Triple-Berry Ice Cream

 

Triple-Berry Ice Cream

 

1  quart  3-Berry Smoothie

1-1/2  Cups  Blackberries, divided

1-1/2  Cups  Raspberries, divided

1-1/2  Cups  Blueberries, divided

1-1/2  Cups  Sugar

2  (14-oz)   Sweetened Condensed Milk

1  (3.4-oz)  Instant Vanilla Pudding

4  Cups  Half-and-Half

 

Simmer together the 3-Berry Smoothie, 1 Cup Blackberries, 1 Cup Raspberries, 1 Cup Blueberries, and Sugar until sugar is dissolved and Berries are softened.  Stir in Sweetened Condensed Milk and Vanilla Pudding.  Pour into 6-quart freezer canister and stir in Half-and-Half.  Chill until cold through.  Freeze according to manufacturer's instructions.  When the freezing is complete, stir in the remaining half cup of Blackberries, Raspberries, and Blueberries.  Repack ice cream freezer with ice and allow Ice Cream to cure for 2-4 hours before serving, checking every hour or so to make sure the ice is well-packed, adding more ice as needed.  Makes 6 quarts.

 

 

"Favor is deceitful, and beauty is vain,

but a woman who feareth the LORD,

she shall be praised."

Proverbs 31:30

 

 

 

An original recipe "perfected in the Author's own test kitchen".

 

Overnight Caramel-Soaked French Toast

 

Overnight Caramel-Soaked

French Toast

 

1-1/2  Cups  Brown Sugar, firmly packed

3/4  Cup  Butter

1/4-Cup + 2 Tablespoons  Corn Syrup  (3 ounces total)

1  loaf  French Bread, sliced into 1-3/4-inch-thick cubes  (about 8 cups)

4  Eggs, beaten

2-1/2  Cups  Whole Milk -or- Half & Half

1  Tablespoon  Vanilla

1/4  teaspoon  Salt

3  Tablespoons  Sugar

1-1/2  teaspoons  Cinnamon

1/4  Cup  Butter, melted

 

Combine the Brown Sugar, Butter, and Corn Syrup in a medium saucepan; cook over medium heat, stirring constantly, for 5 minutes or until mixture is bubbly.  Pour Caramel Syrup evenly into a lightly-greased 3-quart baking dish (I like the half-size foil steam table pan, it is slightly deeper than a 9 x 13).  Arrange the Bread cubes over the Caramel Syrup.

 

In a medium work bowl, combine the Eggs, Milk, Vanilla, and Salt; stir well and slowly pour over the Bread.  Cover and chill at least 8 hours.

 

Combine the 3 Tablespoons Sugar and 1-1/2 teaspoons Cinnamon; sprinkle evenly over the soaked French Toast.  Drizzle with the melted Butter.  Bake uncovered at 350* for 45 to 50 minutes, or until golden and bubbly.  Serve immediately to 10 very dear ones.  Keep the leftovers, if there are any, in the refrigerator.

 

 

"Therefore the LORD himself shall give you a sign;

Behold, the  virgin shall conceive, and bear a Son,

and shall call His name Immanuel.

Butter and honey shall He eat that He may know

to refuse the evil and choose the good."

Isaiah 7:14 & 15

 

 

This recipe has been a favorite Christmas-morning breakfast in our family for many years.  I like to use the left-over soup bread cubes from communion and make several pans of this for the freezer.  If you are freezing this, sprinkle the Toast with the Cinnamon-Sugar mixture before freezing.  Let it thaw overnight int the fridge and top it with the melted Butter just before baking.  Yummy!

