Frozen Desserts

Ice Cream – There are 2 basic types of ice cream, plain which is made without eggs and French ice cream which uses whole eggs or egg yolks as a major ingredient.? The eggs, which usually require some precooking give the French ice cream a custard quality and is one of the richest of all frozen desserts. ? Ices – These contain neither eggs nor milk and are made with pure fruit juice , honey and crushed ice, all blended together then frozen. ? Granitas – Are Italian ices with a snow like texture. ? Sherbet – This is made from mixtures of light syrups.? It is a fine-textured fruit dessert generally water based.? Traditionally, sherbets are seasoned with fruits, liqueurs, or heavy wines.? Gelatin or egg white may be added to make sherbet smoother.? ? Sorbet – This is a French version of sherbet, made in the same way. ? Frappes – Similar to sherbet, but they have a softer texture.? Frappe may also refer to a combination of fruit or fruit puree, yogurt or milk, blended to form a thick beverage. ? Parfaits – Consist of ice cream alternately layered with topping in a tall glass.? The topping is based on a boiled syrup to which flavoring is added, often in the form of crushed fruit or nuts.? Parfaits should be frozen without being stirred. ?

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Frozen Desserts

Hide-and-Seek Cupcakes

This is a recipe I found on a site called Grandparents.com.? I thought it was so good that I had to share it with everyone.?? Ingredients: 1 box cake mix 1 quart ice cream 1 container ready-made frosting Directions: 1. Prepare cupcakes as directed on the box. Let cool. 2. With a sharp knife, cut a hole in the center of each cupcake, leaving 1/4 inch of cake at the bottom, and scooping out cake to make a 1 to 1 1/2-inch diameter hole in the center of the cupcake. 3. Let ice cream soften, and with a tablespoon or melon baller, push ice cream down the center of the cupcake. Note: Work quickly! 4. Frost the top of the cupcake

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Hide-and-Seek Cupcakes

And Even More Tips

Spraying tupperware with nonstick cooking spray before putting in a tomato-based sauce will help prevent stains to the tupperware.? ? ? ??? Stuffing a miniature marshmellow into the bottom of a sugar cone will help prevent ice cream drips.? ? To clean a thermos bottle, fill the bottle with water, drop in four Alka-Seltzer tablets and let soak for an hour or more, if needed.? ? To cook hamburgers in a hurry, poke a hole in the center when shaping.? The centers will cook more quickly and when the hamburgers are done, the holes are gone.? ? To cut very fresh bread and cake without crumbling, use a thin-bladed knife heated in hot water and then dried.? ? To determine whether an egg is fresh or not, immerse it in a pan of cool, salted water.? If it sinks, it is fresh.? If it rises to the surface, throw it away.? ? To freshen a microwave, combine 1 cup water, the juice of 1/2 lemon and the rind, and 5-6 cloves.? Microwave on high for 5 minutes.? ?

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And Even More Tips

Cake Tips

Frost the cake, sides first and top last for easier frosting.? Decorate the top of the cake with nuts, coconut, cherries, or other fruits to make it festive. For the family who has members who don’t care for frosting, frost half of the cake and leave ?? one half unfrosted to serve with fruits or ice cream . Cut the cake with a sharp knife that has been dipped

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Cake Tips

Sweet Rice

When growing up, my mom made what she called rice pudding but was actually what I now call “sweet rice.”? She would use leftover rice, add sugar, butter, evaporated milk and a little vanilla extract.? This would all be put in a boiler and after heating it up you had a really delicious dessert.? She sometimes added a sprinkle of nutmeg or cinnamon or cloves.? If we were lucky she would add a few raisins now and then.? I still make this dish for myself and still love it just as much as I did when I was a kid.? But, last night, while watching a show on the Food Network I came up with an idea for even

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Sweet Rice

Powwow Sundae

A friend brought me a gift that I will always cherish. While going through the books at a Goodwill store she ran across a Better Homes and Garden – New Cook Book – Souvenir Edition. It’s dated 6th print 1965. The recipes are wonderful! Here is one that fits right into the cookout season that I want to share. It’s called a: Powwow Sundae String ¼ lb. marshmallows on skewers. Toast over coals till melty inside and well-browned outside. Scoot off skewers into 1 cup canned chocolate syrup. Stir just to marble, then ladle over big scoops of vanilla ice cream. Makes 1 ½ cups of sauce. Now doesn’t that sound tasty and refreshing for summer cookouts?

