Rum Raisin Ice Cream

From David Lebovitz.

2/3 (100 g) cup raisins
1/2 cup (125 ml) dark rum
1-inch (2.5-cm) strip of orange zest
3/4 cup (180 ml) whole milk
2/3 cup (130 g) sugar
1 1/2 cups (375 ml) heavy cream
pinch of salt
4 large egg yolks

Place the raisins, rum, and orange zest in a small saucepan. Heat to a simmer for 2 minutes and remove from heat. Cover the pan and let stand for a few hours. You can do this step up to 1 day ahead. In a medium saucepan warm the milk, sugar, a half cup of the cream, and the salt. Place the remaining cup of cream in a large bowl with a mesh strainer on top. In another bowl, whisk the yolks and pour the warmed milk into the yolks while continuously whisking. Pour the contents back into the pan and stir constantly over medium heat until the custard coats the spatula/spoon (be sure to scrape along the sides and bottom of the pan). Strain the custard into the bowl with the cream. Stir the custard over an ice bath until it is cooled and then chill it completely in the refrigerator. Before you freeze the ice cream, drain the raisins (but reserve the rum!!) and throw out the orange zest. Add 3 tablespoons of the raisin rum to the custard (if you don’t have enough, top it off with more rum). Freeze the custard in your ice cream machine according to the manufacturer’s instructions. A few minutes before the ice cream is done, add the raisins to the mix. Very nice.

I substituted half and half for heavy cream and still enjoyed the ice cream very much.

Total calories: 1540


2/3 (100 g) cup raisins
1/2 cup (125 ml) dark rum
1-inch (2.5-cm) strip of orange zest
3/4 cup (180 ml) whole milk
2/3 cup (130 g) sugar
2 cups (375 ml) heavy cream
pinch of salt
4 large egg yolks

Healthy Froyo

2 cups of nonfat greek yogurt
1 cup of milk (I always use 1%)
1/2 cup of sugar
1 lemon

Combine yogurt, milk, and sugar an hour before you want to have froyo. Let sit in the fridge for an hour so that sugar dissolves. Add the juice of an entire lemon, remix, then transfer to ice cream maker. Serve with chopped strawberries, mangoes, etc.

Total calories is ~750.

Puerto Rican Guava Cake

Courtesy of Rosa Alvarez.

This is my favorite cake in the world. At every party Rosa brings these to, I have plundered and looted guava cakes despite the open disapproval of other attendees. I can not help myself.

Now that I am armed with the recipe (and it is surprisingly easy to make), I may be able to regain some form of social graces. Unfortunately, I may also be obese.

1 butter stick (@ RT)
2 cups of self rising flour ("Presto")
1/2 teaspoon of vanilla extract
guava paste (usually Goya brand)
1 cup of sugar
2 eggs

Preheat oven to 350 degrees.
In a bowl, mix the butter and sugar by hand.
Alternate adding eggs and flour. Mix well.
In a greased baking pan [I use a 8x8 square pan ] add half of the mix. Spread until pan is covered.
Cover the mix with thin guava paste slices.
Add the rest of the mix. Spread until covered.
Bake in oven for 30-45 mins. The cakes will be done when a knife is inserted and comes out dry

Vanilla Ice Cream

Vanilla Ice Cream (adapted from Perfect Scoop via use real butter)

1 cup whole milk

3/4 cup sugar

2 cups heavy cream

pinch of salt

1 vanilla bean, split in half length wise

6 large egg yolks

3/4 tsp vanilla extract

ice bath (I just chilled some water in the freezer while making the custard)

1.  Warm the milk, sugar, 1 cup of cream and salt (do not boil!).  Scrape out the seeds from the vanilla bean and add that to the milk mixture.  Throw the bean pod in too.  Cover and remove from heat, steep for 30 minutes.

2.  Pour the remaining 1 cup of cream into a large bowl and set a mesh strainer on top (important!  I ended up overcooking my custard a little so had to strain out some cooked egg). 

