Our family and friends all have assorted sets of in-laws and kin to have
Thanksgiving dinner with. There's just the two of us for a turkey feast but
we do have a sort of open house for dessert later in the day. Last year, I
thought it would be a real treat to serve banana splits.
It was a great idea. A good time was had by all. Except me.
I spent hours in the kitchen scooping ice cream and helping everyone
'do' their favorites for their own banana split production. It seems like
it would be a little easier on me if there's a way to do ice cream scoops,
freeze them on a cookie sheet and maybe sort them into small freezer bags.
There's time now to do a minor practice drill. Anyone ever try such a
thing? Polly

no but i don't see why it wouldn't work, if you let it soften i bet you
could put it into muffin tins line with maybe serin wrap and refreeze then
pop into a bag or individuals then just get out as you needed, Lee
"Polly Esther" > wrote in message
...
> Our family and friends all have assorted sets of in-laws and kin to have
> Thanksgiving dinner with. There's just the two of us for a turkey feast
> but we do have a sort of open house for dessert later in the day. Last
> year, I thought it would be a real treat to serve banana splits.
> It was a great idea. A good time was had by all. Except me.
> I spent hours in the kitchen scooping ice cream and helping everyone
> 'do' their favorites for their own banana split production. It seems like
> it would be a little easier on me if there's a way to do ice cream scoops,
> freeze them on a cookie sheet and maybe sort them into small freezer bags.
> There's time now to do a minor practice drill. Anyone ever try such a
> thing? Polly

ps or buy the square carton and slice ahead, then put back in box, then it
would seperate easily and you could serve in shallow dishes that could be
topped,

Lee
"Polly Esther" > wrote in message
...
> Our family and friends all have assorted sets of in-laws and kin to have
> Thanksgiving dinner with. There's just the two of us for a turkey feast
> but we do have a sort of open house for dessert later in the day. Last
> year, I thought it would be a real treat to serve banana splits.
> It was a great idea. A good time was had by all. Except me.
> I spent hours in the kitchen scooping ice cream and helping everyone
> 'do' their favorites for their own banana split production. It seems like
> it would be a little easier on me if there's a way to do ice cream scoops,
> freeze them on a cookie sheet and maybe sort them into small freezer bags.
> There's time now to do a minor practice drill. Anyone ever try such a
> thing? Polly

Polly Esther wrote:
> Our family and friends all have assorted sets of in-laws and kin to
> have Thanksgiving dinner with.

> It seems like it would be a little easier on me if
> there's a way to do ice cream scoops, freeze them on a cookie sheet
> and maybe sort them into small freezer bags. There's time now to
> do a minor practice drill. Anyone ever try such a thing? Polly

I have done similar with whipped cream. Scooped it out onto waxed
paper-covered cookie sheets and put it on the shelf in the freezer. After
it was completely frozen, I put the frozen dollops into Zip-Lok bags for
future use. It worked OK, but the texture suffered a littls.

I bet your idea would work much better since you are dealing with a product
that is meant to be frozen and I was not. Be careful not to pack too many
of the scoops into the freezer bags.

Good luck with it. Get volunteer help on Thanksgiving day. You will need
a good superviser, and you have the "Hands-On experience that's required to
properly supervise!

"Polly Esther" > wrote in message
...
> Our family and friends all have assorted sets of in-laws and kin to have
> Thanksgiving dinner with. There's just the two of us for a turkey feast
> but we do have a sort of open house for dessert later in the day. Last
> year, I thought it would be a real treat to serve banana splits.
> It was a great idea. A good time was had by all. Except me.
> I spent hours in the kitchen scooping ice cream and helping everyone
> 'do' their favorites for their own banana split production. It seems like
> it would be a little easier on me if there's a way to do ice cream scoops,
> freeze them on a cookie sheet and maybe sort them into small freezer bags.
> There's time now to do a minor practice drill. Anyone ever try such a
> thing? Polly

My dad scoops the ice cream directly into the bowls and puts the bowls in
the freezer. Granted there are fewer people in my family that eats ice
cream. Might not work for you.

"Polly Esther" > wrote in message
...

