Sour Cream Cherry Tequila Ice Milk

Today I made Sour Cream Cherry Tequila Ice Milk (aka Sour Cream Cherry Tequila Ices)!

This recipe is from the book, “Paletas: Authentic Recipes for Mexican Ice Pops” by Fanny Gerson Zoll, published in 2011.

I doubled the amount of the cherry portion.

8 oz pitted fresh cherries, 1/3C powdered sugar, 2T fresh lemon juice, 2T tequila, 1 1/2C whole milk, 1/2C sugar, 1/4t salt, 1 vanilla bean or 1t vanilla extract, 1 1/2C sour cream

Boil first 2 ingredients on medium heat.

Sour Cream Cherry Tequila Ice Milk

Reduce heat. Stir in lemon juice. Simmer until thickened, like maple syrup. Remove from heat. Add tequila. Chill. Drain cherries. Use the liquid elsewhere. In separate saucepan, heat milk, sugar and salt on medium until just boiling. Remove from heat. Add sour cream. Blend well. Add vanilla extract. Chill. Churn according to instructions of ice cream maker.

Sour Cream Cherry Tequila Ice Milk

Schnapps Chocolate Cake

Today I made Schnapps Chocolate Cake!

This recipe is from the book, ‚ÄúCelebrate With Chocolate” by Marcel Desaulniers, published in 2002. I made one large cake instead of small cakes.

2oz butter, 3/4C flour, 4oz chocolate chips, 1/4C cocoa, 1t baking powder, 1/4t salt, 1/2C sugar, 3 eggs, 1t peppermint schnapps

Preheat oven to 350F. Melt chocolate and butter. In separate bowl, sift dry ingredients, including cocoa. In separate bowl, beat eggs and sugar until almost ribbony. Add butter mixture. Beat in dry ingredients. Add schnapps. Blend well. Turn into greased and floured extra large muffin tin (or a greased 9″ round cake pan– prolong baking time accordingly) and spread evenly. Bake 15-30 minutes or until a toothpick inserted in center of cake comes out clean.

Cherry Soup

Today I made Cherry Soup (aka Cherry Soup Scandinavian)!

This recipe is from the book, Woman’s Day Encyclopedia of Cookery, Vol. 12, 3rd edition, 1967.

I used double the spices and lemon slices.

1C water, 3/4C sugar, 2 lemon slices, 1/8t ground cinnamon, 1/8t ground cloves, 4C pitted cherries, 1 1/2T cornstarch, 2T water

Boil first 5 ingredients. Add cherries. Boil again. Cook gently for 2 minutes. Make a cornstarch slurry with the 2T water. Add to cherries. Stir gently, boiling again. Cook until slightly thick and clear. Remove lemon slices. Chill.

Cherry Soup

Maple Crisps

Today I made Maple Crisps!

2 egg yolks, 1 whole egg, 2 egg whites, 3T maple syrup, 1/3C sugar, 1C flour

Preheat oven to 300F. Beat yolks, egg, sugar and syrup until well blended. Add flour. Blend well. Beat egg whites until soft peaks form. Fold into yolk mixture. Drop by heaping teaspoons into desired shapes onto greased cookie sheets. Bake 12-15 minutes, or until cookies are lightly browned. Remove from sheets immediately.