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Lanie’s Pink Lemonade Cherry Ice Cream

I am blessed each month to attend Inspire Women’s Inner Circle where the sweet staff and wonderful teacher, Anita Carman, refresh and encourage women’s ministry leaders. This month we celebrated Anita’s birthday, so I brought ice cream to go with cake. I like to make a pink ice cream to match Inspire Women’s signature color, so I created pink lemonade cherry ice cream with white chocolate morsels. Here is another refreshing summer ice cream creation:

2 hours in advance, in a small bowl combine:
2 cups pitted, dark sweet cherries (I prefer Trader Joe’s frozen);
1/2 cup sugar;
Zest from 2 lemons;
Fresh juice from 2 lemons.

Let cherries macerate. When it’s time to mix the ice cream, strain cherries and reserve cherry juice. Mash half the cherries to mix in the ice cream mix, and reserve half to add in later.

In a large mixing bowl, mix on low speed until sugar is dissolved (2 minutes):
1 cup whole milk;
1/2 cup sugar.

Stir in:
2 cups heavy cream;
1/2 cherries, mashed;
Reserved cherry juice;
1 tsp Tahitian vanilla.

Turn on electric ice cream maker, and pour in ice cream mixture.
Let mix until beginning to thicken, about 15-18 minutes.

Add in:
Reserved cherries;
Heaping 1/2 cup white chocolate morsels.
Let mix another 5 minutes.

Ice cream will be soupy. Transfer ice cream to an airtight container and place in freezer to firm up. Remove frozen ice cream from freezer to soften for about 10 minutes before scooping.

This is so fresh and delicious! Maybe try amping up the sour by adding the zest and juice of a third lemon… Happy summer!

Unpaid ad, but FYI: My ice cream maker is the Cuisinart Classic Frozen Yogurt – Ice Cream & Sorbet Maker.

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Lanie’s “Summer Delight” Strawberry Watermelon Ice Cream

For Hubby & me, Memorial Day marks the start of summer watermelon season. We have watermelon with every meal from Memorial Day through Labor Day. With so much watermelon sliced in the ‘fridge, I decided to create a watermelon ice cream recipe. Strawberry is another summer favorite fruit, so I modified my strawberry lime ice cream recipe (June 2016 archives) to make this summer delight creation. Here is my latest scoop on ice cream:

2 hours in advance, in a small bowl combine:
1 cup fresh strawberries, rinsed, hulled, thinly sliced;
1 cup fresh watermelon, cut in chunks, thinly sliced;
1/2 cup sugar;
Fresh lime juice from 2 limes.
Let fruit macerate. When it’s time to mix the ice cream, strain fruit and reserve fruit juice. Mash half the fruit to mix in the ice cream mix, and reserve half to add in later.

In a large mixing bowl, mix on low speed until sugar is dissolved (2 minutes):
1 cup whole milk;
1/2 cup sugar.

Stir in:
2 cups heavy cream;
1/2 fruit, mashed;
Reserved fruit juice;
1 tsp Tahitian vanilla.

Turn on electric ice cream maker, and pour in ice cream mixture.
Let mix until beginning to thicken, about 15-18 minutes.

Add in:
Reserved sliced fruit.
Let mix another 5 minutes.
Ice cream will be soupy. Transfer ice cream to an airtight container and place in freezer to firm up. If you can wait long enough that ice cream is frozen hard, remove from freezer to soften for about 10 minutes before scooping.

This is a cool, delicious, summer fruit delight! Enjoy!

Unpaid ad, but FYI: My ice cream maker is the Cuisinart Classic Frozen Yogurt – Ice Cream & Sorbet Maker.

Super Cutie Cherry Muffins

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For my birthday Mom gave me a set of mini muffin tins to add to my kitchen collection, and she included  the printed recipe for cherry muffins. I had seen the Food Network and country singing star bake these muffins on Trisha’s Southern Kitchen, so I was excited to try them. Naturally, I made some adjustments and now I have a recipe which I can call my own. Today I made these cutie muffins with a bright pink cherry to share with the sisters at Inspire Women, and I was flattered when my treat was called, “Divine.” This is my creation:

Cream together: 1/4 cup softened butter + 1/2 cup granulated sugar + 1/2 cup brown sugar.
Add and mix: 2 eggs.
Add and mix: 3 Tbs maraschino cherry juice + 1/4 tsp almond extract.
Sift together: 1 cup unbleached flour + 1/4 tsp baking powder.
In 3-4 batches, add and mix dry mixture into creamed mixture.
Stir in: 1/2 cup pecan pieces.

