Homemade Ice Cream . . . in a bag

Okay, while I'm not convinced this is the absolute best way to make homemade ice cream, it was fun. The kids thought it was pretty cool as the stuff thickened in the bag and had a good time eating it at the end. Although, you must be warned. The rock salt has a tendency to get into the ice cream if you aren't careful. Matthew and Layla had that rotten luck. But that was only two out of nine bags being made--not too bad, right??



Ingredients

1/2 cup half & half
1 tablespoon sugar
1/4 teaspoon vanilla

1 sandwich ziploc bag
1 gallon ziploc bag
3 cups crushed ice
1/3 cup rock salt

Directions

1. Put first 3 ingredients in the smaller Ziploc bag and seal it (tight, tight, tight!!! Very important.) Put ice and rock salt in the larger bag and then add the filled smaller bag inside. Seal the large bag.

2. Squeeze (shake, mush around) bag until ice cream is thickened, about 10-15 minutes.

3. Remove small bag, unseal and enjoy. (to remove from bag, we found turning the bag inside out and scraping contents into a bowl to be the best. Again, just watch out for the salt.)

Makes one serving size

Cafe for All-Seasons* Pecan-Pumpkin Pie

Recipe:

PIE
1 30 oz can pumpkin pie mix
1 C sugar
1 5 oz. can evaporated milk
3 eggs, beaten
2 heaping tsp. ground cinnamon
1/2 tsp. salt
1 pkg. yellow cake mix
1 C butter or margarine, melted
1 1/2 C chopped pecans

Line two 9-inch pie plates with waxed/parchment paper; coat the paper with nonstick cooking spray. Set aside.

In a mixing bowl, combine pumpkin, sugar and milk. Add eggs, cinnamon and salt. Pour into prepared pie pans. Sprinkle with dry cake mix. Drizzle with melted butter. Sprinkle with pecans; press down lightly. Bake at 350 for 50-60 minutes or until golden brown. Cool for 2 hours on wire racks. Carefully run a knife around edge of pan to loosen. Invert pies otno serving plates; remove waxed paper. Chill.

CARAMEL SAUCE:
1 C butter or margarine
2 C packed brown sugar
1 C whipping cream

In a heavy saucepan over low heat, melt butter. Add brown sugar and cream; cook and stir until until sugar is dissolved.

Make whipping cream.

Serve with a dollop of whipped cream and drizzle with caramel.

Yield: 2 pies (10 servings each)

*A bistro-style cafe in San Francisco.

No-Bake Cookies

I had never heard of these little babies until we got married. Yummy, yummy things they are.

And so easy. I'm all about that.

Melt the butter.


Add water, sugar and cocoa. Bring to a boil and cook for 2 minutes. Not 3. Not 1. Just 2.


Remove from the heat and add the oats, peanut butter (I use chunky) and vanilla.


Put on waxed paper on cookie sheet and freeze . . . or refrigerate if you prefer. We freeze them, but I think that is Jon thing more than a normal no-bake cookie thing.


Aren't they cute, those little mounds of chocolate goodness.

Recipe

1/2 cup butter
1-2 cups sugar
4 heaping T cocoa
1/2 cup water

Bring to a boil and cook for 2 minutes. Remove from heat and add 3 cups of oats (calls for quick but I use old fashioned and it is fine); 1 tsp vanilla; 1/2 cup of chunky peanut butter.

Scoop onto cookie sheet lined with waxed paper or tin foil. Chill in either fridge or freezer till firm. Enjoy.

Pumpkin Brownies

Courtesy of our favorite preschool teacher, Mrs. Taylor. She makes these every year for our Pumpkinland field trip and it is my favorite part. Made them for the ward Halloween party that is tonight. Had kiddos taste test them. Passed.

Mix together dry ingredients.



Beat eggs



And add all the pumpkin goodness to mixer.





Mix in dry ingredients. And then add the chocolate chips. The recipe calls for semi-sweet. That's all I use anyhow. Love them the best.



Grease pan.



(definitely my baking joy. LOVE this stuff.)

Spread into pan.



Bake.



And enjoy all that chocolatey, pumpkiny goodness. Gooey, soft, moist, goodness.

Official Recipe:

Preheat oven to 350 F. Lightly grease a large jellyroll pan or two 9x13 pans. Mix dry ingredients together in a bowl. Set aside.
2 1/4 C flour
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1 tsp. baking soda

Beat 4 eggs. Add to mixer. Then add 1 2/3 cup sugar, 3/4 cup canola oil and 1 27 oz. can pumpkin. Mix together till smooth. Add dry ingredients and mix well. Stir in chocolate chips. Pour into prepared pan and bake for 25-30 minutes. Cool.

Makes about 3 dozen (depending on size)

Carrot Cake

I made a carrot cake on Sunday. (sorry, no picture) Won't post the recipe--we all have one or another that we use. I used the Better Home and Gardens one this time just for kicks. Anyhow, it calls for 2 C of sugar, I used 1. It calls for 3/4 C of oil, I used applesauce. And it was still really good. Not as sweet, but it was okay. I didn't mess with the frosting and so that was really sweet still. I know, I know, if you're gonna have cake, just make the cake. Fat, sugar, the whole thing. Well, yeah. But if I can make it a little healthier, I'm all over that too. So there you have it. Love you!! (in fact, I'm going to eat the last piece right now.)

Friday Night Dessert

(p. 246)



All Done . . . top with vanilla ice cream . . .

And enjoy.

Fruit Crisp
5 C sliced, peeled cooking apples, pears, peaches, apricots, or frozen unsweetened peach slices
2-4 T granulated sugar
1/2 C regular rolled oats
1/2 C packed brown sugar
1/4 C all-purpose flour
1/4 tsp. ground nutmeg, ginger, or cinnamon
1/4 C butter or margarine
1/4 C chopped nuts or coconut
Vanilla ice cream (optional)

Peel and slice the fruit.
Add sugar and mix. Put it in an 2 quart square baking dish.

Combine the oatmeal, brown sugar, flour and spices. Cut in butter till it resembles coarse crumbs. Stir in nuts and/or coconut. Put on top of fruit. Bake @ 375 for about 35-40 minutes.
Top with ice cream or REAL whipped cream.

**I double the topping because I like that part a lot. I also substitued applesauce for half the butter in the topping and it came out just great!!