Text 10566, 144 rader
Skriven 2014-03-05 06:32:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Fred A Ball
Ärende: You're Nutz! #1
=======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rocky Road Ice Cream
 Categories: I scream, Candies, Nuts, Chocolate
      Yield: 8 servings
 
      2 c  Heavy cream
      1 c  Whole milk
    3/4 c  Granulated sugar
           Table salt
      5 lg Egg yolks
      4 oz Bittersweet chocolate (at
           - least 60% cacao); chopped
           - and melted
    1/4 c  Dutch-processed cocoa
    1/3 c  Mini marshmallows
    1/3 c  Toasted chopped pecans
    1/3 c  Bite-size chocolate chunks
 
  In a medium saucepan, mix 1 cup of the cream with the milk,
  sugar, and a pinch of salt. Warm the cream mixture over
  medium-high heat, stirring occasionally, until the sugar
  dissolves and tiny bubbles begin to form around the edge of
  the pan, 3 to 4 minutes.
  
  Prepare an ice bath by filling a large bowl with several
  inches of ice water. Set a smaller metal bowl (one that
  holds at least 1-1/2 quarts) in the ice water. Pour the
  remaining cup of cream into the inner bowl (this helps the
  custard cool quicker when you pour it in later). Set a fine
  strainer on top. Whisk the egg yolks in a medium bowl.
  
  In a steady stream, pour half of the warm cream mixture into
  the egg yolks, whisking constantly to prevent the eggs from
  curdling.
  
  Pour the egg mixture back into the saucepan and cook over
  low heat, stirring constantly and scraping the bottom with a
  heatproof rubber spatula until the custard thickens slightly
  (it should be thick enough to coat the spatula and hold a
  line drawn through it with a finger), 4 to 8 minutes. An
  instant-read thermometer should read 175oF-180oF at this
  point. Don't let the sauce overheat or boil, or it will
  curdle.
  
  Immediately strain the custard into the cold cream in the
  ice bath. Stir in the melted chocolate and cocoa powder.
  Cool the custard to below 70oF by stirring it over the ice
  bath.
  
  Refrigerate the custard until completely chilled, at least 4
  hours. Then freeze the custard in your ice cream maker
  
  according to the manufacturer's instructions.
  
  Fold the marshmallows, pecans, and chocolate chunks into the
  just-churned ice cream, transfer to an air-tight container,
  and freeze for at least 4 hours or up to 2 weeks.
  
  Better Homes & Gardens | August 2011
  
  MM Format by Dave Drum - 22 August 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dark Chocolate Pecan Pie
 Categories: Pies, Pastry, Desserts, Chocolate, Nuts
      Yield: 6 servings
 
      1    Mission Beach Cafe Pastry
           +=OR=+
      1    Crust of a rolled
           - refrigerated unbaked pie
           - crust
      4 oz Bittersweet chocolate;
           - chopped
      3 lg Eggs; beaten
      1 ts Vanilla
    1/2 c  Unsalted butter
    3/4 c  Packed brown sugar
    3/4 c  Light-colored corn syrup
      2 tb All-purpose flour
    1/4 ts Salt
  1 1/2 c  Pecan pieces
 
  Preheat oven to 375oF/190oC. Prepare and roll out pastry
  portion on a lightly floured surface to a circle about
  12-inches in diameter *. Transfer pastry to a 9-inch pie
  tin or plate without stretching. Trim pastry to 1/2 inch
  beyond edge of pie plate. Fold edge under. Place in
  freezer for 10 minutes. Line unpricked pastry with an
  8 3/4-inch foil pie pan **; fill with dried beans or pie
  weights. Place on a foil lined baking sheet. Bake for 30
  minutes. Carefully remove foil pie tin. Bake 5 minutes
  more. (Or if using rolled refrigerated unbaked pie crust,
  bake pie crust according to package directions for one
  crust pie.) Reduce oven temperature to 350oF/175oC.
  
  Sprinkle chocolate in bottom of pastry; set aside. In a
  large bowl beat eggs and vanilla; set aside.
  
  In a medium saucepan combine butter, brown sugar, corn
  syrup, flour, salt and pecans. Cook and stir until mixture
  comes to a full boil; boil 15 seconds. Remove from heat.
  
  Quickly beat about 1 cup hot pecan mixture into eggs. Beat
  in remaining pecan mixture (work quickly to avoid cooking
  eggs). Pour over chocolate in crust.
  
  Bake for 50 minutes, tenting with foil after 35 minutes to
  prevent over browning, until edges are puffed and center
  appears set when gently shaken.
  
  Cool on a wire rack. Cover and chill remaining pie.
  
  * Be sure to patch any cracks that develop during rolling.
  
  ** Trim top rim of foil pie pan at about 2 inch intervals;
  fold upwards.
  
  Better Homes & Gardens | November 2011
  
  MM Format by Dave Drum - 12 November 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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