Summer's Coming . . . Time to Make Ice Cream!!!

I love good ice cream.  It should be yummy, creamy and have to die for flavor.  On the other hand, it can be so fattening!  Being on the "fluffy" side, physically, I am always looking for ways to satisfy my sweet tooth.  This was the answer I finally came up with!

Vanilla Ice Cream

Mix in a thick bottomed pan:

• 3 1/2 c.   sugar
  
• 1/4 c.      flour
  
• 1/2 t.      salt
  

Add, mix and heat while stirring until thick:

• 4 c.          1% or 2% milk
  

Mix in food processor or blender, then mix into hot mixture:

• 8 oz.        fat free cream cheese, room temperature (you can use 
•                  2 c. cream cheese for even richer, creamier results.
  
• 2c.           milk (same kind as in the hot mixture)
  
• 1 - 2 t.    vanilla
  

In separate bowl beat:

• 4             eggs
  

Slowly pour a small amount ( 1 - 2 c.) of the hot mixture into the beaten eggs while beating with a whisk or mixer to temper the eggs.  After tempering eggs, slowly add egg mixture to the hot mixture while beating.  Cook for one minute to rethicken.

I usually do this the night before I want to freeze the ice cream so that I can chill it in the fridge over night.  This will speed the freezing process a lot!

ICE-- I have 10 - 12 ice trays that I fill and freeze the day and night before so that I don't have   to buy it.

Freezing the mixture.

Most freezers have instructions . . . read them?!?  If you don't happen to no where that little pamphlet that came with your freezer is (like me), or you haven't done this before, I will try to explain it.

• Pour the mix into the canister of the freezer.  
• Add milk to take it up to 2/3 full.  
• Put the dasher in, place the lid on the canister.
  
• Put canister into the bucket and place the motor on, fitting it into the notches to hold it in place.
• Put a layer of ice into the bucket all around the canister, about 2-3 inches deep.  
• Sprinkle rock salt around on top of the ice.  No, table salt won't work very well, I tried it.
• Keep layering the ice and rock salt until it is up to  about an inch from the top of the canister.
• Plug it in where you can hear the motor running but it isn't so loud that it drives you crazy!!!
• Check it once in a while to add ice and salt as it melts down.

This make up really well with different flavors, and chopped or blended fruit.

While it it freezing, get the toppings ready!!  =-0  !

MORE CREAM CHEESE RECIPES

TOASTED ONION DIP

1 c. cream cheese, room temperature

3/4 c. buttermilk (or just mixed pdr. milk from your food storage)

1 t. lemon juice

1/4 t. granulated garlic

1/4 -1/2 t. beef buillion

1 T. roasted, minced dry onion

1/2 t. seasoned salt

optional: several drops of hot sauce for sparkle and slow everyone down eating it all!

Toss it into the food processor or blender, give it a good whirl. This makes pretty mild dip, you can pump up the goodies if yo want it to really zing.

Now That You Can Make EASY Cream Cheese . . . What the Heqq (heck) Do You Do With It?

PICTURES COMING IN A COUPLE OF HOURS ;-)

I have been using cream cheese for many more things that you would never dream of! I will be sharing as many of my ideas as I can think of today and in the next few days.

I started using the low-fat cream cheese from the store years ago, to save calories, have better flavor, add calcium to my diet, and I found that the dips/dressings keep better than made with mayonnaise.

You will also notice in my cooking, I use considerably less salt than is often called for in recipes. I do have a problem with too much salt, BUT, I have noticed that while cutting way down in my salt intake, I have discovered what most food actually tastes like. The biggest problem that I have run into with this new healthier way of eating, is that when I eat out, all I can taste is the salt, not the food . . . makes a person wonder just what they are doing to us! My philosophy is: you can always add salt, can't take it out.

I do add lemon or lime juice to perk up flavor. A little trick I learned from the native Mexicans in the area years ago. Fajitas, etc. will never be the same!!

Ranch Dressing and Dip (using pkg mix from store)

8 oz. or 1 cup Cream Cheese (room temperature)

1 cup buttermilk

1 pkg hidden Valley mix

Mix in blender or food processor. This should be pretty thick for dipping. Just add more buttermilk to make it easier to pour for salad. It will thicken in fridge.

