1. Cookies and Cream Waffles with Raspberry Sauce

Source: Dreyer's Ice Cream

Serves 6-8

Waffles
2 eggs
1 1/2 cups half-and-half
1/4 cup melted unsalted butter
3 teaspoons baking powder
1/4 teaspoon salt
1 cup flour
4 tablespoons granulated sugar
3 tablespoons cocoa powder
10 ounces frozen raspberries, thawed
Cookies 'n Cream ice cream or frozen yogurt

Description

To make the waffles: Whisk together eggs, half and half, and melted butter. Set aside. In a large bowl, combine dry ingredients. Add egg mixture to dry ingredients and stir until thoroughly blended. Pour batter into the preheated waffle iron. Bake waffles following appliance directions.

Raspberries: Set aside 2-3 whole raspberries per serving for garnish. Place remaining berries and their juice in a blender or food processor.

2. Nilla Wafers

1/2 cup powdered sugar
1/3 cup granulated sugar
1/3 cup shortening
1 egg
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water

Description

Preheat oven to 325 degrees F. Cream together sugars, shortening, egg, vanilla extract, and salt in a large bowl. Add the flour and baking powder. Add 1 tablespoon of water and continue mixing until dough forms a ball.

Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15 to 18 minutes or until cookies is light brown. Makes 50 to 56 cookies.

3. Oreo Cookies

Yields: 48 servings

Cookie Dough

1 (18 ounces) box devil's food cake mix
2 eggs
2 tablespoons water
2 tablespoons vegetable oil
1/2 cup bitter cocoa powder

Cookie Filling

1 envelope unflavored gelatine
1/4 cup cold water
1 cup Crisco
1 teaspoon vanilla extract
1 pound plus 1 cup confectioners' sugar

Description

Cookie Dough: Blend all ingredients together until the dough can be shaped into a smooth ball. Let it stand 20 minutes, loosely covered.

Form dough into marble-size balls. Place 2 inches apart on greased cookie sheet. Flatten each with the smooth bottom of a drinking glass greased once and dipped into Nestles' Quick Powder (or use sweetened chocolate drink powder). Bake at 400 degrees F for 8 minutes. Remove cookies at once from the baking sheet, to paper toweling and immediately flatten each cookie with the back of pancake turner. Let cool for 20 minutes. Fill with Cookie Filling mixture.

Cookie Filling: Soften gelatine in cold water. Place in a heatproof cup in a pan of hot water till gelatine is transparent. Meanwhile beat Crisco until fluffy, adding vanilla extract and sugar a little at a time. Beat in gelatine mixture when it is completely cooled, but not yet "set" or firm.

When cooled, shape filling into 1-inch balls. Place between the two bottom sides of the cooled cookies, pressing gently until the filling has spread to the edge of cookies and rounded out like the originals.

4. Ornamental Frosting

1 (16 ounces) package confectioners' sugar
3 tablespoons meringue powder
Assorted food colorings

Description

In a bowl with mixer at low-speed beat confectioners' sugar, meringue powder, and 1/3 cup warm water until mixture is stiff and knife drawn through it leaves a clean-cut path, about 7 minutes.

If you like, tint frosting with food colorings as desired; keep covered with plastic wrap to prevent drying out. With a small metal spatula, artists' paintbrushes, or decorating bags with small writing tubes, decorate cookies with frosting. You may need to thin frosting with a little warm water to obtain the right spreading or piping consistency. Makes about 3 cups.