Cooking at Home with Judy

Peach Ice Cream Update

Don't you just hate it when half your peaches are ripe and the other half are not and you WANT homemade old fashioned Peach Ice Cream? Recipe on page 69 in Volume 3 of Cooking with Judy.

Download Peach Ice Cream.pages.

Well it happened to me the other day and I was not happy. If I waited, the ripe ones would be TOO ripe. So what to do????

I love my No-Bake Baked Apples (Download No Baked - Baked Apples.pages), so why couldn't I cook the peaches the same way? I am always willing to try.

In a small ceramic skillet:
2 T butter
2 T local honey
1/4 C broken pecans
1/2 t cinnamon plus a pinch of salt

Melt and bring to a slow bubble. Allow the Carmel sauce to thicken slightly. Stir well.

Add: 4-6 FRESH peaches, diced.

You won't be able to peel the peaches* so simmer on low, covered until soft. Add this mixture to your hot custard. Stir well, cover with wax paper (instruction in ice cream recipe) and chill overnight. Churn the next day or in a few days when you have time.

You know when any stone fruit is ripe and sweet. It peels easily.

From your friend in the kitchen, Judy

Magical Chocolate Ice Cream

Magical Dark Chocolate Ice Cream 

Looking up the history of where chocolate (cacao) came from, I found the first trees probably grew at the foot of the Andes Mountains, near the Equator.

However, the first people credited with eating Cacao are the Olmec people.

• They lived along the Gulf Coast of Mexico in the modern-day Mexican states of Tabasco and Veracruz.
• The society lasted from about 1600 BCE to around 350 BCE, when environmental factors made their villages unlivable. Maybe we could learn from their history?
  
• The Olmec are probably best known for the statues they carved: 20 ton stone heads, quarried and carved to commemorate their rulers.
  
• The name Olmec is an Aztec word meaning the rubber people; the Olmec made and traded rubber throughout Mesoamerica. And it took us until the 18th Century to find rubber. A little slow, are we?

When did we first add sugar to sweeten chocolate? In the 16th Century when it was brought to Europe.

The Mayans are the ones credited with adding chili peppers to chocolate. The Aztec later added cinnamon.

Since I added Allspice, as well as, Cinnamon and Espresso I am going to call my new version Magical Dark Chocolate Ice Cream.

You will find the original Chocolate Ice Cream recipe and instructions  on page 66 in Volume 2.

Because I miss judged, I only had 4 cups of cream, so I added another 1/2 cup of water. Everything else stayed the same except I added: 1 t of Instant Espresso, 2 t of cinnamon and 1/4 t of allspice to the chocolate before adding the hot cream.

The other addition I made was adding the zest of a WHOLE FROZEN orange pulp, seeds and all. See Tips for FREEZING WHOLE Citrus.

From your friend in the kitchen, Judy

NO Baked - Baked Apples

What is the old saying "An Apple A Day Keeps the Doctor Away"

I think that is probably true. Think of all the fiber. Especially if you buy organic and eat the skin. Think of all the vitamins and minerals they offer. To name just a few: Vitamin A, C, Folate, Choline, Calcium, and Potassium. Plus they are loaded with water to help move that fiber thru your system.

However, apples should be eaten ALONE between meals and NOT with fats or protein as we are doing here. A secret to loosing weight and keeping it off. This should ONLY be an OCCASIONAL treat.

For baking apples and making applesauce, my grandmother preferred the softer and semi-sweet Mcintosh. I happened to have an Ambrosia on hand last time I made this scrumptious dessert.

Those who prefer a more tart apple will like Granny Smith. For eating apples my favorite is always Honeycrisp.

1 APPLE + 1 T butter + 1T Honey + a tiny pinch of salt + 1 t Cinnamon + a Sprinkle of Toasted Cocnut and Pecans

For complete instructions:

Download No Baked - Baked Apples.pages

From your friend in the kitchen, Judy

Chocolate Espresso . . . Orange and Cinnamon Ice Cream

Chocolate Espresso . . . Orange and Cinnamon Ice Cream

Just in case you didn't get your fill of chocolate over the holidays. Take my Dark Chocolate Ice Cream recipe on page 66 in Volume 2 and add:

• 1 t   Instant Espresso powder
• 1 T  cinnamon
• the juice and zest of one orange

I choose to add the orange juice and zest in the warming pan with the cream and vanilla. in the beginning of the process. While waiting to add the Espresso and cinnamon with the chocolate at the end. 

Oh my, oh my, oh my how delicious!!!!!! 

From your friend in the kitchen, Judy. 

Peach Ice Cream Update

Don't you just hate it when the store is out of your favorite frozen fruit and you want to make ice cream? No Dark Cherries but the frozen peaches looked good. Problem: my blender bit the dust the day before. That's okay I can cut up the peaches, Oh darn that means I have to thaw them to be able to dice them up. Ok, will put off the ice cream making for one more day. 

Dumped the frozen peaches in a big bowl and set it in the fridge overnight. Ooops liquid in the bottom of the bowl the next morning. Oh well, just won't add the 1/2 C of water the recipe calls for. 

Now if you know me you know I rarely use a recipe. And this time is no exception. As I put the cream on to warm I poured in vanilla flavoring instead of the coconut my original recipe calls for. 

Once I had the custard made I added my sweetener, enough to equal 1C sugar. I have no idea why I grabbed the cinnamon but I did and oh WOW a teaspoon is yummy with peaches and cream. 

This I poured over my diced cold peaches and realized I needed to let it set up overnight in the fridge. You don't have to with the Dark Cherry but again NO blender so had to improvise once again. And darn that means one more day before I can have ice cream.

