Just add fat. And pour over fat.
Mint Chocolate Shell Ice Cream Topping (AKA Magic Shell)
Adapted from The New York Times
Makes about 1 cup for about 6 scoops of ice cream
10 oz. Andes Creme de Menthe baking chips
3 T. coconut oil
Dry, Stale Andies Baking Chips
Black Walnut Fudge
Fudge is the perfect hiding place for biting black walnuts. Or any other nut you are trying to get rid of.
Kraft Fantasy Fudge
About 40 2-inch square servings
3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, chopped ( I used 12 oz Ghirardelli dark chocolate chips)
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped walnuts
1 tsp. vanilla
Line a 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
Add chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.
Pour into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
Tip: Use a non-stick pan. Have a small bowl of ice water ready to test for the stage of a soft ball that doesn't hold its shape.
170 calories per serving or 133 calories per ounce
Black Walnuts
Have you ever tried a black walnut? The flavor is very strong. Some words used to describe them are robust, musty, gamey, intense, bitter, the Darth Vader of walnuts. Let them sit around for a few years and they ripen into The Emperor of the Dark Side of Walnuts. Not that I would know or anything.
Black Walnut Ice Cream
Adapted from Cuisinart
Serves 14 1/2 cup servings
1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract
1 t. black walnut extract
1/2 to 1 cup black walnuts to taste, chopped
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla.
Using a Cuisinart ice cream maker:
Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Tip: Chill the storage container in the freezer before placing the ice cream in.
Black Walnut Ice Cream
Adapted from Cuisinart
Serves 14 1/2 cup servings
1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract
1 t. black walnut extract
1/2 to 1 cup black walnuts to taste, chopped
In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla.
Using a Cuisinart ice cream maker:
Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
Tip: Chill the storage container in the freezer before placing the ice cream in.
Found a Bag O'Milk
Sung to the tune of Found a Peanut
Found a bag o'milk (yes bag),
Found a bag o'milk,
Found a bag o'milk just now.
Just now I found a bag o'milk,
Found a bag o'milk just now.
Cut it open,
Cut it open,
Cut it open just now,
Just now I cut it open,
Cut it open just now.
It was rotten,
But just a little,
Just a little just now.
Just now it was rotten,
Just a little just now.
Used it anyway,
Used it anyway,
Used it anyway just now.
Just now I used it anyway,
Used it anyway just now.
And the rest of the song...Got a stomach ache, called the doctor, operation, and died anyway. Yeah, yeah.
From allrecipes.com
Serves 8
2 potatoes, peeled and cubed
3 tablespoons butter
1/2 cup chopped sweet onion (such as Vidalia®)
3 tablespoons all-purpose flour
1 tablespoon chicken bouillon granules
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
3 cups milk
1 (16 ounce) package frozen mixed vegetables
2 cups cubed cooked ham (or turkey or chicken)
Place the potatoes into a large pot; cover with salted water. Bring to a simmer and cook until tender, about 20 minutes. Drain, remove from pan, and reserve.
Melt butter in the saucepan over medium heat. Cook onion in butter until soft, but not brown, about 5 minutes. Stir in the flour, bouillon, pepper, and thyme. Slowly whisk in the milk. Bring to a boil. Cook and stir until thickened to soup consistency.
Stir in the frozen vegetables, cooked potatoes, and ham. Simmer chowder until hot, about 10 minutes.
Amount Per Serving Calories: 230 | Total Fat: 9.5g | Cholesterol: 36mg
Tangy Cottage Cheese
It's tangy not moldy. Huff. Some people.
This is a simple soufflé.
Bon Appetit August 1981
8 servings
¾ pound Monterey Jack cheese, grated (Or whatever you have on hand)
1 cup buttermilk baking mix
½ cup milk
4 eggs, beaten
6 tablespoons (3/4 stick) butter, cut into pieces (optional, but really good with it)
3 tablespoons cottage chesse
1 teaspoon caraway seed (very optional)
Preheat oven to 350. Combine all ingredients in large bowl and mix well. Turn into 2-quart rectangular baking dish. Bake until puffed and golden, about 45 minutes.
Homemade Bisquick Mix
4 c. flour
2 T. baking powder
1 1/2 t. salt
1 c. shortening
Combine flour, baking powder and salt in a large bowl. Add shortening and mix until blended. Use and electric mixer or your hands to do this.