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Sunday, March 20, 2011

How to Make Ice Cream

Ice is a kind of dessert that is perfect for almost every occasion. It can be especially delicious as a special gift of summer. Although most of the use made of ice you can buy in a market or an ice cream can also be done at home with some equipment and some common elements.

Homemade Ice Cream Recipes
Homemade ice cream recipes come in different varieties, each to be done in several different ways and using their own processes. The two most common cream ice homemade and not vanilla ice cream style cream. For both, the freezing of the ice, creating a very important and can be done in various ways. The most common method is to use the home freezer ice cream machine. However, the ice freezing must be done, even without ice cream maker.

Equipment and ingredients

Ice cream making will require the following:

    * Ice Cream Maker: With or without built in freezing unit
    * Glass Bowl
    * Large Sauce Pan
    * Wooden Spoon
    * 1 ½  Cup of Milk
    * Plastic Container
    * Ice Cream Scoop
    * 2 Eggs
    * 1 Cup of Cream
    * 1 Cup of Sugar
    * 2 Teaspoons of Vanilla Extract

Creating Custard Style Homemade Ice Cream

To start, the 2 eggs need to be whisked. when the eggs are whisked, put in dashes of sugar until the substance is completely yellow and bubbly.  With the eggs getting whisked, place 1 ½ cups of milk in the sauce pan and set the stove on medium heat until the milk is simmering. Once this occurs, take the sauce pan away from the heat source. It can also include a bit of salt and sugar into the milk.

Mixing the Eggs and Milk
With the milk simmered, add it to the whisked eggs. It’s essential to keep whisking the eggs as include milk. Otherwise, the eggs will start to scramble and the milk may start to curdle. Because of this, to be patient with adding the milk or have someone else add the milk while concentrate on whisking the egg.

Having whisked all the egg in with the milk, introduce the substance back in the saucepan so it can be heated on a minimize setting. Mixture heat for 5-10 minutes while regularly stirring it. Make sure to use the wooden spoon to scrape the sides and bottom of the sauce pan to get the mixture evenly heated. Dip the wooden spoon into the pan and check to see if the substance is thick enough to coat the backside of the wooden spoon as this is the final check for finished custard. Now, well on way to transforming the custard into custard style ice cream.

Chilling and Aging
Custard requires cool temperatures and time in order to provide the best mixture and texture to make ice cream. The custard should be cooled at room temperature when it is finished being heated. Then, it should be chilled in the refrigerator for 24 hours.

Adding the Ingredients
With a glass bowl full of well aged custard, you can now take another spoon and mix the 1 cup of cream and 2 teaspoons of vanilla extract. Stir the mixture enough so the cream and vanilla extra have blended in with the custard.

Freezing Homemade Ice Cream
A nice chilled custard base with cream and vanilla extract allows you to focus on turning it into actual ice cream by using an electric ice cream maker. The precise method of freezing the ice cream will depend on what make and model ice cream maker you are using. Always cross compare homemade ice cream recipes with the instruction manual of your ice cream maker to get the best results.

Place the entire content of the custard mix into the ice cream can. Most ice cream recipes may be more than enough to fill the can. However, only fill up the can to the designated marker usually located on the inside of the can. Space needs to be reserved for the expansion that will take place.

Setting Up the Ice Cream Maker
Some ice machines are built their Dasher in the lid of the box, while others require the Dasher in the first, then the lid on the top spot. Make sure the rod is exposed to Dasher upper lid. Once the drive is set up, the ice will be stirred almost done.

Note special instructions that require ice machine as you can in the freezer and the block of ice and salt around the ice cap can.

Ready to Eat Homemade Ice Cream
Make sure that the mixture is cold and a thick consistency, which are still very soft. The mixture should then be ready from the box and removed in a plastic container. If you want homemade ice cream with a little more flavor, it is best to add it now before beginning the final freezing step.

Do pack a spatula or large wooden spoon laid the ice in the container so that ½ to 1 inch of space for expansion. Let the gel container for at least 4 hours and you must be prepared, homemade ice cream to eat style.

Marinated Mushrooms Recipe

In selecting mushrooms, look for firm, dry skin. Colors vary from white to brown.

4 servings.
1 pound large brown mushrooms
1 tablespoon chopped fresh herbs
2 tablespoons olive or canola oil
1/8 teaspoon each salt and pepper
1 teaspoon lemon juice
1/4 teaspoon hot red pepper flakes

Nutritional Information:
1 serving:
Calories 89
Sodium 72mg
Saturated Fat 1g
Total Fat 7g
Cholesterol 0mg
Protein 2g
Fiber 2g
Carbohydrate 6g

Method to make:

1-    Preheat broiler. Place mushrooms, stem side down, on rack over a broiler pan.

