Hot Fudge Sauce - 1+1+1+1=deliciousness!

When we ate all the chocolate cake, we needed chocolate sauce for the rest of our vanilla ice cream. Not just any chocolate sauce, we wanted HOT FUDGE! Found this easy recipe on the Food Network. Just remember 1 — 1 stick butter, 1 cup of everything else; 1+1+1+1 = surely adds up to a gain of about 4 lbs. per person when also counting the ice cream and nuts but it also adds up to spoon fulls of deliciousness! 

Hot Fudge Sauce 

1 cup granulated sugar

1 cup unsweetened cocoa powder 

1 cup heavy cream 

1 sticks (1/2 cup) salted butter 

1. Combine the sugar and cocoa in a saucepan, blending until smooth in order to prevent the starch in cocoa from fuming. 
   
2. Add cream  and butter; cook over medium heat, stirring, until the butter melts and everything is combined, a few minutes.
   
3. Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.
   

Recipe without photos . . . Hot Fudge Sauce 

1 cup granulated sugar

1 cup unsweetened cocoa powder 

1 cup heavy cream 

1 sticks (1/2 cup) salted butter 

1. Combine the sugar and cocoa in a saucepan, blending until smooth in order to prevent the starch in cocoa from fuming. 
2. Add cream  and butter; cook over medium heat, stirring, until the butter melts and everything is combined, a few minutes.
3. Transfer to a mason jar and store in the refrigerator. It will harden as it cools so when ready to use, simply reheat in a saucepan over medium-low heat.

Homemade Vanilla Ice Cream

July 4^th seemed to be the perfect time for homemade ice cream. But, there was a problem—where was our ice cream freezer that we had not used for over 20 years? I did find it but discovered the can was rusty. Kathy and John Gruber to the rescue! Not only did they offer to let us borrow their freezer, they provided their delicious, creamy recipe, and advice about the freezing process. 

Barry dishes up the goodness!

Here’s Kathy’s recipe that uses almost 1/4 cup of vanilla for a truly old-fashioned vanilla tasting recipe:  

Homemade Vanilla Ice Cream

6 large or 8 medium eggs (since this is an uncooked ice cream mix so pasteurized eggs are recommended)

2 1/2 cups granulated sugar

1/4 teaspoon salt

3 tablespoons + 2 teaspoons vanilla extract

2 (12 oz.) cans evaporated milk

1 to 2 pints heavy cream (I used 3 cups)

Whole milk to fill

------

Large bag of ice and ice cream freezer salt

1. In a large bowl, beat eggs until frothy; then add sugar and beat well. (I used my Kitchen Aid mixer for this task.)
   
2. Add the salt, vanilla, evaporated milk and heavy cream and beat until well mixed.
   
3. Cover bowl with plastic wrap and chill at least 2 to 3 hours or overnight. (One online source indicates overnight chilling results in a higher yield.)
4. Fill the mixing can (I chilled the can prior to this step) with chilled ice cream mixture to the fill line or 1-inch above the fill line.
   
5. Set the ladle/beater/dasher, lid and motor into place, latch and start the ice cream maker turning.
6. Alternate ice and salt in layer clear to the top. (Use the directions on rock salt box for ice/salt measure or see guide I included below.) Continue to add ice and salt as the ice melts throughout the freezing process. 
7. Ice cream freezer will become labored and stop when ice cream is done. Remove the inside ladle/beater/dasher, cover the freezer can with plastic or wax paper and replace lid on can. Cover lid with ice and a towel and set can in the freezer. (Kathy sets the can back into the outer container before putting in the freezer; we only had room for the can.) 

In addition to Kathy’s advice, I found the following info on the internet at texascooking.com:

Packing ice and salt - Use either crushed ice cubes or crushed store-bought ice. (The finer the ice is crushed, the better it is, as the freezer is made to operate with crushed ice. Also, finely crushed ice will melt more evenly and will, therefore, give you a smoother textured ice cream.)

