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Peach Ice Cream Sandwiches
When I heard the theme adventure, I instantly thought of something easy to take anywhere…ice cream sandwiches. This is a fun play on it using a light refreshing sorbet instead of ice cream.
Oatmeal Raisin Cookies
makes about 15 sandwiches
1 lb butter
6oz sugar
1lb 12 oz brown sugar
4 eggs
1 T vanilla
12 oz AP flour
1tsp salt
1½ tsp baking soda
2 tsp cinnamon
8 oz raisins
1lb 4oz. oats
Cream together in the large mixer butter and sugars. Then add eggs and vanilla scraping down the bowl a few times during mixing. Then add flour, salt, baking soda, and cinnamon. Add in three parts the oats and raising. Scoop cookies with a 6 oz scoop. For baking, press down slightly and bake at 325 degrees 8 min.
*Tip: If made that day chill before baking they will spread less
Peach Sorbet
5 large peaches
3 TBSP Good Sourwood Honey
2 cups simple syrup
Cut peaches in half and de-stone them. Keep skins on and toss with honey. In a covered pan, roast in a 300 degree oven until mushy, about 1 ½ hours. Allow to cool and puree with skins still intact in blender. (the skins give great color) Once completely smooth, strain through chinoise. Discard anything that doesn’t go through strainer. Take puree and whisk in the simple syrup. Spin in icecream machine. Once frozen, use an 8 oz scoop to portion sorbet between two cookies. Freeze solid.
Oatmeal Raisin Cookies
makes about 15 sandwiches
1 lb butter
6oz sugar
1lb 12 oz brown sugar
4 eggs
1 T vanilla
12 oz AP flour
1tsp salt
1½ tsp baking soda
2 tsp cinnamon
8 oz raisins
1lb 4oz. oats
Cream together in the large mixer butter and sugars. Then add eggs and vanilla scraping down the bowl a few times during mixing. Then add flour, salt, baking soda, and cinnamon. Add in three parts the oats and raising. Scoop cookies with a 6 oz scoop. For baking, press down slightly and bake at 325 degrees 8 min.
*Tip: If made that day chill before baking they will spread less
Peach Sorbet
5 large peaches
3 TBSP Good Sourwood Honey
2 cups simple syrup
Cut peaches in half and de-stone them. Keep skins on and toss with honey. In a covered pan, roast in a 300 degree oven until mushy, about 1 ½ hours. Allow to cool and puree with skins still intact in blender. (the skins give great color) Once completely smooth, strain through chinoise. Discard anything that doesn’t go through strainer. Take puree and whisk in the simple syrup. Spin in icecream machine. Once frozen, use an 8 oz scoop to portion sorbet between two cookies. Freeze solid.
Oatmeal Raisin Cookies
makes about 15 sandwiches
1 lb butter
6oz sugar
1lb 12 oz brown sugar
4 eggs
1 T vanilla
12 oz AP flour
1tsp salt
1½ tsp baking soda
2 tsp cinnamon
8 oz raisins
1lb 4oz. oats
Cream together in the large mixer butter and sugars. Then add eggs and vanilla scraping down the bowl a few times during mixing. Then add flour, salt, baking soda, and cinnamon. Add in three parts the oats and raising. Scoop cookies with a 6 oz scoop. For baking, press down slightly and bake at 325 degrees 8 min.
*Tip: If made that day chill before baking they will spread less
Peach Sorbet
5 large peaches
3 TBSP Good Sourwood Honey
2 cups simple syrup
Cut peaches in half and de-stone them. Keep skins on and toss with honey. In a covered pan, roast in a 300 degree oven until mushy, about 1 ½ hours. Allow to cool and puree with skins still intact in blender. (the skins give great color) Once completely smooth, strain through chinoise. Discard anything that doesn’t go through strainer. Take puree and whisk in the simple syrup. Spin in icecream machine. Once frozen, use an 8 oz scoop to portion sorbet between two cookies. Freeze solid.
Liz Williams
When I heard the theme adventure, I instantly thought of something easy to take anywhere…ice cream sandwiches. This is a fun play on it using a light refreshing sorbet instead of ice cream.Oatmeal Raisin Cookies
makes about 15 sandwiches
1 lb butter
6oz sugar
1lb 12 oz brown sugar
4 eggs
1 T vanilla
12 oz AP flour
1tsp salt
1½ tsp baking soda
2 tsp cinnamon
8 oz raisins
1lb 4oz. oats
Cream together in the large mixer butter and sugars. Then add eggs and vanilla scraping down the bowl a few times during mixing. Then add flour, salt, baking soda, and cinnamon. Add in three parts the oats and raising. Scoop cookies with a 6 oz scoop. For baking, press down slightly and bake at 325 degrees 8 min.
*Tip: If made that day chill before baking they will spread less
Peach Sorbet
5 large peaches
3 TBSP Good Sourwood Honey
2 cups simple syrup
Cut peaches in half and de-stone them. Keep skins on and toss with honey. In a covered pan, roast in a 300 degree oven until mushy, about 1 ½ hours. Allow to cool and puree with skins still intact in blender. (the skins give great color) Once completely smooth, strain through chinoise. Discard anything that doesn’t go through strainer. Take puree and whisk in the simple syrup. Spin in icecream machine. Once frozen, use an 8 oz scoop to portion sorbet between two cookies. Freeze solid.
Liz Williams