Oh my, what a special dessert this is.  This Lemon Creme Brulee is a totally decadently richly lemon infused custard topped off with a crackly torched sugar top and it is beyond delicious.  If you are a fan of creme brulee, this takes it to a whole new level.  I first experienced this at The Cooper House, a wonderful little cafe in New Harmony, Indiana many years ago.  I had gone for a girls lunch with my friend, V, and we both were absolutely swooning over how wonderful this dessert was.

I came home, researched many recipes and adjusted them until I found this one that is just perfection.    It's one of those desserts that I don't make often, and only because of the calories.  This is absolutely sinfully delicious, but oh, it's so worth the calories for a special occasion. 

To ensure the custards cook gently and gradually, place the ramekins in a baking pan lined with a kitchen towel and partially fill the pan with hot water (known as a water bath). This helps insulate the delicate custards from the heat. 

Ingredients:

Juice of 2 lemons
2 cups heavy cream
Zest of 1 lemon
1/2 cup plus 6 tsp. sugar
1 tsp. vanilla extract
5 egg yolks 

Directions:

Preheat an oven to 300°F. Line a shallow baking pan with a kitchen towel. Have a pot of boiling water ready.

In a small saucepan over medium-high heat, bring the lemon juice to a boil. Reduce the heat to medium-low and simmer until the juice is reduced to about 1 Tbs., 3 to 5 minutes.

In another saucepan over medium heat, combine the cream, lemon zest and the 1/2 cup sugar. Cook, stirring occasionally, until steam rises from the surface, 2 to 3 minutes. Remove the pan from the heat and let stand for 15 minutes.

In a bowl, whisk together the vanilla and egg yolks until smooth and combined. Slowly add the cream mixture, whisking constantly, then stir in the reduced lemon juice. Strain the mixture through a fine-mesh sieve set over a bowl and divide among six 3.5-oz. ramekins. Place the ramekins in the prepared baking pan and add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set, about 40 minutes.

Remove the ramekins from the pan and transfer to a wire rack. Let the custards cool to room temperature, about 1 1/2 hours, then refrigerate for at least 3 hours or up to overnight.

Just before serving, sprinkle 1 tsp. sugar evenly over the surface of each custard. Using a kitchen torch according to the manufacturer’s instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately. Serves 6.

#cremebrulee #lemon #lemoncremebrulee #restaurantdessert #yummy #foodie #jancooksrealfood #jancancook #janspicx

It's Monday, and we always start the week eating lower calories, so I wanted a healthy lemon cake recipe to share and there are a plethora of Weight Watcher ones to choose from that are low in calories and maximum in flavor.  I have a confession, I haven't made this.  I make the two ingredient Weight Watcher cake with a box of lemon cake mix and a can of diet lemon soda, which is very good and I think with WW they consider it to be 0 points for one piece.

However, my mother had the best recipe from the 70's for a lemon pound cake made with a cake mix and lemon pudding, everybody loved her cake and I've made it countless times, so when I found this recipe, I was intrigued because it's basically the same asmother's recipe, except you are swapping out greek yogurt for the 3/4 cup of oil she used.  I'm betting that this cake is a winner, that greek yogurt is going to make it really moist.  So, this is on my short list to make this week, because it just is...

1 box of lemon cαke mix
1 smαll box of Instant sugαr free lemon pudding mix
4 eggs
¾ cup nonfαt plain Greek yogurt, or if you want this really lemony, use lemon Greek yogurt
¾ cup of lemon juice
¼ cup of wαter

This would be good with just a dusting of powdered sugar, but if you don't mind the calories in a glaze, here you go....

Vanilla Glaze

1 cup powdered sugar
2 tablespoons milk
2 tablespoons lemon juice
1/2 teaspoon vanilla extract

DIRECTIONS:

Preheαt oven to 350 degrees

Sprαy the inside of α cαke pαn or Bundt pαn with α no point non-stick sprαy

Combine the pudding mix, cαke mix, yogurt, wαter, αnd ¾ cup of lemon juice in α lαrge bowl

Whisk until combined but don’t overbeαt the mix

Pour into your pαn αnd bαke αccording to cαke mix box instructions.  Typically a Bundt cake takes about 50-60 minutes for a toothpick to come out clean, but I would check it at 40-45 minutes.  I've baked so much, my nose always alerts me when a cake is done, but don't do what I do, check your cake!

To mαke the glaze, combine the powdered sugar, milk, lemon juice and vanilla extract and whisk until combined and the right consistency to drizzle.