 

In packing, put about three inches of ice in the tub all around the can, and sprinkle about 3 ounces of table salt or 5 ounces of rock salt, evenly over the ice.

 

Freezer Size	Ice for Making		Rock Salt
4 qts.	10 lbs.		2-1/2 cups
5 qts.	15 lbs.		3 cups
6 qts.	20 lbs.		3-1/2 cups

 

Continue adding ice and salt (in the above proportions), layer by layer, until tub is filled up to, but not over, the top of can.

When the tub is half full (approximately two layers of ice and salt), pour one cup of cold water over the ice and salt mixture. This will help the ice to melt and settle, which will shorten freezing time, and will help keep ice from jamming and causing stops. After tub is filled, pour another cup of cold water over the ice and salt.

As the ice melts and settles, you will need to add more ice and salt to keep it up to, but not over, top of can.

Before the cream is finished, the ice will melt enough to cause water to flow from the drain hole in the tub. Never let this drain hole become stopped up with ice. (The cork supplied is not for this drain hole; it is for the can top.

What goes with homemade vanilla ice cream? Mom's Chocolate Sheet Cake of course! 

Recipe without photos . . .

Homemade Vanilla Ice Cream

6 large or 8 medium eggs (since this is an uncooked ice cream mix so pasteurized eggs are recommended)

2 1/2 cups granulated sugar

1/4 teaspoon salt

3 tablespoons + 2 teaspoons vanilla extract

2 (12 oz.) cans evaporated milk

1 to 2 pints heavy cream (I used 3 cups)

Whole milk to fill

------

Large bag of ice and ice cream freezer salt

1. In a large bowl, beat eggs until frothy; then add sugar and beat well. (I used my Kitchen Aid mixer for this task.)
2. Add the salt, vanilla, evaporated milk and heavy cream and beat until well mixed.
3. Cover bowl with plastic wrap and chill at least 2 to 3 hours or overnight. (One online source indicates overnight chilling results in a higher yield.)
4. Fill the mixing can (I chilled the can prior to this step) with chilled ice cream mixture to the fill line or 1-inch above the fill line.
5. Set the ladle/beater/dasher, lid and motor into place, latch and start the ice cream maker turning.
6. Alternate ice and salt in layer clear to the top. (Use the directions on rock salt box for ice/salt measure or see guide I included below.) Continue to add ice and salt as the ice melts throughout the freezing process. 
7. Ice cream freezer will become labored and stop when ice cream is done. Remove the inside ladle/beater/dasher, cover the freezer can with plastic or wax paper and replace lid on can. Cover lid with ice and a towel and set can in the freezer. (Kathy sets the can back into the outer container before putting in the freezer; we only had room for the can.) 

Lemon Zucchini Bread - a new recipe for the season!

It’s zucchini season in Kansas and I tried a new recipe, one my sister Marla Payne suggested. It’s light and lemony tasting, moist with a cake-like consistency. We had a piece for dinner with a bowl of cherries. Actually,two pieces, maybe three but whose counting! “The loaf is small,” I kept telling myself.  

Lemon Zucchini Bread     Makes 4 mini loaves (6"x3 1/2") or one a 9”x5” loaf 


2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

1 cup granulated sugar

1/2 cup canola or vegetable oil

1/2 cup buttermilk (or use soured milk made by adding 1 1/2 tsp. white vinegar & filling cup to 1/2 cup mark with milk; allow to set a few minutes)

Zest of 1/2 large lemon

2 tablespoons fresh lemon juice about 1 lemon

1 cup shredded zucchini, gently blot dry to remove excess moisture

 

Lemon Glaze

1 cup powdered sugar, sifted

Zest of 1/2 large lemon

Juice of 1/2 large lemon

1. Heat oven to 350°. Line 4 mini loaf pans (6"x3 1/2") or one (9”x5”) loaf pan with a strip of parchment (see photo below in step #6); spray pan and paper with pan release.
2. In a small bowl combine the flour, baking powder, and salt. Stir to combine; set aside.

