Recipes On Rails: New Recipes tagged with dessert

Apple Dumplings

2012-05-20 23:47:19 UTC

Ingredients:

Dumpling
0.9 pound Flour, all-purpose
1.0 teaspoon Salt, Morton Kosher
0.6 pound Shortening, vegetable
1.0 each Egg
5.0 tablespoon water cold
1.0 teaspoon Vinegar
1.5 teaspoon Cinnamon
0.5 cup Sugar
0.25 pound Butter
8.0 each Apples, Jonathan peeled and cored

Sauce
1.0 cup Sugar
2.0 cup water
3.0 tablespoon Butter
0.25 teaspoon Cinnamon

Instructions:

Mix the salt and flour together, and then cut in the shortening.

Mix the egg, cold water, and vinegar. Add to flour mixture, and knead to pull dough together. Don't overwork it.

Peel and core apples.

Divide dough into 8 equal portions, about .22# each.

Roll one portion of dough into a very thin disc. Place apple on this disc, and fill core hole with about 2 teaspoons of the sugar and cinnamon mixture. Top with a tablespoon of butter, and fold dough around the apple to seal.

Butter a baking dish big enough to hold the apples without them touching.

Place wrapped apples in the baking pan, making sure the apples don't touch one another.

Preheat oven to 400F.

Mix the sauce ingredients and pour into pan with the apples.

Bake at 400F for about an hour. If you have any cinnamon sugar left over, you can sprinkle it over the dumplings about 10 minutes before they're done. If the sugar doesn't melt, don't worry, it will when you baste the dumpling with the hot sauce. Start watching the dumplings after about 40 minutes in case your oven cooks faster.

Servings: 8
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/520

Apple Gateau

2012-05-19 21:54:57 UTC

Ingredients:

Default
16.0 each Apples, Granny Smith
6.0 each Sugar cubes
2.0 each Oranges
1.0 container Marscapone
1.0 container Yogurt
1.0 recipe Carmel Sauce

Instructions:

Butter a round casserole and line with parchment paper. The parchment should reach up, well above the casserole.

Core apples, slice in half, and peel. Store peeled apples in lemon water. Slice the apples with the 1mm food processor disc, placing them core down.

Rub the sugar cubes all around the oranges, absorbing the orange oil. Crush the cubes and set aside.

Sprinkle half the sugar mixture on the bottom of the casserole. Arrange the first layer of apples on the bottom of the casserole. This will be the visible top of the cake, so arrange them in a pleasing pattern. Layer about half of the remaining apples on top, then sprinkle on the remaining sugar, and finish with the remaining apples.

Cut a circle out of parchment, and place on top of the casserole (and apples) and place a plate as a weight on top of the parchment. Bake in the oven at 175 (yes that's right, 175) for 12 - 13 hours. Remove from the oven, and allow to sit for 5 minutes. Pull the parchment from the sides and allow to sit another 5 minutes. Invert the cake onto the serving plate.

Mix equal amounts of the marscapone and the yogurt and use as a garnish. Pour some carmel sauce over the cake.

Heat oven to 175 degrees F.

Generously butter a 1 1/2-quart-tall souffle dish and a wide strip of parchment paper to form a collar extending at least 3 inches above the rim of the dish. Press the collar, buttered side inward, against the inside of the dish. Chill until butter is set and the paper sticks to the dish.

To extract the zest from the skins of the oranges, rub them with the sugar cubes so that the cubes soften and turn bright orange. Wrap the sugar cubes in plastic wrap, and crush them with a rolling pin.

Set an apple 1/2, cut side down, on a board and cut it crosswise into the thinnest possible slices, about 1/8-inch thick. Alternately, slice apple halves using a mandoline. Sprinkle bottom of souffle dish with sugar. Arrange a layer of apple slices in a floral pattern in the bottom of the souffle dish. Top this first layer of apple with more apples slices arranged across the others like ripples in a pond. (This crossed pattern of slices ensures that the cake holds together when unmolded.) Sprinkle the second layer with the crushed orange sugar. Continue filling the souffle dish until the apples, held in place by the paper collar, extend at least 3 inches above the rim. (They will shrink down into the souffle dish during baking.) Cover them with a round of parchment paper. Top with a small stack of plates slightly smaller than the souffle dish to seal and weigh down apples.