Have to tell you the wait was worth it. OMG this variation of Peach Ice Cream is fabulous. Try it and let me know. 

Peach Ice Cream recipe is on page 69 in Volume 3 and the Dark Cherry is on page 39 in Cooking with Judy.

Lime Sugar-Free Cheesecake

Follow the basic recipe for sugar Free Pumpkin Cheese Cake in on page 52 in Cooking with Judy. Simply substitute FRESH line zest and juice for the other flavorings.

I've even added a few sprigs of Lemon Thyme to the mix. Yummy good!

Remember it freezes really well and since you are doing the slicing YOU control the portions. A small sliver is really all you need to satisfy yours or anyone else's taste-buds. 

Strawberries

SWEET TREAT 
How many times have you brought home beautiful delicious looking strawberries only to find they are flavorless? Before you give into the urge to toss them in the compost pile try this:

     Zest one orange into a small skillet

    Add a healthy dash of cinnamon, and the juice of that orange

    Slice the flavorless strawberries on top and mix well

    Cover and simmer on LOW heat for 10-15 min

    Taste, if not sweet add a pinch of salt, yes it really does help

    If still not as sweet as you would like, add a little honey

    Remove from heat and cool.

    Store in airtight glass container in the fridge or place in a zip bag and freeze.

Great as a topping on Dream Clouds on page 27, and add a spoonful of Spoon Chocolate, recipe on page 47, both in Cooking with Judy.

Or as a topping on ice cream or whipped cream, or sugar free cheese cake, or stir a spoonful into a glass of iced tea or lemonade. 

Strawberry Shortcake

Since I try not to eat flour of any kind or white sugar this is my version of Quick and E-Z Strawberry Shortcake. I start with a big dollop of FRESH sweetened whipped cream on page 11, in Cooking with Judy, then I break up one of my Dream Clouds on page 27 in Cooking with Judy top with 3-4 FRESH sliced strawberries.

 

And if I have it on hand, I like to add a dollop of Lemon Curd made with honey in Volume 4 on page 27, and top it all off with a spoonful of Spoon Chocolate from page 47  in Cooking with Judy. Yummy and oh so decadent, yet great portion control and very few calories.

 

Pineapple Mango Ice Cream

Oh my gosh this is the best fluffy - creamy - sweet sugar-free ice cream you will ever put in your mouth. And you know what every ingredient is because you make it yourself. And did you know Pineapple and Mango are both high in fiber?  Who knew you could get so much fiber in a luscious ice cream. 

The basic ice cream recipe is on 39 in Cooking with Judy 

Simply substitute 2 C frozen pineapple and 1 C frozen mango for the cherries plus add 1 t vanilla. 

Download Pineapple Nutrition.pages

for a fun read

Download Pineapple History.pages

from your friend in the kitchen . . . Judy

 

 

Cheesecake

How many of you love cheesecake but don't want the sugar? Delightful full flavored sugar-free NO flour sinfully delicious Cheesecake. You can make New York Style, Chocolate Chip, Fresh Lime or even Pumpkin. Many have told us this is there new favorite for the Holiday's. Recipe on page 52 in Cooking with Judy Since publishing the recipe I have gotten several requests, from those who have never baked a cheesecake, for instructions on exactly how to prepare the spring-form pan. So now you have it -- complete details  on page 46 in Volume 4 . . . with pictures too. Your success is my success. 

 

From your friend in the kitchen, Judy

 

 

Lemon Curd

I have made this so long I don't even have a recipe any more, which doesn't matter as I've made it from memory for years. When I was little my grandmother made Lemon Curd. She would spoon it over strawberries on top of homemade angle food cake with a dollop of real whipped cream. We would have cakes, puddings, custards', cream pies and homemade ice cream when we had extra eggs. 

Download Lemon Curd.pages

And you can make amazing velvety Lemon Curd Ice Cream. Oh it is SOOOOOOOOOO Good!!!! You'll find it on page 56 in Volume 6. 

 

Ice Cream Serving Size Matters

How important is SERVING SIZE???? 

Well the next time you are enjoying high quality ice cream you'll be shocked to find the manufacture defines that as ONLY ½ cup. Yes, get out the single ½ cup measurer next time you dish up your treat.

Then measure out what YOU consider to be a serving and MULTIPLY the sugar, fat and calories times the # of ½ cup measures you ACTUALLY put in your bowl. Shocking isn't it?

That is why I make my own sugar-free ice cream and pack it in 3 oz cups for freezing. The perfect size for portion control and it truly is just enough to satisfy your sweet tooth. You'll find a great recipe for Sugar-free Dark Cherry ice cream on page 39, in Cooking with Judy .

Spoon Chocolate

We call it Spoon Chocolate because we eat it with a spoon. Plus you can spoon it over  sugar free ice cream, sugar free cheesecake and strawberries, blueberries, blackberries and raspberries. It is yummy good and sugar free.

We had a friend let us know that her choice of sweetener needed more than our recommended 3 T. As we all know all sweeteners are not created equal and we should have made that clearer in our instructions. Please be alert that all recipes need adjusting to your own taste. We apologize for any mishaps in the kitchen. Delicious Spoon Chocolate can be found on page 47 in Cooking with Judy.

Lemon Blueberry Frozen Mousse

This is actually a 3-day Masterpiece yet Simple & E-Z

Wonderful  sweet and delicious plus oh so healthy blueberries in a creamy frozen lemon mousse. Wow!!!

Download Lemon Blueberry Frozen Mousse.pages

Compliment of your friend in the kitchen, Judy