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I needed to cut down the recipe for the ice cream because a full recipe is just too much for Jacob and me. I made 1/3 of the recipe. It was nice not having to worry about making a custard. I made a chocolate fudge swirl sauce, and I stirred in chopped Reese’s peanut butter cups. It would be cool to get the mini pb cups, they are so cute!

http://www.recipegirl.com/2011/06/09/peanut-butter-cup-ice-cream/

http://www.browneyedbaker.com/2010/08/06/chocolate-fudge-swirl-peanut-butter-ice-cream/

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A nice variation on a burger! Heavy because of the sauce but at least the burger was 1/2 meat 1/2 mushroom!

http://www.pink-parsley.com/2011/05/steakhouse-mushroom-burgers-with.html

Lovely fluffy light texture, great taste. The loaf sliced perfectly. Will make, again and again and again! One whole recipe makes a loaf and several rolls.

http://www.cookography.com/2008/buttermilk-sandwich-bread-or-rolls-aka-white-bread

Very good! I liked the relish on top a lot. It could have used a dipping sauce but a squeeze of lemon did the trick. I used Market Street house smoked salmon, which was good. Pretty smoky though! I mixed shredded salmon into the mashed potatoes, bead crumbs, etc. So it was a mashed potato cake!

 

http://twospoons.wordpress.com/2011/08/13/smoked-salmon-potato-cakes/

http://projects.washingtonpost.com/recipes/2008/09/24/herbed-potato-cakes-smoked-salmon-and-roasted-red-/

I made 1/2 of the crust recipe, and I modified the filling recipe because I only had 1/4 cup of cream. I used my cream, 1.5 ounces of bittersweet chocolate, 6 cookies, 1 oz cream cheese, and 1 egg. I didn’t make the topping because I was out of cream. I split the crust/filling between three mini tart pans. I baked the crust for 9 minutes, and the filling for 17. When I checked the filling, it was already set. I could have baked it a few minutes less because the recipe said the middle should not be completely set.

http://www.sheknows.com/food-and-recipes/articles/951421/thin-mint-cookie-tart-recipe

I boiled/simmered the soup after adding the chicken stock for a good hour, then refrigerated the soup for a day or two after blending. The day I wanted to eat the soup, I heated it and stirred in the milk/cream and cheese. While working on the soup, I roasted the broccoli. It took a good 30-45 minutes, fyi. The soup ended up being a little over 2 pounds, and it made 5 servings. The soup tasted amazing! A great side was a pretzel roll spread with my homemade fig/cranberry/apricot jam.
  • 2 tbsp butter
  • 1 medium onion, diced
  • 2 carrots, shredded
  • 1 tiny green apple, diced
  • 1 yukon potato, diced (I didn’t use all of it)
  • 2 garlic cloves
  • 3 tbsp flour
  • 1/4-1/2 cup beer
  • Worchestershire sauce
  • Red pepper flakes/cayenne
  • 1/2 can fire roasted diced tomatoes (I didn’t puree about 1/2 of them. I wanted to use them as a garnish, so I removed some, but they smelled off by the time I was ready to finish the soup)
  • 4 cups chicken stock
  • 1/4 cup milk
  • 1/2 cup cream
  • 5 oz cheese (mix of cheddar and fontina)
  • Fresh thyme
  • Roasted broccoli (Cook’s Illustrated recipe – Roasted broccoli with garlic and anchovies)

NY style crumb cake

The cake has a great soft, fluffy texture and the sour cream makes it taste great. The topping is delicious too BUT there is wayyyy too much. I made 2/3 of the recipe and I still had some leftover! I served this at Easter and it was well liked. I sautéed a leftover piece split in half the long way in butter and served with ice cream, haha. It was good!

http://gourmeted.com/2011/02/04/new-york-style-crumb-cake/