2 1/2 cups milk
2 cups sugar
1/2 teaspoon salt
2 1/2 cups half and half
1 1/2 tablespoons vanilla
5 cups whipping cream
Scald milk until bubbles form around edge. Remove from heat. Add sugar and
salt. Stir until dissolved. Stir in half and half, vanilla and whipping
cream. Cover and refrigerate 30 minutes before pouring into canister and
freezing. Makes about 2.5 qts.
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 cups milk
4 eggs — separated
1 cup butter — melted
start heating waffle iron
sift together flour, baking powder, and salt
combine milk and egg yolks
beat egg whites until stiff
add milk egg yolk mixture to dry ingredients
beat just enough to moisten dry ingredients
stir in slightly cooled butter
fold in egg whites leaving little fluffs showing in the batter
pour batter from pitcher onto middle of waffle iron
From The New Basics cookbook – yummy!
The New Basics Cookbook
3 cups unbleached white flour
1 1/8 cups warm water — 100-110 degrees
1 1/2 tablespoons dry milk
2 tablespoons sugar
1 1/2 teaspoons salt
2 tablespoons butter — melted and cooled
3 teaspoons yeast
Combine water, yeast and sugar and let sit a few minutes.
Add butter, dry milk and salt.
Add flour until you can no longer stir then knead in the rest of the
flour. You may need to add more if dough is still really sticky.
Knead until dough is smooth and elastic.
Place dough in greased bowl and allow to rise until doubled. About 1 hour.
Form into loaf and let rise again until doubled.
Bake at 350 for 30-35 minutes.
Saute in 2 Tbls. butter:
1 diced onion
4 cloves garlic
Add and cook until fragrant:
2 tsp. cumin
2 tsp. oregano
salt and pepper
1/2 tsp. dried crushed red pepper
Set aside onion mixture.
Saute 2 pounds diced chicken breast in butter
Add onion mixture to cooked chicken.
3 (15oz) cans white kidney beans
3 cups chicken broth
2 cups half and half
2 cans diced green chilis
Make a small amount of roux and whisk into simmering soup. Cook a few minutes, add 1 cup sour cream and monterey jack cheese to taste.
2 cups flour
1 t. baking soda
1 t. baking powder
1/2 t. salt
2 sticks unsalted butter, softened
1 cup sugar
1 cup brown sugar
1 t. vanilla
3 cups oats (not instant)
1 cup dried cranberries
6 oz. good quality white chocolate, coarsely chopped
Preheat oven to 350, line 2 baking sheets with parchment. Whisk dry ingredients together and set aside. Cream together butter, sugars, eggs and vanilla until light and fluffy. Add flour mixture; stir until completely blended.Â Fold the oats, cranberries and white chocolate into the dough. Using large cookie scoop, drop onto baking sheets about 2″ apart. Bake for 11 minutes or until golden but still a little moist. Let cool on pan for 5 minutes then transfer to a rack. If desired, dip bottom of cookies in melted white chocolate.