Southern Candied Butter Pecan Ice-Cream

This is one of my family's all-time favorites! Southern Candied Butter Pecan Ice-Cream and another one of my husband's culinary creations ... my favorite.

RECIPE
Ingredients
4 egg yolks
2 cups brown sugar

3/4 cups granulated sugar
1-quart heavy cream
1-quart half and half
2 tbsp vanilla extract
1 vanilla bean (bean scraped out from pod)
3 cups chopped pecans
2 tbsp butter

Method
Melt butter in a large saucepan over low heat. Stir in pecans to coat and sprinkle 3/4 cup granulated sugar over pecans. Continue to stir to mix and coat pecans until caramelized. Spread mixture over aluminum foil and cool completely. Break into small pieces.

In a large mixing bowl, beat 4 egg yolks, and slowly whisk in 1 cup of brown sugar until well blended. Add 2 cups of half and half. Pour mixture into a large saucepan and cook slowly over medium heat, stirring often and just until mixture begins to simmer (do not boil). Remove from heat and let cool to room temperature.

In a separate bowl mix vanilla, vanilla bean, heavy cream, 1 cup remaining cup brown sugar, and remaining half and half. Mix thoroughly and stir into the egg mixture, mixing well.

Churn according to the ice cream maker's directions. Add candied pecans, and mix slowly to distribute.

Pack into freezer containers and freeze.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Peachy Peach Ice-Cream

My husband has been making homemade ice-cream since he was 5 years old, at first alongside his grandfather and father.  Since that time, he has perfected his ice-cream into delicious, creamy yumminess!  Fresh fruit ice-cream is one of his favorites, and he almost always whips up a batch of his Peachy Peach Ice-Cream every summer when peaches are in season.

Rule #1: do NOT use milk. He uses all heavy cream and 1/2 and 1/2 creating a rich, creamy, smooth ice-cream.

Rule #2: Use cooked peaches or peach jam. You can use fresh peach jam, or chopped fresh peaches cooked to boiling in their own juice in a sauce pan.  The cooked peaches will not freeze into "frozen peach ice-cubes" in the ice-cream, but raw fruit will.

Recipe

Ingredients
1 quart heavy cream
1 pint half and half
1 pint chopped peaches with juice (cooked to boiling in their own juice - or fresh peach jam)
4 farm fresh eggs
2 cups sugar
1 tbls. lemon juice
1 vanilla bean, cut and beans scraped out
2 Tbls. vanilla extract

Method
Whisk 4 eggs; add 1/2 cup sugar and whisk again until all sugar (add sugar 1/2 cup at a time until all 2 cups are in bowl) is blended in. Add half and half to egg mixture and whisk thoroughly.

Pour mixture into a large saucepan and heat over low heat, stirring often until mixture is lukewarm (110-120 degrees).

Remove from heat, cover and cool in your refrigerator one hour.

In a separate bowl combine heavy cream, lemon juice, vanilla bean and vanilla extract, whisking to blend. Add peaches to heavy cream mixture and whisk until blended; stir in egg mixture and blend thoroughly with a whisk.

Pour into ice-cream maker and churn following manufacturer directions.

Yield: 2 generous quarts.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Sheperd's Pie

Sheperd's Pie is a simple comfort food that hits the spot every time!

Brown 1.5 lbs. ground beef, add some garlic powder and course-ground black pepper to taste. Spread on the bottom of baking dish sprayed with cooking spray.

Top cooked ground beef with canned (drained) or frozen corn.

Top corn with mashed potatoes sprinkled with some shredded cheddar cheese.

Bake 350 oven for 45 minutes!  Let sit 10 minutes out of oven before cutting.

Delish!

Delicious Peach Jam

Updated June 18, 2019 

When peaches are in season, I love to buy some at my local Farmer's Market and whip up a batch of yummy peach jam.  I like to keep my jam a little "chunky," because I use the fresh jam in all kinds of recipes; basted a pork tenderloin while grilling, top it on hot biscuits or pancakes, whip up some cinnamon peach muffins and more!  The possibilities are endless!

I like to use freestone peaches for my jams, simply because the peach pit is easier to get out of the peach.  All peaches are categorized by the relationship between the fruit’s flesh and pit or stone. As the names subtly imply, the difference between freestone peaches and clingstone peaches is how much the fruit’s flesh clings to the pit. Freestone peaches have fruit that easily pulls away from the pit, while clingstone peach flesh stubbornly clings to the pit.

Did you know? 

SC produces more peaches than Georgia

South Carolina averages more than three times the amount (in pounds) of peaches harvested in Georgia in a typical season.

