Chocolate Croissant Shell ½ cup chocolate chips 1 Vie de France butter croissant ¾ cup raspberry ice cream Melt chocolate chips in the microwave or over low heat in a saucepan. Meanwhile, place a cooling rack on top of a cookie sheet. Slice croissant in half and place the halves side by side on the rack. Pour the melted chocolate over the croissant halves, coating the entire surface. Let sit for about 15 minutes, or until the chocolate is ;rm. Fill the bottom half of the croissant with ice cream and place the other half on top. If desired, serve with whipped cream and raspberries. Makes 1 serving.
OPTIONAL GARNISH
¼ cup whipped cream
Raspberries
“My guests love this dessert at Christmas time! The presentation is
so pure and simple looking and
everyone forgets the calories. I use
peppermint ice cream for the ;lling
Recipe from 2009, Home Cooking The Costco Way, page 209.
DENISE SNAKARD
Winnetka, Illinois
“I love this recipe!!! It has a perfect balance of ;avors between
the tangy lemon and the sweet glaze poured on top. The glaze
oozes down into the bread, making it so moist and delicious.”
Lemon Bread
1½ cups all-purpose ;our
½ teaspoon salt
1 teaspoon baking powder
6 tablespoons butter,
softened
1 cup sugar
2 eggs
½ cup milk
Grated peel and
juice of 1 lemon
¼ cup poppy seeds
(or chopped
walnuts)
½ cup confectioners’
sugar
JENNIFER BLAKELY
Visalia, California
Preheat oven to 350°F. Grease and ;our a 9-by-5-inch loaf pan.
Whisk together ;our, salt and baking powder.
In a large bowl, cream butter, sugar and eggs together until light and
;u;y. Add milk alternately with the ;our mixture in 2 parts; mix well.
Stir in grated lemon peel and poppy seeds.
Pour the batter into the prepared loaf pan. Bake for 60 minutes, or until
a toothpick inserted in the center comes out clean. Let the bread cool in
the pan for 5 minutes.
Mix together lemon juice and confectioners’ sugar to make a glaze. Remove
the bread from the pan. Pour the glaze over the warm bread (poking holes
in the bread ;rst will make it absorb more of the glaze). Makes 10 servings.
Recipe from 2009, Home Cooking The Costco Way, page 177.
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