When fermenting, yogurt must be kept around 110o F(43 o C). A cooler environment will not facilitate fermentation, and higher temperatures will kill the bacteria needed for fermentation. Also, the maintenance of a consistent safe temperature keeps your yogurt safe to eat once finished. The best results are usually assured by the use of an incubator.
Orange honey butter is an easy way to add some flavor and character to your meals and can be a nice addition to holidays meals. With the added benefit that orange honey butter can be prepared a couple of days in advance, so, it will be one less thing to prepare on those busy cooking days.
- 1/2 cup (125 ml) softened Butter
- 1/4 cup (50 ml) honey
- 1 tsp (5 ml) finely grated orange zest.
- Place all ingredients in a small bowl
- With a mixer, mix at a high speed until light and fluffy.
- Store unused Orange Honey Butter in the refrigerator for up to 3 days.
- Let the butter warm the butter to about room temperature before serving.
What is an ice cream soda float?
Soda float or Ice cream soda float is a dessert-type or recreational-type drink made using ice cream and soda, carbonated water or soft drink such as root beer (hence the alternative name; root beer float). The drink may contain other ingredients such as candy, syrup, milk, and whipped cream.
Ice cream soda originates from the US. It was first created by Robert McCay Green, a flavored drink seller back in 1874 in Philadelphia, PA. The idea came to him on a hot day after he ran out of the ice he was using to make flavored drinks and decided to use vanilla ice cream instead. It’s worth noting there are other people who claim to have invented the ice cream float, including Green’s own employee, George Guy, Fred Sanders, and Philip Mohr.
Besides having a great taste, ice cream soda works because the carbon dioxide inside the soda is displaced from the resulting solution to form a small fountain of foam and bubbles that isn’t messy.
What are the most common flavors of ice cream soda floats?
There are many flavors based mainly on the ingredients. The most common include vanilla, chocolate, strawberry, coke, root beer;
1. Vanilla ice cream soda float
This drink is made using several scoops of vanilla ice cream and unflavored carbonated water. The ice cream is put first in a glass before pouring in carbonated water until the resulting foam rises to the top. Some whipped cream is added and a cherry.
When Sprite soda or 7 Up
is used instead of unflavored carbonated water, the resulting drink is known as
2. Chocolate ice cream soda float
This drink is made like the vanilla ice cream soda float. The only difference is the ingredients used, i.e., chocolate ice cream or vanilla ice cream with chocolate syrup.
3. Strawberry ice cream soda float
This drink is made in a similar manner to vanilla float ice cream soda float but using strawberry flavored ingredients like strawberry soda, strawberry syrup, and strawberry or vanilla ice cream.
4. Coke ice cream float
As the name suggests, this ice cream float is made with any cola/coke drink and vanilla ice cream.
5. Root beer float
Root beer float or brown cow or black cow is made using root beer and vanilla ice cream. However, some variations use other ice cream flavors. Beer may also be substituted, making variations like black cow different in some region in the US. While root beer float contains only root beer and vanilla ice cream in some places, some areas use chocolate ice cream to make a brown cow or chocolate cow. Some areas also substitute beer with cola and call it a black cow such as Northern Illinois and Northeastern Wisconsin.
Beef Wellington is a nice way to dress up a cut of beef, especially for two people. However, you may not always have a small roast or a couple of steaks laying around to make beef Wellington with. Or for that matter, the money to spend on a roast or a couple of steaks. So making a dressed-up version of ground beef, Wellington can be an inexpensive way to dress up some beef and put an appealing and tasty dish on the table for your family. Ground beef Wellington is a nice inexpensive way to have a dressed-up meal or a small-scale holiday meal that looks good and tastes great.
This particular recipe not only uses lean ground beef but also skips the use of onions and mushrooms that are typically found in beef Wellington. You certainly can add a small quantity of of those ingredients to accommodate your tastes, if you want them, but around our house, onions and mushrooms are not favored ingredients.
