This will take approximately 1 hour.)
- Line two 6-cup loaf pans with plastic wrap. Scoop half of the chocolate ice cream into each. Smooth them over and place in the freezer for at least 1 hour.
- To make the vanilla ice-cream layer, add the second pitcher of custard to the ice cream maker and churn according to the instructions. (Again, approximately 1 hour.)
- Remove the loaf pans from the freezer and spread half of the vanilla ice cream in each. Smooth and return to the freezer for at least 1 hour.
- For the strawberry ice cream layer: Combine the strawberries, sugar and red food coloring in a blender and puree until smooth (or you can stop just short of smooth if you want a little texture). Pour the pureed strawberries into the final third of the chilled custard mixtures and stir. Pour into the ice cream maker and churn.
- Remove the two pans from the freezer and scoop half of the strawberry ice cream into each, making the final layer. Smooth and return to the freezer for at least an hour.
- To serve: Remove the loaf pans from the freezer, turn them upside down onto a serving plate and remove the plastic wrap. Slice neatly with a knife that has been dipped in very hot water.
CREAM CHEESE FROSTING
You know that no cake, cupcake, bar or cookie is complete without the perfect layer of cream cheese icing or frosting. Luckily, our spreadable and creamy homemade recipe is ready in just 5 minutes with 4 simple ingredients. Sweet with just the right amount of tang, this from-scratch Cream Cheese Frosting Recipe is the perfect finish for carrot cake, red velvet cupcakes, pumpkin-spice bars and more. Soon you'll be adding this cream cheese frosting recipe to everything on the dessert tray and more.
Provided by By Stephanie Wise
Categories Dessert
Time 5m
Yield 32
Number Of Ingredients 4
Steps:
- In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
- Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
- Spread or pipe frosting on cooled cake or cupcakes.
Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 20 g, TransFat 0 g
NEAPOLITAN CRISPY BARS
Talk about a conversation piece! These fun, yummy bars will get people talking. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine a third of the marshmallows (about 2 cups) and 1 tablespoon butter. Cook and stir over medium-low heat until melted. Remove from heat; stir in Cocoa Krispies and chocolate chips. Press into a greased 11x7-in. dish., In a saucepan, combine a third of the marshmallows and 1 tablespoon butter. Cook and stir over medium-low heat until melted. Remove from heat; stir in 2 cups Rice Krispies. Press into dish over chocolate layer., In a saucepan, combine remaining marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from heat; stir in preserves and, if desired, food coloring. Stir in remaining Rice Krispies. Press into dish; cool. Cut into bars.
Nutrition Facts : Calories 228 calories, Fat 5g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 159mg sodium, Carbohydrate 46g carbohydrate (28g sugars, Fiber 1g fiber), Protein 2g protein.
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