Author: Robert Andrews

Strawberry Desserts

Strawberry Info

  • About 200 seeds called the Achene.
  • Cold water bath, THEN cut
  • Remove tip  – Remove leaf, then use piping bag to remove plug
  • Put washed, tipped strawberries in red wine to prevent browning.  Add honey and let marinate 2 hours
  • Add sugar to macerate and make them softer – refrigerate
  • To freeze strawberries, clean them (don’t stem them) and put in the back of the fridge to get really cold – layer between paper towels – freeze by mixing with crushed dry ice in a pan, then place in a cooler (not latched) – move to a zip lock and then freeze for up to 12 months

Strawberry Chocolate

Ingredients

  • 3/4 C Ricotta cheese
  • 1/4 C Grated dark chocolate
  • Zest (fine) from one lemon
  • 1/2 C powdered sugar
  • Nice big strawberries

Step by Step

  1. Mix first four ingredients
  2. Pipe a base pile of filling on a plate
  3. Slice an X in tip of strawberry
  4. Place upside down on the pile (for stability)
  5. Pipe cream inside the strawberry
  6. Garnish with powdered sugar and mint leaves

Summer Berry Pudding

  • Cleaned, sliced and macerated strawberries
  • 8 slices of brioche or hallah – two lightly buttered
  1. Use muffin rings to cut 8 rounds out of the brioche, doing the buttered piece last, so it is on the bottom, face down
  2. Place 2 muffin rings on the parchment paper, butter side down and put the rings over top of the brioche rounds
  3. Put in about 2 TBL strawberries in each
  4. Add a second bread layer and more strawberries
  5. One more time (third layer)
  6. Add the final (fourth) bread layer
  7. Add a canning lid, then put a can of food or soda on top to gently press down
  8. Refrigerate 8-12 hours
  9. Remove ring, then pipe clotted cream over the top
  10. Top with a fresh strawberry

 

 

Puff Pastry Cream Horn

Here is a recipe I created after seeing the contestants make Puff Pastry Horns on The Great British Bake-off.  This recipe makes 12 horns.

Ingredients

  • Commercial Puff Pastry Sheets

Lemon Curd Filling

  • 3 egg yolks
  • 1 whole egg
  • 1 cup granulated sugar
  • 2 dashes of salt
  • lemon zest and juice of 4 lemons ( 3/4 – 1 C )
  • 1/2 C ( 1 stick – 8 TBL ) butter ( 1/2 stick melted, and 1/2 stick cold )
  • 1 TBL corn starch in 1 TBL water
  • 1/2 tsp vanilla at the very end
  1. Combine above ingredients and cook in double boiler (stirring continually) until thickened
  2. Pipe into Puff Pastry Horns

Alternate Filling

  • 4 oz cream cheese
  • 1/4 C powdered sugar
  • Juice and zest from one lemon
  • 1 8 oz tub of cool whip
  • a few drops of almond extract
  1. Combine above ingredients and stir until combined
  2. Pipe into Puff Pastry Horns
You don’t need a fancy piping bag, a baggie with the tip cut off works just fine.

Step by Step

  1. Obtain Puff Pastry Horn forms
  2. Use only 2/3 of the frozen puff pastry sheet (broken into two rectangles)
  3. Place on a lightly floured surface until it softens
  4. Roll sideways to expand it to about 4 inches
  5. Using a pizza cutter, cut it into thirds long ways, and then half across the middle – creating six rectangles
  6. Flatten each rectangle “the long way” creating a long flat ribbon
  7. Wrap the dough around the form (securing the bottom) and pressing the dough (to seal) as you go
  8. Place on baking sheet with the tail end down (so it does not unwrap)
  9. Refrigerate for one hour before baking
  10. Bake at 400 for 10-12 minutes – or until browned
  11. Let cool slightly, then slide the cone off the form
  12. Flip over so that unbaked side is now facing up
  13. Bake for an additional five minutes
  14. Let the form cool, then bake more
  15. Let all horns cool to room temperature before attempting to fill them
  16. Let filling cool as well
  17. Pipe in your filling, being sure to get it all they way to the tip of the horn
    You can cut the tip off a baggie if you don’t have a piping bag (see photo)
  18. Make a day or two ahead, and store in the refrigerator tightly covered
  19. When ready to serve, put on a serving plate and dust with powdered sugar

