I love food cooked in a charcoal grill. I hate cooking on a charcoal grill. The smoke is always in my face and once I even dumped a whole rack of hamburgers into the fire. You can grill the vegetable packets if you want to. I put them into the oven. You can alter the contents as well. Be sure to slice onions, potatoes and carrots thinly, as they take longer to cook.
Sugar Cream Tart is ever so delicious. You can use any chopped candy you like and homemade shortbread crust. I assure you Ann Keiser’s recipe will find a home in the front of your recipe box. It’s not really intended for pie crust. I just couldn’t resist using it.
I love extra thick, double chocolatey chocolate malts. Why not malt ice cream with chocolate sauce garnished with malted milk balls? It is so smooth and creamy. I fully intend to make chocolate next time. Of course I’ll use chocolate sauce and malted milk balls with it, too.
Grilled or Roasted Vegetable Packets
1/2 cup butter, melted
2 teaspoons dried herb blend of your choice
4-5 (one-inch) pieces of asparagus for each serving
1-2 strips each red, green and yellow bell peppers, for each serving
2 mushrooms, sliced, for each serving
5-6 slices yellow squash, for each serving
5-6 slices zucchini, for each serving
1 slice sweet onion, for each serving
5-6 slices potato, for each serving
5-6 thin slices of carrot
Salt and pepper to taste
Preheat oven to 375°. Tear off one large piece of foil for each serving.
You need enough to wrap the vegetables plus a little space. Spray each piece lightly with Pam. Layer vegetables atop each other starting with potatoes. Drizzle with melted butter; sprinkle with herbs, salt and pepper. Wrap securely but leave space for steam. Place on a baking sheet.
Bake 20 minutes or until potatoes and carrots are tender. Open carefully. Serve in the foil for casual dining.
Sugar Cream Tart
For the crust:
3/4 cup shortbread cookie crumbs
1/4 cup graham cracker crumbs
1 tablespoon melted butter
Preheat oven to 350°. Combine all ingredients. Press into the bottom and up the sides of a 9-inch two-piece tart pan. Place on a sheet pan. Bake until lightly golden. Cool completely.
For the filling:
8 ounces cream cheese at room temperature
1/2 cup half and half
1/4 cup sugar
3 tablespoons butter, at room temperature
1 teaspoon vanilla
1 white chocolate large Symphony candy bar with toffee bits and almonds chilled and crushed
20 malted milk balls, crushed
In a large bowl, beat cream cheese, butter and sugar until smooth. Add eggs, one at a time and beat until incorporated after each. Add milk and vanilla; beat until smooth. Return crust to baking sheet. Spread chopped candy and crushed malted milk balls evenly in crust. Pour cream cheese mixture over all. Bake 30 minutes. Cool completely. Chill until serving time.
1/2 pound melted butter
1/2 cup sugar
1/3 cup corn starch
3/4 cup self rising flour
1 1/3 cup all purpose flour
1 teaspoon vanilla
Pinch of salt
Preheat oven to 400 degrees
In a medium bowl, combine dry ingredients. Pour in butter and vanilla. Mix well. Spread evenly in an 8x8 -inch baking pan. Bake until golden. Remove from oven, score into squares and sprinkle with sugar.
Vanilla Malt Ice Cream
1 envelope plain gelatin
1/4 cup cold water
3 cups half and half
2 cups whipping cream
1 teaspoon vanilla
3 1/2 ounces vanilla (or chocolate) malt powder
1 cup sugar
1/8 teaspoon salt
In a small cup, sprinkle gelatin over water. Mix. Set aside.
In a medium size heavy saucepan, heat two cups of the half and half until tiny bubbles appear on the side of the pan. Add gelatin mixture. Stir well. Add sugar and stir until melted. In a medium bowl, whisk together remaining milks, vanilla, salt and malt powder until no lumps are visible. Combine the mixtures. Strain into ice cream maker and proceed according to the manufacturer’s directions.