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Recipe #32: Pineapple Kool-Aid Ice Cream

April 22, 2013 2:00 pm , Leave a Comment ,


When it comes to family recipes, this one is a shoe in. When I was growing up, we would have Sunday dinners at my Grandparents house often. When I was really little, it was once a month. As the family grew, it faded into a once a month thing, and I always looked forward to that meal. It was a time to get together with all my cousins and laugh and play and make memories. We’d pick raspberries, play baseball, and play in the basement. I remember when I was little, my grandma has a Super Nintendo. It was awesome. The only game I remember her having is Paper Boy. It was great. She also had a game called Crackers in the Bed. I don’t really remember what that one was all about, but I do remember playing, a lot. And the best part, homemade ice cream. Almost every time we got together, my Grandpa made homemade ice cream.

The family dinners still happen, but I now live too far away to attend. I miss those days, but it’s amazing how much food can bring back a memory. I picked out one of my favorite recipes that my grandpa used to make and whipped some up. Just one bite made me remember the days when I was eating the ice cream on the back porch with my cousins. What great memories.

I realize that my readers (besides the family) won’t have the memories attached to this recipe that I do, but you should make it anyway. It’s way better than any ice cream you will ever buy in a store.

You do need an ice cream maker to make this recipe. The one I used was a 6 quart machine, so be sure to modify the recipe if your machine is smaller.

To make this pineapple kool-aid homemade ice cream, you need:

1 can crushed pineapple
3 bananas
3 cups half and half
3 cups sugar
3 packets orange kool-aid
milk (about 1/2 gallon)
2 lemons (or 1/2-3/4 cup lemon juice)
rock salt
ice


Here is what you do:

Mash up the bananas in a bowl. A pastry cutter works well for this. 
 
Pour the crushed pineapple (don’t drain) into the ice cream maker. 
 
Dump in the mashed bananas. Stir. 
 
Pour in the 1/2 and 1/2. Stir. 
 
Dump in the sugar. Stir. 
 
Dump in the orange kool-aid. Stir. 
 
Put in the lemons, minus the rind. (or pour in the lemon juice). Stir. (seeing a pattern here?) 
 
Fill the machine to the fill line (about 2/3 of the way full) with milk. 
 
 
Freeze according to your machines directions. Enjoy! I know I did. 
Pineapple Kool-aid Ice Cream
Delicious Pineapple Kool-aid flavored ice cream made in an ice cream maker. Easy and a huge hit.
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Ingredients
1 can crushed pineapple
3 bananas
3 cups half and half
3 cups sugar
3 packets orange kool-aid
milk (about 1/2 gallon)
2 lemons (or 1/2-3/4 cup lemon juice)
rock salt
ice
Instructions
Mash up the bananas in a bowl. A pastry cutter works well for this.
Pour the crushed pineapple (don’t drain) into the ice cream maker.
Dump in the mashed bananas. Stir.
Pour in the 1/2 and 1/2. Stir.
Dump in the sugar. Stir.
Dump in the orange kool-aid. Stir.
Put in the lemons, minus the rind. (or pour in the lemon juice). Stir. (seeing a pattern here?)
Fill the machine to the fill line (about 2/3 of the way full) with milk.
Freeze according to your machines directions.
A Mouse In My Kitchen /
 
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Posted in: Dessert, family, ice cream, yummy

Recipe #26: Oatmeal Applesauce Cookies

March 20, 2013 2:57 pm , Leave a Comment ,

This recipe was given to me by a friend and reader, Amberly. She is an awesome friend and such a cute mamma. She has two beautiful boys and is always crafting/quilting/creating beautiful things. She is an inspiration to me, and I’m glad that I’ve gotten to know her better!

So, when she found out that I was trying to create a blog with different recipes, she gave me two to try out. This one was amazing. It uses applesauce in the recipe, so there isn’t so much bad-for-you-stuff. There isn’t even any sugar in this recipe! What? I know, amazing.

So, here’s what you need:

1/2 cup flour
1/2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp allspice
1/4 tsp salt
1/4 cup vegetable oil
1 large egg
1/2 cup applesauce
1 tsp vanilla
1/2 cup oatmeal
1/2 cup raisins

It’s pretty simple. Turn your oven onto 375. Mix all the ingredients together and dish the dough onto a greased cookie sheet. Bake them for 10-12 minutes.

 What? What’s that you say? Those are chocolate chips, not raisins? Oops…

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Posted in: cookies, Dessert, oatmeal, yummy

Mint Shake

March 10, 2013 5:29 am , 1 Comment ,

I thought this shake would be a good one for this month, seeing how it’s March and St. Patrick’s Day is coming up. It was delicious and festive and fun. And yummy.

