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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).

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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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Mar 122016
 

Cinnamon Raisin Biscuits

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Good Morning!

First of all let me share with you a few events in our day out here in the woods which is on the whole very uneventful. First of all the beautiful sunrise we woke up to yesterday. I was checking my e/mail, etc. when I looked out the window to gaze upon a sky that looked like it was on fire. Now I know what they say, red in the morning, sailors take warning however, our weather ignored the omen and it was a warm but nice day overall.

WTF?

What kind of rat does this?

Next thing, Kenny went out to his workshop/barn/man-cave and came back to the house telling me he had something to show me. He had put out a tray of rat poisoning as they were getting in there and chewing the wires on the phone line, his fan and other things. On top of the box of poison, the rats or something had drug a fairly good size piece of molding over the top of the box along with pieces of glass and torn up paper covering the entire thing as if to warn fellow critters not to touch the stuff. We have some very smart vermin running around here!

And last but not least, as I was coming back from getting the mail something caught my eye that wasn’t there when I moseyed on down to the mailbox, an oak SNAKE! I was never one to hurt a snake but I knew this fellow would eventually get much larger and eventually find it slithery self messing with my chicken coop and stealing our chicken eggs, oh HELL no!!! Husband was unavailable at the time so I came up to the house, grabbed a shovel and took matters into my own hands. Boy that little son-of-a-gun gave me a hard time as I was trying to kill him on a not so solid of a surface but I won out in the long run and he will never bother our eggs, no no no!

All you need is a cup of coffee to start you're day!

All you need is a cup of coffee to start you’re day!

Now on with the real reason I’m here, but it is fun to share some of our little happenings! I made these yesterday and we had them with our coffee this morning, husband is hooked for sure not that I’m going to make them very often as he is constantly harping about his weight gain since he quit smoking, ha ha! But here it goes:

Cinnamon Raisin Biscuits
 
Author:
Ingredients
  • 2-1/2 cups biscuit mix
  • 3 tbsp sugar
  • 1 heaping teas cinnamon
  • ¾ cup raisins
  • 1 egg, slightly beaten
  • ⅔ cup milk
  • Optional Glaze:
  • 1-1/3 cups confectioners sugar
  • 12 tbsp water
  • ½ teas vanilla extract
  • Cinnamon for sprinkling
Instructions
  1. Combine the first four ingredients in a bowl; combine egg and milk and stir into dry mixture, stirring just until moistened.
  2. Remove dough to a lightly floured surface and knead lightly 4 or 5 times.
  3. Roll out to ½ inch thickness and cut with a 2-inch biscuit cutter.
  4. Place biscuits on a lightly greased cookie sheet and bake in a 350 degree oven for about 15 minutes or until lightly browned.
  5. If glazing, oh why not, combine the sugar, water and extract and top biscuits while still warm.
  6. Sprinkle top of glaze with extra cinnamon.

We were eating these breakfast treats as soon as I glazed them and had them again this morning with our coffee!

Have a nice weekend and hope you enjoy………………….Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes!

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