Homemade Ice Cream

Home Made Ice Cream

Ingredients:

• 6 beaten eggs
• 3.5 C white sugar
• 5 cups chopped fruit, purée fruit, or other mixer (crushed Oreos etc)
• 4 C heavy cream
• 2 C half & half
• 2 tsp vanilla extract
• 3/4 tsp salt
• Ice cream Salt

In a gallon sized pitcher, mix the eggs and sugar. Stir in the fruit or mixers. Stir in remaining ingredients. 

Freeze in ice cream machine per factory instructions. Place in container and freeze for additional firmness if you want.

Creamy Rice Pudding

I've been craving rice pudding. I found tis recipe online and it is PERFECT as written !! Make sure to use minute rice! 

Source: http://www.sprinklesomesugar.com/creamiest-rice-pudding/

Creamiest Rice Pudding

Ingredients:

3/4 cup uncooked white rice (I used minute rice)

1 cup half and half

1 cup milk

4 tbs granulated sugar

1 tbs light brown sugar

1/4 tsp salt

2 egg yolks

1 tbs unsalted butter

1/2 tsp vanilla

1/4 tsp cinnamon

Instructions:

Boil rice, water (amount of water goes according to directions on box), granulated sugar and salt in a medium saucepan until completely done and tender. Pour in half and half + 1/2 cup milk and simmer on low for 20 minutes, stirring every few minutes until thick and creamy. It may look like it's too much milk and it will never thicken, but it will you just have to wait. Once thickened, Mix in brown sugar.

In a small bowl add egg yolks. Spoon 3 spoonfuls of the pudding mixture in with the yolks and whisk rapidly to temper and prevent scrambling. Once yolks are warm, add into pudding mixture and add the remaining half cup of milk. Cook for 3-5 minutes more until thickened up again. Once thickened, remove from heat and add in butter, vanilla and cinnamon.

Sugar Cookies and Hard Icing

I've been looking for a long time for a good sugar recipe with icing that hardens solid and I finally found one online posted by "TheSlowRoastedItalian". Here it is:

 

 

 

ICING

 

Biloxi Slavic Women's Pusharatas

The Slavic Women's Pusharata's are famous here on the Gulf Coast every Christmas time. Here's their recipe if you aren't lucky enough to live here! 

Here's a little history : 

http://www.deepsouthdish.com/2008/12/pusharatas-prsurate-purshunate-aka.html?m=1

Miss Deenie's Pusharatas

• 5 pounds self-rising flour 
• 2-1/2 cups sugar (1/2 cup for the fruit, below; 2 cups for the flour mixture) 
• 2 cups raisins 
• 3 tablespoons nutmeg 
• 3 tablespoons cinnamon 
• 3 tablespoons baking powder 
• 2 tablespoons whiskey 
• 2 tablespoons vanilla 
• 4 large apples 
• 4 large oranges 
• 1 lemon 
• 6 cups chopped pecans 
• 1/2 gallon milk 
• Sugar glaze 

Combine the dry ingredients: flour, 2 cups sugar, nutmeg, cinnamon and baking powder. Peel and core the apples. Peel and pit the oranges and lemon. Mince the fruit or run it through a blender or a food processor, but don't liquefy; combine with 1/2 cup sugar. Combine wet ingredients: whiskey, vanilla and milk. Stir wet ingredients into dry. Then mix in fruit, raisins and pecans. 

Heat 1/2 to 1 gallon cooking oil in a deep fryer. Drop balls of dough (the ladies use a special scoop or just a standard coffee teaspoon) into hot fat being careful not to crowd the pieces. Fry until golden brown, then drain on paper towels. Coat with sugar glaze. 

Sugar glaze: Combine 2 or 3 cans of evaporated milk with 6 pounds confectioner's sugar and almond extract to taste. Start with the sifted sugar and add the milk gradually, stirring all the while, till you reach a glaze consistency. Add the extract a small amount at a time, to taste, and remember that the extract adds moisture, too.

Thanksgiving and Christmas Feasts!

Our family has always valued our time together at Thanksgiving and Christmas. The lunch-time meal (which we always call "dinner" for some reason) is a HUGE part of our celebration. Every year, little things or new traditions are added to our holiday celebrations; but,the meal VERY RARELY changes. It was a really big deal when we added the squash casserole about 10 years ago! One of the main reasons I started this little recipe collection was so that this particular meal created and orchestrated every year by my mother, Linda Fayard, can continue on forever!

The women of our family gather the day before the meal to prepare and refrigerate it all. This is not a sexist thing :) I am all about some girl power but this has just become a wonderful family tradition for us girls to get together and prepare the family meal and spend time together. The boys are welcome to join but so far none of them have showed up! We do make them cut the turkey and do all this dishes so it works itself out!

Most of the recipes for the sides and deserts are all individually here in this blog - just click on the name and it will open the recipe.  Have fun and enjoy!

