I never eat ice cream, and I just had some Breyer's French Vanilla...

and I think I'm gonna have some more! Mmmmmm!

John Kuthe...

On Apr 17, 10:32*pm, John Kuthe > wrote:
> I never eat ice cream, and I just had some Breyer's French Vanilla...
>
> and I think I'm gonna have some more! Mmmmmm!

Good stuff. Not quite Haagen-Dasz, but good. Check out the white
chocolate raspberry truffle, which they sell at Richmond Heights
Schnuck's. OMG. We're talking perfection.
>
> John Kuthe...

--Bryan

On Apr 17, 10:50*pm, Food Snob® > wrote:
> On Apr 17, 10:32*pm, John Kuthe > wrote:
>
> > I never eat ice cream, and I just had some Breyer's French Vanilla...
>
> > and I think I'm gonna have some more! Mmmmmm!
>
> Good stuff. *Not quite Haagen-Dasz, but good. *Check out the white
> chocolate raspberry truffle, which they sell at Richmond Heights
> Schnuck's. *OMG. *We're talking perfection.
>
>
>
> > John Kuthe...
>
> --Bryan

I did good with it. I have some of the almond paste stuff I put in my
Pecan Nut Balls in my freezer, and I scraped about a tablespoon into
my ice cream and broke it up, and YUM! :-) :-) :-)

John Kuthe...

On Apr 17, 8:32 pm, John Kuthe > wrote:
> I never eat ice cream, and I just had some Breyer's French Vanilla...
>
> and I think I'm gonna have some more! Mmmmmm!
>
Reminds me of a warning. Trader Joe's used to sell a French vanilla
that we really liked, Double Rainbow brand. Then it disappeared,
replaced by TJ's own house brand. Other flavors of Double Rainbow
stayed. Needless to say, the TJ version is vastly inferior. We'll
try Breyer's now.... -aem

John Kuthe wrote:
>
> On Apr 17, 10:50 pm, Food Snob® > wrote:
> > On Apr 17, 10:32 pm, John Kuthe > wrote:
> >
> > > I never eat ice cream, and I just had some Breyer's French Vanilla...
> >
> > > and I think I'm gonna have some more! Mmmmmm!
> >
> > Good stuff. Not quite Haagen-Dasz, but good. Check out the white
> > chocolate raspberry truffle, which they sell at Richmond Heights
> > Schnuck's. OMG. We're talking perfection.
> >
> >
> >
> > > John Kuthe...
> >
> > --Bryan
>
> I did good with it. I have some of the almond paste stuff I put in my
> Pecan Nut Balls in my freezer, and I scraped about a tablespoon into
> my ice cream and broke it up, and YUM! :-) :-) :-)
>
> John Kuthe...

Would you share your 'pecan nut balls' recipe, please? That name just
sounds so darned good! Thanks.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Apr 18, 12:19*pm, Sky > wrote:
> John Kuthe wrote:
>
> > On Apr 17, 10:50 pm, Food Snob® > wrote:
> > > On Apr 17, 10:32 pm, John Kuthe > wrote:
>
> > > > I never eat ice cream, and I just had some Breyer's French Vanilla....
>
> > > > and I think I'm gonna have some more! Mmmmmm!
>
> > > Good stuff. *Not quite Haagen-Dasz, but good. *Check out the white
> > > chocolate raspberry truffle, which they sell at Richmond Heights
> > > Schnuck's. *OMG. *We're talking perfection.
>
> > > > John Kuthe...
>
> > > --Bryan
>
> > I did good with it. I have some of the almond paste stuff I put in my
> > Pecan Nut Balls in my freezer, and I scraped about a tablespoon into
> > my ice cream and broke it up, and YUM! :-) :-) :-)
>
> > John Kuthe...
>
> Would you share your 'pecan nut balls' recipe, please? *That name just
> sounds so darned good! * *Thanks.
>
> Sky
>
> --
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice!!

Maybe next Christmas. I copied Bissinger's from a pic I saw in their
catalog. Basically I make up an almond paste (ground almonds and 240F
cooked simple syrup made with a little Amaretto), cool, then warm-to-
work and squish a small marble sized piece in between two pecan
halves, then dip in a hazelnut flavored fondant (shaking off much
excess), cool and dip in milk chocolate dipping compound. It's a
recipe I'm still struggling with to get right, actually.

I'm studying right now for an Women's Health nursing exam on Monday.

John Kuthe...

John Kuthe wrote:
>
> On Apr 18, 12:19 pm, Sky > wrote:
> > John Kuthe wrote:
> >
> > > I did good with it. I have some of the almond paste stuff I put in my
> > > Pecan Nut Balls in my freezer, and I scraped about a tablespoon into
> > > my ice cream and broke it up, and YUM! :-) :-) :-)
> >
> > > John Kuthe...
> >
> > Would you share your 'pecan nut balls' recipe, please? That name just
> > sounds so darned good! Thanks.
>
> Maybe next Christmas. I copied Bissinger's from a pic I saw in their
> catalog. Basically I make up an almond paste (ground almonds and 240F
> cooked simple syrup made with a little Amaretto), cool, then warm-to-
> work and squish a small marble sized piece in between two pecan
> halves, then dip in a hazelnut flavored fondant (shaking off much
> excess), cool and dip in milk chocolate dipping compound. It's a
> recipe I'm still struggling with to get right, actually.
>
> I'm studying right now for an Women's Health nursing exam on Monday.

OMG, does that ever sound so scrumptious! Your description gives a good
mental picture of what the final result turns out to be. Thanks. Good
luck with the exam

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

John Kuthe wrote:

>On Apr 18, 12:19*pm, Sky > wrote:
>> John Kuthe wrote:
>>
>> > On Apr 17, 10:50 pm, Food Snob® > wrote:
>> > > On Apr 17, 10:32 pm, John Kuthe > wrote:
>>
>> > > > I never eat ice cream, and I just had some Breyer's French Vanilla...
>>
>> > > > and I think I'm gonna have some more! Mmmmmm!
>>
>> > > Good stuff. *Not quite Haagen-Dasz, but good. *Check out the white
>> > > chocolate raspberry truffle, which they sell at Richmond Heights
>> > > Schnuck's. *OMG. *We're talking perfection.
>>
>> > > > John Kuthe...
>>
>> > > --Bryan
>>
>> > I did good with it. I have some of the almond paste stuff I put in my
>> > Pecan Nut Balls in my freezer, and I scraped about a tablespoon into
>> > my ice cream and broke it up, and YUM! :-) :-) :-)
>>
>> > John Kuthe...
>>
>> Would you share your 'pecan nut balls' recipe, please? *That name just
>> sounds so darned good! * *Thanks.
>>
>> Sky
>>
>> --
>> Ultra Ultimate Kitchen Rule - Use the Timer!
>> Ultimate Kitchen Rule -- Cook's Choice!!
>
>Maybe next Christmas. I copied Bissinger's from a pic I saw in their
>catalog. Basically I make up an almond paste (ground almonds and 240F
>cooked simple syrup made with a little Amaretto), cool, then warm-to-
>work and squish a small marble sized piece in between two pecan
>halves, then dip in a hazelnut flavored fondant (shaking off much
>excess), cool and dip in milk chocolate dipping compound. It's a
>recipe I'm still struggling with to get right, actually.
>
>I'm studying right now for an Women's Health nursing exam on Monday.

I love good ice cream but I detest French vanilla... I don't like any
ice cream that contains egg... in fact that's NOT ice cream, it's
frozen custard... something about vanilly omelet makes me wanna puke.