Skip to comments.Weekly Cooking Thread *Recipes* July 23rd
Posted on 07/23/2011 7:48:05 AM PDT by libertarian27
Welcome to the 33rd installment of the FR Weekly Cooking (Recipes) Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or six - or all of them:)! for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your next favorite recipe.
We don’t live anywhere near a Baskin and Robins, but since we have a large Hispanic population nearby, I may try one of their stores. Hershey has a coconut ice cream, but it is not as good as some I have had.
I’ll give it a try. My husband hates caramel (!), so I’ll wait for a little dinner party to serve it.
While I think of it if you like coconut ice cream you might also look for coconut popsicles or push pops at the Hispanic store as well. Unfortunately, my source for these went out of business a few years ago, and I haven’t found them at any of the other Hispanic shops in my area, but they were really good and wonderfully refreshing on a hot summer day!
The easy recipe to make caramel sauce-
1 cup white sugar
1 cup heavy cream
1/2 cup of water
1 tspn lemon or lime juice
1/3 tspn Kosher salt
(Should Kosher be capitalized?)
In a sautee pan heat the sugar, salt, lemon juice and water on low to medium to a boiling point and let it cook until it starts to turn to turn brown.
The flavors that separate plain old white sugar from caramel are forming while it starts to burn slightly.
Before it gets too dark remove it from the heat and add the heavy cream while stirring it fast, but not too fast you don’t want any of it splashing on you because it’s really hot.
After you get the cream incorporated into it return it to the heat and let it boil for a minute or two while stirring.
Let it cool to room temp, and enjoy.
I use this same recipe to make a butterscotch sauce by adding Kosher salt to taste.
I have had coconut popsicles, and they are great. A friend from SC gave them to us, and I have no idea where she got them. All of this discussion has made me want to go look for them. I did find a good looking recipe for a pineapple, coconut, and banana smoothie.
Vanilla Bean Frozen Custard
1 1/2 cups half and half
1 cup granulated sugar
1 whole vanilla bean, split and scraped
5 large egg yolks
1 1/2 cups heavy whipping cream
1. Heat the half + half, sugar, and vanilla beans and pod in a medium saucepan over low heat, whisking constantly to avoid a skin forming on the top of the mixture. Turn off the heat when the mixture is just about ready to start simmering the mixture should coat the back of a metal spoon.
2. Beat the egg yolks by hand or in a stand mixer until slightly thick. Slowly drizzle in about half of the half + half mixture into the eggs, whisking constantly. This is tempering the eggs if you pour it in too fast, your eggs will scramble
3. Pour the egg mixture back into the pan with the remaining half + half mixture and heat on low or medium-low heat until thick, stirring constantly. It will start to get really thick and custard-like, which is what we are going for! Remove from heat when it begins to simmer.
4. Pour the now custard into a bowl with the heavy whipping cream and stir to combine. Take a piece of plastic wrap and gently press it on to the top of the custard so the entire top surface is covered. This will help prevent it from forming a skin on top. Chill in the refrigerator for at least 4 hours or overnight.
5. Following the manufacturers directions, freeze in an ice cream maker until it reaches your desired consistency, about 20-30 minutes. Place mixture in an air tight container and place in freezer to harden for at least 8 hours.
Thanks, the one I made was very similar, using half and half, heavy cream and scraped vanilla bean. I used 6 eggs though. It came out pretty well.
Emergency (out of eggs or butter or allergic) or cheap (out of money) cake.
My lazy version:
1 1/2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon Rose’s Sweetened Lime Juice
6 tablespoons vegetable oil
1 cup water
In a 4 cup meas. cup add sugar, baking soda (stir), flour (stir).
Pour it in an ungreased 8 x 8
In the meas. cup add almost a 1/4 cup of veg. oil, lime juice, water.
Pour it in the 8 x 8 and stir.
bake at 350 for 35 min.
Very pleased with this recipe: good, super cheap, easy making and easy cleanup (just meas. cup, stirring fork and pan).
Not a ‘light’ cake, a little doughy. Like my lime version better than their chocalate.
my favorite chocolate ice cream:
Recipe courtesy Giada De Laurentiis
.Prep Time:10 minInactive Prep Time:2 hr 30 minCook Time:15 minLevel:
6 to 8 servings (about 4 cups).Ingredients
2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup toasted hazelnuts, crushed, for garnish
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.
I’ll see your strawberry soup and raise you
3 c. water
1 qt. fresh blueberries, rinsed & cleaned
3/4 c. sugar
1/4 c. cornstarch
1/2 c. cold water
Bring water and blueberries to boil, add sugar. Cook until sugar is dissolved, stirring constantly. In small bowl (my mother used a clean jelly jar with a lid and just shook it until mixed) mix cornstarch with cold water. Stir into warm berry mixture a little at a time and bring to a boil again until thickened to taste. It will thicken a little more when cool. You should have left over corn starch. Cool, cover and refrigerate.
We usually had it over vanilla ice cream and didn’t wait for it to cool. Sort of a hot blueberry sundae. A small bowl of soup with a dollop of sour cream or whipped cream or a couple of big spoonfuls with a slice of angel food cake are also nice.
I have heard of recipes that call for cinnamon and/or lemon juice but my mother never added either of those.
I don’t know if it makes a difference but we always used wild blueberries.
2 Tablespoons Brown Sugar Not Brown Mustard..
It smelled wonderful, but was a little sweet for my taste. It was good on the cheeseburgers. I used coffee and honey. I think I’ll try it again with Beer and molasses. Not too oily at all.
I was afraid it would be too sweet too, which is why I have not made it.
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Recap of this thread’s recipes (July 23rd)
Appetizer* 15 QUICK IN A PINCH CHEATER SALSA.
Dessert* 7 VELVET ICE CREAM
Dessert* 22 Lattice top peach pies in a jar
Dessert* 23 homemade ice cream
Dessert* 54 caramel sauce
Dessert* 56 Vanilla Bean Frozen Custard
Dessert* 58 Wacky Cake
Dessert* 59 Chocolate-Hazelnut Gelato
Dessert* 60 BLUEBERRY SOUP
Drink* 5 STRAWBERRY LEMONADE
Meal* 3 Monte Cristo
Meal* 10 crockpot roast beef
Meal* 11 Chili
Meal* 29 RANCH HOUSE SUPRISE
Meal* 31 Rotisserie Turkey
Side* 18 summer type salads
Side* 25 Bacon Jam
Soup* 32 John Folse’s Strawberry Soup
Please add me! I need some inspiration. LOL.
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Thread for w/o July 30th
You cook, too? Wow.
When you are poor you have to be able to do dang near everything.
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