When I look through my recipes I always find something that I had forgotten that I totally love. Sometimes this leads me in a very different direction, where I was too fast and I lose track of what was the original intention! Let’s see… I’m looking for dessert recipes, oh wait, here are the directions on how to clean with vinegar so we can check it out! (or) we must remember not to mix ammonia and bleach unless we want to create mustard gas! In the country of the country.
SIMPLE AND CONVENIENT ICE CREAM: This recipe does not require an ice cream maker. He can mix condensed milk with 1 liter of cream, whip it. Add whatever flavorings you want according to your taste and mix. Pour the mixture into a container and let it stand for 45 minutes. Take it out of the freezer and re-mix the ingredients using an electric hand mixer. Return to the freezer for another 45 minutes and re-mix. Now wait until firm or if you like, edit it soft-serve. Now… because whipped cream is pure loaded with calories; indeed, the fat will come into the snail while you eat it. My thoughts on this? It’s a dog’s day of summer, I’m close to going back to school, I need to burn calories while doing Incident cleaning inside and outside. Go ahead —indulge.
NOODLE PLUM CRUSH: 1 (1 lb. 14 oz.) can plum — reserve syrup; 2 cups coarsely ground chow mein noodles; 1/4 cup firmly packed brown sugar; 1/4 tsp. cinnamon; 1/4 tsp. nutmeg 1/4 tsp. seasoned; melted butter cup. Prune, salve syrup. Halve the plums and remove the pits; Mix the noodles, sugar, spices, salt and butter. Spread 1/3 of the flour mixture in the bottom of a greased 1-quart casserole. Layer the plum halves over the mica mixture; spoon 3 Tbsp. syrup over the plums. Repeat the remaining crumb layers using 1/2 the mixture, the remaining prunes and 3 Tbsp. surrepo Mix together with the rest of the crumbs. To cook the cloth. Bake in a 350 degree oven for 15 minutes; remove the cover and cook for 10 minutes longer. Serve hot or cold, plain or with ice cream or simply pour cracked over it.
BANANA-PECAN Yeast: 1/4 cup softened butter or margarine; 1 1/4 cups of honey; II, eggs; 1 tsp. vanilla 2 cups unbleached sprinkles; 1 tsp. baking powder; 1 tsp. dust baker; 3/4 tsp. seasoned; 1 cup plain yogurt or sour cream; 1 c. mashed, ripe bananas (about 2 bananas) 1/2 cup chopped pecans Beat the butter until fluffy; drizzled very slowly with honey. Continue beating and add the eggs. Stir the dry ingredients together, then add the butter mixture, beating just until moistened. Add the vanilla, sour cream bananas and pecans, and beat together on high speed. Turn to high speed and mix for 1 minute; pour into a 13 x 9 cup pan. Bake at 325 degrees for 40-45 minutes or until it tests done. Serve with ice cream or whipped cream.
