I LOVE ice cream! I grew up eating ice cream (Schwans vanilla in the tin cans, if you must know.) Today, I share a love of ice cream with my husband, Jeff and my kids. We have it at least weekly (more often in the summer.)
Here's some more recipes of my friend Molly's. I've had both and they are delicious! Enjoy!
Ice Cream
6 eggs beaten (can use an egg substitute if concerned about salmonella)
1 tsp salt
3 pts cream or half and half
2 ½ c sugar
3 T vanilla
3 c skim milk
Mix well and put into ice cream freezer.
Pack ROCK SALT (not table salt) around container.
Follow directions of the ice cream freezer.
Chocolate Sauce
(Molly says it's the best sauce EVER made.)
1 can (tall) carnation milk
2 c white sugar
4 T cocoa
4T butter
2 tsp vanilla
Combine sugar and cocoa and stir over low heat but do not melt sugar. When mixture is hot add butter and blend well. Add milk, stir constantly. Increase heat and boil rapidly for 1 minute. Remove from heat and add vanilla. Keeps well in fridge.
Thursday, March 24, 2011
Wednesday, March 23, 2011
blues over baby green beans
Here it is... 
I've got the blues.... This is the last baby food in the house :(. I just can't seem to part with these prunes and green beans. Funny, because none of my kids really cared for the baby veggies, and I really only bought prunes for emergencies. So, why do I still have them in my cupboard? Well, they're not expired yet and I just can't throw them. My babies aren't babies anymore (sad pause...), but I still can't toss them.
How can this stage of my life already have passed?! Brendan is 9 and it seems like yesterday I was a new mom, cuddling him 24/7. Now, he's almost as tall as me and he's grown up to such a young man (or so he seems.) Clare is 7, and a girl who knows what she wants. I chuckle when I think about her wanting to take dance lessons at 3, but deciding it "wasn't for her" by the end of the 6 weeks. Dane will be 4 in July and he's determined to eat all the green beans he can now, so he can be big like Joe Mauer. Dane got a little teary eyed the other day when we were talking about growing up and all the milestones of going to school, leaving for college, getting married, etc. Now, he tells me he doesn't want to grow up because he wants to live with mom and dad forever. (I'm OK with that.) And, Eleanor will be 18 months in April and she's already role playing - crawling around on all fours, acting as a puppy (with panting and barking included. She loves to climb as well (even up to the kitchen countertops.)
My babies are growing up...way too fast. And, I LOVE being their mom. I feel so blessed to have such a wonderful family. And, I may hang on to those jars of baby food for just a little longer. At least I'll have an excuse to throw them once they expire.
And, a message for my kids - our doors are always open and you're always welcome. :)
I've got the blues.... This is the last baby food in the house :(. I just can't seem to part with these prunes and green beans. Funny, because none of my kids really cared for the baby veggies, and I really only bought prunes for emergencies. So, why do I still have them in my cupboard? Well, they're not expired yet and I just can't throw them. My babies aren't babies anymore (sad pause...), but I still can't toss them.
How can this stage of my life already have passed?! Brendan is 9 and it seems like yesterday I was a new mom, cuddling him 24/7. Now, he's almost as tall as me and he's grown up to such a young man (or so he seems.) Clare is 7, and a girl who knows what she wants. I chuckle when I think about her wanting to take dance lessons at 3, but deciding it "wasn't for her" by the end of the 6 weeks. Dane will be 4 in July and he's determined to eat all the green beans he can now, so he can be big like Joe Mauer. Dane got a little teary eyed the other day when we were talking about growing up and all the milestones of going to school, leaving for college, getting married, etc. Now, he tells me he doesn't want to grow up because he wants to live with mom and dad forever. (I'm OK with that.) And, Eleanor will be 18 months in April and she's already role playing - crawling around on all fours, acting as a puppy (with panting and barking included. She loves to climb as well (even up to the kitchen countertops.)
