Thursday, May 27, 2010


6 whole eggs
1 1/2 cups sugar
3 cans sweetened condensed milk
9 cups milk
1 1/2 tbsp vanilla extract*

In a large mixing bowl, mix together the eggs, sugar, and the sweetened condensed milk. Stir in the vanilla and milk. Pour the mixture into your ice cream freezer, following the directions for your particular freezer. Serve this vanilla ice cream with an assorted of sauces and toppings, if desired.

*You can change the flavor of the ice cream from vanilla by using other flavored extracts such as banana, etc.

Tuesday, May 18, 2010


1 box of yellow cake mix
1 pkg (3/4-oz) vanilla instant pudding
1 cup water
3/4 cup butter, softened
2 tbsp powdered sugar
4 eggs

Preheat oven to 350 degrees. Grease and flour a 12-cup Bundt or tube pan; set aside.

In a mixer bowl, combine the cake mix, dry pudding mix, water, softened butter, powdered sugar, and eggs. Mix at low speed of electric mixer until moistened. Beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake at 350 350 degrees for 45 to 55 minutes until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 30 minutes. Invert onto a serving plate. Make sauce:

1/2 cup sugar
2 tbsp cornstarch
1 pkg (10-oz) frozen raspberries, thawed and drained--liquid reserved
2 tbsp butter
2 tbsp lemon juice

In a medium saucepan combine the sugar and cornstarch; mix together well. Add enough water to the reserved raspberry liquid to make 1 cup. Gradually stir the liquid into the sugar mixture. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from the heat. Stir in the butter and lemon juice; mix well. Fold in the raspberries.

Slice cake and serve with the sauce spooned over the cake.

Yield: 16 servings

Monday, May 17, 2010


1 egg
1 cup brown sugar*
1/2 tsp vanilla
1/2 cup all-purpose flour
1/8 tsp baking soda
1/2 tsp salt
1 cup walnuts, chopped

Preheat oven to 325 degrees. Grease an 8-inch square pan; set aside.

In a mixing bowl beat the egg until foamy. Add the brown sugar and vanilla. Stir in the flour, baking soda, and salt. Add the walnut pieces and mix in well. Spread the batter into the well greased baking pan. Bake in a 325 degree oven for 25 minutes or until the top has a dull crust. Cut into squares and serve warm.

*For diabetics, substitute 1/2 cup Splenda Brown Sugar Blend

Note: Serve with a dollop of whipped cream or a scoop of ice cream, if desired.