Scott's favorite Mom foods

Scott is very stern about a few things. One of which is several of his mothers recipe's. He will not taste even a little if they are not made from the original recipe.

Home made ice cream:
5 eggs
2 cans evaporated milk
3 cups sugar
2 TBS vanilla
3 cups heavy cream or half and half
Mix eggs, sugar, flour and canned milk together. Heat until scalded.
DO NOT BOIL! Add cream and vanilla. Put into ice cream freezer container and churn until frozen. Pack with ice and let sit for a couple of hours. (Scott even say the old fashioned hand crank is the only way to go... I have to disagree... unless he is doing the cranking.) Makes 5 quarts

This is his mom choc. chip cookie...

1 cup butter softened (2 squares room temp)
1 cup sugar
1 cup brown sugar
2 eggs
2 3/4 cups flour up to 3 cups
(She thinks she uses 3 cups you don't want them to flatten)
1 tsp soda
1 tsp salt
1 cup chopped walnuts (I usually forget the nuts)
2 tsp vanilla (hers is one 1 tsp we use 2)
12 oz package chocolate chips (½ milk & ½ semi-sweets)

Preheat oven to 350°. In a large bowl, cream the sugars and butter together for many minutes until light and fluffy. Then beat in eggs and vanilla. In a separate bowl sift the flour, salt and soda. Add dry to the cream mixture. Mix well; the dough will be stiff. Add the chocolate chips. Line the cookie sheets with baking parchment or wax paper. Drop dough with a small ice cream scoop onto the sheets. Bake 8-12 minutes at 350°. Remove from oven immediately and cool on wire racks. Make sure sheet is cooled before cooking the next batch to prevent thin crispy cookies.

I had so much fun making cookies with Leah's kids. We used the Choc. Chip. recipe and baked them in the tiny muffin tins and right after they come out of the oven about 5 or 6 minutes we put in a tiny Reece's peanut butter cup. YUM. Andrew and Matty helped unwrap the candy and count how many, Andrew added the flour and they both were very good at licking the beaters and spatula, they also were happy to eat any extra cups we had. Lauren and I helped grandma make her rolls. They are a family favorite so delicious. It is hard to even use a recipe because it is all by eye but here goes...

QUICK YEAST ROLLS
Grandma Lucy

1 ½ cups milk
¼ cup sugar
1/3 cup butter
2 tsp salt
¼ cup warm water
2 yeast package
2 eggs – well beaten
4 ¾ cup flour

half small bottle wheat germ
Heat milk & shortening until butter melts pour over sugar and salt in large bowl. Cool to luke warm soften yeast in warm water, sprinkle sugar on top let rise on a warm place. Add to milk also beaten eggs. Stir in flour until well mixed. Let rise until double in bulk, beat down, rise, roll out cut. (this is really hard to make unless Lynda is right there.

Almond Roca

1 cup sugar
1 teaspoon flour mixed in with sugar
1 cup butter
1 Tablespoon corn syrup (white Karo)
3 Tablespoon water
1 cup sliced almonds (about)
3 large heresy bars broken up

1st spread sliced almonds onto a well greased cookie sheet and roast at 325 – 350 for 5 to 8 minutes pampered chef no grease pan
2nd cook sugar, flour, butter, corn syrup, and water stirring consistently until very brittle hard crack stage it will almost look like it is turning back into sugar it will be pulling away from the sides of the pan it also turns a medium caramel color.
3rd throw in a handful of almonds right before pouring over the roasted almonds spread it out on the pan
4th place on top of hot candy spread out covering entire top
5th refrigerate then use a knife to break up after the chocolate is set


Spritz Dainties (pressed)

1 cup softened butter
¾ cup brown sugar
1 egg yolk
½ teaspoon vanilla
2 ½ cups flour sifted
1 teaspoon salt
1/8 teaspoon soda

Combine in a bowl butter and sugar and beat until creamy. Add egg and vanilla beat well. Sift together flour, salt and soda then blend into wet mix. Mix it well. Press through cookie press onto un-greased cookie sheet. Sprinkle decorations Bake at 375 8-10 minutes cool & decorate.


Peanut butter Fudge

2 cups sugar
½ cup milk
1 1/3 cups peanut butter
1 jar (7oz ) marshmallow creme

In a saucepan bring sugar and milk to a boil stirring consistently. Once it is boiling boil for 3 minutes. Remove from heat and add in peanut butter and marshmallow mix well and quickly pour into 8 inch buttered pan. Chill well until set cut into squares. (pampered chef no grease pan)


Wedding cookies

1 cup butter
1/3 cup sugar
2 teaspoon vanilla
2 teaspoons milk
2 cups flour
½ cup chopped walnuts

cream butter and sugar until light and fluffy add milk and vanilla mix well. Add four and nuts. Chill dough for 30 minutes. Form into balls and bake at 375E 12 – 15 minutes. While warm dip into powered sugar 3 dozen

Magic Cookie Bars

1 ½ cups graham cracker crumbs
1 stick butter melted into bottom of 9 X 13 pan
mix well in pan press down even to make crust
1 cup chopped nuts on top of crust
flaked coconut
semi sweet chocolate chips
pour over sweetened condensed milk evenly let it sit for 5 minutes to soak down in Bake 20 – 30 minutes at 350 until light brown

7-Up Salad

2 3oz Lime Jell-o (or 1 6oz)
2 cups 7-UP
2 cups boiling Water
2 banana’s, sliced
2 cups crushed pineapple, drained
1 cup miniature marshmallows

Topping:½ cup sugar
1 cup pineapple juice
2 TLB flour
1 egg, slightly beaten
1 cup cool whip

Directions:
Dissolve Jell-O in boiling water. Add 7-Up. Chill until partially set. Add remaining ingredients (except topping), chill until firm.

Topping:
Combine sugar, flour in saucepan. Stir in pineapple juice and egg. Cook, stirring constantly until thickened. Cool and fold in cool whip. Spread over gelatin mixture. Will keep several days.
This recipe for 7-Up Salad serves/makes 8