Ranch Dressing and Dip (from pantry items)

8 oz. cream cheese (room temperature)

1 cup buttermilk

1 T parsley

2 T. chives

1/2 t. garlic powder

1/2 t. onion powder

1 t. seasoned salt ( Lawry's is my favorite)

Mix in blender or food processor. This should be pretty thick for dipping. Just add more buttermilk to make it easier to pour for salad. It will thicken in fridge.

Stuffed Green Olive Dip or Spread

8 oz. cream cheese

1 cup liquid ( this varies, I use some buttermilk and

sometimes a little juice from the olives

to give it salty, bitter taste of the olives)

Blend up in blender or food processor. I make this thick for a spread (really yummy on crackers or bagels!

Next will be:

Toasted Onion Dip

Green Onion Dip

Green Goddess Dressing

Italian Cheese Spread (favorite when we went up to the Cove Fort Days)

Herb Cheese Spread

More if I remember them, I seem to remember more that I have done once I get to messing around in the kitchen!

CHEESE MADE EASY!

So here is another article about cheese. I have made it until the cows came home, I know bad joke. I decided it should sound as easy as it is. By the end of this "journaling" you will see that timing is not very critical. I have had a "clean break", gotten a call and left it for hours and

it was fine when I came back to it. I left the cheese in the press for hours and came back to it the next morning. It was fine. So relax, get brave andhave some fun!

I promise you will be pleasantly surprised. By the way, I have been using fat-free, non-instant milk powder that was canned in 1988. Really!

I have a very busy life. Overhauling the yard and the house, all while I spend plenty of time with the kids & grandkids, filling assignments at church and keeping life going all around me. I cook, run errands, bake (trying to get my bread back to what it used to be!) In other words, I am busier than I was when I was raising my family. You CAN do this if you need to. Not many of us like powdered milk, so here is a way to get that down the hatch and your family will be happy about it!

The green lettering is how long each step took. The blue is my life as it went on while making cheese. The black lettering is the actual instructions.

1. FIVE MINUTES--Mix non-instant milk powder with water in blender. Pour into a pan, let it for an hour or so and then scoop foam off top. Texture of the cheese will be better.

2. FIVE MINUTES --Mix with seasoned buttermilk, cover place in comfortable spot for a few hours for culturing. ( I set the buttermilk out the night before to "season".

3. DEPENDS ON WHAT YOU NEED TO DO--Go do something else: scrub potatoes, grate them and start breakfast, load dishwasher, pick beans and set them cooking in crock pot with ham hocks, eat breakfast, plant veggies in front yard flower boxes, try to put the truck into reverse and break the gear shift lever (not kidding), figure out how to unload, spread and level the rest of the 1,700 lbs. of gravel, with the truck in the way, put the clean dishes away.

4. ONE MINUTE--Check the milk by tasting it with a clean spoon, I like to have a little “buttermilky” taste. Five to ten hours later, depending on the temperature of the room, dissolv

e the rennet in ¼ cup cool water, stir into the cultured milk, blending well. Cover and leave it ALONE, UNDISTURBED on the back of your counter. I put a sign on it to keep my hubby, or anyone else that might happen by from checking it out. When my kitchen has been very cool, I rig up a lamp and towel to keep temperature above 70°. Time to go to bed, read a good book, have sweet dreams!

5. TEN MINUTES--Next morning I get up ten minutes early to check for a clean break. If you don’t have it, let it sit longer until you do.

If you have it, cut into ½ to ¾ inch cubes. Leave in pan and stir it very gently on in awhile (maybe each half hour to hour). So fix breakfast, feed the kids, load the

dishwasher, start the laundry, get the kids to school, in other words, go on with your life. Making cheese doesn’t have to disrupt your life! The whey will gradually seep out of the white blob and you will have curds and whey, just like Little Miss Muffet!

6. TEN MINUTES-- When the curds are getting pretty floaty in the whey, pour the pan out into a strainer lined with cheese cloth. Cover to keep the surface from drying out while it continues to drain. I wrap the sides with saran wrap. When it slows way down, hang up the cloth and let it continue draining. The longer it drains, the harder the cheese will be. I find I actually tend to leave it too long and have had a hard time pressing it into a block.

