Saturday, May 6, 2017

Cherry Garcia Bread

I made ice cream bread a few years ago, when it was making its way across the web like lightning.  It was fine, it definitely was bread, but it just wasn't very interesting.  My very first thought at the time was that it needed dark cherries.  So when I noticed that Ben & Jerry's pints were on sale recently, I decided that Cherry Garcia® would make a good experiment. 
  • 1 C Cherry Garcia® ice cream, softened
  • 3/4 C self-rising flour (see notes, below)
1.  Preheat oven to 350ºF.  Grease and flour a mini loaf pan.  
2.  Stir together ice cream and flour until flour is just moistened.  Do not overmix.  Spoon into prepared loaf pan.  
3.  Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan for several minutes before transferring to a wire rack.

Robyn's notes: if you don't have self-rising flour on hand and don't want to buy it just for this purpose, you can make your own.  Self-rising just means the leavening is already mixed into the flour.  To make, combine 1 C all-purpose flour, 1 1/2 tsp baking powder and 1/4 tsp salt, then measure what the recipe calls for from the mixture.  I bake at high altitude, so this took more than 35 minutes to get properly done in the center, but closer to sea level the shorter time may work best.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Friday, May 5, 2017

Mini Hash Brown Pies

These can be made as one pie in a single, larger skillet, but I do enjoy individual servings and don't get a lot of opportunities to use my mini skillets. 
  • 4 strips bacon, diced
  • 1/2 C frozen shredded hash browns, thawed and drained
  • 3 eggs
  • dash pepper
  • 1/2 C shredded cheddar cheese (or blend)
  • 1/2 Tbsp vegetable oil
1.  Divide bacon between two mini cast iron skillets, cook over medium-high heat about 2 minutes.  Add half of potatoes to each skillet and cook, stirring occasionally, 3-4 minutes.
2.  In a medium bowl, beat eggs together with pepper until fluffy.  Stir in cheese.  Pour half into another bowl.
3.  Add bacon-potato mixture from each skillet into each bowl of egg.  Stir well.
4.  Pour oil into now-empty skillets.  Add mixtures to skillets and cook over medium-high heat until bottom is golden brown and top is lightly set.
5.  Loosen edges with heat-resistant spatula and slide each pie onto a plate.  Place another plate upside down on top of pie, and flip, holding the plates together.  Slide the now-inverted pie back into the skillet, tucking in the edges.
6.  Cook for a few more minutes, until egg is completely set.

Robyn's notes: to thaw the potatoes quickly, microwave them for a couple minutes, stirring halfway through.  Squeeze thawed potatoes in a paper towel to get all moisture out.  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often