Friday Desserts
It's finally Friday. Here are six yummy desserts to help you through the weekend, including Hawaii-Style Sherbet and Low Calorie Crock-Pot Rice Pudding. Enjoy!
CORNETTI ROLY POLY
What a catchy name for something so yummy! This recipe comes from Seattle's Macrina Bakery. Macrina Bakery's Leslie Mackie wrote, "As part of our 30th Anniversary celebrations, I'm revisiting some beloved classics. Long-time Macrina fans will remember the Roly Poly, my all-time favorite breakfast pastry. With the home baker in mind, I have scaled down the recipe and streamlined the process, making it more accessible.
"The Roly Poly holds a particularly tender spot in my heart, as it takes its cues from the homemade cinnamon rolls my Grandmother Bakke would whip up for the family. I would watch my grandmother work her magic, tossing together flour, yeast, milk, and the like — never a measuring cup in sight.
"While we use our cornetti dough in our café version, the filling — a mélange of raisins, walnuts, coconut, and sugar — remains a faithful homage to my grandmother's original creation.
"And take note, Roly Poly fans: we’ll be featuring them in the cafés beginning in May."
This makes 6 large rolls.
To find this yumminess online, go to https://blog.macrinabakery.com/blog/cornetti-roly-poly/. While you're at it, sign up for their monthly recipe here, at the bottom of the page. Also, if you're ever in Seattle, plan to stop by and check out the bakery. I know I will (if and when I take a road trip.)
Ingredients
DOUGH
3/4 cup whole milk
3/4 tsp dried yeast
4-1/2 tsp granulated sugar
1 Tbsp vanilla extract
1-1/2 cups + 1-1/2 tsp unbleached all-purpose flour, divided
3/4 tsp kosher salt
12 Tbsp (1-1/2 sticks) unsalted butter, chilled
FILLING
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup walnuts, roasted and coarsely chopped
1/4 cup seedless raisins
1/2 tsp cinnamon
1/4 cup shredded, unsweetened coconut
1/2 tsp pure vanilla extract
EGG WASH
1 egg
1 tsp water
CREAM CHEESE FROSTING
4 oz cream cheese, room temperature
4 Tbsp (1/2 stick) unsalted butter, room temperature
1/2 cup powdered sugar, sifted
1 Tbsp milk
Directions
DOUGH
Warm milk up to 90°F and place in a medium bowl. Add the yeast, sugar and vanilla. Whisk to combine well. Let stand for 5 minutes to allow the yeast to bloom and become frothy.
Add 1-1/2 cup flour and salt to the bowl. With a spoon, combine the mixture, incorporating all the dry flour and scraping the sides of the bowl. Mix for 1 minute, cover with plastic wrap and place in the refrigerator for at least 8 hours or overnight.
After the dough has risen, remove it from the refrigerator and let it come to room temperature.
Chop the chilled butter into small pieces and place in the bowl of a stand mixer fitted with the paddle attachment. Add the remaining flour and, using medium speed, cream until the butter is smooth, approximately 2 minutes.
Scrape the creamed butter onto a floured work surface. Pat into a 6 x 6 x 3/4-inch block.
On a floured work surface, pull dough out and pat into a 12 x 12-inch rectangle. Place the butter block on the right half of the dough. Cover with the left side evenly (so it looks like a closed book). Rotate the dough with open seam down and roll out dough to a 20 x 8-inch rectangle, then fold in a “book fold” by bringing the two far ends to the center and folding in half. Do one more turn following the same method, rotating with the open seam down and rolling the dough out to a 20 x 8-inch rectangle. Cover the dough with plastic and refrigerate for 30 minutes.
Remove from refrigerator and do a final book fold. Rest the dough in the refrigerator for 30 minutes. Meanwhile, prepare the filling.
FILLING
Combine all ingredients in a small bowl. Set aside.
Brush sides and base of jumbo muffin tins* with canola oil. Line the base of the cups with a square 3 x 3-inch piece parchment paper. Set aside.
On a lightly floured work surface, roll dough out to 20 x 8-inch rectangle. Spritz with water and top with filling mixture, spreading it evenly over dough.
