Avocado Dessert

Avocado Dessert from The Nero Wolfe Cookbook

3 large ripe avocados

1 cup sugar (for 1 medium avocado, 3 T was more than enough)

4 Tablespoons lime juice

2 Tablespoons green chartreuse (still delicious without this)

1/2 cup heavy cream

6 slices lemon

Chill the avocados. Cut them in half, removing the pulp and reserving the skins, taking care not to tear them. To the pulp, add the sugar, lime juice, and chartreuse.  Using a hand mixer, whip all the ingredients to a smooth consistency.  Return the mixture to the skins.  Whip the cream until stiff, and serve separately.  Garnish each avocado with a slice of lemon. (Serves 6)

Ninja Creami Deluxe Recipes

Ninja Deluxe Size Vanilla Ice Cream

1 Tablespoon cream cheese, softened

75 grams maple syrup

1 teaspoon vanilla

3/4 cup heavy cream

1 cup whole milk

Mix ins (top and bottom): 

mini chocolate chips - NO

crumbled cookies - yes

2024 - pretty good

Ninja Deluxe Size Chocolate Ice Cream

1 Tablespoon cream cheese, softened

2 Tablespoons cocoa

75 grams maple syrup

1 teaspoon vanilla

3/4 cup heavy cream

1 cup whole milk

2024 - pretty good

Ninja Deluxe Size Mint Chocolate Chip Ice Cream

1 1/2 Tablespoons (3/4 ounce) cream cheese, softened

1/2 cup sugar

1 cup + 2 Tablespoons heavy cream (9.2 oz)

1 1/2 cup milk

Make sure sugar is completed dissolved. (I like to heat the mixture. If you do that, remove from heat before adding the extract. Don't let the mixture boil.) 

1 1/2 teaspoon peppermint extract

1/4 teaspoon green food coloring (optional)

1/3 cup chocolate chips (72% chocolate melted, spread thin, chopped)

1/2025 - very good, but try a sweeter chocolate next time

1/2025 - very good, semi-sweet chocolate chips were better, maybe use mint chocolate next time

2/2025 - very good, used Andes mints as the mix-in, they were good

2/2025 - tried replacing sugar with allulose (90 g), replaced    2 Tablespoons of heavy cream with 2 Tablespoons milk (13 oz or 370 g total milk). - Mat liked. Allulose makes Stacey nauseous. 

Peanut Butter Ice Cream

1 cup peanut butter

14 ounce sweetened condensed milk

2 cups heavy cream

Chocolate Gelato

1/2025 - Excellent, rich, this recipe makes 4 servings

2/2025 - Replaced the sugar with 150 g allulose (3/4 cup) and added a pinch of Maldon salt - Mat liked. Allulose makes Stacey nauseous. 

Vanilla Gelato

4 egg yolks

150 g sugar (3/4 cup)

350 ml whole milk (1 1/2 cup)

250 ml heavy cream (1 cup)

1  1/2 teaspoon vanilla (or lemon zest)

    Whip egg yolks and sugar on high 5 minutes. 

    In a saucepan over medium heat, scald milk (180 degrees). 

    Temper the egg/sugar mixture. Whisk into milk. Cook 5 minutes. 

    Remove from heat. Whisk in heavy cream and vanilla. 

    Pour through a sieve for best texture.

1/2025 - Excellent

2/2025 - with allulose - Stacey liked, Mat thought it melted too quickly and was runny, and icy

Keto Blackberry Ice Cream

3/4 cup heavy cream

3/4 cup coconut milk

1 Tablespoon lemon

6 Tablespoons egg white powder

3 Tablespoons allulose

3/4 cup blackberries

Blend and pour through a sieve to remove seeds.

1/2025 - Mat liked, Stacey thinks it could be better

    3/4 cup heavy cream

    1/2 cup milk

    60 g egg white

    1 Tablespoon lemon   

    3 Tablespoons allulose

    3/4 cup blackberries

    Heat to 180 degrees, blend, pour through sieve

    1/2025 - Egg whites gave it a funny texture.

