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ELABORATION OF COMMERCIAL ICE CREAM

Tuesday, February 1st, 2011

ELABORATION OF COMMERCIAL ICE CREAM

No other food is such a boon to the busy, hospitable homemaker as the high quality of ice cream that is available at almost any corner store or drug store. It is a delicious nourishing food to serve everyone from baby to grandma by dishing it up, as is for frequent dessert use. And it can be quickly converted into a dozen different roles with the help of some specially prepared sauces, flavorsome preserves or jam, nuts, fruit juices or carbonated beverages.

The ice cream can be safely stored in the freezing compartment of a mechanical freezer or in a home food freezer ready to use for a quick dessert or an afternoon or evening snack. And the children will soon give mother all the help she needs to prepare the most elaborate sundaes and parfaits, and refreshing coolers, sodas and shakes. These concoctions are so popular and so wholesome.

SUNDAE SAUCES

APRICOT SAUCE
(For ice cream sundaes or puddings)
¼ lb. dried apricots (about 1 cup)
2 cups water
Pinch of slat
¼ cup sugar
Soak apricots in the water 3 to 4 hours. Cook covered, in same water (15 to 20 minutes), boiling gently until apricots are tender.
Purée and save all juice. Add salt and sugar to purée and juice and stir until dissolved. A few drops of almond may be added if desired. Serve with chocolate ice cream. Makes 1½ cups.

CARMEL SAUCE No. 1
(For ice cream sundaes or puddings)

1 cup sugar
1½ cup cream
1/8 teaspoon salt
½ teaspoon vanilla

Heat an iron skillet until quit hot, sprinkle a small amount of sugar into the skillet. As it liquefies, push it to the side with a wooden spoon; repeat process with remaining sugar until all is melted to a rich amber rich amber color and keep the heat low to prevent caramel from acquiring a scorched taste. Add the cream slowly (the sugar will harden) and hold at simmering temperature, continually stirring until all the caramel dissolves and sauce is of a smooth, thick consistency (from 8 to 10 minutes). Add salt and vanilla and blend well. Cool and store. If too thick, thin with cream to desired consistency. Serve over vanilla ice cream. Makes 1 ½ cups

CARMEL SAUCE No. 2

(For ice cream sundaes or puddings)
1 cup sugar caramelized
1½ cup water
1/8 teaspoon salt
½ teaspoon vanilla

Caramelize the sugar as described in Carmel Sauce No. 1 above. When sugar is a rich amber color, add the water slowly (the sugar will harden), and gently simmer, stirring constantly until all the sugar is dissolved. Simmer slowly until syrup is of desired consistency, from 5 to 7 minutes. Stir in salt and vanilla. Serve over New York or vanilla ice cream Make about ¾ cup.

CHOCOLATE MARSHALLOW SUNDAE

Pour over each large serving of vanilla or New York ice cream 2 teaspoons marshmallow crème, and then add 2 teaspoons chocolate syrup.

CHOCOLATE PEANUT BUTTER SAUCE
(For ice cream sundaes)

½ cup water
1/8 teaspoon salt
1/3 cup sugar
1 square (1 oz.) unsweetened chocolate
1 tablespoon light corn syrup
1/8 teaspoon vanilla
2 tablespoons peanut butter

Combine water, sugar, corn syrup, salt and chocolate cut into bits. Place over moderate heat and boil slowly for 3 minutes. Stir to blend the chocolate evenly and thoroughly. Remove the heat, add vanilla and peanut butter and stir to blend. Serve hot or cold over vanilla ice cream. Makes 1 cup.

CHOCOLATE PEPPERMINT SAUCE
(For ice cream sundaes or puddings)

1/3 cup milk
1/3 cup cream
2 egg yolks
1/3 cup sugar
1/8 teaspoon salt
1 square (1 oz.) unsweetened chocolate
1/3 cup crushed peppermint candy

Combine milk, cream, and yolks in top of double boiler. Beat with rotary beater until well blended. Add sugar, salt and chocolate that has been grated or cut in pieces. Place over boiling water and cook until chocolate is melted and the mixture is thickened (about 7 minutes). Add candy and stir well. Let cool. If the crunchy consistency of candy is desired, add candy to cold sauce just before serving. Serve over vanilla ice cream. Makes ¾ cup.

CRISPY NUT TOPPING
(For ice cream sundaes)

2 teaspoons butter
½ cup chopped pecans
½ cup crushed crisp cereal
¼ cup brown sugar, firmly packed

Maple syrup

Melt butter in skillet, add the nuts and brown lightly, tossing with a fork to keep them from scorching. Remove from heat; add the cereal and sugar and mix. Serve as topping for ice cream over which a serving of maple syrup, or any desired sauce has first been poured. Serve over vanilla ice cream. Make 1 cup.

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COOKED FRESH AND DRIED FRUIT # 1

Friday, August 6th, 2010

COOKED FRESH AND DRIED FRUIT # 1

APPLE AND CRANBERRY SAUCE
1 ½ lb. tart cooking apples
½ lb. cranberries
¾ cup water
1 ¼ cups sugar

Peel core and slice apples. Pick over cranberries, discarding soft ones; wash and put into 3-quart saucepan with apples. Add water, cover tightly, and cook until both fruits are tender, 15 to 20 minutes. Shake pan occasionally to prevent sticking. Add sugar, stir in very gently, and cook 2 or 3 minutes longer or until juice forms a syrup. Remove from heat, chill before serving. 5 to 6 servings.