> I spent hours in the kitchen scooping ice cream and helping everyone
> 'do' their favorites for their own banana split production. It seems like
> it would be a little easier on me if there's a way to do ice cream scoops,

With the right scoop, it takes five seconds to get a ball of ice cream.
Perhaps you just need a better scoop or better technique.

http://www.amazon.com/Zeroll-Origina...9717859&sr=1-8

On Thu, 27 Oct 2011 08:18:49 -0400, "Ed Pawlowski" >
wrote:

>
>"Polly Esther" > wrote in message
...
>
>> I spent hours in the kitchen scooping ice cream and helping everyone
>> 'do' their favorites for their own banana split production. It seems like
>> it would be a little easier on me if there's a way to do ice cream scoops,
>
>With the right scoop, it takes five seconds to get a ball of ice cream.
>Perhaps you just need a better scoop or better technique.
>
>http://www.amazon.com/Zeroll-Origina...9717859&sr=1-8

I have two of those, works great.

Ice cream also needs to be at scooping temperature, right from the
freezer it's too hard. And scooping in advance is not a good idea,
unless you somehow coat the surface (chocolate) refrozen ice cream is
nasty.

This sounds like an occasion for my Tartoffu

TARTOFFU

Tartoffu is a dome-shaped Italian ice cream confection, generally
served as a dessert but can be eaten alone as a snack, usually served
with demi-tasse. Tartoffu can be prepared in various sized portions;
for single serving, for six, eight, as many as you'd like... just
slice in wedges.

Here we go...

Choose an appropriate sized [round-bottomed] glass bowl, one large or
several small bowls. Line bowls with plastic wrap leaving extra
lapping over the rim. Place lined bowl(s) in fridge.

Next melt bittersweet chocolate, how much depending upon bowl size(s)
- you can never have too much chocolate - actually how much will
become apparent shortly.

Coat inside of cold lined bowl(s) with melted chocolate. A fairly
thick coat is required, approximately 1/8" thick - you may need to
apply 2-3 coats chilling bowl(s) in freezer between coats.

Chocolate bowl(s) will be filled with ice cream, so begin preparing
ice cream filling ahead.

Here is the traditional ice cream recipe; prepare a quantity which
will suffice. Again, the method whereby this recipe is used for
Tartoffu will become apparent

Spumoni©

I think it would be very hard to find a spumoni mold nowadays, so
instead, use a large 3/4-quart jello mold.

First Mixtu

2 cups milk
3/4 cups sugar
5 egg yolks
1/2 tsp vanilla (or you can use any flavoring you wish)

Combine milk, sugar, egg yolks, and vanilla in a saucepan and cook
over very low heat, stirring constantly until mixture is thick. Cool,
then place in a metal bowl and freeze until mixture is medium hard,
about two hours. Mixture should be soft enough to be spooned out
easily.

Second Mixtu

1 cup heavy cream beaten stiff
1/4 cup sugar
9 maraschino cherries, cut into small pieces
1 tbsp. candied orange peel cut fine
2 tbsp blanched slivered almonds

Gently mix all of the ingredients together, and chill in refrigerator.
Chill your mold well. When first mixture is ready, line the inside of
the mold with it, leaving a hole big enough for the second mixture in
the center. Fill hole with second mixture, and cover with wax paper,
or plastic wrap and freeze for two hours. Dip in warm water quickly to
unmold. Cut into portions of 6 to 8
------

Now fill your chocolate lined bowl(s) with ice cream, leaving 1/4"
space at top. Place filled bowl(s) into freezer to set up, about 1
hour. Meanwhile re-heat or melt more chocolate. Then fill the 1/4"
space with a thick coating of chocolate - this will become the
Tartoffu bottom. Cover Tartoffu(s) with plastic wrap and place back
into freezer until ready to serve.

To serve remove from freezer and peel back plastic wrap. Invert
Tartoffu(s) onto appropriate serving plate(s) and unmold gently and
peel off remaining plastic wrap.
Place one half a glacè cherry on top of each Tartoffu - Mangia!
---

On Wed, 26 Oct 2011 22:14:39 -0500, "Polly Esther"
> wrote:

>Our family and friends all have assorted sets of in-laws and kin to have
>Thanksgiving dinner with. There's just the two of us for a turkey feast but
>we do have a sort of open house for dessert later in the day. Last year, I
>thought it would be a real treat to serve banana splits.
> It was a great idea. A good time was had by all. Except me.
> I spent hours in the kitchen scooping ice cream and helping everyone
>'do' their favorites for their own banana split production. It seems like
>it would be a little easier on me if there's a way to do ice cream scoops,
>freeze them on a cookie sheet and maybe sort them into small freezer bags.
> There's time now to do a minor practice drill. Anyone ever try such a
>thing? Polly

