Ginger Bread and Pumpkin Custard Trifle

This is a trifle that I've been dreaming up ever since the cool weather hit in September. I was surprised to find out that other people had thought of the same thing, and there are a couple of recipes floating out there. I wasn't too thrilled with either one, because they both used Jello pudding mix, so I came up with my own recipe. Delicious!

Ginger Bread and Pumpkin Custard Trifle

Ginger Bread
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 T ground ginger
1 tsp cinnamon
1/2 tsp nutmeg
2 dashes black pepper
6 T unsalted butter, melted and cooled
3/4 cup molasses
3/4 cup water
1 egg

Preheat oven to 350ºF. Combine dry ingredients. Beat wet ingredients until combined. Add dry ingredients. Beat until smooth. Pour into greased 8 x 8" pan. Bake for 35 minutes or until knife comes out clean.

Brown Sugar Spiced Rum Sauce
1 1/3 brown sugar
1 cup water
1/2 cup butter
3 T spiced rum

In a small sauce pan, boil brown sugar, water, and butter for 2 minutes. Take off heat and add spiced rum.

Pumpkin Custard
1 cup sugar
6 T corn starch
1/2 tsp salt
2 cups half & half
2 cups pureed fresh pumpkin (or canned pumpkin)
6 egg yolks, beaten
4 T unsalted butter

Mix dry ingredients together in a sauce pan. Whisk in half & half and pumpkin until smooth. Place over medium heat. Cook, stirring, until thickened. Whisk a little of the hot pumpkin mixture into the beaten egg yolks at a time until they are hot, then add the egg yolks into the rest of the pumpkin mixture in the sauce pan. Cook and stir for another minute or so until thicker. Remove from heat. Add butter and stir until melted. Cool, completely.

Whipped Heavy Cream
1 quart heavy cream
1/3 cup sugar

Whip cream until stiff peaks form. Add sugar and whip until combined.

Poke holes into the gingerbread with a skewer or knife. Pour the Brown Sugar Spiced Rum Sauce over the Gingerbread. and allow it to soak up the liquid. Layer the gingerbread with the pumpkin custard and whipped heavy cream in a trifle bowl. Chill and serve cold.

Pecan & Walnut, Irish Creme, Chocolate Pie

Pecan & Walnut Irish Creme Chocolate Pie

Your favorite pie crust, uncooked
1/2 cup pecans, chopped & toasted
1/2 cup walnuts, chopped & toasted
1/2 cup high-quality dark chocolate chips
4 eggs
3/4 cup light corn syrup
2/3 cup brown sugar
6 T unsalted butter, melted
2-3 T Irish creme
1 T flour
1 T vanilla
Dash nutmeg
Dash cinnamon


Preheat oven to 350ºF. Place crust in pie plate. Sprinkle toasted nuts and chocolate chips over the crust. In a large bowl, beat together the remaining ingredients until combined and syrupy. Pour syrup over the crust, nuts, and chocolate. Bake the pie for 50 minutes or until set. Cool and serve warm or at room temperature.

Mimsy's Apple Pie With Subtle Custard

This is my new favorite apple pie. The custard is so subtle that you really don't know you are eating a custard pie, it just adds a bit of creaminess and richness that most apple pies don't have. This is my own recipe, and it's a keeper!

5 -6 granny smith apples, cored and peeled
3 Tbsp butter
1/2 cup brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
3 Tbsp cornstarch

1 1/2 cups granulated sugar
4 eggs
1 tsp vanilla
3/4 cup heavy cream

1/2 cup brown sugar
1/2 cup flour
1/4 cup butter

Your favorite single pie crust recipe for a deep pie plate

Preheat oven to 300ºF

Thinly slice apples and mix in a bowl with cornstarch, brown sugar, cinnamon and nutmeg. Melt butter in a large skillet. Saute apple mixture in skillet until apples are tender. Set aside.

Beat granulated sugar and eggs in a mixing bowl until smooth. Add cream and vanilla and beat until combined.

Fit pie crust into plate, fill with apples and top with egg & cream mixture. Bake in oven for 45 minutes. Meanwhile mix together brown sugar, butter and flour to make a streusel topping. Carefully sprinkle streusel over the pie and return pie to oven. Bake an additional 50 minutes to an hour, or until completely set and inserted knife comes out clean. Allow to stand 1 hour before serving.

Elijah's Philly Ice Cream Formula (Easy!)

