Yield: 1 Servings
2 c ripe peaches,finely chopped
1 1/4 c sugar
1/2 juice of lemon
2 lg eggs
2 c heavy (or whipping cream)
1 c milk
Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover
and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the
peaches from the refrigerator and drain the juice into another bowl. Return the
peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy,
1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then
continue whisking until completely blended, about 1 minute more. Pour in the
cream and milk and whisk to blend. Add the peach juice and blend. Transfer the
mixture to an ice cream maker and freeze following manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before if is done) add the peaches,
then continue freezing until the ice cream is ready. Makes 1 quart.
Monday, September 14, 2009
Belgian Fries
Yield: 1 Servings
Start by peeling some potatoes. Cut them in slices 1 cm (3/8") thick
and finally cut them into fries of 1 cm square. Dry the fries well in
paper or a towel before putting them into the oil.
Heat the oil in a hot frying pan or deep fryer to a temperature of
160C (320F). Put in a hand full of fries: not more at once because the
oil will cool down too much. Fry for a few minutes (4-8 depending on
the thickness and the kind of potatoes), stir.
Finally heat to 190C (375F) and fry for 2 minutes until crispy and
golden brown. This way the fries will be crispy on the outside and
soft on the inside, the way they should be.
Start by peeling some potatoes. Cut them in slices 1 cm (3/8") thick
and finally cut them into fries of 1 cm square. Dry the fries well in
paper or a towel before putting them into the oil.
Heat the oil in a hot frying pan or deep fryer to a temperature of
160C (320F). Put in a hand full of fries: not more at once because the
oil will cool down too much. Fry for a few minutes (4-8 depending on
the thickness and the kind of potatoes), stir.
Finally heat to 190C (375F) and fry for 2 minutes until crispy and
golden brown. This way the fries will be crispy on the outside and
soft on the inside, the way they should be.
Bbq Sauce Like Kenny Rogers
Yield: 3 Servings
1 c applesauce
1/2 c heintz ketchup
1 1/4 c light brown sugar -- pack
6 T lemon juice
1 salt and pepper
1/2 t paprika
1/2 t garlic salt
1/2 t cinnamon
In heavy saucepan bring mixture to boil. Stir constantly about 4 to
5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)
making sure sugar is completely dissolved. Allow to cook without
stirring for 15 minutes on lowest possible heat, uncovered. Transfer
to top of double boiler over simmering watr if to be used as a
basting sauce forribs or chicken during baking; or cool sauce and
refrigerate covered to use in 30 days. Sauce freezes well.
1 c applesauce
1/2 c heintz ketchup
1 1/4 c light brown sugar -- pack
6 T lemon juice
1 salt and pepper
1/2 t paprika
1/2 t garlic salt
1/2 t cinnamon
In heavy saucepan bring mixture to boil. Stir constantly about 4 to
5 minutes. Turn heat to low and continue to stir (about 3 to 5 minutes)
making sure sugar is completely dissolved. Allow to cook without
stirring for 15 minutes on lowest possible heat, uncovered. Transfer
to top of double boiler over simmering watr if to be used as a
basting sauce forribs or chicken during baking; or cool sauce and
refrigerate covered to use in 30 days. Sauce freezes well.
Baskin Robbins Ice Cream Cake
--cake--
1 box white cake mix
1 1/4 c water
1/3 c vegetable oil
3 egg whites
--other ingredients--
1/2 -gallon box praline ice
-cream
4 c vanilla ice cream
1 12 -ounce container white
-frosting
--optional--
colored frosting
1. Make your cake following the directions on the box. If you are making the
white cake you will likely blend the cake mix with water, oil and 3 eggs. Pour the
batter into a greased 9x13-inch baking pan and bake at 350 degrees for 30 to 35
minutes. When cake is done, let it cool to room temperature.
2. When the cake has cooled, slice it in half and place each half on a wax-paper
covered cookie sheet, or a platter or tray that will fit into your freezer.
3. Use a sharp serrated knife (a bread knife works great) to slice the ice cream
through the middle, box and all, so that you have two 2-inch thick sheets of ice
cream. Peel the cardboard off the ice cream and lay a half upon each of cakes.