Scoop muffin batter into mini cupcake tins lined with mini cupcake papers. (Pampered Chef small scoop is the perfect size to portion 2 tsp batter.)
Lightly press 1/2 maraschino cherry into each mini cup of muffin batter.
Bake @ 400* 8-10 minutes, until muffins are lightly browned on top.
Dust hot muffins with powdered sugar.
Remove individual muffins to wire rack to cool.
Makes about 3 dozen mini muffins.

Serve with love! Package these cutie muffins in a basket to give for a gift or share at a ladies’ gathering. They are so super cute and yummy!

New Year’s Black-Eyed Peas

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Happy New Year’s Eve! Last night I soaked the beans, and today I made a big pot of black-eyed peas to ring in the New Year. While I started with my Big Pot o’ Beans recipe (November 2013 archives), this variation is quite a departure from my original soupy beans. This is my new recipe:

1 lb dried black-eyed peas, soaked and strained;
4-6 slices bacon, cut into 1/2″ pieces;
1/2 small/medium yellow onion, diced;
2 cloves garlic, smashed and minced;
2 Tbs tarragon vinegar (or red wine vinegar);
1 15 oz can tomato sauce (I prefer Trader Joe’s organic);
2 cans water;
1 tsp coarse salt;
1 tsp paprika;
1 tsp Tony Cachere’s creole seasoning;
1/2 tsp ground cumin;
1/2 tsp ground ancho chili pepper;
1/2 tsp dried oregano;
1 bay leaf;
1 Tbs Louisiana Hot Sauce.

When you begin cooking, drain off soaking liquid from beans. Then start by frying chopped bacon in large soup (“bean”) pot. When bacon is crisp, drain off most of the rendered fat. Add a little olive oil to the bean pot; Sauté onion; Season with 1/2 tsp salt; Add garlic. Increase heat; Add 2 Tbs vinegar; Scrape brown bits off bottom of pot. Add strained black-eyed peas; Season with another 1/2 tsp salt; Stir! Add tomato sauce; Add 2 cans water; Stir! Add the rest of the spices and Louisiana hot sauce; Stir! Heat to boil; reduce to simmer. Simmer, simmer, simmer. Taste and adjust seasonings. Happy New Year! Wishing you joy, health and prosperity!

Pumpkin Muffins

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Because I adore pumpkin recipes for fall, I wondered if I could modify my award-winning applesauce muffins (August 2016 archives) by substituting canned pumpkin. Yes! Here is my updated recipe:

Cream together: 1/2 cup softened butter + 1 cup sugar.
Mix in: 1 egg.
Sift together: 2 cups unbleached flour + 2 tsp baking powder + 1/2 tsp baking soda + 1+1/2 tsp ground cinnamon + 1 tsp ground nutmeg + 1/4 tsp ground cloves.
Measure into measuring cup: 1 cup canned pumpkin.
Alternately add and mix flour mixture and pumpkin into creamed mixture, beginning and finishing with dry mixture.
Measure into glass measuring cup: 1 cup dried raisins (I’ve been favoring golden raisins). Pour boiling water over raisins and let fruit soak to plump. Strain plumped raisins and fold into muffin batter.

Scoop muffin batter into cupcake tin lined with cupcake papers. (Pampered Chef large scoop or an ice cream scoop is a perfect size for portioning muffin batter.) Bake @ 375* 20-25 minutes, until muffins are lightly browned on top and the toothpick test comes out clean.
Remove individual muffins to wire rack to cool.

Note: I had only a dozen cupcake papers, and the recipe makes 15-18 muffins, so I portioned the extra batter into mini cupcake papers. (Pampered Chef mini scoop is the perfect size for portioning mini muffins.) I don’t have mini cupcake tins (Santa, baby…), so I stood the cupcake papers in a pie dish to fill and bake them. Bake mini muffins 15-18 minutes, until muffins are set on top. Super cute for quick breakfast or little snacks!

