Friday, July 3, 2009


Vanilla Ice Cream

~~This recipe is made without eggs~~

2 cups milk
1 cup sugar
2 cups whipping cream or half and half
2 teaspoons vanilla
dash salt

Combine ingredients. Pour into a 1-gallon ice cream maker and churn for about a half an hour.

Serve with hot fudge, whipped cream, cherries and friends!!!


This is a very simple and delicious Homemade Caramel Corn Recipe.
My mom has made Caramel Corn for as long
as I can remember. She always gives Wes a big bag full
for his birthday each year.

It is best to use an Air Popper. They sell
at Walmart for less than $20.00.

Amish Caramel Popcorn

1 cup margarine/butter
2 cup packed brown sugar
1 teaspoon salt
1/2 cup light corn syrup

1 tsp vanilla
1 teaspoon baking soda

Over medium heat, combine first four ingredients and boil for 5 minutes.
Remove from heat; stir in vanilla & baking soda. Stir well.
Pour over 7 quarts popped corn. Stir to coat well.

Bake in large roaster or pan at 250 degrees for 1 hour, stirring every 15 minutes.
Spread on waxed paper to dry.

* I usually put the popcorn on mulitple baking sheets sprayed with Pam.
This can get kind of messy and spreading it thinner is easier to stir while in the oven.

*Don't worry that each kernel of corn is covered when you
initially pour the hot sauce over the popcorn.
Baking and stirring it in the oven coats most
pieces evenly.

Sunday, June 28, 2009


I love this name. I heard about this recipe from Country Living Magazine a few years ago. When we found wild black raspberries on our land this week, I had to make it. It was so pretty!!

4 cups fresh berries
1 cup sugar
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup whole milk
2 tablespoons unsalted butter, melted

Preheat oven to 375°F.
Put berries in an ungreased deep-dish ceramic pie plate and sprinkle evenly with 3/4 cup sugar.
Sift together flour, baking powder, salt, and remaining 1/4 cup sugar into a bowl. Add milk and butter and whisk until smooth, then pour over berries (don't worry if berries are not completely covered).

Bake slump in middle of oven until top is golden, 40 to 45 minutes. Transfer to a rack and cool 20 minutes. Serve warm.

Here is the finished product!! Wes & Anna were the taste testers :)