3/4 cup dried cherries
1/2 cup rum
2 1/2 cups light cream
1/2 cup sugar
4 egg yolks
1/4 teaspoon vanilla
Place the cherries in a bowl and cover with rum. Allow to soak for several hours or overnight.
Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot. Whisk yolks until creamy. Add 1/2 cup of the warm cream to the egg yolks. Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon. Do not boil the mixture or it will curdle. Stir in the vanilla, allow to cool completely, then chill.
Pour into the ice-cream maker and freeze according to manufacturer's directions. Drain the cherries. When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper consistency.
Tuesday, June 30, 2009
Monday, June 29, 2009
CARAMEL ALMOND
1 cup sugar
1 cup boiling water
4 cups heavy cream
1/2 cup sugar
6 egg yolks, lightly beaten
pinch of salt
1 tsp. vanilla
toasted almonds
In heavy pan, heat 1 cup sugar until it melts and becomes golden in color. CAREFULLY add boiling water to syrup(partially cover pan while doing this so the caramel doesn't splash on you.) Stir until dissolved. Bring to boil and cook until thick(9-10 min.) Set aside. In another pan scald cream. Add sugar and mix well. Pour cream slowly over egg yolks, stirring constantly. Return to saucepan and cook over medium heat, stirring constantly, until thickened. Add salt, vanilla, and 3/4 cups of the caramel syrup(saving the rest.) Mix well. Freeze in ice cream maker according to instructions. Serve topped with remaining caramel syrup and toasted almonds.
1 cup boiling water
4 cups heavy cream
1/2 cup sugar
6 egg yolks, lightly beaten
pinch of salt
1 tsp. vanilla
toasted almonds
In heavy pan, heat 1 cup sugar until it melts and becomes golden in color. CAREFULLY add boiling water to syrup(partially cover pan while doing this so the caramel doesn't splash on you.) Stir until dissolved. Bring to boil and cook until thick(9-10 min.) Set aside. In another pan scald cream. Add sugar and mix well. Pour cream slowly over egg yolks, stirring constantly. Return to saucepan and cook over medium heat, stirring constantly, until thickened. Add salt, vanilla, and 3/4 cups of the caramel syrup(saving the rest.) Mix well. Freeze in ice cream maker according to instructions. Serve topped with remaining caramel syrup and toasted almonds.
Sunday, June 28, 2009
CARAMEL
5 large egg yolks
1/6 t. salt
8 t. water
2/3 cup + 4 t. sugar
1 1/2 cups milk
1 1/2 cups heavy whipping cream
Place the egg yolks in a large mixing bowl. Add the salt and whisk until smooth. Set aside. Combine the sugar and water in a heavy-bottomed saucepan large enough to eventually hold the milk and cream. Dissolve the sugar in the water over low heat. This may take a while. An alternative is to use the microwave, and then transfer the sugar solution to a saucepan. Increase to high heat and cook the syrup until it is golden amber colored. While the sugar is carmelizing, scald the milk and cream. As soon as the caramel is a golden-amber color, slowly add the milk and cream, 2 T. at a time. Be very careful, as the mixture will bubble up. Whisk the caramel cream into the eggs. Strain and refrigerate until cold. Freeze according to ice cream machine instructions.
1/6 t. salt
8 t. water
2/3 cup + 4 t. sugar
1 1/2 cups milk
1 1/2 cups heavy whipping cream
Place the egg yolks in a large mixing bowl. Add the salt and whisk until smooth. Set aside. Combine the sugar and water in a heavy-bottomed saucepan large enough to eventually hold the milk and cream. Dissolve the sugar in the water over low heat. This may take a while. An alternative is to use the microwave, and then transfer the sugar solution to a saucepan. Increase to high heat and cook the syrup until it is golden amber colored. While the sugar is carmelizing, scald the milk and cream. As soon as the caramel is a golden-amber color, slowly add the milk and cream, 2 T. at a time. Be very careful, as the mixture will bubble up. Whisk the caramel cream into the eggs. Strain and refrigerate until cold. Freeze according to ice cream machine instructions.
