How to create a World of Warcraft feast

Ingredients:
1 package (2-layer size) devil’s food chocolate cake mix + required ingredients per the box
1 12 oz. can of sweetened condensed milk (not evaporated milk)
1 can of any flavor of white pre-made frosting
Peppermint extract, to taste (hot spices)
Green food coloring
A handful of small chocolate candy kisses or chips

Above: You can also visit Kendor Kabonka at the Pig and Whistle Tavern in Stormwind to teach your character how to make a Gooey Spider Cake

Directions:

Prepare and bake the devil’s food cake mix according to the directions on the box in a 9"x 13" (approximate size) rectangular pan.

Cool the cake for 15 to 30 minutes.

Poke holes in the top of the cake with a wooden spoon handle or other slender object, making the holes 2" apart and about 1" deep.

Spray a two-cup glass measuring cup with non-stick cooking spray. This will allow sticky things to slide out easily and not stick to the inside of the measuring cup.

Open the can of sweetened condensed milk and pour it into the two-cup measuring cup.

Add enough green food coloring to make it a nice gooey spider green and mix thoroughly. Flavor the sweetened condensed milk with1/8 teaspoon of peppermint extract and again mix thoroughly. Pour the sweetened condensed milk into the holes in the cake, making sure that it is distributed evenly.
Wash and dry the 2-cup glass measuring cup and re-spray it with the non-stick cooking spray. Open the can of white cake frosting (we used classic vanilla) and scoop it into the 2-cup measure.

Cooking tip: People will tell you that you can't frost a cake while it's still warm, but we know that you would rather not wait (especially with Orcs impatiently demanding to eat it RIGHT NOW). So here's how you can frost your warm cake and serve up slices right away.

Place the glass measuring cup full of frosting in the microwave and cook it for 15 seconds on full power. Take it out and stir the frosting. If it is still too stiff, cook it another 10 seconds on full power. You want it to be smooth and soft, but not too runny. It may take a total of 35 seconds to get to a nice easily spread consistency, but cook it only 10 seconds at a time and stir it in between.

Mix the green food coloring into the frosting until it is nice gooey spider green. Add1/4 to 1/2 teaspoon peppermint extract to taste, if you like. We like ours minty fresh!

Ice the cake with the gooey-spider-green frosting, and dot with chocolate candies.

Tigule %26amp; Foror%26rsquo;s Strawberry Ice Cream

Tigule & Foror’s Strawberry Ice Cream is rich and creamy with a very strawberry flavor. This ice cream does not contain any eggs and, therefore, does not require cooking. This makes it a great recipe for the Journeyman level cook.

You can still make this delicious treat even if you don't own an ice cream machine. See the instructions following the recipe to make handmade ice cream.

Ingredients:
4 cups strawberries, washed, stemmed, & sliced
2 2/3cups sugar, divided
1/2teaspoon salt
4 cups half & half, divided
2 cups cream
1 Tablespoon vanilla extract

Above: You’ll need to complete the “You Scream, I Scream” quest during Children’s Week to get Tigule & Foror’s rare treat

Directions:

In blender or food processor puree strawberries,2/3 cup sugar, and 1 cup half & half until smooth. You may have to do this in batches. If using a blender, it helps to have some of the half & half in the blender with each batch of strawberries and sugar. Set aside.

In a mixer or blender mix the sugar, salt, and two cups of the half & half. Mix until sugar and salt are dissolved. If you are having difficulty dissolving the sugar and salt, heat the half & half in a saucepan to just below boiling point, stirring constantly, and then stir in the sugar and salt until dissolved. Watch carefully and do not allow the half & half to boil. Allow to cool and continue.

Place half & half mixture in a large bowl, add the vanilla, the remaining one cup of half & half, and the cream, and blend thoroughly.

Add the strawberry mixture to the half & half/cream mixture and blend thoroughly. Place in the refrigerator to chill for one to three hours. You may place it in the removable ice cream can of your ice cream machine for chilling. If you heated the half & half in order to dissolve the sugar and salt it will naturally take longer to chill the mixture than if you did not have to heat it.

Freeze the chilled mixture in your ice cream machine according to the manufacturer's directions.

Note: Ice cream machines only get the ice cream to a "soft serve" state; the ice cream requires several hours in the freezer after the machine is through to "harden" to a completely frozen state. Be sure to allow room in your container for the ice cream to expand as it freezes.

This recipe will make four quarts (1 gallon US) of ice cream.

How to make ice cream without an ice cream machine

If you do not have a blender or an ice cream maker you can still make this ice cream! Here are the directions to make ice cream completely "by hand."

In addition to the ingredients listed above for the strawberry ice cream, you will need several zip-lock bags in the sandwich (or quart) and gallon sizes, lots of ice, and rock salt or table salt.

Prepare the ice cream mixture as above. If you do not have a blender or food processor you can mash the strawberries with a fork, and then mix in the sugar, and use the heating technique described above to dissolve the sugar and salt in the half & half-cream mixture.

Pour 1 to 1 1/2cups of the ice cream mixture into a plastic zip-lock sandwich bag.

Press out the air and zip the bag closed, and then put it inside another sandwich bag for safety, and zip that one closed as well.

Fill a gallon size food storage zip-lock bag about one-third full of ice cubes. Add a cup of rock salt or any kind of salt. Place the smaller zip-lock bag with the ice cream mixture inside the gallon size bag and zip the gallon bag closed. Wrap the whole thing in a dish towel or hand towel to insulate your hands from the cold.

Make one bag for everyone who wants ice cream. This recipe will make four quarts (1 gallon US) of ice cream. You can cut the recipe amounts in half or double them to make the amount you need.

To make the ice cream, squish the little bag around in the salt and ice, making sure that the ice contacts the little bag as much as possible. The more that you knead the mixture, the smoother it will be.

Continue to knead for 10 minutes. You can let the ice cream rest in the ice for another five minutes for harder ice cream, or continue to knead for another five minutes. When you feel the ice cream take on a paste-like texture it is done.

Be certain to rinse and/or wipe off the bag containing the ice cream to keep the salt water from getting into the ice cream. (Salty ice cream - yuck!)

You can spoon the ice cream into a bowl or just eat it out of the bag.