Thanksgiving 2013 – Honey Pumpkin Ice Cream Pie

Most people like the taste of spicy sweet pumpkin, but some (including me) aren’t crazy about the texture of pumpkin pie. A delicious and easy dessert alternative is Honey Pumpkin Ice Cream Pie!

Ingredients:

1 qt vanilla ice cream (softened)

3/4 cup pumpkin (canned)

1/4 cup honey

1/2 tsp cinnamon

1/4 tsp ginger

1/4 tsp salt

1 pinch nutmeg

1 pinch clove

1 9 inch graham cracker pie crust

1/2 cup pecans (chopped and toasted)

Directions:

Combine all ingredients (except shell and pecans) and pour into pie shell. Sprinkle with pecans and freeze until serving time. Serve with whipped cream  and drizzled honey on top.

L.J.’s Honey Hot Fudge Sauce

hot_fudge_sauce_646

If you’ve been following my blog for a while, you’ve heard me talk about my mother, L.J.

“L.J”. is short for Lois Jean. I didn’t know what her real name was until I entered grade school.

I adored her.  She was blonde, beautiful, smart, funny, irreverent, and a fantastic cook.

I grew up in Louisville, where cooking is an art form. My mother was legendary. Our friends and relatives still rave about her dinner parties and holiday buffets.

I’ve posted many of her recipes, the most popular ones on my blog. I’ll be posting her Easter Menu in a day or so.

But her Hot Fudge Sauce… She used to tell me it didn’t have any calories. I desperately wanted to believe her. It is so darn good!

I think of her every day and wish she were still around to help me tend my bees, garden and cook.

She lives on through her recipes though. Especially the one for Hot Fudge Sauce.  🙂

Honey Hot Fudge Sauce

Ingredients

1 12 ounce bag of  semisweet chocolate chips . (L.J. used Nestle’s but I like Ghirardelli.)

1/2 cup heavy cream

1/4 cup honey

Directions

Place the cream into a microwave glass bowl.  Add the chips and microwave for 2 minutes. (L.J. used a double boiler. Feel free to use one too!)

Remove from microwave and stir.

Add honey and stir.

Refrigerate until cold or reheat for hot fudge sauce.

Serve over ice cream.  Whipped cream may be added, but is superfluous. 🙂

Honey French Toast

french toast

It occurs to me that I have sadly neglected posting honey recipes for breakfast and brunch dishes. This is a serious oversight, considering honey has some of its best moments early in the day!

 I’ll begin making amends with this lovely recipe for one of my favorite dishes, Honey French Toast.

Yield: 4 servings

Ingredients

1 cup half-and-half

3 large eggs

2 tablespoons honey, warmed in microwave for 20 seconds

1/4 teaspoon salt

8 (1/2-inch) slices day-old or stale French, Italian, brioche or challah bread

4 tablespoons butter

Directions

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour egg mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into egg mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with honey, maple syrup, whipped cream or fruit.

Or if you’re really feeling decadent, serve with a scoop of vanilla ice cream drizzled with honey. (preferably Graeter’s ice cream!)

Holidays With Honey – Peppermint Honey French Ice Cream

peppermint ice cream

Peppermint ice cream is my favorite holiday dessert. It’s easy to make and goes perfectly with all those cookies you are baking!

Ingredients

2 1/2 cups heavy cream

1 1/2 cups whole milk

8 large egg yolks

3/4 cup honey

1/4 teaspoon salt

2 teaspoons peppermint extract

1/2 cup crushed candy canes or hard peppermint candy

Directions

Note:  An ice cream maker is necessary for this recipe.

Warm the milk, honey, and salt in a medium saucepan. Make sure the honey and salt completely dissolve.

Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top.

In a separate bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.

Pour the custard through the strainer and stir it into the cream. Then stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator.

One the mixture is thoroughly chilled, add peppermint extract, a 1/4 teaspoon at a time, tasting the mixture after each addition, until you reach the desired level of peppermint flavor.

Once chilled, freeze in your ice cream maker according to the manufacturer’s instructions.

Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the crushed peppermint candy. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.

Yield: Makes 1 1/2 quarts.