Dash of Class: 'Recipe Roundup' Bonus recipes from one of Hardin County's Finest Cooks

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Food column by Nora Sweat

By Nora Sweat

The column during last week of the month is Recipe Round Up. It is made up of recipes people have lost and I have found for them, recipes that have been submitted to be shared and some that are leftover from prior columns. Please feel free to email or mail those to me in care of The News-Enterprise. I work at home on my trusty laptop and mail and emails are sent to me at my home.

Also, the first Tuesday of the month is reserved for “One of Hardin County’s Finest Cooks.” You can nominate your friends or family members who you think people would like to hear about and try their recipes.

The other two or three columns are things I think of and, yes, I know it is time for some more recipes for cooking for one or two and recipes for those who like to eat and want to lose weight.

If you have other ideas, please pass them on also. When I started writing a food column seven years ago, I wondered how I ever would think of new ideas on a regular basis. So far, that hasn’t been a problem, but you never know. I talked with someone recently who told me how much they enjoyed a series of columns that featured fruits and vegetables A to Z. Maybe we’ll start that with entrees or side dishes to add variety to our meals. For some reason, many cooks seem to make the same entrees over and over.

In today’s column, I have Celia Ryan Thomas’ zucchini bread and ice cream recipes. The ice cream was in the online edition of the “One of Hardin County’s Finest Cooks” column about Celia. You don’t want to miss out on this wonderful custard, old-fashioned type ice cream. I gave my husband an ice cream freezer for his birthday and his reaction was classic.

“We have an ice cream freezer!”

We do and it is 40 years old. Isn’t it time for a new one? I plan to try out Celia’s Ice Cream recipe while peaches are in season.

Nora Sweat, author of Mama and Me,”is a native of Hardin County and a retired home economics/family and consumer science teacher. She can be reached at norasweat@thenewsenterprise.comor by mail at 408 W. Dixie Ave., Elizabethtown, KY 42701.

Homemade Vanilla Ice Cream

3 cups milk

4 eggs

3 cups sugar

1 teaspoon salt

1 heaping tablespoon flour

1 quart half and half

1 quart heavy whipping cream

3 tablespoons vanilla

Crushed ice

Rock salt

Place milk in double boiler, beat in eggs. When warm, blend in sugar, salt and flour. Heat until the mixture sticks to a metal spoon; do not boil. Let cool. Blend in half and half, then the heavy whipping cream. Add vanilla and mix well.

Fill a gallon ice cream maker container with mixture. Follow directions on ice cream freezer and surround with alternating crushed ice and rock salt. The ice cream maker will take 30-45 minutes. Put ice cream in freezer until ready to serve.

Using basic vanilla ice cream, add your favorite candy bar or cookies. Cut back on sugar and crush other ingredients. For example, use six two-ounce Butterfinger bars, chopped, or chopped Oreo cookies.

For peach ice cream, cut back vanilla to 1 tablespoon and add two pints of crushed fresh peaches. Use the same method for banana or strawberry ice cream.

Zucchini Bread

2 cups sugar

1 cup oil

3 eggs

1 teaspoon vanilla

2-3 cups grated zucchini (unpeeled, seeded)

2 cups all purpose flour

½ teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

Combine oil and sugar. Beat in eggs one at a time. Blend in vanilla and zucchini. Mix together flour, baking powder, soda, salt, cinnamon and nutmeg. Add dry ingredients to zucchini mixture. Mix thoroughly. Add pecans and when blended put into greased and floured loaf pans. Bake at 350 degrees for 50 minutes. Yield: 2 loaves

Top with whipped cream or ice cream.

Source: Celia Thomas, July 2013 “One of Hardin County’s Finest Cooks”

Mom’s Oatmeal Cake

1 ½ cups boiling water

1 cup minute oatmeal

½ cup butter

1 cup sugar

1 cup brown sugar

1 teaspoon vanilla

2 eggs

1 ½ cups sifted all purpose flour

1 teaspoon soda

½ teaspoon salt

Pour water over oatmeal and let sit for 20 minutes covered. Cream the butter and sugar together until fluffy. Add oatmeal and mix well. Add vanilla and eggs. Sift flour, soda and salt together and add to creamed mixture, mix well. Pour into a greased and floured Bundt pan. Bake at 350 degrees for 40 minutes.

Icing (optional)

1 cup sugar

1 cup evaporated milk

3 slightly beaten egg yolks

½ cup butter

1 teaspoon vanilla

Cook and stir over medium heat until thickened. Remove from heat. Add 1 ½ cups coconut, 1 cup pecans. Pour over cake.

Source: Nora Sweat