Dessert Recipes

Dessert Recipes

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Recipes on this page include:

Almond and Walnut Souffle

Baklava, Pear

Baklava, Rhubarb
Blueberry Chiffon Cake
Cannolis
Cheesecake with walnut crust and berries
Chocolate Benefits

Chocolate souffle with semi-sweet chocolate sauce and whipped cream
Cream Puffs
Fig Creme Brulee

Fruit Appetizer, with fancy cheeses and sage honeycomb

Orange Chiffon cheesecake/ Brandy Saffron Cheesecake
Peanut butter Nut Cookies
Pecan Pie
Strawberry Ice Cream
Suisse Chocolate Mousse
Tangerine and Strawberry Ice Cream

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Today's Dessert Recipe:

                                  We're always adding new things, please check back

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 Cream Puffs

Ingredients:

4 eggs

1 cup of flour

1/2 cup butter or margarine (butter makes them better)

1/2 cup of Powdered sugar

Filling:

1 1/2 cups whipping cream

1/3 cup powdered sugar

1 tsp vanilla

Mix on medium speed until starts to thicken a little, switch to high speed.  Use the whisk attachment.  When almost done, add the sugar and the vanilla.  This can easily be altered to your preferences.  Try adding almond extract or jelly, fruit, etc..

To Make the cream puffs:

 

Melt the butter in the water over medium heat, and bring to a boil.

Using a whisk, mix in the flour, don't worry if it looks like it wont' mix, it will.

Mix until it starts to form a ball.  Next you will add in the eggs all at once.  I have done this with a whisk in the same pan, but have found a mixer will save you worry and trouble.

Place pan ingredients into the mixer, adding the eggs all at once. Mix a few minutes until smooth as shown below.

You can use a pastry bag to get these perfect, but I really enjoy the rustic difference once they're cooked.  I flatten slightly with a spatula, but not necessary.

     Bake at 400 degrees F for 25 minutes until golden brown.  Cool on a rack for 10-15 minutes.

Using a bread knife or serrated knife, cut in half.

How they look inside.

You can also use a pastry bag for inserting the filling.  They are almost hollow inside, so simply insert into the side or bottom of puff, and squeeze some filling into it.  If cut in half, much easier to add the cream by a spoon, or add additional items you may want in them.

Pastry bag.  This is used by inserting a large tip inside at the end of the bag.  Then add the whipped cream, and push the cream down into the tip by twisting the upper part of the bag.  As the amount of cream goes down, continue to twist the bag to keep air pockets from forming.

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 Rhubarb Baklava (see pear instructions below)
Rhubarb Baklava

Baklava -         Makes about 18-20 pieces

Standard recipe

1 1/2 cups walnuts

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

3/4 cup butter or margarine

8 oz. Phyllo pastry sheets

………………..Mix nuts and spices together.  Melt butter, brush pan with butter, place 7 sheets phyllo, brushing after each layer, then ½ the nut mixture, then 6-7 more sheets and the rest of the nuts. (*if using fruit, add here).  Then the rest of the sheets, remembering to brush with margarine between all layers.  Cut into 1 ¾ inch strips and then cut at angles about ½ inch deep.  Bake 1 hour at 350 degrees.  Immediately  pour on cooled honey syrup.

   Honey Syrup

1/2 cup sugar

3/4 cup water

1 tbsp lemon juice

3/8 cup honey……For syrup-boil all but honey for 5 min. then remove and add honey. Pour on baked baklava right after cooking.

*If Pear Baklava-add l cooked pear thinly sliced

*If Rhubarb Baklava- add mix of

4 stalks of rhubarb

1 cup water

3/4 cup sugar

1 tsp almond extract

1 tsp tangerine zest

2 tbsp tangerine juice
Cornstarch to thicken (2tbsp approx)     cook all but 2 of the stalks first until really soft, mash slightly, then add other 2 and cook only until soft, thicken and cool.  Add to mix in the middle layer of the baklava.

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Blueberry Chiffon Cake with Blueberry Frosting

Ingredients:
1 cup flour
3/4 cup sugar
1 1/2 tbsp baking powder
1/2 tsp salt
3/8 cup blueberry liquid from canned blueberries
part of 1 can of Oregon blueberries, use the liquid and some of the berries
1/4 cup canola or vegetable oil
1 1/2 tsp lemon or tangerine juice
1 1/2 tsp lemon zest
4 eggs, separated into whites and yolks
1/4 tsp cream of tartar

Frosting ingredients:
1 1/2 cups powdered sugar
2 tbsp butter, softened
1 1/2 tsp of blueberry liquid from can
2 tbsp of cold milk
1/2 tsp lemon zest

Mix up the sugar and butter until smooth, and stir in the vanilla, zest and milk. Set Aside.

