Waffle Cone
2 eggs
Pinch salt
½ cup sugar
2/3 -3/4 cup flour
2 Tbl butter, melted and cooled
Beat eggs, salt and sugar in a bowl until incorporated, about 1 minute. Add 2/3 cup flour and beat until incorporated. Mix in butter. Add additional flour if needed to make batter run from spoon slowly not freely.
Heat ‘Waffle Cone Iron’ or ‘Krumkake Iron’ as directed on package. Drop 3 Tbl of batter on center of iron and cook according to iron directions. Makes 8 large cones.
If you do not have an iron, drop batter onto buttered baking sheet; bake at 350 for 10 minutes or until lightly browned. You will probably not get a nice cone shape using this method, but it makes yummy pieces of cone to add to a bowl of ice-cream.
Toffee Curls
½ cup maple syrup
¼ cup butter
½ cup sifted all purpose flour
¼ tsp salt
Bring syrup and butter to a hard boil for about ½ minute. Remove from heat and add flour and salt. When well blended, drop 1 Tbl of the dough onto a greased cookie sheet, about 3-inches apart. Bake at 350 for 10 minutes. Remove from pan and roll into curls; let cool. These are delicious with ice-cream and other cream desserts! Makes about 20 curls.
Fresh Strawberry Ice-Cream
1 pint fresh ripe strawberries, sliced
3 Tbl lemon juice
1 cup sugar
1 cup whole milk
2 cups heavy cream
1 tsp. vanilla extract
1 pint fresh ripe strawberries, sliced
3 Tbl lemon juice
1 cup sugar
1 cup whole milk
2 cups heavy cream
1 tsp. vanilla extract
Raspberry Ice-Cream
4 cups raspberries (try blackberries or boysenberries for a change!)
3 egg yolks
1 ½ cups heavy cream
¾ cup sugar
Place berries in food processor, strain out the juice and set juice aside.
In medium bowl, whisk the yolks, set aside.
In medium saucepan place cream and sugar – bring to a boil, remove pan from heat and slowly add eggs (you do not want the eggs to cook – you could add a bit of the hot cream to the bowl with the whisked eggs, and then slowly add the eggs to the hot cream). Return saucepan to low heat and cook until you can see a line when you run your finger across a rubber heat proof spatula. Remove from heat and cool. When cooled add the berry juice that was set aside.
Pour mixture into a churning ice-cream machine and churn for aprox. 30 minutes or until thickened and ready to serve.
Recipe courtesy of Nancy Beykirch, owner of ‘Love To Cook! At Kitchen Kneads, 1211 North Main, Logan UT 84321 (435) 752-9220 or 1-888-GADGET9
Check out their website at www.luvtocook.com
Blackberry Ice Freeze
1½ cups water
¾ cup sugar
16 oz frozen blackberries
2 Tbl lemon juice
Dissolve sugar in water in saucepan or microwave. Pour into blender with remaining ingredients; process until smooth. Pour into a 10×13 inch baking dish; cover and freeze for about 2 ½ hours. Stir berry mixture every 30-40 minutes with a fork. When ready to serve, remove from freezer and scrape with a fork until fluffy. Serves 4-6.
Watermelon and Strawberry Ice Freeze
1 cup water
2/3 cup sugar
Aprox. 5 cups of seedless watermelon, cut into chunks
2 Tbl. lemon juice
1 cup sliced strawberries
Simmer water with sugar, until sugar dissolves. Pour sugar water into a blender and purée with watermelon, lemon juice, and strawberries. Pour into a 10×13 inch baking dish; chill covered, about 2 ½ hours. Stir mixture every 30-40 minutes with a fork. When ready to serve, remove from freezer and scrape with a fork until fluffy. Serves 4-6.
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