Homemade Pizzelles Ice Cream Sandwiches

I have waited so long to buy myself a 

Pizzelle Machine. I finally got one!!

Let me say this...I LOVE IT!

If you aren't familiar with what a

Pizzelle is, they are a very delicate

thin, Italian "wafer" cookie.

You can also use this little gem of a
machine to make Ice Cream Sandwiches!
(Get the Creamy Peach Ice Cream Recipe HERE)

Pizzelle Ice Cream Sandwiches

3 Egglands Best Eggs

3/4 C Sugar

1/2 C. Unsalted butter~melted

1/2 tsp. Almond Extract

1 3/4 C. Flour

2 tsp. Baking Powder

Beat eggs and sugar together

for 2 minutes or until thick, 

slowly drizzle in the melted butter

and extract until smooth.

Sift together the flour and

baking powder then fold into

the egg mixture.

When your Pizzelle maker is heated

and ready, place 2 teaspoons of 

batter onto the pattern grids.

* depending on if you have a non-stick 

machine or not you, may need to 

lightly spray the grids.

Now it is up to you how you want to serve

these delicate cookie's.

Dust them with powdered sugar,

dip them in melted chocolate and nuts.

Form then into cannoli shells

or perhaps cone's.

Deliziosa, 

Lark

Homemade Creamy Peach Cheesecake Ice Cream

There is just something about making

Homemade Ice Cream....

I think this is the only time

I look forward to the HOT

Summer months. (lol)

Something that is a little different about
this recipe is that it's use of

 Sweetened Condensed Milk 

as part of the "base"!

I know I will be making up

some more tempting flavors

using this as a method. 

~So keep on the look out ;)

Creamy Peach Cheesecake Ice Cream

1 (8oz.) Philadelphia Cream Cheese~ softened

1 (14oz.) Sweetened Condensed Milk

2 tsp. Lemon Juice

3/4 C. Heavy Whipping Cream

1 1/2 C. Fresh Chopped Peaches

4-6 Graham Cracker Squares~ broken

In a mixing bowl whip the cream for 3 minutes

on high. Add in softened cream cheese, lemon

juice and sweetened condensed milk.

Continue to beat for another minute or

until mixture is smooth. Transfer this mixture

to your ice cream maker- follow

the directions of the machine.

When done mixing fold in the broken

graham crackers and peaches.

Place in a container with a lid

and freeze over night.

Chill out and Enjoy!

Lark

Never Fail Pie Crust

Believe me I have used many

of the frozen pie shell's you can

purchase at the store.

Who hasn't? They are fast,

easy, and dependable...right?

However I also know that some

are better tasting than others.

So why not make your own

pie crust? They aren't as hard

as you may think. PLUS they

taste like they are homemade!

I am pretty sure you have all 

the ingredients in your pantry too.

No Fail Pie Crust

*this will make 2 shells

3 C. Flour

1 1/2 C. Shortening

1 tsp. Salt

1 Egg~ beaten

5 TBSP Ice Water

1 TBSP Vinegar

Mix flour and salt together.

Cut in shortening with a pastry blender.

In small bowl beat together the 

egg, water and vinegar.

Pour all wet ingredients into

the dry all at once, blend together

until all liquid is absorbed.

Divide into 2 crust.

This is a easy to work with dough,

that can be re-rolled easily.

*This is a freezer friendly crust.

just roll out into desired size and place in

foil pan or you can also roll out dough

between 2 sheets of freezer paper, 

place in plastic freezer bag.

Easy does it, 

Lark

RED VELVET CAKE

It is said that everyone has a special

"Red Velvet" cake recipe somewhere

in their recipe files. Now WHO said

that I have NO idea...ha, ha.

Because I know I didn't have one.

I never really thought that I

needed one.  One day I was asked

to look through my many recipes

to find my "said" favorite 

red velvet cake recipe.

It was a L--O--N--G search!

Then all of a sudden I remembered

that I had made a really moist 

chocolate cake recipe last month.

I knew I could alter it into

a FABULOUS red velvet cake.

I made the recipe into (6)

Mini Bundt Cake's however

you can make this in

a 9x13, or 2- 8 inch rounds.

RED VELVET CAKE

2 1/2 C. Flour

1/2 C. Cocoa Powder

1 tsp. Baking Soda

1/2 tsp. Salt

1 C. Margarine~ softened

2 C. Sugar

4 Egglands Best Eggs

1 C. Sour Cream

1/2 C. Milk

3 TBSP Red Food Coloring*
*If you feel this is to much coloring,
you can add 1 oz. )

2 tsp. Vanilla Extract

*Cream Cheese Frosting

Preheat oven to 350

Sift together flour, cocoa, soda, salt.~ set aside

Cream together margarine and sugar

until light and fluffy. Beat in egg's

one at a time, mix until smooth.

