I came up with this recipe in my desperation to use up all the apples I was getting from my winter CSA. It’s fortunate that my daughter loves raw apples so much, but I really prefer mine cooked. I thought I’d see if I could replicate the taste of apple pie a la mode by cooking a pie filling on the stove top, then using that as a mix-in for the ice cream. It worked! … Continue Reading →
I’m not sure where the original recipe comes from, but my mom and my aunt have been making these for years. Print Dark Moons Prep Time: 20 minutesCook Time: 10 minutesTotal Time: 30 minutes Yield: 24 Ingredients1/2 cup vegetable shortening 1 cup sugar 1 egg 1 teaspoon vanilla 1 cup milk 1 1/2 teaspoons baking soda 1/2 teaspoon baking powder 2 cups flour 1/2 teaspoon salt 1/2 cup cocoa For the Filling 1/2 cup butter 1/2 cup vegetable shortening 1 cup confectioner’s sugar 1/2 cup marshmallow cream InstructionsPreheat oven to 375ºF. Cream together shortening and sugar. Add egg, vanilla, and … Continue Reading →
Source: Emeril Lagasse, 2002 Print Vanilla Bean Crème Brûlée Prep Time: 10 minutesCook Time: 35 minutesTotal Time: 45 minutes Yield: 6 servings Ingredients2 cups heavy cream 1 cup milk 1/2 vanilla bean, split and scraped 6 large egg yolks 1/2 cup granulated sugar plus 6 tablespoonsInstructionsHeat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about 1/2 a cup of the cream mixture into the egg mixture and whisk … Continue Reading →