Saturday, June 27, 2009
BUTTER PECAN
2 cups light cream
1 cup brown sugar
2 tablespoons butter
2 cups heavy cream
1 teaspoon vanilla extract
1/2 cup toasted chopped pecans
Combine the light cream, sugar, and butter in a medium saucepan. Cook, stirring constantly over low heat until bubbles form around the edges of the pan. Let the mixture cool and put it in The ice cream machine. Stir in heavy cream and vanilla. Freeze as directed by your machine’s manufacturer. Add pecan after ice cream begins to harden.
1 cup brown sugar
2 tablespoons butter
2 cups heavy cream
1 teaspoon vanilla extract
1/2 cup toasted chopped pecans
Combine the light cream, sugar, and butter in a medium saucepan. Cook, stirring constantly over low heat until bubbles form around the edges of the pan. Let the mixture cool and put it in The ice cream machine. Stir in heavy cream and vanilla. Freeze as directed by your machine’s manufacturer. Add pecan after ice cream begins to harden.
Friday, June 26, 2009
BURNT CARAMEL
(Yields: 1 Quart or 950 ml)
1 C (190 g) granulated sugar
1 C (240 ml) HOT water
4 eggs
1/2 C (40g) powdered sugar
2 C (450 ml) heavy cream
1 tsp vanilla extract
Heat granulated sugar and 1/4 C (60 ml) of the water in a large skillet on medium high heat until the sugar melts and boils, stirring occasionally. Boil until mixture is a dark brown; remove from heat. Gradually stir in remaining 3/4 C (180 ml) water. (I love this part, cause the syrup boils up when the hot water is added) Cool to room temperature and set aside. Beat eggs in a medium bowl until thick and lemon colored; gradually beat in powdered sugar. Stir in cream and vanilla; stir in the caramel mixture. Chill. Freeze in an ice cream machine according to manufacturer’s directions.
1 C (190 g) granulated sugar
1 C (240 ml) HOT water
4 eggs
1/2 C (40g) powdered sugar
2 C (450 ml) heavy cream
1 tsp vanilla extract
Heat granulated sugar and 1/4 C (60 ml) of the water in a large skillet on medium high heat until the sugar melts and boils, stirring occasionally. Boil until mixture is a dark brown; remove from heat. Gradually stir in remaining 3/4 C (180 ml) water. (I love this part, cause the syrup boils up when the hot water is added) Cool to room temperature and set aside. Beat eggs in a medium bowl until thick and lemon colored; gradually beat in powdered sugar. Stir in cream and vanilla; stir in the caramel mixture. Chill. Freeze in an ice cream machine according to manufacturer’s directions.
Thursday, June 25, 2009
BROWN SUGAR PECAN
1 cup milk
1 scant packed cup brown sugar
4 egg yolks
3 cups heavy cream
1 cup pecan pieces
Heat the cream. milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is blended, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or will curdle. strain into a clean bowl and cool thoroughly. Stir in the nuts. Pour the mixture into the bowl of the machine and freeze. Makes 5 cups.
1 scant packed cup brown sugar
4 egg yolks
3 cups heavy cream
1 cup pecan pieces
Heat the cream. milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is blended, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or will curdle. strain into a clean bowl and cool thoroughly. Stir in the nuts. Pour the mixture into the bowl of the machine and freeze. Makes 5 cups.
Wednesday, June 24, 2009
BLUEBERRY version 2
3 cups blueberries
3 cups table cream
1 1/4 cups sugar
Blend in blender just before putting in machine.
Simple recipe, great ice cream. Nice texture, nice flavor (not too sweet).
3 cups table cream
1 1/4 cups sugar
Blend in blender just before putting in machine.
Simple recipe, great ice cream. Nice texture, nice flavor (not too sweet).
