Tag Archives: Dessert

Pineapple Upside Down Cake (Anne Spencer – Family Cookbook)

3 T butter

1/2 cup brown sugar, firmly packed

1 20-ounce can pineapple slices

Nut halves (optional)

 

1 1/4 cups flour

1/2 cup brown sugar, firmly packed

2 tsp baking powder

1/2 tsp salt

1 egg

1/4 cup butter (at room temperature)

1/2 cup milk

1 tsp vanilla

Whipped cream

 

Melt 3 T butter in a 8- or 9-inch square pan. Add 1/2 cup brown sugar. Place pineapple slices in pan, with nut halves, if desired, in middle of slices. Mix flour, remaining brown sugar, baking powder, and salt. Add egg, 1/4 cup butter, milk, and vanilla and mix thoroughly. Pour into pan over pineapple slices. Bake at 350 degrees for about 35 minutes, or until the cake top is brown. Let rest for 5 minutes before inverting onto a plate. Serve topped with whipped cream.

Lemon Curd Cake

1 cup unsalted butter, room temp, plus more for pans

1 cups all purpose flour, plus more for pans

2 cups cake flour

1 T baking powder

1/2 tsp salt

1 cup plus 1 T sour cream or creme fraiche

Finely grated zest of 2 lemons, about 2 T

2 T lemon juice, about 1/2 lemon

2 cups sugar

4 large eggs

Lemon curd (see Frozen Lemon Mousse for a lemon curd recipe, you may want to double)

Cream cheese frosting with lemon zest and lemon extract added to taste

 

Preheat oven to 350 degrees. Butter two 9×2 inch round cake plans, line the bottom with parchment paper, butter and flour. Sift together the flours, baking powder, and salt in a medium bowl. In a small bowl combine sour cream with lemon zest and juice.

Beat butter on med-high speed until light and fluffy, about 1 minute. Add sugar and continue beating until light and fluffy, 4-5 minutes, scraping down bowl as needed. Add eggs one at a time and beat for 1 minute after each addition.

With the mixer on lowest speed, add the flour mixture in four parts, alternating with the sour cream mixture and beginning and ending with the flour mixture. Do not overmix.

Divide the batter between the pans and bake, rotating pans halfway through, until the cakes are golden and pull away from the sides of pans, 30-35 minutes. Transfer to a wire rack and cool 20 minutes. Remove cakes and cool completely.

Slice each cake in half horizontally and spread Lemon Curd between the layers, making 3 layers of Lemon Curd. Frost with the lemon cream cheese frosting, decorating with the any extra curd if you’d like.

Frozen Lemon Mousse (James Beard)

8 T unsalted butter

1 1/2 cups sugar

Grated zest of 1 large lemon

Juice of 3 large lemons

1/4 tsp salt

3 large eggs plus 3 large egg yolks

1 cup heavy cream

 

Melt the butter in the top part of a double boiler over barely simmering water (the water should not touch the bottom of the insert). Whisk in the sugar, lemon zest and juice, and salt. Beat the eggs and yolks together with a whisk in a medium bowl, and add to the ingredients in the double boiler. Cook over the barely simmering water, whisking constantly, until the mixture is smooth and glossy, and very thick, 3 to 5 minutes. *I have made this several times and it’s taken about 45 minutes to come to the consistency described. Do not let the curd boil, or it will curdle. Strain into a bowl, press a piece of plastic wrap directly on the curd to keep a skin from forming, and let cool in the refrigerator.

When the lemon curd is cold, whip the cream in a chilled bowl with a whisk or electric mixer until it holds soft peaks. Fold the whipped cream into the lemon curd with a rubber spatula until thoroughly combined. Pour into a metal serving bowl, cover with plastic wrap, and freeze until firm and set, about 6 hours. Serve from the bowl.

Six-Minute Chocolate Cake (Moosewood)

1 1/2 cups flour

1/3 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

1 cup sugar

1/2 cup vegetable oil

1 cup cold water or coffee

2 tsp vanilla

2 T cider vinegar

 

Preheat oven to 375 degrees.

Sift together the flour, cocoa, soda, salt, and sugar directly into the cake pan. In a measuring cup, measure and mix together the oil, cold water or coffee, and vanilla. Pour the liquid ingredients into the baking pan and mix the batter with a fork or small whisk. When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed throughout the batter.