Yes. I do it for Christmas Eve and Thanksgiving all the time.
Janet US

On Oct 26, 10:14*pm, "Polly Esther" > wrote:
> Our family and friends all have assorted sets of in-laws and kin to have
> Thanksgiving dinner with. *There's just the two of us for a turkey feast but
> we do have a sort of open house for dessert later in the day. *Last year, I
> thought it would be a real treat to serve banana splits.
> * * It was a great idea. *A good time was had by all. *Except me.
> * * I spent hours in the kitchen scooping ice cream and helping everyone
> 'do' their favorites for their own banana split production. *It seems like
> it would be a little easier on me if there's a way to do ice cream scoops,
> freeze them on a cookie sheet and maybe sort them into small freezer bags..
> * * There's time now to do a minor practice drill. *Anyone ever try such a
> thing? *Polly

Why not just set up a sundae bar? Put all the fixings out, including
ice cream in their original containers, all the toppings, some
bananas, strawberries, etc., ready to peel or use, and let them have
at it? I did this once after some kind of birthday celebration and it
was a big hit. And no work for me during the event.

N.

i think she said this was all aftn/evening so the ice cream would melt.

Lee
"Nancy2" > wrote in message
...
On Oct 26, 10:14 pm, "Polly Esther" > wrote:
> Our family and friends all have assorted sets of in-laws and kin to have
> Thanksgiving dinner with. There's just the two of us for a turkey feast
> but
> we do have a sort of open house for dessert later in the day. Last year, I
> thought it would be a real treat to serve banana splits.
> It was a great idea. A good time was had by all. Except me.
> I spent hours in the kitchen scooping ice cream and helping everyone
> 'do' their favorites for their own banana split production. It seems like
> it would be a little easier on me if there's a way to do ice cream scoops,
> freeze them on a cookie sheet and maybe sort them into small freezer bags.
> There's time now to do a minor practice drill. Anyone ever try such a
> thing? Polly

Why not just set up a sundae bar? Put all the fixings out, including
ice cream in their original containers, all the toppings, some
bananas, strawberries, etc., ready to peel or use, and let them have
at it? I did this once after some kind of birthday celebration and it
was a big hit. And no work for me during the event.

N.

Ed Pawlowski wrote:

> With the right scoop, it takes five seconds to get a ball of ice cream.
> Perhaps you just need a better scoop or better technique.
>
> http://www.amazon.com/Zeroll-Origina...9717859&sr=1-8

Nope, not for me. I've got that scoop and it would still take me a bit
of time and strength with my hands. Assuming that the ice cream is still
frozen hard? I know I wouldn't want it softened so much that while the
scooping is easier, the hot fudge would melt it right down.

I vote for pre-scooping and placing the dishes in the freezer on a large
tray ready for *everyones* pleasure!

Brooklyn1 wrote:

> This sounds like an occasion for my Tartoffu
>
Yum! I adore Tartuffo! Your directions are wonderful. Thanks!

"Goomba" > wrote in message
...
> Ed Pawlowski wrote:
>
>> With the right scoop, it takes five seconds to get a ball of ice cream.
>> Perhaps you just need a better scoop or better technique.
>>
>> http://www.amazon.com/Zeroll-Origina...9717859&sr=1-8
>
> Nope, not for me. I've got that scoop and it would still take me a bit of
> time and strength with my hands. Assuming that the ice cream is still
> frozen hard? I know I wouldn't want it softened so much that while the
> scooping is easier, the hot fudge would melt it right down.

We keep the opened containers of ice cream on the freezer door and it is
easy scooping. Too hard is no good if you scoop at time of use or earlier.
Why make work harder than it has to be?

