Addy’s Ice Cream (came with the ice cream freezer)

Ingredients:

4 T. whipping cream
1 tsp sugar

Equipment and supplies:

measuring spoons and cups
spoons
2 cups ice cubes
plastic bag
towel
hammer
salt

Directions:

1. Wash the canister, lid and dasher in warm, soapy water. Rinse them thoroughly and allow them to dry completely.

2. Keep the whipping cream in the refrigerator until right before you need it. Measure the 4 tablespoons of whipping cream into a measuring cup and add the sugar. Stir the mixture until all the sugar dissolves.

3. Insert the dasher into the canister and pour in the whipping cream and sugar mixture. Cover the canister with the lid and place it in the wooden bucket. Put the canister and bucket in the freezer for 30 minutes.

4. Meanwhile, place 2 cups of ice cubes in a plastic bag. Wrap a towel around the bag and crush the ice by hitting it with a hammer. Keep crushing the ice until it is broken into very small pieces.

5. Remove the canister and bucket from the freezer. With a spoon, pack a 1/2-inch high layer of crushed ice around the canister. Sprinkle a layer of salt over the ice.

6. Alternate layers of ice and salt until they reach the top of the canister.

7. Attach the wooden crosspiece and crank of the ice cream freezer.

8. Tun the crank rapidly. Keep turning until it becomes difficult. to turn (about 10-15 minutes). Remove the canister from the bucket and wipe the salt ice from it.

9. Open the canister, remove the dasher, and spoon the contents into a dish.  Your ice cream is ready to eat. It’ll be softer than store-bought ice cream — but delicious.

Makes about 4 tablespoons of ice cream

LOL! It’s a lot of work for 4 tablespoons of ice cream, but we did it once and it was good!

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We also have the cast iron spider, for making Sweet Potato Pudding.  I recall that was delicious, too!  LOL!

Sweet Potato Pudding

Addy and her mother used the recipe on the front to make sweet potato pudding. Try their recipe or use this modern version for baking your own pudding.

Ingredients:

3 sweet potatoes or yams, boiled until tender
1/3 cup butter
2 T. white sugar
1/4 cup brown sugar
Pinch of salt
1 egg, well beaten
2/3 cup milk
1 tsp vanilla
1/2 teaspoon nutmeg
Shortening to grease baking dish

Equipment:

2 large mixing bowls
Vegetable peeler
Fork
Large wooden spoon
Measuring cups and spoons
12″ by 8″ baking dish

Directions:

1. Preheat oven to 350 degrees

2. When the boiled sweet potatoes are cool, peel them and put them in a mixing bowl. Mash them with a fork.

3. In the other large mixing bowl, combine the butter, white sugar, brown sugar, and salt. Beat until creamy.

4. Add the mashed sweet potatoes and stir until well mixed.

5. Slowly add the beaten egg, milk, and vanilla.  Beat until well mixed.

6. Sprinkle in the nutmeg and stir.

7. Grease the glass baking dish and pour in the mixture.

8. Put the baking dish on the lower rack in the oven. Bake at 350 degrees for 45-55 minutes or until set. Allow the pudding to cool before serving.

——————————————————————————————————————-
Addy’s Spider:

You can make a pudding for Addy, too. First season the her spider according to the directions on the back of this card. Mix up the modern recipe for sweet potato pudding. At step seven, put some of the mixture into the greased spider, too. Put the spider on a cookie sheet in the top rack of the oven. Bake Addy’s little pudding at 350 degrees for 20 minutes or until set.  Be careful when you take the spider out of the oven. It will be very hot.

Seasoning the Spider:

Ask an adult to help you season the spider before you use it the first time. Seasoning helps prevent rust.

Here’s what to do:

1. Use mild soapy water to wash the spider. Rinse and dry.

2. Put the spider on a cookie sheet in a 300-degree oven until the pan is warm, about 5 minutes.

3. Remove the spider from the oven. Spread solid vegetable shortening over every part of the pan, inside and outside, with a paper towel.

4. Put the spider back in the oven for 45 minutes.

5. Remove the spider from the oven. Be careful because it will be very hot. Let it cool for a few mintues and then, whilte it’s still warm, wipe off the shortening with a paper towel.

