~*~ Frozen Strawberry Squares ~*~

Ingredients:

1 cup flour
1/4 cup brown sugar
1/4 cup slivered & chopped almonds
1/2 cup melted butter
2 egg whites
1/2 cup granulated sugar
10 fluid ounces whipping cream
2 tablespoons fresh lemon juice
2 cups sliced fresh strawberries, smashed

Directions: Preheat oven to 325° F. Combine the flour, brown sugar, almonds and melted butter and spread in 8x8" pan. Bake at 325°F for 20 minutes. Stir it a couple of times. Then cool. Once cooled, evenly press 2/3 of the mixture into the 8x8" pan to create a crust. Beat the egg whites and granulated sugar until stiff. Beat the whipping cream until soft peaks form. Gently combine the beaten egg whites, whipped cream, lemon juice and crushed strawberries. Spread the mixture over crust. Sprinkle remaining crust/crumb mixture on top. Freeze for 3-6 hours. Cut into squares. Garnish with additional strawberries if desired. Enjoy! ~ Chef ~

~*~ Homemade Waffle Cones ~*~

This recipe is a step-by-step method of making homemade waffle cones in a Chef's Choice PetiteCone Express.  Of course, you can use any waffle cone maker.

Ingredients:

1 cup of heavy cream
1 1/2 teaspoon of vanilla extract
1 1/2 cups of powdered sugar
1 1/2 cups of all-purpose flour
1/4 teaspoon of ground cinnamon
Pinch of ground nutmeg
1 Tablespoon of cornstarch

Directions:  In a bowl with a whisk, whip the cream with the vanilla until mousse-like (it won't form peaks).  Sift the remaining ingredients together and stir them into the cream to make a batter.  Let the batter sit for 30 minutes.  Heat up the waffle cone iron to a setting of 2.5.  Put a dollop of batter onto each of the three waffle molds. The waffle maker comes with a spoon to scoop the batter with so you know exactly how much batter to use. If you use too much, the three waffles will stick together. If you use too little, the waffles will be hard to roll. (NOTE:  do a practice run making only one cone.)  Close the lid.  The light will turn red. When it turns green again, it's time to roll your waffle.  The waffle maker also comes with a cone shaped mold to roll the waffle around.

Here are a few tips:

1. Work fast!  The waffles harden super quickly.
2. Protect your hands. The waffle will be really hot and you could burn yourself.  
3. As soon as the cone begins to overlap itself, press down firmly as you continue to roll to make it stick closed. 
4. Use your fingers to pinch together the hole at the bottom of the cone.
5. If you are making three waffles at once, take them off the iron one at a time. Don't take a waffle off of the iron until you are ready to mold it, otherwise the third waffle will be too hard to shape by the time you get to it.

Store the cooled waffle cones in a Ziploc bag until you are ready to fill them with ice cream or whatever else tempt your tastebuds.  ~ Chef ~

~ Cherry Tart Day ~

In honor of Cherry Tart Day

I thought this recipe was appropriate.

Ingredients:

 

(for the Crust)

2 c. all-purpose flour

1 teaspoon salt

1/4 c. sugar

1/2 c. canola oil

1/4 c. cold milk

(for the Cream Cheese layer)

4 oz. cream cheese, softened

1/4 c. sugar

1 large egg

(for the Cherry Topping)

1 c. canned sweet cherries, pitted/drained (reserve juice)

1/2 c. reserved cherry juice

1/4 c. sugar

1 teaspoon almond extract

1 1/2 tablespoons cornstarch

1 1/2 tablespoons cold water 

 

Directions:  Preheat the oven to 350°F.   To make the Crust mix the flour, salt and sugar. Combine the liquids but do NOT stir. Add the flour mixture to the wet ingredients and stir with a fork just until the flour is dampened. Form dough into balls then cut in half. Roll each half between wax paper and cut pastry to tart shell size. Push into mini muffin pans.  To make the Cream Cheese layer cream together the cream cheese, sugar and egg.  Set aside.  To make the Cherry topping combine the cherries, cherry juice, sugar and extract in a heavy saucepan.  Bring to a boil on medium-low heat. Combine the cornstarch and water and add to the cherry mixture, constantly stirring until boiling. Take off the heat and set aside.  Now assemble by spreading 1 teaspoon of the cream cheese mixture into the bottom of each tart shell. Fill 3/4 full with the cherry topping. Bake for 15 to 20 minutes or until the pastry shell is golden brown.  Yields:  24 mini-tarts  ~ Chef ~

~*~ Happy Father's Day Sunday ~*~

So get in the kitchen and get baking!

~ Chef ~

~ Deep Fried Meatballs ~

This recipe works best with day-old leftover meatballs. So the next time you make spaghetti and meatballs make some extra. The next day roll the cold meatballs in flour then dip them in an egg wash. Then completely cover them in breadcrumbs. Carefully drop the meatballs into a pre-heated 375F oil. Cook until a light golden brown. Remove them from the oil and let them drain on some paper towels. Once you can handle them either insert a stick or place on a plate.  Enjoy!  ~ Chef ~

~ Zucchini Weenies On-A-Stick ~

Wash and core 8 small to medium zucchinis and set aside.

Ingredients for batter:

1 1/4 cup flour
1 teaspoon salt
3/4 cup cornmeal
4 Tablespoons sugar
1 teaspoon baking powder
2 eggs
3/4 cup milk

Directions: Mix all of the dry ingredients together. Then add the eggs and milk to the dry mixture. Mix completely until lump free. Now insert a hot dog into each of the cored zucchinis. Insert a stick into the small end. Dip each of the dogs into the batter and coat well. Deep fry in pre-heated 375 degree peanut oil or vegetable oil until golden brown. Remove and place on a rack to allow to drip for a few minutes before serving.  Insert into your favorite dip if desired.  ~ Chef ~

~ Deep Fried Corn-on-the-Cob ~

Yep, On-A-Stick!

Ingredients:

peanut oil
4 fresh or fully thawed ears of corn (cut in half)

*** For the Batter ***

1/2 cup buttermilk
2 eggs (well beaten)
1/2 cup cornmeal (or more if needed to make batter thick enough)

*** For the Coating ***

1/2 cup Self-Rising flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper

Directions:  In a deep-fat fryer pre-heat the oil to 375 degrees. Make a batter using the cornmeal, buttermilk and eggs. Then set aside. Now combine the flour, garlic powder, salt and pepper. Mix well then set aside. Dip the ears of corn in the cornmeal batter to coat. Then roll in the flour mixture. With cooking tongs, (holding at a safe distance) slowly place an ear of corn in the hot oil 1 ear at a time. Fry for about 3 minutes or until golden brown. Drain on paper towels. Insert stick before serving. Season as desired. ~ Chef ~