Homemade Ice Cream: Methodology

Over the next few weeks, Brenda is going to share her favorite ice cream recipes. First, she wanted to write a post that focused on the homemade ice cream methodology. View this as a crash-course in ice cream making that will pay big dividends!

There are 2 basic types of dairy-based ice cream:

1. egg-free, no-cook ice cream

2. egg custard ice cream

Both = happiest taste buds.

Brenda uses Cuisinart’s 2qt Frozen Yogurt-Sorbet & Ice Cream Maker.

• Full disclosure: she previously owned the KitchenAid Ice Cream maker attachment for her bowl-lift KitchenAid. Where the bowl attaches, it broke, so she made the switch to Cuisinart’s machine.

• REMEMBER: Ice cream incorporates air as it freezes and expands. While her 2qt machine can make 2 quarts of ice cream, she DOES NOT fill the machine full with 2 quarts of liquid. You'll lose some divine tasting treats if you add too much liquid.

  • Note: check capacity on your machine. Brenda will note what size machine for which the recipe was created.

Most ice cream machines these days have an insert that needs to hang out in the freezer for 24 hours before it can do its job. 

Now, let’s cover the steps to creating divinely delicious ice cream:

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Homemade Ice Cream—yes, please.

1. Place the ice cream mixer bowl into the freezer

   • Place bowl upright, on a flat surface, in the coldest part of the freezer (usually the back). Allow 16-24 hours to freeze completely (review manufacturers instructions).

2. Make base mixture

   • Custard base

   • Ice cream base

3. Refrigerate base mixture overnight

   • Refrigerated 12-24 hours - cold base mixture allows the frozen mixer bowl to retain it's cold which in turns allows for a thicker, more frozen ice cream to be created. DO NOT skip this step. 

4. If making ice cream sandwiches, make cookie crusts 

   • Chocolate Cookie

   • Vanilla Cookie

5. Wait minimum of 16 hours from placement of mixer bowl in freezer

6. Place frozen bowl back into ice cream machine

7. Turn on machine

8. Pour custard or ice cream base into frozen mixer bowl

9. Allow the machine to work it's magic

10. Transfer frozen ice cream to . . .

    • Bowls for serving

    • Prepared slab of cookie for sandwiches

    • Freezer-safe container for later consumption

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Brenda’s tips:

• Recommendation: this is the best scraper tool needed for removing freshly churned ice cream from the freezer bowl & blade. It's silicone encased-blade has just enough flex to maneuver the corners and the scraping power to lift that last 1/8" frozen to the bowl - - - all while protecting the delicate non-stick surface.

• Ice cream should be savored. Homemade ice cream should be anticipated and relished. Plan ahead and it is worth every bit of effort.

• Ice cream is generally made with a combination of heavy cream, whole milk and/or half & half. You can make substitutions but be aware that it will affect the final creaminess of the ice cream.

• Custard is made with that same combination of delicious dairy, but also contains eggs. The custard base should be cooked for food safety (160F for custards).

Oven Roasted Cabbage

Oven Roasted Cabbage

Prepare sheet pan with parchment, set aside.

Preheat oven to 375F.

Thoroughly wash:

1 head of cabbage 

Drain.

Cut four 1/2" thick slices, generally from the center of the head.

Place on prepared sheet. 

Brush with:

Olive oil

Lightly season with:

Salt 

Transfer pan to oven. Roast for 10 minutes, turn each cabbage slice over.

Roast additional 5-10 minutes, until slender leaves of cabbage begin to blacken.

Serve hot as a side to anything.

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Brenda’s tips:

• Serving size: 4 servings 

• Season with other herbs or spices as desired

• Don't discard the sides of the cabbage head…

  • shred it for a salad

  • chop finely for Dumplings

  • slice thinly for Lo Mein

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Window to B’s kitchen…

Before roasting

After roasting

Pan Roasted Cauliflower

Pan Roasted Cauliflower

Thoroughly wash:

1 head of cauliflower

Drain.

Set skillet over medium heat.

Separate florets:

• Break apart by hand OR

• Slice entire head in 1/2" slices and each slice into 1" wedges.

Add to heated skillet:

1 T oil or butter

Cauliflower florets

Lightly season with:

Salt

Garlic powder

Periodically turn the cauliflower, to allow browning on all sides.

