Peach Ice Cream

We picked peaches and nectarines this weekend and decided that peach ice cream should be on the menu. I like my mom’s super simple recipe, it is pure peach deliciousness!

Peach Ice Cream

2 /12 cups peach pulp

2 1/2-3 cups cream

pinch of salt

3/4-1 cup sugar

Sweeten the pulp to taste. Combine remaining ingredients and freeze in an ice cream maker (we use the refreeze-able base that goes onto my kitchen aid mixer). Enjoy!

Grandma’s Devils Food Cake is a long standing tradition in my family, going back more than four generations. It has been said that my great grandfather always needed to have one in his refrigerator. His wife was a saint to have made so many, the recipe is tricky, especially the icing, but I got this one (for my son who turns 11 today) just right! Can’t wait to eat it! It is a rich chocolate cake with a penuche icing (cooked butter and cream, soooo good).
Find the recipe here.

Grandma’s Devils Food Cake is a long standing tradition in my family, going back more than four generations. It has been said that my great grandfather always needed to have one in his refrigerator. His wife was a saint to have made so many, the recipe is tricky, especially the icing, but I got this one (for my son who turns 11 today) just right! Can’t wait to eat it! It is a rich chocolate cake with a penuche icing (cooked butter and cream, soooo good).

Find the recipe here.

Made a fun Croquembochue for my son’s Holiday Party at his Fencing Club where there are awards for Best Tasting and Most Creative Hors d’ouevre (including desserts, thank goodness). I tied for the Best Tasting and won the Most Creative! I used the recipe from Martha Stewart (here) but found there was not enough Pastry Cream so I alternated it with Whipped Cream. I liked the Whipped Cream filled Puffs better and may even try it again with Whipped Ganache as filling. :) Happy Holidays!

Mint Brownies

This is a recipe I have been making for years. It is excellent for a picnic or summer potluck. According to my 4yr old it is “a thousand times good”. This batch was eaten so quickly I did not have time to snap a photo!

Use Peppermint oil if you can get it as it will give a cleaner more intense mint flavor.

Mint Brownies (adapted from Bon Appetit August 1997)

1/2 cup (1 stick) butter

2 oz unsweetened chocolate

2 eggs

1 cup sugar

1/2 cup all purpose flour

1/8 tsp  peppermint oil or 1/2 tsp peppermint extract

1/2 tsp vanilla extract

pinch of salt

For toppings:

1 cup sifted powdered sugar

2 Tbs soft butter

1 Tbs whole milk or cream

a few drops peppermint oil or 1/4 tsp peppermint extract

4 oz semi sweet chocolate

2 Tbs soft butter

Preheat oven to 350F. Lightly butter an 8x8 pan.

Stir chocolate and butter over low heat until smooth. With a mixer beat eggs and sugar in a large bowl for about 5 minutes. Add chocolate, peppermint, flour and vanilla extract. Stir until just blended. Pour into prepared pan. Bake for about 25 minutes.

Beat powdered sugar, 2 Tbs butter, milk or cream and peppermint until creamy. Spread over warm brownies and chill until set (about 1 hour).

Melt chocolate and 2 Tbs butter (stove-top or microwave is fine). Pour over mint topping and spread evenly. Cover and chill until set (about 1 hr).

Cut into small squares.

Rhubarb Crisp

My husband loves Rhubarb, and this is our favorite way to have it for dessert! The orange juice keeps the filling acidic thus preserving the lovely color of the Rhubarb.

I’ll post a picture when it comes out of the oven!

Rhubarb Crisp

4 cups chopped Rhubarb (about 6 stalks)

1 tbs cornstarch

1 Tbs flour

2/3-3/4 cup sugar

1/4 cup orange juice

1 tsp vanilla

for topping:

1/2 cup flour

1 cup oats

1/2 cup chopped nuts (I prefer pecans)

1/2 cup brown sugar

1/2 cup melted butter

3/4 tsp cinnamon

1/2 tsp ground ginger

pinch of salt

Preheat oven to 350F.

Combine filling ingredients and toss to coat. Put into a shallow dish (I use a deep dish pie pan). In another bowl mix the topping ingredients. Cover the filling with topping. Place in preheated oven and bake for 1 hour.

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