Easy to make ice cream recipes

==> ==> Click Here For Easy to make ice cream recipes

1. Caramel

Ingredients:

- 5 large egg yolks
- 1/6 t. salt
- 8 t. water
- 2/3 cup + 4 t. sugar
- 1 1/2 cups milk
- 1 1/2 cups heavy whipping cream

Directions:

- Place the egg yolks in a large mixing bowl.
- Add the salt and whisk until smooth. Set aside.
- Combine the sugar and water in a heavy-bottomed saucepan large enough to eventually hold the milk and cream. – Dissolve the sugar in the water over low heat.
- This may take a while.
- An alternative is to use the microwave, and then transfer the sugar solution to a saucepan.
- Increase to high heat and cook the syrup until it is golden amber colored.
- While the sugar is caramelizing, scald the milk and cream.
- As soon as the caramel is a golden-amber color, slowly add the milk and cream, 2 T. at a time.
- Be very careful, as the mixture will bubble up.
- Whisk the caramel cream into the eggs.
- Strain and refrigerate until cold.
- Freeze according to ice cream machine instructions.

==> ==> Click Here For Easy to make ice cream recipes

2. Caramel Almond

Ingredients:

- 1 cup sugar
- 1 cup boiling water
- 4 cups heavy cream
- 1/2 cup sugar
- 6 egg yolks, lightly beaten
- pinch of salt
- 1 tsp. vanilla
- toasted almonds

Directions:

- In heavy pan, heat 1 cup sugar until it melts and becomes golden in color.
- CAREFULLY add boiling water to syrup(partially cover pan while doing this so the caramel doesn’t splash on you.) – Stir until dissolved.
- Bring to boil and cook until thick(9-10 min.) Set aside.
- In another pan scald cream. Add sugar and mix well.
- Pour cream slowly over egg yolks, stirring constantly.
- Return to saucepan and cook over medium heat, stirring constantly, until thickened.
- Add salt, vanilla, and 3/4 cups of the caramel syrup(saving the rest.) Mix well.
- Freeze in ice cream maker according to instructions.

Serve topped with remaining caramel syrup and toasted almonds.

==> ==> Click Here For Easy to make ice cream recipes

3. Cherry

Ingredients:

- 3/4 cup dried cherries
- 1/2 cup rum
- 2 1/2 cups light cream
- 1/2 cup sugar
- 4 egg yolks
- 1/4 teaspoon vanilla

Directions:

- Place the cherries in a bowl and cover with rum.
- Allow to soak for several hours or overnight.
- Heat the light cream and sugar together until the sugar is dissolved and bubbles begin to form around edge of the pot.
- Whisk yolks until creamy.
- Add 1/2 cup of the warm cream to the egg yolks.
- Pour the warmed yolks back into the half-and-half and continue to cook, stirring, until the custard mixture coats the back of a spoon.
- Do not boil the mixture or it will curdle.
- Stir in the vanilla, allow to cool completely, then chill.
- Pour into the ice-cream maker and freeze according to manufacturer’s directions.
- Drain the cherries.
- When the mixture begins to thicken as it freezes, add the cherries and freeze until ice cream is the proper consistency.

==> ==> Click Here For Easy to make ice cream recipes

4. Cherry Berry

Ingredients:

- 2 Env unflavored gelatin
- 1 1/2 c Sugar
- 1/2 c Water
- 10 oz Frozen sliced strawberries
- 2 c Dark sweet cherries
- 4 c Light cream or half & half
- 2 c Whipping cream
- 2 ts Vanilla

Directions:

- In a small saucepan combine unflavored gelatin and sugar.
- Add water and strawberries. Cook over medium heat, stirring constantly, until mixture just comes to a boil.
- Remove from heat and cool to room temperature.
- Meanwhile, chop cherries.
- In a 3 quart or larger ice cream freezer combine half and half, whipping cream, vanilla, strawberry mixture and cherries.
- Freeze according to manufacturer’s direction or place in freezer containers and freeze at least 4 hours.

Makes about 3 quarts.

Enjoy!

==> ==> Click Here For Easy to make ice cream recipes

Chocolate chip cookie recipes

==> ==> Click Here For Chocolate chip cookie recipes

1. Chocolate Peanut Butter Squares

“An easy homemade version of the famous peanut butter cup candies.”  Original recipe yield: 3 dozen.

Ingredients:

- 1 cup butter
- 4 cups confectioners’ sugar
- 2 cups peanut butter
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter
- 1 cup semisweet chocolate chips

Directions:

- Melt 1 cup butter or margarine over low heat.
- Remove from heat and stir in confectioners’ sugar, peanut butter and graham cracker crumbs.
- Spread mixture in a jelly roll pan.
- Pat down evenly.
- To Make Topping: Melt together 1/2 cup butter or margarine with 1 cup chocolate chips.
- Spread this mixture over peanut butter mixture.
- Refrigerate 1/2 hour.
- Cut into squares.

