Snowcream

Today was all about the snowcream. 

Some people may think making ice cream out of snow is a terrible idea.  What about pollutants in the air?  What about bacteria?  Well, to that, i suggest giving up fresh spinach and other foods known to occasionally poison people.  Or just relax and take your chances, because life is dangerous and fun.

First, i made a wine snowcone, because i can.

Then i went for the real thing.

1 large bowl of fresh, clean snow
2 cups heavy cream
1 can evaporated milk
2 cups sugar
2 tsp vanilla

Just mix everything together and stick it in the freezer to set back up while your little snow-fetchers change into dry clothes.

It's worth every carb.

But if you're lactose intolerant or refuse to eat large amounts of refined sugar, i offer instead the alternative snowcream:

I can of coconut milk, 2 tsp vanilla, and a couple tsp xylitol mixed into a medium bowl of snow.

Let it not be said that i'm not flexible!

Blueberries

Today's mission: The kids dove right in and got to work...they're all so serious! Sweetness. Sharing. Pride. This is what 17 lbs (or approximately $40, or two hours of picking) of blueberries looks like... Yummy. So far I've been busy getting them frozen.  Who knew an actual process was involved (more on that later).  I've only made one actual dish; otherwise we've been eating them fresh. Blueberry Crisp (adapted from an apple crisp recipe) blueberries (enough to fill a pie plate or whatever at least 3/4 full) 3/4 cup brown sugar 1/2 cup flour (unbleached, whole wheat, whatever; it doesn't effect the texture much) 1/3 cup butter, softened 1 cup oats 3/4 teaspoon cinnamon This recipe is ridiculously easy.  Put the blueberries in the dish.  Mix the remaining ingredients in a bowl with a fork.  Crumble mixture over berries.  Bake for 30 minuets at 375 degrees.

Fall Recipes

Here are some of our favorite fall recipes:

Pumpkin Puree(use this instead of canned pumpkin)

1. Scrub pumpkins (pie or "sweet" varieties; avoid the ones used for carving); remove stems, seeds*, and "goo."

2. Cut into 5" pieces (for a pie pumpkin, cutting into quarters is sufficient). Place skin-side-up, in a single layer, on a foil-lined baking pan.

3. Roast, covered, 1- 1 1/2 hours at 375 degrees, or until tender. Cool and scoop flesh from skin and blend or process until smooth.

4. Place in a cheesecloth-lined fine-mest strainer and let stand 1 hour to drain. Press lightly to remove excess liquid and discard.

5. To store, refrigerate up to 3 days, or freeze 6 months.

*Pumpkin seeds: rinse until pulp and strings are removed. Spread on a wax-paper-lined baking pan, and dry 24-48 hours, stirring occasionally. In a meduim bowl, combine 2 cups seeds with 1 Tablespoon cooking oil, and 1/2 teaspoon salt. Remove waxed paper from pan and return seeds. Bake, uncovered, 30-35 minutes at 325 degrees or until crisp, stirring twice.

Pumpkin Muffins
(Ryvre made these himself--minus the baking part)

3 cups flour
1 cup sugar
4 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
2 eggs
1 cup milk
1 cup pumpkin puree (see recipe, or use canned)
1/2 cup melted butter

Preheat over to 400 degrees, measure and mix ingredients. Batter should be lumpy.
Fill cups 2/3 full (makes 2 dozen). Bake 18-20 minutes.


Apple Crisp
6-8 meduim apples, peeled and sliced
3/4 cup brown sugar
1/2 cup flour, or whole wheat flour
1 cup oats
1 tsp cinnamon
1/3 cup butter, softened

Fill 9"x13" pan at least 3/4 full of apples.
Blend ingredients with a pastry blender of fork and pour over apples.
Bake at 375 degrees for 30 minutes