Deliciousness! Strawberry Sour Cream Ice Cream
Sooz
5 years ago
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Thanks LPink - Sour Cream Rye Bread
Comments (14)Thanks for the nice comments. JessicaV, I was really surprised at how the oiled knife just glided through the dough. May an expert breadmaker will shed some light on deflation. That wouldn't be me! Sharon, we like this bread a lot. I only had light rye flour so the rye flavor was subtle but the vinegar and sour cream really add to the taste. I didn't have caraway so subbed a scant teaspoon of fennel seed which I ground course (measured the seed and then ground). I hope you try it. I am really pleased with the results of using the bread machine for the dough and then baking in the oven. I had stopped using my breadmaker years ago because I didn't like the way it baked the bread. I hope others will dust off vintage macines, Lee Here is the recipe that Laurie posted: Sour Cream Rye Bread from "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger, (2000) Havard Common Press, Boston, MA page 139 2-pound loaf 3/4 cup water 2 1/2 tablespoons balsamic vinegar 7/8 cup sour cream 3 TBLSP dark honey or molasses 3 TBLSP vegetable oil 2 1/2 cups bread flour 1 1/2 cup dark rye flour 1 1/2 TBLSP instant potato flakes 1 TBLSP + 2 tsp. gluten 1 TBLSP + 1 tsp. caraway seeds 1 1/2 tsp. ground coriander seeds 2 tsp. salt 1 TBLSP bread machine yeast or 2 1/2 tsp. SAF yeast Add wet ingredients and then dry ingredients into loaf pan in the bread machine. Use the standard setting. I bake mine in the bread machine but you can use the dough setting I guess. If using the bread machine to bake, set the crust on medium. Beth says the loaf is delicate when coming out of the pan so remove carefully and cool it standing on its side. I left it in the bread pan overnight to cool so didn't notice any delicacy taking it out. Lpink's notes: I used low fat sour cream and some non fat greek yogurt since I was almost out of sour cream. I drastically reduced the caraway and corriander. I used crushed caraway since I don't like seedy rye. I think I only used about 1/3 of both for the recipe. The flavor was still good with just that amount. I also used somewhat less salt, again maybe 1 1/2 tsp. I used half honey and half molasses for the sweetener. I also used some whole wheat bread flour in place of the plain bread flour, but not a whole lot, like maybe the equivalent of 1/2 cup for this recipe....See MoreRecipe of the day March 29 - Sherry Sour Cream Chicken
Comments (0)Sherry Sour Cream Chicken Allrecipes.com "An easy and delicious way to prepare chicken breasts. Works best with skinless AND boneless breasts, but breasts with the bone in will also work. Adjust the seasoning to taste." INGREDIENTS  4 skinless, boneless chicken breasts  1 cup sour cream  1/4 cup sherry (I would use HarveyÂs Bristol Cream)  4 tablespoons butter  1 tablespoon chopped fresh rosemary  2 tablespoons chopped fresh thyme  salt and pepper to taste  (I would also be adding onions and mushrooms to this dish, for more depth of flavour) DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large skillet, saute chicken in butter/margarine until browned. Remove chicken and place in a 9x13 inch baking dish. (This is where I would then sauté up the onions and mushrooms.) 3. Add sour cream and sherry to butter/margarine in skillet. Stir together until smooth. Season chicken with rosemary, thyme salt and pepper to taste. Then pour the sherry/cream mixture over the chicken. Bake in the preheated oven for 1 hour....See MoreStrawberry Sorbet in Cuisinart Ice Cream Maker - with Amaretto or ???
Comments (12)Thanks for the explanation. I just wanted to be sure of the question you're asking. I just read this very informative article on Serious Eats. Quotes: the more alcohol you add, the softer the sorbet gets, until you add so much that the sorbet's freezing point is literally too cold to freeze in a conventional freezer (you start fiddling with this danger zone above five tablespoons of 80 proof alcohol per quart). alcohol-fortified sorbets are less stable, so they melt fast and have a tendency to re-freeze harder and icier than when they were first churned. If you're adding alcohol to a sorbet, do so in small increments, and don't leave your finished sorbet out of the freezer any longer than you have to. The only alcoholic sorbet I've made was charoset sorbet. I had a recipe. It was too liquidy at first. Then it was delicious and lovely after sitting in the freezer for maybe half an hour to an hour. A few hours later, at the end of the meal, it was icy and the flavor evaporated. That experience is consistent with Max's strictures, quoted above. For a party, where it's hard to judge the serving time, I'm wondering if something with some stabilizing element might work better with the alcohol than a pure fruit sorbet....See MoreWeekend Quiz: What's your favorite non-chocolate ice cream flavor?
Comments (28)From time to time I've seen little specialty genuine Italian ice places open up but they usually don't stay in business long. The price is too high and too much competition from the cheapo soft serve and other places. Not enough Italian ice connoisseurs out there and not spread around the US. I'm sure there are some places but none near my radar screen. It's hard enough nowdays just to get a good hard ice cream cone or even some at the grocery. A couple of our famous and delicious local and regional dairies have shut down, long prior to the pandemic so the supply even at the grocery store is limited to a few brands and the same at every store. Back in the day a lot of small towns had local ice cream dairies, including mine, and then two ice cream shops that sold it in many confections. Those day long gone, sigh . . . My aunt met my uncle when he was on a road trip from a nearby college, at our local home town place, long lost to the mists of time. I used to ride my bike out to another regional dairy store and get a wonderful cone as a fun way to spend time and allowance during the summer. That too is gone . . . We do have a drive through Dairy Queen that does a brisk business . . ....See MoreSooz
5 years agoSooz
5 years agolast modified: 5 years agocarolb_w_fl_coastal_9b
5 years agoSooz
5 years agolast modified: 5 years ago
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