What do I do with Pear Preserves?

First of all...SHARE!  

Remember the Pear Preserves?  It was my first time and it turned out perfect!

Three of the jars of preserves went to my family in California.  I bought English Muffins for the first time in years so the hubby could have delicious pear preserves on "toast."  I don't normally buy bread so most of the muffins went into the freezer so we can eat them whenever and not have to worry about them going moldy.

My favorite so far?  Pear Preserves over Vanilla Frozen Yogurt!  It's so simple and so easy!

Enjoy!

Linking up HERE.

Sweet Peach Frozen Yogurt

Fall has officially begun but you wouldn't think so where I live.  It feels like summer!  I made this delicious frozen yogurt before I went on vacation and was surprised to see a bit left when I returned.  The recipe is almost identical to the Caramel Pear Frozen Yogurt.

Sweet Peach Frozen Yogurt

adapted from The Do It Yourself Mom

Ingredients

1 large or 2 small peaches, chopped

1/2 cup sugar (divided)
3 cups plain yogurt (homemade works great!)

Directions

After you chop the peaches, put them in a small saucepan with 1/4 cup of sugar. Saute over low heat to caramelize the sugar. It may take a while to cook out the excess liquid from the peach to allow the sugar to thicken and caramelize.

 Remove from heat, and allow the caramelized peach to cool.

Stir 1/4 cup of sugar into the yogurt.

Add the cooled peach pieces and stir to distribute evenly.

Freeze in an ice cream freezer, or follow these instructions to freeze in your regular freezer.

*Don't forget, October 4th at Back to the Basics!  The Salsa Garden Giveaway!

Linking up HERE!

No-Churn Ice Cream Recipes (part 2)

Hazelnut Mocha Fudge Swirl Ice Cream

from Kevin and Amanda

2 cups heavy cream
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
2 tablespoons Hazelnut or French Vanilla ground coffee
1/2 cup Smucker’s Milk Chocolate Ice Cream Topping
1 bottle Smucker’s Magic Shell Chocolate Fudge Flavor

Combine the cream and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat to dissolve the coffee. Remove from heat and strain the mixture into the bowl of your mixer. Cool in fridge. Meanwhile, whisk together sweetened condensed milk and chocolate ice cream topping in large bowl. Set aside.

When chilled, beat the cream to stiff peaks. Fold into sweetened condensed milk mixture.

Pour into a 2-quart container and cover. Store in freezer. After 1 hour, remove from freezer and swirl on the Chocolate Fudge Magic Shell. Stir gently once or twice. Return to freezer for another hour, then remove and gently stir, breaking up the fudge shell. Add more if desired, and repeat 2-3 times as desired.

No-Churn Blueberry Cheesecake Ice Cream

from Kitchen Simplicity

200g spreadable cream cheese (about 3/4 cup)

1 can (14oz) sweetened condensed milk

2 teaspoons vanilla extract

2 cups heavy (whipping) cream, cold

3/4 cup blueberry syrup

In a stand mixer with the paddle attachment, beat cream cheese until creamy and smooth. Slowly add condensed milk, creaming between each addition to avoid lumps. Stir in vanilla extract and heavy cream. Switch to the whisk attachment. Beat on medium-high speed until stiff peaks form when beaters are lifted.

Spread half into an 8×8 inch, square baking dish. Dollop with half of blueberry syrup. Top with remaining cream mixture, spreading evenly. Dollop with remaining blueberry syrup. Using a knife, swirl the syrup into the cream mixture. Cover with foil and freeze for 6 hours or until firm.

No-Churn Ice Cream Recipes (part1)

Coffee Ice Cream with Cacao Nibs

adapted from everyday food

1 can [14 ounces] sweetened condensed milk
1 tablespoon pure vanilla extract
1/2 cup strong cold coffee or cold press
2 cups cold heavy cream
1/3 cup cacao nibs

In a medium bowl, stir together condensed milk, vanilla, coffee and cacao nibs.

With a standing mixer, whip cream on medium high until soft peaks form. Whisk one third of whipped cream into coffee mixture. Fold remaining whipped cream into coffee mixture until incorporated. Pour into a regular sized loaf pan, and freeze until firm, 6 hours (or, covered, up to 1 week).

Cinnamon Bun Ice Cream

from Kevin and Amanda

2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 tsp ground cinnamon
1/2 teaspoon vanilla extract

Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream.

Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.