Have you ever wondered if there was a healthful alternative to the sugar and
preservative filled ice cream you buy in the supermarkets? If you have or if
you would truly like to try homemade ice cream then this is for you. I have a
recipe for vanilla ice cream, that will knock your socks off when you taste it.
The first thing you need to know is how to make your own 100% healthy and
natural vanilla extract. You might buy this from a good quality store if you can find an unadulterated brand. To make your own you'll need about a quart of milk, a vanilla bean (available at most health food stores), and a teaspoon of honey. You put the milk in a saucepan and heat on high while you slice the
vanilla bean lengthwise and in half.
Then put the halves of the vanilla bean into the milk. Boil for around 15 to 20
minutes, then cook on medium heat for a half hour or until the milk has a thin
sheet of film on top.
Stir the mixture constantly as it cooks to prevent burning. Cool the extract and freeze in a plastic bottle or container. This extract will last you for quite awhile since recipes call for only a few teaspoons each. You should-if you plan to make the ice cream anytime soon- save a cup of the extract in a container in your refridgeratior. Whenever you want to make more ice cream just get the extract out of the freezer and thaw in the refridgerator until a few tablespoons or so are thawed, then refreeze the rest before it thaws out.
Now I'll give you my vanilla ice cream recipe, follow the instructions carefully
and you'll get wonderful results.
Vanilla Ice Cream
You'll need: 3 eggs, with the egg whites and yolks seperated, 1/2 cup honey,
4 cups light cream, and 2 teaspoons vanilla extract.
1. In a medium size bowl beat the yolks until smooth. Gradually add honey,
beating until well-blended and thick. In a different small bowl beat the egg
whites until stiff, stir beaten whites in with the yolk and honey.
2. Then add the cream and egg mixture together in a saucepan, cook on
medium heat, stirring constantly for 15 minutes.
3. Stir in vanilla extract, and either process in an ice cream maker or just
freeze in a bucket container overnight. Serve with an ice cream scoop.
This ice cream is rich, creamy, natural, and very healthy I'm sure you'll enjoy it.
Article Source: http://www.goodcookrecipes.com
Beth Scott is the author of the eBook "The Ultimate Whole Wheat Bread Baking Guide!" to visit her website go to Breadmaking.Apt-Products.com
9/20/08
Home Made Biscuit Recipe
Ingredients
3 cups flour (Preferably a soft wheat flour; look for flour labled "soft wheat". If you cannot find soft flour, mixing three parts all-purpose flour with one part cake flour will get you close.)
4 1/2 tsp. baking powder
3/4 tsp. cream of tartar
2 1/2 tablespoons sugar
3/4 tsp. salt
3/4 cup shortening
1 egg, beaten
1 cup milk
Preheat oven.
Sift all dry ingredients into bowl.
Cut in shortening until like coarse meal.
Beat egg lightly and add to milk.
Add liquid to dry ingredients and mix with fork until dough holds together.
Turn out onto floured board and knead lightly with floured fingers.
Roll out 3/4 inch thick and cut with floured cutter (a round cookie cutter).
Place on baking sheet and bake at 450°F for 12 minutes.
Article Source: http://www.goodcookrecipes.com
Recipe contributed by Tasha Slone.
3 cups flour (Preferably a soft wheat flour; look for flour labled "soft wheat". If you cannot find soft flour, mixing three parts all-purpose flour with one part cake flour will get you close.)
4 1/2 tsp. baking powder
3/4 tsp. cream of tartar
2 1/2 tablespoons sugar
3/4 tsp. salt
3/4 cup shortening
1 egg, beaten
1 cup milk
Preheat oven.
Sift all dry ingredients into bowl.
Cut in shortening until like coarse meal.
Beat egg lightly and add to milk.
Add liquid to dry ingredients and mix with fork until dough holds together.
Turn out onto floured board and knead lightly with floured fingers.
Roll out 3/4 inch thick and cut with floured cutter (a round cookie cutter).
Place on baking sheet and bake at 450°F for 12 minutes.
Article Source: http://www.goodcookrecipes.com
Recipe contributed by Tasha Slone.
