re: Recipes/Recipe Reviews.....

Porter Ice Cream



Dark, rich beer lends a subtle toasty flavor to the ice cream.

12 ounces (1 1/2 cups) porter or other dark beer
2 cups heavy cream
2 cups whole milk
3/4 cup sugar
1 vanilla bean, split in half lengthwise
6 egg yolks
Extra sugar (for sprinkling)

1. In a medium saucepan, bring the porter to a boil. Reduce the heat and simmer 12 to 15 minutes or until reduced to about 1/3 cup.
2. In a large saucepan, combine the cream, milk, and sugar. Using a small, sharp knife, scrape the seeds from the vanilla bean into the cream mixture. Add the vanilla pods. Bring the mixture to a gentle boil over medium heat, then remove the pan from the heat.
3. In a medium bowl, whisk the egg yolks. Slowly whisk in 1 cup of the hot cream. Gradually whisk the yolk mixture back into the saucepan of hot cream. Cook over medium heat, stirring constantly with a wooden spoon, for 5 minutes or until the mixture thickens enough to coat the spoon. Do not let it boil. Strain through a fine mesh sieve into a clean bowl. Sprinkle generously with sugar to prevent a skin from forming. Refrigerate for 2 hours.
4. Whisk the beer into the cream. Follow the manufacturer's instructions to churn ice cream. Transfer to an airtight container and freeze until ready to serve. Adapted from Harvest restaurant

Pickles and Cream Cheese Party Favor

2 jars of petite dill kosher pickles
2 containers of 8oz. Philly whipped Cream Cheese
Deli Select Honey Ham (or your choice of lunch meat)
Fancy toothpicks

Cut the pickle slightly-(halfway long ways.)Spread the cream cheese in and around the pickle.Pack the cheese tight around the pickle.Wrap the pickle in a half slice of the honey ham. Garnish with a fancy toothpick through the pickle. Refrigerate before eating.

VARIATIONS:Substitute dill for sweet and or larger pickles.

Tender Pot Roast

Ingredients.

1 Roast (I usually buy Round Eye, but any will work)

1 Sweet Onion

3 Cloves Garlic

5-10 Potatoes (small potatoes are best)

10-20 Small Carrots

1 Pkg. Fresh Mushrooms

1 Rib Celery

Tony's

Kitchen Bouquet

Method:

Start by chopping the garlic and celery. Then, quarter the onion and put 3 quarters aside. Chop the other quarter. Then take the roast and cut between 7-10 holes in the roast about 2-3 inches deep. Be sure to poke holes in different areas of meat. Then stuff the holes with the chopped onion, garlic, and celery. Pour Tony's into the holes as well.

After filling all the holes, coat the roast Kitchen Bouquet and rub Tony's all over the roast as well. Then, heat the stove to Med-Hi with 1 to 2 tablespoons of oil. Once hot, brown the Roast on every side. After roast is brown, add 1-2 cups of water and lower temperature. Add potatoes, carrots, mushrooms, and 3 remaining onion quarters.

Cook roast at slow simmer for about 3 hours. Usually 1 hour for every pound of meat. After three hours take the roast out and cut into thin slices. Add flour or brown gravy mix to the existing gravy in the pot until you get your desired consistency. Add meat back into pot and cook for another 30 minutes (this is what makes it very tender).

Serve over rice with peas if desired.

Atomic Buffalo Turds


20-30 Large Jalapeno peppers
1 block cream cheese, room temperature
1 package thick sliced bacon
40-60 toothpicks
Small package of Little Smokies (Optional)

Take the peppers, cut the off the stems and split them into halves. Now rinse out any remaining seeds from the inside of the pepper with cold water and place them on a paper towel to dry. Remeber, when coring the peppers - the amount of membrane you leave inside the pepper will determine how hot the turds are. The more membrane you leave, the hotter the turd will be.

Tip: use a small fan to blow across in front of you (not in your face) when cutting peppers. This moves the burning air and keeps you from getting all choked up.

Take your bacon and slighty brown it. You do not want to cook the bacon, but just slightly brown. This process greatly reduces the cook time of the turds and reduces the risk of overcooking to peppers. Place the bacon on a paper towel and let them cool.

Time for the cream cheese. If your cream cheese is not room temperature, it will need to be softened (15-20 seconds in the microwave) to make it a little easier to spread. Some people like to season the cream cheese with Mrs. Dash, liquid smoke or other spices/seasonings - just don't over do it. If you want to turn your buffalo turds into "atomic" buffalo turds just add some cayenne pepper in the mix. Using a buter knife, spread the cream cheese evenly onto the pepper halfs.