APPLECOT SAUCE

¼ LB. dried apricots
1 ½ lb. tart cooking apples
½ cup sugar

Wash apricots quickly but thoroughly in cold water. Soak for 2 or 3 hours in enough water to cover (about 1 ½ cups), then simmer for 10 minutes. Peel, core, and slice washed apples. Put apple slices on top of the apricots, cover and simmer until the apples are tender, about 10 to 15 minutes. Thoroughly mix the sugar with the fruits and simmer 2 minutes longer. Serve hot or cold, strained or unstrained, as desired. 5 or 6 servings.

APPLE SAUCE

For a typically smooth, stiff apple sauce, choose apples which cook quickly to a mush. Red June, Early Transparent, Duchess and Greenings are excellent for apple sauce. they should be cooked until mushy in a minimum amount of water without sugar, then sugar added and cooking continued just enough to dissolve sugar and blend flavors.

2 lb. tart cooking apples
(6 to 8) peeled and sliced
¼ to 1/3 cup water, depending on juiciness
½ cup sugar, or to suit taste
Pinch of salt

Cinnamon, if desired

Put apples and water into a sauce pan, cover tightly , and cook over moderate heat without stirring until apples are mushy. Shake pan from time to time to prevent sticking. Add sugar (exact amount depends on taste and on tartness of apples) and salt, stir just to mix and cook for a minute or two longer. Remove from heat and whip with spoon to a smooth, stiff sauce. A little ground cinnamon may be added if desired to give the sauce a darker color and spicy flavor. Serve Warm or cold. 4 to 6 servings.

Variation: Apple-Raisin Sauce. Add ½ cup raisins with the sugar. Add 2 teaspoons grated lemon rind when adding cinnamon

BAKED APPLES No. 1

5 to 6 large baking apples, 2 lbs.
½ to 2/3 cup light brown sugar, packed
¼ cup raisins or chopped nuts, if desired
2 tablespoons butter, if desired

Wash and core apples. Fill holes with brown sugar and raisins or nuts, and dot with butter. Fit apples snugly into a baking pan. It is import and that apples stand against each other for perfect baking. Pour enough water around them just to cover bottom of pan. Bake in moderate oven (350 F) 45 minutes to 1 hour, or until tender when pierced with a fork. 5 servings.

Variation: Fill cavities in the apples with ½ cup drained, crushed pineapple and ¼ cup brown sugar. Dot with butter, add just enough water to cover bottom of pan, bake as above.

BAKED APPLES No. 2
(Quick Method)

5 large baking apples, 2 lbs.
1 cup sugar, packed
½ cup water
½ lemon cup in slices

Wash and core apples. Heat sugar and water to boiling. Add lemon slices. Cook apples gently in this syrup 5 minutes, turning over and over. Transfer apples, lemon slices and syrup to a baking dish and bake
uncovered in a moderate oven (374 F) for 15 minutes, basting apples frequently with the syrup. Serve apples with the cooking syrup and the lemon slices, or with cream. This method cuts the cooking time for baked apples to less than half. 5 servings.

BAKED APPLES No. 3
(Slow Method)

10 medium tart baking apples
½ to 2/3 cup sugar
½ cup water

Wash apples thoroughly, remove cores neatly with apple corer. Place in 2-inch deep baking dish – preferably glass. Apples should fit close together. Fill centers with sugar. Pour water around apples and place in a moderate oven (350 F.) and bake until apples are tender. To obtain a glazed effect, dip the syrup which forms in the dish up over the apples two or three times during the first 20 minutes of cooking. Serve lukewarm or chilled with cream if desired.

Variation No. 1: Cut the washed apples in half lengthwise. Then cut out a shallow wedge to remove the core. Dip the cut surface of the apple quickly in water then in a saucer of sugar so that sugar adheres to apple. Place the halves, sugar-side up, in a baking pan and bake in a moderate oven (350 F) Until tender. The apples have a tough leathery skin with a soft center that is much appreciated by many people.

Variation No 2: Substitute a mixture of chopped raisins or dates and nuts for the sugar and stuff into the centers of the whole apples. Mincemeat may also be used to stuff the center.

BAKED BANANAS

5 medium-sized, green tipped bananas
3 tablespoons lemon juice
About 1 ½ cups crushed cornflakes

Peel the bananas; roll first in lemon juice and then in the crushed cornflake. They should be well coated. Lay in a buttered baking pan and bake 20-25 minutes in a moderate oven (350 F.) until outside is brown and crisp and banana is soft. Serve hot, plain or with Lemon Sauce. 5 servings. (Recipe to follow*)

FRESH LEMON or LIME SAUCE
(*For Baked Bananas)

¼ cup sugar
2 teaspoons cornstarch
¼ cup water
¼ cup fresh lemon (or lime) juice
1/8 teaspoon grated lime rind
2 drops green coloring
2 tablespoons honey

Combine sugar and cornstarch. Then add water and lime juice and stir until smooth. Place over direct heat and heat till boiling stirring constantly. Boil slowly for 1 minutes or until thick and transparent. Remove from heat, add rind, coloring and honey. Stir well and cool. Serve over New York or vanilla ice cream. Make about 2/3 cup.

