Strawberry Shortcake
1/4 c sugar, divided
2 c flour
2 tsp baking powder
1/2 c margarine or butter
1 beaten egg
2/3 c milk
6 c strawberries
1/4 c sugar
whipped cream
Stir together berries and 1/4 c sugar; set aside in fridge; stir every 15 minutes or so. Stir
together flour, baking powder, and 1/4 c sugar. Cut in butter till mixture resembles coarse crumbs. Combine egg and milk; add all at once to dry ingredients. Stir just to moisten (be careful, if you over-stir, the cake will be tough). Spread into a greased 8x1/2-inch round baking pan. Bake at 450 for 15 - 18 minutes till done. Let cool in pan 10 minutes. Remove from pan and split into 2 layers. Spoon berries and berry liquid and whip cream over top.Dad's Ice Cream
This recipe is for a traditional (hand-crank) ice cream freezer. To make it in a smaller ice cream freezer (like the Cuisinart I have now), cut it down or it will never freeze. I cut it down by 1/3 or 2/3's, depending. Also, I guess this is recipe is technically ice milk, but it is what I grew up eating, so it tastes just right. Homemade ice cream that is heavy on the cream tastes too rich to me.
1-1/2 cup sugar
3 eggs, beaten
1 tsp vanilla
3 cans evaporated milk
milk (not fat free)
Put around 3 c of the fruit of your choice aside, mashed, mixed with 1/4 c sugar. Add the eggs and sugar to the freezer, then the rest. Fill up to the "fill" line with regular milk. (If you are using a Cuisinart, don't fill too full, or it won't freeze hard enough.) Freeze until set, according to the instructions for your ice cream maker. Eat it fast - homemade ice cream is never frozen hard like the store bought kind. You can also put any leftovers in the freezer in an air tight container, but it is better when first made.
