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Ben & Jerry\’s Orange Cream Dream Ice Cream

24 Aug

Ben & Jerry’s Orange Cream Dream Ice Cream

Posted by FootsieBear at recipegoldmine.com 8/7/2001 2:44 pm

1/3 cup orange juice concentrate, thawed
2 teaspoons vanilla extract
Sweet Cream Base (in this section)

This recipe for Orange Cream Dream is easy to make and very refreshing. It brings back memories of waiting for the ice cream man on warm summer evenings. Prepare the Sweet Cream Base. Add the juice concentrate and vanilla and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.

Makes one generous quart.

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Ben & Jerry\’s Cherry Garcia

04 Aug

Ben & Jerry’s Cherry Garcia

1/4 cup shaved semisweet chocolate bars
1/4 cup fresh Bing cherries, halved and pitted (you may
    use canned cherries, but be sure to drain the syrup)
2 large eggs
3/4 cup granulated sugar
2 cups heavy or whipping cream
1 cup milk

Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate.

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.

Transfer the mixture to an ice cream maker and freeze following the manufacturer?s instructions.

After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready.

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Bandana\’s Blues Bbq Sauce

03 Aug

Bandana’s Blues BBQ Sauce

Posted by LladyRusty at recipegoldmine.com – June 4, 2001

Source: gatewayno.com

This is the only recipe that I have from Bandana’s.

Note: A versatile sauce suitable for basting or using at tableside as a dippin’ sauce

1/2 cup canola oil
1/2 cup brown sugar
2 cups Spanish onions, diced
2 cups red onions, diced
1 bunch scallions, finely diced
1 head garlic, peeled, finely chopped
6 oranges, peeled, seeded, and chopped (prefer blood oranges)
8 fresh plum tomatoes, peeled and pureed (or a one pound can)
2 cups tomato sauce
1/2 cup Worcestershire sauce (Lea and Perrins preferred)
8 ounces tamarind sauce, like Pickapeppa or Blue Marlin
3 whole lemons, juiced
1/3 cup pepper, mixed freshly ground black and white
1 cup cumin, whole, toasted then ground
1 1/2 teaspoons cayenne pepper
1/3 cup Bandana’s Pepper Sauce, Extra Serious
    preferred OR your choice
2 cups orange juice, fresh squeezed

Heat the oil to smoking and add the brown sugar stirring constantly till it starts to thicken. Still stirring, first add all the onions and garlic. Now, turning down the heat, add the oranges and tomato puree and simmer for 8 – 12 minutes Add the tamarind, Worcestershire, and tomato sauces, also the lemon and orange juices, and reduce by 1/4. Add the ground black, white, and cayenne pepper and cook for 10 more minutes over low to medium heat. Now add Bandana’s Serious Pepper Sauce of choice. Use right away or chill and use within 2 weeks. ENJOY!

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Ben & Jerry\’s Fresh Georgia Peach Ice Cream

14 Jul

Ben & Jerry’s Fresh Georgia Peach Ice Cream

2 cups fresh, ripe, very small peaches, finely chopped
1 1/4 cups granulated sugar
Juice of 1/2 lemon
2 large eggs
2 cups heavy or whipping cream
1 cup milk

Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.

Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator.

Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer’s instructions. After the ice cream stiffens (about 2 minutes before it is done) add the peaches, then continue freezing until the ice cream is ready.

Makes 1 generous quart.

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Arlington Inn Vermont Maple Syrup Cheesecake

05 Jul

Arlington Inn Vermont Maple Syrup Cheesecake

Source: The Arlington Inn, Arlington, Vermont

Crust
24 (5 x 2 1/2-inch) graham crackers
1 stick (1/2 cup) unsalted butter
1/2 cup pure maple syrup (preferably Grade B)

In a food processor finely grind graham crackers (you will have about 3 1/2 cups). Melt butter. In a large bowl stir together graham cracker crumbs, butter, and maple syrup and press evenly into bottom and up side of a 10-inch springform pan. Wrap bottom and side of pan with 2 layers of heavy-duty foil to avoid leakage.

Filling
32 ounces cream cheese, softened
1 cup pure maple syrup (preferably Grade B)
4 large eggs
1 tablespoon vanilla extract
1/2 cup heavy cream

Preheat oven to 350 degrees F.

