Monday, 15 July 2013

How Sweet Is That?'s Peanut Butter Cup Ice Cream

Although I have only been making this ice cream for a couple of years, it was one of those instant hits.  Everyone who has ever tried it, loved it.  You can make it with or without an ice cream maker.  You can change up the candy in it to suit your own taste. 


1 can (300ml) regular or low fat sweetened condensed milk
1/4 cup chocolate syrup
2 tablespoons vanilla extract
2 cups whipping cream, whipped (DO NOT use non-dairy whipped topping)
1 cup coarsely chopped peanut butter cups or candy bar of your choice
1/4 cup peanut butter


Combine sweetened condensed milk, chocolate syrup and vanilla.

Fold in whipped cream.  Fold in chopped candy bar.

Pour contents into ice cream maker and churn for 20 minutes.  Drop peanut butter by teaspoons in ice cream maker.  Continue to churn for 10 minutes.  Turn off ice cream maker and put the ice cream into a container, cover and freeze for 6 hours or until firm.

Without an ice cream maker, simply add the peanut butter and pour into a 9" x 5" loaf pan, cover and freeze for 6 hours. 

Tips -  You can add any chocolate bar or Smarties type candy.  You can increase the chocolate syrup to 2/3 cup if you like a more chocolate ice cream base or omit the peanut butter. 


Makes 10 to 12 - 1/2 cup servings

Tuesday, 2 July 2013

Citrus Pound Cake

This recipe makes a large tube pan or bundt cake sized cake.  It has a firm crumb and lovely light citrus flavor.  It's wonderful plain or with ice cream or fresh fruit and whipped cream.  It stays fresh for days and even freezes well. 




3 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup unsalted butter, softened
2 1/2 cups granulated sugar
4 eggs
1/3 cup orange juice
1 tablespoon grated orange rind
2 teaspoons grated lemon rind
3/4 cup plain yogurt (1%, 2% or no fat)


1/3 cup granulated sugar
1/4 lemon juice



Combine flour, salt, baking powder and baking soda; set aside.  Cream butter and sugar on medium speed of an electric mixer until well blended.  Add eggs, one at a time, beating lightly after each addition until smooth, then beat on high speed until thick and creamy, about 5 minutes.  Add rinds.  Add dry ingredients alternately with yogurt and orange juice, beating on low speed until blended.  Spread batter in greased and floured 10" tube pan or bundt pan.  Bake at 350 degrees F for 65 to 75 minutes or until toothpick inserted in the center comes out clean.  Cool 10 minutes in pan, then remove to a wire rack.


Heat sugar and juice together, stirring to dissolve sugar.  Poke holes with a fork or toothpick in surface of the warm cake.  Brush glaze over the cake, letting it soak in.  Cool cake completely before slicing.

Makes about 16 servings.

Tip - If not using the glaze, a simple dusting of icing sugar is a nice finish.  Freezes excellent.  Omit glaze if freezing.