Grandma Shields' Marshmallow Ice Cream

That's my Grandma Shields.  The big picture on the left is of her and my mother when my mother looks to be about 10 years old.  That would have made my grandmother about 50.  My mother was somewhat of an "oops" I assume as Grandma would have been 40 when she gave birth to her and in 1940 (sorry to reveal your age Mom!) that would have been a tad past prime child-bearing years.  My mom was the youngest of seven children and as she admits, a little spoiled by her mother.  (Not by Grandpa....he was a grumpy ole SOB.)  The bottom right picture is of Grandma at a much younger age and minus the rather wild hairdo looks EXACTLY like my mother.....right down to the expression on her face.  The picture above that is Grandma and Grandpa and that's how I remember my grandmother looking......old, and always wearing a boldly patterned dress and pearls.  Like she was on her way to church every day, despite being a tireless farm wife.  

Back row:  Kate, Grandpa, Ruth, Grandma
Middle row:  Chuck, Emma, Maxine
Front row:  Tom
(before my mom was born I assume, unless they left her in the coop for the chickens to look after)

My mom always told me that I was Grandma's favorite grandchild.....sorry to my millions of cousins out there, but I choose to believe that she's probably right!!  :)  I mean, why would that not be true??  And since Grandma was such a great cook, and I was the favorite, it only goes to reason that my love of food came from her.  Follow me? 

A couple of years ago, I hounded politely asked my mother to pass down Grandma's recipe book until I finally wore her down she gladly handed it over.

Yup.  That's it.  An old electrical co-op book that she had cut and pasted recipes in over the years.

Ohio farm wives had to be resourceful.  The ones pasted in there that are in her own handwriting are the ones I treasure.

Although some of the newspaper-clipped ones are pretty damn interesting with names like "Roman Holiday", "Mushroom Surprise" and "Gumdrop Salad".  I gotta wonder if she ever served any of those to grumpy Charlie (Grandpa) for dinner.

One of her handwritten recipes was for ice-cream that contained nothing more than marshmallows, milk, cream and "flavoring".  No eggs.  No sugar.  Which meant I didn't have to make a custard!  Boom. 

It required nothing more than melting marshmallows into some milk, adding cream and "flavoring" and freezing.  Even Jenny could do this.  (Inside BFF joke.  We'll see if she reads my blog like she says she does!)

 I decided to keep this simple on the first try and make my "flavoring" vanilla, but this is totally a blank canvas.  I infused one whole scraped, seeded vanilla bean into the warm marshmallow/milk mixture while it was cooling before I added the cream.  I halved the original recipe because I didn't have room for a gallon of ice cream in the freezer, plus my Cuisinart's capacity is just a quart.  The Cuisinart problem proved to be moot, however because this freezes just as well without a machine.  I put half of the cooled mixture into a tupperware container, popped it into the freezer and stirred it every few hours until it was solid and it's just as creamy as the half I froze in the ice cream machine.  Bigger boom.  This is not a sugar-sweaters-on-your-teeth sweet ice cream but its smooth and creamy the way really good ice cream should be.

I can't wait to try this again with other flavorings.....cinnamon, coffee, or some of that out of control mint that I fight with every summer.  Oh, and how about toasting those marshmallows before melting them then adding some chocolate chips and then topping with some crushed graham crackers??  See where I went there?  Endless possibilities.

Marshmallow Ice Cream

Celia Shields

makes 1 gallon

2 lb Marshmallows

4 cups milk

2 quarts cream

flavorings of your choice

Dissolve marshmallows into milk in a pan (I used a non-stick) over low heat.  Remove from heat and cool.  Add in cream and freeze.

Labor Day Fun

Before Tropical Storm Lee blew through here starting Sunday evening, we had a beautifully HOT weekend.  It's a good thing too, because I had my favorite two peanuts visiting.

And they wanted to swim!

They were here for a long weekend along with their mom and dad, aunts, uncles, cousin and great-grandparents!  It was a HOUSEFUL!!

All this swimming made for some hungy kids and I've been asked by a few friends and relatives to share what exactly I fed them all weekend!  Needless to say, I didn't have time for pretty food photos, so I'll take the lazy way out and point you in the right direction!

Let's see.....we had The Pioneer Woman's Cinnamon Rolls and the Barefoot Contessa's Cherry Almond and Cinnamon Granola for breakfast.

One night I made a whole beef tenderloin for sandwiches and served my version of this salad along with this brussels sprouts salad.  For dessert I made a dark chocolate dipped version of these oreo cookie truffles and these nutter butter cookie truffles.  These little truffles are delicious and were a HUGE hit with the adults and the little people.

