Annie's Cooking Club

YOU MUST HAVE AN ICE CREAM MAKER FOR THIS   

3 egg yolks

2 cups heavy cream

1 cup whole milk

¾ cup sugar

1 ½ tsp. Vanilla extract

            Pinch of salt

4 tsp. Matcha (a Japanese green tea powder-find at an Asian market OR read comment below.)

Whisk yolks in a large bowl.

Heat cream, milk, and sugar in saucepan over medium-low until steaming, stirring occasionally, about 4 minutes.  Whisk in the matcha. 

Temper about ½ cup mixture into yolks, then whisk yolks into remaining cream mixture.

Cook custard over medium-low, stirring occasionally until thickened, about 3 minutes; add vanilla and salt.  Return to a bowl and cool until almost room temp, use an ice bath to cool faster. 

After cool, cover with plastic wrap, and chill custard over-night or for at least 4 hours. 

Churn in an ice cream maker according to instructions. 

Makes 4

Time 1 ¾ hours (includes 1 ½ hours of simmering)

1 bottle of red wine

½ cup sugar

½ cup orange juice

1 cinnamon stick

1 tsp. Whole cloves

4 pears, Bartlett or Anjou, peeled

¼ cup vanilla yogurt

¼ cup sour cream

1 Tbsp. brown sugar

¼ cup sliced almonds, toasted

Heat wine, sugar, orange juice, cinnomon, and cloves in a sauce pan over medium until sugar has dissolved, 3-5 minutes, stirring occasionally. 

Add pears and bring to a boil.  Reduce heat to low, cover and simmer until pears are tender (1 ½ hours), turning occasionally.  Keep warm until ready to serve.

Whisk yogurt, sour cream, and brown sugar together in a small bowl.

Serve each pear with vanilla cream and almonds.

As a dessert for a nice meal, cut the pears in half after poaching (leaving the stem in, and cutting on either side of the stem) and use a melon baller to remove area containing seeds.  Then “stick” back together in bowl. 

2 cups crushed pretzels

4 Tbsp. sugar

1 stick butter (melted)

Preheat 350°

Mix all these together and bake for 10 minutes.  Allow to cool.

8 oz. cream cheese

¾ cups sugar

6 oz. Cool Whip

Mix above ingredients and layer on top of cooled pretzel crust

6 oz. box of Strawberry Jello (dissolved in 2 cups boiling water)

2 boxes of frozen strawberries

Mix strawberries in prepared Jello.  Allow to cool to room temperature.  Pour over cream cheese mixture.  Allow to chill thoroughly in fridge before serving.

For the Cake:

¾ cup sugar

½ cup bisquick baking mix

2 eggs

2-8 oz. packages of Cream Cheese, cut into cubes and softened

2 tsp. Vanilla

½ tsp. Grated lemon peel

For the topping:

1 cup plain yogurt (try sour cream for a more tart kick)

2 Tbsp. sugar

2 tsp. Vanilla

Cake:

Preheat 350°

Grease 9 x 1 ¼ in pie plate.

Place all ingredients for cake in a large bowl.  Blend on high, stopping occasionally to stir, until smooth, with a hand blender.  About 2 minutes.

Pour into plate

Bake just until puffed and center is dry, about 30 minutes.  DO NOT OVERBAKE. 

Refrigerate until chilled, at least 3 hours.  Serve with the topping.

Topping:

Mix all topping ingredients together. 

For the Crust:

2 ½ cups flour

¼ cup sugar

½ table salt   

2 sticks unsalted butter, cold, cut into cubes

¼-1/3 cup ice water

For the Filling:

6-8 medium Granny Smith Apples, peeled and sliced

1 ½ Tbls. Lemon juice

1 cup sugar

1/2 cup flour

1 tsp. Ground cinnamon

½ tsp. salt

Crust dough:

Combine flour, sugar and salt in a large bowl and blend thoroughly.   Blend in butter with a pasty blender.  Continue until no large pieces of butter exist. 