Award-Winning Applesauce Muffins

Back-to-school season causes me to crave applesauce muffins. Something comforting about the spices and raisins suggests autumn is coming even though temperatures are still hitting the 80s in humid Houston. I loved when Mom made these applesauce cupcakes (I call them muffins now), and I won with this recipe in the Marion Star cooking contest when I was in 8th grade. I remember Mom helping me decide if I should enter the children’s category or the baking category, and I chose to enter the baking category, so some adults were not thrilled when a middle-school kid took the honor. I also remember one of my best friends coming to the mall for the event to cheer me on and my teachers making a big deal of my accomplishment at school the next day. This is my family’s recipe:

Cream together: 1/2 cup softened butter + 1 cup sugar.
Mix in: 1 egg.
Sift together: 2 cups unbleached flour + 2 tsp baking powder + 1/2 tsp baking soda + 1+1/2 tsp ground cinnamon + 1 tsp ground nutmeg + 1/4 tsp ground cloves.
Measure into glass measuring cup: 1 cup unsweetened applesauce.
Alternately add and mix flour mixture and applesauce into creamed mixture, beginning and finishing with dry mixture.
Measure into glass measuring cup: 1 cup dried raisins (I’ve been favoring golden raisins). Pour boiling water over raisins and let fruit soak to plump. Strain plumped raisins and fold into muffin batter.

Scoop muffin batter into cupcake tin lined with cupcake papers. (Pampered Chef large scoop or an ice cream scoop is a perfect size for portioning muffin batter.) Bake @ 375* 20-25 minutes, until muffins are lightly browned on top and the toothpick test comes out clean.
Remove individual muffins to wire rack to cool.

Serve with love! Applesauce muffins are a wonderful treat because they can pass for a healthy breakfast-on-the-go or lunchbox or after-school snack. I’ve also packaged warm muffins in a cutesy basket to share at a ladies’ gathering or the office. I wish I’d taken a picture, but I baked in the morning and was rushing out the door…

…Ahh, but Mom had the brilliant idea to dig up the press photo from 1979. So, to prove I really did win the Marion Star cooking contest (and to demonstrate I am not vain by my willingness to post this tragic middle-school picture on the forever web), here I am so extremely excited to display my award-winning applesauce cupcakes. I do not remember if I thought I was having a good hair day.
muffins

Lanie’s Pink-berry Ice Cream

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One of my co-workers at Tammy Bateman Properties office raved about a black raspberry ice cream, so I was inspired to make some for us. I modified my strawberry lime ice cream recipe (June 2016 archives) and think I got the blackberry/raspberry fruit ratio right on the first try. Because the ice cream is very pink and not blackberry in color, I named my flavor pink-berry. Here is my latest berry ice cream creation:

2 hours in advance, in a small bowl combine:
1 cup fresh blackberries, rinsed;
2 cups fresh raspberries, rinsed;
1/2 cup sugar;
1/4 cup fresh orange juice (juice 1 orange).
Let berries macerate. When it’s time to mix the ice cream, strain berries and reserve berry juice. Mash half the berries to mix in the ice cream mix, and reserve half to add in later.

In a large mixing bowl, mix on low speed until sugar is dissolved (2 minutes):
1 cup whole milk;
1/2 cup sugar.

Stir in:
2 cups heavy cream;
1/2 berries, mashed;
Reserved berry juice;
1 tsp Tahitian vanilla.

Turn on electric ice cream maker, and pour in ice cream mixture.
Let mix until beginning to thicken, about 15-18 minutes.

Add in:
Reserved berries.
Let mix another 5 minutes.
Ice cream will be soupy. Transfer ice cream to an airtight container and place in freezer to firm up. If you can wait long enough that ice cream is frozen hard, remove from freezer to soften for about 10 minutes before scooping.

If seeds are a problem, strain seeds from berry mixture. This sounded too tedious to me, and I think my friends at work agreed the occasional seed adds texture to the creamy deliciousness. Enjoy!

Unpaid ad, but FYI: My ice cream maker is the Cuisinart Classic Frozen Yogurt – Ice Cream & Sorbet Maker.

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