Drizzle icing over the cαke αfter it hαs cooled completely.

I don't have the nutritional information for this, maybe someone can put it through WW nutritional app and let us know the points.

#weightwatchers #weightwatcherscake #lemoncake #lemonbundtcake #bundtcake #yummy #yummyfood #foodporn #jancooksrealfood #janspicx #jancancook #itspiday

Oh my, what a special dessert this is.  This Lemon Creme Brulee is a totally decadently richly lemon infused custard topped off with a crackly torched sugar top and it is beyond delicious.  If you are a fan of creme brulee, this takes it to a whole new level.  I first experienced this in a little cafe in New Harmony, In years ago.  I had gone there with my friend, V, and we both were absolutely swooning over how wonderful this dessert was.

I came home, researched many recipes and adjusted them until I found this one that is just perfection.    It's one of those desserts that I don't make often, and only because of the calories.  This is absolutely sinfully delicious, but oh, it's so worth the calories for a special occasion. 

To ensure the custards cook gently and gradually, place the ramekins in a baking pan lined with a kitchen towel and partially fill the pan with hot water (known as a water bath). This helps insulate the delicate custards from the heat. 

Ingredients:

Juice of 2 lemons
2 cups heavy cream
Zest of 1 lemon
1/2 cup plus 6 tsp. sugar
1 tsp. vanilla extract
5 egg yolks 

Directions:

Preheat an oven to 300°F. Line a shallow baking pan with a kitchen towel. Have a pot of boiling water ready.

In a small saucepan over medium-high heat, bring the lemon juice to a boil. Reduce the heat to medium-low and simmer until the juice is reduced to about 1 Tbs., 3 to 5 minutes.

In another saucepan over medium heat, combine the cream, lemon zest and the 1/2 cup sugar. Cook, stirring occasionally, until steam rises from the surface, 2 to 3 minutes. Remove the pan from the heat and let stand for 15 minutes.

In a bowl, whisk together the vanilla and egg yolks until smooth and combined. Slowly add the cream mixture, whisking constantly, then stir in the reduced lemon juice. Strain the mixture through a fine-mesh sieve set over a bowl and divide among six 3.5-oz. ramekins. Place the ramekins in the prepared baking pan and add boiling water to fill the pan halfway up the sides of the ramekins. Cover the pan loosely with aluminum foil and bake until the custards are just set, about 40 minutes.

Remove the ramekins from the pan and transfer to a wire rack. Let the custards cool to room temperature, about 1 1/2 hours, then refrigerate for at least 3 hours or up to overnight.

Just before serving, sprinkle 1 tsp. sugar evenly over the surface of each custard. Using a kitchen torch according to the manufacturer’s instructions, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately. Serves 6.

Kicking off this month's worth of lemon desserts off with one of the very best.  

Legend says that customers would fight over the last loaf of this bread. It was an over-the-counter item that was brought in warm and steamy, smelling like a chocolate fantasy. It freezes well and makes marvelous gifts when baked in smaller loaf pans. 

This recipe is from Elsah's Landing, a wonderful restaurant near St. Louis, that sadly, like so many family owned establishments, is long gone.  I ate there years ago and was so impressed I immediately bought all of their cookbooks and I've made, many, many wonderful dishes from them.  Their carrot cake has been a family favorite for years, but that's for another post.  

They now sell their cookbooks, used, on eBay, but ouch, they can be really pricey!

So, if you're looking for something a little different, the chocolate chips just take this banana bread to a new level.  Get out your bakeware, use those bananas on the counter that are overripe and whoever is lucky enough to eat this will thank you...

INGREDIENTS:

1 cup sugar
1 egg
1/2 cup butter
1 cup mashed ripe bananas
3 Tbsp milk
2 cups sifted flour
1 tsp baking powder
1/2 tsp baking soda
1 cup chocolate chips
1/2 cup finely chopped pecans, or more, you can never add too many pecans 

PREPARATION:

Preheat oven to 350 degrees. Cream sugar, egg and butter together in large mixer bowl. Beat until fluffy. Set aside.

Combine bananas and milk in small bowl. Set aside.

Sift flour, baking powder, and baking soda together in small bowl. Stir by hand into reserved creamed mixture alternately with reserved banana mixture until flour is just moistened.

Stir in chocolate chips and pecans. Grease 1 (9x5x3 inch) loaf pan. Turn batter into pan. Bake at 350 degrees for 1 hour, or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool on rack.