Tuesday, June 23, 2009
BLUEBERRY version 1
2 pints blueberries
1 1/2 cups sugar
3 tablespoons orange juice
4 cups light cream
1 teaspoon vanilla extract
In a 3-quart saucepan combines blueberries, sugar and orange juice. Mash berries slightly and cook over medium heat, stirring occasionally, until the mixture comes to a boil. Simmer 5 minutes.
Remove from heat and puree in a food processor or blender. Push mixture through a strainer with the back of a wooden spoon. Cool the mixture.
In the chilled canister of ice-cream maker combine blueberry mixture, cream and vanilla. Freeze according to manufacturer's directions.
1 1/2 cups sugar
3 tablespoons orange juice
4 cups light cream
1 teaspoon vanilla extract
In a 3-quart saucepan combines blueberries, sugar and orange juice. Mash berries slightly and cook over medium heat, stirring occasionally, until the mixture comes to a boil. Simmer 5 minutes.
Remove from heat and puree in a food processor or blender. Push mixture through a strainer with the back of a wooden spoon. Cool the mixture.
In the chilled canister of ice-cream maker combine blueberry mixture, cream and vanilla. Freeze according to manufacturer's directions.
Monday, June 22, 2009
BANANA WALNUT
1 cup milk
2 eggs
1/3 cup sugar
2 bananas, mashed
1 cup cream
1/2 cup walnut pieces
Beat eggs in a bowl. Beat in sugar. Heat milk to almost boiling. Stir into eggs. Stir milk/egg mixture into bananas. Cool. Add cream. Mix in machine. Add walnuts shortly before done.
2 eggs
1/3 cup sugar
2 bananas, mashed
1 cup cream
1/2 cup walnut pieces
Beat eggs in a bowl. Beat in sugar. Heat milk to almost boiling. Stir into eggs. Stir milk/egg mixture into bananas. Cool. Add cream. Mix in machine. Add walnuts shortly before done.
Sunday, June 21, 2009
BANANA PEANUT BUTTER ICE CREAM
3 cups milk
3 eggs
1 cup sugar
1 cup whipping cream
1/2 cup peanut butter
3 ripe bananas
1 lemon, juice
Beat eggs in a bowl. Beat in sugar. Heat milk to almost boiling. Stir into eggs. Add cream. Cool. Stir 1 cup of milk mixture into peanut butter to make peanut butter more liquid. Pour peanut butter mixture into milk mixture. Mix in machine. While mixing, mash bananas. Add juice of lemon to bananas. When ice cream almost solid, add bananas and freeze until done.
3 eggs
1 cup sugar
1 cup whipping cream
1/2 cup peanut butter
3 ripe bananas
1 lemon, juice
Beat eggs in a bowl. Beat in sugar. Heat milk to almost boiling. Stir into eggs. Add cream. Cool. Stir 1 cup of milk mixture into peanut butter to make peanut butter more liquid. Pour peanut butter mixture into milk mixture. Mix in machine. While mixing, mash bananas. Add juice of lemon to bananas. When ice cream almost solid, add bananas and freeze until done.
Saturday, June 20, 2009
BANANA version 2
The riper the bananas, the more flavor.
4 ripe bananas
3/4 cup simple syrup
3 tablespoons fresh lemon juice
1 cup heavy cream
Working quickly to keep the bananas from darkening, peel and place them in a food processor with the lemon juice. purée until smooth. You should have about 2 cups of purée. Stir in the simple syrup, then the cream Pour the mixture into the bowl of the machine and freeze. Makes about 1 quart.
4 ripe bananas
3/4 cup simple syrup
3 tablespoons fresh lemon juice
1 cup heavy cream
Working quickly to keep the bananas from darkening, peel and place them in a food processor with the lemon juice. purée until smooth. You should have about 2 cups of purée. Stir in the simple syrup, then the cream Pour the mixture into the bowl of the machine and freeze. Makes about 1 quart.
Friday, June 19, 2009
BANANA version 1
2 cups milk
2 cups heavy cream
2 eggs, beaten
1 1/4 cup sugar
1/4 teaspoon salt
1 cup purée bananas
1/2 teaspoon vanilla extract
1/8 teaspoon nutmeg
In a saucepan, combine the milk, cream, eggs, sugar and salt. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon. Refrigerate the mixture until cool. Combine the cooled custard with the bananas, vanilla and nutmeg. Pour into freezer container. Freeze according to manufacturer’s instructions.