To make the cake:
Mix flour, sugar, salt, and baking powder. Using your kitchenaid mixer, beat in the blueberry liquid, oil, tangerine or lemon juice, egg yolks and lemon zest until smooth.

In a separate bowl, beat the egg white with the cream of tartar until it forms stiff peaks. Slowly pour the egg yolk mixture into the egg white, and fold, trying to not lose the air in the egg whites. Pour into a greased 8 inch cake pan. Bake for 1 1/4 hours at 325 degrees F until it springs back when touched lightly. Invert on a cooling rack, and leave in the pan until it is cool, remove pan, and frost.

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Cannolis-Italian Cannolis

Ingredients:
4 cups flour
1/4 tsp salt
2 tbsp sugar
3 tbsp butter, softened
2 egg yolks
1 1/2 cups white wine

If making chocolate ones, you'll also need
1/3 cup of cocoa and 1/4-1/2cup chopped nuts

Canola oil for frying

Filling can be whatever you like, even just sweetened whipped cream.
But this time, going more traditional including ricotta,

Filling:
1 cup ricotta cheese
1/2 cup powdered sugar
1/2 cup heavy whipping cream
1/2 tsp vanilla extract

For the chocolate ones, part off some of the filing, and add 1/3 cup of cocoa.

To make the shells, mix flour, sugar and salt in a bowl. Cut the butter into it. You're looking for the size of small peas as you work the butter. Add egg yolks and stir with a fork. Stir in the wine, 1 tbsp at a time until it starts to form a ball and the dough clings together. Form into a bowl and let it stand for 30 minutes.

Roll dough very thin on a floured board. Use a large 4 inch biscuit cutter or margarita glass and cut dough with top of glass or large cutter, then use a paring knife to cut all around the edge. Wrap around a cannoli roller (shown below), overlapping the ends and press to seal.

Fry 1 or 2 at a time in 360 degree F oil for about 1 minute, turning to brown all sides.

Remove from oil and drain on a paper towel. Let cool for a few minutes before removing the tube. You would do well to have 4 or more to continue cooking throughout the process. To remove, hold down lightly on the cannoli shell, and slide the tube out.

Mix up the filling ingredients and fill with a piping bag. This is one place the piping bag really comes in handy. You can use a plastic ziplok bag and cut a small tip in one corner, but there is no substituting a piping bag in this case.

The regular ones are done. For the chocolate ones, clean and fill the piping bag with the chocolate mixture, and when done, dip one end in the chopped nuts.

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Cheesecake with Walnut crust and berries
This one is seriously my favorite cheesecake. Don't let the amount of pictures make you think it's hard, because it isn't. ( If Gluten intolerant, use Gluten free flour for the crust)

Ingredients for Filling:
12 ounces of cream cheese
1 cup of ricotta cheese
2 cups cool whip, or homemade sweetened whipped cream
2/3 cup of powdered sugar
1 cup orange juice (I like to buy fresh squeezed orange juice)
1 packet of gelatin (equal to 1/4 ounce of the gelatin powder)
Optional- 1 cup of chopped strawberries
                1 1/2 cups of blueberries
                2 tsp Port wine

Ingredients for crust
1/2 cup butter
1 cup flour (or gluten free flour)
1 cup of walnuts
1/2 cup powdered sugar
Making the Crust
Cut the butter into smaller cubes.  Add to the flour and powdered sugar in a clean bowl.

Start to work with your hands or a pastry blender.  You are looking for the butter to spread out into the flour and sugar mixture and start to form a ball of dough.  It will seem too dry at first, do not add water.  Keep mixing until almost together.

Add the walnuts. You can chop them ahead of time, but I find just breaking them up with my hands as I knead it works fine.

Once the nuts are in, it really starts to form a nice ball.

Spray 9" spring form pan or pie plate tin with non stick spray or grease the pan with margarine.   Take your ball of crust dough, and press over bottom. Bake approximately 25-30 minutes at 350 degrees F. When done, it changes color slightly and is more of a solid crust.

