Monday, July 7, 2014

I made lemon ice cream!

I have been itching to make ice cream, to use the beautiful Cuisinart ice cream maker I bought a couple of years ago with a birthday gift certificate to Williams-Sonoma. I decided to give it its first run of this summer with a recipe for lemon ice cream that I found on, and switched up just a little bit.  It made a beautiful, creamy, and very pucker-worthy lemon ice cream. It's absolutely delicious, and if you love anything or everything lemon like I do, it's a home run!

Here's what I did:

To make the custard, in a medium sauce pan, I whisked together:

1 cup heavy cream (original recipe called for half-and-half)
1 cup sugar
1 tablespoon freshly grated lemon zest (I used a little more)
1/2 cup lemon juice
3 large eggs
1 teaspoon vanilla extract

I then heated the mixture over medium heat, whisking constantly, until it came to a true simmer, with little bubbles forming and breaking on the outside edge of the pot. I took it off the heat and whisked in:

1 cup whole milk (original recipe called for half-and-half)


I poured the hot mixture through a fine-mesh strainer into a pyrex bowl, pressing the lemon zest with a wooden spoon to get as much flavor into the liquid as possible, and covered the custard with a piece of plastic wrap. I put it in the fridge over night.

This morning, I poured the chilled custard into the ice cream maker's pre-frozen bowl, and turned it on. I set my kitchen timer for 18 minutes, and kept busy doing morning stuff while it churned, like unloading/loading the dishwasher, made my breakfast, decided what to wear to work -- the every day stuff.

When the timer sounded, I was amazed at just how beautiful this ice cream is. It's light in color, creamy, and has a perfect texture.  It is so so so so lemony! I loaded up my new ice cream canister I bought over the weekend at TJ Maxx (Maxx for the minimum!) and placed it in my freezer until I could get home from work for the true test - a bit of the lemon ice cream in a bowl with a spritz of whipped cream. Actually (sadly) this was in place of eating a wonderful, healthy, balanced dinner, but sometimes, it's not just eat dessert first, it's eat dessert as if it IS dinner! That's what happened in my kitchen tonight!

Now I'm thinking of how many variations of ice cream I can come up with. I think my next batch might be "Drumstick" like the ice cream cones you can find in the freezer section of the grocery store. I'd make a basic vanilla ice cream, add some chocolate Magic Shell pieces, broken up sugar cone pieces, and some chopped peanuts! Can't wait to experiment with more flavors!

Light, creamy, and refreshing
on a hot summer night!

Tuesday, July 1, 2014

Baking and Writing, Writing and Baking!

Progress report: I had a great lunch meeting with a good writing friend M.M. (good friend, and good writer!), and we're supporting each other with our writing projects. We set goals and dates to meet again, which is both exciting and inspiring! We'll meet again August 1st to report on our progress and to set new goals. It's great to have support like this as I dig in to my cookbook project!

Meanwhile, the baking continues. This post is short and very, very sweet with four cakes I baked this past weekend, all for special people celebrating special occasions! Photos follow!

Hope you enjoy - no more cakes for a few weeks (she says gratefully!). I LOVE baking cakes for my friends and family, but being so busy with the full-time job and other baking projects, I welcome a short reprieve before the next cake is scheduled for July 12th (right, AP?!). Anyway…all work and no play, you know… :)

PS - please think about sharing YOUR favorite family recipe and, even more, the story behind it for consideration for my cookbook project!  Contact me with your story and recipe at!

Saturday, June 21, 2014

Playing Restaurant

One of the too-many-to-count advantages of living so close (i.e., in a different part of the house) to my grandsons Henry and Peter is that I get to see a lot of them. Which is wonderful. Which is convenient. Which makes my heart happy. Which makes me aware of how very, very fortunate I am.

We like to "play" restaurant. I take orders, Pete (age 3) sets the table - sort of. I don't change his set up. It's his work and he is proud, beamingly so. The other night, the boys came up to my granny flat and we had a "restaurant" spaghetti dinner. They were so cute, and so excited. They ate very well, but when it came to cleaning up I am afraid I was the Little Red Hen and did most of that by myself!

This morning, I was greeted by these two grand boys at 7:30 am. They came running up the stairs in their jammies and I was just getting up. I said "Who wants restaurant breakfast?" and they both said "Yea!" so that's what we did.

