Posts Tagged ‘ice cream topping’

Rain Rain and more Rain

April 28, 2009

It’s rained off and on all day.  We did get some sun in the afternoon, but clouded up again and in between rain storms.   At least it’s been a slow steady rain that soaks in and does some good.  Sorry I didn’t post last night.  Too lazy.

Had pork enchiladas. Used the remainder of the pulled pork.  And you wondered why I didn’t put brown sugar in the rub.  There was a method to my madness.  If nothing else, we got two great meals and a couple of lunches out of that one roast.  Can’t complain.

img_1265And homemade ice cream for dessert.

STRAWBERRY ICE CREAM

1 quart of fresh strawberries

1/4 cup water

1 cup sugar

Combine in sauce pan and cook until soft.  Drain and cool.  When cool add:

4 oz sour cream

1 pint heavy cream

1 tsp vanilla

2 tsp lemon juice

Combine and blend with immersion blender or in regular blender.  Chill until cold and then follow directions of your ice cream freezer.

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Girlie wanted pancakes and sausages for dinner tonite.  Hows this for dinner??

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My Topping….Finally

April 25, 2009

Started the morning out making muffins.  The batter is really yummy and the muffins even more so.  This recipe is from Sunny Anderson on Real Food.  I gotta find some new ways to use up the strawberries.

SUNNY MORNING MUFFINS

  • 1 cup strawberries, chopped
  • 1 cup sugar, plus 2 tablespoons
  • 1 1/2 cups all-purpose flour
  • Pinch ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 ripe banana, mashed
  • 2 large eggs
  • 1/4 cup canola oil
  • 1 lemon, zested
  • 1/2 pint blueberries
  • 1 cup chopped walnuts
  • Preheat oven to 350 degrees F.

    In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.

    In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.

    In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.

    Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.

    Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.

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    The picture hardly does justice to these.  The are just delicious.  Try them if you get a chance.

    MIL had brought me a beef roast so cooked it up for dinner.  Browned the roast after seasoning with the Deen house seasoning, along with onions, garlic and mushrooms.  Put it in the oven and cooked till done.  Had a couple of boiled taters from the tater salad.  Somehow they had escaped.  I grated them up and added finely chopped onions,salt and pepper, a little Parmesan, and an eggs.  Fried them until brown in about 2 inches of oil.  Then made a fruit salad.

    FRUIT SALAD WITH VANILLA DRESSING

    • 1/2 cup plain yogurt
    • 1/4 cup mayonnaise
    • 1 teaspoon lemon juice
    • 1 teaspoon honey
    • 1 teaspoon pure vanilla extract
    • 1/4 teaspoon kosher salt
    • 1 Granny Smith apple, cored and diced
    • 1 cup seedless grapes, halved
    • 1 pint strawberries sliced
    • 2 bananas, sliced
    • 1/3 cup chopped walnuts, toasted

    In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt.  Set aside.

    Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.

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    I used an original recipe from Anton Brown and adapted it to the fruits that I had.  This is a great fruit salad.  The dressing does get a little runny, but the taste is wonderful.

    On the first of the month, I issued a challenge for ice cream toppings.  I am the last one to post mine.  Sorry. 

    JACK DANIELS SAUCE

    1/4 cup butter

    1 cup sugar

    1/4 cup water

    1 beaten egg

    1/2 cup Jack

    Melt butter over medium heat, add sugar and water and cook, stirring constantly, 2 minutes. Gradually add butter and water mixture to egg, beating constantly. Slowly stir in bourbon.

    I had trouble with the sauce separating.  Finally got mad and took the hand mixer to it and BTH out of it for about 5 minutes.  It worked.img_1255

    Of course I heated the sauce too hot and it melted the ice cream.  Well, maybe that really wasn’t so bad.  Oh…BTW…Honey, I only used a little Single Barrel.