2/3 cup white sugar
1/3 cup unsweetened cocoa powder
3 egg yolks, beaten
2 2/3 cups heavy cream
1/3 cup semisweet chocolate chips
DIRECTIONS
1.In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.
2.While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Freeze in canister of ice cream maker according to manufacturer's instructions.
Tuesday, April 19, 2011
Monday, April 18, 2011
Chicken Fricassee with Dumplings
4 1/2 to 5 pound chicken, cut up
1 cup flour
2 teaspoons salt
2 teaspoons paprika
1/4 teaspoon pepper
Shortening or veg oil
1 cup water
3 tablespoons flour
Milk
Dumplings (below)
Wash the chicken and pat dry. Mix 1 cup flour, the salt, paprika and pepper; coat chicken with the flour mixture. Heat a thin layer of shortening in a large skillet or dutch oven and brown chicken over medium heat. Drain off fat and reserve.
Add water to the skillet. Cover and simmer until the chicken is for-tender, 2 1/2 to 3 1/2 hours, adding more water if necessary. Remove the chicken and keep warm while making the gravy. Pur the liquid from skillet and reserve.
To make the gravy, heat 3 tablespoons of the reserved fat in skillet. Blend in 3 tablespoons flour. Cook over low heat, stirring until the mixture is smooth and bubbly. Remove from heat. Add eenough milk to the reserved liquid to measure 3 cups and pour into the skillet. Heat to boiling, stirring constantly, boil and stir 1 minute.
Return chicken to the gravy in the skillet. Prepare dough for Dumplings and drop by spoonfuls onto hot chicken. Cook uncovered 10 minutes. Cover and cook 20 minutes longer.
6 to 8 servings.
Dumplings
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons shortening
3/4 cup milk
Measure flour, baking powder and salt into a bowl. Cut in shortening thoroughly with a pastry blender until mixture looks like meal. Stir in the milk.
Opt. If you like, mix a couple of tablespoons of snipped chives or parsley into the dumpling batter. Or add more flavor to chicken by adding sliced onions, celery , carrots or you favorite herbs to simmering chicken.
1 cup flour
2 teaspoons salt
2 teaspoons paprika
1/4 teaspoon pepper
Shortening or veg oil
1 cup water
3 tablespoons flour
Milk
Dumplings (below)
Wash the chicken and pat dry. Mix 1 cup flour, the salt, paprika and pepper; coat chicken with the flour mixture. Heat a thin layer of shortening in a large skillet or dutch oven and brown chicken over medium heat. Drain off fat and reserve.
Add water to the skillet. Cover and simmer until the chicken is for-tender, 2 1/2 to 3 1/2 hours, adding more water if necessary. Remove the chicken and keep warm while making the gravy. Pur the liquid from skillet and reserve.
To make the gravy, heat 3 tablespoons of the reserved fat in skillet. Blend in 3 tablespoons flour. Cook over low heat, stirring until the mixture is smooth and bubbly. Remove from heat. Add eenough milk to the reserved liquid to measure 3 cups and pour into the skillet. Heat to boiling, stirring constantly, boil and stir 1 minute.
Return chicken to the gravy in the skillet. Prepare dough for Dumplings and drop by spoonfuls onto hot chicken. Cook uncovered 10 minutes. Cover and cook 20 minutes longer.
6 to 8 servings.
Dumplings
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons shortening
3/4 cup milk
Measure flour, baking powder and salt into a bowl. Cut in shortening thoroughly with a pastry blender until mixture looks like meal. Stir in the milk.
Opt. If you like, mix a couple of tablespoons of snipped chives or parsley into the dumpling batter. Or add more flavor to chicken by adding sliced onions, celery , carrots or you favorite herbs to simmering chicken.
Snickerdoodles
1/2 cup butter or margarine, softened
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon
Heat oven to 400 degrees. Mix thoroughly butter, shortening, 1 1/2 cups sugar and the eggs. Blend in flour, cream of tartar, soda and salt. Shape the dough by rounded teaspoonfuls into balls the size of small walnuts. Mix 2 tablesppons sugar and the cinnamon. roll the balls in the sugar-cinnamon mixture and place them about 2 inches apart on an ungreased baking sheet. Bake 8 to 10 minutes or until set. (the cookies puff up first, then flatten out. )Immediately remove the cookies from the baking sheet. Makes about 6 doz. cookies.
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon soda
1/4 teaspoon salt
2 tablespoons sugar
2 teaspoons cinnamon
Heat oven to 400 degrees. Mix thoroughly butter, shortening, 1 1/2 cups sugar and the eggs. Blend in flour, cream of tartar, soda and salt. Shape the dough by rounded teaspoonfuls into balls the size of small walnuts. Mix 2 tablesppons sugar and the cinnamon. roll the balls in the sugar-cinnamon mixture and place them about 2 inches apart on an ungreased baking sheet. Bake 8 to 10 minutes or until set. (the cookies puff up first, then flatten out. )Immediately remove the cookies from the baking sheet. Makes about 6 doz. cookies.