9/19/08
Easy to make Pancakes
Ingredients:
1 cup whole wheat flour
1 tablespoon common granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup milk
2 tablespoons oil
additional oil for frying
Oil a frying pan.
Mix the dry ingredients in one bowl.
In another bowl, scramble the egg, then add the other wet ingredients (This includes the 2 tablespoons of oil).
Mix the dry and wet ingredients together, well enough to eliminate dry spots but no more.
Heat the frying pan to medium temperature. The pan is hot enough when a drop of water dances around rather than simply boiling away.
Pour a pancake, about 4 inches in diameter using about 1/4 cup of batter.
The pancake will bubble. When the bubbling settles down and the edges are slightly dry, flip the pancake.
When the pancake looks done, remove it and start another one.
Notes:
Traditionally, pancakes are topped with butter and maple syrup. Other toppings can include strawberries, applesauce, cinnamon, or sugar.
The pancakes will come out thinner if you overmix them, let the batter sit for a long time, use white flour instead of wheat, or increase the liquid. Doing the opposite will result in thick pancakes.
Pouring the batter with a spiral motion will be needed to prevent very large pancakes from being too thick in the middle.
If using white flour, the milk should be reduced to 1/2 cup or 3/4 cup.
Large pancakes normally require a professional flat cooktop (no pan) and a very large turner. You can produce large pancakes one at a time in a normal small frying pan though, by air flipping. You should be using a non-stick pan. Loosen the pancake with a normal turner, so that the pancake slides freely. Put the turner down. Rapidly move the pan away from you, then up, then back just a bit toward you, and then very rapidly downward. Catch the pancake in the pan.
Filled pancakes can be made. Soon after pouring the pancake, take a spoonful of something (chocolate sauce, chocolate chips, wild (small) blueberries, maple syrup, or jam) and put it in the middle. Cover the exposed filling with more batter. (direct contact between the filling and pan can overheat it and cause it to pop)
By increasing the sugar to 1/3 cup, you can make pancakes that don't require a sweetened topping.
You can also use cheese to cover one side of the pancake. You can do this right after pouring the batter, or use cheese as a topping when it's done. When adding them after pouring the batter you must be careful flipping the pancake, since the cheese will get stuck if you don't use a non-stick pan.
Article Source: http://www.goodcookrecipes.com
1 cup whole wheat flour
1 tablespoon common granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 cup milk
2 tablespoons oil
additional oil for frying
Oil a frying pan.
Mix the dry ingredients in one bowl.
In another bowl, scramble the egg, then add the other wet ingredients (This includes the 2 tablespoons of oil).
Mix the dry and wet ingredients together, well enough to eliminate dry spots but no more.
Heat the frying pan to medium temperature. The pan is hot enough when a drop of water dances around rather than simply boiling away.
Pour a pancake, about 4 inches in diameter using about 1/4 cup of batter.
The pancake will bubble. When the bubbling settles down and the edges are slightly dry, flip the pancake.
When the pancake looks done, remove it and start another one.
Notes:
Traditionally, pancakes are topped with butter and maple syrup. Other toppings can include strawberries, applesauce, cinnamon, or sugar.
The pancakes will come out thinner if you overmix them, let the batter sit for a long time, use white flour instead of wheat, or increase the liquid. Doing the opposite will result in thick pancakes.
Pouring the batter with a spiral motion will be needed to prevent very large pancakes from being too thick in the middle.
If using white flour, the milk should be reduced to 1/2 cup or 3/4 cup.
Large pancakes normally require a professional flat cooktop (no pan) and a very large turner. You can produce large pancakes one at a time in a normal small frying pan though, by air flipping. You should be using a non-stick pan. Loosen the pancake with a normal turner, so that the pancake slides freely. Put the turner down. Rapidly move the pan away from you, then up, then back just a bit toward you, and then very rapidly downward. Catch the pancake in the pan.
Filled pancakes can be made. Soon after pouring the pancake, take a spoonful of something (chocolate sauce, chocolate chips, wild (small) blueberries, maple syrup, or jam) and put it in the middle. Cover the exposed filling with more batter. (direct contact between the filling and pan can overheat it and cause it to pop)
By increasing the sugar to 1/3 cup, you can make pancakes that don't require a sweetened topping.
