Do what you want to do, enjoy what you do and use it to touch those around you.
Dec 30, 2012
Dec 18, 2012
This bread is super easy, difficult to over or under knead and is good for a day that you just want to work off some frustration.
Dec 17, 2012
12 ounce evaporated milk
14 ounce sweetened condensed milk
2 Cup milk
2/3 Cup heavy cream
2 egg yolks, beaten
1 Cup white sugar
1 Cup Key Lime Juice
3 Ounce Lime Jello
Graham crackers for toppig.
In a saucepan over low heat, combine the evaporated milk, sweetened condensed milk, milk, and heavy cream. Cook until warm, whisking constantly. Once the mixture is hot to the touch, whisk in the gelatin mix and sugar, stirring constantly until sugar and gelatin are completely dissolved. Remove from the heat.
In a separate bowl, beat the egg yolks then temper with some of the hot milk mixture. Whisk back into the pan.Whisk in the egg yolks, and remove from the heat. Stir in the lime juice. Refrigerate the mixture overnight then pour the mixture into an ice cream maker. Freeze according to the manufacturer's instructions. Once the ice cream is thick, transfer to a freezer container, seal, and freeze until solid. Top with crushed graham crackers.
Dec 16, 2012
Dec 12, 2012
Dec 11, 2012
Dec 10, 2012
1 Cup Light Brown Sugar, Firmly 1 Cup All Purpose Flour
-Packed 1 Cup Cake Flour
1 Cup Butter 1 Tsp Almond Extract
1 Large Egg Yolk 1 Cup Miniature Toffee Bars
Heat oven to 325F. Line a jelly-roll pan with non stick foil, set aside.
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk and almond extract, continue beating until well mixed. Reduce speed to low; add flours. Beat until well mixed.
Press evenly onto bottom of jelly-roll pan. Bake for 25 to 30 minutes or until lightly browned. (Bars will be soft.)
While baking, crush toffee bars. After removing bars from oven, sprinkle immediately with crushed candy bars. Cool 1 hour; cut into bars with sharp knife while slightly warm. Makes 24 bars.
Per Serving: 145 Cal (49% from Fat, 3% from Protein, 48% from Carb); 1 g Protein; 8 g Tot Fat; 5 g Sat Fat; 2 g Mono Fat; 17 g Carb; 0 g Fiber; 9 g Sugar; 13 mg Calcium; 1 mg Iron; 59 mg Sodium
Dec 9, 2012
This week finds me north of Bighorn Canyon National Recreation Area. From their website: