Cream of Pumpkin Soup

Ok, so I had some pumpkin thawing out and some cream I wanted to use up, so what better than pumpkin soup. I put the pumpkin in the crock and started heating it up.

In about an hour, I mashed the pumpkin with a potato masher then added some red bell pepper, (about 1/4 of one, sliced), 1/2 onion, and diced 2 apples.

Let that cook for another hour.

After a total of about 2-2 1/2 hours, it was smelling pretty good, so I let it cool for about 1/2 hour and added 1/2 cup of cream and 1/2 cup of whole milk, along with a can of drained green beans, and salt and pepper to taste. Put it all into a container and put the soup in the refrigerator for the night, (as I still needed to finish eating up the chicken noodle soup).

During the night I kept thinking I wanted this soup to be more creamy. So this afternoon,  as I pulled it from the fridge, I took out all the pieces of green beans and set them in a separate bowl. Then I put this mixture into a colander to drain out the cream and milk. Yep, I actually did this, so that I could take this soup and put it into my blender and blend away! As the blender was mixing, I added back the cream and milk to get the right consistency.  Then I put all of this, including the green beans into a 3 quart pot and heated the soup up. Now I have a cream soup!!! I  also sprinkled some cinnamon, and grated some nutmeg into it. All I can say, it was delicious and creamy, and perfect to my taste, I shall make this again. Only next time, I will do the blending before I put in the green beans and cook all in one day, using just the crock pot!

Thanks for popping in and seeing my craziness sometimes in the kitchen!
Enjoy!

Day 16 - Pumpkin Ice Cream

Well, I did it, never thought I would. Yep, I made pumpkin ice cream. I enjoy pumpkin pie, pumpkin cake, and cookies, but never thought I would like pumpkin ice cream. Let me tell you, this the home-made stuff is GRRREAT!!!! Now remember I don't have an ice cream maker, so it is not as creamy, but it taste just as good.
So here's the recipe I used: (adapted from BH&G Ice Cream booklet)
Pumpkin Ice Cream
2 cups half and half or cream
3/4 cup packed dark brown sugar
5 egg yolks
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
1 cup canned pumpkin
Step 1 - In medium saucepan, combine cream and brown sugar. Cook over medium heat about 5 mintues or until bubbles form around edge of saucepan, stirring to dissolve sugar.

 Step 2 - In small bowl, combine egg yolks, cinnamon, nutmeg, allspice and cloves. Slowly whisk about 1/2 cup of the hot cream mixture into egg mixture; return all of egg mixture to hot mixture in saucepan. Cook and stir over medium heat for 4 to 6 minutes or just until mixture coats a metal spoon. Do not boil. (It curdles if you do, believe me it happened.)
Step 3 - Pour mixture through fine-mesh sieve into bowl. Stir in vanilla. Whisk in pumpkin. Cover surface with plastic wrap and chill for about 3 hours.

 Step 4 - Pour pumpkin mixture into freezer canister of 1 1/2 or 2 quart size of ice cream freezer. Freeze according to manufacturer's directions.

Had some caramel sauce leftover, so I put a little on!

ENJOY!!!                                                    

Here's What I Made for Dinner Tonight!

Have you ever looked through magazines or blogs and saw something that looked good to eat?? Well, I did and knew I could come up with something that would taste good. Yep, I saw the picture and went for it. I don't remember what their dish was called, I just looked at the food in the picture, so I don't know what to call this.
Mexican Squash-Rice Skillet Dinner?
Start with: 2 cups rice cooked in 4 1/2 cups water, until tender and fluffy. Set aside.
And while that is cooking: 
Put in a large skillet start cooking, until hamburger is brown:
1 pound ground hamburger
1 onion, chopped

Isn't it colorful!!

1/2 green bell pepper, chopped
2 ribs of celery, chopped
Now add spices:
1/2 teaspoon salt
1/4 teaspoon pepper, more if you want
1/4 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon season salt
1 cube tomato bouillon
Next add:
1 cup water. Cook this until there is about 1/2 cup water left, about 10 minutes.
Now start gently stirring in:
1 15-ounce can diced tomatoes
2 small zucchini, sliced
1 large yellowneck squash, sliced
When the squash is just starting to get tender, it's done.

To assemble: put some rice in a bowl add skillet fixins and put shredded cheese on top.

Delicious!!

