Plain Vanilla Ice Cream
2 cups heavy cream (1 pint)
2 cups light cream (1 pint)
1 cup sugar
1 1/2 tsp. pure vanilla extract
1/8 tsp. salt
Pour cream directly into cream can. Add sugar, vanilla, and salt. Stir with a wooden spoon or plastic spatula until the sugar is dissolved. Churn until creamy.
5 gallons cold water
5 pounds white sugar
1 (2-oz) bottle root beer concentrate
5 pounds dry ice
Place 4 gallons of the cold water in a large container. Add sugar and stir until dissolved. Pour in root beer extract and mix. Add the dry ice and put the lid on loosely so the gas can escape. Let it “brew” for about 15 minutes. Add the last gallon of water and let brew for another 15 minutes.
Patriotic Gelatin Salad Recipe
Prep: 20 min. + chilling
2 packages (3 ounces each) berry blue gelatin
2 packages (3 ounces each) strawberry gelatin
4 cups boiling water, divided
2-1/2 cups cold water, divided
2 envelopes unflavored gelatin
2 cups milk
1 cup sugar
2 cups (16 ounces) sour cream
2 teaspoons vanilla extract
In four separate bowls, dissolve each package of gelatin in 1 cup boiling water. Add 1/2 cup cold water to each and stir. Pour one bowl of blue gelatin into a 10-in. fluted tube pan coated with cooking spray; chill until almost set, about 30 minutes.
Set other three bowls of gelatin aside at room temperature. Soften unflavored gelatin in remaining cold water; let stand 5 minutes.
Heat milk in a saucepan over medium heat just below boiling. Stir in softened gelatin and sugar until sugar is dissolved. Remove from heat; stir in sour cream and vanilla until smooth. When blue gelatin in pan in almost set, carefully spoon 1-1/2 cups sour cream mixture over it. Chill until almost set, about 30 minutes.
Carefully spoon one bowl of strawberry gelatin over cream layer. Chill until almost set. Carefully spoon 1-1/2 cups cream mixture over the strawberry layer. Chill until almost set. Repeat, adding layers of blue gelatin, cream mixture and strawberry gelatin, chilling in between each. Chill several hours or overnight. Yield: 16 servings.
This recipe takes time to prepare since each layer must be set before the next layer is added.
Festive Broccoli-Cauliflower Salad Recipe
1 bunch broccoli, cut into florets
3 cups fresh cauliflowers
1 medium green pepper, julienned
2 medium carrots, thinly sliced
1/2 cup thinly sliced red onion
1/2 cup small pitted ripe olives, halved
1/2 cup cubed sharp cheddar cheese
1 cup mayonnaise
1/2 cup Hidden Valley® Ranch
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
1/2 cup sunflower kernels
In a large bowl, combine the first seven ingredients.
In a small bowl, whisk the mayonnaise, salad dressing, Italian seasoning, garlic powder and dill. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.
Just before serving, sprinkle with sunflower kernels. Yield: 14 servings (2/3 cup each)