3.  In another bowl, whisk the egg yolks.  Then add the milk mixture from step 1 very slowly, while whisking the yolks continuously.  When everything is mixed, pour back into suacepan.  Heat again over medium heat, stirring continuously, until the custard thickens and coats the back of your spatula.  

4.  Pour custard through the strainer into the cream.  Add the vanilla extract and cool the mix over the ice bath.  Chill the mixture completely in the fridge (I left mine in for 24 hours because I have a job).

5.  When ready to churn, remove the vanilla bean and follow your ice cream machine's instructions.  You can rinse and dry the vanilla bean and throw it in some sugar to make vanilla sugar.  

Edit by Monkey:
Ginger Ice Cream Variation

Instead of adding vanilla bean, add 1/2 cup of chopped fresh ginger to the cold cream and milk mixture.  Warm this up and then cover and let rest for 20 minutes.  Heat back up again and then strain the ginger out.  Proceed from there as with vanilla ice cream.

Apple Pie

Filling:
6 granny smith apples (or 5 depending on the size)
1 cup sugar
cinnamon (i just shake the cinnamon about. maybe 2 tsp? 1 tbs? this is flexible but don't overdo it)
dash nutmeg (i shake it a couple of times)
3 tbs flour

peel and slice apples (~ 1/2 inch slices is fine). combine all ingredients together in a big bowl. lay out your crust and put the apples in (mound in center). put the other half of pie crust on, crimp edges and cut 4 big slits in. shake more sugar on top of the pie.

the original recipe said to bake for 40-45 min at 350. cook's illustrated said to bake for 25 min at 425 and then lower temp to 375 and bake for 30 more min. i followed the cook's illustrated baking time but my edges got a bit burnt so next time i will do the 350. probably doesn't matter too much.

Pie Crust

2 1/2 cups all purpose flour
1 teaspoon salt
2 Tablespoons sugar
3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
1/2 cup of all-vegetable shortening (8 Tbsp)
6-8 Tablespoons ice water

Les Crepes

3/4 c + 2tbs all purpose flour
1/8 tsp salt
1 1/2 c whole milk
3 large eggs
2 tbs melted butter, plus additional for brushing


Sift flour and salt into large bowl. Whisk milk and eggs in medium bowl. Gradually whisk milk mixture into flour mixture until smooth. Whisk in 2 tbs melted butter. Heat crepe pan or 8 inch nonstick skillet over medium-high heat. Brush pan with melted butter (If using teflon coated pan, don't need to butter). Pour in 1/2 cup crepe mixture, swirling pan to coat bottom. Cook crepe until golden on bottom and set in center, about 1 minute on high heat. Flip crepe, cook until golden spots appear for about 10 seconds then shut off heat or reduce to lowest. Put ingredients on top, fold, serve, enjoy.

Options (add in the order listed):

-Dessert: nutella, banana, strawberries, walnuts, chocolate syrup (dust with confectionary sugar after folding)

-Italian: pepperjack cheese, spicy italian sausage, sauteed peppers and onions

AFB Recipe from King Arthur

• 2/3 cup Vegetable oil
• 1 cup Sugar (I used 1/2 cup)
  
• 3 Eggs
• 2 teaspoons Vanilla
• 2 cups Friendship starter
• 1-½ to 2 cups All-Purpose flour (they prefer the King Arthur brand)
• 1-½ teaspoons Cinnamon
• ¼ teaspoon nutmeg
• 1-½ teaspoons Baking soda
• 2 teaspoons Baking powder
• ½ teaspoon Salt

Preheat your oven to 350 degrees F. Combine the oil, sugar, eggs and vanilla and beat until light. Add the starter and beat until smooth. Blend the dry ingredients together and fold into the starter mixture. Pour into a greased Bundt pan and bake for 40 to 45 minutes.

