Mad About Maida

  Chocolate Ice Milk Source:  Maida Heatter's Best Dessert Book Ever  (Andrews & McMeel Publishing, 1997 ed.) , pg. 329 . A few years ago, I made Milk Chocolate Ice Milk . This is Chocolate Ice Milk, much richer with a strong coffee flavor. After trying it, I think that the 2 tablespoons of espresso powder is too much, and I wonder if she may have meant "2 teaspoons".  Whatever, I recommend decreasing this amount unless you like the flavor. The last time I ordered cocoa, I tried a new one - King Arthur Black Cocoa. It is very intense and indeed very black.  Due to the strong flavor, I tried this with some vanilla ice cream and enjoyed it more.  This is easier and faster to make than the Milk Chocolate Ice Milk, which involving cooking for 30 minutes. Still, it is a dessert to plan in advance due to the chilling period before and after freezing it in the ice-cream maker. Makes 1.5 Quarts 1 1/2 cups granulated sugar 2/3 cup plus 4 tablespoons unsweetened...

Plum Ice  Source:  Maida Heatter's Best Dessert Book Ever  (Andrews & McMeel Publishing, 1997 ed.) , pg.  336 . 2 lbs. (8 large) dark plums 1 cup water 1 cup granulated sugar (Note: I would use only 1/2 cup) Pinch of salt 1 teaspoon vanilla extract 1 tablespoon lemon juice Every year, a man from the family who owns the nursery where I work, brings us these delicious plums. Last year, I made a non-Maida recipe,   Plum Coffee Cake , which was very good. I wanted to do something different this time, and, turning to Maida's books, I found this recipe. The recipe suggests using 'Black Diamond' or 'Santa Rosa' plums. I have no idea which variety these are. A note on the sugar - it is way too much! I reduced it to about 3/4 and it was still very sweet. I would suggest 1/2 cup sugar, especially if the plums are very sweet. This is easy to make. You will need an ice-cream maker. We have a little Krups one that is wonderful. The recipe makes 1 1/2 quarts. Halve a...

Heath Bar Brownies Source:  Maida Heatter's Brand-New Book of Great Cookies  (Random House, 1995 ed.) , pg. 140. These are very easy to make and I used a hand-mixer. I was actually short on the Heath bars, and it still came out fine (I omitted sprinkling the tops). I refrigerated them overnight before cutting them into bars, so they were very hard. It is best to let them sit at room temperature for five or so minutes to soften a bit. Makes 24 small brownies 2 1/2 oz (3/4 cup) pecan halves or pieces 6 1/4 oz. Heath Bars 2 oz. unsweetened chocolate 4 oz. (1 stick) unsalted butter 2 large eggs 1/2 teaspoon vanilla extract 1/4 teaspoon salt 3/4 cup granulated sugar 1 cup sifted unbleached flour Adjust the oven rack one-third from the bottom and preheat to 350. Line an 8-inch square pan with foil. Butter the foil on the bottom and sides. Toast the pecans. Set aside. On a cutting board with a sharp knife, cut the Heath bars into long slices, about 1/4 inch wide, until you have 1 1/2...