Sunday, August 2, 2015

Ice Cream Dreams

I Scream, You Scream, We ALL Scream for ICE CREAM! It's hot outside so why not be cool about dessert and treat your friends and family to a frosty home made treat! Dig out that Ice Cream Maker and get your Rock Salt ready!

Base for Flavored Ice Cream
2 C Heavy Whipping Cream
2 C Whole Milk
2 C White Sugar
1/4 t Salt
2 t Vanilla
3 C Flavor of your choice (I like to use 4 cups...I always like extra:) Fruit and candies work well with this recipe.  You are only limited by your imagination and what you have on hand. Blend two flavors if you feel bold!

Chop your flavoring (fruit or candies), add to cream, milk, sugar, salt and vanilla....blend all together well. You don't have to beat it to death, just blend it well (I use a whisk). Pour mixture into the well of your ice cream maker.

Basic Freezing Instructions (all flavors):Seal with lid (be sure your seal is complete) the add layer of 2"ice to 1/2" Rock Salt and repeat until the freezer is full. Plug it in and let it start churning. You'll notice a change in the sound of the freezer or it will stop churning suddenly (usually in 30-45 minutes). That's the sign that you are done! Unplug immediately! You can serve it as a soft serve straight from the freezer or transfer the ice cream to a Tupperware container and freeze in your deep freeze until it has firmed. Makes 2 Quarts.

Butter Pecan (Daddy's Favorite)
1 pint Heavy Whipping Cream
1 pint Half and Half (or Whole Milk)
2 C Brown Sugar
1 1/2 sticks Melted Butter
1 1/2C Chopped Pecans (toasted lightly in butter then cooled)
2 t Vanilla

Combine all ingredients then add to Ice Cream Maker and start the freezing process. I doubled the butter in this recipe as I like it extra super buttery...but then who doesn't!!!

Sunday, July 5, 2015

Tomato Zucchini Pie

In the height of the garden's generosity, I think I've found a simple but amazing recipe to use everything that is overwhelming me this weekend.  I am taking some short cuts (no, I don't make my own pie crust from scratch - and I have NO remorse for it either).  Those people at Pillsbury need jobs so I purchase their products in order to help support their employment! :)
You'll need:
Frozen pie crust (I like the kind you roll out into your own dish)
1 c fine grated Parmesan cheese
2 tbls extra-virgin olive oil (I used Canola - it's fine too)
3 small green onions, finely chopped
2 medium zucchini, sliced
6 oz cherry tomatoes, halved
4 oz shredded mozzarella
2 tbls fresh chopped basil leaves
2 tbls all-purpose flour
2 tbls heavy cream (I was out of cream, whole milk does fine)
2 eggs
 coarse salt and freshly ground pepper
1 pinch red pepper flakes (2 pinches if you like things spicier)
Sprinkle just a pinch or two of the flour on your counter and roll that pie crust into just a little larger than it's original shape.  You'll want it to come up and over the sides of the pie.  Sprinkle the 1/4 c Parmesan cheese over as you roll it out and it will blend together.
Heat 1 tablespoon oil in a skillet over medium and cook the zucchini and green onions about 4 - 5 minutes on medium high heat.  You want it lightly golden but not soggy. Remove from heat and place in a large mixing bowl to cool.
Halve your tomatoes - it make a better texture and releases some of the tomato juices. Stir tomatoes, remaining Parmesan cheese, mozzarella, basil and flour into a mixing dish and stir well.  Mix 1 egg and milk, add to cheese mixture and incorporate well.  Add the zucchini - green onion mixture. Season with salt and pepper.
Transfer to a 9-inch pie plate lined with your crust. Drizzle shell with remaining tablespoon oil. Transfer filling to shell. Fold in flaps of your pie shell, slightly overlapping.  Beat 1 egg with 1 tsp cold water then use a pastry brush to glaze the edges of your pie shell (it makes a pretty golden crust when it bakes).
Preheat oven to 375°F.  Bake pie on baking sheet until crust is golden brown and juices are bubbling, 50-60 minutes. Transfer to a wire rack to cool slightly. Serve warm.
I might sprinkle more Parmesan just before serving...but I'm cheesy that way! :)