Graham Cracker crumbs
Wash peaches and drop them in a pot of boiling water for about 30 seconds. Carefully peal off the skin. Cut the peaches in half and remove the pits. Place ice cream in the hole where the pit used to be. Press the two halves of the peach back together and cover with the graham cracker crumbs. Carefully place peaches in a 300F deep fryer for 30 seconds or until brown. Place peaches in a bowl and add 1/3 of an oz of Grande Marnier in a bowl and light. When flame is out put more ice cream or fresh cream on top.
1 cup all-purpose flour
1 1/2 tsp baking powder
2 beaten eggs
1/2 cup milk
1 lb cheese curds
oil for frying
ranch for dipping
Mix together the flour, and baking powder in a bowl. Slowly add in the eggs and milk. Heat oil in skillet to about medium heat. Dip the cheese curds into the batter and gently place into the deep fryer. Cook until golden brown approximately 1 minute.
Thanksgiving in Saskatoon Saskatchewan
Visiting family in Saskatoon was the event on the list. Staying at the Senator hotel a 101 year old, was the treat. At first pulling up to a small quaint hotel in the heart of Saskatoon’s downtown district seemed a bit discouraging, with all the colorful characters around the streets. But once inside its atmosphere with its marble staircase and wood paneled walls was a true Victorian treat. Arriving fairly late in the evening we decided to have dinner at the hotels restaurant the Rembrandt. The menu was what I expected for high class dinning. It was the splendid dinning room which impressed me the most. The dinning room was adorned with 100 year old statues and roof bordered with elaborate plaster etchings. It was simply a wonderful place to share a meal with the Humming Bird. The staff was especially pleasant, as our waiter for the night being close to the end of his shift, took us on a tour of the hotel including the depths of the basement which hosts a sitting area and poker room with original brick work. Overall the stay was nostalgic and reminiscent of day of old. We enjoyed our stay and recommend this hotel to anyone interested in our Canadian history.
Paula Garces was born in Medellin, Columbia in 1974 and she and her family moved to NY. She started off doing commercials and made an appearance on Law and Order. She followed this up with roles in Life with Mickey and Dangerous Minds. She appeared on Oz for two episodes and had a two year stint on Guiding Light. She then appeared in the 2002 movie Clockstoppers. She has since hade roles on the Soprano’s, Harold and Kumar Go to Whitecastle, Man of the House, CSI: Miami and many others.
4 fresh ears of corn
1/2 cup buttermilk
2 beaten eggs
1/2 cup cornmeal (may need to add more)
1/2 cup self-rising flour
1/2 tsp garlic powder
1/2 tsp salt
Preheat oil to 375F
Combine buttermilk, eggs and cornmeal to make the batter.
In another bowl mix together flour, garlic, salt and pepper.
Dip the corn into the cornmeal batter and coat well. Next roll the corn in the flour mixture.
Slowly place corn in fryer one at a time. Fry corn for about 3 minutes or until golden brown.
Drain on paper towels and season as desired.
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter
1 1/2 cups brown sugar
1/2 cup sugar
1/2 cup pasteurized eggs
1tsp Vanilla extract
2 cups chocolate chips
2 cups all-purpose flour
2 tbsp sugar
1 tsp Baking powder
1 large egg
1/2 cup seltzer water or club soda
Vegetable oil for frying
Mix flour, baking soda and salt in a bowl and set aside. In another bowl beat the butter until its light in color. Next add the brown and white sugar into the butter. Beat until mixture is light and fluffy. Add the eggs one at a time and beat until they are mixed. Add the vanilla. Using low speed add the flour and stir in the chocolate chips.
Take one tablespoon of dough at a time and roll into a ball. Place each on a cookie shoot and place them in the freezer for at least 30 minutes.
To make the batter whisk together flour, sugar, and the baking powder. Next add eggs and half of the seltzer or club soda and whisk to combine. Continue to add the Seltzer until the batter is like a heavy cream.
Heat the oil in the deep fryer to 350 F.
Take the chilled dough balls and individually dip them into the batter. Carefully place the dough in the oil. Fry a couple of dough balls at a time occasionally turning them until they are golden brown. Place on paper towels to drain and serve while still warm.
Loaf of fresh white bread
Smooth peanut butter
Fresh vegetable oil
2 cups self rising flour
1 cup white sugar
Trim the crust from your bread. Spread peanut butter and jelly onto the bread and crimp your edges to seal. Dip the sandwich into the milk and egg mixture. Next dip it into the flour and sugar mixture.
Drop your sandwiches into a 350F deep fryer. Fry until golden brown. Drain on paper towels and sprinkle with powdered sugar.
2 cups vanilla ice cream
1 cup finely chopped toasted almonds
2 1/2 cups graham cracker crumbs
4 lightly beaten eggs
oil for frying
Line a cookie sheet with parchment and place in the freezer for 5 minutes.
Use an ice cream scoop and make 1/4 cup ice cream balls. Repeat with the remaining ice cream making 7 more balls. Place them on the chilled cookie sheet and put in the freezer for 30 minutes.
Place the almonds in the bowl and roll the ice cream balls in the almonds pressing lightly to cover them well. Place in freezer for another 30 minutes.
Place the eggs in a bowl and the cracker crumbs in a separate bowl. Place the ice cream balls in the egg let any excess drip off. Next roll in the cracker crumbs and make sure they are well coated. Place in freezer for another 30 minutes.
Strain the egg mixture to remove any crumbs and refrigerate.
Coat the ice cream in the egg and cracker crumb mixture a second time. Freeze for about 2 hours.
Preheat the deep fryer to about 375F. Fry 3 or 4 balls at a time until they are golden. About 2 minutes. Serve Immediately
Note: You can use Oreo crumbs instead of graham cracker crumbs.
pitted green olives
seasoned goat cheese
parmesan mixed with bread crumbs
Take the olives and pipe in the seasoned goat cheese where the pit would have been. Roll the olives in the flour and then dredge in the egg. Next roll them in the parmesan and bread crumb mixture. Fry them in olive oil and let them cool for a few minutes.
4 cups half and half
1/2 cup sugar
1 tsp vanilla
5 egg yolks (save the whites)
2 cups flour
1/4 tsp salt
1/4 tsp sugar
1 1/2 cups budweiser beer
5 egg whites
cream of tartar
oil fry frying
Scald the 4 cups of half and half with the sugar and vanilla. Discard the vanilla been. In a small mixing bowl beat 5 egg yolks until they are light. Next add the cream to the yokes beating constantly. Transfer the mixture to a heavy saucepan and cook over low heat stirring continuously until it coats the back of the spoon. Place the mixture in a chilled bowl covered with buttered wax paper for a minimum of 2 hours.
Wash and hull the strawberries making sure they are dry. Heat the oil in your fryer to 375F. In a mixing bowl combine the flour, sugar, salt, and beer in the bowl and beat until smooth. In a separate bowl beat the egg whites and add a pinch of cream of tartar continue beating eggs until they are stiff. Next fold the egg whites into the beer batter. Dip the strawberries into the batter mixture and fry a few at a time for 1-2 minutes or until golden brown. Drain them on paper towel. Roll the strawberries in powdered sugar and serve atop the custard.