The Tri-City Herald's Food & Wine section Feb. 24 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Ice Cream Strudel
This recipe is from a 1970s cookbook the Southwest Chapter of Women's American ORT. The dough, made with ice cream, turns out flaky and crisp. The recipe makes a lot of strudel. What's wonderful is that you can freeze the dough and make one or two rolls, at a time, thawed before baking.
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1/2 pound butter or margarine, melted
1/2 pint vanilla ice cream softened
2 cups all-purpose flour
2 cups apricot or raspberry preserves or fruit pie filling
1/2 cup chopped walnuts, pecans or almonds
1/2 cup raisins or golden currants
1/2 cup shredded coconut (optional)
1/2 cup chocolate chips (optional)
powdered sugar (optional)
Beat butter into ice cream. Add flour a cup at a time and form into a soft\ ball. Place in wax paper or plastic wrap and refrigerate at least an hour, until dough is easy to handle. Divide into 4 portions. Roll each into a rectangle about 1/8-inch thick.
Stir the preserves, nuts, raisins, coconut and chips together. Spoon filling onto dough, and roll up each portion as you would a jelly roll, from the long end.
Heat oven to 350 degrees. Place rolls on parchment-lined cookie sheet, and slit each roll on the diagonal into about 10 portions. Bake about 45 minutes, or until golden brown. Sprinkle with confectioners' sugar. Makes about 40 portions.
Per serving: 122 calories (47 percent from fat), 6 g fat (4 g saturated), 15 mg cholesterol, 1 g protein, 15 g carbohydrates, 0.6 g fiber, 51 mg sodium.
From a 1970s cookbook the Southwest Chapter of Women's American ORT.