Bake for 25-30 minutes and set aside to cool.

 

I use a Chocolate Ganache frosting on top:

1 1/2 cups heavy cream

9 oz semi-sweet chocolate

In a saucepan, bring the cream to a simmer. Whisk the chocolate chips/pieces into the simmering cream and continue to heat gently, if necessary, to fully melt the chocolate. Pour the mixture into a bowl and chill about an hour, stirring every 10-15 minutes until it has thickened enough to spread. Store in the refrigerator until needed.

Toffee (Anne Spencer)

1 pound butter

2 cups sugar

~ 3/4 of a bag of chocolate chips

chopped walnuts

 

Put the butter and sugar in a 3-quart heavy saucepan. Heat slowly to the boiling point and boil gently until the mixture reaches 305 degrees. I cook it on medium to medium-low and it should take about 20 minutes to come to a boil. Then I let it boil about 5 minutes. I stir it pretty constantly once it is boiling with a wooden spoon. It is close to being finished when it’s a golden brown color and when you let some drop from the wooden spoon it drizzles down in a uniform stream. When it’s 305 degrees, pour it into a nonstick 10″x14″ pan. Let it sit a few minutes until it just starts to harden and then sprinkle the chocolate chips on top. I let these sit about 5 minutes until they’ve melted and can be spread over the top. Sprinkle the chopped nuts on top and let it sit outside or in a cool place until it’s completely cooled. I usually do this overnight.

Honeyed Almond-Cherry Shortbread

1 cup dried cherries, coarsely chopped

2 T dry sherry

1 T finely grated orange zest

1/2 cup honey

1 cup plus 2 T unsalted butter, softened

2 cups lightly toasted sliced almonds

1 3/4 tsp course salt

1/2 tsp vanilla

3/4 cup confectioners sugar

2 1/2 cup flour

 

1. In a bowl, toss to combine dried cherries, sherry, and zest. Let stand about 1 hour, stirring occasionally, or refrigerated, covered, cup to 1 week.

2. Cook honey and 2 T butter in a saucepan over med-high heat, stirring constantly, until fragrant and deep amber, about 5 minutes. Add almonds, 1/2 tsp salt, and the vanilla; stir to coat completely. Spread on a parchment-lined baking sheet. Let cool 30 minutes, then coarsely chop.

3. Beat remaining 1 cup butter and the confectioners sugar with an electric mixer on med-high until pale and fluffy, 3-4 minutes. Add macerated cherries, and mix until combined. Reduce speed to low, add flour and remaining 1 1/2 tsp salt, and mix just until dough comes together. Add honeyed almonds, and mix just until combined.

4. On a piece of parchment, shape the dough into a 16-by-2 1/2-inch rectangular log, pressing edges with a ruler to shape. Wrap in parchment, and chill 1 hour or up to 2 days. (Dough can be frozen, wrapped tightly in plastic, up to 3 months; thaw overnight in the refrigerator before using.) Cut dough into 1/4-inch thick slices and arrange on parchment lined baking sheets. Chill 1 hour.

5. Preheat oven to 300 degrees. Bake, rotating sheets halfway through, until cookies are golden and set, 30-35 minutes. Let cool completely on sheets on a wire rack. Cookies can be stored in an airtight container at room temperature up to 5 days.

Peach Kuchen

1/2 cup butter

1/3 cup sugar

2 T light brown sugar

1 egg

1/2 tsp vanilla

1/4 tsp almond extract

1 1/2 cup flour

1 tsp baking powder

3/4 tsp salt

2 firm-ripe peaches

2 T sugar

 

Make the shell: In a small saucepan cook the butter over moderate heat until golden brown, being careful not to let it burn, let it cool, and chill it just until it is no longer liquid. (The butter can be browned 1 day in advance and kept covered and chilled. Let the butter soften at room temp before using.) In a bowl cream together the browned butter, sugar, brown sugar and beat in the egg, vanilla, and almond extract. Into a bowl sift the flour, baking powder, and salt and beat the dough until it is just combined. Chill dough for 30 minutes and press it onto the bottom and side of a 9-inch tart pan with a removable fluted rim.

In a saucepan of boiling water blanch the peaches for 1 minute, drain them, and refresh them under cold water. Peel the peaches, halve them, and cut 3 of the halves into 1/8-inch thick slices, reserving the remaining half for another use. Arrange the slices decoratively, overlapping them slightly, in the shell, sprinkle them with the sugar, and bake the kuchen in the lower third of a preheated 375 degree for 30 minutes. Let the kuchen cool for 15 minutes. Remove the rim of the pan and serve the kuchen warm or at room temp.