• Cook 5 minutes for crisp

• Cook 10 minutes for tender (much longer it’ll be mush)

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Substitute other herbs or spices for the garlic as desired

• Pan roasted cauliflower is particularly great as a side dish for:

  • Bacon Fried Rice

  • Orange Chicken

  • Coconut Chicken Curry

  • Kung Pao Chicken

  • Lo Mein Veggie Style

Orange Chicken

Orange Chicken

To a large skillet, heated to medium, add:

2 T oil

1 lb chicken, cut into 1/2" cubes

Cook chicken, stirring occasionally, while assembling sauce:

2/3 cup warm water

4 T brown sugar

4 T orange juice concentrate

4 T soy sauce

4 T ketchup

2 T white vinegar

1 tsp garlic powder

1/2 tsp crushed red pepper flakes

1/2 tsp Chinese five spice powder

2 tsp orange zest (optional)

Stir together.

Pour sauce over chicken, bring to low boil and reduce heat to low. Simmer for ~30 minutes.

Prepare slurry, combining in a small bowl:

4 tsp corn starch

4 T cold water

Stir well. Whisk into cooking sauce + chicken, continuously stirring until sauce is smooth and thickens (~2 min).

Serve hot over rice or Lo Mein Veggie Style.

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Brenda's tips:

• Serving size: 4 servings

• The key ingredients are:

  • Orange: hence the name . . .and, 

  • Chinese Five Spice. It's a combination of cinnamon, cloves, Szechuan peppercorns, fennel, and star anise and is intended to hit all 5 taste sensations: sweet, spicy, bitter, salty & sour. These spices are all individually intense, therefore a powerful ingredient is born when they're finely ground together. Definitely an element where less is usually enough.

Oreo Dessert

Brenda’s sister Natalie first introduced this refreshing treat, layered with Oreos, caramel and creamy goodness when Brenda was in high school. It’s a family favorite, regularly requested in the summer. Go ahead, lick the pan clean.

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Oreo Dessert

Transfer to a large ziplock bag:

1 pkg of Oreos

Crush with a rolling pin or meat tenderizer (optional: crumble in a food processor).

Spread crushed cookies in bottom of 13”x9” baking pan.

• Reserve 1/2 cup crumbs for top.

Drizzle liberally over cookie crumb base:

Ice cream caramel sauce

In a medium mixing bowl, combine:

1 c powdered sugar

8 oz cream cheese, softened

Whip until smooth. Fold in:

8 oz frozen whipped topping, thawed

Spread, using an offset spatula, over cookie crumbs (creating layer #1).

Mix together in a small bowl:

1 cup chocolate pudding, prepared*

1 cup vanilla pudding, prepared*

Spread, using an offset spatula, on top of cream cheese layer (creating layer #2).

Refrigerate 5 minutes to set.

Spread over pudding (creating layer #3):

8 oz frozen whipped topping, thawed

Sprinkle on top:

1/2 cup reserved Oreo cookie crumbs

Cool to set. Serve cold.

Drizzle with:

Ice cream caramel sauce

Store in refrigerator. Or just eat it all right now.

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Brenda’s tips:

• Serving size: 16 servings

• Pudding*: Instant Pudding is recommended. Use the 3 oz packages and mix with the recommended amount of milk. Cook & Serve style or homemade pudding is also delicious in this recipe.

• Timesaver tip: store frozen whipped topping in refrigerator for 1-2 days (up to one week, unopened) and it will be creamy and spreadable to make this dessert.

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Window to B’s kitchen…

Crush the Oreos:

Spread crumbs on the bottom of the pan and drizzle with caramel:

Create the layers and assemble:

Brownies Swirled with Goodness (aka Cream Cheese Brownies)

Brownies Swirled with Goodness

(aka Cream Cheese Brownies)

Spray a 13"x9" baking dish with non-stick baking spray. Optional: line with parchment paper. Set aside.

1. Make brownie batter

Make one batch of the batter used in Brenda Brownies

Set aside.

2. Make cream cheese swirl filling

In a small mixing bowl, combine:

8 oz cream cheese, softened (microwave if needed)

3/4 cup sour cream

1/4 cup sugar

2 Tbsp flour

Stir together until smooth. Recommended: use a hand mixer if available.

Set aside.

