Cake batter ice cream

I like cake batter. I like ice cream. I don't eat it much, but. Yum. Decided I was going to try my own homemade version and see how it turned out. Worked pretty well. I have an ice cream maker. I know there are other ways to freeze ice cream even if you don't have an ice cream maker so if you don't have one you could tweak this recipe. I don't like making ice cream with full fat milk or heavy cream so I usually use 1 or 2% milk and half and half. That sometimes leads to a less-creamy ice cream but this one came out surprisingly soft and creamy.

1 C of 2% or 1% milk
2 C of half and half (or heavy cream if you desire)
3/4 cup sugar
about 1 1/4 t of vanilla...to taste
1 package of powdered cake mix. I used Duncan Hines "butter recipe golden". You could use whatever you want I suppose!

Whisk the sugar and milk together until the sugar has dissolved in the milk. Then add the half and half and the vanilla, whisk in. Add the cake mix and whisk until lumps are gone. Pour into your ice cream maker and freeze per manufacturers directions.

I will say that this recipe never got really "frozen" in my ice cream maker. It thickened to slightly softer than the consistency of soft ice cream (and SOOOOOOOO creamy). We put it in containers in the freezer and it's a very pleasant consistency.

It's pretty sweet though I don't mind it but if you find you don't like it you might want to try lessening the amount of cake mix, maybe?

Being someone who loves cake batter (ahhh!)...this is a legal way to have it...heh. No raw eggs.

Mummy's zucchini bread

My mom's been making this zucchini bread almost all my life. The original recipe came from a cookbook which was compiled by my paternal grandfather's side of the family and given out at a family reunion back in 1982. I think the original recipe came from my great aunt. My mom tweaked it a tad and this is how she (and I) make it.

4 C coarsely shredded zucchini (do not shred in blender)*
3 C all purpose flour
1 C vegetable oil
1 T plus 1 t vanilla
1 T ground cinnamon
1/2 t baking powder
2 C sugar
4 eggs, beaten
1 1/2 t salt
1 1/2 t baking soda
1 C chopped nuts (optional; my mom always made it without).

*I always shred my zucchini with a grater. My mom does hers in a food processor, when we were little she would say "time for flying zucchini!" (Yeah, we're odd). I'm thinking I might be able to use the Magic Bullet as well, but I've never tried.

Heat oven to 325. Grease/Pam bottoms only of two 9 x 5 x 3 loaf pans. Blend all ingredients on low speed 1 minute, scraping bowl constantly. Beat on medium speed one minute. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 50-60 mins. Cool 10 mins in pans, then remove from pans and cool completely.

Devonshire Cream

Devonshire cream is a dip/topping. For fruit, primarily. And it's from, surprise, Devonshire. (I guess. I don't know. I assume it's from Devonshire, but knowing the British it could well be an old Brummy recipe or something. Hell, my folks are Cornish, what do I know?) Probably not good for the lactose intolerant and, sadly, another of those things we can't have when Liam's near.

8 oz cream cheese
12 oz sour cream
1 lemon, juiced
2 tsp vanilla
2 c powdered sugar

One step: Mix until sugar is completely dissolved, and have at it.

Ben & Jerry's cake

This cake is so easy to make, and it's fun! You can use any combination of cake mix flavor and ice cream flavor...get creative! It's very moist and yummy.

1 package cake mix, flavor of your choice
1 pint of Ben & Jerry's or similar premium ice cream, your choice of flavor, MELTED.
3 large eggs

Preheat oven to 350. Mist a 12-in Bundt pan w/Pam or the like and flour pan. Blend all ingredients in a mixer on low speed for 1 minuted then medium for 2 minutes more. The batter should look thick and well-blended. Pour batter into pan, smoothing the top with a spatula. Bake for 38-42 mins, until the top springs back when touched and the sides just begin to pull away from the pan. Cool on wire rack for 20 mins, then remove from pan.

