Recipe Archive - 2 December 2007

1 pkg large marshmallows ( 10 ounces/283 G)
2 cups half and half cream
2 Tbs pure vanilla extract
2 cups heavy cream

I saw a marshmallow Ice cream recipe on the Net which intrigued me. It seemed so easy with available ingredients and no added sugar or eggs etc.

I tweaked the recipe a bit and made a batch for my husbands birthday. I am going to make this again for the holidays. It was easy and delicious. It's flavor like a rich vanilla ice cream, not overly sweet and the texture was a bit softer than regular ice cream.

In a heavy duty sauce pan or pot place the half and half and marshmallows and cook over medium heat, stirring often to fully melt marshmallows. When melted , remove pot from heat, cool briefly at room temperature and place pot in refrigerator to cool and thicken mixture ( perhaps 20 to 30 minutes or so - you don't want it over chilled just cold ).

When marshmallow mixture is cool, stir it again, then whip the cream to almost soft peaks ( please, not stiff ! ) . Fold whipped cream into cooled marshmallow mixture and blend well with mixer on low speed or hand whisk.

Immediately place mixture in your electric ice cream maker following manufacturers instructions for making ice cream..

Variations: when the mixture starts to thicken in the ice cream maker, one may add some well drained chopped maraschino cherries or I suppose whatever you like ( finely chopped nuts, mini chocolate chips etc )

Yield: 1 plus quart.

Note: recipe may be doubled. Please don't use imitation vanilla extract ; just the real stuff.



ISSN 1938-7385 Volume 13, Number 36 This Week's Contents 1. Jarlsberg Popovers 2. Egg Nog Coupe de Milieu 3. Marshmallow Ice Cream 4. Flaxseed Cranberry Muffins 5. Artichoke Spinach Swirls 6. Cold Creamy Crab Dip

1. Jarlsberg Popovers submitted by butterflydog 1/2 cup flour dash salt 1 egg, room temperature 1/2 cup milk room temperature 1 Tbs melted butter 1/2 tsp Dijon mustard 5 Tbs shredded Jarlsberg cheese ( Swiss Cheese ) Preheat oven to 450F. Grease 4 standard size muffin cups ( 2 1/2 inch diameter ) of a 6 cup muffin tin Sift flour and salt into a bowl. In separate bowl beat egg, milk. butter and mustard. Pour over dry ingredients and stir to form a batter. Do not beat mixture!. Fill bottom of each muffin cup with 1 Tbs of the cheese to evenly distribute over bottom of muffin cup. . Divide batter among the muffin cups and sprinkle top of batter with remaining Tbs of the cheese. Fill the empty muffin tins 1/2 way with water. Bake 15 to 20 minutes or until puffed and golden. Carefully remove from oven. Remove from muffin tin and serve warm. Yield: 4 popovers

2. Egg Nog Coupe de Milieu submitted by butterflydog 2 medium eggs 1 cup heavy cream 1/8 cup sugar pinch of cinnamon 1/4 to 1/2 cup Southern Comfort * 1/8 tsp vanilla extract Grated nutmeg for garnish I recently tried this Egg nog Cocktail at a party and asked for the recipe. It is very rich and wonderful. Bring one inch of water to a simmer in bottom part of a double boiler. While water heats, in top half part of double boiler combine eggs, cream, sugar and cinnamon. Place top half of double boiler over bottom half and whisk constantly over simmering water 6 to 8 minutes or until thick and frothy. Pour mixture through a mesh strainer into a bowl. Refrigerate mixture until chilled like custard about 2 hours. When cold, whisk in the Southern Comfort and vanilla. Divide among shot glasses and garnish with freshly grated nutmeg. Note: * Southern Comfort is a fruit, spice, and whiskey flavored liqueur . It is made from a blend of whiskey, peach brandy, orange, vanilla, sugar, and cinnamon flavors. Yield to 6 to 8 cocktails. Source: In the Land Of Cocktails by Ti Adelaide Martin and Lally Brennan, 2007

