Last month my friend Syble and I took a day trip to South Georgia on a quest for fresh fruits and vegetables to till our freezers or in Syble’s case her canner. I don’t do much canning. Pickles are about my extent of canning, but she puts up beans, peas, and tomatoes. We found just what we were looking for Silver Queen corn, cream peas, pink-eyes, butter beans, tomatoes, watermelon, Athena cantaloupes, and peaches. I love peaches and last year for some reason I did not buy any and I regretted it all year. So this year I picked up a box.
Nothing says summer like a big scoop of ice cream and what makes it even better is when you can make it right at home. This ice cream is so rich, creamy, and oh so chocolatey. The chocolate is intense, but not bitter. The texture is as smooth as satin. Trust me it is so good you will never buy chocolate ice cream again. Just think the best ice cream you have ever had!
Cream Puffs or Choux Pastry can be intimitating to some when it comes to baking, but yet they are really simple. It could take a couple of times baking them to get the hang of it, but on the positive side even the bad puffs are good! My high school students were amazed when I made these melt in your mouth puffs of cream. The topic of the day is leavening agents and this particular one is steam. The amount of steam could be a problem , but I will cover that later in some hints to follow when making the perfect Choux Pastry.
The Teacher Cooks 