Homemade Peanut Butter Ice Cream
Peanut Butter Ice Cream
Why did it take me so long to make peanut butter ice cream? I love peanut butter and I make ice cream pretty often. I just never thought of putting those two things together.
I kept it simple, and was really happy with the results. I wanted a strong peanut butter flavor- so I used a whole cup of peanut butter in the recipe. It worked out fine. Creamy and rich, but not too heavy. I thought about adding chocolate chips or maybe a swirl of jelly, but decided to leave the ice cream alone this first batch. I did serve it with homemade hot fudge sauce- recipe follows. I could see using this ice cream as the filling in ice cream sandwiches. I think I might use almond butter in the next batch.
Peanut Butter Ice Cream
1 c. peanut butter
2/3 c. sugar, or to taste – I was using natural peanut butter that had no sugar in it
2 c. whipping cream – you could use some half and half, if you prefer
1 t. vanilla
In medium bowl, combine peanut butter with the sugar, stirring until smooth. Add the whipping cream and vanilla and stir until well blended. Chill mixture. Pour chilled peanut butter mixture into ice cream machine and process according to manufacturer’s instructions. Once firm, transfer to a container with a lid and place in freezer until ready to use. Makes about 1 qt.
Hot Fudge Sauce
1 c. cocoa
¾ c. sugar
½ c. brown sugar
1/8 t. salt
1-c. heavy or whipping cream
½ c. butter, cut into pieces
1 t. vanilla extract
In saucepan , stir together dry ingredients then stir in cream and butter. Heat to boiling and boil 1 minute. Remove from heat, cool 5 minutes and stir in vanilla. Warm up before using. Store leftovers in fridge. Makes 2 ½ cups.
Peanut Butter Ice Cream- topped with homemade Hot Fudge Sauce
Homemade Peach Vanilla Ice Cream
Homemade Peach Vanilla Ice Cream
I love peaches. For me, peaches always mean summer. We had a couple of peach trees at my parent’s house. I remember a few summers when my Father had to prop up the branches because there were so many peaches. He knew the ripe fruit could break branches under their weight.
It is too early for local peaches around here, but I found some southern peaches at a produce market recently. They were nearly ripe already, so I put the peaches in a brown paper bag to help them finish ripening.
A few days later, I had a bunch of super tasty, juicy peaches.
Since it was unseasonably warm last week, I decided to use some of the peaches to make ice cream. It doesn’t have to be hot for me to want ice cream- I just want it even more when the thermometer is hitting 90!!
I added some vanilla and orange zest for some extra flavor- plus plenty of peaches.
Homemade Peach Vanilla Ice Cream
3-4 ripe peaches
2 c. half and half
1 c. sugar, or to taste
1 T. vanilla
1 T. orange zest
Peel and dice peaches. Cook in a small amount of water and a little sugar until tender. If you don’t precook the peaches they will be icy and hard in the ice cream. Cool and drain. In bowl combine half and half and sugar and stir until sugar is dissolved. Add remaining ingredients and stir well. Place in ice cream machine and process according to manufacturer’s directions. If you don’t have an ice cream maker place mixture in a shallow pan and freeze solid. Remove from freezer and allow to soften a little at room temperature then break up into chunks and place in a mixing bowl. Beat with a mixer until smooth and return to freezer. Makes 1 quart.
Strawberry Waffles
Strawberry Waffles
These waffles would make a great breakfast. We actually had them for dessert last night. That’s the thing about waffles. They can be eaten any time of the day. I have been enjoying fresh strawberries in everything!!! The season for local berries is pretty short, so I try to enjoy them as much as possible, while I can.
This waffle recipe came about because I needed a dessert for dinner with a friend. It was a last minute dinner, so I didn’t have a lot of time. Waffles seemed like a great idea. They don’t take a lot of time to make, and they highlighted the berries. My friend really liked them. I did, too.
I made the waffles with fresh strawberries in the batter. Then, they are served topped with more fresh berries and a dusting of powdered sugar. They were a perfect dessert. I could see topping them with ice cream or whipped cream, too. Any leftover waffles can be frozen.
For the fresh strawberry topping, you just combine fresh, sliced berries with some sugar. If you can make it ahead of time, the sugar draws juice out of the strawberries, kind of making its own sauce. I made the topping first, then popped in the fridge.
So here is my recipe. Enjoy!!