7. TEN MINUTES-- When you have let it drain long enough, dump it into a bowl, sprinkle with salt and stir around. The recipes call for about 1 teaspoon of salt for 1 to 1 ½ # of cheese. You can taste the curds occasionally to see when you have enough for your taste. Let the salt dissolve good and then let your kids try "squeaky cheese". My kids loved it when they were little and now the at least the grandsons do, the granddaughters haven't had a chance to try it yet.

8. FIVE MINUTES--If you are going to make cream cheese (must be soft curds), whirl in a food processor to make it nice and creamy. If youare going to make a block, place into a cloth lined press and weight it down for a few hours.

EXCELLENT EMPLOYMENT ADVICE From LDS Magazine

STAYING IN THE BLACK     by Lacie Hales

http://www.ldsliving.com/magazine/show/1962/Staying-in-the-Black

This is an excellent article.  Clear, concise, and really could make a difference in whether or not someone stays employed.  Take it to heart!

With the economy in its current shape, everyone is looking for ways to avoid financial hemorrhaging. At home and at work there are a few tried-and-tested tips that can help to keep you in the black. 

At Work

Job security isn't far from most people's minds. Corporations everywhere seem to be tightening belts and that means reducing hours and employee numbers. And when things are more stable, employers reward those who are giving their best efforts. Here are some tips to help you be the best employee and keep your boss thinking good things about you when employee reviews come around.

Be 5 Minutes Early

Common sense tells us that employers don't like tardiness. It is a signal that you aren't interested in your job or it's not a top priority. Being prompt is good, but if you're early, you can be getting things done for the company earlier and faster, you will be on top of last-minute changes, and you'll show your boss your dedication. 

Whistle While You Work

Being cheerful spreads into everything you do, and it will get noticed. Not only will it help keep you from getting stressed, it will show in your work that you are a positive person and can accomplish things because of it.

Smile at New Assignments

Employers can sense apprehension like dogs can sense fear, and if you accept an assignment with any amount of grudge, the red flags will go off. If you have legitimate concerns about the project (or your ability to complete on time), share them frankly, along with your desire to help and get the job done right.

Don't Flub Deadlines

Finishing work on time or early makes everyone happier. Also, know what your limitations are. It's much better for an employer to reassign something that you just can't get to than to have to wait for it. Chances are if you're overloaded, your work quality will go down, along with your attitude.

Solve Your Own Problems

Your employer has other things he needs to accomplish during the day. He doesn't have the time or patience to solve all of your problems for you, especially ones that you can handle yourself. To avoid taking trivial problems right to the top, find out the infrastructure of your company; ask the billing department about bills outstanding, etc. If you have simple information from another department that can help a customer, take care of the question without bothering someone else. 

Value Curiosity

While trusting your own knowledge is important, there are some things that you just don't know. Don't be afraid to ask people around you how something works or what way things are supposed to be done. Little misunderstandings can be seen as shortcomings and will get you noticed for the wrong reasons. 

Don't Be a Globe-trotter

You were hired to be at work. There are instances when you do need time off (hey, everyone needs a break), but be responsible in how you go about it. First, find out your company's policy on time off. If they don't have one, request the time two weeks before you plan to go; during the holidays, when everyone wants to leave, make your lead time a month. Also, try to finish major projects before vacation time. That way people won't be upset you're gone, and you won't be worried about work during your play time. If you're sick, call at least thirty minutes before your regular arrival time. 

Use Criticism as a Tool

Instead of taking criticism personally, use it to your advantage. By taking it gracefully, you'll impress your employer. Then, by incorporating what she told you, you'll prove two things: one, that you actually listen when your employer is talking to you, and two, that you can learn and become even better at your job. 

Stay Away from the Water Cooler

Congregating at the water cooler is a classic waste of work time, not to mention a place where workplace problems arise because of gossip. By not being involved in gossip, you won't burn any bridges and will be able to focus on work. Don't just avoid "gossip” always have something nice to say about someone else. This comes with the added benefit of being liked by most people you work with.

At Home

Preventing loss at work is important, but it's not the only aspect to preventing loss during the current economic situation. Being smart around the house can help save some money as well. Here are a few ways to keep your household budget under control.

