Pistachio Ice Cream or Fudgesicle

Monday, July 27, 2009
Pistachio Ice Cream    2 1/2 cups half & half or heavy cream  1 box (3.4 oz) pistachio-flavor instant pudding and pie filling  1/4 cup coarsely chopped unsalted pistachios  Cooking Instructions    Put half & half into a medium bowl. Add pudding mix and beat with a whisk 2 minutes. Stir in pistachios.Pour into a square or round metal cake pan and place in freezer. Freeze at least 2 hours, stirring frozen edges into center with a rubber spatula every 30 minutes until firm Or put in your ice cream maker – follow manufactures instructions. If desired, serve sprinkled with chopped pistachios and chocolate chips.    Fudgesicle Ice Cream  1 3.9 ounce box Jello chocolate fudge puddingmix    1 can sweetened condensed milk    4 cups very cold milk    Mix all ingredients and stir and freeze. Or put in your ice cream maker – follow manufactures instructions. Makes 2quarts.




Pistachio Ice Cream

2 1/2 cups half & half or heavy cream
1 box (3.4 oz) pistachio-flavor instant pudding and pie filling
1/4 cup coarsely chopped unsalted pistachios

Cooking Instructions

Put half half into a medium bowl. Add pudding mix and beat with a whisk 2 minutes. Stir in pistachios.Pour into a square or round metal cake pan and place in freezer. Freeze at least 2 hours, stirring frozen edges into center with a rubber spatula every 30 minutes until firm Or put in your ice cream maker follow manufactures instructions. If desired, serve sprinkled with chopped pistachios and chocolate chips.



Fudgesicle Ice Cream


1 3.9 ounce box Jello chocolate fudge puddingmix
1 can sweetened condensed milk
4 cups very cold milk

Mix all ingredients and stir and freeze. Or put in your ice cream maker – follow manufactures instructions. Makes 2 quarts.


For the Pistachio Ice Cream from Scratch homemade click here
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Margaret's Favorite Ginger Snap Cookie Recipe (morning dunking cookie)

Thursday, July 23, 2009



















The first signs of any snow on the ground, these were always baking,
which usually took place in late October in Upstate NY. Mom knew how to take the chill out of the air with the fresh smell of these cookies and a hot cup of cocoa...always with whipped cream. A great combo with the spices in this cookie, and a great cup of cocoa to go along with them.


Grandma's Dunking Cookies (Margaret's Best Ginger Snap Recipe and one of hers and our favorites)

3/4 cup shortening
1-cup light brown sugar, firmly packed
1 egg
1/4 tsp salt
4 Tbsp molasses
2 1/4 cups flour
2 tsp baking soda
1/2 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
Directions:
Preheat oven to 350 degrees.
Cream together shortening and brown sugar until well mixed, light, and fluffy.
Beat together well the egg, salt, and molasses and then mix these into the above. (Grandma beat and mixed these by hand.)
Sift together flour, baking soda, ground cloves, cinnamon and ginger.
Add dry ingredients to first wet mixture and combine well.
Chill in the refrigerator a few hours or overnight.
After chilled, shape dough into balls about walnut sized and place balls , roll in granulated cinnamon sugar , flatten a little with either your fingers or use a fork to press down.. Place on a greased cookie sheet, two inches apart they will spread out a little.
Bake in 350-degree oven 12 to 15 min Do not let get too brown,
but bake to the desired crispness, these use to be a morning breakfast treat and favorite dunking cookie when we were growing up!
Posted in memory of the late Margaret Ann Fanelli Colenzo
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Mom's Apple Cake from Scratch Recipe

Tuesday, July 21, 2009





This is a sweet apple cake made with fresh apples and the cinnamon aroma will wow everyone. This makes a great bake sale cake, gathering dessert and while cooking makes your home smell fabulous....best of all you will love this cake plain, with ice cream, whipped cream and will be one of your favorites...... Mom and Grandma made this often in the winter months when we had an abundance of apples to use up.
5 apples Mcintosh or Cortland peeled cored and sliced

5 tablespoons sugar

2 teaspoons cinnamon

3 cups flour

2 1/2 cups sugar

1/2 teaspoon salt

4 eggs

1 cup oil

2 teaspoons vanilla

1/3 cup orange juice

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder



Preheat oven to 350 degrees.

In a medium size bowl, toss apples with the 5 tablespoons of sugar with the cinnamon and set aside.

Mix rremaining ingredients of flour, sugar, salt, eggs, oil, vanilla, orange juice, baking soda ,and baking powder, beat one minute in a large bowl..

Prepare a Bundt pan and heavily grease with butter and then sprinkle with flour. Alternate batter and apples ending with batter. There should be three batter layers total.

Bake at 350 for 1 1/2 hours or till done in center and toothpick is clean.

Glaze:

1 1/2 cup confectionery sugar

2 tablespoon butter

1 teaspoon of vanilla

1/2 teaspoon maple extract

1 to 2 tablespoons water

drizzle over cooled cake.
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Italian Cappucino Godmother Style

Sunday, July 12, 2009

The Godfather doesn't know about this one....here's a fresh one for you!




1.5 oz Amaretto
0.5 oz Frangelico4.0 oz Hot Coffee
2.0 oz Cream or half and half


Whipped Cream on top for garnish


Directions:
Pour in all ingredients, except for the Cream into an Irish Style Coffee mug. Stir well. Garnish with whipped cream and sliced almonds drizzle a little Amaretto over the top.
12

Breakfast Cinnamon mini muffins

Buttery cinnamon sugar surrounded by a delicate cake similar to a coffee cake....melts in your mouth..these don't last long make a double batch! They taste great the next day, although the best warm out of the oven on a crisp fall day. Mom used to make these every weekend for us, a quick homemade quick bread style muffin. Sometimes she wouldn't use the paper liners and cook them in the tin without it, then roll the whole muffin in butter and cinnamon sugar, these were very tender delicious breakfast cakes.


1/3 cup shortening
1/2 cup sugar
1 egg
1 1/2 cup flour
1 1/2 teas baking powder
1/4 teas nutmeg
1/2 cup milk

Topping
1/2 cup sugar
1 teas cinnamon mix in a bowl

Separate bowl:
1/2 cup melted butter

Heat oven to 350. Grease mini muffin tins. Combine all ingredients except topping. Bake for 25 minutes.

Remove from oven, dip hot muffins in butter then in sugar-cinnamon mixture, eat while warm
16

Bundt Pan Sausage Loaf

Wednesday, July 1, 2009
10 eggs
2 lbs loose Italian sausage
1/2 pound cheddar cheese
1/2 lb of mozzerella cheese
1 1/2 cups flour
3/4 cups of milk
3 tsp baking powder
3/4 cups of grated cheese
1/3 cup of parsley

Mix together adding sausage and cheeses at the end. Grease either a bundt pan or two loaf pans.Bake an hour or till brown at 350 and use toothpick inside till it comes out clean.
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