Ice Cream Recipe (no Maker Req'd)

Ice Cream Recipe (no Maker Req'd)





Ingredients 

14 oz - Sweetened condensed milk (NOT evaporated milk)

2 cup - (1 pint) whipping cream, -whipped

Directions 

1Easy Homemade Ice Cream (Basic recipe)

2In large bowl, fold whipped cream into milk. Pour into an aluminum foil-lined 9x5 inch loaf pan; cover. Freeze 6 hours or until firm. Scoop ice cream from pan or remove from pan, peel off foil and slice. Return leftovers (HAH!) to freezer.

3Flavored variations:

4Coconut Almond: 1 14 oz can sweetened condensed milk 2 Tbsp water 2 egg yolks 4 tsp vanilla extract 2 cups (1 pint) whipping cream, whipped

5Combine first 4 ingredients. Fold in whipped cream with 1/2 cup toasted flaked coconut and 1/2 cup toasted slivered almonds. Proceed as above.

6Coffee: 1 14 oz can sweetened condensed milk 1 Tbsp instant coffee, dissolved in 2 Tbsp water 2 beaten egg yolks 4 tsp vanilla extract 2 cups (1 pint) whipping cream, whipped

7Combine first 4 ingredients. Fold in whipped cream. Proceed as above.

8French Vanilla: 1 14 oz can sweetened condensed milk 2 Tbsp water 2 beaten egg yolks 4 tsp vanilla extract 2 cups (1 pint) whipping cream, whipped

9Combine first 4 ingredients. Fold in whipped cream. Proceed as above.

10Mint Chocolate Chip: 1 14 oz sweetened condensed milk 2 tsp peppermint extract 3 4 drops green food coloring 2 Tbsp water 2 cups (1 pint) whipping cream, whipped 1/2 cup chocolate chips (probably the real small kind)

11Combine first 4 ingredients. Fold in whipped cream and chips. Proceed as above.

12Mocha: 1 14 oz sweetened condensed milk 2/3 cup chocolate syrup 1 Tbsp instant coffee dissolved in 1 tsp hot water 2 cups (1 pint) whipping cream, whipped

13Combine first 3 ingredients. Fold in whipped cream. Proceed as above.

14Strawberry: 1 14 oz can sweetened condensed milk 1 10 oz package frozen strawberries in syrup 2 cups (1 pint) whipping cream, whipped

15Thaw strawberries. Do not drain. With blender, blend strawberries until smooth. In large bowl, combine strawberries and milk. Fold in whipped cream. Proceed as above.

16Butter Pecan: 2 Tbsp butter 1/4 cup pecans, chopped 1 14 oz can sweetened condensed milk 2 beaten egg yolks 1 tsp maple flavoring 2 cups (1 pint) whipping cream, whipped

17In small saucepan, melt butter, stir in chopped pecans. In large bowl, combine next 3 ingredients. Add buttered pecans. Fold in whipped cream. Proceed as above.

18Chocolate: 1 14 oz sweetened condensed milk 2/3 cup chocolate syrup 2 cups (1 pint) whipping cream, whipped

19Combine milk and syrup. Fold in whipped cream. Proceed as above.

Loaded Oatmeal Cookies

 

 

 

Ingredients

For the cookies:

• 1 stick salted butter, softened
• 1/2 cup vegetable shortening
• 1 1/2 cups packed light brown sugar
• 2 large eggs
• 1/2 cup buttermilk
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon freshly ground nutmeg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 2 1/2 cups quick-cooking oatmeal
• 1 cup raisins
• 1 1/2 cups chopped walnuts
• 1 teaspoon vanilla extract

For the icing:

• 1 stick salted butter
• 3 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350. Grease 1 or more cookie sheets.

Using a mixer, cream the butter, shortening and brown sugar. Add the eggs and beat until the mixture is light in color. Add the buttermilk.

Sift together the flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves and allspice in another bowl; stir the dry ingredients into the butter mixture. Fold in the oatmeal, raisins, walnuts and vanilla. Drop by heaping teaspoonfuls, 2 inches apart, onto cookie sheets. Bake until lightly browned, 12 to 15 minutes.

Meanwhile, prepare the icing: In a small saucepan, heat the butter over medium heat until golden brown, stirring occasionally. Remove from the heat; stir in the confectioners' sugar and vanilla. Stir in enough water (3 to 4 tablespoons) to make the icing drizzling consistency. Drizzle on the warm cookies.

Apple Fritters

Ingredients

• 2 tablespoons oil
• 1 egg, beaten
• 1/2 cup milk
• 2 teaspoons sugar
• 1 teaspoon ground cinnamon
• 1 cup sour cream
• 1 cup self-rising flour
• 3 apples peeled, cored and sliced horizontally, about 1/4-inch thick
• Powdered sugar, optional

 

 

Directions

Heat 2 tablespoons oil to 375 degrees F.
Combine in a bowl the beaten egg, milk, sugar, cinnamon and sour cream. Mix well and add flour.
Dip apples in batter and carefully place in oil. Cook for 1 to 2 minutes. Turn and cook 1 to 2 minutes more. Remove fritters and drain. Maybe sprinkled with powdered sugar, if desired. Serve warm.

