Fresh Strawberry Sorbet

Strawberry season is here and they are available in markets or at u-pick farms. The starwberry flavor is so refreshing to the pallet and you just want more.

Ingredients

2 C sugar

2 C water

2 pounds of  fresh strawberries

Directions

Cuisinart Yogurt/Ice Cream Machine and Cuisinart 7 or 12 cup food processor. Place Yogurt bowl in freezer 24 hours before making sorbet.

Simple Syrup

In small pan add water and sugar. Do not stir. Bring to boil and then simmer for 5-7 minutes. Remove from heat and cool. This maybe made ahead of time and refrigerated.

IMG_2944

Making Sorbet

Wash, destem, and halve the strawberries.

Add the strawberries to the food processor and puree until smooth.

Add 1 1/2 cups of simple syrup and  pulse until combined. Pour into large covered bowl and place into freezer for two to three hours.

IMG_3591

Assemble yogurt/ice cream maker and pour strawberry mixture into machine and churn for 15-20 minutes or until stiff.

Remove from maker and serve or place in covered container and freeze until further use.

IMG_3602

NOTE:

We use fresh organic strawberries. I have not made sorbet with frozen fruit.

Chocolate Chocolate Chip Cookies

What’s better than a chocolate chocolate chip cookie!  So good with a glass of milk and greater made into an ice cream sandwich.

Ingredients

1/2 C butter softened

1/2 C white sugar

1/3 C brown sugar

1 C plus 2 T flour

1 T Ghirardelli® cocoa mix

2 t espresso

1/2 t salt

1/4 t baking powder

1 t baking powder

1 egg

2 T milk

1 t vanilla

1 ounce semi sweet chocolate grated¹

2 C Guittard® milk or premium chocolate chips

Directions

Preheat oven 375º F   Parchment line baking sheets

In small bowl combine dry ingredients, mix then set aside.

In medium bowl mix butter and sugar until fluffy.

Add egg, milk, and vanilla and combine.

Stir in dry ingredients, chocolate chips, and grated chocolate.

Refrigerate for an hour. Drop by teaspoonful about 2 inches apart. Bake 10 – 12 minutes. Remove and cool on baking rack.

Note:

¹We use a microplane for grating the chocolate.

 

 

 

 

 

 

Bing Cherry Sorbet

Cherry season is here and never lasts long enough. Enjoy a sorbet made with fresh cherries. It is so tasty alone or with a dollop of whipped cream or better yet drizzled with choclate syrup. Yummy

Ingredients

Simple Syrup

1 C water

! C sugar

Cherry Sorbet

6 C cherries depitted and halved

2 T lemon juice

1/8 t almond extract

1 1/2 C simple syrup

Directions

Cuisinart Yogurt/Ice Cream Machine and 7 or 12 cup food processor

Simple Syrup

In small pan add water and sugar. Do not stir. Bring to boil and then simmer for 5-7 minutes. Remove from heat and cool. This maybe made ahead of time and refrigerated.

IMG_2944

Making Sorbet

Place Cuisinart Yogurt bowl in freezer 24 hours before making sorbet.

Depit the cherries by using a chop stick to push pits though or a pastry piping tip or use a cherry pitter. Slice cherries in half.

IMG_3495

Add the cherries and simple syrup to the food processor and puree until smooth. Add lemon juice and almond extract and pulse until combined. Pour into large covered bowl and place into freezer for two to three hours.

IMG_3500

Assemble yogurt/ice cream maker and pour cherry mixture into machine and churn for 15-20 minutes or until stiff.

Remove from maker and serve or place in covered container and freeze until further use.

IMG_3510

Note:

I do not strain cherry mixture prior to pouring into yogurt maker.

 

 

Moist Pumpkin Bread

 

A moist pumkin bread flavored with holiday spices. It is good for breakfast, snacking, or desserts plain or with cream cheese.

Ingredients

IMG_3051

2 C flour

1 t baking soda

1/2 t baking powder

2 t cinnamon

2 t ginger

1/2 t nutmeg

1/4 t cloves

1/4 t allspice

1 t salt

1/2 butter softened

3/4 brown sugar

2 eggs

1 can(15 ounces) pumpkin*

1/3 C sour cream

1 t vanilla

Directions

Preheat oven 350º F  Butter and lightly flour or spray Pam Baking  9 x 5 x 3 inch pan.

Tools needed

IMG_3056

In small bowl add dry ingredients then mix and set aside.

IMG_3054

In stand mixer with flat beater attachment add butter and sugar until mixed. Add eggs and beat until fluffy. Add in sour cream, pumpkin, and vanilla and mix.

Add flour mixture and mix on slow speed until combined.  Pour into prepared pan.

 

Bake about 60-70  minutes. Bread is done when inserted cake tester or toothpick comes out clean. Transfer to baking rack to cool.

IMG_3069 (1)

Note:

I prefer Libby’s® pumpkin when making this bread. I get more consistent results batch after batch. It seems to me that the pumpkin contains more solids and less moisture?

