July is Ice Cream Month

Adapted from Ina Garten’s recipe.

Easy Vanilla Ice Cream

vanilla ice cream

Everyone screams for ice cream!

Makes 1 quart

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, scraped

Directions:   

  1. Combine cream, milk, sugar and vanilla in a saucepan and heat until the sugar is completely dissolved.
  2. Scrape the seeds from the vanilla bean and stir in to the cream mixture just before removing from the heat.
  3. Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.
  4. Freeze in an ice cream maker according to the manufacturer’s instructions. (If you don’t have an ice cream maker, check out this post from TheKitchn on how to make ice cream without one.)
  5. Store in an air tight container and freeze for an additional 2 hours.

For more recipes, click here at Real Simple.com

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National Chocolate Chip Day – May 15th

National Chocolate Chip Day celebrates and enjoys sweet, tasty chocolate chips. Chocolate chips are a great invention, and certainly deserve a little recognition. After all, where would chocolate chip cookies, cakes and muffins be without the chocolate chip!?

NESTLÉ® TOLL HOUSE® chocolate chip cookie

Everyone loves NESTLÉ® TOLL HOUSE® chocolate chip cookies!

Chocolate chips are popular in cooking and baking, for a wide variety of breads, cakes, and cookies. There is an almost endless number of recipes. They are also used in decorating. Have you ever had chocolate chip pancakes? How about chocolate chips in trail mix? If you’ve never had these, then you’re leading a sheltered life.

Rare is the leftover chocolate chip. If you don’t use the whole bag, you and/or your kids will likely eat them as a snack before they make it to the storage container.

 

Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie Recipe

Ruth Graves Wakefield of Massachusetts, invented the chocolate chip cookie in 1938. This is the original recipe she made. The name of the cookie was altered a bit over the years, and is now formally called “Nestle’s Toll House Chocolate Chip Cookie”. Other than the name, the recipe is the same as it was in 1938, when Ruth first made it.

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup(2 sticks) butter, softened
  • 3/4 cups granulated sugar
  • 3/4 cups packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups Nestle Toll House Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts

Note: If you substitute margarine for butter, you are not re-creating the original recipe.

Directions:

  1. Pre-heat oven to 375 °.
  2. In a bowl, combine flour, baking soda and salt. Set aside.
  3. In a large mixing bowl, beat together butter, granulated sugar, brown sugar and vanilla extract until creamy.
  4. Add eggs one at a time, beating well after each addition. Gradually mix in flour mixture. Stir in morsels and nuts.
  5. Drop by rounded tablespoon onto ungreased baking sheets.
  6. Bake in oven for 9 to 11 minutes, or until a golden brown.
  7. Remove from oven and cool on the baking sheet for 2 minutes.
  8. Remove cookies from baking sheet, and place on wire racks until completely cooled.

Mary Todd Lincoln’s White Cake

This delicious white cake, with a subtle almond flavor, was one of Mary Todd Lincoln’s specialties.  Some historians say the First Lady didn’t serve the cake with frosting, but it certainly adds great flavor.

Mary Todd Lincoln

First Lady Mary Todd Lincoln

Yield: 1 cake
Prep Time: 25 minutes
Cook Time: 20-25 minutes
Total Time: 1 hour, 10 minutes (includes cooling)
Difficulty Rating: Intermediate
Recipe Created By: Charlyn Fargo
Recipe From: Illinois Farm Bureau Partners

Mary Todd Lincoln's White Cake

Abe was honestly crazy over Mary’s white cake.

Ingredients:

Cake:

  • 1 cup (2 sticks) butter
  • 2 cups sugar
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • 1 cup milk
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 1 cup unsalted almonds, chopped
  • 6 egg whites
  • ¼ teaspoon salt

Frosting:

  • 2 cups sugar
  • 1 cup water
  • 2 egg whites
  • ½ cup candied cherries, chopped
  • ½ cup candied pineapple, chopped
  • few drops vanilla or almond extract

 

Instructions:

  • Preheat oven to 350 degrees.
  • Cream butter and sugar until light and fluffy. Sift together flour and baking powder; remove 2 tablespoons and set aside. Add sifted ingredients, alternating with milk, to creamed mixture. Stir in vanilla and almond extract. Combine almonds with reserved flour and add to batter.
  • Beat egg whites until stiff. Add in salt. Fold into batter. Pour into three greased and floured 8- or 9-inch cake pans.
  • Bake for about 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool 5-10 minutes then remove from pans and cool on racks.
  • While cake is baking, prepare frosting: Combine sugar and water in a saucepan, stirring until sugar is dissolved. Bring to a boil; cover and cook about 3 minutes until the steam has washed down any sugar crystals that may have formed on side of pan. Uncover and cook until syrup reaches 238-240 degrees on a candy thermometer.
  • Whip egg whites until frothy; add in syrup in thin stream, whipping egg whites constantly until frosting is spreading consistency. Mix in cherries, pineapple and vanilla or almond flavoring. Frost cake once it has cooled.