Peach Melba Pie (Chow Recipe of the Day)

For the press-in crust:
1 1/2 cups all-purpose flour, plus more as needed
1 teaspoon granulated sugar
1/4 teaspoon fine salt
8 tablespoons cold, unsalted butter (1 stick), cut into small pieces, plus more for coating the pan
4 to 5 tablespoons ice water

For the filling:
2 pounds ripe peaches, pitted and cut into sixths (about 6 cups)
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
1 vanilla bean, split lengthwise and scraped, seeds reserved (or 1 tablespoon vanilla extract)
1 teaspoon freshly squeezed lemon juice
2 pints raspberries (about 12 ounces)
2 tablespoons cornstarch

For the streusel:
1/2 cup old-fashioned oats
1/4 cup all-purpose flour
1/4 cup packed dark brown sugar
1/8 teaspoon fine salt
4 tablespoons cold, unsalted butter (1/2 stick), cut into small pieces

INSTRUCTIONS

For the press-in crust:

  1. Coat a 9-1/2-inch deep-dish pie plate with butter and set aside.
  2. Combine the measured flour, sugar, and salt in the bowl of a food processor fitted with a blade attachment and pulse 5 times to evenly incorporate. Add the butter and pulse until just incorporated (some large pieces will remain). Drizzle in 4 tablespoons of the ice water and pulse until moistened throughout, about 5 pulses. (Add the last tablespoon of ice water if necessary, but do not overwork the dough or it will become tough.)
  3. Turn into the prepared pie plate. Press with floured fingers or the back of a measuring cup dipped in flour until the dough evenly covers the bottom and sides of the pie plate. Place in the refrigerator to chill, at least 20 minutes.
  4. Meanwhile, heat the oven to 400°F, arrange a rack in the lower third, and place a baking sheet lined with aluminum foil on the rack. When the oven is hot, pierce the base of the crust with a fork several times, line it with a piece of parchment paper, and fill it with pie weights or dried beans.
  5. Place the crust on the hot baking sheet and bake until dry to the touch but not browned, about 20 to 25 minutes. Remove from the oven, set aside the pie weights and parchment paper, and let the crust cool slightly on a wire rack. Return the baking sheet to the oven.

For the filling:

  1. Combine the peaches, sugars, vanilla seeds or extract, and lemon juice in a large, nonreactive bowl and gently mix. Add the raspberries and cornstarch and toss to coat. Transfer the filling to the crust and place the pie on the hot baking sheet. Bake until the peaches are just beginning to brown, about 30 minutes.

For the streusel:

  1. Meanwhile, combine all of the streusel ingredients except the butter in a medium bowl and mix until evenly incorporated. Add the butter and combine with your fingers, rubbing the butter into the flour mixture until mostly incorporated but some small pieces remain. Place in the refrigerator until ready to use.
  2. When the pie is ready, remove it from the oven and reduce the temperature to 375°F. Sprinkle the streusel over top and return the pie to the oven. Bake until the filling is bubbly, the streusel is browned, and the peaches are fork-tender, about 40 to 45 minutes more. Let cool on a wire rack at least 45 minutes before slicing.

Pie crust (optimized)

From the Pilsbury Cookbook, but optimized.

 

For a single-crust pie:

  • 1  1/4 cups all purpose flour
  • 5/8 teaspoon salt
  • 3.25 oz shortening (the best is 2/3 butter and 1/3 lard)
  • 4-5 Tablespoons cold water

 

For a double-crust pie:

 

  • 2  1/2 cups all purpose flour
  • 1  1/4 teaspoons salt
  • 6.5 oz shortening (the best is 2/3 butter and 1/3 lard)
  • 6-7 Tablespoons cold water

Combine flour and salt into a mixing bowl. Cut shortening into pieces and cut into flour mixture with a pastry blender or fingers until shortening is the size of small peas and is uniformly distributed throughout the flour. (Alternatively, you can cut the shortening into the flour with a few 1-second pulses in a Cuisinart food processor.) Add water 1 tablespoon at a time and mix with a fork until the dough starts to hold together but is still very crumbly. Do not knead or stir the dough excessively because it will result in a tough crust. Divide dough in half if making a double-crust pie and put each portion into plastic wrap. The dough will still be crumbly, but it can be molded into a round inside the plastic wrap. Refrigerate for 15-30 minutes. Roll the dough rounds out into a 10-inch circle either on a lightly floured surface or by placing the round between two pieces of wax paper.