Begin rolling up the dough, starting with the top edge moving down towards you, into a long roll like a cinnamon roll. Finish with the roll resting on the bottom seam.
Cut into 6 equal pieces. Tuck seam under roll and place in prepared jumbo muffin cups. Cover with plastic and let sit overnight in the refrigerator.
Preheat oven to 350°F. Remove rolls from refrigerator and let them rest at room temperature for 45 minutes.
EGG WASH
Whisk the egg and 1 tsp water together to make egg wash. Brush on top of the rolls and bake on the center rack for 40 to 45 minutes, or until deep golden brown.
Let cool for 5 minutes and invert rolls from the muffin tins (the bubbling sugar will drip down and cause them to stick).
CREAM CHEESE FROSTING
Add the cream cheese, butter and powdered sugar in the bowl of a food processor. Mix for 1 to 2 minutes until smooth. At the end, add the milk to thin the consistency. Set aside.
Spread with cream cheese frosting and enjoy!
STRAIGHT UP RHUBARB PIE
This is from Anne Dimock and adapted by Amanda Hesser in The New York Times cooking enewsletter. For this recipe, Amanda wrote, "This sweet-tart rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents. The pie can be fully assembled and frozen for up to 3 months before baking."
Time: 1 hour 15 minutes; Yield: 8 servings
This was featured in "The Way We Eat; Circular Thinking", and can be viewed online at https://cooking.nytimes.com/recipes/9420-straight-up-rhubarb-pie.
Ingredients
For the Crust
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
For the Filling
5 cups sliced rhubarb
1-1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1-1/2 tablespoons butter
Preparation
Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
Make the filling: in a large bowl, combine the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Tip
Anne Dimock's secret ingredient is Extra Fancy Vietnamese Cassia Cinnamon, available from Penzeys Spices, www.penzeys.com.
LOW CALORIE CROCK-POT RICE PUDDING
I found this recipe on MyDailyMoment. It begins, “You won't take this delicious dessert with a grain of rice. It's creamy, dreamy and prepared in a crockpot. One bite and you're sure to love every mouthwatering spoonful.” It serves 6.
To view this online, click here.
Ingredients
3 cups skim milk
3/4 cup rice
3/4 cup sugars, granulated
1 tablespoon vanilla
1 Pam cooking spray
4 tablespoons butter, light, stick, melted
1 teaspoon cinnamon, ground
Directions
Spray crock-pot with Pam. Pour all ingredients into pot and stir, then add melted butter and stir again. Cover and cook on high for 2-3 hours, or until rice absorbs all liquid. Cook until soft and stir often. Garnish with raisins and whipped cream, if desired.
HAWAII-STYLE SHERBET
This is from Neale Asato and adapted by Ligaya Mishan at The New York Times cooking enewsletter. For this recipe, Ligaya wrote, "Sherbet is lusher than sorbet, more ethereal than ice cream. This recipe — a creamy, frozen concoction of soda and condensed milk, no ice-cream maker required — comes from Neale Asato, who runs the Asato Family Shop, a cult favorite in Honolulu. For people in Hawaii, Mr. Asato’s sherbet is a nostalgic callback to guri-guri (goodie-goodie), the nearly century-old specialty at Tasaka Guri Guri on Maui. Mr. Asato’s version for home cooks is easy and fun to make: Bring strawberry soda to a boil (you can do it in the microwave), add a packet of gelatin as a stabilizer, stir in condensed milk and spike with vanilla extract. Freeze to a slush, then whip on high speed, letting in the air until it expands, a pink cloud rising. Mix in more strawberry soda (and evaporated milk, if you have it on hand, to temper some of the sweetness), then freeze again. Break out an ice-cream scoop. Shiver."
Time: 20 minutes, plus at least 14 hours’ freezing; Yield: About 9 cups/18 servings
This was featured in "A Dessert Recipe So Good, I Was Sworn to Secrecy", and can be viewed online at https://cooking.nytimes.com/recipes/1024322-hawaii-style-sherbet.
