Spumoni Sundae Slices Food

SPUMONI SLICES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Divide dough in three portions. Stir chocolate into one portion. Add pecans and green food coloring to the second portion. Add cherries, almond extract and red food coloring to the third. , Roll each portion between two pieces of waxed paper into an 8x6-in. rectangle. Remove waxed paper. Place chocolate rectangle on a piece of plastic wrap. Top with the green and pink rectangles; press together lightly. Wrap with plastic and chill overnight., Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. , Bake at 375° for 5-7 minutes or until set. Cool for 2 minutes before removing to wire racks. Repeat with remaining dough.

SPUMONI SUNDAES WITH ESPRESSO HOT FUDGE SAUCE

Steps:

• Bring amaretto and preserves to boil in saucepan. Reduce heat to medium; boil gently until mixture is reduced to 3 tablespoons, stirring often, 3 to 4 minutes. Remove from heat. Add cherries; let soak at room temperature at least 3 hours. DO AHEAD: Can be made 1 day ahead. Cover; chill.
• Bring 2/3 cup cream, honey, and espresso powder to simmer in another small saucepan over medium heat. Remove from heat. Add chocolate and butter; whisk until smooth. DO AHEAD: Fudge sauce can be made 1 day ahead. Cover and chill. Rewarm just until pourable before using.
• Spoon 1 tablespoon fudge sauce into each of 6 dessert glasses. Add 1 scoop pistachio gelato and 1 scoop vanilla gelato to each glass. Drizzle 1 tablespoon fudge sauce over gelato on each. Top with whipped cream, cherry mixture, and pistachios.

VALERIE'S SPUMONI

Steps:

• Lightly grease a 9-by-5-inch aluminum loaf pan with cooking spray. Line the pan with plastic wrap on all sides, leaving a 2-inch overhang; the cooking spray will help the plastic stick directly to the sides of the pan.
• In a food processor, pulse the chocolate wafers until very fine, like sand. Add the chocolate sauce and pulse a few more times until the mixture comes together. Pour into the prepared loaf pan and firmly press into the bottom of the pan to create a crust. Freeze for 30 minutes to set.
• Meanwhile, remove the chocolate-chocolate chip gelato from the freezer to soften. After 30 minutes, remove the loaf pan from the freezer and spread the chocolate gelato over the crust; use a small offset or rubber spatula to spread the gelato into a flat, even layer. Return the loaf pan to the freezer for another 30 minutes. Meanwhile, let the vanilla bean gelato soften at room temperature.
• When the vanilla gelato has softened, transfer it to a bowl and stir in the sliced Amarena cherries, the Amarena syrup and the red food coloring if using. Mix until the cherries are evenly dispersed and the food coloring is completely incorporated. Remove the loaf pan from the freezer and evenly spread the cherry gelato over the chocolate gelato. Place back in the freezer for at least 1 hour more; it takes longer for the cherry layer to set.
• Thirty minutes before the cherry layer is set, remove the pistachio gelato from the freezer to soften. When softened, spread in an even layer over the cherry gelato; the pistachio layer should come up nearly to the top of the pan. Cover with plastic wrap and freeze overnight.
• When ready to serve, remove the plastic wrap from the top of the pan and invert the spumoni onto a cutting board. Gently lift the loaf pan away and remove the remaining plastic wrap. Slice the spumoni into 3/4-inch slices, using a chef's knife dipped in warm water; dip the knife in the warm water between each slice. Serve immediately.

ITALIAN SPUMONI TOWERS

Steps:

• Using a round cookie cutter or small can, trim the sliced pound cake into disks. Layer, starting with a slice of pound cake, then a small scoop of chocolate ice cream, a slice of pound cake, then pistachio ice cream, a slice of pound cake, and strawberry ice cream, finishing with a slice of pound cake to form spumoni towers. Individually wrap and freeze to set. To serve, place on a rack set over a baking sheet, and pour sauce over top to cover. Transfer to dessert plates and serve.

SPUMONI SLICES - ITALIAN CHRISTMAS COOKIES

Steps:

• Beat shortening and margarine or butter about 30 seconds or till softened.
• Add half the flour, the sugar, egg, 2 tablespoons milk, vanilla, baking soda, and 1/4 teaspoons salt.
• Beat till thoroughly combined, scraping sides of bowl occasionally.
• Stir in remaining flour.
• Divide dough into thirds.
• Into one portion, mix chocolate and 2 teaspoons of the milk.
• Into second portion, mix cherries.
• Into third portion mix nuts, remaining milk, flavoring, and enough green food coloring to tint dough.
• To shape dough, line bottom and sides of an 8 x 4 x 2 inch loaf pan with clear plastic wrap.
• Press pink dough evenly in pan.
• Top with chocolate dough.
• Top with green dough.
• Cover and chill for 4 to 24 hours.
• Preheat oven to 375 degrees.
• Invert pan; remove dough.
• Remove plastic wrap.
• Cut dough into 1/4 inch thick slices; cut each slice crosswise into three pieces.
• Place 2 inches apart on ungreased cookie sheet.
• Bake in 375 oven 8 to 10 minutes or till edges are lightly browned.
• Remove and cool on rack.
• Drizzle with powdered sugar icing tinted green or with melted chocolate.

SPUMONI SLICES (NEAPOLITAN COOKIES)

Steps:

• In a mixing bowl, cream butter and sugar.
• Beat in egg and vanilla.
• Gradually add flour and mix well.
• Divide dough into three portions.
• Stir chocolate into one portion; mix well.
• Add pecans and green food coloring to the second portion.
• Add cherries, almond extract and red food coloring to the third.
• Roll each portion between two pieces of waxed paper into and 8x6-inch rectangle. Remove waxed paper.
• Place chocolate rectangle on a piece of plastic wrap.
• Top with the green and pink rectangles; press together lightly.
• Wrap with plastic wrap and chill overnight. Cut chilled dough in half lengthwise. Return one rectangle to the refrigerator.
• Cut remaining rectangle into 1/8 inch slices.
• Place 1 inch apart on ungreased baking sheets.
• Bake at 375 for 5-7 minutes or until set. Cool for 2 minutes before removing to wire racks.
• Repeat with remaining dough.
• Note: for another good and highly reviewed Neapolitan Cookie recipe, take a look at recipe number 47503.

ITALIAN SPUMONI COOKIES

Steps:

• Let cookie dough stand at room temperature 5-10 minutes to soften. In a large bowl, beat cookie dough and 3/4 cup flour until combined. Divide dough into three portions., Add remaining flour, cherries and if desired red food coloring to one portion. Add cocoa and liqueur to the second portion. Add pistachios and if desired green food coloring to the remaining portion., Roll each portion between two pieces of waxed paper into an 8x6-in. rectangle. Remove waxed paper. Place cherry rectangle on a piece of plastic wrap. Layer with chocolate and pistachio rectangles; press together lightly. Wrap with plastic wrap and refrigerate overnight., Preheat oven to 375°. Cut chilled dough in half widthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough., Bake 8-10 minutes or until set. Cool 2 minutes before removing to wire racks. Store in an airtight container.