Strawberry Waffles
1 1/3 c. flour
2 T. sugar
4 teaspoons baking powder
2 t. cinnamon
½ t. salt
2 eggs, separated
½ c. butter, melted
1¾ c. milk
2 t. vanilla
1 c. chopped fresh strawberries
Powdered sugar for topping waffles
Strawberry topping- recipe follows
In a large mixing bowl, whisk together all dry ingredients. Set aside. Separate the eggs. Set aside the yolks. Place the whites in a small mixing bowl. Beat whites until moderately stiff; set aside. Combine milk, melted butter, egg yolks and vanilla in small bowl. Add to dry ingredient mixture and blend. Stir in berries. Fold stiff egg whites into mixture. Ladle mixture into hot waffle iron and bake. To serve, top with powdered sugar and strawberry topping. Makes 10-12 (4-inch) waffles.
Topping
1 qt. strawberries
½ c. sugar- or to taste
Wash and stem berries. Slice berries. Place in bowl and sprinkle on the sugar. Stir to combine and place in fridge until ready to use. Try to do this at least 30 minutes before using. That will give the mixture time for juice to be released from the berries.
Fresh Strawberry Cupcakes
Fresh Strawberry Cupcake
I just don’t get tired of strawberries. Maybe because the season for local berries is so short- and sweet. Local strawberries are at all the markets now- and they are fabulous. The season for local berries is short and I try to use them as much as I can. I also will freeze some for use throughout the year.
I was making cupcakes for some friends and decided to make some with strawberries. As you might expect, they were a big hit. The berries add sweetness and color in a delicate, natural way. You could also make these with frozen berries.
Fresh Strawberry Cupcakes
2/3 cup whole fresh strawberries
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. Makes 12.
Strawberry Frosting
1/2 cup whole fresh strawberries or frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over-mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream. Makes enough for 1 dozen cupcakes.
Hidden Treasure Strawberry Pie
Hidden Treasure Strawberry Pie
This pie has it all. Fresh strawberries, glazed and sitting on a flaky crust. But it doesn’t stop there. The crust is topped with chocolate and a layer of sweetened cream cheese. The chocolate and cheese are under the berries. They provide a wonderful surprise when eating the pie. The chocolate is such a natural match for the strawberries. The cream cheese gives a little “cheesecake” feel. In the end, the combination works perfectly together.
During strawberry season, I enjoy so many different dishes made with fresh berries. Fresh strawberry pie is always going to be a favorite. I try to make different versions and this one was definitely a version I will make again.
Hidden Treasure Strawberry Pie
1 9-inch pie crust * recipe follows
1 c. chocolate chips
1 T. butter
1 qt. strawberries (1¼ lbs.), hulled
1 c. sugar
2 T. cornstarch
¼ c. water
1 T. butter
8 oz. cream cheese, softened
½ c. powdered sugar
Whipped cream, optional
Using a pie pan, roll out your crust and fit it into the pan- trim off any excess. Pre-bake your crust. To do this: The prepared pie crust should be pricked all over with a fork. Cover the surface with foil and then pie weights. I use dry beans for my pie weights. Pre-heat oven to 400-degrees. Bake crust for 15-20 minutes. Check to be sure it doesn’t get too brown. Remove weights and foil. Melt chocolate chips and butter together, stirring until smooth. Pour over crust and use a spatula to spread into a thin layer on the bottom and, if you like, up the sides of the crust. Set aside and allow crust to cool and chocolate to set up. Select about 25-30 berries to be placed in pie crust, large side down, and set aside. You might need fewer berries, if they are really big. Puree or crush remaining berries. Place in a saucepan with the sugar and bring to a boil. Combine cornstarch with water and stir until smooth. Add to the strawberry mixture and cook, stirring constantly until mixture thickens and gets clear. Simmer about 5 minutes. Remove from heat and stir in butter. Set aside. Place cream cheese in a bowl and beat in the powdered sugar. Spread cheese over the chocolate layer. Arrange the reserved berries on the cheese layer, pointy side up. Put the largest berry in the middle and arrange the rest around it decoratively. Spoon the puree over the berries and allow the pie to cool down a little before putting in the fridge. Serve with whipped cream, if desired.
Note: other berries can also be used including raspberries, blackberries and blueberries, or a combination. This recipe can also be used as a filling for tarts and tartlets.
Half and Half Dough*
This is a great crust for liquid fillings like custard type pies and fresh fruit pies.