BAKED FRESH PEARS

5 Bartlett or Bosc pears (about 2 lb.)
2 tablespoons sugar
2 tablespoons lemon juice
¼ cup water
2 teaspoons butter

Peal, halve and remove cores from pears neatly with a sharp spoon or melon-ball cutter. Arrange cut-side down in baking dish and sprinkle with sugar and lemon juice. Pour water around them and dot pears with butter. Cover and bake in a moderately slow oven (325 F.) until pears are soft, from ¾ to 1 hour depending on type of pear. If preferred, the pears may be cored and left whole like baked apples. 5 servings.

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ELABORATION OF COMMERICAL ICE CREAM

Wednesday, August 4th, 2010


No other food is such a boon to the busy, hospitable homemaker as the high quality of ice cream that is available at almost any grocery store, It is delicious nourishing food to serve everyone from baby to grandma by dishing it up, as is for frequent dessert use. And it can be quickly converted into a dozen different roles with the help of some specially prepared sauces, flavorsome preserves to jam, nuts, fruit juices or carbonated beverages.

The ice cream can be safely stored in the freezing compartment of your refrigerator or in a home freezer. Ready to use for a quick dessert or an afternoon or evening snack. And the children will soon give mother all the help she needs to prepare the most elaborate sundaes and parfaits, and refreshing coolers, sodas and shakes. Because the concoctions are so popular and so wholesome.

SUNDAE SAUCES

APRICOT SAUCES
(For ice cream sundaes or puddings)

¼ lb. dried apricots (1 cup)
2 cups water
Pinch of salt
¼ cup sugar

Soak apricots in the water 3 to 4 hours. Cook covered, in same water (15 – 20 minutes), boiling gently until apricots are tender. Purée and save all juice. Add salt and sugar to purée and juice and stir until dissolved. A few drops of almond may be added if desired. Serve with chocolate ice cream. Makes 1 ½ cups.

CARMEL SAUCE NO. 1

(For ice cream sundaes or puddings)
1 cup sugar
1 ½ cup cream
1/8 teaspoon salt
½ teaspoon vanilla

Heat an iron skillet until quite hot, sprinkle a small amount of sugar into the skillet. As it liquefies, push it to the side with a wooden spoon; repeat process with remaining sugar until all is melted to a rich amber color and keep the heat low to prevent caramel from acquiring scorched taste. Add the cream slowly (the sugar will harden) and hold at simmering temperature, continually stirring until all the caramel dissolves and the sauce is of a smooth, thick consistency (from 8 to 10 minute). Add salt and vanilla and blend well. Cool and store. If too thick, thin with cream to desired consistency. Serve over vanilla ice cream. Makes 1 1/3 cup.

CARAMEL SAUCE NO. 2

(For ice cream sundaes or puddings)
1 cup sugar caramelized
1 cup water
1/8 teaspoon salt
½ teaspoon vanilla

Heat an iron skillet until quite hot, sprinkle a small amount of sugar into the skillet. As it liquefies, push it to the side with a wooden spoon; repeat process with remaining sugar until all is melted to a rich amber color and keep the heat low to prevent caramel from acquiring scorched taste. When sugar is a rich amber color, add the water slowly (the sugar will harden), and gently simmer, stirring constantly until all the sugar is dissolved. Simmer, slowly until syrup is of desired consistency, from 5 to 7 minutes. Stir in salt and vanilla. Serve over New York or vanilla ice cream. Makes about ¾ cup.

CHOCOLATE PEANUT BUTTER SAUCE

(For ice cream sundaes)
½ cup water
1/3 cup sugar
1 tablespoon light corn syrup
1/8 teaspoon salt
1 square unsweetened chocolate
1/8 teaspoon vanilla
2 tablespoons peanut butter

Combine water, sugar, corn syrup, salt and chocolate cut into bits. Place over moderate heat and boil slowly for 3 minutes. Stir to blend the chocolate evenly and thoroughly. Remove from heat, add vanilla and peanut butter and stir to blend. Serve hot or cold over New Your or vanilla ice cream Makes 1 cup.

CHOCOLATE PEANUT BUTTER SAUCE
(For ice cream sundaes)

½ cup water
1/3 cup sugar
1 tablespoon light corn syrup
1/8 teaspoon salt
1 square (1 oz.) unsweetened chocolate
1/8 teaspoon vanilla
2 tablespoons peanut butter

Combine water, sugar, corn syrup, salt and chocolate cut into bits. Place over moderate heat and boil slowly for 3 minutes. Stir to blend the chocolate evenly and thoroughly. Remove from heat add vanilla and peanut butter and stir to blend. Serve hot or cold over New York or vanilla ice cream. Makes 1 cup.

CHOCOLATE PEPPERMINT SAUCE
(For ice cream sundaes or puddings)

1/3 cup milk
1/3 cup cream
2 egg yolks
1/3 cup sugar
1/8 teaspoon salt
1 square (1oz.) unsweetened chocolate
1/3 cup crushed peppermint candy

Combine milk, cream, and yolks in top of double boiler. Beat with rotary beater until well blended. Add sugar, salt, and chocolate that has been grated or cut in pieces. Place over boiling water and cook until chocolate is melted and the mixture is thickened (about 7 minutes). Add candy and stir well. Let cool. If the crunchy consistency of candy is desired, add candy to cold sauce just before serving. Serve over New York or vanilla ice cream. Makes ¾ cup.