Polly Esther wrote:
>
>> Our family and friends all have assorted sets of in-laws and kin to have
>> Thanksgiving dinner with. There's just the two of us for a turkey feast
>> but
>> we do have a sort of open house for dessert later in the day. Last year,
>> I
>> thought it would be a real treat to serve banana splits.
>> It was a great idea. A good time was had by all. Except me.
>> I spent hours in the kitchen scooping ice cream and helping everyone
>> 'do' their favorites for their own banana split production. It seems
>> like
>> it would be a little easier on me if there's a way to do ice cream
>> scoops,
>> freeze them on a cookie sheet and maybe sort them into small freezer
>> bags.
>> There's time now to do a minor practice drill. Anyone ever try such
>> a
>> thing? Polly
Thank you all. We have a plan. It's not a perfect one. If I freeze the
scoops in the dishes then I'll have to dump them out to put the banana
beneath the ice cream. It's a much better plan than last year's though.
Polly

On Oct 27, 11:38*am, Nancy2 > wrote:
> On Oct 26, 10:14*pm, "Polly Esther" > wrote:
>
> > Our family and friends all have assorted sets of in-laws and kin to have
> > Thanksgiving dinner with. *There's just the two of us for a turkey feast but
> > we do have a sort of open house for dessert later in the day. *Last year, I
> > thought it would be a real treat to serve banana splits.
> > * * It was a great idea. *A good time was had by all. *Except me.
> > * * I spent hours in the kitchen scooping ice cream and helping everyone
> > 'do' their favorites for their own banana split production. *It seems like
> > it would be a little easier on me if there's a way to do ice cream scoops,
> > freeze them on a cookie sheet and maybe sort them into small freezer bags.
> > * * There's time now to do a minor practice drill. *Anyone ever try such a
> > thing? *Polly
>
> Why not just set up a sundae bar? *Put all the fixings out, including
> ice cream in their original containers, all the toppings, some
> bananas, strawberries, etc., ready to peel or use, and let them have
> at it? *I did this once after some kind of birthday celebration and it
> was a big hit. *And no work for me during the event.
>
> N.

I'd do this and put the ice cream in orig. containers in buckets of
ice.
Have enough scoops avail. so no one's waiting for one. I would NOT
attempt to have this available for more than ten minutes. Come and
get it or miss out.

"Kalmia" <>
I'd do this and put the ice cream in orig. containers in buckets of
ice.
Have enough scoops avail. so no one's waiting for one. I would NOT
attempt to have this available for more than ten minutes. Come and
get it or miss out.

Not on your life. I can't imagine saying to one of our wonderful
grandchildren or great-grandchildren that they had missed out. Not going to
happen. Not with the neighbors. Most of them are bachelors (and hunters
who might be armed). We can do punctual. Sometimes. Only on Sunday
mornings. Polly

"Polly Esther" > wrote in message
...
> Polly Esther wrote:
>>
>>> Our family and friends all have assorted sets of in-laws and kin to have
>>> Thanksgiving dinner with. There's just the two of us for a turkey feast
>>> but
>>> we do have a sort of open house for dessert later in the day. Last
>>> year, I
>>> thought it would be a real treat to serve banana splits.
>>> It was a great idea. A good time was had by all. Except me.
>>> I spent hours in the kitchen scooping ice cream and helping everyone
>>> 'do' their favorites for their own banana split production. It seems
>>> like
>>> it would be a little easier on me if there's a way to do ice cream
>>> scoops,
>>> freeze them on a cookie sheet and maybe sort them into small freezer
>>> bags.
>>> There's time now to do a minor practice drill. Anyone ever try such
>>> a
>>> thing? Polly
> Thank you all. We have a plan. It's not a perfect one. If I freeze the
> scoops in the dishes then I'll have to dump them out to put the banana
> beneath the ice cream. It's a much better plan than last year's though.

I've never seen it beneath. Just alongside.

julie you gotta get out more...

big nanner, split in half, laying in a dish that holds the length of it, two
or three scoops of ice cream, three different kinds of syrup and topped with
whipped cream and walnuts or peanuts... is what i would like to eat... what
i really eat is the banana, half a scoop of icream, one syrup and whipping
cream.