3. Swirl

• Layer 1: Spread 2/3 of the brownie batter in prepared 13"x9" pan

• Layer 2: Spoon cream cheese mixture onto brownie layer, spreading evenly over brownie batter using an offset spatula.

• Layer 3: Transfer remaining batter to a microwave-safe bowl. Microwave 10-20 seconds to slightly warm (DO NOT cook). Dollop spoonfuls of warmed brownie batter over cream cheese layer, approximately 12 evenly-spaced dots.

• Using a butter knife, swirl the brownie dots by drawing the knife through from dot 1-2, 2-3, 3-4, etc., creating a marble design. Don't overdo the swirling or the cream cheese will mix in too much.

Bake at 350F for 40-50 minutes, or until a toothpick comes out clean.

Let cool ~60 minutes to allow the cream cheese to set up.

Best served cooled.

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Brenda’s tips:

• Serving size: 24

• Brenda learned the tip to layer the cream cheese from America's Test Kitchen, this method results in an even distribution of cream cheese in every brownie

• Timesaver Tip: If you don’t own an offset spatula, it would be a great item to add to your Christmas list, twice. Every kitchen should have 2 (or 5).

• Brenda lines the baking pan with parchment for two reasons:

  • Parchment allows the whole brownie dessert to be lifted out, placed on a cutting board and cut into perfectly portioned squares

  • Brenda’s favorite pan for brownies is old & tired, so the parchment barrier allows the brownies to exit the pan without leaving the crust behind

• Love chocolate? Add a generous sprinkling of chocolate chips between layer 1 & 2

• These brownies are truly best eaten fully cooled

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Window to B’s kitchen…

Layer 1

Layer 2

Layer 3

Swirl

*Brenda’s helpers distracted her and she dolloped without softening the batter . . . notice the struggle to swirl. Don’t worry, still delicious!

Swirl snapshot recap . . .

Rice Crispy Treats

Rice Crispy Treats

Butter* the interior of an 8"x8" pan. Set aside.

Into a large mixing bowl, measure:

5 cups crisp rice cereal

1/2 cup miniature marshmallows

Set aside.

To a microwave-safe mixing bowl, add:

4 1/2 cups miniature marshmallows

5 Tbsp butter

Microwave on high for 30 seconds. Stir the mixture until smooth. *If it won't stir smooth, microwave in additional 20-second increments. 

Immediately pour melted marshmallow mixture into crisp rice cereal, folding together until cereal is coated in marshmallows.

Pour into prepared pan, pressing lightly to form treats into an even layer.

Cut into squares and serve.

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Brenda tips:

• Serving size: 16 (4x4 grid) or 9 (3x3 grid) treats

• Butter* simply means to coat the surface with butter. Easiest way is to use a refrigerated square so that it is still firm. Fold the wax paper back on one end (leaving the wax paper wrapped on the other end to hold on to) and lightly rub the butter over the surface, making sure to entirely coat, even into the corners.

• Brenda prefers to use the microwave for rice crispy treats . . . it's one of the few recipes that she prefers the microwave. A pot on the stove can be substituted, results may vary.

• Notice the ratio is 1:1:1. You can multiply or divide this recipe as needed. 

  • For instance, small batch:

    • 1 cup crisp rice cereal

    • 1 cup miniature marshmallows

    • 1 Tbsp butter

  • Note: recommended to keep batches in manageable sizes.

• A tip from Sheryl (Brenda's sister): Don't melt ~10% of the miniature marshmallows, but add them to the dry cereal instead. When the hot marshmallow is incorporated, pockets of marshmallow are created for a bakery-style treat.

• A tip from Chelsea: To add a peanut buttery flavor, melt 1/2 cup of peanut butter with the butter and marshmallows. Yum!

Raspberry Rolls

Raspberry Rolls

Make one batch of Brenda's Favorite Dough Recipe

While dough is rising, prepare each of these 3 parts:

1. Cream Cheese:

In a small mixing bowl, combine:

4 oz cream cheese, softened

2 T butter, softened

1/4 cup sugar

1 tsp vanilla

Mix together until smooth. Set aside. 

2. Raspberry:

In a small mixing bowl, sift together:

1 1/2 cups raspberries (frozen recommended)

1 1/2 tsp corn starch

Set aside. (Note: raspberries will continue to defrost while resting.) 

