Adirondack Home
It's Peach Season Here!
An heirloom recipe enjoyed by generations of peach and homemade ice cream lovers.
- 5 cups ripe peaches, peeled and chopped
- 6 eggs, lightly beaten, at room temperature
- 2-1/2 cups sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- dash of salt
- 4 cups whole milk
- 3 cups heavy cream (whipping cream)
In a large bowl, whisk together the eggs, sugar, flour, vanilla and salt until well blended. Set aside.
In a large, heavy saucepan over low heat, heat the milk and cream, just until it begins to steam. Pour a little of the heated mixture into the egg and sugar mixture, and stir. Then pour the bowl of egg/sugar/milk mixture back into the heavy saucepan. Continue to cook over low heat, stirring constantly, until mixture is thick and smooth. Remove from heat, and refrigerate the mixture for several hours or until well chilled.
Add the puréed peaches to the chilled mixture, stir well, and pour into a 5-quart ice cream freezer can. Turn on the ice cream freezer or crank it by hand for 5 minutes. Then, carefully remove the top of the can and the dasher, and add the reserved 2 cups of mashed peaches, mixing them in with a long spoon. Put the dasher back in and the top back on, and continue freezing according to the manufacturer's directions. Allow ice cream to ripen for at least an hour. Makes about 3-1/2 quarts.
Note: For more detail on using an old-fashioned ice cream freezer, see How to Use an Old-Fashioned Ice Cream Freezer.
Alfredo Potatoes ...can you say yummy?
Alfredo Potatoes2 large baking potatoes
1 cup prepared Alfredo sauce
1 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon dried thyme
1 cup shredded Cheddar cheese, divided
1/2 cup shredded mozzarella cheese
Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 6 minutes or until tender. Allow potatoes to cool slightly.
Meanwhile, in a bowl, combine the Alfredo sauce, garlic powder, pepper and thyme. Stir in 1/2 cup cheddar cheese and mozzarella cheese. Cut potatoes in half lengthwise. Scoop out the pulp and add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese. Microwave on high for 1 minute or until cheese is melted.
Coconut Cream Angel Pie
Coconut Cream Angel Pie
1/2 C. sugar
1/4 C. cornstarch
1/4 t. salt
2 C. milk
3 egg yolks, lightly beaten
1/2 C. flaked coconut
1 T. butter
1 1/2 t. vanilla extract
1 pastry shell (9") baked
Meringue:
3 egg whites
1/4 t. cream of tartar
1/4 t. vanilla extract
6 T. sugar
1/4 C. flaked coconut
In a small heavy saucepan, combine the sugar, cornstarch and salt. Add milk, stir until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove fro mthe heat; stir in the coconut, butter and vanilla. Pour into prepared shell.
In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 T. at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.
Bake at 350 for 201 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate 1-2 hours before serving.
MUSHROOM MEATLOAF
MUSHROOM MEATLOAFYield: 8 servings
Source: "Secrets of Good-Carb Low-Carb Living"
Book Info: http://diabeticgour
Print: http://diabeticgour
INGREDIENTS
- 1-1/2 pounds 95-percent-lean ground beef or ground turkey
- 2 cups very finely chopped fresh mushrooms
- 3/4 cup very finely chopped onion
- 3/4 cup quick-cooking (1-minute) oats
- 8-ounce can tomato sauce with roasted garlic or Italian herbs
- 1/4 cup plus 2 tablespoons fat-free egg substitute
- 1/4 cup very finely chopped fresh parsley,
or 1 tablespoon plus 1 teaspoon dried parsley
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt
DIRECTIONS
Place all of the ingredients except for 1/2 cup
of the tomato sauce in a large bowl, and mix well.
Coat a 9-by-5-inch meatloaf pan with nonstick cooking spray
and press the mixture into the pan to form a loaf.
Bake uncovered at 350 degrees for 35 minutes. Spread the
remaining tomato sauce over the meatloaf and bake for 30
additional minutes, or until the meat is no longer pink
inside and a meat thermometer reads at least 160 degrees.
Remove the loaf from the oven, and let sit
for 10 minutes before slicing and serving.
Nutritional Information Per Serving (1/8 of recipe):
Calories: 160, Carbohydrate: 9 g, Cholesterol: 45 mg,
Fat: 44 g, Saturated Fat: 1.6 g, Fiber: 1.7 g,
Protein: 20 g, Sodium: 399 mg, Calcium: 18 mg
Diabetic Exchanges: 1/2 Bread/Starch, 3 Low-Fat Meat, 1 Vegetable
LOWER-FAT POUND CAKE ...from my inbox today..Yummy
LOWER-FAT POUND CAKE Light & Tasty 12 svgs 8 x 4" loaf pan 350 deg.1/2 C butter, softened
3/4 C sugar
3 eggs
1/4 C unsweetened applesauce
1-1/4 tsp vanilla extract
1/2 tsp grated lemon peel
1-1/4 C flour
1/2 tsp baking powder
1/4 tsp salt
In a small bowl, cream butter & sugar 'til light & fluffy, about 5 mins. Add eggs, 1 at a time, beating well after ea. addition. Stir in applesauce, vanilla & lemon peel.
Combine flour, baking powder & salt; add to creamed mixture just 'til blended. Transfer to loaf pan coated w/cooking spray. Bake for 45-55 mins. or 'til golden brown & a toothpick inserted near center comes out clean. Cool for 10 mins. before removing from pan to a wire rack to cool completely.
