Black Cherry Ice Cream

For as long as I can remember, homemade ice cream has been part of summer and the Carling family reunions. When I was very young and we camped at the Brown Creek, hand-cranked ice cream makers were used and all the cousins took turns until the adults had to take over when the cranking got too hard. My grandma usually makes banana nut and I'm pretty sure there was always a freezer of vanilla. A few years back my mom made this cherry ice cream for the reunion and it has become my most favorite homemade ice cream flavor. Thanks Mom for another great recipe! I use whole milk instead of half-and-half and don't add any more than 4 cups. 

-Mom Pulsipher

3 eggs
1 1/2 cups sugar
2 cups heavy cream
4 cups half-and-half (or whole milk)
1 tsp. vanilla
1 tsp. cherry extract
1/4 tsp. salt
8 oz. jar maraschino cherries, drained and cut in fourths
15 oz. can dark sweet cherries cut in fourths, plus 1/2 cup of the juice (or 2 cups frozen dark sweet cherries, no juice needed)
Additional milk, as needed

Whisk the 3 eggs. Add sugar to eggs and whisk until smooth and sugar is dissolved. Add cream, half-and-half, vanilla, cherry extract, and salt. Refrigerate for half an hour. Stir in cherries and juice. Put in freezer canister. Add a little milk if needed to get a good level. Freeze according to the directions for your ice cream freezer. After churning, place in the freezer, in an air-tight container. It's best to cover the surface of the ice cream with plastic wrap to prevent ice crystals.

Chicken Fajitas

-Taste of Home, modified

2 tablespoons fresh lime juice

1 tsp. salt

1 ½ tsp. dried oregano

1 ½ tsp. ground cumin

1 tsp. garlic powder

½ tsp. onion powder

½ tsp. chili powder

½ tsp. paprika

½ tsp. crushed red pepper flakes, optional

1-1/2 pounds boneless skinless chicken breast, cut into thin strips

½ medium sweet red pepper, julienned

½ medium green pepper, julienned

½ medium sweet yellow pepper, julienned

½ large onion, julienned

6 flour tortillas (8 inches), warmed

Shredded cheddar cheese, salsa, guacamole and sour cream

In a large resealable plastic bag, combine lime juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

Corn, Avocado, and Tomato Salad

A delicious summer side dish!

-Family Fun

2 Tbsp. olive oil
1 Tbsp. fresh lime juice
1/4 cup chopped cilantro
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 1/2 cups fresh corn kernels (from about 5 ears) *I like to blanch the corn first
1 1/2 cups diced avocado (1/2-inch pieces)
1 pint cherry tomatoes, quartered
1/2 cup finely diced red onion

In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.

Add the corn, avocado, tomatoes and onion and toss to mix. Serve at room temperature. Serves 4 to 6

BBQ Chicken Calzone

-Tasty

INGREDIENTS

1 tablespoon butter

1 red onion, julienned

1 pound pizza dough

6 slices provolone cheese

1 rotisserie chicken, shredded

½ cup BBQ sauce

1 egg (beaten for egg wash)

PREPARATION

1. Preheat oven to 375˚F/190˚C

2. Over medium heat, melt butter and add onions.

3. Cook onions until golden brown and caramelized, stirring occasionally.

4. Roll out the pizza dough until it is about 14 inches by 8 inches, and lay on a piece of parchment paper.

5. Place slices of provolone across the center of the dough.

6. Add shredded chicken, caramelized onions, and BBQ sauce.

7. Fold the longer sides in first, one at a time, and pinch the edges to seal. Cut off any excess dough and pinch together.

8. Flip it over and apply an egg wash to the outside of the dough.

9. Carefully, make two to three inch slits on the top for ventilation.

10. Bake for 25-30 minutes, or until golden (times & temperatures may vary depending on the oven).

11. Cut into two inch pieces & serve with extra BBQ sauce.

12. Enjoy!

Cookie Cake

Why have cake when you can have a cookie cake?! This cookie cake bakes up perfectly in the Demarle Grande mold. I highly recommend this chocolate fudge frosting!

