Ina Garten’s recipe. Easy Vanilla Ice Cream
Everyone screams for ice cream!
Makes 1 quart
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1 teaspoon vanilla extract
1 vanilla bean, scraped
Combine cream, milk, sugar and vanilla in a saucepan and heat until the sugar is completely dissolved.
Scrape the seeds from the vanilla bean and stir in to the cream mixture just before removing from the heat.
Pour into a bowl and cover with plastic wrap. Chill in the refrigerator or in an ice bath until completely cool.
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.) Store in an air tight container and freeze for an additional 2 hours.
For more recipes, click here at
Recipe by Sara Quessenberry for Real Simple©
You can make these sweet treats up to one week ahead of time. Let them cool completely and store in an airtight container at room temperature.
Yield: 24 cookies
Photo by Ellen Silverman
One 14-ounce package sweetened shredded coconut
1 cup sliced almonds
3/4 cup sugar
1 teaspoon grated lemon zest
1/4 teaspoon kosher salt
4 large egg whites
Heat oven to 325° F. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.
Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1½ inches apart.
Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.
Store in an airtight container at room temperature for up to 1 week.
Mar 20 March 20, 2016
Desserts, Holiday, Passover, Recipes • Tagged
coconut, egg whites, food, Holiday, Passover, Real Simple website, recipe
Yield: 4 Servings
By Diana Hyle , October, 2007
ground beef 1/3 cup ketchup
1 teaspoon Worcestershire sauce
8 ounces frozen mixed vegetables (such as carrots, peas, and corn), thawed
(1 ounce) shredded Cheddar (optional) 1 16-ounce package mashed potatoes, refrigerated or frozen and thawed
Heat oven to 400° F.
Place the beef in a large skillet and cook over medium-high heat until no trace of pink remains, about 5 minutes.
Spoon off and discard any fat. Stir in the ketchup and Worcestershire. Add the vegetables and cook, stirring, for 1 minute. Spoon into a baking dish.
Mix the cheese (if desired) with the potatoes in a bowl. Spread over the beef and bake until heated through, 10 minutes. Divide among plates.
Mar 15 March 15, 2016
Recipes, Spring, St. Patrick's Day • Tagged
Diana Hyle, Easy Shepherd's Pie, food, meat dish, Real Simple, Real Simple website, recipe, St. Patrick's Day
Yield: 1 Loaf
Olive oil for the baking sheet
3 1/4 cups all-purpose flour
1 1/4-ounce package active dry yeast
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan
1 12-ounce bottle beer, preferably ale
flour for the work surface
1 cup chopped or torn fresh basil
1. Heat oven to 400° F. Oil a baking sheet. In the bowl of a standing mixer on low, or in a large bowl using a spoon, combine the flour, yeast, salt, pepper, and Parmesan.
2. Add the beer and mix just until the dough comes together. Turn the dough onto a lightly floured surface. Sprinkle with the basil and knead gently just until incorporated. Shape the dough into a round loaf and transfer to the prepared sheet.
3. Bake until the loaf is lightly browned and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Turn the loaf onto a wire rack. Let cool for at least 10 minutes before slicing.
Tip: You can also toast this dense, hearty bread and drizzle it with olive oil. Nutritional Information:
Calories From Fat 8%; Fat 3g; Sat Fat 2g; Cholesterol 3mg; Sodium 977mg; Carbohydrate 63g; Fiber 3g; Sugar 0g; Protein 12g