My Wonderful World

W e l c o m e... And Enjoy!

Sunday, April 17, 2011

A Tasty Encounter

The new Cuisinart Ice Cream maker is getting workout!  

Strawberry Ice Cream, Sugar Cookies and Orange/Coconut Sorbet

My recipe for Sugar Cookies has a minor variation that I enjoy....real almond extract.   I think this adds a greater depth of flavor than just a vanilla extract.  Using pure extract is more expensive, but the flavor is worth every cent. 


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Old Fashioned Sugar Cookies

Cookies

3 c flour; sifted
1 1/2 ts baking powder
1/2 ts salt
1 c white sugar
1 c butter; room temperature
1  egg; lightly beaten
3 tb half-and-half
2 ts almond extract


Preheat oven to 400F.    I prefer 375F. Convection.

Sift together all-purpose flour, baking powder, sugar and salt into food processor bowl.  Add quarter inch cubes of chilled butter.  Pulse until blended and mixture is crumbly.

In a separate cup, whisk with a  fork, lightly beaten egg, almond extract and half-and-half. Pulse liquid into processor bowl.   Remove to work surface and gently knead to combine.  Chill dough for one hour for easier rolling.

On a floured surface, roll out dough to 1/4 inch thickness. Cut into shapes.   I prefer the "log" method of rolling the dough into a 12 inch log in parchment paper.   Refrigerate until well chilled.  Remove  and slice into half dollar sized rounds.  Place on baking sheet covered with parchment paper. Sprinkle with sugar or leave plain for decorating with icing.

Bake for 8 to 10  minutes, or until lightly brown.

Notes:  ©WHStoneman

Yield: 60 cookies


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I am discovering that ANY fruit can be made into a sorbet.   If you are watching your sugar intake, use Splenda.   If this isn't a concern, use the same amount of granulated sugar.   Brown sugar pairs well with bananas and mangoes. 



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Orange/Coconut Sorbet

Ice Cream, Sorbets, Sugar Buster

4 lg navel oranges; peeled and sliced
1/2 c Splenda
1/4 c water
1/2 c coconut; shredded


Peel oranges, removing all white pith.  Remove navel and discard...this is every bitter and uneatable.

Dissolve Splenda in water.   Place peeled orange sections into food processor.  Add Splenda water and thoroughly blend.    If desired, you can strain in fine mesh sieve but I find the processor does the job for you.

Proceed with your ice cream makers directions.   As the sorbet is all most frozen, add coconut just to combine.

Notes:  ©WHStoneman

Yield: 2 pints


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                                            Bon Appétit!

2 comments:

Mary said...

This sounds deicious. It is so nice to be able to make creams and sorbets at home. The flavor is always more intense. I now you'll get good use from that machine. I hope you have a great day. Blessings...Mary

Reeni said...

I have a new Cuisinart too! It will get lots of use this summer. Your sorbet looks wonderful and how did you know I've been craving sugar cookies?!

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2015