 

For a a pre-baked, single-crust pie shell, place the crust in a pie plate, trim and flute the edges, and then put a piece of tin foil on the crust with pie weights or dry beans to hold the crust down while baking. Bake the crust at 450F for 10-15 minutes.

 

For a double-crust pie, place the curst in a pie plate, trim the edges, fill as desired, then add the top crust. Seal the edges well, flute the edges, and then cut 2-4 2-inch slits in the crust. Bake at 450 for 15 minutes then at 350 until the pie is bubbly in the middle. (General baking conditions for most pies.)

Brian’s Rhubarb (or any fruit) Crisp

4+ cups rhubarb

1 cup sugar

1/4 cup flour

 

Mix these ingredients together and put in a square baking dish.

 

1 cup flour

1 tsp cinnamon

1 cup brown sugar

1/2 cup oats

1/2 cup melted butter

 

Mix these ingredients together and add on top. Baking at 375 degrees for 45 minutes or until bubbly in the middle.

Banana-Chocolate Chip Muffins (King Arthur)

1/2 cup butter

1/2 cup packed brown sugar

3/4 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1 tsp vanilla

1 1/2 cup mashed ripe banana (about 3 bananas)

1/4 cup honey

2 eggs

2 cups whole wheat flour

2/3 cup chocolate chips

Preheat oven to 350 degrees and line or grease a 12-cup muffin tin.

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and chocolate chips, stiring until smooth. Spoon into the muffin tin and bake for 23-28 minutes. Remove from tin and cool.

Triple Coconut Cream Pie (Tom Douglas)

For the coconut pastry cream:

2 cups milk

2 cups sweetened shredded coconut

1 vanilla bean, split in half lengthwise

2 large eggs

1/2 cup plus 2 T sugar

3 T flour

1/4 cup butter, softened

For the Pie:

One 9-inch Coconut Pie Shell, prebaked and cooled

2 1/2 cups heavy cream, chilled

1/3 cup sugar

1 tsp vanilla extract

For Garnish:

2 oz. unsweetened “chip” or large-shred coconut (about 1 1/2 cups) or sweetened shredded coconut

Chunks of white chocolate (4 to 6 oz, to make 2 oz of curls)

1. To make the pastry cream, combine the milk and coconut in a medium saucepan. Scrape the seeds from the vanilla bean and add both the seeds and pod to the milk mixture. Place the saucepan over medium-high heat and stir occasionally until the mixture almost comes to a boil.

2. In a bowl, whisk together the eggs, sugar, and flour until well combined. Temper the eggs (to keep them from scrambling) by pouring a small amount (about 1/2 cup) of the scalded milk into the egg mixture while whisking. Then add the warmed egg mixture to the saucepan of milk and coconut. Whisk over medium-high heat until the pastry cream thickens and begins to bubble. Keep whisking until the mixture is very thick, 4 to 5 minutes more. Remove the saucepan from the heat. Add teh butter and whisk until it melts. Remove and discard the vanilla pod. Transfer the pastry cream to a bowl and place it over a bowl of ice water. Stir occasionally until it is cool. Place a piece of plastic wrap directly on the surface of the pastry cream to prevent a crust from forming and refrigerate until completely cold. The pastry cream will thicken as it cools.

3. When the pastry cream is cold, fill the prebaked pie shell with it, smoothing the surface. In an elecric mixter with a whisk, whip the heavy cream with teh sugar and vanilla on medium speed. Gradually increase the speed to high and whip to peaks that are firm enough to hold their shape. Fill a pastry bag fitted with a star tip with the whipped cream and pipe it all over the surface of the pie, or spoon it over.

4. For the garnish, preheat the oven to 350 degrees. Spread the coconut chips on a baking sheet and toast in the oven, watching carefully and stirring once or twice, since cocount burns easily, until lightly browned, 7 to 8 minutes. Use a vegetable peeler to scrape about 2 oz. of the white chocolate curls.

On the plate:

Cut the pien into 6 to 8 wedges and place on dessert plates. Decorate each wedge of pie with white chocolate curls and the toasted coconut.

