Waffles and Ice Cream

DSCF5750

My daughter Stefanie and I decided to take a drive to the Jersey Shore one day last week. We were both in need of a day of fun and sun. Stefanie loves the beach and boardwalk in Ocean City, NJ. We gathered our chairs, beach towels, umbrella, sun screen, and reading materials and packed it in the trunk of my Honda Civic. The first stop is always Starbucks for our favorite latte and a breakfast sandwich. On to the Atlantic City expressway we go with the Beach Boys cranked up on the radio. I just love the whole experience! Upon arrival we setup our spot on the beach and relax in our chairs with our feet in the sand. After enjoying the ocean view for a while we walk up onto the boardwalk. There are lots of fun and familiar shops. We run in and out of shops and start seeking out what we are going to eat. I start thinking of the trips to the Shore, when I was a young girl. My Mom and Dad would take my brother’s and sister’s and I to the Keansburg boardwalk. We would ride the rides, play the games on the board walk, and eat all the fun food along the way. I loved the red candy apples with coconut around them and the cotton candy was a must, but my favorite boardwalk treat was waffles and ice cream.  Two waffles still a little warm with the classic chocolate, strawberry, and vanilla ice cream stuffed between. The ice cream would soften from the warmth of the waffles enough so you could get your mouth over it and it was just delicious. I haven’t seen waffles and ice cream on any of the boardwalks or beach towns in the last several years. But I keep looking. We decided on boardwalk pizza and curly fries with cheese. Later we would have Polish ice and bring salt water taffy home. We soak in the sun, read, dip our feet in the water, walk along the beach, take lots of fun and silly pictures, then as evening approaches we pack up and head back home smiling and talking about how much fun our day was. On the ride home we are tired from the sun and the ocean breeze, but all we can talk about is our next trip to the Jersey Shore.

DSCF2860

DSCF2875

 

Ocean city 1

DSCF0387

DSCF5748

Stuff your favorite ice cream between two warm homemade or store bought waffles. Enjoy!

Thanks for stopping by!!!

 

 

 

Lemon Puffs

 

DSCF5718

These little beauties are lemon puffs. I’ve already shared with you in my last post how to prepare the lemon curd which fills the flaky layers of baked puff pastry. The baked sugary puff pastry has a flaky crunch as you bite down and then you taste the smooth but tart lemon curd. The whipped cream is the cherry on top. It is a very refreshing bite or two, it won’t take you long to eat and you’ll wish you could start over. The lemon puffs are so pretty; anyone would think they had taken hours to prepare. They look just beautiful on a dessert tray line with a white paper doily. These lemon puffs will make your next tea party or any occasion extra special. I hope you will enjoy as much as I do.

DSCF5710

Gather your ingredients.

DSCF5706

Roll your puff pastry just slightly and trim the ends to make the pastry even. Then measure 2″x 4″ pieces.

DSCF5708

Place them on a baking sheet lined with parchment paper.

DSCF5707

Egg wash and sprinkle one pan with sugar one pan plain. Bake in a pre-heated 4oo degree oven 10-12 minutes. Till golden brown.

DSCF5714

Remove to a wire rack and cool completely. Assemble by putting a layer of lemon curd on a plain baked puff pastry. Top with a baked sugared puff pastry. Dust with powdered sugar , top with a dollop of freshly whipped cream. Sprinkle on a little freshly grated lemon zest.

DSCF5719

Lemon Puffs

2 sheets of puff pastry, I use Pepperidge Farm

1 egg beaten with a few drops of water for egg wash

Lemon curd

Freshly whipped whip cream

Lemon zest to sprinkle over whipped cream

To prepare the puff pasrty

Sprinkle a little flour on a work surface and rolling pin. Roll the puff pastry even. With a ruler cut the pastry 2”wide by 4” long place pieces on a baking sheet lined with parchment paper. Using a pastry brush apply egg wash to the tops of the pastry. Then sprinkle half with sugar and leave half plain. The plain will be the bottoms and sugared will be the tops. Makes 15 lemon puffs

Lemon Curd

8 oz. unsalted butter

1 pound granulated sugar

5 lemons, grated zest and juice from all of the lemons

6 eggs, plus 2 egg yolks, beaten

Cook over double boiler water should just be simmering. Melt the butter then add the sugar, juice and zest from the lemons. Slowly add the eggs stirring constantly about 20 minutes. The mix will become thick and get thicker as it cools.

Fresh Whipped Cream

8 oz. heavy whipping cream

2 tablespoon confectioner’s sugar

1 teaspoon pure vanilla extract

To Assemble

Place the plain piece of baked puff pastry on a plate top with lemon curd. Place the sugared piece of baked puff pastry on the top. Sift on a small dusting of confectioner’s sugar. Add a dollop of the fresh whip cream to the top and a sprinkle of fresh lemon zest.

