It was kinda rainy in Myrtle Beach yesterday, so we went to the mall and then to Crabby Mike's for dinner. As a result, I didn't take many pictures.
Just the rain...
And Sam and the dinosaurs.
Hoping for better weather tomorrow!
A friend sent me this recipe, and I can't wait to get home and try it. The bread in the photo was made with butter pecan ice cream, which sounds fabulous. Can you imagine making it with Rocky Road?????
ICE CREAM BREAD
Makes One 8 x 4 loaf
Ingredients
2 Cups Ice Cream, any flavor, softened
1 1/2 cups Self-Rising Flour
Directions
Preheat your oven to 350 degrees. Spray and flour a 8 x 4 loaf pan, or line it with parchment paper.
In a medium bowl mix the ice cream and flour together until just combined.
Scoop into the loaf and smooth out.
Bake for about 45 minutes or until a toothpick stuck in the loaf comes out with a few crumbs stuck to it.
Remove from the pan and allow to cool.
For best results..use full fat ice-cream!
For those that are scratching their heads wondering how this could work - let’s consider that most ice cream is made of eggs and fat/dairy. Toss in some self-rising flour and you have some basic ingredients for a bake-capable product. Just choose the flavoring of ice cream that seems promising and have a fun weekend of experimentation.
Oh, one more thing...others asked about the self-rising flour (or if they didn’t have it, could they simply use regular flour). You must - MUST have a rising agent in the flour. Self-rising flour is an easy solution (and commonly available). However, if you don’t have self-rising flour accessible, you can make it very simply:
For every cup of flour add 1 1/2 tsp baking powder and 1/2 tsp salt (sift together).
There you go, now you have self-rising flour!
Hmm... Think he'd stand up straighter if we sprinkled
him with a little baking powder?