Chocolate Ice Milk

 

Chocolate Ice Milk

Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg. 329.

A few years ago, I made Milk Chocolate Ice Milk. This is Chocolate Ice Milk, much richer with a strong coffee flavor. After trying it, I think that the 2 tablespoons of espresso powder is too much, and I wonder if she may have meant "2 teaspoons".  Whatever, I recommend decreasing this amount unless you like the flavor.

The last time I ordered cocoa, I tried a new one - King Arthur Black Cocoa. It is very intense and indeed very black. 

Due to the strong flavor, I tried this with some vanilla ice cream and enjoyed it more. 

This is easier and faster to make than the Milk Chocolate Ice Milk, which involving cooking for 30 minutes. Still, it is a dessert to plan in advance due to the chilling period before and after freezing it in the ice-cream maker.

Makes 1.5 Quarts

1 1/2 cups granulated sugar
2/3 cup plus 4 tablespoons unsweetened cocoa powder (preferably Dutch-process)
pinch of salt
2 tablespoons instant espresso or coffee powder *(I recommend halving this!)
1 quart (4 cups) cold milk

Place the sugar, cocoa, salt and espresso (or coffee powder) in a blender or food processor. 

Add 1 to 2 cups of the milk (reserving the remaining milk) and blend until the sugar and cocoa are dissolved. Then mix in the remaining milk.

Cover and refrigerate for several hours or overnight.

Freeze in an ice-cream churn according to the manufacturer's directions. Cover and freeze for several hours before serving.

Plum Ice

Plum Ice 
Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg.  336.

2 lbs. (8 large) dark plums
1 cup water
1 cup granulated sugar (Note: I would use only 1/2 cup)
Pinch of salt
1 teaspoon vanilla extract
1 tablespoon lemon juice

Every year, a man from the family who owns the nursery where I work, brings us these delicious plums. Last year, I made a non-Maida recipe,  Plum Coffee Cake, which was very good. I wanted to do something different this time, and, turning to Maida's books, I found this recipe.

The recipe suggests using 'Black Diamond' or 'Santa Rosa' plums. I have no idea which variety these are.

A note on the sugar - it is way too much! I reduced it to about 3/4 and it was still very sweet. I would suggest 1/2 cup sugar, especially if the plums are very sweet.

This is easy to make. You will need an ice-cream maker. We have a little Krups one that is wonderful.

The recipe makes 1 1/2 quarts.

Halve and pit the plums and set aside.

• Stir the water and the sugar in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Add the salt and the plums. Cover and simmer, stirring occasionally, for about 10-20 minutes, until the plums are tender. Some of the skins may loosen and become detached. This is ok.

Puree the plums in two batches (including the skins)
 in a food processor until smooth.

Strain the mixture over a bowl.

Add the vanilla and lemon juice. 

Stir and chill in the freezer or refrigerator until very cold.

Freeze in an ice-cream churn according to the manufacturer's instructions. Transfer to a covered container in the freezer for at least several hours before serving.

Heath Bar Brownies

Heath Bar Brownies
Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 140.

These are very easy to make and I used a hand-mixer. I was actually short on the Heath bars, and it still came out fine (I omitted sprinkling the tops).

I refrigerated them overnight before cutting them into bars, so they were very hard. It is best to let them sit at room temperature for five or so minutes to soften a bit.

Makes 24 small brownies

2 1/2 oz (3/4 cup) pecan halves or pieces
6 1/4 oz. Heath Bars
2 oz. unsweetened chocolate
4 oz. (1 stick) unsalted butter
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup granulated sugar
1 cup sifted unbleached flour

Adjust the oven rack one-third from the bottom and preheat to 350.

Line an 8-inch square pan with foil. Butter the foil on the bottom and sides.

Toast the pecans. Set aside.

On a cutting board with a sharp knife, cut the Heath bars into long slices, about 1/4 inch wide, until you have 1 1/2 cups. Chop the remaining 1/4 into very small pieces (to use as a sprinkle on top of the brownies).

Melt the chocolate and butter in top of a double boiler. Stir occasionally until melted. Remove the top of the double boiler and set aside.

Beat the eggs, vanilla, salt and sugar until mixed.

Add the melted chocolate, beating only until mixed.

Add the flour and beat only until mixed.

