Peach Ice Cream

Is this best made with fresh peaches?  Yes.  Is it a slice of heaven on a cold winter day when made with home canned peaches?  Absolutely.  With projected temperatures in the low sixties this weekend, I might be inspired to make ice cream for the December heat wave.

4 Large Eggs
1 Cup Sugar
1/2 Tsp Salt
4 Cups Whole Milk
28 Ounces Sweetened Condensed Milk
4 Cups Diced Peaches
If using fresh peaches an additional 1/4 cup sugar will be needed.

In a large saucepan, whisk together eggs, sugar and salt until well blended.  Stir in milk.  Put over low heat and cook until mixture is just thick enough to coat a spoon and thermometer reads at least 160 degrees, stirring constantly.  DO NOT BOIL.  Remove from heat immediately and transfer to a bowl that is sitting in an ice bath.  Stir gently for 2 minutes, add sweetened condensed milk and stir to combined.  Cover with plastic wrap - pushing wrap into the top of the custard.  Refrigerate overnight.

30 minutes before freezing, prepare peaches by mashing (add sugar if fresh peaches, no sugar if canned). Combine custard and peaches.  Fill ice cream cylinder 2/3 full of custard mixture and freeze according to manufacturers' directions, refrigerating remaining mixture until ready to freeze.  Transfer frozen ice cream to a container that allows about an inch of headspace for expansion.  Press plastic wrap into top of ice cream and put into freezer for 2 to 3 hours to firm.

Repeat with remaining custard.

Cherry Spice Cake

Spicy Cake, Sour Cherries - all topped with Cream Cheese Frosting.  Yummy.  If you don't have buttermilk, get buttermilk powder.  If you use buttermilk powder, put it in with the dry ingredient mixture and use the water you would mix it in as the alternate when combining with the creamed sugar.

1/2 Cup Butter, softened
1 1/2 Cup Sugar
2 Large Eggs
1 Cup All Purpose Flour
1 Cup Cake Flour
1 Tsp Ground Cinnamon
1/2 Tsp Ground Nutmeg
1/2 Tsp Baking Soda
1/4 Tsp Baking Powder
1/4 Tsp Salt
1 Cup Buttermilk
14.5 Ounces Pitted Tart Cherries, drained and lightly chopped
1/2 Cup Chopped Pecans

Frosting:
8 Ounces Cream Cheese, softened
3 1/2 Cups Confectioners Sugar
2 Tsp Half and Half
1 Tsp Vanilla
Diced Walnuts

Grease and flour two 9 x 3 inch cake pans, set aside.

Heat oven to 350 degrees.  In a large bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Combine the flour, cinnamon, cloves, baking soda, baking powder and salt.  Add to the creamed mixture alternately with the buttermilk, beating well after each addition.  Fold in cherries and walnuts.

Bake for 30 to 35 minutes until toothpick inserted in center comes out clean.  Cool in pan for 10 minutes then remove to a rack and cool completely.

For frosting, put cream cheese in a large bowl and whip.  Add sugar and combine thoroughly.  Add vanilla and half and half.  Spread between lawyers and over cake.  Top with additional walnuts.

Spicy Southwest Chicken Soup

Smoky Hot taste - not a recipe for those who don't like spicy food.

3 Tbl Minced Onion
1 Tbl Canola Oil
4 Cloves Garlic, Minced
32 Ounce Chicken Broth
2 - 15 Ounce Cans Pinto Beans, rinsed and drained
1 - 14.5 Ounce Fire Roasted Tomatoes with Garlic
3 Cups Frozen Corn
2 Chipotle Peppers in Adobo Sauce, Minced
4 Tsp Adobo Sauce
1 1/2 Tsp Ground Cumin
1/4 Tsp Pepper
2 Cups Chicken Breast, Cubed and Cooked

In a large pot, heat oil.  Add onion and cook until tender.  Add garlic, cook 1 minute longer.  Add all remaining ingredients except chicken.  Bring to a boil.  Reduce heat and simmer for 20 minutes.  Add chicken and heat through.

Pineapple Slaw

A fresh slaw to go on any jerk sandwich or with an jerk meal.

3 Tbl Plain Greek Yogurt

3 Tbl Mayonnaise

1 Tbl Fresh Orange Juice

1 Tsp Orange Zest

1 Garlic Clove, Minced

2 Cups Shredded Cabbage

1/2 Cups Julienned Carrots

1/2 Cup Sliced Red Pepper

3/4 Cup Chopped Fresh Pineapple

2 Tbl Fresh Cilantro

Whisk together yogurt, mayonnaise, orange juice, orange zest, garlic and cilantro in a large bowl.  Add cabbage and pineapple, mix well.  Cover and refrigerate until ready to serve.