¼ c. butter, room temp
½ c. shortening, room temp- you can use lard instead
¼ c. sugar
½ t. salt
2½ c. pastry or all purpose flour
1/8 t. baking powder
¼ c. milk
1 t. lemon juice
Cream together the first 4 ingredients until smooth. Mix together the flour and baking powder. Set aside. Combine milk with the juice and set aside. Stir ½ c. of the flour into butter mixture. Stir until smooth. Add a little of the milk, stirring until smooth. Add remaining ingredients alternately until finished. Dough will firm up once chilled. Chill at least 4 hours before using. Makes 2 crusts. You only need half the dough for the strawberry pie.
Homemade Vanilla Pudding
Vanilla Pudding
Homemade pudding is easy to make and tastes great. If you never made pudding before- the effort is well worth it. The actual cooking only takes a few minutes. The most difficult part is waiting for the pudding to cool down.
I was making white cupcakes and had some egg yolks leftover. It seemed like a perfect time to use them to make pudding.
To keep your pudding from getting lumpy- don’t heat it up too quickly. You want the egg yolks to cook slowly, to thicken the pudding, without turning into scrambled eggs. Cooking over medium heat will give you perfect, creamy results every time. Also, whisk the whole time the pudding is on the heat to give you the best results.
Vanilla Pudding
4½ c. milk or half and half
1 c. sugar
5 T. cornstarch
6 large egg yolks, beaten
1 T. vanilla extract
Heat 4 cups of the milk in a large saucepan, over medium heat, until milk starts to steam. Whisk the sugar and cornstarch together in a bowl. Whisk in the egg yolks and the remaining ½ cup of milk. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened. about 3 minutes. Remove from the heat and stir in the vanilla. Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours. Whisk before serving. Makes about 5 cups.
Mom’s Strawberry Crepes
Mom’s Strawberry Crepes
Since Mother’s Day is fast approaching, I thought I would share some of my favorite “Mom” recipes.
My mother was a great cook. I learned a lot from her. I still make many of her recipes. When I make crepes, I always think of her.
I have fond memories of watching my mother make crepes when I was a little girl. She would add the batter and tilt the pan to get the crepes smooth and thin. She made it look effortless. With a little practice, they actually are. Crepes are easy to make and versatile, too.
They can be served for breakfast, brunch or dessert and can be sweet or savory. I made a slightly sweet crepe batter, perfect for a fruit filling. I used strawberries – you can use your imagination to fill them any way you like. These make a wonderfully elegant dessert, yet are really easy to make.
Strawberry Crepes
1 recipe dessert crepe batter- see below
2 lbs. fresh strawberries, washed, hulled and sliced
sugar to taste- start with 1/2 cup, then adjust to your taste
1 t. vanilla
1 t. grated orange peel
powdered sugar
whipped cream, optional
Make the crepe batter (recipe below) and cook the crepes. Toss the berries with the sugar, vanilla and orange peel. Place a crepe on your work surface and spoon berries down the middle. Fold up the sides of the crepe and move to serving dish. Repeat with remaining ingredients until you run out of something. I tend to put a lot of the berries in each crepe so I run out of berries and have left over crepes. How much fruit you put in each one is completely up to you and your taste. Dust filled crepes with powdered sugar and top with extra berries- if you have any left. You can also add some whipped cream on the top. I list it as optional- but I really think you’re going to want that whipped cream. Makes about 12 crepes, give or take.
Dessert Crepes
1 c. flour
4 eggs
1 1/2 c. milk
1 T. sugar
2-T. orange-flavored liqueur or orange juice concentrate
1/4 c. butter, melted and cooled
Mix all ingredients in blender (except butter) until smooth, scraping sides often. Add butter and blend well. Let stand for 30 minutes before using, or batter can be refrigerated, covered, over night. Beat again, just before using.Heat 6 or 7 inch skillet. Brush with butter or oil and pour in about 2 teaspoons of batter, tipping pan to cover bottom of pan completely with batter. Cook until edges start to brown, turn over and cook until lightly browned (about 2 minutes per side.)Crepes can be made day ahead or even frozen between sheets of waxed paper and frozen.Makes 20.
Baklava with Chocolate
Baklava with Chocolate Drizzle
If you are looking for an extra special dessert for Mother’s Day- you could make Mom baklava. Baklava isn’t hard to make. You just have to move quickly while assembling it. The phyllo leaves (or sheets), dry out quickly, and can get brittle. Just have everything ready before you open the package of dough and get started.