Variations:

* Just before baking, fold in up to 2 cups of chopped nuts, diced apple or applesauce, raisins or whatever seems appropriate.
* For a chocolate version, substitute 1/2 cup cocoa powder for the cinnamon and nutmeg and add any other ingredients at your own discretion. Some possibilities that come to mind are chocolate chips, chopped nuts, minced orange peel and rum or mint extract.

Profiteroles with Chocolate Fudge Sauce

Recipes from Silver Palate cookbook

For profiteroles:
2/3 cup water
4 tbs sweet butter
1 tbs sugar
1/2 tsp salt
1 c unbleached all purpose flour
4 eggs, at room temperature
1 pint vanilla or coffee ice cream
whipped cream

Preheat oven to 450F. Grease a cookie sheet (I just used parchment paper, much easier to deal with).

In a heavy saucepan, combine water, butter, sugar and salt. Bring to a boil. Remove from heat and add flour all at once. Stir hard until mixture forms a ball in the middle of the saucepan. Cool slightly.

Add eggs, one at a time, beating after each addition until dough shines.

Drop rounded teaspoons of dough onto cookie sheet (This is ridiculous. I tried this once and the dough stuck to the teaspoon and the resultant profiterole was also absurdly tiny. So I recalled and old trick and stuff the dough into a large ziplock bag, snipped a corner off and used it as an impromptu pastry bag. Far far easier). Set onto middle rack of oven and bake for 5 minutes, then reduce heat to 350F. Continue baking until sides of puffs are completely firm and color is golden, about 15 minutes. Cool puffs on cake rack.

At serving time, cut off tops of puffs and set lids aside. Fill puffs with ice cream. Replace tops and cover with whipped cream and hot fudge sauce. Serve at once!

Note: Puffs can be filled with ice cream and frozen 1 to 2 hours in advance of serving time.


For chocolate fudge sauce:
4 oz unsweetened chocolate
3 tbs butter
2/3 c water (boiling)
1 2/3 c sugar
6 tbs corn syrup
1 tbs rum

Melt chocolate and butter in heavy saucepan. Add boiling water and stir well. Add the sugar and corn syrup an dmix until smooth. Turn the heat up and stir until mixture starts to boil; adjust the heat so that sauce is just maintained at the boiling point. Allow the sauce to boil, without stirring, for 9 minutes.

Remove sauce from heat and cool 15 minutes. Stir in the rum. Serve sauce warm over ice cream or profiteroles.

2 1/2 cups.

Note from me: Sauce stays thick and liquidy and stores well. Crazily delicious on ice cream.

Chocolate Ganache Cake (from Brian's Mom)

Cake:
1/4 lb. butter
1 cup sugar
4 extra large eggs ( I use 5 large )
1 16oz can of Hershey's chocolate syrup
1 Tablespoon vanilla extract ( yes it is a tablespoon)
1 cup flour

Ganache topping:
1/2 cup of heavy cream
8 oz. semi-sweet chocolate chips ( 1 1/3 cups)
1 teaspoon of instant coffee granules ( I use the strong Bustelo instant coffee that comes in a small jar)

Cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm. Stir occasionally.

Cream the butter and sugar and beat until light and fluffy; Add eggs one at a time; mix in the syrup and vanilla; add the flour until it is just combined and don't overbeat. Pour into a 9in round cake pan that has previously been buttered, floured and then lined with parchment paper. Bake at 325 degrees for 40-45 minutes until it is set in the middle. Don't overbake; cool completely in the pan and then invert on a rack. Pour the ganache glaze over the top. It is a little messy to transfer the iced cake from the rack to a plate but persevere. Do not refrigerate.
While you may not have parchment paper I think it is an important thing since the cake is very moist and it peels right off the bottom when you invert the cake. If memory serves me correctly I think it may take a little longer to bake and I test in a number of places in the cake to make sure it is not undercooked. Enjoy.

