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Feb 18, 2010

Creamy Butter Pecan Ice Cream

Creamy Butter Pecan Ice Cream

Servings Makes about fourteen 1/2-cup servings


4 tablespoons unsalted butter

1 cup pecan halves and pieces

1 teaspoon kosher salt

2-1/4 cups whole milk

2-1/4 cups heavy cream

1 whole vanilla bean (about 6 inches in length)

4 large eggs

2 large egg yolks

1-1/8 cups sugar

2 teaspoons pure vanilla extract


Melt the butter in a 10-inch skillet. Add the pecans and kosher salt.

Cook over medium-low heat until pecans are toasted and golden,

stirring frequently, about 4 to 6 minutes. Remove from the heat,

strain (the butter will have a pecan flavor and can be strained and

reserved for another use). Chill the nuts.

Combine the milk and cream in a Cuisinart� medium saucepan. Use a

sharp knife to split the vanilla bean in half lengthwise. Use the

blunt edge to scr ape out the "seeds." Stir the seeds and bean pod

into the milk/cream mixture. Bring the mixture to a slow boil over

medium heat, reduce the heat to low, and simmer for 30 minutes,

stirring occasionally.

Combine eggs, egg yolks, and sugar in a medium bowl. Use a hand mixer

on medium speed to beat until the mixture is thick, smooth, and pale

yellow in color (similar to mayonnaise), about 2 minutes. Remove the

vanilla bean pod from the milk/cream mixture and discard it. Pour out

1 cup of the hot liquid. With the mixer on low speed, add the cup of

hot milk/cream to the egg mixture in a slow, steady stream. When

thoroughly combined, pour the egg mixture back into the saucepan and

stir to combine. Cook, stirring constantly, over medium low heat

until the mixture is thick enough to coat the back of a spoon.

Transfer to a bowl, cover with a sheet of plastic wrap placed

directly on the custard, and chill completely.

Pour the chilled custard into the freezer bowl, turn the mac hine on

and let mix until thickened, about 25 to 30 minutes.! The ice cream

will have a soft, creamy texture. If a firmer consistency is desired,

transfer the ice cream to an airtight container and place in freezer

for about 2 hours.

Remove from freezer about 15 minutes before serving.

Carrot Cake Cookies

Carrot Cake Cookies

1 package carrot cake mix

1/4 cup margerine or butter, softened

2 tablespoons molasses or dark corn syrup

2 eggs

1/2 cup raisins

Mix about half of the cake mix (dry), the margerine, molasses and

eggs in large bowl till smooth. Stir in remaining cake mix and the

raisins. Refrigerate until chilled, about 2 hours.

Heat oven to 375�F.

Drop dough by rounded teaspoonfull about 2 inches apart onto

ungreased cookie sheet. Bake 8 - 10 minutes (centers will be soft).

If desired, frost each cookie with cream cheese frosting and top with

one pecan half.

Makes about 3 1/2 dozen.

Chocolate Creme Tart with Deep Chocolate Crust

Chocolate Creme Tart with Deep Chocolate Crust


Butter spray

2 cups chocolate wafer crumbs (Oreo is one brand)

4 Tbl butter, melted

Preheat oven to 350 degrees. Spray a 9-inch spring

form pan with butter spray. Pour crumbs in pan along

with melted butter. Combine the mixture with a fork

until well blended. Press the mixture with your

fingers along the sides of the pan up the edge about

an inch and along the bottom to make a crust. Bake for

6 minutes. Set aside to cool.

While it's baking, prepare the filling.


12 oz. mascarpone cheese

8 oz. bittersweet chocolate cut into bits and melted.

(Use good

chocolate. Ghirardelli is one brand.)

2 tsp pure vanilla

2 Tbl strong brewed coffee

Mix all of these ingredients with a spoon or your

mixer on low speed.

You need to do this while the chocolate is HOT. Be

sure to keep mixing until the mixture is completely

brown and no white streaks of mascarpone remain. Now

pour the filling in the cooled crust and put the tart

in your refrigerator. It needs to be in the

refrigerator at least an hour to firm up. After an

hour you'll need to cover it with plastic wrap so it

doesn't get a film on top of the tart. You can do this

up to a day ahead. If you want to decorate your tart,

you can cut a decoration out of paper (stencil) or use

a commercially made stencil and place it on the tart

before serving and sprinkle on powdered sugar. Then

carefully remove the stencil. This will make a pretty

design. For the 4th of July I put a large star stencil

on top.

Here's the most important hint for good flavor. Take

the tart out of the refrigerator about an hour ahead

of serving. This tart tastes so much richer when it's

just slightly cool and not COLD.

Raspberry Cheesecake Shake

Raspberry Cheesecake Shake


1 12-ounce package frozen unsweetened red raspberries, thawed

1 3-ounce package cream cheese, softened

1/4 teaspoon almond extract

1 quart vanilla ice cream, softened

2 12-ounces cans or bottles cream soda

Fresh raspberries (optional)


1. In a blender combine the raspberries, cream cheese, almond extract, half the ice cream,

and 1/2 cup of the cream soda. Cover and blend until smooth.

2. Divide blended mixture among six tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each shake.

Top each shake with remaining cream soda. Top shake with fresh raspberries. Serve immediately.

Chocolate Oatmeal Brownie Mix Cookie

Chocolate Oatmeal Brownie Mix Cookie

1 box brownie mix

3/4 tsp. Cinnamon

3/4 cup chopped nuts

1 1/2 cup uncooked oats

1/2 cup water

1 large egg

Preheat oven to 350 degrees. Empty the brownie mix in a bowl and then

add all the other ingredients and stir until mixed well. Drop from

teaspoon onto greased cookie sheet. Bake 10 to 12 minutes. Cool the

brownie mix cookie on a cookie sheet for 1 minute before removing to a

rack to finish cooling.

Cherry Cobbler Bars

Cherry Cobbler Bars

1 1/2 cups flour

1/2 teaspoon baking powder

1/2 cup butter -- at room temperature

1 cup powdered sugar

1 large egg

1 teaspoon lemon peel -- grated

21 ounces cherry pie filling

Heat oven to 350 degrees F. Grease an 11 x 7-inch pan. Mix flourr and

baking powder. In a large bowl, beat butter and powdered sugar with

electric mixer until pale and fluffy. Beat in egg and lemon peel.

With mixer on low speed, gradually add flour mixture.Remvoe 2/3 cup

dough. With flfoured fingers, pat remaining dough over bottom of

prepared pan. Spread cherry pie filling over dough to edges of pan.

Roll reserved dough into 1-inch balls. Flatten balls slightly and

place evenly over pie filling. Bake 30 minutes, or until top is


Makes 18 bars.

Simply Delicious Peanut Butter Candy

Simply Delicious Peanut Butter Candy

2 1/2 cups confectioner's sugar

1/2 cup brown sugar

1 1/2 cups creamy peanut butter

1/2 cup butter or margarine

2 tsp vanilla

1 cup chocolate chips

Mix sugars, butter, peanut butter, and 1 tsp vanilla. Press into 8x8

pan. Melt chocolate chips and 1 tsp vanilla. Spread on top of peanut

butter mixture. This can be refrigerated if you want the chocolate hard

but can also be unrefrigerated. It is the next best thing to a Reese's

cup, and its so quick and easy.