3. In a large bowl of a stand mixer, beat the eggs for 30 seconds. Add the sugar and oil and beat together until mixture looks "fluffy" and pale in color, about 1 minute. 
   
   
   

   
4. Add buttermilk, lemon zest, and lemon juice. Blend together until mixed in. 

   
5. Add the shredded zucchini and the dry ingredients to the wet mixture; mix gently just until combined and no flour pockets remain. 

6. Evenly divide the batter between the 4 mini loaf pans (or 9”x5” pan).
   
7. Bake mini loaves for 30 minutes and the 9x5 loaf pan for 40 to 45 minutes—a toothpick inserted in the middle should come out clean.

8. Using ends of parchment paper, remove the bread to a rack to cool.
   
9. Lemon Glaze: Mix together the powdered sugar and lemon juice until combined—use enough lemon juice to achieve desired consistency you want. Milk could also be used to thin glaze if its too thick. 
   
10. Drizzle/spoon the glaze over the bread using a back and forth motion. Note: Place a piece of waxed paper under the rack for easy clean up. 
    
    
    

    Recipe without photos . . . Lemon Zucchini Bread     Makes 4 mini loaves (6"x3 1/2") or one a 9”x5” loaf 


    2 cups all-purpose flour

    2 teaspoons baking powder

    1/2 teaspoon salt

    2 large eggs

    1 cup granulated sugar

    1/2 cup canola or vegetable oil

    1/2 cup buttermilk (or use soured milk made by adding 1 1/2 tsp. white vinegar & filling cup to 1/2 cup mark with milk; allow to set a few minutes)

    Zest of 1/2 large lemon

    2 tablespoons fresh lemon juice about 1 lemon

    1 cup shredded zucchini, gently blot dry to remove excess moisture

     

    Lemon Glaze

    1 cup powdered sugar, sifted

    Zest of 1/2 large lemon

    Juice of 1/2 large lemon

    1. Heat oven to 350°. Line 4 mini loaf pans (6"x3 1/2") or one (9”x5”) loaf pan with a strip of parchment (see photo below in step #6); spray pan and paper with pan release.
    2. In a small bowl combine the flour, baking powder, and salt. Stir to combine; set aside.

    3. In a large bowl of a stand mixer, beat the eggs for 30 seconds. Add the sugar and oil and beat together until mixture looks "fluffy" and pale in color, about 1 minute. 

    4. Add buttermilk, lemon zest, and lemon juice. Blend together until mixed in. 

    5. Add the shredded zucchini and the dry ingredients to the wet mixture; mix gently just until combined and no flour pockets remain. 

    6. Evenly divide the batter between the 4 mini loaf pans (or 9”x5” pan).
    7. Bake mini loaves for 30 minutes and the 9x5 loaf pan for 40 to 45 minutes—a toothpick inserted in the middle should come out clean.

    8. Using ends of parchment paper, remove the bread to a rack to cool.
    9. Lemon Glaze: Mix together the powdered sugar and lemon juice until combined—use enough lemon juice to achieve desired consistency you want. Milk could also be used to thin glaze if its too thick.
    10.  Drizzle/spoon the glaze over the bread using a back and forth motion. Note: Place a piece of waxed paper under the rack for easy clean up.  

Sometimes Basic is BEST — Basic Oatmeal Cookies

June has almost come and gone and I noticed I hadn't posted even one recipe this month! It's been busy around here—anniversary celebrations, family graduations, a cooking class, writing projects, working on family history, gardening, fun with friends . . . the list goes on.  i did make these cookies—a basic recipe  I mixed up for Neighbor to Neighbor earlier this month as a late night venture. 

Sometimes Basic is BEST!