Stir in the nuts and the 1 1/2 cups of Heath bar pieces.

Transfer to the prepared pan and smooth the top. Sprinkle the top with the 1/4 cup of remaining Heath bars.

Bake for 25-28 minutes, until a toothpick comes out barely clean.

Remove the pan from the oven and cool completely.

Invert the pan and carefully remove the foil. Refrigerate for about one hour. 

Cut into small squares. Store in an airtight container. They can be served either at room temperature or cold.

Chocolate Date Cake

Chocolate Date Cake 
Source: Maida Heatter's Best Dessert Book Ever (Andrews & McMeel Publishing, 1997 ed.), pg.  77.

I had a large bag of dates, well sealed, that I thought would have to be discarded. Well, apparently, they don't expire. Maida uses dates in a lot of her recipes. This cake is easy to make, very dense with a subtle flavor. The icing is quite good to have only two ingredients.

After making this, I realized that her Chocolate Date Nut Cake is the exact recipe, except with nuts.

4 oz. (1/2 packed cup) pitted dates

1/3 teaspoon baking soda

1/4 cup boiling water

1 oz. unsweetened chocolate

1 oz. semisweet chocolate

3/4 cup unsifted unbleached flour

1/4 teaspoon salt

4 oz. (1 stick) unsalted butter

1/2 teaspoon vanilla extract

2/3 cup granulated sugar

1 large egg

1/3 cup sour cream

Preheat the oven to 350. Use the lower third rack. Line an 8x8x2 pan with foil allowing the foil to extend over the edges of the pan. Butter the foil and set aside.

Add the dates to a small bowl and add the baking soda and the boiling water. Stir to mix and then transfer the dates to a food processor. Process for 10 seconds. Set aside.

Place both chocolates in top of a double boiler and melt. Set aside.

Sift together the flour and salt and set aside.

In a mixer bowl, beat the butter until it is soft. Add the vanilla and sugar and mix. Beat in the egg, the melted chocolate and the pureed dates.

On low speed, beat in half of the sifted flour mixture. Add the sour cream and then the remaining flour. Beat only until incorporated.

Transfer to the pan and smooth the top.

Bake for 40-45 minutes or until the top bounces back slightly when pressed.

Cool in the pan for 20-30 minutes. Carefully remove from the pan and the foil. Let the cake stand while you make the icing.

ICING

4 oz. semisweet chocolate

4 tablespoons whipping cream

Chop the chocolate finely and place in top of a double boiler. After the chocolate has melted, add the whipping cream and mix until smooth. Let it sit for a few minutes, occasionally mixing. Pour the icing on top of the cake and spread it with a spatula, covering just the top of the cake.  Let the cake stand at room temperature.

 

Coconut Cookies

Coconut Cookies (Source: Maida Heatter's New Book of Great Desserts (Alfred A. Knopf, 1982, pg. 307 and Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 191.).

An easy recipe for a delicious cookie. The dough needs to refrigerate overnight so plan accordingly. The cookies are very crisp. They are addictive!

3 1/2 ounces (1 to 1 1/3 cups) shredded coconut
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 oz. ( 1 1/2 sticks) unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup light or dark brown sugar, firmly packed
1 egg

Makes about 36 cookies

Heat the oven to 325. Spread the coconut evenly on a shallow baking pan. Bake for 3-4 minutes. Stir. Return to oven and bake an additional 3-4 minutes or until the coconut is lightly toasted. Set aside.

Sift together the flour, baking powder, salt. Set aside.

Cream the butter in a mixer bowl. Add the vanilla and almond extracts. Add the sugar and the egg and mix.

On low speed, gradually add the sifted flour mixture only to mix. Stir in the coconut.

Place the mixture in the refrigerator for 20-30 minutes. Turn the dough out onto a floured surface, press it together and shape into a cylinder about 6-8 inches long and 2 - 2 1/2 inches in diameter. Wrap in plastic wrap. Refrigerate overnight.

When ready to bake, adjust two racks in the highest position in the oven. Preheat the oven to 325.

Use a sharp knife to cut thin cookies, about 1/4 inches thick. Place cookies 1 inch apart on unbuttered cookie sheets. Bake for about 15-16 minutes, reversing the sheets halfway through baking time. Bake until lightly browned. Do not underbake. Transfer to a wire rack to cool and store in an airtight container.