Homemade Ice Cream

 Not a bad homemade ice cream, with no ice cream maker needed. A little time consuming, but a fun Saturday project. 

Ingredients:

2 cups heavy whipping cream

2 cups half and half

1 cup sugar

2 tsp vanilla

Process:

Chill 9x13 pan (preferably Pyrex) in freezer  

Mix ingredients until sugar is dissolved. Pour into chilled pan and place in freezer for 30 minutes. Remove and beat with hand mixture. Repeat process every 30 minutes. Usually takes at least 5 cycles (3 hours total) before ice cream is a creamy, frozen consistency. 

Waffles

 A good basic waffle recipe. 

Ingredients:

2 cups flour

1 tsp salt

4 tsp baking powder

2 Tbsp sugar

2 eggs

1 1/2 cup milk, warm

1/3 cup melted butter

1 tsp vanilla

Process:

Mix dry ingredients in large bowl, preheat waffle iron. 

In a separate bowl, beat eggs, add milk, butter, and vanilla. Pour into flour mixture and mix until blended. 

Ladle into waffle iron. 

Beef Steak Pie

 A delicious beef pie made with beef stew chunks. Whole family loved it and it’s easily variable. Original recipe called for potatoes and mushrooms, which would be nice, but were not missed. Can also substitute a cup of beef broth for red wine. Probably low(ish) carb 

Ingredients:

Pie Crust

•  1 1/4 cups unbleached all-purpose flour
•  1/2 tsp salt
•  3 Tbsp vegetable shortening
•  5 Tbsp butter, cold
•  4-6 tablespoons ice water

Stew Filling

•  2 lbs. (1 kg) chuck steak, cut into 1/2- to 1-inch cubes (stoofvlees)
•  2 tsp salt
•  1/2 tsp black pepper
•  2 Tbsp olive oil
•  1 onion, chopped
•  3 cloves garlic, minced (=3/4 tsp powder)
•  1 celery rib, chopped
•  3-4 carrots, peeled and sliced
•  1 potato, unpeeled, washed and diced (optional)
•  2 tsp dried rosemary
•  1 teaspoon dried oregano
•  1 teaspoon dried thyme
•  3 cups beef broth
•  1/3 cup flour
•  1 egg, beaten

Procedure:

1. Prepare pie crust by stirring together the flour and salt. Using a food processor, cut the shortening and butter into the flour until the mixture resembles coarse crumbs. 
2. Sprinkle 2 tablespoons of the ice water over the flour mixture and gently stir it in using a fork, then repeat with the remaining water, adding 2 tablespoons at a time, just until the dough starts to come together.  Use your hands to press the dough into a ball, then flatten into a disc and wrap tightly in plastic wrap and refrigerate for at least 1 hour. 
3. Season the meat with the salt and pepper.  In a large skillet or dutch oven over medium-high heat, add the oil.  When the oil is hot, add the seasoned meat, working in batches if necessary, and searing until nicely browned on all sides, about 8 to 10 minutes.  Remove from skillet and set aside. 
4. Reduce the heat to medium and add another tablespoon of oil. Add the onions and garlic and sauté for 2 minutes.   
5. Add the carrots, celery and potato and cook for another 6 to 8 minutes, until the vegetables are starting to soften a bit and the onions look translucent. 
6. Add the rosemary, thyme, and oregano and cook for another 30 seconds, then sprinkle the flour over the vegetables and stir to coat everything evenly. Cook for another 2-3 minutes. 
7. Stir in the beef broth until flour is completely dissolved, then add the seared beef back to the vegetables and gravy.  Cover the skillet or dutch oven with a lid and reduce the heat to low.  Simmer gently for 1 1/2-2 hours or until the meat is tender, stirring occasionally. Allow the chilled pie crust dough to sit on the counter for 10 minutes before rolling it out to assemble the pie.  
8. Pour the beef stew filling into a deep pie dish until 3/4 full.  Any remaining stew can be used to make individual size pies or eaten plain.
9. Roll out the pie crust on a floured surface, then transfer it to cover the beef filling, making sure there is some overhand so the crust doesn't shrink entirely away from the side of the pie dish while baking.
10. Decorate the pie with leaves cut from scraps of pie crust, if desired and brush the entire crust with the beaten egg.  Cut slits in the top of the pie to allow steam to escape, then bake for 25 to 30 minutes in a 400 degree oven until the filling is bubbling and the crust is golden brown.
11. Remove from the oven and allow to cool for 15 minutes.