Thursday, April 7, 2011
Lemon Cream Chicken
This is sooo Delicious and easy
1/2 cup plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves
1/4 cup butter, cubed
1 cup chicken broth
1 cup heavy whipping cream, divided
3 tablespoons lemon juice
1/2 pound fresh mushrooms, sliced
In a large resealable plastic bag, combine 1/2 cup flour, salt and pepper. Add chicken and shake to coat. In a large skillet, cook chicken in butter for 8-9 minutes on each side or until juices run clear. Remove chicken and keep warm.
Add broth to the drippings. bring to a boil over medium heat; stir to loosen browned bits from pan. Simmer, uncovered, for 10 minutes or until broth is reduced to 1/3 cup. Stir in 3/4 cup cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes.
Combine remaining flour and cram until smooth; stir into skillet. bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through. Yield: 6 servings.
1/2 cup plus 1 tablespoon all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
6 boneless skinless chicken breast halves
1/4 cup butter, cubed
1 cup chicken broth
1 cup heavy whipping cream, divided
3 tablespoons lemon juice
1/2 pound fresh mushrooms, sliced
In a large resealable plastic bag, combine 1/2 cup flour, salt and pepper. Add chicken and shake to coat. In a large skillet, cook chicken in butter for 8-9 minutes on each side or until juices run clear. Remove chicken and keep warm.
Add broth to the drippings. bring to a boil over medium heat; stir to loosen browned bits from pan. Simmer, uncovered, for 10 minutes or until broth is reduced to 1/3 cup. Stir in 3/4 cup cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes.
Combine remaining flour and cram until smooth; stir into skillet. bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through. Yield: 6 servings.
Ocean Water
3 Tablespoons water
2 Tablespoons sugar
1 teaspoon coconut extract
2 drops blue food coloring
2 12-oz cans cold Sprite
Ice
Combine the water and the sugar in a small bowl. Microwave for 30-45 seconds, stir to dessove all the sugar. Allow this syrup to cool. Add coconut extrat and food coloring to the cooled syrup. Stir well. combine the syrup with two cans of cold Sprite. Divide and pour over ice.
Warning: when serving beaware that this drink does stain and will turn tounges blue, not suggested for weddings..ha-ha
2 Tablespoons sugar
1 teaspoon coconut extract
2 drops blue food coloring
2 12-oz cans cold Sprite
Ice
Combine the water and the sugar in a small bowl. Microwave for 30-45 seconds, stir to dessove all the sugar. Allow this syrup to cool. Add coconut extrat and food coloring to the cooled syrup. Stir well. combine the syrup with two cans of cold Sprite. Divide and pour over ice.
Warning: when serving beaware that this drink does stain and will turn tounges blue, not suggested for weddings..ha-ha
Karie's Lemon Ice Cream
3 oz. cream cheese, softened
3 cups sugar
1 (3 0z.) package lemon jello
2 cups half and half
2/3 cup fresh squezzed lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup whipping cream, whipped
8 to 10 cups whole milk (2% works fine)
yellow food coloring, opt.
In a mixing bowl, combine the cream cheese, sugar and gelatin; mix well. Add half and half, lemon juice, zest and extracts; beat until smooth. Fold in the whipped cram. Stir in enough milk to measure 1 gallon. add food coloring if desired. freeze in batches according to manufactures directions. Refrigerate extra mixture until it can be frozen. Allow to ripen in ice cram freezer or firm up in freezer for 2-4 hours before serving remove from freezer 10 min. before serving. Yeild 1 gallon.
3 cups sugar
1 (3 0z.) package lemon jello
2 cups half and half
2/3 cup fresh squezzed lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup whipping cream, whipped
8 to 10 cups whole milk (2% works fine)
yellow food coloring, opt.
In a mixing bowl, combine the cream cheese, sugar and gelatin; mix well. Add half and half, lemon juice, zest and extracts; beat until smooth. Fold in the whipped cram. Stir in enough milk to measure 1 gallon. add food coloring if desired. freeze in batches according to manufactures directions. Refrigerate extra mixture until it can be frozen. Allow to ripen in ice cram freezer or firm up in freezer for 2-4 hours before serving remove from freezer 10 min. before serving. Yeild 1 gallon.
Chocolate Chip Cookies
Cream together
2 cups shortening
1 1/2 cup white sugar
1 1/2 cup brown sugar, packed
2 teaspoons vanilla
1/2 teaspoons water
4 eggs
add
5 cup flour
2 teaspoons baking soda
1 1/2 tsp salt
stir in
12 oz milk chocolate chips
preheat oven to 375. Drop cookies by tablespoon onto cookie sheet. Bake for 8 min.
(these are different than the toll house recipe)
2 cups shortening
1 1/2 cup white sugar
1 1/2 cup brown sugar, packed
2 teaspoons vanilla
1/2 teaspoons water
4 eggs
add
5 cup flour
2 teaspoons baking soda
1 1/2 tsp salt
stir in
12 oz milk chocolate chips
preheat oven to 375. Drop cookies by tablespoon onto cookie sheet. Bake for 8 min.
(these are different than the toll house recipe)
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