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

 

 

No-Fry-Cinnamon Applesauce Doughnuts

Good Morning~

Today I am guest blogging for my dear friend Kendra at Living In The Shoe.  When you visit her site, take time to read her posts.  I have especially appreciated her mini apologetics series.  Be sure to leave her a message telling her you're visiting from my site.

Because school is back in session, I'm going to be taking a step back from blogging (especially for the next two weeks).  I'll be back mid-September (after T's & my anniversary!) or maybe a little sooner--the boys started a quilt project this summer and I must. get. this. project. completed.  So, until it is off my dining room table,

"The LORD bless thee and keep thee:

The LORD make His face shine upon thee,

and be gracious unto thee:

The LORD lift up His countenance upon thee,

and give thee peace."

Numbers 6:24-26

Mango Chicken Salad

Mango Chicken Salad

For the Dressing:

2/3  Cup  Mayo

2  Limes, juiced and zested

1  teaspoon  Chili Powder

1/4  teaspoon  Cumin

dash  Chipotle Chili Powder

For the Salad:

2  Mangoes, peeled and sliced

1  Avocado, diced

1  can (15-oz.)  Black Beans, drained and rinsed

1  Cup  Grilled Corn (from Trader Joe's, or use 1 Cup frozen Corn )

1/4  Cup  Diced Red Bell Pepper

1  Cup Chopped Celery

3  Tablespoons  Diced Red Onion

1  large  Tomato, diced

1  pound  Lime-Marinated Grilled Chicken, diced

Chopped Fresh Cilantro

Romaine Lettuce, if desired

Mix together all Dressing ingredients until well combined; store in refrigerator.

Combine all Salad Ingredients and dress with Dressing.  If you omit the Lettuce, this will keep nicely in the refrigerator for several days, getting yummier as the dressing and flavors blend.  Serves 8-10, depending on how much Lettuce you use and how hungry everyone is.

To make Lime-Marinated Grilled Chicken:

Marinate 1 pound boneless, skinless Chicken breast in the juice of 5 or 6 Limes, 2 Tablespoons Olive Oil, 3 Crushed Garlic cloves, and a dash of Chili Powder, Salt, and Black Pepper for one to two hours.  Grill until done, or saute in skillet.  Cut into bite-sized pieces.  I like to do about 3 pounds of Chicken at a time and keep it in the freezer, ready to go. 

"The name of the LORD is a strong tower;

the righteous runneth into it, and is safe"

Proverbs 18:10



Focaccia Bread

Focaccia Bread

2-1/2  Cups  Hot Milk  --  120* - 130*

13-1/2  Tablespoons  Olive Oil, divided

4-1/2  Cups  White Flour

1  Cup  Semolina Flour, plus more for flouring pan

1-1/2  teaspoons  Salt, divided

2-1/4  Tablespoons  Yeast

3  Tablespoons  Italian Seasoning

1-1/2  Tablespoons  Fresh Rosemary, chopped

Pour a scant Tablespoon Olive Oil into a quarter-sheet rimmed pan (12" x 17", the "Costco Jelly Roll pan", as we call it) and coat with Semolina Flour, set aside.

In a mixer work bowl, place both Flours, 3 Tablespoons Olive Oil, 3/4 teaspoon Salt, Yeast, Italian Seasoning, and Rosemary.  Blend on medium with dough hook.  Reduce speed to low and add Milk slowly.  Raise speed to 'knead' (which is '2' on my Kitchen Aid) and mix for 5 minutes, stopping halfway to ensure that the dough is thoroughly mixed on the bottom--dry lumps are no fun to crunch into!  Remove from work bowl and spread evenly into pan.  Indent with your fingers; brush with 2-1/2 Tablespoons Olive Oil and sprinkle with 3/4 teaspoon of Salt (I like to use my salt grinder here).  Let rest for 30 minutes.  Bake at 400* until golden brown, about 12-15 minutes.  Brush with additional Olive Oil if desired.  Cut into 24 squares for serving.

I made 2 recipes of this--if you have a large mixer you can make a double batch at once--and used them to make sandwiches for the freezer for the children's school lunches.  I used a mayo-pesto mix, mustard, turkey, and provolone.  If you wanted to make these for a Luncheon or Tea you could add in thin-sliced Tomato, Butter Lettuce, Sprouts, Avocado, thin-sliced Red Onion, Olive Tapenade, slices of Nectarines or Mangoes, or sliced Almonds, or maybe all of them, and toast for about 10 minutes at 350*.

But none of that works well in the freezer, so I didn't.

Enjoy!

Jesus said unto them, "I am the Bread of Life;

he that cometh to Me shall never hunger,

and he that believeth on Me shall never thirst."

John 6:35

Then said they unto Him, "LORD, evermore give us this Bread."

John 6:34

My very dear friend Deborah gave me this recipe about four years ago--I hope you enjoy it as much as we have!