CHOP SUEY SUNDAE*

Pour over each large serving of vanilla or New York ice cream from 1 to 2 tablespoons of tuttie-fruity sauce made as follows: wash and cup up fine 2 large dried peaches, 4 dates, 3 large prunes. Make a cup of syrup by boiling ½ cup water, ¼ cup sugar, pinch of salt and 1/3 cup orange juice to a thin syrup consistency. Add fruit and simmer three or four minutes, remove from heat and add orange rind. Cool. Makes 1 cup sauce.

CRISPY NUT TOPPING

(For ice cream sundaes)
2 teaspoons butter
½ cup chopped pecans
1/3 cup crushed crisp cereal
¼ cup brown sugar, firmly packed
Maple syrup

Melt butter in skillet, add the nuts and brown lightly, tossing with a fork to keep them from scorching. Remove from heat, add the cereal and sugar and mix. Serve as topping for ice cream over which a serving of maple syrup, or any desired sauce has first been poured. Serve over vanilla or New York ice cream. Makes 1 cup.

FRESH FRUIT SUNDAY

Raspberries, strawberries and fresh peaches make exceptionally good sundaes. Wash the berries and drain. Crush only slightly. For each cup add from ¼ to 1/3 cup sugar and stir to distribute. Peel peaches and pit, then chop medium fine, and add to each cupful of fruit 1/3 cup sugar and stir. Over each large serving of vanilla or New York ice cream, add 2 to 3 tablespoons of sweetened fruit.

FRESH LIME SAUCE
(For ice cream sundaes)

¼ cup sugar
2 teaspoons cornstarch
¼ cup water
¼ cup lime juice
1/8 teaspoon grated lime rind
2 drops green coloring
2 tablespoons honey

Combine sugar and cornstarch. Then add water and lime juice and stir until smooth. Place over direct heat and heat till boiling, stirring constantly. Boil slowly for 1 minute or until thick and transparent. Remove from heat, add rind, coloring and hone. Stir well and cool. Serve over New York or vanilla ice cream. Makes about 2/3 cup.

HONEY CHOCOLATE DOT SUNDAE

Pour over each large serving of vanilla or New York ice cream 1 tablespoon of chocolate dot sauce, made as follows: Heat honey by standing container in hot water until a little more than lukewarm. For each tablespoon honey, add 2 teaspoons semi-seem chocolate bits. Serve at once.

HONEY NUT SUNDAE

Pour over each large serving of vanilla or New York ice cream, drizzle ½ tablespoon honey, then sprinkle ½ tablespoon chopped pecans or walnuts over the top.

JELLY SUNDAE

Over each large serving of ice cream, pour 1 tablespoon jelly, which has been heated with 1 tablespoon hot water and stirred to a smooth syrup-like consistency.

LEMON SUNDAE

For each large serving of vanilla or New York ice cream, blend 1 tablespoon clear corn syrup, 1/16 teaspoon grated lemon rind and ¼ teaspoon lemon juice and turn over ice cream. Sprinkle ½ teaspoon toasted coconut over the top.

LEMON-ORANGE SAUCE
(For ice cream sundaes or puddings)

½ cup sugar
1 tablespoon cornstarch
¾ cup cold water
2 tablespoon butter
3 tablespoons lemon juice
½ teaspoon grated lemon rind
½ teaspoon grated orange rind
1 seedless orange, dices
Pinch of salt

Combine sugar and corn starch. Add water and stir to form a smooth paste. Heat to boiling, stirring constantly, then reduce heat and simmer for 3 minutes or until mixture is clear. Remove from heat and add remaining ingredients. Cool. Makes 1 ½ cups.

MARSHMALLOW NUT SUNDAE

Cut ¼ cup pecans or almonds into slivers. Turn into a shallow pan containing 1 tablespoon butter. Heat slowly until nuts take on a toasted color. Remove from heat and add 2 tablespoons brown sugar and a pinch of salt.
Stir to blend. Pour over each large serving of vanilla or New York ice cream, 2 teaspoons marshmallow cream and over this sprinkle one tablespoon of the toasted nuts.

ORANGE PRUNE SAUCE

(For ice cream sundaes or puddings)
¾ cup prunes
1 cup water
½ cup sugar
4 teaspoons cornstarch
1/8 teaspoon salt
2/3 cup water
1/3 cup orange juice
1 tablespoon lemon juice
¼ teaspoon grated lemon rind
1 teaspoon grated orange rind

Simmer prunes in water for about 30 minutes or until just tender. Remove pits and discard. Cut prunes into small pieces. Mix sugar and cornstarch and salt.
Add water and orange juice stirring until smooth. Heat to boiling, reduce heat and summer for three minutes or until sauce is smooth and transparent. Remove from heat, add lemon juice, grated rinds and prunes. Stir to blend. Cool. Serve over New York or vanilla ice cream. Makes 1 ½ cup.

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FREEZES

Sunday, August 1st, 2010

FREEZES
(Nothing better than a freeze for desert in August.) {“Raspberry-Lime Freeze. This warm-weather dessert goes from blender to table in minutes. Raspberry sorbet reinforces the flavor of fresh berries, lime zest …”
www.marthastewart.com }

A FAVORITE OF ALL AGES.

I have written about ice creams and other frozen desserts; however, and I really like a good freeze. I hope you do also.

