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      Title: Ben & Jerry's Fresh Georgia Peach Ice Cream
 Categories: Ice creams, Fruits
      Yield: 1 servings

      2 c  Ripe peaches; finely chopped
  1 1/4 c  Sugar
    1/2    Juice of lemon
      2 lg Eggs
      2 c  Heavy or whipping cream
      1 c  Milk

  The best way to capture the elusive flavore of summertime. Ben and
  Jerry prefer small peaches because they have more flavor and less
  water than the larger ones. Combine the peaches, 1/2 cup of the
  sugar, and the lemon juice in a bowl. Cover and refrigerate for 2
  hours, stirring the mixture every 30 minutes. Remove the peaches from
  the refrigerator and drain the juice into another bowl. Return the
  peaches to the refrigerator. Whisk the eggs in a mxing bowl until
  light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar,
  a little at a time, then continue whisking until completely blended,
  about 1 minute more. Pour in the cream and milk and whisk to blend.
  Add the peach juice and blend. Transfer the mixture to an ice cream
  maker and freeze following manufacturer's instructions. After the ice
  cream stiffens (about 2 minutes before if is sone) add the peaches,
  then continue freezing until the ice cream is ready. Makes 1 generous
  quart.

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Biscochito Cake
 Categories: Cakes, Mexican
      Yield: 8 servings

    1/3 c  Sour cream
    1/4 c  Baking soda
    3/4 c  All-purpose flour
    1/2 ts Baking powder
    1/4 ts Anise seeds
    1/8 ts Salt
      3 tb Unsalted butter
      2 tb Solid vegetable shortening
    1/3 c  Packed light brown sugar
      1 lg Egg
      1 tb Brandy
      1 tb Granulated sugar
    1/4 ts Cinnamon
           Fruit Compote:
      3    Large, ripe peaches
      1 tb Granulated sugar, or more to
           -taste
      2 ts Each: fresh lemon juice and
           -brandy

  Cake:

  Pinch each: cinnamon, crushed anise seeds

  Heat oven to 350 degrees.  Grease an 8 inch round layer cake pan.
  Stir the sour cream and baking soda together; let stand while you
  begin the cake. Combine flour, baking powder, anise and salt in a
  bowl; set aside.

  With an electric mixer on high speed, beat butter, shortening and
  brown sugar until light and fluffy, about 2 minutes.  Add egg, and
  mix 1 minutes. Lightly fold in sour cream mixture and brandy, then
  combined flour mixture.

  Transfer batter to prepared pan and smooth top with rubber spatula.
  Stir together granulated sugar and cinnamon; sprinkle evenly over top
  of cake. Bake until toothpick in the center comes out clean, about 30
  minutes.

  While cake bakes, prepare peaches.  Dice peaches and mix with
  granulated sugar, lemon juice, brandy, cinnamon and anise.  Toss
  lightly and let stand at least 15 minutes before serving.

  Cool cake in pan for 5 minutes then loosen from sides with a small
  knife. Invert onto a serving plate.  Serve warm or at room
  temperature with the peaches.  Makes one 8-inch cake.

  From: Asbury Park Press 08/12/92 Shared By: Pat Stockett

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