———————————————————
Addy’s original recipe

Peel and grate three sweet potatoes, pour on them nearly a pint of cold water, add flour, large spoonfuls of brown sugar, one large spoonful of butter, season with ginger. Bake for about 3 hours. (copied from recipe card that came with spider)

Addy’s Ice Cream (came with the ice cream freezer)

Ingredients:

4 T. whipping cream
1 tsp sugar

Equipment and supplies:

measuring spoons and cups
spoons
2 cups ice cubes
plastic bag
towel
hammer
salt

Directions:

1. Wash the canister, lid and dasher in warm, soapy water. Rinse them thoroughly and allow them to dry completely.

2. Keep the whipping cream in the refrigerator until right before you need it. Measure the 4 tablespoons of whipping cream into a measuring cup and add the sugar. Stir the mixture until all the sugar dissolves.

3. Insert the dasher into the canister and pour in the whipping cream and sugar mixture. Cover the canister with the lid and place it in the wooden bucket. Put the canister and bucket in the freezer for 30 minutes.

4. Meanwhile, place 2 cups of ice cubes in a plastic bag. Wrap a towel around the bag and crush the ice by hitting it with a hammer. Keep crushing the ice until it is broken into very small pieces.

5. Remove the canister and bucket from the freezer. With a spoon, pack a 1/2-inch high layer of crushed ice around the canister. Sprinkle a layer of salt over the ice.

6. Alternate layers of ice and salt until they reach the top of the canister.

7. Attach the wooden crosspiece and crank of the ice cream freezer.

8. Tun the crank rapidly. Keep turning until it becomes difficult. to turn (about 10-15 minutes). Remove the canister from the bucket and wipe the salt ice from it.

9. Open the canister, remove the dasher, and spoon the contents into a dish.  Your ice cream is ready to eat. It’ll be softer than store-bought ice cream — but delicious.

Makes about 4 tablespoons of ice cream

LOL! It’s a lot of work for 4 tablespoons of ice cream, but we did it once and it was good!

———————————————————————————————————-

We also have the cast iron spider, for making Sweet Potato Pudding.  I recall that was delicious, too!  LOL!

Sweet Potato Pudding

Addy and her mother used the recipe on the front to make sweet potato pudding. Try their recipe or use this modern version for baking your own pudding.

Ingredients:

3 sweet potatoes or yams, boiled until tender
1/3 cup butter
2 T. white sugar
1/4 cup brown sugar
Pinch of salt
1 egg, well beaten
2/3 cup milk
1 tsp vanilla
1/2 teaspoon nutmeg
Shortening to grease baking dish

Equipment:

2 large mixing bowls
Vegetable peeler
Fork
Large wooden spoon
Measuring cups and spoons
12″ by 8″ baking dish

Directions:

1. Preheat oven to 350 degrees

2. When the boiled sweet potatoes are cool, peel them and put them in a mixing bowl. Mash them with a fork.

3. In the other large mixing bowl, combine the butter, white sugar, brown sugar, and salt. Beat until creamy.

4. Add the mashed sweet potatoes and stir until well mixed.

5. Slowly add the beaten egg, milk, and vanilla.  Beat until well mixed.

6. Sprinkle in the nutmeg and stir.

7. Grease the glass baking dish and pour in the mixture.

8. Put the baking dish on the lower rack in the oven. Bake at 350 degrees for 45-55 minutes or until set. Allow the pudding to cool before serving.

——————————————————————————————————————-
Addy’s Spider:

You can make a pudding for Addy, too. First season the her spider according to the directions on the back of this card. Mix up the modern recipe for sweet potato pudding. At step seven, put some of the mixture into the greased spider, too. Put the spider on a cookie sheet in the top rack of the oven. Bake Addy’s little pudding at 350 degrees for 20 minutes or until set.  Be careful when you take the spider out of the oven. It will be very hot.

Seasoning the Spider:

Ask an adult to help you season the spider before you use it the first time. Seasoning helps prevent rust.

