Saturday, January 24, 2009

Creamy-colored Things

While it was snowing the other day I was contemplating making a dessert for my family, something special for an extra special day.Gingerbread has been the sweet food of choice on snowy days in the past. But since I did not have any molasses in my cupboards that was not a possibility. Snow cream made from freshly fallen snow kept stirring my memories, but I have a difficult time with the thought of using snow these days. We get so little snow...and we all know what things one can find on the ground.

So I decided I to pull the Cuisinart off the top pantry shelf and make my own delicious soft serve "snow" cream.


And can you believe it? Bright red strawberries in January which made the ice cream just burst with rich flavor, and that of course took this dessert up a step to be listed as " healthy" eating.

Easy Ice Cream

Blend:
1 cup milk
1 cup sugar

With spatula, gently stir:
2 cups of heavy cream
2 teaspoon vanilla

You can also add 1/2 cup powdered cocoa to the milk and sugar if chocolate is your craving.

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I do believe I am becoming acclimated to the bread making process. This particular recipe for a baguette is so incredibly simple. How appropriate to begin showing my littlest baker how to make bread. As usual she was a willing student.

People my age speak of crinkly eyes as the surefire way of declaring time marches on, but just for the simple fact that my hands are ever before me, I see the passing of the days and years in my hands. However, I am discovering another beneficial aspect of aging; some things just do not matter. I desire that my children remember my busy hands, lovingly touching sick brows, deftly twisting hairbands into ponytails, rhythmically knitting and purling luxurious yarns, and purposely kneading the smooth nourishing dough. Life is entirely too short to get tripped up on temporal things. Baguette

1 teaspoon active dry yeast
1 teaspoon sugar
1 1/2 cup warm water(105-115 degrees)
4-4 1/2 cups unbleached flour
2-2 1/2 teaspoons salt

Sprinkle yeast and sugar over warm water and let stand for about 5 minutes.
Stir in 2 cups of flour with wooden spoon and then add remaining flour and salt until stiff dough forms.

On lightly floured surface, knead the dough approximately 8 minutes. Your dough needs to be smooth and elastic.

Transfer the dough to a lightly oiled deep bowl, turn to coat dough, cover with plastic wrap until double in size, about 1 1/2 hour.

Punch dough and form into long slender loaf, 21"x 3"
Set on a lightly greased cooking sheet. Let rise uncovered for 3o minutes.
Make 3-4 slashes and brush lightly with cool water.

Bake in a preheated 400 degree oven for 30 minutes.

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