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Mar 312016
 

French Vanilla Cake Mix Ice Cream

Kenny had to have a little chocolate syrup..of course!

Kenny had to have a little chocolate syrup..of course!

Hope everyone had a wonderful Easter! All the kids came over and we had great grandson’s first Easter Egg Hunt. Thank God for large porches as the yard was very wet and soggy from all the rain we’d been having. He caught on very quickly with just a small amount of prodding from the peanut galley. His mom decided to use plastic eggs in lieu of the real things due to his age and the fact that at his age, throwing things gets a little bit out of hand at times (no pun intended).

easter 2016 013

Dinner was mostly done by daughter with a little help from the kids giving Gram a break (really didn’t know what to do with myself, ha ha)! I did manage to make a homemade carrot cake the day before and homemade corn bread to accompany the delicious ham that graced our table and our bellies.

Along with the cake, Kenny made up this ice cream that I am sharing with you today. Got the idea from an old magazine that I had laying around and although the flavor was fantastic, the ice cream came out EXTREMELY hard after the cooking and freezing process. We don’t know if it was due to a fault in the recipe or an error on the dessert maker!! But all in all, it was enjoyed by all who dared to try it………..

French Vanilla Cake Mix Ice Cream
 
Author:
Ingredients
  • 2 cups milk
  • 1 pkg French Vanilla cake mix for a single layer (I used a regular package and made the other half into cup cakes which might have a a factor in the ice cream coming out so hard when it froze, I could have gotten a little too much of the cake mix by accident!)
  • ½ cup sugar
  • 2 cups heavy whipping cream
  • 1 tbls vanilla
Instructions
  1. Mix together the milk, cake mix and sugar in a sauce pan and heat on low just til mixture bubbles, stirring constantly.
  2. Place in a heat resistant bowl and whisk briskly to combine well.
  3. Cover and let sit for 1 hour.
  4. Stir in the remaining ingredients, cover again and refrigerate over night.
  5. Pour mixture into your ice cream freezer and freeze according to manufacture's instructions (ours did not harden in the machine like normal ice cream, maybe that was part of the problem).
  6. Transfer to a freezer container and freeze overnight to blend flavors.

Hope you all enjoy…………

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Apr 272013
 

Blueberry Pizza Pie

For today, we have Prime Rib Day and as we will be going out of town, maybe we can stop in a restaurant and I can have one of my favorite din-dins, Prime Rib! This recipe is for tomorrow as it is National Blueberry Pie Day and I wanted to give you something a little different in the way of pie. Blueberries are starting to come in now here in Florida but our local berries won’t be ready until the end of May or maybe a little later considering how the weather has been. We have blueberries growing on our property, however they’re wild ones and have extremely large seeds in them and they are not always the sweetest thing to chomp into! But this recipe calls for canned berries that you would use in a pie and they’re always available.

 

blueberry plant

 

 
Ingredients
  • 1 pkg French vanilla cake mix
  • 1-1/4 cups quick cooking rolled oats, divided
  • 8 tbsp butter, divided and at room temperature
  • 1 egg
  • ½ cup finely chopped pecans
  • ¼ cup light brown sugar, firmly packed
  • ¼ teas cinnamon
  • 1 can (21 oz) blueberry pie filling
Instructions
  1. In a large bowl, combine the cake mix, 1 cup of the oats and 6 tablespoons of the butter; mix on low speed until crumbly.
  2. Reserve 1 cup of the cake mixture and to the remaining, blend in the egg.
  3. Press cake mixture into a 13x9" pan that has been greased and bake in a 350 degree oven for 12 minutes.
  4. While crust is cooking, combine the reserved mixture with the remaining butter, nuts, sugar and cinnamon, beating until well blended.
  5. Remove crust from oven and spread with the pie filling and sprinkle berries with the reserved mixture.
  6. Return to the oven and bake for another 15-20 minutes or until crumbs are golden brown.
  7. Cool completely before cutting.

 

Well everyone, we’re off to the Pioneer Day Festival down in High Springs, have a nice weekend and Enjoy!

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