I had this pie my first Thanksgiving in Massachusetts. I never liked pumpkin pie until this recipe and now I like most pumpkin pies.
Ingredients:
9" Graham Cracker crumb crust in foil pan
1/2 box vanilla ice cream
3/4 cup mashed pumpkin
Mix the following ingredients:
1/4 cup brown sugar (packed) - medium brown is best
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/3 cup finely chopped nuts (optional)
Directions:
Soften the ice cream enough to be able to mix it with the pumpkin and mixed dry ingredients. Mix well to blend the ingredients. DO NOT overmix or make the ice cream soupy.
Pour into your pie crust. You will probably have leftover mixture, so you can buy two crusts, just in case. Leave some allowance in the first pie crust for the mixture to expand as it freezes.
For the best freezing, make the pie the night before you need it.
The pie will get very hard, so put it in the refrigerator a couple of hours before you want to eat it.
Source: Becky Tinio
Saturday, July 10, 2010
Friday, July 9, 2010
Raspberry Frozen Yogurt
Maddy's favorite, but it's not for everyone. It is definitely not sweet.
Preparation Time: 5 minutes prep, 20-30 minutes freeze
Ingredients:
1 large container whole milk cream top yogurt
1 bag frozen raspberries
1/2 cup honey
Directions:
Let the raspberries defrost, mix everything together and pour in the ice cream maker. Mix until done.
Notes:
The cream top whole milk yogurt is important. The fat content is helpful in keeping it from freezing solid. It still does freeze pretty hard after a full day and night in the freezer, so I think I'm going to try adding some egg beaters (the non-e-coli alternative to the traditional raw eggs).
Source: Me!
Servings: About 2 quarts
Preparation Time: 5 minutes prep, 20-30 minutes freeze
Ingredients:
1 large container whole milk cream top yogurt
1 bag frozen raspberries
1/2 cup honey
Directions:
Let the raspberries defrost, mix everything together and pour in the ice cream maker. Mix until done.
Notes:
The cream top whole milk yogurt is important. The fat content is helpful in keeping it from freezing solid. It still does freeze pretty hard after a full day and night in the freezer, so I think I'm going to try adding some egg beaters (the non-e-coli alternative to the traditional raw eggs).
Source: Me!
Servings: About 2 quarts
Wednesday, July 7, 2010
Simple Cherry Garcia Frozen Yogurt
Thankfully, Lis gave Tom and I an electric ice cream maker for a housewarming gift and with this warm summer weather and the current heat wave we have been making very good use of it! This is our favorite recipe out of the few we've tried, and it is so simple you really can't mess it up. It is so delicious, and much healthier than Ben & Jerry's!
Preparation Time: 5-10 minutes prep, 20-30 minutes freeze time
Ingredients:
Fresh Cherries, coarsely chopped
Vanilla Yogurt
A couple splashes of milk
A drizzle of honey
Chocolate Chips
Directions:
Chop the cherries and place in a bowl. Add the amount of yogurt you'd like, milk, and honey. Mix well. Follow manufacturer directions for your ice cream maker to freeze.
Notes:
*My ice cream maker recommends adding the chips 5 minutes before it's done freezing, but you can also just use them as a topping.
*I didn't put exact measurements because you can really customize the recipe to your own liking, that's the best part! If you want a starting point: I typically use half of a large container of yogurt and probably about 1 cup of coarsely chopped cherries (we love cherries!), literally two splashes of milk, and about 1 tbsp honey. The cherries add enough sweetness for us so other than the honey, we don't add any additional sugar.
Source: Me
Servings: Varies
Preparation Time: 5-10 minutes prep, 20-30 minutes freeze time
Ingredients:
Fresh Cherries, coarsely chopped
Vanilla Yogurt
A couple splashes of milk
A drizzle of honey
Chocolate Chips
Directions:
Chop the cherries and place in a bowl. Add the amount of yogurt you'd like, milk, and honey. Mix well. Follow manufacturer directions for your ice cream maker to freeze.
Notes:
*My ice cream maker recommends adding the chips 5 minutes before it's done freezing, but you can also just use them as a topping.
