By Doug Dickson, Board President
Crème Brûlée – Serves 6
- Custard
- 2 cups heavy whipping cream
- 1/2 cup of sugar
- 2 tablespoons of finely chopped, peeled fresh ginger
- 2 vanilla beans, split lengthwise
- 5 large egg yolks (separated from egg whites)
- 1 pinch salt
- Crème Brûlée
- 18 Teaspoons of sugar
- Garnish: Fresh raspberries & 12 Fresh mint leaves
Preparation
Make custard:
Whisk yolks in a medium bowl until well blended. Set aside.
Preheat oven to 325°F. Place three 4-inch-diameter fluted ramekins in each of two 13” x 9” x 2” baking pans. Mix cream, sugar, ginger and salt in heavy medium saucepan. Using a small knife, cut the vanilla bean in half lengthwise and scrape seeds from the inside. Add seeds and remaining bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 15 minutes to infuse flavors. Strain mixture into large measuring cup or medium pitcher.
Slowly pour hot cream mixture into the set aside yolks and gently whisk to just blend. Divide the combined mixture among the six ramekins in the pans. Pour enough hot tap water into pans to a level halfway up sides of ramekins. Carefully transfer pans to oven.
Bake custards about 35 minutes or until almost set in center when pans are gently shaken. Using a metal spatula, transfer ramekins to work surface; cool 45 minutes. Chill at least three hours and covered up to two days.
Make Crème Brûlée:
Sprinkle three teaspoons sugar evenly over each custard. Working with one custard at a time, hold kitchen torch so that flame is two inches above surface. Direct flame so that sugar melts and browns, about two minutes. Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than four hours so that topping doesn’t soften.
Alternative without torch:
After refrigerating the ramekins for at least one hour, carefully dab the tops with
a paper towel to remove all moisture. Sprinkle a thick layer of baker’s sugar
(superfine sugar) until you can barely still see the custard. Place in the over on
the highest rack and broil for five to 10 minutes. Watch carefully and rotate them
to broil evenly. Remove when golden brown and bubbling. Refrigerate for at
least 30 minutes, but no longer than four hours so that topping doesn’t soften.
Garnish crème brûlées with fruit and mint leaves if desired.
By Phyllis Peil – Grandma of Mallory Peil, Lifestyles Coordinator
Zucchini Brownies
- 3 eggs
- 2 cups shredded zucchini
- 2 cups white cane sugar
- 1 cup vegetable oil
- 2 cups flour
- 3 tsp. vanilla
- 1 tsp. baking powder
1. Combine eggs, sugar, oil and vanilla. Beat until smooth, add zucchini and stir in.
2. Sift in dry ingredients: flour, baking powder, cocoa, baking soda, salt, cinnamon, stir in.
3. Add nuts and chocolate chips to zucchini mixture, stir in.
4. Grease 9×13 inch pan, bake at 325 degrees for 45 minutes or until done.
5. ENJOY
By Barry O. Wilson, Lifestyles Committee Member
Holiday Yam – Serves 6
Mix Until Crumbly
1/2 cup of flour
1/2 cup of uncooked oatmeal
1/2 cup of brown sugar
1 teaspoon
1/3 cup of margarine
Toss crumbs with large can of drained yams and add 2 cups of whole cranberries. Bake at 350 degrees for 20 minutes. Sprinkle with 1.5 cups of mini marshmellows. Broil until browned.
By Jim Tuffin, Board Treasurer
Sesame Cookies
1 cup sugar
2 sticks butter
2 eggs
2 tsp. vanilla
3 cups flour (maybe more)
2 tsp. baking power
Sesame seeds (around 1 cup)
Cream butter and sugar together. Add 2 eggs and mix well, add 2 tsp.
vanilla-set aside. Mix flour and baking powder. Add flour mixture to creamed butter a little at a time until mixture becomes workable (add more flour if necessary). Take a tablespoon of mixture and shape into a cookie and roll in sesame seeds. Cook at 350 degrees, 25 minutes, or until golden.
