After being off food for a couple/few weeks, it’s interesting to see my appetite coming back with a vengeance. Despite the heat too.
So while I try to catch up with my BlogLine (350+ blogs, some not looked at in almost a month) and skimming the recipes, oh my. There probably will be quite a few recipes posted here. Not that I plan on cooking any time soon, too hot… but just in case.
Hair is getting longer and have to dig out bandanas and see about making some headbands. Also have to see if I remember how to do dutch and french braids on my self. Just so that my hair which is now to my collar if I where to pull down the curls and my bangs are perfect which means I can eat them if I pulled down a curl. This is great, except when I am hot and the curls flop.
Most delicious food discovery ever – Really Raw Honey I eat it by the spoonful or spread on waffles or with my almond butter for an amazing sandwich. Will be trying it on biscuits soon. MMMMMMM
2 cups pitted sweet cherries
1 1/2 cups ice
1 1/2 cups vanilla yogurt
1/4 cup honey (I’ll have to try out my raw honey, yummo!)
Place cherries, ice, yogurt and honey in a blender – process until smooth.
Makes about 2 to 4 servings.
8 tablespoons unsalted butter, softened
1/2 cup confectioners’ sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large egg yolks
14 ounces sweetened condensed milk
3/4 cup fresh lemon juice
1 teaspoon fresh grated lemon zest
Preheat oven to 350
In a large mixing bowl, cream together butter, sugar and salt until light and fluffy. Pour in flour and mix just until combined. Scoop the dough into an 8″ square baking pan coated with nonstick spray. Evenly press the dough over the bottom and about 1/2″ up the sides of the pan. Prick the dough all over with a fork. Place in the oven and back until lightly golden, about 15 to 20 minutes.
Meanwhile, in a large bowl, whisk together yolks, condensed milk, lemon juice and zest until well combined. Remove the baking pan from the oven and pour the filling over the hot crust – place back into the oven and bake until filling is set, about 22 to 28 minutes. Remove and cool completely.
Place the pan into the refrigerator and chill until firm, about 2 hours. Cut into squares and dust with confectioners’ sugar, if desired.
Banana Ice Cream (for Ryne because he’s watched the Going Banana episode a zillion times, it’s his favorite)
6 (approximately 2 1/4 pounds) ripe bananas
1 tablespoon fresh squeezed lemon juice
3/4 cup light corn syrup
1 vanilla bean, scraped
1 1/2 cups heavy cream
Place bananas in freezer and freeze overnight. Remove bananas from freezer and allow to thaw for 45 minutes to 1 hour. Peel bananas and place in bowl of food processor along with the lemon juice. Process for 10 to 15 seconds. Add corn syrup and vanilla bean seeds and turn processor on. Slowly pour in the heavy cream. Process until smooth. Chill mixture in refrigerator until it reaches 40 degrees. Transfer mixture to an ice cream maker and process according to manufacturer’s instructions. Place mixture in an airtight container and freeze for 3 to 6 hours before serving.