Blintzes

Today we made Blintzes!

1 1/2C milk, 3 eggs, 2T butter, melted, 2/3C flour, 1/2t salt,

Filling: 1C cottage cheese, 1/4C sugar, 1/2t vanilla

oil or butter

Lowfat or nonfat versions of any of the above dairy ingredients can be substituted.

Beat eggs, milk and butter together.

Blintzes

Blintzes

Blintzes

Blintzes

In separate bowl, mix flour and salt.

Blintzes

Add to batter. Mix well. Chill 2 hours.

Blintzes

Blintzes

Fry 3T at a time in a medium sized skillet with oil or butter.

Blintzes

Blintzes

Blintzes

Cool. Fill.

Blintzes

Blintzes

Serve.

Blintzes

Preserves Sandwich Cookies

Today we made Preserves Sandwich Cookies!

1C butter, softened, 1C sugar, 1 egg, 2 1/2C flour, 1t baking powder, 2T orange juice, 1t vanilla, fruit preserves, powdered sugar

Beat together butter, sugar and egg.

Pres Sandwich Cookies

Pres Sandwich Cookies

Pres Sandwich Cookies

Pres Sandwich Cookies

In separate bowl, sift together dry ingredients. Add to batter.

Pres Sandwich Cookies

Pres Sandwich Cookies

Add orange juice.

Pres Sandwich Cookies

Pres Sandwich Cookies

Add vanilla. Beat well. Chill dough 3 hours.

Pres Sandwich Cookies

Pres Sandwich Cookies

Pres Sandwich Cookies

Preheat oven to 400F. Divide dough in 2. Roll out one half on lightly floured surface to 1/4″ thick.

Pres Sandwich Cookies

Use cookie cutters or rim of a drinking glass to shape cookies. Place on lightly greased sheets.

Pres Sandwich Cookies

Pres Sandwich Cookies

Bake 8-10 minutes or until lightly browned. Spread fruit preserves on half the cookies and cover with the other half.

Pres Sandwich Cookies

Roll in powdered sugar.

Pres Sandwich Cookies

Pres Sandwich Cookies

Peach Ice Cream

Today we made Peach Ice Cream!

1C sugar, 2 egg yolks, 1/2C lowfat milk, 1C heavy cream, 1 large fresh peach, 1t vanilla extract, 1 pinch salt

Please note: This recipe makes 1 pint. Double the amounts for 1 quart.

Heat yolks, sugar, milk and salt, stirring constantly until mixture is 200F. Do NOT boil.

Peach Ice Cream

Peach Ice Cream

Peach Ice Cream

Peach Ice Cream

Peach Ice Cream

Peach Ice Cream

Peach Ice Cream

Remove from heat and chill 2 or more hours. Puree peach in blender.
Peach Ice Cream

Peach Ice Cream

Peach Ice Cream

Stir in vanilla and cream.

Peach Ice Cream

Add to batter. Churn in ice cream maker.

Peach Ice Cream

Freeze two or more hours.

Peach Ice Cream

Brownie Wafers

Today we made Brownie Wafers!

Please note: Since this recipe is flourless and given the ingredients, it will be crunchy.

This recipe is from Amanda Lotas, https://www.facebook.com/MostLocalYouCanEat

2 eggs, 1C cane sugar, pinch salt, 1/2C cocoa, 2T butter, melted

Preheat oven to 350F.

Brownie Wafers

Mix all ingredients.

Brownie Wafers

Brownie Wafers

Brownie Wafers

Brownie Wafers

Brownie Wafers

Brownie Wafers

Brownie Wafers

Brownie Wafers

Spread on greased jelly roll pan. The batter does not have to fill it up entirely, as it will spread out while baking. Or spoon into a candy mold or spoon into lined cupcake tins– to be used as the base for mini-cheesecakes or other items.

Brownie Wafers

Brownie Wafers

Brownie Wafers

Bake 12 minutes or until edges move slightly away from pan surface.

Cool 10 minutes before removing from pan. Break into pieces.

Brownie Wafers

Sweet Potato Biscuits

Today we made Sweet Potato Biscuits!

3C flour, 5t baking powder, 1t salt, 2C baked, mashed sweet potatoes, 1T olive oil, 1/2C sugar

Preheat oven to 350F.

Sweet Potato Biscuits

Mix oil, potatoes, salt and sugar.

Sweet Potato Biscuits

Sweet Potato Biscuits

Sweet Potato Biscuits

Add dry ingredients. Mix well.

Sweet Potato Biscuits

Sweet Potato Biscuits

Sweet Potato Biscuits

Spoon onto greased cookie sheets.

Sweet Potato Biscuits

Sweet Potato Biscuits

Sweet Potato Biscuits

Bake 10-15 minutes or until lightly browned. Serve warm.

Sweet Potato Biscuits