NOTES:

I tent my foil, be sure to poke holes in it, for the last fifteen minutes so that the top doesn't overbrown.

Sometimes I make these in mini-loaf pans.  They make great little joy gifts. 

I can't remember how long I bake these in mini loaf pans, so I went to Google, because Google always knows everything 😊

Baking in mini loaf pans is so much fun and so easy, too! The key is to adjust the bake time, reducing it by around 20-25%. Color and depth go into the final amount of time that should be reduced. Check your baking treats regularly for the best results

Mini Loaf Pans on Amazon

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#bananabread #chocolate #chocolatechip #yummy #food #jancooksrealfood #sundaybaking #bakingforfun #goodfood #sweettreats #fantasy #chocolatefantasy #stlouis 

Insanely good, decadently delicious, these are seriously the best lemon bars I’ve ever eaten. If I could give these bars twenty stars, I would! I've made these for my daughter-in-laws, who both love anything lemon, I've made them for girlfriends,I've made them for neighbors, we all moan with every bite. 

Not for the faint of heart, these lemon bars are intensey lemon flavored. They actually tasted like a lemon meringue pie without the meringue, they were so custardy inside.  Easy to make, too, my personal tweaks at the end of the recipe.  I will never look further than this for a lemon bar recipe, these are perfection. Thank you Ina Garten, what a National Treasure you are.

Ingredients

For the crust:

1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the filling:

6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup
Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crustand bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners' sugar.

And now for my tweaks:

I made a saddle of parchment paper (I sprayed the parchment with Pam just to be on the safe side) and put it in my 9x13 pan before patting in the crust. Putting a bit of additional flour on your hands really helps press them into the pan easily. I'm a big fan of using saddles, because you can just lift your bars right out of the pan to cut them. 

 

After I baked the lemon bars for the minimum time (just until they slightly jiggled but not brown, the tops were pale, with just a bit of browning around the edges) I put them in the refrigerator overnight. I didn’t cut them, I didn’t dust them with confectioner’s sugar, I just cooled them and put them in the fridge.

The next morning I lifted the edges of the parchment paper, they came out with just a little bit of a tug, I put them on a cutting board, and I put another cutting board on top and flipped them, then it was simple to peel off the parchment paper. It didn’t stick at all, thanks to the Pam. I then flipped them again so they were upright, cut them into large squares, took the cutting board, put it over the sink, used a strainer and dusted the squares heavily with confectioner’s sugar. I used a lot of powdered sugar.

I read all of Ina’s reviews before I made these, and decided to make her original recipe. There was a bit of confusion about the size of the pan, in the following video she says 9x12, but the website says 9x13, I used 9x13 and they were fine. But since I like all things thick, I might consider just the next size smaller pan the next time I make these.  But then again, these were pretty darned perfect...

A few of the reviewers complained that the filling tasted floury. I tasted one corner when they were warm, and I could detect a faint flour taste, but the secret lies with overnight chilling. This allows the flavors to marry, and trust me, you don’t taste flour, you taste lemon! Utterly delightful, yummy, fresh lemon. I think they are best cold, too. I learned from my elderly neighbor, who loves cold cake and bars, that things straight from the fridge do have a delightfully fresh, cool taste.

I’ve made lemon bars many times, but never with results like this. I think in the past I always dusted with the sugar too soon and it soaked into the bars, and I never refrigerated them. But, oh what a difference a day in the refrigerator makes...

You can dust leftover bars with more powdered sugar to freshen them.  Who doesn't like a lot of powdered sugar. 

Give these bars a try the next time you want a WOW Dessert! They won't disappoint...
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#lemonbars #lemon #dessert #baking #lemonbar #homemade #desserts #lemons #food #sweets #lemoncake #cookies #brownies #foodphotography #lemonsultan #bakery #foodie #glutenfree #yummy #lemondessert #lemonade #homebaker #sweet #sweettooth #lemonsquares #cake #lemonwater #lemoncurd #yum

 

Let's go back, way back to September 16, 1997.  I sent my bestie, V a recipe for Pumpkin Custard.  I loved that recipe and thought she would enjoy it as well.  Well, me, being me, lost the recipe, many times, MANY times, and I would have to ask her for it and she always came thru.  For some reason I never posted this online and it was on the hard drive of my old computer that crashed and had to be reformatted and I lost it once again.

