Tag Archives: vanilla

Old fashioned homemade vanilla ice cream is on my weekend menu!

I can’t believe I haven’t made any homemade ice cream yet, but I plan on changing that this weekend!

*(Please click on the picture to go to the original post with the recipe.)

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Banana Cake with Cream Cheese Frosting

So simple yet so delicious!

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What to to with 2 nice bunches of very ripe bananas, but bake?!  This cake is made with a recipe I’ve been using since the early 90’s.   It is very simple, with few ingredients, but it is so delicious and moist!

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I usually top it with a Brown Sugar Glaze, but since I had cream cheese, this time I decided to make a traditional Cream Cheese Frosting for the cake.

Banck

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BANANA CAKE

1/2 cup shortening or butter (I used softened butter)

1 cup sugar (or Swerve)

2 eggs

1 cup (2 med) bananas, mashed

1 1/4 cups self rising flour (or low carb baking mix, or even Carbquik)

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Cream shortening (or butter) and sugar until fluffy.  Add eggs, one at a time, beating well after each addition.   Add flour to mashed bananas and mix well.  Next, add the banana and flour mixture to the cake batter.  Stir well.  Pour into greased pan.  Bake at 350º for 45 minutes or until cake is browned on top and springs back to the touch.

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***NOTE- I used a 7 x 11 glass baking dish and the cake rose to the top of the dish and was fairly thick.  The layer could be sliced and a filling added to make a 2 layer cake.

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Cream Cheese Frosting

½ cup butter
1 (8 oz.) package of cream cheese
½ teaspoon of vanilla

3 ½ cups of powdered sugar (or Swerve Confectioners)

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In a medium sized mixing bowl cream the butter and cream cheese together.  Add the vanilla.  Slowly add the powdered sugar.  When you are adding the powdered sugar, use a low speed on the mixer.   After you have it all in, put up on a medium to high speed.   Mix the frosting until it is fluffy.

Make sure your cake is completely cooled and spread the cream cheese frosting on it.

More delicious cakes:

Layered Peanut Butter Cake

Applesauce Snack Cake (Egg Free)

Sour Cream Pound Cake

Chocolate Chip Cheesecake (sugar free)

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I may receive a very small compensation at no extra cost to you.  Thanks!

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Old Fashioned Homemade Vanilla Ice Cream

Updated pic below…

Ok, so not a very good photo.  It was melting fast!  I really needed to give the ice cream time to “ripen” in the metal container nestled in the salty ice.  But as it goes around my house when it comes to homemade ice cream – we just can’t wait!

ice cream

Here’s the “recipe” I use.  It’s my mom’s.  That’s what I always strive to do, make it like Mom’s.  The only thing different I do from Mom is to heat the milk and temper the egg mixture.  Then I call the custard cooked just in case I’m serving finicky people who don’t prefer to eat “raw” eggs.

Old-Fashioned Homemade Ice Cream

  • 6 eggs
  • 2 1/2 cups sugar
  • 1/2 teaspoon salt
  • 3 tablespoon vanilla extract
  • 2 each 13-ounce cans evaporated milk
  • 1 can condensed milk
  • 1 pint heavy whipping cream
  • whole milk , as needed to fill line
  • chipped ice
  • rock salt (like this)

In a large mixing bowl, beat eggs. Add sugar gradually, stirring constantly. Add salt, vanilla, condensed milk, and cream.  Heat the 2 cans of evaporated milk in the microwave until boiling.  Add the milk a little at a time to the egg mixture to prevent curdling.

You will need an ice cream freezer.  Mom used this kind.  Pour the ice cream mixture into the metal freezer can.  Add enough whole sweet milk until the mixture reaches the container’s fill line.  Stir.

Assemble the ice cream freezer. Add alternating layers of chipped ice and rock salt to barrel around freezer can.  If electric, plug the freezer in and let it do it’s thing, adding more ice and salt, as needed.  When freezer stops, unplug.  Remove top and dasher.

Ice cream may be soft on top (see pic above :D) but will be firmer near the bottom of the can.   Replace top. Cover can with more ice and salt. Cover ice with a towel, allowing ice cream to “ripen” for at least 1 hour, if you can wait!  🙂

Makes about 5 quarts of ice cream.

Enjoy!

Here’s to the happy days of summer!

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And after it sets overnight…

Mini Chocolate Chip Cheesecake Pie (Low Carb)

I tweaked this recipe from The 30-Day Low Carb Diet Solution book by the Drs. Eades.

I found the cheesecake to be very creamy and quite good; the crust was the best ever.

The recipe calls for individual cupcake cheesecakes, but I baked it in a pie dish as my spring-form pan wasn’t handy at the time.  The original recipe is at the bottom of the page.  Forgive the cruddy photo.

cheesecake

Mini Chocolate Chip Cheesecake

Crust:
1 cup very finely chopped pecans
3 packets Splenda (I now use Stevia)
2 T butter, melted
1 tsp. cinnamon

Cheesecake:
2 large eggs, beaten
16 oz cream cheese, softened
3/4 cup Splenda (granular) or other sweetener blend
1 tsp vanilla extract
3 T semi-sweet mini choc chips (Enjoy Life brand is soy free)
or chopped up SF chocolate bar

Place the finely ground pecans, 2 packets of sweetener, the butter and
cinnamon in a food processor and combine thoroughly. Press the crust mixture in a spring-form pan or a pie dish. Bake for 10 minutes and then cool.

Place the eggs, granular sweetener, cream cheese and vanilla into a mixer and blend until smooth.  Fold in the chocolate chips.  Pour the cheesecake mixture into the crust and bake for 35-50 minutes at 350º or until it looks like it is set or kinda firm in the middle.

Cool in the oven for a few hours. Refrigerate overnight.

ORIGINAL RECIPE FROM THE BOOK:

Mini Chocolate Chip Cheesecakes

8 T finely chopped pecans
2 packets Splenda
1 T butter, melted
1 large egg, beaten
8 oz cream cheese, softened
1/4 cup Splenda (granular)
1/4 tsp vanilla
2 T semi-sweet mini choc chips

Place the nuts, 2 pks of Splenda and the butter in
a small bowl and combine thoroughly. Line the
wells of a muffin tin with paper cupcake liners
and distribute the nut mixture evenly, about 2 tsp
per well.

Place the egg, granular Splenda, cream cheese
and vanilla into a mixing bowl and blend until
smooth. Fold in the chocolate chips. Divide the
mixture evenly among the 12 cups. Bake for 15
minutes at 350º . Cool and refrigerate for at least
one hour.

 

 

 

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!