2 cups heavy cream
2 eggs, beaten
1 1/4 cup sugar
1/4 teaspoon salt
1 cup purée bananas
1/2 teaspoon vanilla extract
1/8 teaspoon nutmeg
In a saucepan, combine the milk, cream, eggs, sugar and salt. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon. Refrigerate the mixture until cool. Combine the cooled custard with the bananas, vanilla and nutmeg. Pour into freezer container. Freeze according to manufacturer’s instructions.
Thursday, June 18, 2009
AVOCADO
(Yield: a bit more than 1 pt)
1 pt. half and half (1 cup milk + 1 cup cream)
1/2 cup sugar
3 yolks
1/4 cup dark rum
2 ripe Haas avocadoes, pureed
juice and zest of one lime
First make 1 pint creme anglaise: Heat to a simmer 1 pt. half and half and 1/2 cup sugar. In a bowl, whisk 3 yolks. Mix 1/3 of the hot liquid with the yolks, whisking. This warms the yolks. Now whisk the yolk mixture back into the hot liquid OFF THE FLAME. Let cool.
When cool, add flavoring: 1/4 cup dark rum 2 ripe Haas avocadoes, pureed juice and zest of one lime. Freeze in an ice cream freezer according to the manufacturer's instructions.
Notes: ------ As you can see, this recipe is constructed so that it is easy to add any flavoring to the basic custard.
Where it asks to add flavoring, try: Balsamic vinegar: Add 2 tablespoons balsamic vinegar. (nutty and vanilla like, but slightly tangier. No one will even guess)
Cognac: Add 1/3 cup cognac
Passionfruit: Add 1/4 cup passionfruit puree.
1 pt. half and half (1 cup milk + 1 cup cream)
1/2 cup sugar
3 yolks
1/4 cup dark rum
2 ripe Haas avocadoes, pureed
juice and zest of one lime
First make 1 pint creme anglaise: Heat to a simmer 1 pt. half and half and 1/2 cup sugar. In a bowl, whisk 3 yolks. Mix 1/3 of the hot liquid with the yolks, whisking. This warms the yolks. Now whisk the yolk mixture back into the hot liquid OFF THE FLAME. Let cool.
When cool, add flavoring: 1/4 cup dark rum 2 ripe Haas avocadoes, pureed juice and zest of one lime. Freeze in an ice cream freezer according to the manufacturer's instructions.
Notes: ------ As you can see, this recipe is constructed so that it is easy to add any flavoring to the basic custard.
Where it asks to add flavoring, try: Balsamic vinegar: Add 2 tablespoons balsamic vinegar. (nutty and vanilla like, but slightly tangier. No one will even guess)
Cognac: Add 1/3 cup cognac
Passionfruit: Add 1/4 cup passionfruit puree.
Wednesday, June 17, 2009
APRICOT
Two 16-oz. cans apricots packed in heavy syrup, drained, liquid discarded
3/4 cup simple syrup
2 tablespoons fresh lemon juice
1 cup heavy cream
Purée the apricots in a food processor. Add the syrup. lemon juice and cream. Pour the mixture into the bowl of the machine and freeze. Makes about 1 quart.
3/4 cup simple syrup
2 tablespoons fresh lemon juice
1 cup heavy cream
Purée the apricots in a food processor. Add the syrup. lemon juice and cream. Pour the mixture into the bowl of the machine and freeze. Makes about 1 quart.
Tuesday, June 16, 2009
ALMOND
1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup sugar
Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.
In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil.
Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup sugar
Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.
In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil.
Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.