Note: You can add more spices, to your family's taste. Also you could add some salsa. Enjoy!                          

 

Day 15 - Chocolate and Toffee Crunch Ice Cream

Wanted this week to put on other blogs ice cream recipes, but haven't heard back from anyone yet, as to them letting link up with their sites. So will put this recipe on for today!!

Chocolate and Toffee Crunch Ice Cream

1 cup sugar

1/4 cup unsweetened cocoa powder

2 cups whipping cream

1 cup milk

1 teaspoon vanilla

3/4 cup toffee bits (Hersery sells them)

Step 1 - In a large bowl, combine sugar and cocoa powder. Add whipping cream, milk, and vanilla; stir until sugar is dissolved.

Step 2 - Pour cream mixture into freezer canister of 1 or 1 1/2 quart ice cream freezer. Freeze according to manufacturer's directions. Stir in toffee bits.

Day 13 A Nice Cooling Sundae on Saturday

Used the Honey Ice Cream from Day 12.

Maple-Caramel Sundaes
1 1/2 cups packed brown sugar
2/3 cup pure maple syrup or maple-flavor syrup
1/2 cup butter
1 cup whipping cream
1 1/2 pints home-made of your favorite flavor of ice cream
Pecan pieces (optional)

First step - making the sauce
In medium saucepan, combine brown sugar, maple syrup and butter. Bring to boiling over medium heat, stirring occasionally. Boil gently uncovered, about 12 minutes or until mixture is slightly thickened, stirring occasionally. Cool about 10 minutes.

Without the cream.

Second step - Slowly stir in whipping cream. Return mixture to boiling. Boil gently, uncovered, for 10 minutes more.

With the cream.

Third step - Scoop ice cream into dessert dishes. Spoon about 2 tablespoons of the sauce over each serving. If desired, sprinkle with pecans. Store remaining sauce, covered, in refrigerator for up to one week.

Delicious!!!! Enjoy!

Day 12- Ice Cream with Honey

For a more natural ice cream without the sugar, try this recipe made with honey! I like it, but next time no orange flavor, I want to taste the nuts and honey, yummy!

I did add almonds to the ice cream, but added pecans on top. Recipe for the caramel sauce Day 13.

Honey Ice Cream

adapted from the book- Honey by Gene Opton

Yield: about 2 quarts

2/3 cup chopped, blanched almonds (about one 4-ounce package of slivered almonds)

3 ½ cups heavy whipping cream

2/3 cup honey

2 oranges, zested

1 teaspoon almond extract

¼ teaspoon salt

In a large mixing bowl, beat the cream until slightly thickened. Add the honey gradually, beating until the mixture is well blended. Stir in the orange rind, almond extract, and salt. Freeze in an ice cream maker, adding the nuts as the mixture begins to harden. Freeze until quite firm, then transfer to a covered container, and let mellow in the freezer compartment for a few hours before serving.

Ms. Opton notes that this recipe is a lighter recipe, as there are no eggs. And that you can omit the orange rind and almond to emphasize the honey character. Try different types of honey for distinctive flavors.

Day 11 Toasted-Coconut Ice Cream

Doesn't this recipe sound like it would be creamy and coconutty????

Toasted-Coconut Ice Cream

2 -12 ounce cans evaporated milk
1 cup sugar
1 cup unsweetened coconut milk
2 cups whipping cream
1 tablespoon lemon juice or lime juice
1 tablespoon vanilla
1 2/3 cups coconut, toasted
Step 1.  In large bowl, combine evaporated milk, sugar, and coconut milk; stir until sugar is dissolved. Stir in whipping cream, lemon juice and vanilla. Stir in 1 1/3 cups of the coconut.
Step 2. Pour coconut mixture into freezer canister of 2-quart ice cream freezer. Freeze according to manufacturer's directions.
Step 3. To serve, scoop ice cream into dessert dishes. Sprinkle with remaining coconut.
Enjoy!

Day 10 An Old Fashion Milkshake

Linked this recipe up to:  Vintage Recipe Thursday.

 



 I came across this recipe in the ‘Rumford Complete Cookbook’, first printed in 1908. I have the 1945 edition.

Individual Milk Shake

Two-thirds fill a tall glass with cold milk. Add 2 tablespoons any preferred flavoring – fruit juice, chocolate syrup, malted milk powder, etc. Sweeten, if desired, add cracked ice to fill glass and turn into shaker and shake vigorously; or pour several times from one glass to another. Dust with cinnamon or nutmeg.