Ingredients
3 (12-ounce) cans strawberry soda (or the soda flavor of your choice), 1 at room temperature and 2 chilled
1 (3-ounce) box strawberry Jell-O (or the Jell-O flavor of your choice, matching your selected soda flavor)
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1/2 (12-ounce) can evaporated milk (optional; see Tip)
Preparation
Bring the contents of the can of room-temperature strawberry soda to a boil, either in a microwave in a medium, microwave-safe bowl for 2 to 3 minutes, or in a medium saucepan on the stovetop.
Remove from heat and whisk in dry Jell-O mix until thoroughly dissolved, then whisk in condensed milk and vanilla extract until well combined.
Refrigerate, uncovered, overnight, or freeze for 2 to 3 hours, until thickened. When it’s ready, it will have a texture akin to a loose jelly.
Whisk the mixture using an electric hand or stand mixer on high speed for 3 to 7 minutes, until it starts to lighten in color and almost doubles in volume. (If you do not have an electric mixer, whisk by hand for about 10 minutes.) Whipping the gelatin helps to stabilize the mixture and introduces tiny air bubbles, which make it less icy once frozen, and easier to scoop.
Turn the speed to low and stir in the remaining 2 chilled cans of strawberry soda, followed by the evaporated milk (if using).
Transfer the mixture to a container with a lid or cover with plastic wrap. Freeze overnight or for at least 12 hours before scooping and serving.
Tip
Evaporated milk is optional, but adds a nice milky flavor and tempers some of the sweetness.
ROASTED RHUBARB AND STRAWBERRIES
This is from LadyStiles at Food52. (You can also view her blog here, though it looks like it might not have been updated for a while.)
Anyway, the recipe begins, "The more I shop at the local farmers' market (we have four each week) and find the best sources for local and organic produce, our meals radiate with simple fruits, vegetables, and good-quality meats. Sadly rhubarb is just passing the peak and strawberries are giving way to other summer berries. This is one last hurrah to the first sweet bounty of the season. I'm regretfully used to overly sweetened rhubarb dishes that tend to mask the bite that rhubarb offers. This, thankfully, is not one of those sugar-laden dishes. The rhubarb is delightfully roasted, holds its shape, and is complemented with a delicious syrup. Simplicity at it its finest."
Prep Time: 20 minutes; Cook Time: 40 minutes; Makes About 5 cups
To view this online, go to https://food52.com/recipes/12406-roasted-rhubarb-and-strawberries.
Ingredients
3 cups coarsely chopped rhubarb
2 cups hulled strawberries, cut in half
1/4 cup maple syrup
1/4 cup sweet vermouth
1 tablespoon balsamic vinegar
1 teaspoon sea salt
Directions
Place a rack in the middle of the oven; heat to 350°F. Line a rimmed baking sheet or large baking dish with parchment paper (this is a juicy dish and you don't want the delicious juices all over your oven).
In a large bowl, mix the rhubarb and strawberries. In a small bowl, whisk the maple syrup, vermouth, vinegar, and salt. Pour over the rhubarb and strawberries, gently tossing to coat.
Spread the fruit on the prepared sheet in a single layer, drizzling the juices over the fruit. Roast for about 40 minutes, until the juices are thickened and the rhubarb is tender to the touch.
Transfer to a serving bowl and serve warm.
Do Ahead: The fruit can be roasted 1 week ahead. Store in an airtight container in the refrigerator.
BANANA “ICE CREAM” FAKE OUT
This comes from Rachel Ray, of The Food Network's 30 Minute Meals. Total Time: 5 min; Prep: 5 min; Yield: 3 to 4 cups; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/banana-ice-cream-fakeout-recipe.print.html?oc=linkback
Ingredients
3 bananas, peeled, cut into chunks and frozen
1/4 to 1/2 cup milk
1/4 cup chocolate syrup
1/4 cup chopped peanuts
Directions
In the bowl of a food processor, puree the bananas, adding the milk bit by bit as needed, until whipped to a creamy consistency, about 2 minutes.
Scoop into a bowl and top with the chocolate syrup and peanuts.