The Menu

Oven Roasted Whole Turkey
Gravy (Turkey drippings mixed with jar gravy)
Cornbread Dressing & Cranberry Sauce
Squash Casserole
Sweet Potato Casserole
Green Bean Casserole
Broccoli and Rice Casserole
Watergate Salad
Seven Layer Salad
Uncle Ben's Wild Rice
Bake & Serve Rolls (With squeeze butter on top)
Nestle Chocolate Chip Cookies
Millionaire Pie
Pumpkin Pie (Thanksgiving only)
Cherry Cheesecake (no bake box mix with canned cherry on top)

Pecan Pie Muffins

Tricia Yearwood's Pecan Pie Muffins

These are so awesome! Warning though- they are VERY sweet and rich. Also, make sure to use liners in your muffin tin and give them a very good coasting of non-stick spray or you will have a mess trying to eat them.

Non-stick cooking spray
1 cup packed brown sugar
1 cup chopped pecans
1/2 cup all purpose flour
2 large eggs
1 1/3 sticks of butter - melted

Preheat oven to 350 F. Place liners in muffin tins. Spray the liners with cooking spray. The recipe makes 9 standard muffins or about two dozen mini muffins.

In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.

In a separate bowl, beat the eggs until foamy. Add the melted butter to the eggs and stir.

Pour the egg mixture into the well of your dry ingredients and stir until moistened. Spoon into the muffin tins filling each one almost full.

Bake for about 20 min or until a toothpick comes out clean. Shorten by 5 min if cooking mini-muffins.

Millionaire Pie

This one has always been my favorite at Thanksgiving and Christmas. It's so easy to make and soooo yummy! It would be great in summer time as it's cold and very refreshing!

2 Graham Cracker Pie Crusts
1 little tub cool whip
1 small can mandarin oranges (drained)
1 can condensed milk
1 cup chopped pecans
1/4 Cup Lemon Juice

Combine all ingredients well and fill both pie shells. Refrigerate until firm.

Watergate Salad

1 20 oz can crushed pineapple unsweetened
1 3.5 oz pistachio pudding mix
9 oz cool whip
1/2 cup chopped pecans

Mix all ingredients and chill overnight

Serve as salad or a desert

Black Berry Cobbler

Best Blackberry Cobbler EVER

I'm living in the old family home that my Grandpa built back in the day and I have sooo many memories of being a little girl up here with my Greandma picking Blackberries along the side of the house and in the yard. She would always mush them up with some sugar and milk in a cup and I would drink it up. My mom found this simple recipe for cobbler several years ago in a magazine and it is so simple and tastes great! I got tired of tracking down the recipe every Blackberry season so I'm posting it here for future reference!!!

Ingredients

4 Cups Blackberries ...or other fruit maybe

1 TBS Lemon Juice

1 Egg

1 C sugar

1 C All Purpose Flour

6 TBS Melted Butter

Preheat over to 375.Place 4 cups of blackberries in a greased 8 x 8 pan, sprinkle with 1 Tbsp.  lemon juice.  Stir together 1 large egg, 1 cup of sugar, and 1 cup all-purpose flour in a medium bowl until mixture resembles coarse meal.  Sprinkle over fruit. Drizle 6 Tbsp. melted butter oer topping. Bake at 375 for 35 minutes or until lightlg browned and bubbly. Let stand 10 minutes.

Hot Chocolate Mix (In Bulk)

My friend Becky's recipe! Makes enough for all winter or for gifts! You can vary the flavor by using different flavored non-dairy creamers such as cinnamon....

10 cups powdered milk
4 3/4 cups powdered sugar
1 3/4 cups unsweetened cocoa powder
1 3/4 cups non-dairy creamer

Brennan's Bannas Foster

Here's the recipe from the company that invented my favorite desert! The dark run needs to be flammable. The only flammable rum is Bacardi 151. If you don't wanna spend $20 for a bottle, pick up a $5 bottle of Everclear and kick up your rum a notch...

• BANANAS FOSTER
  
  
• ¼ cup (½ stick) butter
• 1 cup brown sugar
• ½ teaspoon cinnamon
• ¼ cup banana liqueur
• 4 bananas, cut in half
  lengthwise, then halved
• ¼ cup dark rum
• 4 scoops vanilla ice cream
  
  Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

Vinegar Cookies

I Love these cookies! They are sooo crispy but they melt in your mouth. Add nuts if desired !

Ingredients

• 1 cup butter, softened
• 3/4 cup white sugar
• 2 cups all-purpose flour
• 1 TBS distilled white vinegar
• 1 teaspoon baking soda
• 1/2 TSP Vanilla

Directions

1. Preheat oven to 325 degrees F (170 degrees C).
2. Cream butter or margarine and sugar. Add other ingredients. Drop by teaspoon on lightly greased cookie sheet.
3. Bake for 18-20 minutes.