LEMON CREAM FREEZE
14 ½ oz-tin evaporated milk
½ cup lemon juice
¾ cup sugar
1/16 teaspoon salt
2 ½ teaspoons lemon rind, loosely packed

Freeze milk in refrigerator tray to an ice mush; remove to a cold bowl, add juice, beat until thick. Add sugar and salt gradually, then rind, beating until mixture is stiff and fluffy. Turn immediately into chilled tray and freeze. 6 servings.

RASPBERRY FREEZE

1 cup evaporated milk
¾ cup seedless black raspberry jam (homemade or commercial)
1 tablespoon lemon juice
¼ teaspoon lemon juice
Pinch of salt

Pour evaporated milk into a refrigerator tray and freeze to an icy mush. Transfer evaporated milk to a cold bowl, add lemon juice and bet with a rotary beater until stiff and fluffy. Add remaining ingredients and continued beating until thoroughly blended. Turn mixture back into chilled freezing tray immediately and freeze 6 to 8 hours. 4 servings.

VELVA FRUIT*
Quick, Easy, Delicious
6 cups fresh fruit purée (below)
¼ teaspoon salt
1 ½ to 2 cups sugar
2 tablespoons lemon juice (omit for acid fruits)
2 tablespoons plain gelatin
½ cup cold water

Prepare purée according to directions given below. Add sugar lemon juice if used, and the salt to purée and stir thoroughly. Soften gelatin in water 5 minutes, then dissolve by heating over hot water. Have the fruit purée around 70 degrees F. (room temperature) when the gelatin is added. If the purée cool, the gelatin will congeal before it can be thoroughly blended in the purée. If it is too warm, it will expand to much when whipped in the freezer. Add purée mixture slowly to the dissolved gelatin, stirring continuously. Pour into ice cream freezer and freeze with 8 parts of chipped ice to 1 part of coarse salt for 20 minutes or until the crank turns hard and the frozen Velva clings to the dasher. Remove dasher, and save either soft-frozen, or place in the refrigerator tray and harden for several hours. Or pack at once into moisture-vapor-resistant cartons, seal and place in the freezer.

Makes approximately 1 gallon.

TO MAKE A FRESH FRUIT PUR’EE

Berries (except strawberries). Wash and pick over berries. Press through sieve, fine colander, or food mill. Four quarts whole fresh fruit make about 6 cups purée.
Cantaloups. Select fully ripe cantaloupe. Peel and slice. Press through sieve or fine colander. Six pounds whole melon make about 6 cups purée

Grapes (Concord type). Wash and pick over berries. Cook in a little water until skins break. Press through sieve, fine colander, or food press. Press through sieve, fine colander, or food mill. Six pounds whole fresh fruit make about 6 cups purée.

Peaches (also apricot, nectarines). Select fully ripe, rich flavored fruit. Peel; remove any bruised portions. Cut into quarters and place in a boiling syrup (1cup sugar to8 cups water) for 3 minutes to keep fruit from darkening. Remove, drain, and press through sieve or fine colander. Cool. Six pounds whole fresh fruit make about 6 cups purée.

Rhubarb. Wash and cut rhubarb into pieces as for sauce. Do not remove the skin which gives the product it’s pretty pink color. Heat in a double boiler or pan over boiling water until rhubarb is soft. Press through sieve, fine colander, or food mill. Cool. Four pounds cut rhubarb make about 6 cups purée.

Strawberries. Select fully ripe, strawberries, avoid overripe berries that give an off-flavor. Stem and wash strawberries. Press through a sieve, fine colander, or food mill, but don’t force through the last pulp which contains most of the seeds. They give a woody texture to purée or Velva Fruit when stored. Five quarts whole fresh fruit make about 6 cups purée.

TO STORES FROZEN PUR’EE

Instead of making fruit purée immediately into Velva Fruit, you can preserve it by freezing and make it up a few months later, as follows:
Mix 6 cups fruit purée with 1 ½ to 2 cups sugar depending on sweetness of fruit. Stir until sugar is completely dissolved. Seal in glass freezer containers to preserve fresh fruit flavor. Leave 1 inch head space for swelling. Freeze and store at 0 degrees F. or lower.

TO USE FROZEN PUR’EE
When using frozen sweetened purée to make Velva Fruit, remove purée from freezer. Put sealed container in cold or lukewarm (not hot) water, shake occasionally to speed up the thawing. A quart of purée will thaw in about 2 hours. When purée reaches room temperature (about 70 degrees F.), add salt, and lemon juice if desired. Then add salt, and lemon juice if desired. Then add purée to the melted gelatin and continue as direct in the basic recipe. VELVA FRUIT*

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Ices – A great Summer Cooler

Saturday, July 31st, 2010

PINEAPPLE ICE

1 cup sugar
¼ cup lemon juice (1 large lemon)
3 cups water
1/8 teaspoon salt
9- ounce can crushed pineapple
2 egg whites

Combine sugar and water and boil slowly for 5 minutes. Cool thoroughly. Add the next three ingredients and mix well. Pour into refrigerator freezing trays, set at coldest temperature and freeze to a mush. Have egg whites beaten until stiff. Turn ice from freezing tray quickly into a chilled bowl, add egg whites and beat hard and fast, then return to refrigerator to finish freezing until firm. Or if desired, turn into freezer can and freeze according to directions that came with ice cream freezer. 5 servings

THREE-FRUIT ICE

1 ¼ cup water
Juice of 1 lemon (about 3 tablespoons)
1 cup sugar
1/8 teaspoon of salt
2 well-ripened bananas, (mashed about ¾ cup)
Juice of 1 large orange (about ½ cup)

Bring half the water to a boil with the sugar and salt; remove from heat and add ret of water, fruit juices, and mashed bananas. Pour into freezing tray of refrigerator and freeze. When mixtures is thick and mushy, turn out into a chilled bowl and beat quickly and thoroughly. Return immediately to chilled freezing tray and into the refrigerator to finish freezing until firm. Or if desired, turn into freezer can and freeze according to directions on your Ice cream freezer.

