Butter Pecan Ice Cream

• 2 cups pecans (1/2 lb), finely chopped
• 3 tablespoons unsalted butter, softened
• 1/4 teaspoon salt
• 1 1/2 cups packed light brown sugar
• 2 teaspoons cornstarch
• 4 large eggs
• 2 cups whole milk
• 2 cups heavy cream
• 3/4 teaspoon vanilla

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preparation

Preheat oven to 350°F.

Toast pecans in a shallow baking pan in middle of oven until fragrant and a shade darker, 7 to 8 minutes. Add butter and salt to hot pecans and toss until butter is melted, then cool pecans completely (they will absorb butter).

Whisk together brown sugar and cornstarch, then add eggs, whisking until combined. Bring milk and cream just to a boil in a 3- to 4-quart heavy saucepan over moderately high heat, then add to egg mixture in a stream, whisking constantly, and transfer custard to saucepan.

Cook custard over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on an instant-read thermometer, 2 to 3 minutes (do not let boil).

Immediately pour custard through a fine-mesh sieve into a bowl and stir in vanilla, then cool, stirring occasionally. Chill custard, its surface covered with wax paper, until cold, at least 3 hours.

Freeze custard in ice cream maker until almost firm. Stir together ice cream and pecans in a bowl, then transfer to an airtight container and put in freezer to harden.

Read More http://www.epicurious.com/recipes/food/views/Butter-Pecan-Ice-Cream-107380#ixzz1NHxHpj00

Mozzarella Summer Salad

Mozzarella Summer Salad (from Whole Foods)

Ingredients

4 ears sweet corn, in the husk

1/4 cup extra virgin olive oil

2 tablespoons sherry vinegar

1 teaspoon Dijon mustard

1 clove garlic, finely chopped

2 tablespoons finely chopped fresh chives

sea salt, to taste

freshly ground pepper, to taste

1/2 pound fresh mozzarella, cut into 1/4-inch cubes

2 ripe avocados, halved, peeled and cut into 1/4-inch cubes

1/2 pint grape tomatoes, halved

1/2 cup cooked black beans

8–10 fresh basil leaves cut into thin strips

5 cups baby arugula, spinach or romaine lettuce for serving

Directions

Heat the oven to 400°F. Soak the corn in the sink or a bowl filled with cold water for 10 to 15 minutes.

Meanwhile, prepare vinaigrette by mixing the oil with vinegar, mustard, garlic, chives, salt and pepper. Set aside.

Once corn has soaked, place on a rimmed baking sheet lined with parchment paper. Roast for 25 minutes, until kernels are tender. Cool to room temperature, then discard husks and silks. Cut the kernels off the cobs and put them in a large bowl. Add the mozzarella, avocados, tomatoes, black beans and basil.

Drizzle the dressing over the salad. Toss gently to combine. Season with salt and pepper and serve over a bed of greens.

Alternate corn preparation: you can also grill the ears first (especially for summer) or use frozen or canned kernels as well

White Bread

Makes 2 Loaves

Ingredients

• 2 cups warm water (110 degrees F/45 degrees C)
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

Directions

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

French Toast Casserole from Dawn Gabel

French Toast Casserole

Ingredients

Loaf of French Bread, Cut into about 20 slices

8 Eggs

2 Cups of Half and Half

1 Cup of Whole Milk

2 Tablespoons Sugar

1 Tablespoon Vanilla

1/2 Teaspoon Cinnamon

1/2 Teaspoon Nutmeg

Dash of Salt

Praline Topping (Recipe follows)

Combine all ingredients except bread in a bowl to make a custard. Butter a large baking dish ( I use throw away foil pans - easier clean-up and this tends to boil over when cooked in a 9 x 13 pan.) Arrange slices of bread in pan and pour custard over bread ensuring bread is well coated on both sides. Cover and refrigerate overnight.

In the morning, preheat oven to 350 degrees. In a bowl combine the following ingredients:

1 Stick of Butter, Room temperature

1 Cup Brown Sugar

1 Cup Chopped Pecans

2 Tablespoons Karo Syrup

1/2 Teaspoon Cinnamon

1/2 Teaspoon Nutmeg

Spread mixture over slices of bread. Bake at 350 degrees for 45 minutes. Serve warm with syrup.

Mint Oreo Truffles

1 pkg. Double Stuf Oreos – Cool Mint Flavor – (1 lb. , 1 oz. pkg.)
• use 22 cookies with cream centers included
• use 10 cookies with cream centers discarded
1 pkg. (8 oz.) cream cheese, room temperature
chocolate bark or candy coating*

1. Finely crush the cookies in a food processor or a ziploc bag with a rolling pin.
2. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together completely.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
4. Place covered in freezer or refrigerator for a few minutes to help retain shape when dipping in melted chocolate.
5. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry.
6. Refrigerate and enjoy!