*I didn't put exact measurements because you can really customize the recipe to your own liking, that's the best part! If you want a starting point: I typically use half of a large container of yogurt and probably about 1 cup of coarsely chopped cherries (we love cherries!), literally two splashes of milk, and about 1 tbsp honey. The cherries add enough sweetness for us so other than the honey, we don't add any additional sugar.
Source: Me
Servings: Varies
Sunday, July 4, 2010
Cottage Cheese Dill Bread
I love dill, so when I saw this recipe I was really interested in trying it, especially because I don't like any type of cottage cheese. I messed up multiple times with the recipe, and found the bread to be a little dry, but I'm owing it to the fact that it was my first loaf of homemade bread ever. The bread was delicious with a sandwich, but next time I might attempt to make it more moist by adding more cottage cheese, and it could probably use double the amount of dill. I've listed the recipe directly from the website I found it on for you to make your own adjustments. I will definitely make this bread again!Preparation Time: 15-20 minutes prep/knead time, 1-1/2 to 2-1/2 hours rise time, 45 minutes cook time
Ingredients:
2 tbsp. instant yeast
1/2 cup warm water (110 degrees F)
1 cup cottage cheese (full or reduced fat), at room temperature
2 tbsp. granulated sugar
1 heaping tbsp. fresh onion, finely minced
1 1/2 tbsp. fresh dill, minced
1 tbsp. salt
1/4 tsp. baking soda
1 egg
1 egg yolk
2 tsp. olive oil
5 to 6 1/2 cups bread flour *
*I only used 4 cups of flour, and I swear all the ingredients before the flour were measured correctly. Decide for yourself how much to put in since you add 1 cup at a time.
Directions:
Combine the yeast and the water in the bowl of a stand mixer fitted with the paddle attachment and stir to dissolve the yeast. Add all remaining ingredients except flour to the bowl and mix until a dough has formed. Switch over to the dough hook and stir at low speed. Add flour 1 cup at a time until you have a soft dough that clears the sides of the bowl. Continue kneading on low speed for 5-6 minutes. Transfer the dough ball to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place. (I preheat my oven to 150 degrees F, turn it off as soon as it reaches this temp, and then put the dough in.) Let rise until the dough has doubled, about 1 1/2 hours.
When the dough has doubled, punch it down and shape into a log the size of a loaf pan. Place into a lightly greased loaf pan and press down gently so that the dough touches all sides of the pan. Cover with plastic wrap and let rise again in a warm place, 30-60 minutes.
When the loaf has risen, remove the plastic wrap and preheat the oven to 350 degrees F. Bake for 30 minutes, then cover with aluminum foil to prevent over-browning and bake another 15-20 minutes longer. Let cool for 5 minutes and then remove from pan and cool to room temperature on a wire rack.
Source: Annie's Eats: http://www.annies-eats.com/
Knox/Jump Family Ice Cream
Write an optional description
Preparation Time:First have all your ingredients chilling in the refrigerator.
Second, prepare your ice by filling a cloth bag and breaking it into coarse pieces using a mallet or hammer.
Third place your stainless steel cream can into the wooden tub so that it rests easily on the metal tub center in the bottom of the tub. Insert your dasher in the can making sure that the protrusion on the bottom of the cream can fits into the socket of the dasher.
Fourth, pour your recipe into the cream can, never filling the can more than half full. Assemble the can cover and turn the dasher stem with your fingers until it turns freely.
Fifth, place the gear-frame into position by grasping the gear-frame and engage the dasher stem into the socket of the gear-frame. If you have a hand crank freezer, slide the cranking end into the tub ear. The opposite end of the gear-frame fits into the tub latch. Gently push the thumb latch down until the gear-frame is snug. If you own an electric unit, be sure to hold the unit with the label facing you. Insert the right side of the unit into the steel ear and the left side (marked latch end) fits into the latch, Gently push the thumb latch down until unit is secure.
Finally, it is time to fill the wooden tub with ice. Fill your tub to the top of the can with ice. Crank or run your motor for about 2 minutes so that the can chills evenly. Add cups of rock salt to the top of the ice. As the ice melts down 2 to inches, add more ice and 2 more cups of salt.
