Cream Scones

Ingredients
2 cups cake flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons sugar, plus more for sprinkling
1/2 teaspoon salt
4 tablespoons butter or other shortening
1 egg plus 1 egg yolk, well beaten
1/3 cup light cream
1/2 cup dried cherries
1 lemon, finely zested
1 egg white, slightly beaten

Directions
Preheat the oven to 450 degrees F.

Sift the flour, and then add the baking powder, sugar and salt and sift again. In a large mixing bowl, cut in the butter or shortening. Add the egg, egg yolk and cream all at once and stir until all the flour is dampened. Mix in the dried cherries and lemon zest. Then stir vigorously until the mixture forms a soft dough and follows a spoon around the bowl. Turn out immediately onto a slightly floured board and knead 30 seconds. Using a rolling pin, roll out until the dough is about 1/2-inch thick, and then cut into triangles. Place on an ungreased baking sheet. Brush the tops lightly with the egg white, and sprinkle with some sugar. Bake for 12 to 15 minutes.

SOURCE

Fried Ice Cream

Ingredients

• 1/2 to 1 gallon vanilla ice cream
• 4 egg whites
• 4 cups crushed cubed cereal (recommended: Golden Graham)
• Vegetable oil, for frying
• Cinnamon, honey, whipped cream, chocolate sauce, optional garnish

Directions

Line a rimmed baking sheet with parchment paper or a silicone baking sheet. Scoop the ice cream into 2-inch balls and freeze on prepared baking sheet for a least 2 hours.

Lightly beat the egg whites in a medium bowl. Put the crushed cereal in a separate medium bowl. Dip a frozen ice cream ball into egg whites and then roll in the crushed cereal and return to the baking sheet. Repeat the procedure with the remaining ice cream balls, egg whites, and cereal. Put the baking sheet into the freezer and freeze for at least 2 hours or overnight.

*Cook's Note: For extra crispiness, dip the coated ice cream balls again into the egg whites, and reroll in the crushed cereal

In a large Dutch oven or fryer, pour vegetable oil to a depth of 4 inches and heat to 375 degrees F.

Fry the ice cream balls, in batches if necessary, until golden, about 1 minute. Remove from the oil and drain on paper towels. Transfer to a serving platter and serve immediately with optional garnishes, if desired.

SOURCE

Deep Fried Ice Cream

Mama’s Divinity

Ingredients:

2 cup chopped pecans
1 teaspoon pure vanilla
3   egg whites
3/4 cup cold water
1 cup white corn syrup
4 cup sugar

Directions

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water.  Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees on a candy thermometer, bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes.  Stir in pecans.

Using two spoons, drop the divinity onto waxed paper, using one spoon to push the candy off the other.  This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream.  If the candy becomes too stiff, add a few drops of hot water.  You will need to work fast when making this type of candy.

Let sit for 30 minutes and serve.

SOURCE:  Mama's Divinity