From the kitchen of Lynn O’Malley – Summer is a time of great intentions; we want to hike the wilderness, build a backyard deck or tree fort, host a marvellous B.C. Day party, teach our children the Latin names of all the local flowers and catch up our photo album. Then a heat wave hits, and it’s all we can do to throw some Wonder bread and a jar of peanut butter at our children before retreating to the basement again with a wet cloth on our head.
But sometimes you have to step up and provide vittles for a crowd. For times like that, here’s a great, crowd-pleasing recipe that makes it seems like you’ve been working much harder than you have. Make it several hours in advance, or even the day before, so it’s well frozen when you unveil it. (And FYI, it’s a great birthday cake for the wheat-intolerant!) Do you have any favourite hot-weather recipes, an easy, stove-free main, perhaps, or perfect patio drink? Please send them to [email protected], and I’ll share them here!
The Best Ice Cream Cake
2 c. Rice Krispies
1 c. coconut
1 c. chopped pecans
1 stick melted butter
1/2 gal. vanilla ice cream
1 sm. bottle caramel syrup
3/4 c. brown sugar
Mix together Rice Krispies, coconut, pecans and butter. Bake on cookie sheet at 325 degrees for 20 minutes. Remove from oven and mix 3/4 cup brown sugar to mixture. Spread about half the mixture in the bottom of 13×9 pan.
Spread with 1/2 of caramel (I don’t usually add nearly this much caramel …. and at this point I usually drizzle some chocolate syrup on top, too!) Cut and place ice cream until it covers bottom of pan. Pour more caramel to taste and the remainder of the mixture on the top of ice cream. Freeze and eat.