 

 

 

 

 

Hint of Almond Butter Cookies

A delicate butter drop cookie that is crisp with a hint of almond.  Vanilla or other flavorings can be substituted. 

Ingredients

2 1/4 C flour

1 t salt

1 C butter, softened

3/4 C sugar

1 egg

1 t vanilla extract

1/2 t almond extract

* Food coloring

Directions

Pre-heat oven to 375º F.  Line two baking sheets with parchment paper.

IMG_2983

Combine flour and salt in small bowl and set aside.

Place softened butter in stand mixer bowl using the flat beater attachment. Beat until fluffy., and then add sugar and repeat process. Hard butter bands around in the mixed and does not whip properly.  Softened butter is room temperature and creamy.  If using the microwave to soften butter, make sure not to melt the butter into a liquid.

Add egg and flavorings. Beat  until ingredients are combined and fluffy. Add flour and mix until incorporated.

Remove beater attachment and bowl from stand mixer. Using spatula remove dough from beater. Scrape remaining flour from sides of bowl and stir vigorously until all incorporated.

IMG_2985

Ready to bake or color.

We had an Italian meal planned and wanted a fun dessert.  We divided dough into 3 bowls for plain, red, and green dough. The colors of the Italian flag. We added food coloring until we achieved desired depth of color.

IMG_2986

We hand formed the flags and balloons; the remaining dough was made into drop cookies. Bake the cookies 6-8 minutes and remove to baking rack.

IMG_2610 (1)

Note:

The dough is delicate. When making a spritz cookie, I use more flour for a firmer dough.

The baked cookies are crisp with a hint of almond. We serve them with ice cream and sorbets. They are a year around favorite but more importantly an easy drop cookie to make.

 

Lime Sorbet

 

An easy to make refreshing frozen dessert that is tart yet sweet. It pairs well with fresh fruit.The younger set love crisp cookie sorbet sandwiches.

Ingredients

2 C water

2 C sugar

16-20  limes

1 T lime zest

Directions

Products and Tools needed

Sugar,water,limes, a juicer, microplane, and ice cream/yogurt maker*

Simple Sugar

In small pan add 2 cups of sugar and 2 cups of water. Do not stir. Bring water to boil. Then simmer for 5-7 minutes. Remove from heat and cool. This maybe made days ahead of time and refrigerated.

IMG_2944

Making Sorbet

Place Cuianart Yogurt bowl in freezer 24 hours before making sorbet.

Zest limes using microplane. After zesting, juice limes and add juice and zest to the simple sugar. Mix and then place in freezer 2-3 hours.

 

Place yogurt/ice cream bowl onto  ice cream maker and add sorbet mixture. Place paddle into bowl and add lid and turn on. Churn for 20 – 30 minutes.*

Remove frozen sorbet from maker and serve or place in covered container in freezer for further snacking.

Serve with favorite fruit or perhaps an ice cream sandwich. We served on Cinco de Mayo spritz cookies.

Happy eating!

Notes

*Sorbets can be made without a ice cream maker. Place sorbet in shallow container. Freeze then remove and fork smash. Continue this step until desired consistency is achieved,

*Length of time on machine depends on how cold the sorbet/sherbert mixture is before placing in freezer bowl. I have had sorbets that were done in 7 minutes and some that took 40 minutes.

Candied Ginger Cookies

IMG_2789

An easy to make delicate cake cookie bursting with ginger flavor with a lemon cream cheese icing.

Ingredients

1/4 C butter soft

1/2 C sugar

1 egg

1/2 C unsulphered  molasses

1/2 t baking soda

1/2 C warm water

2 C all purpose flour

1 t ginger

1/2 t nutmeg

1/2 t cinnamon

1/2 t cloves

1/4 t allspice

1/2 C diced candied ginger with extra 1/8 C for topping

Icing

1/4 C  whipped  cream cheese

1/4 C confectioners sugar

1/2 small lemon juiced

Directions 

Oven temperature 375º F  Baking sheet with parchment paper

In small bowl add flour, salt, and spices mix and set aside.

Dissolve baking soda in warm water and set aside

In medium bowl cream butter and sugar. Add egg and beat. Blend in molasses. Add soda water and mix. Stir in dry ingredients and candied ginger. Chill for 1 hour.

Drop by teaspoonfuls onto prepared baking sheet. Bake for 8-10 minutes. Remove to cooling rack.

Frosting

In medium bowl beat cream cheese, confectioners sugar, and lemon juice until smooth.

Assembly

When cookies cool frost and add candied ginger topping.

Note:

Do not over bake.

I cheated using the whipped cream cheese but it worked.

They are good rolled in sifted confectioners sugar or plain also.

These are so good with a cup of tea.

 

 

 

Jelly Roll with Lemon and Raspberry Coulis

IMG_2574

A cake filled with a tart lemon filling, blanketed in whipped cream. Fresh berries compliment the flavor of the cake and curd.

Ingredients

Cake

1 cup cake flour sifted

1 t baking powder

1/4 t salt

3 eggs large

1/3 cup water

1 t lemon extract

Curd

3 eggs

1/3 cup sugar

1/2 cup lemon juice

Zest of 2 lemons

pinch of salt

6 T butter cold and diced

Raspberry Coulis

3 cups fresh raspberries

1/4 cup water

6-7 T sugar

Pinch of salt

1 t lemon juice*

* I use a blade zester and do not strain curd.

