Recipe: 9 Countertop Appliance Recipes

8-5-99 Countertop Appliance Recipes (9)

(9)

Terrytx (10:06:14 AM) : haven't tried this yet

Jack Daniel's Chocolate Ice Cream

7 Large Egg Yolks
1 c Sugar
1 c Heavy Cream
2 c Cold Milk
1 Vanilla Bean, split
6 oz Chocolate chips
1/2 c Jack Daniel's Whiskey Combine egg yolks and sugar in small bowl until smooth and lemon colored.
Place cream, milk and vanilla bean in small saucepan over medium heat and bring to boil.
Immediately remove from heat and cool slightly.
Remove vanilla bean and add a small amount of cream to the yolks, stirring briskly.
Slowly add yolks to remaining cream, stirring constantly.
Strain through cheesecloth or a fine sieve.
Melt chocolate over hot water in the top half of a double boiler or in the microwave.
Stir into cream mixture and strain once more.
Stir in whiskey and chill.
When well chilled, pour into an ice cream maker.
Makes about 1 1/2 quarts.
Typed for you by: Joan Mershon
Source: SoarTerrytx (10:08:28 AM) :

Strawberry Cheesecake Ice Cream
Recipe By :Houston Chronicle-6/16/99

2 cups sugar
1/4 teaspoon salt
2 cups milk, plus more as needed
4 eggs
3 cups quartered strawberries -- divided
1/3 cup brown sugar
1 (8oz) pkg cream cheese -- at room temperature
3 to 4 cups half-and-half
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract
3/4 cup finely chopped pecans -- optional

Combine sugar, salt, and 2 cups milk in food processor or blender; blend until sugar is dissolved. Add eggs; blend until well mixed. Pour into a med-size saucepan and cook over med. heat, stirring constantly, until mixture begins to thicken, about 10 min. Refrigerate milk-egg mixture at least 4 hours or as long as over night. Place strawberries in a large bowl and add brown sugar; stir well to dissolve sugar, then set aside. When ready to freeze, combine half the base mixture with cream cheese in a food processor; process until smooth. Pour into chilled freezer container. Combine remaining base mixture, half the strawberries, half-and-half, lemon juice, and vanilla in a food processor; process until smooth. Pour into freezer container. Add remaining strawberries and pecans to freezer container. Add milk as needed to fill container 2/3 full. Freeze according to manufacturers directions. Let ripen at least 1 hour to develop flavors. Makes 1 gallon.
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NOTES : This ice cream won first place in the Texas Ice Cream Crank-Off in Austin in 1986

Terrytx (10:10:40 AM) : haven't tried this either

Tequila Ice Cream
Recipe By :Women's Day

1 cup milk
1 1/2 cups heavy cream
1/2 cup tequila
1/4 cup sugar
2 tablespoons honey
4 egg yolks

1. In med. saucepan, over med heat, combine milk, cream, and tequila. Simmer about 12-14 min.; remove from heat.

2. In med. bowl, whisk sugar and honey into egg yolks until slightly pale and lightened. Pour 1/3 of simmered mixture into yolks while stirring with a whisk. Pour milk-yolk mixture into saucepan, stirring to combine. Stir custard constantly over med. heat until it is thickens and coats back of spoon. Do not allow to boil. Remove from heat, pass through fine strainer and place in refrigerator to cool 30 min.

3. When cooled, process in ice cream machine according to manufacturer's directions. Store covered in freezer. Makes 1 qt.Susan,IL (11:52:34 AM) :

Coffee Smoothie

1 tsp. freeze-dried instant coffee granules
1 C. milk
1 C. vanilla ice cream
4 ice cubes, crushed
1 tsp. hazelnut flavoring syrup OR: other coffee
flavoring syrup
1 to 2 tsp. sugar (optional)

Dissolve coffee granules in milk; let stand 1 minute.

Pulse mil mixture, ice cream, ice and syrup in blender until smooth. Add sugar if desired.

