Old Fashioned Vanilla Ice Cream

This will make 1 1/2 gallons ice cream

Ingredients

8 eggs

2 1/4 cups sugar

1 pint cream

1  vanilla bean split

1 tsp lemon zest

1 gallon whole milk

 

Directions

In a saucepan  heat cream, milk, sugar and vanilla bean, lemon zest to a slow boil and remove from heat. strain to remove bean and zest. then in a heat safe bowl separate eggs and keep the yolks.  slowly temper the yolks with the cream

( very slowly add the cream to the yolks and mix well  adding to fast will cook the yolks )

Add the mixture back into the sauce pan and heat for 60 seconds stirring constantly ( Test with spoon, dip in mixture then turn over. If the mixture coats the spoon remove from the stove )  ( Do not boil )

Let completely cool away from the stove. Then place in a ice cream machine and turn it on. When this recipe was made Ice Cream Machines looked a lot like this.

And they still make them ( click the link below for Amazon Listing )

White Mountain Appalachian Series Wooden Bucket 4-Quart Hand Cranked Ice Cream Maker

Which is why I just copied the recipe itself with a few directions and slight modifications. times will be different on newer machines I would just follow the directions for standard ice cream according to your machines directions.

 

Sugar Cookie

 

Ingredients

2 1/2 cups All Purpose Flour

3/4 tsp salt

1/2 tsp baking soda

1 cup butter

1 cup sugar

1 tsp vanilla

1 egg

2 tbsp. milk

Directions

Preheat your oven at 350 f then Mix together in a bowl and set to the side, vanilla,egg,milk.  Cream together the butter and sugar then mix in the vanilla and egg mixture with the butter. With a whisk slowly beat in all the dry ingredients until completely mixed with the wet until smooth.

Drop by tablespoon 3 inches apart on a greased cookie sheet and bake for 10 – 12 minutes  or until lightly brown.

Texas Sheet Cake

Cake Ingredients

2 cups flour

1/2 cup buttermilk

1 1/2 cup sugar

1/4 tsp salt

1 tsp baking soda

1/4 tsp cinnamon

3/4 cup water

1/4 cup cocoa

6 tablespoons butter

1/2 cup milk 9 ( you can can use 1% )

2 eggs

1 tsp vanilla

Icing Ingredients

1/4 cup cocoa

4 tablespoons butter

1/3 cup milk

2 1/2 cups powdered sugar

1 1/2 teaspoon vanilla

1/4 cup chopped  nuts

Directions

Preheat oven to 375 degrees.  Oil a 10 in x 15 in x 1 Jellyroll Pan then set it aside. in a large bowl, combine. Flour,sugar,salt,baking soda and cinnamon.

In a small sauce pan, place the 3/4 cup water, 1/4 cup cocoa and 6 tablespoons of butter over medium heat and bring to a sot boil. stirring often.

Pour the boiling cocoa over the flour and stir it well to make sure it all combines. then add  the buttermilk and eggs with vanilla and blend it all together well.

 Now pour the cake batter into the prepared pan and bake it for 18-20 minutes.

while the cake is baking combine the cocoa butter and and milk in a small saucepan. when the cake is done and out of the oven bring it to a boil. when it is boiling add powdered sugar,vanilla and nuts and whisk it well. Spread it on the cake while the cake is hot.

Peanut Brittle

This is a Hard Candy it is recommended you use a candy thermometer for temperature.

Ingredients

1 cup sugar

1/2 cup white Corn Syrup

1 1/2 cup Dry Roasted, Salted Peanuts

1 tsp butter

1 tsp vanilla

1/4 tsp baking soda

Combine

sugar,corn syrup in a 3 quart saucepan. Bring to a boil on medium heat stirring to mix well until you reach 260 f . Once the temperature is reached add peanuts and cook for a additional 5 minutes until syrup is golden brown in color.

Then add butter,vanilla cook until you reach 275 f then remove from heat. add in baking powder and spread evenly onto a buttered cookie sheet. Let cool until hardened and break into pieces.

