Natural home made living

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Natural home made living

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    • Home
    • food
      • Spice Mixes
      • Stocks and Gravies
      • Condiments and Sauces
      • Dressings and Marinades
      • Extracts & flavorings
      • Appetizers and snacks
      • Dry mixes and Cakes
      • Muffins & Quick Breads
      • Cookies&crackers
      • Yeast Breads
      • Breakfast
      • Soup
      • Homemade takeout
      • Grilling
      • Skillet meals
      • Side Dishes and Salads
      • Pasta and Pasta Dishes
      • Desserts
      • Preserving Foods
      • Dairy
      • candy and sweet treats
    • Beverages
      • Hot Drinks
      • Cold Drinks
      • Health Beverages
    • DIY
      • Homemade Cleaners
      • Household & craft blends
      • Crafts
      • Pet Care and Food
      • Indoor Gardening
    • Health and beauty
      • Tea and Herbal Infusions
      • Health Remedies
      • Diy Beauty recipes
  • Home
  • food
    • Spice Mixes
    • Stocks and Gravies
    • Condiments and Sauces
    • Dressings and Marinades
    • Extracts & flavorings
    • Appetizers and snacks
    • Dry mixes and Cakes
    • Muffins & Quick Breads
    • Cookies&crackers
    • Yeast Breads
    • Breakfast
    • Soup
    • Homemade takeout
    • Grilling
    • Skillet meals
    • Side Dishes and Salads
    • Pasta and Pasta Dishes
    • Desserts
    • Preserving Foods
    • Dairy
    • candy and sweet treats
  • Beverages
    • Hot Drinks
    • Cold Drinks
    • Health Beverages
  • DIY
    • Homemade Cleaners
    • Household & craft blends
    • Crafts
    • Pet Care and Food
    • Indoor Gardening
  • Health and beauty
    • Tea and Herbal Infusions
    • Health Remedies
    • Diy Beauty recipes

Desserts

STRAWBERRY SHORTCAKE

2 cups all-purpose flour 

4 Tablespoons sugar 

1/8 teaspoon salt 

2 teaspoons baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon cream of tartar 

1/2 cup homemade butter 

1 cup buttermilk  

3 pints strawberries, rinsed, hulled, and sliced 

 ½ cup strawberry liqueur 

2 Tablespoons white sugar 

2 cups heavy cream  

3 Tablespoons confectioners' sugar  

2 teaspoons vanilla extract 

Strawberry shortcake consists of 3 parts. The shortcake, the whipped cream and the topping.  In a large bowl, mix the flour, sugar, salt, baking powder, baking soda and cream of tartar together. Cut in the butter using 2 knives. You take the knives 1 in each hand and pull them across the mixture. Once the butter is incorporated add the buttermilk and mix it well until you have a dough ball that holds together. Place the dough ball on a lightly floured surface and roll it out. It should be about a 1/2 inch thick. Then cut it into rounds using your biscuit cutter. Place on a lightly greased cookie sheet about 1 inch apart bake at 450 degrees for about 13-14 minutes. Then set it aside. Make the strawberry topping by combining the strawberries, 2 Tablespoons sugar, 1/2 cup strawberry liqueur in a large bowl and tossing to combine. Let sit at room temperature for 15 minutes, stirring occasionally, until all sugar is dissolved. Refrigerate, covered, until ready to assemble the dessert.  Make the whipped cream by combining the heavy cream with the confectioners' sugar in a large bowl and beating with an electric mixer or whisk until slightly thickened. Add the vanilla and continue to beat until the mixture nearly forms stiff peaks.  To assemble the dessert you take your biscuits and cut them in half. Take the bottoms and make a layer of them on a plate. Then put a layer of whipped cream on top and then a layer of the tops of the biscuits. Make another layer of whipped cream and then a layer of topping. If you wish you can drizzle some strawberry liqueur on the top  mething exciting your business offers? Say it 

Yogurt and fruit cup

4 cups of mixed berries (strawberries, raspberries, blueberries, blackberries)

 4 cups homemade yogurt 

1 cup homemade granola Take 

4 large wine glasses put a layer of yogurt at the bottom. Then put a layer of mixed fruit. Keep going with the layers until you get to the top of the glass. Then you top off with granola. 

