Now fess up. Bet you were wondering when I was going to post a sweet treat for the week now weren't you.
We've been busy the last couple of days installing all those cedar shakes I stained last fall. The good news is we're almost done. The bad news is by almost done I mean we're almost done installing all the shakes I had stained. There's still 3 sides of the house left to do and I'm beginning to wonder if we'll ever get finished. Are you laughing yet?
Anyway since we're expending all this energy I figured the least I could do was make something decadent to have with our afternoon tea break. I combined 2 recipes - the crust from my favorite lemon bar recipe and the filling for a shredded apple pie to come up with these rather fabulous moist and yummy cinnamon flavored apple bars. Hey, I could have made an apple pie but I only had 2 apples AND I didn't feel like fiddling with pastry making. Just being honest here.
I don't know about you but I need ice cream with any apple goodness so I put my thinking cap on and checked the refrigerator to see what was in it. I had a carton of sour cream with a pending expiration date and a few other almost empty containers of yogurt and half and half. I put 'em all together, threw in dark brown sugar and a little booze to keep it all from freezing hard as cement and this ultra creamy, rich, slightly tart but sweet scoop of totally decadent bliss was the result.
The dark brown sugar gives the ice cream a fabulous caramel like flavor and the creamy texture's the other side of perfect, if there is such a thing.
Brown Sugar Sour Cream Ice Cream from JBug’s Kitchen Antics
16 ounces sour cream
1 cup half and half
1/2 cup yogurt
1/2 cup dark brown sugar
2 teaspoons vanilla
1/8 teaspoon salt
2 tablespoons spiced rum or bourbon
Whip all ingredients together except for the liquor for 5 minutes or until sugar is dissolved. Cover with plastic wrap and refrigerate a minimum of 3 hours. Remove from refrigerator and stir in rum. Freeze in ice cream maker per manufacturer’s directions for 20 minutes or until the consistency of soft serve. Scoop into a container with a tight fitting lid and freeze until firm. Makes about 1 quart.
1 cup all-purpose flour
1/2 cup hard unsalted butter
1/4 cup sugar
Pinch of salt
Spray a 9 x 9 inch square pan with cooking spray. Preheat oven to 350. Combine flour, sugar and salt in a bowl. Cut butter into dry ingredients until crumbled. Press into pan and bake for 20 minutes.
1 cup granulated sugar
1 tablespoon flour
1 teaspoon cinnamon
1/2 cup soft butter
1 teaspoon vanilla
2 medium granny smith apples, peeled and shredded
In a medium bowl combine sugar, flour and cinnamon until well mixed. Add butter and vanilla and whip until mixture is light and fluffy. Fold in shredded apples. Spread mixture over baked crust and return to the oven for 35 to 40 minutes or until golden brown on top. Cool to room temperature before cutting.