Pearl's Homemade Ice Cream

My mother was a woman of simple means. She was a farmer's wife and her days consisted of hard work on the farm and more hard work in the house. Despite her labors with milking cows and every other chore that presents itself in a life of farming she still found time to cook and sew.  My mother was an amazing woman! With that being said, I should tell you she was not a woman who whipped up gourmet dishes, her cooking was small and simple just like her life.....  but, what ever my mother prepared in the kitchen, some how no matter what it was or how simple, it tasted divine.  It's peach canning season and I miss her. Peaches remind me of her. Check out her Mid-Winter Peach Cobbler pie. If you can handle the stress of her delicate crust , you will be close to heaven when you feast upon it.

Today though I'm sharing her Homemade Vanilla Ice Cream.  It's long been a Blanch and now a Crowther favorite! If you want to add peaches to it, go right ahead. In fact, add any fruit you like and I think it would taste good.  My family loves it plain or with peaches when they are in season and no matter the season, they will not allow me to make any other ice cream recipe.


*NOTE: THIS RECIPE IS FOR A 6 QUART ICE CREAM MAKER. Adjust some for a 4 Quart machine.

Ingredients:
1 1/2 Cup Sugar
2 TB lemon
2 TB Vanilla
2 Cans Eagle Brand Sweeten Condensed Milk
1 12 oz Can of Canned Milk
1 7oz Can of Canned Milk
9 Eggs
1 Pint Whipping Cream
Whole Milk added as needed to fill to the line
Generous Pinch of Salt

Three to four bags of crushed or cubed ice
About a 1/2 a gallon of rock salt. The kind you would add to a water softener. NOT TABLE SALT!

Whip the eggs, sugar, salt, lemon, vanilla, sweeten condensed milk, and canned milk together. Add remaining ingredients (EXCEPT for the WHOLE MILK) and whip together. Place whipped mixture in your Ice Cream container. Now add the Whole Milk! Add enough Whole Milk to bring the mixture to the FILL LINE on your container. Mix the whole milk into the completed mixture with a tall spoon. Your ingredients should now be to the fill line on your container. Now your mixture is ready for turning in your machine.

The trick to ice cream is how you add the rock salt to the crushed ice as the container spins. Add too little and your mixture will not thicken, add too much and your mixture will freeze up. I add about a two inch layer of ice, sprinkle the rock salt add another layer of ice sprinkle the salt, etc. until the ice is to the top of your container. Do not allow the ice to spill onto the top lid of the container. Your ice should not be taller than the container. Just keep it even with the height of your ice cream container. As the ice melts add more ice and sprinkle more rock salt.

I can't tell you exactly how long it takes to thicken. I would estimate between a half hour and an hour. I need to make it to remember. When the motor on your machine seizes up and the container won't turn anymore it's done. Unplug your machine, open the lid and take your paddle out of the container. Be careful not to let any of the salt water in. Once the paddle is out, top with ice, cover and let stand for fifteen min and then serve. By the way, we never pack it with ice and let it stand. No one has the patience to wait. We eat it thinner than letting it set up more. That's the law of the hungry beast. ha ha

NOTE! Never leave your machine unattended in the churning process. NEVER Always listen for the motor and stay close by, checking it frequently. Once your motor seizes up you've got to be right there or you will burn your motor up. I make mine in my laundry room sink so the salty mess is in my giant sink. This room is next to my kitchen, so I can hear my machine and keep an eagle eye on it in the churning process.

Enjoy! Think of my mom when everyone is devouring it!

Pearl's Homemade Ice Cream

My mother was a woman of simple means. She was a farmer's wife and her days consisted of hard work on the farm. Despite her labors with milking cows and every other chore that presents itself on a farm she still found time to cook and sew. She was not a woman who whipped up gourmet dishes, her cooking was small and simple just like her life.....  but what ever my mother fixed in the kitchen, some how no matter what it was, it tasted divine.  It's peach canning season and I miss her. Peaches remind me of her. Check out her Mid-Winter Peach Cobbler. If you can handle the stress of her delicate crust you will be close to heaven when you feast upon it.

Today though I'm sharing her Homemade Vanilla Ice Cream.  It's long been a Blanch and now a Crowther favorite! If you want to add peaches to it, go right ahead. In fact, add any fruit you like and I think it would taste good.  My family loves it plain or with peaches when they are in season and no matter the season, they will not allow me to make any other recipe.


*NOTE: THIS RECIPE IS FOR A 6 QUART ICE CREAM MAKER. Adjust some for a 4 Quart machine.