The next day we fired up the pizza oven in the morning and had an all day pizza party!  For lunch I made the Markley's famous calzone recipe with a little twist and I'll be sharing that with you later this week.  It will be a perfect addition to your fall football parties.  That night I did four pizza's....your basic pepperoni and fresh tomato; a Mexican pizza incorporating the left over corn salad from the day before; a roasted red pepper with capers (recipe also coming) and goat cheese; and a grilled chicken and Lemon-Basil Pesto....yes, you'll get my pesto recipe soon, also!  It's the best EVAH!

 

On Saturday night I served pulled pork sandwiches made from a Boston Butt that had been dry-rubbed with Bobby Flay's rib rub and cooked for 8 hours in my slow cooker along with Balthazar's famous french fries!  This really is the only way to get french fries that are soft on the inside and perfectly crunchy on the outside.  They disappeared before I even got ONE!!

And on Sunday night, because I was exhausted and wanted to enjoy my last night with the family, we ordered Donato's pizza.  Sue me!

Peach and Blackberry Upside-Downer and a Happy Birthday!

That handsome dude is my stepson and he's 31 today!  He moved to B-ham a few years ago when hubs decided to buy a carwash and he's been running it ever since.  It's open 7 days a week which means unless he's lucky and it rains, he doesn't get many days off.  So as a little birthday treat, hubs offered to take over for the day.  And guess what?  It rained!  It's starting to clear up, so hopefully cars are lining up to get washed, hubs is having to work his fingers to the bone and Barry is thoroughly enjoying his birthday!

In honor of his day, and because I had peaches I needed to use TODAY, I made this Peach and Blackberry Upside-Downer.  Isn't it beautiful?  I love the colors.

And look at how all of the juices from the fruit just soaked right into the cake to make it ultra moist.

This is quick, easy and sooooo delicious!  Don't worry, Barry......I saved you a piece!!  Have a fabulous birthday.

Peach and Blackberry Upside-Downer

Dorie Greenspan, BAKING From My Home to Yours

Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 3/4 sticks (14 tablespoons) unsalted butter, at room temperature
1 cup minus 2 tablespoons sugar
2 large eggs
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/3 cup whole milk
3 large peaches pealed, pitted and sliced
10-15 blackberries (you could also use raspberries)

Directions:
Center a rack in the oven and preheat the oven to 350 degrees F.  Put an 8 x 2-inch round cake pan on a baking sheet.

Whisk together the flour, baking powder, cinnamon and salt.

Melt 6 tablespoons of the butter in a small saucepan.  Sprinkle in 6 tablespoons of the sugar and cook, stirring, until the mixture comes to a boil.  Pour this evenly over the bottom of the cake pan, then scatter over the nuts and top with the peaches and blackberries, pressing the fruit gently into the sugar mixture.  Set aside.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the remaining stick (8 tablespoons) of butter on medium speed until smooth.  Add the remaining 1/2 cup sugar and continue to beat until pale and creamy, about 3 minutes.  Add the eggs one at a time, beating for 1 minute after each addition and scraping down the bowl as needed.  Pour in the vanilla and almond extracts.  Reduce the mixer speed to low and add half of the dry ingredients, mixing only until they disappear into the batter.  Mix in the milk, then the rest of the dry ingredients.  Spoon the batter over the fruit and smooth the top with a rubber spatula.

Bake for 40-45 minutes, or until the cake is golden and a thin knife inserted into the center of the cake comes out clean.  Remove it from the oven and let it rest for 30 minutes to give the juices a chance to settle into the cake.  Run a blunt knife between the sides of the pan and the cake.  Carefully invert the cake onto a serving platter.  If any of the fruit sticks to the plan, just scrape it out and return it to the cake.

Happy Father's Day, Pop, said with Peaches and Bourbon!

Since the 'rents live in Florida and I just saw them last weekend I knew I wouldn't be spending Father's Day with papa 'rent.  Doesn't mean I couldn't make a dessert just for him.  Sucks he wasn't here to eat it, because it's right up his alley!  Peaches and bourbon.

If my dad is in Alabama during peach season, it's practically mandatory dessert has to be a peach something or other.  He's also been known to occasionally enjoy a glass of Jack Daniels on the rocks, so I decided to combine those two in his honor....Upside-Down Spiced Peach Cake with Bourbon Ice Cream with Toasted Buttered Pecans.  

