Homemade Whipped Cream

This is so easy and is a great topping for pies, cakes, ice cream, whatever you can think.  This recipe can easily be doubled.

Enjoy!

Ingredients:

1 cup of Heavy Cream (cold)

2 Tbls of powdered sugar

1/2 tsp vanilla

Directions:

Place all ingredients in the mixer bowl.  Start on low speed to incorporate the ingredients, then turn to high.  Mix until stiff peaks form.

Chocolate Ganache

Chocolate ganache can used on top of cake or many other desserts.  It also makes desserts look expensive and fabulous.  Thank you Rose Bakes for the recipe.

Ingredients:

4 oz semi sweet chocolate (by weight)½ cup heavy whipping cream

Directions:

1. First, warm the cream in a saucepan over medium heat until simmering. While it's heating, chop the chocolate into small pieces if you're using bars or bricks) and place in a glass bowl. When the cream is heated, pour it over the chopped chocolate and stir until the chocolate it melted and the mixture is smooth. Allow to cool and thicken. {Note: you can also allow this to completely cool and whip it to use as a filling or frosting for piping.} I stuck mine in the frig for about 10 minutes to speed up the process!
2. I've also added in ¼ cup of corn syrup (for added shininess) and vanilla (for extra flavor) but these are not necessary!

Chocolate Ice Cream

This is a rich, delicious and easy recipe!  Thank you Alton Brown and Food Network.

Chocolate Ice Cream

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 saucepan and 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 the vanilla 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.

Angel Food Cake

Here is another wonderful recipe from Taste of Home.  We have chickens, so I get a lot of eggs.  I use the yolks to make the French Vanilla Ice Cream on my blog.  When I do that, I end up with a lot of egg whites.  So I use them egg whites to make this wonderful and easy cake.

Angel Food Cake

Ingredients:

1 1/4 cups egg whites

1 1/2 cups sugar, divided

1 cup cake flour

1 1/4 tsp cream of tartar

1 1/4 tsp vanilla

1/4 tsp salt

Directions:

1. Place egg whites in a large bowl; let stand at room temperature 30 minutes. Sift 1/2 cup sugar and flour together twice; set aside.
2. Place oven rack in the lowest position. Preheat oven to 350°. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Gradually fold in flour mixture, about 1/2 cup at a time.
3. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
4. Run a knife around side and center tube of pan. Remove cake to a serving plate. 

Vanilla Ice Cream

For Christmas my daughter purchased me a new Kitchen Aid Stand Mixer with the ice cream attachment.  Since then, I have been on a quest for delicious ice cream.  I found this one, and it is wonderful!  I make it all of the time.

Vanilla Ice Cream

Ingredients:

2 1/2 cups half-and-half

8 egg yolks

1 cup sugar

2 1/2 cups whipping cream

4 teaspoons vanilla

1/8 teaspoon salt

Directions:

1. In medium saucepan mix the egg yolks and sugar until well blended and mixed.  Add the half-and-half and heat over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. 

2. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla and salt. Cover and chill thoroughly, at least 8 hours. 

3. Assemble and engage the KitchenAid® Ice Cream Maker attachment. Turn to STIR Speed (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 15 to 20 minutes or until desired consistency is reached. Immediately transfer ice cream into serving dishes, or freeze in an airtight container. 

Fresh Strawberry Ice Cream Directions
1. In medium bowl, combine 2 cups chopped, fresh strawberries (or other fresh fruit) and 2 to 3 teaspoons sugar, if desired. 

2. Let stand while ice cream is processing. Add during last 3 to 5 minutes of freeze time.

Chocolate Chip Cookies

I have tried many recipes for chocolate chip cookies but this one from Hershey's is the absolute best.  I do not make smaller regular sized cookies, I make large jumbo cookies.  I do this for a few reasons, one they are fun to eat and two, I am not standing at the oven all day baking cookies.  :)

Chocolate Chip Cookies

Ingredients:

• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

Directions:

1. Heat oven to 375°F.

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 5 dozen cookies.

Vanilla Ice Cream

Since I found this recipe, I no longer buy ice cream at the store.  It is so easy and delicious.  It is vanilla (which is my favorite, but can easily be made into chocolate (by adding 1 cup of chocolate chips to the drained mixture before chilling) or strawberry or any other berry by adding some fruit puree. I have a really nice ice cream maker that sold for $80 but I bought it at the end of the season for $20.  They will be going on sale soon, so keep your eye out.  Enjoy!!


Ingredients:


2 cups whole milk
1 cup sugar
4 egg yolks
pinch of salt
2 cups half and half
2 cups whipping cream
2 tsp vanilla extract




Directions:


In a medium saucepan, whisk together milk, sugar, egg yolks and salt.  Place pan over medium-high heat and whisk until mixture reaches a simmer.  Lower heat to medium and whisk for 5 minutes or until mixture begins to thicken.  Strain mixture into a large bowl, then whisk in half and half and cream and vanilla.  Cover with plastic wrap and refrigerate until chilled, about 2 hours.