CORNETTI ROLY POLY
What a catchy name for something so yummy! This recipe comes from Seattle's Macrina Bakery. Macrina Bakery's Leslie Mackie wrote, "As part of our 30th Anniversary celebrations, I'm revisiting some beloved classics. Long-time Macrina fans will remember the Roly Poly, my all-time favorite breakfast pastry. With the home baker in mind, I have scaled down the recipe and streamlined the process, making it more accessible.
"The Roly Poly holds a particularly tender spot in my heart, as it takes its cues from the homemade cinnamon rolls my Grandmother Bakke would whip up for the family. I would watch my grandmother work her magic, tossing together flour, yeast, milk, and the like — never a measuring cup in sight.
"While we use our cornetti dough in our café version, the filling — a mélange of raisins, walnuts, coconut, and sugar — remains a faithful homage to my grandmother's original creation.
"And take note, Roly Poly fans: we’ll be featuring them in the cafés beginning in May."
This makes 6 large rolls.
To find this yumminess online, go to https://blog.macrinabakery.com/blog/cornetti-roly-poly/. While you're at it, sign up for their monthly recipe here, at the bottom of the page. Also, if you're ever in Seattle, plan to stop by and check out the bakery. I know I will (if and when I take a road trip.)
Ingredients
DOUGH
3/4 cup whole milk
3/4 tsp dried yeast
4-1/2 tsp granulated sugar
1 Tbsp vanilla extract
1-1/2 cups + 1-1/2 tsp unbleached all-purpose flour, divided
3/4 tsp kosher salt
12 Tbsp (1-1/2 sticks) unsalted butter, chilled
FILLING
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup walnuts, roasted and coarsely chopped
1/4 cup seedless raisins
1/2 tsp cinnamon
1/4 cup shredded, unsweetened coconut
1/2 tsp pure vanilla extract
EGG WASH
1 egg
1 tsp water
CREAM CHEESE FROSTING
4 oz cream cheese, room temperature
4 Tbsp (1/2 stick) unsalted butter, room temperature
1/2 cup powdered sugar, sifted
1 Tbsp milk
Directions
DOUGH
Warm milk up to 90°F and place in a medium bowl. Add the yeast, sugar and vanilla. Whisk to combine well. Let stand for 5 minutes to allow the yeast to bloom and become frothy.
Add 1-1/2 cup flour and salt to the bowl. With a spoon, combine the mixture, incorporating all the dry flour and scraping the sides of the bowl. Mix for 1 minute, cover with plastic wrap and place in the refrigerator for at least 8 hours or overnight.
After the dough has risen, remove it from the refrigerator and let it come to room temperature.
Chop the chilled butter into small pieces and place in the bowl of a stand mixer fitted with the paddle attachment. Add the remaining flour and, using medium speed, cream until the butter is smooth, approximately 2 minutes.
Scrape the creamed butter onto a floured work surface. Pat into a 6 x 6 x 3/4-inch block.
On a floured work surface, pull dough out and pat into a 12 x 12-inch rectangle. Place the butter block on the right half of the dough. Cover with the left side evenly (so it looks like a closed book). Rotate the dough with open seam down and roll out dough to a 20 x 8-inch rectangle, then fold in a “book fold” by bringing the two far ends to the center and folding in half. Do one more turn following the same method, rotating with the open seam down and rolling the dough out to a 20 x 8-inch rectangle. Cover the dough with plastic and refrigerate for 30 minutes.
Remove from refrigerator and do a final book fold. Rest the dough in the refrigerator for 30 minutes. Meanwhile, prepare the filling.
FILLING
Combine all ingredients in a small bowl. Set aside.
Brush sides and base of jumbo muffin tins* with canola oil. Line the base of the cups with a square 3 x 3-inch piece parchment paper. Set aside.
On a lightly floured work surface, roll dough out to 20 x 8-inch rectangle. Spritz with water and top with filling mixture, spreading it evenly over dough.
Begin rolling up the dough, starting with the top edge moving down towards you, into a long roll like a cinnamon roll. Finish with the roll resting on the bottom seam.
