Lemon Sponge Puddings

Serves 8

1 1/4 cups whole milk
3 large eggs, yolks and whites separated
1 Tbsp grated lemon zest
1/3 cup fresh lemon juice
2 Tbsp unsalted butter, softened
1 cup sugar
1/2 cup flour
Garnish: raspberries

Heat oven to 325
You'll need eight 4 oz custard cups (I used Longaberger dessert bowls) and a roasting large enough to hold them.

In a saucepan, heat milk just until simmering. Remove from heat. Ina bowl, whisk yolks to blend, then gradually whisk in hot milk. Whisk in lemon zest and juice, then butter until butter melts. In a small bowl, whisk sugar and flour until blended. Whisk into lemon mixture just until smooth.

In a bowl beat egg whites with electric mixer until stiff peaks form when beaters are lifted. Gently whisk half the egg whites into the lemon mixture. Whisk in remaining whites until blended.

Ladle into custard cups.

Place in roasting pan. Carefully add very hot tap water to pan to come about halfway up sides of cups.

Bake 25 min or until puddings are firm to the touch and very light golden. Remove from water to rack to cool. Let cool 30 min before inverting. Can be covered and refrigerated up to 2 days (if they last that long!)

To serve run a knife along edges of cups then invert puddings onto serving plates. Spoon any of the mixture clinging to the cups over the top. Garnish with raspberries.

White Bean Chicken Chili

3 cans white beans

2 cans chopped green chilies

½ stick butter

2 large onions

1/3 cup flour

3 cans chicken broth (Campbell’s size)

3 cups half and half

4 cups shredded chicken (or cubed) (4 chicken breasts)

1 T chili powder

1 T ground cumin

2 t salt

½ t pepper

1 ½ cups grated Monterey jack cheese

1 cup sour cream

Melt butter. Add onion, sauté until tender. Add flour, stir 5 minutes. Gradually add chicken broth and half and half. Simmer about 10 minutes until thick. Add all but cheese and sour cream. Simmer 20 minutes. Add cheese and sour cream just before serving (or serve as a side). Serves 10-12.

This was shared by my friend Kristin Peterson at our Ward linger longer this last week. It was sooooo good I had to ask for the recipe. Enjoy!

Jance Williams's Banana Cake

1 1/2 cups sugar
1/2 cup shortening

2 egg yokes
2 ripe bananas - smashed , mashed
2 cups flour
1/4 tsp salt
1 tsp baking powder
1 tsp vanilla

1 tsp soda
1 cup sour milk (if no sour milk use on T vinigar to sour regular milk)

2 egg whites beaten stiff



Cream egg yoks and sugar.
Mix baking soda with sour milk until frothie and to creamed mixture
Add mashed bananas
Mix baking powder, salt and flour add to mixture. Stir in vanilla. Fold in beaten egg whites. Optional nuts 1 cup chopped.

Bake @350 in a 9X13 pan prepared with cooking spray for 30 to 35 min.

Chicken & Rice with Green Chillies

3 cups diced cooked chicken

2 cans Cream of Chicken Soup

8 oz sour cream

1 can (4oz) chopped green chillies

3 cups cooked rice

2 cups shredded Cheddar cheese

2 cups nacho cheese chips, crushed

Mix chicken, soups, sour cream together; set aside. Spray 9X13 pan. Put cooked rice into the bottom of the pan. Pour chicken mixture over rice. Top with cheese. Bake at 350 for about 35 min or until it is hot and just starting to bubble. Add crushed nacho chips to top and bake and additional 5 min.

I use a can of Cream of Mushroom soup and a can of Cream of Chicken and chicken breasts. And I substituted a multi-grained corn chip for the nacho cheese chips. More than a 4oz can of chillies would be good also (?).

Plain Naan

Plain Naan

scant 4 cups white bread flour, plus extra for dusting
1-1/2 tsp salt
1/2 oz / 15 g. package compressed fresh yeast*
water to mix (10oz)
1 tsp cumin seeds
1 tsp caraway seeds
olive oil for frying

1- Line a baking sheet. Put the flour, salt and yeast into a bowl and add enough water to make a soft, but not sloppy dough. Add the seeds, then divide the dough into three pieces and put on the baking sheet. Let rest for 1 hour.

2- Turn the dough out onto a lightly floured counter and, using a rolling pin, flatten each piece into a circle, 10 inches / 25.5 cm in diameter, and let rest for 5 minutes.

3- Heat a skillet to a medium heat and add a splash of olive oil. Shallow-fry each naan until browned on both sides, then set aside to cool slightly before serving.