Ingredients:
1 1/2 Cup Sugar
2 TB lemon
2 TB Vanilla
2 Cans Eagle Brand Sweeten Condensed Milk
1 12 oz Can of Canned Milk
1 7oz Can of Canned Milk
9 Eggs
1 Pint Whipping Cream
Whole Milk added as needed to fill to the line
Generous Pinch of Salt

Three to four bags of crushed or cubed ice
About a 1/2 a gallon of rock salt. The kind you would add to a water softener. NOT TABLE SALT!

Whip the eggs, sugar, salt, lemon, vanilla, sweeten condensed milk, and canned milk together. Add remaining ingredients (EXCEPT for the WHOLE MILK) and whip together. Place whipped mixture in your Ice Cream container. Now add the Whole Milk! Add enough Whole Milk to bring the mixture to the FILL LINE on your container. Mix the whole milk into the completed mixture with a tall spoon. Your ingredients should now be to the fill line on your container. Now your mixture is ready for turning in your machine.

The trick to ice cream is how you add the rock salt to the crushed ice as the container spins. Add too little and your mixture will not thicken, add too much and your mixture will freeze up. I add about a two inch layer of ice, sprinkle the rock salt add another layer of ice sprinkle the salt, etc. until the ice is to the top of your container. Do not allow the ice to spill onto the top lid of the container. Your ice should not be taller than the container. Just keep it even with the height of your ice cream container. As the ice melts add more ice and sprinkle more rock salt.

I can't tell you exactly how long it takes to thicken. I would estimate between a half hour and an hour. I need to make it to remember. When the motor on your machine seizes up and the container won't turn anymore it's done. Unplug your machine, open the lid and take your paddle out of the container. Be careful not to let any of the salt water in. Once the paddle is out, top with ice, cover and let stand for fifteen min and then serve. By the way, we never pack it with ice and let it stand. No one has the patience to wait. We eat it thinner than letting it set up more. That's the law of the hungry beast. ha ha

NOTE! Never leave your machine unattended in the churning process. NEVER Always listen for the motor and stay close by, checking it frequently. Once your motor seizes up you've got to be right there or you will burn your motor up. I make mine in my laundry room sink so the salty mess is in my giant sink. This room is next to my kitchen, so I can hear my machine and keep an eagle eye on it in the churning process.

Enjoy! Think of my mom when everyone is devouring it!

Red Velvet Crepes

Lemon Blueberry Cake With Whipped Lemon Cream Cheese Frosting

   Lemon Blueberry Cake With

Whipped Lemon Cream Cheese Frosting

YIELD: MAKES A 9-INCH LAYER CAKE

Zest the lemon(s) before juicing them (it will cut down on the number of lemons you need to use). Speaking of number of lemons, you'll need about 4-5 lemons for this recipe, plus more if you want to garnish the cake with lemon slices.

As stated in the ingredients list, frozen blueberries work well in this cake. The baked cake is slightly wetter around where the blueberries bake into the cake but it's not too noticeable, in my opinion. Remember not to thaw them first. I've actually noticed that the blueberries don't sink to the bottom of the cake as often with frozen blueberries - I think it's because the flour adheres to the blueberries better, helping them cling to the batter. I've never tried it but I suppose you could try just barely misting fresh blueberries with a bit of water (maybe 1/2 teaspoon max!) before tossing with the flour to help prevent sinkage. To be honest, it doesn't really bother me if the blueberries tend to gravitate toward the bottom of the cake but if you are more particular, there's an idea for you.

Also, the frosting makes for thick layers of frosting in between the cake layers and on the top and sides. If you like a little less frosting-to-cake ratio, you could probably cut down the frosting ingredient amounts or just use less and save the rest of the frosting to spread on other goodies.

I've often spread the batter into 3 8-inch pans (with at least 2-inch sides) but find more often, I simplify and bake it in 2 9-inch layers.

INGREDIENTS

Cake:
• 1 cup (2 sticks, 8 ounces) butter, softened to room temperature
• 1 3/4 cups (13 ounces) granulated sugar
• 1 tablespoon fresh lemon zest
• 4 large eggs (7 ounces), room temperature
• 2 teaspoons vanilla extract
• 2 1/2 cups (12.5 ounces) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk (storebought or homemade)
• 1/2 cup fresh lemon juice (from about 3 lemons)
• 2 cups (12 ounces) fresh or frozen blueberries (do not thaw if frozen)
• 2 tablespoons all-purpose flour
Whipped Lemon Cream Cheese Frosting:
• 12 ounces cream cheese, softened to room temperature
• 1/2 cup (1 stick, 4 ounces) butter, softened to room temperature
• 4 1/2 cups (18 ounces) powdered sugar
• 1 to 2 teaspoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons heavy cream
Garnish:
• Fresh lemon slices
• Fresh blueberries