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Powwow Sundae

All-Bran & Ice Cream

So many times we find ourselves wanting something that is totally unhealthy for us and no matter what kind of excuses we come up with we seem to give in.? Yesterday was one of those days for me.? I love ice cream but not the normal chocolate, vanilla or strawberry flavors.? It has to have a little something else added for my taste.? I buy flavors such as black walnut, butter pecan, snickers, strawberry cheesecake and heath.? If it has nuts and/or caramel as an ingredient, it has to be good.? Well Saturday I spotted a flavor I hadn’t tried yet.? It’s Breyer’s Overload Fried Ice Cream .? This has a little caramel and a touch of honey and cinnamon.? Boy is it good!? ? I decided to make myself a small bowl and started feeling guilty until I spotted a box of Kellogg’s All-Bran.? Kellogg’s sent me 3 boxes of their All-Bran cereal – flakes, buds, original, to try and see if I could utilize them as an ingredient in a dish other than breakfast cereal .? Well, I did it.? I came up with the

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All-Bran & Ice Cream

Experiencing Red Lobster’s New Menu with Chef Mickler – Part 5

I’m going to bring my Red Lobster Posts to an end with the desserts.? I’ can tell you that both looked so tasty but I didn’t sample them.? I don’t eat chocolate.? But I promise that from the look on everyone’s face, they had to be wonderful.? Here is a little description to get your taste buds begging. The Chocolate Wave cake is a warm, rich chocolate cake with vanilla ice cream and a chocolate sauce .? It’s for the true chocolate lover.? This dish also happens to be our #2 preferred dessert among regular guests.? As you can see from the picture, this cake is chocolate with chocolate with chocolate and a little more chocolate on top.? Man, if I liked chocolate, this would be a dream! The Chocolate Lava Cookie is a warm chocolate chip cookie filled with chocolate ganache ? and topped with vanilla ice cream.? It’s a modern spin on chocolate lava cake and is only served at Red Lobster. This is the #1 preferred dessert.? I actually started to sample just the cookie part but got wrapped up in seeing the delight on everyone’s face as they took a bite that I actually forgot.? Again, judging by their expressions, this was another hit. Now I want to tell you a little about the ?2 men that actually prepared these wonderful dishes that I’ve told you about.? Cat Alvarez (left) has been with Red Lobster for 14 years.? He started as a Red Lobster bartender in 1996 and is now a manager of culinary operations.? He is responsible for ensuring ?restaurants prepare and serve the executive chef’s creations with excellence, every single day.? He also plays a key role in the menu testing program (I would love that job). ? Cat’s favorite dish to eat at Red Lobster is the Salmon New Orleans, his favorite foods ?include cheese and any kind of sausage. ?Cat has done live cooking demos on Hispanic television and remembers making seafood gumbo; he also cooks his Thanksgiving turkey every year in a different style Chef William (right) discovered his passion for culinary arts while working at his local Red Lobster in Altamonte Springs, Florida during high school; he’s currently been with Red Lobster for 13 years.? He pursued a degree in culinary arts from Le Cordon Bleu’s program at the Orlando Culinary Academy.? Soon thereafter, he became the sous chef for Red Lobster’s corporate culinary development team, working with our Executive Chef’s Michael LaDuke, Darryl Mickler and …

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Experiencing Red Lobster’s New Menu with Chef Mickler – Part 5

The best frozen yogurt, EVER…

The girls have been on Spring Break for the past week and then some.? I can honestly say that I have had the best time with them and am looking forward to a whole summer with them and it can’t come soon enough.? We’ve been to the beach, the pool, the park and Busch Gardens and with still plenty of down time for us to just relax. On one of those relaxing days I decided that I would make some ice cream but after

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The best frozen yogurt, EVER…

Pineapple Crisp

? This recipe is so simple “even a caveman could do it.”? I made this one with pineapple and am serving it hot with ice cream .? You can change the fruit to apples and add a little cinnamon or apple pie spice .? Add ½ cup shredded cheddar cheese to flour mix.? Add some nuts.? To view this recipe go to Martha’s Kitchen Korner

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Pineapple Crisp

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