Moose Tracks in the Snow -- A Mormon Cookbook

What if there was a cookbook that paired Mormon inspirational stories with quirky refreshment recipes. Just like the "gentile" cookbooks that pair the perfect wine with the perfect cheese, this would be a guide to our best loved tales to be served up with something containing Marshmallow Whip.

Take my first concoction of a reading of "Footprints in the Sand" and a recipe to make your own "Moose Tracks" ice cream in the comfort of your own home. The book would be called "Moose Tracks in the Snow" and maybe this would be an appropriate cover photo for the book.

Think of it ... we could do laminated posters with schmaltzy pictures and recipes in the bottom corner to be sold by the dozens at Des. Book. Tears would be "strolling" down the cheeks of touched reader and eaters alike!!

Moosetracks Ice Cream. Mix the following ingredients into Vanilla or Chocolate ice cream:

1 cup fresh Marshmallow Whip

1 cup chopped mini Reeses Peanut Butter Cups (about 20)

4 oz. chopped semi-sweet chocolate

1-2 cups fudge ripple (see recipe below)

Fudge Ripple
from The Perfect Scoop
Yields about 2 cups

1/2 cup sugar
1/3 cup light corn syrup
1/2 cup water
6 tbsp unsweetened Dutch-process cocoa powder
1/2 tsp vanilla extract

1. Combine sugar, corn syrup, water and cocoa powder in a medium sauce pan and whisk until well-combined.
2. Heat over medium heat. Whisk constantly until it comes to a low boil.
3. Continue to cook for one minute, whisking constantly.
4. Remove from heat and stir in vanilla.
5. Chill thoroughly in refrigerator before using.

Fudge ripple, if covered and refrigerated, can be stored for up to 2 weeks.

(What are your favorite morm-o-phide recipes?)