Lee
"Julie Bove" > wrote in message
...
>
> "Polly Esther" > wrote in message
> ...
>> Polly Esther wrote:
>>>
>>>> Our family and friends all have assorted sets of in-laws and kin to
>>>> have
>>>> Thanksgiving dinner with. There's just the two of us for a turkey
>>>> feast but
>>>> we do have a sort of open house for dessert later in the day. Last
>>>> year, I
>>>> thought it would be a real treat to serve banana splits.
>>>> It was a great idea. A good time was had by all. Except me.
>>>> I spent hours in the kitchen scooping ice cream and helping
>>>> everyone
>>>> 'do' their favorites for their own banana split production. It seems
>>>> like
>>>> it would be a little easier on me if there's a way to do ice cream
>>>> scoops,
>>>> freeze them on a cookie sheet and maybe sort them into small freezer
>>>> bags.
>>>> There's time now to do a minor practice drill. Anyone ever try
>>>> such a
>>>> thing? Polly
>> Thank you all. We have a plan. It's not a perfect one. If I freeze the
>> scoops in the dishes then I'll have to dump them out to put the banana
>> beneath the ice cream. It's a much better plan than last year's though.
>
> I've never seen it beneath. Just alongside.
>

"Storrmmee" > wrote in message
...
> julie you gotta get out more...
>
> big nanner, split in half, laying in a dish that holds the length of it,
> two or three scoops of ice cream, three different kinds of syrup and
> topped with whipped cream and walnuts or peanuts... is what i would like
> to eat... what i really eat is the banana, half a scoop of icream, one
> syrup and whipping cream.

I had a banana split all of once. Hated it. I don't like ice cream at all
and don't much like bananas. My mom kept me home from school once day so
she could take me to lunch. She insisted that we have bananas splits for
lunch and not to tell my dad. She told me they were sooooo good! I should
have remembered that she also said this about popcorn put in a glass,
covered with milk and eaten with a spoon. And milkshakes. Yick.

I have never, ever liked ice cream. That was one of the few foods that my
parents used to insist that we eat. Oddly my brother doesn't really like it
either. He will eat a very tiny bit of it with Magic Shell on it, only
because he likes Magic Shell. To me it tastes of chemicals.

I remember being sooo mad at my mom after that lunch. I would normally have
a tomato stuffed with either tuna salad or cottage cheese. And the cook
would fix me a hot dog bun on the grill with butter to go along with it. I
loved that lunch! But I hated the banana split.

I have seen them made countless times though. Had a roommate who worked at
an ice cream place and they made them where they used to work. They always
put the scoops of ice cream in the dish and the banana, split in two
lengthwise on either side. I have never seen it put underneath.

Angela doesn't like them either, nor does she like sundaes. She really
likes vanilla ice cream and also dulce de leche. Once in a while she will
eat strawberry. But she doesn't like toppings of any kind. My husband
likes most any kind of ice cream except for the mint flavors but he won't
eat toppings either.

i am not a huge fan of the ice cream, i adore my moms homade but store stuff
isn't all that, my dh just likes chocolate, he will eat and enjoys the
occasional sundae and split, i like toppings the best, Lee
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> julie you gotta get out more...
>>
>> big nanner, split in half, laying in a dish that holds the length of it,
>> two or three scoops of ice cream, three different kinds of syrup and
>> topped with whipped cream and walnuts or peanuts... is what i would like
>> to eat... what i really eat is the banana, half a scoop of icream, one
>> syrup and whipping cream.
>
> I had a banana split all of once. Hated it. I don't like ice cream at
> all and don't much like bananas. My mom kept me home from school once day
> so she could take me to lunch. She insisted that we have bananas splits
> for lunch and not to tell my dad. She told me they were sooooo good! I
> should have remembered that she also said this about popcorn put in a
> glass, covered with milk and eaten with a spoon. And milkshakes. Yick.
>
> I have never, ever liked ice cream. That was one of the few foods that my
> parents used to insist that we eat. Oddly my brother doesn't really like
> it either. He will eat a very tiny bit of it with Magic Shell on it, only
> because he likes Magic Shell. To me it tastes of chemicals.
>
> I remember being sooo mad at my mom after that lunch. I would normally
> have a tomato stuffed with either tuna salad or cottage cheese. And the
> cook would fix me a hot dog bun on the grill with butter to go along with
> it. I loved that lunch! But I hated the banana split.
>
> I have seen them made countless times though. Had a roommate who worked
> at an ice cream place and they made them where they used to work. They
> always put the scoops of ice cream in the dish and the banana, split in
> two lengthwise on either side. I have never seen it put underneath.
>
> Angela doesn't like them either, nor does she like sundaes. She really
> likes vanilla ice cream and also dulce de leche. Once in a while she will
> eat strawberry. But she doesn't like toppings of any kind. My husband
> likes most any kind of ice cream except for the mint flavors but he won't
> eat toppings either.
>

