• CAKE
  • Quick Treatments for once pretty Cake
• CANDY
  • Granulated Sugar from Peppermint Candy Canes
• CHEESE
  • Cheese Spread from defrosted Pepper Jack Cheese
• CHIPS
  • Potato Chip Breadcrumbs for Fish Fries
  • Potato Chip Crusted Whitefish or Salmon
  • Black Bean Taco Salad with Chicken
  • Nacho Nosh from broken Taco Chips
  • Tex-Mex Eggs Scrambled with crushed Tortilla Chips
  • Fried Pollo Mexicano from broken black Tortilla Chips
• COOKIES
  • Tiramisu from crushed Cookies
  • Ice Cream Mix-Ins made from crushed Cookies and Peanut Brittle
  • Parfait from crushed Cookies
• PRETZELS
• PASTA
  • Quick Treatments for clumped-up Pasta

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COOKIES

Level 1
Cookie Crumble Parfait
Serves 4-6

- a Marlene Samuels creation -

When your cookies are reduced to a pile of crumbs, there's a parfait layer in your future. 

 
2 cups finely crushed crushed cookies (pirouettes, piroulines, peanut butter, chocolate chip, or sandwich cookies)
½ tsp. lemon zest
Raspberry sauce, chocolate or maple syrup

Optional garnish: mint leaf

Serving suggestions: small glasses, ice cream bowls, footed dessert cups, or brandy glasses

1. Place cookies in re-sealable bag, squeeze air out, and using rolling pin or jar, roll over bag until cookies are reduced to fine crumbs. Take ice cream out of freezer, to soften at room temperature for approximately 15 minutes.
    
2. Place 2 tablespoons of cookie crumbs in the bottom of each serving dish. Press down crumbs until firmly packed. Add ½ scoop of ice cream on top of crumbs, smoothing out with back of spoon and sprinkle on pieces of lemon zest; repeat with a second layer of cookie crumbs and lemon zest followed by a second layer of ice cream.
    
3. Place serving dishes in freezer to firm up ice cream mixture, approximately 15-20 minutes.
    
4. Five minutes before serving, remove from freezer and with a damp paper towel wipe glass rim clean of stray ice cream or crumbs.
    
5. Pour sauce over crumbs to ½” depth. Garnish, and enjoy.

For the Raspberry Sauce:

1. Soften frozen raspberries* at room temperature for approximately 15 minutes until they slip out of container easily.
    
2. Place contents in shallow, uncoated saucepan. Bring to a boil then lower heat to a simmer. Continue cooking until volume has been reduced by approximately one third. Pour mixture through a sieve, cheesecloth, or strainer, separating juice from seeds. Press remaining pulp with the back of a spoon to extract any additional juice.

* Or make Todd Stein's raspberry sauce from past peak raspberries.