August 21, 2009 at 11:55 am (7 ingredients or less, Desserts, buttermilk, coarse kosher salt, food processor, freezer, granulated sugar, ice-cream maker, lemon juice, light corn syrup, milk, peaches, stovetop)
Makes about 1 quart
4 large ripe yellow peaches (about 1 3/4 pounds), pitted and quartered
3/4 cup sugar
1/4 cup light corn syrup
3 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
1 1/2 cups buttermilk
1 cup whole milk
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1. Bring peaches and sugar to a gentle simmer in a medium saucepan over medium heat. Cover, and cook, stirring occasionally, until peaches are soft, about 20 minutes. Let cool 10 minutes. Puree peaches and their syrup in a food processor. Pass through a medium sieve into a bowl; discard solids.
2. Whisk together corn syrup, lemon juice, and salt, and pour into peach puree. Whisk in buttermilk and milk. Cover, and refrigerate 30 minutes.
3. Freeze in an ice cream maker according to the manufacturer’s instructions, until thick and creamy, 35 to 45 minutes. Transfer to an airtight container. Sherbet can be frozen for up to 1 week.
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April 29, 2009 at 10:25 am (7 ingredients or less, almonds, baking soda, butter, candy, chipotle chili powder, granulated sugar, light corn syrup, peanuts, pecans, stovetop, vegetable cooking spray)
Cooking spray
1 C sugar
1 C light corn syrup
1 T butter
11.5-oz container salted, dry-roasted peanuts
1 1/2 t baking soda
1 t chipotle chile powder
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1. Line a large baking sheet with parchment paper; coat paper with cooking spray.
2. Combine sugar, corn syrup and butter in a large, heavy saucepan over medium heat. Cook 18 minutes or until a candy thermometer registers 275 degrees, stirring frequently. Add peanuts; cook 3 minutes or until a candy thermometer registers 295 degrees, stirring constantly. Remove from heat; stir in baking soda and chile powder. (The baking soda will cause the mixture to bubble and become opaque.)
3. Quickly pour mixture onto prepared pan; cover with a sheet of parchment paper. Using a rolling pin, quickly roll mixture to an even thickness. Discard top parchment sheet. Cool mixture completely; break into pieces. Store in an airtight container. Yield: 28 servings of 1 oz each.
Variation: Substitute pecans or almonds for the peanuts if you prefer.
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April 13, 2009 at 3:05 pm (7 ingredients or less, brandy, butter, dark brown sugar, dessert sauces, light corn syrup, peanuts, pecans, raisins, rum, stovetop, vanilla, walnuts, whisky)
Makes about 3/4 cup.
1/2 C light corn syrup
1/2 C dark brown sugar
2 T butter
1 t vanilla extract
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1. In a small saucepan, combine the corn syrup and brown sugar. Stir over medium heat until sugar has dissolved and mixture is translucent, about 5 minutes.
2. Stir in the butter until melted.
3. Stir in vanilla extract until well mixed.
Variations: If you have no vanilla extract, add 1 T rum or whisky to make a flavored caramel sauce, though even then the vanilla is desirable. To make a buttered raisin-rum sauce, add 2 T plumped raisins, using brandy or rum to plump them, if desired. For a caramel-nut sauce, add 3 or 4 T coarsely chopped toasted walnuts or pecans, or chopped unsalted roasted peanuts.
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April 13, 2009 at 2:57 pm (7 ingredients or less, butter, dessert sauces, granulated sugar, light corn syrup, salt, stovetop, unsweetened chocolate, vanilla)
Makes 1 1/2 cups.
3 oz unsweetened chocolate
3 T butter
1/2 C water
3/4 C sugar
3 T light corn syrup
Big pinch of salt
2 t vanilla extract
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1. In a small saucepan, over low heat, combine the chocolate, butter and water. Stir until smooth.
2. Add the sugar, corn syrup and salt. Increase heat to medium and bring to a boil, stirring constantly until sugar in dissolved.
3. Let simmer gently for about 8 minutes.
4. Remove from heat and stir in vanilla.
5. Serve hot or warm.
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March 25, 2008 at 7:48 pm (9" unbaked pie crust, butter, cooking apples, cornstarch, cranberries, granulated sugar, light corn syrup, oranges, oven, pie, salt, stovetop)
Cranberry Apple Pie
by Karo
Prep time: 20 minutes
Bake time: 50 minutes
Yield: 1 pie
1 1/2 cups peeled, chopped cooking apples
1/4 cup cornstarch
1 1/2 cups cranberries, fresh or frozen
3/4 cup sugar
1/4 teaspoon salt
3/4 cup light corn syrup
1/4 cup water
1 1/2 teaspoons grated orange peel
2 tablespoons butter
2 9-inch unbaked pie crusts
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Preheat oven to 400°F.