That’s it, that’s the recipe!! 

Simple and to your likening!

Enjoy!

Would like to put this new type of shake on! New for me anyway, got the idea from Katie at: http://thischickcooks.blogspot.com/2011/08/peanut-butter-banana-smoothie-recipe.html
Her idea of adding oatmeal sounding so different, I just had to try it. Here is what I did different:
1st put into a blender 1/4 cup dried oatmeal, 1/4 cup any kind of nut (I used walnuts and almonds) you like and blend until it looks like powder, not paste.

Then add 1 sliced frozen banana, 1/4 cup frozen pineapple chunks, 1/2 cup plain home-made yogurt (you can use a carton of 4-6 ounce plain yogurt) and 3/4 cup milk. Blend all this together and you get a creamy delicious breakfast on the go! In my pictures you will see little seed like things, this is some raisins, I put in, when I blended the nuts and oatmeal. Added good sweetness.
You can make so many different varieties with any fruits or nuts and even add dates for sweetness. Thanks Katie for the idea and new shakes!
Enjoy!

Day 9 - Dark Chocolate-Almond Ice Cream

Before I put on the recipe, I received this cute story from my mother-n-law and thought I would share it here.

Saying  Grace in a Restaurant

                                                                Unknown author

            Sometimes we forget the really important things in life.  Last week, I took my grand-children to a restaurant.   My six-year-old grand-son asked if he could say grace.

            As we bowed our heads he said, "God is good, God is great. Thank you for the food, and I would even thank you more if Nana gets us ice cream for dessert. And liberty and justice for all! Amen!"

            Along with the laughter from the other customers nearby, I heard a woman remark, "That's what's wrong with this country. Kids today don't even know how to pray. Asking God for ice cream! Why, I never!"                                

            Hearing this, my grand-son burst into tears and asked me, "Did I do it wrong? Is God mad at me?"

            As I held him and assured him that he had done a terrific job, and God was certainly not mad at him, an elderly gentleman approached the table.

            He winked at my grand-son and said, "I happen to know that God thought that was a great prayer."   “Really?”, my grand-son asked.                                 

            "Cross my heart," the man replied.                                

            Then, in a theatrical whisper, he added (indicating the woman whose remark had started this whole thing), "Too bad she never asks God for ice cream. A little ice cream is good for the soul sometimes."

            Naturally, I bought my grand-children ice cream at the end of the meal. My grand-son stared at his for a moment, and then did something I will remember the rest of my life.

            He picked up his sundae and, without a word, walked over and placed it in front of the woman. With a big smile he told her, "Here, this is for you. Ice cream is good for the soul sometimes; and my soul is good already."

After reading this cute story, I thought it needed a special ice cream treat! Don't you think?

Dark Chocolate – Almond Ice Cream

2 teaspoon unsalted butter

½ cup sliced almonds

2 cups whole milk

4 large egg yolks

1 cup sugar

1 ½ tablespoons unsweetened cocoa powder

1/8 teaspoon salt

3 ounces unsweetened chocolate, melted

1 teaspoon vanilla extract

1 ½ cup heavy cream, chilled

     In a small skillet, over medium heat, melt the butter. Add the almonds and sauté until just golden. Remove the almonds and dry on paper towels. Set aside.

     In a medium saucepan, over medium heat, bring the milk just to a simmer. Remove the pan from the heat and set aside.

     In the top of a double boiler or a medium stainless steel bowl, whisk the yolks with the sugar, cocoa, and salt for 3 to 4 minutes, or until thick and creamy. Gradually whisk in the hot milk. Place the top of the double boiler or the bowl over a pan of simmering (not boiling) water and cook, whisking constantly, for 8 to 10 minutes, or until the custard thickens enough to coat the back of a spoon. Remove the custard from the water and stir in the chocolate until well blended. Stir in the vanilla and almond extract.

     Chill the mixture for 30 minutes, then pour into an ice cream maker and freeze according to the manufacturer’s directions.

     Meanwhile, in a medium bowl, using and electric mixer set a thigh, beat the cream until stiff peaks form; chill until ready to use. When the ice cream is half frozen, fold in the whipped cream and almonds. Complete the freezing process.

