FoodAskew |

Submitted by NutsOnTheNet.com
Serves 6-8

1. Preheat the oven to 250°F.  Line a baking sheet with parchment paper.
2. Place the egg white in a medium sized stainless steel bowl & whisk until frothy.  Add the brown sugar & vanilla & stir until smooth.
3. Add the pecans & coconut, if desired, & stir until well coated.  Pour the mixture onto the prepared baking sheet & arrange in a single layer.
4. Set aside at least 30 minutes & up to two hours.  Transfer to the oven & bake, stirring occasionally, for 1 hour.
5. Immediately loosen the nuts with a spatula & set aside to cool.

Submitted by Roman
Yields 1 qt.

1. Start with a saucepan that will fit everything, & bring the milk to a simmer.  While that is heating, beat the eggs in a medium mixing bowl.  Add the hot milk very slowly to the eggs. Once it is combined very well, put the egg & milk mixture back in the pan & put it over low heat.
2. Whisk the mixture (now a custard) until it thickens & will coat the back of a spoon & leave a trail when you run a finger over it.  Remove it from the heat & stir in the chocolate until it’s melted.
3. Pour the mixture through a mesh strainer into a large clean bowl.  Allow it to cool slightly, then stir in the cream & vanilla.
4. Cover the bowl & refrigerate until cold or overnight.  Stir the mixture one more time, then put it in your ice cream maker following the manufacturer’s directions.
5. Eat immediately for soft serve or freeze for at least two hours for a firmer consistency.

Chef’s Note: For a slight change up, I added roughly chopped peppermint bark candy to the ice cream maker about 5 minutes before the ice cream was done in the machine.

So while this recipe technically came from a book, one of my best friends & the best budding freelance bakers I know made it for our Christmas party last year and it killed!

From Simply Stunning Holiday Desserts
Makes 16 2/3 c. Servings

1. Ahead of time, bake a batch of brownies in a 9″ square dish.  Once cooled and cut into 1″ cubes you should have enough for the brownie layer here.
2. Beat milk & dry pudding mixes in large bowl with wire whisk 2 minutes or until blended.
3. Gently stir in 1 c. of the whipped topping.
4. Place half of the brownies in a 2 qt. serving bowl; top with layers of half each of the pudding mixture, remaining whipped topping, & raspberries.  Repeat all layers.
5. Refrigerate at least 1 hour.  Store leftovers in refrigerator.

Chef’s Note: If desired, use Baker’s One Bowl Brownies to bake a 13×9″ brownie batch.  Cut enough of the brownies into 1″ cubes to measure for this recipe.  Reserve remaining brownies for snacking!

Alright you askewbies… considering that we all come from a community based on the stoner humor of Jay & Silent bob, it’s appropriate that I did some googling to share these recipes with you.

I’m not going to “reprint” them here, just links. And I have no idea how accurate they are, but I have on good authority that they’re not going to lead you entirely astray.

First, you have to make the butter.

Then you can make some rice krispy treats.

For the chocolate lover, fudge or caramel might be in order.

Submitted by AnyasMom
Serves 6-8

Mix all ingredients together slowly in order above except for the chocolate chips & bakers’ wax.  Roll into small balls & chill at least 6 hours.

Melt semi-sweet chocolate chips and wax.  Mix well.  Use a spoon & toothpick to dip balls into chocolate.  Place on a cookie sheet covered with wax paper.  Let cool/dry, then enjoy.  Keep refrigerated for best taste.