Brush generously with oil and broil until slightly soft. Move to a bowl and stir in remaining ingredients. Marinate at least two hours.

2-    Preheat the broiler. Line a broiling pan or shallow baking pan with the rock salt or a layer of crushed foil. Cut each slice of bacon in half crosswise, then lengthwise. In a small bowl, mix the parsley with the garlic.

To prepare mushrooms, gently clean with a damp paper towel or wash under cold water and pat dry. Trim or remove stems.

Tuesday, March 1, 2011

Chocolate Recipes

1 package (19.8 ounces) fudge brownie mix (do not use mixes with syrup pouches or cans)
1 package (8 ounces) cream cheese, softened
1/2 teaspoon vanilla
1 egg
1/3 cup sugar
Prepare brownie mix as directed on package. Pour into greased 13 X 9-inch baking pan. Beat cream cheese with electric mixer on medium speed until smooth. Add sugar, mixing until well blended. include egg and vanilla; mix just until blended. Pour cream cheese over brownie mixture. Cut through batter with a knife several times to create a marble effect. Bake at 350o F for35-40 minutes or until cream cheese mixture is lightly browned. Cool, cut into squares. Serves 24

1/2 cup butter or margarine, softened
6 tablespoons sugar
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup finely chopped blanched almonds
1/4 to 1/2 cup raspberry jam or jam of your choice
3 squares (1 ounce each) semisweet chocolate, melted

In a mixing bowl, cream butter, sugar and vanilla. Combine flour and almonds; gradually add to the creamed mixture. Shape into one 12-inch roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap; cut into 1/4-in. slices. Place 2 inches apart on ungreased baking sheets. Bake at 350o F for 8- 1 0 minutes or until lightly browned. Remove to wire racks to cool. Spread 1 teaspoon jam on the bottom of half of the cookies; top with remaining cookies. Dip cookies halfway into melted chocolate; shake off excess. Place on waxed paper-lined baking sheets to harden. Yield: 2 dozen.

2 cups milk chocolate chips
1/4 cup sour cream
2 tablespoons almond flavored liqueur
2/3 cup toasted almonds, crushed

In top of double boiler, melt chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Add liqueur; mix well. Transfer to small bowl. Chill until firm. Drop by rounded teaspoonfuls onto waxed-paper-lined cookie sheets; shape into balls. Roll in almonds. Chill until firm (about 30 minutes). Yield: about 2-1/2 dozen truffles (2 per serving).

Per Serving: 160 Calories; 11g Fat (57.8% calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 21mg Sodium.
Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.

5-1/2 cups crisp rice cereal
1/2 cup semisweet chocolate chips
1/2 cup dried cranberries
1/4 cup wheat germ, toasted
1 package (10-1/2 ounces) miniature
2 teaspoons vegetable oil
2 teaspoons milk

In a large bowl, combine cereal, chocolate chips, cranberries and wheat germ; set aside. In a large microwave-safe bowl, combine the marshmallows, oil and milk. Microwave, uncovered, on high for 1 minute; stir. Microwave 1 minute longer or until marshmallows are puffed and melted; stir until smooth. Pour over cereal mixture; stir until chips are melted. Spread butter into a lightly greased 13 x 9 x 2-inch pan. Cut into bars. Yield: about 1-1/2 dozen.

Note: This recipe was tested in a 900-watt microwave.

1/2 cup butter or margarine, softened
1 cup sugar
4 eggs
1 can (16 ounces) chocolate syrup
1 cup all-purpose flour
1 cup chopped nuts
1 teaspoon salt

6 tablespoons butter or margarine
1-1/2 cups sugar
1/3 cup milk
1/2 cup semisweet chocolate chips

In a mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add chocolate syrup. Beat in flour, nuts and salt until blended. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350o F for 25-30 minutes or until a toothpick inserted near the center comes out clean (brownies may appear moist). Cool on a wire rack. In a saucepan, melt butter. Add sugar and milk. Bring to a boil; boil for 30 seconds. Remove from the heat; stir in the chips until melted. Beat until frosting reaches spreading consistency. Frost cooled brownies; cut. Yield: 4-1/2 dozen.

