Friday, July 24, 2009
I remember when my dad would make ice cream back in the day of the crank. When you're small you think it's great and want to turn the crank but they won't let you. When you finally get old enough to turn the crank, that's the last thing you want to do. But by that time you're slave labor and are forced to. We finally went the electric route, but it's such a mess with the rock salt and ice.
Several years ago The Little Buddy found a brand new Donvier at a yard sale for 3.00. Nope I'm not missing a zero, 3 buckaroos, one of his best yard sale finds. This thing is great for the two of us. It makes 1 to 1 1/2 quarts and only takes about 20 minutes, you only have to crank it about 2 turns every 3 minutes. I sat this on my lap while watching Jeopardy and before final Jeopardy I had ice cream.
I lean toward the non custard ice creams. The nice thing about this recipe, you can mix around cream, milk or 1/2 & 1/2 and control the fat content. If you are worried about using raw eggs, just heat the liquid until it's almost to the simmer stage. Temper the eggs with about 1 cup of liquid then add the rest mix well and chill.
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Coffee Ice Cream
2/3 cup sugar
1 3/4 cup half & half
2 cups cream
1 tsp. vanilla
3 tsp. espresso powder mixed in a small amount of hot water (this can be adjusted according to how strong you want it)
dash of salt
Cream eggs and sugar together until thick and pale yellow. Add remaining ingredients and blend. This can be used immediately or stored in the fridge until ready to use.
Saturday, July 18, 2009
This recipe is sort of an all-purpose muffin recipe that can be changed around for whatever berries you have. It's also good without the streusel topping.
For more great recipes check out Blessed With Grace's - Tempt My Tummy Tuesdays
1 3/4 cup all purpose flour
1/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1 tsp. almond ext.
3/4 cup milk
1/4 cup canola oil
1 cup berries
Grease or spray muffins cups and preheat oven to 375 F. Combine all the dry ingredients. Beat egg, milk, extract and oil. Add wet ingredients to dry and mix until moistened, don't over mix. Fold in berries until combined. Fill muffin cups 3/4 full. Top with streusel topping and bake for 20 minutes.
Thursday, July 16, 2009
I had a fairly strong honey, so it really stood out and the soy was in the background. It was a very easy recipe, and since I was puttering around in the kitchen, basting them every 10 minutes wasn't a big deal.
I dished up the remaining cooking liquid as a dipping sauce, but it ended up being to sweet, what was on the chicken was plenty. I wonder what it would be like with a little ginger added?
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Honey Soy Gazed Chicken Legs
1/2 cup honey
2 tablespoons soy sauce
8 skinless chicken drumsticks (about 3 pounds total)
coarse salt and ground pepper
Preheat oven to 475 degrees. Line a shallow roasting pan or 9-by-13-inch baking dish with aluminum foil. In a large bowl, mix together honey, soy sauce, and 1/3 cup water. Add chicken, and toss to coat; season with salt and pepper. Put chicken and honey mixture in prepared roasting pan.
Bake chicken, basting with juices from edges of pan every 10 minutes, until well browned and registers 165 degrees, 30 to 40 minutes. Serve chicken drizzled with pan juices.
Saturday, July 11, 2009
They came together really well, a very soft and tender dough. I had to resist the urge to knead in too much flour. But I know that scones benefit from a light hand, so I only kneaded enough to bring the dough together and fold in the cherries. The next time I make these I'll be sure to have some turbinado sugar on hand to sprinkle on top.
The texture was moist and not heavy. The flavor was clean, a light hint of almond with the sweet/tart of the cherries. Very good, these will definitely be a keeper.
We ate one round and the other went into the freezer. Mmmm, something to look forward to.
Check out more great recipes at Organizing with Sandy and Our Chaotic Life and Blessed With Grace
I'm not sure where this recipe came from I think it might have been one of the Reiman publications.
