Aug 17, 2010

Lemon Ice Cream

I made this lemon ice cream for the first time just recently, but I've eaten it many times in the past, and it is heavenly! This recipe brings back fond memories of the summer parties we had in my Oak Hills neighborhood in Provo, Utah when I was growing up. Homemade ice cream was always a favorite treat at these parties.

4 cups sugar
3/4 cup fresh lemon juice (usually about 4 lemons)
1 1/2 teaspoons lemon extract
2 quarts milk
1 pint heavy cream
4 drops of yellow food coloring (this is optional, but since this ice cream appears white, people may mistake it for vanilla otherwise)

Be sure to mix the sugar and lemon juice together first before adding the remainder of the ingredients, or the lemon juice may cause the milk and cream to sour. Freeze the mixture according to manufacturer directions. Makes 4 quarts.

Aug 2, 2010

Peanut Butter-Oatmeal Chocolate Chip Cookies

I love peanut butter cookies, I love oatmeal cookies, and I love chocolate chip cookies, providing they are all of good quality, of course. But this recipe combines all three ingredients into a single delicious cookie. I've been looking for a recipe like this for a long time. I got it from my friend Elisa (see her blog here), who got it from someone else. I've adapted it very slightly.

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup chunky peanut butter
1 cup granulated sugar
2/3 cup light brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup rolled oats
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F. Whisk together the flour, baking soda, and salt; set aside. Cream together the butter, peanut butter, granulated sugar, brown sugar, and vanilla extract, about 3 minutes. Add the eggs and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats, and then the chocolate chips. Use a cookie scoop (2 tablespoons) and drop dough onto lightly greased baking sheets, about 2 inches apart. Bake for 10 to 11 minutes, or until the cookies are lightly golden. The cookies will not look completely done. But they will finish baking when out of the oven. Cool completely on the baking sheet.