30 sweet corn ice cream eggs Recipes

ears fresh sweet corn, half-and-half, egg yolks, sugar , plus, sugar, heavy cream, evaporated milk, ground cinnamon , preferably mexican cinnamon, orange liqueur , preferably gran torres, fresh lime juice

ears fresh corn, shucked, milk, heavy cream, sugar, egg yolks

ears shucked corn, reduced-fat milk, divided, sugar, salt, half-and-half, egg yolks

frozen unbaked pie shell, sweet potatoes, mashed, light brown sugar, egg yolks, unsalted butter, softened, whipping cream, vanilla extract, divided, ground cinnamon, kosher salt, ground nutmeg, pecans, chopped, pecans, halved, granulated sugar, eggs, light corn syrup, unsalted butter, melted

eggs, sugar, light corn syrup, vanilla extract, butter, melted, pecans, chopped, semi-sweet chocolate chips, unbaked pastry shells, vanilla ice cream (optional)

cream-style corn, half-and-half, sour cream, sugar, vanilla extract, egg yolks, caramel corn or bourbon, for topping (optional)

ears of corn, milk, sugar, egg yolks, vanilla extract, basil stems, broken into pieces, heavy cream

prepared basic sweet pie crust , recipe follows, macadamia nuts , lighted toasted and chopped, eggs, sugar, light corn syrup, dark corn syrup, melted butter, frangelico , nocello, or other nut-flavored liqueur, salt, vanilla bean ice cream, accompaniment, nocello whipped cream , recipe follows, preheat the oven to 425 degrees f., on a lightly floured surface , roll out the dough to a circle about 12-inches in diameter. transfer to a 10-inch pie pan, trim any excess, and decoratively flute the edges. refrigerate until ready to use., in a large bowl, beat the eggs. add the remaining ingredients and whisk to combine., evenly spread the nuts across the bottom of the pie shell. pour the filling over the nuts and place in the preheated oven. lower the temperature to 325 degrees f and bake for 30 minutes. turn the pie 1-half turn and bake until set and golden, 10 to 15 minutes., place on a wire rack to cool completely., serve with ice cream on the side and whipped cream on top.

flour , plus 1 1/2 tbsp, salt, sugar , plus 3/4 cup, vegetable shortening, ice water, semi-sweet chocolate chips, heavy cream, pecan pieces, eggs, beaten, light brown sugar, syrup (or molasses), light corn syrup, vanilla extract, salt, butter, melted, more) bourbon whiskey, vanilla bean ice cream , recipe follows, heavy cream, milk, vanilla bean , split lengthwise, egg yolks, sugar

prepared basic sweet pie crust , recipe follows, macadamia nuts , lighted toasted and chopped, eggs, sugar, light corn syrup, dark corn syrup, melted butter, frangelico , nocello, or other nut-flavored liqueur, salt, vanilla bean ice cream, accompaniment, nocello whipped cream , recipe follows

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

ground pecans, all-purpose flour, plus more for dusting, salt, sugar, unsalted butter, cold and cut into small chunks, egg white, chilled, ice water , only if needed, pecan halves, eggs, light brown sugar, sugar, unsalted butter, melted, pure vanilla extract, dark corn syrup, salt, earl grey tea bags, water, sugar, heavy cream, vanilla bean ice cream

unsweetened chocolate, milk, light brown sugar , firmly packed, egg yolk, cake flour, baking soda, salt, sweet butter, white sugar, egg yolks, vanilla, egg whites, cream cheese (softened ), corn syrup, confectioners sugar, vanilla, grated orange zest

masa harina, all-purpose flour, southwest seasoning , recipe follows, kosher salt, freshly ground black pepper, lard, ice water, cooked, shredded duck meat, southwest seasoning , recipe follows, olive oil, fresh sweet corn kernels, seeded and chopped poblano peppers, kosher salt, crushed red pepper flakes, turns freshly ground black pepper, minced shallots, minced garlic, beef stock, cornstarch, egg, beaten with 2 tbsp water, sour cream, fresh lemon juice, chopped cilantro leaves, kosher salt and freshly ground black pepper, fresh cilantro sprigs, for garnish

prepared sweet pie crust , recipe follows, sweet potatoes , baked until fork tender, peeled and mashed, pure cane syrup (recommended : steen s), ground cinnamon, ground ginger, freshly grated nutmeg, eggs, pure vanilla extract, pecan pieces, granulated sugar, light brown sugar, light corn syrup, salt, chocolate curls, sweetened whipped cream, accompaniment, sugar, garnish, all-purpose flour , about 1 1/2 cups plus 2 tbsp, sugar, salt, cold butter , cut into 1/4-inch pieces, vegetable shortening, ice water

sweet dough, all-purpose flour, white sugar, rapid rise yeast, salt, eggs at room temperature, butter, bulgarian-style buttermilk, all-purpose flour (optional), cream cheese filling, cream cheese at room temperature, sugar, all-purpose flour, lemon juice, vanilla extract, ground nutmeg, egg wash, egg, water, icing, sugar, corn syrup, milk, lemon juice , or as needed

sweet pie crust , recipe follows, milk chocolate chips, corn syrup, sugar, eggs, beaten, pure vanilla extract, coarsely chopped pecan pieces, chopped bittersweet chocolate, vegetable oil, heavy cream, sugar, edible gold leaf , torn or cut into flakes, garnish (optional), flour , about 1 1/2 cups plus 2 tbsp, sugar, salt, cold butter , cut into 1/4-inch pieces, vegetable shortening, ice water