Monday, July 25, 2011

Watermelon Sorbetto

Watermelon Sorbetto (adapted from "The Perfect Scoop")

3 cups watermelon juice (puree completely in blender)
½ cup (100g) sugar
Big pinch of salt
1 tablespoon freshly squeezed lime juice

1. In a small, non-reactive pan heat ½ cup of watermelon juice with the sugar and salt, stirring until sugar is dissolved.
2. Remove from heat and combine with the remaining watermelon juice, lime juice.
3. Chill thoroughly (about an hour) then churn in your ice cream machine according to the manufacturers instructions.

Tip: David says “I find that I get about 3 cups of watermelon juice from a 1.5kg (3lb) chunk of watermelon. Cut away the skin and rind then cube the flesh, remove seeds and puree in a blender or processor."
Optional: you can add about 1 tbsp vodka and some mini chocolate chips (for "seeds") if you'd like, but I didn't try that)

Tuesday, July 5, 2011

Magic Cookie Bars

These are a BIG hit at a party or cookout!

1/2 cup butter or margarine, melted
1 1/2 cups graham cracker crumbs
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 cups semisweet chocolate morsels
1 1/3 cups flaked coconut
1 cup chopped nuts

Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray.
Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork.
Bake 25 minutes or until lightly browned. Cool. Cut into about 30 bars. Store covered at room temperature.