Orange Ice Cream

Orange Ice Cream with Chocolate Syrup

Felicia's Orange Ice Cream

3C cream

1C milk

1C sugar (or less to taste)

7 egg yolks

zest of 2-3 oranges

Instructions (short version)

Steep zest in dairy with 1/2C sugar. Temper into eggs with other 1/2C sugar. Cool over ice bath. Strain. Churn.

I am adding the following recipe not because I've tried it but because it seems to be a basic flavored ice cream. As you can see the back-and-forth with the heat can be applied to any ice cream recipe. My version of orange ice cream involved heating the dairy before steeping the orange zest but not reheating it once the eggs were in. I suspect it would have had a creamier or fuller texture if I had. Try it?

KitchenAid Pumpkin Ice Cream Recipe Instructions (for reference)

Scald light cream in a heavy saucepan. Whisk yolks, sugar, and vanilla in a medium bowl. Gradually whisk in the cream, add the spice. Return to saucepan and stir over medium-low heat until mixture thickens, about 10 minutes. Do not boil. Remove from heat. Whisk in heavy cream and pumpkin. Strain into bowl. Refrigerate until well chilled. Churn.

Rice Crispie Treats

Rice Crispy Treats


Yield: 9-12 squares




Ingredients




6 C Rice bubble cereal

3 TB unsalted butter or regular margarine
 (use margarine for no-dairy option)
40 regular marshmallows (10 oz, or 4 cups mini mallows)




Instructions

1. Stove directions: Over low heat, melt butter in large pot. Add marshmallows and melt down, stirring until completely melted. Take off heat. (Microwave directions: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes.)
2. Add rice bubbles, fold in until fully incorporated.
3. Grease 13x9 or 9x9 pan (with Pam or butter). Using greased spatula, press mixture into pan.
4. Cool (preferably at room temperature).
5. Cut into squares.

Variation: Chocolate Rice Crispie Treats


Reduce butter a little. Melt in six ounces of milk chocolate such as Hershey's Symphony. Continue with marshmallows and the rest as normal.


Tips: Wrap leftovers tightly in plastic, individually, and leave at room temperature for 2-3 days. Use a glass or casserole pan as you will be cutting the squares while still in pan. Can freeze but I always eat them too fast to have to bother.

SUMMER!

Yes summer is obviously here in Northern California - it's been over 90°F for a week and is about to get hotter. Considering my house is not air conditioned, this presents a problem.
It's too hot to bake. Yes even at night. It's too hot all the time to turn the oven on and heat up the whole house just for a sweet treat.
So far the only solution has been to make ice cream (will make a new batch - with photos - pretty soon!), or to not make anything at all :(
But hang in there, I will rustle up some kind of no bake recipe... or something. And as soon as it cools off I'll be baking just to heat up the house :)

Cherry Turnovers

Note I photographed this guy while it was cold, they look a little more "alive" when they are piping hot! Also this is obviously a cutaway, to show you the filling.
Enjoy!

Cherry Turnovers


Yield: 8 turnovers

Baking Temperature: 350°F

Baking Time: 20-25 min

Ingredients: Dough

One box of "puff pastry" dough

One egg white

Pinch of salt

3 TB turbinado or white sugar

Ingredients: Filling

About a pound of cherries, pitted and halved

sugar to taste (1/4 C)

1/2 tsp almond essence

Instructions

1. Cooking the filling first reduces its water content, reducing sogginess in the turnover. In a saucepan over medium heat, place cherries in a little water (1/2C).
2. Heat until it is bubbling then cook down until volume is reduced.
3. Add sugar to taste (some cherries are sweet and some are tart).
4. Add almond essence to enhance flavor (not to impart an almond flavor) if you wish.
5. Defrost the pastry according to its directions.
6. Cut each sheet into quarters for a total of eight squares.
7. On your work surface lay out a square and put a few spoonfuls of fruit in the center.
8. Fold one corner over to the opposite corner making a triangle.
9. Using tepid water trace a line along the edge to "glue" the pastry into a triangle.
10. Tamp down edges using a fork.
11. Using a sharp knife make a one inch slit in the top of the pastry to vent steam.
12. Transfer to baking sheet/silpat and repeat for remaining pastries.
13. In a small bowl, whisk an egg white and a pinch of salt well until mixture has an even texture.
14. Using a pastry brush, brush the egg white onto the top (cut top) of each pastry. This just browns the pastry and can be omitted.
15. Using a spoon, sprinkle some turbinado (or white) sugar evenly over the egg white. This adds crunch and sweetness and can be omitted.
16. Bake at 350°F-375°F for 15-25 min, until tops are brown and fruit is bubbling.
17. Remove from oven and cool on wire rack.
18. Serve hot or warm, best when fresh.