Stir in water, working with hands, until dough adheres to itself, but is not sticky.  Portion dough into two parts, one for bottom crust and one for top.

Filling:

Toss apples with lemon juice after slicing.

Combine sugars, flour and cinnamon.  Coat apple pieces thoroughly with sugar.

Putting it together:

Divide crust dough. Roll one portion as a crust, slightly larger than the pie pan.  Roll the other portion for the top crust. 

Place bottom crust in Pie pan and form edges.  Fill with apples.  Cover with top crust and crimp together the bottom crust and top at edges.  Vent crust!!! by cutting slits, about 5. 

Bake at  450 for 25 minutes, reduce temp to 350 and bake about 40 minutes or until crust is brown on the bottom and juices are bubbly and thick.

½ cup shortening

½ cup margarine, softened

¾ cup firmly packed dark brown sugar

¾ cup sugar

2 large eggs

1 3.4oz. box of vanilla pudding

1 Tbls. Vanilla extract

2 ¼ cups flour

1 Tbls. Baking soda

1 tsp. Cinnamon

½ tsp. Salt

2 cups (12 oz.) semisweet chocolate morsels

1 ½ cup pecan (optional)

Beat shortening and butter at medium speed until creamy.  Gradually add sugar, beating well.  Add eggs, beating until blended.  Add pudding mix and vanilla and continue beating until thoroughly mixed. 

Combine flour, baking soda, cinnamon and salt until thoroughly blended.  Stir in morsels (and pecans). 

Spoon onto a lightly greases baking sheet. 

Bake on 375 for 10-12 minutes.  Remove and cool on wire rack. 

8 oz. Mascarpone cheese

½ cup sugar

2 ½ cup whipping cream, divided

1 cup strong coffee or espresso

¼ cup coffee liqueur

6-8 oz. Lady fingers

1 tsp. Cocoa

Beat cheese, sugar and ½ cup of whipping cream at medium speed until creamy. 

Beat remaining whipping cream until soft peaks form.  Fold into cream cheese mixture.

Stir together coffee and liqueur.

Layer ladyfingers, brushed with coffee mixture, with cheese mixture, powered with cocoa in a glass bowl until full. 

Chill for several hours.

1 8oz. Package of cream cheese

1 cup of powered sugar

½ cup white sugar

10 1.50z. Oreos  

1 120z. container of Cool-Whip

Beat cream cheese, powered sugar, and white sugar at medium speed until creamy.

Chop up the cookies into bit sized pieces.

Fold cream cheese mixture into candy/cookie pieces until thoroughly mixed. 

—Make sure cake is cool before applying icing.—

¾ cup coffee

½ cocoa

1 ¾ cup flour

1 ¾ cup sugar

1 ½ tsp. Baking soda

½ tsp. Salt

8 large eggs, separated

½ cup oil

2 tsp. Vanilla

Sir together coffee and cocoa. Set aside

Combine flour, sugar, baking soda, salt in a large mixing bowl.  Add coffee mixture, egg yolks, oil, vanilla.  Beat with hand mixer on medium until smooth.

Beat egg whites at high speed with mixer until foamy.  Fold into batter. 

Pour batter into greased and floured 9 inch round cake pans. 

Bake on 325 for 20 minutes or until a wooden toothpick inserted in center comes out clean. 

Cool layers on racks for 10 minutes, remove from pans, continue cooling, before icing, until completely cooled

2/3 cup water, boiling

1 pkg. (4-serving size) Jello gelatin (any flavor)

½ cup water, cold with ice cubes

1 8 oz. Container of Cool-Whip, thawed and divided into 2 halves.

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. 

Mix cold water and ice to make 1 cup.

Add cold water/ice to gelatin, stirring until slightly thickened.  Remove any remaining ice.

Stir in 2 ½ cups of the whipped topping with wire whisk until smooth.  Pour into individual serving cups.

Refrigerate at least 3-4 hours until thoroughly thickened.