Cookbook 6-13

-homemade ice cream (with very little sugar)

“Homemade Vanilla Ice Cream”

4 c. half and half
1 1/2 c. sugar
1 T. vanilla
2 c. whipping cream

In a large bowl, combine the half and half, sugar, and vanilla. Stir until the sugar dissolves. Stir in whip cream. Freeze ice cream mixture in a 4 quart freezer. (can add strawberries or peaches by taking 4 c. of either and putting in a blender and blending until smooth…should make about 2 c., then add to the mixture)

Kathleen Barnes, Centralia

“French Eclairs”

1 regular box graham crackers
9 oz. Cool Whip
3 1/2 oz. instant French vanilla pudding

Follow the directions to the make the pudding and fold in the Cool Whip. Butter 9 by 13 pan and layer with whole crackers, 1/2 pudding mix, another layer of crackers, another layer of pudding mix (the other half) and top with a layer of crackers.
(topping)
2 squares bitter chocolate, melted
1 tsp. vanilla
3 T. milk
1 1/2 c. powder sugar
2 tsp. white corn syrup
3 T. butter

Melt together and spread over the mixture. Can add water if too thick. Refrigerate. Can be frozen.

submitted in 1st KWIXland Cookbook, by Mirian Grinnip, Moberly

“Branding Day Salad”

small can of pineapple tidbits
4 chopped apples
lemon juice
1 egg
1/2 c. sugar
4 sliced bananas
1/4 lb. American cheese, shredded
1 T. cornstarch
1 T. lemon juice

Drain pineapple and save juice. Dip bananas and apples in lemon juice. Blend juice, egg, cornstarch, sugar, and lemon juice and cook in double boiler until thick. Cool and then add to the fruit.

submitted in 1st KWIXland Cookbook, Helen Hall, Huntsville

“Homemade Baking Powder”

2 lbs. cream of tartar
1 lb. cornstarch
1 lb. baking soda

Sift 12 times. Must be kept in airtight container.

submitted in 1st KWIXland Cookbook, Mildred Brown, Moberly (1846 recipe from Ismert-Hicke Milling Company)