Month: August 2018

Nespor’s Homemade Ice Cream!

THE BEST!!

Ingredients

  • 3 T Corn Starch
  • 6 C Whole Milk
  • 2 2/3 C Sugar
  • 4 Lg Eggs (or 5 small ones)
  • 3/4 tsp Salt
  • 13oz. can Evaporated Milk
  • 1 pint Whipping Cream
  • 3 1/2 T Vanilla (try 2)

Steps

  1. Mix cornstarch and 1/2 C milk. Add 1 1/2 C more milk. Cook over stove until thick and smooth, stirring constantly.
  2. Blend sugar, eggs, salt and evap milk in blender. Add cornstarch mix.
  3. Add rest of milk, whipping cream and vanilla.
  4. After cranking is complete and add-ins are added, don’t forget to cover, wrap in ice and let sit for a few hours!

**NOTE: Doing a 3/4 batch fits better into the mixer! 

Grandma’s Zucchini Bread

YUMMM!

Ingredients

  • 3 Eggs
  • 1 cup Cooking Oil
  • 2 cup Sugar (1.5 is probably fine)
  • 2 tsp Vanilla
  • 3 cup Flour (I use whole wheat!)
  • 1 tsp Salt
  • 2 tsp Cinnamon
  • 2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 2 cup Grated Raw Zucchini (squeeze out most moisture)

Steps

  1. Beat Eggs until foamy. Add oil, sugar and vanilla. Mix well.
  2. Sift together the flour, salt, cinnamon, baking soda and baking powder
  3. Add zucchini to egg mixture and blend well.
  4. Add flour mixture to wet ingredients. Mix well.
  5. (Optional) Fold 1/2 cup chopped walnuts into batter
  6. Pour into well-greased loaf pan(s). Makes 2 9x5x3
  7. Bake at 325 for 75 minutes. Can freeze after cools.
  8. *325 for 60 mins for mini loaves