Starting next Monday, I’ll be doing a full week of awesome recipes for homemade ice cream and sundae toppings. It’s the Almost-Summer Sundae Celebration! And it wouldn’t be a celebration without a great, new contest, so any day next week, simply leave a comment and you’ll be entered for a chance to win a super mystery prize! (You can probably guess that it’ll be sundae related!!)
I use a Cuisinart ice cream maker that I got on Amazon.com for under $50. The nice thing about it is that you can keep the canister insert in your freezer at all times, so you’re ready to make ice cream or frozen yogurt at a moment’s notice, with no messy salt or ice!
So–what’s your favorite kind of sundae? Mine’s hot fudge!
Hello and welcome to another post of eveinthekitchen! I haven’t been writing lately because I’ve been busy making Passover preparations and other things like that. WELL, I’M BACK!!!! Since we don’t have many food-centered holidays coming up, let’s just talk about random stuff. Hope you guys ( or girls ) are hungry!
Here’s one that I like from “Cooking with Humor” by Robin Copper Benzle . . .
14 CARROTS (Ha ha. Get it?)
3 TBS. butter
1 tsp. salt
1/4 tsp. pepper
1 tsp. nutmeg
small onion, finely chopped
small red bell pepper, finely chopped
2 cups grated chedder cheese
1/2 cup ground almonds
Preheat oven to 350 degrees. Clean carrots. Cut into chunks and place in saucepan. Cover with water and bring to boil. Cook until tender, about 20 minutes. Drain and return to pan. Add butter, salt, pepper, and nutmeg. With electric mixer or wand blender, beat until smooth.
Tranfer the mixture to a greased casserole dish. Top with the onion and peppers. Cover with cheese and sprinkle with almonds. Bake uncovered for about 25 minutes.