My youngest son makes ice cream just about every other day or so, all summer long. This is his proven formula. It's simple, in a "less is more" way.

Elijah's Philly Ice Cream Formula
3 cups Half & Half
1 cup smashed fruit (ice cream pictured has strawberries)
1/2 cup sugar
1 tsp vanilla or other flavoring of choice

Mix in a bowl until sugar is dissolved. Pour into ice cream maker and freeze according to manufacturer's instructions. Serve fresh!

Pumpkin Pie Ice Cream

Philadelphia style ice cream is not a frozen custard, so it doesn't require cooking or eggs.  Some people prefer frozen custard, but I find that I'm less likely to use my ice cream maker if I have to cook the ice cream and let it cool first.  My son and I are always dashing off different flavors of Philly style ice cream and the family loves it all summer long.  My husband, Dave, and my children all prefer the flavor of Philly style ice cream over custard.  I like both.

Pumpkin Pie Ice Cream
1 cup cooked pumpkin (from a can is fine)
1 Tbsp pumpkin pie seasoning (or a combination of cinnamon, nutmeg, ginger, and allspice)
2 cups heavy cream
1 cup milk
1/2 cup dark brown sugar
2 Tbsp molasses
1 cup coarsely crumbled shortbread biscuits (cookies) or gingersnaps

Combine all but the shortbread/gingersnaps in a bowl.  Stir until sugar is dissolved.  Freeze in ice cream maker as directed.  Add shortbread crumbles for the last 2 minutes.  Serve fresh. 

Honey-Apple Frozen Yogurt with Pecans

Days are getting so hot where I am, that this is the kind of stuff I've been eating for breakfast lately.  I figure it's probably more healthy than most boxed cereals, so I'm okay.

Honey-Apple Frozen Yogurt with Pecans
2 cups plain Greek yogurt
1 cup apple sauce
1/3 cup honey
3/4 tsp cinnamon
1 tsp vanilla
1/4 cup pecan gems


Combine with a wire whisk until blended.  Freeze in ice cream maker.

Dave's Molasses Popcorn

Summertime is movie-watching time, and nothing pairs with a good movie like popcorn.  Of course you could go to the theater and eat popcorn with fake butter flavoring and oil... or you could save some money by staying home and watching something on your own screen and eating Dave's delicious, gooey, buttery Molasses Popcorn.

1/2 cup popcorn kernels
1/2 cup Butter
1 cup Brown Sugar
1 cup Molasses
1/2 cup corn syrup
1/2 Tbsp baking soda

Pop kernels of corn either in an air or oil popper. Put popped corn in a large bowl and set aside.

Combine butter, sugar, molasses and corn syrup in a medium saucepan.  Bring to a boil.  Cook to 255ºF (using candy thermometer).  Remove from heat and quickly stir in baking soda.  Pour over popped corn and stir gently until combined. Cool and serve warm or cold.

Peanut Butter Ice Cream with Hot Fudge Sauce

This ice cream is extremely rich and loaded with natural peanut butter. It pairs perfectly with the hot fudge topping, or can be served over rich chocolate cake.

Peanut Butter Ice Cream
3/4 cup brown sugar
1 cup natural peanut butter (I used Adams Natural creamy, but you can make your own)
2 cups heavy cream
1 cup milk
1 - 2 Tbsp lecithin* (optional)

Mix brown sugar and peanut butter on high speed until smooth. Add cream, milk and lecithin* and continue to mix on medium speed until blended. Pour in ice cream maker and follow manufacturer's instructions.

*I found that this particular ice cream, due to the high content of butter fat and peanut oil, needs an emulsifier such as lecithin to help suspend the fat and keep it from separating from the liquid. You don't have to use lecithin, but it will improve the texture of the ice cream.

Hot Fudge Sauce
From Smitten Kitchen
Adapted from Silver Palate Cookbook

Yields 2 1/2 cups

This is a deep, dark fudgy bittersweet sauce that firms up on ice cream.

4 ounces unsweetened chocolate
3 tablespoons butter, unsalted
2/3 cup water
1/3 cup sugar
6 tablespoons corn syrup
Pinch of salt
1 tablespoon rum (or other flavoring, such as a flavored liquer or vanilla extract)

Melt the chocolate and butter very slowly in a double boiler or in the microwave, stirring frequently until combined. Meanwhile, heat the water to boiling in the small, heavy saucepan. When the butter and chocolate have melted, stir the mixture into the boiling water. Add the sugar, corn syrup and salt and mix until smooth. Turn the heat up and stir until mixture starts to boil; adjust heat so that sauce is just maintained at the boiling point, stirring occasionally. Allow sauce to boil for nine minutes.

