Butter Toffee Ice Cream

Butter Toffee Ice Cream

3 1/2 T. unsalted butter
2/3 c. packed brown sugar
1/2 c. half and half
1/8 tsp. salt
2 large eggs
2 c. heavy whipping cream
2 T. butterscotch liqueur
1 tsp. vanilla extract
1/2 c. toffee bits

Melt butter in a saucepan over medium heat.  Whisk in sugar then half and half and salt.  Bring just to a simmer, stirring to dissolve the sugar.  Whisk the eggs in a medium bowl just to blend.  Gradually whisk in the hot half and half mixture.  Return the mixture to the same saucepan.  Cook over medium-low heat until the mixture thickens, stirring constantly, about 3 minutes.  Check by dipping a spoon in the mixture then running your finger over the back of the spoon.  If your finger leaves a path through the mixture on the spoon it is done. Stir in cream, butterscotch liqueur and vanilla.  Strain into a bowl.  Cover and chill until cold, about 2 hours.
Process the cream mixture in an ice cream maker according to manufacturer's instructions.  Add the toffee bits about 3 minutes before the ice cream is done.  Transfer to a container and store in the freezer.

This is the best ice cream I have ever made!

Caribbean Barbecued Chicken

 

Caribbean Barbecued Chicken

Ingredients

• 1/2 c. vegetable oil

• 2/3 c. coarsely chopped green onions

• 1/2 c. loosely packed fresh cilantro

• 1 T. chopped fresh ginger

• 2 garlic cloves chopped

• 2 jalapeño peppers

• 1/2 tsp. salt

• 1/8 tsp. pepper

• 2 T. lime juice

• 4 boneless skinless chicken breasts

Instructions

1. Combine vegetable oil, green onions, cilantro, ginger, garlic cloves, jalapeño peppers, salt, pepper, and lime juice in a food processor or blender; blend until smooth. Place the chicken in a resealable plastic bag. Pour the marinade over the chicken; turn chicken to coat. Refrigerate at least 8 hours and up to 24 hours, turning occasionally.

2. Heat the grill. Remove chicken from marinade. Discard marinade. Place chicken on grill over medium heat. Cook 10 to 12 minutes or until juices run clear, turning once.

Cinnamon Scones

 Cinnamon Chip Scones

3 1/4 c. flour

1/3 c. sugar

2 1/2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

3/4 c. cold butter, cubed

1 c. buttermilk

1 (10 oz.) pkg. cinnamon baking chips

2 T. butter

Put parchment paper on a large baking sheet.  

In a large bowl, combine the flour, 1/3 cup sugar, baking powder, cinnamon, baking soda and salt.  Cut in the butter until the mixture resembles coarse crumbs. Stir in buttermilk just until moistened.  Fold in chips.

Turn onto a lightly floured surface; knead gently 10-12 times or until the dough is no longer sticky.  Divide in half; gently pat or roll each portion into a 7 inch circle.  Melt the butter.  Brush the rounds with the melted butter and sprinkle with remaining 2 tablespoons sugar.

Cut each circle into 6 wedges.  Separate the wedges and place on the prepared baking sheet.  Bake at 425 degrees for 10 - 13 minutes or until lightly browned.  Serve warm.

                                              

            

Farmer's Breakfast Casserole

Farmer's Breakfast Casserole

3 c. frozen shredded hash brown potatoes
3/4 c. shredded pepper jack cheese
1 c. cooked ham, diced
1/4 c. chopped shallot
4 eggs, beaten
1 (12 oz.) can evaporated milk
1/4 tsp. black pepper
1/8 tsp. salt

Preheat the oven to 350 degrees.  Grease a 2-quart baking dish.
Arrange the hash brown potatoes evenly in the bottom of the prepared dish.  Sprinkle with cheese, ham and shallots.
In a medium bowl, mix eggs, evaporated milk, pepper and salt.  Pour the egg mixture over the potato mixture in the dish.  The dish may be covered and refrigerated at this point for several hours or overnight.
Bake for 45 minutes (60 minutes if chilled).  Let stand for 5 minutes before serving.

Olive Cheese Bread

Olive Cheese Bread

2 baguettes
25 small pimento stuffed olives
6 oz. can medium black olives
1 small shallot
1 stick butter
1/2 c. mayonnaise
3 c. shredded Monterey Jack Cheese

Set the butter out to warm to room temperature.  Slice the baguettes lengthwise.  Preheat the oven to 325 degrees.
Drain the black olives.  Roughly chop the green and black olives.  Finely chop the shallot.  Combine the butter, mayonnaise, olives and shallot in a mixing bowl.  Add the cheese and stir until thoroughly combined.  Spread the mixture onto the baguettes.  Bake at 325 degrees for 25 to 30 minutes.