Wednesday, January 14, 2009

Lavender Ice Cream

Prentiss sent us this wonderful Lavender ice cream recipe. She made this wonderful ice-cream for a bridal luncheon that she hosted and said that it was a huge hit. The shower was garden themed and she made a rosemary-rubbed pork tenderloin, green beans, and butternut squash soup. Her mother also made a lavender pound cake. Yum! I wish I was there! I thought that this was a great recipe as we start to anticipate Spring coming on. My lavender doesn't look so hot right now, but I know it will be great in a few months. I really want to try this recipe so I think I might have to buy some from our local Whole Foods Market and give it a whirl. Thanks Prentiss for another great recipe!!!
Lavender Ice Cream

2/3 c Half n Half

3 oz dried lavender flowers (I found mine in the Spice section of the grocery store)

2/3 c Sugar
4 Egg yolks
2/3 c Heavy whipping cream
Cold Dried Lavender flowers for garnish (optional)

In a saucepan, slowly heat half n half to approximately 200 F.
Remove from heat and add lavender. Allow to steep for 15 minutes.
Strain milk through cheesecloth while warm.
Return half n half and stir in sugar until dissolved.
In a separate bowl, lightly whisk egg yolks.
Add a small amount of heated half n half/sugar mixture to egg yolks, whisking constantly. Add egg yolk mixture to warm half n half mixture and stir constantly until mixture coats the back of a spoon. Remove from heat again and stir in heavy whipping cream. Chill in refrigerator until thoroughly cooled (2 hours - overnight).
Process in any ice cream machine. Freeze if necessary.
Sprinkle dried flowers when serving for garnish.

Thursday, January 1, 2009

Welcome 2009!!

Happy New Year to all the Cowgirls and Cowboys out there! We hope that you had a fantastic holiday season. Both Kim and I have been busy with our families and all of the holiday festivities and have not had one moment to post any great recipes. We know most of you out there understand. This time of year is pure craziness!

So this recipe was given to me by my good friend Michele. We were both talking one day after school got out about good baking ideas for the holidays and she told me about a recipe for Girl Scout Cookies. Of course I love Girl Scout Cookies and am so bummed every year when our freezer somehow strangely eats up the last box, especially those thin mints - I know all of you can relate to the freezer eating part. Anyway, she says that I can make those delicious cookies at home using super simple ingredients. I was intrigued, so I asked if she would mind sharing her recipe with all of us, and she did!!!!

You gotta try this one out. Tastes just like a thin mint and super easy to make. Please check out Michele and her husband Johnny's iron art blog at: Johnny makes incredible pieces. I have one of their yard birds sitting out in my front yard as we speak.

Girl Scout Cookies

1 pkg. of (Borden Eagle Brand Candy Coating) or any other melting chocolate used for candy. I haven't tried my daughter's vegan chocolate chips for this, but I am sure they would work as a dairy free, vegan substitute.

2 tsp. peppermint extract - Note to self: Try to stock up on this stuff before the holiday rush. I had to go to three different stores on December 23rd in search of this.

2 pkg. Ritz crackers - Yep, I said Ritz! I love those round buttery crackers. We buy them by the palette at Costco.

Melt chocolate in microwave or pan. If done in pan, make sure to continually stir while cooking. Add peppermint extract and stir. Dip crackers into chocolate. You can use some small tongs or a skewer to do this. Cool them on wax paper.