Makes about 1 quart

From book The Best of Ice Cream

By Cox and Kinard

Day 8 Butter-Pecan Ice Cream

Today is my best friend’s birthday and both of us will be the big 60 this year! Her’s just happens to be before mine, hehe. You know I honestly don’t know what kind of ice cream she likes best, so I am hoping this is the one recipe she’ll enjoy! Happy Birthday Debbie! We have been friends for over 52 years, pretty cool, she probably knows me better than anyone, except my sister.

Butter-Pecan Ice Cream

Butter

1 cup coarsely chopped pecans

½ cup sugar

2 tablespoon butter

4 cups half-and-half or light cream

2 cups packed brown sugar

1 tablespoon vanilla

4 cups whipping cream

1. Line baking sheet with foil. Grease foil with butter; set aside. In 8-inch heavy skillet, combine pecans, sugar, and butter. Cook and stir over medium heat for 6 to 8 minutes or until sugar melts and turns a rich brown color.

2. Spread pecan mixture on prepared baking sheet; separate into clusters. Cool. Break clusters into small chunks.

3. In large bowl, combine half-and-half, brown sugar, and vanilla; stir until sugar is dissolved. Stir in whipping cream.

4. Pour cream mixture into freezer canister of 4 or 5 quart ice cream freezer. Freeze according to manufacturer’s directions. Stir in pecan chunks.

Day 7 You know your a Mormon if...

…you find a recipe of ice cream from a Prophet.

Was looking through a recipe book my grandmother gave me a long time ago for some ice cream recipes and found this one. Joseph Fielding Smith is a relative of Joseph Smith, first President of our church, Church of Jesus Christ of Latter-day Saints. So I was glad to see this recipe. 5 cups of sugar! Wow! What you are making is simple sugar syrup and adding the rest of the ingredients.
The recipe is a collection from Nan Reuel. As I google searched this, I found out that the original recipe comes from Joseph Fielding Smith’s daughter, Amelia Smith McConkie.

Joseph Fielding Smith’s  Sherbet

2 quarts water

5 cups sugar

1 teaspoon salt

3 tablespoons cornstarch

1 quart whipping cream

2 quarts milk

6 juiced oranges, chilled

2 juiced lemons, chilled

1 one-pound can crushed pineapple, chilled

3 or 4 mashed bananas

1. Combine water, sugar, salt and cornstarch. Cook until clear; then cool.

2. Add whipping cream and milk.

3. Add orange and lemon juice, then pineapple and bananas.

4. Pour into a 6 quart freezer and freeze.

If you would like to know more about our church please feel free to look at this web site: www.Mormon.org

Day 6 Blueberry Swirl Ice Cream

This is a 2-day recipe, make sure you really want this and are willing to wait for it. A super-delicious ice cream! What a specialty to have this recipe. Also have on hand a 5-6 quart ice cream freezer, makes a lot!

Blueberry Swirl Ice Cream

3 cups fresh blueberries

½ cup sugar

1/3 cup orange juice

2 teaspoons zested orange peel

1 cup heavy whipping cream

1 ½ cup sugar

2 tablespoons flour

4 cups milk

4 egg yolks, slightly beaten

 2 teaspoon vanilla

1/2 teaspoon cinnamon

3 cups heavy whipping cream

Step 1

• In medium saucepan, combine blueberries, ½ cup sugar, 1 teaspoon of the orange peel, and orange juice.
• Bring to boiling, stirring and mashing berries with fork; reduce heat.
• Simmer, uncovered, for 5 minutes, stirring often. Cool slightly. Reserve 1 cup.
• Transfer remaining mixture to food processor. Cover and process until nearly smooth.
• Press mixture through fine-mesh sieve into medium bowl; discard solids.
• Add reserved blueberry mixture and 1 cup whipping cream to mixture in bowl.
• Cover and chill overnight.

Step 2

• In large saucepan, combine 1 ½ cups sugar and flour. Slowly stir in milk. Cook and stir over medium heat until slightly thickened and bubbly.
• Cook and stir for 1 minute more.
• Stir about 1 cup of the hot mixture into egg yolks; return yolk mixture to remaining hot mixture in saucepan.
• Cook and stir just until boiling.
• Remove from heat.
• Stir in vanilla and cinnamon.
• Cool slightly.
• Cover surface with plastic wrap and chill overnight.

