Favorite Recipes

Polynesian Wedding Cake

Shared by Sunshine Cobb

Objective Clay

Beat Well in a Big Bowl
1 1/4 c oil
2 c sugar
3 eggs

Combine and Mix
2 c flour
2 t cinnamon
2 t baking soda
2 t vanilla
2 c shredded carrots
1 c nuts- chopped
1 small can crushed pineapple
1 1/4 shredded coconut

Beat sugar and eggs till fluffy. Then fold them into the il and add other ingredients.  Cook at 350 degrees

Frosting
6 oz cream cheese- room temperature
5 oz butter- room temperature
2 c confectioner's sugar- sift
1/2 cup walnuts- finely chopped.
 


Roasted Strawberry & Buttermilk Ice Cream

Makes about 1 Quart: Shared by Lindsay Oesterritter
from Jenis Splendid Ice Creams at Home cookbook, by Jeni Britton Bauer

Objective Clay

Roasted Strawberries:
1 pint strawberries hulled and sliced 1/2 inch thick
1/3 cup sugar
3 tablespoons fresh lemon juice

Ice Cream Base:
1 1/2 cups whole milk
2 tablespoons cornstarch
2 ounces (4 tablespoons) cream cheese softened
1/8 teaspoon fine sea salt
1 1/4 cup heavy cream
2/3 cup sugar
2 tablespoon light corn syrup
1/4 cup buttermilk

PREP: For the strawberries- Preheat the oven to 375 degrees F. Combine the strawberries with the sugar in an 8-inch square glass or ceramic baking dish, stirring gently to mix well. Roast for 8 minutes, or until just soft. Let cool slightly. Puree the berries in a food processor with the lemon juice. Measure 1/2 cup of the pureed berries; refrigerate the rest of the puree for another use. 

For the ice cream base- Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cram cheese and salt in a medium bowl until smooth. Fill a a large bowl with ice and water. 

COOK: Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove for the heat and gradually whisk in the cornstarch slurry. Bring the mixture to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat.

CHILL

Gradually whisk the hot milk mixture into the cram cheese until smooth. Add the reserved 1/2 cup strawberry puree and the buttermilk and blend well. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

FREEZE

Pour the ice cream base into the frozen canister and spin until thick and creamy.  Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours. 

Kona Stout Ice Cream

Makes about 1 quart2 cups whole milk
1 1/2 tablespoons cornstarch
1 1/2 ounces (3 tablespoons) cream cheese softened
1/8 teaspoon fine sea salt
1 1/4 cup heavy cream
2/3 cup sugar
2 tablespoons light corn syrup
2 tablespoons dark-roast Kona coffee beans, coarsely ground
1/2 cup Barley's Russian Imperial Stout or other very dark stout

PREP: Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cram cheese and salt in a medium bowl until smooth. Fill a a large bowl with ice and water. 

COOK: Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, add the coffee and let steep for 5 minutes.  Strain the milk mixture through a sieve lined with cheesecloth to extract as much liquid as possible, then discard the grounds. Return the cream mixture to the saucepan and gradually whisk in the cornstarch slurry. Bring back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from heat. 

CHILL: Gradually whisk the hot milk mixture into the cram cheese until smooth. Add the stout and blend well. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

FREEZE: Pour the ice cream base into the frozen canister and spin until thick and creamy.  Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours. 


Jennifer Allen's Masala Chai (Spiced Tea)

masala chia

3 c water
6-8 whole green cardamom pods smashed
2-3 large pieces crystallized ginger
       (or 2-3 slices fresh)
one long cinnamon stick
1 piece star anise
4 whole cloves
6-8 peppercorns, smashed

2 c. milk
3 tsp. loose black tea leaves
sweetener to taste

Makes about four 8 oz. servings
In a small saucepan, combine water and spices.  Bring to a boil then lower the heat and simmer for a few minutes, until fragrant.  Add milk and tea leaves and bring back to boil then lower heat and simmer for another minute.  Turn off heat and let steep for 2 minutes.  Pour into a cup through a fine mesh sieve.  Discard leaves and spices.  Add sweetener to taste if desired (no added sweetener needed if using crystallized ginger).   


Kip's Crispy French Toast

I love the occasional sweet breakfast treat, especially as the temperature dips and life centers around all things cozy. Even if you don't think you like french toast, give this a try - custardy on the inside and crunchy out, this one is a winner!

IMG_4238.jpg

1 c. milk or 1/2 & 1/2
4 eggs
2 tsp. vanilla
1 T. sugar
dash salt
cinnamon to taste

3/4 c. panko bread crumbs
1 T. sugar
additional cinnamon to taste

canola or another neutral oil
6 - 8 slices of bread about 1" thick (I typically use sourdough)

Pour enough oil into a flat bottomed pan to cover the base.  Heat on medium low while you whisk the first six ingredients together in a shallow, wide dish.  In a separate bowl, mix the panko, sugar and cinnamon.  Soak slices of bread in the egg mixture for a few minutes on each side, followed by a coating of the panko crumbs.  Cook in the hot oil until lovely and golden, about 3 minutes each side.  Enjoy with warm maple syrup and any favorite toppings!


Emily Schroeder Willis
share GRAMERCY TAVERN GINGERBREAD

from Epicurious/ BY CLAUDIA FLEMING GOURMET FEBRUARY 2000

emily schroeder willis

1 cup oatmeal stout or Guinness
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting

  1. Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
  2. Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
  3. Pour batter into 10" (10-12 cup) bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
  4. Serve cake, dusted with confectioners sugar, with whipped cream.