Summer is here and it is time for cookies and ice cream. One of the prettiest luncheons that I have ever attended was at a friend’s home in Centre. I can not remember the lunch menu but I definitely will never forget the dessert. She had homemade vanilla ice cream, scooped in crystal sherbet goblets, topped with a delicious cookie. Not only did it taste divine, it was beautifully served. Of course, everything looks pretty in crystal!
Almond Nut Cookies
1 box yellow cake mix
1/2 cup Crisco oil
2 eggs, beaten
1 tablespoon almond extract
1 cup pecans, chopped Glaze:
1 cup powdered sugar
2 teaspoons milk
1 teaspoon lemon extract
cherries, halved
Mix the cake mix, oil, eggs, and almond extract. Add pecans. Bake on a greased cookie sheet at 350 degrees for about 12-15 minutes. Mix the powdered sugar, milk, and lemon extract together. Remove the cookies from the cookie sheet while they are still warm. With a pastry brush, glaze the warm cookies. I used a teaspoon to drop the dough. These do not need to be too large. As soon as you glaze, place the cherries on top. These are so cute and dainty.
Andy’s Note: I hope all of you will not get tired of my cookie recipes. After all, I am a cookie baker. I am constantly dreaming of different ways to make cookies. We had a Chocolate Chip Cookie Day at Gaston School years ago. I started baking cookies early that morning and baked until school dismissed at the end of the day. We were raising money for the school. Keri Beth Love was in charge of the sweet shop and I do not know if she remembers how many I made that day, but it was hundreds. It was fun and I loved every minute. Mary Virginia carried this almond cookie to work to get their approval. Gadsden Treatment Center has always been my best critic. So, I decided this will be a good one to share with you.
Mother’s Homemade Vanilla Ice Cream
7 eggs
3 3/4 cups sugar
3 quarts of whole milk
1 large can of Pet milk
1 small can of Pet milk
3 tablespoons vanilla extract
This recipe makes 6 quarts!
Andy’s Note: This is a very old recipe that my mother made every summer that I dearly loved. Mother liked to heat her mixture. She would heat it long enough for the eggs to cook.
Whisk and heat. It would be more like a custard type consistency. You have to make it real early in the morning or make it the day before to make sure it is cold enough for freezing. Mother’s famous words about ice cream was “if it is not sweet enough, it is not fit to eat.” I heard these words many times during my lifetime. Squash is so plentiful right now that I have a very special recipe to share with you next week.
I am in need of some of your wonderful recipes and looking forward to some them this week.
Andy Bedwell 705 Coosa Drive Gadsden 35901 andrbdw@aol.com
Happy Cooking to all of you wonderful cooks,
Andy Bedwell