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December 2, 2014

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

A five minutes, no-fail, wow dessert: ICE CREAM SUNDAE PIE WITH BERRY SAUCE (Includes tips and techniques)

By Diane Rossen Worthington





JewishWorldReview.com | Desserts can be tricky for a Seriously Simple cook, especially as the temperature goes up. Making pie dough or baking a fancy cake isn't what I have in mind in the heat of the season. This icy confection says it all … five minutes for a wow-factor sweet.


Ice cream pie answers the call for a decadent, delicious and very easy to-put-together dessert. Since you are buying the pre-made crust, insert it into a pretty pie plate, either simple glass or porcelain. This will make a nice presentation.


Softened ice cream is spooned into the crust and frozen. Then a simple decoration can be added, such as nuts, drizzled syrup or grated chocolate. A warm berry compote is spooned over the pie slice just before serving. It's a knockout summer dessert that will leave your guests asking for the recipe -- or another invitation to your house for dinner. This is very easy to make and can involve children as well. Kids can help decorate the finished frozen dessert. You can vary the ice cream if you like. Just remember that the crust is either graham cracker or chocolate, and go from there. Pint layers of vanilla and strawberry, like the flavors of an old-fashioned banana split, are a favorite combination (especially for the Fourth of July).


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No matter what flavors you choose, you really can't go wrong. Make time this summer to create your own signature ice cream pie. This is a great item to keep in your freezer. Remember to remove the pie from the freezer 15 minutes before serving for easy slicing. Enjoy.

Tips and Variations:


  • For a Fourth of July theme, use strawberry and vanilla ice cream, leave out the chocolate syrup, and use all blueberries (six 6-ounce containers) for the sauce. Garnish with strawberries and whipped cream to create a red, white and blue delight.

  • A few of my favorite flavors include cookie dough, Oreo, coffee, caramel and English toffee.

  • Make sure the ice cream is soft enough to work with but not already melting; remove from the ice cream for 20 minutes before working with it.

  • Remove the pie 15 minutes before serving; dip a knife in hot water for easy cutting.

  • Advance preparation: This can be prepared up to 2 weeks ahead, covered tightly, and frozen.



    FIVE-MINUTE ICE CREAM SUNDAE PIE WITH BERRY SAUCE

    Serves 6 to 8


    • 1 quart (or 2 different flavored pints) favorite ice cream, slightly softened

    • 1 (9-inch) purchased graham cracker piecrust or chocolate-cookie piecrust

    • 1/3 cup purchased chocolate syrup (in squirt bottle)

    • 2 tablespoons toasted almonds, sliced or chopped

    • 2 (6-ounce) containers blueberries

    • 2 (6-ounce) containers raspberries

    • 2 (6-ounce) containers blackberries

    • 2 tablespoons water

    • 2 tablespoons brown sugar


    1. Spoon ice cream into crust (if doing two different ice creams, spread one on top of the other); smooth top.

    2. Squeeze chocolate sauce in straight lines over pie, spacing 1/2 inch apart. Draw tip of knife crosswise through chocolate lines, forming pretty pattern.

    3. Sprinkle with almonds; freeze until firm.

    4. Just before serving, bring all berries, 2 tablespoons water, and brown sugar to simmer in medium saucepan over medium-high heat. Cook until sauce thickens, stirring gently, about 4 minutes; remove from heat. Cut pie into wedges; place on plates. Spoon warm sauce over and serve immediately.

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    © 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.