-Fresh April Flours

2 and ¼ cup all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

¾ teaspoon salt

¾ cup (1 and ½ sticks) unsalted butter, melted

1 cup firmly packed brown sugar (light or dark)

¼ cup granulated sugar

1 large egg + 1 large egg yolk

2 teaspoons vanilla extract

1 cup chocolate chips (I prefer ½ milk, ½ semi-sweet)

CHOCOLATE FUDGE FROSTING

2 ounces unsweetened baking chocolate, coarsely chopped

4 Tablespoons unsalted butter

1 teaspoon vanilla extract

3-4 Tablespoons milk or cream

2 cups powdered sugar

pinch of salt

COOKIE CAKE

Preheat the oven to 350ºF. Spray a 9" springform pan with non-stick spray or use Demarle Grande mold (no spray). Set aside.

In a large bowl, toss together the flour, cornstarch, baking soda, and salt. Set aside.

In a medium size bowl, whisk together the butter, brown sugar, and granulated sugar until smooth. Whisk in the egg, egg yolk, and vanilla extract until completely combined.

Pour the wet ingredients into the dry ingredients and stir until no flour clumps remain. Fold in the chocolate chips. Press the cookie dough evenly into the prepared pan. Bake for 23-25 minutes until edges begin to brown. You may cover the cake with foil to prevent browning, if preferred. Remove from oven and allow to cool on a wire rack completely before decorating with frosting.

CHOCOLATE FUDGE FROSTING

In a small saucepan over medium heat, melt the unsweetened baking chocolate and the butter. Allow to cool for 15 minutes.

In a medium bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine cooled chocolate/butter mixture, vanilla extract, and milk or cream (starting with 3 Tablespoons). Turn the mixer onto low and slowly add the powdered sugar. Increase mixer speed to medium and beat until completely combined, scraping down sides as needed. Add salt to taste.

Remove cooled cookie cake from springform pan and place on serving platter. Fill a piping bag with the frosting and decorate the cookie cake. I like to use a Wilton 1M tip. If using, add sprinkles before frosting sets. Cookie cake remains fresh covered tightly at room temperature for up to 4 days. Undecorated cookie cake may be frozen, up to 2 months. Thaw in refrigerator overnight and allow to come to room temperature before decorating.

No-bake cookies

I can't believe I haven't posted these! Easy cookies for those learning how to cook.

-Mom Pulsipher

2 cups sugar
1/2 cup milk
1/4 cup cocoa
pinch salt
1/2 cup butter
1 cup peanut butter
1 tsp. vanilla
3 cups quick oats (we like 2 cups oats + 1 cup coconut)

In large saucepan, combine sugar, milk, cocoa, salt and butter and mix well. Bring to  boil and cover saucepan for 30 seconds to allow steam to wash sugar crystals down sides of pan. Stir mixture and bring to a boil that can't be stirred down for 1 minute. Remove from heat and stir in peanut butter and vanilla until smooth. Add oats and mix well. Let mixture stand for 10 minutes, stirring occasionally to let the oats absorb some of the liquid. Drop mixture by spoonfuls onto Silpat or waxed paper.

Sugar Cookies

These cookies are great for decorating with royal icing; the dough can be used right away and the cookies keep their shape and stay fresh for about a week.

-Sweet Sugarbelle

1 c. {two sticks} of REAL unsalted BUTTER, softened

 1 1/2 c. confectioner’s sugar

 1 egg

 2-3 tsp flavoring (1 ½ tsp. vanilla and 1 ½ tsp. almond extract)

 2 1/2-2 3/4 c. all-purpose flour (3 cups)

 2 tsp. baking powder

 1 tsp. salt

Cream together softened butter and confectioner’s sugar. Crack the egg into a separate bowl, and add the flavoring. I use emulsions, but extract also works well. Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated. 

In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture. I can tell the dough is ready when most of it sticks to the paddle. When I touch it, it has a little give, but does not stick to my fingers.

Roll out on parchment to about 1/4 an inch thick, use flour for dusting as necessary. Then, cut and bake at 400 degrees for 7-8 minutes. This version makes 2-2 1/2 dozen, doubled, it makes 4-5 dozen.