Sorbet

4 C fruit juice or purée (start with 6-7 C or 2 lbs)

200 g sugar

2-4 T acid to taste (lemon juice is common)

1/8 - 1/4 t salt to taste

corn syrup if fruit lacks pectin or fiber (it's 1/3 as sweet as sugar and more viscous)

    fruits high in pectin -  berries, stone fruit, grapes

    fruit high in fiber - mangoes, pears, bananase
    fruits lacking in both - citrus, watermelon, pomegranate

Ideally, you need a sugar concentration of 20-30%.

Including the sugar in the fruit, don't exceed 275 g.

Purée and strain fruit.

Blend with sugar.

Perform the egg test.

    A clean, raw, floating egg should have the diameter of a quarter.

    If less, add more sugar; if more, add more fruit/liquid.

Make purée cold.

Churn.

seriouseats

Watergate Salad

3.4 oz package instant pistachio pudding mix
20 oz crushed pineapple in juice, undrained
1 C mini marshmallows
1/2 C pecans, toasted and finely chopped
4.75 oz cool whip

Stir together pudding mix, pineapple, juice, and marshmallows.

Stir in pecans.

Fold in cool whip.

Refrigerate at least one hour.

food.com

Mango or Blackberry No Bake Cheesecake

1 graham cracker crust
2 7g packages + 1 t gelatin powder

3 8 oz blocks cream cheese, room temp
3 C mango or blackberry purée (4-5 mangos, 24 oz blackberries)

1/2 C sour cream
200 g sugar

2 T lime juice for mango; lemon juice for blackberry

Make graham cracker crust in a 9-inch pan and let cool.

In a small bowl, weigh 80 g cold water.

Sprinkle 2 packs gelatin evenly over the surface.

Set aside 5 mins.

Once completely hydrated, microwave in 5 second intervals until melted.

Stir well and let cool about 5 mins.

Meanwhile, whisk cream cheese with 2 C only purée.

Whisk in sour cream, sugar, and 1 T only lime/lemon juice.

With the mixer running on low speed, slowly pour in cooled gelatin.

Scrape sides well and whisk vigorously.

Pour filling into chilled crust.

Set 4 hours.

In a small bowl, weigh 60 g cold water.

Sprinkle remaining t gelatin powder evenly over the surface.

Set aside 5 mins.

In a saucepan, combine remaining C purée and remaining T juice.
Heat over medium, stirring frequently.

Whisk in hydrated gelatin until fully dissolved.

Let cool slightly, stirring occasionally 10 mins.

Carefully pour topping over chilled cheesecake.

Shake into an even layer.

Refrigerate at least 2 additional hours.

preppykitchen

Blackberry Pistachio Icebox Cake

2 C heavy cream, chilled
2 t rose water
75 g or 3/8 C sugar

4 layers of tea biscuits, about 8 oz

     48 Leibniz tea biscuits (7 oz pack) or

     48 Kedem tea biscuits (2 4.2 oz packs)
24 oz blackberries, halved
scant C pistachios, toasted and roughly chopped
1/4 C pomegranate molasses

In a cold stand mixer bowl, combine cream, rose water, and sugar.

Beat until stiff peaks form.

On a flat surface, arrange 12 biscuits.

Pipe 1/4 cream.

Layer 1/4 of berries and pistachios.

Lightly drizzle with pomegranate molasses.

Level each layer of biscuits with a flat cutting board.

Repeat for four layers.

Cover and chill 6 hours or overnight.

seriouseats, courtesy of Phara Charmchi

Mother's Day Mousse

16 oz dark chocolate

1/4 t salt

1 can sweetened condensed milk

2 C heavy whipping cream

Melt chocolate with sweetened condensed milk and salt.

Whip cream.

Fold together, pipe, and chill one hour.