3. Glaze:

1/4 cup (1/2 cube) butter, softened

1 oz cream cheese, softened

1/2 tsp vanilla

Cream together, then add

3/4 cup powdered sugar

2 Tbsp milk

Stir together until smooth.

IF too thick, add up to:

2 Tbsp milk

Set aside.

Roll out dough:

1. Once dough is risen: prepare a large, clean surface by lightly sprinkling with flour (recommended to use a silicon mat).

2. Using a rolling pin, roll the dough into a large rectangle. The rectangle should measure about 24"x18" and 1/2" thick.

3. Layer with toppings:

   1. Spread Cream Cheese using an offset spatula, being sure to cover the full top.

   2. Spoon the Raspberries over the Cream Cheese, coverage will be ~1-2 raspberries in a 2" square.

4. Following the method demonstrated in Step 6 of HOW TO: Cinnamon Rolls, roll the dough into a long tube.

5. Prepare a baking sheet OR two 13"x9" pans, spraying with non-stick spray.

6. Using a ruler and a sharp serrated knife, mark the long roll at every 1". 23 marks will make 24 rolls.

7. Use non-flavored dental floss (or a length of strong thread) to cut the rolls where marked. The method is demonstrated in Step 8 of HOW TO: Cinnamon Rolls.

8. Place evenly on baking sheet:

   • Baking sheet: 4 rows of 6 OR

   • 13"x9" pans: 3 rows of 4

Let rise 40 minutes.

Set oven to 350F, allow to preheat.

Bake for 18-20 minutes.

Allow to rest 5 minutes then glaze rolls using an offset spatula.

Serve warm or cooled. 

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Brenda’s tips:

• Serving size: 24 rolls

• It is tempting to add a lot more raspberries - don't. Extra berries would add too much liquid, turning the rolls into a mushy mess, aka yucky (can you tell Brenda has toddlers??)

• Great berry substitutions:

  • Strawberries

  • Blackberries

  • Marionberries

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Window to B’s kitchen…

Spread Cream Cheese Mixture over the dough. Add raspberries.

Roll the dough into a large tube.

Mark the long roll at every 1". Use non-flavored dental floss to cut the rolls.

Rolls before and after baking.

Engagement Chicken

Engagement Chicken

Prepare:

1 chicken, whole roaster

Clean* and place in a 13”x9” baking dish.

Prepare:

1 lemon

Wash. Stab 3-6 times with a sharp knife. Stuff the whole, pierced lemon into the chicken’s cavity.

(Optional) Stuff several stalks fresh herbs in the chicken’s cavity with lemon:

Fresh rosemary

Fresh thyme

Thoroughly season outside of whole chicken:

Seasoned salt

Garlic salt

Black pepper

Roast at 350F for 60-90 min (plan for ~20 minutes per pound for a whole chicken).

For food safety, internal temp tested in thickest part of chicken breast should be 165F. Remove from oven and cover with tinfoil.

Let rest for a minimum of 10 minutes.

Carve & serve hot.

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Brenda’s tips:

• Serving size: 4+ servings (depending on size of chicken)

• To enhance flavor, pour the juices from the pan over the carved pieces of chicken.

• Clean*: the FDA currently recommends not to wash raw chicken under running water for fear of increased risk of spreading bacteria to surrounding surfaces. Tips for cleaning:

  • Remove giblets

  • Trim excess fat and gristle

  • Pat dry with paper towel

  • Disinfect area used to prepare chicken

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Window to B’s kitchen…

Sausage Gravy

Sausage Gravy

In medium skillet, cook:

1/2 lb sausage (breakfast style recommended)

Once cooked through, set aside.

Combine in a small sauce pan (optional: utilize skillet used to cook sausage):

3 T butter

3 T flour

Whisk together until smooth.

Pour slowly into sauce pan while continually whisking:

2 cups milk

1/4 tsp salt

1/8 tsp pepper

1/8 tsp cayenne pepper

Whisking periodically, simmer on low (2/10) until thickened, ~5-8 minutes.

Stir in:

Cooked sausage

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Best when served over Sheryl’s Husband Catching Biscuits with a perfectly poached egg

• For thinner gravy, stir in 1/4 to 1/2 cup milk.

Sheryl's Husband Catching Biscuits

This recipe was introduced to Brenda by her sister Sheryl and promptly became a family favorite. Grating the frozen butter is an undeviating route to impossibly flaky biscuits - even if you’re a novice baker.