* being baked in a smaller size pan too is a lower fat extra for this too.
Grilled Cheesy Potato Packet ...It's grilling time!
4cups frozen potatoes O'Brien with onions and peppers (from 24-oz bag)
1tablespoon vegetable oil
1/2teaspoon seasoned salt
3/4cup shredded Cheddar cheese (3 oz)
Heat gas or charcoal grill. Spray 1 (18x13-inch) sheet of heavy-duty foil with cooking spray. Place potatoes on center of foil. Drizzle with oil; sprinkle with seasoned salt.
Bring up 2 sides of foil over potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place packet on grill over medium heat. Cover grill; cook 30 minutes, turning once. Carefully open packet; sprinkle cheese over potatoes. Cover loosely; let stand 4 to 5 minutes or until cheese is melted.
Fried Green Tomatoes
1 egg, beaten
1/2 c. milk
1/2 c. cornmeal
1/4 c. all-purpose flour
1 tsp. Salt
1/2 tsp. Pepper
4 med.-sized green tomatoes, cut into 1/2-inch slices
3 to 4 tbsp. vegetable oil
Combine egg and milk; set aside. Combine cornmeal, flour, salt and pepper. Dip tomatoes in egg mixture; dredge in cornmeal mixture. Fry in oil until golden brown.
Sarah's Southern grilled cornbread salad
Sarah's Southern grilled cornbread salad
Prep: 25 min., Cook: 5 min., Bake: 30 min.
Yield
Makes 8 servings
Ingredients
* 4 applewood-smoked bacon slices
* 1 (6-ounce) package cornbread mix
* Smoky Chicken Thighs
* 1 1/4 cups mayonnaise
* 1/4 cup minced Vidalia or other sweet onion
* 2 tablespoons finely sliced fresh basil
* 2 tablespoons fresh lemon juice
* 1/4 teaspoon coarsely ground black pepper
* 1 cup cooked fresh lima or butter beans
* 1 cup cooked fresh corn kernels (about 2 ears)
* 1/2 cup diced red bell pepper
* 8 large tomatoes
* Garnish: chopped fresh chives
Preparation
Cut bacon into 1/4-inch pieces; cook in a 6 1/2-inch cast-iron skillet until crisp. Remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Prepare cornbread batter according to package directions; pour batter into hot drippings in skillet.
Bake at 425° for 20 to 25 minutes or until golden brown; cool completely in skillet on a wire rack. Break or cut cornbread into small (about 1-inch) pieces; place on a baking sheet.
Bake cornbread pieces at 425° for 5 minutes or until lightly toasted.
Remove skin and bones from Smoky Chicken Thighs; cut meat into bite-size pieces.
Whisk together mayonnaise and next 4 ingredients in a large bowl. Gently fold chopped chicken, cornbread, bacon, lima beans, corn, and red bell pepper into mayonnaise mixture.
Cut a 1/4-inch slice from tops of tomatoes; scoop out and discard pulp, leaving a 1/2-inch-thick shell. Spoon about 2/3 cup chicken mixture into each tomato. Garnish, if desired.
from Southern Living
Southern Cornbread Salad
From a buddy on OGH. Doesn't it just make your Southern taste buds drool!! 
Southern Cornbread Salad
Cornbread:
1 tablespoon vegetable oil
3 cups buttermilk
2 large eggs
2 cups yellow cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped jalapeno peppers
1. Preheat oven to 450*F (230*C). Coat bottom and sides of a 10-inch cast iron skillet with vegetable oil and heat in oven.
2. In a medium bowl combine buttermilk and eggs, and stir. Add cornmeal, backing soda, baking powder, salt, and jalapeno peppers, while stirring briskly. Pour batter into hot skillet. Bake for 20 minutes, or until lightly browned.
Dressing:
1 package ranch style dressing mix
8 ounces (1 cup) sour cream
1 cup mayonnaise
1 recipe cornbread
2 (16-ounce) cans pinto beans, drained
3 cups shredded cheddar
3 large tomatoes, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1/2 cup chopped chili peppers
1 1/2 cups bacon pieces
1 (15-ounce) can corn, drained
1. Combine ranch dressing mix, sour cream and mayonnaise and set aside.
2. Place 1/2 of the crumbled cornbread in the bottom of a large serving bowl. Top with 1 can of pinto beans. Follow with 1/2 of the cheese, tomatoes, bell peppers, green onions, chili peppers, bacon, corn, and dressing mixture. Repeat ending with the dressing mixture. Cover and chill at least 2 hours before serving.
Makes 10 to 12 servings.
PUNCH BOWL CAKE
PUNCH BOWL CAKE------------
1 box yellow cake mix (cook as
on box)
1 can blueberry pie filling
1 can cherry pie filling
1 can crushed pineapple
4 or 5 large bananas
2 large containers Cool Whip
coconut
nuts
In punch bowl, crumble 1/4 part of cake, spread 1/2 can
blueberry pie filling on cake. Cover with Cool Whip. Crumble
more cake and spread 1/2 can cherry pie filling on cake. Top
with Cool Whip. Crumble cake and cover with remainder of
blueberry pie filling and top with Cool Whip. Slice bananas
over Cool Whip, drain crushed pineapple and spread over bananas
and crumble remaining cake mix then rest of of pie filling.
Cover with Cool Whip. Sprinkle coconut and nuts.
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