Madey Edlin

Archive for the ‘simple’ Category

tomato toast with brie, and basil

In Bread, Italian, simple on November 30, 2010 at 8:58 pm

ah, yeah. amazing. be still my beating heart. everything you could ever want on a piece of toasty rustic bread.


it’s pouring here. p.o.u.r.i.n.g.

slice enough chedder cheese, and brie to cover 4 pieces of artisan bread. toast under broiler until melted. top with sliced tomatoes, and chopped basil. grind fresh salt and pepper.


(Orignal recipe by madey edlin)

(photography by


Simple Peppermint Ice Cream

In dessert, Ice Cream, simple on December 21, 2009 at 8:17 pm

So I have a confession. I started making this ice cream, I pulled out the milk and cream and started mixing them in a 6 cup measuring bowl. I also pulled out some eggnog to sip while I made the ice cream. I poured the milk and cream into the bowl, and I saw that I needed about 1/2 more milk, well the closest milk carton I grabbed with out even thinking was the eggnog. So I ended up using a 1/2 cup eggnog in my peppermint ice cream. Luckly the peppermint flavor over powered the eggnog flavor. So all turned out well. So a word from a fool, don’t pull out other milk products while making ice cream.

And if you don’t have the Cuisinart Ice Cream Maker, you might think about getting one, my family loves it, we have home made ice cream, made with our raw, whole, milk all the time.

Merry Christmas!

  • 1 cup cream
  • 3 cups whole milk
  • 2 teaspoons peppermint extract
  • 1 cup sugar
  • 4 crushed, (1 oz ea) candy canes, divided

Mix the milk, cream, peppermint extract, sugar, and 2 candy canes, together in a large bowl. Add to a auto ice cream maker, and turn according to manufactures directions, about 25 minutes. Then mix in the other 2 candy canes (most of the other candy canes will have dissolved in the turning proses). And place in a freezer proof container with a lid, and freeze for at least 5 hours.

Makes 2 quarts.

(Orignal recipe, Madey Edlin)
(Photography by M.E. photography,

Chocolate Coverd Pretzels

In Chocolate, dessert, simple on November 9, 2009 at 9:00 pm

So sweet and salty is amazing right? And chocolate covered pretzels are amazing right, well anything cover in chocolate is, but it has never dawned on me to dip my own pretzels. But I thought of it and I did it and it just works.

What’s wrong with a really simple dessert? I know this isn’t a new or exciting, and not gourmet but I say most of the time simple is better. And this is simple and better.

  • 6oz dark chocolate
  • 2oz white chocolate
  • 1/8 cup finely chopped peanuts

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  • Parrifan wax
  • About 24 pretzels

Melt the dark chocolate in a small sauce pan with 2 or 3 tablespoons of grated paraffin wax. Dip half the pretzel into the chocolate, set onto wax paper to set. While that is setting up melt the white chocolate with 2 tablespoons parrifan wax. Using a whisk fling the milted white chocolate over the dipped pretzels. Simple and amazing!

Idea my Madey edlin

Picture by MAKA pics