Low Carb Blackberry Gelato

4 egg yolks

5 Tablespoons allulose

350 ml whole milk (1 1/2 cup)

250 ml heavy cream (1 cup)

1  1/2 Tablespoons Lemon Juice (next time try lemon zest)

6 oz blackberries, blended and pressed through sieve

    Whip egg yolks and sugar on high 5 minutes. 

    In a saucepan over medium heat, scald milk (180 degrees). 

    Temper the egg/sugar mixture. Whisk into milk. Cook 5 minutes. 

    Remove from heat. Whisk in heavy cream, lemon juice, and blackberry puree.

    Pour through a sieve for best texture.

1/2025 - good

Goat Milk Ice Cream

2 cups full fat goat milk

6 Tablespoons sugar

Pinch of salt

2 egg yolks

1 teaspoon vanilla

2/2025 - Both liked, although Stacey thought it was a little icy - maybe process on lite ice cream

Peach Sorbet

1 can sliced peaches in juice

Process then re-spin with about 2 Tablespoons cream

1/2025 - Stacey liked, Mat not so much

Lemon Sorbet

180 g granulated sugar (12 Tablespoons)

230 ml water (1 cup)

4 lemons, carefully washed, zested, juiced

Make a syrup by placing water, sugar and lemon zest in a saucepan. Cook over low heat for about 5 minutes, stirring constantly, until the sugar has dissolved completely. Remove from heat and let it cool. Add lemon juice and mix well. Pour through a sieve to remove zest and any pulp.  Pour mixture into a blender and blend for 3 minutes. This will incorporate more air and the sorbet will be creamier.

2/2025 - Replaced the sugar with 150 g allulose, 8 g zest, 1 cup juice 

- Mat liked. Allulose makes Stacey nauseous. 

AnnaLou's Southern Custard Eggnog

3 eggs, slightly beaten

2/3 cup sugar

dash of salt

3 1/2 cups milk

1 1/2 teaspoon vanilla

1 teaspoon rum extract

1 quart milk or half and half

Mix eggs, sugar, and salt in heavy pan. Stir in 3 1/2 cups milk milk gradually. Cook over low (#7 on the burner), stirring constantly, until it almost boils (approximately 10 minutes). 

Remove from heat. Stir in flavorings. Cool. 

Add 1 quart milk or half and half.

Makes approximately 2 quarts.

Southern Custard Eggnog

That Icelandic Apple Pie I'm trying to figure out

Ingredients:

DOUGH

200g - flour

150g - unsalted butter (not melted )

Pinch of salt

CAKE FILLING

5- medium apples

1 tbsp- of honey

One pack of Vanilla pudding

TOP OF CAKE

5 tbsp- flour

2 tbsp- sugar (or more if you wanna have it more sweet)

1 small spoon of cinnamon

60g - unsalted butter

CARAMEL

150g-sugar

40g - unsalted butter

60 ml- heavy cream

Pinch of salt

(If you have your own recipe for caramel you can use it instead)

1. Mix all the ingredients for dough. Evenly spread the dough on baking sheet coated in baking paper.

2. Pre-heat oven on 180 degrees Celsius.

3. For filling cut scattered apples into small pieces and mix it with honey and cooked pudding and put it on dough.

4. Mix all the ingredients for Top of cake and put it on dough with filling.

5. Bake at 180 degrees Celsius for 45 minutes. For sure check cake after every 15 minutes.

6. Let the cake cool down xD.

7. While the cake is cooling make caramel. Melt the sugar and then slowly add heavy cream and butter and salt.

8. Put caramel on cake put it in fridge for 2 hours and enjoy

OR

https://cookingwithcarlee.com/streusel-topped-apple-custard-pie/#recipe

And then drizzle caramel on top (after it's cooled a little? Do you need the topping?), serve with whipped cream

Streusel Topped Apple Custard Pie

Prep Time 15 minutes

Cook Time 45 minutes

Servings 12

Ingredients:

1 9-inch unbaked pastry shell

14 oz condensed milk

1/2 cup butter, divided in half

2 large eggs

1/2 teaspoon ground cinnamon

1 dash grated nutmeg

4 cups apple slices

1/2 cup light brown sugar, packed

1/2 cup all-purpose flour

Instructions:

