My husband’s family had a tradition for many years of making home-made ice cream for birthdays. My mother-in-law (Darlene) faithfully made it from her passed down recipe even for the December birthdays. For many years, we would open presents at Christmas, then the "boys" would go on the porch and churn the ice cream in a crank type freezer. (They said it didn’t taste as good in an electric freezer) It was a bonding time for the boys and a memory shared for all the family.
Here is the recipe for homemade ice cream that has been loved for so many years:
Garden Desserts and Local Fun for the Whole Family
Join us this Saturday, September 17th to make and eat homemade ice cream using fresh herbs from the fall harvest. Tasty lavender crisps, tai basil ice cream, and lemon verbena pound cake? Really!! How about some scrumptious honey lavender ice cream? Learn more about the herbs and other plants you can grow while making several unique and amazing flavors of ice cream. A handout with all the recipes will be included, and we will be eating ice cream!! This will be a two hour class, starting at 11 a.m.
Ok, I know there are people who don’t like Jell-O. But when I heard there was a whole week committed to Jell-O, I had to investigate. It has been said that Jell-O is "America’s Most Famous Dessert." But I was shocked to see all the ways Jell-O is used. There are Jell-O jigglers, Jell-O parfaits, Jell-O in cakes, salads, lime margarita smoothies, and even Jell-O shots. And, get this…there is even Jell-O wrestling! What a thought.
I love to cook - mostly desserts. There is just something wonderful about the smell of baking pies, cakes, and all of those yummy calorie filled foods you want to eat before dinner but are not supposed to. I was walking around the cookbook section at the Red Bridge Branch and came across Jewish Food: for Festivals and Special Occasions by Marlena Spieler. What a neat book: great pictures, wonderful recipes, and a whole series of informational articles about each of the Jewish festivals and their significant food. As someone that always associates food
A couple of months ago, I came across a cookbook at an estate sale called The New Joys of Jell-O. The copyright was 1975. The first recipe to catch my eye was one for "Jellied Gazpacho." I had to have that book!