APPLE CRISP

Filling: 5 Granny Smith apples, peeled, cored, chopped small  

1/4 cup finely chopped pecans 

 3 Tablespoons all-purpose flour  

1/2 cup brown sugar  

2 Tablespoons maple syrup  

1 Tablespoon lemon juice  Topping: 

3/4 cup all-purpose flour 

 1/3 cup brown sugar  

1/4 Teaspoon ground cinnamon  

1/4 teaspoon salt  

6 Tablespoons chilled butter, cut into pieces  

1/4 cup coarsely chopped pecans  

Preheat oven to 350 degrees F.  For the Filling: Mix all the ingredients together in a bowl. Place into 7 to 8-ounce ramekins.  For topping: Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.  Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.  

CHERRY COBBLER

Filling: 6 cups tart red cherries, pitted  

1 1/4 cups sugar  

1/4 cup water  

4 teaspoons cornstarch  

Topping: 1 cup flour 

 1/4 cup sugar  

2 Tablespoons brown sugar 

 1 teaspoon baking powder  

1/2 teaspoon cinnamon  

3 Tablespoons butter  

1 egg, beaten  

3 Tablespoons milk  

Preheat oven to 400 degrees F. In a saucepan combine filling ingredients and cook, stirring until bubbling and thickened. Pour into an 8-inch square baking dish. Meanwhile, stir together flour, sugars, baking powder, and cinnamon. Cut in butter until it is crumbly. Mix together egg and milk. Add to flour mixture and stir with a fork just until combined. Drop topping by tablespoonfuls onto filling. Bake for 25 minutes until browned and bubbly.  

Blueberry Crumble

Filling:

1 teaspoon unsalted butter, softened 

2 pints blueberries or any other berry 

1/2 cup granulated sugar 

1 tablespoon cornstarch 

1/2 cup apple cider or orange juice 

1 teaspoon vanilla extract 

Streusel Topping:

1 cup all-purpose flour 

1/2 cup brown sugar 

1/2 cup granulated sugar 

6 tablespoons unsalted butter, cold and cut into cubes 

1/2 cup toasted oats 

1/2 cup chopped, toasted almonds 

Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish. 

For the filling: In a bowl, add the blueberries, sugar, cornstarch, cider, and vanilla, carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping. 

For the topping: In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts. 



APPLE CRUMB

6 Tablespoons unsalted butter  

2 1/2 pounds Granny Smith apples, peeled, cored, quartered, and sliced about 1/4-inch thick  

1 Tablespoon fresh lemon juice  

1 1/4 cups stale plain cake crumbs (such as from sponge cake, pound cake, or angel food cake) or soft fresh bread crumbs (unseasoned)  

1/2 cup light brown sugar  

1/4 cup granulated sugar 

1 1/4 teaspoons ground cinnamon  

1/4 teaspoon ground allspice 

1/4 teaspoon ground ginger 

 Pinch ground cloves  

Pinch salt  

1/3 cup apple cider  

Vanilla ice cream, for serving  

Preheat the oven to 375 degrees F.  Using 1 Tablespoon of the butter, liberally coat a 1 1/2-quart shallow baking dish.  In a medium bowl combine the apples and lemon juice and toss to combine.  In a small bowl combine the cake crumbs, brown sugar, granulated sugar, cinnamon, allspice, ginger, cloves and salt and toss to thoroughly combine.  Scatter 3 Tablespoons of the crumb mixture onto the bottom of the baking dish and top with half of the apples. Drizzle the apple cider over the apples and then top with about half of the remaining crumb mixture. Dot with half of the remaining butter. Repeat with the remaining fruit, crumbs, and butter.  Bake until the apples are bubbly and tender and the crumbs are nicely browned, 45 to 50 minutes.  Cool briefly on a wire cooling rack before serving warm, with scoops of ice cream on top.

