Monday, April 25, 2011

5 minute food processor Ice Cream or Frozen Yogurt or Sorbet

Not my photo, but the ice cream is as yummy as this looks :-)

This one seriously only takes 5 minutes.  It's soft serve ice cream, and the flavor possibilities are endless.

Easy 1-2-3

10-12 ounces frozen fruit (I really just measure about two cups)
1/2 cup sugar
2/3 cup heavy cream or yogurt or fruit juice

1 - Combine fruit and sugar in food processor for about 30 seconds.  Until you can't tell one from the other.  Few or no chunks.
2- Add cream/yogurt/juice until you've reached desired consistency.  Start with 1/2 cup, and then add more if needed.
3 - Serve and Enjoy.

Tips: Don't try to change the order of instructions.  If you add the fruit after the cream/yogurt, it won't chop up very finely and might leave chunks larger than you want.

You can use a regular blender for this, but it will likely take a little more time.  If you use a blender, you will want to add the fruit a little bit at a time, and layer it with the cream/yogurt/juice as it goes in.

If you want a thicker freeze, add a little more fruit at the beginning.  15 ounces of fruit makes a nice thick ice cream.

If you want a scoop-able ice cream for later, freeze the soft serve for an hour or more.  It will scoop up just like normal and even go into a cone for optimal kinder enjoyment.

Flavor combo suggestions:
Peach and raspberry
Mango and Lime (freeze peeled lime wedges ahead of time)
Mixed berry
Strawberry peach
Pineapple Banana

Seriously, make some right now.  You'll thank yourself.

Thursday, April 7, 2011

Delicious Jumbo Cupcakes!

Pastel Cupcakes

1 lb.  ground beef, browned
1 10oz. bag frozen, or 15 oz. canned green peas
2-3 cups prepared mashed potatoes
4 Tbsp. Bisto gravy pearls
1 Tbsp. Worcestershire Sauce
1 1/2 tsp. dried onions (fresh would be nice too.)

What?!  That's not how you make cupcakes?

April Fools!

(And yes, I know we are late.  There was a great deal of sickness on April 1st, so this one showed up a few days later.)

This recipe is really an adaptation of Mince & Totties.

Mince & Totties is similar to Shepherd's Pie.  It's Scottish for Meat Gravy (Mince) and Mashed Potatoes (Totties).  Served traditionally with a side of peas.

Mashed Potatoes, Bisto, Sweet Peas, Worcestershire Sauce

I haven't used instant potatoes in ten years.  For this, I thought it would be easier.  I needed a really creamy batch so that I could easily pipe them onto the meat mixture.  Just follow the directions on the box, adding food coloring to the water.

It worked beautifully for that, but was kind of gummy.  Next time I'll just do a really good job of pureeing my homemade mashed potatoes.

The only recipe you really need is for the Mince:

1 lb. ground beef, browned
4 Tbsp. Bisto (find it in the British food section of your grocery store, or at Cost Plus - In a pinch, use a packet of brown gravy mix.)
1 1/2 tsp. dried onions
2/3 cup water.

Drain browned beef.  Return to pot.  Add onions and bisto.  Mix well to coat the meat.  Add water and Worcestershire.  Stir until heated through.  The Bisto will thicken quickly.  Add more for a thicker gravy.

Minced Meat Gravy

Now to assemble the cupcakes as we ate them:

Start with Jumbo cupcake liner, in a jumbo cupcake pan.  (In hindsight, a silicone liner would have been awesome because the paper fell apart under the wet peas.)

Layar peas first, then meat in each cup.

Then pipe on the potatoes to look like frosting.

I made it easier, because the potatoes were very hot, by putting the Ziploc bag into a storage container for filling.

Cut off the tip of the bag, and pipe in a circle  (careful, it's HOT!):

All Done!

To do Mince and Totties right, it has to be served with HP Sauce.  Again, in the British food aisle or at Cost Plus or other specialty stores.

If you can't find it, you could substitute with A1, but it's just not the same.

I had my staff clean up after dinner.

You missed a spot!