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FRUIT ICES

Saturday, July 31st, 2010


LIME ICE
1 ½ Teaspoons plain gelatin
½ Teaspoon grated lime rind
1 Tablespoon cold water
7 or 8 drops of green food coloring
3 cups water
1 ½ cups sugar
2 Whites of eggs, stiffly beaten
1/8 Teaspoon salt
¾ cup strained lime juice 6 to 8 limes

Soften gelatin in the 1 tablespoon of water for 5 minutes. Combine the 3 cups of water, sugar and salt in a sauce pan and boil slowly for 5 minutes. Remove from heat, add softened gelatin and stir to dissolve and blend thoroughly. Cool. Add lime juice, rind and coloring and pour into freezer can. Freeze to a soft mush according to directions on ice cream freezer, or in freezer tray in refrigerator or freezer until a soft mush. Then open freezer remove tray and add the egg whites and continue to freeze until firm. Makes about 2 quarts.

ORANGE ICE
1 ½ teaspoons grated orange rind packed
1 ½ cups sugar
1 cup water
2 cups orange juice
2 teaspoons plain gelatin
½ cup lemon juice
¼ cup cold water

Combine rind and juices and allow to stand 5 minutes. Strain off juice. Discard rind and pulp. Add sugar to water, heat to boiling and boil the syrup gently for 2 minutes. Add the gelatin which has been softened in cold water for fine minutes and stir well to dissolve gelatin. Add the fruit juices to the cooled mixture and freeze according to directions on ice cream freezer.

PINEAPPLE ICE
1 cup sugar
¼ cup lemon juice (1 large lemon)
3 cups water
9-ounces can crushed pineapple
1/8 teaspoon salt
2 egg whites

Combine sugar and water and boil slowly for 5 minutes. Cool thoroughly. Add the next three ingredients and mix well. Pour into refrigerator freezing trays, set at the coldest temperature and freeze to a mush. Have egg whites beaten until stiff. Turn ice from freezing tray quickly into a chilled bowl, add egg whites and bet hard and fast, then return to refrigerator to finish freezing until firm. Or if desired, turn into electric ice cream freezer according to directions.

THREE- FRUIT ICE
1 ¼ CUPS WATER
Juice one lemon (about 3 tablespoons)
1 cup sugar
1/8 teaspoon of salt
2 well ripened bananas, mashed (about ¾ cup)
Juice of 1 large orange (about ½ cup)

Bring half of the water to a boil with the sugar and salt; remove from heat and add rest of water, fruit juices, and mashed bananas. Pour into freezing tray of refrigerator and freeze. When mixture is thick and mushy, turn out into a chilled bowl and bet quickly and thoroughly. Return immediately to chilled bowl and bet quickly and thoroughly. Return immediately to chilled bowl and beat quickly and thoroughly. Return immediately to chilled freezing tray and turn into freezer can and freeze according to direction with freezer until firm. Or if desired, turn into ice cream freezer can and freeze according to directions that came with freezer. About f servings.

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FROZEN DESSERTS

Saturday, July 31st, 2010

PINEAPPLE BUTTERMILK SHERBET
1 quart fresh buttermilk
9-ounce can crushed pineapple
1 teaspoon lemon juice
1/16 teaspoon salt
1 cup sugar
2 egg whites, stiffly beaten

Mix together thoroughly all ingredients except egg whites and pour into freezing tray of mechanical refrigerator. Set refrigerator at coldest temperature and freeze mixture until mushy. Pour into chilled bowl and beat until smooth with rotary beater. Or electric mixture. Fold in the stiffly beaten egg whites thoroughly and immediately return to chilled trays and continue freezing until firm. Return controls to normal freezing temperature and allow to ripen until ready to serve. 8 to 10 servings. Or place in an electric ice cream maker and freeze according to instructions on ice cream maker.

DESSERTS – ICE
GRAPE ICE NO. 1
2 Tablespoons gelatin
¼ cup cold water
1 quart concentrated grape juice (recipe to follow) or purchase frozen grape concentrate juice at your local market.
2 tablespoons lemon juice
1 cup grapefruit juice, strained
1 cup sugar
Soften the gelatin in cold water for 5 minutes ; then dissolve gelatin over hot water. Add to combined juices and sugar. Stir thoroughly to dissolve sugar, then freeze in electric or hand operated ice cream freezer according to directions that came with your freezer.

GRAPE ICE NO. 2
½ cup light corn syrup
2 cups concentrated grape juice
1 ¼ cup water
1/2 cup orange juice
1 Tablespoon plain gelatin (1 envelope Knox gelatin )
1/8 teaspoon salt
2 egg whites
Slowly boil syrup, sugar and 1 cup of the water together for 10 minutes. Sprinkle gelatin over remaining cold water and let stand for 5 minutes. Sprinkle gelatin over remaining cold water and let stand for 5 minutes. Add softened gelatin to the hot syrup and stir until completely dissolved. Cool and add the juices and salt. Pour into freezing tray and set in coolest part of freezer. When the mixture becomes mushy, loosen from the sides of the pan remove to a chilled bowl and bet hard with a rotary egg beater or a hand held electric mixer. For a few seconds, then add stiffly beaten egg whites and again meat hard until well blended. Return immediately to the freezing compartment to finish freezing. 5 to 6 generous servings.

