Sunday, September 29, 2013

Nectarine Ice Cream


3 large nectarines 
3/4 cup sugar 
1 tablespoon fresh lemon juice 
1 cup half-and-half 
1/2 cup heavy cream 
a 2-inch piece of vanilla bean 
1/4 teaspoon finely grated fresh lemon zest


Peel the nectarines, reserving the peelings, and slice them, reserving the pits.
 In a food processor combine the nectarine slices, 1/2 cup of the sugar, and the lemon juice and pulse the motor until the nectarine slices are chopped coarse. 
Transfer the mixture to a bowl and chill it, covered. 
In a saucepan heat the half-and-half, the cream, the reserved nectarine peelings and pits, the remaining 1/4 cup sugar, the vanilla bean, the zest, and a pinch of salt over moderate heat until the mixture is very hot but not boiling;. 
Remove the pan from the heat, let the mixture cool to room temperature, and chill it, covered, for 1 hour, or until it is very cold.
Strain the cram mixture through a fine sieve into the bowl with the chopped nectarines, stir the mixture until it is combined well, and freeze it in an ice-cream freezer according to the manufacturer's instructions. 25 minutes or until it looks thick and delicious.

Note: Use a potato peeler to get the skin off of the nectarine. It is so much easier than using your hands to peel the nectarine!
Enjoy! This is our favorite ice cream recipe!
Recipe found here

Tuesday, April 23, 2013

Orange cake

Orange Cake

1 box white cake mix
1 3.4 oz pkg instant vanilla pudding
4 eggs
2/3 cup oil
1/2 cup milk
1/4 cup orange juice
1/2 cup sour cream
2 tbs orange zest
Orange buttercream 
1/2 cup butter softened
8 oz cream cheese softened 
2 tsp orange flavored gelatin
2 tsp orange zest
1 tsp vanilla
4-5 cups powder sugar
1 tbs milk if needed 

Heat oven to 350 and prepare two 8 inch pans. 
Sift cake mix and pudding into small bowl; set aside.
 In large bowl mix eggs, oil, milk, orange juice, 
sour cream and orange zest until smooth. 
Add in cake mixture stir until well combined. 
Divide batter between to pans and bake for 25-30 min. 
For frosting. Beat butter and cream cheese for 2 min. 
Add gelatin, orange zest, and vanilla, beat well.
 Slowly add powder sugar and beat until it reaches desired consistency.
 Add milk if needed. 
note: I would double the recipe of frosting. 
also to get a smooth finish use a pallette knife and 
cake smoother dip in hot water then on the frosting.
 it is a miracle worker I tell ya!