Recipes 6-9-26

Homemade Lemon Ice Cream

3 eggs

1 1/4 cup sugar

2 small cartons whipping cream

1 can eagle brand milk

2 tablespoon lemon extract

Beat eggs first, then add sugar to the eggs, add whipping cream, eagle brand milk, add flavoring. Put mixture into electric ice cream container finish the mixture by adding regular milk to the top of the paddle.

 

Country Vanilla Ice Cream

4 eggs

2 1/4 cup sugar

5 cup milk

4 cup heavy cream

4 1/2 teaspoon vanilla

1/2 teaspoon salt

Add sugar gradually to beaten eggs. Continue to beat until mix is very stiff. Add remaining ingredients and mix thoroughly. Pour into gallon freezer and freeze.

 

Pound Cake

1/2 pound real butter

3 cup sugar

3 cup cake flour

6 eggs

1/2 pint whipping cream

1 teaspoon vanilla

1 teaspoon almond

1/2 teaspoon salt

Cream butter and sugar and salt. Add eggs one at a time and beat after each one. Add flour and cream alternately. Add flavorings. Place cake in tube pan and put in cold oven at 325 degrees. Bake 1 1/2 hours.

 

Ice Box Pie

6 oz. can frozen lemonade

8 oz. cool whip

1 can eagle brand milk

Mix all together and beat well. Pour into one large or 2 small pie pans. Make crust with vanilla wafers or graham crackers. Sprinkle some on top and refrigerate.

 

Chewy Cake Bars

1 box yellow cake mix

1 cup brown sugar

1/2 cup butter

2 eggs

2 teaspoon vanilla

1 6 oz. package chocolate chips

2/3 cup chopped pecans

Mix all ingredients except chocolate chips and nuts. Beat well. Pour into greased 13x9x3 inch pan. Sprinkle chocolate chips and pecans on top. Bake at 350 degrees for 25 minutes. Do not over bake. These are chewy and may not look done, but are. Cool and cut into bars. You may sprinkle brown sugar on top instead of chocolate chips.