Oh, Pop, you would have loved this!  I'm not a bourbon lover, but this ice cream from the new Jeni's Splendid Ice Creams at Home is ah. maze. ing.  This is the second recipe I've made from this book (I just got it on Tuesday!) and this is the creamiest ice cream I've ever made.  It's like your tongue is being coated with velvet.  I think the secret is the cream cheese.  Not an egg to be found anywhere!

And it paired beautifully with this cardamom-spiced cake, although if bourbon's not your thing, this would be fabulous with a vanilla bean ice cream as well.  This cake is delicious.

Sorry you weren't here to enjoy this, Pop, but I certainly thought about you with every bite!!  I hope you have a great Father's Day anyway.  Love you!

Here are the recipes:

Upside-Down Spiced Peach Cake

Bon Appetit Desserts

Ingredients:

6 tablespoons (3/4 stick) unsalted butter, room temperature, divided

1/4 cup honey

1/4 cup (packed) golden brown sugar

1 1/4 cups unbleached all purpose flour

1 1/2 teaspoons ground cardamom

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sugar

1 large egg

1/2 cup plain whole-milk yogurt

3 small or 2 medium ripe peaches (about 1 pound total), pitted, thinly sliced (I pealed mine also)

Directions:

Position rack in center of oven and preheat to 350 degrees F.  Generously butter 9-inch diameter cake pan with 2-inch-high sides.  Melt 2 tablespoons butter in heavy small saucepan over medium-high heat.  Stir in honey and brown sugar.  Boil until mixture darkens slightly, stirring often, about 2 minutes.  Immediately pour honey mixture into prepared pan to coat bottom completely.  Let stand while preparing batter.

Whisk flour, cardamom, cinnamon, baking soda, and salt in medium bowl to blend.  Using electric mixer, beat sugar and remaining 4 tablespoons butter in large bowl until fluffy.  Beat in egg.  Mix in half of flour mixture, then all of yogurt.  Add remaining flour mixture and mix just until blended.

Arrange peach slices decoratively over honey mixture (it will be firm), covering completely.  Drop batter by spoonfuls evenly over peaches and gently spread batter over peaches to cover completely. Bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 40 minutes. (Mine was done in 30, but my oven tends to run hot)  Cool cake in pan on rack 5 minutes.  Run small knife around pan sides to loosen cake.  Place platter over pan.  Using oven mitts or pot holders as aid, firmly grasp pan and platter together, then turn over.  Gently lift off pan.  Serve warm or at room temperature.

Bourbon Ice Cream with Toasted Buttered Pecans

Jeni's Splendid Ice Creams at Home

Makes about 1 quart

Ingredients:

2 cups whole milk

1 tablespoon plus 1 teaspoon cornstarch

1 1/2 ounces (3 tablespoons) cream cheese, softened

1/4 teaspoon fine sea salt

1 1/4 cups heavy cream

1/2 cup sugar

2 tablespoons light corn syrup

1/4 cup bourbon

3/4 cup Salty Buttered Pecans (recipe follows)

Prep:

Mix about 2 tablespoons of the whole milk with the cornstarch in a small bowl to make a smooth slurry.  

Whisk the cream cheese and salt in a medium bowl until smooth.

Fill a large bowl with ice and water.

Cook:

Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat and boil for 4 minutes.  (It's important to have a 4-quart saucepan, because the milk expands rapidly once it starts boiling)  Remove from the heat, and gradually whisk in the cornstarch slurry.  Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute.  Remove from the heat.

Chill:

Gradually whisk the hot milk mixture into the cream cheese until smooth.  Stir in the bourbon.  Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.  Let stand, adding more ice as necessary, until cold, about 30 minutes.

Freeze:

Pour the ice cream base into the frozen canister of your ice cream maker and spin until thick and creamy.  Pack the ice cream into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid.  Freeze in the coldest part of your freezer until firm, at least 4 hours.

Salty Buttered Pecans

Ingredients:

3/4 cup nut halves or quarters

1 tablespoon unsalted butter, melted

1/2 teaspoon fine sea salt

Directions:

Preheat oven to 350 degrees F

Combine the nuts with the butter and salt in a bowl, tossing to coat.  Spread evenly on a baking sheet and bake for 10 to 15 minutes, turning once, until crisp and aromatic.  Let cool completely.

Tomato Watermelon Salad

Before I get to this amazingly refreshing summer salad, I want to say congratulations to my beautiful niece, Annie.  We spent last weekend in Ohio attending her graduation from Otterbein University with a degree in Equine Science.  I've mentioned her obsession love of all things horse before here.  So now, she's out in the big world trying to find someplace to spend the rest of her life smelling like a combination of hay, leather, sweat and poo!  She loves it and we love her!  So proud of you, Nene!!