 

INGREDIENTS

6 apples, cored and thinly sliced

1 c. chopped white chocolate or white chocolate chips, melted

1/2 c. caramel sauce, warmed1/2 c. chopped pretzels

DIRECTIONS

On a large plate, arrange apple slices on top of one another.

Drizzle over melted chocolate and caramel sauce.

Top with pretzels.

Heart be still, what’s not to love!

This recipe is from Sweet As a Cookie 

I’m reprinting it here, but be sure and check it out on her site as well.

 

I found this recipe on The English Kitchen.  It’s a must try for all the lemon lovers in my life.  I’m posting the recipe, but please go to the original poster’s website for complete instructions and pictures.  These look AMAZING!!!!!  Here’s the original link

Lemon Filled Croissants

Ingredients

• 6 cups sliced strawberries
• 1/4 cup granulated sugar (optional)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 1/2 cup buttermilk or sour milk*
• 1/4 cup frozen pink lemonade concentrate, thawed
• 1/2 teaspoon finely shredded lemon zest
• 2/3 cup whipping cream
• 1 8 - ounce carton mascarpone cheese or tub-style cream cheese
• 3/4 cup sifted powdered sugar
• 1 teaspoon lemon zest
• Lemon zest (optional)

Directions

1. In a medium mixing bowl, stir together strawberries and, if desired, the granulated sugar. Set aside.
2. For the shortcake: In a medium mixing bowl, combine the flour, baking powder, cream of tartar, baking soda and salt. Cut in the butter until mixture resembles coarse crumbs. Make a well in the center; add the buttermilk, lemonade concentrate and the 1/2 teaspoon lemon zest all at once. Stir just until dough clings together.
3. On a lightly floured surface, knead dough gently for 10 to 12 strokes. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Bake in a 400 degrees oven for 16 to 18 minutes or until golden. Cool slightly.
4. Meanwhile, for Lemon Mascarpone Cream: In a medium mixing bowl beat the whipping cream with an electric mixer on low speed just until soft peaks form. Add the mascarpone cheese, powdered sugar and 1 teaspoon lemon zest; beat until fluffy (mixture will thicken as it is beaten).
5. Using a large serrated knife, gently split warm shortcake horizontally into 2 layers. Using a wide spatula to help support the layers as you move them, place bottom layer on serving platter. Spread with about two-thirds of the mascarpone cheese mixture. Spoon some of the strawberries onto mascarpone cheese layer. Again using a spatula to help support the layer, add shortcake top. Spread with the remaining mascarpone cheese mixture and top with more of the strawberries. Sprinkle top with additional lemon zest, if desired. Pass any remaining strawberries. Serve immediately, cutting into wedges and passing any remaining strawberries.

 

 

 

I've lived the low carb lifestyle since May of this year, May 23rd, 9:30 am to be exact, only veering away  for a few meals, mostly pizza. and never eating sugar.  And how's it working out for me? Oh, I did gangbusters at first, dropped eighteen pounds, then stalled, and have gained and lost the same pound since the beginning of September.

I keep telling myself that it's a lifestyle, but we all know I've lost and gained back a badzillion pounds over the years and have little hope for anything long term.  But that's not the point of this post to talk about my success or lack there of with what I put in my mouth, I merely wanted to some recipes because they're really good.

oa know, it's not all that bad.  I'm sitting here sipping a cup of that wonderful Trader Joe's Ruby Red Chai tea, liberally laced with cream. It's a perfect treat on a cool fall day.

And dinner tonight?  Sausage pumpkin soup, such a good recipe,  (I'm trying it tonight with Italian sausage) you really don't taste pumpkin at all, it just thickens it and gives it depth and richness.  Also Cheddar Bay Biscuits (leaving out the Old Bay Seasoning, I'm not a fan), they're almost a dead ringer when they're warm for Red Lobster's Biscuits, except made with almond flour.

And dessert?  Warm, Brownie in a mug with a scoop of Breyers Carb Smart Ice Cream.  It's pretty awesome, too.

I know, I know, you're saying to yourself, "no wonder she hasn't lost weight."  But this shouldn't affect any weight loss, it's the way you eat on low carb, it's normal to stall for a month or two, and at least I'm not gaining.

