Fresh Strawberry Ice Cream
Ingredients
3 cups fresh ripe strawberries, stemmed and sliced
4 tablespoons freshly squeezed lemon juice
1-1/2 cup sugar, divided
1-1/4 cups whole milk
2-3/4 cups heavy cream
1-1/2 teaspoons pure vanilla extract
Instructions
In a small bowl, combine the strawberries with the lemon juice and 1/2 cup of the sugar. Stir gently and allow the strawberries to macerate in the juices for 2 hours. Strain the berries, reserving juices. Mash or purée half the berries.
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream, reserved strawberry juice, mashed strawberries, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved sliced strawberries and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional Information Per Serving
Calories 275 (58% from fat) · carb. 28g · pro. 2g · fat 18g · sat. fat 11g · chol. 67mg · sod. 29mg · calc. 64mg · fiber 1g
www.cuisinart.com
Submitted by: Ellen Patton
Thursday, July 16, 2009
Friday, June 12, 2009
Zucchini Bread
Zucchini Bread
2 cups sugar
1/2 cup oil
1/2 cup applesauce
3 eggs
2 cups shredded zucchini
1 tsp vanilla
1/2 cup yogurt
1 1/2 cups whole wheat flour
1 1/2 cups white flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp cloves
1/4 tsp ginger
1 cup dried cranberries
Combine well the first seven ingredients (the wet ingredients). Add
dry ingredients and stir. Fold in nuts or raisins. Pour into 2
well-greased loaf pans. Bake at 350 F for one hour. Makes two
loaves.
submitted by: Saralynn Jensen
2 cups sugar
1/2 cup oil
1/2 cup applesauce
3 eggs
2 cups shredded zucchini
1 tsp vanilla
1/2 cup yogurt
1 1/2 cups whole wheat flour
1 1/2 cups white flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp cloves
1/4 tsp ginger
1 cup dried cranberries
Combine well the first seven ingredients (the wet ingredients). Add
dry ingredients and stir. Fold in nuts or raisins. Pour into 2
well-greased loaf pans. Bake at 350 F for one hour. Makes two
loaves.
submitted by: Saralynn Jensen
Wednesday, June 10, 2009
Creamy Curried Pumpkin Soup
Creamy Curried Pumpkin Soup
1 Tbsp. olive oil
1 small onion, finely chopped
1 can (29 oz.) pumpkin
1 can (14 oz.) chicken broth
2 cups water
3 Tbsp. brown sugar
3/4 tsp. curry powder
1/2 tsp. salt
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
HEAT oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender.
STIR in remaining ingredients except cream cheese until well blended. Bring to boil. Reduce heat to medium-low.
ADD cream cheese; cook until cream cheese is completely melted and mixture is well blended, beating constantly with wire whisk.
1 Tbsp. olive oil
1 small onion, finely chopped
1 can (29 oz.) pumpkin
1 can (14 oz.) chicken broth
2 cups water
3 Tbsp. brown sugar
3/4 tsp. curry powder
1/2 tsp. salt
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
HEAT oil in large saucepan on medium heat. Add onion; cook and stir 3 min. or until crisp-tender.
STIR in remaining ingredients except cream cheese until well blended. Bring to boil. Reduce heat to medium-low.
ADD cream cheese; cook until cream cheese is completely melted and mixture is well blended, beating constantly with wire whisk.
Strawberry-Apple Salsa Salad
Strawberry-Apple Salsa Salad
1 pt. strawberries, sliced
1 medium McIntosh apple, chopped
1 medium Granny Smith apple, chopped
2 Tbsp. sliced green onions
2 Tbsp. chopped cilantro
3/4 cup KRAFT Light Raspberry Vinaigrette Dressing
6 cups torn spinach leaves or romaine lettuce
TOSS strawberries with apples, onions, cilantro and dressing in large bowl. Let stand 15 min.
