Vanilla Bean Ice Cream Base

Vanilla Bean Ice Cream Base

2 cups heavy cream
2 cups 2% milk
3/4 cup sugar (I used 5 pkts Truvia brand sweetener instead)
2 vanilla beans
6 egg yolks


Combine cream, milk, sugar and/or sweetner in a heavy saucepan or skillet with good sides. Split vanilla beans down the middle and scrape out the goodies, add it and the pods to the milk. Bring to a gentle boil over medium heat.


Beat egg yolks in a small bowl. Whisk 1 cup of hot cream into the egg yolks to temper them. Gradually add the yolk mixture to the hot cream. It will turn your base a beautiful creamy color.

Cook over medium-high heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees. Takes approximately 5 minutes.

Remove from heat and strain through a fine mesh strainer.

Cover with plastic wrap, pressing down against the surface to keep a skin from forming on top. Put into fridge until cool, at least 2 hours.

Put in your ice cream maker, following directions for your model. Best fresh but if you have to freeze it remove it from the freezer to soften before you try to scoop it.

ENJOY!

Spaghetti Meatballs

Spaghetti Meatballs

2 eggs
1 garlic clove, minced
2 teaspoons dried parsley
1 pound ground beef
1 cup grated parmesan cheese (I use 1/2 grated and 1/2 shredded)
1/2 cup dry bread crumbs **
1 jar favorite pasta sauce
cooked pasta **


In large bowl beat eggs, garlic, and parsley. Crumble the beef over the mixture and mix well. Sprinkle with cheese and bread crumbs; mix gently.


Shape into 1-1/2 inch balls using a medium size scoop. Makes 16 balls. *



Brown a little in a non stick pan.



Add sauce and simmer for 30 minutes or until meat is no longer pink.



Serve the meatballs and sauce over the cooked pasta or you could use the meatballs for a subsandwiches with some provolone.

Make two batches and save one for later! Place meatballs on wax paper on cookie sheet. When frozen, vaccuum seal or place in freezer bag. To use, just thaw before cooking.

*Note* I used the wrong scoop here and it made 9 larger meatballs. Still doable just cook a little longer.

** To make GLUTEN-free use QUINOA flakes and rice noodles

TO FREEZE, place ball of uncooked meatballs on a cookie sheet covered with wax paper.  After they are frozen put in vacuum seal bag or zip shut bag. Thaw before cooking.

Mom's Egg Noodles

Mom's Egg Noodles

Per person figure...
1 egg
1 T water
about 2/3 cup flour (varies on day and humidity)
salt

Mix in bowl as best you can, grab some of the dough out and put on floured surface. Roll out into a rectangle until 1/8" to 1/4" or so thick. The thicker your dough, the thicker your noodles.

Lightly dust the top with flour and roll up.




Cut with sharp knife as wide as you like them. These are a little over 1/4" wide.

Gently unroll, trying not to smash them. I add a little more flour and let them set for a bit.
Add them and any flour you had out to your chicken and broth. The flour will help thicken the chicken and noodles. If you need to you can add a little cornstarch mixed with cold water to the pot, stirring as you add it. This was 4 chicken breasts and 8 cups of broth, we had plenty of leftovers.

We eat ours over mashed potatoes and my husband and the girls add a slice of cheese under the noodles.

Welcome to my recipe blog!

Blogging is new to me so bear with me. I hope you enjoy the recipes as much as I do! Questions and suggestions are welcome.