Grandma's Ice Cream

Peach, Banana, Pineapple Ice Cream

3 1/2 c sugar
3 c whipping cream
2 13-oz. cans evaporated milk
1/2 c plus 1 T. lemon juice
1 tsp. vanilla
1 tsp. almond flavoring

Combine above ingredients and pour into freezer tub. Add fruits:

3 c peaches, mashed, pureed or blended
2 bananas, mashed
1/2 c crushed pineapple (optional)

Add enough whole milk to fill tub of 6 qt. freezer 3/4 full. Freeze.

Mahogany Cake

Sift together three times and set aside:
2 c flour
1/4 c. cocoa
1/2 tsp salt
1/4 tsp baking powder
1 tsp baking soda

Cream:
1/3 c shortening
1 c sugar

Add:
1 tsp vanilla

Add flour mixture alternately with:
1 c milk

Beat well. Add:
2 Tbsp vinegar

Bake in two layers at 375* for 30 minutes -OR- in 9x13 pan at 350* for 50 minutes.

Potato Doughnuts

AKA Spudnuts

• 1/2 c melted shortening [my mom uses butter]
• 1/2 c sugar
• 1 c milk, scalded
• 1/2 c potato water
• 1/2 c mashed potatoes
• 2 tsp. salt
• l pkg. dry yeast in 1/4 c warm water (or add 1/4 c more water and sprinkle on lukewarm liquid ingred.)
• 2 beaten eggs
• 8 c unbleached flour

Heat milk, potato water, potatoes, butter, sugar and salt until just warm. Add beaten eggs and yeast when lukewarm. Add flour; knead well. Cover and let rise in the fridge in greased bowl overnight. If you don't have time, just let it rise a time or two at room temp. Be sure to cover it with a clean cloth or lid to keep a crust from forming on the top.

Roll out 3/4 inch thick on lightly floured surface. Cut with doughnut cutter. Cover with cloth and let rise until double, about 1 hour. Fry in deep fat (375 degrees) until brown. Place raised side down first. Turn and brown other side. Drain on paper towels and roll in sugar or glaze with thin powdered sugar and milk frosting.

Makes 3 dozen doughnuts and 3 dozen holes.

Megan's Notes: My mom often used to make these at Halloween. They are delicious; I highly recommend them!

Calumet One Egg Cake

Sift together and set aside:

2 c flour
2 tsp. baking powder
1/4 tsp. salt

Cream 4 Tbsp shortening and 1 cup sugar together until well mixed; add one unbeaten egg; beat well.
Add l tsp. vanilla.
Add dry ingredients alternating with 3/4 c. milk.
Mix well and bake in moderate oven (350*) in loaf or layers.


To make a larger cake, use these measurements:

3 c. flour
4 tsp. baking powder
1/2 tsp. salt

3/4 c shortening
l l/2 c sugar
1 1/2 tsp. vanilla
1 1/2 c milk

Follow directions above.

Notes: Spoon over fruit to use as cobbler topping.

Lemon Icebox Pie

AKA Super Lemon Pie

Make a graham cracker crust by mixing 28 crushed crackers with 2 squares melted margarine, and pack 3/4 of it as a lower crust into a 9x13 pan.

Filling:

• 2 or 3 packages [3 oz. each] lemon jello, dissolved in 2 1/4 cup boiling water
• 1 cup sugar (2/3 cup if frozen lemonade is used)
• Juice and rind of 2 lemons -OR- 1 small can [6 oz.] frozen lemonade
• 1 large can [12 oz.] evaporated milk

Add sugar and lemonade to jello mixture and chill to jelly stage. Put evaporated milk into freezing tray and freeze until 1/2 inch thick ice forms around edge. Remove from freezer and whip until really stiff. Add the gelatin mixture and whip until blended. Pour ino the shell and sprinkle the remaining crumb mixture on top. Chill until ready to serve.

Megan's Notes: I plan to type in recipes as written and add my own interpretation at the bottom. But sometimes, I'll add information [like package sizes] in brackets in the body of the recipe. My mom only uses 2 packages jello in hers, and it turns out fine. She said 3 pkgs might make it set more firmly.

This pie is also delicious made with strawberry jello!