the wave presents Ruggles Recipes

Submit to FacebookSubmit to Google BookmarksSubmit to TwitterSubmit to LinkedIn

. Posted in Ruggles Recipes

 

Ingredients

FILLING:

1qt. RUGGLES Butter Pecan Ice Cream

1 cup Pumpkin

1/2 qt. brown sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. salt

CRUST:

1 1/2 cup graham cracker crumbs

1/4 cup sugar

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/3 cup melted butter

Directions 

Mix all ingredients (minus ice cream) together and pour into pie crust.

Scoop softened ice cream onto pie surface, covering the already poured ingredients.

Chill in freezer

. Posted in Ruggles Recipes

 

Ingredients

1/3 of Angel food cake or 1/2 of angel food loaf

9x9" pan

2 Cup (1pt.) RUGGLES Vanilla Bean Ice Cream 

1 cup fresh Blueberries

1 cup milk

1 pkg. instant vanilla pudding

1 pkg. strawberry Jello

1 cup boiling water

Preparation

1. Break up angel food into small pieces and Combine with ice cream, milk and pudding.

2. Pour Jello and water over cake. DO NOT STIR.

3. Add 1 package of frozen strawberries. Pour over cake and ice cream. DO NOT STIR.

4. Chill or freeze.

 

. Posted in Ruggles Recipes

INGREDIENTS 

1 pkg. chocolate wafer cookies (crushed)

1/3 cup butter (melted)

2 cups powdered sugar

2 squares semisweet chocolate

1/2 cup margarine

3 eggs, seperate white and yolks (need both)

1/2 tsp. vanilla

1/4 tsp. salt

2 qts. RUGGLES Cookies & Cream ice cream

DIRECTIONS

1. Combine crushed cookies, 1/3 cup melted butter.  

2. Divide mixture in 1/2, set 1/2 aside for topping.  Put other 1/2 in bottom of 9x13 dish.

3. Cook: sugar, chocolate, 1/2 cup margarine, egg yolks, vanilla & salt.

4. Bring to boil, stirring constantly, then cool 10 minutes.

5. Beat egg whits stiff.  Mix with above filling.

6. Spoon over crumbs in dish

7. Let the ice cream soften some and spread over crumbs and filling in dish.  

8. Top with crumbs, freeze, cover with foil. Keeps up to 3 months.

. Posted in Ruggles Recipes

Ingredients

2 tablespoons unsalted butter

2 tablespoons sugar

1/2 teaspoon cinnamon

1 cup sliced almonds

qt. Ruggles French Vanilla ice cream

1 cup frosted cornflakes

1/2 teaspoon salt

Preparation

1. Preheat oven to 350ºF and line a large baking sheet with parchment.

2. Place butter, sugar and cinnamon in a small bowl and cook in microwave on high for 1 minute, until butter has melted. Stir to combine.

3. Place almonds in a small bowl; pour butter mixture over, tossing to coat. Spread almonds on baking sheet.

4. Bake for 10 minutes, stirring halfway through. Let cool on baking sheet on a wire rack for 30 minutes.

5. Line a second baking sheet with parchment and place in freezer. Let ice cream stand at room temperature 15 minutes to soften.

6. Pulse almond mixture, cornflakes and salt in food processor until mixture resembles coarse crumbs. Transfer mixture to a shallow dish.

7. Scoop ice cream into balls using a 1 1/4-inch scoop. Roll in almond mixture, gently pressing onto balls. Arrange on baking sheet in freezer. Freeze truffles for at least 30 minutes or up to 24 hours.

 

The Smooth Circle

Become a member of our Smooth Circle! We'll email you a newsletter twice a month with the latest on-air giveaways, area events, concerts and more...Plus gain access to exclusive contests! We won't share your information, but we will send you updates at least once a month, so you can keep up with what's going on at 107.3 the Wave.

TOP