Ice Cream & Cake

Memorial Day weekend is the first unofficial beginning of the summer season.

We always have a smoked meat fest with various delicious sides.

Our tradition is to always make a freezer of homemade ice cream for our weekend celebration.

I found the recipe years ago in my

 Better Homes and Gardens 

New Cook Book 

that I bought soon after I got married.

If you have this one from the 1970s 

the recipe is on page 161.

Vanilla Ice Cream

4 eggs (I use egg substitute)

2 1/2 cups sugar

7 cups milk

3 cups whipping cream

2 1/2 tablespoons vanilla

1/2 teaspoon salt

Beat eggs till light.  Add sugar gradually, beating till thick.

  Add remaining ingredients; mix well.

Freeze in ice cream freezer.

(We use our electric White Mountain freezer.

I highly recommend it!)

Makes 1 gallon.

To go along with the ice cream we're having 

The Pioneer Woman's 

Chocolate Sheet Cake.

This is a re-post from May 4, 2010.

When I read the recipe for PW Chocolate Sheet Cake

it reminded me of the cake my friend, Margie,

made. She was a pastor's wife who could cook

up a storm.

Combine 2 cups flour

2 cups sugar

1/4 teaspoon salt

Set aside.

In another bowl, mix with a fork

1/2 buttermilk

(I didn't have buttermilk so I added 1 tablespoon vinegar to whole milk.)

2 large eggs

1 teaspoon vanilla

1 teaspoon baking soda

Set aside.

In a medium sauce pan,

melt 2 sticks of butter

add 4 heaping tablespoons cocoa powder.

Whisk together to combine.

Meanwhile bring 1 cup water to a boil.

When the butter is melted pour the boiling

water in the pan. Allow to bubble for a moment,

then turn off the heat.

Pour the chocolate mixture

into the flour mixture.

Stir together for a moment to

cool the chocolate.

Next, pour in the egg mixture.

Stir together until smooth,

then pour into an ungreased

jelly roll pan or

rimmed baking sheet.

Bake for 20 minutes at 350 degrees.

While the cake is baking make the icing.

Melt 1 3/4 sticks butter in a sauce pan.

Add 4 tablespoons cocoa powder.

Stir until smooth.

Add 6 tablespoons milk,

1 teaspoon vanilla,

and 1 pound powdered sugar.

Stir together until combined.

I opted not to add pecans.

Immediately after removing the cake

from the oven, pour the warm icing over the top.

After waiting for the cake to cool 

we taste tested the chocolaty goodness.

Delicious, just like Margie used to make! 

What do you plan on having for your Memorial Day weekend celebration?

I'm linking with . . .

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The Charm Of Home #68
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