"Storrmmee" > wrote in message
...
>i am not a huge fan of the ice cream, i adore my moms homade but store
>stuff isn't all that, my dh just likes chocolate, he will eat and enjoys
>the occasional sundae and split, i like toppings the best, Lee

My grandparents used to make ice cream. I didn't like that either. I do
like hot fudge sauce. I'll eat that on canned pears. Not that I have had
any in years... I did try Lidia Bastianich's baked apple recipe and it has
chocolate sauce on it. I did not make her sauce. I bought some. Chocolate
on an apple was kind of strange but good.

I will have to make those apples again for Christmas. I bought the Italian
cherries and I need to use them.

On Thu, 27 Oct 2011 23:25:12 -0700, "Julie Bove"
> wrote:

> I did try Lidia Bastianich's baked apple recipe and it has
> chocolate sauce on it. I did not make her sauce.

That sounded interesting to me. I had a little trouble finding the
recipe but finally did. I think it would be really good made with
pears instead of apples (with or without the cherries).


Baked Apples (Mele al Forno alla Meranese)
Lidia Bastianich

Amarena cherries can be found at specialty stores such as Pennsylvania
Macaroni Co. in the Strip District.

6 large, firm baking apples, about 7 ounces each (Cameo, Cortland,
Empire, Granny Smith, Golden Delicious, Jonagold, Northern Spy and
Rome are all fine varieties to use)

2 tablespoons butter, at room temperature
2 tablespoons sugar
6 cinnamon sticks
6 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream
1/4 teaspoon kosher salt
1/3 cup coarsely chopped, toasted walnuts
3/4 cup Amarena cherries in syrup, drained

Use a 3-quart baking dish or shallow casserole dish. Preheat the oven
to 375° F.

Core apples and put them in the baking dish. Drop 1/2 teaspoon butter,
1/2 teaspoon sugar and a cinnamon stick in the center hollow of each
apple.

Pour 1/2 cup hot water in the bottom of the dish, and cover the dish
with a sheet of aluminum foil. Put the dish in the oven and bake for
35 minutes, until the apples have softened and released their juices.
Remove the foil, and bake the apples another 10 minutes or so, to
brown their tops. Remove from the oven, and let cool briefly. Pour the
juices from the baking dish into a small saucepan, heat to a boil and
cook until syrupy.

Meanwhile, put the chocolate and cream in a heatproof bowl set over
simmering water. Stir occasionally as the chocolate begins to melt,
and continue to stir until completely smooth. Turn off the heat, stir
in the salt, and keep the sauce warm.

To serve: Arrange each apple on a dessert plate and drizzle over it
some of the thickened apple juice. Spoon chocolate sauce on top,
letting it drip down the sides. Sprinkle walnuts on each apple,
surround it with a few cherries, and serve immediately.

Serves 6.

Read mo
http://www.post-gazette.com/pg/09337...#ixzz1c3YSg7tt


--
All you need is love. But a little chocolate now and then doesn't hurt.