Step 3

• Next day, in chilled large bowl, beat 3 cups whipping cream with electric mixer on medium speed until soft peaks form (tips curl).
• Gently fold into chilled milk mixture.
• Transfer to freezer canister of 4- or 5-quart ice cream freezer. Freeze according to manufacturer’s directions.
• Fold in blueberry mixture, remaining orange peel.
• May need to be frozen a little more up to 4 hours before servings, depending on how frozen you want the ice cream.

You can parfait this with more fresh blueberries, in a tall soda glass.

Enjoy!!!

Day 5 Vanilla Ice Cream

Today is my sister's birthday - Aug 5!!!! She loves vanilla ice cream, so this is for her!!!
 We do have a family favorite from when I was a child, so will put it here and on My Mom's Recipe File Box.
Things have changed since the way I make it, so will be putting on that recipe also.
The way we made it as children:
Before mixing this up mom would put the mixing bowl and beaters in the freezer to get good and cold. I do remember it was so good, that I would eat it too fast and get brain freeze. Of course, we would fight over who got to lick the paddles. Yummy, stuff!

Home-made Vanilla Ice Cream
12 eggs, whole
1 quart cream
1 cup sugar
1 teaspoon vanilla
Put all this in a mixer and mix until eggs are dissolved.
Immediately put in ice cream freezer and crank away until done.
*Note: back then we didn't worry about salmonella, so the the eggs were not heated up and that is why I don't use this recipe anymore.

My newly favorite recipe, at least for the day 10 years or so:

French Vanilla Ice Cream
2 cups whole milk
1 vanilla bean
6 large egg yolks
3/4 cup sugar
2 cups heavy cream, chilled
In a medium saucepan, over medium heat, bring the milk and vanilla bean just to a simmer. Remove the pan from the heat. Remove the vanilla bean from the milk. Using a small sharp knife, split open the bean and scrape the seeds into the milk. Discard the pod.
In the top of a double boiler, whisk the yolks with the sugar for 3 to 4 minutes, or until pale yellow. Gradually whisk in the hot milk. Place the top of the double boiler or the bowl over a pan of simmering (not boiling) water and cook, whisking constantly, for 8 to 10 minutes, or until the custard thickens enough to coat the back of a spoon. Remove the custard from the water and stir in the cream.
Chill the mixture for 30 minutes, then pour into an ice cream maker and freeze according to the manufacturer's directions.
Makes about 1 quart.

This is a basic French vanilla custard type ice cream. If you just want a vanilla type ice cream you can use 3 whole eggs and follow the same instructions, making sure the mixture as it cooks, that the back of the spoon has a coating on it. Everything else is the same.
Enjoy!!!

Day 4 Peach Ice Cream Recipes

Since peaches are in season a good time to add some peach ice cream recipes.
Peach Ice Cream
4 cups peeled, sliced fresh peaches (about 6 peaches)
3/4 cup sugar
3 tablespoons fresh squeeze lemon juice
1 teaspoon vanilla extract
2 cups heavy creamed, chilled
In a food processor with metal blade, combine peaches, sugar, lemon juice and extracts. Process until well blended and pureed. Add cream and mix just until creamy, pushing the pulse button a couple of times. Transfer this to your ice cream freezer container and follow manufacturer's directions.
Makes about 1 quart.

Peach Frozen Yogurt
3 cups peeled and finely chopped peaches, about 4 medium (You can substituted nectarines, if you want to.)
5 6-ounce cartons vanilla yogurt (or 30 ounces vanilla yogurt ,or 4 1/4 cups home-made yogurt)
1/4 cup honey
Put 1 1/2 cups of the peaches in a food processor. Add yogurt and honey.Cover and blend until smooth and creamy.
Stir in rest of peaches.
Pour this mixture onto a 9x9x2-inch freezer proof container.
Cover and freeze for at least 4 hours or until firm.
Break frozen mixture into small chunks and place in chilled large bowl.
Beat with electric mixer on low to medium speed  until mixture is smooth but not melted. Return mixture to container.
Cover and freeze for at least 6 hours or until firm. Let frozen yogurt stand at room temperature for 10 to 20 minutes before serving.
The picture in the book where I got this idea from has grilled peaches on the side of the bowl of frozen yogurt. Yum! Enjoy!