DIRECTIONS

1. Preheat the oven to 350 degrees. Line the bottom of two 9-inch round cake pans with at least 2-inch sides with parchment paper and coat with nonstick cooking spray (see note above for pan variations). Set aside.
2. In a large bowl with an electric mixer (or in the bowl of an electric mixer fitted with the paddle attachment), cream together the butter, sugar and lemon zest until light and fluffy, 4-5 minutes (don't cut down the time on this step).
3. Add the eggs and vanilla until well-combined, 1-2 minutes, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking powder, soda and salt. Stir the dry mixture into the wet ingredients and mix on low speed until just combined and a few dry streaks remain.
5. Add the buttermilk and lemon juice to the batter, and stir by hand, folding the batter until just combined.
6. In another bowl, toss the blueberries with the 2 tablespoons flour (see note above). Add the blueberries and remnants of flour to the batter and fold in by hand with a spatula or wooden spoon until just-combined. Overmixing may result in a tough, dry cake.
7. Spread the batter evenly in the prepared pans and bake for 35-40 minutes until just baked through. The top will spring back lightly to the touch and a toothpick inserted in the center should come out with moist crumbs but not wet batter.
8. Let the cakes cool for 5-10 minutes in the pans before turning them out onto a cooling rack to cool completely.
9. For the frosting, whip the cream cheese and butter together with a handheld electric mixer or with an electric stand mixer fitted with the paddle attachment until light and fluffy, 2-3 minutes. Add the powdered sugar, lemon zest and lemon juice and mix on low speed (so the powdered sugar doesn't fly everywhere) until combined. Increase the speed to medium and mix until creamy, 1-2 minutes. Add the heavy cream and whip the frosting until very light and fluffy, 2-3 minutes.
10. When the cake has cooled completely, place one round on a platter or plate and spread the top evenly with frosting. Place the other cake round upside down on the frosting and press just lightly. Continue frosting with a thin spatula or offset spatula until the top and sides of the cake are evenly frosted. Garnish with blueberries and lemon slices, if desired.
11. This cake, once frosted, lasts very well in the refrigerator for several days (I've made it up to two days in advance before serving). Take it out an hour or two before serving or serve chilled, your choice!

Recipe Source: from Mel’s Kitchen Cafe (adapted and combined these three recipes:Epicurious, Sally’s Baking Addiction, Cooking Classy)

Avalanche Popcorn

- Posted using BlogPress from my iPhone

Slow Cooker Rice Pudding

I love rice pudding! Need to give this a try!





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Carmel Popcorn

Carmel Popcorn

IT'S A SUPER BOWL SUNDAY STAPLE. 

Few recipes compare with this recipe. It's quick! It's simple! It's delicious! Nothing more needs to be said other than, DON'T BURN IT ON THE BOTTOM while cooking! Take my advice, just stay right with it and keep stirring!

Ingredients:

1 Can Ego Brand Sweetened Condensed Milk
2 Cups Brown Sugar
1 Square of Butter
1 Cup Light Karo Corn Syrup

I melt the butter in a separate bowl and then I had all the ingredients together. Combine and mix well. Place it on the heat and stir until well dissolved and then cook on medium to low heat. I stand there and stir it the entire time because I've burned way to many batches trying to multi task. It doesn't take long, so I stay put. I have no intention of making a second batch because I turned my head away for a split second! When it starts to bubble, I turn the heat down all the way to low and do a slow bubble for about four or five min. That's it. It's ready to go. Now just pour it over your freshly popped pop corn. Some people like to use the bagged microwave pop corn. If you do I would suggest using the fat free kind and I do about three bags of that. I also de-kernel my pop corn before I pour the Carmel mixture over it. I don't need a broken tooth thank you!

ENJOY!

Apple Dip

Apple Dip

1 Block Cream Cheese
1 tsp. Vanilla
3 or more TBSP Brown Sugar (to likeness)
Heath Bits to liking

Cream Together and dip your apples.