Baklava is a dessert made from layers of phyllo, finely chopped nuts, melted butter and spices. It is baked until golden. Then a sugar/honey syrup is poured over it. This recipe is dressed up a bit, with the addition of melted chocolate, drizzled over the baklava after it is baked and cooled.
The phyllo sheets I used are pretty big so I folded them in half to fit the pan I used. There was a little trimming to do, but not much. Well worth the effort.
Baklava with Chocolate Drizzle
1 lb. phyllo
½ lb. butter, preferably unsalted
¾ lb. walnuts or blanched almonds, chopped fine
¼ c. sugar
½ t. cinnamon
Syrup, recipe follows
½ c. melted chocolate – I used dark chocolate
Combine nuts, sugar and seasonings and set aside. Brush a 9×13-inch pan with butter and line bottom with 8 phyllo sheets, folded in half to fit pan, brushing each with butter as you go. Spread ½ of the nut mixture on phyllo leaves. Top with 3-4 buttered sheets of phyllo. Spread with the rest of the nut mixture. Add the rest of the leaves for the top. Brush top layer of leaves with remaining butter. With a sharp pointed knife score the top sheets in whatever shapes and sizes you want. Bake in a preheated 350-degree oven for 45 minutes to an hour. Baklava should be golden brown. Meanwhile prepare syrup. When baklava has cooled, warm up the syrup and pour over. Drizzle with melted chocolate. Allow chocolate to set, before cutting into squares to serve.
Syrup:
1 c. sugar
½ c. honey
1 c. water
zest of 1 lemon or orange
Bring to a boil and simmer 10 minutes. Strain and set aside.
Lemon-Sour Cream Cupcakes
Lemon and Sour Cream Cupcake
I love the lemon flavor in these cupcakes. They are rich, without being too heavy, and full of zest. I had picked up a bunch of lemons recently. Since I need dessert for dinner, I thought I would bake up a batch.
Lemon zest in both the batter and the frosting, really makes them special. Cupcakes are also such a nice, easy dessert. If you try these, I am sure you will be pleased, as will your family and friends.
It makes a big batch, so you can freeze some for later.
Even though I normally frost these, you can also just combine powdered sugar with a little lemon zest and dust them with it, instead of the frosting.
Lemon and Sour Cream Cupcakes
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
3½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon each baking powder and salt
2 cups sour cream
Frosting:
9 tablespoons butter, softened
6 ¾ cups confectioners’ sugar
6 tablespoons lemon juice
1 T. vanilla extract
¾ teaspoon grated lemon peel
3 tablespoon milk
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill 30 greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes. Makes 30.
Rich and Chewy Brownies
Rich and Chewy Brownies
Brownies have been around for almost 100 years. The story about the creation of brownies, is that they were an accident. A woman was making a chocolate cake. She couldn’t find her recipe, so she made the cake as best she could from memory. The cake didn’t rise- and brownies were invented.
What a happy accident that was for the rest of us.
There are a lot of versions of brownies around. Some are more like a chocolate cake, just a little denser. Others are moist, and so dense they are almost fudge like.
I have a lot of brownie recipes. This is one of my favorites. If you make them, you will understand why. They are soft, rich and a little chewy. They can be serves plain, dusted with powdered sugar, or frosted.
Rich and Chewy Brownies
3 sticks butter, melted and cooled
3 c. sugar
1 T. vanilla
6 large eggs
1½ c. flour
1 c. cocoa
1 t. baking powder
1 t. cinnamon
1 c. chocolate chips
Heat oven to 350 degrees and grease a 13×9 inch pan. Beat together butter, sugar and vanilla. Whisk in eggs one at a time. Combine dry ingredients and stir into batter. Stir in chocolate chips and spread batter in prepared pan. Bake 40-45 minutes, or until brownies pull away from sides of pan. Cool brownies completely in pan, on a rack and cover with foil. Let stand 6 hours before serving. Makes 24.
To serve, you can leave them plain, dust with powdered sugar, or frost. Here is a great frosting recipe for these brownies.
Easy Chocolate Butter Cream
6 T. butter, softened
1/3 – 3/4 c. cocoa, depending on how dark you want your frosting.
2 2/3 c. powdered sugar
1/3 c. milk
1 t. vanilla
Cream butter. Combine cocoa and sugar. Beat cocoa mixture in alternately with the milk until frosting is spreading consistency. Beat in vanilla. You may need an additional tablespoon of milk. Makes about 2 cups.
