Sisters In The Kitchen

Hot Fudge Sauce

2009-08-27T15:47:00.000-07:00

This is so yummy! A few years ago, I made this and gave it away to neighbors for Christmas. It keeps well in mason jars... and is thick and yummy!

Hot Fudge Sauce

1 can evaporated milk
1 cup Chocolate chips
1/2 cup butter (1 stick)
2 cups powdered sugar
1/2 tsp. vanilla
pinch of salt

Melt chocolate chips & butter over low heat in medium sauce pan stirring occasionally. Add powdered sugar and milk alternatively with a wire whisk. Bring to a raging boil- Stir constantly while boiling for 8 minutes... it will thicken in this process. Store in refrigerator. Serve with ice cream... or eat with a spoon:)!!

French Peasant Bread

2009-08-23T20:57:00.000-07:00

I just made this today for Sunday dinner... it took two hours (mostly rising... ) It was so easy and yummy! I pulled it out of the oven right before we ate and it was so hot and soft ... It makes two loaves and we easily went through one.... I will make the boys sandwiches tomorrow with the leftover bread. Here goes...

French Peasant Bread
(Favorites Cookbook)
1 pkg. dry yeast (2 1/4 tsp.)
2 cups warm water
1 tbsp. sugar
2 tsp. salt
4 cups flour
Corn Meal
Melted Butter

1- Place yeast, warm water, sugar and salt in (warm) bowl and stir until dissolved.
2- Add flour and stir until blended. Do not knead!
3- Leave in original bowl, cover and let rise for one hour (or until doubled in size).
4- Spray a cookie sheet with Pam and sprinkle with corn meal.
5- Flour hands and remove dough from bowl... shape into two rounds on cookie sheet.
6- Let rise covered on cookie sheet for one more hour.
7- Brush the top with melted butter and bake @ 425* for 10 minutes.
8- Reduce heat to 375* and cook an additional 15 minutes.
9- Remove from oven and brush again with butter.
10- Serve immediately!

Still Making Ice Cream

2009-08-23T14:23:00.000-07:00

We tried this one for a quickie today and Owen, my poison tester, declared, "yum, it's better than McDonald's". So there you go.

No Cook Vanilla Ice Cream

2 cups heavy whipping cream
2 cups half and half
3/4 cup white sugar
2-3 Tbsp vanilla

Whisk together and add to frozen canister to mix. My Krups mixed it to a great consistency in 20 minutes. Freeze until serve (at 6 or so tonight).

Cherry Pie Ice Cream

2009-08-21T07:15:00.001-07:00

On Tuesday I made Peppermint Ice Cream for the ward party. We loved it. I noticed Andy washed out the container and put it in the freezer faster than anything he has done in his life (love that man) which told me to make some more. We decided on Cherry Pie, since it was a milkshake he devoured at the Counter a few weeks ago. I used the same base (I think it's tops) as the allrecipes.com recipe I used for Peppermint.

4 egg yolks
1 1/2 cups half and half cream
3/4 cups sugar
1/4 teaspoon salt
2 cups whipping cream
4 1/2 teaspoons vanilla extract
1 can cherry pie filling
1 cup graham cracker crumbs
(for Peppermint add 1 cup of crushed Peppermint)

1. In a heavy saucepan, whisk egg yolks, half and half, sugar, and salt. Cook and stir over law to medium heat until mixture reaches 160 degrees F (my Ikea thermometer has worked the best!) and coats the back of a metal spoon. Remove from the heat. Place pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
2. Fill cylinder of ice cream 2/3 full and reserve the rest until after mixed (we have a Krups and just fill her up and she overflows a bit, not like over the top, but I like having more rather than less!). Follow your ice cream maker instructions (our takes 20-30 minutes). Add in the cherry pie and graham once it starts mixing. Cover and put in freezer for 2-4 hours to firm up.

Next flavor to try: Tin Roof (Peanuts, Chocolate Chunks, Chocolate Fudge)

Blender Salsa

2009-08-19T21:00:00.000-07:00

This is my favorite salsa recipe... and the best part about it.... it is soooo.... easy! I make it at least once a week and keep it in the fridge. My kids love and so do Josh & I!

Here goes;

2 cans stewed tomatoes
1/4 cup canned chilies
3 tbsp. cilantro (or more if you like)
1/2 lime, juiced or 1-2 tsp. lime juice (from jar)
1/2 white or yellow onion, diced (I tried a purple once and I didn't like it!)
1 tsp. salt
1 tsp. garlic

Put ingredients in blender and blend until desired consistency... (usually about 10 seconds)
Refrigerate for one hour before serving.

Serve with tortilla chips, over burritos or tacos, on eggs... etc!