Hello , Hi there and welcome to the next edition of the HBHW newsletter. Summer break is here, but so far things don't feel very different. Our daughter is in a Drama day camp for the next few days and we leave the house just a few minutes later than during the school year. The good part is I'm sticking to my regular routine and getting most of my work done (both on the blog and around the house) before she gets back. And since there's no homework or after-school activities that
leaves us plenty of time for summer fun. So far that's mostly been stuff around the house (more thunderstorms in the afternoons), but I'm hoping we'll have time for swimming and playing outside in the coming weeks.
All the rain is doing wonders for the garden. Tomatoes are starting
to ripen and we picked our first okra last night. The corn has me a bit worried though. It shot up so quickly it can barely support itself. We'll see how it goes. We should definitely have plenty of tomatoes and cucumbers over the coming weeks.
Let's get into this week's
newsletter. We're running low on new requests for the "I'm looking for " section. If you have a request, send it my way with "I'll Looking For Request" in the email subject line.
Here's this weeks request.
We also got some great responses for last week's request. Take a look:
You'll find the new request for this week below. This week's featured recipe one of my favorite homemade ice cream recipes. It's a little time intensive, but believe me, it's well worth the time and effort. Don't worry if you don't have an ice cream maker. This week's article talks about making ice
cream without one.
We wrap it up with a frugal tip that's also frozen treat related. These frozen ice cream sandwiches have become a staple around here in the summer time. I have a hard time making them fast enough.
And if that's not enough frozen treats for you yet, remember that the Ice Cream ebook is 50% off for the next few days - that makes it just $3. If it saves you from buying one carton of premium ice cream, you'll more than
pay for it. (Now that's what I'd call a sweet deal :) )
Enjoy!
Susanne
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I’m looking for a recipe for boiled dressing. My grandmother wrote it down for me and I lost it! She used it on potato salad.
Lynda Smith
Please click through to the post here and share your suggestions, ideas and recipes with Lynda
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“When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left and could say, I used everything you gave me.”
– Erma Bombeck
Featured Recipe of the Week |
Old Fashioned Vanilla Custard Ice Cream
Is there anything better than a bowl of rich vanilla
ice cream, freshly churned? While it takes a little time to make a custard style ice cream, it’s well worth the effort.
- 2 quarts half-and-half cream
- 2 cups sugar
- 1 vanilla bean
- 4 teaspoons vanilla extract
- 24 large egg yolks
Run the tip of a sharp knife lengthwise down the vanilla bean and scrape the seeds out into a small cup. In a large saucepan, put the half-and-half, sugar, vanilla seeds,
and vanilla extract; stir together; put saucepan over medium high heat and bring just to a boil, then immediately remove from the heat and set aside.
In a large bowl, put the egg yolks and whisk until smooth. Remove 1 cup of the cream/vanilla mixture and very slowly start drizzling a steady, but slow, stream into the egg yolks, whisking constantly. Continue whisking, and add another 1 cup of cream/vanilla mixture, drizzling a steady stream into the egg yolks,
then add another 1 cup in the same way, then 1 more cup - for a total of 4 cups. Add egg mixture to saucepan, whisking well.
Now,take the bowl of eggs and pour into the saucepan with the remaining cream/vanilla. Put saucepan back over medium high heat, and cook, stirring constantly, until thickened. Test with a wooden spoon; when the mixture coats the wooden spoon and sticks well, it's thick enough. You can test with a candy thermometer; it should read 170 degrees.
BE SURE not to let it boil. This is your 'custard' to make the ice cream.
Pour custard through a fine sieve (or line a colander with several layers of cheesecloth) into a stainless-steel bowl which is sitting in a larger bowl filled with ice and a little water. Let the custard cool in the bowl/ice bath, stirring several times until cooled completely.
Remove stainless-steel bowl with cool custard, cover well with plastic wrap (pressed on the
surface of the custard) and put in refrigerator for 2 to 3 hours. (Stir a few times to help prevent skin from forming. Remove from refrigerator and uncover; peel off any skin that may have formed.
Fill your ice cream maker with cold custard and freeze according to manufacturer's instructions. Store in freezer in covered freezer container.
You're welcome to share the recipe on Pinterest, Facebook etc. I'm also sharing a lot of recipes on the HBHW Facebook
page. Click on through to check it out. As always, likes, comments and shares are much appreciated. :) |
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Coming up with desserts for week nights is not always easy. When you get home from work it’s hard enough to get dinner on the table without having to worry about dessert too. Don’t worry, I’ve got your back.