 

Butternut Squash Gnocci

Step by Step

  1. Bake 1/2 of a butternut squash at 375º for 30 minutes
  2. Scrape out the meat
  3. Chop and squeeze the liquid out of it
  4. Push through a ricer or food mill
  5. Mix with one boiled (peeled) cooled pototo, also through a food mill
  6. Mix with 1 egg and salt and pepper to taste
  7. Mix with 1/4 C Parmesan cheese
  8. Finally, mix with 1/2 C flour (add flour only if needed to keep it light)
  9. Mix by hand only until combined
  10. Roll out ropes of dough and cut equal pieces
    (about the size of a tootsie roll segment
  11. Roll on a fork (or similar) to push groves into the gnocci
  12. Refrigerate 1 hour – or freeze
  13. Do not defrost
  14. Shake off excess flour
  15. Put into heavily salted water and boil 60-120 minutes
    … or until they start to rise
  16. Bake an additional 60 minutes for small gnocci

For sauce

  • Add 2 TBL butter and several leaves of sage
  • Add 1/3 C of potato water
  • Pour this over the cooked gnocci

 

Raviolo (Large Raviolis)

You will need two large sheets of pasta

  • 1/2 pound 00 flour (about 2 C)
  • 2 whole eggs, plus 2 egg yolks
  • 1 TBL water or more if needed
  • 1 tsp EVOO
  • Kosher salt

Alternately, use won ton wrappers

Ingredients for Filling

  • 1/2 cup fresh ricotta cheese
  • 1/4 cup freshly grated Parmigiano, plus more for garnish
  • 2 TBL thawed frozen chopped spinach (squeeze out excess liquid)
  • 2 tablespoons unsalted butter, divided
  • 2 ounces freshly grated Parmigiano-Reggiano cheese, divided
  • Pinch of freshly grated nutmeg
  • Coarse salt and freshly ground white pepper
  • 1 large egg yolks plus 1 egg yolks
  • 1 slices bacon
  • 2 TBL chopped fresh Italian parsley
  • All-purpose flour, as needed

Step by Step

  1. Finely chop spinach and add to a medium bowl along with soft cheese and half the Parmigiano-Reggiano
    Cheese options:  Ricotta, robiola, brie, piedmont, cream cheese
  2. Season with nutmeg, salt, and white pepper
  3. Saute bacon and render until crisp – Drain on paper towel, then break into pieces
  4. Stir all of the above to combine
  5. Transfer filling mixture to a pastry bag fitted with a 1/2-inch round plain tip; set aside
  6. Bring a large pot of water to a boil
    Making the Pasta Sheets – INSTRUCTIONS HERE
    Assembling the Raviolo
  7. Pipe filling into 2&1/2 inch “tires” forming a 1-inch-high edge with a hole in the middle – – – like a doughnut
  8. Place 1 egg yolk in the center of each circle; season with salt and white pepper
  9. Spray a little cold water around filling and gently place second piece of dough over filling and yolks to cover
  10. Gently press edges together to seal, eliminating as much air as possible.  DO NOT press down on the yolk.
  11. Use an upside down cutter to budge the tire into a perfectly round little pillow
  12. Center a 4-inch fluted round cutter around filling and cut each raviolo
    Cooking the Raviolo
  13. Add salt to boiling water and return to boil
  14. Gently transfer ravioli to boiling water and cook for 4 minutes
  15. Meanwhile, place remaining butter in a small saucepan over medium-high heat
  16. Cook until melted and lightly browned
  17. Drain ravioli and divide among 4 serving plates
  18. Pour browned butter over ravioli and garnish with remaining cheese and shaved truffles.  Serve with seared asparagus.

