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Examiner
  • Dixie Ryan: Sending love and ice cream to Bear in heaven

  • It seems as though we have gone from rain and freezing weather to extreme heat. No spring,just winter and summer. I am not complaining as I do prefer sitting in the air-conditioning and making simple meals. The "Bear" is in heaven where we all know that the streets are paved with gold, the food is out of this world and the weather is perfect.

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  • It seems as though we have gone from rain and freezing weather to extreme heat. No spring,just winter and summer. I am not complaining as I do prefer sitting in the air-conditioning and making simple meals. The "Bear" is in heaven where we all know that the streets are paved with gold, the food is out of this world and the weather is perfect.
    We cut down two or three of his trees this week. Two of which were planted under the end of our propane tank and had grown around the ends of the tank. One tree we cut down was about 20 feet tall and had a trumpet fine in full bloom that reached the top of the tree. Wesley did the most amazing job of cleaning up that mess and it looks great now.
    One of the "Bear's" favorite things to eat in the summer was homemade ice cream. During winter months he loved snow icecream but in recent years he got less impressed with that type of goody. He always said, "make sure there is no yellow in the snow." We finally bought an ice cream freezer you could freeze and it would make the ice cream hard very fast.
    French Vanilla Ice Cream
    3 large egg yolks
    2/3 cup sugar
    1/2 teaspoon salt
    3/4 cup hot milk
    3/4 cup cold milk
    2 teaspoons vanilla extractW
    1/2 cup heavy-whipping cream
    In bottom pan of double boiler, heat 1 inch of water to a gentle simmer; in top pan of double boiler, whisk together egg yolks, sugar and salt until well blended.
    Gradually whisk in hot milk and cook over hot-but not boiling water; stirring constantly, until mixture thickens and registers between 160 and 170 degrees F. Do not boil, stir in cold milk.
    Strain custard into medium bowl (use 2 quart glass measure to make pouring into the machine easier); whisk in vanilla and heavy whipping cream. Cover and refrigerate until well chilled, at least 4 hours or overnight.
    Freeze in ice cream maker according to manufacturer's directions.
    Transfer soft ice cream to freezer-safe airtight container, and place at least four hours. If it is too difficult to scoop let stand at room termperature for 15 minutes before serving. Yields about 5 cups.
    Grouchy Bear's Favorite Ice Cream
    3 cups sugar (less according to your preference)
    2 teaspoons vanilla
    Two cups fat free half and half
    Mix all three of the above contents well. Add enough milk to bring the mix close to the top. (Allow enough space for the mix to increase as it freezes). Using your choice of ice cream freezers and following their directions place ice cream mix in and process. You may add chopped strawberries, blueberries, sliced bananas and chopped peaches or a combination of any as desired.
    Page 2 of 2 - Great Sandwich
    Using hot dog buns, slit them open leaving them connected on one side. Butter the insides of the bun lightly. Place salami slices that have been quarter and lay them on the bottom bun alternately with sliced dill pickles. On the next row place quarted tomato slices and quartered cheese slices alternately. Then close the bun, wrap in aluminum foil and close the foil up around the bun. Place the sandwiches in the oven on a cookie sheet and allow 10 minutes or less to get hot. They are great with chips.
    During the past week I was cleaning out a file cabinet and found a Mother's Day Card signed by GrandPa who of course was Grouchy Bear. He was the world's worse for remembering
    any holiday and we fussed about it a lot. At the bottom of this special card it said," I didn' forget! I didn't forget! I didn't forget! Grandma Ryan. That's why I got you. You're a Keeper! Grandpa."
    It brought a few tears to my eyes. Last Sunday, June 30, would have been our 57th anniversary and I didn't forget either. See you next week.
    Dixie Ryan lives in Odessa and has enjoyed sharing her cooking talents and secrets with readers for many years.
     
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