Burnt Almond Fudge Ice Cream - Shirl and Lenore Cornwall

 Burnt Almond Fudge Ice Cream

Ingredients                            4 Quarts        6 Quarts

Eggs                                            4            6
Sugar                                    2 2/3 Cups        4 Cups
Semi Sweet Chocolate Squares    2            3 ½
Salt                                                1/3 tsp            ½ tsp
Vanilla                                        2 tsp            1 TBS
Whipping Cream                        1 1/3 Cup        2 Cups
Canned Milk                                2 2/3 cans        4 cans
Regular milk                            4 Cups        6 Cups
*Chopped Almonds                    5-6 ounces        9 ounces

Beat eggs in mixer with ½ of the sugar.  Melt chocolate and add salt and vanilla.  Cool chocolate.  Add to egg mixture.  Beat well.  Add remaining sugar and canned milk.  Pour into freezer can and add cream and milk last to about 4 ½ inches from the top of can.  Freeze, and when starting to stiffen add nuts.

*Toasted salted chopped almonds - spread whole almonds on cookie sheet and sprinkle with vegetable oil and stir.  Bake 5 minutes at 400 stirring and watching until pale tan.  Watch carefully so they don’t brown too much or they become bitter.  Remove to a bread board and chop some (or you can use slivered almonds).  Sprinkle with a little salt, let cool.

Bev's Strawberry Dessert

1  Cup flour

1/4 Cup brown sugar
1/2 Cup chopped pecans
1/2 Cup melted butter

2 egg whites
1/2 cup sugar
2 1/2 cups sliced fresh strawberries
2 TBS lemon juice
 Cup heavy cream, whipped

Combine flour, brown sugar, pecans and butter.  Spread out on a large cookie sheet 1/4 to 1/2 inch thick.  Bake in preheated 350 oven for 15 minutes until just brown.  Cool, then crush with a rolling pin to make crust.

Place egg whites, sugar, strawberries and lemon juice in large mixing bowl and beat with an electric mixer until thick and creamy - about 10 minutes.  Fold in whipped cream.  Sprinkle approximately 2/3 of crumbs on bottom of 9 x 13 pan.  Spread strawberry mixture over crust and top with remaining crumbs.  Cover and freeze at least 6 hours.   I have used frozen strawberries - that works fine.  I usually top with a dollop of whipped cream and then a sliced and swirled strawberry garnish like the picture that is attached.  

Lion House Lemon Bars

1/2 cup butter  softened
1/4 cup  powdered sugar
1 cup flour

Preheat oven to 325. In a large bowl, cream butter and 1/4 cup powdered sugar; add 1 cup flour. Spread in an 8x8-inch pan and bake for 15-20 minutes. While crust is baking, prepare filling.

Filling:
2 eggs
1 cup sugar
2 Tbsp. flour
2 Tbsp. lemon juice
grated rind of 1/2 lemon

In a medium bowl, beat eggs slightly and add sugar, 2 Tbsp. flour, lemon juice and lemon rind. Mix well and pour over hot crust immediately after removing it from the oven. Bake for 15 to 20 minutes. Remove from oven and sprinkle with sifted powdered sugar. Cool slightly before cutting into 2-inch squares. Serve with vanilla ice cream, if desired. Makes 16.

Eggs Florentine

12 eggs

2 Cups cottage cheese

1 Cup grated Swiss or Jack

4 oz Feta cheese, cubed

4 oz cream cheese, cubed

10 oz. frozen chopped spinach, thawed and drained

1/2 tsp nutmeg

Beat eggs lightly.  Stir in spinach and nutmeg.  Add cheese and mix.  Pour into 2 greased pie plates.  Bake at 375 for 1 1/4 hours or until knife in center comes out clean.  Allow to cool 5 to 10 minutes before cutting.  Serves 16

Quiche

1 partially baked pie crust

6 pieces of bacon, cooked and cooled

12 slices of Swiss cheese

layer bacon and cheese in pie

Beat 4 eggs, 1 TBS flour, 1/2 tsp salt, dash of nutmeg, dash of cayenne pepper, 2 Cups of half and half and 1 1/2 TBS of melted butter.  Pour in pie shell.  Bake at 375 for 40-45 minutes.

Creamed Potatoes

6 or 7 potatoes

2 cartons of whipping cream

salt and pepper

 

Grate potatoes and place them in an 8 x 8 baking dish.  Pour whipping cream over potatoes and sprinkle with salt and pepper and garlic salt if desired.  Bake for one hour to one and half hours at 350 until golden brown.

Joy's Candied Yams

3 Cups mashed yams

3 eggs

1 Cup sugar

1 tsp vanilla

1 stick butter melted

TOPPING

1 Cup brown sugar

1/3 Cup flour

1/3 Cup butter to drizzle

1 Cup nuts

Mix the yams, eggs, sugar, vanilla and melted butter together.  Place in an 8 x 8" pan.  Make topping with brown sugar, and flour.  Drizzle 1/3 cup butter
over the entire mixture and top with chopped nuts if desired.  Bake at 350 for 30 minutes.