Put on a Coat

Wear an extra layer instead of turning up the heat when it's cold outside (or don't turn it up as much as usual). Try cooking dinner in the oven, which will give off ambient heat and help warm the house. Also, with the changing seasons, take advantage of cooler nights by opening windows instead of using the A.C.

Hug a Tree

Many times, being friendly to the environment can also be friendly to your budget. Buying energy-saving light bulbs and higher efficiency appliances when they are needed will pay off in energy bills in the long run.

Shop Smart

By planning out weekly or monthly menus, grocery shopping is far more effective and less goes to waste. Now is a great time to buy in bulk and stock up on food storage. And don't forget to check out the coupons available for stores in your area. Lots of places are conscious of customers' needs and are giving more opportunities for savings.

WEIGHT WATCHERS take on SUPERMARKET PSYCHOLOGY

I find the Weight Watcher website to be very informative and full of good principles for good health and nutrition.  I just found this article in the newsletter that I receive regularly.

Your supermarket employs clever strategies to encourage shoppers to spend more; how can you keep control of your wallet and your waistline?

Have you ever gone shopping hungry and come out of the supermarket in shock, having spent far more than you thought you were going to? Or found yourself staring at products in your home, thinking, why on earth did I put that in my cart? If so, then you've succumbed to supermarket psychology, the marketing tactics that are employed by stores to get people like you to buy more products than you really need.

Marketing expertise
Supermarkets have been employing marketing experts and psychologists to design their stores for many years. The simple plan is to entice you to buy lots of goodies; whether or not you actually need them is beside the point.

David Lewis, a consumer psychologist and author of The Soul of the New Consumer: Authenticity, What We Buy and Why in the New Economy (Nicholas Brealey Publishing Ltd.) has spent 15 years analyzing how we buy. He says, "Nothing is left to chance. From the width of the aisles (planned so that you are prevented from bumping into other people, but aren't so wide that you can't get your hands on products) to the music (composers even spend their lives writing music designed to entice shoppers to buy more goods), a supermarket is a place where a consumer and his money are meant to part company. Remember that a supermarket is a bit like a machine; its mission is to get you to spend, so to counter this, you need to keep your wits about you."

The supermarkets have vast amounts of data about our shopping habits from point of sale, loyalty card databases and market research data that are given to psychologists and the retail geographers to create an optimum store layout.

So can you avoid the pitfalls of supermarket psychology? Yes, if you keep your wits about you and observe the following guidelines.

• Go in with a list and stick to it
• Eat before you go shopping
• Stick to buy one, get one free offers and fresh produce markdowns; don't get sucked into special offers if you can — they are often misleading
• Check if generic brand products are as cheap and as good as branded — sometimes they aren't
• Consider shopping online — you won't be tempted by in-store marketing

Recognize the following devices?
An in-store bakery: The smell of freshly baked bread is designed to make us hungry and get us spending.
Produce near the front door: Fresh food looks best in natural light, hence you find these areas near the opening to the supermarket.
Hidden staples: Milk and bread are set far apart from the entrance and each other, to encourage consumers to walk through all parts of the store.
The "end cap" trick: Special displays at the end of the aisles, known as end-caps, are laden with offers; shoppers notice them more than regular displays.
Eye-catching at eye level: More expensive items with higher profit margins are placed at eye level, while the shop's basics range will be on the floor — companies actually pay more to have their products at eye level, as shoppers are considered "lazy" and will see them first.

Where Bread Came From . . . Really . . !

According to the show, Modern Marvels, bread was invented 10,000 years ago when someone left their porridge next to the fire.  It turned into a cracker  . . .   and the rest is history!  No, Really!  

This little cave woman came up to the fire and found this bowl sitting there.  It wasn't scraped out, much less rinsed and loaded into the dishwasher (aka hollow rock).  She saw the petrified goo in the bottom of it, 

tasted and said, "Yum, this is good.  I need to write down the recipe or I'll never remember it!"  so we all need to try it, I dare you!

I told Jon about it, he chuckled and gave me his version of how bread was invented.  

"Heavenly Mother came down to the Garden of Eden, sat down with Eve and and said 'OK sweetie, lets talk'.

 Don't know about ya'll, but I vote for Jon's version!