Today we made Rum Balls!
2C finely crushed graham crackers, 2T cocoa, 1C powdered sugar, 1C finely chopped almonds, 1 1/2T honey, 1/4C light rum, colored sprinkles, coconut– sweetened and shredded, 3T light rum
Sift sugar. Mix with cocoa and crushed graham crackers. Add chopped almonds. Add honey and 1/4C light rum (not dark like we used, because the flavor is too strong.) Mix well. Roll into balls each with about 1″ diameter. Dip in 3T rum. Roll in sprinkles or coconut. Make sure you have enough. Pour more in the bowl if you don’t. Chill two days or more before serving at room temperature, for best flavor.
Today we made Coconut Custard Pie!
10″ baked deep-dish pie shell, 6 eggs, 2/3C packed brown sugar, 2 1/2C milk, 2t vanilla, 2T flour, 1C grated, sweetened coconut
Preheat oven to 350F. Beat all ingredients except coconut in blender until smooth. Stir in coconut. Pour into baked pie shell. Bake 50 minutes or until toothpick comes out clean. If golden before set, cover in foil and continue baking. Cool at least 20 minutes.
Today we made Roasted Cinnamon Ice Cream!
This recipe is from the book “In the Sweet Kitchen” by Regan Daley.
2t ground cinnamon, 2C half and half, 1 cinnamon stick, 6 egg yolks, 3/4C sugar, 1C heavy cream
Toast cinnamon over low heat, stirring constantly, until warm and fragrant. Do not burn. Remove from heat and set aside.
Boil half and half with cinnamon stick. Remove mixture from heat and cool five minutes.
In separate bowl, whisk together yolks and sugar.
Remove the cinnamon stick from the half and half. Whisk a small quantity of the half and half mixture into the yolks.
Whisk in remaining half and half. Return mixture to saucepan. Heat on medium, stirring with wooden spoon. Cook 7-10 minutes or until mixture thickens and coats back of wooden spoon. Remove from heat and strain into a bowl. In a separate bowl, add about 2T of the heavy cream to the toasted cinnamon to make a paste. Mix in 2 more T until combined. Whisk this paste into the hot mixture until combined.
Whisk in remaining heavy cream. Cover mixture with plastic wrap right on the surface and chill overnight.
Transfer to ice-cream maker.
(Not part of the original recipe: If not using ice cream maker, freeze two hours. Remove from freezer, beat with electric mixer 5 minutes on high. Return to freezer for three hours.)
Today we made Lemon Buttermilk Cherry Cake!
14T butter, 2C sugar, zest of 3 lemons, 4 eggs, 3C flour, 1/2t baking powder, 1/2t baking soda, 1t salt, 1/4C lemon juice, 3/4C buttermilk, 1t vanilla extract, 1 1/2C coarsely chopped fresh cherries
Preheat oven to 350F.
Mix butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Add lemon zest. Sift together dry ingredients. In a separate bowl, mix remaining wet ingredients. Alternate adding dry and wet ingredients to butter/sugar mixture in three rounds, beginning and ending with dry.
Stir in cherries. Spoon batter into 2 greased 8″ loaf pans.
Bake 25-30 minutes or until toothpick inserted in center of cake comes out clean.
Today I made Chocolate Cherry Cereal Bars!
1 1/2T butter, 2C mini marshmallows, 1/4C peanut butter, 3C puffed rice cereal, 2T butter, 1 1/2C sugar, 5oz evaporated milk, 1/4t salt, 2C mini marshmallows, 1C chocolate chips, 3/4C peanut butter, 1t vanilla, 1/2C halved cherries
Heat 1 1/2T butter on low until melted. Add 2C marshmallows and 1/4C peanut butter. Stir constantly until melted. Remove from heat. Add cereal. Blend well.
Spread mixture evenly into a 9″X13″ greased baking dish.
Heat remaining butter, sugar, evaporated milk and salt until boiling, stirring constantly. Boil 5 minutes while stirring. Remove from heat. Add remaining marshmallows, chocolate chips, remaining peanut butter and vanilla.
Stir quickly until well blended. Pour onto mixture in baking dish. Spread evenly.
Press halved cherries lightly into chocolate mixture. Let cool. Chill one hour or until set.