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Sheryl's Husband Catching Biscuits

Combine in a medium mixing bowl, sifting together:

2 c flour

3 tsp baking power

1/2 tsp salt

1/4 c sugar

Using the coarse side of a cheese grater, grate into the flour mixture:

1/2 c butter (1 cube), frozen

While grating, periodically shake the bowl to toss the flour with the frozen butter. Set aside.

In a separate bowl, whisk together:

2/3 c milk

1 egg

Pour into the flour and butter mixture, stirring until a shaggy dough forms.

Method 1:

Knead 10 times to pull together - do not over-mix or biscuits will be tough. Note: if dough sticks to hand while kneading, dust lightly with flour.

Roll dough ~3/4” thick and cut in squares or rounds.

Method 2: highlighted in Window to B’s kitchen, below

1. Turn dough out on clean, floured surface (recommended: silicone mat)

2. Press dough into a square shape

3. Fold like an envelope

4. Repeat folding 5 times

5. Wrap in plastic wrap OR place in floured air-tight container

6. Refrigerate ~30 minutes

7. Roll dough into rectangle, ~3/4” thick

8. Trim 1/2” from all sides: roll resulting thin strips into spirals

9. Cut trimmed rectangle into ~3” squares

Place on sheet pan:

• Leave space between for crisp, golden edges OR

• Place close together for crisp tops

Bake at 375-400 F, for 10-15 minutes, until golden brown.

Serve warm.

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Brenda’s tips:

• Serving size: 8 - 12 biscuits

• High elevation: Brenda adjusts only the flour, increasing it to 2 1/4 cups at 6K ft

• In a past Cook’s Country biscuit special, it was recommended to grate the butter and develop flaky layers by following Method 2 above

• Delicious with Fresh Strawberry Jam or Sausage Gravy

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Window to B’s kitchen…

Sift together dry ingredients:

Grate butter & toss with dry ingredients

Add milk & eggs, then stir into a shaggy dough:

Press into a square and repeat envelope folds:

Roll into a 3/4” thick rectangle

Transfer cut squares and spirals to a sheet pan:

Spaced for crisp golden edges and ready to enjoy:

Fry Sauce

Is it a Utah thing? Or an Idaho thing? Who knows for sure?

Brenda grew up calling it Special Sauce. Her family mainly enjoys it as a dip served with: 

• French fries and other fried potatoes (as do many in the Northwest)

• Sliced cucumbers

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Fry Sauce

Ratio 2:1

~4 Tbsp mayonnaise

~2 Tbsp ketchup

Stir together until a perfect salmon pink color. 

Serve with hot fries or cold cucumbers.

John's Perfect French Fries

When it comes to fried food, Brenda's husband, John, is the chef to know. The electric fryer he owned when they married is one of the few things from John's kitchen that Brenda kept. If I hadn’t visited their home and seen first-hand how perfect they were for each other, I'd begin to question if Brenda married him for his French Fry cooking skills.

What Brenda has to say about John’s French Fries:

These are beautiful & delicious. Limit the amount you make, because you will keep eating until they are gone - regardless of how stuffed you feel.

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John's Perfect French Fries

In an electric fryer (or a deep pot on the stove), heat:

2” - 3” oil (canola recommended)

• Exact amount dependent on volume of cooking vessel

• Heat to 350F to 375F

While oil heats, prepare fresh potatoes:

1. Wash

2. Peel OR scrub

3. Cut:

   • Halve lengthwise

   • Select one half and slice in 1/4-3/8" strips

   • Turn each strip (or stack) and slice into 1/4-3/8" sticks

   • Repeat with other potato half

Check oil temperature (360F @6K ft)

When hot, CAREFULLY add:

Cut potatoes

1. Set the timer for 8-10 minutes  

   • Elevation affects frying time, at 6K ft it takes 8-10 minutes, other elevations may require different amounts of time

2. Did you set the timer yet? Please, use a timer

3. After cooking for 8-10 minutes, lift fry basket (do not empty)

4. Rest par-cooked fries: set timer for 1-2 minutes (oil will reheat during this time)

   • Taste test one: fries should be cooked through at this point

5. Return fry basket with par-cooked fries to the hot oil

6. Second fry for an additional 1-2 minutes to achieve golden brown perfection

Perfectly crisp fries with a tender center - - - serve immediately with salt.