Bakers note: If you want less puff pastry you can cut one piece in half and fill with the lemon curd and top with the cream.

Thanks for stopping by!!!

Apple Cobbler with a Biscuit Topper

Apples and lemon for apple cobbler.
Apples and lemon for apple cobbler.
Baked Apple Cobbler.
Baked Apple Cobbler.

When my children were very young we lived in Washington State. We had a beautiful home in the little town of Tracyton. We had a big yard where the kids could run and play. There was an old apple tree just off the side of the house. You could see it from the kitchen widow. My son’s Justin and Daniel were able to climb up the tree pick some apples and shake some to the ground. The apples were light green, tart, and firm enough to make apple cobbler. My boys were happy to gather the apples, they were dreaming of their favorite apple cobbler. The gathered apples were brought into the kitchen and the baking would begin. Fall always reminds me of those fun days with my boys, and Washington State.  I’ve been seeing many varieties of apples at markets and the grocery store. As soon as there’s a chill in the air I’m ready to bake that cobbler.  It’s chilly and rainy today so I don’t mind using my oven. I picked up some granny smith apples for the cobbler. Even with all the variety of apples, I love granny smith for this cobbler. I gently simmer the apples in sugar, flour, cinnamon, a pinch of salt, freshly grated lemon zest, and fresh lemon juice. Simple fresh ingredients, when simmering can take you back to your own childhood. This cobbler has a biscuit topper which I absolutely love. The tender biscuit with just a little crispness from the baked top, mixed with the tender lightly sweetened and lightly spiced apples. That says fall to me! This cobbler is delicious on its own, but if you must a scoop of vanilla ice cream would be just fine.

Toss apples and sugars, flour, cinnamon, pinch of salt, and lemon zest. Bring to a gentle boil add lemon juice. Stir, cover and simmer 10-12 minutes.
Toss apples and sugars, flour, cinnamon, pinch of salt, and lemon zest. Bring to a gentle boil add lemon juice. Stir, cover and simmer 10-12 minutes.
Ready to cover.
Ready to cover.
Assemble the ingredients for the biscuit topper
Assemble the ingredients for the biscuit topper
Use a whisk to incorporate the dry ingredients.
Use a whisk to incorporate the dry ingredients.
Cut the butter into the flour.
Cut the butter into the flour.
Should look little this.
Should look little this.
Add the egg and the milk.
Add the egg and the milk.
Should look like this.
Should look like this.
Pour apples into a buttered baking dish.
Pour apples into a buttered baking dish.
Top with the biscuit dough with a tablespoon.
Top with the biscuit dough with a tablespoon.
Bake 400 degrees 20-25 minutes. It will be brown and bubbly.
Bake 400 degrees 20-25 minutes. It will be brown and bubbly.
Enjoy!
Enjoy!

 

Apple Cobbler with a Biscuit Topper

Recipe adapted from The Better Homes and Garden Cookbook

6 large granny smith apples, peeled, cored, and sliced

½ Cup organic pure Florida cane sugar, or granulated sugar (I used Organic pure Florida cane sugar)

½ Cup lightly packed light brown sugar

2 Tablespoons all-purpose flour

¾ Teaspoon cinnamon

Pinch of salt

1 Teaspoon freshly grated lemon zest

1 Tablespoon fresh squeezed lemon juice

In a heavy bottomed pot combined the sugars, flour, ground cinnamon, ground allspice, pinch of salt. Stir all ingredients together. Add the apples and the lemon zest. Stir the apples to coat with the sugar mixture. Over a medium heat bring apples to a gentle boil. Add the lemon juice, stir and lower the heat to a simmer. Cover the pot with a lid. Simmer 10-12 minutes. You’re just getting the apples tender. While the apples are simmering make your biscuit topper. Butter a baking dish and pour your tender apple mixture into the dish. Drop the biscuit topping on the apples with a tablespoon. Place cobbler on a baking sheet. Sprinkle topper with sugar. Bake at 400 degrees 20-25 minutes. Serve warm with a scoop of vanilla ice-cream.

Biscuit Topper

1 Cup all-purpose flour

2 Tablespoons pure Florida cane sugar, or granulated sugar

1 ½ Teaspoons baking powder

¼ Teaspoon salt

¼ Cup Unsalted butter, very cold

1 egg, lightly beaten

¼- 1/3  Cup milk

In a medium bowl add the flour, sugar, baking powder, and salt. Use a whisk to sift the ingredients together. Cut the butter in with a pastry blender till it resembles little peas. Add the egg and milk use a ¼ cup up to 1/3 of milk. Combine with a wooden spoon.