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Auntie Gale's Choice Recipes September 2 edition


Zucchini Bread French Toast with Hot Cinnamon Sauce


If you like, you can use blueberry, banana or store bought breads.


 


Sliced zucchini bread OR


   other breads


1 egg


1/3 cup milk


1/4 tsp. ground cinnamon


2 tablespoons butter


Fresh fruit (any fruit in


   season)


 


In a large bowl whisk egg and then add milk and cinnamon. Heat a large skillet or griddle over medium high heat and melt butter. Dip bread one by one quickly into egg mixture. Place onto skillet and cook until browned turning over several times. Dust with powdered sugar, or use real maple syrup OR Hot Cinnamon Sauce; a nice dollop of whipped cream is especially good also. Serve with fresh fruit.


 


hot cinnamon sauce


 


1 tablespoon cornstarch


1/2 cup granulated sugar


1 teaspoon ground cinnamon


1 cup water


2 tablespoons butter


 


Combine all ingredients in a saucepan and bring to a boil. Stir over medium-high heat until slightly thickened.


texas peach ice cream


 


3 medium size fully-ripened


   peaches, peeled, stoned


   and chopped (approx.


       1-1/2 cups)


1/4 cup plus 2 tablespoons


   sugar


1-1/2 teaspoons Pure Vanilla


2 cups Half-and-Half, or


   1-1/2 cups whole milk plus


   1/2 cup heavy cream


 


In a bowl, using a potato masher or wooden spoon, break up the peaches with the sugar and vanilla until coarsely mashed. Stir in the half-and-half. Taste and add more sugar if needed.


Pour the mixture into an ice cream maker and freeze according to manufacturer’s directions.


 


Grandmother’s lemon custard ice cream


 


Finely grated zest of 3 lemons


1/2 cup Fresh lemon juice


3/4 cup Sugar


2 cups Half-and-Half, or


   substitute 3 parts milk to


   1 part cream


4 large eggs


Pinch of salt


2 cups Heavy cream


 


In a heavy bowl, combine the lemon zest and lemon juice, and stir in the sugar with a fork. Let it stand for 30 minutes. The sugar helps release the flavor of the zest. Scald the half-and-half over medium heat and set aside. In a bowl, whisk the egg yolks and salt with a mixer until well blended. Slowly add about half of the scalded half-and-half and stir gently. Return the mixture to the saucepan. Cook the custard over medium to low heat stirring constantly until it is thick enough to cover the back of a spoon. Do not let it boil or it will curdle. Immediately remove it from the heat and strain the custard into a large bowl. Stir in the lemon mixture and the heavy cream.


Lay a sheet of wax paper or plastic wrap directly on the surface to prevent a skin from forming and refrigerate until thoroughly  chilled. Pour the mixture into the ice cream maker and freeze according to manufacturer’s directions.


 


bananasicles


 


1 (3.4 oz.) pkg. instant


   banana pudding mix


2 cups skim milk


1 banana, cut into pieces


 


In a large bowl, combine instant pudding mix and milk until thick. Stir in banana chunks, mix until well combined. Divide and spoon mixture into seven 3-ounce plastic or paper cups. Cover each cup with a small piece of aluminum foil and poke a popsicle stick through the foil and into the cup. Freeze cups for 2 to 3 hours or until firm, tapping periodically to remove bubbles. To serve, remove foil and peel cup away  from popsicle.




If you would like to share your recipes with the community, please send them to:


Auntie Gale’s Recipes; c/o Shelby Shopper & Info; 503 N. Lafayette St., Shelby, NC 28150


or you can email me at: gale@shelbyinfo.com



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