Mendolonium

Source:  The Krups Ice Cream Maker Manual with Gina Mendolo Modifications

Ingredients:

• 1 cup coconut milk
• 2/3 cup sugar
• 2 eggs
• 1/4 cup coconut flakes (unsweetened)
• 1/2 t vanilla extract
• 2 cups heavy whipping cream

Directions:

1. Mix coconut milk, eggs, and sugar in a medium saucepan.
2. Heat slowly on moderate heat until thickened, stirring frequently.  Do not allow to boil.
3. Remove from heat and mix in coconut flakes, vanilla, and cream.
4. Chill for at least 4 hours (preferably overnight).
5. Pour into ice cream maker and freeze according to manufacturer’s directions.

Source: Gina Mendolo

Ingredients:

• 70 grams butter
• 78 grams vegetable shortening Crisco brand does the best.
• 100 grams granulated sugar
• 110 grams brown sugar
• 1 egg
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon baking soda
• 220 grams flour
• 225 grams chocolate chips I use a 50/50 mix of semisweet and milk chocolate chips.

Directions:

1. Preheat oven to 375 degrees.
2. Cream together butter, shortening, and sugars until smooth.
3. Beat in egg, then stir in vanilla.
4. Mix in flour and baking soda.
5. Stir in chocolate chips.
6. Drop 1 inch balls onto ungreased cookie sheets. I find using a melon baller is ideal.
7. Bake 10 to 12 minutes until centers are just set and edges are lightly browned. Cookies may appear underbaked…they are not.
8. Cool for 2 minutes before removing from baking sheets.

This is a very special cookie recipe. I baked two batches of these cookies while I labored with Thomas and they were the first thing I ate after he was born.

Source: Gina Mendolo

Ingredients:

• 8 Tablespoons unsalted butter, room temperature
• 3/4 cup sugar
• 2 eggs
• 1 cup all-purpose flour
• 1 cup wheat flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 3 medium bananas, ripe and mashed

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 9″ x 5″ x 3″ loaf pan or 6 mini loaf pans.
3. Cream butter and sugar until light and fluffy,
4. Add eggs one at a time, beating well after each addition.
5. Mix in flour, baking soda, and salt.
6. Fold in vanilla and bananas.
7. Pour mixture into pan and bake for approximately 50 minutes (shorter if using mini loaf pans) until cake tester comes out clean.

Source: Gina Mendolo

Ingredients:

• 3 cups all purpose flour (You may substitute up to 1.5 cups of whole grain flour in place of the all-purpose flour.)
• 2 teaspoons baking powder
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/4 unsalted butter, cold and chopped into quarter inch pieces
• 1 cup buttermilk
• 3/4 cup fresh, canned, or frozen, blueberries  (If canned, drained and rinsed.)

Directions:

1. Preheat oven to 400 degrees.
2. Combine the four, baking powder, salt, and sugar in a bowl.
3. Using your fingers or a pastry blender rub in butter until the mixture resembles bread crumbs.
4. Make a well in the center and pour in the buttermilk mixing to form a soft, slightly sticky dough.
5. Gently fold in blueberries.
6. Turn the dough out onto a floured surface and knead lightly, incorporating more flour if necessary.
7. Pat or roll dough to a thickness of 3/4 inch.
8. Cut into rounds approximately 2 1/2 inches in diameter and place on a cookie sheet.
9. Bake for approximately 12 minutes until tops are just beginning to turn golden.