Bake until apples are much reduced and meltingly soft when pierced with a skewer, 12 to 14 hours. Tear off the top of the paper collar, and let the cake cool to room temperature.

Combine mascarpone and yogurt in a small bowl. Unmold cake onto a warm platter. The top should be lightly caramelized with a little syrupy juice running down the sides. Serve warm, with caramel sauce and mascarpone-yogurt combination.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/50

Banana-Nut Bread

2012-05-18 07:31:11 UTC

Ingredients:

5.0 tablespoon sour cream
1.0 teaspoon Baking Soda
0.25 pound Butter room temperature
1.0 cup Sugar
0.75 teaspoon salt
2.0 each Egg
1.0 cup Bananas ripe, mashed
2.0 cup Flour, all-purpose
0.5 teaspoon Baking Powder
1.0 cup Chocolate Chips
1.0 cup Walnuts chopped

Instructions:

Preheat oven to 350F.

Grease 9X5 loaf pan.

Combine baking soda and sour cream.

Cream butter and sugar in large bowl. When light in color, add salt.

Add eggs, one at a time.

Add bananas and sour cream mixture.

Stir in the flour and baking powder, working as little as possible.

Fold in the nuts and chocolate.

Turn into loaf pan, and bake till cake tester comes out clean, about 45 minutes to an hour depending on the size of the pan.

Remove from pan, and allow to cool on rack.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/521

Bananas Foster

2012-05-19 01:00:14 UTC

Ingredients:

Default
0.25 cup Butter
0.25 cup Sugar, brown
4.0 each Bananas
0.5 teaspoon Cinnamon
0.5 cup Banana Liquor
1.0 cup Rum, White

Instructions:

Melt butter in chafing dish or large skillet. Add brown sugar and
blend. Add bananas and saute. Sprinkle with cinnamon. Now pour the
banana liqueur and the rum over the bananas and ignite, basting with
the flaming liquid. Serve over ice cream when flame has died.
Serves 4.

Note: New Orleans chefs love to flambe things like Crepes Suzette,
Cherries Jubilee, and Sweet Potato Brulee. The original recipe for
Bananas Foster was created for one of Brennan's regular patrons named
Richard Foster--it is recognized today as the crowning glory to an
incomparable Breakfast at Brennan's.

Source: The Little New Orleans Cookbook by Gwen McKee, Baton Rouge:
Quail Ridge Press, 1991at ISBN 0-937552-42-9

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/41

Caramel Pecan Sauce

2012-05-18 07:31:16 UTC

Ingredients:

4.0 tablespoon Butter
1.0 cup Sugar, brown, solidly packed
1.0 cup Cream, Heavy
2.0 each Egg Yolks
1.0 pinch salt
0.5 cup Pecans

Instructions:

Separate the eggs.

Toast the pecans.

Melt the butter in a saucepan.

Add the sugar, cream, egg yolks and salt.

Bring to a boil, and allow to boil till thickened, about 1 minute.

Remove from heat, stir in pecans, and allow to cool to room temperature.

Servings: 12
Prep Time: 15 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/562

Caramel Sauce

2012-05-19 21:55:46 UTC

Ingredients:

Default
1.5 cup Sugar
1.25 cup Cream, Heavy

Instructions:

Put sugar in a saucpan and barely cover with water. Bring to a boil, and cook till desired color. Stir to avoid burning the sugar. Careful, as the sugar will burn bad, and it turns color quickly. If it gets too dark, it will taste burned.

Slowly add the cream, carefully to avoid splatter. Cook cream and sugar for a few minutes. Cool.

Servings: 12
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/51

Chocolate Bread Pudding

2012-05-18 07:31:19 UTC

Ingredients:

Chocolate
0.75 pound chocolate, melted semisweet
1.0 cup Sugar, brown, solidly packed
0.25 pound Butter

Bread soak
2.0 cup Milk
3.0 each Egg
2.0 tablespoon Vanilla
2.0 teaspoon coffee, instant espresso powder
0.5 teaspoon salt
1.0 pound Bread cubed

Instructions:

Melt the chocolate, brown sugar and butter in a pan over low heat. Stir till dissolved.

Preheat oven to 350. Grease a 9 inch springform with butter.

Stir over low heat till dissolved.

Mix the Milk, egg, vanilla, instant espresso and salt.