Slice the edges of the cake all the way around so that the cake is the same size
as the ice cream on top. Work quickly so that the ice cream doesn't melt. When
both cake have been trimmed, place them into the freezer for an hour or two.
4. When you are ready to frost the cake, take the two pints (4 cups) of vanilla ice
cream out of the freezer for 20 to 30 minutes to soften. Stir the ice cream so that
it is smooth, like frosting. Use a frosting knife or spatula to coat each cake with
about 2 cups of ice cream. Cover the entire surface thoroughly so that you
cannot see any of the cake. Pop the cakes into the freezer for an hour or so to
set up.
5. When the cakes have set, fill a pastry bag (with a fancy tip) with white frosting
to decorate all around the top edge of the cake. Also decorate around the bottom
of the cake. Use colored frosting and different tips to add inspired artistic flair
and writing on the cake, as needed. Cover the cakes and keep them in your
freezer until party time.
6. When you are ready to serve the cakes, leave them out for 10 to 15 minutes
before slicing. Cut the cakes with a sharp knife that has been held under hot
water.
1 box white cake mix
1 1/4 c water
1/3 c vegetable oil
3 egg whites
--other ingredients--
1/2 -gallon box praline ice
-cream
4 c vanilla ice cream
1 12 -ounce container white
-frosting
--optional--
colored frosting
1. Make your cake following the directions on the box. If you are making the
white cake you will likely blend the cake mix with water, oil and 3 eggs. Pour the
batter into a greased 9x13-inch baking pan and bake at 350 degrees for 30 to 35
minutes. When cake is done, let it cool to room temperature.
2. When the cake has cooled, slice it in half and place each half on a wax-paper
covered cookie sheet, or a platter or tray that will fit into your freezer.
3. Use a sharp serrated knife (a bread knife works great) to slice the ice cream
through the middle, box and all, so that you have two 2-inch thick sheets of ice
cream. Peel the cardboard off the ice cream and lay a half upon each of cakes.
Slice the edges of the cake all the way around so that the cake is the same size
as the ice cream on top. Work quickly so that the ice cream doesn't melt. When
both cake have been trimmed, place them into the freezer for an hour or two.
4. When you are ready to frost the cake, take the two pints (4 cups) of vanilla ice
cream out of the freezer for 20 to 30 minutes to soften. Stir the ice cream so that
it is smooth, like frosting. Use a frosting knife or spatula to coat each cake with
about 2 cups of ice cream. Cover the entire surface thoroughly so that you
cannot see any of the cake. Pop the cakes into the freezer for an hour or so to
set up.
5. When the cakes have set, fill a pastry bag (with a fancy tip) with white frosting
to decorate all around the top edge of the cake. Also decorate around the bottom
of the cake. Use colored frosting and different tips to add inspired artistic flair
and writing on the cake, as needed. Cover the cakes and keep them in your
freezer until party time.
6. When you are ready to serve the cakes, leave them out for 10 to 15 minutes
before slicing. Cut the cakes with a sharp knife that has been held under hot
water.
Baskin Robbins B.R. Blast
Yield: 1 Servings
**Cappuccino**
1 c cold espresso
1 c whole milk
1/3 c granulated sugar
1 heaping cup vanilla ice
-cream
2 c ice (or ice cubes),Crushed
**Garnish**
whipped cream
cinnamon
1. Combine the espresso, milk and sugar in a blender and mix on medium
speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add whipped cream to the
top of each drink followed by a sprinkle of cinnamon.
Makes 2 large drinks.
Mocha For this version, add 2 tablespoons of chocolate syrup to the recipe
above and prepare as described.
**Cappuccino**
1 c cold espresso
1 c whole milk
1/3 c granulated sugar
1 heaping cup vanilla ice
-cream
2 c ice (or ice cubes),Crushed
**Garnish**
whipped cream
cinnamon
1. Combine the espresso, milk and sugar in a blender and mix on medium
speed for 15 seconds to dissolve sugar.
2. Add ice cream and ice then blend on high speed until smooth and creamy.
3. Pour drink into two 16-ounce glasses. If desired, add whipped cream to the
top of each drink followed by a sprinkle of cinnamon.
Makes 2 large drinks.
Mocha For this version, add 2 tablespoons of chocolate syrup to the recipe
above and prepare as described.
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