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You Asked For It: Snickerdoodle Ice Cream

Snickerdoodles are my favorite cookies. I would love to make a snickerdoodle ice cream if anyone can share a recipe. Karen Wenner, Palm Harbor

A snickerdoodle cookie is a delicately flavored cookie with a cinnamon-sugar top. Madeleine O'Brien of Dunnellon shares an ice cream recipe that combines brown sugar, cinnamon and nutmeg. I tested the recipe in a Cuisinart ice cream maker with excellent results. It is very creamy and full of flavor. Mine is a 1-quart bowl, but if you have a 2-quart ice cream maker you can easily double the ingredients.

A friend of mine was telling me about a yogurt chicken she had at a restaurant while on vacation. I'm hoping a reader has a recipe for me to try. Dee Dee Gibson, Clearwater

Anna Stearns of Dunedin shares a recipe for tender yogurt chicken that comes from the Fresh Market 25th Anniversary Cookbook. This recipe makes a very moist chicken, full of bold flavors, of which Dijon mustard and Worcestershire sauce are the most prominent. It was an easy dish to pull together, and you may already have the ingredients on hand.

Recipe requests

Litta Silvey of St. Petersburg would like Village Inn's French silk pie recipe. Trilby Toske, also of St. Petersburg, is looking for a couple of recipes. The first is for a scone with frosting like those served in a Safety Harbor tea room. The second is for a deep dish sweet potato pie. It has pieces of sweet potato in a sauce, with strips of pastry through it and a crust on top.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, PO Box 1121, St. Petersburg, FL 33731 or e-mail Include your name, city and phone number.


Snickerdoodle Ice Cream
½ cup sugar

½ cup firmly packed brown sugar

½ teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 cups heavy whipping cream

1 ½ cups half-and-half

1 ½ teaspoons vanilla

Combine sugar, brown sugar, cinnamon and nutmeg in a medium bowl. Stir in whipping cream, half-and-half and vanilla.

Pour into a 1-quart ice cream freezer. Freeze according to manufacturer's directions (40 to 60 minutes).


Tender Yogurt Chicken
6 boneless, skinless chicken breasts

2 teaspoons fresh lemon juice

Salt and pepper to taste

½ cup plain yogurt

¼ cup mayonnaise

¼ cup scallions, sliced, extra for garnish if desired

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon fresh thyme, coarsely chopped

¼ cup Parmesan cheese, freshly grated

1 teaspoon fresh rosemary, coarsely chopped

Preheat oven to 350 degrees. Arrange chicken in single layer in 9- by 13-inch baking dish. In a mixing bowl, combine lemon juice, salt and pepper. Drizzle over chicken and set aside.

In separate mixing bowl combine yogurt, mayonnaise, scallions, mustard, Worcestershire sauce, thyme and cheese; mix well. Pour over chicken and sprinkle with rosemary. Bake for 50 minutes or until chicken is no longer pink and juices run clear. Remove to serving plates, and sprinkle chopped scallions over chicken, if desired, as garnish.

You Asked For It: Snickerdoodle Ice Cream 07/08/08 [Last modified: Wednesday, July 9, 2008 9:33am]
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