I also got to spend a lot of time with my two favorite little people!

Have you ever?

  

 I made this salad before we left last week and couldn't stop eating it.  It's everything a summer salad should be.....fresh, curnchy, tangy and completely satisfying.  This would be a perfect addition to you upcoming July 4th celebration.

Here's the recipe:

Tomato Watermelon Salad

Food52.com

Serves 8

5 cups watermelon, cubed (I used a small seedless watermelon)
1 1/2 lbs heirloom tomatoes, cubed
1/2 teaspoon salt
1 teaspoon sugar
1 small Vidalia onion (or other sweet onion) sliced thin
1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
fresh ground pepper to taste

Mix tomatoes, watermelon, salt and sugar in bowl and let sit for 15 minutes.  (I mixed mine in a colander set over a large bowl.)  Drain off any liquid.  Stir in onion, vinegar and olive oil.  Cover and chill for 2 hours.  Sprinkle with pepper and serve.

FFwD - Short Ribs in Red Wine and Port (with Emeril Lagasse's Creamy Polenta)

I know, I know.....the glare off this picture makes your eyes hurt!  My big girl camera had a dead battery so I had to resort to my iPhone to get a pic.  I apologize to you and to Dorie because this picture doesn't begin to do these short ribs justice.  They were Ah.  Maze.  Ing. Period.

I also apologize for posting late but last week was major suckage.  The previous weekend I had made a quick trip to Ohio to see relatives which happens to include this little princess.  If you take a close look at that last picture of Miss Emma you can see in her eyes that she was not feeling well.  Which means that she wanted to be held all the time.

 

 

Which, just so happened, worked out well, because I always want to hold her all the time!  Needless to say, once I was back home in Alabama, I too didn't feel so well and wanted to be held all the time.  Didn't work out so well this time because A) no one wanted me on their lap and B) I was having a huuuuge (60 plus people) party at my house on Saturday.  Damn.

Now, I'm not exactly the "doctor" type.  I was raised that way.  As a child, if I complained about something hurting, I heard "Oh, it's a long way from your heart.  You'll be fine."  I know, right?  Turns out I never died, so I figure why waste time sitting in a doctor's office with a bunch of sick people??  Well, this week I didn't have time to "wait it out".  I had shit to do and so I bit the bullet and called the doc.  He gave me a shot in the ass and a few prescriptions and sent me on my way.  But not before he drew some blood just to make sure nothing else was going on.  Watever.  As long as I start to feel better NOW.

And I pretty much did by the next day.  Not perfect but well enough to get busy.  Around the middle of the day I get a text from the doc.  Before I tell you what it said, I have to tell you that this doctor also happens to be a personal friend.  If not, he never would have gotten away with texting me this...

"Hey.  I now know why you're such a bitch.  You have hypothyroidism and need treatment!"

WTF?  So I tell hubs and here's that conversation....

Hubs:  "There's a pill for that?"

Me:  "Hypothyroidism?  Sure."

Hubs:  "Uh, no.  One that won't make you a bitch?"

He's still knocked out cold on the floor.  Anyhoo, I texted doc back and asked if this was the reason I couldn't lose weight or was it still the wine's fault?  He said both.  I say that's a win-win.  I can take this pill, lose weight, and still drink wine?  Yes Virginia, there is a Santa Clause!!!

Back to the short ribs.  Hubs proclaimed these Top 5.  They were that good.  And so was the polenta.  I've made Emeril's polenta several times and it never disappoints.  The rules of FFwD don't allow me to give you the recipe for the short ribs (you'll have to buy the book "Around My French Table") but I can give you the recipe for the polenta.

Creamy Polenta

Emeril Lagasse

Serves 4 (large portions)

Ingredients:
4 cups water, plus more as needed
4 cups milk, plus more as needed
3 tablespoons butter
2 teaspoons salt
2 cups polenta
1/2 cup creme fraiche (I didn't have any in fridge this time so I used sour cream)
1/3 cup Parmigiano-Reggiano

Directions:
In a large saucepan, bring the water, milk and butter to a boil.  Add 2 teaspoons of salt to the water and whisk in the polenta.  Whisk constantly for 3 to 4 minutes to prevent lumps.  Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy.  Add the creme fraiche and Parmesan.  Check for seasoning and adjust consistence by adding milk or water to the polenta.  Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.

A Birthday and a TWD Two-fer!