Remove from heat and cool for 15 minutes. Stir in the rum and serve warm over ice cream.

Do ahead: Sauce can be easily and quickly reheated in the microwave for 15 to 30 seconds. Stir and it will be shiny and even again.

Blackberry Rhubarb Trifle

I'm a fan of trifle, especially with plenty of cream sherry. I had a bunch of blackberries and some rhubarb in my fridge, so I decided to use them in trifle for a party we had the other night, and it seemed to go over well. I loved it!

One Lemon Pound Cake (You can buy one, or I used this recipe.)

Custard
3/4 cup white sugar
3 Tbsp Corn Starch
1/4 teaspoon salt
2 cups milk
3 egg yolks, beaten
2 tablespoons butter
1 1/4 teaspoons vanilla extract
In a saucepan, combine the sugar, corn starch, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.

Rhubarb Sauce
4 cups rhubarb, chopped
3 Tbsp unsalted butter
1/3 cup sugar
Cook over high heat in a skillet until tender.

Whipped Cream
1 pint heavy cream
Sugar to taste
1 tsp vanilla (optional)
Whip until fluffy

One Quart Fresh Blackberries
Cream Sherry

Chill all components first. Slice the cake and begin layers with cake, sprinkle generously with cream sherry, then spread with rhubarb sauce, top with custard and blackberries and finally whipped cream. Continue layering until ingredients are gone or you reach the top of your trifle bowl. Top with blackberries (which I forgot to do in this photo).

Nectarine, Strawberries & Cream Crumble Bars

This is my own recipe. It combines nectarines, strawberries, and almond flavor with a rich, creamy sauce and browned, sweet butter crust. I usually prefer fresh nectarine and strawberry pie to a baked dessert like this, but I cannot resist hot, buttery, crumbly desserts once in a while... especially topped with vanilla ice cream.

Mix together in a big bowl until crumbly:
1 cup brown sugar
1 cup whole wheat flour
2 cups all purpose unbleached flour
1 1/4 cups butter
1/4 tsp salt

Press half of the crumble mixture into a 9" x 13" baking pan. Bake at 375ºF for 15 minutes.

In a large bowl, combine:
3 cups sliced fresh nectarines (no skin)
1 cup sliced fresh strawberries
3 Tbsp corn starch
1/2 cup sugar
1 tsp almond extract
1/2 cup sweetened condensed milk

Top baked crumble with fruit mixture. Sprinkle the remaining crumble over the fruit. Bake at 375ºF for 45 minutes. Serve warm with vanilla ice cream.



Hint: Blanch nectarines in boiling water for 30 seconds, and the skins will slip right off!

Chunky Mudslide Toffee Nut Ice Milk/Cream

I spent a couple of hours in the hot sun pulling weeds from my yard and garden today. This has become a daily ritual and is a never-ending chore. In a way, it's sort of relaxing. I feel like I'm hunting for truffles in the forest. But temperatures have reached 80ºF now, and by the time the sun blazes down, I'm ready to eat something frozen. Ice cream is an good dessert to experiment with. The possible flavors are endless, and it's easy to get creative without a huge disaster. This is one of my throw-in-what-I-had concoctions which turned out delicious.

Chunky Mudslide Toffee Nut Ice Milk/Cream

2 1/2 cups milk (or 3/4 cup milk and 1 3/4 cups cream)
3/4 cup Kahlua Mudslide Mix (non-alcoholic)
2 Tbsp Fresh ground coffee granules
2 Tbsp unsweetened cocoa powder
1/4 cup chopped macadamia nuts
1/4 cup chopped butterscotch morsels
1/4 cup toffee bits

Whisk first four ingredients together until combined. Place in ice cream freezer and process until partially frozen. Add other ingredients and continue to process until frozen. Serve with Kahlua pored over top (optional)

Peanut Buddies

When I was little, my mom made "Peanut Buddies" and I used the recipe many times when my kids were young. It involves oats and is delicious, but for this particular recipe I tried a new version, using a recipe from Toll House, but tweaking it a bit. The way these are disappearing, I'd say it was a success. I've got to admit that peanut butter and chocolate are on the top of my list of happy foods.

Peanut Buddies
1 cup natural chunky peanut butter (such as Adam's brand)
1/2 cup unsalted butter
1 1/2 cups brown sugar
3 eggs
2 tsp vanilla
1 cup all-purpose flour
1/4 tsp salt
1 3/4 cups semi-sweet chocolate chips (divided)

Preheat oven to 350ºF

Beat peanut butter and butter in a large bowl until smooth. Beat in sugar, eggs, and vanilla. Add flour, salt and 3/4 cup chocolate chips.

Spread in an ungreased 13 x 9" baking pan and bake for 25 - 30 minutes until lightly browned around the edges. Sprinkle with 1 cup chocolate chips, allow to melt, then spread evenly over the surface. Cool, cut in small squares, and serve.

Triple Chocolate Cupcakes with Berry Icing

I sometimes like to just start making cake, using basic portions from various other recipes, and see what comes of it. This turned out dense and delicious and amazing. It rose beautifully and was a wonderful texture. It's times like this that I'm glad I have a blog to keep track of my recipes! I'll be making this cake again for sure.

Triple Chocolate Cupcakes

First Ingredients:
1 1/2 cubes of butter (2/3 cups), softened
3 eggs
1 1/2 cups sugar
4 oz melted 100% cocoa chocolate bar (cooled)
2 1/2 tsp vanilla
1 1/2 cups buttermilk

Second Ingredients:
2 cups white, all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup cocoa powder (unsweetened)
1 1/2 cups milk chocolate chips


Preheat oven to 350ºF. Combine First Ingredients in order, beating constantly until smooth. Combine Second Ingredients in a bowl, then add to first ingredients. Mix until smooth. Fill muffin tins to 3/4 full. Bake mini cupcakes for 13 minutes or until done. Bake full sized cupcakes for 35 minutes or until done. Frost with Berry Frosting which is found here. The recipe for berry frosting calls for strawberry preserves, but you can use any kind of berry preserves you like.

Dave's Banana-Filled Birthday Cake

Dave has been having this cake for his birthday ever since he was a kid. Of course, I've updated and improved the recipe over the 23 years we've been married, so it's not exactly the cake his mom used to make ... but don't tell him that ;). It's a sort of Boston Cream Pie, only with slices of bananas in the middle.

Banana-Filled Birthday Cake

Cake:
3 cups flour
2 cups sugar
3 tsp baking powder
1/2 tsp salt
2 cups of butter, softened
1/2 cup milk
1 tsp vanilla
1 tsp almond extract
6 eggs

Combine all ingredients in a bowl but eggs. Beat with electric mixer until smooth. Beat in one egg at a time. Pour batter into greased 10inch tube pan. Bake at 350ºF for 1 hour 15 minutes or until done.


Filling:
1 1/5 cups confectioner's sugar
1/2 cup flour
1 cup milk
3/4 cup salted butter
2 tsp vanilla
3 - 4 bananas

Combine sugar and flour in a small sauce pan. Gradually add milk and stir until smooth. Cook, stirring constantly until thick. Place in a bowl and chill for one hour. Add butter, one tablespoon at a time while beating. Add vanilla. Save bananas for final assembly.


Fudge Frosting:
1 1/4 cups sugar
1 cup cream
5 oz unsweetened chocolate
1/2 cup unsalted butter
1 tsp vanilla

Combine the sugar and cream in a small saucepan and bring to a boil over medium heat. Simmer for 6 minutes. Add the butter and chocolate until melted. Remove from heat and add vanilla. Place in refrigerator and completely cool (at least 2 hours), stirring occasionally while cooling.


Assembly:
Split the cake horizontally, lengthwise and spread the filling over the bottom half. Top with bananas. Replace the top half of the cake and frost with fudge frosting.

Homemade Marshmallows

I wanted to make marshmallows more as a chemistry experiment than anything. I made up my own recipe using candy-making concepts and different marshmallow recipes I found online. The difference between my recipe and most is that I don't use corn syrup (because I didn't have any on hand at the moment) Corn syrup is used to prevent crystallization in candy by adding glucose to prevent large sucrose crystals from forming. Two or more different sugar molecules have a harder time joining together to form crystals. Make sense? Instead I use sweetened lime juice as an acid to cause the sucrose to invert into fructose and glucose which also prevents the molecules from joining together to form crystals.

Enough of the chemistry lesson! The fun part is just seeing how it gets all poofy and white.

