MIL will do all the desserts.. apple and Pumpkin pie, cheese cake, one hundred different cookies, cheese cakes, banana bread and with out a doubt baklava!!
For christmas I'm making an apple pie wit Apple taffy ice cream.
Taffy Apple Ice Cream
1 cup granulated sugar
1/2 cup packed brown sugar
2 12-oz. cans evaporated milk
1 Tbsp. molasses
4 beaten eggs
2 cups whipping cream
3 cups peeled, cored, and finely chopped apple ( Granny Smith)
2 tsp. vanilla
Apple slices
Caramel ice-cream topping
chopped pecans
In a saucepan combine both sugars, milk, and molasses. Cook and stir over medium heat till sugar dissolves; remove from the stove. stir 1cup of hot milk mixture into beaten eggs, then return to hot mixture in saucepan. Cook and stir over low heat just till bubbling; don't boil this mixture.
Remove from heat. Cool a little bit and then, cover and chill.
Stir in cream, chopped apple, and vanilla. Freeze in a 4- or 5- quart ice cream freezer according to your ice cream makers directions.
Top with apple slices and caramel topping and pecans , if you want.
I just do the caramel topping.
Makes about 2 quarts (16 servings).
Do you like coffee flavors Cora?
If so... this is a recipe that PA Baker gave me.
It's wonderful.
Coffee Crème Brulee
4 egg yolks
1 c sugar, divided
1 ½ c heavy cream
1 Tbsp instant coffee
½ tsp vanilla extract
Preheat oven to 300F.
In a medium sized bowl, beat egg yolks and 6 Tbsp sugar with a whisk for about 1 minute or until smooth. Reserve.
In a second medium sized bowl, add coffee and ¼ c cream. Whisk thoroughly until smooth, then add remaining cream and whisk until well blended. Add coffee cream mixture and vanilla to egg yolks. Use a rubber spatula to gently fold together.
Use a ladle to pour mixture into individual ramekins, ¾ of the way to the top.
Place ramekins into a roasting pan. Transfer to oven. Before closing oven door, pour water into pan, but not into the ramekins, until it reaches ½ way up the side of the ramekins.
Bake for 40-50 minutes or until the brulee giggles slightly when you shake the pan. Remove pan from oven and leave out on the counter, allowing the residual heat of the water to finish the cooking process.
When brulees have fully solidified and cooled down, sprinkle 1 ½ Tbsp sugar evenly over the top of each ramekin. Use a small blowtorch to caramelize the sugar, or place ramekins 1” below oven broiler until sugar caramelizes.
Ramekins can also be chilled after they have cooled down if not making immediately.