Lemon Custard Ice Cream

4 eggs
2 1/2 cups sugar
1 cup milk
1/2 tsp. vanilla extract
6 cups whipping cream
4 tsp. lemon extract
12 drops yellow food coloring

In a medium bowl, beat eggs until thick and lemon-colored.  Gradually beat in sugar and set aside.  In a medium saucepan, combine beaten egg mixture and milk.  Cook and stir over low heat until slightly thickened and mixture coats a metal spoon (176 degrees F).  Stir in vanilla extract and whipping cream.  Cool to room temperature.  Stir in lemon extract and food coloring.  Pour into ice cream canister.  Freeze in ice cream freezer.  Makes about 4 quarts.

Strawberry Ice Cream

4 cups strawberries
4 eggs
2 1/2 cups sugar
2 cups milk
1/2 tsp. vanilla extract
4 cups whipping cream

Wash strawberries; remove and discard stems.  Puree strawberries in a blender or food processor; set aside.  In a medim bowl, beat eggs until thick and lemon-colored.  Gradually beat in sugar and set aside.  In a medium saucepan, combine beaten egg mixture and milk.  Cook and stir over low heat until slightly thickened and mixture coats a metal spoon (176 degrees F).  Stir in vanilla extract and whipping cream.  Cool to room temperature.  Stir strawberries into mixture and pour into ice cream canister.  Freeze in ice cream freezer.  Makes about 4 quarts.

Butter Pecan Ice Cream

4 Tbs. butter
1 cup coarsely chopped pecans
2 cups packed brown sugar
1 cup water
4 eggs
2 tsp. vanilla extract
2 cups half and half
4 cups whipping cream

In a small skillet, melt butter.  Add pecans.  Stir over low heat until pecans are golden brown but not burned; set aside.  In a medium saucepan, combine brown sugar and water.  Stir over medium heat until sugar dissolves and mixture comes to a boil.  Stirring occasionally, simmer gently 2 min; set aside.  In a medium bowl, beat eggs until thick and lemon colored, about 5 min.  Beating constantly, immediately pour hot brown sugar syrup in a thin stream over beaten egg yolks.  Continue beating until cool and thick; set aside.  Stir in vanilla, half-and-half, whipping cream and toasted pecans.  Pour into ice cream canister.  Freeze in ice cream freezer.  Makes about 4 quarts.

Rocky Road Ice Cream

2/3 cup unsweetened cocoa powder2 cups sugar
4 cups milk
2 tsp. vanilla extract
1/4 tsp. salt
4 cups whipping cream
2 (1 oz) square semisweet chocolate
2 cups miniature marshmallows
1 cup chopped almonds or pecans

In a large saucepan, mix cocoa powder and sugar.  Gradually stir in milk.  Stir over low heat until sugar and cocoa dissolve.  Cool to room temperature.  Stir in vanilla, salt and whipping cream; set aside.  Shred chocolate with coarse side of grater.  Stir shredded chocolate, marshmallow and almond or pecans into cocoa mixture.  Pour into ice cream canister.  Freeze in ice cream maker. Stir marshmallows evenly throughout frozen mixture before serving or ripening.  Makes about 4 quarts.

Old Fashioned Vanilla Ice Cream

2 2/3 cups sugar
2 Tbs. cornstarch
1/2 tsp. salt
6 cups whole milk
4 egg yolks
2 cans evaporated milk (5.33 oz cans)
2 cups whipping cream
2 Tbs. vanilla extract

In a medium saucepan, combine sugar, cornstarch and salt.  Stir in whole milk.  Stir over medium heat until mixture begins to simmer.  Simmer 1 min. over low heat; set aside.  In a small bowl, lightly beat egg yolks.  Stir about 1 cup milk mixture into egg yolks; stir egg yolk mixture into remaining milk mixture.  Cook and stir over low heat 2 min. or until slightly thickened.  Stir in evaporated milk, whipping cream and vanilla.  Cool to room temperature.  Pour into ice cream canister.  Freeze in ice cream freezer.  Makes about 4 quarts.

