Griff's Kitchen

Ingredients

• 1 cup Sugar
• 2 cups Heavy Whipping Cream
• 2 cups Half-&-Half Cream
• 2 teaspoons vanilla paste

Procedure

• Combine all the ingredients in a metal bowl. Chill in refrigerator.
• Assemble the ice-cream maker and add the ingredients
• Stir until thickened (visible crystals)
• Add additional ingredients (cookies, chocolate chips, cherries, etc) and stir in, until uniformly distributed
• Portion the ice-cream into containers for hard-freezing.
• Allow to freeze until ice-cream hardens

• 1 stick butter
• 2 sq. unsweetened chocolate
• 1 c. sugar
• 1/4 c. flour
• Salt
• 1 tbsp. vanilla
• 2 eggs

1 unbaked pie shellPreheat oven to 375 degrees, melt butter and chocolate over low heat, stir in sugar and flour, 1 pinch of salt, and slightly beaten eggs. Add vanilla. Pour into unbaked pie shell. Turn down oven from 375 to 325 degrees and bake for 30 minutes. Cool before serving. Top with ice cream or whipped cream.

Just an alternative way to make smores.

3/4 cup Shortening – (best results with 1/4 cup shortening & 1/2 cup butter)

1 cup Sugar

1 Egg

1/4 cup Molasses

2 cups All-Purpose Flour

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1 teaspoon Ground Ginger

1/2 teaspoon Ground Nutmeg

1/4 teaspoon Ground Allspice

1/4 teaspoon Salt

1 teaspoon Ground Cinnamon

1/4 teaspoon Ground Cloves

Coarse Sugar Crystals

Procedure:

1. Combine the flour, baking soda, baking powder, ginger, nutmeg, allspice, salt, cinnamon, and cloves.  Set aside.
2. Soften shortening in mixer and slowly add sugar until creamed
3. Add the egg and continue to mix gently
4. Add the molasses and continue to mix
5. Add the flour mixture in four (4) increments until fully incorporated.
6. Spread the dough evenly against the walls of the mixing bowl and refrigerate for one (1) hour, minimum.
7. Once cool, roll into balls and coat with coarse sugar cryastals
8. Bake at 375° for something on the order of ten (10) minutes, noting that the tops will crack when properly done.

Ingredients:

• 1/2 cup Milk
• 2 cups Sugar
• 1/4 cup Butter
• 4 tbsp Cocoa Powder
• 1/2 cup Peanut Butter (crunchy or smooth) (135 grams)
• 2 ½ cups Oatmeal

Procedure:

1. Heat milk on stove in a small pot.
2. Add the butter and stir until melted
3. Whisk in the sugar and the cocoa (combine the cocoa and sugar beforehand to reduce clumping cocoa)
4. Bring mixture to a rolling boil and continue to stir for 2 minutes
5. Remove from heat and stir in the peanut butter.  Blend thoroughly.
6. Stir in the oatmeal quickly, before the mixture cools and solidifies.
7. Drop the “dough” onto wax paper in heaping tablespoons.  Allow to cool.

No idea where I found this, but it looks fun! From what I can tell, the “sushi” featured above is made of Rice Krispie Treats, Peeps, and Fruit Rollups.

Ingredients

• 3 Egg Yolks
• 3 Egg Whites
• 2 cups Milk
• 1/3 cup Sugar
• 1/4 tsp Salt
• 2.5 tbsp Cornstarch
• 1 tbsp Butter
• 1 tsp Vanilla
• 3/4 cup Coconut (shredded/grated)
• Meringue

Procedure

Holiday Chocolate Spa Truffles, from The Oaks at Ojai

Ingredients:

1 cup graham cracker crumbs
2 tablespoons apple juice, frozen concentrate
1/2 teaspoon vanilla extract
1 tablespoon carob powder (or 2 teaspoons carob and 1 teaspoon cocoa)
1 teaspoon cinnamon or nutmeg
2 teaspoons honey or concentrated apple juice
1/2 tablespoon vanilla

Directions:

Place crumbs in food processor and process, slowly adding apple juice and vanilla. The mixture should be something you can pick up and roll into balls. Adjust liquid accordingly.

Combine carob powder and cinnamon and spread in a pie tin.

Form Truffles and roll in the carob mixture. Each Truffle will be about one tablespoon of the mixture.

After rolling each Truffle in the carob mixture, place on a plate to dry.

Measure the remaining mixture and add enough carob powder to make one tablespoon of the mixture.

Combine the carob mixture with honey and vanilla.

Drizzle a little sauce on each Truffle or place two Truffles on a plate with a quarter-cup of mixed berries and drizzle a teaspoon of sauce overall. The dessert can be topped with a dash of yogurt.

Note: Spread a dessert plate with the nonfat yogurt and proceed as above.

Ingredients:

Dough

Ingredients

Cakes

1.5 cups Sugar

1 cup Butter or Shortening

3 Eggs

1/2 cup Milk

1 tsp Cardamom [ground]

1 tsp Vanilla Extract

3 tsp Baking Powder

5 cups Flour

Filling

2 lbs Prunes

1 cup Sugar

1 tsp Cardamom

3 oz Rum

Icing

2 cups Powdered Sugar

1 tsp Almond Extract

2 tbsp Water

Procedure

Cakes

1. Combine the flour and baking powder and whisk until homogeneous

2. Cream the sugar and butter in a mixer

3. Add the eggs and beat until a creamy texture is achieved

4. Slow the mixer to the lowest setting and add the vanilla and cardamom

5. Alternately add the milk and the flour until a cookie-dough consistency is achieved

6. Roll the dough into thin sheets and cut into desired shape for the finished cake.

• Make 5-7 layers per cake
• This recipe will make 15-18 discs with 8 inch diameter
• Use a salad plate as a template and a scalloped pasta/pastry wheel for a decorative edge
• Cut and bake on parchment paper for easy transport and less breakage

7. Bake on a sheet pan, just until set (only a few minutes) at 375F

8. Remove from parchment and allow to cool on a wire rack

Filling

1. Place prunes in a stock pot and just cover with water. Boil until soft.

2. In a food processor or food mill, combine the prunes, sugar, cardamom, and rum.  Blend into a spreadable paste

3. Portion the filling equally between the layers

Icing

1. In a mixer add the powdered sugar.

2. Add the almond extract

3. Add the water slowly. Stop when the icing is thick and pours slowly.

4. Ice only the top of the cakes (pour only, do not spread)

Notes: Vinurterta can be kept in the refrigerator for a week or two if wrapped tightly in plastic film.