For the first time in this blog I am using an improvised recipe. The cherry turnover thing all started with getting over a pound of cherries from a business contact. I imagine the guy got them from a dude at the side of the road because there's a lot of those fruit stands around this time of year with cherries and strawberries. I had to use these cherries fast and I've never made a successful pie before, so the idea was to try turnovers. Not in a mood to ruin the dough (which is similar to pie dough), and considering it was at least 80° and dough is hard enough to deal with in winter, I decided to "cheat." Then I improvised on the filling.

The baking time and temperature is vague because my oven can't regulate it's own temperature properly. Basically when your house starts to smell delicious, it's done. See what's on the box of puff pastry and use that as your guide.

Yes you can make your own puff pastry, don't let me stop you. This is an "abundance of fruit" recipe and is a quick and easy way to use up fruit.

Look forward to more "abundance of fruit" recipes because this is a farm town and fruit season is here!

Brownies

Brownies

This all-American is definitely one of the easiest things you can "whip up" when you have company. The frosting is totally optional (no frosting in picture); also it is a good idea to let the frosting set before serving. To make cutting the brownies easier, line the pan with parchment paper or aluminum foil, leaving some hanging over opposite edges. When cooling, lift the brownie cake out of the pan by the paper/foil and then cut on a cutting board, leaving the pan scratch free, to fight another day.

If you omit frosting, dress the brownie squares with a dusting of icing sugar, if you wish.

One other great thing about this recipe is you don't need an electric mixer, the batter is probably better beaten by hand.

Ingredients

Yield: one pan of brownies
Baking Temperature: 350°F
Baking Time: 20-25 minutes

1/2 C (1 stick) butter melted
1 C sugar
1 teaspoon vanilla extract
2 eggs
1/2 C all-purpose flour
1/3 C cocoa
1/4 tsp baking powder
1/4 tsp salt
1/2 C chopped nuts (optional)

Ingredients: Frosting

3 TB butter, softened
3 TB cocoa
1 TB light corn syrup or honey
1/2 tsp vanilla extract
1 C powdered sugar, sifted
1 to 2 TB milk

Instructions

1. Heat oven to 350°F. Grease 9-inch square baking pan.
2. Stir together butter, sugar and vanilla in bowl.
3. Add eggs; beat well with spoon.
4. In second bowl stir together flour, cocoa, baking powder and salt.
5. Gradually add flour mixture to egg mixture, beating until well blended.
6. Stir in nuts, if desired.
7. Spread batter evenly in prepared pan.
8. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.
9. For frosting: Beat butter, corn syrup and vanilla in small bowl until blended. Over this sift sugar and cocoa. Add milk. Beat to spreading consistency, removing all lumps.
10. Spread frosting over brownies, cut into squares.

Notes: This recipe is from Hershey's!

Pavlova Pictures

While I did make a Pavlova to both use up the egg whites from the orange cookies and to take pictures of, I did not get a chance to take pictures. This is probably for the best as my oven was being very uncooperative. These pictures are from previous Pavlovas.

Here is some raw meringue. You can see that once the sugar is incorporated into the eggs, it appears glossy and smooth.

Right out of the oven your pavlova may be cracked or collapsed. Nothing to worry about as we're topping it!

This one is topped with fresh blueberries, homemade berry coulis, and chocolate shavings. And cream of course.

This one is just blackberries and coulis but looks like the cream might have been overwhipped. Coulis on the serving tray or plate can add a nice touch.

