Latest recipes (July 19th)...
(request) homemade ice cream recipe
(request) blackberry dessert, served at New Hope Methodist Church last week
(request) cooked cake icing, had peanut butter and sugar and evaporated milk cooked in a large cast iron skillet, almost like fudge, put on a chocolate cake
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"Butter Pecan Ice Cream"
1 and 1/2 cups of sugar
3 eggs
1 large can of Milnot (evaporated milk)
2 small packgs of butter pecan instant pudding
1 tsp vanilla
9 oz package cool whip
1 cup chopped pecans
about a quart of milk
In a large mixing bowl beat the eggs till foamy; gradually add the sugar and beat until thickened. Add the rest of the ingredients; and some of the milk if the bowl will hold it. Pour into a 4-quart ice cream freezer; and add enough milk to get to the full line; freeze it.
Karen Haak, Moberly
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"Macaroni Salad"
1-1 lb bag of large shell macaroni, cooked
medium to large cucumber
green pepper
and green onion (at least one package)
shredded carrots optional
cut the cucumber, pepper and onion into small pieces;
(dressing)
1 can Eagle Brand milk
1 cup apple cider vinegar
1 cup sugar
vinegar and sugar mix together and (low) heat until sugar dissolves
2 cups of mayonnaise
1 tsp salt
1 tsp pepper
mix all together and add to above ingredients
(can use half the ingredients)
Marian Embree, Moberly
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(request) cake decorators icing
"Cake Decorators Icing"
5 cups of powdered sugar, sifted
1/3 cup of non-dairy creamer (dry form)
1/2 tsp salt
3/4 cup of Crisco (she uses butter flavored....if you want white, don't use butter)
1/2 cup cold water
2 tsp of flavoring (combo of vanilla, coconut, rum, lemon and almond)
Beat all together at high speed for 3 minutes, then low to medium speed for one minute (to get the bubbles out). Will frost a 9 by 13 cake and two layered cake; and keeps well in refrigerator.
Eva Daniels, rural Moberly
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"Homemade Vanilla Ice Cream"
4 eggs
2 and 1/2 cups of sugar
6 cups milk
4 cups light cream
2 tsp vanilla
1/2 tsp salt
Beat eggs until light; add the sugar gradually, beating until thickened; add remaining ingredients; mix thoroughly; and freeze in ice cream freezer.
yields about 1 gallon
Kathleen Barnes, Centralia
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Call in your recipe Monday morning, at 660-263-2424 (Moberly area), 388-6424 (Salisbury area), or 800-892-2300 (everywhere else).