If you don't have a spring form pan, a pie plate will work fine.  Until this last Christmas I used a pie plate.

Let cool and start the filling.  

To make the filling:

Ingredients for Filling:
12 ounces of cream cheese
1 cup of ricotta cheese
2 cups cool whip, or homemade sweetened whipped cream
2/3 cup of powdered sugar
1 cup orange juice (I like to buy fresh squeezed orange juice)
1 packet of gelatin (equal to 1/4 ounce of the gelatin powder)
Optional- 1 cup of chopped strawberries
                1 1/2 cups of blueberries
                2 tsp Port wine

Heat the Orange Juice in small pan, sprinkle gelatin over the juice and let soften l minute.  Heat, stirring constantly, until gelatin dissolves and thickens-about 3 minutes. Let cool or put in the freezer for 10 minutes.

Then blend the cream cheese and ricotta cheese in a large bowl until smooth.  stir in the powdered sugar. 

Add the cooled gelatin mix to the cheese mixture, on low at first, then higher, blend until smooth.



A rolled towel under your bowl will help.



 Fold in the cool whip or whipped cream.  Folding is a technique where it leaves a lot of air and volume in your dish.





Using a rubber spatula, you place in the batter with the edge of the spoon (Figure 1), flatten out the spoon and scrape the bottom of the bowl (figure 2), and then lift out with the edge of the spoon side again, and place that spoonful on top (Figure 3).  Turn the bowl and continue this method until all mixed in and creamy



Figure 1



Figure 2

Figure 3


Ready to fill onto the crust.

 Spread into crust.
You can easily smooth it out nicely with an offset spatula. 

Chill 6 hours in the refrigerator.  Remove exterior spring form when thoroughly chilled and voila.

For something extra special, try adding decorations or berries.  I added Strawberries and blueberries drizzled with port wine on mine.

 Cut up the strawberries into small pieces. I usually slice them first the long way, then turn them and slice into rough julienne or long strips, and then cut the long strips into 3-4 pieces.  Blueberries, just washed, dried a little with a paper towel.

 I added 1 tsp of old Port wine to each bowl of fruit before adding to the cheesecake.

Mix up a little to get all berries covered.  Also good when berries aren't as sweet as you'd like.

I wanted to do a heart design in the center and blueberries all around.  I took a cookie cutter and placed it where I wanted the heart to be, and pushed it in about 1/4 of an inch.

Then I started to fill in the strawberries.

I also did a row of blueberries lined around the heart to help it stand out once the form is removed.

Continue to fill in the blueberries.  I could have used more blueberries, now that I look at it in a picture.  Press the heart into the cheesecake a little more so even with blueberries.

Sprinkle with powdered sugar.

Chill in the refrigerator for 6 hours.  Once done, remove the cookie cutter, comes out easily.  Use a knife, and cut around the pan edge to loosen and free up easily.

Remove the spring form ring of the pan.  Use a large spatula to pick up whole cake and transfer to a serving plate.  This crust holds up to that well.

Finished !

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               Chocolate Is Good For You

Finally, some good health news for something other than brussel spouts or broccoli, like them too, but wouldn’t we all prefer a small piece of chocolate guilt free?

Dark Chocolate

For maximum benefits, eat 100 grams or 3.5 ounces of dark chocolate per day

·        Cardiovascular Health: Studies show that eating chocolate, primarily dark Chocolate, may contribute to improved cardiovascular health.   It can result in enhanced blood flow, healthy cholesterol levels and in some cases, reduced blood press.

·        Blood Pressure:  Flavanoids found in dark chocolate relax blood pressure through the production of nitric oxide, and balance certain hormones in the body.

·        Lower Cholesterol:  Dark Chocolate has been shown to reduce LDL cholesterol, the bad cholesterol.

·        Antioxidants:   It is a source of natural flavanol antioxidants.  Dark Chocolate and cocoa are as good for you as green tea and blueberries.  It’s because chocolate comes from the cacao or cocoa bean which grows on the cacao tree, and are full of natural plant nutrients.   Dark Chocolate has the highest percentage of cocoa solids, and therefore delivers more flavanol antioxidants.   These plant compounds act as antioxidants in food and may reduce the risk of many kinds of illness, from heart disease to cancer.  Antioxidants protect the body from aging caused by free radicals, which can cause damage that leads to heart disease.  Dark Chocolate contains 8 times more antioxidants than strawberries.