You can also use cheese to cover one side of the pancake. You can do this right after pouring the batter, or use cheese as a topping when it's done. When adding them after pouring the batter you must be careful flipping the pancake, since the cheese will get stuck if you don't use a non-stick pan.
Article Source: http://www.goodcookrecipes.com
Recipe contributed by Tasha Slone. For more recipes visit www.goodcookrecipes.com. For cooking resources visit www.advantagecontent.com/family/cooking/ . Special thanks go to Wikibooks
The Mysterious Truffle
Truffles are well-known as some of the most delectable chocolate treats available. But they are such a delicacy that they were shrouded in mystery for many years. These tempting treats are exquisite in variety of both taste and settings in which to enjoy them.
For the most basic of explanations, chocolate truffles typically are a thin shell of powdered chocolate with a soft center. They can vary widely from there, but that is a basic truffle.
The outer layer is most often couverture chocolate, which contains at least 32 percent cocoa butter. This is much higher than most eating and baking chocolate, and allows for a wonderfully smooth, shiny, even surface. This couverture chocolate is available in all varieties, including white, milk, and dark, allowing for variety in truffle coatings.
The center is called ganache, which is a mixture of chocolate and cream. The exact balance between the two determines the creaminess and texture of the center. More cream, and it's a smoother, softer truffle center. Less cream, more chocolate, and it's a firmer, coarser truffle. In addition, the ganache can be flavored with a variety of items to create a new taste altogether. Some of the perennial favorites include nuts, essential extracts, and liqueurs. These add an entirely new dimension to the truffle, and allow for even more discussion as to what makes the perfect truffle.
The question that always pops up when viewing a truffle what kind is it? Without being so gauche as to stick one's finger in the center like a child, you can usually tell what kind of truffle is in front of you from the outer coating. The predominant flavor of the truffle usually decorates the top of the outer coating. For example, apricot truffles have a small sliver of apricot on the top. Or praline truffles have a small praline or bits of praline on the outer layer. So never again wonder what you might get when you bite in!
Historically, truffles were solely for the rich. The time and effort that goes into the making of a truffle by hand just priced them beyond the reach of many common people. Truffles therefore became known as a very special treat with dessert. However, with the advent of many automated manufacturing processes, almost anyone can enjoy the exquisite pleasure of chocolate truffles. They serve as a wonderful centerpiece to a collection of candies on a buffet, pair delightfully with after-dinner coffee, and even freeze beautifully to take along on a picnic and thaw as the day progresses.
So next time you have a craving for chocolate, consider trying truffles. You won't be disappointed in these delicate morsels, and will likely wonder why you didn't have some on hand before this!
Jane S. Roseen is the Owner and President of Harmony Sweets, an international gourmet chocolate shop. Harmony Sweets' mission focuses on individual consumers purchasing gourmet chocolates from around the world for their friends and relatives, as well as corporate gift giving. visit http://www.harmonysweets.com
For the most basic of explanations, chocolate truffles typically are a thin shell of powdered chocolate with a soft center. They can vary widely from there, but that is a basic truffle.
The outer layer is most often couverture chocolate, which contains at least 32 percent cocoa butter. This is much higher than most eating and baking chocolate, and allows for a wonderfully smooth, shiny, even surface. This couverture chocolate is available in all varieties, including white, milk, and dark, allowing for variety in truffle coatings.
The center is called ganache, which is a mixture of chocolate and cream. The exact balance between the two determines the creaminess and texture of the center. More cream, and it's a smoother, softer truffle center. Less cream, more chocolate, and it's a firmer, coarser truffle. In addition, the ganache can be flavored with a variety of items to create a new taste altogether. Some of the perennial favorites include nuts, essential extracts, and liqueurs. These add an entirely new dimension to the truffle, and allow for even more discussion as to what makes the perfect truffle.
The question that always pops up when viewing a truffle what kind is it? Without being so gauche as to stick one's finger in the center like a child, you can usually tell what kind of truffle is in front of you from the outer coating. The predominant flavor of the truffle usually decorates the top of the outer coating. For example, apricot truffles have a small sliver of apricot on the top. Or praline truffles have a small praline or bits of praline on the outer layer. So never again wonder what you might get when you bite in!