PEAR TART

  

2 cups white flour 

Pinch salt 

1/3 cup light brown sugar, firmly packed 

11 tablespoons homemade cold butter (do not use margarine) 

2 egg yolks, lightly beaten with a fork 

6-7 Bosc pears, peeled, cut in quarters and then into 2 or 3 lengthwise slices 

2 Tablespoons lemon juice 

1/2 cup currants 

1/2 teaspoon ground ginger 

1 teaspoon cinnamon 

1/3 cup white sugar 

2 Tablespoons homemade butter 

4 Tablespoons sugar 

Place the currants in a small saucepan. Cover with water and bring to a boil. Allow them to boil for a minute and turn off the heat. Let them soak for about 5 minutes. Drain thoroughly and set aside. Preheat the oven to 375 degrees F. Combine flour, salt, and sugar, and cut in butter with a dough blender or 2 knives until it resembles a coarse meal. You can also use a food processor. Stir in egg yolks. Knead this mixture until smooth. This takes quite a bit of kneading (you might want to use 2 hands). Press the dough out on the bottom and sides of an 8 or 9-inch spring form pan. Neatly finish the rim. In a large bowl, gently combine the pear slices with the lemon juice, spices, sugar, and currants. Carefully arrange the fruits in the crust. Dot with butter, sprinkle with sugar. Bake for about 30 to 40 minutes, or until the crust is golden. Cool and serve. 

BREAD PUDDING

  

2 cups granulated sugar 

5 large beaten eggs 

2 cups milk 

2 teaspoons pure vanilla extract 

3 cups cubed Italian bread, allow to stale overnight in a bowl 

1 cup packed light brown sugar

1/4 cup homemade butter, softened 

1 cup chopped pecans 

For the sauce:

1 cup granulated sugar 

1/2 cup homemade butter, melted 

1 egg, beaten 

2 teaspoons pure homemade vanilla extract 

1/4 cup brandy 

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan. 

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes. 

In another bowl, mix and crumble together brown sugar, butter, and pecans. 

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven. 

For the sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold. 

NORWEGIAN APPLE CAKE

  

6 Macintosh apples

1 container bread crumbs-plain

1 small jar of raspberry jam (any jam will do)

1 pint heavy cream

2 eggs

Sugar to taste...at least 1 cup

1 round tall baking pan

1/4 pound butter

Peel and core the apples. Then slice them as thin as possible. Place a layer of apples in the bottom of a buttered baking pan. Put a dab of raspberry jam in the whole of the apple. Sprinkle a layer of breadcrumbs and sugar on top of the layer of apples. Repeat this process until you fill the bowl. On the top layer put globs of homemade butter

On each apple slice and put a nice healthy layer of bread crumbs and sugar.

Mix the 2 eggs with the heavy cream and pour the mixture over the top trying to evenly distribute it. Bake it for 45 minutes at 350 degrees. 

CINNAMON ROLLS

Dough: 1/4-ounce package yeast  

1/2 cup warm water  

1/2 cup scalded milk  

1/4 cup sugar  

1/3 cup butter or shortening  

1 teaspoon salt  

1 egg  

3 1/2 to 4 cups all-purpose flour  

Filling: 1/2 cup melted butter, plus more for pan  

3/4 cup sugar, plus more for pan  

2 Tablespoons ground cinnamon  

3/4 cup raisins, walnuts, or pecans, optional  

Glaze: 4 Tablespoons butter  

2 cups powdered sugar 

 1 teaspoon vanilla extract  

3 to 6 Tablespoons hot water  

Preheat your oven to 350 degrees F.  In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the milk, sugar, melted butter, salt and egg. Then add 2 cups of flour and mix it until it’s smooth. Now add the yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.   When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edges together to seal it. Cut into 12 to 15 slices. Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake the rolls for about 30 minutes or until nicely browned. Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.  


HOT CROSS BUNS

  

1/2 cup water 

1/2 cup whole milk 

1/2 cup sugar 

4 1/2 teaspoons active dry yeast (2 (1/4 ounce) packages) 

1/3 cup unsalted butter, melted, plus as needed 

1 large egg yolk 

1 1/2 teaspoons pure vanilla extract 

3 cups all-purpose flour (13 ounces) 

3/4 teaspoon fine salt 

1/2 teaspoon grated nutmeg 

1/2 teaspoon ground cinnamon 

1/4 teaspoon ground ginger

1/2 cup currants, plumped in the microwave and cooled 

1 egg beaten, for brushing 

For the icing/glaze: 

