Fresh Peach Ice Cream

Ingredients

  • 1½ to 2 pounds fresh peaches, peeled, pitted and chopped finely into tiny pieces
  • ¾ cup granulated sugar, divided
  • 4½ teaspoons lemon juice
  • 1 cup whole milk
  • 2 cups heavy cream, divided
  • Pinch of salt
  • 6 egg yolks
  • ¾ teaspoon vanilla extract
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Avocado Shake

Ingredients

  • 1 large Ripe Avocado (or two ripe smaller avocados)
  • 1 cup Ice
  • ½ cup Milk
  • ⅓ cup Sweetened Condensed Milk

Directions

  1. Cut the avocado in half, throw away the pit, and scoop the avocado “meat” into a blender.
  2. Add in all of the other ingredients and blend until smooth. {Taste once blended. Add a little more condensed milk if not sweet enough or more milk or avocado if it is too sweet}
  3. Enjoy!

Nutter Butter Ice Cream

Ingredients

  • 2 cups of heavy cream
  • 1 cup of half and half
  • 3/4 cups of sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup of peanut butter creamy or smooth
  • 1 c. Nutter Butter Cookies coarsely chopped

Directions

  1. In a large mixing bowl combine, heavy cream, half and half, sugar and vanilla extract. Mix until well combined.
  2. Pour into ice cream maker and prepare according to according to directions.
  3. When ice cream is about half done add peanut butter by the spoonful.
  4. In the last few minutes mix in the cookies or add these at the end by hand.

3-Ingredient Brown-Butter Shortbread

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour, sifted
  • 1/4 teaspoon kosher salt

Directions

  1. Preheat oven to 300°F. Melt butter in a small skillet over medium heat and cook, stirring often, until milk solids begin to brown, about 6 minutes (do not burn). Strain through a fine-mesh sieve into a medium bowl. Chill until just firm, about 30 minutes.
  2. Using an electric mixer on medium-high speed, beat brown butter and powdered sugar in a large bowl until pale and creamy, about 2 minutes. Reduce speed to low and gradually beat in flour and salt, scraping down sides of bowl as needed, just to blend (do not overwork dough).
  3. Transfer dough to a sheet of parchment. Form dough into a rectangle. Place second sheet of parchment over dough. Roll out dough to a 8×6″ rectangle about 1/2″ thick.
  4. Remove top sheet of parchment. Transfer dough on parchment to a rimmed baking sheet. Using a fork, pierce dough all over, spacing 1″ apart. Bake shortbread, rotating halfway through, until golden brown and firm to the touch, 55–65 minutes.
  5. Cut shortbread lengthwise into 1″ strips on baking sheet while still warm. Cut each strip crosswise into thirds. Let cool completely.

Pumpkin Knot Rolls

Ingredients

  • 2 packages (1/4 ounce each ) active dry yeast
  • 1 cup warm whole milk (110° to 115°)
  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1 cup canned pumpkin
  • 3 large eggs, divided use
  • 1-1/2 teaspoons salt
  • 5-1/2 to 6 cups all-purpose flour
  • 1 tablespoon cold water
  • Sesame or poppy seeds, optional