My babies are growing up...way too fast. And, I LOVE being their mom. I feel so blessed to have such a wonderful family. And, I may hang on to those jars of baby food for just a little longer. At least I'll have an excuse to throw them once they expire.
And, a message for my kids - our doors are always open and you're always welcome. :)
Tuesday, March 22, 2011
mastery of salts
I'm intrigued by various salts and their uses for cooking and baking. Obtaining the right level of saltiness in your food is really an art in itself. Here are some notes on kosher, sea and table salts from bonappetit.com...
Kosher Salt
Kosher salt, usually sold in large boxes, is ideal for salting water when cooking pastas or vegetables, for brining, and for many other cooking uses. It's additive-free, coarse-grained, and has a fine flavor.
Many recipes call for kosher salt rather than table salt but be careful: The two are not interchangeable; 1 teaspoon of table salt is equivalent to 1 1/2 tablespoons of kosher salt.
We use kosher salt for salting our steaks and other meats, as well as for salting our boiling water. We keep a small dish within reach of the oven/stove, ready to use.
Sea Salt
Sea salt has a bracing marine flavor, and is best sprinkled on food just before eating. Certain sea salts are rich in minerals, which gives them an off-white or gray color. Fleur de sel is an especially valued type of French hand-harvested sea salt.
Sea salt has a nice flavor and is great for finishing cooked foods. I love dark chocolate coated caramels with sea salt - the salty, sweet combination complements each other so well. mmmmm...
Table Salt
Table salt is inexpensive common white salt; it's very fine-grained and contains additives that help it flow easily from shakers. It's used in cooking and as a condiment, especially when bigger grains of sea salt and kosher salt are not desired.
Sea salt and kosher salt are not interchangeable: 1 teaspoon of table salt is equivalent to 1 1/2 tablespoons of kosher salt.
Kosher Salt
Kosher salt, usually sold in large boxes, is ideal for salting water when cooking pastas or vegetables, for brining, and for many other cooking uses. It's additive-free, coarse-grained, and has a fine flavor.
Many recipes call for kosher salt rather than table salt but be careful: The two are not interchangeable; 1 teaspoon of table salt is equivalent to 1 1/2 tablespoons of kosher salt.
We use kosher salt for salting our steaks and other meats, as well as for salting our boiling water. We keep a small dish within reach of the oven/stove, ready to use.
Sea Salt
Sea salt has a bracing marine flavor, and is best sprinkled on food just before eating. Certain sea salts are rich in minerals, which gives them an off-white or gray color. Fleur de sel is an especially valued type of French hand-harvested sea salt.
Sea salt has a nice flavor and is great for finishing cooked foods. I love dark chocolate coated caramels with sea salt - the salty, sweet combination complements each other so well. mmmmm...
Table Salt
Table salt is inexpensive common white salt; it's very fine-grained and contains additives that help it flow easily from shakers. It's used in cooking and as a condiment, especially when bigger grains of sea salt and kosher salt are not desired.
Sea salt and kosher salt are not interchangeable: 1 teaspoon of table salt is equivalent to 1 1/2 tablespoons of kosher salt.
Monday, March 21, 2011
kincaid's cajun chicken fettuccine
My good friend Jill made this for Jeff and I long ago, B.K. (before kids), and now it's a favorite.
This dish has a lot of heat, so be sure to serve with crusty bread, a salad and a tall glass of ice water. You can adjust the spice to your liking as well. Enjoy!
Kincaid's Cajun Chicken Fettuccine
24 oz. fettuccine noodles (approximately 1 and 1/2 pkgs.)