Makes 3 naan (which I wonder about - same amount of flour as above, so why half the yield? - Lynn's Note) I wonder why too so I divided it up into eight pieces!



Another place I kind of deviated from Lynn's recipe was I always proof my fresh yeast, regardless of what the recipe calls for. I use a 1/4 cup of luke warm water and pinch of sugar when I proof fresh yeast. You are all set to go when your yeast looks like this



I used two spices in my Naan: cumin seeds and the Penzy's Balti mix (coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, funugreek, mustard, cardamom, clove, fennel, chamushka, star anise, ajwain, black cardamom, cilantro, anise seed, and bay leaf).



I put that stuff on everything, including popcorn and I can't wait to taste it in my naan.

While my dough is finishing resting for the hour, I'm going to marinate some chicken for my curry and cook the rice.

8:45pm East Coast Time: Let's EAT!

After letting the dough rest for one hour you have puffy little balls of dough.



The dough was lovely to work with, soft and pliable when rolling out.



Heat some oil in a pan and fry up the naan.



Traditional naan is actually baked on the side of a tandorri but since I don't have one of those, nor do any of my friends or fellow Babes, we have to use shallow frying.

Look at this bubble!



When they are golden brown on one side, flip them and let them brown and take them out to cool.



I'm lucky I had any left for dinner because I had the curry sauce and my favorite Indian condiment, tamarind chutney on the counter while I was making the naan.



I decided to try one while the rest were frying and next thing I knew, I had eaten two. oops.

I restrained myself and while the rice finished cooking in my rice cooker, which next to Isabelle (Kitchen Aid Pro V) is my favorite kitchen appliance, I fixed the curry.



Fifteen minutes later I sat down to a wonderful home cooked Indian meal.


Naan was pretty darn easy to make and I can't wait to try another batch.

Go see what the other Babes made to go along with their naan by visiting their blogs listed on my sidebar. If you want to try your hand at making naan, we'd love to have you join us as a Bread Baking Buddy. Just make the naan, blog about it and email our lovely host kitchen, Cookie Baker Lynn by January 25.

Olive Garden Alfredo Sauce

Alfredo Sauce

Prep Time:	10 minutes
Cook Time:	10 minutes
Serving Size:	4 8 12

Ingredients
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste

Procedures

1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
2. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
3. SEASON to taste with salt and black pepper. Serve over your favorite pasta.

Bratten's Recipes - a well known Utah resturaunt

Have not tried any of these yet. My ward RS had a chef from this restaurant come and teach the women how to make some of the favorites from their restaurant. Everyone was very excited. I could not make it but was excited to have the recipes shared with me.

Clam Chowder
2 cups diced celery 1 t. white pepper
2 cups diced onions 1 T. black pepper
2 cups diced potatoes 1 T. thyme
4 qt. half & half 2 cups flour
2 cans clams (with juice)
Steam celery and onions in butter until tender. Add spices, clams, and
flour. Mix. Add heated half & half and cook until chowder thickens. If
needed add a rue (flour and water) or cornstarch.
��

Bleu Cheese Dressing
1 qt. mayonnaise 1/4 t. tabasco
2 cups bleu cheese crumbles
1/8 c. Worcestershire sauce
Break up crumbles and blend ingredients together.
��


Tartar Sauce
1/2 c. ground celery 1 c. salad dressing
1/2 c. ground onion 1 c. dill relish
3 cups mayonnaise
Mix until creamy and smooth. Thin with water if needed.
��


Cream Sauce
2 qt. half & half 1 t. white pepper
1 c. flour 1 T. dry mustard
1 T. salt 1/2 c. cooking sherry
Heat half & half, then add spices and flour. Cook until sauce thickens.
If needed add a rue or cornstarch.
Cheese Sauce
Make cream sauce above. Add 2 cups shredded cheese.
��


Lobster Thermidor
Saute lobster in a pan with green onions, mushrooms, and butter. When
finished add cream sauce. Cook until hot.
Halibut Au Gratin
Precook halibut pieces. Add cheese sauce. Top with grated cheese.
Bake in oven until cheese melts.
Shrimp Newberg
Heat cream sauce until warm all the wat through. Add medium cooked
shrimp and heat for 3 minutes.
Scallop Newberg
Saute scallops in butter. When finished add cream sauce. Cook until
hot.
��


Thousand Island Dressing
1 c. mayonnaise 1 c. sweet relish
3 c. salad dressing 1/2 c. chili sauce
Mix until well blended.
��

Hershey's Perfect White Chip Chocolate Cookies

1 c butter (softened)
2 c sugar
2 eggs
2 tsp vanilla extract
2 c flour
3/4 c hershey's cocoa
1 tsp baking soda
1/2 tsp salt
2 c hersheys white chips

compliments of Diana Weishar! So yummy!

