7th
October
2008
Ingredients:
2 cups self-rising flour
2 teaspoons cinnamon
6 tablespoons sugar
1-1/2 sticks (3/4 cup) unsalted butter
2 eggs
1/3 cup strong, brewed coffee
1/4 cup milk
1/2 cup golden raisins (or chopped dried apricots)
1/2 cup chopped pecans (or walnuts)
Extra milk and sugar for toppings
Directions:
1. Stir together the flour, cinnamon, and sugar.
2. Cut the butter into tablespoon pieces and blend with the pastry blender or two knives into
the dry mixture. (Butter pieces should be the size of small peas.)
3. Mix together the eggs, coffee, and milk.
4. Stir into the dry mixture to form a soft dough. Stir in the fruit and nuts.
5. Turn dough out onto a floured board and gently pat into a circle of dough about 1/2″ thick.
Cut out rounds with floured biscuit cutter and place them on a greased baking sheet. Gently
brush tops with milk and sprinkle with sugar.
6. Bake in a preheated 400° F oven for 12 to 15 minutes or until golden brown.
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27th
September
2008
Ingredients
- 1 package chocolate wafers, crushed
- 5 tablespoons unsalted butter, melted
- 1/2 gallon coffee ice cream, softened (on counter for 15 to 20 minutes)
- 6 tablespoons coffee-flavored liqueur, divided (recommended: Kahlua)
- 1/2 pint heavy whipping cream
- 1/2 cup powdered sugar
- 2 tablespoons hot fudge sauce
Directions
Preheat oven to 350 degrees F.
Combine crushed cookie wafers with melted butter and press onto bottom and up sides of a 9-inch pie pan. Bake in oven for 10 minutes. Let cool.
Combine softened ice cream and 5 tablespoons coffee-flavored liqueur using a stand mixer or hand mixer until creamy. Fill pie crust with ice cream mixture, cover with plastic wrap and place in freezer for 3 to 4 hours.
Whip heavy cream with powdered sugar until soft peaks form. Top frozen pie with whipped cream. Refreeze for 1 hour.
Combine remaining tablespoon of coffee-flavored liqueur with hot fudge sauce, drizzle over top of pie and serve.
from Guy Fieri
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posted in Ice Cream Pie |
24th
September
2008
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22nd
August
2008
Ingredients
6 large egg yolks
2 cups whole milk
2 cups whipping cream
3/4 cup sugar
1 cup dark-roasted coffee beans, coarsely chopped
2 tablespoons rum
1 teaspoon vanilla
About 1 cup dulce de leche (recipe follows; see notes) or purchased caramel sauce
Preparation
1. In a bowl, beat egg yolks to blend.2. In a 3- to 4-quart pan over medium-high heat, combine milk, cream, sugar, and coffee beans; stir until sugar is dissolved and mixture is simmering. Remove from heat, cover, and let stand 30 minutes. Pour through a fine strainer into a bowl; discard coffee beans. Rinse pan, return milk mixture to it, and bring to a simmer over low heat.
3. Whisk 1/2 cup of the warm milk mixture into egg yolks; pour yolk mixture into pan. Stir constantly over low heat until mixture is thick enough to coat the back of a spoon, 4 to 6 minutes; do not boil.
4. Pour into a clean bowl and chill, stirring occasionally, until cold, about 2 hours; if desired, cover and chill up to 1 day.
5. Stir rum and vanilla into custard. Freeze mixture in a 1-quart or larger ice cream maker according to manufacturer’s directions. Serve, or transfer ice cream to an airtight container and freeze until firm, at least 6 hours, or up to 1 week. Scoop into bowls and top with dulce de leche.
Dulce de Leche. In a heavy 5- to 6-quart pan over medium-high heat, stir 4 cups whole milk and 1 1/4 cups sugar until sugar is dissolved and mixture is boiling. Stir in 1/2 teaspoon baking soda. Reduce heat to low and simmer, stirring occasionally with a flexible spatula, until mixture is golden brown and reduced to about 2 cups, about 1 1/2 hours. Pour through a fine strainer into a bowl; discard residue. Makes 2 cups.
Yield
Makes 6 to 8 servings
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posted in Coffee Ice Cream |