Fried Ice Cream

 

 

Ingredients

• 1/2 to 1 gallon vanilla ice cream
• 4 egg whites
• 4 cups crushed cubed cereal (recommended: Golden Graham)
• Vegetable oil, for frying
• Cinnamon, honey, whipped cream, chocolate sauce, optional garnish

Directions

Line a rimmed baking sheet with parchment paper or a silicone baking sheet. Scoop the ice cream into 2-inch balls and freeze on prepared baking sheet for a least 2 hours.
Lightly beat the egg whites in a medium bowl. Put the crushed cereal in a separate medium bowl. Dip a frozen ice cream ball into egg whites and then roll in the crushed cereal and return to the baking sheet. Repeat the procedure with the remaining ice cream balls, egg whites, and cereal. Put the baking sheet into the freezer and freeze for at least 2 hours or overnight.
*Cook's Note: For extra crispiness, dip the coated ice cream balls again into the egg whites, and reroll in the crushed cereal
In a large Dutch oven or fryer, pour vegetable oil to a depth of 4 inches and heat to 375 degrees F.
Fry the ice cream balls, in batches if necessary, until golden, about 1 minute. Remove from the oil and drain on paper towels. Transfer to a serving platter and serve immediately with optional garnishes, if desired.

Baked Tilapia

 

 

Ingredients

• Butter cooking spray
• 4 (6 to 8-ounce) tilapia fillets
• Salt and freshly cracked black pepper
• 1 lime, finely grated zest and juice
• 2 tablespoons butter

Directions

Preheat oven to 375 degrees F. Coat a large cast iron pan with a nonstick butter spray.
Rinse fish and pat dry; place on the cast iron pan. Season each fillet with salt, cracked pepper, lime zest and lime juice. Add fish to the pan. Place a pat of butter on each fillet and cook in the oven for 8 to 12 minutes.

Michael's Coffee Braised Short Ribs

Ingredients

• 3 pounds short ribs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 cup dry white wine
• 1 cup strong brewed coffee
• 1 large yellow onion, chopped
• 3 cloves garlic, chopped
• 2 teaspoons hot or mild chili powder
• 1 teaspoon dried oregano

Directions

Season the short ribs with salt and pepper, to taste. Warm the oil in a large skillet over high heat. Add the ribs and brown until golden, turning them once, about 8 minutes. Transfer the ribs to a paper towel-lined plate. Pour the wine and coffee into the skillet. Cook over high heat, scraping up the brown bits on the bottom, until the sauce is reduced by one forth, about 2 to 3 minutes.
Put the ribs, onion, garlic, 2 teaspoons salt, the chili powder and oregano in a slow cooker. Pour in the wine sauce and cook, covered, on high for 3 1/2 hours. Uncover and cook until the ribs are falling apart, about 45 minutes more. Transfer the ribs and sauce to a serving dish and serve.

Smothered Chicken and Biscuits

Ingredients

• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 whole chicken fryer, cut into pieces
• 2 cups all-purpose flour, plus more for work surface
• 1 tablespoon Paula's House Seasoning, recipe follows
• 2 ribs celery, chopped
• 1 onion, chopped
• 2 scallions, chopped
• 1/2 cup water

Biscuits:

• 2 cups self-rising flour, plus more for work surface
• 1 1/2 tablespoons salt
• 1 tablespoon sugar
• 1/2 cup shortening
• 1 cup milk
• 2 tablespoons butter

Directions

For the chicken:
Heat the oil in skillet over medium heat.
Season the chicken with salt and pepper, to taste. Combine the flour and House Seasoning in a shallow dish. Dredge the chicken in the flour mixture and add to the hot oil. Brown the chicken on each side and remove from skillet. Add the vegetables to the skillet and saute until tender. Return the chicken to the pan and add a 1/2 cup of water. Cover and cook until tender, approximately 25 minutes.
For the biscuits:
Preheat the oven to 400 degrees F.
In a large mixing bowl, combine the flour, salt, sugar and shortening. Stir in the milk and mix together until the mixture resembles coarse crumbs.
The dough will be sticky. Dust your work surface with additional flour. Turn the dough out onto the floured surface. Gently fold each side toward the center. Picking up the dough and dusting the work surface with additional flour. Return the dough to the floured surface and fold each side towards the center again. Turn the dough over and press it out to a 1-inch thickness. Cut out biscuits, using a 2-inch round cookie cutter.
Melt 2 tablespoons of butter over low heat in a small saucepan. Spread 1 tablespoon on a 10-inch round cake pan and arrange the biscuits in the pan. Brush the tops of the biscuits with the remaining butter and set the pan aside to rest for 15 minutes before baking. Bake until golden brown, about 15 minutes. Serve with the chicken.

Paula's House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix all the ingredients together and store in an airtight container for up to 6 months.