ICE CREAM CAKE

Hey yall, one more specialty for today!!! hope you enjoy

1 pound cake, vanilla, chocolate, or swirl
1 rectangular box vanilla, chocolate, or swirl ice cream, slightly softened
1/4 cup spiced rum or any liqueur you have on hand
1 jar chocolate sauce
1 cup cocoa powder

Line a meat loaf pan with plastic wrap so that it is completely covered, with lots of extra hanging over the edges. Cut the pound cake lengthwise in 4 equally thin rectangular slabs. Cut 1 of the rectangles in 1/2 widthwise, then cut another 1 of the rectangles in 1/2 lengthwise. You should have 2 full slabs, 2 thin rectangular strips, and 2 squares.

Begin layering the meatloaf pan with 1 of the full slabs on the bottom, then the 2 strips on either side. Place the 2 squares of pound cake vertically on each end of the pan. The loaf pan should now be completely encased in pound cake. Lightly brush the pound cake with the liqueur. Scoop the ice cream into the cavity of the pound cake and smooth it out with a small offset spatula or your fingertips so that it is all even around the pan. Once the pan is full of ice cream, top it with the remaining piece of pound cake and press down. Cover the cake with the plastic wrap and put back in the freezer for at least an hour.

Using the overhanging plastic wrap, remove the ice cream cake from the loaf pan. Place the loaf on a serving platter and drizzle with the chocolate sauce. Sprinkle with the cocoa powder and serve

COUNTRY FRIED STEAK with BISQUITS AND GRAVY

Hey yall. Sorry for the delay in posting the recipes!! So since I lagged in posting a new one im gonna let you all in on a little secret family recipe that is really one of my favorites, zI hope you all like it.

Remember to keep checking back for more details on the Family Recipe Cookbook soon to be ready for you all.


Steak and Gravy:
1 1/2 cups, plus 2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
8 (4-ounce) tenderized beef round steak (have butcher run them through cubing machine)
1 teaspoon House Seasoning, recipe follows
1 teaspoon seasoning salt
2 cups buttermilk
2/3 cup vegetable oil
1 1/2 teaspoons salt
1 quart whole milk
1/2 teaspoon monosodium glutamate (recommended: Ac'cent),
optional
1 bunch green onions, or 1 medium yellow onion, sliced

Basic Biscuits:
1 package yeast
1/2 cup lukewarm water
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
3/4 cup solid shortening (recommended: Crisco)
2 cups buttermilk

Steak and Gravy:
Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour. Heat 1/2 cup oil in a heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.

Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the whole milk and the Ac'cent, if using stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.

Biscuits:
Preheat oven to 400 degrees F. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.
Split biscuits in half and top with country fried steak and drizzle with gravy.

Chef Chatos Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.