The Mailbox: French butter wafers and avocado ice cream
01/22/2014 12:00 AM
01/20/2014 6:02 PM
Bread recipe lost in crash
When my computer crashed, I lost my recipe for American wreath bread. I got it from The Bee two to three years ago. Does anyone have this recipe?
– Sheila Beswick, Lincoln
Great chili, no meat
I absolutely love the vegetarian chili served at The Bread Store. Does anyone have this recipe or one very close to it? Thanks.
– Dillon Wong, Elk Grove
French butter wafers
Prep time: 35 minutes
Chill time for dough: 2 hours to 3 days
Cook time: 12 minutes
Makes about 4 dozen
Fran Rider of Carmichael is looking for a butter cookie recipe that makes a delicate, crispy and light waferlike cookie. Yvonne Mitchell of Fairfield shares this recipe that she says makes an elegant treat with tea. Mitchell says it’s best to use real, salted butter, not margarine, to get best results.
1 cup salted butter, softened (do not substitute with margarine)
1 1/4 cups powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/8 teaspoon salt
In a large bowl of an electric mixer, beat butter until creamy. Beat in sugar; add egg and vanilla and beat well. In another bowl, stir together flour, baking soda, cream of tartar and salt; gradually add to butter mixture, blending thoroughly. Shape dough into a roll 1 1/2 inches in diameter. Wrap roll in wax paper and refrigerate until firm, at least 2 hours, or for up to 3 days.
Unwrap dough. Using a sharp knife, cut into 3/8-inch-thick slices; place slices 2 inches apart on ungreased baking sheets. Bake in a 350 degree oven for 10 to 12 minutes or until golden. Let cool on baking sheets for about a minute, then transfer to racks and let cool completely. Store airtight.
Per cookie: 67 cal.; 1 g pro.; 7 g carb.; 4 g fat (3 sat., 1 monounsat., 0 polyunsat.); 14 mg chol.; 68 mg sod.; 0 g fiber; 53 percent calories from fat.
California avocado ice cream
Prep time: 1 hour 15 minutes
Makes about 2 quarts
Madie Shebesta of Folsom was on a trip with friends. They were discussing unusual recipes and someone mentioned avocado ice cream. Shebesta was intrigued and was hoping someone had a recipe.
Karen Austin of Grass Valley shares this recipe that sounds like a match for Shebesta.
One 1-ounce envelope of unflavored gelatin
1/4 cup water
3/4 cup milk
1 cup sugar
2 teaspoons vanilla extract
1 teaspoon salt
4 ripe avocados
1/3 cup lime juice
1/3 cup rum
3 cups heavy cream
Soften gelatin in water for 5 minutes. Scald milk; add softened gelatin, sugar, vanilla and salt. Stir until dissolved.
Chill in refrigerator until thickened.
Meanwhile, peel and seed avocados. Remove gelatin mixture from refrigerator and beat until smooth.
Purée avocados and immediately add to gelatin mixture along with lime juice and rum. Mix in cream.
Freeze in ice cream maker according to manufacturer’s directions.
Per 1/2 cup serving: 311 cal.; 4 g pro.; 19 g carb.; 24 g fat (12 sat., 10 monounsat., 2 polyunsat.); 63 mg chol.; 171 mg sod.; 3 g fiber; 67 percent calories from fat
Join the Discussion
The Sacramento Bee is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.