Monday, June 15, 2009
Buffalo HotCorn
2 1/2 qt.. popped corn
2 Cups corn chips -- slightly broken
1 Cup Dry-Roasted Peanuts
1/4 Cup butter
2 Tbsp. Louisiana-Style Hot Sauce
1 Tsp. celery seed
1/4 Tsp. salt
In small bowl, place 2 cups popped corn; set aside. Combine remaining popcorn with corn chips and peanuts. In small saucepan, melt butter with hot sauce, celery seed and salt; pour over popcorn/peanut mixture, tossing gently to coat. Spread on l5x10-inch baking sheet. Bake at 350'F for 10 minutes. Remove from baking sheet to large serving bowl. Toss with remaining 2 cups popped corn. Serve immediately or store in airtight container.
2 Cups corn chips -- slightly broken
1 Cup Dry-Roasted Peanuts
1/4 Cup butter
2 Tbsp. Louisiana-Style Hot Sauce
1 Tsp. celery seed
1/4 Tsp. salt
In small bowl, place 2 cups popped corn; set aside. Combine remaining popcorn with corn chips and peanuts. In small saucepan, melt butter with hot sauce, celery seed and salt; pour over popcorn/peanut mixture, tossing gently to coat. Spread on l5x10-inch baking sheet. Bake at 350'F for 10 minutes. Remove from baking sheet to large serving bowl. Toss with remaining 2 cups popped corn. Serve immediately or store in airtight container.
Sunday, June 14, 2009
BBQ Popcorn
6 tablespoons Hot air-popped popcorn
1/3 cup Butter
3 tablespoons Chili sauce
1 teaspoon Onion powder
1 teaspoon Chili powder
1/2 teaspoon Salt
2 tablespoons Grated Parmesan cheese
Place popcorn in large bowl. In small saucepan, melt margarine. Stir in chili sauce, onion and chili powder and salt. Pour chili mixture gradually over popcorn, tossing to mix well. Sprinkle with cheese and toss.
1/3 cup Butter
3 tablespoons Chili sauce
1 teaspoon Onion powder
1 teaspoon Chili powder
1/2 teaspoon Salt
2 tablespoons Grated Parmesan cheese
Place popcorn in large bowl. In small saucepan, melt margarine. Stir in chili sauce, onion and chili powder and salt. Pour chili mixture gradually over popcorn, tossing to mix well. Sprinkle with cheese and toss.
Saturday, June 13, 2009
Bayou Popcorn
3 tb Butter; or margarine
1/2 ts Garlic powder
1/2 ts Cayenne pepper
1/2 ts Paprika
1/2 ts Dried thyme
1/2 ts Salt
12 c Popped corn
In a heavy saucepan, melt butter over med. heat. Stir in remaining ingredients except popcorn. Cook for 1 min. Pour over popcorn, tossing to coat evenly. Serve at once.
1/2 ts Garlic powder
1/2 ts Cayenne pepper
1/2 ts Paprika
1/2 ts Dried thyme
1/2 ts Salt
12 c Popped corn
In a heavy saucepan, melt butter over med. heat. Stir in remaining ingredients except popcorn. Cook for 1 min. Pour over popcorn, tossing to coat evenly. Serve at once.
Friday, June 12, 2009
Bacon Cheese Popcorn
4 quarts Popped popcorn
1/3 cup Butter -- melted
1/2 teaspoon Seasoned salt
1/2 teaspoon Hickory-smoked salt
1/2 cup American cheese -- grated
1/3 cup Bacon bits
Pour freshly popped corn in large bowl. Combine margarine with hickory-smoked salt. Pour over popcorn; toss well to coat. Sprinkle with cheese and bacon bits. Toss again and serve while warm.
1/3 cup Butter -- melted
1/2 teaspoon Seasoned salt
1/2 teaspoon Hickory-smoked salt
1/2 cup American cheese -- grated
1/3 cup Bacon bits
Pour freshly popped corn in large bowl. Combine margarine with hickory-smoked salt. Pour over popcorn; toss well to coat. Sprinkle with cheese and bacon bits. Toss again and serve while warm.