Whipped Cream

4 ounces of heavy cream

1/8 C of confectioners sugar

Directions

Oven 375° Line 15 by 10 1/2 by 1 inch with parchment paper buttered. I also spray the pan with Pam before I add the parchment paper. After baking place on parchment  paper covered with sifted confectioners sugar.

Cake

Sift flour,baking powder, and salt in bowl three times and set aside.

Beat eggs with electric mixer at high speed until thick and creamy. The egg mixture will fall off in ribbons when you lift the beater. Reduce speed to low and slowly beat in sugar. Add in water and lemon extract and continue blending.

Slowly add in dry ingredients in three batches until batter smooth. Pour into prepared pan and spread to corners. Bake 10 to 15 minutes or until cake tester inserted into cake comes out clean.

Loosed edges and turn upside down on parchment paper and carefully remove paper. Trim edges and roll starting at short end. Cool on wire rack.

Curd

Whisk eggs, sugar, zest, and salt in heavy sauce pan until light in color. Place pan over medium heat and add lemon juice and butter. Stir constantly with spatula until thick and begins to bubble. Pour into bowl and cover with plastic wrap. Refrigerate until cool before spreading on roll.

Coulis

Heat water and sugar over medium heat until sugar dissolves. Add berries and salt and cook for 1 minute. Pour into food processor and purée.  Strain through fine mesh screen using spatula to force as much purée as possible through mesh in a lidded container add lemon juice. Refrigerate until serving. Lasts refrigerated about 3 days.

Assembley

Unroll and spread with lemon curd. Roll up and dust with confectioners sugar or more decadent frost in whipped cream. Slice and serve with raspberry coulis and fresh berries.

Notes

My Mom always used waxed paper instead of parchment paper. She always had good results and the cake always was delicious.

I let the cake cool for about 5 minutes before removing the parchment paper.

During berry season we slice the cake add whipped cream made with raspberry coulis and add a generous serving of fresh raspberries and black berries.

My daughters version of the cake.

IMG_2575 (1)

Orange Sherbert

Orange Sorbet its Blackberries Orange Sorbet its Blackberries Orange Sorbet its Blackberries

A refreshing summer dessert. Tastes good and easy to make,

Ingredients

1 1/2 C fresh squeezed orange juice*

Zest from 2 oranges*

1 1/2 T lemon juice

1/2 C sugar

1  whole milk

1/2 C cream

1/2 t vanilla

Directions

Place Cuinart® ice cream maker bowl in freezer day before making sherbert.

Whisk juices, zest, sugar, and vanilla together in medium bowl until sugar has dissolved. Whisk in milk and cream.

Place in freezer for 1-2 hours. I removed the mixture from the freezer when I saw a ring of frozen sherbert around the edge of the bowl.

Whisk sherbert mixture and then pour into spout of the ice cream maker. Turn on the ice cream maker and the mixture should be thickened in 15-20 minutes. Mine was soft serve in 14-15 minutes.

Remove sherbert to lidded bowl. Ready to serve or cover and place in freezer.

Notes

* I used 2 blood oranges for a deeper orange color. Blood oranges also have some additional depth of flavor.

*For zesting  I use a microplane and achieve a very fine zest.

 IMG_2648

To save calories you can skip the cream and just use whole milk.

Serve in a colorful dish that picks up the orange flavor.
IMG_2652

Pineapple Custard Cheesecake

A tropical fruit dessert that goes well with a fish entree 

Ingredients: 

Pie  Crust

1 3/4 C graham cracker crumbs

1/3,C sugar

6 T melted butter

Pineapple Custard

8 ounce can crushed pineapple drained

2 eggs beaten

1 C sugar

2 T butter

Pineapple Cheesecake

8 ounces of cream cheese

1/2 C sugar

1 1/2 C  heavy whipping cream

8 ounce can pineapple drained

*Top with mango slices or Strawberry slices(optional)

Whip cream (optional)

Directions

Oven temperature 350º F  Serves  8

Crust

Add crumbs to medium sized bowl add sugar and mix. Combine mixture with melted butter. Place evenly into a 9 inch spring form pan and press using the bottom of a flat based cup or your fingers and work your way up the sides. Bake for 7-8 minutes and cool.

Pineapple Custard

Add 2 eggs beaten, sugar, butter, and drained pineapple to small sauce pan and cook over medium heat stirring gently until thickened. Set aside to cool.

Cheesecake

Whip cream to heavy peaks and set aside. Whip softened cream cheese and sugar until fluffy. Add in drained pineapple. Fold the whipped cream into the cream cheese mixture.

Pour the cooled pineapple custard into the pie crust and spread evenly.  Next pour the cream cheese mixture over the custard and spread evenly. Refrigerate the pie for 2-3 hours.

Notes:

*Serve with mango slices or strawberries with a dollop of whipped cream. I prefer the mango if available.