The recipes in this book will help you whip up desserts your family will love and make you look good doing it!
Of course they aren’t just perfect for family dessert. You’ll find things
in here that are perfect for bake sales, potlucks and more.
Here are the recipes you'll find inside:
- Apple and Cheese Oatmeal Cookies
- Apple Caramel Cupcakes
- Apple Pie
- Apricot Sundaes
- Banana Boats
- Chocolate Mousse
- Churros
- Cinnamon Figs
- Cinnamon Sugar Tortillas
- Cookies and Cream.
Order the Book on Amazon
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Homemade Ice Cream and Other Frozen Treats
You’ll find instructions for making ice cream - with and without an ice cream maker - as
well as 100 delicious recipes for a wide variety of ice cream, frozen yogurt, sorbet, sherbet and even homemade popsicles.
Get your copy today for $3 (50% off) |
We're having a lot of fun talking about all things frugal and homemaking on Facebook. Join in the discussion at the Hillbilly Housewife Facebook page.
Be sure to like the page so you don't miss a thing. Here's just one of this week's topics. |
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Quick and Easy Ice Cream Sandwiches
The next time you have bananas that are getting a little overripe (and you don’t feel like baking banana muffins), peel them, slice them and freeze them.
When you’re ready to make some healthy ice cream, grab the frozen banana slices and put them in a blender. Add a little vanilla flavor and just enough milk to get your blender to work. I usually start with just a small splash and add a bit more if
needed.
Depending on the sweetness of your bananas and your family’s taste buds, you may want to add a little sugar or other sweetener to taste. Blend until you have something that resembles soft serve ice cream consistency.
You can eat it as is, or scoop it into a bowl and stick it in the freezer to harden a bit more.
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To make the ice cream sandwiches, grab some graham crackers or
your favorite cookies. Spread a little of the hardened ice cream mixture on a cookie or cracker and top with another one.
Wrap them in freezer paper or stick them in freezer bags and freeze until hardened before serving.
Featured Article of the Week |
How To Make Ice Cream Without An Ice Cream Maker
If you don’t have an ice cream maker, don’t fret. You can make ice cream at home without the aid of either a hand-cranked machine or an electric ice cream maker.
How? All you need is a freezer, and a little muscle.
Here’s how to do it. This will work with any ice cream recipe.
- To begin the process, put a shallow stainless steel bowl in the
freezer to get cold.
- Now, in a separate mixing bowl, combining the ingredients as stated in the recipe directions.
- Set the bowl (with the ingredients in it) in a larger bowl filled with ice and salt. Let chill for five to ten minutes, stirring ingredients with a whisk or spoon until mixture gets cold.
- Pour the cold ingredients out of the bowl you mixed them in and into the ‘frozen’ stainless steel bowl in the freezer.
- Put ‘frozen’ stainless steel bowl with
ingredients back into freezer, then check in about 15 to 20 minutes to see if the mixture is starting to get frozen around the edges.
- If so, take a heavy whisk, slotted spoon, or electric hand-mixer and stir the mixture, briskly, breaking the frozen edges up and beating into the rest of the mixture. Rapid, brisk stirring will help the ice cream get smooth and creamy.
- Repeat this brisk mixing every 30 minutes until the mixture becomes a solid ‘ice cream’ texture. You may
need to mix the ice cream 4 to 6 times before the consistency is right. (If the mixture freezes too solid too quickly, put in the refrigerator so it softens enough to mix again; mix and put back in freezer and repeat.)
- Once the ice cream has set up properly, is smooth, creamy, and semi-solid, transfer it into a freezer container with a cover. Cover and store in freezer for at least one hour before serving; longer if you like it more firm.
Yes, it’s
a little extra work and takes a bit of time, but well worth it when the end result is a creamy bowl of ice cream. Get everyone in the family involved and have them take turns mixing the mixture.
Of course if you find yourself loving this hand-made ice cream, it may be worth looking into ice cream makers. You can often find great deals of them online and at local thrift stores. Or ask around… chances are one of your friends or family members has one sitting around that
they aren’t using.
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Please don't forget to "Pin" these articles and posts when you head to the Hillbilly Housewife website to read more. It helps get the word out about the site and the newsletter. Thank you! |
A Little Something Inspirational...
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That's it from me for this week. The Sock Knitting is going well. I finished the pink pair I shared with you last week. The next pattern and the next stage of the sock knitting race comes out on Thursday. I'll share them with you in next week's issue.
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