·        Green Tea, Red Wine –Dark Chocolate and cocoa contain cell-protecting flavanol antioxidant compounds.  Two tablespoons of natural cocoa have more antioxidant capacity that 3 ½ cups of green tea, ¾ of blueberries and 1 1/3 glass of red wine.

·        Additional Benefits: it stimulates endorphin production which gives a feeling of pleasure/kit contains serotonin which acts as an anti-depressant.

Milk Chocolate:   

The down side, is dark chocolate is the one.  The milk chocolate does not have the same affect.

White Chocolate:  

The down side, is dark chocolate is the one.  The white chocolate does not have the same affect.

One tip, researches say to avoid milk with your dark chocolate-it prevents antioxidants from being absorbed.

 So, eat healthy, and eat chocolate !

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Chocolate souffle with semi sweet chocolate sauce and whipped cream

Ingredients for sauce:

1 square of unsweetened baking chocolate

½ cup of semi sweet chocolate baking chips

2 tbsp of low calorie margarine or butter

2 tbsp of sugar

¼ cup of water

Ingredients for souffle

1/3 c sugar

1/3 cup cocoa

¼ cup flour

1 cup milk ( I use 2%milk)

3 egg yolks

2tbsp low calorie margarine or butter

2 tsp vanilla

4 egg whites

l/4 tsp cream of tarter

l/8 tsp salt

3tbsp sugar

Semi sweet chocolate Sauce directions- melt the unsweetened chocolate, the semi sweet chocolate, and the margarine in a sauce pan until smooth. Add the sugar and then Add approx. ¼ cup of water until of desired consistency.

Souffle Directions: mix the 1/3 cup of sugar, the cocoa, and flour in saucepan. Gradually stir in the milk. Heat to boiling stirring constantly, remove from heat.  Beat egg yolks .  beat in about 1/3 of the cocoa mixture. Gradually stir in remaining cocoa mixture. Stir in the margarine and the vanilla, cool slightly. 

Place oven rack in lowest position. Heat oven to 350 degrees F. butter and sugar 6 cup souffle dish or 4 smaller ones.  Make a foil band of aluminum foil 2 inches longer than circumference of dish. Butter and sugar on side of band. Extend dish by securing band,buttered side in, around outside edge.

Beat egg whites, cream of tarter and salt in 2 ½ quart bowl until foamy.  Beat in 3tbsp of sugar, l tbsp at a time until stiff and glossy.  Do not under beat. Stir about ¼ of the egg white into chocolate mixture and fold in remaining egg whites.  Carefully pour into souffle dish or dishes. Bake the single souffle for 1 hour and 15 min. bake the individual souffles for 50 minutes. Serve immediately with whipped cream (cool whip is good too) and the chocolate sauce.

Do ahead tip, do all but the egg whites and folding in beforehand and put in the refrigerator. Then right before you want to bake them, make the egg whites last minute, fold into the cocoa batter and bake.

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 Cream Puffs

Ingredients:

4 eggs

1 cup of flour

1/2 cup butter or margarine (butter makes them better)

1/2 cup of Powdered sugar

Filling:

1 1/2 cups whipping cream

1/3 cup powdered sugar

1 tsp vanilla

Mix on medium speed until starts to thicken a little, switch to high speed.  Use the whisk attachment.  When almost done, add the sugar and the vanilla.  This can easily be altered to your preferences.  Try adding almond extract or jelly, fruit, etc..

To Make the cream puffs:

 

Melt the butter in the water over medium heat, and bring to a boil.

Using a whisk, mix in the flour, don't worry if it looks like it wont' mix, it will.

Mix until it starts to form a ball.  Next you will add in the eggs all at once.  I have done this with a whisk in the same pan, but have found a mixer will save you worry and trouble.

Place pan ingredients into the mixer, adding the eggs all at once. Mix a few minutes until smooth as shown below.

You can use a pastry bag to get these perfect, but I really enjoy the rustic difference once they're cooked.  I flatten slightly with a spatula, but not necessary.

     Bake at 400 degrees F for 25 minutes until golden brown.  Cool on a rack for 10-15 minutes.

Using a bread knife or serrated knife, cut in half.

How they look inside.