The amount of ice and rock salt you use will vary according to the ambient air temperature. Do not increase your salt usage until you have churned the freezer for 10 minutes. After 10 minutes you should notice the cream becoming firmer At this point, if too much salt is used the result will be excessive freezing to the extent that a crust of frozen cream will fore, on the inside edge of the can while the middle will remain liquid. If this occurs, allow the brine to warm up and thereafter decrease the amount of salt added when you add ice
NOTE: Occasionally, your dasher blade screws may loosen allowing the blades to move more than 1/8" from the dasher. Simply screw the blades down to 1/8" and resume freezing.
Discontinue Churning
When your ice cream mix has been churned sufficiently (usually about 20-25 minutes and becomes the consistency of soft ice cream, it is ready for packing. The time can best be determined when it becomes difficult to turn the crank handle, or the motor begins to sound like it is really straining. Manually unplug your motor unit when you hear it straining, further churning will not improve the quality of the ice cream. Now remove the can cover. Take the dasher out and scrape off excess ice cream with a wooden spoon. Your ice cream is now ready to eat and enjoy!
Ingredients: 2 eggs
1 pint whipping cream
1 ½ cup sugar
1 tsp. vanilla
1/2 teaspoon lemon
DirectionsMix well and add milk to make 2 quarts, pour into freezer (can). Freeze using ice cream maker.
Double recipe for a 4 quart freezer. Make sure all ingredients,freezer can and dasher stem are cold before starting.
Source: Type source here
Servings: Type number of servings here.
Preparation Time:First have all your ingredients chilling in the refrigerator.
Second, prepare your ice by filling a cloth bag and breaking it into coarse pieces using a mallet or hammer.
Third place your stainless steel cream can into the wooden tub so that it rests easily on the metal tub center in the bottom of the tub. Insert your dasher in the can making sure that the protrusion on the bottom of the cream can fits into the socket of the dasher.
Fourth, pour your recipe into the cream can, never filling the can more than half full. Assemble the can cover and turn the dasher stem with your fingers until it turns freely.
Fifth, place the gear-frame into position by grasping the gear-frame and engage the dasher stem into the socket of the gear-frame. If you have a hand crank freezer, slide the cranking end into the tub ear. The opposite end of the gear-frame fits into the tub latch. Gently push the thumb latch down until the gear-frame is snug. If you own an electric unit, be sure to hold the unit with the label facing you. Insert the right side of the unit into the steel ear and the left side (marked latch end) fits into the latch, Gently push the thumb latch down until unit is secure.
Finally, it is time to fill the wooden tub with ice. Fill your tub to the top of the can with ice. Crank or run your motor for about 2 minutes so that the can chills evenly. Add cups of rock salt to the top of the ice. As the ice melts down 2 to inches, add more ice and 2 more cups of salt.
The amount of ice and rock salt you use will vary according to the ambient air temperature. Do not increase your salt usage until you have churned the freezer for 10 minutes. After 10 minutes you should notice the cream becoming firmer At this point, if too much salt is used the result will be excessive freezing to the extent that a crust of frozen cream will fore, on the inside edge of the can while the middle will remain liquid. If this occurs, allow the brine to warm up and thereafter decrease the amount of salt added when you add ice
NOTE: Occasionally, your dasher blade screws may loosen allowing the blades to move more than 1/8" from the dasher. Simply screw the blades down to 1/8" and resume freezing.
Discontinue Churning
When your ice cream mix has been churned sufficiently (usually about 20-25 minutes and becomes the consistency of soft ice cream, it is ready for packing. The time can best be determined when it becomes difficult to turn the crank handle, or the motor begins to sound like it is really straining. Manually unplug your motor unit when you hear it straining, further churning will not improve the quality of the ice cream. Now remove the can cover. Take the dasher out and scrape off excess ice cream with a wooden spoon. Your ice cream is now ready to eat and enjoy!
Ingredients: 2 eggs
1 pint whipping cream
1 ½ cup sugar
1 tsp. vanilla
1/2 teaspoon lemon
DirectionsMix well and add milk to make 2 quarts, pour into freezer (can). Freeze using ice cream maker.
Double recipe for a 4 quart freezer. Make sure all ingredients,freezer can and dasher stem are cold before starting.
Source: Type source here
Servings: Type number of servings here.
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