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Brenda’s tips:

• John generally uses canola oil. It has a high smoke point (good up to ~450F) and is relatively inexpensive.

• Time required to fry fresh potatoes can be impacted by:

  • Freshly harvested potatoes will cook faster (in any preparation) than stored potatoes.

  • Size of cut fries: Consistency is the key thought when cutting up the potatoes. Equal size requires equal cooking and every last one will be divine. You can choose a larger or smaller size, just be consistent.

  • Sea level requires hotter oil than high elevation: general rule is decrease temp by ~3F for every increase of 1K ft.

  • Variety of the potato (starch content): John prefers Russet or Red varieties.

• John & Brenda have found the Twice-Fried (aka Double-Fry) method to be their favorite as it consistently turns out perfect fries with minimal effort

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Window to B’s kitchen…

Cutting fries:

Par-cooked:

Fully cooked:

Perfectly crisp with a tender center:

Fresh Strawberry Pie

This is all you need for summer. 

In Victor, ID, it’s not farm fresh strawberry season…yet. Meaning Brenda recruited her sisters, Jill & Sheryl, to help out with this week’s photos. Today we’re featuring Brenda’s Fresh Strawberry Pie—a long time Saunders’ family favorite—made by Jill’s daughters. 

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Fresh Strawberry Pie

Make the pie crust of your choice. Prepare two 8" shells = fully bake and cool. Set aside.

Make the 'Junkit' sauce

In a medium pot, combine:

1 cup water, cold

1/4 cup corn starch

3/8 cup sugar

Whisk together.

Turn heat to medium-high (7/10). 

Bring to a boil, stirring continuously. *A rolling boil will fully activate the corn starch and thicken the syrup.

Boil for 1 minute, then remove from heat. Add:

1 Tbsp butter

1-5 drops red food color

Stir until smooth. Set aside to cool.

Prepare:

4 cups strawberries, hulled & sliced

In a large mixing bowl, whip:

1 cup heavy cream

1 T sugar

Beat until whipped cream thickens.

Set aside.

In a large mixing bowl, combine:

1 (8 oz) package cream cheese

3/4 cup powdered sugar

Whip until smooth. Then beat in:

Junkit sauce

Fold in:

Prepared strawberries

Whipped cream

Pour into cooled pie shell.

Refrigerate ~1 hour. Serve.

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Brenda’s tips:

• Serving size: two 8" pies (or one 10" pie) 

• This pie is best served fresh. Don't let it sit in your fridge for days - just eat the whole thing!

• Brenda uses slight variations of this Junkit recipe anytime she wants to thicken fruit in desserts.

• For a non-dairy option, prepare only one 8” shell and fill it with the Junkit + prepared strawberries.

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Window to Jill’s kitchen…

Janice’s creation.

Emery’s creation.

(No Cook) Fresh Strawberry Freezer Jam

In Victor, ID, it’s not farm fresh strawberry season…yet. Meaning Brenda recruited her sisters, Jill & Sheryl, to help out with this week’s photos. Sheryl made this freezer jam (Sheryl…Brenda’s asking if you’ll share the jam with her?!), which made us think we have to share Sheryl’s biscuit recipe with you all soon. They’re SO GOOD. 

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(No Cook) Fresh Strawberry Freezer Jam

Prepare 4-5 pints (8-10 cups) of freezer-safe containers, set aside.

In a small bowl, mix together until well blended:

5 cups sugar

1/2 cup Instant Clear Jel

Note: sift together very thoroughly to prevent clumps in the finished jam. 

In a large bowl, mash* to make:

5 cups mashed strawberries

Once desired texture is reached, pour in:

Sugar & Clear Jel

Fold together until evenly distributed (jam will immediately begin to thicken). If available, use an immersion blender to combine.

Pour into prepared freezer-safe containers. 

Allow to rest at room temperature 12-24 hours so that the sugar can completely dissolve, then transfer to the freezer.

Freeze until firm. Keeps for ~one year in freezer. 

Ready to enjoy? Transfer to refrigerator to defrost. Keeps for a few weeks in refrigerator.

