_~Dessert~_

 

Chocolate-Covered Cherry Milkshake
servings: 1

Natural vanilla ice cream
Chocolate syrup
Maraschino cherries and juice
Milk

In a large cup, add several scoops of the ice cream. Pour as much chocolate syrup as desired. Add 1/4 cup of milk or less depending on how thick of a milkshake is desired. Stir until well blended. Add in maraschino cherry juice (2-5 tablespoons depending on size of cup and taste preferences). Stir, add in whole maraschino cherries, and serve.

Invented by: Aqua

 

Chocolate-Strawberry Milkshake
servings: 1

Natural vanilla ice cream
Chocolate syrup
4 or 5 strawberries, sliced
Milk

In a large cup, add several scoops of the ice cream. Pour as much chocolate syrup as desired. Add 1/4 cup of milk or less depending on how thick of a milkshake is desired. Stir until well blended. Add in sliced strawberries (and juice for extra flavor). Stir and serve.

Invented by: Aqua

 

Frozen Chocolatefruit Cream
servings: -

Chocolate ice cream
Frozen cranberry-raspberry juice
Frozen whipped topping

In a large cup or container, add several scoops of the ice cream. Your container should be mostly full with ice cream. Next, add in the cranberry-raspberry juice (thawed). This should fill 1/3 to 1/2 of the container. Add the whipped topping ("Cool-Whip" is recommended). This should fill about 1/3 of the container, depending on how smooth of a blend is desired. Mix all of this well and then freeze for several hours. The mixture should have the same consistency as ice cream. Number of servings depends on the size of the container.

Optional: top with raspberry or strawberry pie filling

Invented by: Aqua

 

Pepsi Ice Cream Float
servings: 1

Natural vanilla ice cream
Chocolate syrup
Pepsi

In a large cup, add several scoops of the ice cream. Pour as much chocolate syrup as desired. Fill up the rest of the container with Pepsi-cola (at least until the fizz has reached the top of the glass). Serve and enjoy!

Invented by: Aqua

 

Apple Crumble
servings: 2-5

1-2 Large apples
Approx. 250g Butter or margarine (softened)
400g Flour
200g Granulated brown sugar
200ml Orange juice
One half of an orange rind
Ground nutmeg
Ground cinnamon

First, you need a decent dish. I like my crumbles to be wide and thin, but any good baking dish works. For the specified amounts, about a 26cm diameter flan dish works nicely. The oven will need to be at 200 degrees Celsius (392 degrees Fahrenheit) for this product, and the shelves need to be in the middle of the oven (this includes fan ovens).
Start off by greasing the base. Make sure the butter is layered on quite thick, and then sprinkle some of the sugar over the bottom, making sure it's more or less evenly spread out, but not too thick. This creates a nice caramelizing-type effect with the apples.For the best textures, peel the apples entirely. It's fine to leave the skin on; however, it becomes a little tough. Cut the apples into four pieces, remove the cores, and then slice each piece into about 3 to 4 more slices. If you're making extra batches, keep the cut pieces in cold water to keep them from turning.
Arrange the slices around the dish neatly. This, believe it or not, actually alters the taste. When the apples are simply flung into the dish, there are a lot of 'gaps' and the flavors don't mix as well with each other. I find it works if you start from the outside and work your way into the center of the dish. Then, for taste, add the orange juice and orange rind over the top and sprinkle with the cinnamon and nutmeg (be careful with these-- too much can be overpowering, so use no more than about 1/2 teaspoon). Place this in the oven for about 15 minutes, or until the juices around the apples seem to have thickened and the apples themselves have dried. While you're waiting for this, you can prepare the crumble. This is very simple. Add all the ingredients into the same bowl and mix it all together with your fingers. The end product should resemble something like bread crumbs, but should not be dry.
If it's too wet, add more flour. If it's too dry, add the butter or margarine.
When the dish is done baking, simply take it out the oven, add the crumble to the top, making sure it covers the fruit entirely-- and pop it back in the oven for another 15 minutes, or until it's slightly browned on the top. All ingredients can be altered in amount to what you feel works, so feel free to try different ideas!

Ethnic Origins:
Crumbles are one of many traditional puddings of Northern England. one useful thing about them is that they can be created with any fruit, and if you have some fruit that has begun to turn, simply stew it up and it makes a perfect base for a crumble. Crumble is best served with custard, cream or plain/vanilla ice cream. Can be eaten hot or cold, and is a perfect cold winter desert.

Variations:
Other fruits that can be used are plum, kiwi, blueberry, or strawberry (leave out the orange and spice ingredients here). Pear works well, and so does rhubarb, but it will need a lot of sweetener. You should read up on how to prepare rhubarb before using it as preparing it wrongly can cause a terrible stomach ache!

Invented by: Arisu