Georgia is known as the peach state because commercial peach production began in Georgia, and many known varieties were hybridized there, including ‘Elberta.’

Now let's get started. First, get your peaches. I find the best deals at my local farmers markets or roadside peach stands.

Now place them in boiling water for a minute or two and immediately plunge into an ice water bath, and easily slip off skins.

Next chop your peaches, removing pits.  Place the chopped/diced  peaches into a large stock pot.

Add one (1 package) fruit pectin (I use Sure-Jell), 2 Tbls. lemon juice and a pat of butter to reduce foaming.

Bring to a rolling boil over high heat, stirring constantly to prevent sticking.

Now add your sugar all at once, and return to a rolling boil over high heat, stirring constantly.  Boil for one (1) minute.

Remove from heat and ladle jam into prepared jars leaving 1/4-inch head-space

Cover with seals and place jars in boiling water water bath (stock pot filled with hot water which should cover tops of jars by 1-2")  or steam canner.

Bring to a boil and process pint jars 10 minutes.

Remove stock pot from heat, and remove jars placing on a towel on your kitchen counter and let sit undisturbed for 24 hours.

You may also like:

Smoky Honey Habanero Peach Jam
Maple Bourbon Peach Jam
Peach and Brandy Sauce

Recipe
Ingredients
4 cups chopped/diced freestone peaches (peeled and pitted)
2 Tbls. lemon juice
1 tsp butter
1 package fruit pectin (Sure-Jell)
5 1/2 cups sugar

Method

Place chopped/diced peaches in large stock pot. Add 2 tbls. lemon juice, one (1) package Sure-Jell and the butter. Bring mixture to a boil over high heat, stirring constantly to prevent sticking.

Once mixture is boiling, add sugar all at once and return to a rolling boil, stirring constantly. Boil for one (1) minute.

Remove from heat and immediately fill prepared jars with jam mixture leaving 1/4-inch head-space. Cover jars with seals and rings, and place in boiling water bath (stock pot filled with water over the tops of the jars by 1-2"), or process in a steam canner now USDA and NCHFP approved. Bring to a boil and process pint jars 10 minutes.

Remove stock pot from heat and remove jars placing them on a towel on your kitchen counter and  let sit undisturbed for 24 hours.  Jars are sealed when "button" in middle of lid is fully depressed.

Yield:  4 pint jars

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Homemade Chicken Bone Broth

Updated and Revised October 2020

Yes, yes, yes, save those chicken carcasses, backs, leg and breast ribs (wrap and freeze them) - when you have accumulated a good amount of bones make some yummy, out-of-this-world chicken bone broth. MUCH better than store-bought, and there are oodles of ways you can use it ... chicken soup, as a base for chicken gravy, added to mashed potatoes (instead of milk), cook your egg noodles or rice in it instead of water, and much more!

And it's good for you! Bone broth is rich in minerals that help build and strengthen your bones. It also contains many other healthy nutrients, including vitamins, amino acids, and essential fatty acids. So the next time you think about throwing away those chicken bone parts, consider making your own chicken stock/bone broth instead!  No "additives," simply pure 'liquid gold" for use in your yummy dishes!

Check out this link for more ways to use Chicken Bone Broth:

25 Tasty Ways to Use Chicken Stock

Add your chicken carcasses or bones to a large stock pot or slow cooker.  Now add 3-4 large carrots, a whole onion sliced, some celery stalks, a couple tablespoons of apple cider vinegar, and water to cover it all.

Bring to a gentle boil, reduce heat and simmer for at least 5-6 hours, or until meat is falling off bones. For bone broth cook it in a large slow cooker on low 36-48 hours (this is the method I prefer).

Drain your bone broth, discarding solids. Allow bone broth to cool in your refrigerator overnight. Skim fat and either freeze or pressure can the bone broth.

For pressure canning, pour bone broth into canning jars leaving 1-inch head-space, and seal with canning lids and rings.

Process in a pressure canner 25 minutes (quart jars) at 11 lbs. pressure (or follow your pressure canner instructions).

Remove jars and allow to cool and seal.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Sliced, canned peaches

Updated July 2019

I just love summertime when sweet, delicious, juicy peaches are in season!  To make the most of the season I start with the freshest peaches I can find, which is always at my local farm or farmer's market.  Then I slice 'em and can them or make peach jam/preserves. 