==> ==> Click Here For Chocolate chip cookie recipes

2. Choco-coconut Bars

“This recipe is very similar to the Mounds candy bar. With few ingredients, it is surprisingly easy to make.”  Original recipe yield: 3 dozen.

Ingredients:

- 5 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- 14 ounces flaked coconut
- 4 cups semisweet chocolate chips

Directions:

- Blend the condensed milk and the vanilla together in a bowl.
- Add the powdered sugar a little at a time, blending each time until smooth.
- Stir in the coconut.
- You should have a firm mixture.
- Pat the mixture into a greased 9 x 13 inch pan and chill until firm.
- Place the chocolate chips in a microwave-safe bowl and heat on high 1 minute at a time, stirring after each minute, until melted.
- Remove the pan from the refrigerator and cut the coconut mixture into 1 x 2 inch bars.
- Set each bar on a fork and dip into the chocolate, completely coating the bar.
- Let excess drip off, then set on waxed paper.
- Repeat for each bar.
- Bars will take several hours to air-dry; if you are in a hurry you can refrigerate the bars for about 30 minutes.

==> ==> Click Here For Chocolate chip cookie recipes

3. Double Chocolate Crumble Bars

“These top-rated bars are reminiscent of rocky road candy.”  Original recipe yield: 2 1/2 dozen.

Ingredients:

- 3/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter
- 3/4 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups miniature marshmallows
- 1 cup semisweet chocolate chips
- 1 cup peanut butter
- 1 1/2 cups crisp rice cereal

Directions:

- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9×13 inch baking pan.
- In a small mixing bowl combine flour, cocoa, baking powder and salt.
- In a large bowl cream butter and sugar; beat in eggs and vanilla.
- Stir flour mixture into the creamed egg mixture. Spread batter into the greased 9×13 inch pan.
- Bake for 15 to 20 minutes.
- Sprinkle marshmallows over top of the baked bars; bake 3 minutes more. Cool.
- Place chocolate chips and peanut butter in a microwave safe bowl.
- Melt chocolate chips and peanut butter in a microwave on high until melted together.
- Cook one minute at a time, stirring after each minute.
- Stir cereal into the chocolate mixture.
- Spread the chocolate mixture over the cooled bars.
- Chill, cut into bars and refrigerate.

Enjoy!

==> ==> Click Here For Chocolate chip cookie recipes

How to make chocolate truffles

==> ==> Click Here For How to make chocolate truffles recipes

1. White Chocolate Truffles

Ingredients:

- 1/4 C butter
- 1/2 C confectioner’s sugar
- 1 teaspoon almond
- extract 1 egg yolk 8 oz
- white chocolate, broken into small pieces 1 C chopped blanched almonds, lightly toasted

Makes about 2 dozen truffles

Directions:

- Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly.
- Remove from heat. Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth.
- Transfer to a shallow glass casserole dish.
- Cover and refrigerate 1 hour.
- Shape mixture into 1 inch balls.
- Roll in almonds.
- Cover and refrigerate at least 8 hours.
- Place in miniature foil cups at room temperature to serve.
- Store in airtight container in refrigerator.

==> ==> Click Here For How to make chocolate truffles recipes

2. Hazelnut or Almond Truffles

Ingredients:

- 2/3 cup finely ground toasted almonds or hazelnuts
- 7 T melted butter
- 3 oz. bittersweet chocolate
- 3 oz. milk chocolate
- 1 T Amaretto (for almond) or 1 T Frangelico (for hazelnut)
- 4 egg yolks
- 2/3 cup confectioner’s sugar
- 1/2 tsp. vanilla extract
- 1 1/2 tsp. almond extract

Makes about 30 truffles

Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.

Directions:

- Chop toasted nuts in a blender or food processor until finely chopped.
- Slowly drizzle in 3 tablespoons of melted butter and process till well mixed.
- Set aside.
- Heat remaining 4 T of butter in a small saucepan until very hot and bubbly (be careful not to let it burn).
- Remove from heat and add the chocolate.
- Stir constantly until smooth and melted.
- Set aside.

