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Recipes
Ice Cream Sandwich
By sarascharft
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven
- 1/2 cup (113 grams) unsalted butter - melted
- 1/2 cup (100 grams) white granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup (65 grams) all purpose flour
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1/4 teaspoon salt
- 4 cups (2 pints) (950 ml) Ice Cream - slightly softened
Cotton Candy Ice Cream
By sarascharft
In a large bowl whisk the 1/4th cup of sugar with the egg yolks until no more sugar is visible
- 12 egg yolks (you can use as little as 6 but it won’t be as rich)
- 1/4 cup sugar
- 1/4 tsp salt
- 2 cups heavy cream
- 6 oz package of cotton candy (one color is preferable) see note
- 2 tbs white sugar
- 2 cups milk
- 1 tsp vanilla extract
- Cotton candy for garnish
- Note:
- Cotton candy usually comes in 3 oz packages. If you only fine 4 oz bags or containers use a total of 8 oz cotton candy and omit the 2 tbs sugar.
Cornbread
By sarascharft
Preheat oven to 350 degrees and grease a 9×13 inch baking dish
- 1 c. cornmeal
- 3 c. all-purpose flour
- 11/3 c. sugar
- 2 Tablespoons baking powder
- 1 teaspoon salt
- cup vegetable oil
- 1/3 cup. melted butter
- 2 Tablespoons honey
- 4 eggs - beaten
- 2½ cups whole milk
Cotton Candy Ice Cream
By sarascharft
In a large bowl whisk the 1/4th cup of sugar with the egg yolks until no more sugar is visible
- 12 egg yolks (you can use as little as 6 but it won’t be as rich)
- 1/4 cup sugar
- 1/4 tsp salt
- 2 cups heavy cream
- 6 oz package of cotton candy (one color is preferable) see note
- 2 tbs white sugar
- 2 cups milk
- 1 tsp vanilla extract
- Cotton candy for garnish
- Note:
- Cotton candy usually comes in 3 oz packages. If you only fine 4 oz bags or containers use a total of 8 oz cotton candy and omit the 2 tbs sugar.
Pork Tenderloin with Roasted Carrots
By sarascharft
Carrots: Arrange carrots on large rimmed baking sheet
- Carrots:
- 2 pounds baby carrots
- 2 tablespoons water
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter - diced
- 2 garlic cloves - thinly sliced
- 1 small jalapeño (preferably red) - seeded & coarsely chopped
- 1 teaspoon honey
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon coarse kosher salt
- Pork:
- 2 1- to 1-1/4-pound pork tenderloins
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon ancho chile powder
- 1 teaspoon smoked paprika
- 1 teaspoon coarse kosher salt
- 1 tablespoon extra-virgin olive oil
Capellini with Shrimp
By sarascharft
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook shrimp and garlic with orega...
- 3 tablespoons olive oil
- 1 pound peeled large shrimp
- 3 large garlic cloves - forced through a garlic press
- 1/4 teaspoon dried oregano
- 1/2 cup sweet (red) vermouth
- 1 (14- to 15-ounce) can diced tomatoes drained
- 3/4 cup heavy cream
- 1/2 teaspoon fresh lemon juice
- 1/2 pound capellini
Rainbow Cookies
By sarascharft
Preheat oven to 350°F. Butter a 13- by 9-inch baking pan and line bottom with wax paper, leaving a 2-inch overhang...
- 4 large egg - separated
- 1 cup sugar
- 1 (8-oz) can almond paste
- 2 1/2 sticks (1 1/4 cups) unsalted butter - softened
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 25 drops red food coloring
- 25 drops green food coloring
- 1 (12-oz) jar apricot preserves - heated and strained
- 7 oz fine-quality bittersweet chocolate (not unsweetened) chopped
British FlapJacks
By sarascharft
Preheat oven to 350°F. Butter 8 x 8 x 2-inch metal baking pan
- 1/2 cup (1 stick) unsalted butter cut into 8 pieces
- 1/2 cup (packed) golden brown sugar
- 1/4 cup golden syrup
- 2 1/3 cups quick-cooking oats (not instant or old-fashioned)
- Pinch of salt
Low-Cal Fettuccine Alfredo
By sarascharft
Make the sauce: Melt the butter in a skillet over medium heat
- 1 tablespoon unsalted butter
- 1 clove garlic - minced
- 1 teaspoon grated lemon zest
- 2 teaspoons all-purpose flour
- 1 cup low-fat (2%) milk
- Kosher salt
- 2 tablespoons Neufchtel or low-fat cream cheese
- 3/4 cup grated parmesan cheese - plus more for topping
- 3 tablespoons chopped fresh parsley
- 12 ounces fresh fettuccine
- Freshly ground pepper
Roasted Beets
By sarascharft
Spray a baking dish with nonstick cooking spray
- 6 beets trimmed of greens and roots
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1 garlic cloves - peeled and minced
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh flat-leaf Italian parsley