Mimsy's Marshmallows

4 packages of unflavored gelatin
1/2 cup cold water
1/4 tsp salt

2 1/2 cups granulated sugar
1/4 tsp sweetened lime juice
3/4 cup water

1 tsp vanilla (or other flavoring)
Food coloring (optional)
Confectioner's Sugar

Prepare an 9 x 13" cake pan by greasing it and dusting it generously with confectioner's sugar. Combine the first three ingredients in a large mixing bowl and set aside. Combine second three ingredients in a medium saucepan and bring to a boil. Cook until the temperature reaches 240ºF (use a candy thermometer). Add flavorings and food coloring if you wish. Add the cooked sugar mixture to the gelatin mixture in the bowl. Stir until the gelatin is dissolved. Beat on high until white and fluffy and about triple in volume.

Pour into prepared pan (this is the hard part). Work quickly and use confectioner's sugar on your hands to carefully spread it evenly. Dust the top with more confectioner's sugar. Cool and then cut with an oiled knife into squares or shapes. Toss marshmallows with more confectioner's sugar to coat. Keep in an airtight container.

Adara's TCCR Cookies

This is my daughter Adara's original recipe for Triple Chocolate Coconut Rum (TCCR) Cookies. She loves to experiment, and these came out flaky and gooey and simply delicious!

TCCR Cookies
1 cup brown sugar
3/4 cup white sugar
1 cup butter
3 eggs
1 tsp rum extract
1 tsp coconut extract
2 1/4 cups flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips
1 cup white chocolate chips

Combine butter and sugar and beat until fluffy. Add eggs and extracts and beat until smooth. Combine dry ingredients then add to butter mixture. Mix until completely integrated. Add chips and fold until distributed evenly.

Roll into balls, place on a cookie sheet and bake at 350ºF for 7 - 9 minutes or until slightly cracked. Don't over cook!

Adara says that next time she would probably rather substitute pecans for the white chocolate, changing the name to DCCR (Double Chocolate Coconut Rum) Cookies... with pecans.

Cake Balls

Cake balls are a trendy way of using up leftover cake and icing. Or, if you are me and up all night craving them... you can make them from scratch. They are simply crumbled up cake and icing, formed into balls and then dipped in chocolate. Some people call them cake truffles. Any flavor of cake or icing can be used, and many people make them with box cakes or pre-made frosting. If you know me, you know that I cannot stand cake from a box or icing from a can. I'd rather eat things made from more natural ingredients if possible. So here is what I did for the photo above:



Butter Cake:

Whisk together in a small bowl:
3 eggs
3 T milk
2 tsp vanilla

In a larger bowl combine:
1 1/2 cups flour
1 tsp baking powder
2 dashes salt
3/4 cups sugar

Blend into dry ingredients:
1 cup of softened butter

Add egg mixture to dry ingredients 1/3 at a time, beating after each addition until smooth. Scoop batter into a greased 9 x 5 x 3" loaf pan, and bake at 350ºF for 50 - 55 minute or until done. Allow to cool while making icing.



Brown Sugar Icing

1/2 cup butter
1 cup brown sugar
1/4 cup milk
1 1/2 cups confectioners' sugar

In a small sauce pan, bring butter, sugar and milk to a boil. Boil one minute. Do not over-boil! Pour into a mixing bowl and allow to cool. Beat in confectioners' sugar until it is a good icing consistency. More or less confectioners' sugar may be needed.



Crumble the entire Butter Cake and about 2/3 of the Brown Sugar Icing together. Form into balls and place on a cookie sheet. Freeze for several hours or over night. Dip in melted candy chocolate (or I used good chocolate chips). Cool on wax paper. Serve! Store uncovered in refrigerator.

Bread Pudding

I have a great recipe for bread pudding that I got from a friend years ago, but he wants to keep it a secret... so I searched the web for a similar recipe that I can share and found one by Paula Deen. She calls it "The Best Bread Pudding", and I agree. It is extremely rich and amazingly delicious. I made a few small changes, which I've indicated in red.

Bread Pudding:
2 cups granulated sugar (I used brown sugar)
5 large beaten eggs
2 cups milk
2 tsp vanilla extract
3 cups cubed Italian bread, allow to stale over night (I used 4 cups)
1 cup packed light brown sugar
1/4 cup butter, softened
1 cup chopped pecans

Sauce:
1 cup granulated sugar
1/2 cup butter, melted
1 egg, beaten (I left this out entirely)
2 tsp vanilla extract
1/4 cup brandy (I used 1/3 cup rum)

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set. Remove from oven.

Sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.

Strawberries Romanoff Ice Cream

There has been some debate over what "Strawberries Romanoff" is, but usually it involves fresh strawberries, cream, and a citrus or orange liqueur such as Curacao, Cointreau or Grand Marnier. When I was at a party once, the host, Jacob, had us dip strawberries in sour cream and then in brown sugar and he called it "Strawberries Romanoff". It was a wonderful treat.

I had a bunch of fresh strawberries and leftover cream from Easter dessert (and as usual, too much milk), so I decided to try my hand at that same flavor, only I froze the whole thing into a batch of ice cream. I think I must be ready for spring to start acting more like summer. Here at my home we've been having snow days alternating with windy and cold sunny days. Making ice cream helps me feel like we've moved beyond winter at last.


Strawberries Romanoff Ice Cream

2.5 cups milk
1 cup heavy cream
3/4 cup fresh strawberries, puréed
1/4 cup *Grand Marnier (or use 1 Tbsp orange zest)
1 cup brown sugar

Combine and freeze in ice cream maker according to directions. Eat while freshly frozen!

*If you use Grand Marnier or any liqueur as a flavoring in ice cream, you need to first burn off the alcohol. Otherwise it will prevent the ice cream from freezing. You can do this by pouring the liqueur into a pan and heating it, then carefully igniting it. Once the flame has died the alcohol will be gone and all you have left is flavor.


Photo of me eating strawberries dipped in sour cream and brown sugar at Jacob's party.

Too Much Milk: Microwave Milk Pudding & Simple Almond Ice Milk

It happens sometimes... our milkman doesn't get the message that we don't need that extra 1/2 gallon of milk. Today was one of those mornings. I didn't have room for the last quart of milk in the refrigerator, so I had to use it up quickly to make room for the new milk.



For microwave milk pudding, all you need is a large microwave bowl, a whisk, and a small cereal bowl. You will see the term "whisk" a lot in this recipe, because whisking is the key to a smooth pudding done in the microwave.

Microwave Milk Pudding

3/4 cup sugar
3 T cornstarch
1/4 tsp salt
2 cups milk
3 egg yolks
2 Tbsp unsalted butter
1 1/2 tsp vanilla extract

Whisk together sugar, cornstarch and salt in large microwaveable bowl. Whisk in milk. Cook in microwave on high until you see bubbles start to form around edges. Whisk the contents of the bowl and continue to microwave, whisking every 2 minutes until thick. Whisk together egg yolks in a separate small bowl. Whisk a little of the hot mixture into the egg yolks to warm them up, then whisk the yolks into the pudding mixture until smooth. Cook in microwave until bubbly again. Whisk in butter and vanilla. Allow to cool. Eat warm or completely cold. Top with fresh berries if desired.




Almond Ice Milk is so easy and refreshing. The almond extract makes it taste a little exotic and elegant. You can store leftover ice milk in a plastic sealed container in the freezer.

Simple Almond Ice Milk

4 cups milk
1 cup sugar
1/2 tsp almond extract

Mix together and freeze in ice cream maker according to directions.

Yogurt Carrot Cake With Creamy Honey Almond Icing

This delicious cake recipe came from Good Eats by Alton Brown. The icing is my own.

Ingredients

Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt (I used Greek yogurt)
6 ounces vegetable oil (I used unsalted butter)

Directions

Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Mimsy's Creamy Honey Almond Icing

8oz Cream Cheese
2oz Butter
1/2 cup powdered sugar
1 Tbsp honey
1/2 tsp pure almond extract

Beat until smooth.

Triple Sec Lime Bars

Crust:
1 1/2 cups flour
3/4 cup butter
1/2 cup confectionery sugar

Filling:
1 oz Sweetened Lime Juice
2 oz Triple Sec
1 1/2 oz Sweet & Sour Mix
5 eggs
1/4 cup flour
1 tsp baking powder
1 cup sugar
2 tsp lime zest

To make crust, cut butter into other ingredients and press into a 9 x 13" baking pan. Bake at 350ºF for 25 minutes or until slightly brown. Combine filling ingredients with a wire whisk until well blended. Pour over somewhat cooled crust. Bake at 350ºF for 30 minutes or until set. Allow to cool before cutting. Sprinkle with confectionery sugar if desired.