Here’s what to do:

1. Use mild soapy water to wash the spider. Rinse and dry.

2. Put the spider on a cookie sheet in a 300-degree oven until the pan is warm, about 5 minutes.

3. Remove the spider from the oven. Spread solid vegetable shortening over every part of the pan, inside and outside, with a paper towel.

4. Put the spider back in the oven for 45 minutes.

5. Remove the spider from the oven. Be careful because it will be very hot. Let it cool for a few mintues and then, whilte it’s still warm, wipe off the shortening with a paper towel.

———————————————————
Addy’s original recipe

Peel and grate three sweet potatoes, pour on them nearly a pint of cold water, add flour, large spoonfuls of brown sugar, one large spoonful of butter, season with ginger. Bake for about 3 hours. (copied from recipe card that came with spider)

1. What is your favorite main course to prepare?
Chili.  I don’t need a recipe.  It’s all in my head.
2. What is your favorite side dish to prepare?
Muffins to go with the chili.
3. Do you like to bake? If so, what is your favorite?
Bonnie Butter Cake – It’s my favorite cake!

Bonnie Butter Cake with Easy Penuche Frosting 

Cake:
1 3/4 c. sugar 
2/3 c. butter 
2 eggs 
1 1/2 tsp. Vanilla 
2 3/4 c. all-purpose flour or 3 c. cake flour 
2 1/2 tsp. baking powder 
1 tsp. Salt
1 1/4 c. milk  

Heat oven to 350^.  Grease and flour 9 x 13-inch pan or 2 9-inch round layer pans, or 3 8-inch round layer pans. Mix sugar, margarine, eggs, and vanilla until fluffy.  Beat on high speed, scraping bowl occasionally, 5 minutes.  Beat in flour, baking powder and salt, alternately with milk on low speed. Pour into pan(s).  Bake until wooden pick inserted in center comes out clean, oblong 45 to 50 minutes, layers 30 to 35 minutes; cool.

Frosting 
1/2 c. butter or margarine
1 c. packed brown sugar 
1/4 c. milk 
2 c. powdered sugar      

Heat margarine in saucepan until melted.  Stir in brown sugar.  Heat to boiling, stirring constantly. Boil and stir over low heat 2 minutes. Stir in milk; heat to boiling.  Remove from heat and cool to lukewarm. Stir in powdered sugar gradually.  Place in bowl of ice and water; beat until frosting is smooth and of spreading consistency.  If frosting becomes too stiff, heat
4. What one dish would you like to learn to cook?
Risotto.  It looks so good, but it’s kind of putzy!
5. What is your worst cooking disaster?
When I forgot to put cornmeal under the pizza, when my pizza stone was new.  It stuck to the stone soooo bad.  We had to eat something else for supper.

I decided to bring Cinnamon Apple Cake from Cooking Light.  The cream cheese in the batter give this cake lots of moisture. Because it’s so tender, use a serrated knife for cutting.

1 3/4 cups sugar, divided
3/4 cup (6 ounces) block-style fat-free cream cheese, softened
1/2 cup butter or stick margarine, softened
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups chopped peeled Rome apple (about 2 large)
 Cooking spray

Preheat oven to 350°. Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition; set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, and salt. Add flour mixture to creamed mixture, and beat at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons of the cinnamon mixture and apple in a bowl; stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.

Bake at 350° for 1 hour and 15 minutes or until cake pulls away from the sides of pan. Cool cake completely on a wire rack, and cut using a serrated knife.

Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the baking time by 5 minutes.

Yield: 12 servings

NUTRITION PER SERVING
CALORIES 281(28% from fat); FAT 8.7g (sat 1.8g,mono 3.7g,poly 2.6g); PROTEIN 4.8g; CHOLESTEROL 39mg; CALCIUM 89mg; SODIUM 234mg; FIBER 1.2g; IRON 1.1mg; CARBOHYDRATE 46.3g

Cooking Light, JANUARY 2000

It’s smelling so good in my house right now.  I can’t wait to try some.  13 people gave this recipe 5 stars!  I didn’t realize that, until it was in the oven.  I found the recipe in one of my Cooking Light magazines, not online.

My kitchen is sooo cozy, which is nice, since it’s only in the single digits outside.  Brrrr.