Philadelphia® Oreo No-Bake Cheesecake Recipe

Yield: 16 Servings

PHILADELPHIA-Oreo No-Bake Cheesecake Recipe photo by KRAFT
Photo by KRAFT® 

Ingredients:

 

Directions:

  1. Chop 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13×9-inch pan. Refrigerate while preparing filling.
  2. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Gently stir in Cool Whip and chopped cookies; spread onto crust.
  3. Refrigerate 4 hours or until firm.

How to easily remove cheesecake from a pan to serve: Line pan with foil, with ends of foil extending over sides before using to prepare cheesecake as directed. Use foil handles to lift chilled cheesecake from pan before cutting to serve.

 

Originally published as PHILADELPHIA-Oreo No-Bake Cheesecake Provided by Philadelphia® Cream Cheese

Bakery-Style Pumpkin Cookies

Recipe by Jennifer Morrisey, author of Home in the Finger Lakes blog
Bakery Style Pumpkin Cookies
Photo by Home in the Finger Lakes blog

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup Pure Pumpkin puree, not pie filling
  • 1 large egg
  • 1 teaspoon vanilla extract

Glaze

  • 1 1/2 cups powdered sugar, sifted
  • 3 tablespoons plus 1 teaspoon milk (not nonfat), plus more as needed
  • 2 tablespoons maple syrup

Directions:

  1. Preheat oven to 350° F. Line baking sheets with parchment paper.
  2. Sift together flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt in medium bowl.
  3. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth.
  4. Gradually stir in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
  5. Bake for 15 to 18 minutes or until edges are firm.
  6. Remove cookie sheets from oven and let the cookies cool on the sheets for 3 minutes. Using a flat spatula, transfer the cookies to the wire racks to cool completely.
  7. When all of the cookies are baked, set the pieces of parchment paper aside for the glaze drizzle.

For the glaze:

Bakery Style Pumpkin Cookies
Photo by Jennifer Morrisey, author of Home in the Finger Lakes blog
  1. Place all of the ingredients in a medium bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick to drizzle.)
  2. Place all of the cooled cookies on the reserved parchment sheets. Dip a fork into the glaze and drizzle it over the cookies in a zigzag pattern.
  3. Let the cookies sit at room temperature until the glaze has set, about 20 minutes.

Red Velvet Cheesecake

Ingredients:

Red Velvet Cheesecake

Photo by Taste of Home

  • 17 chocolate cream-filled sandwich cookies, crushed
  • 1/4 c. butter, melted
  • 1 TBsp sugar

FILLING:

  • 3 packages (8 oz. each) cream cheese, softened
  • 1 1/2 c. sugar
  • 1 cup (8 oz.) sour cream
  • 1/2 c. buttermilk
  •  3 TBsp. baking cocoa
  •  2 tsp. vanilla extract
  • 4 eggs, lightly beaten
  •  1 bottle (1 ounce) red food coloring

FROSTING:

  • 1 package (3 oz.) cream cheese, softened
  •  1/4 cup butter, softened
  •  2 cups confectioners’ sugar
  •  1 teaspoon vanilla extract

Directions: 

  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
  3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, buttermilk, cocoa and vanilla. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  4. Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
  5. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.

Yield: 16 servings.

Originally published as Red Velvet Cheesecake in Country Woman December/January 2012, p42

Honeymoon Mousse

Yield: 8 Servings
Prep/Total Time: 20 min.

Honeymoon mousse

Ingredients:

  • 1 cup cold evaporated milk
  • 3 teaspoons vanilla extract
  • 1 cup sugar
  • 4 ounces unsweetened chocolate, finely chopped
  • 1/4 teaspoon salt
  • 2 cups heavy whipping cream
  • Chocolate curls, optional

Directions:

In a blender, combine the milk, vanilla, sugar, chocolate and salt. Cover and process until smooth, about 1 minute. Transfer to a large bowl. In a small bowl, beat cream until soft peaks form. Fold into chocolate mixture. Spoon into dessert dishes. Refrigerate until serving. Garnish with chocolate curls, if desired.