OR, for Beyond the Basics, try

Oatmeal Cookies, Quaker Oats Vanishing

Oatmeal Cookies, World's Best

Basic Oatmeal Cookies : 2 to 3 dozen cookies depending on size of scoop

1 cup (2 sticks) butter, at room temperature or butter flavored Crisco

1 cup light or dark brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla 

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3 cups old-fashioned rolled oats or quick cooking

1. Preheat oven to 350°F. Line sheet pan with parchment paper.
2. In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat butter, brown sugar and sugar until creamy, about 2-3 minutes. Add eggs and vanilla and mix until well combined.
   
3. In medium bowl, combine flour, baking soda, salt, and cinnamon. Add to butter mixture all at once and mix on low until combined. Then, add oats and mix until just combined.
   
4. Drop by rounded tablespoons onto prepared sheet pan, spacing about 2 inches apart. Bake until edges just begin to turn golden, about 8-9 minutes. 
   
5. Let cool on pan for 5 minutes, then transfer to wire rack to cool completely.
   

Recipe without photos . . . Basic Oatmeal Cookies : 2 to 3 dozen cookies depending on size of scoop

1 cup (2 sticks) butter, at room temperature or butter flavored Crisco

1 cup light or dark brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla 

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3 cups old-fashioned rolled oats or quick cooking)

1. Preheat oven to 350°F. Line sheet pan with parchment paper.
2. In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat butter, brown sugar and sugar until creamy, about 2-3 minutes. Add eggs and vanilla and mix until well combined.
3. In medium bowl, combine flour, baking soda, salt, and cinnamon. Add to butter mixture all at once and mix on low until combined. Then, add oats and mix until just combined.
4. Drop by rounded tablespoons onto prepared sheet pan, spacing about 2 inches apart. Bake until edges just begin to turn golden, about 8-9 minutes. 
5. Let cool on pan for 5 minutes, then transfer to wire rack to cool completely.

Instant Pot Baked Beans — no soaking required

From dry beans to a side dish all in the Instant Pot — no soaking require.  For years, pressure cooking was a unit of study I taught in high school home economics and the stove-top version cooking method was one I used at home to speed up cooking. Then, the slow cooker and other new technologies took over. Many of those (with the exemption of the slow cooker) eventually took their place on back shelves, resurrected once a year or so, if at all. So I was reluctant to purchase the latest “fad.” However, I believe this appliance is beyond the “fad” status and I continue to praise it’s usefulness.  

Instant Pot Baked Beans — no soaking required / recipe makes about 6+ servings and is adjusted for a 3-quart pot; double recipe for a 6-quart pot

Cook Dry Beans:

1/2 lb. uncooked dry white beans (Great Northern or Navy)

1/2 teaspoon ground black pepper

4 cups water 

Baked Beans:

4 or 5 slices bacon, cut into pieces

1 small to medium yellow or white onion, diced

1/2 tablespoon minced garlic (I used 1 tablespoon garlic scapes* since this is the season for them)

3 tablespoons brown sugar  

1 heapingtablespoon tomato paste

1 1/2 teaspoons liquid smoke

1 1/2 teaspoons Worcestershire sauce

1 1/2 tablespoons molasses

1/4 cup BBQ sauce (I used a homemade version of Gates BBQ Sauce)

About 2 oz. (1/2 can) diced green chiles ( optional)

1/2 teaspoon smoked paprika

1/2 teaspoon dry mustard

Dash red pepper flakes

1 1/2 cup water

Kosher salt for seasoning near end of cooking

Cilantro for garnishing if desired

1. Cook Dry Beans: Add dry beans, salt and 4 cups of water to the inner pot of the Instant Pot (IP). Cover and make sure the valve points to Sealed. 
   
2. Cook on High Pressure for 25 minutes followed by a 20 to 25 minutes Natural Pressure Release.



3. Manually release manually the remaining pressure and remove the lid.

 


   
4. Rinse the beans under cold water and drain.
Clean the inner pot and return it to the IP.
5. Make Baked Beans: Set the IP to Sauté. Add the bacon and cook until crisp. Remove and set aside in refrigerator for later use.
   