1. Preheat oven to 425 degrees F and put the pie crust pastry in a 9-inch pie plate.

2. In a medium mixing bowl, melt 1/4 cup of the butter

3. Stir in the condensed milk.

4. Add the eggs, cinnamon, and nutmeg. Mix well.

5. Distribute the apple slices in the prepared pie crust and pour the custard mixture over the top.

6. In a small bowl, combine the flour and brown sugar. Cut in the remaining 1/4 cup of butter until crumbly. If desired, you can stir in about 1/4 cup of chopped nuts as well.

7. Sprinkle the crumb mixture over the pie.

8. Bake on the bottom rack of the oven for 10 minutes.

9. Reduce the heat to 375 degrees F and continue to cook for about 30-35 more minutes or until the crust and streusel are golden brown.

10. Cool at room temperature for an hour or two before moving to the refrigerator to chill.

11. Store in the refrigerator.

Caramel Sauce

1 cup granulated sugar

6 Tablespoons salted butter

1/2 cup heavy cream

1/2 teaspoon salt

In a medium saucepan (not non-stick?) over medium heat, cook the sugar, stirring constantly with a wooden spoon, until the sugar clumps melt and form an amber liquid, 2-5 minutes. Add the butter, 1 Tablespoon at a time, until melted. It will bubble a lot, so be careful and continue to stir. When all the butter has been added, let the mixture bubble for about a minute without stirring.

Slowly add the heavy cream and let boil for a minute without stirring--it will bubble high in the pan. Remove from the heat and add the salt. Let cool. Gently stir. Cover and refrigerate until ready to use.

No-Splatter Burger Patties

This method is the cleanest way I've found to have plenty of burger patties on hand. They aren't as good as freshly grilled, but if you've got to just grab something nourishing, these will do the trick. You can take them on the plane as long as your bag isn't over 4 ounces. Cut them into "fries" for easy eating.

Preheat oven to 250 degrees.

Place frozen hamburger patties on a cookie sheet covered with heavy duty foil. Season generously with salt.

Cook for 20 minutes. Flip patties and season with salt again.

Cook for another 20 minutes. They are done at 165 degrees, but I usually stop at 155 degrees. 

Remove patties to a plate to cool, then refrigerate. 

This method will work for patties that are not frozen. You'll just need to shorten the cooking time.

Clean-up should just be to let the cookie sheet cool and then throw away the foil. If you want to make tallow, pour the grease into a jar while it is still hot.

Egg White Rolls

Preheat oven to 325 degrees. Prepare 3 cookie sheets with parchment paper.

1 1/2 cups egg white powder (measured in a liquid measuring cup)

1 1/2 teaspoons cream of tartar

1/4 cup allulose

1/4 teaspoon salt

Put into a stand mixer with the whip attachment. Turn on low and pour in:

1 1/2 cup water

Turn mixer to high and whip on high until stiff peaks form.

Using a greased ice cream scoop*, dish out rolls onto prepared pans. Cook 15 minutes. Makes 30-40 rolls.  

*Works for awhile, then you have to help the mixture out with a spoon.

Modified Maria Emmerich recipe.

Beef Stew Slow Cooker Variations

 

• Beef Stew Ingredients (Martha Stewart style)
• Serves 6
• 3 pounds beef chuck, trimmed of visible fat and cut into 1 ½-inch cubes
  ⅓ cup tomato paste
  3 tablespoons balsamic vinegar
  2 tablespoons all-purpose flour
  Coarse salt and ground pepper
  1 pound medium onions (about 2), diced
  1 potatoes, peeled, diced
  1 pound carrots, diced
  6 garlic cloves, smashed
  2 bay leaves
• Slow Cooker Instructions:

  1. 1. Place the beef in a 5-quart slow cooker.

  1. 2. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves.

  1. 3. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours). Taste to see if it needs more salt before serving.
  2. Gourmandise Style: Replace potato with 4 cups diced butternut squash and replace the carrots with 1 cup diced prunes.
  3.