Outback Salmon Sauce

2/3 cup sour cream
1/4 cup mayo
1 teaspoon ketchup
3 teaspoons creamy horseradish
3/4 teaspoon sugar
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon dill weed
opt. (1 dash black pepper)
opt. (1 dash cayenne pepper)

Blue Ribbon Gingersnaps

Recipe by Marjorie Johnson

3/4 cup shortening

1 cup packed light brown sugar

1/4 cup molasses

1 large egg

2 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves1 teaspoon ground ginger

1/2 cup sugar (for dipping)

1. Preheat oven to 375 degrees.

2. Cream shortening, brown sugar, molasses and egg in large bowl. In a separate bowl sift flour, baking soda, salt and spices. Gradually add the dry ingredients to the creamed mixture, blending until mixed. Dough can be chilled for easy handling.

3. Shape the dough into balls the size of whole walnuts. Roll balls in sugar, place on baking sheet. Bake 8-9 minutes at 375 degrees. Cool on sheet one minute before transferring to rack.

Makes 3-4 dozen
From Picky Palatte

Crab Rangoon

28 wonton wrappers
1 (9 oz.) can crab meat, drained
1 (3 oz.) pkg. cream cheese
5-7 scallions, chopped fine
Oil for frying

Mix crab meat, cream cheese and scallions. Lay a wonton wrapper so the points are facing north, south, east and west. Place teaspoon of filling in middle of wonton. Fold north point to south. Seal edges with fingers dipped in water. Pull east and west points to north to shape. Fry in oil turning once until light golden brown. Drain on paper towel.

To reheat, place on racks on cookie sheets. Bake at 350 degrees for 10 minutes. Serve with duck sauce or ginger soy sauce.

Almond Cookies

Ingredients

• 1 cup shortening
• 3/4 cup sugar
• 2 eggs
• 1 tablespoon almond extract
• 2-1/4 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup blanched almond halves
• 1 egg beaten

Directions

In a large bowl with electric beaters, cream the shortening and sugar. Beat in the eggs, one at a time, and mix well. Add the almond extract.

In another bowl, sift together the flour, baking soda, and salt. With a wooden spoon, gradually stir the flour mixture into the shortening. The dough should be fairly firm. Divide the dough in half and roll each into a log, about 1-1/2 inch in diameter. Wrap in waxed paper and refrigerate for 4 hours.

Preheat the oven to 375 degrees F. Cut the dough crosswise into 1/4 inch thick slices. Place cookies on an ungreased cookie sheet. Top each cookie with an almond half. Brush cookies lightly with beaten egg. Bake for about 10 minutes, or until light golden brown.

Lo Mein

• 1/2 lb egg noodles
  
  (I use the 12 oz package)
• 1/2 lb flank steak
• 1 tsp. cornstarch
• 1 tbsp light soy sauce
• 1 tsp. sherry
• 1 clove garlic, crushed

  Sauce Mixture

• 1 tbsp cornstarch
• 1 c. chicken stock
• 1 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tsp sesame oil
• 1 stalk green onion,diced
• 2 tbsp. oil

Directions

Par boil fresh egg noodles for 3 minutes. Rinse with cold water and drain. Slice beef into 1/8-inch strips across the grain. Marinate for 15 minutes. Prepare sauce mixture. Have a pot of hot water ready. Heat wok. Add 2 tbsp oil and reheat. Add garlic; brown. Discard. Add beef and salt stir until 3/4 done. Add sauce mixture and stir until thickened. Add green onions and sesame oil. Mix well and keep warm. Drop noodles into hot water. Stir for a minute to heat. Drain well. Pour meat and sauce over noodles.

General Tso's Chicken

Sauce:

• 1/2 cup cornstarch
• 1/4 cup water
• 1+1/2 tsp minced garlic
• 1+1/2 tsp minced ginger root
• 3/4 cup sugar
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 1/4 cup cooking wine
• 1+1/2 cup hot chicken broth
• 1 tsp monosodium glutamate (optional)

Meat:

• 3 lbs deboned dark chicken meat, cut into large chunks
• 1/4 cup soy sauce
• 1 tsp white pepper
• 1 egg
• 1 cup cornstarch
• Vegetable oil for deep-frying
• 2 cups sliced green onions
• 16 small dried hot peppers

Directions

1) Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed.

2) In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.

3) Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

Caramels

2 cups sugar
1 3/4 cups Karo syrup
pinch salt
3 cups heavy cream (add 1 cup cream and set aside 2 cups for later)
2 cubes unsalted butter (1 cup)

Mix and bring to boil. Boil for 10 minutes.
Slowly add remaining 2 cups cream stirring constantly. Boil over medium heat until 234 degrees. Pour into heavily buttered 9 X 13 pan. Cool overnight. Slice into pieces and wrap in wax paper. Enjoy!

Michael's Cinnamon Rolls

Cinnamon Rolls

1 ½ cups lukewarm water

2 packages yeast

6 cups all purpose flour

3 Tablespoons Sugar

1 cup milk

1 Tablespoon salt

2 sticks of butter

2 eggs

3 Teaspoons cinnamon

1 ½ Teaspoons Vanilla

15 ounces of Raisons

8 ounces of walnuts

2 cups brown sugar

1 small bottle Karo syrup

Place water in a large bowl and sprinkle the yeast over it. Let stand for 15 min.

While that is going on, scald milk. Stir in salt, 1 tblspn sugar, and add ½ stick butter. Set aside and let cool.

Now combine 1 ½ cups of flour, 2 tablespoons of sugar, and 3 teaspoons of cinnamon. Beat mixture into yeast mix with wooden spoon until free of lumps. Cover with a damp towel and rise in a warm place for about 30 minutes. (I use the oven. Just turn it on low for about 10 minutes before you start everything, and then turn it off. It will stay warm for a long enough time)

After the milk mixture has cooled down add the 2 eggs and 1 ½ teaspoons vanilla and beat the eggs into the milk. Then take at least a stick and a half of butter and milt it for brushing.

Once the half hour is up, add in the milk mixture into the yeast and mix well. Then add in enough flour to make a soft dough.

Turn onto a lightly floured board and knead for about 10 minutes adding flour as needed until it is smooth and elastic. Place in a grease bowl and cover with a damp cloth. Put it back in a warm place until it doubles in size (about 45 min to an hour).

It should look like this:

This is a big bowl!!!!

Next turn into your board and divide it in half.

Roll one out to about 3/8” thick, which will give you a square of about 22-24” x 12-14”.

It doesn’t have to be perfect! Just close enough to be able to roll it up. Next butter the surface and sprinkle on more cinnamon, raisons, half the brown sugar, and drizzle Karo syrup over the whole thing. And make sure you get as close to the edges with everything as you can.

Starting with one edge, slowly roll the thing up and set aside. Then do the next one. If you try and cut it now before you do the other one you will have a big mess on the board and won’t be able to roll out the dough for the next one!

Now cut them into 1 ¼ inch sections and place on a greased dish.

You should get about 30 + or – depending on how you rolled out the dough.

Spacing is something to consider! I spaced these out to make it easier to get them out of the dishes because I was talking them to a dinner. They end up being a little more bready(?) than if you pack them closer together. If they are closer together they will swell into each other and rise in height.

Once they are in the dish, brush the sides of each one with butter. Then place in a warm place to rise for about an hour. Notice that mine have closed the gaps but the bread portion its self is larger than the filling. Crowding them keeps the bread denser.

Now place into a 350 degree oven. After 10 minutes baste the top with butter and drizzle with Karo syrup.

Let cook for another 15 minutes and baste again. Then cook for the last 10-15 minutes to lightly brown. But be careful not to burn the bottom by waiting too long to take them out!

Remove from oven, and if you want remove from dish, but be very careful! Hot caramelized syrup burns and will stick to you!!! But, if you wait till they are cool they are much tougher to get out of the dish.

Make-ahead Mashed Potatoes

4 lbs white potatoes (about 19) - peeled, cubed
1 1/2 cup sour cream
4 oz Cream Cheese
2 tsp onion power (optional)
1/2 tsp salt
3 slices cooked crumbled bacon
2 green onions, sliced

Cook potatoes until tender and ready to be mashed about 15 min
Add next 4 ingredients, mash until creamy.

Lightly grease 2 quart casserole dish - spoon potatoes into dish, cover. Can be refrigerate up to 2 days . Remove from refrigerator 30 min before baking.

Heat coverd at 350 for 1 hour.

Sprinkle bacon and green onions on top

Serve

I added button on top because it was not fatting enough. I have also made it with the onion power and without, both are yummy!

snickerdoodles

They may have an unusual name, but these rich cinnamon-sugar cookies are great for the holidays or anytime you want a tasty cinnamon treat.

