MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cherry Ice Cream Smile w/Chocolate Chips
Categories: I scream, Booze, Chocolate, Fruits, Dairy
Yield: 1 Quart

1 1/2 c Pitted ripe sweet cherries
3/4 c Milk
1 3/4 c Cream
1/2 c Sugar
pn Salt
1 ts Lemon juice
2 tb Amaretto, cherry liqueur,
- or rum
4 oz Bittersweet chocolate;
- chopped fine, keep in
- freezer until used

Heat cherries, milk, 1 cup cream, sugar, salt, then
puree: Put cherries, milk, one cup of the cream, sugar,
and salt into a medium saucepan. Heat on medium heat
until the mixture is steamy, then lower the heat to warm
and just let sit for about 15 minutes.

Remove from heat. Pour mixture into a blender, or use an
immersion blender, and carefully purée.

(Careful because you are dealing with a hot liquid. Make
sure you hold the cap down on the top of the blender
while pureeing.)

Stir in remaining cream and chill: Put mixture into a
large bowl. Stir in the remaining 3/4 cup of cream.

Chill for several hours in the refrigerator until
completely cold. (Can also place bowl over an ice bath,
to speed up the cooling process.)

Stir in lemon juice and Amaretto: Before putting the
mixture into your ice cream maker, stir in the lemon
juice and the Amaretto or other liqueur if you are
using. Note that you can skip the alcohol if you want,
but the addition of it will help the ice cream from
getting too icy, and the amaretto can add a nice flavor
boost to the ice cream.

Churn with your ice cream maker: Churn the ice cream in
your ice cream maker according to the manufacturer's
instructions.

Fold in chocolate chips and freeze: Once the ice cream
has completed churning, the ice cream should be pretty
soft. Gently fold in the finely chopped chocolate.

Put in an airtight container and place in the freezer
for at least an hour, preferably several hours.

RECIPE FROM: https://www.simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... The grocery stores in hell don't carry garlic or chocolate.
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Flourless Peanut Butter Chocolate Chip Cookies
Categories: Cookies, Nuts, Desserts, Chocolate
Yield: 18 Cookies

1 c (270g) peanut butter; smooth
- or crunchy
3/4 c (161g) brown sugar; light or
- dark, packed
1/2 ts Baking soda
pn Salt
1 lg Egg
1 ts Vanilla extract
1/2 c (85g) chocolate chips

Set your oven @ 350oF/175oC.

Beat the peanut butter, sugar, baking soda, and salt
at medium speed of your mixer, until well-blended.

Add the egg and vanilla, and blend on low-medium speed
until incorporated.

Stir in the chocolate chips.

Scoop the dough by the tablespoonful onto a parchment-
lined baking sheet (a tablespoon cookie scoop is best
for this job) and push the top of the dough to flatten
just slightly.

Bake the cookies for 8 to 10 minutes. Remove them from
the oven, and cool right on the pan. The tops should be
slightly crinkled and you will want to pull them BEFORE
they begin to brown on the edges.

Yield: 18 cookies

NOTE: This recipe doesn't work as well with natural
peanut butter as with standard store-bought. The result,
when tested, was a drier, more crumbly cookie.

RECIPE FROM: https://www.kingarthurbaking.com

Uncle Dirty Dave's Archives

MMMMM

... For best taste fish & chips have to be eaten out of old newspapers.
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