Add the bread cubes to the the milk mixture and stir until most of the milk mixture is absorbed.

Fold the chocolate mixture into the bread.

Turn the mixture into the greased springform.

Bake at 350 for about an hour or until center springs back when gently pressed.

Servings: 8
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/563

Chocolate Cake

2012-05-19 21:15:30 UTC

Ingredients:

Cake
2.0 cup Flour, all-purpose sifted
2.0 cup Sugar
1.0 teaspoon Baking Powder
2.0 teaspoon Baking Soda
0.75 cup Cocoa
1.0 cup Milk
0.5 cup Butter melted
1.0 cup coffee
1.0 teaspoon Vanilla
2.0 each Egg

Instructions:

Mix dry ingredients together.

Add wet ingredients except eggs.

Add eggs and beat with a mixer till well blended.

Pour into a greased and floured 9 x 12 cake pan and bake in a 375 degree oven for 30 minutes or until toothpick comes out clean.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/497

Chocolate Ice Cream

2012-05-20 17:56:43 UTC

Ingredients:

Default
1.0 cup Milk
1.0 cup Cream, Heavy
0.5 teaspoon Vanilla
0.6 pound chocolate
0.75 cup Sugar
3.0 tablespoon water
6.0 each Egg Yolks
0.125 teaspoon salt

Instructions:

The chocolate should be 70% cacao chocolate such as Lindt, finely chopped.

Bring milk, cream and vanilla to a boil (just). Remove from heat, cover, and keep warm.

Put 1/2 cup sugar and 3 TBLS water in a pan and bring to a boil. Keep stirring until sugar is disolved and wash down any sugar crystals on the wide of pan with a pastry brush dipped in cold water. Boil syrup, without stirring, gently swirling pan, and washing down crystals, until mixture is a deep golden carmel, about 10 minutes. Remove pan from heat and carefully whisk in warm cream mixture (mixture will steav vigorously and caramel may harden). Cook over low heat, whisking, until caramel is dissolved.

Beat yolks with salt and remaining 1/4 cup sugar, using mixer at high speed, until trippled in volume and able to form a ribbon that takes 2 seconds to dissolve into mixture when beater is lifted (6 - 8 minutes with handheld mixer).

Slowly add caramel mixture to yolks in a slow stream, whisking. Transfer to 3 qt. saucepan. Cook over low heat, stirring constantly, until custard is slightly thickened and registers 170 on thermometer.

Force custard through sieve into bowl with the chopped chocolate, and let stand 1 minute, the whisk mixture until smooth.

Cool to room temperature, stirring occassionally, for about 35 minutes.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/438

Chocolate Mousse

2012-05-18 10:40:54 UTC

Ingredients:

Mousse
2.0 cup Cream, Heavy
0.25 cup Sugar
0.75 pound chocolate semisweet baking
0.5 cup Cream, Heavy
2.0 tablespoon Sugar
0.25 cup water
3.0 tablespoon Oil, vegetable

Instructions:

Stir together the 2 cups of cream and 1/4 cup of sugar, and refrigerate for at least 15 minutes.

Pulse chocolate in a food processor until finely grated.

Heat the 1/2 cup cream, 2 tablespoons of sugar, and water in a small saucepan until the sugar disolves. Raise heat and bring to a boil.

With food processor running, pour hot mixture through feed tube and process until the chocolate melts. Scrape bowl down, and add the vegetable oil. Pulse a few times to incorporate the oil.

Whip chilled cream on high till cream mounds into peaks. Fold whipped cream into the chocolate until no white streaks remain. Pour into cups or bowl, and refrigerate until set.

*** Can be kept in the refrigerator for 4 days or frozen and kept for 3 months.

Servings: 0
Prep Time: 30 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/498

Chocolate Pudding

2012-05-22 04:56:17 UTC

Ingredients:

700.0 gram Milk
40.0 gram Corn Starch
120.0 gram Sugar
0.125 teaspoon salt
125.0 gram chocolate chopped or pieces
1.0 teaspoon Vanilla

Instructions:

Put the milk in the TM with the butterfly. Set to 10 minutes speed 3 at 90C.

Mix the corn starch, sugar, and salt in a small bowl. Slowly add this mixture to the milk through the hole in the lid.

Around minute 8, the pudding should be thickening and the temperature at 90C. Slowly add the chocolate through the hole in the lid.

