Snow Ice Cream

Ben in North Carolina wrote back after trying the hot chocolate recipe. Now, he wants some snow ice cream to go with his hot chocolate. I can't blame him. What a great combination!

Dear Aunt Sally,

Absolutely Delicious! Made the recipe with the truffles. It is like dessert in a cup. Used mostly sugar free ingredients. Thank you, Aunt Sally. In the near future since Wilmington has between 4-6 inches of snow; how about a recipe for snow cream!

Ben in North Carolina 

Dear Ben,

Thank you for your kind compliment! I only wish I could see Wilmington in the snow. It's such a beautiful place.

A snow ice cream recipe is merely a suggestion. The exact amounts depend upon taste and the density of the snow. The one constant is the snow must be freshly fallen and clean.

This is the basic recipe. Adjust to your tastes. Low calorie sweetener may be substituted for the sugar. Adjust sweetener amounts according to package instructions.

Fondly,

Aunt Sally

Snow Ice Cream
1 gallon freshly fallen snow
1 cup milk or cream
1/2 cup white sugar
1 teaspoon vanilla

Place snow in large mixing bowl.

In another bowl, stir together the milk, sugar and vanilla.

Gently pour over the snow and stir to combine. Taste and adjust ingredients to your liking. Serve immediately. 

Variations
Follow the above recipe, but change the ingredients to one of the variations listed below. 

Dream Snow Ice Cream (tastes like a Dreamsicle)
1 gallon freshly fallen snow
1 cup milk or cream
1/2 cup white sugar
1 teaspoon vanilla
1 - 2 teaspoons grated orange rind

Maple Snow Ice Cream
1 gallon freshly fallen snow
3/4  cup milk or cream
1/4 cup maple syrup

Fruity Snow Ice Cream
1 gallon freshly fallen snow
3/4  cup milk or cream
1/4 cup fruit syrup (strawberry, peach, blueberry, lingonberry, etc.)

Chocolate Snow Ice Cream
1 gallon freshly fallen snow
3/4  cup milk or cream
1/4 cup chocolate syrup

My yard: Snow on Cactus and Yucca

BROWNIE PIE

This is another in the series of simple, easy recipes. The original instructions read: "This one is a challenge.  I didn’t prepare anything.  You have to look through the cabinets."

I'll reveal the mystery behind these recipes tomorrow.

BROWNIE PIE

6 tablespoons cocoa
½ cup sugar

4 tablespoons butter
¾ cup dark corn syrup
1 teaspoon vanilla
3 eggs
1 cup pecan halves
9 inch pie shell

Preheat oven to 375º.

Stir together cocoa and sugar thoroughly.

Melt butter by microwave for 30 seconds. Add butter to cocoa mixture.

Add syrup, vanilla and eggs.  Stir with whisk thoroughly.

Add nuts.  Pour into pie shell. PUT PIE SHELL ON BAKING SHEET!!

Bake 40 to 50 minutes until set.  Cool thoroughly before cutting.  Save me a piece!!

Apple Crumble

This is an old home ec' recipe. Easy. Never fails. Delicious!

Apple Crumble

2 tart apples
2 tablespoons apple juice or water
1/3 cup (sifted) all-purpose flour
½ cup sugar
½ teaspoon salt
½ teaspoon cinnamon
2 ½ tablespoons butter

Preheat over to 375º.  Wash and dry apples.  Pare. Cut into fourths and slice fourths.  Placed in greased baking dish.  Sprinkle water on apples.  Blend dry ingredients and butter until crumbly.  Spread mixture over apples.  Bake 30 minutes or until apples are tender and crust is brown. Serve warm with cream. Serves four.

These are the original instructions from home ec class.  Apple juice may be substituted for water. Quite tasty.

Cherries Jubilee, Worry and Kissing Girls

Dear Auntie,

I’m going to have friends over on Wednesday for dinner. I’m not sure what to serve yet.

Would you be kind to give me some ideas? I would love to try something new.

Angel

Dear Angel,

To impress guests, the thrill of a harrowing near death experience will get ‘em every time. Don’t worry. It’s only a teeny-tiny blazing inferno.

You do know I’m referring to Cherries Jubilee, don’t you? The threat of certain death is part of the appeal of this classic dessert.

You don’t believe me? Oh, come on. Who hasn’t worried about the nice pastry chef catching afire on a leisurely Sunday brunch? (OK. His ex-wife may not have worried too much, but that’s a little TMI.)

You too, can bring this thrill to your dinner table. A chafing dish or hot plate at the ready and you’re good to go.

But don’t worry. The flames are only for show. You control the flames. They do not control you. Think of it as a magic show.

As the flames soar upward, your guests will ponder in silent terror:

“I never wrote my will!”
“I never finished my novel!”
“I never kissed a real girl!”

After that climax and denouement, it wouldn’t matter what you served earlier. The thrill of living to see another day would dim any thought of earlier courses. Heck, you could have slapped down Frito pie and they would think you’re a star.

Very Cherries Jubilee

This recipe calls for four – count ‘em FOUR – different cherry-centric ingredients! How nummers is that?

2 tablespoons butter
½ cup light brown sugar
½ cup cherry juice

1 pound frozen cherries
½ cup dried cherries

¼ cup cherry brandy
2 tablespoons almond liquor

In a large skillet set on medium heat, melt butter. Add sugar and stir to combine. Add juice. Raise heat to high and stir until sugar is dissolved. Reduce heat to medium. Add cherries. Simmer three minutes, then raise to high heat. (Heating frozen cherries too quickly will cause them to release too much liquid.)

Bring to boil. Push cherries to one side. Pour brandy into pan in side opposite cherries. Heat brandy and ignite. (Use a long match.) Let flames die down but do not stir. After flame dies down remove from heat and add almond liquor.

Serve over ice cream or pound cake.