12 oz. chicken tenderloin, cut into one-inch cubes (we tend to double this)
3 1/3 oz. Parmesan cheese, shredded
8 tbs. unsalted butter
4 t. chicken seasoning (see below)
24 oz. Cajun sauce (see below)
Chicken seasoning:
1/4 c. kosher salt
1 1/2 t. cayenne pepper
2 t. dried basil
3 t. black pepper
1 1/2 tbs. garlic powder
3 t. ground cumin
Cajun sauce:
8 oz. unsalted butter
1/2 lb. onion, diced
1 1/2 t. minced garlic
1/2 t. dried basil
1 tbs. dried thyme
1 1/2 t. white pepper
2 t. cayenne pepper
2 tbs. Tabasco
5 c. tomato sauce
1 1/2 tbs. Worcestershire sauce
3 1/2 c. chicken stock
1 1/2 tbs. sugar
1 c. green onions, thinly sliced
To prepare sauce: Melt butter in a saucepan. Add onions and garlic and saute for 5 minutes. Add dry seasonings and continue to cook for 10 minutes. Add stock, Worcestershire, Tabasco, and tomato sauce, and simmer for 20 minutes. Add green onions and sugar and simmer for 15 minutes.
To prepare meal: Cook fettuccine. Rub chicken with seasoning mix. Melt butter in saute pan over medium heat. Add chicken and cook until just done. Add sauce and cook for 2 minutes. Drain fettuccine noodles and add to sauce/chicken mixture. Toss until mixed well. Place on plates and garnish with Parmesan cheese.
Serves 4.
This dish has a lot of heat, so be sure to serve with crusty bread, a salad and a tall glass of ice water. You can adjust the spice to your liking as well. Enjoy!
Kincaid's Cajun Chicken Fettuccine
24 oz. fettuccine noodles (approximately 1 and 1/2 pkgs.)
12 oz. chicken tenderloin, cut into one-inch cubes (we tend to double this)
3 1/3 oz. Parmesan cheese, shredded
8 tbs. unsalted butter
4 t. chicken seasoning (see below)
24 oz. Cajun sauce (see below)
Chicken seasoning:
1/4 c. kosher salt
1 1/2 t. cayenne pepper
2 t. dried basil
3 t. black pepper
1 1/2 tbs. garlic powder
3 t. ground cumin
Cajun sauce:
8 oz. unsalted butter
1/2 lb. onion, diced
1 1/2 t. minced garlic
1/2 t. dried basil
1 tbs. dried thyme
1 1/2 t. white pepper
2 t. cayenne pepper
2 tbs. Tabasco
5 c. tomato sauce
1 1/2 tbs. Worcestershire sauce
3 1/2 c. chicken stock
1 1/2 tbs. sugar
1 c. green onions, thinly sliced
To prepare sauce: Melt butter in a saucepan. Add onions and garlic and saute for 5 minutes. Add dry seasonings and continue to cook for 10 minutes. Add stock, Worcestershire, Tabasco, and tomato sauce, and simmer for 20 minutes. Add green onions and sugar and simmer for 15 minutes.
To prepare meal: Cook fettuccine. Rub chicken with seasoning mix. Melt butter in saute pan over medium heat. Add chicken and cook until just done. Add sauce and cook for 2 minutes. Drain fettuccine noodles and add to sauce/chicken mixture. Toss until mixed well. Place on plates and garnish with Parmesan cheese.
Serves 4.
Friday, March 18, 2011
decadent caramel pecan brownies
I've been looking online for Byerly's killer brownie recipe forever. They are divine. Not having any luck, I stumbled across this recipe. With caramel, semisweet chocolate chunks, cocoa powder, pecans, butter, eggs and sugar, it sounded like a winner. And, each new dessert I bake in my test kitchen should add experience and help me improve my "less than average" baking repertoire, right? As a side note, I will say that parchment paper is a saving grace for baked goods.
I also have to say, I was pretty impressed with this one. Not sure I should have made two batches (one, a practice round for home, and two, the real deal.) And, I'm not sure that my 6 week abs video will come through for me now. I guess instead it may just take 7 weeks, especially after nibbling on a few of these...anyways...
I served this for a staff appreciation luncheon at my kids' school. I cut them into bite-size pieces and placed them in small white paper cups, which seemed to work well (being they're so rich), and they were gone when I picked up my dishes from school. Hopefully, that was a good sign.
