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July 2018 Newsletter

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The Dining Car


Here is a summer treat just in time for the 4th of July

Ice Cream Nut Rolls

1 lb. butter (cold; do not use margarine)                   
1 tsp. vanilla
4 cups flour                                                                          Confectioners’ sugar
1 pint vanilla ice cream, softened                                 
Nut filling
(recipe follows)

In a larger bowl, cut butter into flour as for pastry. Add softened ice cream and vanilla. Mix well until a heavy, smooth dough forms. You may use a heavy duty mixer for this. Divide dough into 8 portions and shape into ball. Cover with wax paper. Refrigerate 3 hour or overnight. When ready to use, preheat oven to 350. Grease cookie sheets. Sprinkle a flat surface with confectioners’ sugar. Roll out each ball into circle about 12 inches in diameter. Cut each circle into 12 pizza like wedges. Spread each wedge with Nut Filling or any other pastry filling. Roll from wide end to narrow end. Place on prepared cookie sheets and bake in preheated oven for 20 minutes. Remove immediately from cookie sheets and place on wire cooling rack; while still warm, dust generously with confectioners’ sugar. Do not put in airtight container. A box lined with wax paper with lid on, is ideal to store cookie because it allows enough air in to keep them from getting soggy. They may also be able to be frozen. Makes about 100 cookies

Nut Filling: 

¾ cup milk, scalded                                              
1 tsp. vanilla
1 cup sugar                                                             
4 cups walnuts, finely ground

In a bowl, place scalded milk and sugar; stir until sugar dissolves. Add nuts and vanilla. Mix well to blend. Use to fill nuts rolls.