You can also use a pastry bag for inserting the filling.  They are almost hollow inside, so simply insert into the side or bottom of puff, and squeeze some filling into it.  If cut in half, much easier to add the cream by a spoon, or add additional items you may want in them.

Pastry bag.  This is used by inserting a large tip inside at the end of the bag.  Then add the whipped cream, and push the cream down into the tip by twisting the upper part of the bag.  As the amount of cream goes down, continue to twist the bag to keep air pockets from forming.

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 Fig Creme Brulee

Ingredients:
4 egg yolks
3 tbsp sugar
2 cups heavy whipping cream
1/3 cup brown sugar
8 figs, sliced in half

Makes 8 small creme brulee.

Beat the egg yolks in a mixer on high speed until thick and lemon colored, about 4-5 minutes. Slowly beat in the white sugar. In a separate pan, heat the whipping cream in a medium saucepan over medium heat just until hot. Add half the cream to the eggyolk mixture , stir, and then stir all of that into the hot cream remaining in the saucepan. Simmer, not boiling over medium to low heat for 5-8 minutes to thicken. Add a small amount of the sauce into each of the 8 ramekins, and then 1 fig, cut in half into each dish. Pour remaining mixture into 8-6 ounce ramekins or 1 pie pan. Cover and refrigerate at least 2 hours, but no more than 24 hours. Sprinkle with brown sugar. You can either use a torch to warm and crisp the top or bake in the oven. For the oven, you would broil at 450 degrees F for 3 minutes until the sugar forms a crispy melted crust. Decadent and yummy.
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Fruit Appetizer, with fancy cheeses & sage honeycomb

This is so easy, use whatever items you like.  I enjoy it spread out on a large plate, and making the cheeses in different

shapes. This appetizer has apple slices, raspberries, Ireland Dubliner cheese, Aged Cheddar cheese, Parmesan cheese triangles, and Sharp Cheddar, almonds and sage Honeycomb.

 Sage Honeycomb-surprisingly good with fruit and cheeses.  We went to a tasting menu at the Ritz Carlton one time, and they served their cheese course with honeycomb, so I tried it at home, and loved it.

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Orange Chiffon cheesecake & Brandy Saffron Cheesecake

Orange Chiffon Cheesecake
                                   (can be made diabetic safe as well-see Vegan,Vegetarian & Diabetic Recipes)
               (doesn't taste orange, it's my regular cheesecake)
         Crust
  3 cups graham cracker crumbs
  l 1/2 sticks  (3/4 cup) margarine (I use low calorie margarine)
  you can add sugar to this if you want, but it isn't necessary
         Filling
   l cup orange juice*
   l envelope unflavored gelatin ( or l tsp)
   l2 oz. low calorie cream cheese
   l cup low fat ricotta cheese
   l2 packets of equal or 1/2 cup of sugar substitute
   2 cups cool whip ( or sweetened whipped cream)*
   directions-       
Crust --spray 9" spring form pan or pie plate tin with non stick spray or grease the pan with margarine.   mix the ingredients and press over bottom and 1/2 up the side . Bake approx. 8-10 minutes. cool.  When done, it changes color slightly and is more of a solid crust.
 Filling--Heat the Orange Juice in small pan, sprinkle gelatin over the juice and let soften l minute.  Heat, stirring constantly, until gelatin dissolves-about 3 minutes.

 Then blend the cream cheese and ricotta cheese in a large bowl until smooth.  stir in the equal or sugar substitute.  Add the gelatin mix to the cheese mixture, blend until smooth. Fold in the cool whip or whipped cream and spread into crust. Chill 6 hours in the refrigerator.

  * Brandy Saffron Cheesecake- the same with these exceptions: the cool whip or whipped cream is omitted and the brandy saffron cream is used in it's place.

Brandy Saffron Cream-worth trying just for the cream- omg-really good-       l cup of heavy cream
                       a nice pinch of saffron-20-30 strands
                      l shot of good brandy (vsop cognac is best)
                      4  individual packs of equal or sugar substitute

Whip the cream until almost done , add the equal, when whipped completely, add the brandy all at once, whip just a bit more to mix in and stop. then fold into the other cheese mixture as you would in the above recipe.  ( If your guest don't drink alcohol, you can cook the shot in a small pan until it reduces by 1/2 and then all the alcohol will be burned off)Comes out a little yellow with some red flecks from the saffron , really good.
     can be used by itself as a dessert topping that's amazing, with berries etc.,; or is great as a substitute for the sweetened whipped cream ( or cool whip) in the above recipe.