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Brenda's tips:

• Variations:

  • Perfectly ripened sweet fruit may need as little as 2 cups of sugar per 5 cups berry puree (sugar mixed with 1/2 cup Instant Clear Jel)

  • Thicker jam = increase to 2/3 cup Instant Clear Jel

  • Thinner jam = decrease to 1/3 cup Instant Clear Jel

• Instant Clear Jel is magical. It's the best way to retain perfectly fresh tasting flavor in your strawberry jam.

  • It is a modified corn starch and does NOT work like regular corn starch

  • It comes as a white powder and has no discernable flavor

  • Instant Clear Jel requires ZERO heat to thicken

  • Only downside: it MUST be mixed well with sugar to dissolve in fresh pureed fruit

• There you have it: fast, fresh and deliciously spreadable

• *Timesaver Tip: strawberries can be "mashed" using any method:

  • Blender - very smooth puree

  • Food Processor - pulse until desired texture is reached, chunky or smooth

  • Hand food masher - leaves chunks of berry 

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Window to Sheryl’s kitchen…

Beef Tacos

There is no right or wrong way to make a taco. This is Brenda's way:

• Note: Brenda uses her Tortillas: Tex-Mex Style, but store-bought work well too

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Beef Tacos

Defrost ground beef

In a non-stick skillet heated to medium, brown:

1/2 lb ground beef

Once cooked through, drain rendered fat.

Season with:

Seasoned salt

Garlic salt

Keep warm while preparing toppings.

Wash and prepare:

Lettuce, shredded

Tomatoes, diced

Onion, finely diced (optional)

Assemble:

Cheese, shredded

Sour cream

Salsa

Flour tortilla

Heat a non-stick skillet to medium-low. Once hot, drizzle with:

1 tsp oil

Add:

1 tortilla

Heat for ~1 minute, flip, and sprinkle with shredded cheese and cooked ground beef. Fold tortilla in half.

Continue to heat until lightly browned, flip and lightly brown other half.

Remove from skillet, immediately dress:

• Sour cream

• Salsa

• Tomatoes, diced

• Onions (optional)

• Lettuce, shredded (fill it full!)

Fold and serve immediately.

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Brenda’s tips:

• Serving Size: 4

• Use a lot of fresh lettuce and tomatoes for a deliciously refreshing taco.

• Timesaver tip: cooking for a hungry horde?

  • Preheat oven 200F

    • Heat each tortilla and fill with cheese & beef

    • Transfer to sheet pan in the oven

    • Repeat until enough tortillas prepped for everyone

  • Guests can dress taco with desired toppings

• Recommendation: Don't use taco seasoning. It masks the freshness of the vegetables and simply isn't necessary.

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Window to B’s kitchen…

BLTs

BLTs. Bacon Lettuce Tomato sandwich. Brenda’s favorite sandwich.

The ingredients key to the most sublime BLT generally go unrecognized . . . fresh ground pepper and mayonnaise. Brenda highlights both of these ingredients in her version of this classic sandwich.

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BLTs

Make a loaf of french bread

Cook the bacon

Chop the bacon

Prep: 

Lettuce, wash leaves 

Tomatoes, wash & slice

Collect:

Mayonnaise

Pepper mill

Here's how to properly assemble:

• Cut off desired length of loaf for sandwich, slice in half lengthwise

  • Optional: toast the bread

• Slather both sides with mayonnaise

• Heap chopped bacon on one half

• Grind black pepper over bacon

• Top with a single layer of sliced tomatoes

• Grind black pepper over tomatoes

• Hit with a light sprinkle of salt (optional)

• Mound on lettuce leaves

• Top with mayo'd bread

Serve immediately.

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Brenda’s tips:

• Brenda uses double the mayonnaise on BLTs as compared to other sandwiches

• Maximize the lettuce - provides great crunch

• Chopping the bacon will allow even distribution and prevent bacon-less bites.

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Window to B’s kitchen…

Blackened Chicken Salad

Blackened Chicken Salad

Defrost 

1 lb. chicken breast, boneless skinless

Preheat oven to 400F.

On the stovetop, preheat a cast-iron skillet (or other oven-safe skillet) over medium heat.

In a small bowl, combine:

1/4 tsp paprika

1/4 tsp cayenne pepper

1/4 tsp salt

1/4 tsp pepper

1/8 tsp oregano

1/8 tsp thyme, crushed

1/8 tsp garlic powder

Stir together. Rub into fully defrosted chicken breast, fully covering top and bottom.