Cut into 6 equal pieces. Tuck seam under roll and place in prepared jumbo muffin cups. Cover with plastic and let sit overnight in the refrigerator.
Preheat oven to 350°F. Remove rolls from refrigerator and let them rest at room temperature for 45 minutes.
EGG WASH
Whisk the egg and 1 tsp water together to make egg wash. Brush on top of the rolls and bake on the center rack for 40 to 45 minutes, or until deep golden brown.
Let cool for 5 minutes and invert rolls from the muffin tins (the bubbling sugar will drip down and cause them to stick).
CREAM CHEESE FROSTING
Add the cream cheese, butter and powdered sugar in the bowl of a food processor. Mix for 1 to 2 minutes until smooth. At the end, add the milk to thin the consistency. Set aside.
Spread with cream cheese frosting and enjoy!
STRAIGHT UP RHUBARB PIE
This is from Anne Dimock and adapted by Amanda Hesser in The New York Times cooking enewsletter. For this recipe, Amanda wrote, "This sweet-tart rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents. The pie can be fully assembled and frozen for up to 3 months before baking."
Time: 1 hour 15 minutes; Yield: 8 servings
This was featured in "The Way We Eat; Circular Thinking", and can be viewed online at https://cooking.nytimes.com/recipes/9420-straight-up-rhubarb-pie.
Ingredients
For the Crust
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons sugar
2/3 cup vegetable shortening, plus 2 tablespoons
6 tablespoons ice water
For the Filling
5 cups sliced rhubarb
1-1/4 cups sugar
5 tablespoons flour
1/4 teaspoon cinnamon
1-1/2 tablespoons butter
Preparation
Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
Make the filling: in a large bowl, combine the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Tip
Anne Dimock's secret ingredient is Extra Fancy Vietnamese Cassia Cinnamon, available from Penzeys Spices, www.penzeys.com.
LOW CALORIE CROCK-POT RICE PUDDING
I found this recipe on MyDailyMoment. It begins, “You won't take this delicious dessert with a grain of rice. It's creamy, dreamy and prepared in a crockpot. One bite and you're sure to love every mouthwatering spoonful.” It serves 6.
To view this online, click here.
Ingredients
3 cups skim milk
3/4 cup rice
3/4 cup sugars, granulated
1 tablespoon vanilla
1 Pam cooking spray
4 tablespoons butter, light, stick, melted
1 teaspoon cinnamon, ground
Directions
Spray crock-pot with Pam. Pour all ingredients into pot and stir, then add melted butter and stir again. Cover and cook on high for 2-3 hours, or until rice absorbs all liquid. Cook until soft and stir often. Garnish with raisins and whipped cream, if desired.
HAWAII-STYLE SHERBET
This is from Neale Asato and adapted by Ligaya Mishan at The New York Times cooking enewsletter. For this recipe, Ligaya wrote, "Sherbet is lusher than sorbet, more ethereal than ice cream. This recipe — a creamy, frozen concoction of soda and condensed milk, no ice-cream maker required — comes from Neale Asato, who runs the Asato Family Shop, a cult favorite in Honolulu. For people in Hawaii, Mr. Asato’s sherbet is a nostalgic callback to guri-guri (goodie-goodie), the nearly century-old specialty at Tasaka Guri Guri on Maui. Mr. Asato’s version for home cooks is easy and fun to make: Bring strawberry soda to a boil (you can do it in the microwave), add a packet of gelatin as a stabilizer, stir in condensed milk and spike with vanilla extract. Freeze to a slush, then whip on high speed, letting in the air until it expands, a pink cloud rising. Mix in more strawberry soda (and evaporated milk, if you have it on hand, to temper some of the sweetness), then freeze again. Break out an ice-cream scoop. Shiver."
Time: 20 minutes, plus at least 14 hours’ freezing; Yield: About 9 cups/18 servings
This was featured in "A Dessert Recipe So Good, I Was Sworn to Secrecy", and can be viewed online at https://cooking.nytimes.com/recipes/1024322-hawaii-style-sherbet.
