My Education Junction

Coffee Can Ice Cream and More

This is a basic vanilla ice cream recipe, but you can always have fun by adding flavorings or even crushed pieces of candy to the recipe. With the holidays upon us I would suggest replacing the pint of half and half with a pint of egg nog (non alcoholic). Consider adding broken pieces of candy cane to the mix.
Ingredients
1 pint of half and half cream
1 1/2 teaspoons vanilla
1/3 cup + 2 tablespoons sugar
Optional Additions -crushed candies, cookies, chocolate etc
The result will be two cups of smooth and creamy ice cream.

You will also need a 1 lbs and 3 lbs coffee can, both with tight fitting lids, 8 cups of crushed ice and 1/2 cup of rock salt.

1. Mix the three basic ingredients together and then add any additions. Pour mixture into the one-pound coffee can. The can should not be much more than 3/4 full. You need to allow for expansion when the mixture begins to freeze. Place the lid on securely, and set the small can inside the three-pound can.
2. Starting with ice, alternate layers of ice and salt between the outside of the small can and the inside of the three-pound can, packing the ice down as you go.
3. When the layers get to the top of the small can, cover the entire lid with ice. Then place the lid on the three-pound can, making sure it fits tightly.
4. This is a great time to put in a movie, find a comfy spot on the floor and begin to roll the can between you and you child or perhaps siblings. You will want to sit roughly 4 – 5 feet apart. Place the can on its side and begin to roll it back and forth between the two participants. You may need to wrap a small towel around the outside of the large can so it doesn’t stick to your hands. Roll the can for at least ten minutes. The ice inside the can will get watery, but keep on rolling!
5. After rolling, put the can upright. Remove the towel and lid from the big can, and slowly pull the small can out of the big can. Wipe the ice and salt from the lid; then remove the lid carefully.
6. The ice cream will be frozen to the sides and bottom of the can. If the mixture is not thick enough, put the can in the freezer. Check it every ten minutes. When it is thick enough, stir the icy parts off the sides and bottom into the mixture until it’s smooth and creamy. Now it is ready to serve!

Cornflake Xmas Wreathes

My grandmother made these every Christmas. And I loved to help make them as much as I loved to eat them.

1/2 cup butter 4 cups miniature marshmallows 1 teaspoon green food coloring 1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 (2.25 ounce) package cinnamon red hot candies

Directions
Microwave marshmallows and butter on High for 2 minutes. Stir, then microwave on High for 2 minutes more. Stir mixture again. Add and mix quickly the coloring, extracts, then cornflakes. Drop by spoonful on greased wax paper. Shape each mound into a wreathe shape. Now decorate with 3 red hots each. Once cool, transfer to lightly greased serving/storage tray.

Puppy Chow (or Reindeer Chow depending on the time of year)

1/2 cup butter or margarine
2 cups semi-sweet chocolate chips
1/3 cup peanut butter
9 cups Corn Chex or Rice Chex
4 cups powdered sugar

Also needed
Wax paper
Baking Sheet
Gallon Zip lock Bag

Directions

Measure cereal and place in a large mixing bowl. Set bowl aside.
Microwave chocolate chips, peanut butter, and ¼ cup of butter on high for one minute
Stir the mixture and place back in the microwave for another 30 seconds (or longer) until smooth. Add vanilla
Pour mixture over cereal, stirring until coated.
Now pour the chocolate covered cereal in a zip lock bag and add powdered sugar.
Shake the bag until the cereal is evenly coated with powdered sugar
Pour the cereal out on a baking sheet covered in waxed paper and allow to cool.
Store Puppy Chow in Zip lock bags or a sealed container.

Eat Up!