To preheated skillet, add:

1-2 tsp oil

Seasoned chicken breast

Brown on first side, ~3 minutes. Turn over and brown on other side, ~2 minutes.

Put skillet, including chicken, into preheated oven (400F).

Roast for 20 minutes. 

• Using an instant read thermometer, check chicken temperature 

• Food safety tip: 165F internal temp for boneless chicken

• Cook longer if necessary, checking temp every 2-3 minutes

Remove cooked chicken from hot skillet. Set aside to rest 10 minutes while preparing salads.

Thoroughly wash vegetables, chop and layer in 4 individual serving bowls:

Lettuce

Spinach

Favorite veggies

Other recommended toppings:

• Bacon, cooked & chopped

• Cheese, shredded

• Eggs, boiled

• Croutons (make your own croutons)

Cut chicken into thin strips or small cubes and arrange over the top of prepared bowls.

Drizzle with favorite dressing. Serve immediately.

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Brenda’s tips:

• Serving size: 4 servings

• Timesaver tip: Chicken can be prepared up to 3 days in advance and refrigerated until use. Make sure to store properly.

• Timesaver tip: Brenda prepares an oversize batch of spice rub and stores it in an old spice jar. 

  • Oversized batch = ~8 lbs. chicken

    • 2 tsp paprika

    • 2 tsp cayenne pepper

    • 2 tsp salt

    • 2 tsp pepper

    • 1 tsp oregano

    • 1 tsp thyme, crushed

    • 1 tsp garlic powder

• Recommended dressings:

  • Ranch

  • Raspberry Vinaigrette

  • Honey Mustard

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Window to B’s kitchen…

Homemade Croutons

Have a loaf of slightly stale bread you don’t know what to do with? Or, more fresh bread than you can eat? This is a great way to use it up.

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Homemade Croutons

Preheat skillet to medium low (3/10).

Cut bread into 1/2-1" cubes to make

2-3 cups bread cubes

To hot skillet, add:

1 Tbsp oil

Use a spatula to spread oil over full surface. 

Pour in:

Cubed bread

Using spatula, move bread around skillet and flip cubes over to absorb a light coating of oil.

Lightly season with:

Garlic salt

Favorite dried herbs or spices

Cook for 30 seconds and then flip cubes over. Repeat until cubes are lightly toasted on all sides.

Cool completely and serve in salad or soup.

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Brenda’s tips:

• Serving size: 4 servings

• Making croutons is a lot like making toast, only the bread is in smaller pieces. As the cubes toast, they'll dry slightly to achieve that deliciously crisp crunch that so perfectly compliments a salad.

• Don't be tempted to turn the heat too high - - - you'll just end up with charcoaled bits. Keep it at medium low for golden croutons.

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Window to B’s Kitchen…

Step #1: Slice bread into cubes

Step #2: Add cubed bread to heated and oil-coated skillet

Step #3: Season and cook until toasted

Banana Bread

Banana Bread

In a large mixing bowl, combine:

1 1/2 cups sugar

1/2 cup (1 cube) butter, softened

Cream together, then stir in:

2 eggs

1 tsp vanilla

Beat in:

4 bananas, mashed

Add:

2 1/2 cups flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp baking powder

1/3 cup milk

Stir until just combined.

Pour into 3 greased bread pans, filling each approximately half full. Bake at 350F for 35-45 minutes, until tests done with a toothpick.

Remove from pan and let cool 5 minutes before serving.

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Brenda’s tips:

• Standard bread pans are about 8"x4"x2.5" with a total volume of ~4 cups. Brenda's preferred bread pan is 12"x4"x2.5" with a volume of ~6 cups. Therefore for this recipe, Brenda divides the batter between 2 pans instead of 3.  

• If you live more than 3k above sea level, review Brenda’s High Elevation Adjustment chart to adjust for altitude impacts.

• Sub 6T oil for the 1/2 cup butter if desired.

• It's best to butter and flour the pans for quick breads. Brenda's prefers to use the baking style non-stick cooking spray as it does both the butter and the flour steps. 

• Recipe works well with 3 bananas. This is a great way to use up those bananas that are otherwise past their prime. Bananas come in various sizes but don't worry too much about that.

• Smash the bananas with a fork: Peel and discard skin. Place banana on a dinner plate and use a fork to smash it. Leaving any pieces unmashed will result in discernible pockets of banana within the bread.