Giveaway

I'm blogging about a giveaway on "The Red Deer" so I can get extra entries. Good Luck, Me!

Onion, Olive Oil, Sea salt, and Oregano Focaccia.

I really must learn how to add pictures to this blog. I can understand why no one even so much as looks at it. With that said, I can share with you (who?) this easy, no-rising time, yeast recipe.

Onion, Olive oil, Sea salt, and Oregano Focaccia
4 cups water, lukewarm
4 tsp yeast, slightly heaped
4 tsp sugar
4 tsp salt, rounded slightly
1/2 cup olive oil
9 cups flour

Combine water, yeast, sugar, and salt to proof for 10 minutes together in your stand mixer bowl.
Add flour. Mix at speed 2 until a soft, sticky dough forms. Pat onto a large cookie sheet drizzled heavily with olive oil.  Cover with one onion chopped into half moon shapes, sea salt, and oregano. Again, drizzle heavily with olive oil. Place into a preheated 400 degree oven. Bake until golden brown all over. Remove. Eat.

Beet Ice Cream

This is a bizarre recipe. I have yet to taste more than a bite...

Here ya go.

Roast three medium beets in the oven for an hour, or until soft.
Easy.
Add the juice of two oranges and the zest of three oranges.
Blend.
Easy.
Add 1 cup sugar, 1/2 cup cream or evaporated milk, and 1 1/2 cups sour cream.
Blend.
Easy.
Enjoy!!

Crispy Waffles

I adapted these waffles from Rose Levy Beranbaum's book, "The Cake Bible". They have to be the best waffles I've ever tasted! I'm sorry for the lack of pictures on this blog, but I really have only just started and I have still to get the hang of using Blogger. Incidentally, my new favorite blog is called "crispywaffle".

Combine
1 cup warm water
4 1/2 tsp active dry yeast
2 tsp sugar

Let stand until bubbly. Whisk until combined.

Add:
1 cup melted butter
4 cups warm milk
4 cups flour
1 1/2 tsp salt

Whisk until combined.
Let stand over night, covered with plastic wrap.

In the morning:

Add 4 large eggs.

Whisk until combined.

Add 1/2 tsp baking soda.

Whisk until combined.

Use as directed in Belgian waffle maker. Eat right away to maintain crispness (soooo not hard) or leave to become softer.

Enjoy!!!

More Ice Cream

3 c. fresh blueberries (or frozen works too)
1/4 c. powdered sugar
1/4 c. water
2 c. sugar
6 oz. light cream cheese, softened

4 egg yolks
3 cups milk
1 cup cream

Combine blueberries, sugar, and water in a small saucepan. Cook over medium heat till thickened into a sauce. Combine sugar, cream cheese, and egg yolks. Heat milk and half and half till hot. While whisking, slowly pour milk mixture into cream cheese mixture. Heat over medium heat until it reaches 160 degrees Fahrenheit. Cool to room temperature and stir in blueberry sauce. Chill and then freeze as directed in ice cream maker.

Okay, I am getting really obsessed with my new ice cream maker. This is the third ice cream I've made (the last was vanilla ice cream from Rose Levy Beranbaum's Cake Bible. Good too, but with a texture too close to just frozen pudding) and my favorite was this. I like ice cream. Isn't it supposed to be just for kids or something? It may seem like the only things I'm making is ice cream but that's not so. It's just been a blur of judo, (I'm a yellow belt only) ice cream, and homework, cleaning up, and...and.. I just didn't have time to bake anything. I did make a really nice focaccia but in my opinion it doesn't count as BAKING if it isn't sweet. Much more ice cream ahead!!! I adapted this recipe from a blog but I don't know what it's called soooo my apologies if that was copyright, blogger. Too good to miss! I remember you said it didn't taste very cream-cheesey but i could taste it quite distinctly. Gotta go get me some more...Must not...Figure to think about...

KitchenAid Ice cream attachment

I was so excited.  I got the ice cream maker attachment for my Kitchenaid stand mixer. Then I got a little bit unexcited. You have to let it freeze for at least fifteen hours-NO WAY! Fifteen freaking hours? That'll be tomorrow! With much grumbling, I promised myself that I would make the custards for a special treat for myself and let them chill overnight, whereupon I would make it. The custard had to chill, anyway. Then I found out that it wasn't even a custard, just a whisked mixture. Sad, right?

• 1 pint fresh strawberries, hulled and chopped
• 1 tablespoon fresh lemon juice
• 2 large eggs
• 1 cup sugar, divided
• 2 cups heavy whipping cream
• 1 cup milk
• 1 teaspoon vanilla extract

Directions:

Prep Time: 1 hr

Total Time: 1 hr

1. 1 Combine strawberries, lemon juice, and 1/4 cup sugar in a mixing bowl, set aside in fridge for 1 hour.
2. 2 In large mixing bowl beat eggs until light and fluffy, about 2 minutes.
3. 3 Gradually add 3/4 cups sugar, mixing well. Stir in milk and vanilla and mix well.
4. 4 Add strawberries with juice and mix well.
5. 5 Gently stir in whipping cream just until combined.

6 Pour into ice cream maker and follow manufacturer's directions

Update: I made this in my fancy-schmancy new ice cream maker. It was delicious from the tiny taste I had
(I'm self-conscious about my figure). I made several changes. In place of the cream and milk, I used some very thick coconut milk, for all of it. I also used frozen strawberries. Okay, right? Soooo delicious. Very smooth and creamy, in spite of the lack of cream. One I'll make again! I also had fun watching it churn and freeze. Very amusing, somehow.