JANMAREE'S KITCHEN

2 cups whipping cream (for richest taste but may also be made with half & half or whole milk)

1 tablespoon vanilla

3 to 4 ounces milk chocolate, chopped (or chocolate chips – I use Ghiradelli)

6 egg yolks

6 tablespoons sugar

Topping

3 T. sugar

3 T. brown sugar

Place cream (or milk) in heavy, medium saucepan.
Bring to simmer and remove from heat.
Add vanilla and chocolate pieces and stir until chocolate is melted and mixture is smooth.
Whisk egg yolks and sugar in medium bowl to blend.
Slowly whisk in hot chocolate cream.
Let cool to room temperature, stirring occasionally, about 15-20 minutes.
Position rack in center of oven and preheat to 300°F.
Arrange six ½ cup ramekins or custard cups in shallow baking pan.
Divide cooled chocolate mixture among them.
Pour enough hot water into baking pan to come halfway up sides of ramekins.
Bake until custards are just set, about 40 minutes.
Cool custards on racks (can be prepared 1 day ahead; cover tightly and refrigerate).

I usually don’t do this step, though it makes them fancier.

Preheat broiler.
Mix sugars together.
Sprinkle over custard in an even layer.
Place ramekins on a baking sheet.
Broil 2 inches away from heat source just until sugar melts and begins to caramelize.
Let stand 5 minutes before serving.

Chocolate Creme Brulee

Pumpkin Fudge

¾ c. pecans 1 t. olive oil

Salt

3 c. sugar ¾ c. butter

2/3 c. evaporated milk 3/4 c. canned pumpkin

2 T. corn syrup 1 t. pumpkin pie spice

12 oz. pkg. white chocolate chips 7 oz. jar marshmallow cream

1 t. vanilla

For preparation of nuts:

Into small hot skillet pour olive oil. Once the oil is hot, add pecans and sprinkle with salt. Let pecans toast over medium high heat, stirring occasionally for about 5 minutes or until nuts turn a darker color.

For fudge:

Line 9x9 pan with foil or parchment paper and spray with cooking spray. Place butter into a medium-sized saucepan. Melt completely. Add evaporated milk, canned pumpkin, corn syrup, sugar and pumpkin pie spice. Stir mixture to combine. Bring to a boil over medium high heat, stirring constantly. Cool and continue to stir until it comes to 234 degrees or to the soft ball stage. Once it comes to a boil, it should take about 15 minutes to reach the correct temperature. Remove from heat and QUICKLY add marshmallow cream, white chocolate, vanilla and toasted pecans. Stir together to combine. Pour fudge into the 9x9 pan. Let cool for at least 2 hours. Store leftovers, covered tightly in the refrigerator.

Homemade Peach Ice Cream

Nothing says summer like homemade peach ice cream! This easy mix is great for a rocking chair treat on that special summer evening. —JanMaree

INGREDIENTS:

2 jars Delmonte Orchard Select No Sugar Peaches (found in produce section), chopped* (or use fresh as described below)

3 ½ c. sugar

4 t. vanilla

1 t. salt

2 qt. half and half

2 qt. heavy cream (or less)

6 T. Torani peach syrup**

Drop of red food coloring, if desired

PREPARATION

Dissolve sugar in some of the half and half, adding the salt, vanilla, and peach syrup. Put in freezer can. Add chopped peaches. Add rest of half and half, then add as much cream as the freezer bucket will hold. Stir thoroughly.

If you want extra color, add a small amount of red food coloring. Less heavy cream and more half and half may be used to make it less rich.

Use your favorite ice cream freezer and churn until the mix is thick. Let it harden and enjoy!

*NOTE for using fresh peaches: Peel 4-6 peaches, slice and cover with 1 c. sugar and 1 t. lemon juice. Allow to sit for up to an hour to allow peaches to soften and juices to be released. Then, mash peaches with a fork or gently pulse in a food processor. WARNING: If the peach pieces are too large, they will create chunks in your ice cream that are unpleasant and difficult to eat.

**Found at Walmart, Drug Emporium, United

Shirley's Southern Pound Cake

This simple Pound Cake, made with common pantry ingredients, is delicious with sliced strawberries. It is the BEST pound cake ever, and a recipe given to me by a friend and true Southerner many years ago. —JanMaree

Cream together: ¼ c. shortening, 3 c. sugar, 2 sticks butter

Beat in: 5 eggs

Add: 3¼ c. flour, 1 c. milk, ¼ t. salt, 1½ t. vanilla

Cream shortening, sugar, and butter until light and fluffy. Add eggs one at a time, beating after each addition. Add flour, milk, and salt, beginning and ending with flour. Add vanilla. Pour into a greased and floured Bundt or tube pan. Bake at 325○ for 1 hour, 25 minutes.