A step ahead:

If not serving immediately, keep the pie refrigerated, covered with plastic wrap. The finished pie should be consumed within a day. Prepare the garnishes just before serving. The coconut pastry cream can be made a day ahead and stored chilled in the refrigerator, covered with plastic wrap as described above. Fill the pie shell and top it with whipped cream and garnishes when you are ready to serve the pie.

Coconut Pie Shell (Tom Douglas)

This is for Tom Douglas’ Triple Coconut Cream Pie

1 cup plus 2 T flour

1/2 cup sweetened shredded coconut

1/2 cup cold butter, cut into 1/2-inch dice

2 tsp sugar

1/4 tsp kosher salt

1/3 cup ice water, or more as needed

1. In a food processor, combine the flour, coconut, diced butter, sugar, and salt. Pulse to form course crumbs. Gradually add the water, a T at a time, pulsing each time. Use only as much water as is needed for the dough to hold together when gently pressed between your fingers; don’t work the dough with your hands, just test it to see if it is holding. The dough will not form a ball or even clump together in the processor – it will still be quite loose.

2. Place a large sheet of plastic wrap on the counter and dump the coconut dough onto it. Pull the plastic wrap around the dough, forcing it into a rough flattened round with the pressure of the plastic wrap. Chill for 30 minutes to an hour before rolling.

3. To roll out the dough, unwrap the round of coconut dough and put it on a lightly floured work board. Flour the rolling pin and your hands. Roll the dough out into a circle about 1/8 inch thick. Lift the dough with a board scraper occasionally to check that it is not sticking and add more flour if it seems about to stick. Trim to a 12- to 13-inch circle.

4. Transfer the rolled dough to a 9-inch pie pan. Ease the dough loosely and gently into the pan. You don’t want to stretch the dough at this point because it will shrink when it is baked. Trim any excess dough to a 1- to 1-1/2-inch overhang. Turn the dough under along the rim of the pie pan and use your finger to flute the edge. Chill the unbaked pie shell at least an hour before baking. This step prevents the dough from shrinking in the oven.

5. When you are ready to bake the pie crust, preheat the oven to 400 degrees F. Place a sheet of aluminum foil or parchment paper in the pie shell and fill with dried beans. Bake the pie crust until the pastry rim is golden, 20 to 25 minutes. Remove the pie pan from the oven. Remove the foil and beans and return the pie crust to the oven. Bake until the bottom of the crust has golden-brown patches, 10 to 12 minutes. Remove from the oven and allow to cool before filling.

A step ahead: The dough can be wrapped in plastic and stored in the refrigerator for a day or two, or frozen for a few weeks. Also the dough can be rolled out and fitted into a pie pan, and the unbaked pie shell can be wrapped in plastic and refrigerated or frozen for the same amounts of time. Frozen pie shells can be baked directly out of the freezer, without thawing; the baking times will be a bit longer.

Heavenly Cranberry Bars

1 1/2 cup brown sugar

1 cup butter, melted and cooled

2 eggs

2 tsp vanilla

2 1/4 flour

1 tsp baking powder

1 tsp salt

1 3/4 cup white chocolate chips

1 1/2 cups dried cranberries, coarsely chopped

1 cup toasted chopped pecans

1 cup grated orange zest

White Chocolate Frosting

8 oz cream cheese, room temp

1 cup powdered sugar

1/2 cup butter, room temp

3 T grated orange zest, divided

2 tsp vanilla

1/2 cup dried cranberries, coarsely chopped

6 oz white chocolate, coarsely chopped

Preheat oven to 350 degrees. Lightly butter and 11×15-inch jelly roll pan or rimmed baking sheet. Whisk together the brown sugar, butter, eggs and vanilla in a large bowl until smooth. Whisk in the flour, baking powder and salt until well blended, then stir in the white chocolate chips, cranberries, pecans and orange zest. Spread the mixture evenly in the prepared pan (will be quite stiff) and bake until golden brown, about 20-22 minutes. Cool.

For the frosting, cream together the cream cheese, powdered sugar, butter, 1 T orange zest and vanilla with an electric mixer at med speed until smooth and fluffy. Spread the mixture over the cooled base. Stir together the remaining 2 T orange zest with the dried cranberries in a small bowl and sprinkle the mixture over the frosting. Melt the white chocolate in a small heatproof bowl set over a pan of simmering water, stirring until smooth. Drizzle the white chocolate over the bars and let sit until the chocolate is set. Cut the bars into 3-inch squares and then diagonally into triangles.

