Thursday, June 12, 2014

Lemon Drop Ice Cream


  • 3 cups half & half
  • 11/4 cups sugar
  • 5 egg yolks, beaten
  • 1/2 cup lemon juice
  • zest of 3 lemons
  • 1/2 teaspoon vanilla
  • 1/4 cup lemon drop candies

Combine half and half and sugar in a saucepan; bring to a simmer over low heat.
Cook and stir until sugar is dissolved.
Add 1/4 cup of the hot half & half mixture into the eggs, stirring constantly to temper the eggs.
Add another 1/4 cup of the half & half mixture, and then pour the egg mixture back into the saucepan.
Cook and stir over low heat until the mixture just coats the back of a metal spoon.
Strain custard mixture through a sieve.
Add, lemon juice, zest and vanilla, stir.
Pour the mixture into ice cream maker and freeze according to machines directions.
Crush 1/4 cup lemon drop candies.
Add to ice cream.
Transfer ice cream to a lidded freezer container, and freeze for 3 hours or until firm.

Printable Recipe

Friday, June 6, 2014

Salisbury Steak with Mushroom Gravy

  • 1 pound of ground beef
  • 1 teaspoon Worcestershire sauce   
  • 1/4 cup of soft bread crumbs
  • 1  egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper        
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter   
  • 2  tablespoons of flour   
  • 2 cups of beef stock
  • 1 4.5-ounce can mushrooms 
In a mixing bowl, combine the beef, Worcestershire sauce, bread crumbs, egg, salt and pepper.
Stir mixture together to combine.
Shape into 4 equal sized patties.
Heat a skillet over medium heat.
Cover bottom with vegetable oil..
Place meat patties in skillet and brown on both sides for about 5 minutes each.
Remove from skillet and set aside.
Pour off fat.
Add butter to skillet and melt.
Sprinkle flour into melted butter. 
Stir and scrape bottom of pan to remove brown bits.
Let cook and brown for about 2 minutes.
Add stock stirring well.
Bring to a boil. 
Place the meat patties and any juices back into the skillet.
Add mushrooms.
Cover and reduce heat. 
Simmer for 15 minutes.
Remove from heat and serve warm.

Printable Recipe 

Monday, June 2, 2014

Honey Whole Wheat Bread

2 1/4 teaspoons yeast
2 3/4 cups lukewarm water
1 teaspoon sugar
1/3 cup honey
1 tablespoon salt
1/4 cup vegetable oil
3 cups bread flour
1/4 cup vital wheat gluten
4 cups whole wheat flour  

Dissolve yeast in warm water with sugar.
In mixing bowl add honey, salt and oil; mixing to combine.
Stir in yeast mixture.
Slowly add bread flour. 
Mix in vital wheat gluten.
Add whole wheat flour a little at a time, mixing until all the flour is incorporated and the dough begins to leave side of the bowl.  
Transfer dough to a lightly floured work surface, knead for 5 minutes, until dough is smooth and elastic.   
Place dough in a lightly greased large bowl.
Cover bowl with damp towel, let rise for about 70 minutes or until doubled in volume. 
Punch down dough.
Half dough and shape into two loaves. 
Place the loaves in lightly greased 9x5 inch loaf pans, and cover with a damp towel.  
Let rise until double in volume. 
Bake in pre-heated 375 degree oven for 30-35 minutes until crust is lightly browned and bread sounds hollow when lightly tapped.
Remove the bread from the oven.
Cool it on a wire rack before slicing.
Store the bread in a plastic bag at room temperature.

Honey Whole Wheat Bread

Vital Wheat Gluten is made from the natural protein found in the endosperm of the wheat berry.  Add to bread dough, it helps retain the gas and steam from baking and gives more volume to baked bread.




Sunday, June 1, 2014

Chicken Salad

Chicken salad that is equally perfect for a casual picnic or elegant luncheon.


  • 2 1/2 cups diced cooked chicken
  • 1 cup finely chopped celery
  • 1 cup seedless grapes, halved
  • 1 cup chopped walnuts or pecans
  • 1 small onion, minced
  • 1/2 teaspoon salt
  • 1 cup mayonnaise

Combine all ingredients. Chill.