Flag Fruit Pizza

Flag Fruit Pizza
Crust:

• cooking spray
• 1 package refrigerated sugar cookie dough

“Sauce”:

• 1 package (8 oz) cream cheese, softened
• 1/4 cup powdered sugar
• 4 oz (1/2 an 8 oz container) frozen whipped topping, thawed

Glaze:

• 1/4 cup sugar
• 1/4 cup orange juice
• 2 Tbsp. water
• 1 Tbsp. lemon juice
• 1 1/2 tsp. cornstarch
• Pinch of salt

Spray a pizza sheet (I used a disposable one) with cooking spray. Spread cookie dough evenly over sheet. Bake at 350 for 15-20 minutes until very lightly golden brown. Let cool for an hour or more.
Beat cream cheese and powdered sugar until smooth. Stir in whipped topping. Spread evenly over the crust.
Make glaze while crust is still cooling. In a saucepan, bring sugar, OJ, water, lemon juice, cornstarch, and salt to a boil, stirring constantly for 2 min or until thickened. Let cool and brush over fruit. Store in the refrigerator. Best if made the same day as served.
This recipe was kind of a mix from a few sites, but most from Kitchen Scrapbook. She suggested waiting to place the fruit on the pizza until the glaze was made and cooled. This prevents browning of the bananas.

Kettle Corn

You are going to need a Whirley Pop! If you don't have one buy one right this second. You won't regret it. I'm not sure but you might need a kid too! If you don't have a kid to help you, you can act like a kid yourself! You'll need to, cause this is POPPING GOOD FUN!

You can purchase a Whirley Pop on line or at Bed, Bath and Beyond. Smart people use a 20 percent coupon for BB&B. I was not smart. I just ran right out and bought it. I forgot all about the coupon!

Ingredients:

1/4 Cup Oil
1/3 Cup Sugar
1/2 Cup Pop Corn kernels good for popping.

Heat oil in the bottom of your Whirley Pop. on Med. High heat. To begin with just add 4 kernels of Corn. When they pop then add 1/2 cup pop corn kernels and 1/3 Cup sugar and WHIRL away!  You know me and sugar. I'm always very generous on the sugar.

Once you've got that in the pan, spin quickly and evenly. Spin the handle and keep the popcorn moving the entire time you are popping it. Towards the end, your hand may get hot. I like to wear jersey gloves. They work perfectly! Cook till it's over flowing! When the kernels start popping wildly and the handle gets hard to spin, I lift it off the heat so nothing burns. Pour into a large bowl, stir and break apart if needed and sprinkle with salt to your liking. Get ready to make a second batch cause the first one will disappear in the blink of an eye!

Thank you Becci Kohler. You are the greatest cook I know! (She's Martha Stewart. Heck she's better than Martha Stewart.) If I have anything that tastes good at all, half the time it came from Becci! Love Ya.

Corn Pops Gone Wild

I've gone a little crazy for Sweet Covered Corn Pops. I'm also tired of hunting down the recipe for each kind. I can find any recipe here on the blog with my iPhone, so here they are. Aren't I organized? Boycott your New Year's resolutions and try them all. Then join me at the gym!

Sugar Pops

1 Large Bag of Corn Pops

1 lb. Butter 

2 Cups Sugar

1/4 Cup Water

In a Sauce pan, melt 1 pound of butter ---yes, that's four squares. I know, your bathroom scale is going to love this! Next add 2 heaping cups of sugar and stir over med. heat constantly until dissolved. Never leave this pan unattended! It will burn. Next add the water. Bring it to a little simmering bubbly formation. Continue to simmer and stir for 7 minuets. Place your pops in a big bowl, pour mixture over them and devour.

Some like em' Caramel crunchy, some like em' Caramel soft. Some like em' sweet. I've tried the sweet they're addicting. Going to try them crunchy and soft when I work off the sweet. Lol.You decide which way you like them. They are all delicious!

Caramel Corn Pops Soft1 (18 oz.) bag Corn Curls (pops) or Kettle Pops. Any brand will do.

1 cup brown sugar
1/2 square butter (1/4 cup)
1/2 tsp. vanilla
3/4 cup of light corn syrup
1 Tbsp. water
1/4 teaspoon baking soda

Bring butter, brown sugar, corn syrup, vanilla and water to a medium boil. Stir continuously. Boil for 1 to 1 ½ minutes. Remove from heat. Add baking soda, coating will puff up. Pour over corn pops or kettle pops; toss.

Carmel Corn Pops Crunchy

One 8 oz. bag of Barrel O' Fun Corn Pops. Empty bag in large roasting pan.
Caramel Coating
Mix in 2 qt. sauce pan
1/2 cup butter
1/2 cup light corn syrup
1 cup brown sugar
1 tsp. baking soda


While mixing, cook for two minutes or until bubbly around the edges, remove from heat. Add 1 tsp. baking soda to cause foaming (this will allow for proper coating of pops). Pour caramel slurry over corn pops and stir until pops are properly coated. Place in 250 degree F. oven for approximately 45 minutes stirring every ten minutes. Remove from oven and pour onto waxed paper. Break apart to desired piece size before pops can cool.