Baking in a little Toaster Oven

Once I didn't have a stove or oven for 6 months and became very creative on how to feed my family. I used a wok, toaster oven, electric skillet, and crock pot. I couldn't figure a way to bake bread, so I found at a garage sale, a smoker, bbq for $5. It wasn't in great shape but could bbq. I took some red bricks and clean them, soak them in water and put them in the cooker part. I then had hot coals on the bottom. I baked bread on top of the bricks and it worked! I was sure glad when I finally was able to have a stove and oven again! Now I am kinda in the same situation, I don't have my own oven. So yesterday, I took my little toaster oven to my daughters house and we baked cookies! They turned out delicious!!

Chocolate Chip Cookies!

Only six at a time, but it works!

Oatmeal cookies!

Here is the recipes we used:

Slice and Bake Chocolate Chip Cookies

from More Make-A-Mix Cookery

2 cups butter

1 1/3 cup sugar

1 2/3 cup brown sugar

1 tablespoon vanilla

4 eggs

5 ½ cups flour

2 teaspoon salt

2 teaspoons baking soda

2 cups semisweet chocolate pieces

1 cup chopped nuts

Cut four 14x12” pieces of waxed paper of plastic wrap; set aside. In a large bowl, cream butter, sugar and brown sugar. Beat in vanilla and eggs until light and fluffy. In a large bowl, combine flour, salt and baking soda. Gradually stir flour mixture into egg mixture until blended. Stir in chocolate chips and nuts. Divide dough into 4 equal pieces. Shape each piece into an 8-to 10-inch roll. Wrap each roll in 1 piece of waxed paper. Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or wrap tightly with foil. Store in freezer. Use within 6 months.

To bake: Preheat oven to 350˚F. Cut frozen dough into 1-inch thick slices. Cut each in half and bake for about 10 minutes, until lightly brown around edges. Remove from oven and cool on cooling racks.

You can use whatever cookies recipe you want and bake away! The little toaster oven doesn't heat up the house like the big oven, especially in the heat we are having.

Day 3 Tomato- Veggie Ice

Something a little different today by using vegetables, for those who might want to try something cooling, refreshing and no sugar. This recipe sounded so different that I will be making it. I have two little books that are just for ice cream and this is where I am taking most of my recipes. 'Best of Ice Cream' by Cox & Kinard. Booklet from BHG called 'Ice Cream'. I usually change a recipe to fit my needs, and as such will be doing that with this recipe. I would think this recipe is originally called 'Russian Tomato Ice' because of the added vodka.  I will add the original recipe at the end. Isn't fun to recreate your own recipe and come up with something a little different! Will be adding a picture next week.

Tomato-Veggie Ice
2 teaspoons lime zest
1/4 cup lime juice, fresh squeezed
4 cups V-8 juice, chilled
1/2 cup tomato juice, chilled

1 tablespoon Worcestershire sauce
2 teaspoon minced onion
1 teaspoon hot pepper sauce
Pinch of salt
Small celery stalks with leaves, for decoration (optional)
Sliced lime or lemon slices for decoration (optional)
In a medium bowl, combine the lime zest and lime juice, tomato juice, water, Worcestershire sauce, onion, hot pepper sauce, and salt. Transfer the mixture to a jelly roll pan. Freeze the mixture for 1 1/2 to 2 hours, or until firm.
To serve, remove the ice from the freezer and allow it to soften slightly. Spoon it into chilled dessert dishes or stemed glasses. Decorate with celery stalks and lemon or lime slices, if desired. Serve immediately.
Makes about 1 quart.

Russian Tomato Ice
2 teaspoons finely grated lime zest
1/4 cup fresh lime juice
4 cups canned tomato juice, chilled
1/2 cup vodka, chilled
1 tablespoon Worcestershire sauce
2 teaspoon minced onion
1 teaspoon hot pepper sauce
Pinch of salt
Small celery stalks with leaves, for decoration (optional)
Lime or lemon slices  or small wedges, for decoration (optional)
In a medium bowl, combine the lime zest and lime juice, tomato juice, vodka, Worcestershire sauce, onion, hot pepper sauce, and salt. Transfer the mixture to a shallow metal baking pan or to several clean, undivided metal ice cube trays. Freeze the mixture for 1 1/2 to 2 hours, or until firm.
To serve, remove the ice from the freezer and allow it to soften slightly. Spoon it into chilled dessert dishes or stemed glasses. Decorate with celery stalks and lemon or lime slices, if desired. Serve immediately.
Makes about 1 quart.

Day 2 of Ice Cream

This sounds easy enough and refreshing!!!