- In a large bowl, beat egg yolks until foamy.
- Beat in the sugar gradually, add extracts and liquor and continue to beat until thick.
- With mixer on slow to medium speed, gradually beat in the nut mixture, then gradually beat in the melted chocolate mixture.
- Beat until smooth and well mixed.
- Cover with plastic wrap and refrigerate for at least thirty minutes or until firm

- Place your choice of coating in a bowl.
- If you’re going to have more than one, use separate bowls.
- Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.
- Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball.
- Work quickly as the heat of your hand will quickly start melting the chocolate.
- Drop ball in the coating bowl. Repeat the process until there are 4 or 5 balls in the coating bowl.
- Gently roll the truffles in the coating mixture and a sheet of waxed paper.

Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.

==> ==> Click Here For How to make chocolate truffles recipes

3. Grand Marnier Truffles

Ingredients:

- 4 T melted butter
- 4 oz. bittersweet chocolate, broken into small pieces
- 4 oz. milk chocolate, broken into small pieces
- 4 T Grand Marnier
- 4 egg yolks
- 1 1/4 cup confectioner’s sugar
- 2 tsp. orange extract

Makes about 30 truffles

Note: Pregnant or nursing women, young children or any with an immune deficiency should not eat foods made with raw eggs.

Directions:

- Heat butter in a small saucepan until very hot and bubbly (be careful not to let it burn).
- Remove from heat and add the chocolate.
- Stir constantly until smooth and melted.
- Set aside.
- In a large bowl, beat egg yolks until foamy.
- Beat in the sugar gradually, add extract and liquor and continue to beat until thick (see photo).
- With mixer on slow to medium speed, gradually beat in the melted chocolate mixture.
- Beat until smooth and well mixed.
- Cover with plastic wrap and refrigerate for at least thirty minutes or until firm.

- Place your choice of coating in a bowl.
- If you’re going to have more than one, use separate bowls.
- Some possible coating choices are: toasted coconut, chopped nuts, unsweetened cocoa, powdered chocolate, crushed Oreo® Cookies.

- Scoop out a teaspoon full of the truffle mixture and, using your fingers, roll it into a ball.
- Work quickly as the heat of your hand will quickly start melting the chocolate.
- Drop ball in the coating bowl.
- Repeat the process until there are 4 or 5 balls in the coating bowl.
- Gently roll the truffles in the coating mixture and a sheet of waxed paper.
- Wrap truffles in an air tight container and store in the refrigerator for up to ten days or in the freezer for up to a month.
==> ==> Click Here For How to make chocolate truffles recipes

Avocado and salmon recipes

==> ==> Click Here For Avocado and salmon recipes

1. Avocado Monte Cristo

Ingredients:

A signature sandwich served west-coast style. Fresh avocados layered with turkey, Jalapeno Jack cheese, cilantro and salsa.

Serves 12

Ingredients:

- 3/4 cup garlic mayonnaise (aioli)
- 24 slices firm white sandwich bread
- 6 California avocados (3 pound)
- 48 (1 ounce) slices sliced roasted chicken or turkey (3 pound)
- 24 (1 ounce) slices sliced Jalapeno Jack cheese
- 16 eggs, beaten
- 1 teaspoon salt
- Unsalted butter, as needed
- 3 cups fresh fruit salsa of choice
- 12 fresh cilantro sprigs

Directions:

- Spread 1/2 tablespoon garlic mayonnaise on one side of each slice of bread.
- Cover 12 slices of bread with avocado slices.
- Top each with 2 slices of chicken or turkey and 1 slice cheese.
- Cover each with remaining slice of bread, spread-side down, diagonally cut each in half. Reserve.
- Beat together egg, milk, and salt; reserve.
- Dip 2 halves of a sandwich in egg mixture, coating well.
- Brown in hot butter, about 2 minutes per side.

Serve with 1/4 cup fresh fruit salsa. Garnish with a cilantro sprig.

==> ==> Click Here For Avocado and salmon recipes

2. Avocado Quesadillas

Ingredients:

- 2 ripe tomatoes, seeded and diced
- 1 firm-ripe Haas avocado, peeled and diced
- 1 tablespoon chopped red onion
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon Tabasco sauce
- 1/4 cup sour cream
- 3 tablespoons chopped fresh cilantro
- 4 (6- to 7-inch) flour tortillas
- 1/2 teaspoon vegetable oil
- 1 1/3 cups coarsely grated Monterey jack cheese
- Fresh cilantro sprigs (for garnish)

Directions:

- In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season with salt and pepper.
- In another small bowl stir together sour cream and cilantro and salt and pepper to taste.
- Preheat broiler.
- Put tortillas on a large baking sheet and brush tops with oil.
- Broil tortillas on a rack set 2 to 4 inches from heat until pale golden.
- Turn tortillas and broil until other sides are pale golden.
- Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling.
- Spread avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down, to make 2 quesadillas.
- Transfer quesadillas to a cutting board and cut each into 4 wedges.

Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.

==> ==> Click Here For Avocado and salmon recipes