Here is a slice of Pavlova. While not the most photogenic of desserts, it is a real crowd pleaser. In this photo we can see the crunchy meringue is on the bottom, top and sides, while soft meringue makes up the center.

Pavlova with Chantilly Cream

Yield: 8-10 servings
Baking Temperature: start at 400°F
Baking Time: varies on oven
Trivia: This Australian (or New Zealander) classic was named in honor of Russian prima ballerina Anna Pavlova.

Ingredients: Pavlova

6 egg whites
pinch of salt
2 C fine white sugar
1 ½ tsp white vinegar
1 ½ tsp vanilla essence

Ingredients: Chantilly Cream

300 mL heavy whipping cream
2-4 tsp confectioner's sugar
½ tsp vanilla essence

To Top

½ to 2 C sliced fresh fruit
confectioner's sugar
or ¼ C dark chocolate shavings
or ½ C fruit coulis

Instructions

1. Preheat oven to 200°C (400°F). Grease and and lightly flour 9" springform pan or grease silpat on cookie sheet.
2. Beat egg whites and salt in an electric mixer at full speed until they stand in stiff peaks.
3. Sprinkle in sugar one tablespoon at a time, beating on high until all sugar is incorporated.
4. Fold in vinegar and vanilla.
5. Spoon in large dollops in pan or on cookie sheet in a low dome.
6. Reduce heat to 150°C (300°F), put pav in oven and bake for one hour.
7. For electric ovens: Turn off heat and leave in oven until cold.
8. For gas ovens: Turn heat down to 120°C (250°F) and bake 30 more minutes, then turn off oven and leave in until cold.
9. Remove to or slide onto plate. Collapses and cracks are normal.
10. To make chantilly cream: whip cream in an electric mixer, incorporating sugar and vanilla to taste. Don't overwhip.
11. Top room temperature pavlova with chantilly cream.
12. Prepare fruit topping. Rinse and slice fresh strawberries or blackberries; rinse raspberries; halve and scoop out passionfruit pulp; or peel and slice kiwi. Overly tangy berries can be sweetened with a dusting of confectioner's sugar then use once sugar has dissolved.
13. Arrange fruits on top of cream-covered pavlova in pleasing pattern.
14. Serve in slices like cake.

Notes: If fruits are out of season you can make a coulis with frozen berries and drizzle top of pavlova and plate, without dark chocolate shavings. Try chocolate flavored with mint for a sophisticated fruitless pav. Sprinkle shavings straight from a vessel as the heat of your hands will melt the chocolate. Use your egg yolks for another dessert such as custard, or make pasta.

Polvorones de Naranja (Orange Cookies)

Polvorones de Naranja

Yield: 4 dozen cookies
Baking Temperature: 400°F
Baking Time: 10-15 min

Ingredients

4 C AP flour
½ tsp baking soda
¼ C white sugar
2 sticks butter (room remperature)
4 large egg yolks
1 can/14oz sweetened condensed milk
zest of 1 orange
¼ C orange juice

Instructions

1. In medium bowl, sift flour, baking soda and sugar.
2. In large bowl, cream butter and egg yolks thouroughly.
3. Slowly add condensed milk to butter/eggs, then zest.
4. Slowly add the drys until they are all incorporated.
5. Finally mix in orange juice.
6. Flour a surface and roll out small quantities dough using a rolling pin to ¼ inch thickness or less (see below).
7. Cut 2" rounds using cookie cutter.
8. Gently transfer to baking sheet/silpat.
9. Bake 10-15 min at 400°F, will not brown much at all. Thin cookies take much less time to cook.
10. Cool 2 min on sheet (if soft) before transferring to wire rack to complete cooling.

Notes: The zest and juice requirements are more or less what one orange provides. This is a big recipe and expect to do several batches. Cookies will freeze fine in an airtight container. Undecorated this cookie is sophistacated and not overly sweet but (once cooled) a dusting of confectioner's sugar or a sugar cookie frosting are fun additions. Consider having the egg whites for breakfast...