Enjoy.
Caramel Pecan Brownies
Makes 2 dozen brownies.
1 package (14 ounces) caramels
1/2 cup evaporated milk
1 cup butter
2 cups sugar
2 teaspoons vanilla
4 eggs, slightly beaten
1 1/4 cups flour
3/4 cup cocoa
1/4 teaspoon salt
1 package (11 1/2 or 12 ounces) semisweet chocolate chunks, divided use
1 1/2 cups chopped pecans, divided use
1 teaspoon vegetable oil
To prepare oven, baking pan: Preheat oven to 350 degrees. Grease bottom and sides of 12-by-9-by-2-inch baking pan with shortening or spray with cooking spray. (I lined mine with parchment paper with extra on the ends so I could lift the brownies out to cut them.)
To melt caramels: In 3-quart sauce-pan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.
To make batter: In 2-quart sauce-pan, melt butter over low heat. Remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt. Stir in 1 1/2 cups chocolate chunks and 1 cup pecans.
I also have to say, I was pretty impressed with this one. Not sure I should have made two batches (one, a practice round for home, and two, the real deal.) And, I'm not sure that my 6 week abs video will come through for me now. I guess instead it may just take 7 weeks, especially after nibbling on a few of these...anyways...
I served this for a staff appreciation luncheon at my kids' school. I cut them into bite-size pieces and placed them in small white paper cups, which seemed to work well (being they're so rich), and they were gone when I picked up my dishes from school. Hopefully, that was a good sign.
Enjoy.
Caramel Pecan Brownies
Makes 2 dozen brownies.
1 package (14 ounces) caramels
1/2 cup evaporated milk
1 cup butter
2 cups sugar
2 teaspoons vanilla
4 eggs, slightly beaten
1 1/4 cups flour
3/4 cup cocoa
1/4 teaspoon salt
1 package (11 1/2 or 12 ounces) semisweet chocolate chunks, divided use
1 1/2 cups chopped pecans, divided use
1 teaspoon vegetable oil
To prepare oven, baking pan: Preheat oven to 350 degrees. Grease bottom and sides of 12-by-9-by-2-inch baking pan with shortening or spray with cooking spray. (I lined mine with parchment paper with extra on the ends so I could lift the brownies out to cut them.)
To melt caramels: In 3-quart sauce-pan, heat caramels and milk over low heat, stirring frequently, until caramels are melted and smooth.
To make batter: In 2-quart sauce-pan, melt butter over low heat. Remove from heat. Stir in sugar, vanilla and eggs until well blended. Stir in flour, cocoa and salt. Stir in 1 1/2 cups chocolate chunks and 1 cup pecans.
Thursday, March 17, 2011
st. patrick's day corned beef
Happy St. Patrick's Day!
I love making corned beef, and what a great day to have it...
You can usually buy it pre-seasoned at the grocery store, although, I found it at Costco this year. Let it slow cook in the crock pot all day or cook in oven at a low heat (according to package directions.) Serve with baby red potatoes or steamed cabbage and a green veggie. Yum, yum, yum.
Could also be used to make the best reuben sandwiches - just need to assemble the sandwiches with rye bread, provolone cheese, sauerkraut and thousand island dressing. I like to eat my reubens with yellow mustard.
An Irish Blessing...
May your thoughts be as glad as the shamrocks. May your heart be as light as a song. May each day bring you bright, happy hours. That stay with you all the year long...
I love making corned beef, and what a great day to have it...
You can usually buy it pre-seasoned at the grocery store, although, I found it at Costco this year. Let it slow cook in the crock pot all day or cook in oven at a low heat (according to package directions.) Serve with baby red potatoes or steamed cabbage and a green veggie. Yum, yum, yum.
Could also be used to make the best reuben sandwiches - just need to assemble the sandwiches with rye bread, provolone cheese, sauerkraut and thousand island dressing. I like to eat my reubens with yellow mustard.