1 cup plus 1 tablespoon all-purpose flour, divided
1 cup quick-cooking oats
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or margarine, melted
1 cup (6 ounces) semisweet chocolate chips
1 jar (12-14 ounces) caramel ice cream topping
1/2 cup chopped walnuts

In a bowl, combine 1 cup of flour, oats, brown sugar, baking soda and salt. Stir in butter; mix well. Press into a greased 13 x 9 x 2-inch baking pan. Bake at 350o F for 10 minutes or until set. Sprinkle with chocolate chips. Combine caramel topping with remaining flour until blended; drizzle over chips. Sprinkle with nuts. Bake 20-22 minutes longer or until bubbly. Cool completely; cut into bars. Yield: 3 dozen.

5 (1-ounce) (30 grams) squares unsweetened chocolate, chopped
1 (8-ounce) (250 grams) package cream cheese, at room temperature
4 cups (1 L) sifted icing sugar
1 teaspoon (5 ml) vanilla

Chopped toasted nuts, grated chocolate , flaked coconut and unsweetened cocoa

Melt chocolate in the top of a double boiler set over simmering water, stirring until smooth. Remove from heat; set aside to cool.

Beat cream cheese using an electric mixer until smooth, then gradually add icing sugar until blended. Add vanilla and melted chocolate, mixing thoroughly. Refrigerate until mixture handles well. Roll into 1-inch (2.5-cm) balls. Roll each ball in topping of choice. Keep refrigerated. Makes 4 dozen

Per truffle: 67 calories, 3.4 grams fat, 9.7 grams carbohydrate, 0.5 grams dietary fiber

1 pint of strawberries
1 package (6 ounces) semi-sweet chocolate chips

Line baking sheet with waxed paper. Rinse strawberries and pat dry with paper towels; set aside. Put chocolate chips in microwave-safe bowl and microwave at 50 percent (medium power) 2-1/2 to 4 minutes until chips look soft and shiny. Stir well. Chocolate should be completely smooth. If chips are not completely melted, microwave a few seconds longer. Holding each strawberry by the stem end, swirl into chocolate to cover 2/3 of the berry leaving the tops exposed; lay on cookie sheet. When all strawberries are coated, refrigerate until chocolate is set. Yield: 1 pint

1-3/4 cups unsweetened coconut
4-1/4 cups Rolled oats or oatmeal
1/4 pound Butter
6 ounces Milk
2-1/2 cups Sugar
1/2 teaspoon Vanilla
3/4 cups unsweetened Cocoa powder

In a large bowl, mix together the oats and coconut. In a large saucepan add butter, milk, sugar, vanilla, a pinch of salt and cocoa. Mix well and bring to low boil and stir. Remove from stove and stir in oats and coconut. Preheat the oven to 300o F. Using a tablespoon, drop mixture 2 inches apart on a buttered baking sheet. Bake for 20 minutes and remove to a rack to cool.

Simple place the bar in a zip-top plastic bag and microwave one minute at a time on high power until just barely melted. You can also melt the chocolate by placing the bag in a pot of simmering water. For white chocolate, only use the water method.

Note: Before your kids start working with the chocolate, be sure the bag isn't too hot for them to hold.

Cover a cookie sheet with a piece of wax paper and lay down a lollipop stick, popsicle stick or half of a straw. Snip a small hole in a corner of the zip-lock bag. With the chocolate, draw a heart shape around the top part of the stick or straw and then fill it in.

If your kids have trouble making the heart shape, just have them form a circle. Continue until the chocolate is used up. You can decorate the still-warm lollipops with shredded coconut, nuts or sprinkles.

1/2 cup chocolate chips, melted and cooled
2 tablespoons shortening
3/4 cup unsalted butter or unsalted margarine
1 teaspoon vanilla
3/4 cup cocoa, measured then sifted
3-4 cups powdered sugar, measured then sifted
1/2 cup water, cola or half-and-half

Cream melted chocolate, shortening, butter and vanilla with cocoa and 1 cup of the powdered sugar. Add remaining powdered sugar and whip on high speed, adding in a bit of water, cola or half-and-half to get a light, fluffy consistency. If not using right away, re-whip before using. Add additional warm water to get correct consistency (a tablespoon at a time).

1 cup milk
3/4 cup sugar
tiny pinch salt
4 to 6 ounces unsweetened chocolate - melted and cooled
1 egg
2 egg yolks
2 cups heavy cream
1 teaspoon vanilla

Freeze ice cream canister according to manufacturer's directions.

Heat milk, sugar and salt. Whisk in egg and egg yolks. Heat slowly, until mixture thickens and looks like loose pudding. Cool well. Stir in melted chocolate, then vanilla. Stir in heavy cream.

Refrigerate overnight or several hours. Process in ice cream maker according to directions. Makes a generous pint.