3. Marshmallow Ice Cream submitted by butterflydog 1 pkg large marshmallows ( 10 ounces/283 G) 2 cups half and half cream 2 Tbs pure vanilla extract 2 cups heavy cream I saw a marshmallow Ice cream recipe on the Net which intrigued me. It seemed so easy with available ingredients and no added sugar or eggs etc. I tweaked the recipe a bit and made a batch for my husbands birthday. I am going to make this again for the holidays. It was easy and delicious. It's flavor like a rich vanilla ice cream, not overly sweet and the texture was a bit softer than regular ice cream. In a heavy duty sauce pan or pot place the half and half and marshmallows and cook over medium heat, stirring often to fully melt marshmallows. When melted , remove pot from heat, cool briefly at room temperature and place pot in refrigerator to cool and thicken mixture ( perhaps 20 to 30 minutes or so - you don't want it over chilled just cold ). When marshmallow mixture is cool, stir it again, then whip the cream to almost soft peaks ( please, not stiff ! ) . Fold whipped cream into cooled marshmallow mixture and blend well with mixer on low speed or hand whisk. Immediately place mixture in your electric ice cream maker following manufacturers instructions for making ice cream.. Variations: when the mixture starts to thicken in the ice cream maker, one may add some well drained chopped maraschino cherries or I suppose whatever you like ( finely chopped nuts, mini chocolate chips etc ) Yield: 1 plus quart. Note: recipe may be doubled. Please don't use imitation vanilla extract ; just the real stuff.

4. Flaxseed Cranberry Muffins submitted by butterflydog 1 cup whole cranberries fresh or frozen 1 1/2 cup golden flaxseed Meal ( meal not seeds ) 1 tsp baking powder ( yes just one tsp ) 2 Tbs cinnamon 1 tsp nutmeg 1/2 tsp salt 1/2 cup brown sugar ( or powdered sugar substitute : example Splenda) 4 eggs 1/4 cup olive oil 1/2 cup honey ( or liquid sweeter for example Da Vinci's sugar free vanilla syrup ) 2 Tsp vanilla I tried this recipe with both sugar and again the sugar substitute for a diabetic relative.. Both recipes came out well. These muffins are moist and tasty. I can't believe no white flour in the recipe ! Pour boiling water over cranberries and let set 10 minutes. Combine all dry ingredients in a bowl. Combine all wet ingredients in a bowl. Mix both together and let sit 10 minutes to thicken. Drain cranberries well and fold into mixture. Place batter into well greased muffin tins ( I use individual silicone muffin cups which I place in the tins ) about 3/4 full. Bake in a preheated 350 oven about 20 minutes or until wooden toothpick in center comes out clean. Cool. May be frozen Yield 9 standard size muffins

5. Artichoke Spinach Swirls submitted by butterflydog 1 package (17.3 ounces or 500 grams) puff pastry sheets 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon ground black pepper 1 package (10 ounces) frozen chopped spinach, thawed and well drained 1 can (14 ounces) artichoke hearts, drained and chopped Thaw the pastry sheets at room temperature for 40 minutes or until they are easy to handle. Heat the oven to 400 degrees. Line a baking sheet with parchment paper. Stir the mayonnaise, cheese, onion powder, garlic powder, black pepper, spinach and artichokes in a small bowl until the ingredients are mixed. Unfold one pastry sheet on a lightly floured surface. With the short side facing you, spread half the spinach mixture on the pastry to within an inch of the edges. Starting at the short sides, roll up like a jelly roll. Repeat with remaining pastry sheet and spinach mixture. Cut each roll into 20 slices about 1/2-inch thick. Place two inches apart on prepared baking sheets. Bake for 15 minutes or until golden. Remove from the baking sheet and cool slightly on a wire rack. Serve warm or at room temperature Note: I have also done this recipe using white bread instead of puff pastry. Remove crusts and roll the slice flat with a rolling pin, spread on the filling and then roll up in a cigar shape, brush with butter and then bake till golden.

6. Cold Creamy Crab Dip submitted by butterflydog 2 small packages (3 ounces each) cream cheese, softened 1 cup sour cream 1 tablespoon chopped green onion Hot sauce ( to taste and optional ) 1/2 teaspoon paprika ( try 1/4 tsp smoked paprika instead ) 1 envelope ranch dressing mix (.4 ounce) Salt and freshly ground black pepper, to taste 6 to 8 ounces crab meat, drained and chopped (fresh or canned) Slivered almonds for garnish Crackers of choice Beat cream cheese with sour cream until well blended. Blend in the green onion, hot sauce, paprika and dressing mix. Stir in crab. Taste and adjust seasonings with salt and pepper, if desired. Chill until serving time. Garnish with almonds. Serve with crackers. Note: I have also used canned albacore tuna instead of the crab or even canned cooked white meat chicken.

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