Come a long, cold, winter day, it's a wonderful treat to be able to grab a jar and serve those yummy peaches over homemade vanilla ice-cream, in a peach crumble/cobbler, or just with a dollop of whipped-cream on top!  Served cold or warm, they are a blissful reminder of warm summer days!

First get your peaches!

Next boil them briefly in hot water and plunge into an ice-water bath to easily slip off skins.

They will look like this!

Now simply cut them and remove the pit, then cut into the desired size slices.  Peaches will turn brown when exposed to air, even air in a sealed, sterile jar. To keep the fruit from turning brown, when you get a bowlful, sprinkle 1/4 cup lemon juice or Fruit-Fresh (which is just a mix of citric acid and vitamin C, perfectly natural). Then stir the peaches to make sure all the surfaces have been coated.

Peaches must be packed in a simple syrup of water and sugar. Sugar is added to improve flavor, help stabilize color, and retain the shape of the fruit. It is not added as a preservative. 

 Simple Syrup

Syrup	Sugar	Water	Yield
Light	2 cups	6 cups	7 cups
Medium	3 cups	6 cups	6 1/2 cups
Heavy	4 cups	6 cups	7 cups

To prepare syrup, while heating water, add sugar slowly, stirring constantly to dissolve. Bring to a gentle boil and keep it simmering. After preparing the liquid syrup, keep it hot (but not boiling).

Method
Pack the peaches into sanitized jars (leaving 1/2 to 1 inch space at the top) and cover with boiling sugar syrup leaving 1/2 inch head space. 

Run a rubber spatula or table knife gently between peaches and jar to release trapped air bubbles. To do this more effectively, tilt the jar slightly while running the tool between the fruit and the edge of the jar and also pressing inward against the fruit a few times.

After packing the peaches in the jar, pour the sugar solution up to 1/2 inch from the top. The fruit should be covered completely. Sprinkle 1/2 teaspoon of Fruit Fresh or ascorbic acid into the top of the jar before you seal it.

Wipe rim and screw threads with a clean damp cloth. Add lid, screw band and tighten firmly and evenly. Do not over tighten.

Put the sealed jars in the boiling water bath or follow your manufacturer's directions for using a steam canner.

Here are the specific guidelines from the USDA for canning peaches in a boiling-water bath or steam canner.

Recommended process time for Peaches, halved or sliced in a boiling-water canner.
–		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 3,000 ft	3,001 - 6,000 ft	Above 6,000 ft
Hot	Pints Quarts	20 min 25	25 30	30 35	35 40
Raw	Pints Quarts	25 30	30 35	35 40	40 45

Lift the jars out of the water and let them cool 24 hours undisturbed.

Jars are sealed when button on top of lid is fully depressed and won't flex up and down.

Store jars in pantry up to one year. Open jars must be refrigerated.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Vanilla Bean Ice-Cream

So yummy, you'll never buy store bought again!  This recipe also makes a great base for chocolate-chip ice-cream; just add mini-chocolate chips when churning.

Ingredients
1 quart heavy cream
1 quart 1/2 and 1/2
2 cups sugar
4 large egg yolks
1 vanilla bean, cut and beans scraped out
2 Tbls vanilla extract

Method
Beat eggs with whisk; slowly add sugar and beat thoroughly. Add 1 pint heavy cream and beat again. Stir in 2 Tbls. vanilla extract, and meat of vanilla bean.

Pour mixture into a large saucepan and heat over low heat, stirring often until mixture is lukewarm (110-120 degrees).

Remove from heat, cover and cool in your refrigerator one hour.

Add remaining heavy cream and 1/2 and 1/2 and mix thoroughly.

Churn according to you ice-cream maker directions.  Freeze according to your ice-cream maker directions.

Option: Use your favorite cookies and make cookie ice-cream sandwiches!

Serve with your favorite toppings!  Yummmm!

Enjoy,
Mary

Cheesy Hamburger Casserole

Oh yumm!  This is so quick and easy for a weeknight meal!

Ingredients
1/2 (16 oz) bag Ore Ida frozen potato cubes (southern hashbrowns)
1.5 lbs. hambuger
1 large onion, diced
1 small bag frozen green beans
Garlic Powder (dash or two)
Course-Ground Black Pepper (to taste)
1 can Cream of Mushroom Soup
Dollop or 2 of Sour Cream (I didn't measure - just used a large spoonful)
1 Tbls Worcestershire Sauce
1/2-3/4 soup can milk
6 Slices Velvetta Cheese
1 container Durkee's French Fried Onions

Method:
Set oven to 350.  Spray 13x9 pan with cooking spray.  Spread frozen hashbrowns on bottom of pan, top with green beans, spreading evenly over potatoes.  Brown hamburger with onion.  Stir garlic powder and black pepper into hamburger/onion mixture and spoon over green beans.  Mix cream of mushroom soup, sour cream, Worcestershire sauce and milk until smooth; pour over hamburger mixture. Top with 6 slices Velvetta cheese, evenly spaced over top of casserole.  Bake, covered with aluminum foil 1 hour.  Remove aluminum foil and sprinkle with French fried onions.  Continue baking 10 minutes or until onions are browned.