Susan,IL (11:53:17 AM) :

Creamy Melon Cooler

2 C. cubed ripe cantaloupe
3/4 C. vanilla frozen yogurt
1 Tbs. frozen orange juice concentrate
1/4 tsp. chopped mint leaves
4 ice cubes, crushed

Pulse cantaloupe, yogurt, orange concentrate, mint and ice in blender until smooth. Pour into 2 glasses

CSally,Wv (09:59:03 AM) :

Raised Waffle

1/2 cup warm water
1 package dry yeast
2 cups milk, warmed
1/2 cup butter, melted
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
2 eggs
1/4 teaspoon baking soda

USE A RATHER LARGE mixing bowl--the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar and flour to the yeast mixture and beat until smooth and blended. You can use a hand-rotary beater to get rid of the lumps. Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2-to-3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator. Susan,IL (11:55:03 AM) :

Crab Rangoons

1 (6 1/2 oz.) can crabmeat, drained and flaked
1 (8 oz.) pkg. cream cheese, softened
2 green onions, chopped
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/2 tsp. soy sauce
1 pkg. won ton skins
Vegetable oil for deep fat frying

In medium mixing bowl combine all ingredients except won ton skins and oil. Place one teaspoon filling in the center of each won ton skin. Moisten edges with water. Fold each skin in half to form a triangle; press edges to seal. Pull bottom corners of triangle down and overlap slightly. Moisten one corner with water and press to seal to other corner. Heat oil to 375 degrees. Deep fry several won tons at a time, turning once, until both sides are golden brown. Drain on paper towels. Serve with sweet and sour sauce or hot mustard sauce. Susan,IL (11:57:16 AM) :

Deep Fried Stuffed Shells
Recipe By : Susan Wilson
Serving Size : 8

16 jumbo shells
1 egg -- beaten
1 can tuna in water -- drained
1 cup cheddar cheese -- shredded
2 tablespoons sliced green onions
1/2 teaspoon dried basil -- crushed
1/8 teaspoon pepper
1 egg -- beaten
1 tablespoon water
2/3 cup bread crumbs
Cooking oil or shortening for deep frying

Cook shells in boiling salt water till done. Immediately drain in a colander. Rinse with cold water; drain. stir together the beaten egg, tuna, cheese, green onion, basil, and pepper. Stuff the shells with the tuna mixture.

Stir together the beaten egg and water. Dip each shell in the egg mixture and roll in bread crumbs. Fry in deep hot cooking oil a few at a time for 1 1/2 - 2 minutes or till golden brown.
Drain on paper toweling. Serve with tartar sauce or cocktail sauce if desired.
Makes 16 appetizers.DawnD.NYS (4:53:16 PM) :

Buffalo Wings and Hot Sauce

6 Tablespoons (3 oz.) of Louisiana Hot Sauce

1/2 stick of margarine (not butter!!)
1 Tablespoon of white vinegar
1/8 to 1/4 tsp of Cayenne pepper powder
1/4 teaspoon of red pepper powder
/8 teaspoon of garlic salt
A dash of black pepper
1/4 teaspoon of Worcestershire sauce
1 to 2 teaspoons of Tabasco sauce

Mix all the ingredients in a small sauce pan over low heat (and I do mean low) until the margarine is completely melted, then stir until everything is blended into the sauce. Then get the sauce off of the heat !! This last step is quite important, as any additional heating
tends to kill the flavor.

The Wings - use about 30 wings

Use completely defrosted wings
Cut off the tips and use a deep fryer (or a pot deep enough to hold wings covered with oil). Use a candy thermometer to measure the temperature of the oil. In the deep fryer, put in about a quart of peanut oil (yes, I said peanut oil. Other types of oil don't seem to develop quite the same exquisite flavor.) Heat the peanut oil to 375 degrees F., and drop in half (15) of the wings, one at a time. Doing it one at a time is important, as you don't want to lower the temperature of the peanut oil too much (less than about 325 degrees F.) by dumping in a whole load of cold wings all at one time. Fry the wing for 12 to 15 minutes, then take them out. Place the other 15 wings in the deep fryer, then drain the hot, cooked wings for a few minutes through a strainer, preferably placed over the deep fryer. If you don't use a strainer, the residual oil will congeal on the wings, making a rather greasy mess.

When all the wings are cooked, put the wings and the sauce in a container with a cover. Then vigorously shake the container until the wings are thoroughly coated.

Serve with celery and blue cheese salad dressing.