2 : tb Butter
1 : /2 c Milk
3 : lg Eggs
3/4 : c All Purpose Flour
1/2 : c Whole Wheat Flour
1/2 : c Rye Flour
1/4 : c Stone Ground Cornmeal
1 : /2 tb Sugar
1 : tb Baking Powder
1 : ts Salt
1/4 : ts Baking Soda
1 : c Maple Syrup; Warmed
2 : c All-purpose flour
1 : ts Baking powder
2 : c Whole wheat or rye flour
1/4 : c Butter or margarine
4 : c Oat or wheat bran
1 : Egg; beaten
1/4 : c Packed brown sugar
1 : 3/4 c Buttermilk
1 : ts Caraway seeds (optional)
1/2 : ts Salt
1 : ts Baking soda
3 : tb Red wine vinegar
1 : Clove garlic; minced
1/2 : ts Dijon-style mustard
3/4 : c Olive oil
1/2 : ts Oregano
1/4 : ts Marjoram
1/4 : ts Thyme
Salt : Salt and pepper; to taste
2 : Garlic cloves, coarsely
-chopped : -chopped
1 : c Firmly packed fresh basil
-leaves : -leaves
1 : c Firmly packed fresh italian
-parsley : -parsley leaves
1 : c Firmly packed fresh mint
-leaves : -leaves
1/2 : c Toasted pine nuts, cooled
1/2 : c Freshly grated parmesan
Salt : Salt and freshly ground
-black : -black pepper
3/4 : c Olive oil
(19.8. : (19.8. oz)pkg fudge brownie
Mix : Mix
1/2 : c Kahlua or coffee-flavored
Liquer : Liquer
3 : x (.9 oz) pkgs. chocolate
Instant : Instant pudding mix
12 : oz Container Cool Whip
6 : x (1.4 o) Heath Bars, crushed
3 : different types of
-lettuce; : -lettuce; Iceberg; Bibb,
-Romaine, : -Romaine, etc.
2 : Avacados
2 : Bell peppers
2 : Small/medium tomatoes
2 : Jars (small) artichoke
-hearts : -hearts
1 : cn (small) chopped ripe olives
1 : Bottle capers
1 : ts Salt
sm : sm Amount of olive oil
sm : sm Amount of red wine
-vinegar : -vinegar
1 : Bunch green onions or
-shallots : -shallots
1 : /2 ts Garlic salt
Oregano : Oregano to taste
3/4 : c Flour
1 : ts Baking powder
1/2 : c Plus 2 tablespoons sugar
1 : pn Salt
3 : Eggs large
1/2 : c Milk
1 : ts Vanilla
0: *These are 1
1: 4 oz chocolate covered bars
2:
3:
4: you need three or you can use 1 bag (6 oz) chocolate-covered toffee candy bits
5: CRUST: Preheat oven to 350 degrees
6: Combine cookie crumbs and cinnamon in small bowl
7: Gradually stir in butter until crumbs are evenly moistened
8: Press into bottom of 9-inch springform pan
9: Bake 10 minutes
10: Cool completely on wire rack
11: Soften coffee ice cream slightly
12: Quickly spread onto crust and sprinlke with 2/3 cup toffee candy
13: Freeze until firm, 1 hour
14: Soften chocolate ice cram slightly; spread onto coffee layer and sprinlke top with broken chocolate wafers
15: Freeze 1 hour
16: Soften vanilla ice cream slightly; spread on top and sprinlke with remaining toffee candy
17: Cover top and freeze overnight
18: (Can be made ahead
19: Wrap well and freeze up to 1 week
20: ) Unwrap cake and refrigerate 20 minutes
21: Remove side of pan
22: Serve with Hot Fudge Sauce (recipe follows)
23: HOT FUDGE SAUCE: 4 squares (4 oz) unsweetened chocolate, coarsely chopped 2/3 cup heavy or whipping cream 2/3 cup sugar 2 Tablespoons butter or margarine 1 teaspoon vanilla extract Combine chocolate and cream in 1-quart microwaveproof bowl
24: Microwave on High 1 1/2 minutes
25: Stir until chocolate is completely melted
26: Stir in sugar
27: Microwave 1 minute more
28: Stir to dissolve sugar, then stir in butter and vanilla until smooth
29: Serve warm
30: (Can be made ahead
31: Cool
32: Cover and refrigerate up to 3 days
33: Microwave on High 1 1/2 to 2 minutes, stirring after 1 minute, until warm and smooth
34: ) Makes 1 2/3 cups
35: From Gemini's MASSIVE MealMaster collection at www
36: synapse
37: com/~gemini