Lemonade Ice Cream

4 cups whipping cream
1 14-ounce can sweetened condensed milk
1 12-ounce can frozen lemonade concentrate, thawed
Yellow food coloring if you want, several drops
In a medium bowl, combine whipping cream, sweetened condensed milk, lemonade concentrate, and, if desired, food coloring.
Pour cream mixture into freexer canister of 4 or 5 quart ice cream freezer. Freeze according to manufacturer's directions.
Enjoy!

30+ Days of Ice Cream or There Abouts!!!

It has been over 40 days of 100 degrees + here in the Mid-West! Since I don't have an ice-cream maker and maybe you do, thought I would put on a recipe each day to help you cool off.  For you who are super creative and needed to cool off here's the first recipe:

Ready for the refrigerator.

 Old-Fashioned Strawberry Ice Cream

2 cups strawberries     
1/2 cups sugar
Cut strawberries in half. In medium saucepan, combine strawberries and the sugar. Cook over medium-low heat for 15 to 20 minutes or until berries are soft, while stirring. Transfer to a food processor, and pulsate for a few times to chopped berries. You can process until smooth and have a creamier ice cream. Cover and chill 4 hours or can keep chilled up to 24 hours.

     1 egg, slightly beaten
     1 cup half and half (can use all cream if you want)

Spoon test.

     1/2 cup sugar
     1 3/4 half and half (or cream)
     1 teaspoon vanilla
In a small saucepan, combine egg, half and half (or cream) and the sugar. Cook and stir over medium heat just until mixture coast a metal spoon. (See note*) Immediately transfer to a medium bowl. Stir in remaining half and half (or cream) and vanilla. Cover and chill at least 4 hours or up to 24 hours.
                                                                                   

Ready for freezer.

Pour half and half mixture into freezer canister of 1 or 1/12 quart ice cream freezer. Freeze according to manufacturer's directions, adding strawberry mixture after 5 minutes of freezing.

Getting there!

*NOTE: It's important to cook the egg mixture to just the right stage. To know when to remove the cooked custard from the heat, coat a metal spoon with custard and draw your finger down the spoon. If your finger leaves a clear trail, the custard is done.

Next day, I enjoyed a strawberry shake with added home-made yogurt!

 Since I don't have an electric freezer, I went ahead and tried putting it in the bowl and use the refrigerator/ freezer method.  Stirring every hour for about 8 hours and then decided it was ready. I put some in the small bowl and froze the rest for days to follow.  I did use the half and half, pretty good, and less expensive. I was sure glad I had these ingredients on hand! Delicious!!!


Will be sending this to: http://sweet-as-sugar-cookies.blogspot.com/2011/08/sweets-for-saturday-29.html

Crockpot vs. Yogurt Maker

Crockpot

                                                                           VERSES

Yogurt Maker

A friend asked if I could make yogurt in a crockpot? Good question, as you know I have made yogurt different ways.
1)
http://domesticatedengineer.blogspot.com/2009/01/yogurt-making.html
2)
http://domesticatedengineer.blogspot.com/2009/11/easy-yogurt-making.html
 3)

http://domesticatedengineer.blogspot.com/2011/02/quick-easy-home-made-yogurt.html

Today I will show you yet another way, but no I didn't invent this. Sharon did. Her website is here:
 http://crockpot365.blogspot.com/2008/10/you-can-make-yogurt-in-your-crockpot.html
And if you want another idea go here, to Sofya's site:
http://girlsguidetobutter.com/2010/02/crock-pot-yogurt/
I really liked both of their blog sites.
 8 cups whole-milk (1/2 gallon)
1/2 cup Dannon plain yogurt (1/2 cup from a previous batch of fresh yogurt or package of starter)
 thick bath towel
 4 quart crockpot
Plug in crockpot on low.
Add milk, cover and cook on low 2 1/2 hours.
Unplug crockpot. Leave the cover on and let sit for 3 hours.
When 3 hours have passed scoop out 2 cups of the milk and put in a bowl.
Whisk in 1/2 cup of the yogurt (or stater).
Then dump the bowl contents back in the crockpot. Stir to combine.
Put the lid back on and keep it unplugged.
Wrap the towel around the crockpot for insulation.
Go to bed, or let it sit for 8 hours. In the morning, the yogurt will have thicken--- it's not as thick as store-bought yogurt.
This will last 7 to 10 days. Save out 1/2 cup to start new batch.

