Homemade Vanilla Ice Cream

9 eggs, separated
3/4 teaspoon cream of tartar
3 cups sugar
24 oz. heavy cream
3 13 ounce cans evaporated milk
3 teaspoons vanilla

This makes a large freezer can for old fashioned electric freezer.
Beat egg whites with cream of tartar until very stiff.  Beat in 11/2 cups sugar.  Beat until marshmallowy.  In another bowl whip egg yolks until thick and lemon colored.  Add remaining 11/2 cups sugar.  Beat until sugar is dissolved.
In a separated bowl whip cream.
Combine whipped whites, yolks and cream in VERY large bowl or container.  Add evaporated milk and vanilla.
Pour into freezer can and freeze.
Unlike some ice cream this actually gets better with time.  I usually make it a day or two before serving.

Cheesecake

4 packages of cream cheese

8 eggs, separated

2 cups of sugar

2 tsp vanilla

tsp of lemon zest (optional)

Separate egg whites from yolks. Beat the whites until they are very stiff. Then beat the softened cream cheese, yolks, sugar, and vanilla until well blended. Add whites and blend, but don't overbeat. Fold into a graham cracker crust Bake in a preheated 350 oven for 1 hour. It will get somewhat brown and begin to rise in the middle when it is done. Be sure that the oven is not too hot. Top with 1 cup of sour cream, 3 Tbsp. of sugar, and 1 tsp vanilla. Turn off the oven, crack the door and let sit for an hour. Then take out of the oven and let cool in the fridge uncovered for 4 hours.

Biscuits

2 cups self rising flour
1 1/2 teaspoon sugar
1 1/2 teaspoon baking powder
1/3 cup butter
1 cup buttermilk

Combine dry ingredients. Cut butter into flour mixture with pastry cutter. Carefully stir in buttermilk until blended, do not over mix. Turn dough onto floured surface. Knead 3 to 4 times. Roll out to 1/2 inch thickness. Cut with biscuit cutter. Bake at 375 for 18 to 20 minutes

Granola

Mix in large bowl:
6 cups Old Fashioned Oats (sometimes I do a mixture of steel cut and old fashioned, not quick cook)
2 cups oat bran
1/2 cup wheat germ

Mix in pyrex measuring cup:
1/2 oil
1/2 cup honey
1/4 hot water
1 tbsp. vanilla
1/2 cup peanut butter
Whisk together well. Heat on low in microwave if mixture does not blend well.
Pour over oat mixture stirring well with large spoon.

Spread evenly on a cookie sheet. Bake in 350 degree oven. Stir after about 10 minutes and then every 5 minutes until evenly brown. Around 25 to 30 minutes total.

sour cream cornbread

always a hit. somewhat like corm casserole.

1/3 cup vegetable oil
1 t. salt
2 eggs
1 1/2 cup jiffy cornbread mix, I use 1 box and 1/2 of a second
1 8 oz. can cream style corn
1 cup sour cream, I use light

Mix all ingredient and bake at 350 degrees for 25 minutes or until lightly brown.

Blair House Hot Fudge

2 cups heavy whipping cream....not half and half
1/2 teaspoon vanilla
1 cup brown sugar
2 cups (16 oz.) good quality semi-sweet chocolate chips. You can go half semi-sweet and half 60% dark chips. DO NOT USE MILK CHOCOLATE CHIPS

Bring cream and vanilla to a boil in 4 cup glass measuring cup. WATCH CAREFULLY!! Remove after it boils for a few seconds.....
Carefully add brown sugar to cream, it usually boils up when you add the sugar.
Stir in chocolate chips.
I use a wire whisk to blend together.

Store in covered container the refrigerator.

Heat only amount needed. Do not boil again, the chocolate will BURN.

Biscuits

These are biscuits that my kids love...an old family recipe.

2 cups self rising flour
1 1/2 tsp. baking powder
1 1/2 tsp. sugar
1/3 cup cold butter
1 cup buttermilk
Combine first 3 ingredients, mix well.
Cut in butter with pastry blender until it resembles coarse meal.
Add buttermilk until dry ingredients are moistened. Turn dough out onto a floured surface. Knead lightly 3 or 4 times. Dough will be soft.
Roll dough to 1/2 inch thickness and cut with 2 1/2 inch biscuit cutter. Place on greased baking sheet. Tops may be brushed with melted butter.
Bake at 375 for 18 to 20 minutes or lightly brown.