Fruit Crumble

This recipe is from my grandmother’s old Be-Ro book. She has made it for us many times over the years and it continues to be one of my favorite classic desserts! 

½ cup flour
¼ cup butter
¼ cup sugar
3 oz fruit for filling

(any kind you want!)

Instructions

1. Preheat oven to 350°F. 
2. Place chopped fruit in a glass ovenware dish. 
3. Rub butter into flour until it resembles breadcrumbs. 
4. Add sugar, mix thoroughly with a knife, and spread over fruit. 
5. Bake until fruit is cooked and top is golden, about thirty minutes. 

Ice Cream Sandwiches

This is one of my favorite recipes to make! The crumbly cookie and creamy ice cream are a dream come true. I like to put a peanut butter cup on top to make it even more delicious, or roll it in sprinkles. You can do anything you want! 

Cookies

12 Tbsp. salted butter
1 ¾ cups all purpose flour
¾ tsp. Baking soda
½ cup granulated sugar
1 large egg
1 large egg yolk
1 Tbsp. vanilla extract
½ cup dark brown sugar, packed
1 cup chocolate chips

Instructions

1. Brown the butter: In a stainless steel skillet over medium heat, melt the butter. Swirl the pan occasionally to help the butter melt evenly. The butter will begin to foam, and then the foam will begin to subside and you’ll start to see tiny specks at the bottom of the pan. Remove from heat. 
2. Preheat the oven to 325°F. Line 2 baking sheets with parchment paper and set aside.
3. Whisk together the flour, baking soda, and salt.
4. Pour the granulated sugar, egg, egg yolk and vanilla extract into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for 8-10 minutes or until the mixture falls off the beater in thick ribbons. If it still looks watery, keep beating.
5. Fit the paddle attachment on the mixer, and add the cooled brown butter and the brown sugar. Mix on medium speed until combined, 10-15 seconds.
6. Add in the dry ingredients until combined, 10-15 seconds. Then, add in the mini chocolate chips on low speed until the dough comes together.
7. Using a 2 Tbsp. cookie scoop, scoop out the dough (level the dough in the scoop) and place on prepared baking sheets, 6 cookies on each sheet. (You should get 20 cookies total to make 10 sandwiches).
8. Bake for 10 minutes or just until the edges start to look golden brown (oven times may vary). They might not look done yet- that’s OK. Remove them from the oven and let the cookies continue to bake on the pan for another 7-10 minutes.
9. Transfer to a cooling rack. If the chocolate is still melty and cookies are very soft, place cookies in the freezer for about 20 minutes to get them nice and cold. 

Ice Cream 

2 cups heavy cream, chilled

1 can (14 ounces) of sweetened 

condensed milk, chilled

2 teaspoons vanilla extract

Instructions

1. In the bowl of an electric mixer, whip the cream until stiff peaks form. On low speed, mix in the condensed milk, vanilla, and any flavorings.
2. Pour into a resealable container, cover the surface with plastic wrap, then seal. Freeze for at least 6 hours, or until firm. Keep stored in the freezer.