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Rich Hot Chocolate

15 Jan

2 tsp cornstarch

3 cups milk, divided

1 cup half-and half

2 (3.5 oz) dark chocolate bars, chopped

1/3 cup honey

1 tsp vanilla

Pinch of salt

 

Whisk together cornstarch and 1/2 cup milk until smooth. Cook remaining milk and half and half in a large saucepan over medium heat until bubbles appear around the edge of pan; about 4 minutes, do not boil. Whisk in chocolate, honey, vanilla, and salt until blended and smooth. Whisk in cornstarch mixture. Bring to a light boil, whisking frequently; about 4 minutes. Remove from heat. Let cool slightly. Serve with whipped cream or mini marshmallows.

 

Serves 4

 

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Chocolate Custard Ice Cream

13 Jan

2/3 cup cocoa

2 cups sugar

2 TBSP cornstarch

1/4 tsp salt

2 cups milk

3 eggs

1 TBSP vanilla

3 cups half and half

2 cups heavy cream

 

Combine cocoa, 1-1/2 cups sugar, cornstarch, and salt in a saucepan. Gradually stir in milk. Cook and stir over medium heat until mixture comes to a boil; boil 1 minute; stirring constantly. Remove from heat. Beat eggs with 1/2 cup sugar. Blend in a small amount of hot mixture into eggs; add to mixture in saucepan. Blend in vanilla and both creams. Chill. Freeze in an ice cream freezer according to manufacturer’s directions.

Makes 3 quarts

 

 

Springtime Pasta Primavera

6 Jan

12 ounces farfalle pasta, cooked

¼ cup butter

½ cup fresh tender green beans

½ cup asparagus tips and stems

½ cup English peas

½ cup button mushrooms, sliced

Salt and pepper to taste

1 cup half and half

½ cup fresh parmesan cheese grated

4 plum tomatoes, seeded and diced

2 tablespoons fresh chives, chopped

Melt butter in a large saucepan over medium low heat and saute vegetables just until tender. Season with salt and pepper. Add half and half and cook until thickened. Toss in the drained pasta and sprinkle with cheese. Pour into large serving bowl or platter and garnish with tomatoes.

Serves 4

Southwestern Quiche

3 Jan

1-baked deep dish pie crust

2 cups fresh sliced mushrooms

2 TBSP vegetable oil

1/2 cup shredded mozzarella cheese

1/2 cup shredded Cheddar cheese

1/2 cup shredded Swiss cheese

6 large eggs, beaten

1/2 cup half and half

2/3 cup Black bean and corn chunky salsa

1 TBSP flour

preheat oven to 375

Saute mushrooms in hot oil over medium-high heat 5 minutes or until golden brown and liquid is absorbed. Combine cheeses and set aside. Stir together eggs and next 3 ingredients in a bowl; add mushrooms. Pour half of egg mixture into crust. Sprinkle evenly with 2/3 of cheese. Top with remaining egg mixture, and sprinkle with remaining cheese mixture.

Bake 40 to 45 minutes or until set. Let stand 10 minutes before serving

1

Farm Fresh Spinach Quiche

2 Jan

8 slices bacon, cooked crisp, crumbled and divided

9 inch pie crust

2 cups shredded  Monterey Jack cheese

1 (10 oz) package frozen chopped spinach, thawed and well-drained

1-1/2 cups half and half

3 eggs, beaten

1-TBSP  flour

Pre-heat oven to 350

Sprinkle half of bacon on bottom of pie crust. Mix cheese, spinach, half and half, eggs,  and flour together. Pour into crust, sprinkle remaining bacon on top. Bake for 1 hour or until center is set. Let rest 10 minutes before serving

Serves 8

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