You can dust powdered sugar over the top of this cake, or drizzle with the frosting of your choice.

Really. REALLY good banana bread.

My aunt (my mom's sister) sent me this recipe by email several years ago. SHE got it from my Aunt Anne, her brother's wife. My Uncle is the editor of the Seattle P-I and I'm not sure if he got it from his work, or something else...but it comes from a b&b in KY (as noted at the end of the recipe). This banana bread recipe is sooooooo. Good. I actually thought of entering it in the county fair; when I eat this stuff, I swoon. I found that using the little bananas (the ones that say they are from Colombia) make the best bread but I think any ones would work fine.

BEST BANANA BREAD
MAKES 2 LARGE LOAVES

• 2 cups mashed banana
• 1 cup strong, black coffee
• 1 1/2 cups melted butter
• 1 3/4 cups brown sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 2 teaspoons almond extract
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 4 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon nutmeg
• 2 teaspoons cinnamon
• Grated rind from one orange
• 1 cup raisins
• 1 cup chopped walnuts

Moosh together in a mixing bowl the mashed bananas and coffee. In a separate bowl, mix the butter and sugar. Then add the eggs one at a time mixing in vanilla and almond extract between additions. Stir in the salt and baking soda.

In the third bowl (we didn't say this was easy did we?), mix together the flour, baking powder, nutmeg, cinnamon and orange rind. Combine the ingredients into 1 bowl, mix gently then stir in the raisins and walnuts.

Grease 2 loaf pans and bake at 350 degrees 40-50 minutes. We usually eat one loaf immediately and wrap and freeze the other.

The following recipe is from the Helton House Bed-and-Breakfast in Owensboro, Ky.:

Holy Crap Bars

Okay, they are actually called chocolate chip toffee bars, but HOLY CRAP they are good! We made these tonight, the recipe is from my Hershey cookbook but I've seen it posted all over the web so I think I am not violating any copyrights.

2 1/3 c flour
2/3 c packed brown sugar
3/4 c butter or margarine
1 egg, slightly beaten
2 cups chocolate chips
1 cup chopped nuts (I used pecans)
14 oz sweetened condensed milk
1 1/3 cups Heath toffee bits

Preheat oven to 350 degrees. Grease a 9x13" baking pan.

1. Combine flour and sugar in large bowl. Cut in butter until mixture resembles coarse crumbs. Add egg, mix well. Stir in 1 1/2 c of the chocolate chips and the chopped nuts. Set aside 1 1/2 cups of the mixture.
2. Press remaining mixture on the bottom of the greased baking pan, and bake for 10 minutes.
3. Pour condensed milk over hot crust. Set aside 1/4 cup of the toffee bits, sprinkle the remainder over the condensed milk. Sprinkle remaining crumb mixture and the reserved chocolate chips over top of the toffee.
4. Bake for 25-30 minutes. Remove from oven, sprinkle the reserved toffee chips over top. Let cool and cut into bars.

Jen's mom's chocolate chip cookies

This recipe comes from my childhood best friend's mother. We made them all the time. I've kept the recipe since I was little. My mom uses it and I do too. I have the recipe memorized. Carlos loves these cookies and if I ever try a different chocolate chip cookie recipe he calls me on it! I hardly ever share this recipe.

1 C shortening (do NOT use butter or margarine)
3 eggs
2 t vanilla
1 C white sugar
1 C firmly packed brown sugar
1 t salt
1 t baking soda
2 C white flour
1 1/2 cups chocolate chips
1 C chopped walnuts, if desired

Preaheat oven to 375. Cream shortening, eggs, sugar and vanilla in mixer until nearly white. (VERY IMPORTANT!!!) Add flour, baking soda, and salt. Mix on very low speed until blended then mix 1 minute on medium. Mix in chocolate chips and walnuts if desired. Drop in rounded teaspoons onto ungreased baking sheet. Bake ~ 10 mins or until cookies are golden brown.