2 cups confectioners' sugar, sifted 

2 Tablespoons milk 

1/4 teaspoon finely grated lemon zest 

1 teaspoon pure vanilla extract 

Combine the water and milk in a medium saucepan and warm over low heat until about 100 degrees F (but no more than 110 degrees). Remove from heat and sprinkle the yeast and a pinch of sugar over the surface of the liquid. Set aside without stirring, until foamy and rising up the sides of the pan, about 30 minutes. Whisk the butter, egg yolk and vanilla into the yeast mixture. Whisk the flour, the remaining sugar, salt, nutmeg, cinnamon and ginger in a large bowl. Make a well in the center of the flour and stir in the yeast mixture with a wooden spoon to make thick, shaggy, and slightly sticky dough. Stir in currants. Turn the dough onto a lightly floured work surface and knead until soft and elastic, about 8 minutes. Shape into a ball. Brush the inside of a large bowl with butter. Put dough in bowl, turning to coat lightly with butter. Cover with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour 30 minutes. To form the rolls: Butter a 9 by 14-inch baking pan. Turn the dough out of the bowl and pat into a rectangle about 16 by 8 inches. Divide the dough into 12 equal portions. Take each roll and round the edges, leaving a little space in between each roll. Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes. Meanwhile, position a rack in the center of the oven and preheat to 375 degrees F. Remove the plastic wrap and brush the tops of the buns with beaten egg. Bake rolls until golden brown and puffy, about 25 minutes. For the glaze: Stir together confectioners' sugar, milk, lemon zest and vanilla until smooth.  When the rolls are finished baking spoon on the glaze.

STICKY BUNS

Softened butter, for bowls and baking pan  

For the glaze: 1 cup sugar  

4 Tablespoons unsalted homemade butter  

1/3 cup honey 

1/4 cup freshly squeezed orange juice  

1 orange, finely grated zest  

1 cup sliced almonds, lightly toasted 

 For the dough: 1 package yeast  

1 cup warm milk (about 110 degrees F)  

1/4 cup plus a pinch granulated sugar, divided  

1/4 cup unsalted butter 

 1 1/2 teaspoons pure vanilla extract  

1 large egg yolk  

2 3/4 cups all-purpose flour  

1/4 cup sugar  

3/4 teaspoon salt  

For the filling: 8 tablespoons softened butter  

1/3 cup granulated sugar  

1 Tablespoon ground cinnamon 

 Directions Butter a 9 by 13-inch baking pan.  For the glaze: Combine sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top.   For the dough: Sprinkle the yeast over warm milk (about 100 degrees) with a pinch of the granulated sugar; set aside until it is foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk. Combine flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make sticky dough. Knead the dough on a floured work surface until soft and elastic, about 6 to 8 minutes (Dough will be soft and elastic, but not terribly sticky). Shape into a ball, brush with a little melted butter. Place in bowl, cover and let rise until doubled, about 1 hour. Knead dough; re-form into ball. Return to the bowl. Cover with buttered plastic wrap, refrigerate for 4 hours.  For the filling: Roll dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space the rolls in the buttered pan. Cover, let rise at room temperature until doubled, about 1 1/2 hours. Preheat oven to 350 degrees F.  Bake until golden, 30 to 35 minutes. 

Donuts

1 package regular or quick-acting yeast 

1 cup warm milk (between 95 and 105 degrees) 

1/4 cup granulated sugar 

1/2 teaspoon salt 

1 egg

1/6 cup shortening 

2 1/2 cups all purpose flour 

1/4 cup vegetable shortening 

1/4 cup homemade butter

1/2 teaspoon homemade vanilla extract 

2 cups sifted confectionary sugar 

2 Tablespoons milk  

In a mixing bowl, dissolve the yeast in warm milk. Be sure that the milk is not to hot as to spoil the yeast. Add the sugar, salt, egg, shortening and 1 cup of flour to the yeast. Beat on low speed while using a spatula to clean the sides for about 30 seconds. Move the speed of the mixer up a notch to medium, while still scraping the sides of the bowl, for 2 more minutes. Combine the remaining flour and mix until mixture is smooth. Cover and let rise in a warm place. Once the Donut mixture has risen and doubled in size, this can take as much as an hour, uncover. Put the donut dough on a floured surface and using a rolling pin roll to about a 1/2 inch thick. Cut with a round cookie cutter or whatever you want to use until all the dough is used. Set the dough aside and allow it to rise. You may place them on a cookie sheet until double the size again, for 30-40 minutes. Heat the vegetable oil in a deep fryer or similar until it reaches 350 degrees. however you may choose to bake them. This choice is yours to make but baking is far more heart healthy. Frying instructions Take the Donuts one at a time and put them in the hot oil. When one side is golden brown, turn only turn once as continually turning may make them rubbery. Don't prick the surface of the doughnut, you don't want to fry the inside. Take the Donuts out once golden brown on both sides and let drip either onto a paper towel, or on a cooling rack. Let them cool until you can handle them. Using a thin sharp knife carefully make a large cavity inside the doughnut. This is where you will put the filling. Baking instructions get a donut pan or you can use a muffin pan and place some dough in the space provided or you can just place some dough on a cookie sheet. Bake until brown. Let them cool until you can handle them. Using a thin sharp knife carefully make a large cavity inside the doughnut. This is where you will put the filling. VANILLA FILLING In a saucepan cream the butter and shortening. Gradually add the sugar 1/2 cup at a time. Then add the milk and vanilla and beat until light and fluffy. Using a pastry bag generously fill each Donut with vanilla filling. Once filled, dust both sides heavily with 

