Originally published July 3, 2013
No worries … This is not going to be a dry post about higher math! There will be mention of some dry ingredients, however. What we have here are five recipes: four made with only two ingredients (4 x 2 = 8) and one made with five ingredients (4 x 2 + 5 = 13).
I was inspired to write this by a recipe I saw on Facebook. Ice Cream Bread made with only two ingredients! Two cups of ice cream combined with one-and-half cups of self-rising flour, baked at 350-degrees for 40 – 45 minutes (see recipe below).
Really?! The author explains, “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.” Whole fat ice cream is recommended; self-rising flour is a must.
I got curious about “weird and wonderful recipes” and found not only a site with over 30 two-ingredient recipes but also a recipe for Rose Petal Jam. I have rose petals blooming out the wazoo right now, and the other ingredients were handy, so I’ve thrown that recipe in with the others. I’m not endorsing one brand over another; the ingredients were what I had on hand. I’ve used a 5-Star system for grading.
Ice Cream Bread
I used Haagen-Dazs Pineapple Coconut ice cream because it’s one of our favorites. You can use any flavor/brand you like, but — again — it is recommended that you use whole fat ice cream. The bread is moist and rich (Hello!!! Whole fat ice cream!!!), more like a cake. I give this one 5 Stars! Click here for recipe.
Flourless Nutella Cake
I bought Nutella after hearing friends rave about it; I tried it on toast and liked it, then started a diet, and it sat in the cupboard just waiting for a starring role in a recipe like this one. My husband liked it more than I did; I thought it needed more Nutella. I’ve been spoiled by a several-ingredient chocolate, flourless cake I made about a month ago. This recipe is easier/faster; still, I only give it 3 1/2 Stars, but my husband would give it more. Click here for recipe.
Super simple recipe: one part whiskey to one part balsamic vinegar. My husband and I are purists with our steaks; we don’t normally do anything other than season them before grilling. But, I marinated two ribeye steaks for more than six hours, and the slightly sweet flavor was worth it. I give this one 4 Stars. Note: About the size of that whiskey bottle … It’s a Costco special, and one never knows when 25 people will show up for steak dinner! 😉
This is a no-rise/low-knead dough. I can’t testify to the taste because I haven’t baked it yet, but the dough ball certainly is pretty! Also, this is the same site where I got the bread recipe from, so I’m trusting this will be good. However, if you’re looking for a thin crust, this won’t be it. The author states the dough is chewy like focaccia. Click here for dough recipe. Click here for a testimony from a satisfied customer.
Rose Petal Jam
I must’ve been feeling all “Little Home on the Prairie-ish” when I decided to make this one. It IS easy, especially if the rose petals are handy. I cut the recipe in half, mainly because we don’t eat a lot of jam/jelly, and I wasn’t sure I would like it, so I didn’t want to put in too much time collecting rose petals. Also, I didn’t bother cutting the petals into 1/4-inch strips, as that would’ve killed my motivation right there. Instead, after straining them, I divided up the “petal clumps” and cut them in half. It is slightly rosy in taste and good — especially with the Ice Cream Bread! Four Stars just for the jam, and 10 Stars for the bread with jam!!!
Sorry, but I can’t remember the site where I found this recipe, so I’ll spell it out for you. This is the full recipe. I used a regular-size coffee mug, and I used more water to cover the petals:
2 mugs of rose petals, packed fairly tightly;
2 1/2 mugs of sugar;
2 mugs of warm water;
2 tablespoons of honey;
1 teaspoon of lemon juice.
Cut the petals into 1/4-inch strips. Cover with the water and cook for about 10 minutes. Strain this, reserving the petals, and use the liquid to make a syrup with the sugar and honey. Boil and then simmer for five minutes before adding the petals once more.
Then cook on the lowest possible flame/heat for about 40 minutes.
Add the lemon juice and cook for another 20 minutes. Pour into sterile pots and seal.
Note: The author said some people like to add coloring. I didn’t. You can see in the first photo that our jam has a nice, rosy glow. Also, he/she said, “Some petals, especially white ones, need trimming at the end where they join the flower,
as this part of the petal can produce a bitter taste.”
For more two-ingredient recipes, click here. Enjoy!
* Photos credited to author.