"sf" <> Baked Apples (Mele al Forno alla Meranese)
> Lidia Bastianich
>
> Amarena cherries can be found at specialty stores such as Pennsylvania
> Macaroni Co. in the Strip District.
>
> 6 large, firm baking apples, about 7 ounces each (Cameo, Cortland,
> Empire, Granny Smith, Golden Delicious, Jonagold, Northern Spy and
> Rome are all fine varieties to use)
>
> 2 tablespoons butter, at room temperature
> 2 tablespoons sugar
> 6 cinnamon sticks
> 6 ounces semisweet chocolate, finely chopped
> 1/2 cup heavy cream
> 1/4 teaspoon kosher salt
> 1/3 cup coarsely chopped, toasted walnuts
> 3/4 cup Amarena cherries in syrup, drained
>
> Use a 3-quart baking dish or shallow casserole dish. Preheat the oven
> to 375° F.
>
> Core apples and put them in the baking dish. Drop 1/2 teaspoon butter,
> 1/2 teaspoon sugar and a cinnamon stick in the center hollow of each
> apple.
>
> Pour 1/2 cup hot water in the bottom of the dish, and cover the dish
> with a sheet of aluminum foil. Put the dish in the oven and bake for
> 35 minutes, until the apples have softened and released their juices.
> Remove the foil, and bake the apples another 10 minutes or so, to
> brown their tops. Remove from the oven, and let cool briefly. Pour the
> juices from the baking dish into a small saucepan, heat to a boil and
> cook until syrupy.
>
> Meanwhile, put the chocolate and cream in a heatproof bowl set over
> simmering water. Stir occasionally as the chocolate begins to melt,
> and continue to stir until completely smooth. Turn off the heat, stir
> in the salt, and keep the sauce warm.
>
> To serve: Arrange each apple on a dessert plate and drizzle over it
> some of the thickened apple juice. Spoon chocolate sauce on top,
> letting it drip down the sides. Sprinkle walnuts on each apple,
> surround it with a few cherries, and serve immediately.
>
> Serves 6.
Everybody here got to create their own notion of the best banana split. one
DDIL had 3 flavors of ice cream, chocolate syrup (no strawberry or
pineapple), lots of peanuts, 3 scoops of whipped cream and 3 cherries. No
banana. She said she was on a diet. Polly

On Oct 28, 8:26*am, "Polly Esther" > wrote:
> "sf" <> Baked Apples (Mele al Forno alla Meranese)
>
>
>
> > Lidia Bastianich
>
> > Amarena cherries can be found at specialty stores such as Pennsylvania
> > Macaroni Co. in the Strip District.
>
> > 6 large, firm baking apples, about 7 ounces each (Cameo, Cortland,
> > Empire, Granny Smith, Golden Delicious, Jonagold, Northern Spy and
> > Rome are all fine varieties to use)
>
> > * *2 tablespoons butter, at room temperature
> > * *2 tablespoons sugar
> > * *6 cinnamon sticks
> > * *6 ounces semisweet chocolate, finely chopped
> > * *1/2 cup heavy cream
> > * *1/4 teaspoon kosher salt
> > * *1/3 cup coarsely chopped, toasted walnuts
> > * *3/4 cup Amarena cherries in syrup, drained
>
> > Use a 3-quart baking dish or shallow casserole dish. Preheat the oven
> > to 375 F.
>
> > Core apples and put them in the baking dish. Drop 1/2 teaspoon butter,
> > 1/2 teaspoon sugar and a cinnamon stick in the center hollow of each
> > apple.
>
> > Pour 1/2 cup hot water in the bottom of the dish, and cover the dish
> > with a sheet of aluminum foil. Put the dish in the oven and bake for
> > 35 minutes, until the apples have softened and released their juices.
> > Remove the foil, and bake the apples another 10 minutes or so, to
> > brown their tops. Remove from the oven, and let cool briefly. Pour the
> > juices from the baking dish into a small saucepan, heat to a boil and
> > cook until syrupy.
>
> > Meanwhile, put the chocolate and cream in a heatproof bowl set over
> > simmering water. Stir occasionally as the chocolate begins to melt,
> > and continue to stir until completely smooth. Turn off the heat, stir
> > in the salt, and keep the sauce warm.
>
> > To serve: Arrange each apple on a dessert plate and drizzle over it
> > some of the thickened apple juice. Spoon chocolate sauce on top,
> > letting it drip down the sides. Sprinkle walnuts on each apple,
> > surround it with a few cherries, and serve immediately.
>
> > Serves 6.
>
> Everybody here got to create their own notion of the best banana split. *one
> DDIL had 3 flavors of ice cream, chocolate syrup (no strawberry or
> pineapple), lots of peanuts, 3 scoops of whipped cream and 3 cherries. *No
> banana. *She said she was on a diet. *Polly- Hide quoted text -
>
> - Show quoted text -

Now, that's funny. ;-)

N.

On Fri, 28 Oct 2011 08:26:21 -0500, "Polly Esther"
> wrote:

> Everybody here got to create their own notion of the best banana split. one
> DDIL had 3 flavors of ice cream, chocolate syrup (no strawberry or
> pineapple), lots of peanuts, 3 scoops of whipped cream and 3 cherries. No
> banana. She said she was on a diet. Polly

LOLOL! I'm sure her tongue was planted firmly in her cheek.

--
All you need is love. But a little chocolate now and then doesn't hurt.