6. Add the onions and garlic to the bacon grease, adding more grease or oil if needed. Sauté until onions are transulent.
   
7. Add the cooked beans to the IP with the rest of the ingredients except the final Kosher salt and cilantro. Gently stir to combine. Cover with the lid and make sure the valve points to Sealed position..
   
8. Cook on High Pressure for 10 minutes followed by a 10 minutes Natural Pressure Release.
   
9. Manually release manually the remaining pressure and remove the lid.

Taste and add salt as needed at this point.
10. If the beans seems juicier than preferred, set IP Sauté and cook the beans with the lid off for 5+ minutes  or until the liquid at the preferred consistency.
11. Top beans with chopped cooked bacon and cilantro.  
    

*Garlic Scapes are the shoots that grow out of the ground from hard-neck varieties of garlic.

Recipe without photos . . .

Instant Pot Baked Beans — no soaking required / recipe makes about 6+ servings and is adjusted for a 3-quart pot; double recipe for a 6-quart pot

Cook Dry Beans:

1/2 lb. uncooked dry white beans (Great Northern or Navy)

1/2 teaspoon ground black pepper

4 cups water 

Baked Beans:

4 or 5 slices bacon, cut into pieces

1 small to medium yellow or white onion, diced

1/2 tablespoon minced garlic (I used 1 tablespoon garlic scapes* since this is the season for them)

3 tablespoons brown sugar  

1 heapingtablespoon tomato paste

1 1/2 teaspoons liquid smoke

1 1/2 teaspoons Worcestershire sauce

1 1/2 tablespoons molasses

1/4 cup BBQ sauce (I used a homemade version of Gates BBQ Sauce)

About 2 oz. (1/2 can) diced green chiles ( optional)

1/2 teaspoon smoked paprika

1/2 teaspoon dry mustard

Dash red pepper flakes

1 1/2 cup water

Kosher salt for seasoning near end of cooking

Cilantro for garnishing if desired

1. Cook Dry Beans: Add dry beans, salt and 4 cups of water to the inner pot of the Instant Pot (IP). Cover and make sure the valve points to Sealed. 
2. Cook on High Pressure for 25 minutes followed by a 20 to 25 minutes Natural Pressure Release.



3. Manually release manually the remaining pressure and remove the lid.

 


4. Rinse the beans under cold water and drain.
Clean the inner pot and return it to the IP.
5. Make Baked Beans: Set the IP to Sauté. Add the bacon and cook until crisp. Remove and set aside in refrigerator for later use.
6. Add the onions and garlic to the bacon grease, adding more grease or oil if needed. Sauté until onions are transulent.
7. Add the cooked beans to the IP with the rest of the ingredients except the final Kosher salt and cilantro. Gently stir to combine. Cover with the lid and make sure the valve points to Sealed position.
8. Cook on High Pressure for 10 minutes followed by a 10 minutes Natural Pressure Release.
9. Manually release manually the remaining pressure and remove the lid.

Taste and add salt as needed at this point.
10. If the beans seems juicier than preferred, set IP Sauté and cook the beans with the lid off for 5+ minutes  or until the liquid at the preferred consistency.
11. Top beans with chopped cooked bacon and cilantro.  

*Garlic Scapes are the shoots that grow out of the ground from hard-neck varieties of garlic.

5-5-5 Instant Pot Hard Cooked Eggs

I have a perfectly good way to hard cook eggs so just ignored all the positive comments about using the Instant Pot method. But, yesterday I gave it a try and now I am sold on the idea. Because the eggs steam, the peels literally fall off! It’s so simple and easy. 

5-5-5 Instant Pot Hard Cooked Eggs

1 to 1 1/2 cups water (1 cup minimum) 

Eggs, large size (5 or 6 for the 3-quart pot)

1. Add water to Instant Pot and place wire trivet on bottom of inner pot. Place eggs on trivet (or add a steamer to the trivet and place eggs in steamer).
   