Ground Beef Wellington Ingredients
0.5 lb. extra lean ground beef 225 gr ground beef
1 small size potato, peeled and cut to small cube 75 gr potato
1 cup frozen mixed vegetable (peas and carrot) 60 gr frozen mixed vegetable
1 celery stalk, cut to small cube 1 celery stalk
2 garlic cloves, finely chopped 2 garlic cloves
1 sheet puff pastry, thawed 1 sheet puff pastry
1 egg, beaten 1 egg
½ tbsp dry parsley 1/2 tbsp dry parsley
1 tbsp paprika powder 1 tbsp paprika powder
Canola oil for sauté
Pinch of salt
Pinch of white pepper
Ground Beef Wellington Directions
- Add 2 tbsp oil in a medium skillet over medium heat. Add garlic and potato. Sauté until potatoes are half cooked. Add celery and frozen mixed vegetable, continue to sauté until vegetables are tender. Transfer into a bowl and set aside to cool down
- Start preheating the oven to 350 F. Once the vegetable mixture is cooled down, add ground beef, half of an egg, dried parsley, paprika powder, salt and pepper to the bowl. Mix together until the ingredients are evenly combined.
- Roll out the puff pastry in a clean and flour-dusted surface to 1/4-inch thickness. Add the beef mixture on the rolled-out puff pastry sheet. Gently roll up the sides of the pastry over the beef mixture. Pinch the ends together to secure it. Turn it over, so the pinched side now is on the bottom. Seal both ends by pushing it together with a fork. Brush the top and sides of the pastry with the remaining egg.
- Bake the beef pastry in the preheated oven for 30 minutes to 45 minutes until crust is golden.
- Makes two servings
Recently, I was in a bookstore and saw a picture of a Raspberry Charlotte and I was intrigued. However, the version of this recipe that I saw was quite large and far more than two people would need. So, I thought it would be nice to have a smaller version, which would feed two people a nice great looking dessert. Hopefully, you will find this recipe as appealing and tasty as I do.
Raspberry Charlotte Ingredients
United States Metrics:
2/3 cup cake flour 85 gr cake flour
6 tablespoons sugar 72 gr sugar
3/4 teaspoon baking powder 3 gr baking powder
1/4 cup canola oil 60 ml vegetable oil
1 large egg 1 large egg
2 tablespoons water 30 ml. water
1 teaspoon vanilla extract 5 ml vanilla extract
3 large egg whites 3 large egg whites
1/4 teaspoon cream of tartar 1 gr cream of tartar
Raspberries for garnish Raspberry for garnish
Pinch of salt pinch of salt
For raspberry mousse
3/4 tsp unflavored gelatin 3 gr unflavored gelatin
1 large egg yolks 1 large egg yolk
1 tsp cornstarch 4 gr cornstarch
0.5 lb. frozen raspberries 225 gr frozen raspberries
1/3 cup sugar 43 gr sugar
1 tbsp unsalted butter 14 gr unsalted butter
Pinch of salt Pinch of salt
3/4 cup heavy cream 177 ml heavy cream
2 tbsp water 30 ml. water
1/4 teaspoon unflavored gelatin 1 gr unflavored gelatin
1 tsp fresh lemon juice 5 ml fresh lemon juice
1/4 cup seedless raspberry jam 57 gr seedless raspberry jam
1 tbsp sugar 14 gr sugar
Raspberry Charlotte Directions
- Preheat the oven to 350 degrees F. Grease a 6″ square and 8″ round cake pan.
- Combine flour, sugar, baking powder, and salt together in medium bowl stir until well-combined. Add oil, egg, water and vanilla extract, continue mixing until smooth.
- Using a stand mixer, whisk egg whites and cream of tartar on medium speed until soft peaks
- Add egg whites to batter, fold gently until there are no white streaks anymore.
- Pour 3/4 cup of the batter into the round cake pan, gently tap the pan to the counter to release air bubbles. Pour remaining batter into the square pan and do the same. Bake for 8-10 minutes. Remove from oven and set aside.
- Once the cake cooled, place around the cake on a serving dish. Add 1 tbsp of jam on top. Spread it evenly with an offset spatula. Place a 7-inch ring pan around the cake, leaving equal space on all sides.
- Cut the cake in the square pan into 3 equal-sized long strips. Place each strip vertically around the round cake. Put the ends together neatly inside the ring.
For raspberry mousse
- Combine water and gelatin in a small bowl and let it bloom.
- Whisk together egg yolks and cornstarch. Set aside.
- Cook raspberries, sugar, butter and salt to a saucepan over medium heat. Whisk about 6 minutes until they turn to liquid
- Slowly add 1/4 cup of the hot raspberry mixture to the egg yolk mixture. Whisk really good so the egg won’t be cooked. Return the tempered mixture back into the saucepan and cook until the mixture thickens
- Pour the raspberry mixture through a strainer over the bowl with gelatin. Press until all that remains are the seeds. Discard the seeds. Fold raspberry + gelatin mixture until well-combined and set aside to cool.