Strawberry Shortcake

Ingredients:
Batter
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter or margarine (softened)
Grated peel of 1 orange (~2 Tbsp)
1 cup sugar
2 eggs separated yolks and whites
1 cup sour cream
A dash of vanilla (my personal preference)

Filling
2 pints strawberry (cleaned and quartered)
1/4 cup orange juice
1/4 cup sugar
Heavy cream and powdered sugar to make 2 pints of whipped cream
Strawberries for garnish

1. Mix dry ingredients but not the sugar in a bowl
2. In a diffirent bowl, beat the butter until fluffy, gradually add orange peels and sugar
3. Add egg yolks to butter mixture
4. Add dry ingredients to butter mixture alternating with sour cream (if you want to add some vanilla, now would be a good time)
5. In another bowl, beat egg whites until stiff peaks form, and then gently fold them into batter.
6. Pour batter into 8 inch greased and floured pans
7. Bake at 350 for 50-55 min or until tooth picks comes out clean
8. In the meanwhile, mix strawberries, orange juice, and sugar
9. Make whipped cream
10. When cake is done, let cool for ~15 min. Cut in 2.
11. Scoop strawberries and whipped cream between the layers and over the top of the cake

Ferret's Favorite Cookies

this is a recipe that monkey has made for me in the past.

again please!

1 3/4 c flour
3/4 t baking soda
1/4 t salt
3/4 c butter (@RT)
1/2 c white sugar
1/2 c brown sugar
1 egg
1 t vanilla extract
3/4 c chopped walnuts

preheat oven to 375F. mix the flour, baking soda, and salt. separately, incrementally add the sugar while blending the butter. blend in egg and vanilla. gradually add the flour, baking soda, and salt mixture. fold in nuts by hand. drop tablespoon sized mounds onto a cookie sheet and bake for 10min.

to maximize the cookie height, store batter in fridge for 10min before dropping onto cookie sheet.

yum yum.

Honey Cake with Walnuts (from Joy of Cooking)

a 9x9 inch square pan (i think i used a 8x11 b/c that was all i had)

preheat oven to 350

1/2 cup butter
1/2 cup sugar (i used brown)
2 eggs
2 cup all purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp salt
1/2 cup honey
1/2 cup cool strong coffee
1/2 tsp vanilla
3/4 c chopped walnuts

cream butter and sugar together. add eggs and continue creaming until light and fluffy. combine dry ingredients (flour through salt). add sifted ingredients to egg mixture alternately in 3 parts with the honey and coffee (so i would add 1/3 of the dry ingredients, mix, then add 1/3 of the coffee and 1/3 of the honey, mix, then back to flour, etc). stir in vanilla and walnuts. pour batter into greased pan and bake 30 minutes.

dust with confectioner's sugar or spread with icing. i like it plain myself. it ages really well, keep in tupperware so it doesn't dry out.

Burnt Sugar Cake (from Joy of Cooking)

2 9-inch round pans (i used a 9.5 x 13 pan)

a carmelized flavor and a taste sensation!

caramelize 1/2 cup sugar
add very slowly 1/2 cup boiling water
boil the syrup until it has the consistency of molasses. cool it.

preheat oven to 375

sift together:
2 1/2 c cake flour
2 1/2 tsp baking powder
1/4 tsp salt

cream:
1/2 c butter
add gradually and cream until light:
1 1/2 c sugar (so last time i made it i used 1 1/4 c sugar)
beat in one at a time:
2 egg yolks

add the flour mixture in 3 parts to the butter mixture alternating with 1 cup water. stir the batter after each addition until smooth

stir in:
3 tbs caramelized syrup
1 tsp vanilla

whip until stiff but not dry:
2 egg whites

fold them lightly into the cake batter. bake in greased pans about 25 minutes (i think i had to bake longer than that). it suggests a white icing to spread and using 4 tsp of the syrup to make the icing. obviously since i dislike icing i skipped this step.