Thursday, June 11, 2009
Astronaut Popcorn
8 cups Popped popcorn -- *
1/2 cup Sugar
1/2 cup Tang -- powdered orange drink
1/3 cup Light corn syrup
1/3 cup Water
1/4 cup Butter
1/2 teaspoon Orange extract
1 teaspoon Baking soda
* 2 tbls of unpopped popcorn makes 4 cups (or 1 ounce) popped popcorn.
Place popcorn in a large buttered baking pan. In separate pan, combine sugar, drink mix, syrup, water and butter. Stir over medium heat until sugar is dissolved. Cook until mixture reaches 250~ on a candy thermometer, stirring frequently. Remove from heat and stir in orange extract and baking soda. Pour over popcorn, mixing well. Bake for 1 hour, stirring occasionally. Allow to cool completely.
1/2 cup Sugar
1/2 cup Tang -- powdered orange drink
1/3 cup Light corn syrup
1/3 cup Water
1/4 cup Butter
1/2 teaspoon Orange extract
1 teaspoon Baking soda
* 2 tbls of unpopped popcorn makes 4 cups (or 1 ounce) popped popcorn.
Place popcorn in a large buttered baking pan. In separate pan, combine sugar, drink mix, syrup, water and butter. Stir over medium heat until sugar is dissolved. Cook until mixture reaches 250~ on a candy thermometer, stirring frequently. Remove from heat and stir in orange extract and baking soda. Pour over popcorn, mixing well. Bake for 1 hour, stirring occasionally. Allow to cool completely.
Wednesday, June 10, 2009
Apricot Treat Popcorn
1/4 cup Butter
2 tablespoons apricot Jelly or jam
2 tablespoons Brown sugar
1/2 cup Popcorn -- popped
1/2 cup Coconut -- toasted
1/2 cup Almonds -- toasted
1 cup Dried apricots -- cut small
In a heavy saucepan, put the butter, jelly and brown sugar. Cook over moderate heat to 235~ on a candy thermometer. Pour over the popped corn, coconut, almonds and apricots.
2 tablespoons apricot Jelly or jam
2 tablespoons Brown sugar
1/2 cup Popcorn -- popped
1/2 cup Coconut -- toasted
1/2 cup Almonds -- toasted
1 cup Dried apricots -- cut small
In a heavy saucepan, put the butter, jelly and brown sugar. Cook over moderate heat to 235~ on a candy thermometer. Pour over the popped corn, coconut, almonds and apricots.
Tuesday, June 9, 2009
Ammaretto Popcorn
3 quarts Popped popcorn
1 cup Unblanched whole almonds
1/2 cup Margarine or butter
1/2 cup Brown sugar -- packed
1/2 cup Amaretto
Heat oven to 250~. Arrange popcorn on 2 jelly roll pans; sprinkle almonds over popcorn. In small saucepan, melt margarine over low heat; stir in the brown sugar and amaretto. Bring to a boil, stirring occasionally. Boil 3 minutes. Remove from heat. Pour over popcorn; toss until thoroughly coated. Bake at 200~ for 1 hour; spread on foil or wax paper to cool. Store in loosely covered container.
1 cup Unblanched whole almonds
1/2 cup Margarine or butter
1/2 cup Brown sugar -- packed
1/2 cup Amaretto
Heat oven to 250~. Arrange popcorn on 2 jelly roll pans; sprinkle almonds over popcorn. In small saucepan, melt margarine over low heat; stir in the brown sugar and amaretto. Bring to a boil, stirring occasionally. Boil 3 minutes. Remove from heat. Pour over popcorn; toss until thoroughly coated. Bake at 200~ for 1 hour; spread on foil or wax paper to cool. Store in loosely covered container.
Monday, June 8, 2009
Almond Toffee Popcorn
1 cup Sugar
1/2 cup Butter
1/2 cup White corn syrup
1/4 cup Water
1 cup Almonds; chopped & toasted
1/2 teaspoon Vanilla
1/2 cup Popcorn -- popped
In heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook over a moderate heat to 280~ on a candy thermometer. Add the vanilla. Stir well and pour over the popped corn.
National Popcorn Week is the week before Halloween.
