Today we made Peach Butterscotch Meringue Pie!
3/4C brown sugar, 1T cinnamon, 2T flour, 1/3C light corn syrup, 3T butter, melted, 1 1/2 extra large fresh peaches, peeled and sliced, 1 graham cracker pie shell
Meringue: 2 egg whites, 4T sugar
Preheat oven to 375F. In medium saucepan, mix brown sugar, flour and cinnamon.
Stir in corn syrup and butter until blended.
Bring to boil. Stir 2 minutes or until thickened.
Remove from heat. Quickly toss with peaches.
Turn into pie shell.
Bake 45 minutes or until almost set in center. Cool.
Meringue: Preheat oven to 400F. Whip whites until almost stiff.
Gradually beat in sugar until stiff. Spread on top of pie.
Bake 10 minutes or until lightly browned. Cool 20 minutes before cutting.
Today we made Mocha Ice Milk!
1C chocolate chips, 1/4C unsweetened cocoa powder, 1/2C sugar, 14 oz sweetened condensed milk, 1C brewed coffee, cooled, 1 1/2C skim milk
Constantly stir coffee, cocoa powder and sugar over medium heat until well blended and thickened slightly.
Remove from heat. Stir in chocolate chips until melted.
In bowl, stir together milks.
Add chocolate mixture. Blend well.
Freeze until of desired consistency. Serve with chocolate syrup if desired.
Today we made Lemon Fruitcake!
3/4C water, 14 oz sweetened condensed milk, 2 scant C flour, 3t baking powder, 3T lemon juice, 1/2C brown sugar, 1/4C coarsely chopped walnuts, 1/2C coarsely chopped almonds lightly salted with sea salt, 1/2C coarsely chopped dried figs, 1/4C coarsely chopped prunes
Preheat oven to 350F. Heat water until warm. Stir into lemon juice and brown sugar.
Pour into bowl. In separate bowl, sift together dry ingredients. Stir sweetened condensed milk into juice mixture.
Stir in dry ingredients until just blended.
Stir in fruit and nuts.
Turn into greased extra large loaf pan.
Bake 50-55 minutes or until well browned.
Today we made Strawberry Wine Sorbet!
16 oz fresh strawberries, 1C sugar, 3/4C sweet red wine, 1/4C water
Mix sugar, water and wine over low heat for 10 minutes, stirring occasionally or until sugar is dissolved. Cool.
Hull, and puree strawberries in blender.
Run through a fine-mesh sieve. Discard seeds or use for another recipe.
Mix wine mixture with puree. Blend well.
Freeze until of desired consistency.
Today we made Coffee Nut Cookies!
1/2C butter, 1/4C sugar, 14 oz sweetened condensed milk, 1C brewed strong coffee, cooled, 1T almond extract, 3C flour, 2 eggs, 1t baking powder, 1/2t baking soda, 1C chocolate chips, 1C coarsely chopped lightly salted almonds, 1C whole lightly salted pistachios without shells
Preheat oven to 350F. Cream butter with sugar.
In separate bowl, sift together dry ingredients. In separate bowl, whisk milk and coffee.
Add eggs to butter mixture.
Mix in extract. Add dry ingredients alternately with coffee mixture to butter mixture in three batches, beginning and ending with dry until just blended.
Batter will be a little thin. Stir in nuts and chips.
Drop by T onto greased cookie sheets.
Bake 15-18 minutes or until lightly browned around edges.