Peach Cobbler

Misha


2 c. flour
2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 qt. sliced peaches (large can)

Blend all dry ingredients. Add eggs and a little milk till crumbly.  Mix half of the mixture with peaches (including the juice) in 9x13 pan.  Put 2nd half of mixture on top.  Melt 1/4 - 1/2 c. butter and pour over top.  Sprinkle with cinnamon.
Bake at 350 for 40 min.

Chewy Granola Bars

Ida

2 c rice krispies

2 c quick oats

1/2 c chocolate chips (or butterscotch is yummy!)

1/2 c brown sugar

1/2 c light corn syrup

1/2 c peanut butter

1 tsp. vanilla

Mix rice krispies, oats, and chocolate chips in large bowl.  In small pan, heat brown sugar & corn syrup until boiling.  Remove from heat and add peanut butter and vanilla.  Pour over cereal mixture and mix well.  Press into a greased 9X13 pan.  Cool & cut into bars.  Yummy!!!

Fried Ice Cream

Rachel

2 cubes butter or margarine

2 cups brown sugar

4 cups Rice Crispies

2 cups chopped walnuts

2 cups coconut

1 gallon vanilla ice cream

Melt butter, mix with sugar, add walnuts, rice crispies, and coconut.  Mix well.  Press 2/3 of mixture in the bottom of a 9x13 pan.  Slice ice cream into 1" thick bricks, and layer on top of mixture.  Press to fill all gaps and evenly cover.  Add remaining rice crispie mixture on top of ice cream, and press.  Freeze at least 1 hour before serving.  Top with caramel and chocolate toppings when serving.

Glaze for Doughnuts

Kathy

Vanilla Glaze: 2 cups powdered sugar

            ¼ cup water

            1 tsp. vanilla

Blend all together until smooth.  *Take doughnuts from fat and glaze immediately while very hot.

Chocolate Glaze: 

            1 cup powdered sugar                         2 Tbs. butter or margarine

            ¼ cup milk                                          2 squares unsweetened chocolate

            1 tsp. vanilla

Melt the chocolate and the butter over hot water.  Heat the milk but do not boil.  Combine all the ingredients together and beat until smooth.

Caramel Sauce

Ida Young

1 cup cream or canned milk                            ½ cup butter

1 cup brown sugar                                           pinch of soda

1 cup sugar                                                      2 tsp. vanilla

Mix, stir, & heat 10 min.  Do not boil!

Frosting

Janet

Combine: 2 egg whites                                   2 Tbs. water

            ¾ cup sugar                                         ¼ tsp. cream of tarter

            1/3 cup light corn syrup                      ¼ tsp. salt

In double boiler: Cook over boiling water beating with mixer until it stands in peaks.  Remove from heat.  Add 1 tsp. vanilla (or peppermint or almond).  Continue beating until peaks are more firm.

Cinnamon Fluff

 Janet

Mix together thoroughly:                    Sift: 1 ½ cups flour

            ½ cup soft shortening                         2 Tbs. cinnamon

            2/3 cup sugar                                       1 tsp. soda

            2 eggs                                                  dash of salt

Stir in alternately with 1 cup sour milk.  Pour in greased and floured 9x9" pan.  Rub together ½ cup sugar, 1 Tbs. butter, and 1 Tbs. cinnamon.  Sprinkle over batter. 

Bake at 325 F for 40-45 min. and serve with cinnamon flavored whipped cream or lemon sauce.

Peach Cobbler

Staheli Catering

2 cups flour                                                     ½ tsp. salt

2 cups sugar                                                    2 eggs

2 tsp. baking powder                                      1 qt. sliced peaches

                                                                        milk (1-3 tsp.)

Blend all dry ingredients.  Add eggs and milk until crumbly.  Mix ½ mixture with large can peaches (including the peach juice).  In 9x13 pan put 2nd half of mixture on top of peach mixture.  Melt ¼ cup butter and pour on top.  Sprinkle with cinnamon.  Bake at 350 F for 40 min.