Ice cream

There are 2 different types of ice cream. There is the custard based and American based ice cream. Custard style requires cooking and includes eggs while the American based has few ingredients and requires no cooking. That being said the recipes that follow are done both ways so that you may decide which way you choose to make your ice cream. A couple of notes on ice cream: the reason it is mixed in an ice cream maker is to force air into the mixture so that it doesn't form ice crystals. Eggs are used as an emulsifier. It makes the custard creamy smooth and rich. 

 Custard style 


VANILLA ICE CREAM 

2 eggs  

1 cup sugar  

1/4 teaspoon salt  

4 1/2 cups heavy cream  

 2 1/4 teaspoons vanilla extract  

Wisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, salt and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla to the custard. Mix it well, and then pour the mixture into the cylinder of an ice cream maker. Freeze according to the manufacturer's directions.  


CHOCOLATE ICE CREAM 

2 eggs 

 1 cup sugar  

1/4 teaspoon salt 

 4 1/2 cups heavy cream   

2 1/4 teaspoons vanilla extract 

3 Tablespoons unsweetened cocoa powder 

2 ounces semi sweet chocolate chunks  

Wisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, salt, cocoa powder and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. Add the chocolate chunks and let them melt.  Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla to the custard. Mix it well, and then pour the mixture into the cylinder of an ice cream maker. Freeze according to the manufacturer's directions. 

 

STRAWBERRY ICE CREAM 

2 eggs  

1 cup sugar  

1/4 teaspoon salt  

4 1/2 cups heavy cream   

2 1/4 teaspoons vanilla extract 

1 pint strawberries 

 Puree the strawberries and set aside. Wisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, salt and heavy cream. Cook this over a medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. remove this from the heat; Add the strawberry puree and cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla to the custard. Mix it well, and then pour the mixture into the cylinder of an ice cream maker. Freeze according to the manufacturer's directions.  


ROCKY ROAD ICE CREAM 

2 eggs 

1 cup sugar  

1/4 teaspoon salt  

4 1/2 cups heavy cream   

2 1/4 teaspoons vanilla extract 

3 Tablespoons unsweetened cocoa powder

2 ounces semi sweet chocolate chunks  

1/2 cup chopped pecans 

1 cup mini marshmallows 

Wisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, salt, cocoa powder and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. Add the chocolate chunks and let them melt. Remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla to the custard along with 1/2 the marshmallows and pecans. Mix it well, and then pour the mixture into the cylinder of an ice cream maker. Half way through the ice cream maker cycle throw in the other 1/2 of the pecans and marshmallows. Freeze according to the manufacturer's directions. 

 

PEPPERMINT ICE CREAM 

2 eggs  

1 cup sugar  

1/4 teaspoon salt  

4 1/2 cups heavy cream   

2 1/4 teaspoons vanilla extract  

1 cup crushed peppermint candies 

Wisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, salt and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla and crushed peppermint candies to the custard. Mix it well, and then pour the mixture into the cylinder of an ice cream maker. Freeze according to the manufacturer's directions.  


MINT CHOCOLATE CHIP

 2 eggs  

1 cup sugar  

1/4 teaspoon salt 

 4 1/2 cups heavy cream   

2 1/4 teaspoons vanilla extract  

1/4 teaspoon peppermint extract 

1 ounce square semisweet chocolate, coarsely chopped   

Wisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, salt and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla, peppermint and semi sweet chocolate to the custard. Mix it well, and then pour the mixture into the cylinder of an ice cream maker. Freeze according to the manufacturer's directions.  


