I am pretty sure I could live off ice cream. My wife bought me a Cuisinart 2Qt Ice cream maker a couple of years ago. I have used it at least hundred times. I have made many different versions of ice creams, from full fat custard and cream based to egg-less fat free versions. I have not found any that I dislike. For the version you see above, I tried to make up a healthier version. This was my first attempt at this recipe I came up with. I only used 5 ingredients:
5 cups of 2% milk
5 TBLS cornstarch
about 1.5 cups of sugar
3/4 good cocoa powder (I used Cacao Barry Extra Brute)
1 tsp of vanilla
I first heated up all but about half a cup of milk and the cocoa powder over medium heat. I stirred the remaining milk with the cornstarch. Once the milk was was short of a boil, I wisked in the milk and cornstarch mixture and brought to a boil stirring frequently. I boiled it for about a minute until it thickened. I then removed it from the heat and added the vanilla. Next, I placed the mixture into a bowl and covered the surface with plastic rap and refrigerated it overnight.
On Friday, I put it into the ice cream maker and 25 minutes later, presto, ice milk. The hardest part about the process is not eating the mixture before it's done. I have been guilty of standing over the machine sampling every 30 seconds. This time I made sure to leave the house for 30 minutes, so I would have some to serve to our guests on Sunday.
My review: It's not the best that I have made, but considering that this was the healthiest item on Sunday's menu it was good. It had the consistency of a pudding pop. I could have used cream or half and half to make it richer, but that was not my goal for this mission. Next time I might try using some invert sugar to make it a bit sweeter.
On Saturday, I started the casserole and made a pound cake. Here's how the casserole turned out.
This was the second time I made this. It's a good make ahead dish. Ingredients:
1 pound pork sausage
1/2 pound of thick sliced bacon
8 extra large eggs
2 1/4 cups milk (I used 2%)
1 tsp salt
1 tsp pepper
1 tsp ground mustard
1/2 tsp nutmeg
1 tsp cayenne pepper
1 cup shredded Vermont cheddar
1 roll of crescent rolls
First, I browned the pork and the bacon and drained the grease. Then I baked off the crescent rolls and cut them into peaces. Next, I scrambled the eggs with the milk and added the spices. I placed the broken up crescent rolls on the bottom of a greased casserole dish. I added in the meats and cheese. I poured the egg mix over everything, covered and refrigerated overnight.
Sunday I baked it for about 70 minutes uncovered in a 350 degree oven.
For the pound cake I made Mildred Cobb's Pound Cake that my mom made for me growing up. I have tried making many variations of pound cake, but I like this one the best. I used the standard pound cake method to make it.
Ingredients:
8 oz butter
600 g (3 cups) sugar
5 eggs
1 tsp baking powder
426 g (3 cups) all purpose flour
2 tsp vanilla
2 tsp almond extract
1/4 salt
I baked it in a 325 degree oven for 90 minutes. I actually made 2 of these. The first one I made Saturday did not depan properly. I coated the bundt pan with shorting and flour to get a crispy crust knowing that I've had problems with my pan in the past. Here was the result.
As you can tell, my wife and I sampled some. It still tasted good, but lacked the crust I was looking for. The second one I made Sunday morning turned out better, but still not perfect. I used the America's Test Kitchen method of coating the pan with a melted butter and flour mixture. To prevent problems in the future, I just ordered a new pan off Amazon. Hopefully, this will solve my problems.
After I baked the second cake on Sunday, I made a glaze (not pictured) for it. I just mixed milk, powdered sugar, almond extract, and some melted butter together to consistency of a thick glaze. I drizzled it over the cooled cakes. I don't know the exact amounts of the ingredients. I just kinda wing it as I go. Good glaze though.
A couple of hours before the guests arrived I preheated the oven to 350. I made the sausage cheese ball mixture. Another recipe I grew up eating.
It is very easy to make, especially with a stand mixer. Ingredients:
8 oz extra sharp cheddar cheese (I used Cabot)
360 g (3 cups) bisquick mix
1 lb pork sausage
1 tsp cayenne
1 tsp pepper
1 tsp ground mustard
I just put everything in the mixer and turned it on. After a dough is formed, I rolled the mixture in golf ball size rounds and baked them for about 20-25 minutes.
Grits are cooked thousands of ways. I grew eating mostly instant grits, but have moved away from them to more slow cooking varieties. I don't know that I have a favorite way to cook them, or even a a favorite type to cook. I have used Bob's Red Mill polenta, which is a yellow grain. I have used stone ground corn meal. I have used all water. I have used all milk. I have used many ratios of both. Then I have to decide if I want to add cheese or not. What kind of cheese? Do I want cheddar, parmesan reggiano, or something else? I can't say that I have every really made a bad choice because I love grits. For Sunday's meal I made a more southern variety.
Ingredients:
4 cups 2% milk
4 cups water
2 cups Quaker Quick Grits (not instant and not the slow cooking kind)
about a tablespoon of kosher salt
1/2 cup extra sharp cheddar cheese
3 tbl butter
I do things a bit differently that most people. I first add the grits and salt to a pot. Then I add the milk and water and bring to a boil, stirring often. Once I get a boil, I turn the heat to low, cover the pot and simmer for at least half an hour, stirring occasionally. A couple of minutes before serving, I add in the butter and cheese. Yummy.
Well I think that covers last nights course. It was good eating. Not something I recommend eating everyday, but a good Brinner. There was not much left over, so I will take that as a signal that others liked it too :)
Update: My wife finished off the sausage cheese balls last night after work. They heat up great. Good thing she ate them, or I would be eating them today.
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