- Soft Ginger Snaps
- Fickel Brickel Ice Cream (this recipe was published last Aug, see the recipe box)
- Food Storage Ice Cream
- Rolo Cookies
July 3, 2009
July's Recipies - Home Made Ice Cream & Cookies
Tasty recipes for the month were:
Sof Ginger Snaps - Linda Jackson
3/4 c shortening
1 c brown sugar
1/4 c molasses
1 egg
2 1/4 c flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1 tsp ginger
Cream the first four ingredients. Stir dry ingredients together and mix with creamed ingredients. Form dough into small balls, roll in sugar, and bake on greased cookie sheet for 6 minutes. Don't over bake.
makes about 30 small cookies
1 c brown sugar
1/4 c molasses
1 egg
2 1/4 c flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1 tsp ginger
Cream the first four ingredients. Stir dry ingredients together and mix with creamed ingredients. Form dough into small balls, roll in sugar, and bake on greased cookie sheet for 6 minutes. Don't over bake.
makes about 30 small cookies
Home Made Ice Cream
The basics with an ice cream maker:
* when putting your salt and ice around the canister, layer them
* when the machine stops churning (it's done) take out the paddle turny thing (technical term = dasher) being very careful not to get any salt into the ice cream, replace the lid, and cover the lid with ice (no salt) and a towel. this helps the top of the ice cream to freeze a bit more.
* time to churn is usually about 20 - 30 minutes
* home made ice cream does not set up hard unless you put it in the freezer.
* when putting your salt and ice around the canister, layer them
* when the machine stops churning (it's done) take out the paddle turny thing (technical term = dasher) being very careful not to get any salt into the ice cream, replace the lid, and cover the lid with ice (no salt) and a towel. this helps the top of the ice cream to freeze a bit more.
* time to churn is usually about 20 - 30 minutes
* home made ice cream does not set up hard unless you put it in the freezer.
Food Sorage Ice Cream - Lousie Day
1 1/2 qt bottled apricot juice
1 gal of frozen peaches
2 tsp lemon juice
1 pt whipping cream
1/2 - 3/4 qt half and half
3 c sugar
Blend the frozen peaches with the apricot juice until you get the texture you want. Place all ingredients in the ice cream maker and churn. When the machine stop turning take the dasher out, replace the lid, and cover with ice and a towel to help the top freeze harder.
1 gal of frozen peaches
2 tsp lemon juice
1 pt whipping cream
1/2 - 3/4 qt half and half
3 c sugar
Blend the frozen peaches with the apricot juice until you get the texture you want. Place all ingredients in the ice cream maker and churn. When the machine stop turning take the dasher out, replace the lid, and cover with ice and a towel to help the top freeze harder.
Rolo Cookies - Karlene Von
1 bag of rolo candy
1 devils food cake mix
1 egg
1/2 c water
3 Tbs vegetable oil
Mix everything but rolos together, dough will be dryish (crumbly moist). Flatten about a Tbs of dough and wrap it around a rolo. Place balls onto an ungreased cookie sheet. Bake at 350 for 8-10 minutes.
Optional: melt white chocolate and drizzle in top of cookies when they come out of the oven.
Makes about 30 cookies
1 devils food cake mix
1 egg
1/2 c water
3 Tbs vegetable oil
Mix everything but rolos together, dough will be dryish (crumbly moist). Flatten about a Tbs of dough and wrap it around a rolo. Place balls onto an ungreased cookie sheet. Bake at 350 for 8-10 minutes.
Optional: melt white chocolate and drizzle in top of cookies when they come out of the oven.
Makes about 30 cookies
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