Grandma Olson's Homemade Pineapple Ice Cream

Okay, Karyn, I will try to explain these as best I can. It's my favorite and I love making it because I get to eat the whole thing because Matt hates it! Yay!

Here are some tips for ice cream making and this recipe in particular.

All ice cream "batters" should taste overly sweet before it is frozen. When it freezes, it will calm down the sweetness. (That being said, this recipe actually calls for a 1/2 cup more sugar than I put here. That makes it a little TOO sweet. lol)

This recipe is a little finicky. Because the citrus in all the juices can actually curdle the milk and cream. It is very important to make this one exactly as described to prevent that. Sugar will prevent that from happening.

Sometimes I play around with the cream content. If I want it to have less cream, I will either lessen the amount of cream I put in or substitute skim milk for whole.

These recipes will need to be adjusted if your ice cream maker is a rather large one of a rather small one. You can do this by tasting it! OR calling me. lol

Most ice cream makers can only be ran for an hour at the most. But if the motor stops, unplug it. You can burn out the motor if you don't and there goes the ice cream maker.

16-oz. pineapple juice

1/2 cup lemon juice

2 cups orange juice

2 cups sugar

2 1/2 pints cream

whole milk

--Mix juices together. Then mix sugar in until it is dissolved. The slowly mix cream into the mixture. Put mixture into ice cream maker and fill to the fill line with milk. Turn on the ice cream maker and fill with ice and small amounts of salt.

I have no measurement for the salt. I put maybe half a cup in every 5 to 8 inches of ice.

85+ Canning Recipes

I stumbled across this website for canning. It has a ton of recipes. It links to more than the 85 recipes the post states. It's great!

85 Canning Recipes

Marie Callender's Double Cream Blueberry Recipe

I needed to find the recipe to my favorite pie. Because I love this pie. And I'm not normally a pie lover.

 

Note to self:  This pie needs at least 24 hours to set up or it is a mess!

INGREDIENTS:

1 baked and cooled (9" size) pie shell
***BLUEBERRY APPLE FILLING***
1 can (15 ounce size) blueberries in heavy syrup, drained, reserving juice in one bowl, berries in another
1 1/2 cup water
1 cup finely diced red delicious apple
1/4 teaspoon salt
3 tablespoons cornstarch
1/4 cup water
3/4 cup sugar
1/2 teaspoon lemon juice
1/4 teaspoon cinnamon
***SOUR CREAM TOPPING***
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup sugar
1 tablespoon cream cheese
1/2 teaspoon unflavored gelatin powder
2 tablespoons cold water

PREPARATION:

In a 2-quart saucepan combine diced apples with water, sugar, and salt at medium temperature until the apples are done but not mushy, about 10 minutes.

While apples are cooking mix cornstarch with 1/4 cup water and dissolve cornstarch. When apples are done add lemon juice and berry juice, cook and stir until blended. While stirring on medium heat add dissolved cornstarch slowly and stir constantly until thickened. Add berries and cinnamon mix through. Remove from heat and cool before placing into cooled prepared pie shell. Refrigerate until thoroughly chilled.

Sour Cream Topping: Dissolve gelatin in 2 tablespoons water and set aside. Mix the sour cream, sugar, cream cheese, dash of salt in a pan warm on low heat until sugar in dissolved and everything is mixed thoroughly, stir and watch that mixture does not burn or dry out.

When all is smooth and blended add vanilla and stir. Then gradually add gelatin until mixture has a firm consistency of soft pudding, remove from heat. Sour cream topping may be smoothed over blueberries while lukewarm and chill. May be garnished with whipped cream.

Queso Blanco Dip

1 lb. Velveeta Queso Blanco cheese, cut into 1/2 inch cubes
1 can (10-oz.) Ro*Tel Diced Tomatoes and Green chilies, well drained

Microwave ingredients in microwavable bowl on HIGH for 3 1/2 minutes or until cheese is completely melted and mixture is well blended, stirring after two minutes.

Apple Strussel Cheesecake Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2

cup firm butter or margarine

2

packages (8 oz each) cream cheese, softened

1/2

cup sugar

2

tablespoons Gold Medal® all-purpose flour

1

teaspoon vanilla

1

egg

1

can (21 oz) apple pie filling

1/2

teaspoon ground cinnamon

1/4

cup chopped walnuts

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
• Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
• Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Sonic Cherry Limeade

I got this from littlebrownhouse.com. It was super easy and super good. Yum. Everyone loved it too. Even in midwinter is was very refreshing!

1 can frozen limeade concentrate,

1- 2 liter bottle Sprite,

Juice from 1 10 oz jar cherries

Fresh limes (optional)

Mix together. Garnish with Maraschino cherries in glasses. I also bought the Sonic pebbled ice because it was necessary for the whole effect. Good thing you can get it at Sonic.

French Bread

We got this one from Christene Johnson a few years ago. Fun recipe.

2 packages or 2 Tbsp. yeast
5 Tbsp. cooking oil
3 Tbsp. sugar
1 Tbsp. salt
1/2 cup warm water
2 cups hot water
6 cups unsifted flour

--Dissolve yeast in warm water. In a large bowl, combine hot water, sugar, salt, oil and HALF the flour. Beat well, still in yeast and ad remaining flour. Rest 10 minutes then mix for 20 seconds. Repeat this 5-6 times. Turn out on floured board and divide dough in half. Use a rolling pin to shape into a rectangle and roll (like a jelly roll). Tuck the ends under and pat into dough. Place on large oiled cookie sheet. Slash top several times diagonally and let raise for 30 minutes. Bake @ 400 degrees for 25 -30 minutes.