ADD spinach just before serving; mix lightly.
submitted by: Carrie Brady (from Kraftfoods.com)
1 pt. strawberries, sliced
1 medium McIntosh apple, chopped
1 medium Granny Smith apple, chopped
2 Tbsp. sliced green onions
2 Tbsp. chopped cilantro
3/4 cup KRAFT Light Raspberry Vinaigrette Dressing
6 cups torn spinach leaves or romaine lettuce
TOSS strawberries with apples, onions, cilantro and dressing in large bowl. Let stand 15 min.
ADD spinach just before serving; mix lightly.
submitted by: Carrie Brady (from Kraftfoods.com)
Janalee's Blueberry Muffins
Crumb topping:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup butter, soft not melted
Muffin batter:
3/4 cup sugar
1/2 cup butter, softened
1 egg
3/4 tsp salt
2 cups flour
2 1/2 tsp baking powder
2 cups blueberries, fresh or frozen
1/4 to 1/2 cup yogurt
For crumb topping, chop together all crumb topping ingredients until uniformly mixed. Set aside.
For muffin batter, cream sugar and butter. Beat in egg and salt. In separate bowl stir together flour and baking powder, then stir flour mixture into egg mixture just until blended. The batter seems a little stiff to me so I usually thoroughly stir in some yogurt to make it softer (added by Saralynn). Fold in blueberries (if using frozen blueberries, do not thaw). Spoon into very well-greased muffin tin. Sprinkle crumb topping on top.
Bake at 350 F for 15 to 20 minutes. Remove muffins to wire rack to cool.
submitted by: Saralynn Jensen
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup butter, soft not melted
Muffin batter:
3/4 cup sugar
1/2 cup butter, softened
1 egg
3/4 tsp salt
2 cups flour
2 1/2 tsp baking powder
2 cups blueberries, fresh or frozen
1/4 to 1/2 cup yogurt
For crumb topping, chop together all crumb topping ingredients until uniformly mixed. Set aside.
For muffin batter, cream sugar and butter. Beat in egg and salt. In separate bowl stir together flour and baking powder, then stir flour mixture into egg mixture just until blended. The batter seems a little stiff to me so I usually thoroughly stir in some yogurt to make it softer (added by Saralynn). Fold in blueberries (if using frozen blueberries, do not thaw). Spoon into very well-greased muffin tin. Sprinkle crumb topping on top.
Bake at 350 F for 15 to 20 minutes. Remove muffins to wire rack to cool.
submitted by: Saralynn Jensen
Tuesday, May 12, 2009
Fudge Fondue
Fudge Fondue by Kraft
1 bottle (19.4 oz.) hot fudge ice cream topping
2 Tbsp. butter or margarine
MIX topping and butter in fondue pot or saucepan; cook on low heat until chocolate is completely melted, stirring occasionally.
KEEP warm while serving.
Serve with JET-PUFFED Marshmallows, angel food or pound cake cubes, pineapple or banana chunks, apple wedges, BAKER'S ANGEL FLAKE Coconut, and/or PLANTERS Peanuts.
submitted by: Carrie Brady
1 bottle (19.4 oz.) hot fudge ice cream topping
2 Tbsp. butter or margarine
MIX topping and butter in fondue pot or saucepan; cook on low heat until chocolate is completely melted, stirring occasionally.
KEEP warm while serving.
Serve with JET-PUFFED Marshmallows, angel food or pound cake cubes, pineapple or banana chunks, apple wedges, BAKER'S ANGEL FLAKE Coconut, and/or PLANTERS Peanuts.
submitted by: Carrie Brady
Basic Cheese Fondue
Basic Cheese Fondue
INGREDIENTS
• 2 cups milk
• 1 tablespoon Worcestershire sauce
• 2 teaspoons ground dry mustard
• 1 clove garlic, peeled and crushed
• 3 tablespoons all-purpose flour
• 6 cups shredded Cheddar cheese
DIRECTIONS
1. In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.
submitted by: Carrie Brady
INGREDIENTS
• 2 cups milk
• 1 tablespoon Worcestershire sauce
• 2 teaspoons ground dry mustard
• 1 clove garlic, peeled and crushed
• 3 tablespoons all-purpose flour
• 6 cups shredded Cheddar cheese
DIRECTIONS
1. In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.
submitted by: Carrie Brady
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