Henry (now 6, with his first tooth gone and the next one on its way out) wanted to write down the "orders" including his own.  Here's his…

Not that you need a translation, but this reads:
orange juice, French toast, cake, and cherry juice!
How stinkin' cute is that? He wasn't too too disappointed when the plate of scrambled eggs and toast was set before him, though he said "This is not what I ordered!" He ate it all up, anyway!

Hope you are all having a great weekend.  Enjoy!

Home-Made Ketchup!

I know I'm on "hiatus" while I'm working on the cookbook, but I have to make an exception and tell you about this one…  I made home-made ketchup this morning, and it's SO good!  Here's the recipe - try it!!! (It'll be in the cookbook, too!). Can't wait to give it a test-drive with a burger and fries, but the Saratoga Chips I sampled this ketchup with this morning were deee-lish! (Pete loved it too!) You could change this up with different sweeteners, vinegars, and seasonings. I'm thinking pure maple syrup, or balsamic vinegar. That sounds good too!


2 6-oz. cans regular tomato paste (not flavored)
½ cup packed dark brown sugar
½ teaspoon dry mustard (I used a teaspoon of Dijon instead)
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon cinnamon
1 teaspoon salt
½ cup water
½ cup white vinegar

DIRECTIONS:In medium saucepan, whisk all ingredients together. Bring to a boil over low heat, turn down to lowest setting and simmer for 20 minutes, stirring often. You may need to cover because it’s thick and bubbles very enthusiastically, even at a low simmer. 
Makes more than 2 cups. 

It's even great on potato chips!

Pete, the 3-year old kitchen apprentice!
(aka my cutie patootie grandson!)

Wednesday, June 4, 2014


Bringing back an oldie but goodie! Breakfast pizza from an early post, from September, 2009!

Click on the link below, or cut and paste it into your browser. It will take you to the original post with the recipe.


Thursday, May 29, 2014

Encore Presentation: My Mother's Meatloaf

It's "Turn Back Thursday" and nothing reminds me more of dinners at home in my mother's kitchen than her wonderful meatloaf. I've written about it before, and am posting the link below.

As I announced in my last post, I'll be re-posting recipes from the past five years while I write my cookbook! There's a treasure trove of great recipes that deserve a second look. Here's the first of many!

#TBT to my mother's meatloaf! Recipe, once again, right here!

Check back for more great re-runs and updates about progress with the cookbook! Speaking of which, I'm in the research phase right now. So exciting!

NOTE: If you have an especially favorite family recipe that you continue to make or enjoy, please share it with me for possible inclusion in the cookbook. In a couple of paragraphs, provide the story and tradition behind the recipe, and a few words about why it means something to you. A photo associated with the recipe or memory would be great (of the person who shared the recipe with you, of them and you, anything), and of course the recipe itself. I'll be testing recipes soon so get those recipes in and maybe you'll see your family's story and recipe in the cookbook!

Tuesday, May 27, 2014

Change Is In The Air!

Dear followers of the Adirondack Baker Blog,

Yesterday marked five years since this blog's first post. It's quite a milestone, one that I've anticipated with a lot of thought about what this blog is, what it does, and how it serves its readers. It's been a wonderful experience, one I hope to build on in a very positive way.

Today I announce that I am formally starting to write my cookbook, an anticipated  year-long project that will build on the foundation of 5 years of my ADK Blog, with the addition of tested recipes from contributors and other sources. This will be a narrative cookbook, where the story, family tradition, and history of a recipe take center stage, followed by the recipe itself.  And there will be photos, lots of delicious photos. I have lots of ideas about how it will all take shape, and I promise that I will put my heart and soul into it!

You will continue to see posts from Adirondack Baker on my fb pages and linked on the blog itself, but they will be re-posts of favorite recipes and stories from the past five years. I hope you enjoy them again, or for the first time. I'll update you regularly on the progress of the cookbook project. 

I'd love to have your support and encouragement (and recipes!) as I dive in head first! It's daunting and exciting. Stay tuned, it will be great to have you all along for the ride!

Thanks everyone!

Jeannie O'Farrell Eddy
Your Adirondack Baker!