Pour mixture into ice-cream maker and process according to manufacturer instructions.

Cheesecake Bars

This is a wonderful recipe from Ree Drummond, the Pioneer Woman, on Food Network.  She makes a blackberry topping for hers, but you can make any topping or leave them plain.  Either way they are easy and tasty.  She uses a box of vanilla wafers and pecans.  These items are processed and expensive, so I just made a crust out of whole wheat, and it turned out amazing.

Ingredients

Crust:
Grease for foil
2 cups of whole wheat flour

1/2 cup sugar
1 stick (1/2 cup) butter, melted
 

Filling:
Three 8-ounce packages cream cheese
1 1/2 cups sugar
1 1/2 teaspoons vanilla
4 eggs
1/2 cup sour cream
 

Topping: If you desire
4 cups blackberries
1 cup sugar
1 tablespoon cornstarch

Directions

Preheat the oven to 350 degrees F.

For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
In a bowl, mix all ingredients.  Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)

For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.

Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.

For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.

In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.

Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).

When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.

Store leftovers in the refrigerator.

Blackberry Cobbler

This is a wonderful and delicious recipe that can be used with any other fruit, not just blackberries.  Sometimes I double the recipe which is easily done.  Thank you Pioneer Woman for your inspiration.  You can eat this alone or top with ice cream or even cream.

Ingredients:

• 1 stick Butter
• 1-1/4 cup Sugar
• 1 cup Self-Rising Flour
• 1 cup Milk
• 2 cups Blackberries (frozen Or Fresh)

 Directions:

• Melt butter in a microwavable dish. 
• Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well.
• Then, pour in melted butter and whisk it all well together. 
• Butter a baking dish.
• Now rinse and pat dry the blackberries. 
• Pour the batter into the buttered baking dish. 
• Sprinkle blackberries over the top of the batter; distributing evenly. 
• Sprinkle ¼ cup sugar over the top.
• Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. 
• If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.  (I always do!! )

Rhubarb Crisp

I love the rhubarb, anytime, anyway!!  But one of my favorite ways is in a crisp.  This is such a versatile recipe that you can really use any fruit.  This is quick and easy to make.  I hope you enjoy it as much as I do.

Ingredients:
5 cups chopped rhubarb
1 cup brown sugar, firmly packed
2/3 cup unbleached all purpose flour
2/3 cup quick cooking oats
1/2 tsp cinnamon
3 Tbls butter

Directions:

Place the chopped rhubarb in an 8" x 8" greased baking dish.
In a bowl, combine the brown sugar, flour, oats and cinnamon.
Cut in the butter with a pastry blender or two knives until mixture resemble coarse crumbs.
Sprinkle the above mixtur over the rhubarb, and pat down lightly.
Bake at 350° F for approx. 30 minutes or until the topping is lightly browned.
- See more at: http://www.rhubarb-central.com/rhubarb-crisp.html#sthash.ZSB1G95Y.dpuf

1.  Place rhubarb in 8x8 greased pan.
2.  In a bowl, combine the flour, sugar, oats and cinnamon
3.  Cut in the butter using your hands or a pastry blender
4.  Sprinkle over the rhubarb and then pat down with your hands.
5.  Bake at 350 degrees for about 30 minutes or until golden brown.

5 cups chopped rhubarb
1 cup brown sugar, firmly packed
2/3 cup all-purpose flour
2/3 cup quick-cooking oats
1/2 tsp. cinnamon
3 tbsps. butter - See more at: http://www.rhubarb-central.com/rhubarb-crisp.html#sthash.ZSB1G95Y.dpuf

5 cups chopped rhubarb
1 cup brown sugar, firmly packed
2/3 cup all-purpose flour
2/3 cup quick-cooking oats
1/2 tsp. cinnamon
3 tbsps. butter - See more at: http://www.rhubarb-central.com/rhubarb-crisp.html#sthash.ZSB1G95Y.dpuf

5 cups chopped rhubarb
1 cup brown sugar, firmly packed
2/3 cup all-purpose flour
2/3 cup quick-cooking oats
1/2 tsp. cinnamon
3 tbsps. butter - See more at: http://www.rhubarb-central.com/rhubarb-crisp.html#sthash.ZSB1G95Y.dpuf

5 cups chopped rhubarb
1 cup brown sugar, firmly packed
2/3 cup all-purpose flour
2/3 cup quick-cooking oats
1/2 tsp. cinnamon
3 tbsps. butter - See more at: http://www.rhubarb-central.com/rhubarb-crisp.html#sthash.ZSB1G95Y.dpuf