Wednesday, March 10, 2010

Butterscotch Ice Cream and Date, Macadamia Nut, Coconut Cookies
This ended up being a little too rich for me, but the ice cream and the cookies were both delicious.
Butterscotch Ice Cream
1 cup packed brown sugar
2 Tablespoons of butter
1 Tablespoon rum
1 1/2 cups heavy cream
2 cups half and half
6 egg yolks
Heat the cream, sugar, butter until smooth and bubbly, add the rum, let the mixture cool.
Heat the half and half to the simmering point.
In a mixing bowl, whip the eggs, add some hot half and half to the eggs, the return the egg mixture to the pan of hot half and half. Whisk until the mixture thickens-do not boil.
Thoroughly combine the two mixtures and let chill over night before freezing in your ice cream freezer.
Date, Macadamia Nut, Coconut Cookies
1/4 pound butter, softened
3/4 cup packed brown sugar
1 egg
2 Tablespoons Vanilla extract
1 cup all purpose flour
1 cup coarsely chopped dates
1 cup coarsely chopped toasted Macadamia nuts
1 cup flaked coconut
1 cup rolled oats
Cream the butter and sugar with a mixer until smooth and creamy, add the egg and vanilla.
Add the flour. Fold in the dates, nuts, and coconut.
Drop the batter by tablespoons onto a greased baking sheet and bake in a 350 degree pre-heated oven for 12 to 15 minutes, makes about 3 dozen cookies.

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