The new Cuisinart Ice Cream maker is getting workout!
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| 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
** Exported from Now You're Cooking! v5.88 **
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
** Exported from Now You're Cooking! v5.88 **
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
** Exported from Now You're Cooking! v5.88 **
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.
@@@@@ Now You're Cooking! Export Format
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
** Exported from Now You're Cooking! v5.88 **
Bon Appétit!
2 comments:
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
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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