What can I do to transform 2 apples?

Have you ever found just two lonely apples in your pantry and wondered what to do with them? There are days when I don’t want to eat just an apple, so I transform them into something that will alter their form from fresh off the tree to hot out of the oven..

Apple Cinnamon Coconut Coffee Cake

2 apples ~cored, peeled, diced and soak in lemon juice until needed in batter.
2 eggs
1/4 cup cooking oil
1 cup white sugar
1 cup sour cream
In a mixing bowl beat eggs until frothy. Beat in cooking oil and sugar. Blend in sour cream.
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1 1/2 cups all purpose flour
1 1/2 tsp. Baking Powder
1 tsp. Baking soda
1/4 tsp. Salt
In another bowl measure flour, baking powder, soda and salt. Mix well and add to first bowl. Stir until combined. Adding the drained apples to the batter.
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1/2 cup Medium coconut
1/4 cup Brown Sugar, packed
2 tsp. Cinnamon
In a small bowl stir coconut, brown sugar and cinnamon. Put 1/2 of the batter in the bottom of a greased 9x5x3 inch loaf or a square pan. Sprinkle 1/2 cinnamon mixture over top. Spread a second half of batter over by putting dabs here and there. Sprinkle second half cinnamon mixture over top,. cut through batter with knife to give swirling, marbled effect. Bake in 350 F. oven for 1 hour. After loaf stands for 10 minutes, remove from pan and cool on rack .

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Chocolate Mint Ice Cream

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As its name suggests, Chocolate mint is a variety of mint that has nuances of chocolate in both fragrance and flavor. Subtle notes of cocoa and vanilla mix with a traditional spicy mint finish. When grown in sufficient sunlight, the lush green leaves even develop burgundy veins to match the chocolate-colored stems.

I thought I’d make some ice-cream using the chocolate mint I’ve been growing for two years.

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Chocolate Mint Ice Cream

2 1/2 cups milk

3 1/2 cups chocolate mint

5 egg yolks

2/3 cups sugar

1 cup heavy cream

(I added one vanilla stick to the cooking mixture)

In a medium saucepan, combine milk and fresh chocolate mint. (I used about 1 cup of fresh mint, instead) Bring mixture to a gentle boil, cover and remove pan from heat. Steep mixture for 30 minutes. Strain mixture, reserve milk and discard solids.

Combine egg yolks and sugar in a bowl of an electric mixer fitted with a paddle attachment. Beat on medium-high speed until very thick and pale yellow, for about 3-5 minutes. Return milk to a simmer.

Prep an ice water bath. Place ice cubes in a bowl and fill half with water.

Temper the egg yolks by slowly adding half of the warm milk mixture to the egg yolk mixture while stirring constantly until blended. Add new mixture to sauce pan with remaining milk. Stir consistently over low heat until mixture is thick enough to coat the back of a wooden spoon.

Remove saucepan from heat and immediately stir in cream. Place in an empty bowl over the ice water bath. Strain mixture through a fine mesh strainer into empty bowl and chill for at least 3 hours to overnight in the refrigerator.

Freeze custard in ice-cream maker according to the manufacturer’s instructions. (I added Toffee bits to the mixture after putting it into the ice-cream maker)  Store in an airtight container in freezer until ready to eat.. (I put plastic wrap over the top of the stored ice cream to keep crystals from forming on top of the ice cream…) Works like a charm….

Ice Cream Maker

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I also made a crock-pot of chili, so I could have chili dogs for dinner…

This was a nice finish to our evening meal and who doesn’t love chili dogs?

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Until next time

~  Laura  ~