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ICES AND SHERBETS

Monday, July 26th, 2010

There is nothing in the summer like ices, sherbets, ice creams etc. for the young and the young at heart. When I was young my mother was always the first to want to go get ice cream or to make ice cream. I suspect it had more to do with her love of ices etc., than her desire that her children experience the taste of these yummy summer treats.

I remember one time shortly after the birth of my youngest son, and my mother presented me with a brand new electric ice cream freezer for the occasion of my birthday. She sat there and visited with me and then told me that she was going to be entertaining her lady friends and she should have purchased two; in order that she have one also. Oh well she said; she really did not use one very often and there was no reason for her to purchase two of them. Maybe I would loan her mine and she would use it, return it, after her little party. That way she would not have to purchase one for herself; when she was after all only going to use it the one time. I ate ice cream in her home on many occasions after that. My birthday present was never seen in my home again; however, we have purchased and enjoyed many other ice cream freezers.

My daughter recently visited from out of town with a car full of teenagers. The made frequent trips down to the local country store for shaved ices. Plus, we all enjoyed ice cream. For us, frozen desserts is a family tradition.

My father-in-law wrote many commercial ice cream recipes over his lengthy history in the business. Many of his original ice cream recipes are used to this day by major manufacturers of ice cream.

BLACK RASPBERRY ICE

2 teaspoons plane gelatin
¼ cup lemon juice
¾ cup cold water
½ teaspoon grated lemon rind
¾ cup sugar
Pinch of salt
1 2/3 cups concentrated black raspberry juice
2 egg whites (If you use the yolks the color of the ice will not be as attractive. Not a good idea.)

Sprinkle the gelatin over ¼ cup of the water and let stand 5 minutes to soften. Combine the remaining water with ½ cup of the sugar and heat just to boiling. Add the softened gelatin and stir until completely dissolved. Cool. Add the fruit juices and lemon rind. Pour quickly into clean can of ice cream freezer and freeze according to directions that come with freezer, until almost firm. Add the salt to the egg whites and beat until stiff. Add the remaining ¼ cup sugar gradually and beat until thick and smooth. Add to mixture in freezer and continue according to directions that came with your freezer. Makes about 1 ½ quarts.

CRANBERRY APPLE MILK SHERBET
½ pound cranberries (about 2cups)
1 cup sugar
1 cup water
¼ cup orange juice
2/3 cup whipping cream
1 cup thick, tart applesauce

Wash and pick over cranberries, add water and cook in covered pan until soft; put though sieve, cooking water and all, discarding skins. Combine cranberry purée with applesauce, sugar and orange juice. Beat chilled cream until very stiff. Fold into cold fruit mixture thoroughly but lightly and freeze in a mechanical refrigerator or in hand-turned freezer according to directions. (if frozen in hand-turned freezer, cream need not be whipped.) 5 servings.

CREAMY LEMON SHERBET
2 teaspoons plain gelatin
2 tablespoons cold water
1 ½ cups sugar
¼ teaspoon salt
2 ½ cups milk, scalded
2/3 cup strained lemon juice
¼ teaspoon grated lemon rind, packed firmly
1 cup whipping cream

Soften gelatin in cold water for 5 minutes. Add sugar, salt and softened gelatin to the hot milk and stir until dissolved; cool. Add lemon juice and rind and pour into a freezing tray of the refrigerator, and freeze to an ice mush. Stir and fold in stiffly beaten cream. Return to refrigerator and freeze until firm. 8 servings.

If hand turned freezer is used, omit gelatin an cold water. Combine all ingredients but the lemon juice and freeze to a mush. The add lemon juice and freeze until firm according to directions the come with your freezer.

Posted in Dessert, ice cream | 3 Comments »

VANILLA ICE CREAM NO. 1 & 2

Sunday, July 25th, 2010

VANILLA ICE CREAM NO. 1

1 cup milk
2 eggs
1 tablespoon cornstarch
2 cups coffee cream
½ cup sugar
2 teaspoons vanilla
¼ teaspoon Salt

Scald milk in top of double boiler; combine thoroughly with cornstarch, sugar and salt which have been mixed together. Cook over direct heat, stirring constantly until thick and smooth. Beat eggs slightly; add small amount of hot mixture, beat slightly, then combine with remaining hot mixture, continue to stir for one minute. Strain and cool. Add cream, and vanilla. Turn into freezer can and freeze according to directions. That came with freezer.

VANILLA ICE CREAM NO. 2

4 eggs
4 cups cream (1 quart)
2 ½ cups sugar
1 ½ tablespoons vanilla
6 cups milk (1 ½ quarts)
½ teaspoon salt

Beat the eggs until light and fluffy and add sugar gradually, beating well after each ¼ cup addition. When the mixture becomes stiff and difficult to beat, add milk, cream vanilla, and salt and mix thoroughly before pouring into a gallon freezer. Freeze according to directions that came with ice cream freezer. Makes 1 gallon

Posted in Dessert, ice cream | No Comments »

Ben and Jerry’s George W. Bush ice cream flavors

Monday, July 19th, 2010

While researching on what happened on this date in history; I did not find that much food related but some of the following I did find interesting. ….