Place a little smokie or other choice of meat on top of the cream cheese mixture. Or they can be made without a smokie. Wrap the pepper with a piece of your sligtly browned bacon and place a toothpick all the way through to hold it all together.

Now your buffalo turds are ready for smoking. I place them in the cold smoke chamber on my soker and keep them about 150-180 for an hour or so. You can place them into your main cooking chamber at around 225-250 but only let them cook for 30-35 minutes.

Good Job Guys! Keep 'em Comin'!!!!!

Aji (A type of Salsa)

This is a good alternative if you are having trouble finding tomatoes and want to make homemade salsa.

1 tbls olive oil
1/2 cup white onion minced
2 garlic coves minced
2 roma tomatoes chopped
2 small green peppers chopped
1/2 cup cilantro minced
1 serrano chili pepper finely minced
1/2 Lime

Sautee onion & garlic until tender. Remove from heat. Stir in tomatoes, peppers, cilantro and chili peppers. Squeeze the juice of 1/2 of the lime over the mixture. Stir until mixed. Let it stand for at least 2 hours stirring occasionally. Afterwards, cover & refrigerate until you are ready to serve.

I served it the other night with Carne Asada and Cojito cheese on the side and it was a great meal.

Hot Chocolate Pudding
2 cups of milk
3/4 cup of sugar
3 tablespoons baking cocoa
3 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon vanilla extract.

Microwave the milk in a 4 cup microwave safe bowl on high for 2or 3 minutes or until hot. Combine the sugar, baking cocoa, cornstarch and salt in a bowl and mix well. Stir into the hot milk. Microwave on high for 3 to 5 minutes or until smooth and thickened, stirring once or twice. Stir in the vanilla. Spoon into serving dishes and serve warm.

The lady that owns the bakery in Wetumpka, Al. gave me the recipe for her chocolate sheet cakes. I'm not a fan of sheet cakes. I wasn't a fan until I tasted this one. This cake is the best that I ever tasted.


Chocolate Sheet Cake



Cake
2 cups all purpose flour
2 cups sugar
1/4 teaspoon salt
1 stick of butter
1/2 cup shortening or 1 stick unsalted butter
1/4 cup baking cocoa
1 cup water
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon cinnamon (optional)
2 eggs lightly beaten
1 teaspoon vanilla extract





Chocolate Pecan Icing


1 stick butter
6 tablespoons milk
1/4 cup baking cocoa
1 package confectioners' sugar, sifted
1 cup chopped pecans
1 teaspoon vanilla extract



To prepare the cake


Sift the flour, sugar and salt in a medium bowl, set aside. Place the butter, shortening, baking cocoa and water in a saucepan.Bring to a rapid boil, stirring constantly. Pour over the flour mixture and stir well by hand. Add the buttermilk, baking soda, cinnamon, eggs and vanilla in the order listed, mixing well after each addition. Pour into a greased 11x16 inch baking pan. Bake at 400 degrees for 20 minutes.



To prepare the icing




Combine the butter, milk, and baking cocoa in a saucepan. Bring to a rapid boil, stirring constantly. Remove from heat and stir in the confectioners' sugar, pecans and vanilla. Spread over the hot cake. NOTE: Begin the icing about 5 minutes before the cake is finished baking.



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Thanks, I sure will, but I'm buying. If you want anymore recipes from this bakery owner, please let me know, She's 88 and plans to close on Sept. first. Her desserts are to die for.

Mouton, your wife can come along and I'm still buying.


CREOLE CAKE

Cake

2 eggs
2cups sugar
1/2 cup vegetable oil
2 tablespoons baking cocoa
1/2 cup buttermilk
1 teaspoon baking soda
1/2 teaspoon vanilla extract
2 cups all purpose flour
1 cup boiling water





Coconut Pecan Topping
1 stick butter, melted
1 package brown sugar
1 (3oz) can flaked coconut
1 cup pecans, chopped
1 (5oz) can evaporated milk
1 teaspoon vanilla extract







Cake: Combine the eggs and sugar in a large bowl and blend until smooth. Add the vegetable oil, baking cocoa, buttermilk, baking soda, vanilla, flour and boiling water in the order listed, mixing well after each addition. Pour into a 11x16- inch cake pan. Bake at 350 degrees for 30 to 45 minutes or until the cake tests done.




The Topping



Mix the butter, brown sugar, coconut, pecans, evaporated milk and vanilla in a bowl. Spread evenly over the hot cake. Place on the highest oven rack and broil until bubbly.