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Saturday, May 03, 2008

Edible Peanut Butter-Honey Clay dough and Lemon Cream Sherbet

The Altitude Adjustment Section
Here are two crazy recipes I found while wandering around Susan Purdy’s award wining cookbook The Family Baker. This book was the jumping-off point for much of our research for Pie in the Sky. These two recipes however, were not included because altitude has no effect on them, and one of them is really just for playing with your food.

Edible Peanut Butter honey Clay dough

1/2 cup peanut butter
2 tablespoons wheat germ
2 tablespoons honey
5 to 6 tablespoons non-fat dry milk powder

In a mixing bowl, with a sturdy wood spoon, combine everything except 1 tablespoon of the dry milk. Stir till the mixture is smooth and easy-to-handle. Add last tablespoon of dried milk if dough is too sticky. Chill dough for 15-30 minutes before using. This is great for making cake decorations or little treats for kids like turtles or insects. Susan suggests using licorice for creepy spider legs, or dried fruit for eyes and ears. Refrigerate them and they will harden a bit.

Lemon Cream Sherbet

1 pint (2 cups) heavy cream
1/2 cup plain yogurt, lemon yogurt, or sour cream
1 6 ounce can frozen lemonade mix concentrate, undiluted
1/2 cup sugar
1/4 tespoon salt
Grated zest of 2 lemons, hey it seems to be a lemony day!

Puree all above ingredients in food processor till thick and smooth — about 2 minutes. Pour into freezer container and let freeze for about 2 hours. Remove from freezer and break up ice crystals with a fork and then cover and return to freezer and freeze for at least 3 hours, or overnight. To serve, let mixture soften at room temp for 15-20 minutes, or until soft enough to scoop. Nice with some fresh berries. Now if you wanted to get creative you could use Greek yogurt for a more dominant flavor, or switch to tangerine or orange juice concentrate.