NEAPOLITAN DELIGHT
Steps:
- Make the pasta frolla: Sift the flour, granulated sugar, and salt onto a clean, dry work surface. Make a well in the center of the dry ingredients and add the butter, eggs, and lemon zest to the well. Work the butter and eggs together with your fingertips, then gradually begin to incorporate the flour into the egg mixture. Continue working the dough with your fingertips until smooth. Gather the dough into a ball, wrap it in plastic wrap, and refrigerate at least 30 minutes or up to 1 day.
- Meanwhile, make the filling: Cut the dried figs into quarters, dropping them into a small bowl as you do. Pour the Marsala over the figs and soak, tossing from time to time, 30 minutes.
- Scrape the figs and Marsala into the work bowl of a food processor fitted with the metal blade. Process the figs and wine to a smooth paste. Scrape the paste into a medium bowl, and stir in the raisins, honey, walnuts, almonds, and lemon and orange zest.
- Preheat the oven to 350° F. Lightly grease two baking sheets with butter. (This is not necessary if you're using nonstick baking sheets.) Cut the pasta frolla into quarters. Roll each into an 8 × 8-inch square. Spread one-fourth of the filling evenly over the square and roll it up like a jelly roll. Cut the roll crosswise into 3/4-inch slices. Lay the slices flat on the prepared baking sheets and bake until the underside is deep golden brown, about 20 minutes. Remove to a wire rack to cool completely. Serve at room temperature, plain or sprinkled with powdered sugar.
FROZEN NEAPOLITAN DELIGHT
This is a recipe I found back in 1971 before DH and I got married. I found it on a box of Reynolds Wrap. It had a great picture of the finished dish and my little brother who was 7 at the time made me promise to make this for him after I got married. Well.... I believe I had been married about 10 years when I finally made this for him. DH and I just celebrated our 35th. Yes DB still asks for this whenever we have a family get together. Enjoy! Preparation time does not include freezing time.
Provided by teresas
Categories Frozen Desserts
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Must use Heavy Duty Reynolds Wrap.
- Cut pound cake lengthwise into 3 equal layers.
- Place one layer on an 18" square sheet of Reynolds Wrap.
- Cut ice cream brick lenghtwise into 2 equal slices and place on cake layer.
- Repeat with second ice cream brick and cake layer. (finish with cake layer).
- Frost top and sides with whipped topping. (Cool Whip).
- Decorate with pecans and cherries.
- Place on foil in freezer about 2 hours, or until topping is frozen hard.
- Remove from freezer.
- Bring foil up, double fold over top and fold in ends.
- Return to freezer till ready to serve.
- Slice into equal servings of 8-10.
Nutrition Facts : Calories 243.2, Fat 13.5, SaturatedFat 5.7, Cholesterol 24.9, Sodium 175.7, Carbohydrate 28.6, Fiber 0.8, Sugar 5.7, Protein 2.7
FROZEN DELIGHT
YUMMY! You only need one word for this easy and scrumptious dessert. Experiment with different pie fillings and find your own favorite. Kids love this!
Provided by Evans Mommy
Categories Frozen Desserts
Time 5m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients well.
- Place in container with lid or 9x13 inch pan covered with foil.
- Freeze.
- Let thaw 15 minutes before serving.
Nutrition Facts : Calories 338.3, Fat 17.7, SaturatedFat 7.6, Cholesterol 38.7, Sodium 198.7, Carbohydrate 40, Fiber 1.2, Sugar 34.8, Protein 7.5
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