22 November 2020

 Soft Peasant Sandwich Bread

768g flour (576 bread, 226g rye)

1T kosher salt (18g)

1T sugar

2 1/2tsp instant yeast (5g)

3c water

1/3c oil (67g olive)

11 June 2019

Moose Tracks Ice Cream (Jeni's custard base)

120g egg yolks
5g tapioca starch
30g cream cheese (neufchatel)
1/2tsp salt
15g vanilla extract
660g whole milk
240g heavy cream
150g sugar
40g tapioca syrup

Fudge Ripple (Hello):
75g cocoa (OMG organic)
50g sugar
5g salt
100g glucose (tapioca syrup)
200g cream

Mini Reese's peanut butter cups

Should not have used a custard base, and the base had too much vanilla. The ripple must be at least room temperature to be able to swirl in to the base.

6 April 2019

Grape Nuts Custard Pudding
4c milk (960g)
1c Grape Nuts (120g)

Bring to a simmer. Cool 15 minutes. Stir into:

4 eggs
scant 1/2c sugar (80g)
2 1/2tsp vanilla (1 tsp)
1/4tsp salt

Whisk well. Pour into buttered 2qt baking dish. Sprinkle 1/2tsp nutmeg on top. Bake in water bath at 350*F for 50-60 minutes. Cool at least 20 minutes.

3 September 2018

Großmutters Apfelkuchen (with prunes)

Dough:
250g flour
60g butter
pinch salt
5g instant yeast

Mix dough, let rise. Roll out to 9x13+. Sprinkle chopped prunes (a good sized handful) over dough. Mix custard and pour over.

Custard:
200g cream
100g sugar
4 eggs
1T flour
pinch salt

Bake at 350*F for about 40 minutes.

This was really good. Next time, we'll add the rivvel (streusel).

28 March 2018

Epices Douces (English Breads and Yeast Cookery)

2 parts ginger
1 part pepper (white)
1 part cloves
1 part nutmeg
1 part cinnamon

26 March 2018

Salty Vanilla Frozen Custard (Jeni's Splendid Ice Cream Desserts, modified)

660g whole milk (2 3/4c)
120g egg yolks (6 large)
30g neufchatel (2T cream cheese)
4g salt (3/4tsp)
15g vanilla (1T)
240g cream (1c)
150g sugar (3/4c)
25g tapioca syrup (2T corn syrup)
6g tapioca starch (1 2/3T cornstarch)

Pineapple Ice Cream

2 eggs
2c milk
3/4c vanilla sugar
1pt cream
Tish salt
8oz crushed pineapple, drained

Heat milk to 170*F. Whisk together eggs and sugar. Pour cream into a bowl in an icebath. Temper egg mixture and combine with milk. Heat to 180*F-185*F. Strain into chilled cream. Add salt. Stir, cool to room temp and refrigerate to 40*F (at least 2 hours). Stir in pineapple and freeze.

Yielded 3 pints. It's easier/less messy to dump pineapple in after the base, rather than stirring it in.