Here’s what you need:
ice cream
chocolate syrup
milk
Duncan Hines mint chocolate frosting creation

If you haven’t heard of these frosting creations before, you can find them in the baking isle, where the frosting is. They have a TON of different flavors. They are meant to just add to frosting to color and flavor them, but you can do a lot of different things with them. I used the strawberry cheesecake flavor when I made this fudge.  

Here’s what you do:
Mix it all together :) I used an immersion blender (thanks mom!) and I used about 1/2 of the packet of the frosting creation for a 15 ounce shake. I didn’t use much chocolate syrup, just a little. And, it was super brown when I was done, so I mixed in some green food coloring, because who wants a brown milkshake?

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Posted in: Dessert, Holiday Treat, st. patrick's day, yummy

Recipe #10: Valentine’s Day Velvet Roulade

January 25, 2013 9:46 pm , Leave a Comment ,

I decided to make these because they look super yummy and because they remind me of Valentine’s Day, which is coming up pretty quick! I got the recipe from Sprinkle Bakes. If you haven’t made something like this before, I suggest watching the video she has up about it. It really helped me. I did do a few things differently though. Number one being that I used a cream cheese frosting. It isn’t as white as her butter cream filling, but it is delicious.

Another thing I had to modify was that I didn’t have parchment paper. I used aluminum foil instead. It turned out okay, although my cake did get a little too done on the edges. I’m not sure if that’s from the foil or some other factor.

I also didn’t have buttermilk, so I made some. I didn’t realize how easy it was. Every time I need it, I have to buy a whole thing of it when I only need 2 tablespoons or whatever. Anyway, if you need to make your own, just put 1 tablespoon of white vinegar into a container and then pour in just under a cup of milk. Don’t stir it. Let it sit for 5 minutes. That’s it. Measure out however much you need (2 tablespoons in this case).

Anyway, onto the recipe.

Your ingredients for the cake part are:
4 eggs
3/4 cup granulated sugar
1 tbsp oil
2 tbsp buttermilk
1 tsp cider vinegar
1 tsp vanilla extract
food coloring
1 cup flour
1 tsp baking powder
1/2 tsp salt
Preheat your oven to 350. Grease a 9×13 inch jelly pan (cookie sheet with edges) and line it with parchment paper (or aluminium foil as I did). Grease the lining as well. 
Crack the eggs into a large bowl. Beat them with an electric mixer for five minutes. Yes, five minutes. Set a timer. After that is done, keep the mixer going and add your sugar and oil. Mix well. Add the vinegar, extract, and food coloring. You could make this any color you wanted to really. I should have used a few more drops than I did to make it a little more pink, but I didn’t want red. 
After you have that all mixed in, the recipe says to sift the flour, baking powder, and salt together. I don’t have a sifter, so I didn’t. I just mixed them one at a time to the batter, and it was fine. (I think anyway…)
Pour the mixture (it is supposed to be pretty runny) onto the greased pan. Tilt the pan so that the mixture spreads evenly. Put it in the oven. Set the timer for 10 minutes and check it. I did mine for 11 and it was a little long, but it might take as long as 15. To tell if it’s done, lightly press the cake. It should bounce back and be spongy. 
While the cake is cooking, sprinkle a cotton tea towel (not terry cloth) with powdered sugar. Get out a wire cooling rack. 
See how my edges are a little too done?
As soon as you pull the cake out, dump it out onto the towel. Mine actually folded over, but it didn’t break. Just try to be careful so you don’t ruin it. Again, if you watch the video here it will help you. 
Peel off parchment paper or aluminum foil and carefully roll the cake into the tea towel. Roll it as tight as you can. 

Cream Cheese Filling

4 oz butter softened
4 oz cream cheese softened
2 cups powdered sugar
1 tsp vanilla extract
Mix it all together with a mixer. Spread it onto the cake. You won’t need all of it. If you put too much on, these get really messy. If I were to make this again, I think I would use the frosting called for in the original recipe, which was a swiss buttercream filling. It seems a little thicker and I think it’s prettier. 
This is what mine looked like when I unrolled it. See how the
edge is still rolled? And where it was too done, it did
crumble a little bit. 
Unroll the cake. Don’t worry about making it all the way flat, just roll it so you can spread the filling. After you spread the filling, roll it back up, without the towel this time. 
You have a couple different options for cutting these. You can use a bread knife, it works okay. I like to use fishing line or floss. I do this when I make cinnamon rolls too. You get a long piece, about 12 inches or so, and you slide it under the roll. Put it where you want to cut it and bring both sides of the string up and cross them over the top of the dessert. Pull in opposite directions until the dessert is cut. 
Enjoy! 
See more desserts here. Looking for an idea for dinner? Check out our main courses.
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Posted in: 45 minutes, Cream Cheese, Dessert, Holiday Treat, yummy