Thursday, August 12, 2010
For cooks everywhere!!!
I love to cook and learned the art of Southern cooking from my mother. Although she passed away many years ago I use her recipes almost daily. I would love to share my recipes with other cooks. My family and friends enjoy my use of traditional southern style cooking infused with current cooking methods and trends.
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Creamy peachy ice-cream
ReplyDelete2 cups diced peaches (either peeled or with skin own)
1 1/2 cups sugar or 5/8 cup Splenda blend
Lemon juice from 1/2 cup fresh lemon
2 Tablespoons Peach Schnapps (optional but highly
recommended)
2 cups heavy whipping cream
1 cup milk
1/2 cup peach nectar
2 eggs
Combine peaches, 1/4 of sugar or Splenda blend,
lemon juice and peach schnapps. Place in refrigerator for 2 hours, stirring every 30 minutes.
Whip eggs 1 - 2 minutes. Add remainder of reserved sugar slowly followed by addition of whipping cream and milk. Drain peaches. Set peaches back in refrigerator. Add 1/3 to 1/2 cup
peach nectar to drained peach juice and add to cream mixture. (You should have about 1 3/4 quart of liquid) Pour cream mixture into 2 quart electric ice cream machine and start machine.
After 20 minutes when mixture is texture of soft
ice cream add peaches and continue mixing 5 minutes. Pour ice cream into 2 quart freezer safe container and place in freezer until hard.
I have taken components from three different recipes but mainly from the Ben and Jerry's ice
cream recipe book I recently acquired, so you know it's yummy!!!!!
Well, I just talked with Andrew who officially moved back to Auburn today to start his senior year. He and Ronnie were surprised to know that I even know what a "blog" is (HAHA) Anyway, my friend Renee just called and invited Ronnie and me to come up tonight at 10 pm to watch a meteorite
ReplyDeleteshower, so I'm taking some of the freshly made peach ice cream for them to sample. I hope someone will join me in this venture of blogging about cooking and share recipes.
Jana, this is so neat. I'm glad you are doing this. You need some Jana time!!! Not to mention, you are one heck of a cook! I'll have to remember to check your blog when I have time. Love You!
ReplyDeleteJANA, WHAT A WONDERFUL WAY TO SHARE YOUR GIFT WITH THE WORLD...NOT ONLY ARE YOU A TALENTED COOK BUT YOU ENJOY MAKING THOSE AROUND YOU FEEL LOVED AND SPECIAL WITH THE BEAUTIFUL DISHES YOU CREATE...I KNOW YOU HAVE ALWAYS MADE ME FEEL THAT WAY. I LOVE YOU AND KEEP UP THE BLOG I WILL BE CHECKING IN OFTEN BECAUSE I LOVE YOUR RECIPES! HAPPY COOKING!
ReplyDeleteHey Jana,
ReplyDeleteI just returned home from a working weekend. I missed cooking with you Saturday. What's for dinner. I'm ready to start cooking and baking for the fall. Have a great week in your KITCHEN.
Hey, Jana, this is my first blog experience, but can't wait for more recipes. Lisa
ReplyDeleteLemon Poppyseed Cheesecake Cupcakes
ReplyDeleteby Stefani Pollack
Lemon poppy seed muffins are ubiquitous at Spring brunches. Why not put a twist on things and make decadent mini lemon poppy seed cheesecakes? In addition to the refreshing lemon flavor and the fun texture of poppy seeds, these cheesecakes also feature ginger to give them a little zing! They’ve got a gingersnap crust, ginger whipped cream, and a sprinkle of ginger in the cheesecake itself. Make the cheesecakes picture perfect by topping them with colored sugar and a gingersnap cookie.
Yield: 18 mini cheesecakes
Gingersnap Crust Ingredients:
3 teaspoons brown sugar
1 ½ cups crushed gingersnaps
6 tablespoons unsalted butter, melted
Gingersnap Crust Directions:
Preheat oven to 350 F.
Mix all ingredients together in a small bowl until they begin to stick together.
Divide the mixture evenly between 18 cupcake liners, pressing down to make sure it is smooth and solidly packed.
Bake for 10 minutes.
Cheesecake Ingredients:
2 (8-oz.) packages cream cheese, room temperature
1 cup sugar
2 eggs
1 cup sour cream
Zest from 4 small lemons (approximately 2 tablespoons)
½ teaspoon ground ginger
2 teaspoons poppy seeds
Cheesecake Directions:
Preheat oven to 325 F.
Mix cream cheese and sugar until integrated.
Mix in eggs, one at a time.
Mix in sour cream.
Add zest, ginger, and poppy seeds.
Spoon mixture over pre-baked crusts.
Bake for 30 minutes.
Remove cheesecakes from oven and allow to come to room temperature.
Place in the refrigerator to chill.
Ginger Whipped Cream Frosting Ingredients:
1 cup heavy whipping cream
2/3 cup sugar
½ teaspoon ground ginger
Colored sugar (optional)
Gingersnap cookies (optional)
Ginger Whipped Cream Frosting Directions:
Whip heavy whipping cream and sugar until light and fluffy.
Mix in ginger.
Spread or pipe frosting onto the chilled cheesecakes.
Optionally, decorate with colored sugar and a gingersnap cookie.