So, do you want a look at the recipes?  Just click on the following pictures.  I've made all of these, they're  "tried 'n true."  It's what I do, I cook, every.single.day and I'm always trying something different.   If anybody is interested in low carb links and more recipes, just email me.  ~ Jan

 

Soup Tweaks:  Simmer the soup uncovered so that it reduces and thickens.  Warm the cream in the microwave for 1 minute before you add it to the soup.  Cream curdles easily if you pour cold cream into hot soup, heating it prevents that.  I don't add the half cup of water at the end with the cream, I just stir in the half cup of cream and simmer it for a minute until it all blends.  If you add water, then you have to reduce it again.  Too much trouble.  I also added diced red pepper to this.  I prefer the Italian sausage to regular sausage, it gives it a really good flavor.

 

 

 

Soup Tweaks:  Simmer the soup uncovered so that it reduces and thickens.  Warm the cream in the microwave for 1 minute before you add it to the soup.  Cream curdles easily if you pour cold cream into hot soup, heating it prevents that.  I don't add the half cup of water at the end with the cream, I just stir in the half cup of cream and simmer it for a minute until it all blends.  If you add water, then you have to reduce it again.  Too much trouble.  I also added diced red pepper to this.  I prefer the Italian sausage to regular sausage, it gives it a really good flavor.

 

 

 

This isn't my recipe to give, it comes from a great site called Cooking Classy.  I snagged her pictures, and I'm linking to her blog so you can see how amazing these really are.  Creative people absolutely fascinate me.

Good job with this one Cooking Classy.  Here's the link...

This fall favorite at Olive Garden can be made at home for a fraction at the cost.  This great adapted copycat recipe tastes similar to the real thing!

Ingredients

Crust

• 1 1/2 cups graham cracker crumbs
• 1 cup gingersnap cookies
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 8 tablespoons melted butter

Cheesecake Filling

• 3 (8 ounce) packages cream cheese
• 1 (15 ounce) cans pumpkin puree
• 2/3 cup light brown sugar
• 3 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Sour Cream Layer

• 1 cup sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg

Page 2 of 3Olive Garden Pumpkin Cheesecake (cont.)

Ingredients

Whipped Cream

• 2 pints heavy cream
• 1/4 cup sugar
• 1/2 teaspoon vanilla

Additional toppings

• caramel sauce
• gingersnap crumbs

Directions

1. Crust preparation:.
2. In a medium sized bowl, combine graham cracker crumbs, ginger snap crumbs, sugar, and butter; mix well. Press crust into a spring form pan. Press the crust about halfway up the side of the spring form pan. Refrigerate crust while you continue to prepare the cheesecake.
3. Filling preparation:.
4. Allow extra time for mixing up this filling. Remove the pure pumpkin puree from the can and place in a couple of large paper towels. Wrap the pumpkin puree with the paper towels; this will soak up the excess water in the pumpkin puree. Continue to remove excess water from the pumpkin puree for about 60 minutes before making cheesecake mixture. Bring the remaining ingredients for the filling to room temperature while the pumpkin puree is being drained. With a mixer, beat cream cheese until smooth; add eggs one at a time and then combine all ingredients for the filling in a mixer. Blend until very smooth. For best results, allow all ingredients to reach room temperature before mixing the filling. Remove crust from refrigerator, and pour in filling.
5. Bake cheesecake at 350 for 30 minutes and then reduce temperature to 325 degrees for an additional 30 minutes. When you remove the cheesecake, it should be slightly jiggly in the center.The cheesecake will set up nicely as it cools.
6. Sour Cream Layer:.
7. When you remove the cheesecake from the oven, set aside and prepare the seasoned cream cheese layer. In a small bowl, combine sour cream, sugar, and spices. Blend well. Spread seasoned sour cream mixture over the baked cheesecake evenly. Place the cheesecake back into the 325 degree oven for about 8 minutes, until the sour cream layer is set.
8. Whipped Cream:.
9. Allow the cheesecake to cool. When the cheesecake is completely cool, you can add the whipped cream. In a medium sized bowl, combine heavy whipping cream, vanilla, and sugar; mix well with a blender or a stand mixer. Whip the cream until it forms stiff peaks. Remove ring from the spring-form pan and either pipe the whipped cream over the pumpkin cheesecake or spread with a knife.
10. When you are ready to serve the Olive Garden Pumpkin Cheesecake, cut each slice, drizzle the top of the cheesecake with caramel sauce, and then sprinkle over ginger snap crumbs before serving.

Page 3 of 3Olive Garden Pumpkin Cheesecake (cont.)