Today’s Highlight in History:

On July 19, 1553, King Henry VIII’s daughter Mary was proclaimed Queen of England after teenage pretender Lady Jane Grey, who had claimed the monarchy for nine days, was deposed. (Lady Jane Grey was later executed for high treason.)

On this date:

In 1848, a pioneer women’s rights convention convened in Seneca Falls, N.Y.

In 1870, the Franco-Prussian war began.

In 1943, allied air forces raided Rome during World War II.

In 1969, Apollo 11 and its astronauts, Neil Armstrong, Edwin Buzz” Aldrin and Michael Collins, went into orbit around the moon.

In 1979, the Nicaraguan capital of Managua fell to Sandinista guerrillas, two days after President Anastasio Somoza fled the country.

In 1980, the Moscow Summer Olympics began, minus dozens of nations that were boycotting the games because of the Soviet military intervention in Afghanistan.

In 1984, U.S. Rep. Geraldine A. Ferraro of New York won the Democratic nomination for vice president by acclamation at the party’s convention in San Francisco.

In 1985, Christa McAuliffe of New Hampshire was chosen to be the first schoolteacher to ride aboard the space shuttle. (McAuliffe and six other crew members died when the Challenger exploded shortly after liftoff in Jan. 1986.)

In 1989, 111 people were killed when a United Air Lines DC-10 crashed while making an emergency landing at Sioux City, Iowa; 185 other people survived.

In 1990, President George H.W. Bush joined former presidents Ronald Reagan, Gerald R. Ford and Richard M. Nixon at ceremonies dedicating the Nixon Library and Birthplace (since redesignated the Richard Nixon Presidential Library and Museum) in Yorba Linda, Calif.

Baseball’s all-time hits leader, Pete Rose, was sentenced in Cincinnati to five months in prison for tax evasion.

Ten years ago: President Bill Clinton shuttled between Israeli Prime Minister Ehud Barak, Palestinian leader Yasser Arafat and his own experts during peace talks at Camp David after delaying his departure for an economic summit in Japan.

Five years ago: President George W. Bush announced his choice of federal appeals court judge John G. Roberts Jr. to replace Supreme Court Justice Sandra Day O’Connor. (Roberts ended up succeeding Chief Justice William H. Rehnquist, who died in Sept. 2005; Samuel Alito followed O’Connor.)

One year ago: A Russian-owned civilian helicopter crashed shortly after takeoff from southern Afghanistan’s largest NATO base, killing 16 civilians. Israel rejected a U.S. demand to suspend a planned housing project in east Jerusalem. Stewart Cink won the British Open in a four-hole playoff with Tom Watson. Eighty-one-year-old Hershel McGriff became the oldest driver to take part in a national NASCAR series race, finishing 13th in a Camping World West Series event at Portland International Raceway. Author Frank McCourt, who’d won the Pulitzer Prize for his memoir Angela’s Ashes,” died in New York at 78.

Today’s Birthdays: Former Sen. George McGovern is 88. Actress Helen Gallagher is 84. Country singer Sue Thompson is 84. Country singer George Hamilton IV is 73. Actor Dennis Cole is 70. Singer Vikki Carr is 70. Country singermusician Commander Cody is 66. Actor George Dzundza is 65. Rock singer-musician Alan Gorrie (Average White Band) is 64. Rock musician Brian May is 63. Rock musician Bernie Leadon is 63. Actress Beverly Archer is 62. Movie director Abel Ferrara is 59. Actor Peter Barton is 54. Rock musician Kevin Haskins (Love and Rockets; Bauhaus) is 50. Movie director Atom Egoyan is 50. Actor Campbell Scott is 49. Actor Anthony Edwards is 48. Cou

Ben & Jerry’s Ice Cream Flavors for Bush
Saturday February 14, 2009

This joke email is currently making the rounds. While Ben & Jerry’s has no actual plans for a Bush ice cream flavor, the possibilities are hilarious.

Ben & Jerry created “Yes Pecan!” flavor for Obama. They then asked people to fill in the blank for the following:

For George W., Ben & Jerry created “_________”.

Here are some of their favorite responses:

- Grape Depression
- Abu Grape
- Cluster Fudge
- Nut’n Accomplished
- Iraqi Road
- Chock ‘n Awe
- WireTapioca
- Impeach Cobbler
- Impeach Mint
- Heck of a Job, Brownie!
- Chunky Monkey in Chief
- George Bush Doesn’t Care About Dark Chocolate
- WMDelicious
- Guantanmallow
- Neocon Politan
- RockyRoad to Fascism
- The Reese’s-cession
- Cookie D’oh!
- Housing Crunch
- Nougalar Proliferation
- Death by Chocolate… and Torture
- Freedom Vanilla Ice Cream
- Chocolate Chip On My Shoulder
- “You’re Shitting In My Mouth And Calling It A” Sundae
- Credit Crunch
- Mission Pecanplished
- Good Riddance You Lousy Motherf**ker… Swirl
- Country Pumpkin
- Chocolate Chimp
- Bloody Sundae
- Caramel Preemptive Stripe
- I broke the law and am responsible for the deaths of thousands…with nuts

Posted in Dessert, ice cream | 6 Comments »

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