Ice Cream - with Caramel Ribbons

Ice Cream


Mix together:
   1/2 c sugar
   1/4 t xantham gum

In medium pot, stir together:
   2 T light corn syrup
   1 1/3 c milk

Add the sugar mixture and whisk until smooth. Heat on medium stirring often about 3 minutes to dissolve sugar. Remove from heat. Add:

   1 1/3 c cream
   1 t salt

Chill for 24 hours 


Churn to soft-serve.


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Caramel

In medium saucepan
   1 1/2 c sugar
   1/4 c light corn syrup
   1/4 c water
Cover- medium high, stir occasionally, until sugar is melted.  Then cook without stirring until thickened - 3 min.  Remove lid until dark amber (no stirring).  Remove from heat. Gradually pour in:

    1 1/4 c heavy cream

Whisking as you go. Over medium high heat simmer until 230 degrees.  (3 minutes?) Remove from heat. Add:

    2 T butter
    1/2 t. salt

Stir slowly and constantly until butter has melted. Cool to room temp. Air tight container, refrigerate for up to 2 weeks.  

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Alternate ice cream and caramel. cover with parchment - press to surface of ice cream. 

Katharine Hepburn's Brownies

Ingredients

• ½ cup cocoa or 2 squares (2 oz.) unsweetened baker's chocolate
• 1 stick (1/2 cup) unsalted butter
• 1 cup sugar
• 2 eggs
• 1/4 cup flour
• 1 teaspoon vanilla
• Pinch of salt
• 1 cup roughly chopped walnuts or pecans

Directions

1. Melt butter with the cocoa or chocolate together in a heavy saucepan over medium low, whisking constantly till blended. 
2. Remove from heat and stir in the sugar. 
3. Whisk in the eggs and vanilla. 
4. Stir in flour, salt and walnuts. Mix well. 
5. Pour into a well buttered 8-inch square baking pan. 
6. Bake at 325 degrees for about 40 minutes till a toothpick inserted in the center comes out clean. 
7. Cool completely and cut into squares. 
8. These brownies are very fudgy and may be somewhat difficult to slice cleanly; use a sharp knife and a spatula to help them loosen from the baking dish.

Grilled Peaches and Angel Food Cake With Red-Wine Sauce

1 cup(s) wine, sweet Marsala, or Merlot, or Shiraz, or any other fruity red wine
2 tablespoon liqueur, orange-flavored, such as Triple Sec liqueur
2 tablespoon brandy
1 tablespoon sugar
2 teaspoon lemon juice
6 medium peach(es), ripe, peeled, and halved
6 slice(s) cake, angel food, 1-inch thick
1 cup(s) orange juice

Preparation

1.Combine wine and orange juice in a small heavy saucepan. Bring to a boil over high heat and cook until reduced to 1/2 cup, 15 to 20 minutes.

2. Reduce heat to medium-low, stir in Triple Sec (or other orange liqueur), brandy and 1 tablespoon sugar. Simmer until the sugar dissolves and flavors combine, about 5 minutes. Remove from the heat and stir in lemon juice. Taste and stir in remaining sugar if needed for a pleasantly sweet but not cloying sauce.

3. Preheat grill to medium. Oil the grill rack (see Tip, below).

4. Brush peaches lightly with 2 tablespoons of the wine sauce, reserving the rest.

5. Transfer the peaches and cake slices to the grill. Grill the cake over indirect heat or the coolest part of the grill until lightly toasted, about 1 minute per side. Grill the peaches over direct heat until softened and browned in spots, 3 to 5 minutes per side. In the last minute of grilling, brush the peaches with 2 tablespoons more of the wine sauce.

6. Arrange 1 cake slice and 2 peach halves on each dessert plate and drizzle with the remaining sauce. Serve hot or at room temperature.

John Ash Sour Cream Chocolate Cake

This takes some work. Cake, bourbon buttercream, chocolate suce, spicy pecans, and marshmallow fluff... who loves John Ash?