- When the raspberry is cooled, whisk heavy cream in a stand mixer until soft peaks form. Add whipped cream to raspberry curd, fold really gently until the mixture is lightened.
- Mix gelatin and lemon juice in a bowl and set aside.
- Heat the raspberry jam in another bowl in the microwave until the jam is nice fluid.
- Add the softened gelatin to the warm jam and whisk until well-combined. Set aside.
To assemble the cake
- Pour raspberry mousse into the center of the cake ring, fill it until ½ inch taller than the cake. Spread out evenly with a spatula
- Decorate the cake with the jam in any way you like it. Place fresh raspberries around the edge. Refrigerate for at least 6 hours
- When unmolding, run a paring knife around the edge of the ring
- Makes two or three serving
What dinner table is and better for being grace graced with some fresh bread. These dinner rolls are tasty and allow your family and guests to help themselves. Additionally, they make an excellent side dish for holiday meals.
Corn Bread Dinner Roll Ingredients
- 1 cups of milk
- 2/3 cup yellow cornmeal
- 1 tablespoon of instant yeast, dissolve in warm water
- 1/4 cup of canola oil
- 3 tablespoons of honey
- 1/2 teaspoon of salt (optional)
- 3 eggs
- 4 cups all-purpose flour
Corn Bread Dinner Roll Directions
- In a saucepan over medium-high heat simmer the milk for 2 minutes.
- Add the cornmeal and continue cooking and mixing until the mixture is thickened. Remove from heat and let it cool.
- Once cooled add the mixture into a bowl, add the yeast, the canola oil, and the honey.
- Mix well to combine everything.
- Add the salt and 2 eggs. Mix again.
- Little by little add the flour until a soft dough forms.
- Knead the dough for 5 minutes.
- Transfer the dough to a greased bowl and cover.
- Reserve for about 3 hours so that the dough will double in size.
- Make 12 little balls and place each roll on a baking sheet cover with parchment paper.
- Place the rolls in a warm place ( a closed oven with the light on for example )let them rise again for about 1 hour.
- Preheat the oven to 375 ˚F.
- In a small bowl add 1 egg and mix with a fork.
- Brush the top of the rolls with egg and sprinkle cornmeal.
- Place in the oven and bake for 20 minutes.
Prep time :
- 20 minutes
- 20 minutes
- 4 hours
- This recipe makes about 12 servings
With the hot weather of summer and early fall and icebox pie is always a nice way to put dessert. When strawberries are in bountiful, this strawberry icebox pie is an easy way to put some fruit on the table, which will be appreciated by all.
- You need to finish with two cups of filling.
- Making your own whipped cream and pie crust at home is an excellent way to add variety to this pie.
- However, in a pinch for time or simply for convenience, store-bought whipped cream and pie crust work just fine.
- This recipe uses a 0.60-ounce package sugar-free strawberry flavored gelatin, which makes it a little firmer. However, a 0.30-ounce package can be used, and regular sweetened gelatin works equally well.
Icebox Strawberry Pie Filling Ingredients
- 1 (0.6-ounce) package sugar-free strawberry flavored gelatin
- 1 (9-inch) pie shell, blind-baked and cooled
- 1-1/2 cups cold water
- 2 pints fresh strawberries, hulled and diced
- 2 tablespoons cornstarch
- 3 tablespoons sugar (optional)
Icebox Strawberry Pie Filling Directions
- Blind-bake pie crust and cool.
- Wash, hull and dice strawberries and set aside.
- In a small bowl, mix gelatin in 1/2 cups cold water and allow to bloom
- In a large saucepan, combine 1 cup water and cornstarch until smooth.
- Bring mixture to a boil stirring constantly on medium; continue cooking and stirring for 2 minutes or until thickened.
- Remove mixture from the heat; stir in bloomed gelatin and sugar (if desired) until dissolved.
- Transfer to a bowl and cool to room temperature, about 30 minutes.
- Stir in diced strawberries.
- Pour strawberry pie filling into blind-baked crust and level filling.
- Put the filled pie in refrigerate and chill for 2 hours or until gelatin has set.
- Slice pie and garnish each serving with whipped topping and, perhaps, a fresh strawberry half.