 

Chocolate Mousse Pie

Crust

  1. Crumble 28 oz  Oreo cookies in a food processor
  2. Drizzle in 4 oz clarified butter – emulsify
  3. Bake 10 minutes at 300º – then remove and cook at least 30 minutes

Inside

  1. Break 24 oz Semi sweet chocolate morsels into a large mixing bowl
  2. Add 2 tsp vanilla and salt to taste
  3. Pour in 2 C steaming hot cream and mix gently to dissolve chocolate
  4. Combine 1/2 C granulated sugar and 4 C whipping cream
  5. Beat until hard peaks form
  6. Fold egg whites into chocolate and pour into prepared crust
  7. Refrigerate at least 4 hours before serving

Carrot Cake – COLLECTION

Grandpa’s Carrot Cake

  • 2 large carrots (grated)
    DRY INGREDIENTS
  • 1/2 C AP raising flour
  • 1 TBL raw Old Fashioned oatmeal
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
    WET INGREDIENTS
  • 2 eggs
  • 1/2 C light brown sugar
  • 1 TBL melted butter
  • 2 TBL raisins
  • 1/2 tsp vanilla
  1. Pre-heat oven to 400º
  2. Prepare Dry Ingredients:  Sieve flour, spices and baking powder into bowl and fold in with big movements.
  3. Lightly grease 1 large round springform pan
  4. Fold waxed paper into a triangle four times – ending up with a thin wedge
  5. Place point of wedge in the center of your round pan and trim to the edge of the pan.
  6. Open up your circle and place in the bottom of your pan.
  7. Grease lightly with cooking spray.
  8. Peel carrots and grate into small strips
  9. Whisk eggs and sugar together with whisk until doubled
    Move whisk side to side, not in a circular motion
  10. Whisk in melted butter.
  11. Add carrots, oatmeal and raisins and fold in with spatula.
  12. Fold in dry ingredients
  13. Bake for 50 minutes at 400º or until a skewer inserted into the middle of the cake comes out clean.
  14. Serve with cream cheese icing (see below) or just sprinkled with icing sugar.

Cream cheese icing

  • 100 g cream cheese
  • 1 lemon – well washed – zested and juiced
  • 2 tsp vanilla
  • 1 TBL whipping cream
  • 30 g confectioner sugar
  • Mix all ingredients together with the hand mixer.

Third Party Recipes

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

• Personal Carrot Cake

This makes a cake small enough for two people

• Showpiece Carrot Cake

As tasty as it is beautiful

• James Ormshy’s Whole-Wheat Carrot Cake

This is from Cindy’s Recipe Cards

Personal Carrot Cake

You will need a scale to do this recipe justice.

Dry Ingredients

  • 1 large carrot – grated and weighed (eg) 130 gm
  • ± 1 C AP flour (sifted and weighed (eg) 130 gm – same weight as your carrot
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 2 tsp Grandpa’s CinnaSugar®
  • Dash  allspice

Wet Ingredients

  • same weight as your carrots :: 3 parts white, 1 part brown sugars
    (eg) 130 gm – approx 100 gm white, 30 gm brown
  • 2 eggs – assuming APPROXIMATELY 8 ounces of sugar
  • 2 ounces (weight) Greek Yogurt
  • 1.5 ounces (weight) crushed pineapple
  • 1.5 ounces (weight) mayonnaise
  • 1 tsp ginger, grated
  • ½  lemon, zest and juice
  • ½  cup (volume) blended oil
  • granulated sugar

Step by Step

  1. Combine wet and dry ingredients – folding gently
  2. Pour into buttered springform pan
  3. Bake at 300º for 45 minutes – or until internal temp is 200º
  4. Let cool for 30 minutes
  5. Using a fork, poke about 200 holes in the top
    Not exactly 200, just a lot of holes
  6. Combine in sauce pan (over low heat) 1 TBL butter, vanilla, 1/4 C sugar, cinnamon and 2 TBL buttermilk
  7. Pour evenly on top of poked cake
  8. While this soaks in, mix the cream cheese topping:  2 oz Softened cream cheese, 3 TBL powdered sugar, 2 oz butter and vanilla
  9. When cake has cooled to about 80º or lower (about 1 hour) spread topping
  10. Remove springform pan

 

Doggie Dental Treats

Ingredients

  • 2 C oatmeal (pulverized)
  • 2 C whole wheat flour
  • 1 tablespoon of Swanson Premium Activated Charcoal
  • 2 ripe bananas
  • 1/3 C peanut butter
  • 4 tablespoons vegetable oil
  • 1 egg
  • 1/2 cup packed fresh mint
  • 1/2 cup packed fresh Italian parsley
  • 1 cup chicken broth or water
  • Swanson GreenFoods Liquid Chlorophyll

