ROSEMARY LEMON SORBET

 Like other sorbets described on my blog, this one can be used as a palate cleanser or as dessert. If you're using it for the former, serve only a couple of spoonsful to each guest. If you're serving it for dessert, try slicing lemons crosswise and taking all the pulp and pith out of the rinds with a sharp spoon. Then you can freeze the half lemons for use as serving containers for the sorbet. I wrap them in napkins so they're not too cold or slippery to handle.

ROSEMARY LEMON SORBET

serves 6-8

 

1 1/4 C sugar

grated zest and juice of 2 lemons, plus additional for garnish

1-2 T fresh rosemary leaves, plus additional leaves for garnish

 

1. In a medium saucepan over medium heat, heat 5 C water with sugar. When the sugar has dissolved, raise the heat to high and boil 3 minutes. Pour half the syrup into a second saucepan and set aside.

 

2. Add lemon zest to the remaining syrup, return to low heat and simmer about 10 minutes. Add lemon juice, remove syrup from heat and set aside to cool.

 

3. Immerse rosemary in the other half of syrup, place over high heat and bring to a boil. Reduce heat to very low and simmer 10 minutes. Remove from heat and allow to cool.

 

4. Strain rosemary syrup into the lemon syrup. Taste, adding more lemon or sugar to suit. Cool in the refrigerator and then freeze until firm according to directions of your ice cream maker. Serve garnished with lemon slices and sprigs of fresh rosemary.

 

CHEWY CARAMEL PECAN BARS

These bar cookies are easy to make and so very easy to eat. I've only made them once because I like them so much that I can't resist having two or three at each sitting. (That was before my diet!)They're very tempting so unless you like temptation, ask a lot of friends to share them with you.

CHEWY CARAMEL PECAN BARS

serves at least 8

 

 

1 stick unsalted butter, at room temperature

1 1/4 C packed dark brown sugar

1 1/2 t vanilla

2 large eggs, at room temperature

1 1/4 C all purpose flour

1/2 t baking powder

1/2 C granulated sugar

1/2 C light corn syrup

1/4 C water

1/2 C heavy cream

2 1/4 C pecans, toasted (for 10 minutes at 350 degrees)

 

1. Preheat oven to 350 and butter and flour a 13 x 9 x 2 inch baking ban, knocking off excess flour.

 

2. Beat together butter and brown sugar in a larger bowl with an electric mixer until light and fluffy. Beat in 1 T vanilla and eggs. Sift in flour with salt and baking powder and beat until just blended (so the dough won't be tough).

 

3. Spoon batter into pan, spreading it evenly and bake in middle of oven until it pulls away slightly from sides of  pan and a toothpick inserted in center comes out with no crumbs adhering, 20-30 minutes. Cool base completely in pan on rack.  Can be made up to this point the day before.

 

4. Bring granulated sugar, corn syrup, a pinch of salt and water to a boil in a 2 quart saucepan over moderate heat, stirring constantly until sugar is dissolved. Continue to boil mixture, without stirring, until it turns a golden caramel. Remove pan from heat and carefully add cream and remaining 1/2 T vanilla (mixture will bubble up violently and steam). Return pan to moderate heat and cook, stirring until smooth. Stir in pecans and immediately pour mixture over base, tilting baking pan and spreading evenly.

 

5. Cool mixture completely in pan on rack and cut into bars. DEE-LICIOUS!

KYLE'S ORANGE SHERBET

When I was recuperating from radiation and chemotherapy for cancer, I was in no mood to eat anything. Still, my then neighbor, Kyle, brought over this wonderful sherbet and I wolfed down a sizable portion with no trouble at all. The more I ate, the better it tasted. This recipe, from Kyle's grandmother, Cora Sanders, is reminiscent of those great orange-vanilla popsicles from long ago. You'll find this sherbet good for whatever ails you. I guarantee it!

 

KYLE'S ORANGE SORBET

makes about 1 quart

 

8-9 good juice oranges

2-3 lemons

1 quart whole milk, or 2% milk, if you prefer

3 C sugar

 

or for a larger quantity

 

12 juice oranges

3 lemons

1 quart plus 1 pint whole, or 2% milk

3 3/4 C sugar

 

1. Juice all the fruit and strain through a fine sieve if you don't want any of the pulp in your sherbet. Stir all other ingredients with the juices in a large bowl until well combined.

 

2. Prepare in an ice cream maker as per manufacturer's directions.

 

Note: adding an egg white, if that doesn't bother you (it will be uncooked), gives the sherbet a smoother texture. Still, it's great without it.

CARAMEL ICE CREAM

Now that we have such good premium ice cream available from companies like Ben & Jerry's, it seems unnecessary to make you own. However, there's something about doing it yourself that has a lasting appeal, especially now that modern ice cream makers don't have to be churned by hand. If this were Ben & Jerry's, it would be called "YUMMY!"

CARAMEL ICE CREAM

makes about 1 quart

 

1 C plus 3 1/2 T sugar

3/4 C water

3 C heavy cream

5 large egg yolks (make meringues from the whites?)

 

1. Cook 1 cup sugar in a dry, deep 2 quart heavy saucepan over moderately low heat, stirring slowly with a fork (to help the sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Carefully add water (caramel will splatter and it's very hot) and cook, stirring, until caramel is dissolved. Add 2 cups cream and bring to a simmer.

