Vanilla Ice Cream with Oreo Cookies

1 c. Milk
1 C. sugar
Dash of Salt
1 C. Half and Half
1 1/2 tsp. Vanilla Extract
2 C. Whipping cream

Scald milk until bubbles form around edges. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in Half and Half, vanilla, and shipping cream. Cover and refrigerate--30 minutes.
Put in ice cream maker and mix

LuJean Biscuit Peach Cobbler

Cinnamon Biscuit Peach Cobbler

1 ½ cups flour
1 Tbsp. plus
1/3 cup packed brown sugar
2 tsp. baking powder
¼ tsp salt
¼ tsp baking soda
6 Tbsp. cold butter
½ cup milk
2 Tbsp. butter, melted
¾ cup chopped walnuts
¾ tsp. ground cinnamon

Filling:1 cup packed brown sugar
2 Tbsp. cornstarch
¾ tsp grated lemon peel
1 cup water
9 cups sliced peeled peaches

Combine flour, 1 Tbsp. brown sugar, baking powder, salt and baking soda; cut in butter until mixture resembles coarse crumbs. Stir in milk just until blended. Transfer to floured surface; knead 10-12 times. Pat into a 12-inch square. Brush with melted butter.

Combine walnuts, cinnamon and remaining brown sugar; sprinkle over dough to within ½ in. of edge. Roll up jellyroll style.

Seal dough; set aside.In a large saucepan, combine brown sugar, cornstarch and lemon peel; stir in water until blended.

Add peaches. Bring to a boil, Cook and stir for 2 minutes or until thickened and bubbly.

Transfer to a greased 13x9x2 baking pan.Cut biscuit dough into twelve 1-inch slices; arrange biscuits over filling. Bake uncovered, at 400o for 20-25 minutes or until golden brown.

SHORTCUT: Substitute refrigerated biscuits and sprinkle with the cinnamon-walnut mixture.--

Cheesecake in Muffin Cups

8 oz cream cheese softened
3 eggs
1 tsp. vanilla
1/2 c. sugar
Mix and pour about 2/3 full into aluminum muffin cups that has a vanilla wafer place in the bottom. Bake 300 for 24 mins.
Add:
1/2 c. sour cream
1/4 c. plus 2 T. sugar
1/4 tsp vanilla
Bake another 5 mins and top with fruit junket topping.
Makes 24

Pumpkin Cake from my friend Julie Gneighting

4 eggs

1 2/3 white sugar

1 c. crisco oil

1 16 oz. can pumpkin or 2 cups (can use squash)

Mix above ingredients together.

2 c. flour

2 tsp B.P.

2 tsp cinnamon

1 tsp. salt

1 tsp B.S.

Place the dry ingredients together and stir with a fork to mix. Pour into liquid mixer and blend. Place in a large cookie sheet or two small ones. Spray with pam and coat lightly with flour.

Bake 350

25-30 mins.

Frosting:

3 ox. cream cheese softened

1/2 c. butter

1 tsp vanilla

2 c. powered sugar

Mix until smooth

This recipe came to me from my good friend Jewel who is an excellant cook. I woke up realizing that I needed to take a dessert to a R.S. luncheon. I knew if I opened my cook book I would be overwhelmed with all the possibilities. So I thought of Julie and knew she would recommend something good and narrow my choices. She said, " I think of the season and what would taste good that time of year." So thus pumpkin cake and wow did it taste good. Thanks my good friend for your advice that day. I needed help and you were there.

Lemonade Ice Cream Pie

1 6 -ounce can frozen lemonade
1 2 qt vanilla ice cream
1 package graham crackers
3 tablespoons sugar
1/4 cup butter, melted

Soften ice cream and lemonade and mix together until smooth. Crush graham crackers. Add sugar and melted butter to crackers and stir them together. Place cracker mixture into pie tin and press firm. Spread ice cream mixture over top and refreeze. Cut and serve.