Step by Step

  1. Line baking sheet with parchment (I used a baking mat).
  2. Combine charcoal with flour and set aside.
    You’ll find brown rice flour in a lot of pet treat and pet food recipes.
    Many dogs are sensitive to wheat/wheat gluten and brown rice flour is easier for them to digest. Activated charcoal is carbon that has been treated with oxygen and is able to absorb a wide range of impurities.  This can be ordered in bulk on Amazon.
  3. Put parsley, mint, oil and 1/4 cup of broth or water into food processor.
  4. Process until very chopped, like pesto, then add chlorophyll.
    Chlorophyll helps freshen breath both by eliminating odors in the mouth and by promoting a healthy digestive tract—poor digestion being a primary reason for bad breath. The recipe I followed said 3-4 droppers-full, but since my bottle didn’t have a dropper, I guessed and used a generous teaspoon.
    Pulse a few times to mix.
  5. Add this to the flour/charcoal and mix well.
  6. Beat egg lightly and mix in.
  7. Knead, adding remainder of water or broth until you have a very sticky (yet grainy) dough ball.
  8. Dust the work surface with more rice flour—makes your life easier and gives the treats extra crunch.
  9. The recipe said to knead dough until an even green color.
  10. My dough was decidedly NOT green so I just kneaded until everything seemed evenly combined.
  11. Roll out to about 1/4 inch thick, or whatever thickness you prefer, adding flour as needed.
  12. Cut out with your favorite shapes.
  13. Bake for 45 minutes at 300º
  14. Flip and bake for 30 more minutes, then turn oven off.  Leave door closed
  15. Let rest another hour, then remove from oven
  16. Cool and store in an air-tight container in the fridge.

Pet Treats you should Never Give Your Pet

The following treats can cause cancer in dogs.

  • Milkbone Dog Biscuits – Contain BHA as a preservative – a known carcinogen
  • Pup-peroni – BHA and propylene glycol, a major ingredient in anti-freeze
  • Temptations – Actually can contain dead dogs and cats
  • Beggin Strips – Contains food dyes not allowed in food for human consumption
  • Snausages – Banned by FDA for use in cat treats – Still used in dog treats

For good information, visit the Facebook Page of Dr Karen Becker

Toxic Treats

BHA is identified as a CANCER-CAUSING agent which can be found in these following pet treats:

Posted by Dr. Karen Becker on Monday, June 26, 2017

Grandpa’s Animals – COLLECTION

Cancer-Causing Pet Treats

– Five mainstream treats that are actually bad for your dog

Hobo Dog Biscuits

– Use up your refrigerator scraps to make healthy treats

Ivermectin – Heart Gaard

– Jury is still out on the efficacy of this recipe

Veggie Dog Biscuits

– A healthier option

Meat Stock

– If making this for humans, use salt. If making for your dog, OMIT SALT.

Doggie Dental Treats

– A healthy and digestible dental treat

Crepes – COLLECTION

Your crepe batter should be like EXTREMELY thin pancake batter, but not as thin as milk.  After pouring into the skillet quickly tip the pan to spread the batter around making it as thin as possible.

HINT:  Mix only half of your liquid into your flour and stir until smooth, THEN pour in the rest of your liquid.  This will help avoid lumps.

Quick and Simple All-Purpose Crepe Batter
1 C flour
1/2 milk
4 TBL butter (melted)
1/2 C water
3-4 eggs
1 tsp canola oil or melted butter
1/2 tsp salt
1/2 tsp vanilla
1 TBL CinnaSugar

 

• for savory – sub 1/4 C of buckwheat flour for AP flour,
and add a dash of French Toast seasoning or cumin

Wholly Crepes – Halifax, Nova Scotia

Crepe Lasagna

Cok au Vin Crepe Filling

Grandpa’s Breakfast Crepe
with cream cheese and jam filling
Crepe Cake
Cullen Campbell
Crepe Notes

 

 

 

 

 

 

 

Blinchiki (Russian Style Crepes)

Prep Time: 20 minutes

Cook Time: 3 minutes

 

12-15 crepes

Ingredients:

1 eggs

2 cups milk

1 tablespoon sugar

1/2 teaspoon salt

1,5 cups all purpose flour

2 tablespoons of any oil, plus more for pan

For Serving:

Any fillings

Russian traditional fillings:

Desserts: Sour cream, sweetened condensed milk, any jam, honey, cottage cheese

Savory: Caviar, smoked salmon with sour cream

In a medium bowl, whisk together eggs, milk, sugar, and salt. Mix in flour, 1/4 – 1/2 cup at a time, until a runny batter forms. Whisk in the oil and let rest for about 15 minutes.