Prep Time: 40 min
Total Time: 50 min
Makes: 4 dozen cookies

Log In to Rate

(251 ratings)

1 1/2	cups sugar
1/2	cup butter or margarine, softened
1/2	cup shortening
2	eggs
2 3/4	cups Gold Medal® all-purpose or unbleached flour
2	teaspoons cream of tartar
1	teaspoon baking soda
1/4	teaspoon salt
1/4	cup sugar
2	teaspoons ground cinnamon

	Print these coupons...
	About Concordance™

1.	Heat oven to 400ºF.
2.	Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3.	Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4.	Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

Snowball Cake

Snowball Cake

1 pkg 2 layer devil's food cake mix

eggs, oil & water as package directed (at this altitude - in Fernley - I add 1 TBS of flour and reduce oil by 1 TBS)

1 pkg (8oz) Philadelphia Cream Cheese - softened

1 egg

2 TBS granulated sugar

1 pkg (3.4 oz) Jello Instant Vanilla Pudding

1/4 cup powered sugar

1 cup cold milk

2 cups thawed Cool Whip Whipped Topping

1 cup Baker's Angle Flake Coconut

Heat oven to 350

Prepare 2 1/2 qt ovenproof bowl (I used a casserole dish) with baking spray

Prepare cake batter as directed on package pour into prepared bowl (baking dish)

Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl (baking dish)

Bake 1hour and 5min (mine took 1hour 15min) or until a tooth pick inserted in the center of the cake comes out clean. Let cool in bowl (baking dish) for 10min. Loosen cake from bowl with knife; using potholders invert onto wire rack. Cool cake completely.

Beat dry pudding mix, powered sugar and milk in medium bowl with a whisk for 2 min. Stir in Cool Whip. Refrigerate until ready to frost cake.

Place cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated. (I removed about an hour before serving, just because I don't like cold cake.)

Summer Salad

Spinach
pear
candied pecans
bacon
Gorgonzola cheese

Red wine vinaigrette

Grilled Shrimp Caprese

Culinary Institute of Tuscany Grilled Shrimp Caprese
Prep Time:

1 hour, 30 minutes
Cook Time:

20 minutes
Serving Size:

Ingredients
Marinated Tomatoes:
1 1/2 lbs Roma tomatoes, cored* and cut into 1” pieces
20 medium fresh basil leaves, stems removed and cut into 1” pieces
2 Tbsp extra-virgin olive oil
1 Tbsp garlic, minced
1 tsp Italian seasoning
Salt to taste

2 Tbsp butter
1/2 cup white wine
11/2 cups heavy cream
1 cup Parmesan cheese, grated
1 lb capellini (angel hair) pasta, cooked according to package directions
2 cups mozzarella cheese, shredded
1 lb 26/30 or 21/25 shrimp, peeled and deveined

*Chef’s Note: To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.
Procedures
Preheat broiler.

1. COMBINE tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.
2. HEAT a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.
3. ADD cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.
4. TRANSFER pasta and sauce to serving platter and top with mozzarella cheese.
5. GRILL or SAUTE shrimp until internal temperature reaches 150°F and set aside.
6. PLACE serving platter in broiler for 2-3 minutes, or until cheese has melted.
7. TOP pasta with cooked shrimp and serve.

Tuscan Garlic Chicken

Culinary Institute of Tuscany
Prep Time:

15 minutes
Cook Time:

30 minutes
Serving Size:

Ingredients
4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cups Parmesan cheese, grated


Procedures
Pre-heat oven to 350ºF.

1. MIX 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
2. HEAT 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.
3. PLACE cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F.
4. HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
5. COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.

Cherry, Vanilla, and Chocolate Icecream

• 2 cups heavy cream
• 1 cup milk
• Teaspoon lime juice
  
• 1 1/2 cups white sugar
• 1 1/2 tablespoons vanilla extract
  
• 3cups fresh cherries, pits removed and cut in 6ths
• Mini Chocolate chips
  

Prepare cherries and mix with about half a cup of sugar and lime juice. Combine remaining ingredients in ice cream maker. Add cherries and chocolate chips about half way through mixing process.

Black Bean and Corn Salad

1 can black beans drained

1 can corn drained (or frozen defrosted)

½ cup chopped red pepper

½ cup chopped fresh cilantro

6 green onions – chopped

3 T lime juice

2 T balsamic vinegar

½ tsp ground cumin

¼ tsp salt

Optional:

Chopped tomatoes

Happy Father's Day Dad! Almond Ice Cream

ALMOND ICE CREAM RECIPE

1/4 cup blanched almonds

2 cups milk

2/3 cup heavy cream

3 egg yolks

1/2 cup sugar

Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil.

Remove from heat and reserve. In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon.

Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil.

Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker according to manufacturer’s instruction.

Transfer to covered container and freeze until firm........