I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Wednesday, December 28, 2011

Waffle Cones

I love waffle cones.   If you make these make plenty, because when you neighbors smell it they will be knocking at your door.

        (waffle bowls taste just as good)

(makes 8)


*3/4 cup butter
*1/2 cup sugar
*1/2 teaspoon pure vanilla extract
*1/2 tablespoon water
*3 egg whites
*1/2 cup all-purpose flour
*Merkins chocolate (optional)
*Candy Sprinkles (optional)
*Peanuts, chopped (optional)

~Melt butter over very low heat.
~Remove from heat once is melted.
~Beat egg whites in a small bowl.
~Add sugar and mix well.
~Add the egg/sugar mixture into the melted butter.
~Add in the vanilla & water and mix.
~Whisk in flour, until there are no lumps.
~Let batter sit for one hour before using.
~Cook on waffle cone maker, following waffle cone maker instructions.
~Let waffle cones cool completely.
(next steps are optional)
~Melt merkins chocolate.
~Dip cones in melted chocolate.
~Sprinkle chopped nuts or sprinkles on melted chocolate.
~Let chocolate harden before putting ice cream in cones.

`Break up waffle cone into small pieces and mix into your ice cream.
`Break up waffle cone into larger pieces, dip into melted merkins chocolate.  Let chocolate set and serve as a snack.

Tuesday, December 6, 2011

Peppermint Meringue

This just melts in your mouth. It's so light and airy. It's super easy to make, but does take a while to bake and cool.

(makes 24)

*3 egg whites
*1/8 teaspoon salt
*1/8 teaspoon cream of tarter
*1/2 cup white sugar
*1/8 teaspoon peppermint extract
*1 peppermint candy cane, crushed fine

~Preheat oven to 225 degrees.
~Line 2 cookie sheets with aluminum foil or parchment paper.
~In a large bowl, beat egg whites, vanilla, salt, and cream of tarter, to form soft peaks.
~Slowly add sugar, beating until egg whites form stiff peaks.
~Drop spoonfuls 1 inch apart on cookie sheets.
~Sprinkle crushed peppermint candy cane over meringues.
~Bake for 1 1/2 hours (meringues should be completely dry on inside but not brown on the outside).
~Turn oven off.
~Open the oven a little, and let meringues sit in oven until cooled.
~Remove from pan.
~Store covered, in a cool dry place.

Monday, December 5, 2011

Peppermint Ice Cream

This ice cream screams Christmas flavor!  If you like the flavor of peppermint, you are going to love this.

(makes 1 1/2 quarts)

*2 1/2 cups heavy cream
*1 1/2 cups whole milk
*8 large egg yolks
*3/4 cup white sugar
*1/4 teaspoon salt
*1/2 - 2 teaspoons peppermint extract
*1/2 cup crushed candy canes
*4-6 drops red food coloring (optional)

~Pour milk, sugar, salt & food coloring in a medium saucepan.
~Heat until the sugar & salt are dissolved.
~Pour the heavy cream into a metal bowl & set into a larger bowl of ice.
~Set a fine mesh sieve on top of metal bowl.
~In a medium bowl, whisk the egg yolks.
~Slowly pour 1 cup of the warm milk into the egg yolks, whisking continually.
~Pour the egg yolks into the saucepan, whisking as you do.
~Stir the mixture constantly over medium heat with a wooden spoon, until the mixture slightly thickens and coats the back of the wooden spoon (you should be able to run your finger down the back of the spoon and leave a trail).
~Pour custard through the strainer and stir into the cream.
~Let sit for 30 minutes, stirring occasionally, or until mixture is cooled.
~Cover mixture with plastic wrap and refrigerate for 3-4 hours, or until completely chilled.
~Add peppermint extract, starting with 1/4-1/2 teaspoon (add 1/4 teaspoon more, until you reach your desire taste).
~Freeze in your ice cream maker according to the manufacturer's instructions.
~Once froze, fold in peppermint candy.
~Place into an air-tight container and place in freezer for 5-8 hours.

Helpful Hint:
`Place plastic wrap directly over ice cream before covering and placing in freezer.  This will help to prevent freezer burn.