Cherry Cream Scones
3/4 cup dried cherries
1 cup boiling water
3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup butter, room temperature
1 egg, separated
1/2 cup sour cream
3/4 cup half-and-half cream
1-1/2 teaspoons almond extract
Soak cherries in water for 10 minutes. Drain well. In a large bowl, combine the flour, sugar, baking powder, salt and cream of tartar. Cut in the butter. In a small bowl, combine egg yolk, sour cream, cream and extract. Add to flour mixture; stir until a soft dough forms. Turn out onto a lightly floured surface; knead gently six to eight times. Knead in cherries. Divide dough in half and shape into balls. Roll each ball into a 6-in. circle. Cut into six wedges. Repeat with remaining ball. Place on lightly greased baking sheet. Beat the egg white until foamy; brush tops of scones and sprinkle with sugar. Bake at 400° for 15-20 minutes.
Thursday, July 9, 2009
I've been seeking the ultimate version of Chili Mac, so this is a work in progress, a tweak here, a tweak there, I think I will up the cumin next time. The version I made last night was quite tasty. This is an adaptation out of the America's Test Kitchen cookbook. I switched beef broth for water and added some peppers and used crushed tomatoes because that's what I had on hand.
This has a little spice to it. You can control the heat level by using green chilies to lighten it up or if you don't want it spicy at all, use green pepper.
Cheesy Chili Mac
adapted from America's Test Kitchen
1 lb ground chuck
1 small-medium onion, chopped
4 garlic cloves, minced
1 small poblano or 1/2 large
1 small jalapeno
1 sweet red pepper
28 oz crushed tomato
2 cups beef broth
1 tbls. chili powder
1 tsp. ground cumin
1 tbls. brown sugar
2 cups dried macaroni
1 rounded cup shredded cheddar cheese
salt and pepper to taste
Cook ground chuck in 12"deep skillet until no longer pink, drain. Add poblano, jalapeno, and red pepper, onion and 1/2 tsp salt. Cook until the peppers soften, 3-5 minutes. Stir in the garlic, chili powder, cumin and cook for a few minutes combining well, do not let burn.
Stir in the beef broth, macaroni, sugar, tomatoes. Cover and bring to a simmer, stirring occasionally until the pasta is tender, about 20 minutes. Add additional water if it becomes to dry.
Salt and pepper to taste. You can then mix the cheese in or sprinkle the cheese on top, cover and let sit off the heat until it melts.
For more tasty recipes check out Gayle at the Grocery Cart Challenge for Recipe Swap Friday.
Sunday, July 5, 2009
I can't say I have some great original recipe for Pasta Salad. Up until now it has consisted of boiling pasta, chopping up whatever veggies I have on hand and dumping Wishbone Italian Salad Dressing on it. But I have run across a few tips that have bumped it up a notch.
Pasta is like potatoes in the way that it's very absorbent while hot. If you dress a pasta salad cold, it just won't have as much flavor. I always dress mine while hot, so that the hot pasta soaks up some of the dressing as it cools. But I don't add my veggies until it has cooled down, I want my veggies crisp, so I don't want them to be softened by the hot pasta. I dump my warm pasta in a Ziploc bag with about 1/4-1/2 cup dressing, depends on if I've cooked the whole package of pasta or just 1/2. Then throw that into the fridge to cool. Once cool I transfer it to a bowl add whatever veggies I'm in the mood for. My favorites are tomatoes, cucumbers, red and green peppers, red onions, black olives, broccoli. If you want to make it more of a main dish add some salami, pepperoni and chunked mozzarella. Then add more salad dressing.
The second addition of salad dressing is where I changed it. This time when I added about of 1/4 cup of additional Italian dressing I mixed it with 1 tablespoon of mayonnaise and about 1/4 tsp of pepper. It gave it a little creamier texture and made the dressing adhere to the pasta better in my opinion. Since it was only a tablespoon it didn't overpower the Italian dressing.
I even used whole wheat Rotini this time. When I first tasted it after cooking, I'll have to admit my first reaction was gak, yucko, blehck, but I continued on because The Little Buddy said he would eat it. Something has to be pretty bad for him not to eat it. But after everything was put together and it was chilled, Yum. I may have to investigate this whole wheat pasta thing further.
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Hope everyone had a great 4th of July,
Saturday, July 4, 2009
These are a keeper.