from: Everyday Food, Jan/Feb 2003
Ingredients
1 ½ pints strawberries, rinsed and hulled
½ cup confectioners’ sugar
1/3 cup water
Directions
Place all ingredients in a food processor and process until chunky. Pour half mixture into a bowl. Process the rest until smooth. Pour into 3 ounce molds or plastic cups and insert sticks or wooden spoons. Freeze until solid – at least 8 hours.
from: Martha Stewart
Ingredients
6 ounces cream cheese, at room temperature
¼ cup sour cream
1/3 cup sifted confectioner’s sugar
1 tablespoon grate lime zest
2 tablespoons freshly squeezed lime juice, plus more for glasses
2 tablespoons tequila
2 tablespoons triple sec
½ cup heavy cream
2 tablespoons granulated sugar
4 graham crackers
2 tablespoons unsalted butter, melted
coarse salt for glasses
Directions
In the bowl of an electric mixer, beat cream cheese until smooth. Add sour cream, confectioners’ sugar, lime zest, lime juice, tequila, and triple sec; beat until combined. In another bowl, whip heavy cream until stiff peaks form; fold into cream-cheese mixture. Cover with plastic wrap; freeze until firm, about 30 minutes.
Pulse graham crackers and granulated sugar in the bowl of a food processor and process until finely chopped. Stir in butter.
To serve, place lime juice on one plate and salt on another. Dip rims of glasses in juice, then salt. Remove mixture from freezer, and scoop into glasses; sprinkle with topping. Let soften slightly before freezing.
from: Jessica Nichols
Ingredients
1 ½ cups sugar
2 eggs, beaten
¼ cup butter, melted
3 tablespoons Bailey’s Irish Cream
1 ¼ cups sifted flour
½ cup unsweetened cocoa
1 teaspoon baking powder
Directions
Heat the oven to 325 degrees. Grease a 9-inch square pan with cooking spray. Combine the sugar, eggs, butter, and Irish cream. Combine flour, cocoa, and baking powder; stir into sugar mixture. Spoon into the prepared 9-inch pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.