Just before the end of the 10 minutes, add the vanilla through the hole in the lid (leaving just enough time for the vanilla to mix in). The pudding should be nice and silky.

Pour into 4 (or 6) individual pudding cups.

Place in refrigerator to chill (about an hour). NOTE: To avoid a skin, top the pudding with plastic as soon as possible, right on the pudding. If you like a skin, cover the bowl with plastic, leaving an air space between the plastic and the pudding.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/641

Coffee Yeast Cake

2012-05-19 22:11:31 UTC

Ingredients:

Default
0.8 pound Flour, all-purpose
0.5 pound Butter
0.75 teaspoon salt
2.0 tablespoon Sugar
0.25 pound Milk
1.0 tablespoon Yeast
3.0 each Egg Yolks
0.75 cup Raisins
0.25 cup Walnuts
0.32 pound sugar, powdered
3.0 each Egg Whites
0.5 cup Sugar, Cinnamon
0.25 cup Sugar, brown

Instructions:

Sift flour, sugar and salt together. Cut the butter into the flour mixture like making a pie crust. Don't overdo it... Add the egg yolks and toss to mix.

Add the COLD milk and mix. Do not knead... Idea is to NOT make it uniform, and to not overwork it.... Make it into one cylinder, and wrap. Put in fridge overnight.

Next day, whip egg whites till stiff, and add sugar....

Roll out dough... I did this on a sheet of parchment, so you can use the parchment to lift the dough.

Smear dough with softened butter...

Spread with egg mixture.

Sprinkle with cinnamon sugar.

Sprinkle with raisins, chopped nuts, brown sugar.

Roll up like a jelly roll.... Use the parchment to get the roll started. Make sure your tube pan is very well greased with butter. When rolled up, put it in the tube pan, SEAM UP. This is important as the bottom of the pan will be the top of the cake. In the picture, the cake is seam down.... this is a mistake.

Let rise for 1.5 hours.

Bake at 350 for 40 minutes (this time is very oven sensitive)
See what happend as a result of putting it in the pan seam down? It's splitting.

Some pictures when I tried to make individuals... Cut the dough in half for each set of 3. Was hard to roll wide and narrow. Had to piece the dough. To do so make sure you brush the excess flour off the dough.

Add about half the meringue.

Use the paper to roll.

And again.

Then use the top of the paper to pull the top dough onto the roll.

Cut into thirds, between 7.5 and 8.5 for each piece.

Put in pan.

Baked in BGE at 350, inverted plate setter below grid.

Close up

What the dough looks like with chunks of butter

Got them out

again

And yet again.

Servings: 12
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/61

Crisco Icing

2012-05-18 07:30:59 UTC

Ingredients:

Icing
1.0 cup Milk
5.0 tablespoon Flour, all-purpose
1.0 cup Sugar
1.0 cup Shortening, vegetable
0.5 teaspoon salt
1.0 teaspoon Vanilla

Instructions:

Combine the milk and flour in a saucepan. Stir over low heat until a thick paste forms. Remove from the heat, and set aside.

Combine the shortening, sugar, salt, and vanilla and beat with a mixer until creamy and well blended. Add flour/milk paste and beat until fluffy.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/496

Ice Cream Base

2012-05-21 06:44:17 UTC

Ingredients:

Default
500.0 milliliter Milk
150.0 milliliter Cream, Heavy
3.0 each Egg Yolks
0.28 cup Sugar
1.0 each Vanilla Bean

Instructions:

Heat milk to boiling with vanilla bean
While milk heats, mix the sugar with the egg yolks.
Temper eggs and sugar with hot milk. Add cream, and mix all ingredients. Return to burner and heat till solution thickens and coats the back of a spooon....

Servings: 10
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/53

Italian Cheesecake

2012-05-20 21:52:16 UTC

Ingredients:

5.0 each Egg large
0.5 teaspoon salt
0.4 pound Sugar
2.0 pound Ricotta
20.0 gram Flour, all-purpose
0.5 teaspoon Baking Powder
2.0 gram Lemon Zest minced very fine
100.0 gram Amaretto Liqueur
25.0 gram Lemon Juice

Instructions:

Preheat oven to 350

Butter and flour a springform pan.

Add ricotta and beat. Slowly add the flour and baking powder. Beat some more.

