An incredibility quick and easy homemade I've cream with very few ingredients!
2 cups heavy cream or regular cream
1 cup whole milk
1/2 -3/4 cups sugar (see note)
1 Tablespoon vanilla
add in options of your choice
Whisk all ingredients together and process according to your ice-cream machines directions. If desired, add toppings or add ins in the last minute of churning or mix in by hand. Freeze in freezer until firm.
NOTES:
-Adjust sugar content to your liking. I add more or less sugar depending on what I'm adding in.
-Hand mix in crushed cookies, sprinkles, nuts, or cheesecake crumbles, fruit, ect.
-Mash fresh fruit in a bowl with a little sugar or a spoonful of coordinating fruit jam and then layer in swirls in the freezer container.
-Layer in swirls of caramel chocolate or fruit sauce in freezer container.
-Add extracts to your liking.
Wednesday, October 10, 2018
Monday, October 8, 2018
Everyday Banana Muffins
Everyday Reading
(adapted from Williams-Sonoma Muffins Cookbook)
Ingredients
3 very ripe bananas mashed
1 egg
1/4 cup plain or Greek yogurt or sour cream
1/4 cup oil
3 Tablespoons milk or buttermilk
1 Tablespoon vanilla
1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking soda
1/4 tsp salt
Preheat the oven to 375 degrees. Grease a muffin tin and set aside.
In a mixing bowl, whisk together the mashed bananas, egg, yogurt/sour cream, oil, milk and vanilla. Pour the flour and sugar on the top of the mixture then sprinkle on the soda and salt so they aren't touching the liquid part. Whisk everything together, just until smooth.
Divide the batter between the 12 muffin cups (you can fill them all the way up to the rim) and bake for 20 minutes or until the tops are a deep golden-brown and they spring back when you gently press the tops.
Let cool slightly and serve. Especially with a smear of raspberry jam.
(adapted from Williams-Sonoma Muffins Cookbook)
Ingredients
3 very ripe bananas mashed
1 egg
1/4 cup plain or Greek yogurt or sour cream
1/4 cup oil
3 Tablespoons milk or buttermilk
1 Tablespoon vanilla
1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking soda
1/4 tsp salt
Preheat the oven to 375 degrees. Grease a muffin tin and set aside.
In a mixing bowl, whisk together the mashed bananas, egg, yogurt/sour cream, oil, milk and vanilla. Pour the flour and sugar on the top of the mixture then sprinkle on the soda and salt so they aren't touching the liquid part. Whisk everything together, just until smooth.
Divide the batter between the 12 muffin cups (you can fill them all the way up to the rim) and bake for 20 minutes or until the tops are a deep golden-brown and they spring back when you gently press the tops.
Let cool slightly and serve. Especially with a smear of raspberry jam.
Tracy Buys BBQ Sauce/ Pork Chops
Joe’s BBQ Sauce
4 tablespoons unsalted butter
2 cups diced onions
1 cup apple cider vinegar
¾ cup packed dark brown sugar
1 ½ cups ketchup
1 ¼ cups apple juice
1 cup maple syrup (no substitutions)
½ cup sparkling apple juice
½ cup prunes/dried plums, chopped fine
¼ cup Worcestershire sauce
¼ teaspoon cayenne pepper
1 tablespoon Kosher salt
1 ½ teaspoon freshly ground black pepper
Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or regular blender.
Glazed Pork Chops
6 center cut pork chops
vegetable oil, for the grill
Joe’s BBQ sauce
Rub for pork:
2 tablespoons coarsely ground black pepper
2 tablespoons packed dark brown sugar
2 teaspoons smoked paprika
Prepare pork by rubbing the spice mixture all over the chops. Wrap in plastic and let refrigerate 2 to 4 hours (or let sit out for 1 hour on counter). When ready to grill, preheat grill to medium. Brush the grated with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 7 minutes. Turn and cook the other side the same amount of time in a cooler part of grill. Baste with BBQ sauce and cook for one minute, flip and repeat for the other side. Serve with extra BBQ sauce on the side.
4 tablespoons unsalted butter
2 cups diced onions
1 cup apple cider vinegar
¾ cup packed dark brown sugar
1 ½ cups ketchup
1 ¼ cups apple juice
1 cup maple syrup (no substitutions)
½ cup sparkling apple juice
½ cup prunes/dried plums, chopped fine
¼ cup Worcestershire sauce
¼ teaspoon cayenne pepper
1 tablespoon Kosher salt
1 ½ teaspoon freshly ground black pepper
Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add remaining ingredients and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or regular blender.
Glazed Pork Chops
6 center cut pork chops
vegetable oil, for the grill
Joe’s BBQ sauce
Rub for pork:
2 tablespoons coarsely ground black pepper
2 tablespoons packed dark brown sugar
2 teaspoons smoked paprika
Prepare pork by rubbing the spice mixture all over the chops. Wrap in plastic and let refrigerate 2 to 4 hours (or let sit out for 1 hour on counter). When ready to grill, preheat grill to medium. Brush the grated with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 7 minutes. Turn and cook the other side the same amount of time in a cooler part of grill. Baste with BBQ sauce and cook for one minute, flip and repeat for the other side. Serve with extra BBQ sauce on the side.
Oven Roasted Tomatoes
Our Best Bites
A bunch of tomatoes, any variety
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
a bunch of garlic cloves
Preheat oven to 325
Cut your tomatoes. If you’re using small romas, just cut them in half. Anything larger, quarter them. Half Grape Tomatoes. Place tomatoes in a large bowl. Drizzle with olive oil (enough to coat everything) and sprinkle with salt and pepper. Lightly toss together, coating everything.
Arrange tomatoes in a single layer, skins down, on a cookie sheet lined with foil or parchment paper. Mince garlic and sprinkle over tomatoes being careful to let most of it drop directly on the tomatoes .
Place in oven and cook for 2 1/2-3 hours, depending on the size of your tomatoes. It usually takes about 3 for romas that are halved. If you quarter them (the ones in my final picture are quartered) they’ll get done a little faster. You’ll want to just keep an eye on them after about 2 -2 1/2 hours.
WHAT TO DO WITH THEM:
sandwiches, pasta, panini,
Puree in food processor with garlic cloves for a delicious tomato paste- spread on bread or add to tomatoes based sauce or soup
Puree in food processor with parmesan cheese and olive oil- spread on baguette slices
A bunch of tomatoes, any variety
Extra Virgin Olive Oil
Kosher Salt
Fresh Cracked Pepper
a bunch of garlic cloves
Preheat oven to 325
Cut your tomatoes. If you’re using small romas, just cut them in half. Anything larger, quarter them. Half Grape Tomatoes. Place tomatoes in a large bowl. Drizzle with olive oil (enough to coat everything) and sprinkle with salt and pepper. Lightly toss together, coating everything.
Arrange tomatoes in a single layer, skins down, on a cookie sheet lined with foil or parchment paper. Mince garlic and sprinkle over tomatoes being careful to let most of it drop directly on the tomatoes .
Place in oven and cook for 2 1/2-3 hours, depending on the size of your tomatoes. It usually takes about 3 for romas that are halved. If you quarter them (the ones in my final picture are quartered) they’ll get done a little faster. You’ll want to just keep an eye on them after about 2 -2 1/2 hours.
WHAT TO DO WITH THEM:
sandwiches, pasta, panini,
Puree in food processor with garlic cloves for a delicious tomato paste- spread on bread or add to tomatoes based sauce or soup
Puree in food processor with parmesan cheese and olive oil- spread on baguette slices
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