Wednesday, November 26, 2008
Monday, November 24, 2008
Be warned that upon making these little treats you will undoubtedly consume more calories than is healthy for anyone's standards. Don't worry too much, they are worth it. I sometimes even eat them for breakfast. They have oatmeal-- and I eat them with a glass of milk-- so maybe they are not so bad, right?
Thursday, November 13, 2008
Tuesday, November 11, 2008
Monday, November 10, 2008
You can't let a Washington fall pass by without getting some locally grown apples. My new favorite variety is Honey Crisp. I bought a 34 lb. box at a local farmer's market. I generally can some every year and sometimes make jam and applesauce. This year I decided to freeze some and I made a whole batch of apple pie filling. Now whenever the mood strikes I can whip up an apple pie or some apple crisp with little effort.
Wednesday, November 5, 2008
Layer your sliced apples (3-4) in the bottom of a baking dish with three cups of blackberries.
Sprinkle 1/4 cup of brown sugar on top.
Chop and sprinkle a teaspoon of crystallized ginger over top. Then heat the oven to 350 and put the pan in there to precook your fruit while you prepare the crumble for the top.
In a bowl mix 1 cup of flour, 1/2 cup brown sugar, 1/4 cup refined bakers sugar, and 1 teaspoon of cinnamon.
Melt 2/3 cup of butter and mix. . .
. . .until you have a course crumbly texture.
Sprinkle over fruit and bake for 30 minutes.
Enjoy! I like this better than the cobbler I made a few weeks ago. If you are feeling adventurous you can add chopped almonds to the crumble--I would have but I was out.
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 cup buttermilk (I used heavy cream)
6 Tbs. (3/4 stick) unsalted butter, melted and cooled
1/2 tsp. vanilla extract
As summer is barreling to a close we have been cramming in every ounce of fun we can. Cousins and parties, swimming and picnics, scores of outdoor activities and hours of good old tiring summer freedom and craziness for all. It seems every summer is a contest to out do the one before and this year has been no exception. By the end of summer vacation I need a vacation! Or at least the return of schedules and sanity. But one summer ritual that never gets old (But which I try to restrict due to the direct and undesirable affect it has upon my waistline) is making home made ice cream and waffle cones and bowls.
Each year I try new flavors and, of course, often make my tested and true vanilla batches that can be sprinkled with fruit or drizzled with gooey melted peanut butter and melted chocolate chips. . .or enjoyed in all it's unadulterated simplicity--YUM-O. This year I have a new favorite--Honey Vanilla. AND I tried a new waffle cone recipe that is oh so good. So just to tempt you, I'm going to share.
Honey Vanilla Ice Cream
The very small cast of ingredients. (Here is where I--queen of picture taking--forgot to take pictures of the steps so you will have to use your imagination. . .or follow these few simple instructions.)
Beat five yolks and 1/2 cup of honey in a mixing bowl.
Heat 2 cups of milk in a sauce pan until it reaches boiling point, then simmer. While it is simmering, stir in the egg yolk/honey mixture. Stir until it thickens
Remove from heat and strain. Let cool. (Or like me, finish mixing ingredients in, stick it directly in the mixer then run out of ice before it freezes, then let it cool while the ice maker makes more ice and try again--on second thought, just let it cool first!)
Now that it is cool add 1 cup heavy cream and 1 teaspoon of vanilla, THEN transfer to ice cream maker. Freeze according to directions for ice cream maker.
When it looks like this, put it in the freezer to get really good texture and stiffness.
Then let your four year old (Or ten year old, or forty year old) lick the ice cream mixer clean.
In the mean time, make your waffle cones, or bowls, like I did this time. For this you will need a waffle cone iron. Buy one, it's worth it--just ask my mother.
My New Favorite Waffle Cone
Stuff you will need: Heavy cream, vanilla, powdered sugar, flour, cinnamon, nutmeg, cornstarch and oil for the iron.
Whip 1 cup of heavy cream and 1 1/2 teaspoons of vanilla until mousse-like (no peaks).
Sift together 1 1/2 cups of powder sugar, 1 1/2 cups of all purpose flour, 1/4 teaspoon ground cinnamon, a pinch of nutmeg, and 1 tablespoon of cornstarch. Stir into cream to make a batter. Let sit for 30 minutes.
Heat up the waffle cone iron and brush or spray with oil. Spoon the batter close to the lid so when the lid closes it spreads out evenly over the iron. (This is not my best example, but it's the only one I took a picture of.)
Here you can either wrap around the cone form (and stand up in a cup to keep its shape. . .)
Or like I did this time, press into a bowl to cool.
Then fill it with ice cream and try not to drool while spooning it into your mouth. Mmmmm. Well, maybe just a little. It is THAT good.