Creamy Watermelon Sherbet

Special thanks to National Watermelon Promotion Board for this awesome recipe!

Creamy Watermelon Sherbet
 
Author:
Ingredients
  • 5 cups watermelon puree (about 1 large watermelon)
  • 1 ½ tablespoons unflavored gelatin
  • 1 ½ cups sugar
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups milk
  • 1 ½ teaspoons fresh lime juice
Instructions
  1. Soften gelatin in ½ cup of the watermelon puree. Let stand 5 minutes at room temperature and then heat gently to dissolve gelatin. Cool slightly.
  2. Add remaining watermelon puree, sugar, nutmeg, lemon juice and milk to gelatin mixture.
  3. Freeze in ice cream freezer according to appliance directions.

 

Tempura Pretzel Bread With Ice Cream

Tempura Pretzel Bread With Ice Cream
 
Author:
Ingredients
  • 8-10 pcs. Labriola Pretzel Bread, cut into 1 -2” pieces
  • ¾ cup beer (do not use a dark beer!)
  • ¾ cup rice flour
  • ¾ teaspoon salt
  • ¼-1/2 teaspoon scichimi togarashi (optional)
  • 1 teaspoon garlic powder (optional or to taste)
  • vegetable oil (for deep frying)
  • 1 cup chocolate sauce
  • 1 cup caramel sauce
  • powdered sugar
Instructions
  1. In a bowl whisk beer with the rice flour until very smooth.
  2. Add in salt and garlic powder and chili pepper (if using).
  3. Let sit out at room temperature for 10 minutes.
  4. Heat oil to 375 degrees.
  5. Dredge the pretzel bread into the batter coating completely with batter, letting any excess drip off.
  6. Deep-fry turning once until golden (about 3 minutes).
  7. Transfer to a plate lined with paper towels.
  8. Place tempura pretzel bread in a bowl, add your favorite ice cream.
  9. Top with chocolate sauce, caramel sauce and powdered sugar.

 

The Old Farmer’s Almanac Everyday Baking

Everyday Baking features 118 original recipes by celebrated baker and longtime Almanac collaborator Ken Haedrich. A winner of the Julia Child Cookbook Award, Haedrich may be best known as the author of Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie, which was recently named one of the best baking books of the past 25 years by Cooking Light magazine.

Everyday Baking, with its handy reference section and time-tested advice sprinkled throughout, demystifies the art of baking and will inspire home bakers of all skill levels to make delicious breakfast treats, after-school snacks, and impressive desserts. The easy-to-follow recipes in Everyday Baking don’t demand unusual ingredients or abstract cooking techniques, but rather just a desire to make delicious home-baked goods completely from scratch.

Everyday Baking is available online at Almanac.com or wherever books and magazines are sold.

I love this baking cookbook. All the ingredients are easily found in your pantry. I also love some of the little tips in here — like have warm ingredients when making cookies. I never thought about my eggs needing to be room temperature! They have recipes for things you are actually going to make – like Chocolate Chip Cookie Bars.

I highly recommend checking out The Old Farmer’s Almanac Everyday Baking.