Cake
350, Pam 2 8" pans

Bowl 1:
2c flour
1 1/2 c. sugar
3/4 c. cocoa powder
2 t. baking soda
1 t. salt

Bowl 2:
1c. canola oil
1 c. sour cream
1 1/2 c. water
2T vinegar
1 t. vanilla
2 eggs

---Mix together, pour into pans, bake 25 - 35 minutes. Cool completely.
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Bourbon Caramel Buttercream

1/2 c. sugar
2 T water
-----Heat in heavy saucepan until light amber.

Whisk in
1/4 c. heavy cream
1 T. bourbon

----- set aside

In a bowl over simmering water whisk together:
3 egg whites
1/4 c. sugar
----- Continue to whisk until mixture raches 140 degrees.

Add:
1/8 t. cream of tartar

----- Use mixer and whip on high until mixture is cool.

Slowly add in
1 c. butter, a little at a time.

--- Then slowly add caramel.

Whip well. Frost (totally cooled) cake.
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Marshmallow Fluff

3 egg whites
2 c. light corn syrup
1/2 t. salt

----- Beat 10 minutes.
Add:
2 c. powdered sugar

----- Beat until blended,
then add:

1T. vanilla

Spoon onto one side of serving plates and torch to toast.
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Chocolate Sauce

2 c. water
10 oz sugar
1/2 c. light corn syrup
-- Boil -- then stir in:
4 oz cocoa powder

---- pour over
1 lb bittersweet chocolate, chopped into pieces, and mix until melted.
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Spicy Pecans

12 oz. pecan pieces
---- toast 350 degrees for 7 minutes.

Immediately pour into
1/3 c. maple syrup
---- mix, and immediately coat with mixture of

1/3 c. sugar
1/2 t. cayenne pepper

Continue to bake for 10 - 12 minutes intil well toasted.
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Serve it Up
You already have marshmallow on on one side of the plate, pour chocolate on the other side. Put a slice of cake on top of the chocolate sauce. Drizzle with more chocolate sauce, an place pecan pieces around the plate.

Black Magic Cake

1 3/4c. flour
2 c. sugar
3/4 c. cocoa
2 t. baking soda
1t. baking powder
1t. salt

2 eggs
1c. strong coffee
1c buttermilk or soured milk
1/2 c. vegetable oil
1 t. vanilla

350 30-40 minutes

Caramel Sauce

This is easy.

1 cup of sugar
6 T butter - cut into 3 or 4 hunks
1/2 c. cream

Use a heavy medium-sized saucepan.
Melt sugar slowly on medium low heat. Stir often and don't let it burn. By the time it's melted it will be golden. (If it burned, throw it away and start over.)
Add butter hunks and stir until butter is melted - it may not incorporate but don't worry.
Add cream. Ingredients will foam up. Just stir and stir until you have a smooth sauce.

Keeps well in refrigerator.

Apple Strudel - best with Gravensteins!

Apple Strudel
Thaw Time: 40 minutes

Serves: 6

1/2 of a 17.3 oz. pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
2 tbsp. granulated sugar
1 tbsp. all-purpose flour
1/4 tsp. ground cinnamon
2 large Granny Smith apples, peeled, cored and thinly sliced
2 tbsp. raisins
Confectioners' sugar (optional)

Directions:
1. Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle. Heat the oven to 375°F. Lightly grease a baking sheet. Stir the egg and water in a small bowl. Mix the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.

2. Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 16x12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry to within 1 inch of the edges. Starting at the short side closest to you, roll up like a jelly roll. Place seam-side down on the baking sheet. Tuck ends under to seal. Brush with the egg mixture. Cut several 2-inch long slits 2 inches apart on the top.

3. Bake for 35 minutes or until golden. Cool on the baking sheet on a wire rack for 30 minutes. Slice and serve warm. Sprinkle with confectioners' sugar, if desired

Carrot Cake

This recipe is from Mrs. Davidson, Eric’s kindergarten teacher. 

 Heat oven to 325. 

‘Pam’ a 8 x 8 or 9 x 9 pan. 

 2/3 c. oil 

1 cup sugar 

2 eggs 

 Combine well. 

 Add:

 1 c. flour 

1 t. baking soda 

1 t. baking powder 

1 t. cinnamon 

½ t. salt 

1 ½ c. grated carrots 

 Stir to blend. 

Bake 325 for 30 minutes.