In a 10 inch skillet or pan, rub a little oil and heat over medium low to medium. Once thoroughly heated, add 1/4 – 1/3 cup batter to the center and immediately tilt the pan in a circle to coat the bottom in a thin layer. Cook until bubbles begin to form and the bottom turns golden, about 2 minutes. Flip and cook until the other side is golden, 30 seconds to 1 minute. Remove to plate. Rub the pan with more oil and repeat with remaining batter.

Enjoy from Blinchiki!

Heath Bars – Copy Cat Recipe

Ingredients

  • 3/4 C sliced or lightly crushed almonds
  • 1 pound Vermont or Irish butter (higher fat content)
  • 2 1/2 C granulated sugar
  • 1/2 tsp coarse sea salt
  • 1/4 C dark Karo syrup
  • 1/3 C water
  • 2 bags semi-sweet chocolate chips
  • 1/2 C Canola oil

Step by Step

  1. Preheat oven to 350ºF.
  2. Spread almonds onto a baking sheet and toast until lightly browned (10-12 minutes)
  3. Remove almonds, cool and LIGHTLY chop in a food processor – set aside.
  4. Spray a cookie sheet with cooking spray
  5. Line cookie sheet with foil and press until smoothed
  6. Spray the foil and set aside
  7. In a large saucepan over low heat, melt the butter
  8. Add the sugar, salt, corn syrup and water
  9. Increase temperature to medium and bring the mixture to a boil WITHOUT STIRRING
  10. Monitor temperature until soft crack stage – 280ºF PLUS OR MINUS ONLY ONE DEGREE
    This can take quite a long time – be patient
  11. Monitor temperature with a full immersion thermometer.  DO NOT use an infrared in this case, cause you need internal temperature.
  12. Using a pastry brush, keep the side of the pot brushed clean to avoid crystallization
  13. When the mixture reaches 280ºF pour into the prepared baking sheet and let cool about 10 minutes
  14. Cut it into bars and let cool another 10 minutes
  15. Use a paper towel to dab off excess grease
  16. Using a double boiler, melt the chocolate chips over medium heat.
  17. Stir in the Canola oil
  18. Using a fork, tongs or chopsticks, dip each bar into the chocolate
  19. Let excess chocolate drip off.
  20. Place on a baking sheet lined with waxed paper for cooling
  21. Repeat with the rest of the bars.
  22. Refrigerate an hour, then wrap in clean waxed paper.

Frittata – COLLECTION

Spelled by some Fritatta, but according to Google, my title spelling is correct.

New Life Frittata

New Life Frittata

Adding New Life to Old Food is the basis for one of my books. This is one of my favorite recipes from it.

Zucchini Frittata

Zucchini Frittata

North American Frittata

North American Frittata

Spanish European Frittata

Spanish European Frittata

Goat Cheese Frittata

Goat Cheese Frittata

Mini Breakfast Frittata

Mini Breakfast Frittata

Yesica’s Brunch Quiche

 

This is a special recipe for Eliseo.

  • 4 eggs
  • 1 C half and half
  • 1 C cooked spinach
  • Salt, pepper to taste or a small amount of Grandpa's Thunder Powder or Arghhh Powder
  • 1/2 C Gruyere cheese or goat cheese (grated)
  • 1/2 C Shredded Cheddar Mix (shredded)

Step by Step

  1. Spray a cooking ramikin with Pam
  2. Mix all ingredients together
  3. Add ingredients – including optional
  4. Bake 350º covered for about 20 minutes
  5. Bake 350º uncovered for 10 more minutes
  6. Let cool at least 10 minutes before cutting

Optional Ingredients

  • Cooked bacon – pieces
  • Ham – cooked
  • Onion – chopped and sauteed
  • Parsley
  • Spinach – frozen and thawed, then chopped
  • Chives – chopped
  • Mushrooms – chopped
  • Broccoli – cooked and chopped
  • Tomatoes – crushed, then oven seared 10 minutes

Quiche – COLLECTION

Also TORTA ESPANOLA

A quiche is basically a custard with different ingredients mixed in. Here are some recipes. Where specified, many of these recipes use a BASIC CUSTARD.

