Air Mail Special

Once again here's the high priest of jump and jive, the one and only Mr Ray Gelato and the fabulous Giants Orchestra with a high energy workout on the Benny Goodman classic "Air mail Special".



http://www.youtube.com/watch?v=U4DbHUnfI2A&hl=en

Peanut Butter Fudge Recipes - Easy Peanut Butter Fudge

Here's a great tasting fudge that's perfect for company or potlucks.

1/2 cup butter

2 cups brown sugar

1/2 cup milk

3/4 cup peanut butter

1 teaspoon vanilla extract

3 cups confectioners' sugar

Directions

Grease an 8x8-inch pan.

In a saucepan, melt the butter over medium heat.

Stir in the brown sugar and the milk. Bring to a boil, boiling for 2 minutes, stir frequently. Remove from heat.

Stir in the peanut butter and the vanilla. Put the confectioners' sugar into a large mixing bowl. Pour the peanut butter mixture over the sugar, beat until smooth. Pour into prepared baking pan.

Chill in the refrigerator until firm. Cut into squares.

=> Mom's Creamy Peanut Butter Fudge

A super creamy homemade fudge that'll melt in your mouth.

4 cups white sugar

1 cup light brown sugar

1/2 cup butter

1 (12 oz.) can evaporated milk

1 (7 oz.) jar marshmallow crème

1 (16 oz.) jar peanut butter

1 teaspoon vanilla extract

Directions

Grease a 9x13-inch baking dish.

In a saucepan, combine the sugar, brown sugar, butter and the evaporated milk. Cook over medium heat. Bring to boil, stirring constantly. Boil for 7 minutes. Remove from heat.

Stir in the marshmallow crème, mix well until crème is completely melted. Stir in the peanut butter and vanilla, mix until smooth. Pour into prepared pan. Let cool. Cut into squares.

=> Grandma's Crunchy Peanut Butter Fudge

This fudge is easy to make and has the added bonus of crunchy peanuts.

4 cups white sugar

1 (12 oz.) can evaporated milk

1 cup butter

1 cup crunchy peanut butter

1 (7 oz.) jar marshmallow crème

Directions

Butter a 9x13-inch baking dish. Butter a 3-quart saucepan.

Place the buttered saucepan over medium heat and combine the sugar, evaporated milk and butter. Cook and stir constantly until fudge reaches temperatures between 234 and 240 degrees on a candy thermometer.

If you don't have a candy thermometer, drop a small amount of syrup into cold water. You can use this test for doneness: Drop a small amount of the sugar mixture into cold water - it should form a soft ball. Take the ball out and flatten it on a hard surface. This is the soft ball stage.

Remove from heat and stir in the peanut butter and the marshmallow crème. Beat well until mixture is smooth. Pour into prepared dish. Let cool. Cut into squares.

=> Chocolate Peanut Butter Fudge

Whip up this fudge recipe in no time and watch it disappear just as fast.

3 cups white sugar

1 cup evaporated milk

1/4 cup cocoa

1/2 cup peanut butter

1 tablespoon butter

Directions

Butter one 9x9-inch pan.

In a saucepan, combine the sugar, evaporated milk and the cocoa, stir over high heat until mixture reaches a roiling boil. Lower heat to medium and continue cooking until mixture gets to the soft ball stage (drop a small amount into water, take it out, then it should flatten easily on a hard surface).

Remove from heat. Stir in the peanut butter and margarine. Beat by hand until mixture is creamy. Pour into prepared pan. Let cool. Cut into squares.

50por1 - 2a Temporada - Viagem pela TOSCANA - Visitando a Gelateria Sergio Dondoli

50por1 - 2a Temporada - Meia Noite - Rede Record Durante su viagem pela Toscana, Alvaro Garnero para e San Giminiano e visita uma das melhores sorveterias do mundo eo seu dono, o sensacional Sergio Dondoli. Sorvete em italiano é gelato. E é também o nome da sua forma original, porque o sorvete, pelo menos como a gente conhece, foi inventado na Toscana. Quem inventou ninguém sabe, mas quem espalhou a novidade para o mundo foi Catarina de Médici, uma italiana que acabou se tornando rainha da França. Quando Catarina se mudou para Paris ela fez questão de levar seu próprio mestre sorveteiro para cidade. E foi assim que o gelato toscano conquistou o mundo. A gelateria di Piazza é do Sérgio Dondoli. Sérgio Dondoli é um dos dez maestros de gelato em atividade hoje na Itália, e sem dúvida o melhor o que é comprovado pela quantidade de prêmios que conquistou. Confira tambem no site www.50por1.com.br



http://www.youtube.com/watch?v=XTp2l2Nz3y0&hl=en

ijssalon Gelato di Lucca, Voorthuizen, NL

Welkom in onze ijssalon!



http://www.youtube.com/watch?v=ZVBoEDocZ08&hl=en

Matrix Gelato Machines ice chrism pasteurizer

excellent pasteurizer ageing tank for ice cream mixes



http://www.youtube.com/watch?v=-HkJP5oF4CQ&hl=en

(Part 8) cool mario sunshine playthrough with playingwithmahwii

This is part 8 to my super mario sunshine playthrough with playingwithmahwii. Hope you enjoy



http://www.youtube.com/watch?v=sjC0SzFZUP0&hl=en

Frozen Peach Dessert Surprise Recipe

This is a great recipe for ice cream lovers; it will be a good recipe for the first batch of fresh peaches. It is also a good recipe for the family get together, or just a lazy hot summer afternoon. I am a peach fan, and when I have a recipe that calls for the fresh juicy peach, you will see it on this website! I hope that you enjoy this wonderful peach recipe.

Frozen Summer Peach Ice Cream Surprise Recipe:

1 ½ Cups of crushed/crumbs vanilla wafers, divided

2 ½ Cups sliced fresh peaches, or frozen peaches if they are out of season. Fresh peaches work the very best!

½ Cup sugar

1 Tablespoons of fresh lemon juice

½ Tablespoon of a really good vanilla bean paste

1 Cup of softened Blue Bell Home-made Vanilla ice-cream if it is available, if not use a very good store brand in your area. If you have your own ice cream make you can make your own vanilla ice cream and use it if you prefer. This is an easy to make recipe, so we are using a store bought ice cream.

First you will spread half of the vanilla wafer crumbs in the bottom of an 8 or 9 inch baking dish. In a food processor or a blender you will add the peaches, sugar, lemon juice and the vanilla bean paste. You will run the blender or food processor for about a minute. You will stop the blender at least once to scrape down the sides to make sure you get all of the peaches and sugar blended until it is a smooth texture. You will then pour the peach and sugar mixture into a large bowl, and gently fold in ice-cream. You will then pour over crust and sprinkle any remaining cookie crumbs on top of the peach dessert. You will then cover with plastic wrap and freeze for about eight hours until good and frozen. When you are ready to serve this peach dessert you will then remove it from the freezer and let it sit at room temperature for at least 15 minutes before serving. You should be able to get about 8 servings from this dessert, and there should be eight happy people after trying this easy to make peach dessert.