 

 

Adapted from Far Above Rubies page 102



Plum Tart

 

 

Plum Tart

 

For the Pastry:

1-1/4  Cups  Flour

1/4  teaspoon  Salt

3  Tablespoons  Sugar

10  Tablespoons  Butter, well chilled

1  Egg Yolk

1-1/2  Tablespoons  Cold Water, with more if needed

 

Combine the Flour, Salt, and Sugar in a mixing bowl and toss together.  Cut the Butter into bits and drop them into the work bowl.  With a pastry blender, blend the ingredients together until they resemble flakes of oatmeal.  In a small bowl, combine the Egg Yolk and the Water.  Add the Egg mixture to the Flour mixture and stir gently with a fork until the Egg is evenly distributed.  Feel the dough; it should be damp enough to form a rough mass.  If not, add a few more drops of Water.

 

With your fingers, press and pat walnut-sized pieces of dough into your pie plate or tart pan, leaving no gaps and making it as even as you can.



 

Bake at 425* for 12-15 minutes, until lightly golden brown and dry.  Cool to room temperature before proceeding.

 

For the Lemon Filling:

1/3  Cup  Lemon Juice

1/2  Cup  Sugar

2  Eggs

1/2  Cup  Heavy Cream

Dash Salt

 

Preheat oven to 350*.  Beat together the Lemon Juice and Sugar.  Stir in the Eggs, Cream, and Salt.  Pour into the cooled Tart Shell and bake until just set, about 20 minutes.  Cool to room temperature.

 

For the Plum Topping:

3 to 4  Plums,

1/4  Cup  Currant Jelly, warmed to melting

 

Wash and pit the Plums; cut into quarters.  Thinly slice the Plums, using a mandolin or very sharp knife.  Arrange the Plums over the Lemon Filling in a decorative design.  Gently spoon the Currant Jelly over the Plums.  Serve at room temperature as soon as possible.  Serves 8.  Store any remainder in refrigerator.

 

Recently T brought home some heart-shaped plums--so lovely to look at and fun to slice in half to find the heart!  I had fun adapting and melding together some recipes in the Williams-Sonoma Pies and Tarts cookbook to come up with this recipe.  Very easy--I especially like that the pastry is a pat-in-the-pan rather than roll-out crust.

 

"But the fruit of the Spirit is Love,

Joy, Peace, Long-Suffering, Gentleness,

Goodness, Faith, Meekness, Temperance;

against such there is no law."

Galatians 5:22 & 23

 



Maple Nut Granola

 

Maple Nut Granola

 

In a large bowl combine:

4  Cups  Old-Fashioned Oats

1  Cup  Chopped Pecans -or- Walnuts

1  Cup  Chopped Cashews

1/3  Cup  Toasted Sesame Seeds -or- Pumpkin Seeds (Pepitas)  (buy the Sesame Seeds in the Asian section--already toasted and cheaper!)

1  Cup  Dried Cranberries  -or-  Dried Cherries, Blueberries or Raisins, or a combo of them all!

1  Cup  3/8-inch Diced Dried Apricots

2  teaspoons  Cinnamon

1  teaspoon  Salt

 

And toss well.

 

In a separate bowl mix:

1/2  Cup  Maple Syrup

1/3  Cup  Honey

1/4  Cup  Melted Butter

 

Pour over the Oat mixture and stir to combine.  Spread Granola on two large rimmed baking trays.  Bake at 300* for 30 minutes or until Oats are toasty brown, stirring twice to cook evenly.  Cool one hour.  Transfer to airtight containers for storage.  Makes 8 cups.

 

This is super yummy--you will want to double the recipe!  Stir it into yogurt, sprinkle over fresh fruit, use it as a topping for baked apples, or my favorite way, cook with an equal amount of water as for oatmeal and serve as a hot cereal.  (It's so good this way that I've been having it for breakfast AND lunch!)

 

 

"Show me Thy ways, O LORD; teach me Thy paths.

Lead me in Thy truth, and teach me;

for Thou art the God of my salvation;

on Thee do I wait all the day."

Psalm 25: 4 & 5

 



 

(Don't you wish this was your breakfast?)

 

Adapted from Cheap Thrills Cuisine by Lombardo & Bui