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| Brown Sugar Peach Ice Cream |
Louish
Recipes: 7
Joined Jul '06
Favorites: 0 |
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Ready in about minutes or less!
- 4 large peaches, puréed or chopped fine
- 1 1/4 cups brown sugar, firmly packed
- 1 tablespoon lemon juice
- 1 1/2 cups milk
- 3 eggs, beaten
- 1 1/2 cups whipping cream
- 1 teaspoon vanilla extract
| | To peaches, add 1/2 cup of the sugar and the lemon juice. Set aside, covered in refrigerator.
In medium saucepan combine milk, eggs, and remaining sugar. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon, about 15 minutes. Stir in cream and vanilla. Chill. Stir peaches in cream mixture and freeze in ice cream maker according to manufacturer's instructions.
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| Pumpkin Roll-up |
Kari
Recipes: 3
Joined Oct '06
Favorites: 0 |
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Ready in about minutes or less!
- 1 (16 oz.) can pumpkin
- 1 (14 oz.) can sweetened condensed milk
- 2 eggs
- 1 tsp. ground cinnamon
- 1/2 tsp. each of ground ginger, nutmeg & salt
- 3/4 cup sifted all-purpose flour
- 1 tsp. baking powder
- 1 cup chopped walnuts, pecans, or almonds
- Cream Cheese Filling (recipe below)
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- Filling:
- 2 cups powdered sugar
- 1 (8 oz.) pkg. softened cream cheese
- 1 tsp. vanilla (almond or walnut extract)
| | Preheat oven to 375 degrees. Grease a 15 x 10 x 1 inch baking sheet.
Line with wax paper. Grease and flour the wax paper. Mix together well, the pumpkin, condensed milk, eggs, cinnamon, ginger, nutmeg & salt. Stir in the sifted flour and baking powder. Pour onto waxed paper covered baking sheet Sprinkle with nuts. Bake for 12-15 minutes. Dust cake with powdered sugar. Cover with damp towel. Invert. Remove pan and paper.
Trim 1/4 inch from sides. Roll up cake and towel from short end. Place, seam-side down, on rack. Cool. Unroll and spread with Cream Cheese Filling. Re-roll cake. Refrigerate until serving time.
Filling:
Blend all of the above ingredients; add cranberries, if desired. A colorful and tasty addition to a holiday breakfast or to eat at anytime!!
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