Kerri's Kitchen

random recipes for yummy food

Butterbeer Ice Cream August 2, 2016

Filed under: Uncategorized — kerrikitchen @ 11:22 am

image

 

6 egg yolks

1/3 c brown sugar

1/2 tsp cinnamon

3/4 c white sugar

1/2 tsp salt

3 T butter

2 c cream

1 bottle (12 oz) cream soda

 

Make butterbeer syrup:

In a medium sauce pan, combine the butter, brown sugar, cinnamon, and 2/3 cup of the cream soda.  (Reserve the rest of the bottle of soda to add in later). Cook the mixture over low heat and allow to simmer until reduced slightly. Stir in salt.

Make cream base for ice cream:

While the syrup is simmering, beat the egg yolks in a mixer until they are pale.  Add in the white sugar then the cream and mix until well combined.

Combine the syrup and base:

Stir the remaining cream soda into the syrup.  With the mixer on low, slowly pour in about a fourth of the syrup into the cream mixture. Return the pan to the stove on low heat, and stir the cream mixture into the syrup.  Stir frequently and cook until the mixture thickens, so that it coats the back of a wooden spoon.

Strain the creamy custard mixture into a bowl and chill immediately.  Keep refrigerated at least eight hours, or overnight, before churning.

Follow your ice cream maker’s directions for churning the ice cream.  In my kitchen aid, it took about 18 minutes of mixing to get it just right.  Then I put the ice cream in the freezer to firm up overnight.

Serving suggestion: beyond the obvious of serving it with a spoon, place a scoop in a chilled glass and pour cream soda over it to make a butterbeer float.  Delicious!

 

Individual Cheesecakes with Raspberry sauce June 16, 2016

Filed under: Uncategorized — kerrikitchen @ 3:31 pm

adapted from Little Cakes from the Whimsical Bakehouse by Hansen& Hansen

Put 12 cupcake liners in a cupcake pan. Preheat oven to 350 and have all ingredients at room temp.

graham cracker crust:

3/4 c finely crushed graham crackers

1 T sugar

2T and 1t melted butter

Combine the three ingredients and divide evenly among the cupcake liners (about a heaping T per cup). Press into the bottom of the cups.

filling:

12 ounces cream cheese (1 1/2 pkg)

1/2 c. Sugar

1 T flour

Juice of one lemon

zest on one lemon

2 eggs

12 pretty raspberries

Beat the cream cheese in the mixer until it’s smooth and fluffy. Then beat in sugar and flour. Scrape the bowl down. Beat in the juice and zest until smooth. Beat in eggs until all smooth and combined.

Pour evenly into cups.  Top with one clean, dry berry.

Place the cupcake pan in a larger pan with a 1/2 inch of hot water.  Bake for 16-18 minutes or until set.

Store in fridge. Serve with raspberry sauce if desire.

raspberry sauce:

6 ounce container of raspberries

1-2 T sugar

1 T lemon (or lime!) juice

Puree all ingredients together then strain into a bowl. Keep covered in the fridge.image

 

 

Nutella Fudge December 11, 2010

Filed under: chocolate,desserts,holiday — kerrikitchen @ 8:49 pm

In a heavy pot, cook 1 1/2 sticks of butter, one 5 ounce can of evaporated milk, and 3 cups of sugar over medium high heat, stirring constantly.  Cook until it reaches softball stage.

Remove from heat and quickly stir in a 7 ounce jar of marshmallow cream, a 15 ounce jar of nutella, and about 2/3 c of chopped semisweet chocolate.  Stir until all is combined and pour into a lightly greased (or foil lined) 9×13 baking dish.  Allow it to cool completely then cut into small squares.

Makes a great holiday gift!

 

Ritzy Chicken September 1, 2010

Filed under: Uncategorized — kerrikitchen @ 12:11 am

1/2 c. Ritz cracker crumbs
2T flour
1/4 c. grated Parm
salt, pepper, garlic powder

1 egg
2 T butter, melted
splash of buttermilk

6-8 pieces of chicken

mix egg, butter, and milk in one shallow dish, and combine the dry ingredients in another. dip each piece of chicken in the wet then the dry. arrange coated chicken in a glass baking dish. bake in a 425* oven until outside is golden and juices run clear, about 45-50 minutes for drumsticks.

 

Fruity Baked Oatmeal August 31, 2010

Filed under: Uncategorized — kerrikitchen @ 12:34 pm

(Adapted from a recipe on Tasty Kitchen)

Melt 3T butter in the bottom of small baking dish (such as 8″x8″ pan).  Arrange 1 1/2 cups of fruit on top (such as berries, sliced peaches, etc— I used three ripe nectarines.) Sprinkle with 2 T of brown sugar and a dusting of cinnamon.

In another bowl whisk together 1/2 cup skim milk, 1/2 cup honey, 2 eggs, and 1 t vanilla.  Then add these dry ingredients: 2 cups oats, 2 1/2 t baking powder, 1/2 t salt, 1 t cinnamon.  Stir well.    Pour this mixture over the fruit and smooth the top.

Sprinkle top with additional 2 T of brown sugar.  (Optional: add chopped nuts with the topping.)

Bake in a preheated 350degree oven for 45 minutes.

 

Citrus Herb Grill June 5, 2010

Filed under: Uncategorized — kerrikitchen @ 12:12 am

Marinade:
1/2 c Olive Oil
1/4 c Lemon Juice
2 T apple cider vinegar
2 cloves garlic, minced
Fresh Thyme
Fresh Oregano

Combine marinade ingredients is bowl. Add meat (3-4 pork chops, turkey cutlets, or boneless chicken breasts). Marinade an 2-6 hours in fridge.
Melt 1/2 c orange marmalade in microwave as grill warms.

Remove meat and discard marinade. Salt and pepper meat to taste, and place onto hot grill. Cook meat until properly done, brushing with the melted marmalade to glaze it as it cooks.

 

Peach Rosemary Chicken May 19, 2010

Filed under: chicken,fruity — kerrikitchen @ 12:45 pm

4 boneless, skinless chicken breasts

2 T butter or olive oil, divided

1 shallot, diced

1 can of peaches in extra light syrup

2-3 T white wine or chicken broth

1/4 c peach preserves

2 tsp cornstarch

Fresh rosemary

Saute the shallot in 1 T butter or oil until transluscent,  Salt and pepper the chicken then add it into the skillet and cook until juices run clear. Remove chicken.  Drain peaches, reserving the syrup.  To the syrup add the cornstarch, wine/broth, and preserves.  Melt remaining T of butter in skillet, scraping the bottom of the skillet, then add in the peach syrup mixture and rosemary.  Bring to a boil, stirring constantly for 2 minutes until thickened.  Add in peaches and chicken; heat through.  Serve over pasta or rice, garnished with additional rosemary.