Combine apples and cornstarch in a small bowl; set aside. Mix cranberries, sugar, salt, corn syrup and water in a medium saucepan. Cook over medium heat 5 minutes or until skins pop, stirring frequently. Remove from heat; add orange peel, butter and apple mixture. Place one crust in pie pan. Pour in filling. Top with remaining crust. Flute edges and cut slits in top crust. Bake for 10 minutes; reduce heat to 350°F and bake 40 minutes longer or until lightly browned.
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March 23, 2008 at 5:11 pm (7 ingredients or less, 9" unbaked pie crust, Aldi ingredients, butter, eggs, light corn syrup, oven, pie, salt, vanilla, walnuts)
Golden Syrup Walnut Pie
by Karo
Prep time: 20 minutes
Bake time: 55 to 60 minutes
Yield: 1 pie
3 eggs
1 1/2 cups light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup coarsely chopped walnuts
1 9-inch unbaked pie crust
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Preheat oven to 350°F.
Beat eggs lightly with a fork in a medium bowl. Add corn syrup, butter, vanilla and salt; stir until well blended. Add nuts; stir. Pour into pie crust. bake for 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool.
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March 22, 2008 at 3:37 pm (9" baked pie crust, apples, cinnamon, cornstarch, cranberries, egg whites, granulated sugar, light corn syrup, oven, pie, stovetop)
Cranapple Meringue Pie
by Karo
Prep time: 60 minutes
Bake time: 10 to 12 minutes
Yield: 1 pie
1 cup sugar
1/2 cup light corn syrup
1/2 cup water
1/2 teaspoon ground cinnamon
3 cooking apples, peeled, cut in 1/2-inch cubes (about 3 cups)
2 cups cranberries, fresh or frozen
1/4 cup cornstarch
3 tablespoons cold water
1 9-inch baked pie crust
2 egg whites
1/4 cup light corn syrup
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Combine sugar, 1/2 cup corn syrup, water and cinnamon in saucepan. Add apples. Cook over medium-high heat for 10 minutes. Add cranberries and cook 10 minutes longer or until cranberry skins pop. Mix cornstarch and 3 tablespoons water in a small bowl until smooth. Add to cranberry mixture. Stirring constantly, bring to boil over medium heat and boil 1 minute. Cool to room temperature. Spoon into pie crust.
Preheat oven to 425°F.
Beat egg whites in a small bowl with mixer at high speed until soft peaks form. Gradually beat in 1/4 cup corn syrup; continue beating until stiff peaks form. Pipe meringue in lattice fashion over cranberry mixture. Bake for 10 to 12 minutes or until meringue is lightly browned.
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March 22, 2008 at 3:17 pm (graham cracker crust, granulated sugar, lemon juice, lemons, light corn syrup, nondairy whipped topping, orange juice, oranges, pie, pomegranate juice, refrigerator, stovetop, unflavored gelatin)
Lemon Chiffon Pie
by Karo
Prep time: 20 minutes
Chill time: 2 hours total
Yield: 1 pie
1/2 cup lemon juice
1/2 cup cold water
1 envelope unflavored gelatin
1/4 cup sugar
1 teaspoon grated lemon peel
1/4 cup light corn syrup
2 drops yellow food coloring, optional
2 cups (about 4 ounces) nondairy whipped topping, thawed
1 9-inch graham cracker crust
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Pour lemon juice and water into a small saucepan. Sprinkle gelatin over juice mixture; let sit 5 minutes. Add sugar; bring to a simmer over medium heat, stirring constantly. Remove from heat; stir in lemon peel, corn syrup and food coloring. Chill until slightly thickened, about 45 minutes, or until consistency of pudding, stirring occasionally. Fold whipped topping into gelatin mixture. Pour into pie crust. Chill until served.
Pomegranate Chiffon Pie: Replace lemon juice and water with 1 cup pomegranate juice. Omit food coloring.
Orange Chiffon Pie: Replace lemon juice and water with 1 cup orange juice. Replace lemon peel with orange peel. Add 1 drop red food coloring, if desired.
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