Classic Lemmon Meringue Pie

Ingredients ( makes 1  – 9″ Pie )

1 – 9″ Pie Shell

4 tbs cornstarch

2 cups sugar

1 cup boiling water

1/2 tsp salt

1/2 cup lemon juice

1 lemon rind grated

2 tbs butter

4 eggs. seperated

Combine

Cornstarch,1 cup sugar, & boiling water into a sauce pan cook on medium heat stirring constantly till it thickens then add salt,lemon juice, and lemon rind,continue stirring and cooking till completely blended and remove from heat. Beat egg yolks till completely mixed then add lemon mixture to the yolks stirring constantly and return to heat cooking for an additional 4 minutes then turn the fire off and add the butter mixing well.

Once cooled pour into baked pie shell.

Meringue

Beat egg whites till they form a very stiff texture adding 6 tbs sugar at a time while continuing to beat them repeat till egg whites hold shape on a spoon. Spread egg whites evenly over the lemon making sure to cover all edges of the pie.

Bake at 325 f for 15 minutes

Rice Pilaf ( American )

Ingredients ( will serve 50-55 people )

1 1/2 cups butter

3 cups Vermicelli
( broken into small pieces )

10 cups white rice

2 1/2 tsp salt

1/2 tsp black pepper

2/3 cup Chicken Bouillon

6 quarts water ( 24 cups )

Directions

Mix Bouillon  into the water making sure it is completely dissolved. Then brown vermicelli in the butter once the vermicelli is browned add in the rice and mix the salt and pepper stir till completely coated in butter and mixed.

Then add in the Water/Bouillon mix and bring to a rolling boil then turn down to medium heat. loosely cover with a lid making sure it can lightly vent steam and set your timer for about 1 hour and 30 minutes.

Fig Roll ( Candy )

This is actually the filling used in Fig Newtons minus the biscuit. Traditionally a fig roll ( originally date roll )  was a candy formed into a roll without the biscuit and this is the recipe for that.

Ingredients

3 cups sugar

1 tsp maple syrup

1 tablespoon butter

1 cup of milk

1/4 tsp cream of tarter

1 cup Figs

1 cup Walnuts

1 tsp Vanilla 

Directions

Mix ingredients ( reserve  figs and nuts ) into a saucepan.

Bring ingredients ( reserve figs & nuts ) to a boil.

Once at a rolling boil add in the figs & walnuts cook till completely mixed & creamy in texture and  remove from heat. Poor mixture onto a damp cloth and roll it into roll squeezing each end shut.

Let sit for 1- 2 minutes till slightly hardened then unwrap and slice.

Divinity ( Candy )

 

( Requires Candy Thermometer ) Divinity Is a soft white candy which requires exact temperatures

Ingredients

2 cups Sugar

1/2 cup corn syrup

1/2 cup water

2 egg whites

Directions

Place egg whites into large heat safe bowl

heat water to 260-275 f

Add in sugar and corn syrup until completely dissolved and formed syrup then remove from heat slowly incorporating syrup into egg whites beating mixture entire time until it is stiff and no longer glossy in color.

Then add 1 cup ( Walnuts
or Pecans) and 1 tsp vanilla

Drop by spoonful onto wax paper let cool completely

 

Mince Meat

 

5 medium ( 1 lb ) green tomatoes “should equal 2 ground cups”

Place the tomatoes in a sauce pan with 1 cup cold water and bring to a rolling boil cook till soft then drain water.

Then add

1 1/2 pounds ground apple

3/4 cup sugar

2 cups raisins

1/4 # ground beef

1/2 tsp salt

1/2 tsp ground nutmeg

1 tsp cinnamon

1/2 large orange ground

1/3 cup vinegar

Juice of two lemons ( reserve )

Cooke for an additional 20 minutes in sauce pan then remove from heat then let cool.

 

Old Time Popcorn Balls

Ingredients

1 cup  sugar                                                                                                             

1 tbsp white vinegar

1/2 cup white corn syrup                                                                                   

1 tbsp vanilla

1/2 cup water                                                                                                         

2 quarts popcorn

Place Popcorn into a heat safe bowl.

Combine all ingredients “excluding Vanilla & Popcorn” cook until syrup becomes brittle when dropped into cold water ” watching syrup with close attention to not burn”

When syrup is dropped into a cup of cold water and becomes brittle. Remove from heat then add vanilla and butter stir mixing well followed after pour over popcorn and stir with wood or metal spoon till completely covered.

using a large spoon scoop out popcorn onto wax paper forming balls. let cool until hardened.