What’s Ice Cream Without a Topping?

Try this classic hot fudge!

  • 1 cup heavy whipping cream
  • 1/3 cup semisweet chocolate chips
  • 2 tablespoons butter
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract

Simmer cream in a saucepan until just warmed. Add chocolate chips and stir until smooth. Remove from heat and add the remaining ingredients. If there’s any left over, it can be reheated in the microwave on low power.

Tomorrow we’ll wrap up the week with instructions for assembling an amazing banana split–the king of all sundaes!

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A Double Dip!

Because of technical difficulties, there was no post yesterday, but don’t worry. It’s still the Almost Summer Sundae Celebration!

Any comment on this post will be worth TWO entries in the drawing at the end of the week!

If you were paying attention, you remember that in my last post I mentioned Neopolitan–which is made of strawberry, chocolate and vanilla ice cream. You already know a great recipe for strawberry ice cream, so today, let’s cover the other two.

Simple Vanilla

2 cups of heavy cream

2 cups of light cream (You can make it all light cream if you’re worried about calories, but it won’t be as creamy and rich.)

3/4 cup of sugar

1 TBS vanilla extract. (You could also scrape out the inside of a real vanilla bean and use that, but I have found that many kids don’t like the black speckles. I myself prefer my vanilla ice cream without them.)

Whisk all ingredients together and chill for at least an hour. Pour into your machine and follow the manufacturer’s directions. Easy and delicious!

 

This One Is For the Chocoholics

4 cups of dairy (again–it’s your choice)

3/4 cup sugar

dash salt (trust me!)

3 egg yolks

6 oz. chocolate chips (milk or dark–your choice)

2 tsp. vanilla extract (you could also get a little fancy and use hazelnut extract instead)

In a saucepan, combine the dairy, sugar and salt. Cook over low heat until the mixture is warm and the sugar dissolves.

Beat up the egg yolks in a bowl. Here’s the tricky part. Measure out a cup of your warm dairy/sugar mixture and whisk that in gently. Then, return the egg mixture to the pan. (That’s because this is a custard-based recipe.) Cook over low heat for about 5 minutes untuil it thickens a bit. Don’t let it boil!!

Take it off the stove and stir in the chocolate chips until they’re melted and the mixture is smooth. Let it cool at room temperature and then stir in the extract. (Make sure there are no lumps–if there are, strain them out.)

Chill in the refigerator and then use your ice cream maker (same as with the strawberry and vanilla.)

Hey–with all these flavors you could make a banana split! Let’s talk about toppings another time!

I scream! You scream! We all scream for ice cream!

Hello and welcome to the first day of the Almost Summer Sundae Celebration! Yes, we know that’s a lot of “S”s, so we are kicking off with an ice cream that starts with an s! Can you guess what it is? I’ll give you a hint. What’s a classic ice cream, part of a carton of Neopolitan, and my personal favorite ice cream? You guessed it!!! Strawberry!! I love this flavor and I think you will too!

Don’t forget to leave a comment for a chance at this week’s great prize!

6 cups fresh strawberries (about 3 pints)

1 1/2 cup sugar

4 cups dairy (I like to use 2 cups of heavy cream and 2 cups of light cream, but you decide how rich you want it)

2 tsp. vanilla extract

Clean the berries and put them in a bowl. Crush them into a chunky puree with your hands, a potato masher, or stick blender. Stir in 3/4 cup sugar and let it sit one hour.

Add the dairy, the rest of the sugar, and the vanilla. Stir. Chill until cold.

Pour the mixture into the canister of your ice cream maker and follow the manufacturer’s directions. (With my Cuisinart, I just press a button and let it run for about 30 minutes. It couldn’t be easier!

This is so much better than anything you’ll find in the supermarket’s freezer case!

Get Ready For The Almost-Summer Sundae Celebration

 

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!

Random stuff!!!

 

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-Carat Casserole

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.

ENJOY!

EVEN MORE PIE!!!!!!

Welcome, PIE WEEK fans, to the second day of . . . PIE WEEK!!!!! Now, we here at eveinthekitchen.com are going to tell you more about that contest we mentioned yesterday. To enter, either leave a comment (hopefully a nice one!) on the blog or “like” us when my mom posts this on her Facebook page–it’s that simple. The winner, who will chosen at random, will get an awsome mystery prize! One hint about the prize. It’s not a cookbook! For the second day of PIE WEEK here’s a wonderful recipe for Really Fresh Fruit Pie!