Enjoy,
Mary

Canning Corn

Updated July 2019

I almost always get great deals on fresh corn from some of the wonderful farmers at my local farmers markets.

During the growing season, you will find me there most Friday's and Saturday's buying all kinds of fresh veggies and produce. My family and I have a favorite Bi-Color Corn we love, so that's what I was after one summer day.

Ok, so let's get started. First, you will need to shuck your corn and remove all the silk. Blanch cobs in boiling water 2 minutes, and immediately plunge into an ice bath (fill your sink with ice and a bit of water).

Next, remove the kernels from cob. A sharp knife will work (do this over a bundt pan or tube pan and all the kernels will go into the pan and not all over your counter top).

This year's revelation! Use an electric knife to cut the kernels off the cob. It's a total #gamechanger and makes it go so much faster.

You may also like:
Roasted Corn Salad
Potato, Corn and Bacon Chowder

RECIPE
ingredients
An average of 31½ pounds (in husk) of sweet corn is needed per canner load of 7 quarts or 14 pints; an average of 20 pounds is needed per canner load of 9 pints. A bushel weighs 35 pounds and yields 6 to 11 quarts – an average of 4½ pounds per quart.
Salt (optional)

Method
Shuck your corn and remove all the silk. Blanch cobs in boiling water 2 minutes, and immediately plunge into an ice bath (fill your sink with ice and a bit of water).

Remove the kernels from cob. A sharp knife will work (do this over a bundt pan or tube pan and all the kernels will go into the pan and not all over your counter top, or use an electric knife - see video above).

Fill your jars with the corn kernels leaving 1-inch head-space, top with hot water and add 1/2 tsp salt per pint or 1 tsp salt per quart jar (if desired, salt is optional) maintaining 1-inch head-space.

Process pints 55 minutes and quarts 85 minutes in a pressure canner at 11 lbs. pressure.

See complete directions here from the National Center for Home Food Preservation: Corn

Now you're ready to eat some of summer's goodness year 'round! Store in your pantry for up to one year.

Cook's note - I find the texture of the canned corn stays the most like fresh using this process and tastes the closest to fresh. Use in any recipe calling for a can (pint) or 2 cups of corn.


Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Frozen German Sweet Chocolate Pie

Yummy, easy and oh so delicious!  My family loves it when I make this pie!  Original recipe from Baker's German Sweet Chocolate!


Ingredients
1 pkg. (4 oz.) German Sweet Chocolate
1/3 cup milk, divided
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 Tbsp. sugar
2 cups fresh cream, whipped
1 Graham Pie Crust (6 oz.)

Method
Microwave chocolate and 2 Tbsp. of the milk in large microwaveable bowl on HIGH 1-1/2 to 2 minutes, or until chocolate is almost melted, stirring after each minute. Stir until chocolate is completely melted.

Add cream cheese, sugar and remaining milk; beat with wire whisk until well blended. Refrigerate 10 min. to cool.

Add whipped cream; stir gently until well blended. Spoon into crust.

Freeze 4 hours or until firm. Let stand at room temperature or in refrigerator about 15 min. or until pie can be cut easily. Store leftover pie in freezer.

Try These FUN Crusts:

Coconut-Pecan Crust

Mix 1-1/2 cups toasted coconut, 1/2 cup finely chopped pecans, 1/4 cup (1/2 stick) melted butter or margarine and 2 Tbsp. flour. Press firmly onto bottom and up side of 9-inch pie plate. Bake at 325°F for 10 min. Cool completely before filling.

Nut Crust

Mix 1-3/4 cups finely chopped walnuts and 3 Tbsp. melted butter or margarine. Press firmly onto bottom and up side of 9-inch pie plate. Refrigerate until ready to fill.

Coconut Crust

Mix 1 pkg. (7 oz.) coconut (2-2/3 cups) and 1/3 cup melted butter or margarine. Press firmly onto bottom and up side of 9-inch pie plate. Bake at 350°F for 25 to 30 min. or until golden brown. Cool completely before filling.

Enjoy,
Mary