An Irish Blessing...
May your thoughts be as glad as the shamrocks. May your heart be as light as a song. May each day bring you bright, happy hours. That stay with you all the year long...
Wednesday, March 16, 2011
kristen's chocolate trifle
My good friend, Kristen, impressed me and others when she served this (and many other yummy dishes) for a shower. What's not to love with a blondie base, chocolate pudding and whipped cream!? Loved her orange juice modification as well - chocolate with a slight touch of orange.
Quick side note about Kristen... she is a master of entertaining. She nails it every time, and really should host her own show. Her food, her style, her presentation, her tables, etc. - spot on perfection. She knows how to throw a party. I always know who to ask for advice or ideas... Thanks Kristen :)
This recipe is definitely a keeper and something to be savored...enjoy!
Chocolate Trifle
(infused with a touch of KZ from Paula Deen's recipe)
blondie portion
· 3 eggs
· 1/2 cup (1 stick) butter
· 1 pound light brown sugar
· 2 cups self-rising flour
· 1 tablespoon vanilla extract
pudding portion
· 2 (3.4-ounce) packages cook-and-serve chocolate pudding mix
· 1/4 cup sherry (we replaced with pulp free orange juice)
whipped cream portion
· 2 cups heavy cream
· 1/2 cup sugar
· Mint sprigs, for garnish
Preheat oven to 375 degrees F.
Grease and flour a 13 by 9 by 2-inch pan. In a bowl, beat the eggs and butter together; add the brown sugar, then gradually add the flour and mix well. Stir in the vanilla. Spread the batter in the prepared pan and bake for 25 to 30 minutes. Cool and cut into squares (Blondies).
Prepare the pudding according to the package directions. Let cool slightly. Crumble the blondie squares into chunks, put them into a glass trifle dish or any pretty dish with tall sides, and sprinkle with sherry (or orange juice.) Spoon the pudding over the blondies.
All the above can be done the night before, place in the refrigerator covered overnight.
Beat the cream with the sugar just until stiff peaks form. Spoon the whipping cream onto the completely cooled trifle. Refrigerate until serving time.
Add mint to garnish. Could also add chocolate shavings to garnish. Serve.
Quick side note about Kristen... she is a master of entertaining. She nails it every time, and really should host her own show. Her food, her style, her presentation, her tables, etc. - spot on perfection. She knows how to throw a party. I always know who to ask for advice or ideas... Thanks Kristen :)
This recipe is definitely a keeper and something to be savored...enjoy!
Chocolate Trifle
(infused with a touch of KZ from Paula Deen's recipe)
blondie portion
· 3 eggs
· 1/2 cup (1 stick) butter
· 1 pound light brown sugar
· 2 cups self-rising flour
· 1 tablespoon vanilla extract
pudding portion
· 2 (3.4-ounce) packages cook-and-serve chocolate pudding mix
· 1/4 cup sherry (we replaced with pulp free orange juice)
whipped cream portion
· 2 cups heavy cream
· 1/2 cup sugar
· Mint sprigs, for garnish
Preheat oven to 375 degrees F.
Grease and flour a 13 by 9 by 2-inch pan. In a bowl, beat the eggs and butter together; add the brown sugar, then gradually add the flour and mix well. Stir in the vanilla. Spread the batter in the prepared pan and bake for 25 to 30 minutes. Cool and cut into squares (Blondies).
Prepare the pudding according to the package directions. Let cool slightly. Crumble the blondie squares into chunks, put them into a glass trifle dish or any pretty dish with tall sides, and sprinkle with sherry (or orange juice.) Spoon the pudding over the blondies.
All the above can be done the night before, place in the refrigerator covered overnight.
Beat the cream with the sugar just until stiff peaks form. Spoon the whipping cream onto the completely cooled trifle. Refrigerate until serving time.
Add mint to garnish. Could also add chocolate shavings to garnish. Serve.
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