Gingerbread (Suzanne Richerson)

1 cup boiling water

1 cup butter

1 cup brown sugar

1 cup molasses

2 beaten eggs

3 cups flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 1/2 tsp ginger

1 1/2 tsp cinnamon

Measure butter, sugar and molasses into a bowl. Pour water over mixture, mix and let cool. Add eggs and stir. Mix in dry ingredients and pour into a greased and floured 9×13-inch pan and bake at 350 degrees for about 30 minutes. Serve warm.

Whole-Wheat Apple Cake

3 apples, peeled, cored and cut into 1/2″ pieces

3/4 C brown sugar

2 tsp cinnamon

pinch of cloves

1  1/4 C flour

1  1/4 C whole wheat flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

10 T butter

1 C sugar

3 eggs

1 tsp vanilla

1 1/4 C yogurt

Preheat oven to 350. Combine apples, 1/2 c brown sugar, cinnamon and cloves, set aside. Sift together the flours, soda, powder and salt; set aside. Butter a 9″ springform pan.

Cream butter and sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, until well combined. Add vanilla and combine. Add reserved flour mixture and yogurt; stir until well combined. Fold in 2/3 of the reserved apple mixture.

Spoon half the batter into prepared pan. Sprinkle remaining apple mixture evenly over batter. Top with remaining batter and smooth with spatula. Sprinkle top with remaining 1/4 c brown suar.

Bake until golden brown – 1 hr 10 minutes to 1 hr 20 minutes. Cover with foil after 45 min of baking. Let cool 20 minutes before releasing cake from the pan.

*Recommends serving with sharp cheddar cheese and white wine.

Mrs. Milman’s Chocolate Frosting

*I use 1/2 this recipe for 12 cupcakes. Can use the whole recipe if you really LOVE frosting.

12 oz. semisweet chocolate, finely chopped

2 c heavy cream

1/2 tsp corn syrup

Combine chocolate and cream in medium saucepan. Cook over low heat, stirring constantly, until mixture has thickened, 20-30 minutes. Raise heat to med-low and cook, stirring constantly, 3 minutes more. Remove from heat and stir in corn syrup. Transfer mixture to a large bowl. Chill, covered, until thick enough to spread, about 2 hours, stirring every 15-20 minutes.

Brownie Cupcakes

6 T butter

11 oz semisweet chocolate, coarsely chopped

3 eggs

1 c sugar

3/4 c flour

1/4 c unsweetened cocoa

1/8 tsp baking soda

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners. Coat generously with cooking spray. In a small saucepan over low heat, melt butter and 8 oz. chocolate; stir until smooth. Remove from heat and set aside. In a large bowl, whisk together eggs and sugar. Add flour, cocoa, and baking soda. Stir in melted chocolate mixture until combined. Stir in remaining 3 oz. chocolate. Fill muffin cups 3/4 full. Bake until firm crust forms on cupcakes, about 20 minutes. Transfer tin to wire rack to cool for 10 minutes. Remove cupcakes from tin; cool completely on wire rack. Ice with “Mrs. Milman’s Chocolate Frosting”.

Spencer’s homemade ice cream

4 cups whole milk

6 eggs

2 cups sugar

1 T vanilla

1 cup heavy cream

This recipe comes from my parents and involves making a custard. For a standard-sized countertop ice cream machine (such as Cuisinart or similar), this recipe should be halved.

Beat eggs and sugar together in a mixer with the whisk attachment. Scald milk (ie, bring up to about 180 degrees F but do not boil) in a heavy-bottomed pot, and add slowly to the egg/sugar mixture while mixing so the eggs dont cook. Once this has been accomplished, return the sugar/egg/milk mixture to the pot and bring up to temperature slowly on medium heat, stirring frequently. It will gradually thicken so that it coats a spoon. This usually takes maybe 5-15 minutes. Strain the custard into another container (to remove any bits of cooked egg), and cool it a bit. Add the vanilla, and then cool COMPLETELY in the refrigerator before freezing (many hours). Immediately before freezing, whisk or blend the custard to make smooth, whip the cream and mix into the custard. Freeze as directed by the ice cream freezer manufacturer.