| July 24 | Fried Watermelon |
| July 17 | Ice Cream Cake |
| July 10 | Strawberry Pie |
| July 3 | Cherry Whole Grain Cereal Bars |
| June 26 | Curried Carrot Soup |
| June 19 | Bread Pudding |
| June 12 | Homemade Banana Dog Treats |
| June 5 | Jiffy Corn Cake |
Recipes
from previous shows
July
24, 2010
1 10 pound watermelon
11 Tablespoons flour
7 Tablespoons cornstarch
2 egg whites, beaten
3 cups corn oil
¼ cup powdered sugar
Cut the watermelon in half and scoop out the pulp. Remove any seeds from the pulp and cut the pulp into diamonds. Coat with flour.
Mix the egg whites with cornstarch and a little water into a batter.
Heat the oil in a wok or skillet over high heat to about 250 degrees, or until small bubbles appear around a 1-inch cube of day-old break dropped in to the oil.
Dip the watermelon pieces in the batter and add to the oil. Deep frying until the coating becomes firm. Turn off the heat and continue to deep fry the watermelon until light brown. Remove, drain well, sprinkle with the sugar and serve. Makes 12 servings.
July 17, 2010
Family Favorite Ice Cream Cake
1 box of your favorite cake mix and related ingredients
1 half gallon of your favorite flavor of MSU Dairy Store ice cream
1 jar hot fudge (at room temperature)
2 c. whipping or heavy whipping cream
½ c. sugar
2 tsp. vanilla
Day One:
1. Prepare the cake batter according to the directions.
2. Line the bottom of a 9x13 pan with baking parchment. The parchment will allow the cake to come out of the pan without breaking.
3. Bake the cake.
4. Allow cake to cool. Remove from pan and carefully cut the cake into two layers.
5. Wash cake pan and line with plastic wrap or wax paper.
6. Return the cake to the pan and freeze overnight. (The frozen cake will be easier to handle and will not melt the ice cream.)
Day Two:
7. Soften a half-gallon of your favorite ice cream by placing it in the refrigerator for about an hour.
8. Whip two half-pints of whipping or heavy whipping cream. When almost stiff, add the sugar and vanilla.
9. Remove cake from the freezer and remove the top layer.
10. Spread hot fudge on the bottom layer.
11. Place the softened ice cream in a bowl and stir a few times carefully to get any large hard clumps smoothed out. Spread the ice cream on top of the fudge.
12. Place the top layer of the cake on top of the ice cream layer. Press slightly to get the cake to sit in the ice cream layer.
13. Place a flat serving tray, slightly larger than the pan on top of the cake and invert the cake.
14. Remove the pan and use the whipped cream to frost the cake.
15. Return the cake to the freezer for 2 hours or longer before serving.
16. Decoration can be as simple or complicated as you desire but will need to be done with a bit of urgency so he cake will not melt. Some ideas:
- Sprinkles, Flaked chocolate, soft candies
- Colored whipped cream for names or events
July 10, 2010
Mile High Strawberry Pie
Crust: (use 10" pie pan)
1 3/4 c flour
3/4 t salt
1/2 c canola oil
3-4 T ice water
Glaze:
2 1/2 c sugar
4 T cornstarch
1 sm pkg strawberry jello
2 1/2 c water
Crust: Mix flour and salt. Stir in oil and mix completely. Add water, a tablespoon at a time until a dough forms. Roll between sheets of waxed paper 1" larger around (on all sides) than pie pan. Place rolled dough into pie pan, trim and flute edges. Thoroughly pierce sides and bottom of crust with a fork. Brush with beaten egg. Bake in a preheated 475 degree oven for 8 - 10 minutes or until lightly browned.
In the cooled crust, stack washed and dried whole strawberries. Pile them up! (This will take 1 1/2 to 2 quarts of berries depending on size.)
Glaze:
Blend cornstarch into sugar. Gradually whisk in water. Place over medium heat, whisking constantly, until mixture thickens and boils.
Remove from heat. Immediately stir in jello granules. Continue to whisk. In a sink put cold water and ice cubes about 1/2 the depth
of pan glaze cooked in. Set pan in water and continue whisking until cool. When cool, pour over berries and refrigerate.
Top each slice of pie with whipped topping. Enjoy!