Tool notes: In addition to your usual tools you will need a fine grater, a (hand) juicer, a rolling pin, and a cookie cutter. As you can see, I used stars but a round cutter would have more evenly colored edges. See pictures of these tools here.

About Rolled Cookies

I remember the first time I rolled out sugar cookies. It was just a few years ago and I did a lot of research on how to best go about it. I have to say that this recipe, while not really a sugar cookie, is much easier for a first-time roller as the dough is a lot less sensitive to the heat of your hands.

If you've never made a rolled cookie before but you've got your rolling pin all ready to go, here are my quick hints.

• Refrigerate dough for half an hour if it is too sticky to work with.
• Flour your work surface and pin as necessary. Keep cup of flour nearby.
• Find a BIG area for your work surface. I used my glass dining table. Granite, marble, or steel countertops are ideal.
• Lay out a piece (or two) of cling film (plastic wrap) on your work surface.
• Roll a (handful sized) ball of dough flat onto the plastic.
• Use the cutter all over your flat dough. Flour the cutter if it sticks.
• Peel the large pieces of scrap dough away.
• Lift the plastic wrap and with one hand under you can peel the cookies off easily (or lift wrap right up and slap the cookie onto the silpat/cookie sheet upside-down).
• Be careful about spilling flour on the top of your cookie because the flour will stay there despite baking.

Chocolate Chip Cookies

Chocolate Chip Cookies

Yield: 3 dozen cookies

Baking Temperature: 375°F
Baking Time: 9-11 minutes

Ingredients

2 1/4 C AP flour
1 tsp baking soda
3/4 tsp salt
2 sticks butter (room temperature)
3/4 C white sugar
3/4 C packed soft brown sugar
1 tsp vanilla
2 eggs
12 oz semisweet chocolate chips
1 C chopped nuts (optional)

Instructions

1. In medium bowl, sift together flour, baking soda and salt.
2. In large bowl, cream together butter, sugars and vanilla.
3. Add eggs one at a time, beating well.
4. Gradually beat in dry ingredients.
5. Stir in choc chips and nuts with a wooden spoon.
6. Drop ping-pong size balls of dough onto ungreased baking sheet/silpat.
7. Bake 9-11 minutes until golden brown.
8. Cool 2 minutes on sheet before transferring to wire rack with offset spatula.

Notes: Semisweet or milk chocolate chips can be used with or without nuts; walnuts are the classic nut for this cookie. Try white chocolate chips with pecan or even macadamia for a more exotic cookie.

Tip: Chill dough overnight in the fridge or for a few hours in the freezer. Cold (defrosted) dough is easier to roll into balls plus it is claimed it ripens the flavor.

Baker's Tools

I will try to keep this as cheap and simple as possible! Here are the tools I recommend having before you begin baking from scratch.

• electric mixer (handheld or stand)
• set of baking tins
• set of mixing bowls
• set of measuring spoons
• set of measuring cups
• pyrex-type microwave safe measuring cup (with pour spout)
• plastic or wooden mixing spoons
• whisk
• sieve/strainer
• pinch cups
• silpat (nonstick silicon mat for cookie sheet)
• oven glove or pot holder
• offset spatula
• wire cooling rack (grid style)

I used a cheap handheld electric mixer for years before my mum treated me to a stand mixer so don't worry about spending a lot on a mixer. It's easiest to find a set of baking tins in a dark nonstick coating. These are fine but be careful to not scratch the surface with metal tools. Wooden spoons tend to take on flavors of strong foods (like garlic) so keep a separate set just for baking. Pinch cups might seem pointless but they save a lot of time being handy for keeping lots of small ingredients in order and cracking eggs. Offset spatulas look like they're just for frosting cakes but they are the best thing ever for lifting cookies from the mat because they are thin and flexible. Finally, cooling racks have to have wires pretty close together and cheap parallel bars racks just don't cut it.

So that's the list of the things I started with or wish I started with. Additional tools such as bakeware (crockery type), rolling pins, cookie cutters etc will be discussed as we come to them.

Need a visual aide? Here are photos of all these items!