Homemade Ice Cream

Homemade Ice Cream

From the kitchen of Dorris Mounce, (Shreveport, La.) grandmother of Dorris Annette Beard, Pea Ridge

10 eggs

2 c. sugar

3 Tbsp. vanilla

pinch salt

3/4 can evaporated milk

4-5 containers half and half

Beat eggs until real creamy and add a little sugar until dissolved; continue beating.

Add a little half and half at a time. Can use whole milk to finish off 2 cups.

Freeze in ice cream freezer; remove beater and salt, according to freezer directions.

Quick Fruit Cobbler

From the kitchen of Mary Lou Beisner, Former Editor of TIMES

1/2 c. sugar

1/2 c. milk

1/2 c. flour

1 tsp. baking powder

1/2 stick butter, cut up

2 c. fruit, drained (fresh, frozen or canned)

1/2 c. sugar (if needed on fruit)

2 Tbsp. flour, optional

Dot bottom of 9-inch glass cake pan with half of butter. Combine 1/2 c. sugar, milk, flour, baking powder; mix well. Pour into pan.

Spoon fruit, additional sugar, 2 tsp. flour and 4 Tbsp. butter over batter, not too thick, so batter can rise as baking. Bake at 325° for 30-35 minutes; 350° if metal pan.

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Subscribers - The Times would like to share your recipes. Recipes may be dropped off at our office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to [email protected].