Yields 8 extra large servings.

reddit

May Market Funfetti & Taterscotches

7 lbs flour
7 T salt
1 T baking powder
2 T baking soda
7 boxes butter
9 C brown sugar
8 C sugar
15 eggs
1/2 C vanilla
--------------------------------------
1 C nonfat milk powder
5 large bags chocolate chips
4 bags butterscotch chips
2 large bags thick cut potato chips
4 1/2 C or 3 packages sprinkles
--------------------------------------
20 cookie boxes for half dozens
90 cookie bags for doubles
10 pages labels
20 hours labor
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570 g flour (original uses 538)
1/4 C nonfat milk powder
2 t salt
1 t baking powder
1/2 t baking soda
2 C butter, melted
330 g brown sugar
200 g sugar
2 eggs
4 t vanilla
Add-ins:
1 1/2 C chocolate chips
1 1/2 C butterscotch chips
3 C very thick cut potato chips, crushed

Whisk together drys.
Mix together butter and sugars.
Add egg and vanilla.
Mix in dry ingredients on low speed just until combined.
Using a silicone spatula, scrape down sides.
Fold in add-ins.
Scoop 44 cookies and freeze.

This is a greasy difficult dough; press dough firmly into doser.
Bake from frozen at 375 for 9 + 9.
If baking on several racks, rotate upwards (bottom racks burn).
Circle shape and top.
Cool and package.

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468 g flour
570 g white vanilla box cake mix
1 1/2 t baking soda
1 1/2 t salt
2 1/4 C butter, softened
300 g sugar
330 g brown sugar
3 eggs
4 1/2 t vanilla
3 C or 540 g chocolate chips
1 1/2 C or 240 g sprinkles

Whisk together drys.
Beat butter.

Beat in sugars.

Beat in egg and vanilla.
Mix in dry ingredients on low speed just until combined.

Wait a long time for this dough to cool.
Fold in chocolate chips and sprinkles.

Scoop 54 cookies.
Refrigerate at least 2 hours.
Bake at 350 for 8 + 8.

If baking on several racks, rotate upwards (bottom racks burn).
Circle shape and top.
Cool and package.

May Market Oatmeal Cookies

6 lbs flour

26 C or 2080 g oats

48 oz jar peanut butter

4 T baking soda

1 T salt

2 T cinnamon

6 T dark molasses
5 boxes butter

9 C brown sugar

6 C sugar

20 eggs
3/8 C vanilla
5 C M&Ms

6 C craisins

2 large bags chocolate chips
3 large bags white chocolate chips

--------------------------------------
20 cookie boxes for half dozens
90 cookie bags for doubles
10 pages labels
20 hours labor

--------------------------------------

450 g AP flour (original is 380)
2 t cinnamon
2 t baking soda
1 t salt
2 C butter, room temp
400 g dark brown sugar
200 g sugar
4 eggs
1 T dark molasses (original uses 1, but we need these to set!)
4 t vanilla extract
480 g or 6 C old fashioned whole rolled oats
2 C white chocolate chips

2 C craisins

Whisk together drys.

Beat butter.

Beat in sugars.

Beat in egg, molasses, and vanilla.

Mix in dry ingredients on low speed just until combined.
Fold in oats, white chocolate, and craisins.

Scoop 54 cookies.

Bake from frozen at 375 for 9 + 9.

If baking on several racks, rotate upwards (bottom racks burn).
Circle shape and top.
Cool and package.

--------------------------------------

2 C butter, room temp
400 g creamy peanut butter
300 g sugar
330 g brown sugar
4 eggs
2 t vanilla
716 g AP flour
2 t baking soda

300 g or 3 3/4 C oats
2 1/2 C M&Ms
2 C chocolate chips

Whisk together drys.

Beat butter.

Beat in peanut butter.

Beat in sugars.

Beat in eggs and vanilla.

Mix in dry ingredients on low speed just until combined.
Fold in oats, chocolate chips, and M&Ms.

Scoop 64 cookies.

These are a very LOW SPREAD cookie; no chilling time required.
Bake at 350 for 8 + 8.

If baking on several racks, rotate upwards (bottom racks burn).
Circle shape and top.
Cool and package.