July 3, 2010
Cherry Whole Grain Cereal Bars
2 cups dried tart cherries
1/2 cup tart cherry juice
1 1/4 cups old fashioned rolled oats
1/2 cup unbleached, all-purpose flour
1/2 cup whole wheat flour
1/3 cup packed brown sugar
1/2 teaspoon ground ginger
1/8 teaspoon baking soda
8 tablespoons butter, melted
Preheat oven to 350 degrees F. Coat an 8" square baking pan with cooking spray.
In a medium saucepan, heat cherries and juice to a simmer and cook until liquid has evaporated. Remove from heat. Cool slightly. Place in a food processor and process until puréed. Remove from processor and set aside. Wash and wipe dry processor bowl and blade. Place oats, all-purpose and whole wheat flours, sugar, ginger, and soda in a food processor and process until oats are finely ground. Pour in butter and pulse just until mixture begins to cling together. Reserve 1 1/4 cups crumb mixture for topping. Pour remaining mixture into the bottom of the baking pan and pat down firmly. Bake at 350 degrees for 12 minutes. Remove from oven and spread puréed cherries on evenly over top of crust.* Sprinkle reserved oat mixture evenly over cherry layer and pat down firmly. Return to oven and bake for an additional 20 minutes or until slightly golden and topping appears set. Remove from oven. Cool and cut into 12 bars.
*Note: To easily spread puréed cherries on baked crust, spoon small spoonfuls evenly on top, then spread with a wet spatula.
Nutrition Info:
Nutrition Facts per bar: 121 calories, 4 g total fat, 2 g sat fat, 0 g trans fat, 18 g carbohydrate, 10 mg cholesterol, 2 g protein, 1 g fiber, 35 mg sodium; Daily Values: 10% vitamin A, 0% vitamin C, 0% calcium, 4% iron
Recipe courtesy of the Cherry Marketing Institute at www.choosecherries.com
June 26, 2010
Curried Carrot Soup
6 medium carrots, thinly sliced
2 cups vegetable stock
1 small onion, chopped
1/2 cup plain soymilk
2 teaspoons curry powder
Combine all ingredients except the soymilk and cook over medium heat until carrots are tender. Pour into a blender and puree until smooth. Stir in the soymilk. Cook over low heat until hot.
Serves 4.
Per serving: 64 calories, 2 grams protein, 1 gram fat; 13 grams carbohydrate
Thanks to Gretchen Hofing and soyfoods.com/recipes
June 19, 2010
Bread Pudding
¼ stick softened unsalted butter
1 ½ pound-loaf of bread
2/3 cup raisins or nuts (optional)
1 cup sugar
2 cups milk
4 cups Melted Ashby’s Ice Cream*
4 teaspoons vanilla extract
8 beaten eggs
3 teaspoons cinnamon (optional)
*Be sure to measure when ice cream is melted.
Preheat oven to 300 degrees. Coat the bottom and sides of a 9 x 13, two inch deep baking dish with butter. Tear the bread into one inch pieces and add optional raisins/nuts. In separate dish, whisk sugar, milk, melted ice cream, vanilla, eggs, and optional cinnamon. Stir in the bread mixture. Mix until well coated. Pour into prepared baking dish. Bake for 1 hour and 15 minutes or until toothpick inserted into the pudding comes out clean. Spoon into dessert bowls - serve while warm.
Possible serving suggestions:
Top with a scoop of ice cream!
Serve with fresh or warm fruit topping!
Drizzle with maple or pecan syrup!
Yield: 8 servings
Thanks to Mary Sowers from Ashby’s Sterling Ice Cream.
June 12, 2010
Homemade Banana Dog Treats
1 egg
1cup fast-cook oats
1/2 banana
1/3 cup milk
½ cup all-purpose flour
1/8 cup rice
Squash bananas and beat egg then add milk, oats, flour and rice. Spread evenly on a microwave safe plate. Heat in microwave for 3 ½ minutes. Carefully remove hot plate. Cool at room temperature for 15 -20 minutes. Then cut and serve to your favorite dog.
June 5, 2010
Jiffy Corn Cake
1 pkg. "JIFFY" Corn Muffin Mix
1 pkg. "JIFFY" Golden Yellow Cake Mix
2 eggs
1/3 cup milk
1/2 cup water
Preheat oven to 350°, grease 13"x9" pan. Combine all ingredients and blend well. Pour into prepared pan and bake 15-20 minutes. Makes 12-15 servings.