Best-in-the-West Peach Milkshake

Churros with 3 Delicious Sauces

Strawberry Pistachio Semifreddo

½ C, Unsalted & shelled pistachios

8 ounces strawberries, hulled {about 2 cups}

½ C. plus 3 tablespoons sugar, divided

3 Egg yolks [at room temperature}

1 ½ C. cold Heavy Cream

½ tsp. vanilla extract

Line a 5x9 inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides.  Pulse pistachios in a food processor until coarsely chopped.  Transfer to a small bowl.  Place strawberries and 3 tablespoons sugar in  processor, puree until smooth & transfer to a fine sieve set over a bowl.  Stir puree, pressing on solids to extract as much liquid as possible, discard solid remains.

Combine egg yolks & remaining ½ cup sugar in a bowl set over a pot of simmering water.  Beat on high speed until pale yellow and tripled in volume, about 3 minutes.  Transfer bowl to a larger bowl of ice water; stir until mixture is very thing & cool, about 3 minutes.

Beat together cream & vanilla in a large bowl until soft peaks form.  Whish 1/3 of whipped cream into egg mixture, whisking until smooth, then fold into remaining cream with a rubber spatula just until thoroughly incorporated.

Pour ½ of cream mixture into strawberry puree.  Gently fold together until thoroughly incorporated, then pour into loaf pan and smooth top.  Fold pistachios into remaining cream mixture and pour evenly over strawberry cream, smooth top.  Fold plastic wrap over surface and freeze at least 12 hours & up to 3 days. 

To serve, peel plastic from surface. Invert pan onto a cutting board.  Unmold semifreddo, remove plastic and cut crosswise into ¾ inch thick slices. 

Marshmallow Popcorn

1 gal. popped popcorn

1 cup of butter

1 cup of Brown Sugar

40 big marshmallows or 4 C. small marshmallows

In a big pot on the stove. Melt butter & stir in brown sugar until smooth.  Add marshmallows & continue stirring over low/medium heat until all the marshmallows are completely melted & are smooth.  Remove pot from heat & set aside. 

Pour in popped popcorn into the marshmallow mixture in batches & mix slowly, making sure to coat all the popcorn before pouring more kernals in.  Continue adding popcorn until all is gone & added in. 

Enjoy! 

Fresh Fruit Ice Cream

3 cups mashed fruit                                                                                 1 pt. whipping cream

3 cups sugar                                                                                                 1 can-sweetened condensed milk

juice of lemon                                                                                              1 qt. milk              

juice of orange

Mix fruit, sugar, and juices together in large bowl.  Let stand at room temperature for 2 hours (if no time, it is okay).  Add cream, milk, and sweetened condensed milk and stir well.  Pour into ice cream maker and freeze (alternate rock salt and ice cubes while it spins, usually takes about 30 minutes), Serves in cups or cones.  A family favorite!

Note:  Some of the best flavors are: Strawberry, strawberry-banana, raspberry and peach.  For peach, add a tiny bit of almond extract as well.  

Southern Comfort Coconut Cake

2 cups flour

1 tsp. baking soda

½ tsp. salt

¼ cup of cream of coconut                                                     

5 eggs   

½ cup unsalted butter, at room temperature

½ cup of oil

1 cup buttermilk

2 cups sugar 

2 cups freshly grated coconut or packaged grated coconut 

                                                                                                                  

Preheat oven to 350 degrees.  Coat three 9-inch round cake pans with non-stick cooking spray, then dust wit flour.  Set aside.  In a large bowl, sift together the flour, baking soda, and salt.  In the bowl of an electric mixer, beat the egg whites on medium speed until stiff peaks form.  

Using another bowl with the electric mixer on medium speed, cream the 2 cups of sugar and ½ cup butter until light in color, about 4 minutes.  With the mixer running, add the oil and combine thoroughly, scraping down the sides of the bowl so all of the batter is mixed properly.  

Add the egg yolks, on e at a time, beating well (about 30 seconds) after each addition. Continue beating for 2 minutes after adding the last egg yolk.  Remove the bowl from the mixer.  Fold in half of the bowl and add half of the buttermilk and cream of coconut.  Fold in the remaining flour mix, scrape down the sides, and add the remaining buttermilk.   Fold in the 2 cups of coconut.  Scrape down the sides and fold in the beaten egg whites.  Pour the batter into the pans and bake 25-30 minutes, or until done.

Filling:

½ cup unsalted butter, at room temperature                        

4-oz. light cream cheese                                                                       

1 ½ cup powdered sugar                                                                    

2 TBSP milk

2 TBSP cream of coconut

1 TBSP lime zest

2 TBSP fresh lime juice

Cream butter, cream of coconut and cream cheese together until fluffy.  Add the powdered sugar, lime zest, lemon juice and milk, mix well.  Refrigerate

Icing:

1 ½ cup powdered sugar                                                                     2 cups freshly grated coconut

1 (16 0z) light sour cream                                                                   1 tsp vanilla

In a large bowl, combine 1 ½ cup powdered sugar, sour cream, cream of coconut, and vanilla.  Use the coconut to garnish cake after it has been frosted.  To assemble cake, spread half of the filling on top of on cake layer.  Place 2^nd layer on top and spread the other half of the filling on the top, place the 3^rd layer on top, finish with frosting, then garnish with coconut.  Best if refrigerates overnight..  

