Raspberry Ice Cream

Friday we went raspberry picking at a close by berry farm. Everybody had so much fun. Yesterday I made the jam (18 jars) I'm so happy, my boys love this jam and the fact that I can control how much sugar goes in it makes me very happy.

Anyway, the lady at the berry farm had a great recipe for home made ice cream it actually appeared in the local paper next to the directions to the farm. I just had to try it.

I think is the best raspberry ice cream I ever had. Good think I made triple the recipe not that it will last to long. The only thing I changed was the amount of sugar ( love that I can control that).

This is the original recipe with the full amount of sugar ( as I said I made triple the recipe)

Ingredients:

1 pint fresh raspberries ( about 2 cups)

1 1/2 cups sugar ( I just used 1 cup)

1/2 cup lemon juice

2 large eggs

2 cups heavy or whipping cream

1 cup milk.

In a large mixing bowl mix the raspberries with 1/3 cup of sugar (from the total of 1 1/2 cups),and the lemon juice, refrigerate for about 2 hours stirring every half hour or so.

In a large mixing bowl whisk the eggs until light and fluffy ( I used a mixer ) add the remaining sugar a little at the time whisking until completely blended.

Pour in the milk and heavy cream and mix to blend.

Drain the juice from the raspberry mixture in the egg and cream mixture and mix well.

Using a fork or a hand blender purée the raspberries and add to the egg and milk mixture.

Stir to blend well.

Here the recipe calls for an ice cream maker. I don't have one. If you have one then use it according the manufacturing instructions, if not, those are my instructions.

Line a baking pan with plastic wrapper. Because I made triple the recipe I needed three of them. If you like it to be like the head picture then use a bread loaf baking pan. The other ones the more shallow ones have the advantage of freezing faster.

I had used two shallow ones as well as the bread loaf pan.

Freeze over knight. Serve with fresh raspberries, or with any topping you like ( chocolate is especially delicious)

Enjoy!

Marble Cupcakes

Well, Martha Stewart's book still gets taken of the shelf a lot. The recipe for today is marble cupcakes. I really think the pictures are what do the trick, those look so good in the book, now I can tell you they taste as good as they look( well maybe not in my pictures although I try my best).

The combination of vanilla and chocolate does it every time, plus they are really fun to make, I love the swirls( I get to be artistic).

Ingredients:

1 3/4 cups cake flour not self rising ( I used all-purpose and it worked just as well)

2 tsp baking powder

1/2 tsp salt

1/3 cups milk room temperature

1/3 cups heavy cream room temperature ( I used whipping cream)

1/2 cup butter room temperature ( 1 stick unsalted)

1 cup granulated sugar

3 large eggs room temperature

1 tsp pure vanilla extract

1/3 cup unsweetened cocoa powder( the recipe calls for Dutch cocoa powder but any brand will work)

1/4 cup boiling water

Confectioners sugar for dusting ( icing sugar) optional

preheat oven to 350˚F. Line a standard muffin tin with paper or silicon liners. I had to use 3 ramekins as well, I had some batter left over, so I just butter and floured the ramekins before pouring the batter in (you can do that with the muffin tin as well if you don't have paper liners).

In a medium mixing bowl sift together the flour, salt baking powder.

In a small bowl combine the milk and cream.

In a large mixing bowl cream the butter and sugar on medium high speed until light and fluffy (3 or 4 minutes)

Add eggs one at the time beating well after each addition and scrapping the bowl if necessary.

Break each egg in a small bowl not directly in the mixing bowl, like this you ensure that no egg shell gets in or if one of the eggs is not good you won't have to throw away the whole mixture.

Beat in vanilla.

Add the flour mixture in three batches, alternating with two addition of the milk mixture. Basically you start and end with the dry ingredients ( flour, milk,flour, milk, flour).

To make the chocolate batter, measure out one cup of the batter, and transfer to another bowl.

Combine the cocoa and the boiling water in a bowl, mix with a spoon until smooth and stir into the reserved 1 cup of batter.

Fill prepared cups with alternative spoons of vanilla and chocolate batter.

I started with vanilla then chocolate then vanilla again.

Use a sharp parring knife, or a toothpick to swirl around. I used a parring knife.

Bake in the preheated oven for 20 minutes, or until the tester comes out clean when inserted in the middle. Transfer tin to the cooling rack and let the cupcakes cool completely before removing.

To finish dust with icing sugar if desired.

Enjoy!

Lemony Lemon Squares

The lemon bars are one of our favorite desserts. In a family of five is not easy to have every body agree on the same thing for desert. I love making bars, there are so many choices and flavors are endless. With the lemon flavor I always have a hit on my hands.

Like my son Alex says " are better and more sourly than skittles", and skittles are his favorite candies.

The fact that are easy, fast and the few needed ingredients I always have in the house is a plus.

Ingredients:

For crust

1 cup all purpose flour

1/4 cup granulated sugar

1/2 cold butter cubed

For topping

3 eggs

1 cup granulated sugar

3 tbsp all purpose flour

2 tsp grated lemon zest

1/2 cup fresh squeezed lemon juice ( 2 big lemons or 3 small, or bottled lemon juice)

Icing sugar to sprinkle on top ( optional)

Preheat oven to 350˚F. You will need a 8 0r 9 inch square cake pan greased.

In a medium mixing bowl, whisk eggs, sugar, flour, lemon zest and lemon juice just until smooth. Don't over beat. Set aside.

Crust

In a medium mixing bowl sift the flour and sugar. Using a pastry blender or the tip of your fingers, cut in the butter until the mixture reassembles corse crumbs. Press evenly in the prepared baking pan.

Bake for 10 to 12 minutes or until lightly browned around the edges.

give the egg mixture another "whisk" and gently pour over the crust.

Bake for 25 to 30 minutes depending on your oven, or until just set. remove to a cooling rack and cool in the pan until completely cold. Cut into squares, and sprinkle with icing sugar just before serving.

Enjoy!