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  Peanut butter Nut Cookies
The last peanut cookie recipe you will ever need.

Ingredients:
2 1/2 cups flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp of nutmeg (freshly grated is best)
1 cup of butter
l cup chunky peanut butter
l cup brown sugar
3/4 cup of white granulated sugar
2 eggs
1 1/2 cups (1 1/2 cups before chopping) deluxe mixed nuts, or specialty nuts of your choice

1/4 cup additional white sugar for rolling cookies in before baking.

Preheat oven to 350 degrees F.
Mix together the flour, nutmeg, and baking powder, set aside.
In another mixing bowl, or your kitchen Aid mixer, mix together the butter and sugars until smooth and creamy.   Add eggs in one at a time, mixing after each addition. On a low speed, slowly add the flour mixture.  Roll into 1 1/2 inch balls.  Place ball into the 1/4 cup of sugar reserved, and roll them around covering all sides.  Place on a baking sheet 2 inches apart.  Next get a small bowl of water, and a fork.  You are to place the fork in water and press the cookies out flat. Then back into the water with the fork and press the other direction.  Continue with all the cookies the same way.  Right before you bake them, take any remaining sugar and sprinkle a pinch of sugar on the tops.  Bake for 22 minutes until golden brown.  Cool on a rack and enjoy.  These are my favorite peanut butter cookies, been working on them for years, finally totally happy with them.

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Pecan Pie




Ingredients:



pie crust for a 9 inch pie (homemade or pillsbury pie crust)



2/3 cup sugar



1/3 cup butter, melted



1 cup corn syrup



1/2 tsp salt



3 eggs



1 1/2 cups pecans









You can make this as a whole pie or 13 individual pies(1/2 of the filling) with this recipe. For the smaller pies, I used small 4 ounce ramekins and only 1/2 of the filling mixture.









Prepare pastry and place into a greased pie pan or ramekins.









Beat the sugar, butter, corn syrup, salt and eggs with a mixer. Stir in pecans, and pour into pastry lined pie pan.









Bake at 375 degrees F for 1 hour. Smaller ramekins bake at 375 degrees F for 30 minutes.



Refrigerate until chilled, about 2 hours.

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 Strawberry Ice Cream
Ingredients:
1 1/2 cups cream
2 1/2 cups milk ( I use 2% fat)
1-2 tsp lemon juice
1 cup sugar
2 tsp vanilla
1 pint strawberries-remove tops, and slice and chop into small pieces- 2 cups
1 1/2 cups granulated sugar
2 tsp. lemon juice

Instructions Mix the strawberries, sugar, lemon juice, and vanilla in a small bowl.   Use a fork to squish the berries, and  allow the berries to macerate for 30 minutes. Stir in the cream and milk.  Add the maserated strawberry mixture.  Pour into ice cream maker and freeze according to instructions. This usually takes about 40 minutes.
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Suisse Mocha Mousse

Ingredients:
1 tsp hot water
1 large rounded tbsp of suisse mocha coffee
1 cup (6 ounces) of semi sweet chocolate chips
1-14 ounce can of sweetened condensed milk
1 3/4 cup whipping cream

Disolve the coffee in the hot water, and set aside. Melt the chocolate chips in a small pan, and when completely melted, remove from heat, and stir in the sweetened condensed milk and the coffee mixture.

Whip up the whipping cream on high speed until it becomes thick and whipped cream.

Fold into the chocolate mixture. Place about 1/2 cup of mouse into each glass. Refrigerate for 3-4 hours, so yummy.
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Tangerine and Strawberry Ice Cream-Store bought cone

Ingredients:
1 1/2 cups cream
2 1/2 cups milk ( I use 2% fat)
1-2 tsp lemon juice
1 cup sugar
2 tsp vanilla
1 pint strawberries-remove tops, and slice and chop into small pieces- 2 cups
3 1 1/2 cups granulated sugar
2 tsp. tangerine juice
zest from 1 tangerine

Instructions Mix the strawberries, sugar, tangerine juice, tangerine zest and vanilla in a small bowl. Use a fork to squish the berries, and allow the berries to macerate for 30 minutes. Stir in the cream and milk. Add the maserated strawberry mixture. Pour into ice cream maker and freeze according to instructions.