1. Preheat the oven to 180°C (356°F). Lightly grease a 20cm square (8″) tin & line the base with baking paper. 2. Sift the flours together into a bowl. In a large bowl, beat the butter & the sugar until light & creamy. Add 1 egg, beat well & add 1 tbsp of the flour mixture. Beat in the second egg, milk, & vanilla. Fold in the remaining flour & ½ c. walnuts. Spoon into the tin & smooth the surface.
3. Scatter the top with the remaining chopped walnuts & some extra brown sugar. Bake for 30-45 minutes. Allow to cool in the tin. Carefully turn out & cut into squares.
1. In a large bowl, combine all ingredients except the whipped topping. Transfer to a slow cooker coated with nonstick cooking spray.
2. Cover & cook on low for 6-7 hours or until a thermometer inserted reads 160°F. 3. Serve in bowls with whipped topping if desired.
1. Preheat the oven to 250°F. Line a baking sheet with parchment paper.
2. Place the egg white in a medium sized stainless steel bowl & whisk until frothy. Add the brown sugar & vanilla & stir until smooth.
3. Add the pecans & coconut, if desired, & stir until well coated. Pour the mixture onto the prepared baking sheet & arrange in a single layer.
4. Set aside at least 30 minutes & up to two hours. Transfer to the oven & bake, stirring occasionally, for 1 hour.
5. Immediately loosen the nuts with a spatula & set aside to cool.
1. Start with a saucepan that will fit everything, & bring the milk to a simmer. While that is heating, beat the eggs in a medium mixing bowl. Add the hot milk very slowly to the eggs. Once it is combined very well, put the egg & milk mixture back in the pan & put it over low heat.
2. Whisk the mixture (now a custard) until it thickens & will coat the back of a spoon & leave a trail when you run a finger over it. Remove it from the heat & stir in the chocolate until it’s melted. 3. Pour the mixture through a mesh strainer into a large clean bowl. Allow it to cool slightly, then stir in the cream & vanilla. 4. Cover the bowl & refrigerate until cold or overnight. Stir the mixture one more time, then put it in your ice cream maker following the manufacturer’s directions. 5. Eat immediately for soft serve or freeze for at least two hours for a firmer consistency.
Chef’s Note: For a slight change up, I added roughly chopped peppermint bark candy to the ice cream maker about 5 minutes before the ice cream was done in the machine.
Cream the butter & sugars. Add the eggs & vanilla. Combine the dry ingredients & stir into creamed mixture. Sprinkle in chocolate chips. Shape the cookies into little round balls & place onto a greased pan.
