Turbo Blender Dessert Revolution!

You bought that high-RPM, high-horsepower blender for more than smoothies. You just didn't know it. We're about to revolutionize the way you make brownies, chocolate pudding, quick breads, pancakes, waffles, even layer cakes--most of the time without dirtying another bowl and sometimes (when it comes to custards and such) without ever turning on the oven or the stove. Click on the pic to join our revolution!

 

OUR CRAFTSY CLASSES

 

Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Here's a coupon to take the class at less than $15. You can't beat that!  


We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. To get a 50% discount on the cost of the class, click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.

À LA MODE!


Our newest baby! We started this career with an ice cream book back in 1999. On the twenty-sixth title, we've come full circle. Here's a book of pairings: frozen treats and glorious desserts. It's out this June but it's already been picked up by QVC! Get your copy before the rush when it hits the shopping network on 5/18.

From amazon

From Barnes and Noble

From independent booksellers

THE GREAT BIG PRESSURE COOKER BOOK

Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

Get it from

amazon

Barnes and Noble

or independent booksellers.

Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

Barnes & Noble

amazon

Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Booze Up Your Blender!

Try out our collection of frozen cocktails to take the heat out of any day--or to warm up the winter hearth! (Yep, there's a chapter of wintry drinks from your blender.) Get your copy at

amazon

Barnes & Noble

independent booksellers

Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We're hosting a pressure cooker demonstration at Chef's Central in Paramus, New Jersey, on Saturday, 22 October 2016. Come learn about this terrific kitchen tool! Click here for more information.

We're leading a hands-on paella class and a hands-on pressure cooker class at the Hillsdale General Store in Hillsdale, New York, in November and December. Check back for more information soon! 

 

THE GREAT AMERICAN SLOW COOKER BOOK

Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.

amazon

barnes and noble

or independent booksellers.

Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:

amazon.com

barnes&noble

independent booksellers

Tweet Up!
The First-Ever All Goat Book: Meat, Milk, & Cheese

It's the first-ever all-goat book--the world's most consumed meat and dairy, plus all the goat cheese you can imagine. You gotta get in on the goat! Here are the links:

barnes&noble.com

amazon.com

independent booksellers

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    A FULL LIST OF THE RECIPES ON THIS SITE
    Friday
    Oct282016

    Turbo Blender Lemon Pudding

    If you listened to our podcast, you know this is a miracle. Flat out a miracle.

    Our latest book is THE TURBO BLENDER DESSERT REVOLUTION. It's about how to make cakes, pies, puddings, ice creams, and much more from a high-horsepower, high-RPM blender.

    And in this recipe, you never turn on the stove. Nope. The friction created by the blades brings the pudding up to the set point of the eggs. One canister, one crazy-good dessert. The end.

    Listen in to our podcast for more information here on iTunes or here on Stitcher, a radio aggregator.

    And the book? That's here. Check. It. Out. It truly is a revolutionary (and super simple) way to make desserts.

    But the recipe's right here. This one's an exclusive to our website and podcast. (Nope, not in the book.)

    TURBO BLENDER LEMON PUDDING

    Makes 6 servings

    • 1 cup whole milk
    • One 14-ounce can sweetened condensed milk
    • 2 large eggs
    • 2 large egg yolks
    • 1/4 cup fresh lemon juice
    • 2 tablespoons cornstarch
    • 1/4 teaspoon salt

    1. Put the milk, sweetened condensed milk, eggs, and egg yolks in the blender canister. Cover and blend at the highest speed until the mixture is steaming and its temperature has reached 120F, about 4 minutes. Check the temperature with a cleaned instant-read meat thermometer or (better) with a laser thermometer right in the vortex as the machine runs (that thermometer is about $20 at online kitchen stores--or here).

    2. Add the lemon juice, cornstarch, and salt. If the knob in the lid of your model does not have vent holes, set it askew. Cover and blend, first at low speed, then at the highest speed, until the temperature reaches 170F with an instant-read thermometer or at an average of 170F with a laser thermometer taking readings at the center of the vortex and along its sides.

    3. Divide among six ramekins. Refrigerate for at least 6 hours, covering with plastic wrap once chilled. Store in the fridge for up to (yeah, right) 3 days.

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