Peach Crisp

Shauna

Crust:                                                              Topping:

1 cup flour                                                       1 ½ cups quick oatmeal

½ cup packed brown sugar                             ½ cup brown sugar

¼ tsp salt                                                         ¼ cup flour

½ cup butter or margarine                               5 tbsp. butter

Filling:

2 cans sliced peaches (16 oz each)

1 cup sugar

¼ cup cornstarch

Combine crust ingredients.  Cut in butter until crumbly.  Pat into a greased 9” square dish.  Bake 350 degrees for 15 minutes. 

Drain peaches and reserve juice in a medium saucepan.  Add sugar and cornstarch, bring to boil stirring constantly.  Boil for 2 minutes or until thickened.  Remove from heat, stir in peaches. 

Pour over crust.

For topping, combine oats, brown sugar and flour.  Cut in butter until crumbly.  Sprinkle over filling and Bake 350 degrees for 25-30 minutes.

This recipe may be doubled!  I have also used bottled peaches, or fresh blueberries.   Try using apple juice for the liquid if using fresh fruit because it mixes in well, but doesn’t take over the flavor.

Serve warm with ice cream.  Leftovers are great for breakfast too.  

Peach Cobbler

Kathy

3 cups fresh sliced peaches                             1 ½ cup sugar                                     

(or 1 bottle drained sliced peaches)    6 tsp. baking powder

2/3 cup sugar                                                   2 cups flour    

¼ cup margarine                                             pinch salt

                                                                        2 short cups milk        

Melt margarine in 9x13 pan.  Mix in 2/3 cup sugar & drained peaches.  Then blend together the right ing. and pour over peaches.  Bake at 350 F for 1 hour.

Quick Brown Betty

Janet

Mix lightly in 10x6x2" baking dish:               Sprinkle with: ½ tsp. cinnamon or nutmeg

            3 cups chopped tart apples                  Pour over the top: ½ cup water

            1 ½ cup coarse bread crumbs

            ¼ cup butter, melted

            1 cup brown sugar

Bake at 325 F for 45-50 min.  Serve warm with cream or hard sauce.  6 servings.

Blushing Betty: Follow above recipe except use diced unpeeled pink rhubarb instead of apples, white sugar instead of brown, omit water. 

Apple Crisp

Caroline

5 Granny Smith apples (6 cups)                      1 pkg. yellow cake mix

¼ cup butter, melted                                       2 Tbs. sugar

½ cup chopped nuts                                        1 Tbs. cinnamon

Peel, core, and slice apples.  Place in deep dish.  Melt butter.  Add chopped nuts, cake mix, sugar, and cinnamon.  Mix until crumbly.  Sprinkle over apples.

Bake at 350 F for 35-40 min. until apples are tender and top is brown.

Apple Fluff

Janet

2 cups grated apples (peeled and small grater)1 ½ cup sifted flour

1 cup sugar                                                      1 tsp. soda

1 beaten egg                                                    ½ tsp. salt

½ cup shortening (half butter or marg)           ½ tsp. cinnamon

Mix in order & spread in greased 9x13 pan.  Mix the following and spread on top.

            ½ cup brown sugar

            ½ cup chopped nuts

            ½ tsp. cinnamon

Bake at 325 F for 45 min.  Serve with amber sauce.

Amber Sauce:

Cream: ½ cup sugar                                        1 egg yolk

            4 ½ Tbs. butter                                    dash salt

Add ½ cup cream or top milk.  Cook slowly, stirring constantly until thick.  Add ½ tsp.vanilla.

Apple Crisp

Janet

Place in buttered 10x6x2" baking dish 4 cups sliced apples. 

Sprinkle: 1 tsp. cinnamon                                Rub together: ¾ cup flour

½ tsp. salt                                            1 cup sugar

¼ cup water                                        1/3 cup butter

Drop mixture over apples.  Bake at 350 F for 40 min.  Serve warm with cream.  6 servings

Food Storage Apple Crisp Delight

Brenda

Bring to a boil, reduce heat, simmer 15 min, drain: 6 ½ cups dried apples

                                                                                    8 cups water

Spray Pyrex with PAM and spread apples in bottom of dish

Blend until crumbly.  Spoon over apples: 1 ½ cups margarine

                                                                        2 cup sugar

                                                                        1 ½ cup flour

                                                                        2 tsp. cinnamon

Bake at 350 F for 30 min.