Sangria

1 bottle of wine

1-1.5 c. fruit

1/4 c. hard alcohol (Brandy, Chambord, Grand Marnier, etc)

2-3 heaping spoonfuls of sugar

Let that all soak for at least a few hours, better if it is overnight.

Before serving, add 2-3 cups of something bubbly. Club Soda. Ginger Ale. Sprite. Fruit flavored carbonated water. Champagne. Sparkling Apple Juice. etc.

Smoked Mozarella Pasta Salad

Parmesan Dressing:

1/4 cup grated Parmesan cheese
1/2 cup chopped parsley
1/2 cup mayonnaise
1/4 cup white wine vinegar
3 cloves garlic, minced (1 and 1/2 tsp.)
Pinch of cayenne pepper
Salt and freshly ground pepper to taste

Salad:

1/2 pound penne pasta
2 cups packed baby spinach, washed and stemmed
2 small jarred roasted red pepper, diced
1/2 pound smoked mozzarella cheese, diced

Directions

For Dressing:

Combine the Parmesan cheese, parsley, mayonnaise, vinegar, garlic, cayenne pepper, and salt and pepper with a hand mixer or in the bowl of food processor or in a blender until the dressing is smooth.

For Salad:

In a large pot of boiling salted water, cook the pasta until it is al dente. Drain the pasta into a colander, run cold water over it or submerge it in ice water until chilled through, and drain well. In a large mixing bowl, combine the cooked pasta, spinach, roasted red peppers, and smoked mozzarella. Add dressing and combine (I've found that you don't need all of the dressing, just add a little at a time until it's to your liking).

Chocolate Ice Cream (Alton Brown)

Ingredients

• 1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
• 3 cups half-and-half
• 1 cup heavy cream
• 8 large egg yolks
• 9 ounces sugar
• 2 teaspoons pure vanilla extract

Directions

Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepanand place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in thevanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Avocado Ice Cream (Alton Brown)

Ingredients

• 12 ounces avocado meat, approximately 3 small to medium
• 1 tablespoon freshly squeezed lemon juice
• 1 1/2 cups whole milk
• 1/2 cup sugar
• 1 cup heavy cream

Directions

Peel and pit the avocados. Add the avocados, lemon juice, milk, and sugar to a blender and puree. Transfer the mixture to a medium mixing bowl, add the heavy cream and whisk to combine. Place the mixture into the refrigerator and chill until it reaches 40 degrees F or below, approximately 4 to 6 hours.

Process the mixture in an ice cream maker according to manufacturer's directions. However, this mixture sets up very fast, so count on it taking only 5 to 10 minutes to process. For soft ice cream, serve immediately. If desired, place in freezer for 3 to 4 hours for firmer texture.

Chocolate & Peanut Butter Sandwich Cookies

Ingredients

• FOR THE COOKIE:
• 2 whole Large Eggs
• ½ cups Vegetable Oil
• ¼ cups All-purpose Flour
• 1 box Devil's Food Cake Mix, 18.25 Oz
• _____
• FOR THE FROSTING:
• 4 ounces, weight Cream Cheese, softened
• ¾ cups Smooth Peanut Butter
• 1 teaspoon Pure Vanilla Extract
• 2-½ cups Powdered Sugar
• 3 Tablespoons Milk

Preparation Instructions

For the cookies:

Preheat oven to 350ºF. Lightly whisk eggs and oil in a medium bowl. Mix in flour and cake mix until well blended. Roll into 1 inch balls and bake for 8-10 minutes on an ungreased cookie sheet. Cool completely on a wire rack.

For the frosting:

In a medium bowl cream together cream cheese, peanut butter and vanilla. Add in powdered sugar and mix until smooth. Add in milk a little at a time until you get the desired consistency.

Spread about 2 Tablespoons of frosting onto the bottom of one cookie and then place another cookie on top, bottom sides facing in. Repeat with remaining cookies and frosting.

Sweet Tea

1 gal spring water

1 Lipton gal size tea bag or(Lipton 12 individual bags, maybe 4 or 5 family size bags)

1 cup sugar

1/2 cup brown sugar

cover and bring to boil, turn off heat, stir in bag(s) and sugar, cover and let sit on stove overnight, next day remove bag pour and chill.

Strawberry Ice Cream

1 pint fresh strawberries, hulled and chopped

1 tablespoon fresh lemon juice

2 large eggs

1 cup sugar, divided

2 cups heavy whipping cream

1 cup milk

1 teaspoon vanilla extract

Directions:

1. 1 Combine strawberries, lemon juice, and 1/4 cup sugar in a mixing bowl, set aside in fridge for 1 hour.
2. 2 In large mixing bowl beat eggs until light and fluffy, about 2 minutes.
3. 3 Gradually add 3/4 cups sugar, mixing well. Stir in milk and vanilla and mix well.
4. 4 Add strawberries with juice and mix well.
5. 5 Gently stir in whipping cream just until combined.
6. 6 Pour into ice cream maker and follow manufacturer's instructions.
7.