Tinfoil Chef

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Here’s a dessert treat that is sure to have people wanting more. Although it’s a good idea to be careful about how much of this anyone has at one time. Otherwise you’ll end up with everybody in the house needing some serious treadmill time to burn this goodie off of where you *know* it’s going to eventually settle.

First start with the fudge sauce. Combine 1 1/3 cup of evaporated milk, 2 cups of powdered sugar, 6 oz of chocolate chips and 2 tablespoons of butter. Cook until it’s thick and then allow it to cool completely.

While that’s cooling you can work on the next step. Crush about 20 to 25 Oreo type cookies, save about 1/4 cup of them for a topping. Spread 1/4 cup of butter in a 9×13 baking dish and sprinkle the cookie crumbs over the butter and pat them down.

Cover the layer of cookies with 1/2 gallon of ice cream and freeze. When fudge has cooled, pour it over the ice cream. Sprinkle at least a cup of peanuts on top of the fudge and freeze.

Spread a Cool Whip style topping on the peanuts and fudge. Sprinkle remaining cookie crumbs on Cool Whip and it’s back to the freezer. Once it’s frozen solid cut it into bars and you’re in business. If you can, it’s best to make something like this when nobody’s around so that not only can you surprize them with it but there’s also a shot at being able to make more than one batch so that they’ll last a few minutes longer anyway.

Technorati Tags: dessert, ice cream, fudge bar, peanuts, cookie crumbs, buster bar, frozen dessert, fudge, whipped topping, recipe

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Here’s a few more terms. Every time I go looking around for more of them to post, I run into things that I’ve heard before but never actually knew what they meant. One good example of that is Filé, which I remember hearing Justin Wilson talk about on his show a lot. And only recently did I finally find out what a Flan is. I seem to remember about a year or so ago, the word “Flan” was showing up all over the place.

Fettuccine is pasta that’s cut into 1/4 inch wide ribbon noodles.

Filé is Ground sassafras leaves. It’s used in Southern gumbo recipes to give them part of their distinct flavor.

Fines Herbes is a mixture of chervil, chives, parsley, and tarragon.

A very important flavoring in Thai cuisine is Fish sauce. it’s a Clear, amber colored liquid which is drained from salted, fermented fish.

To Flambé something is to ignite a sauce or other liquid so that it flames. In most cases, Flambéing serves no real function other than to look spectacular and impress your guests. It’s important to remember that it is impossible to flambé a cold dish by sprinkling it with spirits (alcohol of some kind, often Brandy) and trying to light it. The flammable fumes are only released when hot. Of course, you should also use caution when Flambéing and never attempt to pour or serve something that’s flaming.

A Flan is a liquid or semi liquid mixture which is bound together with whole eggs, egg whites, or egg yolks. It’s gently baked in a mold or pastry shell.

Technorati Tags: food terms, food info, cooking terms, terms, terminology

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