I copied this one out of a friend's book so many moons ago that I can't remember where it's from, but it's so decadently fattening that I can't resist pigging out now and then. I usually serve with rice, but I suppose it would go with noodles or new potatoes just as well.
Clafouti is a French dessert, half pudding and half cake; very easy to prepare. Fresh cherries are the classic filling; however, if these are not available, use canned tart cherries, (not pie filling), figs, prunes, or halved dried apricots. Nut Warning - Almonds and Almond extract. Eliminate these ingredients from the recipe if your have an intolerance to nuts.
After doing a thorough seach, I decided to come up with my own recipe for vanilla ice cream. After all, ice cream is an important base for serving my mom's chocolate sauce :) My results turned out an ice cream that is not only rich in flavor, but creamy and smooth. If you are a fan of rich, creamy and smooth - you are going to like this -- especially when paired with Lee Lee's Famous Chocolate Sauce for Ice Cream (recipe #19678) I hope you enjoy this!
Of all the summertime flavors, I think that peach ice cream brings it all home for me. This delightful recipe comes from the Inn At Little Washington and Chef Patrick O'Connell. Special equipment: Ice Cream Machine(cook time is estimated freezing time)
Dark and Decadent. A must for the true chocolate lover! Make a day ahead as this requires overnight chilling time - But well worth the wait! This recipe comes from the Enchantment Resort in Sedona, Arizona.
I made this for my grandparent's 61st wedding anniversary recently. They lived in Florida in their youth, and loved Joe's Stone, and have lamented on occasion that they will never be able to go back (they now live in Virginia). The family rallied 'round and ordered the crab claws directly from Joe's, got a Joe's Stone Crab Cookbook, and prepared the rest of the meal directly from it. What a fantastic surprise it was... and this was a very sweet end to the night. NOTE: I was only able to find about 8 key limes, which wasn't enough juice. I supplemented with Nellie & Joe's Key Lime juice without a problem. Also, I thought the pie was so rich it didn't even need any whipped cream.
This cake is buttery delicious, it has a cream cheese layer in the middle and topped with a crumb topping, I always double the topping! You can also bake this cake in an 11 x 7-inch baking pan --- top baked cake with sweetened whipped cream or vanilla ice cream if desired :)
If you are lucky enough to have a plum tree this ice cream is a delicious way to use them. Refrigeration and freezing time (8 hours) not included in prep/cooking time. Processing time is included in cooking time. Recipe source: Bon Appetit (July 1985)
My Mother & Aunt spoke of having this ice cream often while growing up in Topeka. Since I wasn't sure of exactly what kind of brown bread to use I went searching. This is what they remember it being like than other recipes posted.
Note: Prep & cook times are estimated and does not include chill time.
My sister in law shared this recipe with me a year or so before I married into their family. Since then, I've never been able to make ice cream for an event without everybody asking me for the recipe. It's great to add ingredients (fresh fruit, chocolate, nuts, etc) but still incredible just Plain Vanilla Ice Cream. With left over egg whites I always make recipe#111009.
Use Organic Milk and Cream for the ULTIMATE Homemade Ice Cream
This is a great spring/summer soup and can be served warm as well as chilled. The flavour is superior when you use freshly shelled peas!!! This soup is equally as tasty when you replace the gelato with just a dab of sour cream and a sprig of mint. From the LCBO Food and Drink magazine - Spring 2003. (Cook time includes chill time)
This recipe is from Meredith Kurtzman, "Otto" restaurant. It was printed in the June 2, 2003 issue of NY Magazine ("Italian Summer Pleasures from Antipasto to Gelato"). The Prep time includes all chilling/freezing times.
A wonderful desert for coffee lovers. Although I haven't made this yet, I think it will be delicious with a rich chocolate cake! Prep time includes chilling time (2 hours) but not freezing time. Processing time is included with cook time. Recipe source: Bon Appetit (March 1980)