This is the perfect summer dessert, I like to serve with a strawberry on top or perhaps a nice slice of Kiwi. I have no idea what to call this, my mother calls it Lemonade Cheesecake, but there is no cheese and my taste testers have doubted my skill when they don't taste any cream cheese texture. However, the rich, velvety texture will still refresh on any warm day.
1/2 gallon Vanilla ice cream (generic brand is just fine!)
1 can lemonade concentrate
9X13 pan
6 graham crackers, crushed
1/4 cup butter (or similar substance...) melted
In large bowl, mix together softened ice cream with lemonade.
In separate bowl, mix cracker crumbs with butter and press into bottom of pan.
Pour mixture on top of the crust and freeze for 3 hours or more.
Monday, April 19, 2010
Saturday, April 10, 2010
Lemonade and Lemon Bars
I have had a love affair with lemons recently.
Lemon Bars
For the Crust:
* Vegetable oil, for greasing
* 1 1/2 sticks unsalted butter, diced
* 2 cups all-purpose flour
* 1/4 cup packed light brown sugar
* 1/2 cup confectioner's sugar, plus more for garnish
* 1/4 teaspoon salt
For the Filling:
* 4 large eggs, plus 2 egg yolks
* 2 cups granulated sugar
* 1/3 cup all-purpose flour, sifted
* 1 teaspoon grated lemon zest
* 1 cup fresh lemon juice (from about 8 lemons)
Directions
Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.
Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving.
Lemonade
1 gallon of water
1 can frozen lemonade concentrate
2 packets of KoolAid Lemonade
1 cup sugar
*this is a really lemony flavor that can't be beat!
Lemon Bars
For the Crust:
* Vegetable oil, for greasing
* 1 1/2 sticks unsalted butter, diced
* 2 cups all-purpose flour
* 1/4 cup packed light brown sugar
* 1/2 cup confectioner's sugar, plus more for garnish
* 1/4 teaspoon salt
For the Filling:
* 4 large eggs, plus 2 egg yolks
* 2 cups granulated sugar
* 1/3 cup all-purpose flour, sifted
* 1 teaspoon grated lemon zest
* 1 cup fresh lemon juice (from about 8 lemons)
Directions
Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes.
Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving.
Lemonade
1 gallon of water
1 can frozen lemonade concentrate
2 packets of KoolAid Lemonade
1 cup sugar
*this is a really lemony flavor that can't be beat!
Thursday, April 8, 2010
Day Old Bread
What is day old bread? Well unless you made it yourself, I doubt it is anything but day old bread. Here is what I do with my old loaf that is about to go bad.
Bread Crumbs:
6 slices of bread, toast it if not already dried out and crusty.
1 tbsp parsley flakes
1 tsp garlic powder
1 tbsp Italian Herb Blend
2 tbsp bread crumbs
combine in food processor. In 350 degree oven, toast crumbs for 10 minutes. (spread on cookie sheet in uniform layer) Use the Middle rack.
Croutons:
6 slices of bread
1 tsp garlic powder
1 tsp onion powder
1 tbsp dried parsley
1 tbsp dried basil
1/2 tsp salt
1/2 tsp ground pepper
2 tbsp oil (any kind you have is fine)
Cut bread into bite sized cubes, you should be able to get 20 cubes out of a slice of bread. In a large bowl, toss with oil and remaining ingredients.
In 400 degree oven, bake for 15 - 20 minutes, or until your bread has browned.
*This is cheaper than buying any crouton and will impress any salad lover!
Last one. I just found this recipe for quiche on the food network website. They use bread cubes instead of crust! I thought this was really cool, you should check it out. Crustless Quiche Master Recipe
Bread Crumbs:
6 slices of bread, toast it if not already dried out and crusty.
1 tbsp parsley flakes
1 tsp garlic powder
1 tbsp Italian Herb Blend
2 tbsp bread crumbs
combine in food processor. In 350 degree oven, toast crumbs for 10 minutes. (spread on cookie sheet in uniform layer) Use the Middle rack.
Croutons:
6 slices of bread
1 tsp garlic powder
1 tsp onion powder
1 tbsp dried parsley
1 tbsp dried basil
1/2 tsp salt
1/2 tsp ground pepper
2 tbsp oil (any kind you have is fine)
Cut bread into bite sized cubes, you should be able to get 20 cubes out of a slice of bread. In a large bowl, toss with oil and remaining ingredients.
In 400 degree oven, bake for 15 - 20 minutes, or until your bread has browned.
*This is cheaper than buying any crouton and will impress any salad lover!
Last one. I just found this recipe for quiche on the food network website. They use bread cubes instead of crust! I thought this was really cool, you should check it out. Crustless Quiche Master Recipe
Shepherd's Pie
I generally have an aversion to most shepherd's pie recipes. This one is surprisingly excellent! With no tomato sauce or deplorable green beans, I'd say this is a winner. Many times when I am cooking, I skip some herbs and spices and substitute with what I have. Be sure to add the Sage, whatever you do!
INGREDIENTS
6 medium potatoes
1 pound carrots, cut into 1/4-inch slices
1-1/2 pounds lean ground beef
1 large onion, chopped
2 cups of beef gravy
1 teaspoon salt, divided
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/3 cup milk
1 tablespoon butter
2 tablespoons shredded Parmesan cheese
DIRECTIONS
Peel and cube the potatoes; place in a large saucepan and cover with water. Bring to a boil over medium-high heat; cover and cook for 20 minutes or until tender. Add 1 in. of water to another saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes. Drain.
In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, gravy, 1/2 teaspoon salt, sage, thyme, rosemary and pepper. Transfer to a shallow 3-qt. baking dish coated with cooking spray.
Drain the potatoes; mash with milk, butter and remaining salt. Spread over meat mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 40-45 minutes or until heated through. Yield: 6 servings.
** If you want to used artificial potatoes, I think you should be fine. Save yourself 20 minutes! I often add canned corn or other vegetables I need to use up. Bell peppers are really great, as are peas!
INGREDIENTS
6 medium potatoes
1 pound carrots, cut into 1/4-inch slices
1-1/2 pounds lean ground beef
1 large onion, chopped
2 cups of beef gravy
1 teaspoon salt, divided
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/3 cup milk
1 tablespoon butter
2 tablespoons shredded Parmesan cheese
DIRECTIONS
Peel and cube the potatoes; place in a large saucepan and cover with water. Bring to a boil over medium-high heat; cover and cook for 20 minutes or until tender. Add 1 in. of water to another saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes. Drain.
In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, gravy, 1/2 teaspoon salt, sage, thyme, rosemary and pepper. Transfer to a shallow 3-qt. baking dish coated with cooking spray.
Drain the potatoes; mash with milk, butter and remaining salt. Spread over meat mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 40-45 minutes or until heated through. Yield: 6 servings.
** If you want to used artificial potatoes, I think you should be fine. Save yourself 20 minutes! I often add canned corn or other vegetables I need to use up. Bell peppers are really great, as are peas!
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