22 new of 253 responses total.
I'd not heard of banoffee pie so I looked it up. Holy cow, that sounds decadent and wonderful. I'll also be trying that crisp recipe. I've been watching folks use electric ice cream makers and I'm intrigued. Not so much to buy one as to figure out how to make good sorbet, without one, and with less sugar than usual. So when I saw Giada make a watermelon version I decided to start there. I substituted diet ginger ale and only added the juice of one lime. I put the liquid into a plastic container and about every two hours into the freeze I'd go and give it a stir/flake. Worked! It's a light and refreshing ice. I'll be trying this with other fruits. http://tinyurl.com/44n3636
The banoffee is decadent - but it's also one of the easiest things to make if you buy the ingredients....I tend to like my own graham cracker crust better than anything I could ever buy, so that's scratch. And when condensed sweetened milk goes on sale, I buy a bunch so I can cook it down to dulce de leche....then it's just easier to make the dish. It's a real no-fail thing.
So, I found out there is a chemistry thing involved and if you want granita you can fork-scape the fruit/water mixture every half hour and end up with something scoopable. But if you want a true sorbet, frozen yogurt or ice cream, it needs to be churned. So I bought an ice cream maker. What a world of confectionary fun! So far I've made Alton's Serious Vanilla Ice Cream and a mango frozen yogurt from the Cusinart booklet that came with the device. Yummy. And with zucchini in season I made this quick bread with whole wheat flour, and raisins instead of chocolate chips. It's not overly sweet with a nice flavor and texture. Individual portions freeze well. http://tinyurl.com/5vrwlot
I have been thinking about buying an ice cream maker. Ironically because I am trying not to eat ice cream :). My substitute for ice cream has been frozen berries mixed with plain unsweetened greek yogurt but I find myself thinking that if I could freeze the yogurt/berry mixture and churn it, it would be pretty good.
This mango frozen yogurt has pretty good numbers. Here is a link to the recipe and nutritional info. http://www.cuisinart.com/recipes/desserts/6020.html Regarding purchasing an ice cream maker - I located the one I wanted, on sale, at Bed Bath & Beyondm for $50 and used a 20% off coupon so I was out the door at $43. http://tinyurl.com/6fsegxq
Er, Beyond.
I think I might try to get use one for less :) I would sure like to try that mango frozen yogurt though.
Is it here where I tell you that the new fella cooked for ME, and while I don't have a recipe, and holy crap was it decadent, it was seriously good? Grilled hotdogs, wrapped in bacon, grilled with BBQ sauce and topped with caramelized onions and blue cheese crumbles. On grilled naan. He also grilled some asparagus, because hey, gotta stay healthy, right? It was an amazing dinner, and it had been so long since someone cooked for me (he also made me a pretty amazing veggie omelet the next day), that seriously, it could have been Stouffer's and I'd have been thrilled. ;-)
Oh, man. You found a good one, Brooke.
resp:239 I always say that I would put up with a lot of BS from any guy who cooks me dinner :) I also have to say that his "swankie frankie" version sounds very delicious.
OMG! We are so totally going to call them that! Thanks!! And Mary, yes, I think I know that. ;-)
resp:242 You might want to spell it correctly though ;)
I once dated a guy that loved to cook; was nice while it lasted. :-)
Ice cream machine update summary: Oh my. Who would have thought research could be so much fun! Details: I've made four different frozen desserts in the ice cream maker thus far. A full, rich, butter pecan ice cream (NY style), a serious vanilla ice cream (Philadelphia style), a raspberry sherbet, a mango sorbet and there is a batch of cantaloupe sorbet chilling to be churned in a couple of hours. What I'm finding that isn't a surprise is an improved flavor over even premium store bought. What I didn't anticipate is how much more expensive it is to make quality ice cream at home. The ingredients add up especially when using vanilla beans. Here are a few links to those recipes: Butter pecan ice cream: http://tinyurl.com/42r7b9t Serious vanilla ice cream: http://tinyurl.com/56cdh6 Raspberry sherbet: http://tinyurl.com/3ufesr4 Mango frozen yogurt: http://tinyurl.com/3dfzt38 Cantaloupe sorbet (used only 1/2 cup sugar): http://tinyurl.com/6pcjfp
Where do you get ripe mangos?
Yes, the cost of milk and cream and eggs can be ridiculous. My friend made ice cream, and you could tell he cheaped out - and at that point, just buy what's on sale at the store.
The cheap ice cream at the store does not have eggs.
I got nice mangos at Krogers. The cantaloupe sorbet came out great! I used Midori instead of vodka. It comes in at 88 calories a serving without resorting to artificial sweetener. That's what I was looking to accomplish when I started this ice creeam making thing.
You can get canned ripe mango pulp at Indian food stores.
Overnight guests tonight and I'd like to serve something a little different for breakfast. So I had a trial-run of this recipe this morning and it's quite good. I made enough crepes for tomorrow, will put together a fruit salad tonight, and the morning will be golden. That's the plan at least. ;-) http://tinyurl.com/4xvw22z
the best laid plans....
I've been making lots of familiar dishes lately so not much to link to here. But for tonight I made a new recipe for Fried Rice with Tofu and it's very good. The only change I made was in using brown rice. This one is a keeper. http://www.myrecipes.com/recipe/tofu-fried-rice-10000000689956/
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