Today that little peanut turns five!  When I called his parents to ask what he wanted for his birthday, they said he was quite enamored with the Wii Fit at their local Science Center so that's what I took him.  Are kids today coming out of the womb pre-programmed to know how to operate every electronic device you put in front of them.  This kid knew how to do more things on my iPhone at the age of 2 than I did at 45.  Needless to say he had almost every game on the Wii Fit mastered in well under 36 hours!  He was especially good at hula hooping!!!  

At least until his little sister tried to help!!

Happy Birthday, Reece!  I hope you have a great day, but if I had my way I'd keep you at five forever!!!

Since I've been travelling the past couple of weekends, I've gotten behind in my TWD postings!  I made these Chocolate Oatmeal Drops a few weeks ago and they were a big hit with Mr. B.  They were chocolately and cakey and the oatmeal fooled him into thinking they were "healthy"!

He actually watched me make these Toasted Almond (and Cinnamon Chip) Scones this morning, so he knew these were anything BUT healthy (cream, whole milk, egg.....) but boy were they good.  He likes anything with almond extract but the addition of some mini-cinnamon chips really put these over the top.

Click on the links for the recipes.

TWD and FFwD.....Midnight Crackles and Paris Mushroom Soup

I'm back!  Actually, I've been back home for a week but there's something about that first week of the new year.  It's the New Year's hangover (not in the literal sense....although that may have happened too) week.  Still trying to live in the previous couple of holiday/vacation weeks but knowing it's over and it's going to be a long winter and a long time until the next break.

Anyhoo, that's how I felt last week.  Not quite back into the swing of things yet.  I was still remembering what a really great holiday I had with these two.

    

We spent the week in Sea Island, Georgia.  Their parent's were there, along with their great-grandparents, their aunts and a second cousin (Gary....inside joke), but let's face it, it's all about the two of them!  We all laughed, some of us turned purple (literally), some of us puked, one of us rode a bike without training wheels for the first time, one showed us her new dance moves (I have video) and we all had a great time!  I'm glad we were all fortunate enough to spend the week together at such a beautiful place.

But it's back to business as usual.....whatever that is.  Which means I have to post some recipes.

I better start with this TWD, Midnight Crackles, that were chosen by the group's leaders, Laurie and Julie in honor of TWD's three year anniversary.  I've only been around for about two of those years and thought I was a member in good standing until I got an email from Julie last week saying that it was my turn to host in February, but that I wasn't going to be allowed because I hadn't been posting enough.  Hmmmm.  I knew in November that I had only posted once (the rules state that you have to post at least twice a month to remain a member) so I had absolutely screwed up then, but EVERY other month I had posted at least twice, and most times all four weeks.  What I discovered I wasn't so good at was tagging my posts, so when Julie searched my site it appeared I wasn't participating.  Lesson learned.  New Year's resolution.....TAG MY POSTS!  I sent her an email and she agreed to let me host in March.  WOOT!  Can't wait.

As for these Midnight Crackles......they were ok.  I probably won't be making them again.  They have a fabulous, rich chocolate flavor, but that dough was a bitch.  It has to be refrigerated before baking it, but mine was as hard as a rock when I pulled it from the fridge, so it had to sit on the counter for about 45 minutes before it was manageable.  Then, the baking time on these is critical.  A minute too long and they're hard as rocks.  So......too unforgiving for a knucklehead like me.

This soup on the otherhand, was crazy good.  Sucky picture does not equal sucky soup! It's the Paris Mushroom Soup and you can find the recipe on page 72 of "around my french table".  Just buy the book, already.

I'll admit I made my own chicken stock for this.  I'm not an Ida fanatic about homemade stock vs. store bought, but in soups, I do think it makes a difference.  And it's a really easy thing to do, people.  If you're like me, every week or so you buy a rotisserie chicken from the market, right?  (And if you don't and you have a busy life, you should.  It's worth about three meals in the course of a week)  I just throw the leftover bones into a ziplock baggie, throw it in the freezer and when I have three of them I make some stock.  It takes five minutes to throw the remainder of the ingredients (a couple of carrots, celery, onions and whatever herbs you've got) into a pot, cover it with water and let it simmer on the stove for three or four hours.  Easy peasy.

Back to the soup.  Very easy with basic ingredients.  I didn't go the salad route called for in the book, instead just garnishing mine with a few chopped mushrooms and some chopped parsley.  I did, however, mix a dollop of creme fraiche into the pureed soup before serving.  Delish.  I even fed this to a self-proclaimed mushroom hater and she sucked down the whole bowl!

Happy New Year's everyone and here's to a fabulous twenty eleven!