Ingredients
3 (12-ounce) cans strawberry soda (or the soda flavor of your choice), 1 at room temperature and 2 chilled
1 (3-ounce) box strawberry Jell-O (or the Jell-O flavor of your choice, matching your selected soda flavor)
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1/2 (12-ounce) can evaporated milk (optional; see Tip)
Preparation
Bring the contents of the can of room-temperature strawberry soda to a boil, either in a microwave in a medium, microwave-safe bowl for 2 to 3 minutes, or in a medium saucepan on the stovetop.
Remove from heat and whisk in dry Jell-O mix until thoroughly dissolved, then whisk in condensed milk and vanilla extract until well combined.
Refrigerate, uncovered, overnight, or freeze for 2 to 3 hours, until thickened. When it’s ready, it will have a texture akin to a loose jelly.
Whisk the mixture using an electric hand or stand mixer on high speed for 3 to 7 minutes, until it starts to lighten in color and almost doubles in volume. (If you do not have an electric mixer, whisk by hand for about 10 minutes.) Whipping the gelatin helps to stabilize the mixture and introduces tiny air bubbles, which make it less icy once frozen, and easier to scoop.
Turn the speed to low and stir in the remaining 2 chilled cans of strawberry soda, followed by the evaporated milk (if using).
Transfer the mixture to a container with a lid or cover with plastic wrap. Freeze overnight or for at least 12 hours before scooping and serving.
Tip
Evaporated milk is optional, but adds a nice milky flavor and tempers some of the sweetness.
ROASTED RHUBARB AND STRAWBERRIES
This is from LadyStiles at Food52. (You can also view her blog here, though it looks like it might not have been updated for a while.)
Anyway, the recipe begins, "The more I shop at the local farmers' market (we have four each week) and find the best sources for local and organic produce, our meals radiate with simple fruits, vegetables, and good-quality meats. Sadly rhubarb is just passing the peak and strawberries are giving way to other summer berries. This is one last hurrah to the first sweet bounty of the season. I'm regretfully used to overly sweetened rhubarb dishes that tend to mask the bite that rhubarb offers. This, thankfully, is not one of those sugar-laden dishes. The rhubarb is delightfully roasted, holds its shape, and is complemented with a delicious syrup. Simplicity at it its finest."
Prep Time: 20 minutes; Cook Time: 40 minutes; Makes About 5 cups
To view this online, go to https://food52.com/recipes/12406-roasted-rhubarb-and-strawberries.
Ingredients
3 cups coarsely chopped rhubarb
2 cups hulled strawberries, cut in half
1/4 cup maple syrup
1/4 cup sweet vermouth
1 tablespoon balsamic vinegar
1 teaspoon sea salt
Directions
Place a rack in the middle of the oven; heat to 350°F. Line a rimmed baking sheet or large baking dish with parchment paper (this is a juicy dish and you don't want the delicious juices all over your oven).
In a large bowl, mix the rhubarb and strawberries. In a small bowl, whisk the maple syrup, vermouth, vinegar, and salt. Pour over the rhubarb and strawberries, gently tossing to coat.
Spread the fruit on the prepared sheet in a single layer, drizzling the juices over the fruit. Roast for about 40 minutes, until the juices are thickened and the rhubarb is tender to the touch.
Transfer to a serving bowl and serve warm.
Do Ahead: The fruit can be roasted 1 week ahead. Store in an airtight container in the refrigerator.
BANANA “ICE CREAM” FAKE OUT
This comes from Rachel Ray, of The Food Network's 30 Minute Meals. Total Time: 5 min; Prep: 5 min; Yield: 3 to 4 cups; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/banana-ice-cream-fakeout-recipe.print.html?oc=linkback
Ingredients
3 bananas, peeled, cut into chunks and frozen
1/4 to 1/2 cup milk
1/4 cup chocolate syrup
1/4 cup chopped peanuts
Directions
In the bowl of a food processor, puree the bananas, adding the milk bit by bit as needed, until whipped to a creamy consistency, about 2 minutes.
Scoop into a bowl and top with the chocolate syrup and peanuts.
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