Saturday, August 31, 2013

Peach Gelato

Peach Gelato


7 large ripe peaches, divided
1/2 cup water
1/2 cup sugar
1 cup heavy cream
1 tablespoon lemon juice


Slice the peaches in half and remove the pits.  Coarsely chop the peaches.  Set aside 1 cup of chopped peaches for use later in the gelato mixture.

In a medium covered saucepan, place the chopped peaches, water and sugar.

Cook over medium-heat for 10 minutes, stirring occasionally.

Remove from heat and cool to room temperature.

Puree the peaches and liquid from the saucepan in a food processor until smooth.

Strain the mixture through a colander.  I use a stock-pot underneath the colander to catch the strained mixture.

Stir in the heavy cream, lemon juice and extra chopped peaches.

Chill the mixture in the refrigerator for 2 to 3 hours.

Freeze in an ice cream maker according to the manufacturer's instructions.

The gelato will keep in an airtight container in the freezer for up to 1 week.

Remember, gelato is a semi-frozen dessert, so remove your homemade gelato from the freezer 15 to 20 minutes before serving, and thaw.  Stir the gelato before serving, bringing it to the correct temperature and texture.

Serves 6

Thursday, August 15, 2013

Macadamia White Chocolate Chip Cookies

Macadamia White Chocolate Chip Cookies
Recipe by Mauna Loa


1 cup butter, softened
1 1/2 cups granulated sugar
1/2 cup brown sugar
2 eggs
1 1/2 teaspoon vanilla extract
3 cups flour
1/2 teaspoon baking soda
1 teaspoon salt
1 (12 oz) package white chocolate chips
1 1/2 cups chopped macadamia baking pieces


Preheat oven to 350 degrees.

Cream together the butter and sugars until fluffy.

Add eggs and vanilla and beat well.

Blend in flour, baking soda and salt.

Stir in white chocolate chips and macadamia pieces.

Drop by teaspoons onto ungreased baking pans.  Bake for 10 - 12 minutes.

Approximately 6 dozen cookies

Sunday, August 4, 2013

New Orleans French Toast

New Orleans French Toast

New Orleans French toast got its start as a way of using up left-over stale French bread. This weekend meal has three names.  It can be called Pain Perdu, Lost Bread, or New Orleans French toast.  It doesn't matter what you call it, just pick a name, because you'll be asking for this tasty French toast every morning of the week. It's that delicious!

I serve the French toast with real maple syrup, cut-up fresh fruit and whipped dessert topping.


Loaf French bread
1 cup half-and-half
4 large eggs, beaten
1/4 cup sugar
2 teaspoons vanilla extract
Pinch of nutmeg
4 tablespoons butter
4 tablespoons vegetable oil
2 teaspoons powdered sugar
1/2 teaspoon cinnamon


Preheat the oven to 200 degrees.

Cut the French bread diagonally, about 1 1/4-inch thick slices.

In a large bowl, whisk the half-and-half, eggs, sugar, vanilla and nutmeg together.

In a 9 x 13-inch baking dish, soak the slices of French bread in egg mixture, flip once to thoroughly soak each side.

Meanwhile, melt the butter in a saucepan and add the vegetable oil.

Once the butter and oil mixture is hot, fry the soaked bread slices on both sides, until golden brown.

Place the French toast slices in the oven @ 200 degrees for at least 30 minutes, or longer.  The key to success is cooking the French toast in the oven.  The longer you leave it in the oven, the better!  I've left the French toast in the oven for 60 minutes before and it was fantastic!

Sprinkle French toast slices with powdered sugar and cinnamon.

Serves 4