1/2 cup Butter
1/2 cup White corn syrup
1/4 cup Water
1 cup Almonds; chopped & toasted
1/2 teaspoon Vanilla
1/2 cup Popcorn -- popped
In heavy saucepan, combine sugar, butter, corn syrup, water and almonds. Cook over a moderate heat to 280~ on a candy thermometer. Add the vanilla. Stir well and pour over the popped corn.
National Popcorn Week is the week before Halloween.
Sunday, June 7, 2009
CHOCOLATE CHIP COOKIES
Put 1 cup water in 20 quart mixer bowl. Mix: 1 tbsp. salt 3 3/4 lbs. brown sugar 3 3/4 lbs. white sugar 12 oz. dry egg solids 1/3 c. soda 1/3 c. cream of tartar Add to mixer bowl. Add: 3 3/4 lbs. margarine 2 tbsp. vanilla Mix well with paddle. Let mixer run and sprinkle in 3 cups chocolate chips and nuts, if desired. Scrape down bowl sides and bottom. Use #40 scoop and flatten a bit with fingers on greased pan. Bake at 375 degrees for 9 minutes. As soon as cookie flattens in oven it is done. Remove and cool. Makes 370 large cookies.
Saturday, June 6, 2009
PUMPKIN PIE SQUARES
Simple crust for 3 pans. Grease sides and bottoms of 18 x 26 inch pans very heavily with shortening. Add 2 cups flour at least per tray. Tip pan to flour very heavy. In 20 quart mixer, put 3 (#10) cans pumpkin. Mix well and add to pumpkin: 6 tbsp. cinnamon 3 tbsp. cloves 3 tbsp. ginger 3 tbsp. nutmeg 6 tbsp. salt Whip 4 dozen fresh eggs and add to the pumpkin. Heat 4 1/2 quarts milk and add to pumpkin. Scrape down sides and bottom of bowl. Bake at 400 degrees 20 minutes; 350 degrees until set in center of pan. Garnish with whip cream. Makes 150.
Friday, June 5, 2009
POTATO CHIP COOKIES
Bake the same day as mixed.
4 1/2 lbs. sugar
3 oz. dry egg solids
3/4 c. water
2 1/2 qts. well crushed potato chips
3 tbsp. vanilla
6 1/2 lbs. flour
Combine margarine, sugar, egg solids and water. Add well crushed potato chips and vanilla. Add flour. Mix well with paddle. Turn out on board. Form in long rolls about 1 inch in diameter. Pinch off even pieces, space 4 x 6 on 18 x 26 inch tray. Flatten with glass dipped in sugar. Must have light brown edges. Makes 260 large cookies.
4 1/2 lbs. sugar
3 oz. dry egg solids
3/4 c. water
2 1/2 qts. well crushed potato chips
3 tbsp. vanilla
6 1/2 lbs. flour
Combine margarine, sugar, egg solids and water. Add well crushed potato chips and vanilla. Add flour. Mix well with paddle. Turn out on board. Form in long rolls about 1 inch in diameter. Pinch off even pieces, space 4 x 6 on 18 x 26 inch tray. Flatten with glass dipped in sugar. Must have light brown edges. Makes 260 large cookies.
Thursday, June 4, 2009
THICKENED CHERRY PUDDING TOPPING
1/2 cup serves 100.
1/3 cup serves 150.
Use bottom of 5 gallon double boiler.
1 1/2 gal. water
5 lbs. sugar red color
1 1/2 lbs. cornstarch
Bring cherries and 1 1/2 gallons of water to a full boil, turn off. Add sugar, red color and cornstarch mixture all at once and stir until clear. Cover with wax paper. Press down. Chill. Use as pie filling, pudding or cake topping.
1/3 cup serves 150.
Use bottom of 5 gallon double boiler.
1 1/2 gal. water
5 lbs. sugar red color
1 1/2 lbs. cornstarch
Bring cherries and 1 1/2 gallons of water to a full boil, turn off. Add sugar, red color and cornstarch mixture all at once and stir until clear. Cover with wax paper. Press down. Chill. Use as pie filling, pudding or cake topping.