Add remaining ingredients and beat till smooth. Pour into the springform, and bake for about 40 minutes; cake will have a lightly golden color.

Let cool, and then loosen the sides by running a knife or pastry spatula around the sides. Release the side and remove.

Strain the ricotta to remove excess liquid.

Mince the lemon zest very fine

Assemble ingredients

Beat eggs with sugar and salt in a large bowl.

Servings: 8
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/509

Meringue Disk

2012-05-21 01:13:17 UTC

Ingredients:

Meringue
2.0 tablespoon Sugar
0.67 cup Sugar, Confectioners
2.0 tablespoon Sugar
4.0 each Egg Whites room temperature
0.33 cup Sugar

Instructions:

Sift first 2 Tbls granulated sugar with the confectioners sugar and set aside.

Place egg whites in large bowl and whip on low speed just until frothy.

Increase speed to medium, and sprinkle in the next 2 Tbls of granulated sugar continue whipping to soft peaks.

Gradually add 1/3 cup granulated sugar continue whipping to stiff, glossy peaks. Stop mixing and rub meringue between fingers. If still grainy, continue whipping till smooth.

Sprinkle sifted powdered sugar mixture over meringue fold in with rubber spatula until just incorporated.

Use a compass to trace circles on parchment paper. Turn parchment over, and spray with Pam or similar spray.

Put meringue into a pastry bag and pipe about a teaspoon onto each corner of the parchment. Beginning in the center of the traced circle, pipe meringe in a continuous widening spiral until it reaches the edge of the circle. Should be about 1/3 inch high.

Bake at about 225 for 60 to 80 minutes, turning baking tray frequently. Meringue is finished when one of the test corner meringues snaps easily after cooling for 5 minutes. Let final product cool on the parchment for about 30 minutes when removed from the oven.

Servings: 0
Prep Time: 3 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/493

Peanut Butter Cookies

2012-05-18 07:29:53 UTC

Ingredients:

Default
0.42 pound Flour, all-purpose
0.12 pound Flour, cake
0.5 teaspoon Baking Soda
0.25 teaspoon salt
0.42 pound Butter
0.45 pound Peanut Butter smooth
0.27 pound Sugar
0.24 pound Sugar, brown
1.0 teaspoon Vanilla
1.0 each Egg
0.55 pound Sugar, Confectioners
0.22 pound Butter
0.45 pound Peanut Butter smooth
3.0 tablespoon Cream, Heavy
0.07 pound Peanuts coarse
0.11 pound Chocolate Chips mini or chopped coarse

Instructions:

Preheat oven to 350

Sift the flours, baking soda and salt together.

Cream butter, peanut butter, and sugars till light and fluffy.

Add vanilla and egg cream some more (about 3 more minutes).

Stir in flour mixture by hand (don't overwork).

Drop heaping tablespoons of batter on the lined cookie sheet, about 2 apart. Flatten with floured fingers to 2 round.

Bake till puffed and golden (about 12 - 14 minutes)
cool on wire rack.

Cream confectioners sugar, butter and peanut butter until smooth.

I always sift my confectioner's sugar as it tends to get lumpy (I buy at a bulk food store, and it will sit a bit here).

Add cream and cream till smooth and fluffy.
Stir in nuts (they should be unsalted) and the chocolate chips

Spread some filling on a cookie, and press top onto it.

Servings: 12
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/82

Raisin Bread/Sticky Bun

2012-05-18 07:31:29 UTC

Ingredients:

Default
1.0 pound Flour, all-purpose
2.0 gram Yeast
0.125 pound Sugar
9.0 gram salt
4.0 gram Baking Soda
0.125 pound Butter
0.6 pound Buttermilk
1.0 teaspoon Cinnamon
4.0 teaspoon Sugar
0.75 pound Sticky Bun Slury

Instructions:

Combine first 6 ingredients in mixer with dough hook. Mix on low for 1
minute, then medium for 8 minutes. Dough may be very soft, but should
window pane.

Put dough in a clean bowl, mist with oil spray, cover, and allow to rise
for 45 minutes, then refridgerate for 1 hour. Dough will firm up as it
cools. Remove from fridge and allow to sit at room temperature for an hour
so it's workable.