Historically, truffles were solely for the rich. The time and effort that goes into the making of a truffle by hand just priced them beyond the reach of many common people. Truffles therefore became known as a very special treat with dessert. However, with the advent of many automated manufacturing processes, almost anyone can enjoy the exquisite pleasure of chocolate truffles. They serve as a wonderful centerpiece to a collection of candies on a buffet, pair delightfully with after-dinner coffee, and even freeze beautifully to take along on a picnic and thaw as the day progresses.
So next time you have a craving for chocolate, consider trying truffles. You won't be disappointed in these delicate morsels, and will likely wonder why you didn't have some on hand before this!
Jane S. Roseen is the Owner and President of Harmony Sweets, an international gourmet chocolate shop. Harmony Sweets' mission focuses on individual consumers purchasing gourmet chocolates from around the world for their friends and relatives, as well as corporate gift giving. visit http://www.harmonysweets.com
Types of Green Chai Tea
Many different types of tea are consumed by people around the world. For centuries Europeans have been drinking tea and for millennia Asians have been drinking green tea. The main producers and exporters of green tea throughout the world include China, Argentina, Japan, Malaysia, India, Indonesia, Kenya, Malawi, Sri Lanka, Turkey, Pakistan, Bangladesh and Tanzania. Green tea is available in many flavors, one of which is green chai tea.
Many wonder what the fad about green chai tea is. Basically the original green tea from eastern countries has nothing to do with green chai tea. Western marketing firms created it in the 21st century. The word chai originated in the first place when the tea was different from the original green tea from India.
Westernized Chai
In several languages "chai" means tea and started in the Indian language. Chimney, chai, masala chai, milk chai and several others are the most famous chais in India. India is actually the origin of the original green chai tea, where it was typically served at houses and chai stops all over the country without milk. The addition of honey and sugar can enhance this particular green chai tea. For inspiration many western companies probably looked to this tea and decided to commercialize green teas because of their popularity. Soon they were added to the roster of products sold in western countries like the United States.
Green chai tea is now famous everywhere in the western world and is an alternative to coffee for many people who want a healthy drink that will help keep them fit without have to go to the east. Single-serve and ready to drink tea lattes are the most common forms. Day by day the green chai tea industry is growing strong as time goes by. This is because people are becoming more concerned with their food intake and health. They find that green tea derivatives fit the bill since they burn their fat or cholesterol and help boost their energy levels.
Kashmir green chai tea, spicy tea latte, organic green chai tea are just a few of the various flavors that green chai tea comes in. They are very high in antioxidants just like the original teas and are extremely useful to the bodies immune systems. They can last for a long time since they are well packed so they are both economical to purchase and healthy.
Many wonder what the fad about green chai tea is. Basically the original green tea from eastern countries has nothing to do with green chai tea. Western marketing firms created it in the 21st century. The word chai originated in the first place when the tea was different from the original green tea from India.
Westernized Chai
In several languages "chai" means tea and started in the Indian language. Chimney, chai, masala chai, milk chai and several others are the most famous chais in India. India is actually the origin of the original green chai tea, where it was typically served at houses and chai stops all over the country without milk. The addition of honey and sugar can enhance this particular green chai tea. For inspiration many western companies probably looked to this tea and decided to commercialize green teas because of their popularity. Soon they were added to the roster of products sold in western countries like the United States.
Green chai tea is now famous everywhere in the western world and is an alternative to coffee for many people who want a healthy drink that will help keep them fit without have to go to the east. Single-serve and ready to drink tea lattes are the most common forms. Day by day the green chai tea industry is growing strong as time goes by. This is because people are becoming more concerned with their food intake and health. They find that green tea derivatives fit the bill since they burn their fat or cholesterol and help boost their energy levels.
Kashmir green chai tea, spicy tea latte, organic green chai tea are just a few of the various flavors that green chai tea comes in. They are very high in antioxidants just like the original teas and are extremely useful to the bodies immune systems. They can last for a long time since they are well packed so they are both economical to purchase and healthy.