In bowl of a standing mixer fitted with paddle attachment or in a food processor beat cream cheese on low speed, scraping down side of bowl occasionally, until smooth. Add syrup and eggs, one at a time, beating well after each addition. Add vanilla and cream and beat until just combined.

Pour filling into crust and bake in middle of oven 1 hour (cake will not be set in center but will set as it chills). Cool cake in pan on a rack. Chill cake, covered, at least 8 hours and up to 4 days.

Remove side of pan. Serve cheesecake in wedges, drizzled with maple syrup.

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Aunt Jemima Maple Syrup

22 Jun

Aunt Jemima Maple Syrup

2 cups water
1 cup granulated sugar
2 cups dark corn syrup
1/4 teaspoon salt
1 teaspoon maple flavoring

Combine the first four ingredients in a saucepan over medium heat. Stir occasionally, until the mixture comes to a full boil. Let it boil for 7 minutes.

Turn the heat off and let the syrup cool for 15 minutes.

Add the maple flavoring and stir.

When completely cool, transfer the syrup to a covered plastic or glass container.

Makes 1 quart.

NOTES: For syrup with a butter flavor, add 3 tablespoons of butter to the mixture before heating. For a lighter syrup, use a sugar substitute instead of the granulated sugar. The absence of natural maple syrup in this recipe is not unusual. In fact, there is no real maple syrup in any Aunt Jemima syrups.

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Buckets Lemon Sauce

19 Jun

Buckets Lemon Sauce

Source: Buckets, Scottsdale, Arizona – Chef Nicholas Hadhad

3 cups mayonnaise
1 1/2 cups fresh lemon juice
2 tablespoons chopped fresh dill
2 tablespoons sour cream
1 tablespoon salt
1 tablespoon pepper
1 teaspoon minced garlic

Mix ingredients in large bowl using a whisk.

Makes about 4 1/2 cups. Great for dipping shrimp.

Approximate values per serving (1/2 cup): 547 calories, 59 g fat, 45 mg cholesterol, 1 g protein, 7 g carbohydrates, 0 fiber, 1,131 mg sodium, 94 percent calories from fat

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Benihana Teriyaki Sauce

09 May

Benihana Teriyaki Sauce

Source: Benihana/TVFN

1 cup soy sauce
1/2 cup sake
5 teaspoons ketchup
1 cup granulated sugar
1/3 cup cornstarch, dissolved in 1/3 cup water
1 cup Mirin
Juice of 1 freshly squeezed apple or 3 tablespoons apple juice
1 pinch black pepper

Combine first seven ingredients in saucepan and cook for 10 minutes over medium heat.

Gradually stir in dissolved cornstarch solution until mixed well. Stir well before serving. May be stored in the refrigerator for up to one week.

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Ben & Jerry\’s Giant Chocolate Chip Cookies

18 Apr

Ben & Jerry’s Giant Chocolate Chip Cookies

1/2 cup butter, at room temperature
1/4 cup granulated sugar
1/3 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup plus 2 teaspoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts

Preheat oven to 350 degrees F.

Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well.

Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts.

Drop the dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter.

Bake until the centers are still slightly soft to the touch, 11 to 14minutes.

Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely.

Makes 12 to 15 cookies.

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Ben & Jerry\’s Sweet Cream Bases For Ice Cream

06 Apr

Ben & Jerry’s Sweet Cream Bases for Ice Cream

Posted by FootsieBear at recipegoldmine.com on 8/7/2001 2:48 pm

Sweet Cream Base #1
2 large eggs
3/4 cup granulated sugar
2 cups heavy or whipping cream
1 cup milk

This is Ben and Jerry’s most popular base, has creamy texture, medium body, and a subtle, understated taste. It’s especially good as a background for fruit, cookies and candy. Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Makes 1 quart.

Sweet Cream Base #2
2 cups heavy or whipping cream
3/4 cup granulated sugar
2/3 cup half-and-half

This simple recipe is made with a minimum of ingredients and requires no cooking. It makes a very creamy ice cream with 25% butterfat, but it does not store well in home freezers, so be prepared to eat it all!! Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the half-and-half and whisk to blend. Makes 1 quart.

Sweet Cream Base #3
2 cups light cream
1 cup sweetened condensed milk – cold

This recipe makes a less creamy, less rich ice cream. Ben likes the slightly cooked flavor of the sweetened condensed milk. Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended.

Makes 1 quart.

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