COOKIE DOUGH ICE CREAM 

2 eggs 

 1 cup sugar  

1/4 teaspoon salt  

4 1/2 cups heavy cream   

2 1/4 teaspoons vanilla extract 

1 recipe cookie dough:  

2 1/4 cups all-purpose flour 

1 teaspoon baking soda 

1 teaspoon salt 1 cup (2 sticks) butter, softened 

3/4 cup granulated sugar 

3/4 cup packed brown sugar 

1 teaspoon vanilla extract 

2 large eggs

 2 cups (12-oz. pkg.)  Chocolate Chips 

1 cup chopped nuts 

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts.  Wisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, salt and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla to the custard. Mix it well, and then pour the mixture into the cylinder of an ice cream maker. Roll the cookie dough into small bite size pieces and add to the mixture. There will probably be cookie dough left over. Make cookies to serve with the ice cream. Freeze according to the manufacturer's directions.  

 

COFFEE ICE CREAM 

2 eggs  

1 cup sugar  

1/4 teaspoon salt  

4 1/2 cups heavy cream   

2 1/4 teaspoons vanilla extract 

3 Tablespoons instant coffee granules 

4 Tablespoons warm water  

 Wisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, salt and heavy cream. In another bowl mix the coffee granules with the water. Cook over medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla and coffee mixture to the custard. Mix it well, and then pour the mixture into the cylinder of an ice cream maker. Freeze according to the manufacturer's directions. 

 

PEANUT BUTTER 

2 eggs  

1 cup sugar  

1/4 teaspoon salt 

 4 1/2 cups heavy cream  

 2 1/4 teaspoons vanilla extract 

1 1/2 cups peanut butter  

 Melt the peanut butter over a low heat. In a separate bowl whisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, salt and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. remove it from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla and peanut butter to the custard. Mix it well, and then pour the mixture into the cylinder of an ice cream maker. Freeze according to the manufacturer's directions. 


 PISTACHIO 

3 cups pistachios 

1/2 cup pistachios (if you like to throw them in whole or chopped) 

1 Tablespoon of vegetable oil  

2 eggs  

1 cup sugar  

1/4 teaspoon salt 

 4 1/2 cups heavy cream   

2 1/4 teaspoons vanilla extract  

Take the 3 cups of pistachios and the vegetable oil and place them in a food processor and grind the pistachios until it is a butter. In a separate bowl whisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, salt and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla and pistachio butter to the custard. Mix it well, and then pour the mixture into the cylinder of an ice cream maker along with the chopped pistachios. Freeze according to the manufacturer's directions.   


ALMOND 

3 cups almonds 

1/2 cup almonds (if you like to throw them in whole or chopped) 

1 Tablespoons of vegetable oil  

2 eggs  

1 cup sugar  

1/4 teaspoon salt 

 4 1/2 cups heavy cream   

2 1/4 teaspoons vanilla extract  

Take the 3 cups of almonds and the vegetable oil and place them in a food processor and grind the almonds until it is a butter. In a separate bowl whisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, salt and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla and almond butter to the custard. Mix it well, and then pour the mixture into the cylinder of an ice cream maker along with the chopped almonds. Freeze according to the manufacturer's directions. 

 

BUTTER PECAN 

2 eggs  

1/2 cup sugar 

1/2 cup brown sugar  

1/4 teaspoon salt  

4 1/2 cups heavy cream   

2 1/4 teaspoons vanilla extract  

2 cups pecans chopped 

4 Tablespoons butter 

Sauté your pecans in the butter until they are lightly browned, in a separate bowl Wisk the eggs until they are blended. In a heavy saucepan, combine the eggs, sugar, brown sugar, salt and heavy cream. Cook over medium-low heat, stirring constantly, until the mixture is thick and about 160 to 165 degrees F. remove from the heat; cool quickly by setting pan in ice and stirring the mixture. Cover the pan and refrigerate for at least 2 hours. At this point add your vanilla and browned pecans to the custard. Mix it well, and then pour the mixture into the cylinder of an ice cream maker. Freeze according to the manufacturer's directions. 

 


AMERICAN STYLE ICE CREAM 


VANILLA ICE CREAM 

4 cups heavy cream 

1 cup sugar

 2 1/4 teaspoons vanilla extract 

Pour the vanilla extract and sugar into a blender. Little by little add the heavy cream until it is smooth. Pour this into a freezer container and chill for 2 hours.  