Peanut Butter Truffles

Triple Chocolate Mousse

For the darker chocolate layer:

• 1 tsp powdered gelatin
• 2 TBS water
• 3/4 cup whole milk
• 6 oz dark chocolate
• 1 1/2 cups heavy cream

For the White chocolate layer:

• 1/2 cup whole milk
• 6 oz good quality white chocolate
• 1 tsp. gelatin
• 2 TBS water
• 3/4 cup heavy cream

For the chocolate glaze and sauce:

• 4 oz dark chocolate, finely chopped
• 1/2 cup heavy cream
• 3 TBS corn syrup
• 1 TBS vegetable oil
• 1/2 tsp. vanilla

For each of the layers, Chop each bar of chocolate, & measure it into separate bowls.

For the darker and white chocolate layers, the process is the same.

Put gelatin in a bowl with water. Let stand at least five minutes, or until it becomes gelly.

Heat milk in a cooking pot, but do not boil. After gelatin is gelly, turn off heat on milk and add the gelatin. Stir together.

Pour milk/gelatin mixture over chopped up chocolate. Let stand for a minute, then whisk together. (this should melt the chocolate)

Whip cream. When the chocolate mixture has cooled, fold in whipped cream. Pour on top of crusts, and freeze while making the white chocolate layer.

Make the white chocolate layer in the same way, and freeze while making the chocolate glaze.

For the glaze:

Heat cream, oil and corn syrup. Do not boil, but let corn syrup dissolve. Pour over chocolate, whisk with vanilla. Pour on the parfaits. Freeze, but thaw before serving.

Key Lime Parfait

For the crust:

• 1 pkg. (sleeve) Graham crackers
• 1/2 cup butter
• 1/2 cup sugar 

Crush Graham crackers, add butter and sugar. Put in the bottom of bowl or glass.


Parfait:

• 1 cup key lime juice
• 1 TBS lime zest
• 1 can sweetened condensed milk
• 1 small pkg. instant vanilla pudding
• 12 oz whipped cream, divided

In a bowl, mix lime juice, lime zest and sweetened condensed milk. Whisk in pudding. Fold in 8 oz whipped cream. Put into cups or bowls, top with remaining whipped cream or other garnishes.

Banana Parfait

• 1 pkg. Cream Cheese
• 1 can Sweetened Condensed Milk
• 1 pkg. Instant Banana Cream pudding
• 1 pkg. Instant Vanilla Pudding
• 3 cups cold milk
• 8 oz Whipped Cream
• Bananas
• Shortbread Cookies
• Whipped Cream for Tops

Cream the cream cheese with a mixer. Add sweetened condensed milk, puddings and milk. Beat together until creamy. Fold in whipped cream.

Toffee Pudding

Apple Pie

Lemon Velvet Cream Pie

• 1 tsp unflavored gelatin
• 2 TBS cold water
• 6 egg yolks
• 2 cups sweetened condensed milk
• ¼ cup whipping cream
• ¼ tsp salt
• ¾ cup lemon juice

In a large bowl, combine egg yolks and sweetened condensed milk. Beat ingredients together on high speed for 2 to 3 minutes.

In a small bowl soften gelatin in water for 5 minutes. Heat in microwave for 14 seconds.

Beat in gelatin, whipping cream and salt on low speed. Add lemon juice and beat on low speed for another 30 seconds. Pour into prepared crust. (Use recipe below, or follow the directions for your favorite prepared piecrust).

Bake at 375 for 22 to 25 minutes or until center of pie looks set when shaken. Cool on wire rack for 1 hour. Chill for at least 2 hours.

Top with whipped cream.

Pie Pastry Crust 

• 3¾ cups all-purpose flour
• 1 TBS sugar
• ¾ TBS kosher salt
• ½ tsp. baking powder
• 1 ¾ cups cold unsalted butter
• 2/3cup ice-cold water
• 2 TBS sour cream
• 1 TBS vinegar 

Combine flour, sugar, salt and baking powder. Cut in butter with a pastry blender until butter looks like peas. Combine water, sour cream and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not over mix. The dough should be slightly crumbly. Let rest in refrigerator for at least 2 hours or overnight. Divide into 3 portions.

For this pie:

Preheat oven to 375.

Roll out 1 portion of pastry dough to fit the bottom of a pie pan. Fill with beans or pie weights. Place on a baking sheet, and bake for 30 minutes. Carefully remove pan, and bake another 15 minutes. Cool on wire rack.

Fresh Lemon Sorbet

• 3 cups sugar
• 3 cups water
• 2-1/4 cups freshly squeezed lemon juice
• 1-1/2 tablespoons finely chopped lemon zest 

Combine the sugar and water in a large saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 to 5 minutes. Cool completely. This is called a simple syrup, and may be made ahead in larger quantities to have on hand for making Fresh Lemon Sorbet. Keep refrigerated until ready to use.
When cool, add the lemon juice and zest; stir to combine. Turn the machine on. Pour the lemon mixture into the freezer bowl, and mix until the mixture thickens, about 25 to 30 minutes. The sorbet will have a soft texture similar to a freshly scooped Italian ice. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours.
Remove from freezer about 15 minutes before serving.