Then add the sour cream, milk,

food coloring and vanilla.

Mix in sifted ingredients into

the batter slowly.

Pour into greased pans.

Bake for 20-25 minutes

or until cooked through.

Frost Cooled Cake with your

favorite Cream Cheese Frosting.

Add a little color to your cake,

Lark

Strawberry Rhubarb Pie Filling

Every year I look forward

to the fresh fruit that is available.

Although Rhubarb is considered 

a vegetable...I think of it as a fruit!

I love making jam, syrup and pies

with this tangy tart gem.

I have been asked time and 

time again to share my recipe

for my Strawberry Rhubarb Pie.

Today is your lucky day!

Straw-Rhubarb Pie Filling
4 C. Fresh or Frozen Rhubarb-diced
3 C. Fresh Strawberries- diced
1/2 C. Brown Sugar
1/2 Sugar
1/4 C. Quick Cooking Tapioca 
1 tsp. Almond Extract
Dash of Nutmeg and Cinnamon


Combine all ingredients in 
sauce pan. Cook on med. heat, 
stirring continuously until thickens.
(about 6 minutes)
Pour into Jars proceed to hot water bath
for 15 minutes.

*You can also pour into prepared pie crust
and bake at 400 for 45-60 minutes.
EVERYONE likes Pie!
Lark

Flavored Homemade Simple Syrup

I love making "homemade" version's

of items most people buy.

Syrup is one of the easiest

things to make, with little

ingredients and fabulous results!

Today I am sharing a "Simple Syrup"..

this type of syrup is used to 

make those old fashion

soda shop drinks.

You can also add this to your lemonade

 for added bonus flavor.

Flavored Simple Syrup

2 C. Berries~ frozen or fresh

1 C. Water

1 1/2 C. Sugar

Place water and sugar in a sauce 

pan over med heat. Stir and heat until

all the sugar is dissolved.

 Add in the berries.

(I love using blueberries, raspberries,

blackberries and cranberries)

Bring to a boil for 5 minutes.

Reduce heat to a simmer

and cook for another 8 minutes.

Pour into a fine mesh strainer

to press the juices through,

dis guard the seed's/pulp.

Let cool place in a container

and store in fridge.

Just add to your favorite

refreshing beverage.

*Try it on Ice Cream

Flavor your life,

Lark

Sour Dough Starter

FINALLY, I have found a great

SOUR DOUGH STARTER!

I have tried several recipes...

and THIS one is THE one!

I found a similar recipe on Pinterest ..

how ever they did not use as much

sugar and also only told me to

ferment for 6-8 days. 

I DO NOT recommend doing this!

AS y'all know  it takes times to make

a great "Starter" there are starters

that have been handed down from 

generations to generations.

So who knows, this may be the one

YOU pass down to your children.

MY SOUR DOUGH STARTER

2 C. Flour

2 C. Warm Water

2 1/2 tsp. Sugar

1 Pkg. Active Dry Yeast (2 1/4 tsp.)

In a 2 quart Ceramic or Glass bowl

*DO NOT use plastic or metal*

Combine the flour, sugar and yeast.

Stir in the warm water. It will be 

like a thick batter. This will thin as

it sit's and ferment's.

You can at this point leave it in the bowl

you mixed it in or transfer it

to another ceramic or glass container.

Cover it with loose plastic wrap,

leave out on your counter

for 10 days. (80-85 degree's is best)

Stir the mixture 1 or 2 times 

per day. Your starter is ready

when it develops a pleasant

sour smell.

At this point you can use the

stater in any Sour Dough recipe.

Or if you wish you can divide

the batter into (2) glass jars

and store in the fridge.

*if you do not use the starter

with in 2 weeks you need to add

1 tsp. sugar to the starter to help

keep it active.

 *When the starter is fermented it may separate

 and  have a yellow liquid layer on top.

 I just shake it up in the jar before I open it to use 

or add in the extra sugar.

To use the starter, measure out desired amounts as specified in the recipe. Let refrigerated starter come to room temperature before using. 

Start your own today,

Lark

Summer Time Orange Slushie

When the temperature's rise I 

crave water and fruit!

Why not have the best of both world's?

This is just one of the many 

COOL drink's I will be sharing with you

throughout the next month.

Summer Time Orange Slushie

* this will make (4) 12oz. glasses*

1 (12oz.) Frozen Orange Juice Concentrate

4 C. Fat Free Milk

1 1/2 C. Sugar

8-9 C. Crushed Ice

4 TBSP. Lemon Juice

Place all ingredients into blender~

blend until thick.

(I had to half this recipe in order to fit 

in my blender. So I ended up doing this twice.)

Stay Cool,

Lark