CHOCOLATE 

4 cups heavy cream 

1 cup sugar 

2 1/4 teaspoons vanilla extract 

3 Tablespoons unsweetened cocoa powder 

Pour the vanilla extract, cocoa powder and sugar into a blender. Little by little add the heavy cream until it is smooth. Pour this into a freezer container and chill for 2 hours.  


STRAWBERRY

 4 cups heavy cream 

1 cup sugar 

2 1/4 teaspoons vanilla extract 

1 pint strawberries 

Pour the vanilla extract, strawberries and sugar into a blender. Little by little add the heavy cream until it is smooth. Pour this into a freezer container and chill for 2 hours. 

FROZEN DESSERTS

CHOCOLATE FROZEN YOGURT

  

3/4 cup white sugar 

2 teaspoons cornstarch 

12 fluid ounces evaporated milk 

1/2 cup semisweet chocolate chips 

1 cup homemade yogurt 

1 teaspoon homemade vanilla extract 

Stir together the cornstarch and sugar, and place in a saucepan. Stir in the evaporated milk, and chocolate chips. Cook over medium heat until chocolate is melted and the mixture is thickened. Stir constantly to prevent burning; you may want to use a double boiler for this. Remove the mixture from the heat, and stir in the plain yogurt and vanilla. Refrigerate until chilled. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. 

  

VANILLA FROZEN YOGURT

3 cups homemade yogurt 

3/4 cup white sugar 

1/2 teaspoon vanilla extract 

Mix together the yogurt, sugar, and vanilla. Refrigerate the yogurt mixture for 45 minutes. Pour the yogurt mixture into the bowl of an ice cream maker and freeze according to the manufacturer's directions 

FROZEN POPS

  

You can take anyone of these frozen desserts and turn them into pops.

All you need is a pop mold that you can buy at the store. Instead of freezing the dessert in the metal container or bowl pour it into the pop mold and freeze it that way.

RASPBERRY ITALIAN ICE

 1 cup raspberries

1 cup water

1/2 teaspoon lemon juice

Dash of raspberry extract

8 Tablespoon of sugar

Mix all ingredients thoroughly. Freeze until mushy, then serve at once or beat with mixer until fluffy and freeze again. Makes 2 servings. This recipe can be changed to use any fruit you like, including lemon. Experiment and enjoy.

ORANGE CREAM SHERBET

  

1 12 oz. can frozen orange concentrate

1 1/2 cans (18 oz.) cold water

3/4 cup heavy cream

4Tablespoons honey (or to taste)

1 Tablespoon pure vanilla extract

Combine all ingredients in an ice cream maker. Freeze according to manufacturer's instructions. Serve immediately when mixture begins to mound on a spoon, or place in the freezer compartment of the refrigerator and scoop out and serve as you would use sherbet. This mixture may also be poured into freezer pop molds before it has frozen solid for creamsicle-like treats on a stick.

Makes about 6 servings.

STRAWBERRY SORBET

  

Frozen strawberries

Vanilla ice cream

Lemon lime soda

In a blender, put in the frozen strawberries, and lemon lime soda, blend this until it’s smooth. Add as much vanilla ice cream as u wish and blend it all together .put it back in the freezer for 10-15 minutes. Now it’s ready to eat You can substitute anything in this recipe to make it the way you like remember….kitchen creativity is the best!

CHOCOLATE GELATO

  

4 egg yolks

2/3 cup sugar

2 cup milk

1 cup heavy cream

3 1/2 ounces of bitter sweet chocolate

1 1/2 ounce unsweetened cocoa powder (Godiva of course)

2 Tablespoons sugar

In a bowl beat the yolks, gradually add sugar while beating. Beat until creamy and pale yellow. In a saucepan heat the milk and cream until it’s foamy around the edges. Remove, and slowly pour yolk mixture, stirring constantly and quickly. Melt the chocolate in a double boiler until smooth and satiny add the cocoa powder. Fold the chocolate mixture  into the custard mixture . Pour into large saucepan, medium heat. DO NOT BOIL. Stir until thick and coats spoon.  Pour in clean bowl. Chill. Pour into ice cream maker and follow manufacturer's directions. Serves 6. 

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