Today we made Vanilla Frozen Yogurt!
1 quart plain, nonfat yogurt, 1/2C sugar, 1T vanilla extract
Make “yogurt cheese” by straining the yogurt overnight in the refrigerator in a fine mesh sieve or cheesecloth, resting in a bowl.
Mix with sugar and extract. Blend well. Freeze.
Serve with chocolate syrup.
Today we made Cinnamon Buns!
1 envelope yeast, 1/4C warm water, 1/2C sugar, 5-6C flour, 3 eggs, 1/2C skim milk
Filling: 3T cinnamon, 3T brown sugar, 2T butter, melted
In large bowl, pour warm water (105 to 115 degrees Fahrenheit) on yeast. Stir until yeast is dissolved.
Add some flour and sugar.
Add remaining ingredients, except for filling, gradually working them in, alternating with cups of flour until a slightly tacky dough is formed.
Place in greased bowl. Turn over once. Cover bowl with plastic wrap.
Chill dough overnight. Punch down dough. Stir filling ingredients together.
Roll out or stretch about 2T dough on a floured surface, to about 1/4″ thick.
Spread filling on top, leaving a little margin around the sides.
Place on greased cookie sheet. Repeat with remaining dough. Cover sheet with plastic wrap and let rise 1 hour.
Preheat oven to 350.
Remove plastic wrap. Bake 10-15 minutes or until browned.
Today we made Chocolate Rugelach!
1C butter, 8 oz cream cheese, 2C flour, 3T sugar, 1/4t salt, 1t vanilla, 12 oz chocolate chips, melted; 1/2C walnuts, coarsely chopped
Stir together flour, sugar and salt.
Cut in butter and cream cheese.
The dough will get crumbly and then get sticky. Knead until just combined. Shape into a large rectangle. Wrap in plastic wrap and chill for at least 2 hours or up to 1 week.
Preheat the oven to 350°F.
Divide dough in half. Put the second half back in the fridge. Melt chocolate.
Roll out about 2T of the first half of the dough on a floured surface. Spread chocolate on top. Sprinkle on a few walnut pieces.
(Or– with a serrated knife, cut out a triangle 1″ X 2″ about 1/2″ high, and spread chocolate on top. Sprinkle on walnuts. Roll up.) Repeat with the rest of the dough. Place on greased cookie sheet.
Repeat with second half of dough. Bake 15-20 minutes or until lightly browned.
Today we made Cinnamon Walnut Brittle!
2T butter, 1T cinnamon, 3/4t baking soda, 1 1/2C sugar, 1/4C light corn syrup, 1/4C water, 2C walnuts, 1/2t vanilla
In bowl, stir together cinnamon and baking soda. Cook sugar, corn syrup and water over high heat to a rolling boil.
Reduce heat to medium-high and cook, stirring occasionally until a candy thermometer reads 260F (hard ball stage), 10-15 minutes.
Add walnuts, vanilla and butter.
Continue cooking, stirring frequently until 300F (hard crack stage), 10-15 minutes. Remove from heat and quickly add cinnamon mixture, blending well. Turn onto a buttered baking sheet. Spread evenly.
Cool and set. Break into pieces.
Today we made Mocha Gelato!
12 oz chocolate chips, 4T instant coffee granules, 1C sugar, 1T hot water, 3C skim milk
Dissolve coffee granules in hot water in medium saucepan.
Add sugar, cornstarch and milk to coffee.
Cook over medium heat stirring constantly until thickened and the consistency of pudding.
Add chocolate chips. Stir until smooth.