1 small box banana cream pudding
Archives for June 2008
Blackberry Cream Pie
1 c. plus 2 T. sugar, divided
1 8 oz carton plain creamy yogurt
4 T. flour, divided
1/8 t. salt
4 c. fresh blackberries (or blueberries or raspberries)
9 inch graham cracker pie crust
1/2 c. oats
1 T. butter
Combine 1 cup sugar, yogurt, 1 T. flour and salt. Stir well. Sprinkle 1 T. flour on the pie shell and then cover with berries. Sprinkle 1 T. sugar over berries. Evenly distribute yogurt mixture over berries. Combine oats, 1 T. sugar and melted butter. Sprinkle over yogurt and berries. Bake at 375 degrees for 45-50 minutes or until the center of the pie is firm.
Grocery List:
sugar
plain creamy yogurt
flour
salt
4 c. blackberries (can substitute blueberries or raspberries)
1 unbaked graham cracker pie crust
oats
butter
Approximate cost: $5.65
Homemade Vanilla or Chocolate Ice Cream
Frozen Ice Cream Maker (This one requires no ice or rock salt–cool!!)
Vanilla:
1 1/2 c. sweetened condensed milk
3 1/2 c. homogenized milk
1/2 c. sugar
2 2/3 c. heavy whipping cream
1 T. vanilla extract
Stir the condensed milk into the homogenized milk. Scrape well from the sides and mix thoroughly. Dissolved sugar in the milk and add cream. Cool the mix in the refrigerator for one hour. Add vanilla and begin to follow the instructions for freezing with your ice cream maker.
Chocolate:
1 1/2 c. sweetened condensed milk
3 1/2 c. homogenized milk
1/2 c. sugar
2 2/3 c. heavy whipping cream
1 1/3 c. unsweetened cocoa powder (I like the Dutch process kind by Penzey’s.)
1/2 c. sugar
1 c. water
Stir the condensed milk into the homogenized milk. Scrape well from the sides and mix thoroughly. Dissolved sugar in the milk and add cream. Cool the mix in the refrigerator for one hour. Blend the cocoa and sugar together. While heating water to 180 degrees, add in the cocoa-sugar mixture. Mix slowly and stir constantly. Allow the mix to cool to refrigerator temperature for one hour longer. Follow the instructions for freezing with your ice cream maker.
** These recipes are from the 1997 April/ May issue of Compressed Air magazine and formulated by Penn State’s, Dr. Philip Keeney. Their practices are public knowledge–and their ice cream is SO GOOD!
Grocery List (Vanilla):
3 cans sweetened condensed milk
1 gallon homogenized milk
sugar
3 pints heavy whipping cream
vanilla extract
Approximate cost: $8.55
Grocery List: (Chocolate):
3 cans sweetened condensed milk
1 gallon homogenized milk
sugar
3 pints heavy whipping cream
cocoa
Approximate cost: $10.96
Blueberry or Raspberry Syrup
2 c. juice from blueberries (or raspberries), extracted through a sieve or whole/crushed
2 c. sugar
2 c. white corn syrup
Heat juice or berries to boiling on medium high heat. Add sugar, stir until dissolved. Add corn syrup, heat to boiling and simmer about 5 minutes. Seal in hot, sterilized jars. Use in ice cream, pancakes and waffles (my favorite waffle iron). Give as gifts!
Grocery List:
blueberries or raspberries (2 pints for syrup with berries in it, 4 pints for just the juice)
sugar
white corn syrup
Approximate cost: $7.50 (Raspberries are on sale at our store right now for $1.00 per half pint.)
Salsa
2 28 ounce cans whole peeled tomatoes
1 jalapeños (can add one extra for more heat)
3 cloves garlic
2 t. Accent seasoning
2 t. salt
1/4 c. fresh cilantro
Drain 1/2 c. juice from the tomatoes into blender. Add garlic, jalapeños, Accent, salt and cilantro. Blend thoroughly.
Drain rest of juice from tomatoes into sink, then add tomatoes to blender. Pulse gently about three or four times for chunky salsa. May blend thoroughly for smooth salsa. Great with these, Tostitos Sensations Red Chile & Lime Tortilla Chips.
Grocery List:
2 cans whole, peeled tomatoes (28 oz)
2-3 jalapeños
Accent seasoning
salt
cilantro
garlic
Approximate cost: $3.65