Directions

1. Additional notes about cheesecake making:.
2. I personally do not use a waterbath. I do have a clay baking stone in my oven, and my cheesecakes come out very well. You may wish to use a waterbath when you prepare your cheesecake.
3. Also, I would really urge you to let your ingredients reach room temperature before blending together the filling. This really makes a difference in getting a nice, smooth filling.

Source:  Food.com

                                                                  Photo:  Courtesy FoodNetwork

Trisha made these on her debut Cooking Show.  What’s not to love, brownies that are reminescent of German Chocolate Cake.  Oh my….

Ingredients:

Cooking spray
2 ounces unsweetened baking chocolate
1/3 cup solid vegetable shortening, such as Crisco
2 large eggs
1 cup sugar
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans
1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Pam an 8x8 pan and set aside.

Melt chocolate and shortening, either in the microwave or over a double boiler.

Beat eggs, add sugar and combine, then stir in chocolate mixture that you’ve slightly cooled.

Sift together dry ingredients,  and by hand, stir in the chocolate/egg mixture.  Then stir in vanilla extract and nuts.

Don’t overbake, bake just until a toothpick inserted in the center comes out clean, 25-30 minutes.  Cool slightly, spread with frosting and cut in squares.

Coconut Frosting:

1 cup evaporated milk
1 cup sugar
4 egg yolks
1/2 cup butter (1 stick)
10 ounces fresh or frozen grated coconut, thawed
1 1/2 cups nuts (pecans, walnuts or almonds), finely chopped
1 teaspoon vanilla extract

Combine the evaporated milk, sugar and egg yolks in a saucepan. Stir with a wire whisk until the yolks are fully incorporated. Add the butter, melt, and bring to a simmer. Cook until the mixture thickens, 12 to 15 minutes, stirring constantly. Add the coconut, nuts and vanilla extract and let cool. Yield: 4 cups.

Trisha stirred the milk, sugar and egg yolks with the butter constantly.  She said don’t leave them, you have to constantly stir them for at least 12 minutes until they thicken.

Source:  Foodnetwork.com

 

 

Salted Caramel Ice Cream

3/4 cup plus ½ cup sugar
2 cups cream
2 cups whole milk
4 egg yolks and one whole egg 
½ teaspoon fleur de sel, plus more for serving.

Place 3/4 cup sugar in a heavy-bottomed saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Deglaze with the cream; then slowly add the milk. The caramel will harden. Bring to a boil, then simmer, stirring, just until the caramel has dissolved.

In a large bowl, whisk together the remaining sugar, yolks and a few grains of the fleur de sel. Whisk a little caramel cream into the egg mixture to temper, pour the egg mixture into the remaining caramel cream and mix, then simmer to bring to a custard . Strain the mixture through a fine-meshed sieve. Cool completely, preferably overnight, then freeze in an ice-cream maker. While it's freezing, sprinkle in the rest of the fleur de sel.

After freezing the churned ice cream, serve, sprinkled with the rest of the fleur de sel.

 

Adapted from a recipe from New York Times

 

Source:  Epicurious

 

Note: Adapted from Clementine Bakery in Los Angeles

3/4 cup plus 2 tablespoons (3.5 ounces) flour

11/4 teaspoons baking powder

1 teaspoon salt

1 cup plus 2 tablespoons (9.25 ounces) dark brown sugar

5 tablespoons butter, melted

1 extra-large egg

1/2 plus 1/8 teaspoon vanilla extract

1/2 cup plus 2 tablespoons coarsely chopped toasted walnuts

1. Heat the oven to 325 degrees.

2. In a medium bowl, sift together the flour, baking powder and salt and set aside.

3. In a large bowl, stir the brown sugar into the melted butter. Stir in the egg, then the vanilla.

4. Stir in the dry ingredients, then fold in the nuts.

5. Place the batter in a greased 8-inch square baking pan and bake until set (a toothpick inserted will have moist crumbs), 25 to 30 minutes.

6. Remove from heat and cool slightly before serving.

Each of 16 servings: 152 calories; 2 grams protein; 22 grams carbohydrates; 0 fiber; 7 grams fat; 3 grams saturated fat; 23 mg cholesterol; 16 grams sugar; 194 mg sodium.

Source:  Culinary S.O.S. L. A. Food Times

 

Ingredients

• Vegetable oil
• 1 1/2 cups sugar
• 1/4 cup light corn syrup
• 1 cup heavy cream
• 5 tablespoons unsalted butter
• 1 teaspoon fine fleur de sel, plus extra for sprinkling
• 1/2 teaspoon pure vanilla extract

Directions