Combine the sugar and cinnamon into a cinnamon sugar

Lightly dust counter with flour and roll out into a square about 1/4 inch
thick. Sprinkle with the Cinnamon sugar, and roll up like a jelly roll.

Grease baking pan, or cover bottom with slurry for sticky buns. (If making
sticky buns, you can add walnuts and/or raisins to the top of the slurry)
Cut dough into 1 inch pieces and place into pan about 1/2 inch apart.

Mist top of buns with oil spray, cover, and allow to rise for 1 hour.
Pieces should have grown together.

Preheat oven to 350ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F . Place on sheetpan to catch overflow. Bake for
about 30 minutes.

If making sticky buns, allow to rest for 5 minutes, and then invert onto
clean platter.

FOR RAISIN BREAD
Add 2 cups of raisins during the last 2 minutes of kneading. Allow 60 - 90
minutes for rising. Dough should increase about 1.5 times. Roll and
sprinkle with cinnamon sugar as in main recipe. Pinch seam and ends
closed, and put in loaf pan to raise. Spray top with oil spray, cover and
allow to raise till doubled in size. Bake at 350ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F about 40 minutes.
Internal temperature should be 190ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F. Remove from pan, and brush top with
melted butter. Immediately roll in cinnamon sugar, or sprinkle top with
cinnamon sugar.

OPTION FOR STICKY BUNS
When rolled out, smear dough with butter before adding the cinnamon sugar

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/12

Rice Pudding

2012-05-21 02:00:08 UTC

Ingredients:

1000.0 gram Milk
75.0 gram Sugar
0.125 teaspoon salt
0.25 teaspoon Cinnamon
80.0 gram Raisins
100.0 gram Rice sushi
1.0 teaspoon Vanilla

Instructions:

Add milk, sugar, salt and cinnamon to the TM bowl. Process at speed 4 for 10 seconds to dissolve the sugar and salt, and mix in the cinnamon.

Add the raisins and rice. Process at 90C, speed reverse stir for 45 minutes. Stir in vanilla and chill before serving.

NOTE. Do not use butterfly.

Servings: 8
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/637

Savory Grill Ice Cream

2012-05-18 22:00:41 UTC

Ingredients:

1.0 quart Cream, Half-and-half
2.0 quart Cream, Heavy
1.4 pound Sugar
0.25 pound chocolate, cocoa powder Aristocrat
1.0 tablespoon Vanilla
1.0 pinch salt

Instructions:

Mix ingredients in a pot over slow heat to dissolve the chocolate and sugar. Cool and process in your ice cream maker.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/624

Snickers Ice Cream

2012-05-22 03:34:13 UTC

Ingredients:

Default
0.25 pound Snickers
300.0 pound Milk
200.0 cup Cream, Heavy
4.0 each Egg Yolks
0.16 cup Sugar

Instructions:

Trim edges off snicker bars to reduce them to 2.75 inches each.
Pour just a little milk into the bottom of the beaker, and stick the snickers in the beaker, edge up. Freeze to hold snickers in place.

Put the milk and cream into the pan and heat. While it heats, mix the egg yolks and the sugar. Temper the eggs with thee heated milk. Return everything to the burner and heat till thickened. Let cool and pour over the snickers and freeze.

Can substitute several oreo cookies for the snickers....

Servings: 10
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/54

Sticky Bun Slurry

2012-05-18 07:31:40 UTC

Ingredients:

Default
1.0 pound Butter
1.5 pound Sugar
0.56 pound Corn syrup
1.0 teaspoon salt
1.0 teaspoon Lemon Extract

Instructions:

Beat the ingredients untill very fluffy. Spread about 1/4 inch
thick layer in baking pan. Excess keeps forever in the fridge.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/13

Tapioca

2012-05-17 09:31:28 UTC

Ingredients:

60.0 gram Tapioca, pearl
850.0 gram Milk
2.0 each Egg Yolks
0.25 teaspoon salt
100.0 gram Sugar
1.0 teaspoon Vanilla

Instructions:

Place the milk and tapioca in the TM and stir with the butterfly at 50C, reverse, for an hour.

Remove butterfly. Add the yolks, sugar and salt. Process in reverse speed 4 for 5 seconds to work in yolks and dissolve the salt and sugar.

Increase temperature to 90C and add butterfly. Cook for 40 minutes at speed 2, reverse.

Stir in vanilla and chill.

Servings: 8
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/630