One 9-inch piecrust–either store bought or homemade. This should be “blind-baked,” which just means to bake it at 375 degrees for about 20 minutes (or until golden brown) before putting in the filling. If you have pie weights or even just some dried beans, put them in the pan so the crust doesn’t buckle up or shrink. Of course you will take these out before filling the crust with the fruit!

4 cups of fresh berries or other tender, cut-up fruit–your choice–go crazy with the combinations! Apricots and nectarines are delicious!

1 cup of sugar or more, to taste

1/4 cup cornstarch

1 cup water

1 TBS lemon juice

2 TBS butter

 

Coarsely chop 1 and 1/2  cups of the fruit.Put sugar, cornstarch and water in a pan and mix until smooth. Add the coarsely chopped fruit and cook over medium heat, until mixture thickens. Stir in lemon juice.

Add the butter and the rest of the fruit. Stir well.

Add more sugar if it needs.

Pour into your already baked shell and chill in the frige.

Serve with whipped cream if you like, but even plain, it’s so summery and fresh-tasting!

Pretty Pink Pies Please!

Everyone had great ideas for Valentines Day. Here’s what I’ll be making!

1/2 cup strawberries, coarsely chopped

1/4 cup raspberries, chopped

1/4 cup lemon juice

mini graham cracker pie shells (you can get these in the baking aisle) 

whipped cream (either whip a half pint of heavy cream with confectioners sugar to taste or use a container of Cool Whip)

Preheat oven to 350 degrees.

Combine fruit in bowl with lemon juice.

Blend in food processor or blender.

Fold the fruit/lemn mixture into the whipped cream, reserving about a quarter of the whipped cream for decoration.

Put the fluffy pink mixture in the mini pie shells and garnish with a dollop of whipped cream. Decorate with pink sprinkles or other festive looking decoration.

 

The winner and some thoughts about cookbooks!

We hav e a winner–Liz (Isaac’s mom), two great cookbooks are coming your way: Candy Construction by Sharon Bowers and Cookie Swap by Sharon’s friend Lauren Chattman! Enjoy!!

Sometimes the best cookbooks aren’t found in bookstores! Our family friend Paula Klein visited a few weeks ago, and I was very honored that she brought me a copy of the cookbook she compiled for her loved ones. She’s an awesome baker, and the book is full of her tried-and-true recipes!

This one is so good that her husband, Roy, says he’s mentioning it on her tombstone. (I think he’s joking!!)

Paula’s Banana Bread (A recipe good enough to be carved in stone!)

1 stick margerine

1 cup sugar

2 eggs

3/4 cup mashed ripe banana

1 tsp. baking soda

1/4 tsp. salt

1 1/4 cup flour

Mix the ingredients in the order they are listed. Put in a greased loaf pan. Bake at 350 degrees for 30-40 minutes.

Latkes! Latkes! Latkes!

OK–I promised you latkes and here they are!

First–I’ll let you in on a secret. There is NO NEED to grate potatoes by hand, scraping your knuckles and taking hours. All supermarkets sell pre-grated potatoes if you know where to look. One brand, called “Simply Potatoes,”  is often shelved near the butcher section. Just ask!

Here’s the other secret–you don’t even have to measure out matzah meal or worry about seasonings. Just go to the kosher-foods aisle and buy a box of LATKE MIX–Geffen is good.

Mix it up according to the package directions, add the pre-grated potatoes and maybe some chopped onion, and fry them up in hot oil until crisp.

Some people may consider this cheating, but believe me, they’re delicious! You’ll never go back to your old hand grater again!

 

The Holidays Are Coming!!

 

 

This time of year every magazine is filled with recipes for Christmas cookies and other treats.

I’m going to write about a treat you see more often in Israel than here: sufganiyot–delicious fried donuts that are traditionally eaten on Hanukkah.

Here’s a super-easy version:

1 can biscuit dough (like Pillsbury)

Whatever jam or jelly you like–grape is good!

Flour

Oil

Powdered sugar

Take dough out of xan can and roll it with a floured rolling pin until it is about 1/4 -inch thick.

Using a small glass, cut the dough into circles.

Drop about a teaspoon of jam onto one circle. Put another circle on top and pinch the edges together so they stick.

Heat about 2 inches of oil in a skillet  and gently place the jelly-filled circles into the oil. Fry until golden, about 3-5 minutes, turning as needed.

Remove from oil and drain on paper towels or clean brown bags.  Let cool a bit and sprinkle with powdered sugar.

 

Of course, everyone loves latkes (potato pancakes) on Hanukkah too! Don’t worry! Soon I’m going to tell you the secret to making the most delicious and EASIEST latkes you’ll ever have!