Royal Icing for Gingerbread

 Great, strong icing for sticking gingerbread houses together. Adapted from here.

Ingredients:

• 1 pound confectioners' sugar (sifted, more as needed)
• 1/2 cup/3 large pasteurized egg whites (room temperature)
• 1/2 teaspoon cream of tartar

Procedure:

In a large bowl, combine the confectioners' sugar, pasteurized egg whites, and cream of tartar. Scrape down the sides of the bowl.

Turn the mixer to high and beat until the mixture is thick, very white, and will hold a peak. This should take at least 7 to 10 minutes. If the icing is still too soupy, add more confectioners’ sugar, a little at a time. Don't add too much, or the icing will be dry and hard to work with.

When finished, cover with plastic wrap, making sure it touches the royal icing so a crust doesn't form. Royal icing dries out quickly, so make sure it is covered all the time. Otherwise, lumps will form in the icing and they will never pass through an icing tip.

Pipe as desired.

Spritz Cookies

Another Moo-family favorite.

1 cup butter

¾ cup sugar

1 egg yolk

2 ½ cups flour

1 tsp. almond flavoring

¼ tsp. vanilla flavoring

 

Mix all ingredients together.  Use cookie press to form cookies

 

375º (190º), 5 to 7 minutes

German Spice Cookies

A Moo family favorite. The dough is almost as good as the cookies!

 

1 cup brown sugar

1 cup white sugar

1 cup shortening 

4 cups flour (scant)

2 eggs

1 tsp. cinnamon

½ tsp. ground cloves

1 tsp. baking soda

½ tsp. salt

 

Sift flour, spices, and salt.  

In a separate bowl, cream butter and sugar.  Add eggs.  Beat well and add dry ingredients.  

Chill dough (around 30 min) and roll. Cut.

 

Bake at 375º (190º) degrees.

Creamy Balsamic Mushroom Bacon Chicken

 What’s not to like? A one-pot delicious dinner. Serve with cauliflower rice for a low-carb meal.

Adapted from here.

Ingredients:

• 1 Tablespoon olive oil
• 4 chicken breasts thinly sliced
• 5 slices of bacon chopped
• 4 ounce mushrooms sliced
• 1/2 cup chicken broth
• 1 cup heavy cream
• 3 Tablespoons balsamic vinegar
• 1/2 cup grated parmesan cheese
• salt and pepper

Procedure:

Cut chicken breasts in half lengthwise. Season with salt, pepper, and garlic to taste.

In a large skillet, add 1 Tbsp olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

Add the bacon to the skillet and cook until crisp. Remove bacon and set aside on plate. 

Add the mushrooms to the skillet and cook until tender. Remove and set aside on a plate.

Add the chicken broth, heavy cream, balsamic vinegar, parmesan cheese, and salt and pepper to the skillet. Whisk over medium high heat until it starts to thicken 3-5 minutes. Add the mushrooms to the sauce.

Add chicken to the skillet and let simmer for 1-2 minutes. Top with crispy bacon and chopped parsley.

Chocolate Sugar Cookies

 A family Christmas favorite! We substitute Baker’s chocolate with cocoa powder and vegetable oil (1 oz square = 3Tbsp cocoa powder + 1 Tbsp oil)

3 squares Baker’s Unsweetened Chocolate (or 1/2 cup + 1 Tbsp cocoa powder + 3 Tbsp oil)

1 cup butter

1 cup sugar

1 egg

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

¼ tsp. salt

Additional granulated sugar

 

Microwave chocolate and butter in large microwavable bowl on high for 2 minutes or until butter is melted. Stir until chocolate is completely melted.

Stir 1 cup sugar into melted chocolate until well blended. Stir in egg and vanilla until completely mixed.  Mix in flour, soda, and salt until well blended.

Chill dough until easy to handle, about 30 minutes.  

Shape into 1 inch balls, roll in sugar. Place on ungreased baking sheet. (If a flatter, crisper cookie is desired, flatten with bottom of glass.)

Bake at 375º (190º C) for 8 minutes or until set.  Remove and cool on rack.  

Makes about 3½ dozen cookies.