Tasty Vanilla Custard Ice Cream

What better way to finish a meal than to indulge in the ultimate dessert,  custard-style vanilla ‎ice cream. This finish is great by itself, or topped with dark chocolate curls, fresh strawberry ‎syrup or a mix of toasted coconut and chopped macadamia nuts.‎

Here's a quick, never fail recipe for tasty vanilla custard ice cream that my guests enjoy ‎whenever I serve it. They never believe that it only takes 30 minutes to prepare!‎


TASTY VANILLA CUSTARD ICE CREAM

‎1 can (14oz) Sweetened Condensed Milk‎
‎1 can (14oz) Evaporated Milk‎
‎1 pint Whipping Cream‎
Pure Vanilla Extract, to taste‎

Pour all ingredients into a 8+ cup blender. Mix on low speed until well incorporated and slightly ‎thickened. ‎
Pour the custard into an ice cream maker. Process the custard according to manufacturer's ‎directions.‎
Once soft-frozen, remove ice cream from ice cream maker and place into an 8 - 10 cup freezer ‎container. You can serve this ice cream immediately or freeze for 1 – 2 hours for firmer ice ‎cream. ‎
To "firm" freeze, place a layer of plastic wrap on top of the ice cream then cover the freezer ‎container with an air tight covering. Place the container in the freezer for 1 - 2 hours, then serve.‎
Yield: Approximately 16 servings‎


Enjoy!
                                                   Kathy

Getting Ready for a Thanksgiving Feast

        Every year at Thanksgiving, my extended family gets together for a day of watching football on TV and enjoying a big family dinner around the dining room table. We all look forward to enjoying the signature dish (or two) each cook in the family contributes to the meal. For someone like me who loves to eat good food, it is a smorgasbord!
        My contributions to the meal this year (besides the roast turkey) are a Mom’s Yam Casserole and Rich Lemon Cake with Orange Glaze. Both these dishes are “never fail” and a big hit with the rest of the family.

Yam Casserole

2 Large Yams
½ cup Unsalted Butter, softened
1 ½ cups Granulated Sugar
½ cup Orange Juice without pulp
3 Eggs
4 tsp All Purpose Flour
½ tsp Ground Cinnamon
½ tsp Ground Nutmeg
½ tsp Salt

Preheat oven to 375. Rub yams with oil or shortening and place in a shallow pan. Bake uncovered on the middle rack until tender, approximately 50 minutes to an hour.

Turn the oven down to 350.

Peel the warm yams, cut into chunks and remove any strings. In a medium mixing bowl, mash the yams with a potato masher and measure; there should be approximately 2 cups. Set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add milk and blend. Stir in the mashed yams, orange juice, eggs, flour, cinnamon, nutmeg and salt, and mix well. Transfer into a 2 quart casserole dish.

Bake uncovered at 350 for about 45 minutes, until golden brown around the edges.  If desired, top with miniature marshmallows and broil until brown. Serve immediately.

Yield: 8 servings

Rich Lemon Cake

1 18.75oz box Lemon cake mix
1 3oz box Lemon instant pudding mix
4 large Eggs, beaten slightly
1 cup Vegetable oil
10 oz Lemon lime pop

Preheat oven to 350F. Grease and flour bundt pan or a 9x13 baking pan.

Mix the dry ingredients in large mixing bowl. Add the liquid ingredients and mix until the batter is smooth, approximately 3 minutes. Pour the batter into the prepared cake pan.

Bake for 55 to 60 minutes or until a toothpick comes out clean.

Let the cake cool slightly, 10-15 minutes, then remove from the cake pan(s) and place on the serving plate. 

While the cake is still warm, poke holes in the top of the cake ½ inch apart. Top with Orange Glaze. Cool completely at room temperature.

Yield: 16 to 24 servings


Orange Glaze

½ cup Powdered sugar
½ tsp Orange juice concentrate without pulp, not diluted

Mix ingredients until spreadable consistency.


I hope your family enjoys two of my favorite Thanksgiving dishes!  Until next time...

Kathy

PS. What are your family’s Thanksgiving traditions?

Mom's Favorite Birthday Cake

One of my family's most enjoyable traditions is to celebrate each person's birthday with their very favorite birthday cake. We take great pride in baking the most decadent cake we can to show our love for whoever is celebrating at the time. Over the years, the cakes have gotten fancier and fancier. But, last summer we got back to basics and the result was a coconut cake that everyone is still raving about...

MOM'S FAVORITE COCONUT CAKE

1 18.5 oz box White Cake milk
1 can sweetened condensed milk
1 small can cream of coconut
1 16 oz tub Whipped Topping
1 cup shredded coconut

Prepare and bake the white cake mix in a 13 x 9 inch baking pan, as per the box directions. Let cool completely. Using a straw or wooden skewer, poke holes in the cake approximately 1/2 inch apart.

Mix together the milk and cream of coconut in a small bowl. Pour the milk mixture over the cake so that it is saturated completely. Refrigerate for at least 4 hours.

Spread whipped topping over the top of the cake. Sprinkle the coconut over the whipped topping.

Yield: 16 - 24 servings


I hope you like as much as my family does! Until next time.

Kathy

More Comfort Food - A New Tuna Casserole

        My husband has loved tuna casserole as long as I've known him...for over 30 years.  When we first began dating, traditional tuna casserole was one of the few dishes I could make well.  But, as you can imagine, after almost 30 years I was ready for a change. So lately, I've been experimenting with this dish to make it "new" again. 

       Here is the new version -- I call it "A New Tuna Casserole".  Try it and let me know what you think!


A New Tuna Casserole

1 can Cream of Mushroom Soup, condensed
1 can, Cream of Chicken Soup, condensed
1/2 cup water
3 cups Chow Mein Noodles, divided
2 cans tuna in water, drained
2 cups celery, thinly sliced on an angle
1/2 cups onion, chopped
1 can water chestnuts, drained and chopped
1/4 teaspoon black pepper, or to taste


Preheat oven to 350.  Spray a 3 quart casserole dish with non-stick cooking spray and set aside.
In a large bowl, combine tuna, condensed soup, water, black pepper, celery, onion, water chestnuts and 2 cups chow mein noodles, and stir until well mixed.

Pour mixture into prepared casserole, and spread remaining chow mein noodles over top of mixture.   Bake uncovered for approximately 30 minutes, or until bubbling and brown around the edges.


Yield:  6 servings


This casserole is great when served with a mixed green salad and buttered artisan bread.

Enjoy!

                                                                               Kathy