For a dessert custard, use the above ingredients PLUS 1 TBL sugar or honey

Quiches frequently (but not always) are in a pastry crust.  Here is a link to a pastry crust.  I only have one.  I personally prepare it without a crust, which allows me to deviate from the form and use  a cupcake pan.

PASTRY DOUGH

VARIATION – Basic 1 egg per 1/2 C liquid (Half and Half for a dense quiche)

  • Bacon, leeks, gruyere
  • Caramelized onions – lots
  • Artichoke hearts, spinach (dry), Parmesan cheese
  • Sauteed mushrooms, Swiss cheese
  • Alternate Cheddar Cheese
  • Chicken, goat cheese, sun dried tomato
  • Blanched asparagus, smoked salmon
  • Spam and cheddar cheese
  • Ham, spinach and a strong flavored cheese

Bake at 350º covered for about 45 minutes (toothpick test) then uncover and let cook 15 more minutes

Third-Party Quiche Recipes

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

• Leek and Stilton Quiche

https://www.grandpacooks.com/recipes/leek-and-stilton-quiche/

• Hash Brown Potato Quiche

Hash Brown Potato Quiche

• Mushroom, Gruyere and Spinach

Mushroom, Gruyere and Spinach Quiche

• Breakfast Quiche

Breakfast Quiche

• Brunch Quiche

Brunch Quiche

• Lunch or Dinner Quiche

Lunch or Dinner Quiche

• Spinach Breakfast Quiche

Spinach Breakfast Quiche

• Kale and Mustard Greens Quiche

Kale and Mustard Green Quiche

• Torta Española

Tortilla Española

• Quiche Florentine

Best Quiche Florentine

Fried Salmon

  1. Fresh salmon
  2. In the fat part of the filet, cut cross hatches across skin – about 3/4 inch slices – halfway through
  3. Oil and Salt both sides lightly
  4. Cook in 400º hot canola oil (skin side down) just till it cooks about halfway (2 minutes per side)

NOTE:  When you put it in, LEAVE IT ALONE for the first 2 minutes.

Ice Cream French Toast

INGREDIENTS

  • 6 egg yolks
  • 1/2 C sugar
  • 1 tsp Grandpa’s CinnaSugar
  • 1/2 tsp vanilla extract
  • scant salt
  • 1 C whole milk
  • 1 C heavy whipping cream
  • Soft bread (brioche, banana bread, croissant, Hawaiian rolls, etc)
  • 4 TBL clarified butter (for the fry pan)

STEP BY STEP

  1. Cream together yolks and sugar
  2. Mix in cinnamon, vanilla and salt
  3. Mix in milk and cream
  4. Soak thick slices of the bread for 1/2 hour – 2 hours
    Thicker breads need to soak longer
  5. Heat clarified butter in a non-stick skillet
  6. Cook the bread 6 minutes per side, then 3 minutes per side  ( 6 flip 6 flip 3 flip 3 serve )
  7. Serve with real maple syrup or macerated fruit

You can also break bread apart and put into a greased baking dish, and skip steps 5 and 6 above.  Just bake at 350º for 20 minutes and serve with berries on top.

 

GOING THE EXTRA MILE

  1. Macerate fruit:  Toss 1/2 C strawberries, 2 TBL lemon juice, 1/2 blueberries and 1/2 C sugar, and a splash of Balsamic vinegar.
  2. Let rest for about 30 minutes.

OPTIONAL CRUNCH TOPPING

  • 1/2 C Brown Sugar
  • 1/2 C Flour
  • 3 TBL melted butter
  • 3 TBL maple syrup
  • 2 TBL raw oatmeal
  • Optional 1/4 C chopped pecans

Mix together and put on top of soaked bread

SIMPLIFIED

You can use the above ingredients, or you can buy 1 pint of vanilla ice cream, then skip right to step 4 above.

 

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