9/18/08
Summer Pudding
The pudding may be prepared and weighted in advance, then frozen in its basin until it is required. Leave it to thaw in the refrigerator overnight.
Ingredients:
100 gm. caster sugar
225 gm. blackcurrants or redcurrants, stalks removed
225g. ripe red plums, halved and stoned
1 strip of lemon rind
225 gm. strawberries hulled
225 gm. raspberries hulled
8-10 slices of day-old white bread, crusts removed
Serves 6
Method:
Put the sugar into a saucepan with 60 ml/4 tbsp. water. Heat gently, stirring, until the sugar has dissolved. Add the back or red currants, plums and lemon rind and poach until tender.
Add the strawberries and raspberries to the saucepan and cook for 2 minutes. Remove from the heat and, using a slotted spoon, remove the lemon rind.
Cut a circle from 1 slice of bread to fit the base of a 1.25 litre pudding basin. Line the base and sides of basin with bread, leaving no spaces. Pour in the stewed fruit, reserving about about 3-4 tbsp. of the juice in a jug. Top the stewed fruit filling with more bread slices. Cover with a plate or saucer that exactly fits inside the basin. Put a weight on top to press the pudding down firmly. Leave in a cool place for 5-8 hours, preferably overnight.
Turn out carefully on a plate or shallow dish to serve. If there are any places on the bread shell where the juice from the fruit filling has not penetrated, drizzle a little of the reserved fruit juice over. Serve with whipped cream or plain yoghurt.
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Recipe Source:
9/17/08
Chocolate Glazed Mango Delight Bundt Cake
Chocolate and Mangoes make for a lovely and unusual combination. This cake promises to be a sure winner for all your summer entertaining needs this season. Served chilled, this will be the light, yummy dessert for any party or gathering.
Ingredients:
 |
For the Cake
1 cup (8 oz) flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pinch of salt
1/2 can (8 oz) sweetened condensed milk
4 tablespoon butter + more for greasing
1 teaspoon chocolate essence
1 Egg (optional)
4 tablespoons water (more, if required)
For Serving
Chocolate Syrup or Nesquik
1 Large Mango chopped
Whipped Cream to decorate
Baking Equipment Needed
Bundt Cake Pan
Pastry Brush
Icing Bags or Guns with Decorative Nozzles
Directions:
1. Sieve together the dry cake ingredients i.e. flour + baking powder + baking soda + salt and keep aside.
2. Take butter in a bowl and beat well. Add condensed milk and water and beat well.
3. Add the sieved dry ingredients to the condensed milk mixture in batches of 2-3 and beat well. If the batter does not feel light enough, add some more water.
4. Finally, add the chocolate essence and pour in a greased 9 inch bundt pan. If you have a different sized bundt pan, see our tips on making bundt cakes for exact measures.
5. Bake at 350 degrees F (180 degrees C) for about 25 minutes or till the cake is ready.
6. Remove from the oven, let stand for 5 minutes and invert the cake onto your serving platter. Now, let the cake cool completely. If your bottom is too puffed up, use a sharp knife to cut off and make the bottom even.
7. When the cake is completely cooled, use a pastry brush to glaze the cake with Nesquik or any chocolate syrup.
8. Decorate the bottom edges with whipped cream using any decorative icing nozzle.
9. Finally, fill the center with mango pieces and top with a dollop of whipped cream.
10. Chill for at least an hour before serving. When serving, serve each cut slice with some pieces of mango.
Strawberry Muffins
Ingredients
2 1/2 cup flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup buttermilk
1/3 cup melted butter
2 eggs, slightly beaten
1 teaspoon vanilla
1 pint fresh strawberries, hulled and chopped
1/2 cup strawberry preserve or softened jam
strawberry halves for decorating
Method:
- Pre heat oven to 400°F. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners.
- On a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended.
- In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries. Reserve some strawberries for topping.
- Using a large spoon, gently fold ingredients just until moist. Do not over mix.
- Spoon the batter evenly into 12 muffin cups.
- Pour 1 tsp. strawberry preserve or jam onto each muffin and sprinkle some strawberry pieces.
- Bake 20 to 25 minutes or till done.
- Decorate each muffin with strawberry halves.
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