Can eat plain or

add some fresh fruit and sweetener of your choice. 

My verdict: I think I like the yogurt maker better as it is thicker and creamier. The crockpot will do if you can't find or afford a yogurt maker. It did taste good and there are many recipes you can use yogurt in, especially baked goods.
ENJOY!

Our 4th of July Celebration!

Our 4th of July was great! I wanted an old fashion picnic with everyone being invited and coming together, just to enjoy each other's company and have fun. I think those who came, did.
I started out with a budget, then a list of goodies and went from there. Since some had to work from the family I went ahead and invited my church friends.
Menu: Hot dogs, macaroni salad, peaches, applesauce, lemonade, and brownies. Each family brought there own food and we all shared what we had. No one went home hungry and there was leftovers.
Here is a good old recipe from the book, 1950's Cookbook for a macaroni salad:
 

Easy Macaroni Salad

Serves 6

Ingredients:

2 ½ quarts boiling water

2 cups macaroni or tiny shells

1 teaspoon oil

2 teaspoons salt

¾ cup mayonnaise

2 teaspoon pimento, chopped

2 teaspoons green onion

2 teaspoons sweet pickle, chopped

1 teaspoon sugar

1 teaspoon mustard, prepared

½ teaspoon seasoned salt

¼ teaspoon pepper

¼ teaspoon paprika

Directions:

In large uncovered dutch oven cook macaroni in boiling water, cooking oil, and salt until tender but firm, about 5 to 7 minutes. Drain. Rinse with cold water. Drain well again. Return macaroni to pot. Combine the rest of the ingredients in a small bowl. Mix well. Add to macaroni. Toss together well. Place in a serving bowl. Chill for one hour or more. If you want it more moist, add a bit of milk.

This is the recipe I would have used if  I had all the ingredients, so I made with what I had and it turned out pretty close to this recipe. I don't care for mayonnaise, so I used plain yogurt and went from there, also added finely chopped cucumber. Didn't have the pimento or sweet pickles, but luckily someone brought some relish, so at the last minute I stirred some in. I also added a grated carrot.

Wanted to try out a new recipe for the brownies and found one from a old friend that are made in a jelly roll pan. This recipe reminded me of  Texas sheet cake, they were good. Also found a good recipe that you melt marshmallows on top before they come out of the oven. Will put both recipes on, so you can decide for yourself. Yummy!

As you can see I chose not to add the nuts. Really liked the flavor of this one.

Brownies  
by Anne Morgan

1 cup butter or margarine
1 cup sugar
4 eggs
1 cup plus 1 tablespoon flour
1 can Hershey's chocolate syrup (about 1 cup)
1 teaspoon vanilla
pinch of salt
1/2 cup chopped nuts
Cream butter, sugar and eggs. Add remaining ingredients. Bake in greased and floured jelly roll pan at 350 degrees for 30 minutes. Cover with frosting below.
Frosting:
3 tablespoons cocoa
1 stick butter or margarine
5 tablespoons milk
1 teaspoon vanilla
1 pound of powered sugar (about 4 cups)
1/2 cup nuts, chopped
Mix all ingredients together and frost brownies.

So sad you cannot see the brownies underneath.

Mom's Marshmallow Bars (from 1950's Cookbook)
2 ounces unsweetened chocolate
1/2 cup butter
1 cup sugar
2 eggs
1/2 cup flour
1 teaspoon vanilla
1 cup chopped pecans
16 large marshmallows
Preheat oven to 350 degrees. Grease brownie pan (11 1/2x7"). Melt chocolate and butter and set aside. Cream sugar, eggs until light and fluffy. Add flour. Beat. Add melted chocolate and butter. Beat well. Mix in vanilla and nuts. Pour into prepared pan. Bake 18 minutes. Remove from oven and cover with marshmallows. Return to oven and bake until marshmallows are lightly browned. Cool slightly and cut into bars.
This recipe I left at home for the grandkids to eat, so they wouldn't be tempted to eat the others until the next day at the picnic.

so good!

We had such a great time and it was fun for me to watch all the little ones run and run, while they fathers ran after them! Notice the tablecloth, it was one of my current bargains at a garage sale, only a buck!
Here is a picture of the cookbook,  (by Barbara Stuart Peterson):

Got this off the internet, so the picture didn't copy to well.