Wednesday, June 3, 2009
CHOCOLATE PUDDING
Use bottom of 5 gallon double boiler and cover.
2 tbsp. salt
2 lbs. 6 oz. cornstarch
1 lb. 2 oz. cocoa
4 lbs. 8 oz. dry milk solids
Mix ingredients well. Bring to a boil 2 quarts water (cover). Pour in 20 quart mixer and add No. 1 mixture. Blend with whip. Bring to a boil 2 gallons and 3 quarts water (cover). Add chocolate mixture and stir very well. Cook until thick. Add 1/3 cup vanilla and 1 1/2 pounds margarine. Sprinkle with sugar. Cover with wax paper. Press down. Chill, serve with topping. Serves 150.
2 tbsp. salt
2 lbs. 6 oz. cornstarch
1 lb. 2 oz. cocoa
4 lbs. 8 oz. dry milk solids
Mix ingredients well. Bring to a boil 2 quarts water (cover). Pour in 20 quart mixer and add No. 1 mixture. Blend with whip. Bring to a boil 2 gallons and 3 quarts water (cover). Add chocolate mixture and stir very well. Cook until thick. Add 1/3 cup vanilla and 1 1/2 pounds margarine. Sprinkle with sugar. Cover with wax paper. Press down. Chill, serve with topping. Serves 150.
Tuesday, June 2, 2009
APPLE CRISP
Use 5 (18 x 26 inch) trays.
Cut 8 x 8 = 320.
Use #16 scoop.
1 1/2 c. sugar per pan
11 1/2 lbs. sugar
1/2 c. cinnamon
3 lbs. cold margarine, cut up
5 1/2 qts. dried bread crumbs (ground)
2 1/2 tsp. salt
Cut through slices of apple with a knife while still in the cans. Pour 1 1/2 cans and 1 cup in each pan. Sprinkle 1 1/2 cups sugar per pan. In 20 quart mixer bowl blend sugar, cinnamon, margarine, dried bread crumbs and salt. Pour 2 1/2 quart crumbs mix on each pan, evenly. With all fingers move crumbs mix into apples. Clean edges of pan. NOTE: Get crumbs from Baker's bread slices. Bake at 370 degrees for 40 minutes until pans bubble in center. Cool dish. Add whip topping. Serves 400.
Cut 8 x 8 = 320.
Use #16 scoop.
1 1/2 c. sugar per pan
11 1/2 lbs. sugar
1/2 c. cinnamon
3 lbs. cold margarine, cut up
5 1/2 qts. dried bread crumbs (ground)
2 1/2 tsp. salt
Cut through slices of apple with a knife while still in the cans. Pour 1 1/2 cans and 1 cup in each pan. Sprinkle 1 1/2 cups sugar per pan. In 20 quart mixer bowl blend sugar, cinnamon, margarine, dried bread crumbs and salt. Pour 2 1/2 quart crumbs mix on each pan, evenly. With all fingers move crumbs mix into apples. Clean edges of pan. NOTE: Get crumbs from Baker's bread slices. Bake at 370 degrees for 40 minutes until pans bubble in center. Cool dish. Add whip topping. Serves 400.
Monday, June 1, 2009
PEACH COBBLER
Use 3 (18 x 26 inch) pans, cut 5 x 10.
3 dry 5 lb. cake mixes (yellow)
2 lbs. margarine
1 1/2 qt. coconut
Mix peaches and cake mixes. Melt margarine and mix with cake mixture. Add coconut. Bake at 350 degrees until mixture bubbles in center. Serve with a topping--yogurt or whip cream. Serves 150.
3 dry 5 lb. cake mixes (yellow)
2 lbs. margarine
1 1/2 qt. coconut
Mix peaches and cake mixes. Melt margarine and mix with cake mixture. Add coconut. Bake at 350 degrees until mixture bubbles in center. Serve with a topping--yogurt or whip cream. Serves 150.
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