2. Seal Instant Pot and cook on High Pressure for 5 minutes. (Some people report that if they do just a couple of eggs, they reduce pressure to low.)
3. Let Instant Pot release naturally for 5 minutes.  Manually release any remaining pressure after 5 minutes.
4. Cool eggs in ice bath for 5 minutes. (This stops the cooking and helps prevent the green sulfur ring that develops in overcooked eggs.)
   
   
   
5. Peel eggs.
   

Notes about initial cooking time—the time eggs are cooked under pressure:

3 minutes: Soft, just set whites and runny yolks

5 minutes: Firm white and yolk

6-7 minutes for even firmer white and yolk or for extra large eggs

Recipe/Instructions without photos . . .

5-5-5 Instant Pot Hard Cooked Eggs

1 to 1 1/2 cups water (1 cup minimum) 

Eggs, large size (5 or 6 for the 3-quart pot)

1. Add water to Instant Pot and place wire trivet on bottom of inner pot. Place eggs on trivet (or add a steamer to the trivet and place eggs in steamer).
2. Seal Instant Pot and cook on High Pressure for 5 minutes. (Some people report that if they do just a couple of eggs, they reduce pressure to low.)
3. Let Instant Pot release naturally for 5 minutes.  Manually release any remaining pressure after 5 minutes.
4. Cool eggs in ice bath for 5 minutes. (This stops the cooking and helps prevent the green sulfur ring that develops in overcooked eggs.)
5. Peel eggs.

Notes about initial cooking time—the time eggs are cooked under pressure:

3 minutes: Soft, just set whites and runny yolks

5 minutes: Firm white and yolk

6-7 minutes for even firmer white and yolk or for extra large eggs

Steel Cut Oats with Maple Syrup & Raisins — Instant Pot Style

This is simply my how-to guide for making steel cut oats in the Instant Pot. The amounts and directions are for a 3-quart pot but the recipe could be easily doubled for a 6-quart pot. Maple syrup could be omitted as could the raisins for plain oats. Or add brown sugar, craisins, currants, etc. The oats do not have to be sautéed in butter but this adds to the overall flavor. In a hurry? Add steel cut oats along with the other ingredients in step #2 and omit step #1. 

Steel Cut Oats with Maple Syrup & Raisins — Instant Pot Style (using 3-qt. pot)

1/2 tablesoon butter

1/2 cup steel cut oats

1 1/2 cup + 2 tablespoons milk or water or a combo of the two

2 to 3 tablespoons+ raisins

1 tablespoon maple syrup + more for serving

1/4 teaspoon salt 

1. Using the sauté function, melt the butter in the pressure cooker’s inner pot. Then stire in the oats; sauté until oats a lightly toasted and fragrant, about 3 minutes.
   
2. Add the milk, raisins, maple syrup and salt.
   
3. Set the pressure cook button (high pressure) and adjust time for 10 minutes. 
4. Once finished with pressure cook cycle, lte the pressure release naturally for 10 minutes, then release the remaining pressure manually.
5. Serve with additional milk abd  maple syrup. I also added nuts to mine. 

Recipe without photos . . . Steel Cut Oats with Maple Syrup & Raisins — Instant Pot Style (using 3-qt. pot)

1/2 tablesoon butter

1/2 cup steel cut oats

1 1/2 cup + 2 tablespoons milk or water or a combo of the two

2 to 3 tablespoons+ raisins

1 tablespoon maple syrup + more for serving

1/4 teaspoon salt 

1. Using the sauté function, melt the butter in the pressure cooker’s inner pot. Then stire in the oats; sauté until oats a lightly toasted and fragrant, about 3 minutes.
2. Add the milk, raisins, maple syrup and salt.
3. Set the pressure cook button (high pressure) and adjust time for 10 minutes. 
4. Once finished with pressure cook cycle, lte the pressure release naturally for 10 minutes, then release the remaining pressure manually.
5. Serve with additional milk abd  maple syrup. I also added nuts to mine.