 

2. Whisk together yolks and remaining 3 1/2 T sugar until blended. Add hot caramel in a slow stream, whisking, and transfer mixture to a clean heavy saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until custard coats back of spoon (or until an instant read thermometer registers 170, about 10 minutes. Do not boil. Immediately pour custard through a fine sieve (to remove any lumps) into a bowl and stir in remaining cup cream. Chill, covered, until cold. (To quick-chill, set bowl in another bowl of ice and cold water.)

 

3. Freeze custard in an ice cream maker according to manufacturer's directions. Transfer ice cream to an airtight container and freeze until hardened.

Note: with the current craze for salted caramel, you can add a small sprinkle of sea salt to the top of the ice cream for an added flavor.

AN EASY CHEESECAK-Y DESSERT

I saw this recipe on Facebook and it sounded and looked really good so I tried it yesterday for a kind of picnic-y/brunch thing at home, not knowing quite how it would turn out. It was a big hit. Very sweet and much like cheesecake but so much easier.

 

LIKE A CHEESECAKE BUT NOT A CHEESECAKE

serves 8-10

 

2 packages Pillsbury's Crescent rolls

2 large packages Philadelphia cream cheese

1 1/2 t vanilla

1/4 C melted butter

1 C sugar, plus extra for garnish

cinnamon, for garnish

 

1. Open one round tube of Crescent rolls and without separating the rolls, spread the whole sheet of dough on the bottom of a 9 x 13 glass casserole dish. Try not to stretch the dough; there is enough to cover the bottom.

 

2. Mix together the 1 cup sugar, both packages of cream cheese, the melted butter and vanilla with a hand or standing mixer. Spread this mixture over the dough in the casserole.

 

3. Open the other tube of Crescent rolls and spread it over the top of the cheese mixture. If you have dough left over, you can patch any openings that may occur on the sides of the casserole. Otherwise, trim extra dough with a sharp knife.

 

4. Sprinkle the top with cinnamon and more sugar.

 

5. Bake in a preheated 350 degree oven for 20-30 minutes (I baked mine for 30 minutes and it was perfect)

 

Note: the next time I make this, I will add some lemon, or orange, zest to the mixture and spray the casserole with vegetable spray first to keep the dough from sticking.

$1000.00 PEANUT BRITTLE COOKIES

The fact that these cookies won first prize in a Pillsbury baking contest in 1953 was enough for me. An unusual twist on peanut butter cookies, this recipe uses salted peanuts instead. Once you've tried them, you'll know why Mrs. Hamlon won $1000.00

 

$1000.00 PEANUT BRITTLE COOKIES

makes about 2 dozen

 

! C sifted all-purpose flour

1/4 t baking soda

1/2 t ground cinnamon

1 C salted peanuts

8 T softened butter

1/2 C firmly packed light brown sugar

1 t vanilla

1 egg, lightly beaten

 

1. Preheat oven to 325. Sift together flour, baking soda, and cinnamon in a small bowl. Finely chop half the peanuts. Combine with flour mixture and set aside.

 

2. Beat butter in a medium bowl with a wooden spoon until light and fluffy (you can use a hand or standing mixer for this as well). Add brown sugar gradually, beat until mixture is smooth. Add vanilla and 2 T of the beaten egg and beat well. Add flour and peanut mixture and mix thoroughly.

 

3. Spread dough out to fit a greased 10 x 14-inch baking sheet. Brush with remaining beaten egg. Sprinkle with remaining peanuts. Bake until brittle is slightly golden and set, about 20 minutes. Be careful not to overbake. Cut or break into pieces while still warm.

THE BEST CHOCOLATE CHIP COOKIES

No cookbook (at least not one of mine) would be complete without a recipe for chocolate chip cookies. They were the very first thing I ever prepared back when I was just a little boy and Mom allowed me to stir the ingredients that came from a recipe on the chocolate chip package. I remember those cookies as being extraordinarily good. Still, these live up to their name; they are the best!

THE BEST CHOCOLATE CHIP COOKIES

makes 4 dozen

 

1/2 C unsalted butter, at room temperature

1 C granulated sugar

1/2 C light brown sugar

1/4 C unsweetened hazelnut paste or peanut butter

2 large eggs

1 vanilla bean, split lengthwise, pulp scraped out

2 1/3 C flour

1 t baking soda

1 t salt

12-oz bittersweet chocolate, chopped into 1/4 inch pieces

1/2 C chopped nuts (optional)

 

1. Heat oven to 375. Line baking sheets with parchment paper. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars. Add the hazelnut paste (or peanut butter), beating until smooth. Beat in the eggs and the vanilla bean pulp, scraping down the bowl as needed.

 

2. In another bowl, sift together the flour, the baking soda and the salt. Gradually add the dry ingredients to the butter mixture, and combine at low speed until the dough comes together. Mix in the chocolate pieces and the nuts (if desired). Drop heaping tablespoons of the dough 2 inches apart onto prepared cookie sheets, flattening them slightly by hand.

 

3. Bake until lightly browned, 9-12 minutes. Cool the cookie sheets on a wire rack before removing the cookies.

 

Note: if you make a lot of cookies, it's worth it to buy a small ice cream scoop, which I use, instead of tablespoons, for almost all cookies. It's easier to scoop out of the bowl and the cookies are all the same size.